Mary McCartney

For the croutons:  Preheat the oven to 375 degrees F. Peel the sweet potato and cut into small 1/2-inch cubes. Place on a baking sheet and toss with the oil and a sprinkle of salt and pepper. Bake until they are crisp on the outside, about 20 minutes

Preheat the oven to 375 degrees F. Roll out the pie dough on a parchment paper-lined baking sheet to approximately 9 by 13 inches, making sure to keep the parchment underneath, as this makes it easier to transfer to a serving platter once baked (see

To make the classic marinara sauce:In a medium pan, gently heat the garlic in 2 tablespoons of the oil until softened, being mindful not to let it brown, about 2 minutes. Add the tomatoes and stir well.Turn up the heat to a bubbling simmer and allow

Preheat oven to 350 degrees F (180 degrees C). For the meatless chilli:  Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney bean

In a medium bowl, mix the corn, onion, chilli if using, garlic, parsley, and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the

Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. In a mixing bowl, beat together the demerara sugar, coconut sugar, coconut oil, and vanilla with a wooden spoon. Stir in the flour, baking powder, orange

For the tofu croutons:  Preheat the oven to 400 degrees F (200 degrees C). Place the tofu in a bowl and add the miso, sesame oil and turmeric. Gently mix to coat. Spread evenly onto a baking sheet and bake until they are firm and starting to crisp on

To assemble, first spread a layer of mayonnaise on top of the toasted bread. Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork.  Next, spread on a layer of hummu

Heat the oil and butter in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes. Add the garlic, celery, carrots, and bay leaves and cook, stirring frequently, until soft, about 10 minutes. Turn the heat

For the base: Blitz the cookies in a food processor or put in a resealable plastic bag and bash with a rolling pin to a small crumb consistency, then mix in the oil. Press the cookie mixture into the base of a parchment-lined 8-inch springform nonsti

Add the rosé and sparkling water to a large wine glass. Add the raspberries and lightly crush with a fork, so they release flavor whilst still holding some shape. Add some ice. Use a vegetable peeler to peel a slither of lemon rind, rub it around the

Take 2 glasses and fill them with ice. Using a potato peeler, peel a couple strips of lime zest and run one around the rim of each glass to flavor it, then drop it into the glass. Halve the lime and squeeze each half into a glass over the ice. Pour 1

Add the potatoes, plant-based chicken, watercress, peas, tomatoes, lettuce, olives, scallions, and carrots to a large salad bowl. Add the oil, vinegar, mayonnaise, mustard, and a small pinch of salt and pepper to a small jar with a tightly secured li