Feast Plates Recipes

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Rosemary barley Otto with lamb and salmoriglio

Cooking on a barley farm (recipe & video)

Lentils with beetroot leaf chimichurri

Lentils with beetroot leaf chimichurri

Chickpea & Chorizo Brunch Recipe

Chickpea & Chorizo Brunch Recipe

This chickpea and chorizo brunch is prepared in much the same way as a traditional hash, but is even simpler to make without having to dice and boil potatoes.

Plant-Based Carrot Cake Muffin Recipe

Plant-Based Carrot Cake Muffin Recipe

Borlotti Bean Stew Recipe

Borlotti Bean Stew Recipe

Tom Cooking at Beach

Dirty Vegan Caesar Salad

Barbecued summer vegetables with root green chimichurri-1

Barbecued summer vegetables with root green chimichurri

Chargrilled asparagus with spring onions

Chargrilled asparagus with spring onions, polenta and tapenade

I’m sharing this asparagus recipe from my cookbook Eating for Pleasure, People & Planet in support of Veg Power…

Tom Hunt eating a veggie burger

The Pulp Fiction Burger

The Pulp Fiction Burger is a plant based burger to use up juice pulp.

Biodiversity

Biodiversity

“Biodiversity” The variety of life (from a single-celled organism or plant to a mammal) within a defined location…

Lamb, broad bean and mint Pilaf

Lamb, broad bean and mint Pilaf

How To Make Your Beetroot Leaves Into a Delicious Dip

Waste Not… How To Make Your Beetroot Leaves Into a Delicious Dip

I’ve written this piece in partnership with Victorinox who have supplied me with the walnut handled knife and…

Roast cauliflower steaks

WWF – One Planet Plate – Roast cauliflower steaks, crispy leaves and hazelnut sauce

WWF’s EARTH HOUR is the biggest movement to protect our planet. Hundreds of millions of people around the planet take part…

Vegan Chard and Caper Tart

Vegan Chard and Caper Tart with Parsley and Mint

Salt Marsh Hogget, celeriac puree, green sauce

Salt marsh hogget is the most flavourful meat you could imagine. A hogget is a lamb that is…

Clam leek and pearl barley

Clam, leek and pearl barley risotto

March is a month full of potential: signs of spring are everywhere, crocuses are in bloom and the…

Cavolo nero and walnut dip

Cavolo nero and walnut dip

First published in the Guardian – Photographs by Elena heatherwick This is a variation on a pesto recipe…

Oysters Smoked Pickled Ceviche’d

Oysters: Smoked, Pickled, Ceviche’d

My friend Patricia Coplestone, a permaculture farmer in Dorset describes this time of year so well. With the…

Rejuvenating Bone Broth

Borough Market January – Rejuvenating Bone Broth

This blog was originally published on www.boroughmarket.org.uk. All good food starts with the ingredients. In this blog series I’m…

roast potato tortilla

Leftover roast potato tortilla

A simple dish, yet so delicious when made with care. A lot of us cook way too much…

Spider Crab Paella

Fish on Friday, Spider Crab Paella

My poly-tunnel and veg patch are now bulging with glorious summer vegetables: bell peppers, aubergines, broad beans, new…

cook and prepare a spider crab

How to cook and prepare a spider crab

Preparing crab takes time and is a real challenge, but so rewarding. It is the freshest and most…

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Rosemary barley Otto with lamb and salmoriglio

Cooking on a barley farm (recipe & video)

Lentils with beetroot leaf chimichurri

Lentils with beetroot leaf chimichurri

Chickpea & Chorizo Brunch Recipe

Chickpea & Chorizo Brunch Recipe

Plant-Based Carrot Cake Muffin Recipe

Plant-Based Carrot Cake Muffin Recipe

Borlotti Bean Stew Recipe

Borlotti Bean Stew Recipe

Tom Cooking at Beach

Dirty Vegan Caesar Salad

Barbecued summer vegetables with root green chimichurri-1

Barbecued summer vegetables with root green chimichurri

Chargrilled asparagus with spring onions

Chargrilled asparagus with spring onions, polenta and tapenade

Tom Hunt eating a veggie burger

The Pulp Fiction Burger

Biodiversity

Biodiversity

Lamb, broad bean and mint Pilaf

Lamb, broad bean and mint Pilaf

How To Make Your Beetroot Leaves Into a Delicious Dip

Waste Not… How To Make Your Beetroot Leaves Into a Delicious Dip

Roast cauliflower steaks

WWF – One Planet Plate – Roast cauliflower steaks, crispy leaves and hazelnut sauce

Vegan Chard and Caper Tart

Vegan Chard and Caper Tart with Parsley and Mint

Salt Marsh Hogget, celeriac puree, green sauce

Clam leek and pearl barley

Clam, leek and pearl barley risotto

Cavolo nero and walnut dip

Cavolo nero and walnut dip

Oysters Smoked Pickled Ceviche’d

Oysters: Smoked, Pickled, Ceviche’d

Rejuvenating Bone Broth

Borough Market January – Rejuvenating Bone Broth

roast potato tortilla

Leftover roast potato tortilla

Spider Crab Paella

Fish on Friday, Spider Crab Paella

cook and prepare a spider crab

How to cook and prepare a spider crab

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Join the sustainable food movement

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Recipes
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Podcasts
Manifesto
Food Facts
Articles

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Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.