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.

Three Ways To Enjoy Cauliflower April 24, 2017 10:00

Cauliflower is having a bit of a moment.  This previously underrated vegetable has a history of mistreatment, appearing on plates around the country as a grey, soggy mess. Thankfully, these days, we are much more clued up on the best ways to cook this versatile vegetable. Which is lucky seeing as it’s rich in vitamins and minerals.

Here are some of our favourite ways to cook with cauli!


Cauliflower Popcorn

Roast small florets until golden brown to make a sweet, savoury, crispy vegetable side dish.

Preheat the oven to 200℃ and add your heaviest baking tray to the oven to heat up. Cut the caulifower into small florets, discarding any of the tough stem. Toss the florets with a good drizzle of oil and roast for about an hour, shaking occasionally, until golden brown and very crispy. Season to taste with salt and freshly ground black pepper.


Cauliflower Pizza

Make yummy pizza much more healthy by swapping the bread for this vegetable-rich pizza base.

Preheat the oven to 180℃. Remove the leaves and any dirty stalk from the cauliflower and cut into chunks. Blend in a food processor until everything is finely chopped – you may need to do this in batches. Either steam or microwave for about 5 minutes, until softened. Pile in the centre of a clean tea towel and twist to squeeze out as much water as possible. Add to a bowl and mix through two eggs and any flavouring you fancy – maybe some oregano, flavourful hard cheese, a clove of crushed garlic - and season well with salt and pepper. Line a baking tray with non-stick paper and pour the mixture into the centre. Press into a round pizza base and bake for about 20 minutes, until golden brown and a little crispy at the edges. Add your chosen pizza toppings and bake for a further 10 minutes until everything is melted and cooked through.


Cauliflower Rice

Get vegetables into your diet by swapping carb-heavy rice for this healthy vegetable alternative.

Preheat the oven to 200℃. Remove the leaves and any dirty stalk from the cauliflower and cut into chunks. Blend the pieces in a food processor until everything is finely chopped – you may need to do this in batches. Toss the ‘rice’ in a little olive oil, spread evely over a baking tray and roast for 10-12 minutes, until light, fluffy and very lightly caramelised. Season to taste with salt and freshly ground black pepper. This recipe is a great option to accompany our Vegetarian Shredded Hoisin Duck with Honey and Ginger.

Tasty Avocado Pasta April 20, 2017 14:00

This creamy avocado pasta is a great fix for those nights when you just don’t know what to cook.

Serves 4

2 cloves garlic
juice of ½ lemon
300g dried spaghetti
a big handful fresh basil leaves
2 avocados
4 tablespoons olive oil
300g cherry tomatoes, halved
salt and pepper, to taste


Crush the garlic into the lemon juice and leave to steep while you prepare the pasta – the acids in the lemon effectively ‘cook’ the garlic, softening its harsh bite.

Boil your pasta in a large pan of salted, boiling water until al dente.

While the pasta is cooking, add the basil and lemon/garlic mixture to a food processor and blend to finely chop the basil. Add the avocados and blend again until very smooth. Slowly drizzle in the olive oil and blend again to make a thick, creamy, emulsified sauce. Taste the sauce and season to taste with plenty of salt and freshly ground black pepper.

Toss the avocado sauce with the hot pasta and the cherry tomatoes. Serve immediately.

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.

Beat The Crowds And Stay In This Valentine’s Day February 13, 2017 20:41

Why not avoid busy restaurants and freezing temperatures by staying in this Valentine’s Day and cooking for your loved one? Impress them with our tasty Linda McCartney’s Vegetarian Hoisin Duck with Honey and Ginger recipe, which you can find here. This recipe uses store cupboard ingredients and is so straightforward, it can go from the freezer to table in less than 30 minutes.

3 Tremendous Ways To Cook With Broccoli February 7, 2017 15:08

Broccoli is the ever-present vegetable; it is the go-to veg for many Brits and for a long time has been overcooked, neglected and pushed around the plate. Broccoli (if cooked correctly) is the source of many vitamins and has anti-inflammatory benefits, so here are three interesting ways to cook broccoli that will bring it back to life!


Broccoli Avocado Lime Salad (recipe from Deliciously Ella online) 


Serves 4

3 ripe avocados
1 1/2 broccoli head
1 handful of fresh coriander (15 g)

For the dressing

Juice of 3 limes (about 30 ml juice)
2 tbsp of tahini
3 tsp of olive oil
2 tsp of tamari (gluten free soy sauce)
2 tsp of honey or pure maple syrup
A sprinkling of salt


  1. Slice the broccoli into small, bite-sized pieces and steam them for about 7 minutes, until cooked but a little crunchy. Place to one side to cool.
  2. Slice the avocados in half, peel their skin away and remove their stones. Then slice the flesh into small cubes.
  3. Chop the coriander into tiny pieces and mix with the avocado and broccoli in a salad bowl. Then mix the salad dressing together by simply squeezing the limes then stirring everything together in a mug, once mixed pour it over the salad and then enjoy!


Serve with our Linda McCartney’s Vegetarian Country Pie for a hearty supper.


Pine Nut Broccoli Quinoa (recipe from Chelsea’s Messy Apron)


2 tbp olive oil separated
1 tsp minced garlic
1/4 cup yellow onion
1 cup quinoa
2 cups vegetable stock
1 and 1/2 cups broccoli chopped
1/4 cup parsley finely chopped
1/3 cup pine nuts
1 tsp lemon zest
3 tsp fresh lemon juice
Salt and pepper


  1. In a pot over medium low heat, add 1 tablespoon olive oil, the minced garlic, and the onion. Stir constantly until the onion is tender and garlic is fragrant.
  2. Rinse the quinoa in a fine mesh strainer. (This removes the quinoa's natural coating called saponin which can make it taste bitter.)
  3. Add in the quinoa and chicken broth. Stir and bring to a boil.
  4. Reduce the heat to low, cover, and turn to low. Allow to cook for about 7 minutes and then stir again.
  5. Spread the finely chopped broccoli (Remove all of the stems and chop into very small pieces like picture shown above.) evenly on top of the cooking quinoa and chicken broth.
  6. Don't stir in the broccoli but leaving it on top will lightly steam it. Return the cover and cook until the quinoa has absorbed all of the broth and the broccoli has been steamed.
  7. Stir everything together and remove from the heat.
  8. Add in the finely chopped parsley, the fresh lemon zest, the fresh lemon juice, and salt and pepper to taste.
  9. Stir in the pine nuts. If desired (highly recommended) lightly toast the pine nuts by placing them in the bottom of the pan you used to cook the quinoa (quickly rinse and dry) over medium heat. No oil is needed. Leave in one layer on the bottom of the pan and stir frequently watching until the pine nuts become lightly browned. Watch these carefully as they burn easily.


Serve with our Linda McCartney’s Vegetarian Mushroom & Spinach Burgers.


Broccoli Stir Fry with Ginger and Sesame (recipe from Simply recipes)


1 tbsp sesame seeds
1/2 cup chicken or vegetable stock (use vegetable stock for vegan option)
1 tbsp soy sauce (use gluten-free soy sauce for gluten-free option)
1 tbsp dark sesame oil
Peanut, canola, or grapeseed oil, or some other high smoke-point cooking oil
1 lb broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves of garlic, minced (about 1 tbsp)
1 tbsp minced fresh ginger


  1. Toast the sesame seeds: Toast the sesame seeds by first heating a small, stick-free sauté pan on medium high heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 2-3 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl.
  2. Mix stock, soy sauce, sesame oil: Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
  3. Sauté the broccoli, garlic, ginger: Heat 1 tbsp of peanut oil (or canola or other high smoke point oil) in a large, cover-able sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute.
  4. Add the stock soy mixture and simmer: Add the stock soy sesame oil mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat.


Great paired with our Linda McCartney’s Vegetarian Shredded Hoisin Duck.

THREE WAYS TO COOK WITH CARROT October 10, 2016 08:57

1. Carrot Soup with Linda McCartney’s Sausage Rolls

Now that winter is on the way and the longer evenings are drawing in, why not try this delicious and healthy vegetarian Carrot Soup. This soup is ideal for warming you up during those chilly evenings and getting you those needed daily nutrients! A flavoursome, healthy soup with fresh and ground coriander. Serve with Linda McCartney’s Sausage Rolls for a warming supper or lunch.  

Serves 4


1 tsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litres vegetable stock
Large bunch fresh coriander, roughly chopped
Salt and freshly ground pepper


  1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
  2. Stir in the ground coriander and season well. Cook for 1 minute.
  3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
  4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.
  5. Cook Linda McCartney’s Sausage Rolls according to instructions on the pack.


2. Carrot Pancakes

These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version calls for low-fat buttermilk and a small dab of honey butter. 

Serves 6


5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey


  1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
  3. Combine butter and honey in a small bowl; serve with pancakes.


3. Honey Roasted Carrots with Linda McCartney’s Thai Sweet Potato Vegcakes

Roasting carrots intensifies their flavour and adding honey and vinegar make them deliciously sweet and sour. Serve with Linda McCartney’s Thai Sweet Potato Vegcakes for a more a delicious mid week meal.

Serves 8


1kg Chantenay or other small carrots, peeled
3 tbsp sunflower oil
2 tbsp white wine vinegar
2 tbsp clear honey


  1. Heat oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the oil and some salt and pepper. Roast for 30 mins.
  2. Drizzle the vinegar and honey over the carrots, toss well and return to the over for a further 20 mins.
  3. Heat the Linda McCartney’s Veg Cakes in the oven according to instructions on the pack.

Three ways to cook Sweet Potato August 1, 2016 11:14

Struggling for kitchen inspiration? Here are three of our favourite ways to prepare sweet potato!

Sticky Vegetarian Sausages and Sweet Potato Salad

Serves 4

Adding a veggie dash of summer to the wintery classic: bangers and mash. (Recipe from BBC Good Food)


8 Linda McCartney Vegetarian Sausages
600g sweet potato, cut into thin wedges
1 tbsp olive oil
2 tbsp wholegrain mustard
3 tbsp clear honey
200g baby spinach

For the dressing:
5 tbsp olive oil
2 tbsp white wine vinegar
1 red onion, thinly sliced


  • Heat oven to 200C/gas mark 6. Toss the sausages and potatoes in a roasting tin with the oil. Roast for 30 minutes, then mix the mustard and honey together and stir into the tin. Roast for 10 minutes more until sticky and cooked.
  • Meanwhile, mix together the dressing ingredients with some seasoning – the onion will soften slightly in the vinegar.
  • When the sausages are ready, thickly slice them, then mix back in with the potatoes. Tip the spinach onto plates, pile the sticky sausage slices and potatoes on top, then spoon over the dressing.


Baked Sweet Potato Chips and Dip

Serves 4

A perfect light snack to enjoy at the weekend (recipe from Veggie Magazine)


4 large sweet potatoes
50ml vegetable oil

For the dipping sauce:
4 tbsp mayonnaise
2 smoked garlic cloves
½ lemon, juiced


  • Preheat oven to 220C/Gas mark 7.
  • Cut the potatoes into thin chips, toss them in oil and leave them to one side.
  • Separately, pour a small amount of oil into a roasting tray and heat in the oven for at least 10 minutes.
  • Place the sweet potato chips into the hot tray and bake for 20-30 minutes, until golden and crispy.
  • Carefully toss them together every 10 minutes to keep them even.
  • Drain on kitchen paper over a tray for 5 minutes.


Serve with mayonnaise dipping sauce.


Sweet Potato Kale Frittata

Serves 4

A hearty vegetarian bake perfect for all mealtimes (recipe from CountryLiving)


6 large eggs
340g single cream
1 tsp salt
½  tsp black pepper
680g sweet potatoes
2 tbsp olive oil
680g chopped kale
½ small red onion
2 cloves of garlic
85g goat’s cheese


  • Preheat oven to 180C/Gas mark 4. Whisk together the eggs, single cream, salt and black pepper on a bowl.
  • Sauté the sweet potatoes in olive oil in a non-stick skillet over medium heat for 8-10 minutes until the potatoes are tender and golden. Remove and keep warm.
  • Sauté kale, red onion and garlic in olive oil for 3-4 minutes until kale is wilted and tender. Stir in potatoes.
  • Pour the egg mixture evenly over the vegetables, and cook for 3 more minutes. Sprinkle the egg mixture with goat’s cheese.


Bake at 180°C for 10-14 minutes until set.

L for Linda by Mary McCartney April 29, 2016 10:21

This week, Mary McCartney has written a moving newsletter for her recipe website P for Peckish. Have a read for yourself below as she fondly remembers the importance her mother placed on food at the heart of family life, be sure to check out her recipes too!

“L for Linda, my mother, the woman who was the key to igniting my love for vegetarian cooking. Growing up she made sure that the kitchen was the go to room in our home, most days I would be drawn in by the aroma of what she was cooking. She made it look easy and enjoyable, the results were always mouth wateringly delightful.

This month I posted some of my favourites from her cookbook On Tour, a gorgeous Asparagus and Lemon Risotto - as asparagus are back in season! The Sicilian Bean and Potato Salad is something I love to make for lunch, so satisfying and a great source of protein.”