Linda McCartney Foods & Cook School May 13, 2019 13:55

We’ve been proudly working with our inspiring partner, Cook School, for over a year, and we thought it was high time to share some of the great work we’ve been doing together teaching children the importance of meat-free cooking.

Cook School is a nationwide social enterprise, inspired by children for children, teaching young people to cook easy, healthy meals with skills and cooking tips they can take home to share with family and friends.

Created by Amanda Grant, leading food educator and award-winning children’s cookbook author, Cook School is all about getting children excited about food and eating well through lessons that are creative, inspiring, and above all, fun!

Through our partnership with Cook School, we help support 14 schools have one cooking day a term where pupils get a lesson in creating basic healthy meals using Linda McCartney Foods products. We hope to inspire children to choose healthy, nourishing, meat-free options and realise the importance of keeping a balanced diet, while also providing children with a rounded food education that will stay with them for life.

What’s more, we have some exciting news coming up with Cook School as we go on our biggest mission with them yet! We’ll be spreading the joy of meat-free cooking this National Vegetarian Week, from 13th - 19th May 2019 so watch this space!

Keep up to date and get the latest on our next big plans by following @LindaMcCartneyFoods & @CookSchoolClub

The Summer of (Vegan) Love November 28, 2018 16:31

As the chilly weather kicks in, we’re taking a look back at the incredible summer we’ve just had. It was jam-packed full of vegan fun, and we wanted to share what we’ve been up to.

We all know how delicious vegan and veggie food is, however when it comes to truly indulgent dishes, veggie and vegan options can sometimes feel a little overlooked by cinemas or fast food restaurants. We set out on a mission to change this and teamed up with the man of the moment Gaz Oakley, aka Avant-Garde Vegan; the superstar chef, YouTube sensation, and author of Vegan 100, who also happens to know a thing or two about ‘dirty’ vegan food.

Inspired by some of our best-loved products, Gaz created three moreish feasts, which not only taste amazing but can be whipped up at home too:

‘El Vegan’ Hot Dog
‘Slammin’ Sriracha’ Burger
‘The Morning Avo’ Breakfast Bap

Gaz’s first recipe creation celebrated National Hot Dog Day with a Mexican-inspired twist on the classic, called, ‘El Vegan’. Made using  Linda McCartney’s Vegetarian Chorizo & Red Pepper Sausages, oozing with creamy guacamole, spicy tomato salsa and topped with nachos, pickled jalapeño peppers and crispy onion.

The El Vegan tasted so great we served them up to the hungry public for free at Nomad Outdoor Cinema, the roaming pop-up that puts all their profits into charity. Hot Dogs and a movie; is there any better combination? There were queues around the stall, and fans showed off their own recipe creations on social media, with images that made our mouths water.

Next up came Gaz’s ‘Slammin’ Sriracha Burger, inspired by National Burger Day. Far from your average veggie burger, Gaz’s Slammin’ Sriracha is fully loaded with lip-smacking goodness, using Linda McCartney’s Vegetarian Pulled Pork 1/4lb Burgers, oozing with spicy sriracha sauce, and topped with crunchy rainbow slaw, cucumber ribbons, coriander and sesame seeds. Irresistible indulgence and 100% vegan. The ‘Slammin’ Sriracha’ Burger was an instant hit with students when we served them up for free on our Freshers Tour of Liverpool and Bristol universities. Gaz drew in hoards of students with demos on how to recreate the ‘Slammin’ Sriracha Burger’ at home, which went down deliciously. We even teamed up with Vgneration, the not-for-profit community that offers inspiration for young vegetarians and vegans, to give away an entire month’s supply of Linda McCartney’s vegetarian goodies.

Last, but definitely not least, is our mouthwatering vegan breakfast, ‘The Morning Avo’. The ultimate healthy hangover cure uses Linda McCartney’s Vegetarian Sausages teamed with creamy smashed avocado, chilli and lime, heaped with roasted tomatoes, spinach and scrambled tofu.

What a summer! But don’t take our word for it, check out Gaz’s vlog. And don’t worry if you missed the events, you can still get a bite of the action with Gaz’s recipes, available in Our Kitchen.

Welcome to Linda’s Veggie Table! June 22, 2017 12:55

Feeding loved ones was hugely important to Linda and our Veggie Week kitchen workshops were about learning to do just that.


Linda’s Veggie Table was all about inspiring food lovers to take their vegetarian cooking to the next level, with fun sessions full of cooking tips, recipes and advice on getting the best out of meat free cooking.


Hosted in a bright, decked-out Shoreditch warehouse, the day began with colourful mocktails and Linda McCartney snacks, before moving into the kitchen to see cooking demos and get all those tricky veggie-cooking questions answered.


The event was led by Linda McCartney Foods’ Development Chef together with the friendly and incredibly energetic Jay McGuiness of The Wanted and Strictly Come Dancing fame.


Jay chatted happily with visitors while they waited for the session to begin and kept the audience chuckling along as the recipes were demonstrated, imparting his veggie wisdom here and there.

Chef tip! Avoid ‘avocado hand’ by gently squeezing the halved avocado to pop out the pit, instead of risking life and limb by trying to dig it out with a knife.


Like the guests, he spent the sessions munching away on the tasty treats being prepared, all creative twists on preparing Linda McCartney foods.


One very lucky attendee won a Linda McCartney cookbook, signed by Paul McCartney, Mary McCartney and Stella McCartney. Guests shared their favourite vegetarian dishes for a chance to win, with Linda’s sausages proving a popular choice!

All proceeds from the event were donated to Hackney Food Bank – a fantastic local cause.


Don’t be too sad if you missed it! You can still recreate these recipes at home. See our recipes for Warm Catalan Salad with Vegetarian Chorizo, Vegetarian Pulled Pork Fajitas with Smashed Avocado and Vegetarian Duck, Ginger and Mango Rice Bowl. Vegetarian food made super tasty!

Three vegetarian barbecue menus June 22, 2017 12:00

There are so many options for a vegetarian barbecue. All kinds of juicy burgers and sausages to throw on the grill, as well as caramelised veggies, and colourful fresh salads. Here’s three menus to get you started.



Keep it simple and classic with this super easy barbecue menu.

Vegetarian Burgers or Vegetarian 1/4lb Burgers
Vegetarian Sausages
Sesame buns
Potatoes or sweet potatoes wrapped in foil in the coals
Tomato, mozzarella and basil salad



Celebrate summer in style with a little indulgence.

Vegetarian Mozzarella 1/4lb Burgers
Red Onion and Rosemary Sausages
Brioche buns
Vegetable and halloumi skewers
Grilled fennel with olive pesto
Barbecued peach halves with amaretti biscuits and mascarpone



Keep up-to-date with these trendy flavours and dishes.

Vegan Pulled Pork Burger
Chorizo and Red Pepper Sausages
Herby flatbreads
Ears of corn with lime and jalapeño butter
Grilled pineapple with fresh mint

Let’s hear it for vegetarian fathers! June 18, 2017 08:30

Show your veggie-loving Dad you love him this year with a vegetarian fish and chip feast.

Serves 4

2 packs Vegetarian Scampi Bites, frozen
3 big potatoes
Olive oil
Lemon wedges and tartare sauce for serving

Heat the oven to 200℃. While the oven is heating, cut the potatoes into 1-2cm wedges. Toss in a big bowl with the oil. Add a big baking tray to the oven and heat until very hot. Add the wedges and space out relatively evenly. Roast until very brown and crispy, about 30 minutes.

Halfway through cooking the potatoes, add another baking tray to the oven to heat. When the tray is hot, add the Scampi Bites and cook for 16-18 minutes.

Serve both piping hot with lemon wedges, tartare sauce and lots of love.

National Vegetarian Week May 14, 2017 07:00

National Vegetarian Week is here and there’s no better time to get mouth-watering recipe inspiration from chefs, bloggers and fellow vegetarian foodies.

Growth in meat-free dining has been huge. While the number of committed vegetarians has stayed relatively stable in the UK, many non-vegetarians are reporting they are reducing their meat consumption and yet more say they would like to in future.

There are so many reasons to think about becoming vegetarian – the treatment of animals, environmental concerns, a healthier diet. But this can feel like an overwhelming task, especially for those who haven’t had much previous experience making vegetarian meals.

This week is all about trying things out – new products, dishes, recipe twists – to discover lots of tasty and exciting ways to enjoy veggie eating. And it certainly doesn’t have to be difficult with so many tasty options.

For example, have you ever tried our Hot & Sour Vegetarian Duck Broth? Using our innovative Vegetarian Shredded Hoisin Duck, it’s delicious served with noodles and is super quick and easy to make! 

So whether you’re wondering if you really could go veggie or just want to try something new – Linda McCartney’s has got you covered!

Treat your mother to brunch this Mother’s Day March 26, 2017 09:00

Instead of going for the usual card and flowers for your mum on Mothers’ Day, why not cook her a delicious brunch? Our vegetarian chorizo sausages Spanish tortilla with shallots and potatoes is bound to get you in her good books. Here is a recipe:

Potato and chorizo tortilla (recipe adapted from Jamie Oliver online)



4 small potatoes, cut into chunks
sea salt
freshly ground black pepper
6 large free-range eggs
2 x vegetarian chorizo & red pepper sausages, cut into 1cm thick slices
2 sprigs fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
1 lemon, juice of
extra virgin olive oil
1 bunch fresh flat-leaf parsley, leaves picked


  1. Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
  2. Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo sausage slices and the potato chunks.
  3. After a couple of minutes, when everything’s lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they’ll start to crisp up.
  4. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the tortilla is golden brown on top and just cooked through in the middle.
  5. While the tortilla is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a lug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the tortilla and enjoy!


Pancake Day: Sweet vs Savoury February 27, 2017 09:17

People typically make sweet pancakes on Shrove Tuesday, however if you are trying to cut down on sugar, want to eat more vegetables or simply want to try something different, here are two recipes for tasty savoury pancakes that you won’t need to feel guilty about!

Vegan Tomato & Mushroom Pancakes (recipe from BBC Good Food online):


140 g white self-raising flour
1 tsp soyaflour
400 ml soya milk
Vegetable oil, for frying
2 tbsp vegetable oil
250 g button mushrooms
250 g cherry tomatoes, halved
2 tbsp soya cream or soya milk
Large handful pine nuts
Snipped chives, to serve


  1. Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
  2. Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
  3. For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of minutes. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.


Korean Courgette Pancakes with Dipping Sauce (recipe from Olive Magazine)

If you are bored of making traditional pancakes and fancy being a little more creative in the kitchen this year then why not try out these delicious looking Korean Courgette Pancakes with Dipping Sauce? The ideal canapé or Pancake Day treat, your guests are sure to be impressed.


250 g plain flour
1 egg
500 g courgettes, julienned or coarsely grated
3 spring onions, finely sliced 

Dipping Sauce:

4 tbsp soy sauce
4 tbsp rice wine vinegar
2 tsp sesame oil
1 garlic clove, crushed
1 pinch of chilli flakes


  1.  Put the flour in a bowl and whisk in the egg with 200-250ml water and a good pinch of salt to make a thick batter. Leave it to rest for 10 minutes.
  2. Make the dipping sauce by mixing all the ingredients together.
  3. Add the courgettes plus 1 tbsp oil and some freshly ground black pepper to the batter and mix thoroughly. Heat a little oil in a large frying pan (or two smaller ones at once) and, when it’s very hot, ladle in enough mixture to cover the base completely. Cook until the underneath is set, then slide it out onto a plate and invert it back into the pan to cook the other side. Slide out the cooked pancake and keep warm in a low oven while you make using an average-size frying pan, you should end up with 4 thick pancakes.
  4. Cut the pancakes into wedges and serve with the dipping sauce.

IT’S VEGANUARY! January 10, 2017 14:29

Now in its fourth year, Veganuary is all about helping to make the transition to veganism as easy and enjoyable as possible as well as highlighting the benefits of a vegan diet, which includes reduced cholesterol, lower blood pressure and a reduced risk of heart disease all while getting the minerals and proteins you need. Whether you are just testing the waters with a new diet or are in early stages of a New Year’s resolution, the vegan community will be there to support you every step of the way.

To help you on your way on a journey to veganism, we’ve got a whole range of delicious foods for you to dig into. Our Vegetarian Pulled Chicken is the perfect substitute for newcomers to include a hearty bite to your dinner. Our iconic Vegetarian Sausages open up a world of recipes, we recommend trying with a portion of mashed potato, a side of green peas and a dollop of English mustard as a starting dish.

You can find all our vegan-friendly products here.

So what are you waiting for? For this month (and potentially onwards) get involved in the cause and enjoy a few wonderful vegan meals!

LINDA MCCARTNEY'S ON TOUR September 23, 2016 10:05

It’s that time of the year again when mums and dads wave goodbye to their kids and pack the car full of bags for their very first term at university. Freshers’ Week, to those in the know, is a period where our finest young brains settle into life on campus, make new friends and get their first taste of uni life. We’re going to be joining them at 14 universities up and down the country to make sure that first taste is a meat free one!

We will be sampling Linda McCartney products in our Linda tour van and giving away goodies. The first 25 people at each destination will get their hands on some exclusive ‘tour’ goods, as well as a branded bag packed with recipe cards, aprons and plenty more… so there’s no excuse to shy away from the kitchen!

We hope to encourage students to go back to their halls and student digs, and rustle up some delicious meat free meals with their new housemates.

You can follow all the action using #MeatFreeFeasts or follow us on Twitter @LindaFoods.