Chef Matt Tebbutt uses a variety of vegan ingredients to create delectable dishes.
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The chef rustles up curried fried rice, which is quick, easy and can be made using leftovers. The hero veg this week is cauliflower, and Matt shows viewers the perfect use for it. Not wanting any of it to go to waste, he creates a cauliflower steak with roasted cauliflower leaves
The chef kicks things off with a spicy condiment, showing us just how quick and easy it is to make your own chilli oil at home. He uses his to cook a fried egg and top a warming noodle soup, the perfect mid-week dinner. The hero vegetable this week is butternut squash, so Matt shows viewers how to make the most of them
Matt makes Welsh rarebit, using leeks, chives and pickled walnuts, and shares his tip on how to replace Worcestershire sauce when eating veggie. The show also celebrates beetroot and the versatile ways that it can be cooked beyond pickling. And Jane Baxter creates a delicious pumpkin, corn and goats cheese gratin dip
The chef creates a vegan spinach and ricotta cannelloni, using oat milk for the bechamel and a flavour-packed easy tomato sauce made in the oven. Matt also explores versatile ways to use beetroot beyond pickling
Inspirational recipes to help anyone keen to eat more veg and less meat, without saying goodbye to their favourite meals. Matt kicks things off with a veggie reinvention of one of Britain's favourite meals - spaghetti bolognese. With chopped mushrooms and walnuts to bring texture and flavour, he shows the key to all Italian sauces, the sofrito, and creates the rich sauce with red wine and plum tomatoes, finished with butter and parmesan
Chef Matt Tebbutt uses a variety of vegan ingredients to create delectable dishes.
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