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This creamy vegan mac and cheese is pure comfort food in a bowl. The sauce is rich, savoury and wonderfully cheesy without needing dairy, and it gets its flavour from nutritional yeast, miso, garlic, sun-dried tomato and Dijon mustard.
The best part? You don’t have to rely on vegan cheese to create a deliciously creamy sauce. A simple plant-based roux gives the sauc...
I’ll admit, I wasn’t expecting this to become one of those recipes I make on repeat. The first time I cooked Chicken Basque, I treated it like an ordinary tomato stew and rushed the peppers. Big mistake. They never had time to soften and sweeten, leaving the sauce tasting sharper than I wanted.
The second attempt was completely different. I gave the vegetables a few...
I’ll admit, I wasn’t convinced homemade vegan butter could ever come close to the real thing. I’d tried a couple of shop-bought versions over the years, and while they were perfectly fine for baking, none of them gave me that rich, buttery flavour I wanted on hot toast.
My first homemade attempt wasn’t much better. I used extra virgin coconut oil because that’s what...
Lamb breast is one of those cuts that deserves far more attention than it gets.
I used to walk straight past it at the butcher’s, convinced it would be too fatty or too fiddly to cook. Then one weekend I spotted a beautifully rolled piece at a bargain price and decided to give it a chance. I’m so glad I did.
The first attempt wasn’t flawless. I tied the ro...