Over on Instagram, I shared three creamy sauces you can make with silken tofu. So, over the next few episodes, I’m going to be releasing the full recipes, paired with their extra-firm tofu counterparts.

Because why use one tofu when you can use TWO?!

We’re talking creamy silken tofu sauce, topped with crispy extra-firm tofu. A double-tofu situation… if you will.

Each of these recipes provides roughly 30g of protein per portion from the tofu alone. Not bad if you ask me!

This week, we’re starting with the crispy tofu.

Think tiny, crunchy tofu nuggets, popcorn “chicken”, that you can scatter over pretty much anything, or toss through a sauce or sticky glaze. They’re addictive, so for that, I apologise in advance x

They’re a brilliant way to add a little protein, texture and proper bite to your meals. Honestly, this is how I quite easily eat a block of this stuff pretty much every day.

Before we get into the recipe, though, here are five of my top tips for getting your tofu properly crispy.

1. Tear it with your hands!!

Tearing rather than cutting tofu is brilliant for two reasons.

A) I like being lazy

B) It actually makes a difference!

Tearing creates all those lovely uneven, craggy edges that crisp up beautifully when cooked. You’ve got more little nooks and crannies for the seasoning and coating to cling to, giving you much more texture than perfectly neat little cubes.

So put the knife down (carefully!) and get tearing.

2. Flavour hack: broth or seasoning powder

One of my favourite shortcuts is using a broth or seasoning powder to flavour my tofu (again, I like being lazy).

They’re usually salty and savoury, and can give the tofu a really lovely, almost meaty, takeaway-style flavour with very little effort.

Something like this works brilliantly. If you’re struggling to find it, you can use a powdered stock base, which is available in most supermarkets.

But my absolute go-to is Lee Kum Kee mushroom seasoning. I’ve actually started seeing it in more supermarkets lately - very exciting times.

Just be mindful of the salt content, particularly if your seasoning already contains salt or MSG.

3. Cornflour. Always.

Or, if you don’t have cornflour, I’ll let you off. We can make do…

My next choices would be potato starch, rice flour or tapioca starch.

The important thing is to use a starch rather than regular plain flour. Cornflour creates a really light coating that crisps up beautifully, whereas regular flour tends to give you a heavier finish.

A little goes a long way, and you don’t need to make a batter. Just toss the tofu in the starch and seasoning until it’s lightly and evenly coated.

4. Optional, but nooch for a savoury hit

Nutritional yeast, also known as nooch, is another optional addition.

And there’s actually a cool little sciencey reason why it tastes so good.

Nutritional yeast contains glutamate, which activates the umami taste receptors on your tongue. Umami is basically that deep, savoury, almost meaty flavour you get from things like mushrooms, aged cheese and meat.

So, by adding a little nooch, you’re giving your tofu an extra hit of that delicious savoury flavour, making it taste even more moreish and in my opinion, satisfying.

It also adds a little extra protein, too!

Not essential, but very much encouraged. Win win.

5. A tiny sprinkle of MSG and sugar whilst it’s still hot

Trust me with this one.

Once the tofu is cooked, I like to finish it with a tiny pinch of MSG and sugar while it’s still hot.

It’s my little cheffy finishing touch that gives the tofu that extra salty-sweet, savoury hit. It sounds like a tiny thing, but it makes a difference.

You could also add a little chilli powder if you fancy some heat.

And there you go! Five tips to help you make your tofu absolutely super crispy, and bloody delicious.

Now you’re equipped, let’s get to the recipe.

THE RECIPE

Creamy nutty double-tofu noodles

Serves 2

You’ve got the creamy, nutty silken tofu sauce, with crispy little extra-firm tofu nuggets on top. Finish with spring onions, sesame seeds and a little extra chilli oil, and you’re good to go. Easy as!

INGREDIENTS

For the creamy nutty silken tofu sauce

• 1 block silken tofu (approximately 300g)

• 1 heaped tbsp peanut butter

• 2 tbsp tahini

• 1 tbsp miso

• 1 tbsp light soy sauce

• 1/2 tbsp maple syrup

• 1 tsp rice vinegar

• 1-2 tsp chilli oil

• Salt, if needed

• A splash of water, if needed to loosen

For the crispy tofu

• 1 block extra-firm tofu (280g Tofoo)

• 2-3 tbsp cornflour

• 2 tsp mushroom seasoning or powdered stock base

• 2 tbsp nutritional yeast (optional)

• A tiny pinch of sugar and MSG, to finish

• 1–2 tbsp neutral oil, for frying

To serve

• 2 portions of noodles (I used udon)

• Spring onions, sliced

• Greens, if you fancy

• Sesame seeds (optional)

• Extra chilli oil!!

METHOD

1. Drain your extra-firm tofu and tear it into small, bite-sized pieces with your hands. Add to a bowl with the cornflour, mushroom seasoning and nutritional yeast, if using. Toss until everything is evenly coated.

2. Heat the oil in a large frying pan over a medium-high heat. Add the tofu in a single layer and cook for around 8-10 minutes, turning occasionally, until golden and crispy all over. If your pan is a little small, cook it in batches rather than overcrowding it.

3. Turn off the heat and sprinkle over a tiny pinch of sugar and MSG whilst the tofu is still hot. Toss to coat.

   Taste and adjust, but good luck trying not to eat the entire batch straight out of the pan.

4. While the tofu is cooking, add all the silken tofu sauce ingredients to a blender and blitz until completely smooth.

   Have a taste and adjust as needed. Add a splash of water if it’s too thick, and a little extra vinegar or chilli oil if you want more zing or heat. That’s literally it!

5. Cook your noodles according to the packet instructions. Drain, reserving a little of the cooking water in case you need it to loosen the sauce.

6. Toss the cooked noodles with the silken tofu sauce until they’re beautifully coated. Add a splash of noodle water if needed to help everything come together.

   Divide between two bowls, pile the crispy tofu on top, and finish with spring onions, sesame seeds, your greens and another drizzle of chilli oil.

You can serve the noodles hot or cold, and the crispy tofu works brilliantly on salads, rice bowls, pasta or pretty much anything else that might need a little crunch.

Make the creamy sauce on it’s own for a quick lunch or dinner, or put the two together as I’ve done here. We love a double tofu situation.

The whole point is to show you just how much you can do with tofu once you know what you’re working with.

More tofu goodness coming very soon.

Until next time,

Soph x

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When I first started experimenting with tofu, admittedly, I was put off.

It was a fair few years ago, and I bought the only tofu I could find. Took it home, tried to fry it and… you guessed it.

A scrambled mess.

I was confused. I didn’t get it. So, naturally, I probably didn’t look at tofu again for a few years. (It’s all coming out now)

Which is why I really wish someone had told me this:

Not all tofu is the same.

Last week, I told you what tofu actually is, how it’s made and why I think it deserves a bit more love.

This week, we’re getting into some of my favourite different types of tofu and, most importantly, what the hell you actually do with them.

Because after a few festivals this year, I spoke to quite a few people who had been put off tofu - either because they’d had the exact same experience as me, or because they’d ordered tofu from their local Chinese takeaway and disliked the texture.

And I am an extra-firm believer (tofu pun lol) that there is a tofu out there for everyone.

So, let’s get into it.

MY HOLY GRAIL:

SILKEN TOFU

Silken tofu is soft, delicate and creamy, with a really high water content.

It’s brilliant for blending into sauces, dressings, soups and desserts, and I use it a lot as a creamy, high-protein alternative to things like cream.

It’s such a good way of sneaking more protein into things without really noticing it.

And it doesn’t always have to be blended into something, either.

One of my favourite ways to eat it is actually incredibly simple: poke a few holes in it, pour over a delicious sauce and eat it cold.

Absolutely cracking stuff.

Where can you find it?

Silken tofu is actually really readily available these days.

You can find it in most supermarkets, big or small, and it’s often in the cupboard/dry store rather than the fridge. Check the Asian or world food aisle, and sometimes the free-from section too.

You’ll also find it in the fridge section of Asian supermarkets, and it seems to be becoming more and more common in the big supermarkets too.

And even your local corner shop might stock it - mine does!

FIRM / MEDIUM TOFU

These are both still relatively soft, but they hold a little more structure than silken tofu.

Think of them as somewhere between silken and extra-firm.

I find this kind of tofu perfect for braising, especially served over rice, and it’s also brilliant for a tofu scramble.

You can get some really lovely textures from these without them being quite as delicate as silken tofu.

Where can you find it?

I don’t see medium or firm tofu quite as often in British supermarkets, so your local Asian grocery shop is usually your best bet.

You’ll normally find them in the fridge section, and you can often get big packs for very little money.

We’re talking a couple of quid to feed 3-4 people kind of cheap.

We like.

EXTRA-FIRM / ULTRA-FIRM TOFU

Extra-firm tofu is the big dawg.

I easily eat a block of this a day.

It’s much denser, holds its shape really well and can be manipulated into all sorts of things.

Some of my favourite ways to use it:

crispy tofu (everyyyday)
tofu bacon
grilled tofu
grated tofu

And don’t worry, we will get to all of these. I have PLENTY of recipes to share.

One little warning with this one, though:

Some extra-firm tofu is much denser than others.

My favourite brand to use (and one I always tell people to start with) is Tofoo.

It’s incredibly dense, has a nice subtle flavour, and I also find you don’t need to press it. You can use it straight out of the pack, which is why it’s always my recommendation for first-timers.

And no, I’m not being paid to say this… I just really like it haha

Some supermarket own-brand versions tend to be a little softer and contain more water, so you sometimes need to handle them a little more gently.

Where can you find it?

Extra-firm tofu is very readily available and you can get it in pretty much all the major supermarkets.

BONUS ROUND

These next two are my kind of bonus round.

They’re two that I usually keep in the freezer, because you always need a backup tofu supply.

Obviously.

TOFU PUFFS

These are cubes of tofu that have been fried until they puff up, creating all these little air bubbles inside.

And those little air bubbles make them the PERFECT vessel for soaking up flavour.

They’re fantastic in curries, soups and thick, saucy dishes.

If you’ve ever had a really good laksa, you may recognise them - tofu puffs are often used in dishes like that.

They’re basically little flavour sponges. Juicy, and delicious. YUM.

Where can you find them?

Your local Asian grocery store is your best bet.

I don’t think I’ve ever seen them in the major supermarkets, although that could be changing!

TOFU SKIN

Another freezer (or cupboard) hero.

This one is a little different because it isn’t actually a block of tofu.

Tofu skin, also known as yuba (what a great name), is the film that forms on top of soy milk as it is heated.

That film can be lifted off, dried and sold in sheets or other forms.

You can buy it dried and keep it in the cupboard, then rehydrate it when you want to use it, or you can find it frozen.

I LOVE this stuff.

I use it for the skin on my vegan pork belly, where it can get deliciously crisp and crackly, but it can also be shredded through salads, used like noodles, or cooked in all sorts of other ways.

It’s also a really handy way of adding a bit of extra protein and texture to a dish.

Where can you find it?

Again, your local Asian grocery shop is your best bet.

I don’t tend to see it in major supermarkets.

So, what tofu should you actually buy?

Well… there are lots more different types of tofu, plus loads of different preparations and ways of using them, but these are just a few of my favourites and the ones I think are most useful to know about.

And hopefully this also explains why that first sad experience of frying some random block of tofu into a pile of mush doesn’t necessarily mean you don’t like tofu.

You, like me, way back when - might have just bought the wrong bloody tofu.

There really is a tofu out there for everyone.

Next, we’re getting into the wonderful world of silken tofu - and I’m starting with sauce.

Until next time,

Soph x

I think tofu still gets a pretty bad rep. There are loads of people who genuinely want to like it, but they just don’t know where to start, what the different types are, or, quite simply, how to cook it and make it taste actually good.

So, I thought I’d do something about it!

The inspiration

Recently, my mum’s friend invited me over to cook her dinner and she set me a challenge.

I owed her a big fat favour after borrowing her house to film the MasterChef final interviews in (they didn’t want my tiny East London flat for some reason???), so whatever she said goes.

After following me on socials and being flooded with tofu videos (lol), she said:

“Please make me something with tofu, I want to like it!!”

Now of course, for a tofu fanatic like myself, this was an easy job.

So I rocked up with a 3 course meal with tofu hidden in places you would have never imagined.

Tofu sauce. Crispy tofu. Tofu dessert.

And she loved it.

In fact, she actually said:

“I could eat this every day, I don’t need meat… but I wouldn’t know where to start.”

And then she basically told me to make this series…

So here I am.

You can thank Kel for this!

I actually think more people would like to eat more tofu, but they truly don’t know where to start or what to do with it.

In this series, I’ll be teaching you all things tofu. From how it’s made, the different types, debunking myths, plenty of recipes and some other hacks, tips and tricks along the way.

Sooooo… what actually is tofu?

Tofu is believed to have originated in China, although exactly when and where it was first invented is still a bit of a mystery.

What we do know is that the earliest known written mention of tofu dates back to around 965 CE in China - so over 1,000 years ago. God, I love a bit of history. Sends shivers down my spine…

It later spread throughout East Asia and became an important part of food cultures across the region. (source: SoyInfo Center)

So yeah, this is not some new vegan invention.

It’s been around for a bloody long time and, classically, we Westerners are only just catching on.

So how is it actually made?

The basic explanation is actually pretty simple. And very minumal ingredients.

Tofu is made from soybeans. The beans are soaked, ground with water and cooked to make soy milk. A coagulant is then added to make the proteins in the soy milk clump together into curds.

Those curds are then separated from the liquid and pressed together to make a block of tofu. (source: Harvard Health)

So, it looks like this:

soybeans → soy milk → curds → tofu

Pretty bloody clever really.

So what actually makes the soy milk curdle?

This is where it starts to get a bit fun and sciencey.

There are a few different coagulants used to make tofu, including things like calcium sulfate and nigari.

Nigari is a magnesium-chloride-rich mineral salt derived from seawater. When it’s added to the soy milk, the magnesium helps the soy proteins stick together, forming those little curds which can then be pressed into tofu.

And before you panic about nigari being some scary ingredient… it’s absolutely not. It’s basically a mineral salt from seawater doing a very important little job. (source: Harvard T.H. Chan School of Public Health)

And why are there so many different types of tofu?

you ask…

This is something I wish I knew when I first started cooking with tofu, because if I’m being honest, buying the wrong type is the biggest thing that put me off.

The texture of tofu depends largely on things like how it is coagulated and how much water is retained or removed during the process.

More water generally means a softer, more delicate tofu, while less water gives you a firmer, denser texture.

Which is why silken tofu and extra-firm tofu can feel like completely different ingredients despite both literally being tofu.

And this is important:

you can’t just buy a random block of tofu and hope for the best.

Different types are much better suited to different things… but that’s for the next episode. ;-)

But is tofu actually good for you?

Actually, yes. It bloody well is.

Soy is a complete protein, meaning it contains all nine essential amino acids that our bodies can’t make themselves. Tofu is also a good source of protein and provides a range of other nutrients, including iron, calcium and other minerals - although the exact nutritional profile varies depending on the type of tofu and how it’s made. (source: Harvard T.H. Chan School of Public Health; Harvard Health)

And if we’re comparing it to meat, it’s pretty bloody good for the planet too.

A new 2026 study introduced something called the Better Protein Institute (BPI) Score, which looked at 20 high-protein foods across things like health, affordability, accessibility and environmental impact.

And tofu came out NUMBER ONE overall.

ALL CHEER FOR TOFU!!!

It scored 36 out of 40, and also came first in the study’s separate “People” and “Planet” scores. (source: Frontiers)

Now, this obviously doesn’t mean scientists have universally decided that tofu is officially the best protein in the whole wide world world (although I have). It was one new scoring system, and the researchers themselves acknowledge that it’s an initial version with limitations.

But still…

I’ll take it!

And when you look at the environmental data used in the study, tofu had dramatically lower greenhouse gas emissions and land use than some animal proteins, particularly beef. (source: Frontiers)

So there you go.

That’s what it is, how it’s made, where it comes from, why there are so many different types and a little bit of why I think it deserves a LOT more love.

And we’ve barely scratched the surface. Because there are a LOT of different types of tofu.

So next, we’re going to meet the tofu family…

And I wholeheartedly believe there is a tofu out there for everyone. <3

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They’re smoky, gooey and crispy, with little pops of sweetness from the charred corn, and that spicy N’Duja mayo is something else completelyyy.

As a plant-based girly, I still crave that cheese-pull texture, so we are using our secret weapon for this: starch. I think it does a pretty impressive job but maybe try these and see for yourself!

These are the kind of thing that look a little bit fancy and impressive but are actually really fun to make. Get stuck in there, get messy and embrace the balls.

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Episode 4: Corn Croquetas with Spicy N’Duja Mayo

Makes a big bowl of balls: 12–14

Ingredients

For the Corn Filling

• 2 corn on the cobs

• 1 tbsp vegan butter

• 1 tbsp olive oil

• 2 heaped tbsp plain flour

• 250ml vegetable stock, hot

• 100-150ml plant milk, plus a splash more for blending

• 1 garlic clove, finely grated

• A handful of vegan cheese

• 1 tsp smoked paprika

• 3 tbsp nutritional yeast

• 1 tsp tapioca starch

• 1 tbsp cold water

• Salt and black pepper, to taste

For Dredging

• ½ cup plain flour

• ½ cup breadcrumbs, preferably panko

• 4 tbsp plant milk

• Neutral oil, for deep frying

• Garlic salt, for finishing (I used Maldon Garlic Salt)

For the Ve-Du-Ya Mayo

• 1 tsp Belazu Ve-Du-Ya

• A splash of boiling water

• 3 tbsp vegan mayonnaise

• Fresh lemon juice, to taste

• Salt, if needed

Method

Make the Corn Filling

1. Start by cutting the corn kernels from the cobs. Get a large frying pan nice and hot over a medium-high heat, add the corn and let it char, stirring occasionally. You want plenty of golden-brown, caramelised patches - this is where a lot of the flavour comes from.

2. Set the charred corn aside to cool slightly before continuing with the next steps.

3. Blend half of the charred corn with a small splash of plant milk until smooth and creamy. You only need enough milk to help it blend, so keep the mixture as thick as possible. Set the remaining whole corn kernels aside.

4. In a saucepan, melt the vegan butter with the olive oil over a medium heat. Add the grated garlic and cook for around 30 seconds, until fragrant.

5. Add the flour and stir well. Cook the flour for a couple of minutes, stirring constantly, to cook out the raw flour taste.

6. Gradually whisk in the hot vegetable stock, a little at a time, making sure the mixture is smooth before adding more. Once all the stock has been incorporated, gradually whisk in 100ml of the plant milk.

7. Continue cooking and whisking until the mixture becomes thick and glossy. Add a little more plant milk only if needed.

8. Stir in the blended charred corn, smoked paprika, nutritional yeast and vegan cheese. Season generously with salt and black pepper.

9. Mix the tapioca starch with 1 tbsp cold water to make a smooth slurry. Pour this into the corn mixture and continue stirring over a low-medium heat until thickened. You’re looking for a mixture that is very thick and slightly stretchy.

10. If it still feels too loose, make another small tapioca slurry and add it gradually. Remember that the mixture will firm up considerably once chilled.

11. Finally, stir through the remaining charred corn.

12. Transfer the mixture to a shallow container or tray, cover and refrigerate for at least 3 hours, preferably overnight, until completely set.

Shape and Coat the Croquettes

1. When you’re ready to make the croquettes, set up three bowls: one with the flour, one with the plant milk and one with the breadcrumbs.

2. Take spoonfuls of the chilled corn mixture and roll them firmly into small balls. If the mixture feels soft, return the shaped balls to the fridge for 10-15 minutes before coating.

3. Roll each ball first in the flour, then dip into the plant milk, making sure it’s coated, before finally rolling in the breadcrumbs. Press the breadcrumbs on gently so you get an even coating.

4. Place the coated croquettes back in the fridge while you heat the oil.

Fry

1. Heat enough neutral oil in a deep saucepan or fryer for the croquettes to be submerged. Bring the oil to around 175–180°C.

2. Carefully lower the croquettes into the hot oil, working in small batches so you don’t overcrowd the pan. Fry for around 4-6 minutes, turning occasionally, until deeply golden brown and crisp.

3. Remove with a slotted spoon (or in my case, two forks) and drain on kitchen paper.

4. Immediately sprinkle with a little garlic salt while they’re still hot.

Make the N’Duja Mayo

1. Mix the Ve-Du-Ya with a tiny splash of boiling water to loosen it into a smooth paste.

2. Stir into the vegan mayonnaise, then add a squeeze of fresh lemon juice. Taste and add a little salt if needed.

Serve

Serve the croquettes while they’re hot and propaaa crisp, with plenty of the lemony nduja mayo for dipping.

And please give one a good cheese pull while it’s still piping hot (pls don’t injure yourself). That creamy, stretchy corn centre against the crisp shell is the whole damn point.

Enjoy! 🌽🌽🌽🌽🌽🌽🌽

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So I am back with more creamy and more corn because, for this ep, we are talking creamy, melt-in-your-mouth beans with pops of sweet, charred corn. This one is one of my faves. I actually went through an incredibly unhealthy obsession with this last year when I developed the recipe and was eating it a few times a week - for breakfast, lunch… and dinner. It really is that good.

We are topping it with a little extra crispy tofu for a protein boost and some beautiful crunchy, pillowy texture, but you can absolutely skip this because the beans are wonderful on their own!

I usually always have at least one of two things in my cupboard: soy cream and silken tofu. In this instance, I didn’t have any soy cream, but I did have a little sad bit of silken tofu sat in my fridge that needed using. To make a super quick cream replacement, I blend this up with a touch of plant milk or water and voilà, you have a cream alternative that’s high in protein!

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Episode 3: Miso Corn Beans

Serves 3 (or two very hungry people)

Ingredients

Miso Corn Beans

• 2 corn on the cob, kernels removed

• 2 spring onions, finely sliced

• 2–3 cloves garlic, finely sliced

• 1 tsp grated ginger

• 1 jar white beans, drained

• 100–150ml plant cream, or alternative

• 1 tbsp white miso

• ½ tbsp light soy sauce

• 1 tbsp mirin

• 2 tbsp nutritional yeast

• Black pepper

• Salt, to taste

• Squeeze of lemon, to taste (optional)

• Crusty sourdough, to serve

• Chilli oil, to serve

• Small scatter of coriander, to serve

Crispy Tofu

• 1 block extra-firm tofu (I always recommend Tofoo for its firmness)

• 2–3 tbsp cornflour

• 1 tsp garlic granules

• 1 tsp ground ginger

• 1 tsp mushroom seasoning (optional)

• Salt, to taste (if needed)

• Pinch of sugar (optional)

• Oil, for frying

Method

1. Start by charring the sweetcorn in a deep frying pan. Get some nice colour on it, then turn the heat down to low. Create a little well in the middle and add a drizzle of sesame oil, along with the whites of the spring onion and the garlic - we will save the tops of the spring onion for garnish. Shortly after, add the grated ginger. Fry until fragrant, then stir everything into the corn.

2. Pour in your beans and, once heated through, stir through your “cream”. Season with the miso, soy sauce, mirin and nutritional yeast. Stir and taste. It’s important you taste as some soy sauces, mirins and misos will be saltier, sweeter or tangier than others.

3. Adjust as needed. Season with black pepper and salt, if needed. I added a small squeeze of lemon to help with balance, but this is completely optional. If your corn isn’t particularly sweet, you may want to add a touch of sweetness too - such as maple syrup or agave.

4. Heat a separate pan over a medium heat with a little oil. In a large bowl, tear your tofu into bite-sized chunks and coat with the cornflour and seasonings. Add the tofu to the hot pan and fry until golden and crisp. Sprinkle with a little sugar and MSG to elevate, if you like.

5. I prefer to eat this straight out of the pan, so top with the crispy tofu, spring onion, coriander and plenty of chilli oil. Toast up some crispy sourdough and get dunking!

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If someone is on the fence about tofu, this is exactly the kind of dish I would make them. We are showcasing tofu in two wonderful ways: blended into a creamy, subtly sweet, umami sauce and as a crispy salt + pepper topper, almost like popcorn chicken.

It’s perfect for that in-between heat where you don’t want something hot, but you don’t want something cold. This is exactly that. Not hot, but not cold. Everything is naturally served cool to room temperature other than the warm, crispy tofu on top.

One more thing that might convince you to make this is the incredibly impressive amount of protein and fibre in this dish. Around 50g of protein & 9g of fibre.

PLUS this dish is naturally gluten free.

A few tips before we get into it:

• No need to use fresh corn - use what you have to hand. Fresh, canned or frozen all work!

• Tearing the tofu gives you wonderfully craggly edges, so the cornflour can penetrate deeper and creates a really wonderful crisp.

• Any time I make crispy tofu, I love to sprinkle over a little sugar or MSG (or mushroom seasoning) at the end for a little flavour boost.

• When cooking noodles, especially soba, wheat or rice noodles - RINSE THEM!!! And rinse them well. I can’t tell you how many times I skipped this when I was younger and wondered why they would completely clump together. Rinsing them washes away that excess starch and stops them sticking.

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(i forgot to add the carred corn in this picture ffs x)

EPISODE 2: Creamy Corn Soba Noodle Salad, Crispy Salt + Pepper Tofu

Makes 2 large portions (or 3 smaller portions) | 10 minutes prep | 10 minutes cook

Ingredients

Crispy Salt + Pepper Tofu

• 1 block extra-firm tofu (I use Tofoo)

• 3–4 tbsp cornflour

• 2 tbsp nutritional yeast

• Mushroom seasoning or MSG

• Salt + pepper seasoning

• Neutral oil, for frying

Creamy Charred Corn + Noodles

• 1 block silken tofu

• 2 sweetcorn cobs

• 1 clove garlic, grated

• 1-2 spring onions, finely sliced (whites for the sauce, greens for garnish)

• 2 tbsp nutritional yeast

• ½ tbsp miso

• 1 tbsp soy sauce

• ¼–½ lime

• 1 tbsp sesame oil

• 2 portions soba noodles

• Chilli oil, to serve

Method

1. Start by shredding the corn kernels from the cobs. Add to a pan over high heat and char. You shouldn’t need any oil - just let the corn sit and catch some colour. Remove from the heat and allow to cool slightly.

2. Make the crispy tofu. Tear the tofu into bite-sized pieces and add to a large bowl. Toss with the cornflour, nutritional yeast, MSG or mushroom seasoning, and a pinch of salt + pepper seasoning, making sure everything is well coated.

3. Heat a frying pan over medium heat with a little oil. Once hot, add the tofu and fry until golden and crisp all over. Finish with another pinch of salt + pepper seasoning and, if you fancy, a little sugar for that sweet-salty hit.

4. Make the creamy corn sauce by adding the charred corn to a blender, reserving a little for garnish, along with the silken tofu, nutritional yeast, spring onion whites, grated garlic, miso, soy sauce, lime juice and sesame oil. Blend until completely smooth. Taste and adjust the seasoning - you might want a little more lime, soy or miso depending on how your corn tastes.

5. Cook the soba noodles according to the packet instructions, then rinse really well under cold water to stop them cooking and remove the excess starch.

6. Spoon the creamy charred corn sauce into bowls and top with the soba noodles, crispy salt + pepper tofu, reserved charred corn and spring onion greens. Finish with chilli oil if you like a little heat like me.

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Now, I know she gets quietly ignored as the sad side at the BBQ - the corn on the cob. Don’t get me wrong, I LOVE a corn on the cob, but I know a lot of people that can take it or leave it. She is so much more than that and it’s time to give her a proper identity and really show her off in her stride.

We are starting off strong here with a super simple creamy pasta sauce, topped with some tofu chorizo, because if you know me… you know we’ve gotta have a bit of tofu. No Meat, No Problem is the motto, after all. We’re going smoky and spicy with this, which is the perfect counterpart to the rich, creamy, sweet golden sauce.

It is super versatile, too - feel free to sub the sweetcorn with canned or frozen corn.

She is more than just a sad BBQ side. She is sweetcorn.

PS - sorry, I forgot to take a picture of the dish, so you get guilty looking me and the half-eaten plate of food instead lol.

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Ep 1: Creamy Corn Pasta with Tofu Chorizo

Serves 2

Ingredients

Sauce

• 2 sweetcorn on the cobs

• 1 shallot, finely diced

• 2-3 cloves garlic, finely sliced

• 2 tsp white miso

• 3 tbsp nutritional yeast

• 100ml soy/oat cream

• 1 tsp Aleppo chilli flakes

• Black pepper, to taste

• Handful vegan cheese (optional)

• Olive oil, for frying

• 90-100g pasta per person

• Basil leaves, to garnish

Tofu Chorizo

• 1 block extra-firm tofu (I use Tofoo)

• 1 tsp cumin

• 1 tsp garlic granules

• 2 tsp smoked paprika

• 1–2 tbsp light soy sauce

• 1 tsp vinegar (I used apple cider, but white, red wine or sherry if you’re fancy works)

• Tiny pinch of sugar, for balance

• 1 tbsp tomato paste

• Smoked (or regular) sea salt

• Olive oil, for frying

Method

1. Start by shredding the corn off the cob. Gently fry the shallots in a little olive oil over a low heat, then add the garlic and cook for another minute. Add in your corn and cook until vibrant yellow. Remove from the pan and set aside to cool. Save a little corn for topping.

2. Cook the pasta according to the packet instructions. Remove 2 minutes before the end, reserving plenty of pasta water.

3. Make the tofu chorizo by crumbling the tofu into a bowl, adding the seasoning and massaging with your hands. Heat a little oil over a medium heat, add your chorizo and fry until slightly crisp.

4. Make the sauce by adding your corn, miso, nutritional yeast and cream to a blender. Blend until completely smooth. Transfer to a pan, add in your vegan cheese (if using), and season with salt and pepper. Add in your pasta and gradually loosen with pasta water. Continue to finish cooking the pasta in the sauce, tossing until thick and glossy.

5. Top with tofu chorizo, reserved corn and basil. Enjoyyy!

(this is a screengrab from a video lol)

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Why?

Because bread wasn’t something so casually thrown away. It was a labour of love. It took time to make, and it wasn’t something people could afford to waste.

That is still the reality in many parts of the world today. But here in the UK, we throw away around 1 million loaves of bread every single day.

For centuries, cooks have been turning stale bread into nourishing, comforting meals. Italy has ribollita, Tunisia has lablabi and Portugal has açorda, but they all have a few things in common: bread, beans and broth. Simple, affordable ingredients, making the most of what you already have.

The broth softens the bread and brings it back to life, while the beans add protein, creaminess and substance, turning it into a proper meal.

This dish is inspired by exactly that, borrowing flavours from across the Mediterranean.

Preserved lemon packs a punch and brightens the whole dish, while the leeks and shallot add a slightly sweet, caramelised flavour. Butter beans bring a creamy bite, and the crispy bread soaks up all of that delicious broth while still keeping a little crunch.

It’s simple, affordable and exactly the sort of dinner I want to eat when I need something comforting. Plus, it uses up that nub end of bread that’s sat in the bottom of the bread bin.

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Preserved Lemon, Leek, brothy Butter Beans, Crispy torn Sourdough

Ingredients

• 1 shallot, thinly sliced

• 1 leek, thinly sliced

• 2 cloves garlic, finely chopped

• ½ preserved lemon, finely chopped

• 1 jar butter beans

• 1 vegetable stock pot

• 1 sprig rosemary

• 300ml water

• A couple of handfuls of chopped kale

• A handful of chopped parsley

• Juice of ½–1 lemon, to taste

• Olive oil

• Salt & pepper

• 1–2 tbsp nutritional yeast (optional)

• Leftover bread

Method

1. Heat a generous drizzle of olive oil in a deep frying pan or saucepan. Sweat down the leek and shallot over a medium-low heat until soft, sweet and almost jammy.

2. Add the garlic and preserved lemon and cook for another couple of minutes.

3. Add the butter beans, stock pot, rosemary and 300ml water. Bring to a gentle simmer and cook for 5-10 minutes.

4. Meanwhile, tear your leftover bread into bite-sized pieces. Toss with olive oil, salt and pepper, then bake or grill until golden and crisp.

5. Remove the rosemary, then stir through the kale and cook for another 3-4 minutes until wilted.

6. Stir through the parsley, lemon juice and season to taste. Finish with the nutritional yeast, if using, for a slightly cheesy flavour.

7. Spoon the crispy bread into bowls and ladle over the brothy beans. Finish with an extra drizzle of olive oil and plenty of black pepper.

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I’ve just come back from a beautiful trip to Provence in the south of France, and wow - what a special corner of the world. One of the first things I do whenever I arrive somewhere new is head straight to where the locals buy their food. Markets, village shops, supermarkets... anywhere I can get a glimpse of that proper local produce.

In France, they’re incredibly proud of what they grow, and rightly so. You see it everywhere: piled high in market stalls, growing in fields, outside tiny farm shops. But more importantly, you taste it in the cooking.

One of my biggest takeaways from the trip was something I probably needed reminding of: when your ingredients are at their best, you really don’t need to do much with them.

Fresh, ripe produce does all the talking.

The flavour combinations are often incredibly simple, designed not to show off the cook but the ingredients themselves.

I was chatting to someone who lives in Provence about food, and they said:

“In summer, sometimes all you really need is tomatoes, olive oil, fresh basil and good bread.”

I couldn’t agree more.

When the quality is that high, sometimes that’s genuinely enough. It’s a lovely reminder to slow down, appreciate what’s in season and let those ingredients sing. With literally all sorts so readily availble in the shops, sometimes, we forget that.

On my last day in Provence, I stumbled across a small family-run restaurant tucked away down a quiet street. Everyone was speaking French, not a word of English in sight, and at that point you just know you're in for something good.

That’s where I tried the soup I haven’t stopped thinking about since I got home.

Simple ingredients at their absolute peak: courgettes, basil and, of course, generous amounts of beautiful extra virgin olive oil.

Refreshing, delicate and incredibly memorable.

I knew the moment I got home I’d have to recreate it… with my own spin, of course.

Provence absolutely loves its olive oil.

France might be famous for butter, but in this part of the country the peppery, fruity richness of extra virgin olive oil seems to find its way onto everything, and I loved every last drop of it.

Now… I know there are plenty of chef-y and scientific arguments against cooking with extra virgin olive oil. You’ll often hear people say the smoke point is too low, it loses antioxidants, or it’s too expensive to heat.

There’s some truth to those points, particularly when cooking at very high temperatures. But people across the Mediterranean have been cooking with extra virgin olive oil for centuries, and it’s still a wonderful ingredient for everyday cooking.

Besides, I wouldn’t fancy trying to convince the Italians, Greeks or Provençals they’re doing it wrong…

With this hot weather, this is exactly the sort of dish I want waiting in the fridge.

Cool, silky and incredibly refreshing.

I genuinely had to stop myself from eating the whole batch in one sitting.

I’m calling it a gazpacho because that’s what the dish that inspired it was called, although technically it’s probably closer to a chilled velouté.

The secret is to cook everything gently, blend until smooth, then emulsify with a little extra virgin olive oil at the very end to create that velvety texture.

I like to go easy on the basil in the soup itself, then finish it with pesto's cousin, pistou. It feels like the perfect way to bring it all together. Plus, that’s exactly what they done a the restaurant.

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Courgette & Basil Gazpacho

Serves 2

Ingredients

• 3 small courgettes, finely sliced

• 1 white onion, finely sliced

• 2–3 garlic cloves, crushed and finely chopped

• 1 small to medium white waxy potato, peeled and diced

• 250–300ml vegetable stock

• Small handful of fresh basil

• Extra virgin olive oil

• Small squeeze of lemon (optional)

• Sea salt, to taste

• Pistou, to serve

Method

1. Prepare all of your vegetables. Add the onion into a deep frying pan over a low to medium heat with a generous drizzle of extra virgin olive oil. Cook gently until softened, making sure it doesn’t colour.

2. Add the courgettes with another drizzle of olive oil and season generously with salt to help draw out their moisture. Cook slowly until soft and almost jammy -you want tenderness rather than colour. Stir through the garlic and cook for another 2–3 minutes until fragrant.

3. Add the diced potato and pour over the vegetable stock. Simmer gently until the potato is completely tender.

4. Remove from the heat and leave to cool for around 10 minutes before transferring everything to a blender. Add the basil and blend until smooth. Taste and adjust the seasoning, adding a small squeeze of lemon (if you like, you can skip this). Finish by blending through 1 tablespoon of extra virgin olive oil until silky and emulsified.

5. Transfer to a container and chill for at least 2 hours. Serve cold with a spoonful of pistou and a generous drizzle of extra virgin olive oil.

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The last month has been incredibly busy with bits, bobs, food festivals, and I’ve just got back from the most beautiful holiday in Provence. There will definitely be much more on that soon - I have recipes to share and lots to say about the food in Provence… but for now, I think I owe you all a recipe! It’s been far too long.

After returning from sunny France, I’ve apparently come back to an equally sunny England. The heatwave seems to have settled in... or maybe this is just what summers are going to look like now.

Either way, it’s time for more heatwave-friendly recipes.

This is a completely zero-cook meal: no hob, no oven, no unnecessary sweating. Exactly what you need when:

• creating even more heat in your kitchen sounds like you’ll pass out

• eating something piping hot feels like wayyy too much

• and you simply don’t have the energy to cook because the heat has turned you into an exhausted hot mess

(I am all of the above x)

It’s perfect as a quick lunch or dinner, serves one, and comes together in just 10–15 minutes (depending on how long you let everything marinate and how slowly you move, haha).

I also think part of getting older is realising that tomatoes and ginger are an absolute match made in heaven. This dish is fresh, tomatoey, gingery, tangy, deeply umami, and packs just the right amount of heat. The marinade is genuinely drinkable. (I can confirm - I did.)

And finally, this recipe is proof of just how easy it is to eat an entire block of silken tofu in one sitting. Accidentally, it’s also packed with protein and fibre.

This is cold silken tofu topped with marinated tomatoes and cucumber, finished with coriander, sesame seeds, and plenty of chilli oil. If you can get hold of one, I’d really recommend using a proper spicy Sichuan chilli oil - it makes all the difference.

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The recipe, you ask?!

Serves 1

INGREDIENTS

• 1 block silken tofu (around 300g)

• ½–1 plum tomato, sliced

• A handful of cherry tomatoes, halved

• ½ small cucumber, sliced

• A handful of fresh coriander

• Black and white sesame seeds, to finish

For the marinade

• 1 tsp sesame oil

• 1 tbsp black vinegar

• ½ tbsp dark soy sauce

• ½ tbsp light soy sauce

• 1 tsp Sichuan chilli crisp or chilli oil (I used Yep Kitchen Sichuan Chilli Crisp)

• 1 tsp grated fresh ginger

• 1 small garlic clove, finely grated

• Pinch of light brown sugar

• Pinch of flaky salt (I used Maldon Smoked Sea Salt)

METHOD

1. Slice the plum tomato, halve the cherry tomatoes, and slice the cucumber. Add everything to a bowl with a little torn coriander, saving the rest for serving.

2. Add all of the marinade ingredients and toss until everything is well coated. Taste and adjust the seasoning if needed, then leave to marinate for 5–10 minutes.

3. Carefully turn the silken tofu onto a serving plate. You can either slice it gently or simply poke a few holes through it so the dressing can soak in.

4. Spoon the marinated tomatoes and cucumber over the tofu, pour over any remaining marinade, then finish with the remaining coriander, plenty of sesame seeds, and an extra drizzle of chilli oil if you’re feeling brave.

Enjoy the slurping x

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I actually think the timing worked out perfectly because these are two brilliant recipes to have in your back pocket for the week ahead. One is a crispy, saucy dinner that feels like a Friday-night takeaway, and the other is a protein-packed Mediterranean bowl that makes fantastic lunches and meal prep.

Let’s get into it…

Bang Bang Cauliflower & Tofu

I actually designed this recipe for my little sister, who has continually asked me to make her bang bang cauliflower. I think if me and Wagamama were to have a baby, it’d look a little something like this.

My sister hasn’t been over to visit for a while, but I recently made this for a couple of friends and it went down an absolute treat. I wanted to keep things simple: one batter, one breadcrumb coating, everything baked in the oven, and a quick sauce that comes together in minutes. No frying, no reducing, no glazing. Just maximum reward for minimal effort.

Baking also makes things a little lighter, and I’d highly recommend investing in an olive oil spray if you don’t already have one. It gives everything a lovely even coating and helps achieve that golden, crispy finish. Plus they are super fun to use. I use the La Espanola olive oil spray.

A little baking powder in the batter makes a huge difference too. It helps create a lighter, crispier coating rather than the dense texture that oven-baked batters can sometimes have. Combined with panko breadcrumbs and a generous spray of olive oil, it gives you exactly the crunch you’re after.

And yes, we use the whole cauliflower here. I chop the stalk into bite-sized pieces and cook it alongside the florets. The leaves are arguably my favourite part.

Honestly, I don’t know why nobody taught us to eat cauliflower leaves growing up. They’re ridiculously delicious. I often make them with the intention of adding them to the finished dish and then eat half the tray while everything else is still cooking. Oops.

Just toss them in any leftover batter, spray with olive oil, and bake until crisp. They’re the chef’s snack while dinner finishes cooking. chef kiss x

Ingredients

For the cauliflower & tofu

• 1 small cauliflower (or half a large cauliflower)

• 1 block firm tofu (I use Tofoo)

• 140g plain flour

• 70g cornflour

• 1 tsp baking powder

• 250-280ml water

• 1 tsp garlic granules

• 1 tsp paprika

• ½ tsp black pepper

• 1 tsp salt

• 100g panko breadcrumbs

For the sauce

• 2 tbsp sriracha

• 3-4 tbsp sweet chilli sauce

• 1 tbsp light soy sauce

• ½ tbsp rice vinegar

• 1 garlic clove, grated

Method

1. Preheat the oven to 190°C and line two baking trays with parchment paper.

2. Cut the cauliflower into florets and chop the stalk into similar-sized pieces. Save the leaves. Tear the tofu into bite-sized chunks and keep separate.

3. In a large bowl, whisk together the flour, cornflour, baking powder, garlic granules, paprika, salt and pepper. Gradually whisk in the water until you have a thick batter, slightly thicker than double cream.

4. Place the panko breadcrumbs into a second bowl.

5. Working in batches, coat the cauliflower in the batter, then toss through the breadcrumbs until evenly coated. Transfer to a baking tray.

6. Add the tofu to the remaining batter, coat well, then toss through the breadcrumbs and place on the second tray.

7. Spray both trays generously with olive oil and bake for 30-35 minutes, or until golden and crispy.

8. Toss the cauliflower leaves in any remaining batter, sprinkle with a little extra salt, spray with olive oil and bake for 15-20 minutes until crisp.

9. Meanwhile, combine all the sauce ingredients in a large bowl.

10. Once cooked, toss the cauliflower and tofu through the sauce and serve immediately. Enjoy with rice or just straight up. Banging.

Mediterranean Tofu & Giant Cous Cous Bowl

If you’re looking for a meal prep recipe, this is the one.

It’s perfect for work lunches, packed with protein, easy to batch cook and somehow tastes even better the next day. Once everything has had a little time to sit together, the cous cous soaks up all those lovely Mediterranean flavours and the whole bowl gets even more delicious.

There are a few different protein sources working together here. The tofu does most of the heavy lifting, but the giant cous cous and chickpeas contribute more than you’d think. Even the nutritional yeast pitches in with a surprisingly generous amount.

The tofu almost acts like a salty cheese element. Think halloumi or baked feta vibes, while still being entirely its own special thing. It’s for sure the star of the bowl.

This kale salad is also something we make on repeat in our house, and I feel very passionately about this: massage your kale.

PLEASE.

Spend a couple of minutes getting in there properly. Massaging breaks down some of the tough cell structure, making the kale softer, less bitter and much more pleasant to eat. It also helps the seasoning penetrate deeper into the leaves so they absorb all that flavour.

There was a time when I thought I hated kale because I was just eating it raw straight from the packet. Now I could happily eat an entire bowl of this stuff. Hehe.

Ingredients

For the tofu

• 1 block tofu

• Olive oil

• 3 tbsp nutritional yeast

• Pinch of dried thyme

• Zest of ½ lemon

• 1 sprig fresh oregano (or ½ tsp dried oregano)

• Salt

For the giant cous cous

• 80g giant cous cous

• ½ stock cube

• Small handful fresh mint, finely sliced

• Small handful fresh oregano or basil, finely sliced

• 1 garlic clove, grated

• Drizzle of extra virgin olive oil

• Juice of ½ lemon

For the macerated tomatoes

• 150g tomatoes, halved

• Drizzle of extra virgin olive oil

• 1 tbsp balsamic vinegar

• Generous pinch of salt

• Black pepper

For the kale salad

• 80g kale (roughly 2 handfuls pp)

• 2 tbsp nutritional yeast

• ½ tsp garlic granules

• Drizzle of extra virgin olive oil

• Generous pinch of salt

• Juice of ½ lemon

To serve

• Handful of chickpeas

• Chopped cucumber

• Sliced red onion

• Olives

• Dollop of Greek yogurt

• Lemon wedges

Method

1. Preheat the oven to 200°C.

2. Toss the tofu with olive oil, nutritional yeast, thyme, lemon zest, oregano and salt. Transfer to a lined baking tray and bake for 25 minutes.

3. Cook the giant cous cous according to the packet instructions, using stock made with the stock cube. Once cooked, toss with the herbs, garlic, olive oil and lemon juice. Season to taste.

4. Combine the tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl. Leave to sit for at least 15 minutes.

5. Add the kale to a large bowl with the nutritional yeast, garlic granules, olive oil, salt and lemon juice. Massage thoroughly for 2-3 minutes, then taste and adjust seasoning if needed.

6. Assemble your bowl with the cous cous, kale, tomatoes, tofu, chickpeas, cucumber, red onion, olives and Greek yogurt.

7. Finish with a generous squeeze of fresh lemon and enjoy.

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If you make either recipe, please share with me!! I genuinely love seeing your recreations and they make my day every single time.

Big love,
Sop x

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I don’t know why I do these things because I literally had sausages in the fridge…

But still, tofu is undoubtedly better for us: higher in protein, less processed, and generally a good thing to have in the rotation. (Not that there’s anything wrong with processed foods, in moderation - I enjoy my fair share!) I just seem to enjoy setting myself little challenges that nobody asked for, and I just bloody love tofu.

So here we are: creamy, gochujang udon noodles topped with a ridiculous(ly good) tofu sausage crumble.

The tofu gets crumbled into small pieces and fried until golden and crisp around the edges, then seasoned with soy sauce, sugar and a whole lot of spices. In my mind, the flavour of sausage is mostly pepper, fennel and sage, with a little sweetness lurking somewhere in the background - sometimes it’s even apple! That’s where the sugar comes in. It helps with caramelisation too, giving the tofu some of that savoury chew you’d normally get from sausage.

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INGREDIENTS

For the sausage crumble

• 1 block tofu

• 2–3 sage leaves, finely chopped (or 1 tsp dried sage)

• ½ tsp fennel seeds

• Smoked sea salt (or regular sea salt)

• 1 tsp garlic granules

• 1 tsp onion granules

• 1 heaped tsp paprika

• 1 tsp black pepper

• ½ tsp white pepper

• 1 tbsp nutritional yeast

• Pinch of nutmeg (optional)

• 1 tbsp soy sauce

• ½ tbsp brown sugar

• Oil, for frying

For the creamy gochujang udon

• 2–3 garlic cloves, minced

• 2 spring onions, finely chopped

• 1 tbsp gochujang

• 125ml soy cream

• 1 tbsp soy sauce

• Juice of ½ lime, plus extra wedges for serving

• Handful of coriander, chopped

• 2 tbsp nutritional yeast (optional)

• Pinch of salt, if needed

• 2 packs udon noodles

METHOD

1. Crumble the tofu into small pieces so it resembles broken sausage meat. Add to a frying pan with a little oil and cook over a medium heat until crisp and golden.

2. Meanwhile, use a mortar and pestle to pound together the fennel seeds, sage and a pinch of salt. Stir in the garlic granules, onion granules, paprika, black pepper, white pepper, nutritional yeast and nutmeg.

3. Add the seasoning mix to the tofu and cook for another 2–3 minutes. Stir through the soy sauce and brown sugar, then continue cooking until everything starts to caramelise. Remove from the heat and set aside.

4. In a clean pan, fry the spring onions and garlic until softened. Add the gochujang with a splash of water to loosen it, then stir in the soy cream and simmer until slightly thickened.

5. Add the coriander, lime juice, nutritional yeast and salt if needed. Stir through half of the sausage crumble.

6. Add the udon noodles and toss until coated. Loosen with a splash of water if needed.

7. Divide between bowls and top with the remaining sausage crumble, extra coriander and a phat wedge of lime. Enjoy!

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This is my favourite sandwich and probably the best sandwich in the world… and trust me. I LOVE a sandwich. I am very serious about sandwiches.

There really isn’t much that beats a sandwich on the beach, but bánh mì has a very special place in my heart.

This tomato & lemongrass tofu bánh mì is loosely inspired by my favourite bánh mì in London: Bánh Mì Hội-An in Hackney.

I used to go there allll the time when I worked nearby for a little “treat yourself” lunch (although I managed to treat myself... a lot). Bread that’s crispy on the outside, yet fluffy in the middle, soft spicy tofu, balanced with perfectly sharp pickles and loads of fresh herbs. SO good.

If you ever get the chance to visit, please do.

This isn’t a copycat recipe and it’s definitely not traditional. It’s just my version, inspired by some of the flavours I adore: tomato, lemongrass, chilli and plenty of fresh herbs.

We also have a slightly rogue ingredient in the sauce that is definitely not traditional (sorry, but it’s good!!)

The other thing we’re doing here is a little bit of sneaky science.

Before frying, I boil the tofu in water with bicarbonate of soda and salt. The alkaline water changes the texture of the tofu, making it softer, spongeier and much better at soaking up sauce. Then when you fry it, you get this lovely golden crust on the outside while keeping that soft, pillowy centre.

You can skip this step if you like, but I really think it’s worth it. Think of it as a fun science experiment that makes your food taste better! Win win!

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So here’s the recipe...

Serves 2

INGREDIENTS

For the bánh mì

• 1 large baguette or 2 small baguettes

• Vegetable or mushroom pâté

• Mayonnaise

• Small bunch coriander

For the tofu

• 1 block firm tofu

• 1 tsp bicarbonate of soda

• 1 tsp salt

• 1 stick lemongrass, finely minced

• 2 cloves garlic, finely minced

• 1 heaped tbsp tomato paste

• 2 tbsp sriracha

• 1 tbsp soy sauce

• 1 tbsp white wine vinegar

• 1 tsp tomato ketchup (optional)

• ½–1 tsp sugar, to taste

• Neutral oil, for frying

For the pickled salad

• 1 small carrot

• ¼ cucumber

• ¼ onion

• 1 chilli (red or green)

• 1 tbsp white wine vinegar

• ½ tsp sugar

• Pinch of salt

METHOD

1. Boil the tofu

Bring a saucepan of water to the boil and stir in the bicarbonate of soda and salt.

Slice the tofu into roughly 1cm thick slices, then carefully lower them into the water. Boil for 8 minutes before gently removing and patting dry.

2. Make the pickles

While the tofu cooks, finely slice the carrot, onion, chilli and cucumber. Remove the soft seeded centre from the cucumber before slicing.

Toss everything together with the vinegar, sugar and salt, then leave to pickle for at least 10 minutes.

3. Fry the tofu

Heat a large frying pan over a medium-high heat with a little oil.

Fry the tofu for a few minutes on each side until golden and crisp. Remove from the pan and set aside.

4. Make the sauce

Add a little more oil to the pan if needed, then fry the garlic and lemongrass for 1–2 minutes until fragrant.

Stir in the tomato paste and cook for 2–4 minutes to deepen and caramelise the flavour.

Add the sriracha, soy sauce, vinegar, ketchup (if using) and sugar. Stir together until you have a thick, jammy sauce. Add a splash of water to loosen if needed.

Return the tofu to the pan and gently toss until every piece is coated.

5. Assemble

Split open your baguette and spread with mayonnaise and pâté.

Layer in the tofu, pile on the pickled salad and finish with plenty of fresh coriander.

Eat immediately, ideally somewhere sunny… maybe even on a beach

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I don’t know if anyone else in the UK has noticed, but this last week has been bloody boiling. My flat has been sitting at 30+ degrees, it’s impossible to cool down, and honestly all I want to do is crawl into my fridge and stay there for a while.

Then dinner time rolls around and you think: GOD… what on earth do I make?! And there comes a point, for me anyway, where I simply can’t eat another salad.

In hot weather like this, Korean cuisine really seems to understand the assignment because there is an absolutely wonderful dish called kong-guksu: cold noodles served in a chilled soy milk broth.

Traditionally, kong-guksu takes quite a bit of time and care to make. Dried soybeans are soaked, boiled until soft, then blended into a smooth and creamy broth which is served ice cold with wheat noodles. “Kong” means soybean and “guksu” means noodles. The flavour is subtle, elegant, slightly nutty, and most importantly, incredibly refreshing.

This recipe is heavily inspired by that silky soy-based broth, but also borrows some flavours from ma jiang mian - a Taiwanese cold noodle dish often flavoured with sesame and peanut. Some versions of kong-guksu include sesame seeds or peanuts for extra nuttiness, and this version leans further in that direction by using sesame paste and peanut butter in the broth.

So this is by no means traditional - more a heatwave-friendly shortcut version inspired by both dishes.

And honestly, that is what makes it perfect for unbearably hot flats and evenings where cooking feels impossible. There’s very little actual cooking involved and it comes together in about the time it takes to boil noodles.

Instead of soaking and blending soybeans from scratch, we’re using silken tofu and soy milk as the base. Everything gets blended together with ice until smooth, cold, creamy, and deeply savoury.

It is silky, rich, nutty, refreshing - and exactly the kind of thing I want to eat when it’s 30 degrees (PLUS?!?!) outside (and in).

Serves 2 generously (or 3 lighter portions)

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INGREDIENTS

Broth

• 1 pack silken tofu

• 300–350ml unsweetened soy milk

• 1 tbsp sesame paste

• 1 heaped tbsp peanut butter

• 1½ tsp light soy sauce

• ½ tsp rice vinegar

• 1 tsp maple syrup or agave

• 2 tsp sesame oil

• Pinch of salt

• A few ice cubes

• 2–3 bundles noodles of choice

Optional toppings

• Kimchi

• Cucumber

• Toasted sesame seeds

• Spring onion

• Crispy tofu or tempeh

METHOD

1. Blend all of the broth ingredients together with a few ice cubes until completely smooth and creamy.

2. Cook your noodles according to packet instructions, then rinse really well under cold water until chilled.

3. Divide the noodles between bowls and pour over the cold broth.

4. Top however you like. I went for crispy tempeh, cucumber, kimchi, spring onion, sesame seeds, and a few extra ice cubes to keep everything as cold as possible.

It’s the kind of weather that makes me wonder why I don’t have a swimming pool in my garden, before quickly remembering I live in a two-bedroom flat in East London and should probably just be grateful for my tiny terrace… cool shower it is!

I’m actually doing a demo at a food festival today, so I’ve been deep in prep mode. Which mostly consists of being wildly indecisive about what I’m going to cook in a 30+ degree tent without melting. At least I’m cooking plant-based, so I guess I won’t be worrying about cream splitting or eggs misbehaving in the heat.

Anyway, trust me when I say: in this weather, I don’t really want to be over the stove. And if I am cooking, it better be over a BBQ, in shorts, with an ice-cold beer in hand (showing the men up, obvs). There is absolutely no chance I’m turning on that oven.

That said, I did post a miso blondie recipe on Instagram this week, and I’ll share a more detailed version here soon. But in the meantime, I wanted to show you what I actually eat when it’s literally too hot to function.

In this heat, I want everything to be cool, fresh, quick, and minimal effort. It also feels like the kind of weather that unlocks a bit of creativity - suddenly I’m throwing things together that actually work.

And with British summer doing its thing, the produce right now are of course, super exciting. Big fat juicy strawberries are everywhere, tomatoes are just starting to hit their stride, and I am very much here for it. God, I love the sun.

I’ve never really thought of myself as someone who puts fruit in salads, but recently I’ve completely changed my mind. Watermelon and cucumber, pomegranate, pear - I’m really starting to vibe with it. And I especially love strawberries with balsamic. I don’t know why but it’s a bit sexy.

So naturally, I started building a salad around that idea.

Fresh, sweet strawberries, juicy cherry tomatoes, peppery rocket, creamy butter beans, soft herbs, and a scattering of walnuts for that earthy crunch. It’s tangy, sweet, creamy, crunchy - and most importantly, refreshing.

And if I’m being honest, I often find that a lot plant-based salads feel like side dishes... but not this one, this one is a full meal. It’s got it all.

So here is my little summer experiment that actually turned out to be a very big success.

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INGREDIENTS

200g strawberries, sliced
200g cherry tomatoes, sliced
1 bag rocket
1 jar butter beans, drained

handful walnuts, crushed
mint, finely sliced
basil, finely sliced

1 burrata (I used Julienne Bruno ofc!)

balsamic vinegar
red wine vinegar
extra virgin olive oil
salt + black pepper

optional: quick pickled red onion, dash red wine vinegar for more acidity

METHOD

1. Toss strawberries and tomatoes with a generous amount of salt, balsamic, olive oil and a splash of red wine vinegar (I do about a cap full). Leave 10 minutes to macerate.

2. Add rocket, beans, walnuts and herbs. Season generously with black pepper. Toss gently. Taste and adjust.

3. Spread onto a plate. Top with burrata.

4. Finish with more walnuts, olive oil, black pepper, and a final balsamic drizzle.

5. Dig in and enjoy that freshness!

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It’s something that seems a yes or no for some people but I think for a lot, including myself, it’s not that simple.

And because food is how I make sense of most things, I ended up making one of Billie Eilish’s favourite foods while I thought it through - a big, messy, veggie burrito. CLASSY!

Food has a funny way of bringing people together, even when the topic itself can feel quite divisive.

Before I say anything else, I will start by saying this: I really admire Billie for speaking up for animals. We need people who are willing to say things out loud and start conversations. Even when those conversations are a little uncomfortable. Even when people disagree. It happens!

Because the truth is, conversations like this are what get people thinking.

And conversation is where change starts.

So… can you love animals and still eat meat?

I know this might sound surprising coming from someone who hasn’t eaten meat in over a decade, but I don’t think the answer is a simple no.

I think the reality is far more complicated than that.

My biggest personal issue has always been with the scale of modern animal farming. The reality of industrial farming is incredibly difficult to look at, both from an animal welfare perspective and an environmental one. It’s a system that relies on scale, speed and efficiency, and that often comes at a huge cost.

At the same time, our food choices are shaped by real life.

For some people, food is about ethics and the environment. For others, it’s about what’s affordable, what’s available, and simply getting dinner on the table after a long day.

Choosing what we eat is a privilege in ways we don’t always recognise.

Plant-based options aren’t equally accessible everywhere. Not everyone has the time, money, knowledge or mental space to rethink how they cook and eat. For many people, they’re simply doing the best they can with what’s available to them.

Food is also deeply tied to culture, family and memory. It’s comfort. It’s tradition. It’s belonging. Changing how you eat can feel like changing a part of your identity, and that isn’t always easy to navigate.

All of this makes the conversation far more layered than a yes or no answer.

What I do believe is this: if more people felt like eating plant-based food was possible, approachable and enjoyable, more people would do it.

…and that brings me to the burrito.

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The burrito 🌯

Apparently Billie loves a burrito, so I thought it would be fun to recreate one of her favourite foods in honour of her starting this conversation. Food brings people together, and this feels like the perfect recipe for anyone who’s veggie-curious and wants something comforting, filling and genuinely delicious.

These burritos are smoky, fresh, messy and very satisfying. We’ve got coriander & lime rice, quick spicy refried black beans, smoky sweet veggies, fresh pico de gallo, vegan cheese and LOTS of guacamole (because Billie famously loves avocado), all wrapped in a toasted soft tortilla for crunch. And because every burrito deserves a sauce, there’s a creamy jalapeño drizzle to finish.

This recipe makes 4–6 burritos, but I always make extra so the fillings can be mixed and matched throughout the week.

If you’ve ever been curious about eating a bit more plant-based, this is the kind of recipe that makes it feel easy rather than overwhelming.

Ingredients

Smoky Coriander & Lime Rice

• 1 tbsp butter

• Splash olive oil

• 2 garlic cloves, minced

• 1 tbsp smoked paprika

• 1 cup rice (washed)

• 1½–2 cups water

• Salt to taste

• Handful fresh coriander, chopped

• Juice of ½ lime

Quick Spicy Refried Black Beans

• 570g jar black beans

• ½ onion, finely diced

• 2 garlic cloves, minced

• 3 jalapeños, minced

• 1 tsp smoked paprika

• ½ tsp paprika

• ½ tsp cumin

• ½ tsp ground coriander

• 1 tsp chilli powder

• ½ tbsp soy sauce

• ½ tbsp agave (to taste)

• Lime + salt to taste

Smoky Sweet Veg

• 1 pepper, sliced

• ½ red onion, sliced

• ½ cup sweetcorn

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp coriander

• 1 tsp BBQ sauce

• Lime + salt

Pico de Gallo

• 3 tomatoes, diced

• ¼ onion, diced

• ½–1 clove garlic, minced

• 1 tbsp olive oil

• Juice ½ lime

• Handful coriander

• Salt to taste

Guacamole

• 1 avocado

• ½ chilli, finely diced

• ¼ onion, diced

• 1 clove garlic, minced

• Juice ½ lime

• Small handful coriander

• Salt to taste

Creamy Jalapeño Sauce

• 3 tbsp vegan mayo

• 2 jalapeños, minced

• 1 tbsp jalapeño brine

• ¼ tsp smoked paprika

• ¼ tsp cumin

• ¼ tsp coriander

• ¼ tsp chilli powder

• Splash of water to loosen

To Assemble

• Soft white tortilla wraps

• Vegan cheese

Method

1. Cook the rice
Gently cook butter, olive oil and garlic for 1 minute. Add smoked paprika and cook until fragrant. Add rice, water and salt. Bring to the boil, cover and simmer on low for 10 minutes. Turn off the heat and leave to steam for 5–10 minutes. Stir through coriander and lime and fluff with a fork.

2. Make the refried beans
Cook onion in a little oil until soft. Add garlic and jalapeños, cook 1 minute, then add spices. Stir in beans, breaking them slightly. Season with soy sauce, agave, lime and salt. Add a splash of water if needed.

3. Make the pico de gallo
Mix tomatoes, onion, garlic, coriander, olive oil and lime. Season to taste.

4. Cook the veggies
Cook onion until soft, then add peppers and corn. Add spices and BBQ sauce. Finish with lime and salt.

5. Make the guacamole
Mash avocado and mix with chilli, onion, garlic, coriander, lime and salt.

6. Make the jalapeño sauce
Mix everything together and loosen with water if needed.

7. Build the burritos
Layer tortilla with sauce → cheese → rice → beans → veg → pico → plenty of guacamole.
Wrap tightly and toast in a pan until golden and crisp. Slice and serve with extraaaa sauce.

How to use the leftovers

This is where this recipe really pushes the limits. The fillings keep well and can be mixed and matched all week:

Burrito bowls:
Layer everything in a bowl and roast tortilla wedges with chilli powder, salt and a tiny pinch of sugar for homemade chips.

Quesadillas:
Cheese + beans + veg in a toasted tortilla = super quick & easy lunch.

Tacos:
Perfect for quick midweek dinners.

Crunchwraps:
Highly recommend if you want a fun weekend cooking project.

Basically, cook once and enjoy it in about five different ways.

A few more thoughts

If you’ve read this far, you probably already know this conversation is a complicated one.

My biggest personal issue has always been with the scale of modern animal farming. We’re often sold this image of small farms and animals roaming in fields, but the reality for most meat and dairy today is very different. Industrial farming is built around efficiency and scale, and that often comes at a huge cost to both animal welfare and the environment.

It’s one of the main reasons I chose to stop eating meat in the first place.

But at the same time, I think it’s really important to hold space for the fact that not everyone is starting from the same place.

For some people, choosing what to eat is a privilege. Plant-based food can feel like an extra layer of planning, learning and effort. Not everyone has access to the same ingredients, the same supermarkets, the same time, or the same mental energy to rethink how they cook.

Sometimes people are simply trying to get food on the table and feed their families. And in those moments, convenience, cost and familiarity matter more than anything else.

There’s also a huge amount of misinformation around plant-based diets. Many of us grew up being told that meat was essential for survival, and unlearning that can feel overwhelming. Not everyone knows where to start, and not everyone feels confident doing it.

And then there’s culture, tradition and memory. Food is deeply emotional. It’s family meals, celebrations, comfort and nostalgia. Changing the way you eat can feel like changing a part of your identity, and that isn’t always easy to navigate.

All of this is why I think the conversation needs compassion on every side. And open conversations lead to compassion <3

Conclusion

We know that the meat and dairy industry has a huge impact on the planet and animal welfare. At the same time, going fully plant-based can feel out of reach for a lot of people.

But if more of us took small steps and ate a little more plant-based food where we can, that would make a real difference.

That’s what I hope to share here - recipes that feel approachable, flexible and genuinely enjoyable.

I choose not to eat meat and dairy for the animals and the planet. You get to choose what feels right for you. Small steps are better than no steps, and a little really does go a long way.

Lots of love,
Soph x

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It looks (and tastes) far more impressive than the effort required, which is exactly the sort of cooking I’m interested in midweek.

When I can’t be bothered, there is one thing I refuse to compromise on: washing up. This uses one pan. There is technically a small bowl involved for the tahini drizzle, but if you drizzle tahini straight from the jar I will fully support that decision. You do whatever you have the energy to do - sometime’s it’s just about getting dinner on the table!

We’re building flavour by slowly caramelising everything before letting it all simmer together with the chickpeas. It’s smoky, gently spicy, rich but lifted with lemon and tahini. Bold flavours, very little effort.

I use THIS Isn’t Chicken Thighs because sometimes I enjoy a meat substitute - sue me! They’re convenient, high in protein, easy to cook and genuinely really tasty. Not an ad - I just bloody love them. In fact, they’re probably one of my favourite chicken substitutes out there at the moment. They work really well here and add great texture. The whole dish comes in at roughly 35–40g protein, which is another win!

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I also add raisins. I appreciate this is divisive. However, my boyfriend was adamant he didn’t like chickpeas or raisins and he loooved this dish. They soak up the sauce and become soft little bursts of sweetness. Nothing like the depressing lunchbox raisins we all remember. Ahh the disappointment when you opened that lunchbox, and they were staring up at you rather than your beloved Penguin. That said, feel free to leave them out. ;-)

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Serves 2

INGREDIENTS

Stew

• ~220g cherry tomatoes

• 1 onion

• 3 garlic cloves

• 1 tsp cumin seeds

• 1 tbsp harissa paste

• 1 heaped tbsp tomato paste

• 2 tsp smoked paprika

• 1 tsp ground coriander

• 570g jar queen chickpeas

• 1 vegetable stock pot (or cube)

• Handful raisins (optional)

• 1 pack THIS Isn’t Chicken Thighs

• Juice of ½ lemon

• Olive oil

• Salt + pepper

• Handful toasted pine nuts (optional)

Tahini drizzle

• 3 tbsp tahini

• 3 tbsp water

• Juice of ½ lemon

• 1 tsp maple syrup

• Pinch of salt

METHOD

1. Heat the oven to 200°C.
   Finely slice the onion and garlic. Heat a large ovenproof pan over medium heat with a drizzle of olive oil. Add the cherry tomatoes with a nice pinch of salt and cook for a few minutes, shaking the pan occasionally, until they blister and catch slightly.

2. Lower the heat slightly and add the onion. Cook until softened and lightly caramelised, then add the garlic and cook for another couple of minutes.

3. Make a little space in the middle of the pan. Add a touch more oil and the cumin seeds and toast for about a minute. Stir in the tomato paste, harissa, 1 tsp smoked paprika and the ground coriander. Cook for a few minutes to deepen the flavour.

4. Pour in the chickpeas along with a jar of water and the stock pot/cube. Bring to a simmer and stir until dissolved. Add the raisins (if using) and season with salt and pepper.

5. Toss the chicken thighs with olive oil, remaining (1 tsp) smoked paprika and salt, then nestle them on top. Bake for 25–30 minutes.

6. Meanwhile, whisk together the tahini, water, lemon juice, maple syrup and salt until smooth.

7. Finish with a squeeze of fresh lemon, drizzle over the tahini sauce and scatter with toasted pine nuts.

I really hope you guys try this one and love it as much as I did!

Happy Sunday,
Sop x

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It’s one of my favourite things to serve during sunny hosting season. Perfect for BBQs, picnics, dinner parties, or simply something just a little fancier for lunch or dinner. It also happens to be incredibly prep-friendly and can be made well in advance. An extra win for the farinata.

Farinata has such a unique flavour and texture. It’s elegant and delicate, gently scented with rosemary. The texture is what steals the show (in my opinion): crispy on the edges, soft, creamy, and almost custardy in the centre. It pairs beautifully with something fresh and bright. I’ve served mine with a lemony courgette ribbon salad with pine nuts and stracciatella and it compliments it beautifully.

It’s wonderfully minimal in effort and ingredients, but it does require a little patience. The batter needs to rest for at least 2–4 hours (or overnight). This step is crucial as it allows the flour to fully hydrate.

When baking, you want a very hot oven to achieve those crispy edges. A cast iron pan is ideal, but any heavy, oven-proof dish will work. A key tip - heat the pan as the oven preheats.

The first few times I made farinata, I worried the texture wasn’t right because I’d seen versions that looked more like flatbread. But farinata should be golden on top and soft - even slightly giggly in the centre. When you poke it, it should leave a mark. That’s exactly what gives it its buttery texture, so don’t panic if it looks a little underdone. It probably isn’t!

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INGREDIENTS

For the farinata

• 1 cup chickpea flour

• 3 cups warm water

• 2 tbsp olive oil (plus more for the pan)

• 1 tbsp chopped rosemary

• 1 tsp salt

• Black pepper

For the courgette ribbon salad

• 1 large courgette

• 1 small clove garlic, grated

• Zest and juice of ½ lemon

• Small handful fresh basil, finely chopped

• 1 tbsp extra virgin olive oil

• Salt & pepper

• Pine nuts

• Stracciatella (optional - i used Superstraccia by Julienne Bruno)

METHOD

1. In a large bowl, whisk together the chickpea flour and warm water until smooth. Cover with a tea towel and leave to rest for 2–4 hours (or overnight).

2. Preheat the oven to 240–250°C and place a large cast iron pan inside to heat up.

3. After resting, whisk plenty of olive oil (at least 2 tbsp) into the batter along with the rosemary, black pepper, and a generous pinch of salt.

4. Carefully remove the hot pan from the oven and generously coat the bottom with olive oil.

5. Pour the batter into the hot pan and return to the oven. Bake for 15–25 minutes, until golden on top, crisp at the edges, and soft in the centre.

6. While the farinata bakes, make the salad. Using a vegetable peeler, shave the courgette into ribbons. Add to a bowl with the garlic, lemon zest and juice, basil, pine nuts (reserve a few for topping), olive oil, salt, and pepper. Toss and let sit for 15 minutes.

7. Allow the farinata to rest for 10 minutes before slicing. Serve straight from the pan topped with the courgette salad, stracciatella, and a sprinkle of extra pine nuts.

But with a couple of twists. One being it’s made entirely from plants - not a chicken in sight. The other being… mine is better. Sorry KFC. You’re slacking babe.

On this week’s newsletter, I’m taking you through a full breakdown of my ultimate SFM (Sop fried mushroom… not quite the same ring) pickle menu, with all the tips and tricks to get the crispiest, tastiest junk food that puts KFC to shame. I’m an ADHD girly, which means when I go down a rabbit hole, I really go down a rabbit hole. I have researched the hell out of this, so I feel unusually qualified for the task.

KFC is all about the seasoning, so we’re starting with a full breakdown of the spice blend - including some key ingredients for that signature tang: mustard powder and citric acid. If you’re scratching your head wondering where the hell you’re going to find citric acid and thinking “that sounds far too cheffy for me”, I found it in my local corner shop. It’s often used in Indian cooking and can also be found under the names Nimbu ka Phool or Nimbu Sat (lemon salt).

If you can’t find mustard powder but you do have mustard seeds, you can just grind them in a pestle and mortar (or a spice grinder) until fine. I actually ended up doing this.

KFC is famously known for its “secret” 11 herb and spice blend, supposedly leaked and said to include white pepper, black pepper, salt, thyme, basil, oregano, celery salt, dried mustard, paprika, garlic salt and ground ginger. It is also heavily speculated that MSG is involved… and yes, I am absolutely including it in mine.

There is also one big thing we need to talk about: the seasoning dust. This is the exclusive pickle menu, so we need an exclusive pickle seasoning. Fast food chains LOVE a seasoning dust for menu exclusives. Same chicken, different powder. Or in our case - same mushroom, different powder.

We also need to talk about the fried / dried / crispy pickles that appear in the burger and on the chips... lord knows what they do to those things because the colour is borderline radioactive. I tested deep-frying, baking and dehydrating, and eventually settled on baking them low and slow in the oven until crispy, which worked perfectly.

I used Mrs Elswood Burger Gherkins, but use whatever pickles you like - I’d just strongly recommend dill pickles.

There are three main elements to the famous pickle menu:
• the pickle burger
• frickles
• loaded pickle fries (with popcorn chicken… which of course, we are swapping for oyster mushrooms)

Right. Let’s break it down.

What You’ll Learn In The Full Guide

• How to get properly craggy KFC-style oyster mushrooms

• My full seasoning blend (with MSG & citric acid notes)

• How I made the UK-style dried crunchy pickles

• The popcorn “chicken” method for loaded fries

• Double-fry technique explained properly

But First… Here’s The Pickle Ranch & Pickle Dust Seasoning (Free For Everyone)

Trust me, even if you don’t deep fry a single thing… you should try this!

Pickle Ranch

4 tbsp vegan mayo
2 tbsp dairy-free yoghurt
2 tbsp pickle brine
1½ tsp dried dill
1 tsp onion granules
1½ tsp garlic granules
2 tsp very finely minced pickles
½ tsp sugar
Pinch citric acid
Salt & black pepper to taste
Loosen with a bit of water if needed for a more pourable consistency

Mix and refrigerate for at least 30 minutes.

It should taste:

• tangy

• savoury

• slightly sweet

• aggressively pickle-forward

Use it on:

• chips

• sandwiches

• wraps

• roasted veg

• or just with a spoon

Pickle Dust Seasoning

This is the finishing seasoning that goes over the burger, fries, and frickles. It’s what ties everything together and gives that sharp, tangy “fast food pickle” flavour.

Ingredients

2 tsp onion powder
2 tsp garlic powder
2 tsp dried dill
1 tsp mustard powder
1 tsp paprika
1 tsp sugar
Salt and black pepper, to taste
Pinch citric acid (optional but recommended)

Method

Mix everything together and store in an airtight jar.

If using freeze-dried or oven-dried pickles, you can also crush a small amount into the mix for a stronger pickle flavour and slightly more texture.

How to use

Sprinkle over:

• hot fried mushrooms

• loaded fries

• frickles

• even the burger if you want extra intensity (I did ofc haha)

Best applied while food is still hot so it sticks slightly to the oil and coating.

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Last week I gave you a peek into my pantry. This week it’s time to talk about what I actually make with all of those ingredients.

So without further ado… here are some real-life meals that come from the things constantly knocking about in my cupboards and freezer.

The rule for this list is simple:
lazy, easy cupboard/fridge-raid meals.
Everything comes together in 20 minutes or less, and we’re referring back to our pantry heroes from last week.

Here are a handful of my go-to combinations…

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