Everyone loves a warm dough ball (or two), served with lashings of garlic butter for that all-important dipping. This tear-and-share version is simple to make with store cupboard ingredients, and is set to be a real crowd-pleaser!
These hot, loaded tortilla chips are perfect for sharing as an appetizer, or as a cheeky snack. Melted vegan cheese, green chillies, tangy gherkins and meaty little slices of sundried tomatoes top freshly baked tortilla chips; serve with chive mayonnaise for a cooling dip.
All the flavour and texture of fish cakes – but completely vegan! These no-fish cakes are golden and crisp on the outside, while being fluffy and fragrant inside.
I couldn’t write this book without including my favourite comfort food: chips. Let this recipe transport you to the great British seaside, tucking into a bag of hot, vinegary chips by the sea.
Pitta breads make wonderful pizza bases that can be loaded with toppings before being baked until golden. Little hands love to help too!
