Category Archives: Extras

Two dips from our buffets: black olive and spicy peanut

We made two of our favourite dips today and wanted to share them with you. The black olive dip is whizzed up in a food processor and the garlic, black pepper and herbs make it rich and zingy. The spicy … Continue reading

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In a nutshell: walnut and mushroom spread recipe

A quick recipe. The subtle taste of walnuts and mushrooms in this dip is lovely with the fresh herbs and rich creamy texture. You could replace the fresh herbs with a handful of watercress if you fancied. The amounts below … Continue reading

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Vegan cream tea anyone?

Here is the new recipe we use for fruit scones, based on a recipe by Vegan Campaigns. We used to include wholemeal flour but have removed this as unfortunately it makes the scones quite heavy. A small amount of soya … Continue reading

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Lemon Cake

We like to slice this lemon cake in half and fill the middle with lemon curd, put the cake back together and top with the thick vanilla icing recipe given below. US equivalents for the ingredients are given in the … Continue reading

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Lemon Curd

We use this lemon curd in our lemon cakes (recipe coming next week). It is extra-zesty and lemony so that it gives the cake a nice tangy flavour. Most lemon curd in the shops is not suitable for vegans so … Continue reading

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Fairfood’s Houmous

Houmous is very easy to make but all too often recipes skimp on tahini or olive oil. These ingredients give the houmous its lovely creaminess and contribute to the flavour so are used in generous proportions below. Don’t replace the … Continue reading

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Gluten-Free Bread

This recipe was posted back in May, but we have since found that the addition of ground flax seed makes it suitable for freezing. It is entirely optional to add the ground flax seed (depends whether or not you want … Continue reading

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