Party Jollof Rice

Party Jollof Rice

Duchess Nena’s party jollof rice is the absolute business! It is a festive/celebratory dish enjoyed by many West African people. It is a spicy one pot rice dish with a rich tomato base with origins from the Wolof tribe found in Senegal, Gambia and Mauritania.

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Spaghetti Jollof

Spaghetti Jollof

This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it. 

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Nigerian Fried Rice

Nigerian Fried Rice

This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it. 

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JI AGWOROAGWO (YAM POTTAGE)

JI AGWOROAGWO (YAM POTTAGE)

This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it. 

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Egusi Soup

Egusi Soup

This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it. Egusi is commonly consumed across Nigeria. The main ingredient in Ofe Egusi is the melon seed known as egusi. This is roasted and ground before use. Egusi is healthy and rich in multiple nutrients such as Vitamin-B1, B2, B6,B9,Protain ,manganese, magnesium, zinc, iron, copper, etc. However, it is rich in omega -6 fatty acids, which must be consumed in moderation to gain benefits; apparently too much consumption of omega -6 fatty acids may become counterproductive on one’s health. As egusi is high in fat it is best cooked with little oil of choice.

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Kolo Roast

Kolo Roast

This is Kolo, a common Ethiopian snack made with a combination of roasted grains such as barley, chickpeas, sunflower and sesame seeds. The recipe comes from our Woin who is our incredible Ethiopian Cuisine teacher. Make some today! They're epic. 

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Roast Purple Sweet Potato & Cauliflower Soup

Roast Purple Sweet Potato & Cauliflower Soup

Just look at that colour! This show stopping soup tastes as good as it looks - and thats a tall order. The chef behind this wonder is our supporter Niki Webster, creator of the awesome food blog Rebel Recipes. 

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Chickpea 'Tuna' Sandwich

Chickpea 'Tuna' Sandwich

A plant-based take on the classic tuna sweetcorn sandwich filling from our 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. Try it today. 

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Carrot Lox 

Carrot Lox 

This is a simple but delicious recipe for carrot lox - the groovy vegan take on a smoked salmon bagel using carrots instead of our fish friends. There's loads of different recipes for carrot lox online - some crazy complicated. Our founder Sarah stripped back the nonsense to give you this delicious recipe. Enjoy. 

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Posh Beans On Toast

Posh Beans On Toast

Everybody loves baked beans right? Get involved with this DIY version of the classic tinned "dish" with recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. 

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Mango and Chilli Salsa

Mango and Chilli Salsa

This sweet and spicy salsa is a great side for any mexican meal. Works perfectly with our BBQ-Pulled Jackfruit Burrito recipe. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.  

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Refried Beans

Refried Beans

A classic tex-mex side dish, thats as quick and easy to make as it is delicious. A great side to our BBQ-pulled Jackfruit Burrito Recipe. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.  

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Rice 'N' Peas

Rice 'N' Peas

A classic caribbean side dish. Try with our Sweet Potato, Black Bean and Plaintain Caribbean Curry. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. 

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Thai Pumpkin Soup

Thai Pumpkin Soup

 This warming soup is a great way to use up leftover thai curry paste. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. 

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Pea and Mint Soup

Pea and Mint Soup

 A classic soup to be enjoyed hot or cold. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. 

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Beetroot and Ginger Soup

Beetroot and Ginger Soup

This soup for all seasons is given a warming kick by the addition of ginger and orange. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. 

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Spiced Squash and Red Onion Salad

Spiced Squash and Red Onion Salad

This slow cooked salad brings out the squash and red onion's natural sweetness. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. 

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Tomato and Bread Sunshine Salad (Panzanella)

Tomato and Bread Sunshine Salad (Panzanella)

Known to Italians as Panzanella, this classic dish is a great way of using up stale bread. Recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. When tomatoes go out of season, you can subsitute with any type of roasted squash and swap the fresh basil for fresh or dried oregano. 

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Feel Good Beetroot and Orange Salad

Feel Good Beetroot and Orange Salad

This sweet and savoury salad combines sharp citrus, sweet beetroot and crunchy spiced chickpea. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. 

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Rice 'n' Peas

Rice 'n' Peas

Caribbean style rice 'n' peas - a MIH kitchen and community party staple! 

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Kale Crisps

Kale Crisps

These kale crisps are the boom! Crispy, cheesy, a little salty - they're super moorish and can be made in an oven rather than a dehydrator. 

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Mushroom & Chestnut Pate

Mushroom & Chestnut Pate

Sophisticated pate by chef Anton Pterov perfect for a festive feast or sunday veggie roast. 

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Stir fried kale 

Stir fried kale 

This sleek and simple way of cooking cavolo nero kale shows the green off to its finest. Thankyou Anton Petrov for this recipe. 

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Posh Mushroom & Shallot Gravy 

Posh Mushroom & Shallot Gravy 

This well tasty gravy was created by chef Anton Petrov - perfect for a festive dinner or sunday veggie roast. 

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Maple Glazed Carrots

Maple Glazed Carrots

This delicious festive take on carrots was created by chef Anton Petrov for our 2017 festive feasts cookery book. 

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Chocolate Hummus

Chocolate Hummus

A winner at our kids events this rich, delicious chocolate hummus - or chocolate spread as we say when we bill it to kids - is super quick and easy to make. It's vegan and a fantastic source of protein, fibre and whole food goodness.

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Surplus Vegetable Hummus

Surplus Vegetable Hummus

This delicious hummus recipe from Hannah McCollum, founder of ChicP is a great way to use up leftover veggies!

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Tomato Ketchup 

Tomato Ketchup 

This is a super simple homemade ketchup recipe. The fab kids from our young carers group loved making this with Mark Breen our equally fab teacher. 

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Crispy Chickpeas 

Crispy Chickpeas 

This delicious street food snack can be used as a jazzy salad topping or eaten on their own. Yum. 

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World's Best Coleslaw

World's Best Coleslaw

Sometimes you just can’t beat a simple coleslaw. This with a jacket potato has become one of my quick go-to dinners - I absolutely love it because it’s a healthy twist on an old comfort food and it’s a great way to use British vegetables in a delicious way.

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King Satay With Spicy Peanut Ginger Sauce 

King Satay With Spicy Peanut Ginger Sauce 

Another super tasty recipe from the Chad brothers. This one is sure to win over any doubtful carnovires. 

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Beet Poke

Beet Poke

This is a fantastic take on the classic Hawaiian ahi poke, with beets taking place of the fish, by the amazing vegan chef Kali Hamm    

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Traffic Light Dips

Traffic Light Dips

Stop, Look, Dip! This fantastic party piece was created by MIH founder Sarah in collaboration with our friends Ben & Roxy at We Are So Vegan! Visit their Facebook page to watch the vlog of it being made. 

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Mexican Tortillas With Tomato Salsa

Mexican Tortillas With Tomato Salsa

Get the party started with these Mexican fiesta favourites!

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Bosh! 3 Dip Gyoza

Bosh! 3 Dip Gyoza

Mouthwatering gyozas with sumptuous coconut, cilantro, kimchi dips!

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Bay-smoked Beetroot Soup

Bay-smoked Beetroot Soup

Brighten up your bowl with this radiant beetroot soup smoked with bay branches, which grow wild all over the UK. The smoking process is a great way to cook root vegetables quickly whilst adding tonnes of flavour!

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Cashew Chive Cream Cheese

Cashew Chive Cream Cheese

Authentic dairy-free fermented cream cheese that tastes just like your old favourite. Warning, this stuff is addictive :-)

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Kale Salad

Kale Salad

This salad is bursting with nutrition, light yet also very flavourful. You simply can't go wrong with kale as a base for your salad.

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Summer Vegballs

Summer Vegballs

These versatile vegballs can be stuffed in pitta, used in wraps or served on top of salad leaves. A great dish to share with friends and family.

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Cashew Nut Yoghurt

Cashew Nut Yoghurt

Once you try making this quick and easy yoghurt recipe, you'll never eat shop bought yoghurt again!

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Butternut Squash Hummus

Butternut Squash Hummus

A delicious dip that always goes down well at our outreach stalls. Serves 4-6 people. 

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Passata

Passata

If you have a glut of tomatoes then this is the perfect recipe! Use it as a sauce for pasta, a base for soup or anything else you can think of.

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Kimchi

Kimchi

We are all fans of Korean kimchi here at Made in Hackney. It's a fantastic way to preserve winter brassicas and radishes and the heat livens up many a humble lunch or dinner. 

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Thrifty Feasts II - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

Download Now
Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

Download Now
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