Eating Better

“Chaat” means ‘to taste’ in Hindi and is a common name for a popular street food. It is typically made with aloo (potato) or chana (chickpea). It is served on or mixed into a refreshing kachumber salad and topped with zingy coriander chutney and sev (gram flour sticks as found in Bombay mix).

Beautiful beetroot and black bean burger that you can customise with your favourite toppings.

This satisfying and quick recipe comes from Made in Hackney ambassador Dr Rupy Aujla's fantastic new book The Doctor's Kitchen. 

A delicious spiced red cabbage dish that makes a great side for any roast meal.

Fresh, tasty and ideal for using beans, peas or whatever other seasonal green vegetables are available!

This flavourful and warming Wellington is bursting with nutritious lentils, everyday veg and fragrant spices!

This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced vegetarian supper with brown rice and all your favourite trimmings. ​​

An irresistible plant-based spin on the takeaway classic, and just as tasty, this curry can be on the table in half an hour!

Camembert is a warming dip for a crusty bread or vegetables that makes a great starter during the winter months. Try this cashew camembert and make your own!

A plant-based take on the classic tuna sweetcorn sandwich filling from Made in Hackney ambassadors We Are So Vegan. When pressed with a fork the chickpeas create a tuna like texture - genius. Super tasty, easy to make and keeps our fish in the sea.

Crisp golden pastry encases a thick meaty filling in this delicious Christmas mushroom log – a show-stopping dish for a festive table.

These vanilla Christmas cookies are popular in many European countries and go by various traditional names, such as Vanillekipferl in Austria, Vaniljekranse in Denmark, and Qurabiya in Greece. This recipe shows you how to make easy and delicious vanilla cookies without eggs or butter.

Sweet, spiced, crunchy, creamy...a pulse-based twist on a classic. 

Turn chickpeas or any larger beans into moreish snacks! The butterbeans and pinto beans pop like popcorn in the oven so there’s more crispy surface area.

This recipe is inspired by the Eastern European vegetarian Christmas Eve traditions and it marries elements of both Slavic and Ashkenazi recipes.

This easy one dish is a guaranteed crowd pleaser. This recipe by Made in Hackney chef Mark Breen from their Thrifty Feasts 2 recipe book. 

This is the most renowned salad in Ramadan across the Levant. It highlights the necessity of fibre and consuming raw and fresh vegetables.

These garlic pinwheels are the perfect hand-held snack for Bonfire Night or alongside other dishes.

A corn and bean one pot meal originating from the Kikuyu tribe of Kenya.

Packed yellow split peas and cauliflower, these crispy golden nuggets pair perfectly with the tangy, lightly spiced ketchup.

Dip into this creamy homemade hummus, perfect for sharing.

A Caribbean-inspired lentil stew with baked plantain and a naked slaw

Nutritious and vibrant soup that is a warm hug in a bowl

A simple and healthy dish with a fiery kick of Indian spice.

This crisp, fresh salad makes a great lunch or side dish.

This lentil soup is nutritious and packed with vitamins, iron and minerals. According to Islam, Prophet Mohamed advised those fasting to drink sips of water, pray and then eat lentil soup.

Swapping out minced meat for lentils in this dish gives you a satisfying spag bol which is full of protein and lighter on the wallet.

A delicious stew with an Asian twist.

Burfi (or barfi) are small square fudge-like sweets that are popular during Diwali. This plant-based version uses ground coconut for creaminess instead of cream or butter. The mango gives it colour, sweetness and - most importantly - flavour. It wouldn’t be a South Asian festival without burfi!

Masala chai is a spiced milky tea brewed with a blend of spices.  Across the Indian sub-continent, you will find chaiwala’s making this iconic drink.

This simple red lentil dal from First Steps Nutrition Trust can be cooked in one step and is designed for the whole family.

This hearty Italian soup is made with pasta and beans and great for batch cooking.

Red lentils cooked with burghul and caramelised onions, seasoned only with ground cinnamon and salt to enjoy the unique flavours of nature.

A warming simple spiced apple juice that the whole family can enjoy.

A delicious plant-based version of a traditional Nigerian dish

Green lentils are key here: once cooked, they lend a heartier texture to the pâté than brown lentils would. Flavoured with fresh herbs, lemon juice, and a splash of brandy, it is delicious spread on toast or crackers.

This nut-free nut roast, bursting with umami flavours, is actually made with seeds which are more affordable. This next-level roast is topped with a mixture of sliced parsnips and cranberry sauce. If you want to make a nut roast, feel free to substitute the seeds for nuts of any variety.

A pinni is an Indian snack traditionally eaten in the winter months, they’re packed full of flavour and nutrition and are great for an energy boost.

Although there are a few steps involved, this plant-based haggis recipe is simple and contains many healthy, nourishing ingredients.

This delicious recipe can be used with pastry for sausage rolls or on its own as a burger or 'meatball'.

Traditionally eaten during the Jewish festival of Chanukah, these crispy, golden, potato fritters are great for parties and family gatherings.

Perfect pumpkin and lentil winter warmer soup.

Find a home for seeds from your pumpkins, with Hubbub's delicious pumpkin seed pesto. It's not just thrifty, it's tasty and is an amazing food waste buster.

If you love a bean burger, you'll be delighted with this recipe - especially as it only takes a few minutes.

In Britain we tend to put our dried fruits and spices into cakes, puddings and mince pies. This recipe for a Christmas bread from Andrew Whitley deserves to become a seasonal classic.

Warming spiced lentil dal topped with fresh coriander.

A protein-packed winter warmer with spices and root vegetables.

This beautiful looking table centrepiece uses all the winter root veg imaginable and is surprisingly easy to do - you just need a mandolin and you're off. Failing that a sharp knife will do but will be a much slower process.

This holiday season, as you gather around the table with your loved ones, we invite you to explore the flavours of Nigeria.

This recipe works both with pan fried chickpeas and with baked ones. They are the perfect topping for a salad.

As a bit of festive inspiration, this is a simple alternative to a mince pie with this Streusel recipe.

Who doesn't love a good hearty burger? These plant-based patties are simple, thrifty and delicious.

This Thai pumpkin soup is an easy autumn warmer. It's a great way to use up the flesh from pumpkins around Halloween. You can go as spicy as you like by changing the amount of Thai red curry paste you use.

Simple and fragrant chilli to be served with jacket potatoes or rice

A veggie version of the Scottish classic. Best served with mashed neeps (swede) and tatties (potatoes).