What To Cook With This Month
by Holly Thomson
This month, we're cooking with Julius Fielder's new book, Naturally Vegan. It's a collection of recipes without meat and dairy, gathered from around the world. These beautiful recipes have authenticity at their heart, and cooking from the book is like setting off on an adventure - around the world.
Find three of Julius's brand new recipes linked below, or read our exclusive Q&A to hear how he created the collection of recipes.
Recipes to try this month
Suan Lefen - Hot & Sour Noodle Soup recipe
Jian Dui - Stuffed Sesame Balls recipe
9 amazing ingredients to try this month
Greek forest and pine honey is a breakfast staple in Greece, prized for its sweet, aromatic flavour with earthy, woody notes. Produced in the Taygetus mountains of the Peloponnese, it’s perfect drizzled over yoghurt, pastries, or stirred into hot drinks and oats. Its rich, complex taste also shines in savoury dishes—use it in dressings or glazes with olive oil, garlic, and sea salt, and balance with a splash of vinegar. Try it brushed over pork, roasted squash, or baked into flapjacks for a distinctive twist.
Donna Elvira blood orange marmalade captures the sweet, floral brightness of Sicilian oranges in a vibrant red-orange spread. Made with just fruit and cane sugar, it’s fresh, zesty, and packed with high fruit content. Spread it over toast for a sunshine-filled breakfast, or stir into salad dressings, glazes for roast duck, or cocktails like margaritas and daiquiris. Its bold, natural flavour also makes it a standout ingredient in baked goods and desserts.
Sweet potato vermicelli, also known as glass or cellophane noodles, become translucent when cooked and have a delightfully chewy texture. In Korean cuisine, they’re called dang myun and are the star ingredient in japchae—a savoury stir-fry of noodles and vegetables. These noodles are made from sweet potato starch, a crop introduced to Korea in the 18th century to combat famine, and have since become a staple in both Korean and Japanese cooking.
Toasted white sesame seeds add a nutty crunch to Japanese, Chinese and Korean dishes. Sprinkle them over glazed meats, stir-fries or sushi rolls—no toasting required. The delicate seeds are hulled and pre-roasted to bring out their mellow, savoury flavour. Sourced from sesame pods that famously pop open when ripe, they’re a ready-to-use garnish with a rich culinary heritage.
Sweetened red bean paste is a classic filling in East Asian desserts, from Chinese mooncakes to Japanese dorayaki and mochi. Made with naturally sweet azuki beans, it has a nutty flavour and smooth texture. Use it as a spread on toast, spoon it over pancakes, or pair with fruit for a new take on breakfast. A versatile pantry staple for anyone exploring Asian baking and sweets.
Chinkiang black rice vinegar, also known as Zhenjiang vinegar, is a sweetened Chinese condiment made from fermented glutinous rice. Its complex, smoky flavour adds depth to dipping sauces, braised meats, and noodle broths. With a balance of acidity and subtle sweetness, it’s perfect for cutting through rich dishes—just a splash elevates everything from wontons to soups. A must-have for fans of bold, savoury flavours.
Roasted gluten, also known as seitan, is a popular meat alternative in Chinese, Japanese and Southeast Asian cuisines. The firm 1-inch cubes have a spongy texture that absorbs flavours beautifully when simmered or braised. Add them to hot pots, stews or soak in cold water before stir-frying with vegetables or meat. A versatile ingredient for plant-based and flavour-rich cooking.
Valrhona Raspberry Inspiration couverture drops bring intense raspberry flavour to professional-quality desserts. Use them just like chocolate – for silky ganache, glossy glazes, or show-stopping Easter eggs. Made with cocoa butter, sugar and raspberry powder, they melt smoothly and offer a bright berry taste without extra moisture. Ideal for tempering, they add a vibrant twist to mousses, éclairs and summer bakes.
Terre Exotique praline brings sweet, nutty crunch to all your favourite desserts. Made with caramelised hazelnut pieces, it’s a classic baker’s ingredient – perfect for folding into pastry, topping cookies, or sprinkling over ice cream. Use it to finish creamy puddings, cheesecakes or even a bowl of yoghurt with berries. A versatile pantry staple for effortless indulgence.
