Recipes

One of our all-time favourite things to do with jackfruit is turn it into a messy, saucy, tangy sandwich that will have you licking your fingers (and your bibs). It's so good, you'll likely fool a few meat-eaters into thinking they're chowing down on more than plants.

Hello, and welcome to the first instalment of This Butcher Cooks! It has been a plan of mine to start posting recipes on this blog, and that time has finally come! We're kicking it off with one of my personal favourites: Pierogis! Now, I have no Ukrainian heritage. My love for pierogis stemmed from a sweet, old lady who used to make them every Friday at my middle school growing up. They were fresh made every week, and nothing could beat them. I have found a few options for frozen vegan pierogis, such as the Cheemo Ukrainian Garlic pierogis, or Stella's...

Bring the British pub to your table with a Very Good spin. Our version of "fish" and chips features a savoury-marinated eggplant (you bet eggplant can take on the flavours of the sea) with a light, crispy beer battering that's sure to send your mouth to heaven. Paired with the crunchiest fries (James' expert tip truly delivers), this is a meal that's sure to make all the preparation WELL worth it. Prep Time: 40 mins Total Time: 1hr 35 mins Serves: 4 Eggplant Ingredients 1 large eggplant 1 sheet nori (dried seaweed), broken up (1 tsp kelp flakes can be subbed)...