Garlic and herb Boursin is spooned generously onto a sharing dish, then covered in braised aubergine, onion, and tomatoes. Light, easy to make, and only requires a few steps!

Boursin Labneh with Braised Aubergine | Twisted

Start by preparing all of the vegetables. Sprinkle the aubergine with salt, let sit for 15 minutes, then pat dry. Sear the aubergine on all sides with a splash of oil until golden brown, and set aside. 

Add the onion and sliced garlic, and saute until fragrant. Add in a knob of butter if it’s looking a bit dry. 

Add the harissa paste and tomato paste, and saute for a further couple of minutes. Pour in the soy sauce, vinegar, stock, and sugar. Add the aubergine back in, along with the whole cherry tomatoes, then cook on medium/low heat for 15-20 minutes or until the aubergine is tender and the tomatoes have burst.

Whisk together the boursin, lemon, and yoghurt. Spread generously over a plate. Using a slotted spoon, remove the aubergine and tomatoes from the pot and place directly over the boursin. Spoon over some of the sauce, along with a good drizzle of olive oil.

Finish with fresh mint, za’atar, chilli flakes, and lemon zest. Serve with crusty toasted bread, and dig in!


Super indulgent, creamy Boursin is the star in this recipe, but don&#8217;t skip the braised aubergine supporting act!

Don’t be scared of the galette! It's probably more scared of you than you are of it. Galettes are basically tarts for lazy people! So this is a great one if you’re feeling too lazy to do a posh tart but want to impress people at Sunday lunch or even at Christmas.

Miso Mushroom Galette

Preheat the oven to 200 degrees/180 fan. Heat a large frying pan over a medium high heat. Once hot, add the mushrooms and allow all the moisture to cook out, only adding oil and salt once they’re dry and start to brown. Fry for about 4-5 mins or until golden brown and crisp.

Mix all the ingredients for the miso butter together then mix 80% into the golden, crisp mushrooms.

Roll out the short crust pastry and cut into a large circle. Spoon on some vegan cream cheese and spread into a circle leaving a big boarder around the filling.

Tip the mushrooms on and arrange them into a circle around the same size as the cream cheese.

Fold in the pastry, pleating it as you go around. Brush with the oat milk- maple syrup mixture and bake for around 30-35 mins.


Top with fresh thyme or sage leaves, a ball of vegan burrata (optional), plenty of lemon zest, olive oil and black pepper. Enjoy!!

The perfect hearty and simple recipe to impress family with this season.

Sada Roti is an Indian-influenced flatbread popular across the Caribbean, and is a staple in Trinidadian cuisine. This one is stuffed with aubergine and okra murtani, and tomato choka. A vegan, Caribbean flavour explosion!

Sada Roti is an Indian-influenced flatbread popular across the Caribbean. This one is stuffed with vegan aubergine and okra murtani, and tomato choka

Riaz Phillips' Sada Roti, Tomato Choka, and Murtani | Twisted 

Sift the flour, baking powder, yeast, if using, and salt into a bowl and slowly add the warm water. 

Mix to combine, add the butter or oil if you like, then knead for 5 minutes, squeezing but not folding the dough. When it forms a soft ball that is slightly sticky, cover the dough with a damp dish towel and leave for 30 minutes. 

Divide the dough into 8 roughly equal-sized dough balls. Smooth into balls and place on a lightly floured surface. Cover, and leave to rest for a further 20 minutes.

Using your palm, flatten one of the dough balls out on a floured surface until it's 18-20cm in diameter. Preheat a tawa, baking stone, or non-stick frying pan over medium heat. Test your pan with a splash of water, and if it immediately sizzles and evaporates it's ready.

Place the dough disc on the pan or tawa, and cook for 40 seconds until you see bubbles rising. Flip, and cook the other sides for another 40 seconds.

For the choka and murtani, preheat the oven to 180 C/160 C fan. Place all the vegetables, garlic, and scotch bonnet on a tray lined with foil. Roast for 10-15 minutes until the skin begins to blacken and char.

Peel off most of the charred skin, leaving a little bit for extra flavour. Place everything in a large bowl or pestle and mortar, and mash until fairly smooth.

Next, in a small frying pan, heat the oil on medium-high heat and add the cumin seeds. When the oil starts to sizzle, carefully pour the oil into the bowl of vegetable mash and gently stir. Season to taste.

Slice the roti across, so it can be filled with the choka and murtani. Enjoy!

Riaz Phillips is a writer and photographer born and raised in London, with a passion for Caribbean food. This dish is from his brand new cookbook, <a href="https://www.waterstones.com/book/east-winds/riaz-phillips/9780241552438">East Winds</a>, which celebrates the often unsung dishes from the eastern Caribbean.

Bread dipping oils are all the rage, and this one is a little different. Not only does it have a stunning soy sauce, garlicky twist but it also doubles up as a sauce for some handmade noodles. Noodle making is optional but it's a lot of fun, so we'd highly recommend it. 

A bread dipping oil that doubles as a noodle sauce? Win win. These noodles are fresh, zingy, garlicky - everything you could want and more.  

Scissor Cut Noodles

Begin by making the dough. Mix the flour and salt until evenly combined. Very slowly add in the water whilst stirring the flour with some chopsticks until a shaggy dough forms. 

Bring the dough together into a ball, kneading for 2 minutes then cover and leave to rest for at least 20 minutes.

Put the sauce ingredients (up until the oils) into a heat proof bowl, making sure the garlic and spring onions are exposed. Heat the oils together in a small saucepan until smoking hot then carefully pour them over the seasonings, especially the garlic and onion as it will mellow out the harsh raw flavour. It should sizzle and bubble straight away. 

Stir the seasonings together then add the balsamic (or black vinegar) and soy sauce. 

Knead the dough for at least 10 minutes until it turns into a completely smooth ball. Pour a drop of oil onto the ball then smooth it around to coat the dough. 

Boil some water and salt generously. Carefully snip the dough into the boiling water, being careful to avoid it splashing. Alternatively, snip the oiled dough onto a plate then tip the noodles into the water. Once they're in the water, stir to prevent sticking. Cook for 2-3 minutes, and a further 2 mins once they float to the surface. Remove once cooked then immediately transfer to the sauce and toss everything through to coat. Serve with extra sesame seeds, coriander and some cucumber for crunch!

A bread dipping oil that doubles as a noodle sauce? Win win. And easy yet adventurous recipe that&#8217;s perfect for a hot summers evening.

Miso aubergine is an absolute classic for a reason, but we decided to give it a go with courgettes as they're in season and work just as well! They become almost custardy and sticky sweet with the miso glaze. It's well worth making for your next dinner. 

These sticky, sweet, custardy courgettes are the perfect veggie centrepiece to any BBQ or just served along with some sticky white rice.

Miso Courgettes

Preheat the oven to 200 degrees C or 180 fan. Slice the courgettes down the middle lengthwise. Crosshatch the sliced side with a sharp knife, being careful not to slice too deep. Sprinkle over some salt and let them sit for a few minutes to extract some moisture. 

While the courgettes sit, whisk together the ingredients for the miso glaze. 

Wash the salt off the courgettes and pat dry with a clean paper towel. Heat a large, oven safe frying pan over medium high heat with 1 tbsp oil. Once hot, add the courgettes in, sliced side down and fry until a deep golden brown. Place into the oven for 5 minutes to soften. 

Remove from the oven the flip and spoon over the miso glaze. Roast for a further 10 mins, smothering with more miso glaze half way through. Serve with sticky white rice and garnish with spring onions, sesame seeds and plenty of chilli oil. 

The perfect veggie centrepiece to any BBQ or just served along with some sticky white rice.

For me, Banh Mi is the perfect sandwich. It's fresh, packed with flavour and texture and hits all the sweet, sour, spicy notes you could want from each bite. We've taken all our favourite bits from the banh mi and made this, perfect for a quick lunch. 

A delicious lunch or snack, this tofu banh mi toast is packed with flavour and topped with a crunchy pickle and fresh, fragrant herbs. 

Tofu Banh Mi Toast

Mix together all the ingredients for the marinade then tip over the sliced tofu. Marinade for at least 15 mins.

Prepare the pickled veg by placing them in a colander and salting generously. Leave to strain for 5 mins then wash the excess salt off and squeeze out any moisture.

Mix the veg with the vinegar, water and sugar and leave to pickle. 

Heat a frying pan over a medium high heat with a drizzle of oil. Place the tofu pieces in and fry on each side until sticky and golden brown. 

Spread some Sriracha mayo over the toast then drizzle with a bit maggi seasoning. Load on the cucumber followed by the drained pickled veg, fried tofu and finally the fresh herbs. Enjoy!

A fresh summer recipe, perfect for a quick lunch in the sun.

This is one of my absolute favourites - creamy hummus topped with fried aubergine (which by the way, is the only way you should be eating your aubergine from now on) and finished with herby Zhoug. It's a winner. 

This is the perfect lunch or snack, it's got creamy hummus topped with golden crispy aubergine and a zingy, herby Zhoug. 

Fried Aubergine and Zhoug on Toast

Lay out the aubergine slices on a tray or plate and salt them generously on each side. Set aside for 10 mins. 

Blend all the ingredients for the zhoug until you reach your desired consistency. Add more oil for a smoother, drizzleable sauce, less for a coarser salsa-style sauce. Season to taste. 

Rinse the salt off the aubergines then press out all the moisture using a clean paper towel. Heat the veg oil in a large frying pan over a medium high heat then gently place the aubergine slices into the oil. Fry for a few minutes on each side until a dark golden brown and soft in the middle.  

Toast the bread then smother with plenty of hummus, load with the aubergine and drizzle over the Zhoug. Finish with some pomegranate molasses and finish with a pinch of za'atar. 

The perfect lunch recipe that takes less than 20 minutes to prepare! It&#8217;s the ultimate taste sensation&#8230;and everyone loves a bit of hummus.

Think Greek Salad, but in toast form. The toast is smothered with a creamy vegan feta, greek yoghurt dip and topped with fresh, crunchy veg.

Greek Salad Toast

To start, blend together the ingredients for the whipped feta dip/spread, until completely smooth. 

Combine all the finely chopped veg in a bowl with all the seasonings. 

Toast the bread and brush with the raw garlic. Generously spread on the creamy feta spread and layer on the rest of the greek salad. Sprinkle over some fresh parsley and drizzle over some extra olive oil. 

The ultimate British meal. This quiche taste like the real thing, just without the eggs! Perfect for a summer feast with family and friends.

Vegan Coronation Quiche

Preheat the oven to 175 degrees C. Blend all the ingredients for the 'eggy' mixture together until completely smooth. Fold in most of the cooked veg and cheese, saving some of each for the topping at the end. 

Line a tart tin (around 23 x 2.5cm) with baking paper, scrunching it up beforehand helps it stay in place. Lower the pastry into the case. Once it's all neatly arranged, trim the edges, ensuring the pastry doesn't drop lower than the sides of the tin. Prick some holes in the base of the pastry using a fork. 

Place another piece of parchment on top of the pastry then tip in enough uncooked rice/dried beans to cover the base. Place into the oven for 20-25 minutes then remove from the oven, remove the rice/beans then place back into the oven uncovered for another 15 mins. 

Remove the pastry from the oven once light golden brown. Scatter some grated vegan cheese over the base then spoon in the 'eggy' mixture and smooth out the top, making sure it's evenly spread. Scatter over the remaining cheese, then veggies and lightly press them into the top of the quiche. Bake for around 30-35 mins until firmed up. Serve warm or cool down and refrigerate until you're ready to eat. 

Everyone loves a quiche and this one is completely egg-free! Add whatever cooked veg you fancy and share with friends and family over the Coronation weekend, or at a summer time gathering!

The best summer side or main dish. It's full of flavour with jammy leeks, a garlicky bean mash and a bright red pepper and olive salsa.

Jammy Leeks with Red Pepper & Olive Salsa

Finely chop all the ingredients for the roasted red pepper and olive salsa (or use a food processor/pestle and mortar) and combine in a bowl with the oil, seasonings and lemon juice. 

Cut the ends off the leeks, slice down the middle lengthwise and clean them thoroughly, keeping them intact. Heat the vegan butter and oil in a saucepan that will fit all 4 pieces. Once melted and bubbling, add the leeks cut side down and fry over a medium heat until they're deep golden colour. 

Once they're nicely browned, carefully pour in the stock and cover with a lid. Simmer for 20 mins, until the leeks are fork tender.

In the meantime, heat a splash of oil in a small saucepan to gently fry the garlic in for about a minute until it softens and loses its raw garlic smell. Tip in the beans, stir into the garlic and season with a squeeze of lemon juice, salt and pepper to taste. 

Blend the bean mixture until a smooth paste, or use a potato masher for a chunkier mash. 

Spoon the bean mash onto a plate, smooth it out then top with the jammy leeks, some of the pan juices and lots of the salsa. Enjoy!

Soft leeks with a smooth bean mash and a vibrant olive and red pepper chimichurri &#8211; the perfect spring or summer dish to bring to any occasion.

Spicy buffalo cauliflower, ranch-inspired rice, and spicy refried beans are the ultimate burrito filling. Plus, it's freezer-safe so you can always have a burrito on hand. All ingredients are available on Amazon Fresh

This buffalo cauliflower burrito is packed with flavour, and packed with vegetables! The perfect half time snack to enjoy with a Pepsi MAX. 

Buffalo Cauliflower Burritos | Twisted

Preheat the oven to 200 C. Break down the cauliflower into florets, toss in the seasonings, then pop into the oven for 20 minutes, or until softened

Meanwhile for the beans, saute the onion, garlic, and chilli until fragrant. Add the tomato paste, spices, then add the beans and water. Leave to simmer for 10 minutes, then mash everything together. Season to taste, and finish with a squeeze of lime

This is a good time to saute the peppers and onion over a medium/low heat with a drizzle of oil and splash of water until soft.

Cook the rice, then add seasonings, herbs, salt, and pepper. Set aside.


In a small pan, melt the butter then whisk in the hot sauce until combined. Add the roasted cauliflower to a bowl, pour over the buffalo sauce, and toss

Assemble - warmed tortilla, beans, rice, peppers, cauliflower, sour cream, feta, and pickled onions. Roll up, slice, and eat!

This buffalo cauliflower burrito is packed with flavour, and packed with vegetables! The perfect half time snack to enjoy with a Pepsi MAX.

Crispy fries, charred marinated cauliflower, creamy vegan tzatziki, and a fresh tomato salad all wrapped in a soft flatbread. Heaven!

A plant based diet shouldn't mean that you miss out on delicious Greek food! Our cauliflower souvlaki is guaranteed to hit the spot, every time.

Vegan Cauliflower Souvlaki | Twisted

Preheat the oven to 210 C. Break down your cauliflower into florets, then whisk together the ingredients for the marinade. Add the florets, toss to coat, then leave to sit for 15 mins

Next, make your salad. Mix together tomatoes, red onion, lemon, herbs, chilli, lemon, and salt. Set aside

For the tzatziki, start by grating the cucumber over a tea towel. Squeeze out all the water, then add to a bowl along with yoghurt, garlic, lemon, dill, salt, and pepper. 

Carefully skewer up all the marinated cauliflower florets, then bake for 15-20 minutes or until cooked and slightly charred. If you want more colour, finish under the grill

Cook your fries however you like - in the oven, air fryer, or deep fry. Mix together the seasoning mix and add to a large bowl, then when the fries are cooked add to the bowl and toss well to coat.

Load up the platter with some warm flatbreads, tzatziki, tomato salad, fries, cauliflower skewers, lemon wedges, and vegan feta. Enjoy!

A plant based diet shouldn&#8217;t mean that you miss out on delicious Greek food! Our cauliflower souvlaki is guaranteed to hit the spot, every time.

I didn't eat enough pie. But this changed when I created this mushroom and ale pie. It's comforting and nostalgic, and absolutely full of all the flavours you'd want from a savoury pie. The key is to get the mushrooms nice and golden to get as much meaty flavour from them as possible. You really, really won't miss the meat. 

A classic, comforting mushroom and ale pie full of umami flavours and topped with a deliciously crisp cheats puff pastry lid. 

Mushroom and Ale Pie

Soak the porcini mushrooms with boiling water for about 10-15 minutes. 

Place a large frying pan over a medium high heat. Once hot, add the quartered mushrooms and fry until they've released all their moisture. Once they're dry and start to turn golden brown, add in a splash of oil and a pinch of salt. Fry for a few more minutes, stirring occasionally then remove once golden brown and starting to crisp.

Into the same pan, add another splash of oil then the leeks along with a small splash of water to help cook them down. Once softened, add the sausage pieces and carrot and fry for a few minutes. Once the sausage starts to brown add the garlic and stir into the mixture. Add the cooked mushrooms back in along with the dried thyme, tomato paste, soy sauce, 1 tbsp of the mushroom soaking liquid and the rehydrated porcini mushrooms.

Pour 300ml of the ale into the mushroom and sausage mixture, along with the bay leaves. Bring to the boil then turn down slightly and simmer vigorously until the sauce has thickened and the raw alcohol smell has gone, about 7-10 mins. Dollop in the cranberry sauce and stir to mix then add 550ml vegan beef stock. Simmer for another 15 minutes. 

Preheat oven to 200 degrees/180 degrees fan. 

Mix the cornstarch with 2 tbsp water to make the cornstarch slurry. Pour into the mushroom mixture bit by bit, and stir to combine. The sauce should immediately start to thicken. Add less if you want a more saucy pie. Taste and season the pie filling with salt and pepper then finish by stirring through the vegan butter. 

Pour the pie into an oven proof dish then cover with the vegan puff pastry. Decorate the pie however preferred, or crimp the edges as shown. Brush the pastry with the vegan milk and place into the oven for 30-35 minutes or until the pastry is nicely puffed and cooked through. Serve with mashed potato and enjoy!

Pies have to be one of the most comforting foods and this recipe is nostalgic and traditional but with a vegan twist.

This is a really easy vegan meal that can be customised. Instead of the vegan mint yoghurt, why not try it with hummus or even a red pepper dip for something a little bit fruitier, if you don't fancy a creamy sauce! The schnitzel is crisp with soft aubergine inside and is perfect when scooped onto a fork or crammed into a pita with lots of sauce and fresh salad. 

Herby, crispy breaded aubergine served with a minty, garlicky yoghurt, harissa and a quick chopped salad - the perfect speedy dinner.

Za'atar Aubergine Schnitzel

Place each slice of aubergine onto a large tray and salt both sides. Cover and set to one side.

Mix together all the ingredients for the yoghurt sauce, and season to taste. In another bowl, mix together the cucumber, tomatoes, onion and coriander. Season the salad then cover and place both in the fridge whilst you fry the aubergine. 

By now, the aubergine should be covered in little beads of water. Rinse the salt off then thoroughly pat dry with a paper towel. 

Mix the flour with the seasonings in a shallow bowl. The add the milk and breadcrumbs with za'atar into 2 other shallow bowls. One by one, place the aubergine slices first into the flour mixture, then the milk and then the seasoned breadcrumbs. Dunk back into the milk and then into the breadcrumbs for a thicker coating. Leave for 5 mins for the coating to bind to the aubergine. 

Heat the vegetable oil in a large frying pan over a medium heat. Once hot, carefully shallow fry the breaded aubergine slices for a few minutes on each side, until a deep golden brown. You may have to do this in batches. 

Remove the aubergine from the pan and season immediately with a pinch of salt. Serve with the yoghurt, chopped salad, a drizzle of harissa mixed with olive oil and some fluffy flatbreads or pita. 

The perfect vegan meal if you&#8217;re a fan of aubergine and want something satisfying, fresh and flavoursome.

This may not be a looker, but this vegan chocolate pudding is delicious, decadent and definitely a winner if you're looking to impress. Don't be put off by the unorthodox method here, the boiling water on top somehow makes its way to the bottom of the cake and transforms into the silkiest, most chocolatey rich sauce.

This chocolate pudding is unlike any other. It's rich, decadent, completely vegan and as it bakes, releases a silky smooth chocolate sauce.

Saucy Vegan Chocolate Pudding

Preheat the oven to 180 degrees. Combine all the wet ingredients for the cake batter. In a large mixing bowl combine all the dry ingredients then fold the wet into the dry until fully combined. 

Grab a 10x7inch (approximately) oven proof dish, and tip the raspberries or cherries into the bottom. Spread them evenly then pour over the cake batter. Combine the cocoa powder and brown sugar for the topping then sprinkle it over the batter in an even layer. 

Pour the boiling water on top of sugar cocoa mixture using an overturned spoon to slow the pour and stop the water going straight through the batter.  Carefully lift and place into the oven for 30 minutes. 

The cake should be firm on top with a glossy sauce underneath. Dust the whole thing with icing sugar and serve with some vegan ice cream. Enjoy!  

Self saucing chocolate puddings have to be the best. It&#8217;s like a buy one get one free deal. Moist sponge AND a silky smooth sauce underneath in just a few easy steps.

Jammy shallots and garlic in a miso, lemon, brown sugar sauce, with a spring onion, chive, and sesame topping. Delicious!

Japan meets Italy with these chewy udon noodles tossed in a silky miso lemon sauce, and a herby gremolata to finish. 

Vegan Miso Lemon Udon | Twisted

Mix the ingredients for the gremolata, except for the toasted panko, which we'll add at the end.

Finely chop the shallots and garlic, then add to a pan with a splash of olive oil. Slowly cook until the shallots are soft and jammy, adding 1 tbsp of water every now and again. 

Whisk together the miso, lemon juice, brown sugar, and soy sauce. Add to the shallot-garlic mix. 

Cook the udon according to the packet, and reserve 200ml approx of udon-cooking water. 

Drain the udon. Add the reserved water to the shallot sauce, along with sesame seeds, then add the udon. Stir through so the udon is coated in the sauce. 

Mix the panko with the herb mix. Plate up the udon, then top with the gremolata. Enjoy!

Japan meets Italy with these chewy udon noodles tossed in a silky miso lemon sauce, and a herby gremolata to finish.

Twisted's gourmet cheesy garlic bread recipe is going to change your life. Let's face it, theres garlic bread, and then there's Garlic Bread. Stuffed full of roasted garlic butter and four different cheeses, this is a God Tier garlic bread recipe.

Twisted's gourmet cheesy garlic bread recipe is going to change your life. Let's face it, theres garlic bread, and then there's Garlic Bread.

Cheesy Garlic Bread Recipe | Twisted

Preheat the oven to 180°C. Start with the garlic. Chop the top off (so just the very top of each clove is showing) and place the garlic on a sheet of foil. Drizzle with olive oil and salt, wrap up the foil into a nice garlicky bundle. Bake for around 40 mins, or until the garlic is soft. Allow to cool. 

Squeeze the garlic into the butter and thorough combine, along with the parsley and some more salt if necessary. Add some pepper, if you like. 

Cut the bread on the diagonal and then flip round and repeat, so you have a nice diamond pattern. Use a pastry brush to liberally coat the bread with the garlic butter, making sure you get into all those nooks and crannies. Stuff the bread with the cheeses and wrap it loosely in foil, then pop it back in the oven for 30 minutes until cooked through. 

Twisted&#8217;s gourmet cheesy garlic bread recipe needs to be tried by everyone, right now. Wow. What a recipe.

Twisted's Spicy Hasselback Butternut Squash Recipe is the perfect dinner or brunch if you've got a vegan mate over and want to do something a little special. The flavours in here are exceptional - it's sweet, salty, spicy and full of smokey warmth from the chipotle chilli flakes. It's a really special dish that would work equally well for a Sunday roast with a sweet potato or even roasted carrots! 

Twisted's delicious Spicy Hasselback Butternut Squash recipe is the perfect plant-based dish to serve for a veggie brunch or Sunday roast.

Spicy Hasselback Butternut Squash Recipe | Twisted

Preheat your oven to 200 degrees. Carefully cut your squash in half lengthwise, peel, scoop out the seeds (saving them for later) then slice carefully as in the vid. Mix together the oil, paprika, salt and sugar then brush over the butternut before roasting for 30-40 mins.

For the salsa macha wash and dry the butternut seeds then toast in a dry pan, then remove once fragrant.


In the same pan, heat up the oil. Once hot, add the onion and smashed garlic for 2 mins, stirring frequently. Add in the peanuts, seeds, sesame seeds and fry for another minute. Turn off the heat then add the chipotle flakes, salt and sugar. Wait till the oil cools then pulse in a blender until a coarse mixture.

Blend the silken tofu, garlic and lime together. Place the cream on a plate, then add the roasted butternut and drizzle over plenty of salsa macha. Top with fresh coriander then tuck in!

Twisted&#8217;s Spicy Hasselback Butternut Squash Recipe is an easy, show-stopping veggie main packed full of flavour. The butternut squash is spicy, creamy, a little bit sweet and so satisfying!

Twisted'd Roasted Szechuan Cabbage recipe is unlike any other. Normally, cabbage gets a bad rep. Soggy, smelly, reminiscent of steamy lugubrious school dinners. Maybe British people don't give it the love it deserves, because it's very easy to make cabbage nice. Roast it, chuck some butter on it, yes please matron. Or try this recipe. It's really good!

Twisted's Roasted Szechuan Cabbage recipe – think big flavours and little effort. It looks great, we love it, make it. Thanks!

Roasted Szechuan Cabbage Recipe | Twisted

Chop the cabbage into quarters, then quarter these again into eights if it’s a big cabbage.

Place the wedges on a baking tray, drizzle with oil and season liberally with sea salt. Roast until softened and lightly charred, then remove the crispy outer leaves.

Whisk together the crushed garlic, tahini, vinegar, soy sauce, honey and both the oils and crispy chillis. Check the dressing for balance and alter accordingly to your taste

Arrange the cabbage on a serving platter and pour over the dressing, followed by the spring onions and toasted sesame and more crispy chillis if you wish.

Twisted&#8217;s Roasted Szechuan Cabbage recipe – think big flavours and little effort. It looks great, we love it, make it. Thanks!

Crunchy, spicy with the incomparable sweet and sour tang of BBQ sauce, these spring rolls are heaven on a plate. Enjoy!

Twisted |

Begin by mixing together all the spices and set aside. You won't need all of it so save it to rub into something else - chopped aubergine, for example, or some tofu. 

In a sauce pan, heat the vinegar, sugar, mustard and 2 tsp of the spice mix. Boil it down until you have a thick, glossy sauce. Set aside. 

Heat the oil in a frying pan or skillet and add the shredded mushrooms. Fry them until softened, tangled and suspiciously pork-like. Stir through a few teaspoons of the spice mix. 

Toss the carrot and cabbage through the mushroom mixture. Wet the spring roll wrappers and carefully roll in a few tbsp of the mushroom mixture, corner to corner, folding in the edges as you go. 

Heat the oil to 170°C and fry in batches until crisp and delicious. Serve with the BBQ sauce. 

This vegan BBQ Mushroom Spring Roll recipe is absolutely everything.

We've got a thick, creamy spiced cauliflower soup topped with a herby, spicy drizzle and roasted peanuts. Perfect for veganuary and the colder weather (or any time!)

Creamy, spiced cauliflower soup with a herby drizzle - perfect for the rainy weather!

Vegan Thai Cauliflower Soup | Twisted

Add your garlic, shallot, spring onion, ginger, and chilli to a pot with a splash of vegetable oil. Cook until slightly softened and aromatic. 

Add the cauliflower and spices, stir well, then cover with stock. Pop the lid on, leave to cook for 10 minutes. 

Add coconut milk, season with salt and pepper, then leave to cook for a further 10-15 minutes with the lid off

Once the cauliflower is soft, blend the soup with an immersion blender. 

Taste, adjust seasoning as necessary, and finish with lime juice

For the drizzle, combine all of your finely chopped ingredients in a bowl along with rice vinegar, vegan fish sauce, lime juice, salt, and sugar. Drizzle over the bowl, and enjoy!

Creamy, spiced cauliflower soup with a herby drizzle &#8211; perfect for the rainy weather!

These Boursin croquettes are the perfect party food. Not only do they make an incredible canapé to serve your guests over the holiday season, but they’re also a great way to use up the extra veg in your fridge.

Simmer the potatoes in lightly salted water for 15 minutes, or until
tender. Drain and mash thoroughly, preferably with a ricer and
allow to cool slightly.

While the potatoes cool, fry your diced onion and grated carrot in a
pan until softened and slightly caramelised. Add this to the
potatoes along with butter, the egg yolks, 1 pack of Boursin and
salt and pepper. Mix thoroughly until completely combined.

Then shape the mixture into 14–16 croquettes, while shaping the
croquettes, stuff ó tsp of Boursin into each one, being sure to wrap
the cheese completely inside the mixture.

Using leftover bread, blitz the bread in a food processor until it
resembles breadcrumbs. Put your flour, whole eggs and
breadcrumbs into three separate shallow bowls and beat the eggs.

Dip each croquette in the flour, pat off any excess, then coat in the
egg before dipping in the breadcrumbs. Transfer to a baking tray,
then leave to cool to room temperature. Shallow fry or bake your
croquettes until golden and serve immediately.

This incredibly easy Filipino classic really is delicious. If you're searching for a recipe that combines eggplant/aubergine with actual eggs, you've hit the jackpot here friend. Smokey, creamy with crispy bits of egg this is a really big payoff for a very small amount of effort. It's also good for breakfast incidentally!

This omelette will make you wonder why you've never mixed aubergines and eggs before | Twisted

Take the aubergine and burn the hell out of it over a naked flame until it's soft all the way through and is collapsing. Carefully place it in a bowl and cover with clingfilm, then leave it for ten minutes to steam.

Whisk an egg with the salt and pepper - go heavy on the salt to make up for the unseasoned aubergine. Dip the aubergine in the egg. 

Heat the oil until hot and shimmering, then slide the whole shebang into the frying pan. Cook on both sides until the egg has set and you've got some nice crispy frilly bits on the side. 

Serve with steamed rice and banana ketchup. If you can't find that, sriracha is good, or normal ketchup. 

Tortang talong &#8211; where have you been all my life?

This vegan stuffing recipe is packed with flavour, and is made even more delicious after being coated in panic and deep fried. They can be enjoyed on their own, with aioli or cranberry sauce, but I've made a simple French onion gravy here. 

Deep fried stuffing balls with a rich French onion gravy, you've gotta try this one!

Vegan Stuffing Balls | Twisted 

Thanksgiving stuffing, but not as you know it &#8211; crispy golden fried balls of stuffing served with a rich French onion gravy to dunk.

Vegetarian Recipes

Boursin Labneh with Braised Aubergine

Miso Mushroom Galette

Riaz Phillips’ Sada Roti, Tomato Choka, and Murtani

Scissor Cut Noodles

Miso Courgette

Tofu Banh Mi Toast

Fried Aubergine and Zhoug Toast

Greek Salad Toast

Vegan Coronation Quiche

Jammy Leeks with Red Pepper & Olive Salsa

Buffalo Cauliflower Burritos

Cauliflower Souvlaki

Mushroom and Ale Pie

Za’atar Aubergine Schnitzel

Saucy Vegan Chocolate Pudding

Vegan Miso Lemon Udon

Gourmet Cheesy Garlic Bread

Spicy Hasselback Butternut Squash Recipe

Roasted Szechuan Cabbage Recipe

BBQ Mushroom Spring Rolls

Vegan Thai Cauliflower Soup

Boursin Croquettes

Filipino Aubergine Omelette AKA Tortang Talong