National Vegetarian Week May 14, 2017 07:00

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

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

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

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

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

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

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

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

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



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


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


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

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

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


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


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


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

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


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

Dipping Sauce:

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


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

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

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

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

You can find all our vegan-friendly products here.

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

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

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

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

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

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

FESTIVAL FEASTS June 8, 2016 13:10

Summer is finally here and we have a packed diary of events all over the country.  Check out the list below of where and when we’ll be sampling some of our deliciously vegetarian products.  Come down and visit us, we’d love to see you! Share your snaps and thoughts with us using #FestivalFeasts.

It’s the Isle of Wight Festival at the end of the week so we’ll be hanging out at Ryde Pier Head near the ferry on the 8th and 9th June.

Making your way to Glastonbury?  We’ll be at Paddington Station on the 23rd and 24th June, make sure you have enough time to stop by before your train.

Our next spot will be Edinburgh Station on the 8th July in case you’re heading up to T in the Park.  Be sure to come say hello!

So it’s a busy season, and we still have masses more going on! Watch this space for more information and exciting news throughout the summer months…

MEAT FREE MONDAY: WHAT IT’S ALL ABOUT February 1, 2016 22:42

You don’t have to be vegetarian to give meat free eating a go now and again. There’s even a day for it! Meat Free Monday was an idea launched by Paul, Mary and Stella McCartney in 2009.

The McCartney family want to encourage people to help slow climate change, preserve the earth’s natural resources and improve their health by making the small change of enjoying at least one meat free day every week.

There’s lots of ways you can try meat free eating; it doesn’t have to be complicated. There are some tasty recipes on the Meat Free Monday website if you’re keen for a cooking adventure, or why not try one of our delicious meals – click the “Our Food” section to find your favourite. What could be better on a blustery February Monday than our warming Country Pie for supper? Or perhaps our moreish Red Onion and Rosemary Vegetarian Sausages with a heap of mashed potato?

Be part of something inspiring, join us on supporting Meat Free Monday. #MeatFreeMonday #InspiredbyLinda

Photograph © Mary McCartney