Paul's Recipe Collection
Personal, battle-tested recipes for curries, soups, and vegetarian mains. No fluff, no 2,000-word life stories — just ingredients and method.
50/50 Wholemeal and Malted Loaf
"Makes 1 batard A hearty, nutty everyday loaf with a great crust and soft crumb that toasts brilliantly. Note that 6g is quite a low-salt recipe—feel free to push it up to 10g if you are normal."
Al's Rogan Josh
"A fantastic medium/hot curry using base gravy From Al's Kitchen youtube channel."
Aubergine and Lentil Dhal
"Rich, filling and perfect for batch cooking. The aubergine melts into the dhal giving it extra body."
Base Gravy
"This base gravy is a weekend job, but it makes 5 portions each of which can make 2 curries Transcribed from Al's Kitchen Youtube Channel, this is base gravy version 1. Use it with the other curry recipes, especially the [5 spice madras](/recipes/five-spice-madras). It freezes as well, so this is a month's worth of curry goodness."
Big Bean Jambalaya
"From Bosh! More Plants, modded to half size"
Black Bean Burrito Bowl
"A quick weeknight winner. Everything comes together in about 20 minutes and it's endlessly customisable."
Broccoli and Almond Soup
"A vegan spin on a classic broccoli soup. The almonds add a subtle creaminess and richness without any dairy."
Carrot and Coriander Soup
"Take a pack of coriander, finely chop and freeze with water in an ice cube tray on the day of purchase. Use one third to make this soup"
Chana Masala
"A classic North Indian chickpea curry. Works brilliantly with or without the base gravy."
Chunky Leek and Potato Soup
"A rustic, unblended leek and potato soup with tender crescent-cut leeks and bite-sized potato cubes in a seasoned vegetable broth. Starchy potatoes break down just enough to naturally body the broth while keeping plenty of bite."
Crispy Tofu and Vegetable Peanut Satay
"Rich, creamy, nutty and packed with flavour. Cornflour-coated tofu gets super crispy in the pan before being tossed with crunchy veg in a glossy peanut and coconut satay sauce."
Lentil and Coconut Soup
"Creamy without any dairy. A warming and filling soup that comes together in under 30 minutes."
Lentil Bolognese
"A simple bolognese, with a trivial switch from vegy mince to green lentils. I've been trying to wean myself off canned green lentils onto dried ones in this recipe, and it's going pretty well. I need to trial adding wine."
Moroccan Chickpea Stew
"A fragrant, lightly spiced Moroccan vegetable stew loaded with chickpeas, carrot, and courgette in a warming cumin and coriander broth. Fresh coriander and mild red chilli give it a vibrant finish without needing any added salt."
Mushroom Soup
"Adapted from Fast 800 Cookbook. Original added milk, but I don't find it is needed. The tarragon was my addition."
Ratatouille and Smoked Tofu Bake
"From Fast 800 Cookbook (veganised — swapped halloumi for smoked tofu or vegan halloumi)"
Roasted Tomato and Red Pepper Soup
"Simple, vibrant and freezer-friendly. Roasting the veg first gives it real depth of flavour."
Spiced roast sweet potato and beetroot with chickpeas and vegan feta
"Always remember that you were eating beetroot the morning after eating this, or you will get the fright of your life"
Sweet Potato and Chickpea Tagine
"North African inspired with warming spices. Very beginner-friendly and great for batch cooking. Serve with couscous or flatbread."
Vegan Ratatouille Bake
"The ratatouille base from the existing recipe, but all vegan — no halloumi needed. The vegetables do all the talking here. Serve with crusty bread or over orzo."
Vegan Shakshuka
"A vibrant one-pan dish. White beans replace the eggs and soak up all the spiced tomato sauce beautifully."
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