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Cupcakes
Today’s lead recipe
Sunny Nectarine Crumble Cupcakes
These Sunny Nectarine Crumble Cupcakes are the perfect celebration of summer. Soft, fluffy vanilla cupcakes are filled with juicy nectarines and topped with a golden cinnamon crumble that bakes into the most delicious crunchy finish. They're completely vegan, easy to make, and the perfect treat for afternoon coffee, picnics, or sharing with friends and family. Every bite is bursting with sweet fruit, warm spices, and cozy homemade flavours that taste just like sunshine.
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The recipe desk
What we are cooking now
Fresh recipes for ordinary days, slow weekends and whatever the garden has produced.
Basil-Kissed Ricotta Pasta
Creamy, comforting and full of colour, this ricotta pasta is the kind of dinner that feels special without asking too much of you. Soft ricotta melts into a silky sauce with sweet peppers, tender onions and plenty of herbs, coating every strand of spaghetti. Finished with fresh basil, it is rich without being heavy and comes together beautifully for an easy weeknight meal or a relaxed dinner with friends.
Golden Halloumi Tortillas with Sweet & Spicy Sauce
Golden, salty halloumi, crisp fresh vegetables and a creamy sweet and spicy sauce are wrapped inside soft tortillas for a meal that is bold, satisfying and wonderfully messy. These tortillas come together quickly, but still feel like something special, with every bite balancing crunch, warmth, creaminess and just enough heat. They are perfect for an easy dinner, a relaxed weekend lunch or any evening that calls for serious flavour without hours in the kitchen.
Creamy Satay Noodles with Crispy Tofu
Silky peanut sauce, crisp marinated tofu, tender noodles and colourful vegetables come together in this Dutch satay-inspired vegan dinner. The tofu needs at least 30 minutes to marinate, but the cooking itself is quick and straightforward, with crunchy peanuts, fried shallots, lime and fresh herbs to finish.
Summer Strawberry Tart with Agar Glaze
When strawberries are at their sweetest, they need very little to shine. This light, entirely plant-based strawberry tart combines a crisp crust with juicy summer fruit and a clear agar glaze, creating an elegant dessert without gelatine. Fresh, refined and surprisingly simple to make.
Pantry notes
From the pantry notebook
Small ideas that make plant-based cooking feel natural, not worthy.
Freeze Herbs in Oil
Chop soft herbs, cover with olive oil and freeze in small portions for later cooking.
Keep a Jar of Quick Onions
Thinly sliced onions, vinegar, salt and ten quiet minutes can rescue almost any bowl.
Tahini That Actually Pours
Loosen it with warm water before adding lemon, then season once it turns pale and glossy.
From our patch
The garden report
Smoky, sticky and deeply savoury, this vegan BBQ sandwich is packed with crisp-edged soy curls coated in a sweet and tangy barbecue sauce. Piled onto a toasted bun with creamy slaw and juicy tomato, it is a messy, satisfying summer meal with plenty of crunch, freshness and rich barbecue flavour.
Continue reading
Kitchen garden, July. Mint escaping its pot as usual.
The garden desk
What to do in the garden this week
Small, useful jobs for a productive July garden. No perfect borders required.
01
Sow Another Row of Leaves
Rocket, chard and loose-leaf lettuce can follow an early crop into late summer.
02Pick Courgettes While They Are Small
They are sweeter, firmer and much easier to use. Check beneath the leaves.
03Water Deeply, Not Constantly
A thorough morning soak is more useful than frequent splashes that never reach the roots.
04Pinch Basil Tips for Fuller Plants
Cut just above a pair of leaves so each stem branches rather than stretching upwards.
Editor’s note
Food for real life, not a perfect feed
We want this to feel like the page you tear from a paper and keep beside the stove. Useful, a little opinionated and marked with splashes by supper.