Articles & Recipes

Shepherd’s pie, fish pie, bangers & mash… there’s a reason why these dishes are so comforting; mashed potato! Simple, satisfying and tasty, it’s the star of so many of our favourite meals – follow our easy steps to help ensure magnificent mash, every time.

Eaten hot and covered in salt and vinegar from the chippy; enjoyed as a side in pubs and restaurants everywhere; or store-bought and cooked from frozen, it’s fair to say we enjoy a good chip here in the UK! Our easy guide to home-made chips will take you through the steps, with a few extra serving suggestions for a nice finishing touch.

This easy recipe is vegetarian-friendly, no-cook and fuss-free –and did we mention that it also tastes delicious, too? You can vary the nuts and cheese if you like (blue cheese is a delightful option), but do check that the cheese is not made with animal rennet if you need to keep the recipe vegetarian. Makes 16.

Sure to please your guests, this rich and delicious starter is host-friendly, too, as it can be made in advance, then refrigerated and cooked quickly when needed. It’s a vegetarian recipe if you use a hard cheese made without animal rennet – and don’t forget to serve with plenty of bread! Serves 6.

Made with our own free-range eggs, this easy recipe works equally well as a vegetarian starter or served as part of a buffet. Makes 18 egg halves.

This great-tasting side dish is pretty flexible and can be tweaked according to the veg you have available – we’ve used parsnips and carrots here, but you could also use sweet potatoes, beetroots or even slices of butternut squash (cooking times may vary slightly). Serves 4 as a side dish.

Give your sprouts the star-treatment they deserve with this easy, tasty recipe. To make it vegetarian, use a rennet-free Italian-style hard cheese. Serves 4- 6 as a side dish.

This recipe is quite flexible – it’ll work just as well with self-raising flour, if that’s what you have, and you can leave out the yoghurt and just use a little extra water, if preferred. You can also cook the flatbreads in a pan or over a BBQ (make sure the charcoal is up to cooking temperature first). Makes four large flatbreads.

This summery vegetarian recipe is a great way to try something a little different with halloumi – there’s a little bit of work involved, but it’s fairly easy to put together (and also handy to have up your sleeve for impressing veggie guests!). Can be cooked on the hob or over a BBQ. Serves 4.

Jewel bright and bursting with sweetness and flavour, we think peak-season tomatoes are best enjoyed simply so they can really shine. Try serving this Italian-style bruschetta as a starter, or as part of a summery spread. Makes about 4 servings.

This middle eastern inspired salad is a great alternative to a standard summer salad. The spiced chickpeas bring a delicious nutty warmth paired with fresh, crunchy diced vegetables and a lemon chilli dressing which gives a pleasant but not overpowering tang!

Another recipe where cauliflower gets to prove just how versatile, easy to cook with and downright delicious it can be! This tasty ‘rice’ is great served alongside favourite curries, or enjoyed as it is with warm chapatis or pitta bread and a dollop of thick yoghurt alongside. Serves 2 as a main dish, 4 as a side.