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Shelf Life 640_960

Shelf Life Show

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Tom Jackson sets up a lockdown kitchen studio in his tiny flat and digs around the darkest cornest of his cupboards to unearth some delicious, inspiring meals for those days where you got nothin'.


This salad is the gift that keeps on giving. It takes less than 30 mins to chuck together and can easily be meal-prepped for future you, when you just can't be bothered to cook. It's absolutely packed with flavour, protein and fresh veggies so makes the perfect lunch or dinner on a hot summers day. 

An unbelievably fresh and easy vegan salad recipe, packed with all the flavours and textures of a summer roll, and ready in less than 30 minutes!

Vegan Summer Roll Salad

Start by heating the vegetable oil in a medium frying pan. Once hot, add the broken rice paper pieces one by one and fry until crisp. They should puff up immediately. Remove with tongs and place on a plate lined with paper towel to drain excess oil. 

In a bowl, mix the tofu pieces with the soy sauce, garlic granules and corn starch so they're completely and evenly coated. Add the tofu pieces to the hot vegetable oil from before and fry for 4-5 minutes or until golden brown and cooked through. 

Plate everything up starting with a base of cooked vermicelli noodles, the chopped and sliced veg, crispy tofu and fresh herbs. Drizzle over the dressing, and some extra chilli oil (if you like a bit of heat) then sprinkle over some chopped peanuts and dig in! 

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<p>This is a fresh, filling and flavour packed Summer Roll inspired salad with cucumber, avocado, tofu and noodles, an addictive peanut dressing and rice paper crisps. The perfect recipe for a quick lunch on a hot day.</p>


For me, this cake holds some pretty special memories. We would eat this cake on Rosh Hashanah, the Jewish New Year, every year. My Grandma made the very best honey cake so I decided to veganise it and see if it could be nearly as good. Turns out it's just as tasty, warming, comforting and perfectly sweet without the eggs and honey. Flax eggs and agave do a great job at subbing in. FYI you definitely don't have to be celebrating Rosh Hashanah to eat this. It's great for every occasion, all Autumn/Winter long.  

This is a delightfully sticky, sweet and warming spiced cake that oozes Autumnal cosiness. Perfect for a treat on a chilly day. 

Vegan Apple and 'Honey' Cake

Preheat the oven to 160 degrees celsius. Line the bottom of an 8 inch springform cake tin with greaseproof baking paper. Arrange the apple slices at the bottom of the tin. 

Combine the flax seeds with 5 tbsp water and leave for 10 minutes. 

Onto the caramel. Place a small saucepan over medium heat then tip in the caster sugar with 2 tbsp water. Stir to mix thoroughly then bring the sugar to the boil. Turn it down and let it bubble gently until it turns a deep amber. Do not stir at all whilst it bubbles away! Only shake and swirl the pan gently to ensure it evenly cooks. Stirring will cause the sugar to crystallise. Pour the amber caramel immediately over the apples to cover the bottom of the cake tin. 

In one bowl, mix together all the wet ingredients for the cake batter (including the flax eggs from earlier) up to the tea. In another bowl combine all the dry ingredients. Once combined, pour the wet mixture into the dry and gently fold it all together until you have a cohesive batter. Be careful not to over mix!

Pour the batter into the cake tin lined with apples and place into the oven for 40-45 minutes. Remove from the oven once a toothpick or skewer comes out clean when inserted into the cake. Leave to sit for 20 minutes. Once cool, remove the sides from the tin, place a plate over the top of the cake and flip over. Remove the paper to reveal the beautifully caramalised apples. 

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<p>This sticky, spiced apple and &#8216;honey&#8217; cake recipe will be your go-to this autumn &#8211; perfect for chilly days when you need a satisfying treat.</p>


Twisted | Shelf Life

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