Our cookery classes with The Well team are available whether you receive a Well Pack or just fancy following a super-simple, tasty and affordable meal. Cooked in Milk & Honey café, join the team as we cook a variety of plant-based and wallet-friendly easy and delicious
dinners.
#allwillbewell
Chef Ben teaches you how to cook Ribolitta in the Milk & Honey café. Follow along and cook up an easy meal full of vegetable goodness.
Join Hannah in the Milk & Honey Café as she cooks Italian Kale & Chickpea Pasta, a really simple yet delicious meal, with plenty left-over for your lunch tomorrow.
An East Asian spice blend is used in this lovely and light dinner option. We’ve used egg noodles here but you could also use rice noodles or soba noodles too.
Watch as Ben guides us through another wonderful recipe, this time for a Potato & Chickpea curry. Quick and easy to make!
Vegetables, Vegetables and more Vegetables. This versatile soup is packed with delicious vegetables which can easily be swapped for alternatives and still carry the same delicious flavor and taste.
This lovely mix of herbs, courgettes, pasta and chickpeas has a cheeky twist of lemon which really brings out a tang!
Hannah teaches how to cook Chinese Spiced Squash from scratch. You’ll need your oven at 180 degrees, a hot plate to cook on, your recipe card and ingredients. And that’s it… good to go. (ps. watch out for sneak appearance from Bobby the office dog…)
So simple and so scrumptious! Courgettes are softened with herbs and garlic before being stewed with chopped tomatoes.
This is the first dahl we have created for The Well and it won’t be the last. Indian spices, lentils and carrots are the star of this kitchen cupboard staple.
Who doesn’t love a chickpea! We certainly do! This “soupy-stewy thing” really does warm yer’ cockles and the tender chickpeas help to give it an amazingly creamy texture.
Now, there is a simple spud with baked beans or there is this sassy spud with smoky baked beans. Using a few fresh ingredients and special spices you too can make this simple dish stand-out!
A Milk & Honey Café classic, this is one of our most popular dishes on the ever-changing café special board – we look forward to serving it again soon – but until then have a go yourself!
We really hope you enjoy chowing down on this chowder! A lovely creamy, sweet & delicious soup – Souper-douper when enjoyed with granary bread & butter
Butternut squash is easily one of the most versatile vegetables around and this dish really showcases its ability to absorb spices in the sweetest & spiciest way!
Make this Milk & Honey Classic at home! Here we have used tinned mushrooms instead of fresh to make this lighter on the purse but still super healthy for the heart!
Tangy tomatoes and peppers with a hit of smoked paprika. Watch Chris put together one of our quickest & tastiest recipes ever.
A sweet-spice delight reminiscent of a North African tagine. Our aromatic spide blend really brings this together, but if you don't have this to hand you could use Indian garam masala or Moroccan ras el hanout.
Mushy peas! In a soup! You ight think we've gone mad but oh no! This big fill could do you a couple of big lunches and the green veggies really sing with a zing of lemony goodness!
Showcasing the wonkiest of potatoes this warm salads is wholesome and flavourful. Get your peeler & chopper at the ready this is gonna taste great!
Caponata is a classic Sicilian dish - this is not that! But it has been inspired by it. Diced courgettes in a tangy sauce, this would also be perfect topped with olives if you have any at hand.
Our second dahl at The Well - this recipe is incredibly versatile and this version is totally scrumptious served with naan breads & riata for a proper fill, or simple with some granary bread like we've used!
These sweetly spiced braised vegetables would be great as part of a roast dinner. We've served it with rice & spiced chickpeas to make things a little more exotic.
Our smoky Creole spice blend is at the heart of this big flavour soup that turns humble tins into something delicious, notorious and a heart-warming fill.
This dish has all the elements of a North African Tagine, except the fancy pot to cook it in! A beautiful blend of spices, sweet fruits, vegetables and tomatoes – this is a really versatile dish so feel free to experiment with the vegetables!
A selection of root vegetables get some time in the oven followed by a mixture of sugar, spice and herbs. This is an excellent side dish to go with a show stopping main.
We developed this recipe as a main course for Christmas dinner but it would be great for any roast dinner just add roast potatoes, Yorkshire puddings, vegetables and gravy – it’s a winner every time!
This butternut squash will be roasted, stuffed and roasted again to make a delicious main course for up to 4 people, just bring a few more veggies along for the journey.
Some people think sprouts (unlike puppies) are just for Christmas, personally I think this logic is terrible. Sprouts have such a deep flavour they can hold up very well in spiced dishes like this hash – if you don’t like sprouts this recipe also works great with any leafy green, especially savoy cabbage.
By shredding mushrooms into small pieces you get a texture similar to that of mince, this curry is usually made with lamb but a deep mushroom flavour is a great replacement. We’ve used tinned peas and mushrooms here too making this a fantastic store cupboard recipe.
A spicy soup to warm the soul on a winters evening. Making the most of seasonal root vegetables and tinned fruit this dish will be great affordable recipe for you to bring out every winter. Great with a dollop of yoghurt or crumbled feta cheese and walnuts – yum!
The most important part of this dish is creating a good base of diced vegetables; carrots, onions and celery; Italian chefs call this vegetable medley ‘soffritto’ and it is used in many dishes such as Bolognese and Minestrone. Get your parmesan at the ready, you’ll love this one!
25th January celebrates the Birthday of Scottish poet Robert Burns & Scottish culture. On Burns Night suppers of haggis, neeps and tatties are served all over the world. Find the poem Address to a Haggis and recite it whilst enjoy this comforting soup. Topping soup with vegetarian haggis is highly recommended.
Chef Ben’s Brilliant Baked Beans are always a winner at Milk & Honey Café, in this video you can watch as he spills the beans and shows you how to make these lovely little legumes for yourself. Grab a baked potato or some toast and you’re onto a winner!
This curried tomato stew has got a full vegetable flavour from a mixture of root vegetables. Feel free to experiment with this one and try with as many different varieties of roots as you like. Such a versatile dish we’re sure you’ll make this one over and over again.
Chef Ben declares ‘us Northerners love gravy!’ This is so true and this mushroom stew really deserves it’s time to shine in your kitchen. Celeriac gives a lovely smoky and rounded flavour to this dish, serve alongside potatoes or crusty bread.
This curry is very similar to jalfrezi which uses green peppers and chillies as a base, don’t worry if you don’t like it spicy - this recipes uses aromatic spices for flavour. Therefore, you can add as little or as much chilli as you like!
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