Crispy on the outside, velvety on the inside, these sweet potato cakes are warmingly spiced with fresh ginger and cumin seeds and they pair so perfectly with a fresh zesty salsa. It’s so quick to make, and can be a fab easy dinner on their own or a fun sharing plate for a dinner party…

A super fast bowl of complete deliciousness, this sweet-savoury-smokey pot of goodness is such a perfect dinner when you’re tired and hungry. Deep flavours come from a mix of smoked paprika, cumin, garlic, cinnamon, mustard powder and plenty of freshly ground black pepper. We enjoyed ours with wedges and steamed broccoli. Serves 4. Ingredients: 200g…

After a full-on weekend we thought we’d share with you a little secret…. that we’re just having baked beans on toast for tea tonight. A few rounds of thick-cut granary bread smothered in plant-based spread, dipped in a pool of piping-hot baked beans topped with some cracked black pepper. It’s easy to forget that this…

I love soup! This one is lovely and thick with plenty of flavour. Ingredients: coconut oil; 1 diced onion; 4 garlic cloves, grated; 5cm piece of ginger, grated; 2 tbsp thai red curry paste; 4 large flat mushrooms, chopped; 300g red lentils; 1 litre veg stock; 400ml coconut cream; 1/2 red chilli, chopped; coriander leaves….

You’ve put time and effort into your beautiful dishes, so never let any of it go to waste. There’s nothing we love more than to combine the last morsels of various dishes into new concoctions, and (mostly) they make a fabulous new creation. Here’s what we made from the leftover filling of our curried vegetable…