Vegetable Casserole with cheesy scones 3 tbsp flour2/3 carrots1/2 swede peeled and cubed1 onion peeled and cubed1 tbsp tomato puree900 g peel and diced potatoes1 tbsp soy sauce1 tbsp mixed herbs3/4 pt vegetable stock2 tbsp oil225 g mushroomsCheesy scones175 g SR flourpinch salt25 g margarine75 g grated cheese2 tbsp milk1 egg In large pot,
Jerusalem artichokes and potatoes boulangère 2 onions1 tbsp sunflower oil4 cloves of garlic600 g Jerusalem artichokes600 g potatoes30 g margarine/butter400 ml vegetable stock Heat the oven to 200c/180c/gas 6. Peel the onions, cut in half fromtopto bottom and thinly slice. Pour 2 tbsp oil into a large frying pan, put on a low hat
Spanish bean rice 700 ml vegetable stock1 onion1-2 pepper2 garlic cloves1 tsp smoked paprika1 tsp dried oregano250 g rice227 g chopped tomatoes/pasatta227 g chickpeas/pulses1 lime2 carrots1 tsp cumin1 tsp cayenne pepper Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes,
Braised leek fettuccine 3 leeks1 bulb garlicsprigs fresh herbs2 bay leaves175 ml white wine or vegetable stock150 g dried pasta1 tsp grated parmesan Trim the leeks. Cut in half lengthways and wash thoroughly.Cut the garlic bulb in half sitting through the cloves.Heat little oil in saucepan. cook the leeks and garlic flat side down for
Stuffed mushrooms 4 large mushrooms/peppers1 onion2 garlic cloves1 tbsp mixed fajita seasoning- paprika, oregano, chilli, salt and pepper2 tbsp tomato puree2 tbsp water or more if needed1 tin spice beans80 g grated cheddar Pre heat the oven to 200c/fan 180c/gas 6.Cut of the stalk and keep to one side. Season the mushrooms.Chop the mushroom stalks
Ratatouille 2 onions4 cloves of garlic1 aubergine3 courgettes3 peppers12 cherry tomatoes1/2 bunch of basil1 tbsp olive oil1 tin tomatoes1 tbsp balsamic vinegar1/2 lemon Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into
Tomato and Basil Passata 1 tbsp olive oil3 garlic cloves500 g chetrry tomatoes1 bay leaf1 sprig of fresh thyme3 tbsp chopped basil Heat the oil in a saucepan, add the crushed garlic and fry for 30sec (cook it very briefly; if it browns it will taste bitter).Immediately add the tomatoes, bay leaf and fresh thyme.
Vegetable Lasagna 2 chopped red peppers1 chopped aubergine1 chopped courgette2 chopped carrots300 g lasagna sheets125 g mozarella or alternative cheese2 finely chopped onions2 garlic cloves2 tbsp tomato puree2 cans chopped tomatoes85 g margarine85 g plain flour750 ml milk1 can pulses- lentil /chick peas/ mixed pulses Place on a baking tray and coat with a tablespoon
Lentil and coconut curry 1 tbsp coconut oil or olive oil1 tsp cumin and coriander10-12 cloves garlic1 can chopped tomatoes2 tbsp ground ginger1 tbsp turmeric1-2 tsp salt190 g dried red lentils1-2 tsp cayenne or chilli powder1 can coconut milk1/2 litre water1 handful cherry tomatoes Heat the coconut oil in a large pot or skillet
Kofta meatballs and couscous 1 tbsp oili pkt kofta mix spices200 g couscous500 g mince beef Add the kofta mix to the mince beef in a bowl until evenly distributed.Divide the mixture into 16 pieces rolling each into an oval shape.Add oil to a sauce pan. Fry them in the pan until they are
