At last the book is out. After nearly two years of developing recipes, photographing dishes, editing and writing, my cookbook Great British Vegan is finally available. This project began with a simple idea: to create a collection of familiar, comforting British recipes made entirely from plant-based ingredients. The result is a cookbook that celebrates the flavours and nostalgia of classic British dishes while offering entirely vegan versions that are simple to follow and delicious to eat.

There has been a surge of vegan cookbooks in recent years, but I noticed a gap: a book dedicated to traditional, hearty British favourites reimagined for a plant-based kitchen. Great British Vegan fills that space, bringing together pies, puddings, breakfasts and takeaways that feel authentic and satisfying. Each recipe has been road-tested to ensure reliable results at home, with clear instructions and tips to help both new and experienced cooks get great outcomes.

Thank you to everyone who has supported the book and to those who have already bought a copy — your messages and feedback have meant so much. If you haven’t picked up a copy yet, you can find it at a range of retailers. You can also support your local bookshop by asking them to stock it if they don’t already. For any queries or to get in touch, please email me at [email protected].

Available from major retailers in the UK, USA, Europe, Canada and Australia, the book is stocked by well-known booksellers and online stores. If you prefer to buy in person, ask your local independent bookshop to order Great British Vegan for you.

Order your copy now!

The book contains a wide variety of recipes, from hearty mains and pub-style favourites to classic British cakes and simple, everyday dishes. Below are a few of the recipes I love and that readers have been especially excited about.

Beer-Battered Tofish & Chips (page 90)

This beer-battered tofu tastes and looks like the real thing, with a light, crisp batter and a subtle sea flavour from nori sheets. It’s a satisfying plant-based take on fish and chips. Paired with fluffy, golden chips and minted mushy peas, it makes for an indulgent weekend meal. The recipe includes tips for achieving a super-crisp batter and the best way to cook the chips so they have a soft interior and a crunchy exterior.

Battenberg Cake (page 122)

Don’t be intimidated by the Battenberg—this chequered sponge is much easier to make than it looks. The book shows step-by-step instructions to help you create the distinctive pink and yellow pattern and assemble the cake. The result is a tender, buttery-feeling sponge (made vegan) with a sweet apricot filling and a neat marzipan finish. It’s a brilliant showstopper for afternoon tea or special occasions.

Plantbased Full English Breakfast (page 18)

Weekends are made for a proper fry-up, and this plant-based full English delivers. The plate is piled with crisp-backed beans, golden fried mushrooms, tangy grilled tomatoes, hearty vegan sausages and perfectly seasoned tofu or tempeh ‘bacon’. It’s filling, packed with protein and fibre, and it hits all the comforting notes of the traditional breakfast while staying entirely plant-based.

Bourbon Biscuit Tiffin (page 161)

This fridge cake is rich, crunchy and dangerously moreish. The Bourbon Biscuit Tiffin layers chocolate, biscuit pieces and sticky, sweet binding ingredients to create a no-bake treat that keeps well in the fridge and is perfect for sharing. It’s been one of the most popular recipes among taste-testers, and for good reason: it’s simple to make, satisfying and full of chocolatey texture.

Great British Vegan is designed for everyday cooks and curious food lovers alike. Whether you want to recreate a childhood favourite, entertain with reassuring classics, or simply expand your plant-based repertoire, this book aims to make vegan cooking approachable and joyful. Thank you again for your support — I hope these recipes bring warmth and flavour to your table.