Smith & Daughters ignores convention in favour of plant-based creativity in the kitchen. Shannon Martinez and Mo Wyse set out to build a restaurant that’s fun and full of life, and where good food is served - that happens to be vegan. Shannon comes from the perspective of a carnivore and creates dishes that replicate the tastes and textures of meat that is the opposite of bland, predictable vegan food. Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. Recipes include ‘chorizo’ and potato, Spanish ‘meatballs’ in a saffron almond sauce, chipotle cashew ‘cheese’, ‘tuna’ and green pea croquettes and avocado and corn icecream.