A look inside
Get it first, for less.
Five chapters, 26 recipes, all cooked, photographed and written at home in Gibraltar.
Small plates
Five recipes- Walnut pâté
- Berenjena en vinagre
- Patatas bravas
- Mushroom calamari
- Seared king oyster
Bowls and salads
Six recipes- Shaka shaka
- Chickpea caesar
- Raw broccoli salad
- Sweet potato, chickpea and peanut salad
- The everyday bowl
- Cold noodle bowl
Weeknights
Five recipes- Chickpea smoke show
- Black bean quinoa burgers
- Cauliflower alfredo
- Vegetable gratin
- Not mac and cheese
Worth the afternoon
Five recipes- Wellington
- Lasagna
- Whole roasted cauliflower
- Broccoli maki
- Rollitos
Sweet, mostly no bake
Five recipes- Raw chocolate cake
- Salted caramel slice
- Berry cheesecake
- Spirulina balls
- Chocolate peanut butter cookies
More on the way.
Preorder now, or take the questionnaire and get the ones that suit your week first.
The author
Hi, I’m Claire.
Every recipe in the book comes out of my own kitchen in Gibraltar. Before that I ran the kitchen at Gibraltar’s first vegan restaurant, cooked at sea with Sea Shepherd and studied plant-based nutrition.