Weekdays 9am

Joss Stone's vegan chowder

She won The Masked Singer last year as Sausage, and now Joss Stone is back but this time swapping singing for cooking as she invites us into her kitchen for the first time.

She’ll be sharing her favourite winter dish!

Vegan chowder

Serves 2


Olive oil

1 large Onion, peeled and diced

2 x sweet potatoes, peeled and diced

Up to 1.5L oat milk

300ml single vegan cream

1 x veggie stock pot

1tbsp yeast flakes

30g vegan margarine

30g flour

400g tinned sweetcorn, drained

Chopped parsley to serve

French bread to serve


1. Heat the olive oil in a large pan and add the diced onions. Sweat until soft.

2. Add the sweet potatoes and saute for a minute then add the milk, vegan cream, stock pot, and yeast flakes. Bring the ingredients to the boil and simmer until the sweet potatoes are just tender.

3. Strain the ingredients into a large jug and reserve the solid ingredients. Wipe the pan clean.

4. Heat the margarine in the clean pan over a medium, high heat. When melted add the flour and stir immediately. Cook for 2 minutes and then gradually pour the strained milk into the mixture making sure to continuously stir to avoid lumps.

5. When the liquid has all been incorporated bring the mixture all back up to the boil.

6. Add the sweetcorn and continue to simmer for a few minutes and check the seasoning.

7. Serve the chowder topped with chopped parsley and with chunks of crusty bread.

Weekdays 9am