Heather Whinney is an exceptional cook who trained and worked as a chef, and managed the Cordon Vert cookery school for six years. Heather now works as a food stylist as well as writes books and culinary features. She also runs a bespoke home-made food delivery service. Her latest book is Vegan Kids (Lorenz, 2021), featuring recipes for the dishes that kids want to eat, from fishless-and-chips to tikka-style wraps to spicy noodles, with a guide to nutrition on the side.
Heather Whinney’s Jackfruit Hotpot with Dumplings
1. Here’s a clever way to make your own substitute bacon, great for topping a creamy spaghetti dish. Slice thin strips of carrot lengthways with a peeler, and marinate them for 15 minutes in a paste of maple syrup, tahini, oil, soy sauce and a few drops of liquid smoke if you can find some. Bake for 10-12 minutes on baking parchment in a 180C/350F/gas 4 oven until dark golden, turning over halfway.
2. Spread some yeast extract on your toast to sneak in some vitamin B12, and add some seaweed culinary seasoning to your scrambled tofu to boost your iodine levels.
3. A can of chickpeas (garbanzos) doesn’t just provide a protein-packed pulse, but an amazing baking ingredient – don’t throw away the liquid, as this is aquafaba, which can be whipped like egg white for meringues.
4. Going vegan doesn’t mean you’ll miss out on protein – there are so many fantastic protein-rich foods, from pulses, nuts and seeds to tofu and plant-based yogurts and dairy, which are also low- or no-fat, so often better for you too.