She is an alumna of the Turps Banana School of Painting (20-22), the Islington Mill Peer-led Art Academy (18-19) and recipient of the 2022 Castlefield Gallery Award. I have made lots of this and have it in the freezer, making a batch and freezing portions is so convenient and saves so much time and money.

Instead of demanding flax seeds, spirulina, and fifteen of your five-a-day, their smoothies are simple, yet still healthy and satisfying. I really appreciate they haven't just made a collection of some of their more affordable recipes but have come up with some really good ideas! cover the onions (they will overlap in the middle) • Carefully tuck the pastry in around the onions, being careful not to burn your fingers on the side of the pan• Prick the pastry all over with a fork and brush the top with the reserved sage butter• Transfer the pan to the hot oven to bake for 25 minutes, until golden brown and puffed up. Our way of thinking about food involves eating delicious, wholesome, even indulgent meals that are both comfortingly familiar and exciting, and without any need for meat or dairy.

I’m also dying to try out the bread-meat doner kebab and the Indian-style Shepherd’s Pie when I have more time on my hands. There is a short nutrition section in the back that will likely be helpful for readers/cooks who don’t know much about vegan eating. Many people who need to watch their budget are also hard working and incredibly busy, so this advice seems a bit unrealistic. But, I found everything at my local Woolworths, even the lesser known fermented rice paste ‘gochujang’. Smoothie recipes often fall victim to over-the-top ingredient lists, which has always put me off joining the early morning blending craze.

It also successfully transformed into part of the lasagne and made the cooking time much shorter for the second evening. Thankfully, Firth and Theasby have avoided this by creating clear, easy-to-follow instructions which result in near-perfect results on the first go. I also question the amount of plant-based sausage included, since that’s not cheap, and I’ve seen recipes (not here) for making your own that would be at least a little more cost effective.

I found a recipe that’s quite close in a cookbook of British origin that turns out to have been part of the Bosh! Two small downsides for me, the cover is awful and downgrades the appearance of the quality of recipes the book contains, there are some beautiful photographs of great food inside, I've no idea why they've pictured a burger and the colour scheme of yellow and cerise is garish. It was a guide to making meat-free food that the kids would eat, showing us how to bolster and layer flavours using everyday ingredients in recipes that you could have any day of the week and with stuff you have in the cupboards.