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Great big juicy mushrooms are an ace veggie swap for meat, even better when they’ve lapped up our simple Asian marinade.
Top of the toppings: Carrot Ribbon Pickles In a saucepan, warm 100ml cider or white wine vinegar with 1 tbsp agave or honey, a few slices of chilli and a star anise (or your favourite spice) for 1 min. Peel your carrots into ribbons. Mix with the spiced vinegar. Chill and marinade in a jam jar or bowl in the fridge for at least 10 mins (or as long as overnight). Drain the ribbons from the vinegar before serving. Ginger & Lime Cashew Mayo A delicious vegan alternative to the classic. Soak 50g cashews overnight. Drain. Pop in a blender or food processor with 50ml water, lime zest and 1 tbsp juice, a good pinch of salt and a 2cm slice of peeled ginger. Blitz till smooth. Chill till ready to serve.