This poached leek tart is so rustic and beautiful. Poaching the leek pieces in butter and white wine first really makes all the difference. The sweetness of the leeks against the salty feta and smooth filling is delicious a must try for leek growers!

My first recollection of these tarts was when I was about 8 years old and we were at a dinner party. The host was one of those people who thought that the adults should have ‘adult’ food and the kids should have a pack of chips and sausage rolls. My gourmet little pallet wanted their ‘adult’ caramelised onion tarts so my mum snuck me one whilst the host wasn’t looking. As a ‘adult’ ;) I loved making them, but now love making them more becasue I can make them vegan! They hit the exact same spot and are the perfect fit.

This was heaven and a real treat to feel that velvety creaminess, which is so achievable without dairy, and this recipe really showcases that. ⁣The truffle oil is magical, overall an incredibly satisfying supper.

This is an exquisite end of summer pasta. This was one the freshest, most balanced and flavourful pasta dishes I’ve ever eaten. A great way to enjoy fresh seasonal porch and home made pasta.

Vegan Sprouted Barley and Kale Soup is incredibly full of flavour and extremely nourishing. This is a great way to use kale in season as it's a Winter crop, the perfect time for soup.