Recipe Notes

A super quick and easy vegan dinner recipe that tastes delicious. Like most things bolognese-esque, we think it does taste better the next day and it keeps very well too. I N G R E D I E N T S Olive oil 1 onion, peeled and finely chopped 1 clove of garlic, peeled and…

 One of the secrets of making a really great salad is to mix it in a larger bowl than you serve it in. That way you can combine the ingredients lightly and without crushing delicate leaves, but also it is so much easier to add in the dressing evenly. This salad is great for using…

We could have called this recipe “What to feed a vegan in winter” because it is brilliantly easy and delicious, but it’s also a really hearty dinner that will fill you up. It’s great served with plain basmati rice but we’ve had it before with quinoa (we always cook it in vegetable stock), or orzo…

This is such a great little number for an easy vegan supper and it is absolutely delicious too. We’ve found that the trick with the tofu is to either bake it in the oven on a non-stick tray for 10 minutes to firm it up (it’s lovely with a bit of sesame oil), or fry…

This is a great winter warmer! Butternut squash soup is a favourite at this time of year and just in time to use up any halloween leftovers. I N G R E D I E N T S 1 x butternut squash, approx. 1 kg (peeled + deseeded) Olive oil 2 x garlic cloves, smashed…

We had a huge glut of tomatoes to use up so we chopped them up, mixed with olive oil and some bashed up garlic cloves and left them in the oven at 150C for around 3 hours. The longer you leave them, the more concentrated the flavour. We took a large pan of boiling water…

A summer salad classic. Serve with grilled fish or meat for a fresh and zingy side. I N G R E D I E N T S ½ head Savoy cabbage, really thinly sliced 7-8 cavolo nero leaves, really thinly sliced 1 Granny Smith apple, julienne sliced (instructions) 4 spring onions, really thinly sliced ½…

Like so many of the recipes we share on the H|M blog, this one can be adapted to whatever you have in the fridge and great for using up leftover veggies about to expire. Often we find these are the most delicious lunches! We had a big bunch of cavolo nero in the fridge and…

This is the easiest way to serve up some delicious greens and so fast! We steam the greens in the Gaggenau combi-steam oven, they only take a few minutes. While the veggies are steaming, toast some sesame seeds in a small pan until brown. Be sure not to overcook the greens, you want them vibrant…

A great vegan dish for lunch or dinner, this serves two very well as a main course. You could use any veggies instead of the asparagus if no longer in season. I N G R E D I E N T S 2 tbsp light olive oil 3 aubergines Bunch asparagus (or other veggies if…

We love a good mid-week super quick, super tasty recipe and this one totally fits the bill. The ingredients are all easily sourced and can be substituted with whatever you like. The dressing is what makes this absolutely amazing but if you don’t have the ingredients or don’t have time it is fine without. I…

For the ultimate combination in luxury and comfort during this lockdown, we have reached into the archives to share this recipe for lobster and tarragon mac and cheese. As flavour pairings go, lobster and tarragon is a classic combination. If you want to order lobster online for home delivery, we really recommend Fish for Thought…

We are a little obsessed with all things wrap orientated here at Humphrey Munson right now. If quesadillas go down as well in your house as they do in our office, then the Staub cast iron Pancake pan with wooden handle may well be your next best purchase. Perfect for cooking a multitude of things…

A savoury pancake with a twist, this recipe for buckwheat galettes is based on a traditional style of pancake popular in Northern France – Galettes Du Sarrasin. Served with a filling of your choice, you simply fold the corners into an open or closed envelope and place in the oven before serving. For the first…

We had a really frosty start to the week in Essex, so on a last minute whim it was decided we should make sausage rolls for our workshop. We did the usual sausage rolls (and mixed in some crushed fennel seeds with the meat for an extra kick) but we also made two alternatives –…

We baked this traditional orange cake using the automatic Bake setting on the Wolf M Series oven which worked perfectly – no fuss, no drama; just a perfectly baked cake (it’s also dairy free). It’s really quick and easy to make with only a few steps. I N G R E D I E N…

We made these spicy cajun wedges using the Miele convection steam oven which is the XXL combination steam oven with mains water and drain connection for steam cooking, baking, roasting with wireless food probe + menu cooking. We love this oven it is so smart! I N G R E D I E N T…

MEATER food probes are most definitely a favourite gadget here at H|M. Developed with state of the art technology, the result is almost always guaranteed to be mouthwatering, perfectly cooked food. The MEATER block is what we used to cook this roast beef with herby dijon crust absolutely perfectly. Simply remove the probe from the…