Summer is slowly starting to wind down, the evenings are getting a little shorter, and we’re just… waiting.

Waiting for our baby girl.

At this point, every morning starts with the same question: Is today the day?

Then we get through the day, nothing happens, and we wake up the next morning and do it all over again.

The due date is also, quite frankly, just a date....

It’s a useful date to give you some vague idea of when your baby might arrive, but ultimately she’s going to turn up whenever she feels like it. And as desperate as we are to meet her, we don’t want to force anything. She’ll arrive when she’s ready.

It does mean we’re living in a bit of a weird limbo, though.

We’re trying to carry on with normal life, but normal life becomes difficult when you can’t really plan anything. We’re reluctant to book things, make commitments or travel too far because there’s always that little thought in the back of your head:

What if she comes?

So instead, we’ve been trying to make the most of the days we do have.

Getting outside. Going for walks. Eating sandwiches somewhere nice. Sitting in the late summer sun. Basically finding little reasons to leave the house and enjoy these last bits of summer just the two of us... Oh and Bronson.

I think I’ve also become very aware of how little control I have over any of this.

I want to make things easier for Molly. I want to take away some of the discomfort, make her feel better and generally be useful. But there are moments where I feel completely helpless because, realistically, there isn’t much I can do.

So I’m sticking to the things I can do.

Making food. Making cups of tea. Giving her massages. Being there when she needs me. And giving her as much love as I possibly can.

It’s a strange feeling, knowing that the biggest change in your life is probably only days or weeks away, but having absolutely no idea exactly when it’s going to happen.

So for now, we wait.

And we eat sandwiches outside.

We’re trying to soak up these last long summer days before everything changes.

Because soon enough, we’ll have a little girl joining us, and I have a feeling we’re going to look back at this strange period of waiting and wonder how quickly it all went.

Until then, I’m going to keep making the sandwiches. <3

What I’m wearing

A few of the items I’m wearing in this video are from Passenger Clothing.

• Zen Relaxed Fit T-Shirt

• Men’s Traveller All Purpose Short

• Fixie Five Panel Cap

• Classic Midweight Crew Socks

• Vantage 24l Backpack

You can use this link below to purchase any Passenger items and get a nice little discount. It will be automatically applied to your checkout, if you wish x

Passenger Clothing Discount

It’s also Book Release Month!!!!! and as you’ve probably seen I’ve been taking my cookbook on all my adventures with me. As it is my first child and I love her.

If you haven’t had a chance to Pre-Order my cookbook yet you can now! Loads of recipes you can cook at home or outdoors!

Pre-Order Now!

Big love people. Next time you see me here, I will have a little baby girl!

See ya on the flip.

Always love

Sam - NMD x

In between recipe posts on here, I’m going to keep talking a little bit about living a more analogue life and finding ways to spend more time outdoors. The more I lean into it, the more I realise how much these moments influence everything else I do, especially the way I cook.

A few weeks ago I headed up to the Peak District with Passenger to spend a couple of days with Connor from Field Blends. We were filming another episode of Cookout Sessions, so naturally there was plenty of food involved, but what stayed with me afterwards wasn’t actually the recipes we made. It was the experience of slowing everything down.

We pitched a tent, wandered around the hills, collected wood for the fire and spent the evening cooking together as the sun disappeared behind the peaks. It reminded me that some of the best meals I’ve ever eaten have had very little to do with the food itself.

I’ve always believed food is about bringing people together, but I think somewhere along the way we’ve forgotten that. So many of us get home from work, throw dinner together as quickly as possible, eat it in front of the TV and before we know it the plates are empty and we’re already thinking about tomorrow.

The meal becomes another task to tick off.

Cooking outside doesn’t really allow for that mindset. Fire has its own pace and you have no choice but to follow it. The potatoes aren’t going to cook any faster because you’re in a hurry, and the aubergines will only become beautifully smoky if you’re willing to stand there, turn them every now and then and let the flames do their thing.

I think that’s what I love most about it.

It forces you to slow down.

Instead of waiting for food to be ready, you start noticing everything else that’s happening around you. You hear birds rather than traffic, the smell of woodsmoke settles into your clothes, someone pours another drink, the conversation drifts from one topic to another and before you know it, an hour has passed without anybody looking at their phone.

The meal becomes part of the day rather than the reason for it.

Connor and I spoke quite a lot about memories while we were filming. When you think back to your favourite meals, it’s rarely just the recipe you remember. It’s who you were with, where you were sitting, what the weather was doing and the conversations you had while chopping vegetables or waiting for the fire to settle.

Those little details somehow become ingredients too.

I can still remember meals I’ve cooked on camping trips years ago, not because they were technically brilliant, but because they were wrapped up in everything else that happened that day. The walk beforehand, the cold air once the sun disappeared, everyone squeezing around the fire trying to stay warm. If I made exactly the same dish at home tomorrow, it wouldn’t taste quite the same because those moments are missing, but I will still have that memory of when I cooked it outside.

I think that’s what I’m searching for more and more these days.

Not necessarily bigger adventures or more complicated recipes, but opportunities to be present. To cook slower, eat slower and appreciate everything that surrounds the meal rather than rushing towards the finished plate.

You don’t need a mountain in the Peak District to experience that either. It could be a campsite, a beach barbecue, a fire pit in the garden or even just taking a camping stove to a quiet spot with friends. The location matters far less than the intention behind it.

So if we’ve still got a few warm evenings left this summer, I’d really encourage you to give it a go. Pack a few simple ingredients, invite someone you enjoy spending time with and cook outside. Don’t worry about making anything complicated. Let the food be simple and let the experience do the rest.

Passenger and I captured our latest Cookout Sessions with Connor from Field Blends in the Peak District, and I hope when you watch it you don’t just come away with a couple of recipes. I hope it reminds you that cooking can be about much more than feeding yourself. Sometimes it’s the excuse we need to slow down, connect with people and create the kind of memories that stay with us long after the plates have been cleared.

A few of the items I’m wearing in this video are from Passenger Clothing.

• Zen Relaxed Fit T-Shirt

• Men’s Traveller All Purpose Short

• Fixie Five Panel Cap

• Classic Midweight Crew Socks

You can use this link below to purchase these items and get a nice little discount already there in your checkout if you wish x

Passenger Clothing Discount

I’ve also been taking my cookbook on all my adventures with me. As it is my first child and I love her. If you haven’t had a chance to Pre-Order my cookbook yet you can now!

Pre-Order Now!

Recipes Featured:

Grilled Peaches with Crème Fraiche, Jalapeño Ginger Crumb & Maple Candied Pecans

Ingredients:

• Peaches

  ⁠- Crème fraiche
  ⁠- Fresh mint
  ⁠- Ginger biscuits
  ⁠- Pecans
  ⁠- Maple chilli salt
  ⁠- Smokey jalapeño & peach Field Blends blend
  
  Method:

• Grill the peaches over the coals.

• Make a crumb by crushing up ginger biscuits mixed through with the jalapeno peach blend.

• Toast a few pecans tossed in maple chilli salt in a cast iron to caramelise

• Serve up with creme fraiche, and all the garnishes
  

Foil-Baked New Potatoes with Charred Peas, Aubergine Skewers & Herby Lemon Oil

Ingredients:

• Jersey Royal Potatoes

• Olive oil or butter

• Garden peas

• Garlic

• Aubergine

• Date Syrup

• Lemon, Sumac & Herb Field Blends blend

• Soy, Ginger & Sesame Field Blends blend

• Fresh herbs

• Flaky sea salt
  

Method:

• Parboil the potatoes until they’re just starting to soften.

• Place the peas in a metal sieve and hold over hot coals until warmed through and slightly charred. Toss with olive oil and a generous pinch of Lemon, Sumac & Herb Field Blends.

• Wrap the parboiled potatoes in foil with olive oil or butter and a generous pinch of Lemon, Sumac & Herb Field Blends. Place them into the embers for 25–35 minutes, turning halfway, until soft, smoky and cooked through.

• Slice the aubergines into thick discs and thread onto metal skewers.

• Mix olive oil, Soy, Ginger & Sesame Field Blends and a drizzle of date syrup to create a sticky glaze. Brush over the aubergine skewers and grill over the coals until charred and tender.

• Once the potatoes and peas are ready, combine them in a pot over the heat with fresh chopped herbs, garlic, a pinch of salt and black pepper. Serve with an aubergine skewer on top.

With thanks to:
Attis Tents
CampWild UK
Norman’s Farm, Peak District

See you next month,

Sam - NoMeatDisco x

In between recipe posts on here, I’m going to talk a little bit about how I live a more analogue life and get outdoors.

Food will always be my first love. It’s how I started NoMeatDisco, it’s what brings people together, and it’s still the thing I get most excited about creating. But over the last year or so, I’ve realised that a lot of the things that inspire my cooking don’t actually happen in the kitchen or on a screen.

They happen outside.

On a trail.

On a walk.

Sitting under a tree doing absolutely nothing.

And if I’m being honest, that’s become increasingly difficult.

Somewhere along the way, I forgot how to switch off.

Not in an obvious, dramatic way. More in the modern way. Filling every spare moment with a screen. Checking emails while the coffees brewing. Watching videos while eating lunch. Listening to podcasts while walking. Constantly consuming something.

It’s strange really. We’ve never been more connected, yet we’ve never been worse at simply sitting with our own thoughts.

Recently I’ve been trying to change that.

I have been challenging myself to spend more time outdoors, and one thing I’ve been consciously working on is creating little moments of analogue living. Small windows where I’m not scrolling, not consuming and not trying to be productive.

Just quietly existing.

On my first adventure, it was an insanely hot day. So I packed a backpack with a few things that genuinely make me happy. A giant slice of watermelon, simplifying cooking. An ice-cold can of mangosteen juice. A pair of binoculars. My camera.

Just simple things that I enjoy.

Then I walked to a nearby woodland and spent an hour moving slowly in between my hectic day. I often find it hard to find the right moment to just go for a walk.

But something interesting happened.

I started noticing things intensely, because I properly slowed down.

Light filtering through leaves, birdsong I’d usually walk straight past, the texture of tree bark, tiny insects moving through the grass, moss growing on old benches.

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Nature is incredibly busy when you actually pay attention to it.

As content creators, entrepreneurs, parents-to-be, runners, cooks, or just people trying to keep up with modern life, I think we often convince ourselves that everything has to have a purpose.

A goal. An outcome. A reason.

But some of the most restorative moments I’ve had recently have been completely purposeless.

No training session. No content plan. No productivity hack.

Just me wandering around with a camera and some binoculars pretending I know anything about birds.

Here are some photos I captured on my adventure.

There’s something powerful about giving your brain a chance to wander. Give it that child like nature again.

It’s often where creativity returns.

It’s where problems seem smaller.

It’s where ideas appear.

Many of my favourite recipes have started during a walk. Not because I was actively trying to think of recipes, but because my mind finally had enough space to think about something other than notifications.

I think that’s why I’ve always been so drawn to the outdoors.

It’s not about escaping life. It’s about reconnecting with it.

And I genuinely believe that’s available to all of us.

You don’t need a mountain. You don’t need fancy gear. You don’t need a campervan. You don’t even need an entire day.

Find a local park. A woodland. A field. A river path. Pack a few things you enjoy. Leave your headphones at home. Walk slowly. Notice things.

See what happens.

The video linked below is a little reminder of that.

A few of the items I’m wearing in this video are from Passenger Clothing.

• Dune Mens Vest

• Men’s Traveller All Purpose Short

• Byron Cap

• Classic Midweight Crew Socks

• Vantage 30L Backpack

You can use this link below to purchase these items and get a nice little discount already there in your checkout if you wish x

Passenger Clothing Discount

All you need is an hour. A backpack. A few strange hobbies. And permission to disappear for a while.

I’d love to know: what’s your favourite analogue activity?

Sam

Leave a comment

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I think the reality moment I had this week was the fact babies have been born for as long as we’ve known. Women and their bodies are incredible. I look at Molly with absolute pride at how amazing she is doing and the fact that her body just knows what to do at every stage. Her motherly instinct just took over as soon as we found out we were having a baby. That is beautiful in itself.

To all you mums and soon to be mums out there, you should be so proud of everything you have done and continue to do every day.

Big one this week, I felt our baby girl move for the first time.

Molly’s been feeling little kicks for a while now - these subtle reminders that there’s a whole other human in there already living her own tiny life. I’ve been on the outside of that experience, watching it happen, listening, learning, trying to picture it.

And then it happened for me.

A few small kicks.

And I think that’s when it started to shift for me - not just watching Molly carry her, but starting to feel connected to both of them in a way that’s hard to explain.

That connection brings excitement. And nerves. And everything in between.

Which, quite fittingly, is exactly how our first antenatal class felt this week.

Our first Antenatal Class

Walking into that room felt like the first day of school.

Everyone doing that thing where you try to look calm while silently scanning for a friendly face to sit next to.

Strangers. Different backgrounds. Same shared unknown.

But something interesting happens in a room like that - the walls drop pretty quickly.

Because nobody is actually confident. Everyone is just at slightly different stages of the same unfolding story.

…and weirdly, that’s comforting.

There’s something grounding about realising that all of us are just figuring it out in real time.

…and maybe, just maybe, some of those faces will become lifelong friends.

What’s happening at 27 weeks

At 27 weeks, our baby girl is developing at an incredible pace:

• Brain development is accelerating — billions of neural connections are forming every day, shaping how she’ll learn, feel, and respond to the world outside.

• Lungs are maturing — still developing, but practicing movements and preparing for that first breath.

• Sleep cycles are forming — she’s starting to settle into patterns of rest and activity. Molly’s definitely noticing patterns of movement now.

• Taste buds are active — meaning she can begin to detect flavours from Molly’s diet via the amniotic fluid. Red Thai Curry Cauliflower YUM!

• Fat stores are building — helping regulate temperature once she’s born.

She’s still small, still fragile, but already remarkably complex.

What Molly (and the baby) actually need right now

This stage is a huge period of growth - for both of them.

Molly’s body is doing the work of building an entire human, which means her nutritional needs are higher and more specific than usual.

But not in a restrictive way. I’ve actually started planning our weekly dinners on the different nutrients they need to eat. Doing a lot of meal prep on a Sunday for the week.

Key nutrients at 27 weeks

Protein
Essential for baby’s growth, especially muscle and tissue development, and for placental function.
Sources: tofu, yoghurt, lentils (in moderation if they’re hard to digest), nuts and seeds.

Calcium
Critical for bone and tooth development. If intake is low, the baby will draw it from maternal stores.
Sources: yoghurt, milk, fortified plant milks, sesame seeds, leafy greens.

Iron
Supports increased blood volume and prevents fatigue and anaemia.
Sources: leafy greens, fortified cereals, eggs, legumes, paired with vitamin C for absorption.

Omega-3 fatty acids (DHA)
Important for brain and eye development.
Sources: chia seeds, flaxseed, walnuts, oily fish (if you eat them- like salmon, sardines).

Folate (B9)
Still important for cell growth and DNA development.
Sources: leafy greens, asparagus, avocado, fortified foods.

Iodine
Supports brain development and thyroid function.
Sources: dairy, fish, eggs (If you eat them), iodised salt and supplements.

Fibre + hydration
Helps digestion slow down (a common pregnancy symptom), supports gut health, and stabilises energy.
Sources: vegetables, fruit, whole grains, plenty of water.

If you want the recipe and to carry on supporting this page & series, you can subscribe below.

Not to be dramatic, but this is essentially funding nappies at this point… so thank you in advance for your service 🤝

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Popcorn Cauliflower with Red Thai Curry Dip

This week’s recipe feels appropriate for where we are - simple, nourishing, and built around one of the most literal pregnancy comparisons you can get.

Ingredients

For the Cauli florets:

• 1 cauliflower head

  Wet batter -

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The weeks are ticking along nicely now and to be honest there doesn’t feel like there are many changes at this stage. Apart from our plans! Haha, we’re super busy and stacked out with plans.

Molly is away in Scotland with friends this weekend, going on hikes, chilling in the hot tub and just having some much needed girlie time in nature. I’m genuinely so stoked for her. She really does deserve it.

As for me, me and my dog Bronson are having some much needed boy time! Also seeing lots of my family, which is also very wholesome, and most importantly the suns shining!!

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Week 22: what’s actually going on

At 22 weeks, the baby is around the size of a banana.

And a lot is happening behind the scenes:

• movements are continue to be stronger — proper kicks and almost the babies seems to be forming a routine of movement

• the sense of touch is developing, baby is starting to explore its own body

• hearing is improving, picking up more sounds from the outside world

• the digestive system is continuing to mature

It’s less abstract now. More interaction. More awareness.

Update from this week…

We’ve been spending a bit of time looking into the vaccines recommended during pregnancy - trying to properly understand them rather than just blindly saying yes or no.

There are three that the NHS typically offer:

• Whooping cough (pertussis)

• Flu vaccine

• RSV vaccine

One thing I actually really appreciated was that our midwife wasn’t pushy at all. It wasn’t a “you must do this” conversation - more just giving us the information and letting us make our own decision.

So we’ve done a bit of research and landed on this:

RSV vaccine — we’re not getting it

RSV (Respiratory Syncytial Virus) is a common virus that can cause breathing issues in babies, especially in the first few months.

The vaccine is quite new, and while it’s been shown to reduce the risk of severe illness in newborns, for us personally, it just feels a bit too early to fully understand long-term impact.

That’s not to say people shouldn’t get it - it’s just where we’ve landed.

Instead, we’re going to be more aware in those early months:

• being careful around people who are unwell

• limiting close contact

• and just generally being a bit more cautious

Flu vaccine — we’re also not getting this one

The flu vaccine is offered because pregnancy can make you more vulnerable to complications from flu, and it can also pass some protection onto the baby.

For us, again, it just comes down to personal choice and risk tolerance. We’re focusing more on general health, nutrition, and being mindful during flu season.

Whooping cough vaccine — we are getting this

This one felt different.

Whooping cough (pertussis) is a bacterial infection that can be really serious for newborns, especially before they’re old enough to be vaccinated themselves.

It can cause:

• severe coughing fits

• difficulty breathing

• and in some cases, hospitalisation in young babies

The vaccine has been around for a long time, and getting it during pregnancy helps pass antibodies directly to the baby, giving them protection in those early weeks.

That felt like a no-brainer for us.

Where we’ve landed

We’re not experts — just trying to make informed decisions with the information we have.

It’s less about being “for” or “against” anything, and more about:

understanding the risks, and doing what feels right for us.

Everyone will land somewhere different on this stuff - and that’s completely fair.

This is just where we’re at right now.

Molly’s craving this week…

It was actually Chocolate. She sent me this voice note! HAHA

So my mission was on. It was perfect because I needed to use Banana in this weeks episode. So this week’s recipe is a banana, miso chocolate mousse with silken tofu.

It feels indulgent.
But it’s quietly doing a lot of good.

What’s in it (and why it matters)

Silken tofu
Protein + calcium
→ supporting baby’s growth and bone development

Banana
Natural energy + potassium
→ helps with energy levels and muscle function

Dark chocolate
Rich in antioxidants + iron
→ supports blood health and adds that proper chocolate hit

White miso paste
Adds depth + contains minerals
→ small amount, but helps balance flavour and supports digestion

Honey
Natural sugars
→ quick energy boost when it’s needed

Extra virgin olive oil
Healthy fats
→ supports baby’s brain development and helps absorb nutrients

Frozen mixed berries
Vitamin C + antioxidants
→ helps absorb iron and supports overall health

Sea salt
Electrolytes
→ helps with hydration and balance

If you want the recipe and to carry on supporting this page & series, you can subscribe below.

Not to be dramatic, but this is essentially funding nappies at this point… so thank you in advance for your service 🤝

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Half way.

Which is wild, it’s already gone so quick. I know everyone always says to take in every moment. But for me, it’s more about the little moments.

Life is busy and in reality for me, it’s hard to take in every moment at this current moment and for this journey to be my ONLY focus and there is times i catch myself feeling guilty for that.

But I’m trying to focus more on the little moments. Between me and Molly… The scans, the new baby movements, the fun times we’re still having and the seasons changing and being able to be outside more.

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Week 20: what’s actually going on

I’m guessing at this stage, if you were to have read somewhere (or asked a very sensible midwife), they’d say this is a big checkpoint.

At 20 weeks:

• baby is around the size of a grapefruit

• movements are becoming more noticeable

• the nervous system is developing fast

• baby can start to hear sounds from outside (I’ve been belly talking more)

• and we’ve had our second and final scan now (which is a big one)

There’s also more structure now. Less abstract.

We had our scan last week and it always helps me feel more connected to Molly, as I can see our baby. We found out that we’re having a little baby girl. Honestly I was secretly happy about that, I’m definitely ready to be a girl dad.

A lot of people have said that I will suit having a little girl. I’m a bit more emotionally in tune, so I guess that’s why. But I honestly would have been happy either way.

We were so grateful, (and this was our main hope, rather than gender) that our baby girl was growing well and everything seemed healthy and normal.

And for Molly…

This stage is often described as the “sweet spot.”

Typically, energy might be a bit better, bump is showing, things feel more real.

But also:

• hunger is up again

• body is changing daily

• sleep can be a bit all over the place (which for Molly it most definitely is)

• and I think a question that always surfaces

“am I doing this right?” - which is perfectly normal, as there is no “right” way and so much to figure out as we go.

Things we are trying to keep in check

There are certain tasks we are trying to tick off each week, whilst not being too hard on ourselves if they don’t get completed.

• Eat nourishing food (but also enjoying treats)

• Moving our bodies, but don’t over do it

• Lots of rest when Molly needs it (this has been very important for Molly, so she doesn’t get too overwhelmed with plans)

• Don’t obsess over doing everything perfectly

Because the truth is - no one is doing this perfectly.

And trying to is probably more exhausting than helpful.

My role in all of this

I’m not carrying the baby.

So the least I can do is:

• make food that actually supports what’s going on (fulfilling all of Molly’s cravings)

• take the thinking out of meals and plans

• and make sure it all feels as enjoyable as it can (giving Molly as much love as I can give her)

So — Grapefruit week

This week’s bowl is a grapefruit salad with crispy tofu, butter beans and sourdough croutons.

It’s fresh, sharp, crunchy, a bit rich…
and quietly packed with everything Molly needs right now.

What’s in it (and why it matters)

Tofu
Protein + iron
→ supporting baby’s growth and keeping energy levels steady

Butter beans
Protein + fibre
→ digestion, fullness, slow energy release

Grapefruit
Vitamin C
→ helps absorb iron from the rest of the dish

Cavolo nero
Iron + calcium
→ supporting blood volume + baby’s bone development

Rocket
Folate
→ still key for development, even halfway through

Olive oil
Healthy fats
→ supporting brain development and nutrient absorption

Honey
Natural energy
→ because sometimes you just need a boost

Sambal
Heat + vitamin C
→ brings everything to life (and helps when appetite dips)

Sourdough croutons
Carbs
→ energy, comfort, crunch

If you want the recipe and to carry on supporting this page & series, you can subscribe below.

Not to be dramatic, but this is essentially funding nappies at this point… so thank you in advance for your service 🤝

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Which means two things:

1. The baby is now the size of a mango

2. We’re officially at that stage where it’s all starting to feel very real

Like… not just “we’re having a baby”
But “there’s an actual little person in there doing things”

Mad.

Week 19: What’s actually going on

At 19 weeks, a lot is happening quietly behind the scenes.

The baby is:

• developing its sensory system (touch, taste, hearing starting to kick in)

• growing a protective layer on the skin

• and continuing steady brain development

It’s also moving a lot more now, which Molly has been feeling, she says they feel like small flutters, or almost like a hungry tummy. Feel less like imagination and more like “okay, that was definitely something.”

And for Molly…

This stage can be a bit of a mixed bag.

Energy might be better than the early weeks, but:

• hunger is up

• blood volume is still increasing

• and there’s a constant need for nutrient-dense food, not just snacks that fill a gap

Which, to be honest, has been the tricky bit.

Finding food that:

• actually tastes good

• feels satisfying

• and is doing something useful

Where I come in as the Dad

I’ve realised my role for keeping Molly happy is food, as we both LOVE food, its our love language. I’m trying to keep it pretty simple:

Cook good nutritious food.
Make it easy.
Take some of the thinking out of it for molly.

Less:

“what should we eat?”

More:

“just eat this, I’ve got you”

And yeah… sometimes that’s the most helpful thing.

So — mango week

This week’s dish is shredded chipotle tofu tacos with mango salsa + avocado crema.

Fresh, punchy, bit messy…
but packed with stuff that actually matters right now.

What’s in it (and why it matters)

Extra firm tofu
Big one.
Loaded with protein, plus iron and calcium
→ supporting baby’s growth and helping Molly stay energised

Mango
The star of the week
High in vitamin C (helps absorb iron), plus vitamin A for growth and immunity
→ also just makes everything taste like summer

Avocado
Full of healthy fats and folate
→ supporting baby’s brain development and overall growth

Chillies + lime
A bit of vitamin C, a bit of life
→ because we all love a bit of heat

Extra virgin olive oil
Healthy fats again and Omega 3
→ helping absorb nutrients + support development

Apple cider vinegar (if you sneak it into the salsa)
→ helps with digestion and balance

Honey
→ Natural energy → helps with dips in energy + fatigue

• Contains antioxidants → supports overall health

• Soothing → good for sore throat / digestion

Salt (crystals):

• Electrolytes → helps with hydration + fluid balance

• Supports nerve + muscle function → important as the body adapts in pregnancy

• Helps prevent lightheadedness (in small amounts)

Greek yoghurt:

• High protein → supports baby’s growth + keeps mum full

• Rich in calcium → helps build baby’s bones + teeth

• Contains probiotics → supports gut health + digestion

• Good source of iodine → important for baby’s brain development

Cream cheese:

• Source of calcium → supports baby’s bones + teeth

• Contains fat → helps with energy + supports development

• Adds calories → useful when appetite is low but needs are higher

It’s one of those meals that…

Feels like a treat
But quietly ticks a lot of boxes

Which is kind of the whole point of this series.

If you love recipes like this one, I’m so excited to share that my cookbook is now available for pre-order! I’ve poured the last six years of cooking, testing, and creating into this book, and it would mean the world to me if you got your hands on a copy.

The best part? You won’t be charged until September, when it officially comes out. Grab your pre-order here and join me on this delicious journey:

get your copy here

If you want the recipe and to carry on supporting this page & series, you can subscribe below.

Not to be dramatic, but this is essentially funding nappies at this point… so thank you in advance for your service 🤝

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Me and Molly are having a baby. Hence the radio silence for a month or so, SORRY about that. A book baby and a real baby in the same year proves to be quite hard! Haha

But they both still feel slightly surreal to say out loud, if I’m honest. Like… there’s so many moments I just catch myself and think ‘Oh Shit yeah I’m having a baby’ and remember there’s a tiny human growing in the background of all of this.

Also, I think as Dad’s to be, its slightly harder to connect to the baby at the early stages. Molly does all the hard work, so all I can do at this stage is ensure she’s got everything she needs and be there for her whenever I can… and to be honest I’m really enjoying that!

Every week, there are apps that compare our tiny human to a fruit or vegetable.

and this week?

it’s a cucumber.

Upgrade to Paid

Week 18: What’s actually going on

At 18 weeks, things start to feel a bit more… real.

The baby is:

• starting to grow hair (which, to be honest, I hope it’s got more of than me)

• developing its digestive system

• and continuing some pretty rapid growth across the board

It’s not just this abstract idea anymore. It’s a body forming, actually looks like a little alien in there ahaha. Systems switching on. Everything slowly starting to connect.

And at the same time, Molly’s body is doing a serious amount of work behind the scenes.

Her blood volume is increasing, energy demands are up, and although she has cravings for certain foods that aren’t considered “Healthy” (which is fine by the way), it’s not just about eating more - it’s about eating properly.

Which is where this whole series comes in.

Cooking with the size of the baby (but actually feeding both of them)

I’m trying to build each recipe around two things:

1. The fruit or veg of the week (for a bit of fun, and a visual hook)

2. The nutrients Molly and the baby actually need at that stage

Don’t get me wrong I’m not a nutritionist, but this series is actually helping me learn learn so much too. Which is so important.

So this week, we’ve got a cucumber fatteh.

It’s one of those dishes that is simple enough to make but packs so much flavour.

But more importantly - it’s packed full of the nutrients they both need.

What’s in it (and why it matters)

Chickpeas
These are doing a lot of the heavy lifting.
Packed with iron, which is key right now as Molly’s blood volume increases, and protein + fibre to keep energy steady.

Cucumber
The headline act this week.
High in water content, helping with hydration, plus a bit of vitamin C - which helps the body actually absorb the iron from the chickpeas.

Lemon
Not just there to make it taste fresh.
That hit of vitamin C is essential for iron absorption - so it’s quietly doing an important job.

Yoghurt + Tahini
This is your calcium hit.
Important for the baby’s bones and teeth development, and also adds that creamy layer that ties everything together.

Extra Virgin Olive oil
Good quality, generous amount.
Full of healthy fats, supporting energy levels and the baby’s brain development.

Garlic + spices
Because it still has to taste good. Always.

And also… it just needs to be enjoyable

Because here’s the thing.

Molly’s been struggling to find snacks at work that she actually wants to eat.

And no one talks about that enough.

It’s all well and good saying “eat this, eat that” — but if it’s not something you’re excited about, it’s not happening.

So this dish is also about that.

Something you can throw together, pack up, eat cold or warm… and actually look forward to.

If you want the recipe and to carry on supporting this page & series, you can subscribe below.
Not to be dramatic, but this is essentially funding nappies at this point… so thank you in advance for your service 🤝

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Wow, what a weekend since announcing the book! The response has honestly blown me away, I feel so incredibly grateful to have you lot. The messages, the shares, the support - it’s meant a lot and has given me a new found energy -of the fire horse ;-).

So if you missed it…

My debut cookbook is officially available to pre-order and if you haven’t already ordered here’s a quick heads up:

Waterstones are currently offering 25% off if you pre-order between:

07:00 Tuesday 17th – 23:59 Friday 20th February

To get the discount, use code:

FEB26 at checkout.

Open this link here:

Waterstones Discount

A little reminder, the book is built around the Seven Ingredient philosophy that started online and grew into something much bigger. The idea is simple:

You don’t need a massive shopping list to cook something unreal and trust me the recipes in this book are genuinely UNREAL, they still excite me hugely to this day, after many tests.

• Never known what to do with that tin of beans that have been in your cupboard for months… well you’re going to make Cowboy Bean Chilaquiles with only Seven Ingredients.

• Or what about the block of tofu sat in your fridge…then Tofu Katsu Sando’s are going to be scranned…

• Or if you’ve got mates round for a Summer Cook-up, not only have I got the perfect playlist for that… You can wack some Rose Harissa Mushroom Skewers on the BBQ!

This book is just proper food that teaches you how to cook with confidence.

There are over 90 brand-new recipes in the book - from breakfasts to late-night snacks, to a whole chapter between bread!!! All designed to be flexible, unfussy and genuinely useful.

And because I can’t separate food from music, every recipe comes with a curated playlist. Which is the only way I cook… to music. It should feel good and be a whole experience.

A little about the journey… At first, it was a project I didn’t quite know how to shape. My brain was full of ideas, but pulling them into something that felt like a real book was proving hard. I wrote countless proposals to publishers (which I still have, because I’d love to bring them to life one day).

What I did know was that the foundation had to be music and food. Then I hired my very lovely literary agent, Anna. She helped pull out the idea she felt had the most legs in the cookbook world - my Seven Ingredient series. That was the spark. The idea clicked. And suddenly, here we are.

I am officially an author.

If I’m honest, I’m equal parts excited and bricking it. Excited because this is the most me thing I’ve ever made. It genuinely feels like my baby - something built slowly, deliberately, and with a huge amount of care. Bricking it because putting something like this into the world feels different. It’s not a post you can scroll past. It’s not a recipe you save and forget. It’s physical. Permanent. A snapshot of who I am right now and what I believe food and creativity can be. That’s scary - but in a good way.

What really grounds me is knowing this hasn’t happened on its own. It’s happened with you being there throughout the journey. So thank you for being here again. <3

If you’ve ever saved one of the Seven Ingredient recipes, this is the full evolution of that idea.

And if you haven’t yet - now’s a pretty good time to start ;-).

Get your copy now!!!

Sam - NoMeatDisco x

After six years of building NoMeatDisco - from a lockdown photography page fuelled by food and music to what is now my full-time life - I can finally say that:

I’VE WRITTEN A COOKBOOK…

This is the most “me” thing I’ve ever created. Packed full of over 90, Seven Ingredient recipes, that are full of soul, love and attention and of course all Plant based. Oh and every single chapter has it’s own music playlist…

I’m equal parts excited and bricking it… but mostly just proud, that I can now call my self an author.

MY DEBUT COOKBOOK IS AVAILABLE TO PRE-ORDER NOW!!!

NO MEAT DISCO - A Seven Ingredient Cookbook

OUT SEPTEMBER 2026.

Pre order now :-) x

Pre-Order Yours Here :-)

Thank you for being here - whether you’ve cooked along, come to a run, sent a message, or quietly followed from the sidelines. This genuinely wouldn’t exist without you.

Let’s go on a journey to get this baby into the world.

Sam - NoMeatDisco x

On one side, you’ve got the “you must eat 200g a day or your muscles will fall off” crowd.
On the other, people who think protein is only for gym bros shaking bottles in car parks.

The truth, like most things, sits comfortably somewhere in the middle.

So let’s clear it up properly, without spreadsheets, fear-mongering, or dry chicken breast chat.

I’ve also got a FREE downloadable recipe pack with 5 protein packed recipes, the full macros and a shopping list for a full week of dinners! So read on….

Upgrade for more

First things first: daily protein (the simple version)

For most adults, a good, realistic target is:

• 1.2–1.6g of protein per kg of bodyweight per day

• If you train, run, lift, or are trying to lose fat while keeping muscle:
  1.6–2.0g per kg

You don’t need to obsess over this, it’s just a framework.

For example:

• A 70–80kg person → roughly 120–150g protein per day

So what does that look like per meal?

Most of us eat 3 meals a day, maybe a few snacks.

That makes the maths refreshingly simple:

👉 25–35g protein per main meal
👉 20g is a solid minimum
👉 30g is the sweet spot

Hit that most of the time and you’re doing better than the majority of people.

What about plant-based or tofu-forward meals?

This is where things get a bit misunderstood.

Plant proteins work - brilliantly - but they’re often:

• slightly less dense per gram

• spread across multiple ingredients

So instead of stressing, the move is just to aim a little higher per plate:

👉 30–40g protein for a main meal
👉 20–25g for lighter lunches

That’s it. No supplements or weird powders required, unless you enjoy taking them. Just good food, built properly.

This is exactly how I design my recipes

When I’m testing dishes, I’m not trying to turn them into “protein meals”.

I’m asking:

• Does this feel satisfying?

• Will it keep you full?

• Does it actually taste good?

• Can it realistically hit 20–35g protein per serving?

Most of the recipes I’ve been sharing recently land right there — balanced, flavour-first, and still doing the job nutritionally.

Free recipe pack

To make life easier, I’ve pulled everything together into a free downloadable recipe pack, including:

• 📄 All the recipes

• 🛒 A full combined shopping list

• 📊 Macros for each dish (protein, carbs, fats, calories)

• ✅ Clear serving sizes so it actually makes sense

I want to keep bringing you these free recipe packs as something useful you can save, cook from, or send to someone who still thinks tofu has no protein.

Download it below

High Protein Weekly Dinners

11.3MB ∙ PDF file

Download

Your free recipe pack, with macros, recipes and shopping list!

Download

If you take one thing from this, let it be this:

Aim for ~30g protein per main meal and you’ll be in a really good place.

No stress. No extremes. Just consistently decent food.

As always - cook it, tweak it, make it yours.
And if you want more of these kinds of breakdowns (without the nonsense), you know where I am.

— Sam / NoMeatDisco 🕺🥦

Hopefully you caught the first focaccia from my Between Bread series - if not, there’s a link below to get you up to speed.

This one uses the same quick focaccia dough, just taken in a completely different direction with the topping and filling. This time we’re going with gochujang, coriander, and spring onions on top. And honestly… it’s so good. The focaccia’s great, but the filling might just steal the show.

If you want access to both recipes, you can upgrade to become a The Monthly Digest+ member.

Get Recipes every week

Thanks, as always, for being here and reading along.
Sam x

Focaccia No. 1 -

Gochujang Focaccia filled with Crumbled Tempeh and Smashed Cucumber.

A Different Direction

If the Lemon & Za’atar BLT focaccia was about freshness and balance, this one leans hard into depth, heat, and savoury richness. Same dough. Same one-hour timeline. Completely different energy.

This is the joy of focaccia for me, - it’s a blank canvas. Change the oil, change the topping, change the filling, and suddenly you’re somewhere else entirely.

Why Gochujang?

Gochujang is one of those ingredients that does a lot of heavy lifting. It’s spicy, fermented, slightly sweet, and deeply savoury all at once. Brushing it into the focaccia dough before baking gives you a bread that’s rich and almost sticky on top, with just enough heat to keep things interesting.

Finished with spring onions and coriander, it bakes into something that on its own is already delicious.

The Filling

The filling is where this sandwich really comes alive.

Tempeh gets crumbled rather than sliced, giving you loads of crispy edges and char spots. Cooked down with a gochujang marinade, thats savoury and sweet all at the same time.

To balance that richness, smashed cucumber was the only direction I was going to head in. Smashed, then tossed in chilli crisp, it cuts through the gochujang with freshness and gives the whole sandwich some crunch and lift. It’s simple, but it does exactly what it needs to do.

Same Dough, New Mood

I won’t go over the dough again - if you’ve made the first focaccia (which I will link below), you know the deal. Quick, reliable, and perfect for sandwiches. What changes here is how the topping and filling completely shift the final result.

As always, the full ingredient list and method are available exclusively to The Monthly Digest+ members. If you want access to this recipe — and all future weekly drops — you can upgrade below.

Get all my recipes by upgrading

Gochujang & Spring Onion Focaccia with a Gochujang Tempeh & Smashed Cucumber filling

Ingredients

For the dough:

• 100 g plain flour

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I hope you’re getting through January okay. I’ve definitely had a mix of good days and harder days - which feels pretty on-brand for this time of year. That said, this week I’m feeling way more inspired than last, and the headspace is finally back.

I owe you an apology for not getting a Between Bread — The Monthly Digest post out last week. It ended up being a pretty full-on one, with a few personal things going on alongside a mentally heavy work week. Everything feels a lot more freed up now though, which feels good.

As promised, I’m sharing two focaccia dough recipes that can be made and baked in under an hour. Both are flavoured, both are filled, and both are very much worth your time.
The first is a Lemon & Za’atar focaccia with a tofu ‘BLT’ filling.
The second is a Gochujang focaccia filled with crumbled tempeh and smashed cucumber.

If you want access to both recipes, you can upgrade below to become a The Monthly Digest+ member.

Get Recipes every week

Thanks, as always, for being here and reading along.
Sam x

Focaccia No. 1 -

Lemon & Za’atar Focaccia with a Tofu ‘BLT’ filling

I think one of the UK’s favourite sandwiches is the BLT, there’s no denying that. I get it, it definitely does a job, but I also think there are better sandwiches out there. That said, I wanted to take one of the UK’s favourites and recreate it without the bacon. So, here we are.

I also wanted the bread to be the star of the show, because that’s where a great sandwich starts. The bread sets the tone and pushes everything else in the direction it needs to go.

The Lemon & Za’atar Oil

For this one, I wanted something fresh and not too overpowering, which is why I chose lemon. It adds a subtle flavour - one you can absolutely taste - while perfectly balancing the smoky tofu (“bacon”). I then thought za’atar was the ideal spice to pair with the lemon: fragrant, zesty, herby, and nutty all at the same time.

The Dough

This focaccia uses a quick dough - perfect if you want homemade bread without spending hours waiting for it to proof. There’s no denying that dough benefits from time, and a longer ferment will always develop more flavour and structure, but that’s not always realistic. Not everyone has the time (or patience) for a 24-hour dough, so this is the simplest, most reliable version that still delivers great results.

To start, mix the yeast with lukewarm water until fully dissolved. In a separate bowl, combine the bread flour and plain flour with the salt and sugar. Add the wet ingredients to the dry, followed by the extra virgin olive oil, and bring everything together into a rough dough.

Knead the dough for 5–10 minutes. This step is important because kneading develops gluten - the network of proteins that gives bread its structure. As you knead, the dough becomes smoother and more elastic, trapping air inside and allowing the yeast to do its job. This is what gives focaccia its light, airy texture rather than something dense and flat. You’ll know it’s ready when the dough feels supple, slightly springy, and starts to hold its shape.

Once the dough has been kneaded, transfer it to a lightly oiled bowl. Cover with a tea towel and let it rest for 5 minutes — or up to 30 minutes if you have the time. This short rest allows the gluten to relax and gives the yeast a head start.

After the first proof, generously oil a baking dish. Gently stretch and press the dough into a rough rectangle, then transfer it to the dish. Using your fingers, carefully press it out towards the corners - don’t worry if it resists at first. Cover again and place it in a warm spot to proof for another 15 minutes.

Then comes the fun part. Drizzle the surface generously with olive oil and use your fingers to poke deep dimples all over the dough. This creates those classic focaccia pockets, allowing the oil to pool and soak into the bread as it bakes, giving you that golden, crisp top and soft interior.

As you can see in the image on the right, I’ve poured the lemon and za’atar oil over the top. The focaccia then goes into a cold oven and is baked at 200°C for 20–25 minutes, until golden and crisp on top like the picture below.

The BLT Filling

The number of ways I’ve used tofu is honestly ridiculous, but I think tofu “bacon” was one of the first things I tried - it’s super easy and really tasty. I know, I know, calling it bacon is a bit ridiculous, but it’s more about what it represents in the sandwich than anything else. So, for now, let’s just stick with calling it tofu.

Start by thinly slicing extra-firm tofu, either with a vegetable peeler or a very sharp knife and a steady hand. You want the slices wafer-thin - this helps them crisp up and absorb more of the marinade. For the marinade, we’re going smoky, salty, fatty, and just a touch sweet, all the flavours that remind you of bacon, without actually using bacon. Once cooked, it should come out looking something like this, crispy, sticky and golden.

I then shredded my lettuce, got a lovely beef tomato, sliced that up and seasoned it and made this pickle burger sauce as the mayo. I just wanted something a bit more exciting that mayo in there.

Just a little reminder that the full ingredient list for this recipe is available to The Monthly Digest+ members. If you’d like access to this and all future weekly recipes, you can upgrade below.

Upgrade :-)

Lemon & Za’atar Focaccia with a Tofu ‘BLT’ filling

Ingredients

For the dough:

• 100 g plain flour

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As we come to the end of the first mini-series of The Monthly Digest 2026, I thought I’d leave you with a bit extra. Just in case four soup recipes weren’t quite enough, you’ll find a downloadable PDF below with five more soups I’ve made in the past.

This week’s record is an absolute banger too. I’ve had it on repeat most of the week and it’s a proper groove - so make sure you’re a Monthly Digest+ member to get access to that one.

Thanks, as always, for being here and reading along.

Sam x

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Slurp my Soup

We’ll start with the downloadable PDF I’ve put together for you. It includes five soup recipes I’ve made in the past when this series first began - some of my all-time favourites. I really hope you get a chance to make a few of them. Download it below.

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I feel like January has most definitely hit now. It feels like its been a 6 week month already and its only been two! But, on a positive note, I’ve been absolutely loving making content and being in the kitchen, so we’ve had a solid start to The Monthly Digest, 2026.

A quick reminder for some housekeeping first. To make sure this newsletter actually lands where you see it, move it into your main inbox rather than promotions, socials or spam.

Every month of newsletters, the first issue will be free - recipes, writing and recommendations all on the house. The remaining three issues each week (which this post falls under) are for Monthly Digest+ subscribers. If you want full access to every recipe (past, present and future) and want to support the work I’m building here, upgrading your subscription really helps keep things ticking along.

Get new recipes every week

The remaining soup recipe to come this week is a Harissa Roasted Cauliflower & Tomato Soup. I gotta say that one was my fav, so we will be leaving this series on a banger this weekend.

I’ve already started creating the recipes for Between Bread - I’ve actually gone with four different flavoured homemade focaccia’s, all with their own individual fillings. Super excited for this one, hopefully all the recipes work, so it might be a bit of trial and error.

From there, we’ll head into breakfasts and snacks. Plenty of good stuff still lined up for January, and all made with plants.

Thanks, as always, for being here and reading along.

Sam x

Harissa Roasted Cauliflower & Tomato Soup

My go-to supermarket soup has always been tomato. Even the cheap tins do the job - probably because they’re packed with sugar, so they’re kind of designed to fool you by tasting good, a bit like a big bowl of ketchup. That’s exactly why homemade always wins. It’s also one of the easiest soups to make.

For this version, I added cauliflower to the base to bring a natural creaminess. I wanted that classic cream of tomato feel, just without actually using cream. Once cauliflower was in the mix, it made sense to roast some too - so I piled it on top alongside sweet, blistered tomatoes for a bit of texture and contrast.

From there, the base was solid, but it needed heat. Harissa felt like the obvious choice. It adds warmth and depth without overpowering the tomato, and it works beautifully here. To balance everything out, I finished the soup with a dollop of Greek yoghurt and a handful of fresh parsley.

Honestly, if you only make one soup from this series, make it this one.

The Toppings

I started by blanching the whole cauliflower. Half of it got tossed with cherry tomatoes, harissa and a good glug of olive oil, then spread out on a baking tray. This was all about texture. I wanted the cauliflower to catch and char around the edges, and the tomatoes to blister, collapse and go almost jammy.

Roasting vegetables like this does a lot of the heavy lifting flavour-wise. You’re concentrating sweetness, adding bitterness from the char, and creating contrast for what’s going to be a really smooth soup underneath.

The Base

For the base, the remaining blanched cauliflower went onto another tray with a white onion, olive oil and another teaspoon of harissa. Again, straight into a hot oven until everything picked up colour. That roasting step is key, it builds depth before the soup even becomes a soup.

Once nicely charred, I transferred the veg to a pan and started building the liquid. In went vegetable stock, a tin of whole tomatoes, and a small splash of balsamic vinegar to bring a bit of sweetness and acidity, just enough to lift the tomatoes and balance the heat from the harissa.

From there, it all gets blended until completely smooth. The roasted cauliflower gives you that creamy texture without needing cream, while the tomatoes stay bright and punchy underneath it all.

Then all it takes is building the soup, pile it into bowls, add the roasted veggies and finish with some yoghurt and fresh parsley.

Want the full recipe, method, and batch cooking notes with a music Playlist + cooking pairing? Upgrade to Monthly Digest+ to unlock everything.

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I hope you have managed to get in some sort of routine in the second proper week of January. We’re two soup recipes down for Slurp my Soup, The Monthly Digest, 2026. I hope you enjoyed the last few soups and were able to make one of them.

A quick reminder for some housekeeping first. To make sure this newsletter actually lands where you see it, move it into your main inbox rather than promotions, socials or spam.

Every month of newsletters, the first issue will be free - recipes, writing and recommendations all on the house. The remaining three issues each week (which this post falls under) are for Monthly Digest+ subscribers. If you want full access to every recipe (past, present and future) and want to support the work I’m building here, upgrading your subscription really helps keep things ticking along.

Get new recipes every week

The remaining soup recipe to come this week will be a Harissa Roasted Cauliflower & Tomato Soup. I gotta say that one was my fav, so we will be leaving this series on a banger this weekend.

After that, we’re moving into another series called Between Bread - anything on top of, inside or involving bread. From there, we’ll head into breakfasts and snacks. Plenty of good stuff still lined up for January, and all made with plants.

Thanks, as always, for being here and reading along.

Sam x

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Za’atar Mushroom & Lemon Rice Soup

I’ve become pretty attached to a brothy rice lately. I feel like if you’re not going for a smooth, silky soup, then adding rice or orzo just lifts the whole thing. It sits somewhere between a soup and a risotto - comforting, but still light enough.

Za’atar is something I only really got into over the last few years. I know it’s been used across the Middle East for generations. It’s not flashy, but a few teaspoons completely change a dish. The depth you get from it is kind of wild for something so simple: earthy, herby, a bit tangy, a bit nutty. It just does a lot.

When I’m building a soup, I almost always start with what I want on top before I even think about the base. In this case, it was oyster mushrooms. From there, I lead with the flavour profile - za’atar was always going to be the anchor - and then work out what kind of liquid actually makes sense around it.

I built the base with onion and garlic, slowly sweated with cumin to add warmth and structure. I wanted freshness, so lemon made sense. For savoury depth, miso came next. Nothing complicated. Just layers, built with a bit of intention.

The Mushrooms

I started by searing the mushrooms hard in a very hot pan with a little oil. Once they hit the pan, I added the za’atar and pressed them down with a cast-iron weight. That pressure helps build real flavour - a bit of char, good colour and, just as importantly, it forces out a lot of the moisture. Mushrooms hold loads of water, and seasoning with salt at this stage helps draw that out too.

Once they were well seared on both sides and most of the liquid had evaporated, I transferred them to an ovenproof tray and finished them in a hot oven at 230°C.

This is pretty much my go-to way of cooking oyster mushrooms like this. They stay tender, pick up a nice char around the edges, keep a good bite, and don’t end up chewy.

The Broth

Using the same pan I cooked the mushrooms in - that flavour is too good to waste - I added a little more oil and cooked the onion and garlic over a medium heat until soft and fragrant.

When I’m making a brothy rice, washing the rice is the most important part. You’ve got to rinse it until the water runs clear, then add it straight to the pan with the onions and garlic. I let it cook for a couple of minutes so the grains lightly toast and take on some of that base flavour before any liquid goes in.

Then in goes the miso stock. White miso brings a deep, savoury umami that works perfectly alongside the mushrooms.

Then all you have to do is simply build it. Staring with the beautiful brothy base, top with the charred oyster mushrooms, add some more za’atar if you like and finish with some fresh parsley.

Want the full recipe, method, and batch cooking notes with a music Playlist + cooking pairing? Upgrade to Monthly Digest+ to unlock everything.

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I hope you have been able to enjoy your first proper weekend in January. We have now reached the next Slurp my Soup recipe of The Monthly Digest, 2026. I hope you enjoyed the last soup, Spiced Carrot, Ginger & Orange Soup and were able to make it.

A quick reminder for some housekeeping first. To make sure this newsletter actually lands where you see it, move it into your main inbox rather than promotions, socials or spam.

Each week this month, the first issue will be free - recipes, writing and recommendations all on the house. The remaining three issues each week (which this post falls under) are for Monthly Digest+ subscribers. If you want full access to every recipe (past, present and future) and want to support the work I’m building here, upgrading your subscription really helps keep things ticking along.

Upgrade

The remaining soup recipes to come next week are going to be Harissa Roasted Cauliflower & Tomato Soup, and finally a Za’atar Mushroom & Lemon Rice Soup.

After that, we’re moving into another series called Between Bread - anything on top of, inside or involving bread. From there, we’ll head into breakfasts and snacks. Plenty of good stuff lined up for January, and all made with plants.

Thanks, as always, for being here and reading along.

Sam x

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LEMONGRASS & GINGER NOODLE SOUP

In my early twenties, I travelled a lot around South East Asia, and one of my favourite countries I visited was Vietnam - and yes, one of the main reasons for loving it so much, was definitely the food. I wasn’t plant-based at the time, so I got to try a wide range of their native dishes. Out of all the countries I visited in SE Asia, Vietnam felt by far the most plant-friendly. Many dishes are super fresh, packed with high-quality vegetables, and nothing ever felt too heavy - even Phở, which I practically lived on while I was there and have continued to enjoy since coming home. It’s one of those dishes that always leaves you feeling good.

Out of respect for the Vietnamese culture and the craft behind their dishes, I didn’t want to call this dish a Phở because it’s not. But it does use the basic ingredients and spirit of a Phở, just stripped down, much quicker to make, and still packed with flavour and goodness.

The Broth - and why it matters

Vietnamese Phở is all about the broth. Traditionally, it’s a long, slow process - beef or chicken bones are simmered for hours with spices like star anise, cloves, cinnamon, cardamom, ginger, and onion. The roasting and gentle simmering draw out deep, aromatic flavours, creating a rich, layered broth that’s the heart of the dish.

My version takes the essence of that technique but made with plants and much quicker. Garlic, ginger, and bruised lemongrass are lightly sautéed to release their fragrance, then simmered in vegetable stock with the same spices as a traditional Phở for 10–15 minutes. The result is a bright, aromatic broth with real depth — all without hours of cooking.

The Toppings

The toppings are where the dish comes alive. Rice noodles soak up the flavours of the broth, tofu adds protein and a satisfying bite, and fresh vegetables like julienned carrots and bean sprouts give crunch and vibrancy. Herbs like basil bring brightness, while lime wedges add a hit of acidity to balance the sweetness and spice. A splash of soy sauce or tamari ties everything together.

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Welcome to the first Monthly Digest of 2026. It’s shaping up to be a big year of cooking, eating and learning around here, so consider this your invitation to get comfortable and enjoy the ride.

A quick bit of housekeeping first. To make sure this newsletter actually lands where you see it, move it into your main inbox rather than promotions, socials or spam.

Each week this month, the first issue will be free - recipes, writing and recommendations all on the house. The remaining three issues each week are for Monthly Digest+ subscribers. If you want full access to every recipe (past, present and future) and want to support the work I’m building here, upgrading your subscription really helps keep things ticking along.

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We’re starting the year with my series ‘Slurp my Soup’ which I’m sure you can guess is a series based around soup season. First up is a Carrot, Orange & Ginger Soup, followed by a Lemongrass & Ginger Noodle Soup, then a Harissa Roasted Cauliflower & Tomato Soup, and finally a Za’atar Mushroom & Lemon Rice Soup.

After that, we’re moving into another series called Between Bread - anything on top of, inside or involving bread. From there, we’ll head into breakfasts and snacks. Plenty of good stuff lined up for January, and all made with plants.

Thanks, as always, for being here and reading along.

Sam x

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SPICED CARROT, ORANGE & GINGER SOUP with a Tahini Drizzle

This time of year, when it’s bitterly cold and properly frosty, I’m almost always in the mood for soup. The only problem is supermarket soup is usually pretty underwhelming. It does the job when you’re short on time, sure - but it’s often bland and lacking in any sort of excitement.

The thing is, soup is one of the easiest things to batch cook. Make a big pot, freeze it, and you’ve always got something ready to heat up and tweak however you’re feeling that day.

Today’s soup is a spiced Carrot, Orange & Ginger Soup. Basically, if a soup was made for me, it would be this one - built entirely from the most aggressively orange ingredients you could possibly fit into a bowl.

Roasting the Carrots

For this soup, I wanted to cook the carrots in two different ways, because carrots actually give you completely different results depending on how you treat them.

Roasting carrots already brings so much to a dish. The heat pulls out their natural sweetness, you get that slight smoky char around the edges, and the texture goes almost jammy. Tossing them in olive oil, cumin and cinnamon pushes things further into those warm, wintery, deep, toasty flavours that feel comforting and rich. Piling them on top of the soup adds texture, contrast and a bit of excitement. Sometimes soup can feel a bit flat when it’s just… soup. A topping gives you something to chew on and breaks things up.

With the rest of the carrots, I went the opposite way. Finely dicing them and gently sweating them down with onion, garlic and ginger builds a softer, more rounded base. Cooking them slowly in the stock gives you a smoother, almost buttery flavour that blends into the soup. It’s less about sweetness and more about depth and body.

Using both methods means you get the best of both worlds in one bowl. The soup stays silky and comforting, but the roasted carrots bring punch, texture and those big roasted flavours. It turns a simple carrot soup into something that actually feels layered and intentional.

Making the Soup Base

I’ve always been more of a smooth-soup person, if I’m honest. Chunky soups like minestrone have their place, but for me, a really good soup should be silky, comforting and cohesive. This one, once blended, is exactly that.

Everything starts with the holy grail: onions and garlic. Sweating them down gently builds that deep, savoury foundation without adding colour or bitterness. The ginger comes in next, bringing warmth and a bit of heat that cuts through the sweetness rather than overpowering it. Then you’ve got the carrots - naturally sweet, earthy and mellow - which give you a beautifully rounded base once they’ve softened and been cooked in the stock.

Once everything’s blended until completely smooth, it goes back onto the hob over a very low heat. This is where the tahini comes in. Just a spoon or two adds a subtle creaminess and nuttiness, without turning the soup heavy. It thickens the texture slightly and gives the whole thing a more luxurious mouthfeel, while keeping it balanced.

The final and arguably most important ingredient is the orange. I managed to get hold of some Seville oranges, which are perfect here: bright, fragrant and intense, with enough sweetness to lift the soup and enough zest to keep it sharp. Adding the orange off the heat is key. You want that fresh, citrusy hit to stay vibrant rather than being dulled by cooking. It’s that last layer that pulls everything together and stops the soup from feeling one-note.

The Build

This is always my favourite part of any dish: the presentation. You can absolutely just ladle it into a bowl and call it a day, but I genuinely think how a dish looks is part of the whole eating experience. You eat with your eyes first, whether you realise it or not.

I start by filling the bowl with that smooth soup base, then drizzle over a bit more tahini and some really good-quality olive oil. Nothing fancy, just enough to add some richness and slight flavour. Then I finish it off with those perfectly roasted carrots for texture, a bit of height and contrast, and some fresh parsley to bring everything back to life.

And that’s it. Same soup, same ingredients, just treated with a bit of care, and suddenly it feels like a proper dish rather than just a bowl of soup.

SPICED CARROT, ORANGE & GINGER SOUP with a Tahini Drizzle

Servings: This will comfortably feed 2-3 people, depending on how hungry you are. I’ve added a batch cook option below if you want to freeze and keep for later.

Ingredients

Soup

• 1 tbsp olive oil

• 1 onion, roughly chopped

• 2 cloves garlic, finely chopped

• 1 tbsp fresh ginger, finely grated

• 500g carrots, chopped

• 1 tsp ground cumin

• ½ tsp cinnamon

• 500ml vegetable stock

• Juice of 1 orange

• 1–2 tbsp tahini

• Salt, to taste

Roasted carrot topping (optional but recommended)

• 2–3 carrots, cut into batons

• 1 tbsp olive oil

• ½ tsp ground cumin

• ¼ tsp cinnamon

• Pinch of salt

To serve

• Extra tahini

• Good olive oil

• Fresh parsley

Method

1. Roast the carrots (optional):
   Heat the oven to 200°C. Toss the carrot batons with olive oil, cumin, cinnamon and salt. Roast for 25–30 minutes until caramelised, lightly charred and jammy, adjust cooking time depending on the size of your carrots, leave in for longer if needed.

2. Build the soup:
   Heat the olive oil in a saucepan. Add the onion with a pinch of salt and cook gently until soft. Add the garlic and ginger and cook for another minute until fragrant.

3. Stir in the cumin and cinnamon, then add the chopped carrots, sweat for a few minutes and then add the stock. Simmer for 15–20 minutes, until the carrots are completely soft.

4. Blend until silky smooth. Take the pan off the heat, stir through the orange juice and tahini, and adjust seasoning if needed.

5. Serve:
   Ladle into bowls, drizzle with extra tahini and olive oil, and finish with the roasted carrots and fresh parsley.

Batch Cooking & Freezing Notes

• This soup is perfect for batch cooking. Double or triple the quantities with no issues.

• Let the soup cool completely before transferring to airtight containers.

• Freeze for up to 3 months.

• Defrost overnight in the fridge or gently on the hob.

• Add the orange juice and tahini after reheating to keep the flavour fresh and bright.

• Roast the carrot topping fresh if you want. Or top with anything else, like chickpeas or tofu.

My mum and dad are the reason I have such a wild and varied taste in music. Growing up, the house was always filled with everything from deep, hard jazz to funk, soul and disco, and I think that’s where my curiosity for sound really started.

Over Christmas, my dad asked what I wanted as a gift. I said a record would be perfect and mentioned Sound & Color by Alabama Shakes - one of those albums that’s ideal for having on in the background while you’re cooking, tidying, or just pottering around the house. So when I unwrapped it on Christmas Day, I was already buzzing.

Then he told me and my brother to follow him upstairs. For some reason, I fully thought he was about to deliver some bad news. Instead, he opened a room and showed us his entire record collection from when he was our age and younger. Me and my brother just stood there in shock. Some of the records in there are absolute grails - hard to find, timeless, and unreal.

We split them up randomly but evenly and took them home. Since then, we’ve been slowly working through them week by week, figuring out our favourites and swapping the rest. Honestly, it’s one of the best gifts I’ve ever received. These records aren’t just music - they’re moments from my dad’s life, each one tied to a time, a place, and a version of him.

Every time we put one on, we end up imagining what he was doing when he first bought it, what life looked like back then, and how that music fit into it all.

So over the next few months, I’m going to start sharing the albums I’m listening to. You can listen along, and I’ll tell you how they make me feel and you can then see if they make you feel a certain way, as to me, that’s what music is about, moments in time.

First up: Alabama Shakes – Sound & Color.

If you’re a free subscriber, I hope you enjoyed this post. This is the kind of depth and detail you’ll get alongside every recipe I share on my socials this year. Like I said above, not all of them will be free, so if you want full access you can upgrade to The Monthly Digest+.

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Beyond recipes, I also share a lot more - from outdoor adventures and travel to the things that inspire what I cook and create and places I eat out.

Hope you love this one and get a chance to make it yourself.

Always love,
Sam – NoMeatDisco x

I hope you’re all feeling refreshed (and very full) after Christmas - and happy new year 🤍 January is a funny one. It’s long, cold, and a bit bleak… but I also kind of love it. It feels like a reset. A chance for new beginnings and fresh mindsets. I’ve heard it’s the year to ride that horse - so I’m getting fully on it, because this is going to be a big year.

I wanted to check in and give you a little heads-up on how things are going to work for NoMeatDisco this year. If you’ve been here a while, you’ll have noticed I really leaned into Substack last year - and honestly, I’m loving it. It feels more personal and intentional, and like I’ve got a better handle on what you actually want from me. Because of that, most of the recipes I share on Instagram and TikTok will mainly live here. Some will be paid-subscriber only, but there’ll always be plenty of free content too. If you want access to everything I post here, make sure you’re on the paid tier.

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I’ve also started a YouTube channel, which I’m really excited about. I’ve been enjoying long-form content way more lately - both as a viewer and a creator. It feels like a better way to show how I cook and live, without the constant urge to scroll. I’ll be posting four new recipe videos a month, so if YouTube’s your thing, make sure you subscribe so you don’t miss any new uploads.

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There are some other big things happening this year, but I can’t quite announce the biggest one just yet. All I’ll say is: it’ll be worth the wait. A quick apology as well - a few of you emailed to say you couldn’t download the free recipe pack that new subscribers receive on the welcome email. I’m really sorry about that. I’ve tried to fix the issue going forward, but just to make life easier, I’ve attached the PDF below so you can download it directly.

20 Minute Weekly Dinners

11.2MB ∙ PDF file

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A full week of 20 minute recipes with a full shopping list

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And finally, if you’ve been thinking about upgrading your subscription, my New Year discount ends at the end of this week, so get in quick if you want to jump on it.

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I’m genuinely so excited about this year and what’s coming - and I really hope you feel that same excitement too. I’ve got a whole heap of recipes coming your way this month and beyond, so keep an eye on your inbox.

Big love,

Sam - NoMeatDisco x

I hope you're all as prepared as you can be for Christmas as we are now fully in the depths of brussels, carrots and crispy tatties and there are only a few more days to get shit done!!!

As a little thank-you for being here (and because it’s Christmas), I wanted to do something nice for the NoMeatDisco corner of the internet.

Click this link for your Christmas Discount.

For a short time, I’m giving 20% off the annual subscription.

That’s: £60 → £48 for the whole year.

£6 → £4.80 per month.

You’ll get:

• All paid recipes

• PDFs & cook-along bits

• Early access to new projects

• The stuff I don’t post anywhere else

No pressure at all, just a festive nudge if you’ve been thinking “I’ll do it one day”.

Either way, thanks for reading, cooking along, and being part of this. It genuinely means a lot.Big love,Sam ✨

In case you missed all the recipes for Christmas here they are below.

Have a wonderful festive season and I will see you in the new year for the start of another wonderful year.

Always peace and love sent to you and yours and a a HUGE thank you to all of you guys for being here and supporting!

Sam - NoMeatDisco x