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Bunch Online cooking course, Big Veg Blueprint, starts in January! Join the first class
(2)

16/02/2026

Eat the seasons!!
This is what’s in season mostly in Greece and around the med, so I’m just imagining in there now, don’t come for me pls x

✨Seasonal calendar by the incredibly talented .botanarchist ✨

22/01/2026

Stop trying to make ✨pulled leeks✨ happen, it’s not going to happen.

(It is, I’m delulu)

An ode to pulled leeks!
I was at Test Kitchen the other day, testing this recipe, and I was thinking about how my mum used to tell me not to play with my food.
My job now as a recipe writer means that I actually am legally allowed (and get paid!!) to play with my food. Coming up with creative ideas does sometimes involve silly things that don’t work, but when I hit a winner, I cling to it for dear life.

Being obsessed with veggies and getting people to eat more of them, often pushes me to cook, cut, prep everyday veg in different ways.

The story of these pulled leeks is one from many years ago, where playing with my food worked out pretty well, so I keep making variations of it.
Charring them whole gets them so soft on the inside and pulling them apart to make long ribbons makes a noodley vibe and helps distribute the seasoning evenly. AND it’s fun. And it’s easy. And it’s accessible. And obvs very delicious, if you like leeks.

Anyway, the first recipe may or may not change but it’s for the substack in spring, so keep an eye out for that :)

The second one is pulled leeks with pistachio cream and it’s in my cookbook, Big Veg Energy (where I do lots more playing with the my food).

And there are a couple more on my insta and my website as part of my BBQ Daddy series!

20/01/2026

This one definitely deserves a place in everyone’s cosy recipe rotation. Back with another delicious dish to inspire you to Eat Your Plants, a smoky noodle soup with crushed, spiced chickpeas and mushrooms in a rich tomato and chipotle broth that’s simple to make yet packed with flavour! Finished with crunchy, spiced sesame chickpeas made using ’s award-winning organic chickpeas, while the mushrooms stay juicy and deeply savoury.

I absolutely loved making this one. I always keep a jar or two of beans in my cupboard so if you’re looking to cook more plant-rich recipes, be sure to explore Mr Organic’s range :) Find Mr Organic at , , , and your local independents 💚


Serves: 2
Prep time: 15 mins
Cook time: 20 mins
Plant Points: 5

Roasted mushrooms
300g mushrooms
3 tbsp Mr Organic Extra Virgin Olive
1 tsp smoked paprika
1 tbsp soy sauce
½ tsp salt

Crushed chickpea croutons
1 jar Mr Organic Chickpeas
1 tbsp sesame seeds
2 tbsp olive oil
1 tsp ground cumin

Smokey tomato broth:
500ml vegetable stock (or 500ml water with 1 tsp bouillon powder)
2 tbsp Mr Organic Tomato Puree
1 tsp chipotle
3 tsp soy sauce

To serve:
200g udon noodles (or rice noodles)
10g chives, finely chopped

*Method in the comments

The first substack of the year was a vegan one! Lots of tips from me in there, and some really delicious recipes to set...
08/01/2026

The first substack of the year was a vegan one!
Lots of tips from me in there, and some really delicious recipes to set you up for a veggie forward Jan :)

Head to website and Substack for the recipes x

30/12/2025

✨Join the Big Veg Blueprint ✨

Start your new year with delicious food, learning how to cook withour recipes, all of my techniques for cooking like a chef at home in mt 8 week online cooking course.

All info is in the link in my bio but feel free to DM me with any questions!

We officially start next week but I’ve opened up the first few lessons early! I’ll keep enrollment open until January 5th, so join the wonderful community of people who have already signed up :)

26/12/2025

Very grateful for this warm and sunny spot, filled with warm and sunny people on this big spinning rock 🫶

21/12/2025

I’m SO EXCITED to share that the amazing is part of my online cooking course, the Big Veg Blueprint.

Once you’ve been equipped with all of the cooking skills to make delicious, healthy, whole foods without relying on recipes, I really wanted to have a registered nutritionist contribute to make sure that all of your questions and worries around plant based, or plant forward eating are answered.

The only person I wanted for this was Sophie, because I love her approach to healthy eating - no restrictions, enjoy your food but with awareness.

It’s also important to me to have someone who isn’t plant based, because I don’t expect everyone to eat the way I do. I just want to equip you with knowledge and skills to help you eat more plants and actually enjoy them.

✨Join the first class of BVB in January - link in my bio ✨

Hope I’m not too late with my slightly alternative festive recipe offering! 1: Brussels sprout slaw with couscous and ba...
20/12/2025

Hope I’m not too late with my slightly alternative festive recipe offering!

1: Brussels sprout slaw with couscous and baharat hazelnut drizzle - for OTK on the ottolenghi website
2: A chestnut and cauliflower filo pie recipe I wrote for Ocado magazine! It’s online, just search for it and in the magazine
3: My all time favourite festive centrepiece! This is in my cookbook, Big Veg Energy and I make it every single year because its my fave
4: Sticky spiced carrot with orange whipped tahini - up on my website
5: Crispy brussels sprouts and kale with miso mustard dressing - this one is in my cookbook Big Veg Energy and is a fave
6: If you do soups for starters for Xmas, I promise this is the most special soup you can make: Creamy pine nut mushroom soup with sticky ras el hanout mushrooms - on the ottolenghi website now
7: Spicy, herby, crunchy blood orange salad, if you need something fresh for the table - up on my website
8: Desert! Chocolate tahini fudgey Cypriot log cake (doukissa) - in my cookbook
9: A more elevated dessert: Chai vanilla custard with poached pears - in my cookbook too
10: Another OTK one: Galatopoureko inspired almond set custard with Christmas spiced tinned peach syrup - on the Ottolenghi website

Still time to buy my cookbook for Xmas!

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