Coming soon… Erin’s brand new recipe book ‘The Veg Table’
The Veg Table is finally here!
The Veg Table is a collection of recipes taught and cooked for thousands of people every year. The recipes are 100% people tried and tested.
They’ve got the thumbs up in classes, parties, supper clubs and catered events. Fresh, full of flavour, and inspired by regional cuisine, they showcase a range of cookery techniques and a variety of ways to make meat free meals tempting and indulgent.
Tortilla soup is very satisfying and soulful. This recipe is based on the traditional way to make it, however I’m leaving the option to add courgette, sweetcorn and beans to make the soup into a more substantial meal. The combination of beans, sweetcorn and squash...read more
In Mexico, the cheeses are very subtle and creamy, unlike the punchy cheddars we have in the UK. Feta may seem a weird choice, but it works well – opt for a creamy feta instead of a salty or long cured one. Wensleydale is also a good substitute for Mexican cheese. ...read more
Simple, classic and timeless. There is a reason why this salad has stood the test of time. Best made in the late summer with homegrown tomatoes and basil or purchased from a local farmer’s market. Try heirloom or heritage varieties of tomatoes that offer flavour,...read more
Hummus made with dried chickpeas that are soaked and then cooked is a bit more time consuming, but so worth the effort. To do this, simply use 100g dried chickpeas per 400g tin, so this recipe would need 200g. Put the chickpeas in a bowl and cover with twice the...read more
Fattoush is a great way to use up old pittas and create an unforgettable summer salad. Sumac is a reddish-purplish powder made from dried and crushed fruits produced by one of the varieties of the sumac plant. It’s used in salads, to sprinkle on hummus and other mezze...read more
Over the years, I have tried various Pad Thai recipes and have been gravely disappointed. This recipe is a variation of one I learned in Chang Mai, Thailand. It’s truly authentic and delivers all that a vegetarian Pad Thai should. A couple times a year I run a Pad...read more
England, in the spring, is full of wild garlic, perfect for making wild garlic pesto. I’m forever encouraging people to get out and take advantage of it. Wild garlic leaves are easy to recognize and if all else fails, just smell the leaves for that pungent garlic...read more
For me, as a young university student and very new to being vegetarian, spanakopita was love at first bite. It has been a long relationship and lasted throughout the years, altered for when I was vegan for 8 years and enhanced when I started growing my own herbs. I’m...read more
Flakey filo, meaty nuts and sticky syrup, what more could you ask for? The more you make this dish, the better you get at it. I was recipe testing for this book and brought some of the leftovers to a barbeque. At first it was overlooked and I heard someone say that...read more
Massaman curry is a lesser know curry from Thailand, but once people experience the flavour explosion, they don't forget. It is believed that the name Massaman was originated from the word ‘Mussulman’ which is another word for Muslim. The curry...read more
Chinese New Year is almost upon us! This year is the year of the rooster. Celebrate by making delicious Shiitake Mushroom Gyoza. This is one of the recipes in my Asian Street Food class, simple to make and very tasty. Shop bought or homemade dumpling wrappers can be...read more
These little Beetroot Rosti with Vodka Horseradish Cream canapes are a delightful little mouthful perfect for the festive season. Easy to make, can be gluten free and store well in the fridge so perfect for making in advance and then assembling as and when a tempting...read more