The Veg Table is now on sale!
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.
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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...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...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
As with most things that are not cooked or seasoned properly, polenta has an undeserved bad reputation. Please let this recipe for Polenta with Mushroom Ragu change your mind. Yes, you can purchase pre-cooked polenta, but why would you bother when freshly made polenta...read more
Warm up this winter with Pumpkin and Lentil Tagine inspired by travels to Morocco. The word tagine refers to the cooking vessel, not the dish. An earthenware pot consisting of two parts, a conical shaped lid that has a steam hole and a circular base that the cone sits...read more
Satay has become very well-known and there are lots of variations of the sauce served with the skewers. This recipe for Malaysian Tofu and Aubergine satay is exploding with flavour. Vegetread more
An easy, delicious noodle curry packed with fresh, fragrant flavours for any day of the week. MALAYSIAN NOODLE CURRY For the Paste: 3 shallots, peeled 4 cloves garlic, peeled 25g fresh ginger, peeled 2 stalks lemongrass, bottom white part only 20g cashew 1/2 tsp...read more
STOLLEN Makes one large stollen or can be made into four mini stollen. 150g mixed dried fruit 25g mixed peel 2 tbsp rum or brandy Flying Sponge 100g plain flour 5g dried yeast 90g warm milk 5g salt zest of 1 lemon 1 egg 50g sugar 1 tsp mixed spice 150g plain flour...read more