Quinoa, Lentil & Nut Roast

This vegan nut roast is perfect for autumn Sunday lunch, or for Christmas dinner. The leftovers work really well the next day in a sandwich too The quantities below filled a 1lb loaf tin, enough for 3 to 4 adults 1 tbsp olive oil1 onion – diced1 carrot – grated1 clove garlic -finely chopped100g mushrooms…

Beetroot & Sauerkraut Fritters

Adapted and simplified from a recipe in Gill Mellor’s book, root, stem, leaf, flower, these fritters are simple, tasty and perfect as we move from summer to autumn 2 raw beetroot – peeled and grated1 onion – thinly sliced into half rounds2 cloves garlic – finely chopped500g sauerkraut4-5 tablespoons gram flour (or use plain flour)1…

Beetroot & Red Cabbage Salad

Ingredients 2 small beetrootHalf a small red cabbage1 small carrot1 tablespoon mayonnaise1 tablespoon natural yogurt1 teaspoon balsamic vinegar1 tablespoon lemon juiceSea saltBlack pepperMintChili flakesBlack sesame seeds (optional) Method Peel and grate the beetroot and carrot. You may want to wear gloves to do this so as not to stain your hands Finely slice the red…

Broad Bean and Potato Cakes

If you grow your own broad beans, you’re probably suffering from a bit of a glut right now. They do freeze well and will last well into next year if you pod them and freeze them as you harvest You can also use shop bought or frozen broad beans. In all cases, it’s best to…

Vegan Pesto, Mushroom and Tomato Tart with Crispy Leeks

A simple, tasty and colourful tart packed with vegetables INGREDIENTSFor the pesto3 large handfuls of kale, tough stems removed100g whole, blanched hazelnuts30g basil leavesJuice of half a lime1 clove garlicOlive oilSea salt 1 pack of ready rolled puff pastry150g mushrooms – sliced1 leek – halved lengthways then finely slicedA handful of cherry tomatoes – halvedChili…

Miso & Tahini Cauliflower with Black Rice Salad

If you can’t get black rice, you can make this using brown basmati rice, bulghar wheat, quinoa or freekeh in its place INGREDIENTSFor the marinade3 tablespoons tahini1 tablespoon misoJuice of 1 lemon2 cloves garlic – crushed1 teaspoon paprikaSea salt 1 cauliflower120g black rice2 tomatoes – dicedHalf a cucumber – diced2 spring onions – finely slicedHandful…

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…

Rhubarb & Custard Tart

A simple twist on this classic combination of flavours and, if like me, you grow our own rhubarb, a great way to use some of the abundance of these beautiful pink sticks during early summer. Cooked rhubarb can be frozen and used throughout the year Ingredients 1 pack shortcrust pastry3-4 sticks rhubarb – cut the…

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…