Editor's Letter, Issue 20 I've never been one for great feats of endurance, unless you count battling the high street on a Saturday. Which is why I’m so impressed with our interviewees this month. Greg and Jude, the Ocean Brothers, broke a world record by rowing across the Atlantic, living on an entirely vegan diet. Read their story of broken equipment, capsizing in storms and brotherly fights about the rubbish, and be inspired to do that slightly tricky thing you’ve been putting off. As ever, we also have an absolute feast of food in this issue. Our brilliant recipe developer and stylist, Liz Martin, has excelled herself with a selection of barbecue recipes that vegans and non-vegans will love (p17), and for something with a seasonal summer twist, try the pea shoot, courgette and hot tamari tempeh salad or Tunisian aubergine and pepper stew from A Feast of Friendship (p26), both perfect sociable sharing dishes. When it’s just two of you, cook up our cheap and cheerful romantic summer dinner (p52). Once you’ve tried that creamy, vegan zabaglione pudding, you’ll wonder how you ever coped without it. Talking of new ideas, the amazing egg-substitute aquafaba, or chickpea water, was only discovered in 2014, but has revolutionised vegan cookery. We’ve got recipes using this wonder-stuff that go way beyond meringues (p46). If you’ve ever fantasised about having a country kitchen with jars glowing like jewels on your scrubbed wooden shelves, turn to p68 and learn how to bottle and preserve the best of summer’s fruit and veg to enjoy in winter (or eat it now). And, as the vegan market grows ever larger, we turn our attention to what’s in a name. Do you mind buying vegan ‘sausages’ and fake ‘fish’ – and should we be coming up with better names for our favourite plant-based products? Read Kelly Rose Bradford’s fascinating piece on naming vegan food on p38. Enjoy the issue, and whatever you cook, have a great month. Flic Everett, Editor
Editor's Letter, Issue 20 I've never been one for great feats of endurance, unless you count battling the high street on a Saturday. Which is why I’m so impressed with our interviewees this month. Greg and Jude, the Ocean Brothers, broke a world record by rowing across the Atlantic, living on an entirely vegan diet. Read their story of broken equipment, capsizing in storms and brotherly fights about the rubbish, and be inspired to do that slightly tricky thing you’ve been putting off. As ever, we also have an absolute feast of food in this issue. Our brilliant recipe developer and stylist, Liz Martin, has excelled herself with a selection of barbecue recipes that vegans and non-vegans will love (p17), and for something with a seasonal summer twist, try the pea shoot, courgette and hot tamari tempeh salad or Tunisian aubergine and pepper stew from A Feast of Friendship (p26), both perfect sociable sharing dishes. When it’s just two of you, cook up our cheap and cheerful romantic summer dinner (p52). Once you’ve tried that creamy, vegan zabaglione pudding, you’ll wonder how you ever coped without it. Talking of new ideas, the amazing egg-substitute aquafaba, or chickpea water, was only discovered in 2014, but has revolutionised vegan cookery. We’ve got recipes using this wonder-stuff that go way beyond meringues (p46). If you’ve ever fantasised about having a country kitchen with jars glowing like jewels on your scrubbed wooden shelves, turn to p68 and learn how to bottle and preserve the best of summer’s fruit and veg to enjoy in winter (or eat it now). And, as the vegan market grows ever larger, we turn our attention to what’s in a name. Do you mind buying vegan ‘sausages’ and fake ‘fish’ – and should we be coming up with better names for our favourite plant-based products? Read Kelly Rose Bradford’s fascinating piece on naming vegan food on p38. Enjoy the issue, and whatever you cook, have a great month. Flic Everett, Editor
Editor's Letter, Issue 20 I've never been one for great feats of endurance, unless you count battling the high street on a Saturday. Which is why I’m so impressed with our interviewees this month. Greg and Jude, the Ocean Brothers, broke a world record by rowing across the Atlantic, living on an entirely vegan diet. Read their story of broken equipment, capsizing in storms and brotherly fights about the rubbish, and be inspired to do that slightly tricky thing you’ve been putting off. As ever, we also have an absolute feast of food in this issue. Our brilliant recipe developer and stylist, Liz Martin, has excelled herself with a selection of barbecue recipes that vegans and non-vegans will love (p17), and for something with a seasonal summer twist, try the pea shoot, courgette and hot tamari tempeh salad or Tunisian aubergine and pepper stew from A Feast of Friendship (p26), both perfect sociable sharing dishes. When it’s just two of you, cook up our cheap and cheerful romantic summer dinner (p52). Once you’ve tried that creamy, vegan zabaglione pudding, you’ll wonder how you ever coped without it. Talking of new ideas, the amazing egg-substitute aquafaba, or chickpea water, was only discovered in 2014, but has revolutionised vegan cookery. We’ve got recipes using this wonder-stuff that go way beyond meringues (p46). If you’ve ever fantasised about having a country kitchen with jars glowing like jewels on your scrubbed wooden shelves, turn to p68 and learn how to bottle and preserve the best of summer’s fruit and veg to enjoy in winter (or eat it now). And, as the vegan market grows ever larger, we turn our attention to what’s in a name. Do you mind buying vegan ‘sausages’ and fake ‘fish’ – and should we be coming up with better names for our favourite plant-based products? Read Kelly Rose Bradford’s fascinating piece on naming vegan food on p38. Enjoy the issue, and whatever you cook, have a great month. Flic Everett, Editor
Editor's Letter, Issue 20 I've never been one for great feats of endurance, unless you count battling the high street on a Saturday. Which is why I’m so impressed with our interviewees this month. Greg and Jude, the Ocean Brothers, broke a world record by rowing across the Atlantic, living on an entirely vegan diet. Read their story of broken equipment, capsizing in storms and brotherly fights about the rubbish, and be inspired to do that slightly tricky thing you’ve been putting off. As ever, we also have an absolute feast of food in this issue. Our brilliant recipe developer and stylist, Liz Martin, has excelled herself with a selection of barbecue recipes that vegans and non-vegans will love (p17), and for something with a seasonal summer twist, try the pea shoot, courgette and hot tamari tempeh salad or Tunisian aubergine and pepper stew from A Feast of Friendship (p26), both perfect sociable sharing dishes. When it’s just two of you, cook up our cheap and cheerful romantic summer dinner (p52). Once you’ve tried that creamy, vegan zabaglione pudding, you’ll wonder how you ever coped without it. Talking of new ideas, the amazing egg-substitute aquafaba, or chickpea water, was only discovered in 2014, but has revolutionised vegan cookery. We’ve got recipes using this wonder-stuff that go way beyond meringues (p46). If you’ve ever fantasised about having a country kitchen with jars glowing like jewels on your scrubbed wooden shelves, turn to p68 and learn how to bottle and preserve the best of summer’s fruit and veg to enjoy in winter (or eat it now). And, as the vegan market grows ever larger, we turn our attention to what’s in a name. Do you mind buying vegan ‘sausages’ and fake ‘fish’ – and should we be coming up with better names for our favourite plant-based products? Read Kelly Rose Bradford’s fascinating piece on naming vegan food on p38. Enjoy the issue, and whatever you cook, have a great month. Flic Everett, Editor
Editor's Letter, Issue 20 I've never been one for great feats of endurance, unless you count battling the high street on a Saturday. Which is why I’m so impressed with our interviewees this month. Greg and Jude, the Ocean Brothers, broke a world record by rowing across the Atlantic, living on an entirely vegan diet. Read their story of broken equipment, capsizing in storms and brotherly fights about the rubbish, and be inspired to do that slightly tricky thing you’ve been putting off. As ever, we also have an absolute feast of food in this issue. Our brilliant recipe developer and stylist, Liz Martin, has excelled herself with a selection of barbecue recipes that vegans and non-vegans will love (p17), and for something with a seasonal summer twist, try the pea shoot, courgette and hot tamari tempeh salad or Tunisian aubergine and pepper stew from A Feast of Friendship (p26), both perfect sociable sharing dishes. When it’s just two of you, cook up our cheap and cheerful romantic summer dinner (p52). Once you’ve tried that creamy, vegan zabaglione pudding, you’ll wonder how you ever coped without it. Talking of new ideas, the amazing egg-substitute aquafaba, or chickpea water, was only discovered in 2014, but has revolutionised vegan cookery. We’ve got recipes using this wonder-stuff that go way beyond meringues (p46). If you’ve ever fantasised about having a country kitchen with jars glowing like jewels on your scrubbed wooden shelves, turn to p68 and learn how to bottle and preserve the best of summer’s fruit and veg to enjoy in winter (or eat it now). And, as the vegan market grows ever larger, we turn our attention to what’s in a name. Do you mind buying vegan ‘sausages’ and fake ‘fish’ – and should we be coming up with better names for our favourite plant-based products? Read Kelly Rose Bradford’s fascinating piece on naming vegan food on p38. Enjoy the issue, and whatever you cook, have a great month. Flic Everett, Editor
Editor's Letter, Issue 20 I've never been one for great feats of endurance, unless you count battling the high street on a Saturday. Which is why I’m so impressed with our interviewees this month. Greg and Jude, the Ocean Brothers, broke a world record by rowing across the Atlantic, living on an entirely vegan diet. Read their story of broken equipment, capsizing in storms and brotherly fights about the rubbish, and be inspired to do that slightly tricky thing you’ve been putting off. As ever, we also have an absolute feast of food in this issue. Our brilliant recipe developer and stylist, Liz Martin, has excelled herself with a selection of barbecue recipes that vegans and non-vegans will love (p17), and for something with a seasonal summer twist, try the pea shoot, courgette and hot tamari tempeh salad or Tunisian aubergine and pepper stew from A Feast of Friendship (p26), both perfect sociable sharing dishes. When it’s just two of you, cook up our cheap and cheerful romantic summer dinner (p52). Once you’ve tried that creamy, vegan zabaglione pudding, you’ll wonder how you ever coped without it. Talking of new ideas, the amazing egg-substitute aquafaba, or chickpea water, was only discovered in 2014, but has revolutionised vegan cookery. We’ve got recipes using this wonder-stuff that go way beyond meringues (p46). If you’ve ever fantasised about having a country kitchen with jars glowing like jewels on your scrubbed wooden shelves, turn to p68 and learn how to bottle and preserve the best of summer’s fruit and veg to enjoy in winter (or eat it now). And, as the vegan market grows ever larger, we turn our attention to what’s in a name. Do you mind buying vegan ‘sausages’ and fake ‘fish’ – and should we be coming up with better names for our favourite plant-based products? Read Kelly Rose Bradford’s fascinating piece on naming vegan food on p38. Enjoy the issue, and whatever you cook, have a great month. Flic Everett, Editor
Editor's Letter, Issue 20 I've never been one for great feats of endurance, unless you count battling the high street on a Saturday. Which is why I’m so impressed with our interviewees this month. Greg and Jude, the Ocean Brothers, broke a world record by rowing across the Atlantic, living on an entirely vegan diet. Read their story of broken equipment, capsizing in storms and brotherly fights about the rubbish, and be inspired to do that slightly tricky thing you’ve been putting off. As ever, we also have an absolute feast of food in this issue. Our brilliant recipe developer and stylist, Liz Martin, has excelled herself with a selection of barbecue recipes that vegans and non-vegans will love (p17), and for something with a seasonal summer twist, try the pea shoot, courgette and hot tamari tempeh salad or Tunisian aubergine and pepper stew from A Feast of Friendship (p26), both perfect sociable sharing dishes. When it’s just two of you, cook up our cheap and cheerful romantic summer dinner (p52). Once you’ve tried that creamy, vegan zabaglione pudding, you’ll wonder how you ever coped without it. Talking of new ideas, the amazing egg-substitute aquafaba, or chickpea water, was only discovered in 2014, but has revolutionised vegan cookery. We’ve got recipes using this wonder-stuff that go way beyond meringues (p46). If you’ve ever fantasised about having a country kitchen with jars glowing like jewels on your scrubbed wooden shelves, turn to p68 and learn how to bottle and preserve the best of summer’s fruit and veg to enjoy in winter (or eat it now). And, as the vegan market grows ever larger, we turn our attention to what’s in a name. Do you mind buying vegan ‘sausages’ and fake ‘fish’ – and should we be coming up with better names for our favourite plant-based products? Read Kelly Rose Bradford’s fascinating piece on naming vegan food on p38. Enjoy the issue, and whatever you cook, have a great month. Flic Everett, Editor
Editor's Letter, Issue 20 I've never been one for great feats of endurance, unless you count battling the high street on a Saturday. Which is why I’m so impressed with our interviewees this month. Greg and Jude, the Ocean Brothers, broke a world record by rowing across the Atlantic, living on an entirely vegan diet. Read their story of broken equipment, capsizing in storms and brotherly fights about the rubbish, and be inspired to do that slightly tricky thing you’ve been putting off. As ever, we also have an absolute feast of food in this issue. Our brilliant recipe developer and stylist, Liz Martin, has excelled herself with a selection of barbecue recipes that vegans and non-vegans will love (p17), and for something with a seasonal summer twist, try the pea shoot, courgette and hot tamari tempeh salad or Tunisian aubergine and pepper stew from A Feast of Friendship (p26), both perfect sociable sharing dishes. When it’s just two of you, cook up our cheap and cheerful romantic summer dinner (p52). Once you’ve tried that creamy, vegan zabaglione pudding, you’ll wonder how you ever coped without it. Talking of new ideas, the amazing egg-substitute aquafaba, or chickpea water, was only discovered in 2014, but has revolutionised vegan cookery. We’ve got recipes using this wonder-stuff that go way beyond meringues (p46). If you’ve ever fantasised about having a country kitchen with jars glowing like jewels on your scrubbed wooden shelves, turn to p68 and learn how to bottle and preserve the best of summer’s fruit and veg to enjoy in winter (or eat it now). And, as the vegan market grows ever larger, we turn our attention to what’s in a name. Do you mind buying vegan ‘sausages’ and fake ‘fish’ – and should we be coming up with better names for our favourite plant-based products? Read Kelly Rose Bradford’s fascinating piece on naming vegan food on p38. Enjoy the issue, and whatever you cook, have a great month. Flic Everett, Editor
 
Editor's Letter, Issue 20 I've never been one for great feats of endurance, unless you count battling the high street on a Saturday. Which is why I’m so impressed with our interviewees this month. Greg and Jude, the Ocean Brothers, broke a world record by rowing across the Atlantic, living on an entirely vegan diet. Read their story of broken equipment, capsizing in storms and brotherly fights about the rubbish, and be inspired to do that slightly tricky thing you’ve been putting off. As ever, we also have an absolute feast of food in this issue. Our brilliant recipe developer and stylist, Liz Martin, has excelled herself with a selection of barbecue recipes that vegans and non-vegans will love (p17), and for something with a seasonal summer twist, try the pea shoot, courgette and hot tamari tempeh salad or Tunisian aubergine and pepper stew from A Feast of Friendship (p26), both perfect sociable sharing dishes. When it’s just two of you, cook up our cheap and cheerful romantic summer dinner (p52). Once you’ve tried that creamy, vegan zabaglione pudding, you’ll wonder how you ever coped without it. Talking of new ideas, the amazing egg-substitute aquafaba, or chickpea water, was only discovered in 2014, but has revolutionised vegan cookery. We’ve got recipes using this wonder-stuff that go way beyond meringues (p46). If you’ve ever fantasised about having a country kitchen with jars glowing like jewels on your scrubbed wooden shelves, turn to p68 and learn how to bottle and preserve the best of summer’s fruit and veg to enjoy in winter (or eat it now). And, as the vegan market grows ever larger, we turn our attention to what’s in a name. Do you mind buying vegan ‘sausages’ and fake ‘fish’ – and should we be coming up with better names for our favourite plant-based products? Read Kelly Rose Bradford’s fascinating piece on naming vegan food on p38. Enjoy the issue, and whatever you cook, have a great month. Flic Everett, Editor