Cooking Vegetarian: 2,600+ Recipes
Leek and Cheddar Welsh Rarebit: The Ultimate Comfort Food Upgrade lives up to its title — slow-softened leeks folded through a mature Cheddar sauce enriched with egg yolks, ladled over thick wholemeal or sourdough toast. It's cheese on toast that went to...
Jerusalem Artichoke, White Wine, and Thyme Pie turns 1.4kg (3.09 lb) of knobbly winter tubers into a glossy, aromatic filling — 400ml (13.5 fl oz) of dry white wine with thyme, thickened with grated potato and a little cornflour, sealed under shop-bought puff pastry....
The Ultimate Make-Ahead Savory Pudding is the dinner party's best friend — baked goat's Cheddar soufflé-puddings with roasted tomatoes and crisp Little Gem in fried onion vinaigrette, assembled today and baked straight from the fridge tomorrow. Assemble...
Baked Beetroot with Homemade Curds and Toasted Sunflower Seeds is beginner cheese-making and Sunday-lunch cooking in one recipe — sweet roasted beets, warm milky curds set with vegetarian rennet, and a scattering of toasted seeds. Two hours, end to end. A Nostalgic...
Baked Beetroot and Apple with Celeriac Mash and Toasted Hazelnut Oil is a plate of winter color — golfball beets roasted with Braeburn apples, creamy potato and celeriac mash, and a nutty oil you toast yourself. Ninety minutes, and most of it is the oven's...
White Chocolate and Apricot Scones are sweet, rich scones studded with chopped dried apricots, white chocolate, and desiccated coconut. They lean American — sugar-forward, tender with sunflower oil and a little cold butter — and they bake in 15 minutes. There's...
Legendary Sally Lunn Buns are feathery-rich yeast buns made with single cream, eggs, and lemon zest — the famous Bath teatime treat, fresh from your own oven in under an hour. Eat them warm, dusted with icing sugar. Step back in time to 17th-century Bath and discover...
Pineapple and Rum Upside-Down Cake with Brown Butter Filling is the retro dessert done properly — canned pineapple rings and glacé cherries over caramelizing muscovado sugar, a half-spelt sponge beneath, and a rum glaze soaked in at the end. The flip is the drama....
Gluten-Free Pear and Buckwheat Cupcakes are nutty and tender, not worthy — one grated ripe pear keeps the crumb moist, buckwheat flour gives a toasty depth, and white chocolate icing finishes them off. Sixteen little cakes, no gluten in sight. Looking for a...
Parsnip Cake with Horlicks Icing and Toasted Hazelnuts is carrot cake's sweeter cousin — 150g (5.3 oz) of finely grated parsnip, warm ginger, and ground almonds in the sponge, malted Horlicks icing, and a scatter of toasted nuts on top. Even the skeptics come...
Ultimate Mocha Cake with Cocoa Nib Icing is the coffee-and-chocolate birthday cake — a muscovado sponge loaded with 25g (0.88 oz) of instant coffee, soaked with a coffee glaze while still warm, and finished with bittersweet cocoa nib icing. The sea salt rounds off the...
The Ultimate Blackberry & Almond Crumble Cake folds 350g (12.3 oz) of fresh blackberries and a quick blackberry purée into a moist almond sponge. It's a long bake — 100 minutes — and every minute is what lets the deep center set while the edges turn faintly...