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…

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…

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…

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…