Spicy Mushroom Pie

Inspired by the spicy mushroom lasagne recipe in Ottolenghi’s excellent Flavour, this is a simplified version, using the mushroom ragout as the base for a meat free shepherds pie Ingredients1 tablespoon olive oil1 onion – finely chopped2 cloves garlic – crushed1 small carrot – peeled and finely diced600g mushrooms2 dried chilis15g dried mushrooms2 tablespoons tomato…

Kale & Basil Pesto with Miso

Great as a topping for pizza or flatbreads, or stir through pasta Ingredients 50g cashew nuts100g kale – stalks removed30g basil2 cloves garlic1 teaspoon misoJuice of half a lime2 tablespoons olive oil½ teaspoon salt Method Put the cashews in a bowl, cover with boiling water from the kettle, and leave for at least an hour…

Seared Courgettes with Pasta & Blue Cheese

Ingredients120g wholewheat pasta – I use penne2 tablespoons olive oil2 small, firm courgettes – cut into random shaped chunks4 cloves garlic – finely chopped50g walnuts – roughly broken150ml double cream70g blue cheese – I used DolcelatteChili flakes (optional)A few sage leavesSea saltBlack pepper MethodBring a pan of water to the boil, then add the pasta…

Spicy, Braised Tofu with Spinach

Ingredients1 tablespoon sunflower oil1 tablespoon chili bean paste (Lee Kum Kee sauces can be found in most large supermarkets)1 tablespoon vegetarian oyster sauce (sometimes called vegetarian stir fry sauce). Alternatively, kecup manis or teryaki sauce work as alternatives1 tablespoon cider vinegar1 tablespoon light soy sauce250g firm tofu200g spinach MethodMix together the chili bean paste, oyster…

Pappardelle with Beluga Lentils

Ingredients 3 tablespoons olive oil1 onion – finely chopped1 carrot – peeled and finely diced1 stick celery – finely diced3 cloves garlic – crushed1 bay leaf2 teaspoons dried mixed herbs2 tablespoons tomato puree5 or 6 sundried tomato pieces – chopped250g ready-to-eat beluga lentils400g tin of cherry tomatoesVegetable stockSea saltFreshly ground black pepper250g Pappardelle or TagliatelleSage…

Wild Garlic Galette

It’s wild garlic season and if, like me, you go walking in the mornings before work, you may be lucky enough to come across some growing near you. Look out for the beautiful white flowers that come out later this month. You can eat the whole thing, leaves, stems and flowers and it makes a…

Sag Aloo Shepherd’s Pie

I was scrolling through my instagram feed recently and this photo from the brilliant Anna Jones caught my eye I had the pleasure of cooking with Anna at Demuth’s Cookery School back in 2015 Here we are at the end of the class I’ve given my version a few minor tweaks and adjusted it to…

Red Lentil & Butternut Tarka Dal

The perfect way to keep warm during these cold winter nights. Serve with yogurt (I love Coconut Collaborative natural coconut yogurt), and warm naan Ingredients 3 tablespoons sunflower oil1 small butternut squash – peeled, deseeded and diced1 teaspoon garam masala1 onion – finely chopped3 handfuls of red lentils1 teaspoon ground turmeric1 tablespoon tomato puree5 cloves…

NoToad-In-The-Hole

A take on a classic toad in the hole, but rather than using vegetarian sausages, this one uses naturally sweet, ripe tomatoes, paired with umami packed portobello mushrooms. Throw in a few herbs and red onion, and this can only be a winner Serve piping hot, fresh from the oven alongside a dressed green salad….

Christmas Filo Wreath

This is actually far simpler than it may sound, and works well as a centrepiece on Christmas Day along with all the usual veggies and gravy. The idea here is create layers of filling so when you cut through the wreath, the colours of Christmas (red and green) are revealed The recipe here makes a…