Category: Great British Chefs

Caramelised parsnip and coconut soup with parsnip bhajis

“Caramelising root vegetables really enhances their flavour and in this soup the parsnip has a lovely sweetness and nuttiness. It’s rich and comforting but doesn’t contains dairy or anything other than natural vegetable ingredients. The bhajis are a great ‘support act’ too!” says Chantelle Nicholson. Ingredients: For the parsnip and coconut soup 2 tbsp coconut…

Vegan pumpkin meringue pie

“This dish tastes great and has just three components: the pastry, the pumpkin custard and the Italian meringue. It’s also wondrous to make meringues using a by-product such as the liquid from a can of chickpeas. It’s a perfect pudding for the colder months with a hint of spice,” says Chantelle Nicholson. Ingredients: For the vegan…