Bobbi MeddingsArtist · maker · creative host

Food · sketches · hospitality

The Cottage Table

Feeding people is another form of making.

Start with pantry Sketchbook ideas View vegan recipes

Gather round

Nourishment made generous

Bobbi’s kitchen is part of the same creative world as her studio.

Her vegan cooking is generous, colourful, resourceful, seasonal and full of care. It is rooted in hospitality, nourishment and the joy of bringing people together around a table.

In time, this space will become home to Bobbi’s recipes, sketches, kitchen notes and the beginnings of a personal sketch/cookbook — part recipe collection, part art journal, part invitation to slow down and share food.

A colourful seasonal vegan meal, handmade pottery and an illustrated sketchbook on an old wooden table.
01

Vegan recipes

Colourful, generous dishes made to be shared rather than fussed over.

02

Seasonal cooking

Garden herbs, market finds and food that follows the shape of the year.

03

Sketchbook notes

Loose drawings, ingredient thoughts and the visual life of the kitchen.

04

Food as nurture

Cooking as an everyday way to say: you are welcome here.

05

A future cookbook

Part recipe collection, part art journal and part story of a cottage table.

Sketchbook illustrations

New recipe book ideas taking shape on the page

Ingredient studies, colour notes and quiet kitchen drawings for Bobbi’s future sketch/cookbook.

A sketchbook open on a worktable showing a coloured-pencil fig study with pencils and art materials around it.

Fig study on the worktable

A recipe-book illustration idea in coloured pencil.

Close-up of a coloured-pencil fig illustration with the handwritten word fig beside it.

Fig illustration close-up

Sketchbook detail for future food stories and seasonal pages.

Sketchbook page with handwritten pea memories, a pea pod drawing and an open green pea pod on top.

Pea pod memory study

Notes and drawing for a recipe-book page about shelling peas.

Close-up of a green pea pod beside a loose pea pod illustration on a handwritten sketchbook page.

Pea illustration close-up

Fresh pod, drawn pod and the start of a kitchen memory.

Beginner vegan pantry

What to keep in the cupboard when vegan cooking is new

You do not need a perfect pantry before you begin. Start with a few useful staples, then add flavour as you discover the meals you make again and again.

A pantry shelf filled with plant-based seasoning pots including smoky bean, Thai stir fry, lemon pepper, black salt and Singapore seasoning.
Seasoning pots and spice blends are helpful shortcuts for confident flavour.
01

Bases

These turn odds and ends into a real meal.

  • Rice, pasta, noodles, couscous or bulgur wheat
  • Oats, potatoes, sweet potatoes and wraps
  • Bread, pitta or flatbreads in the freezer
02

Protein

Keep these ready for quick bowls, stews and sandwich fillings.

  • Chickpeas, lentils, butter beans and black beans
  • Tofu, tempeh, vegan mince or sausages when useful
  • Peanut butter, tahini, nuts and seeds
03

Tins and jars

The cupboard helpers that rescue tired evenings.

  • Tinned tomatoes, passata and tomato puree
  • Coconut milk, stock cubes and curry paste
  • Roasted peppers, olives, pickles and jarred artichokes
04

Flavour makers

Use these to make simple food taste rounded and satisfying.

  • Soy sauce or tamari, miso and nutritional yeast
  • Mustard, vinegar, lemon juice and hot sauce
  • Maple syrup, brown sugar or dates for balance
05

Spices and shortcuts

A few jars can completely change beans, tofu or vegetables.

  • Smoked paprika, cumin, coriander, turmeric and chilli
  • Garlic granules, onion granules and mixed herbs
  • Black salt for an eggy note, plus favourite blends for smoky beans, stir fries and rice
06

Fresh and freezer

The everyday support that makes pantry cooking feel alive.

  • Onions, garlic, lemons, limes and fresh herbs
  • Carrots, greens, mushrooms and seasonal vegetables
  • Frozen peas, spinach, berries and chopped vegetables
01

Smoky beans

Beans, tinned tomatoes, smoked paprika, garlic and a spoon of tomato puree. Serve with rice, toast or a baked potato.

02

Quick coconut curry

Chickpeas or tofu, curry paste, coconut milk and frozen spinach. Finish with lemon or lime to brighten everything.

03

Comfort pasta

Pasta, lentils or vegan mince, tomatoes, herbs and nutritional yeast. Add mushrooms, courgette or greens if you have them.

Vegan recipes

Recipes and food memories gathered by flavour and time of day

Every recipe here is vegan. As Bobbi adds her own food photographs, each recipe, kitchen note or food memory can sit in the right place: by cuisine, breakfast, soups & broths, harvest & hedgerow, lunch, dinner, snacks or desserts.

01

Cuisine

Flavours from different kitchens

For dishes grouped by food tradition or mood: Mediterranean plates, Indian-inspired bowls, Welsh cottage suppers, Middle Eastern mezze, Mexican sharing food and other generous table ideas.

02

Breakfast

Slow starts and bright bowls

For morning food: porridges, fruit, toast, baked breakfasts, brunch plates, preserves and simple things that begin the day kindly.

A vegan breakfast plate with beans, toast, tomatoes and mushrooms in the tiny Hokey Pokey bothy, with the words Mi casa es su casa across the image.

Hokey Pokey Lockdown Breakfast

A breakfast bowl of oats, granola, chia seeds, vegan yoghurt and seasonal berries.

A Berry Good Breakfast

Oats, granola, chia seeds, vegan yoghurt, topped with seasonal berries.

Two jars of overnight oats topped with strawberries, blackberries, blueberries and banana. Close-up of a jar of overnight oats with chia seeds, banana, strawberries and berries.

Overnight Oats: Breakfast to Go

Breakfast oats topped with kiwi, figs, banana, strawberries, walnuts and dried fruit.

Kiwi, Fig & Banana Breakfast Oats

Crushed avocado and vine tomato on toast with fresh basil and lemon juice.

Crushed Avocado & Vine Tomato on Toast with Fresh Basil & Lemon Juice

Dirty vegan breakfast with sausage, vegan bacon, scrambled tofu, avocado and beef tomato on brown sourdough.

Dirty Vegan Breakie

A compromise: half bad, half good. 1 sausage, 2 bacon, scrambled tofu, avocado and a slice or two of big beef tomato on brown sourdough.

03

Soups & Broths

Bowls to warm both hands

For nourishing soups, broths, stews and spoonable bowls: garden vegetables, beans, herbs, leftovers made lovely and cottage kitchen comfort.

Creamy leek and potato soup in a white bowl with bread and chive flowers.

Creamy Leek & Potato Soup

Leek, potato and watercress soup topped with herbs, grated vegan cheese and a small blue edible flower.

Leek, Potato & Watercress Soup

Roasted cauliflower curried broth in a white bowl with lemon, coriander and roasted cauliflower florets.

Roasted Cauliflower Curried Broth

With lemon & coriander.

04

Harvest & Hedgerow

Foraged, gathered and gifted goodies

For seasonal treasures from the lane, garden, market, neighbours and friends: blackberries, herbs, windfall fruit, nuts, flowers, jars, baskets and little gifts that arrive at the cottage table.

A metal tub filled with long green beans, apples and plums on a tiled cottage step.

Garden Beans & Apples

Red and green apples growing on a lichen-covered apple tree.

Old Apple Tree

Green pea pods in a brown paper bag, with one pod open to show peas.

Fresh Pea Pods

Two purple-green mangoes ripening on a sunlit tree.

Mangoes on the Tree

Blackberries and fresh hazelnuts gathered in a cloth bag.

Blackberries & Hazelnuts

Fresh purple plums piled in a pale green bowl.

Plums in a Green Bowl

Green beans, plums and fruit gathered on a wooden table in paper bags and bowls.

Table Harvest

05

Lunch

Plates for the middle of the day

For salads, tartines, leftovers made lovely, garden lunches and portable food for workshops, studio days and shared tables.

Buddha Bowl with pasta, potatoes, greens, radishes, carrot ribbons, avocado and hummus.

Buddha Bowl

Falafel and avocado wrap with salad, carrot, beetroot, sun-dried tomatoes and dressing.

Falafel & Avocado Wrap

06

Dinner

Suppers to gather around

For the generous evening dishes: roasted vegetables, stews, pies, pasta, curries, seasonal spreads and food made for passing bowls around.

A baked vegan garden lasagna in a glass dish with golden topping, carrots, greens and herbs.

Playful Garden Lasagna

Mushroom strogonoff served over rice with spinach leaves and a lemon wedge.

Mushroom Strogonoff

Homemade pizza topped with mushroom, red onion, kale, herbs, tomato puree and vegan cheese.

Build a Pizza from Scratch with Me!

Mushroom, red onion, kale & fresh basil with a tomato puree & vegan cheese base.

Golden baked vegan Shepherdess Pie with an oozing topping and herbs in a casserole dish.

Comfort Food

Unctious, oozing “Shepherdess Pie”.

Vegan meatballs and spaghetti with tomato sauce, kale, basil and grated vegan cheese in a blue bowl. Vegan meatballs and spaghetti served at the table with a glass of white wine.

Vegan Meatballs & Spaghetti

quick & easy family favourites

Loaded plant burger served with air-fried sweet potato chips, tomato and olives.

Fast Food Family Faves

Loaded plant burger with air-fried sweet potato & potato wedges.

Rustic Tuscan ribollita with butterbeans, tomatoes, herbs, grated vegan cheese and toasted bread pieces.

Rustic Tuscan Ribollita with Butterbeans

The Italian way to use up leftover rustic loaf.

Butter bean coconut curry bowl with green beans, herbs and basil leaves.

Butter Bean Coconut Curry Bowl

Creamy coconut mushroom curry with greens in a green casserole dish. Creamy coconut mushroom curry served in a bowl with crispy tofu and cucumber yoghurt.

Creamy Coconut, Mushrooom & Tofu Asian Fusion Curry

A bowl of minted pea and courgette orzo risotto with herbs, mint leaves and bread on the side. Fresh pea pods in a brown paper bag, with one pod opened to show peas.

Minted Pea & Courgette Orzo Risotto

07

Snacks

Small bites and sweet things

For dips, crackers, cakes, energy bites, picnic extras, workshop nibbles and the little offerings that keep people at the table.

Blackberries ripening on a bramble with green leaves in the background.

Bramble Berries

Easy healthy spelt samosas with a vegetable filling and fresh mint garnish.

Easy Healthy Spelt Samosas

Spicy vegetable tortilla samosas piled on a plate with fresh coriander behind them.

Spicy Veg Tortilla Samosas

Baked onion bhajis and crispy cauliflower wings served with sweet chilli and herby garlic dips. Baked onion bhajis served on spinach leaves.

Sexy Snacks & Starters

Baked onion bhajis, crispy cauliflower wings with sweet chilli & herby garlic dips.

Portabella mushrooms stuffed with leftover vegan spag bol mince, herbs and vegan cheese.

Leftover Ideas

Stuffed Portabella Mushrooms filled with last night’s vegan spag bol mince.

Lemony houmous served with crudités in handmade Wabi-sabi style bowls.

Elevate Your Crudités

Lemony houmous served Wabi-sabi style in handmade bowls.

08

Desserts

Sweet things from the cottage oven

For fruit puddings, pastry, cakes, crumbles, celebration bakes and generous desserts brought warm to the table.

Baked apple and blackberry strudel with golden puff pastry and a blackberry decoration. Unbaked apple and blackberry strudel decorated with pastry flowers and a blackberry. Close-up of baked apple and blackberry strudel on parchment paper.

Apple & Blackberry Strudel

Auntie Dot's banana and Medjool date loaf sliced on a wooden board with toasted almond flakes.

Auntie Dot’s Banana & Medjool Date Loaf

Chia seed and cacao chocolate mousse in a glass topped with cream, raspberry, fresh mint and grated chocolate.

Chia Seed & Cacao Chocolate Mousse

Raspberry, fresh mint & grated chocolate.

Golden baked bread and butter pudding made with cinnamon swirls, custard and marmalade.

Cheats Bread & Butter Pudding

Cinnamon swirls with custard & marmalade.

Mango and coconut chia mousse topped with crushed pistachios, mango, mint and a small edible flower. Four glasses of mango and coconut chia mousse topped with crushed pistachios, mango and mint.

Dinner Party Mango & Coconut Chia Mousse

With crushed pistachios & mint.

“Mi casa es su casa.”