5 vegan recipes to make at home inspired by our menu
Pick your favourite vegetables first
Five dishes from our kitchen, scaled down for yours: the dressings, the patties and the one trick that makes tofu crisp.
Start with what is in season. A tomato in August and a tomato in February are two different vegetables, and no recipe can make up the difference. We buy from three farms less than an hour from the kitchen and change the specials when they change their crops.
Why are ingredients so important?
Plants carry their flavour close to the surface. Roast them hard, salt them early and give them something sharp and something rich, and they need very little else.
What recipes can you follow?
- A chickpea patty with herbs, bound with a spoon of tahini.
- Black beans mashed with smoked paprika and lime.
- Tofu pressed for twenty minutes, then torn, not cut.
- Any grain, cooked in stock, cooled and fried until crisp.
Good vegan food is not a copy of something else. It is just good food that happens to be made from plants.
Where did you have the best vegan meal of your life?
Tell us when you next order. The best answers end up on the specials board.
