Smooth, rich and dreamy, these coffee truffles will please all but the confirmed coffee hater. Chocolate, cream, coffee and a hint of alcohol, if desired, come together to make a glorious ganache. This square truffle recipe is easy-to-make as there's no messy rolling or sticky fingers involved. Perfect for both dinner parties and gifting. The post Easy Coffee Truffles appeared first on Tin and Thyme ..read more

Who's up for a hearty rustic cheesy potato gratin? This vegetarian tartiflette recipe is rich, gooey and easy-to-make. With cooked potatoes covered in lots of melted cheese, it's a real crowd pleaser. Perfect for refuelling after a long winter's walk. The post Vegetarian Tartiflette: Easy Cheesy Potato Gratin appeared first on Tin and Thyme ..read more

This curry, made primarily with tempeh, leeks and tomatoes, is very simple, but so good. It's almost meaty in both texture and flavour. In the best way though. If you haven't tried tempeh curry before, give this recipe a go. Serve with rice or flatbreads for an easy, yet satisfying plant-based meal. The post Tempeh Curry With Leeks appeared first on Tin and Thyme ..read more

A plate of lentils is a wondrous thing. They may not look that exciting, but they're tasty, nutritious and plant-based. They're also good at soaking up flavours and using to make all sorts of meals. This recipe is for a simple vegan mince. It's easy-to-make, but delicious nonetheless. Eat it just as it is, or use it as the base for other dishes. The post Simple Vegan Mince: Made With Lentils appeared first on Tin and Thyme ..read more

Blue cheese sauce is ever so easy to make. You can have it on the table from start to finish within ten minutes. Make a roux, add milk, then cheese. Easy peasy. It makes a useful sauce for pasta and steamed veg, as well as a delicious baked potato topping. The post Easy Blue Cheese Sauce: Ready In Ten Minutes appeared first on Tin and Thyme ..read more

Preserve summer's bounty with this sweet and spicy chilli and tomato chutney. It goes with just about everything, but is especially good with cheese, eggs and avocados. It's so delicious, you'll want to use it again and again. Make it as hot or as mild as you like. It keeps well too, so is perfect for gifting. The post Chilli And Tomato Chutney: It’s Simply The Best appeared first on Tin and Thyme ..read more

This classic egg mayo recipe (or egg mayonnaise if you prefer) is jazzed up nicely with the addition of sweetcorn. Leave it out if you'd rather, but it makes a fabulous alternative to this much loved British sandwich filling. The post Egg Mayo With Sweetcorn appeared first on Tin and Thyme ..read more

As the seasons shift from summer to autumn, Britain’s harvest brings a bounty of fresh fruit and vegetables to eat. This post explores the delicious array of ripe and ready produce available in August, September and October. Find out what's in season now, what to pair seasonal fruit and veg with and how to make the most of them in your vegetarian and plant-based cooking. The post What’s In Season In August, September And October appeared first on Tin and Thyme ..read more

A really simple, but delicious salad, that's full of summer goodness. This recipe for corn feta salad is fresh, vibrant, sweet, salty and full of middle eastern flavours. Enjoy as a light lunch for one, a side dish for two or up the quantities for a buffet style party or potluck. You decide. The post Corn Salad With Feta: Give It A Middle Eastern Vibe appeared first on Tin and Thyme ..read more

Turn cardamom buns into scrumptious sticky scrolls filled with jelly or jam. The recipe produces soft and springy buns with just a hint of cardamom and lots of fruity goodness. They're just as good for breakfast as they are for afternoon tea. Goodness, there's pure bliss in every bite. The post Sticky Cardamom Buns: In Fruity Scroll Form appeared first on Tin and Thyme ..read more