Frylight is a low-fat cooking spray which also happens to be very non-stick, more so than regular vegetable oil. So we spray it on baking trays sometimes before adding pizza, cookies or whatever it is we are baking. It is especially good with pizzas – we make our own bread – if the bread dough sticks to the tray it rips the pizza and ruins it. Frylight seems to solve this problem. We also use it for baking sausage rolls and other pastries, and focaccia bread.
- Very non-stick
- All the flavours we have seen are registered as vegan with The Vegan Society
- More expensive than using regular vegetable oil
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This is the recipe for our sausage roll filling. Before it came about, we’d use a packet mix filling and jazz it up with some lovely flavours. It was time for an update, so we did a fair bit of testing and came up with these. Sausage rolls can be bland so we like to add plenty of different flavourings. Oats and breadcrumbs bind the filling. The onions, carrots and garlic lighten it up a bit, as well as adding more flavour. And it’s nice to get some veg in there.
Creaminess is the key with this soup, so it has three ingredients to make it creamy: cashew nuts, potato and coconut cream. They all add to the flavour too – not in a dominating way – just enough to make it extra tasty. Continue reading
For me shepherd’s pie is comfort food, a big hearty dollop on a plate that tastes so good it’s the only thing on the plate that you’re really interested in.
I’ve tried a good few recipes for shepherd’s pies and like this one the most. It took a few tweaks though. It’s got all my favourite savoury flavours in it – yeast extract, soya sauce, liquid smoke and wine. And see what you think of the mix of green lentils and tvp, for me, the combination gives an ideal texture.
I finish it off with mustard mash, and it’s always tempting to have a few mouthfuls before it goes in the oven. But I wait, because once it goes crispy in the oven it’s perfect. Continue reading
Want a quick and easy nibble to offer at a party? Try this.
Bread stick/s (see Notes)
Vegan cream cheese (see Notes)
Spring onions, finely chopped
Asparagus, lightly steamed Continue reading
If you haven’t used fermented black beans before, this sauce gives a quick and tasty introduction. Fermentation completely transforms black beans and you don’t need to use many to add their delicious, intense flavour to a dish. It is hard to describe their unique taste, they are very savoury, slightly bitter, rich and musky.
Fermented black beans