Recipe Inspiration

Couscous is such a useful store cupboard ingredient as it is pretty much instant, and only needs soaking rather than cooking. This Clearspring couscous, made from corn, is a glorious golden colour, that is perfect paired with Mediterranean flavours.

A simple vegetable packed bowl of noodles is supremely comforting, easy to prepare and endlessly adaptable to your taste. You can adapt this recipe using seasonal vegetables.

Autumnal family favourite, the addition of miso lifts a simple ragu to another level. Serve this adaptable recipe as a pasta bake, on baked potatoes or on bread or toast.

Cooling colourful summer rolls filled with your favourite vegetables and herbs, served with a miso satay style sauce are a light, fun and delicious dish. Assemble in advance or setup a summer roll “station” so everyone can make their own.

This Ice Cream uses only three ingredients: Coconut Milk, Rice Malt Syrup and White Miso. This combination works really well together in this unusual and exciting umami-rich ice cream and you don't need an ice cream maker to make this recipe at home.

This creamy chickpea mock tuna salad is ideal for sandwiches, salads, or a baked potato filling. We used our rye crispbread to display an open sandwich.

These retro style savoury jellies topped with mayonnaise, make a fun, but different light appetiser.

A bright and colourful salad with wakame, tofu, fruit, and a zingy ginger dressing. Perfect for appetiser. Adapt with different stone or other soft fruit or add avocado to make it more substantial.

Simple flatbreads flavoured with sea salad, serve with a dip as an appetiser, or serve with a main.

Fresh potato gnocchi are easy and satisfying to make, and once made is very quick to cook. These contain sea spaghetti in the gnocchi. Once cooked its nice to quickly fry in garlic with olive oil and squeeze some fresh lemon juice.

If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.

Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.

A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.

This multi purpose tofu sauce is excellent with crudites, thinned as a salad dressing or as a pasta sauce. Most people would not realise that it was dairy free unless told. It is simply delicious!

A simple baked stuffed mushroom, with a crispy crunchy topping, and a zesty seaweed garnish. The filling is very adaptable, use the ingredients that you have in the fridge, any extra filling is delicious served with rice or gluten free pasta.

A summer salad with zesty, minty, refreshing & juicy griddled watermelon and a creamy tofu sauce. Cooking concentrates the flavours of the watermelon as well as giving it a firmer texture.

Flapjacks make a great snack, but are all too often laden with sugar and butter. We’ve given a traditional flapjack recipe a makeover and made these vegan and free from refined sugar. Use certified gluten free oats to make them gluten free too.

Silken tofu is an excellent base for vegan creamy dips, dressings and sauces. The addition of lots of herbs, lemon and chilli turns this into a fresh and light noodle or pasta sauce. Equally good hot or cold this is perfect for an al fresco supper on a summer’s evening.

The secret of a good Pad Thai is to make a sauce that has a good balance of sweetness and sourness. Here I have combined lime juice, tamarind and rice malt syrup to make that delicious contrast between sweet and sour.

Bursting with flavour from fresh herbs, tabbouleh is a classic Middle Eastern salad made with Bulgar wheat.

This lovely curry dish is easy to prepare and lots of fun to eat. Make it as mild or as hot as you wish!

These mini casseroles are bursting with the flavours of the Mediterranean,. Perfect for a weekday supper they requiring 15 minutes of preparation and then 25 minutes in the oven to bake.