A mouth watering Irish stew given the full Hubbub treatment, with plant based sausages and fluffy spelt dumplings. We subscribe to the less and better approach to meat, with a largely plant based diet helping us to reduce our planet warming emissions, and the occasional bit of meat as a treat. Try this recipe and tell us what you think? Read more
Popular in France, Spain and across the Mediterranean. A great way to use up leftover milk, potato, bread and cooked fish or fish trimmings, which are some of the most wasted foods in the UK. A wonderful, creamy dish with a deep taste of the sea. Read more
Chickpea flour is the magic ingredient that makes these frittatas egg- free yet still packed with protein. A totally plant-based dish to try, that can be frozen too - for breakfast, snacks and lunches ready to go! Read more
These aren’t just carrot sticks, but supercharged, probiotic ones. This recipe is great for using up a bunch of carrots, super for packed lunches, picnics, or just around the house snacks. Eat alone or dip away! Read more
These make a great tangy, crunchy accompaniment to anything from a curry, to a burger or sandwich. Onions are also a great source of prebiotic fibre, and they go a lovely shade of bright pink, making them look as cool as they are good for you. Read more
This green pesto packs a plant-based protein punch and works great with frozen peas. You can also sub in any greens, leafy or otherwise, if you don't have peas - so it's great for using up leftovers of the green kind. Then drizzle, dip, or mix it up with anything. Read more
Carrot halwa is a traditional dessert in many South Asian countries. It can be made with just 4 ingredients, and when one of them is a vegetable - you won't feel guilty eating it all. Read more
A simple and delicious one-pot dinner of roasted chicken marinated in harissa paste, marmalade and orange juice. Read more
A beautiful side dish of crispy roasted potatoes and assorted peppers, with Moroccan spices. Read more
A light and simple salad with a delicious 4 ingredient dressing to use up salad leaves and old bread. Read more
A lovely twist on a traditional Eton mess with raspberries and fragrant rose water. Read more
The flavour of the fruit really shines through in this ultimate rhubarb and oat crumble. Read more