Inside Look – Frylight

Inside Look Intro


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.


Plus points

  • Very non-stick
  • All the flavours we have seen are registered as vegan with The Vegan Society

Minus points

  • More expensive than using regular vegetable oil

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Our Vegan Sausage Rolls

Fairfoods' vegan sausage rolls

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.

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Vegan Wedding Food

Five weddings, five menus and five testimonials

We’ve been busy with weddings this summer.. The menus of some of these are shared below, together with the feedback received. We appreciate the feedback and it helps make it all worthwhile.

Wedding buffet for 120 people with hot and cold food

vegan buffet - wraps Continue reading

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Cream of tomato soup (vegan)

vegan cream of tomato soup

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

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Mushroom and red wine shepherd’s pie


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

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Asparagus and vegan cream cheese on crostini

Want a quick and easy nibble to offer at a party? Try this.

asparagus on crostini, vegan

Bread stick/s (see Notes)
Olive oil
Vegan cream cheese (see Notes)
Spring onions, finely chopped
Asparagus, lightly steamed Continue reading

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Vegan Chinese recipes – broccoli and cashews in black bean sauce

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

Fermented black beans

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