This is a delicious vegetarian/ vegan curry. It’s very filling and has a really rich flavour thanks to the thick curry paste that is the base for the sauce. It’s also very economical which is always a bonus. Serves 4 Ingredients: 2 tbsp coconut oil 1 small onion, chopped 1 clove garlic, chopped…
This is a beautiful autumn dish. It works best with autumn squash, although butternut can be used but it gives a slightly sweeter flavour. The goats cheese is optional for those who don’t like it. Ingredients 2 autumn squash (not butternut) – approximately grapefruit size Rapeseed oil 500g washed spinach 1 tbsp butter whole…
This is a lovely fragrant curry which is easy to make and also looks very impressive. The recipe has been adapted from one I found in Red Magazine. Goan Fish Curry (serves 4) Ingredients: Curry paste: 30g cashew nuts 4 shallots, chopped 1 red chilli, deseeded 2 garlic cloves, chopped 2 tbsp grated ginger 1…
This cottage pie was a bit of a medley of all the leftover vegetables in the fridge after Christmas, and was surprisingly savoury, considering its a completely vegetarian meal. Ingredients (serves 4) Rapeseed oil for frying 1 red onion, diced 1 leek, halved lengthways and sliced 1 large carrot peeled and diced 1 stick of…
A mixed pack of wild mushrooms was the inspiration for this delicious, slightly spicy, creamy mushroom stroganoff. Served with tagliatelle it made a super comforting dinner for a chilly evening. Ingredients (serves 2) 200g mixed wild mushrooms, cut into bite size pieces (I used Sainsbury’s Taste The Difference) rapeseed oil 1/2 a red onion, finely…
This is a lovey posh pasta bake, perfectly at home as a midweek supper or a dinner party delight. I’ve made it with both plain salmon and lightly smoked salmon and have to say I preferred the slightly smokier flavour. Ingredients (serves 4) 500g salad tomatoes, quartered 2 tbsp balsamic vinegar 1/2 tsp dried oregano…
This was a bit of a Waste Not Want Not recipe for me – a Tuesday evening and a fridge full of leftovers from the weekend. What to do with a cold baked potato, some roasted veg and half a punnet of mushrooms? Gnocchi is the answer. Gorgeous little Italian dumplings flavoured with thyme…
A superb vegetarian supper that works well served with rice, in wraps or tortillas or on top of a baked potato. Ingredients: 1 carrot, diced 2 stalks of celery, chopped 1 red onion, diced 1 red chilli, deseeded and chopped 1 large garlic clove, crushed 1 each of green and yellow peppers, diced 1…
Pizza is a wonderful thing but sometimes there’s just a little bit too much bread in one for me and I end up leaving half the crusts. Not so with this little beauty, as the crust is made from the humble cauliflower making the whole thing a vegetarian delight. It makes a very substantial meal…
This is mid-week dining at it’s finest: quick, easy and economical and delicious. Serves 4 Ingredients: 8 large pork sausages Finely grated rind of 1 lemon 1 tbsp Parmesan cheese, grated (plus extra to serve) 1 tbsp fresh parsley, chopped 1 tin of anchovy fillets in olive oil, drained & finely chopped 1…
This is a quick and easy meal that takes less than 30 minutes from fridge to table. Serves 4 Ingredients: 1tbsp rapeseed oil 1 red onion, finely sliced 1 dessert spoon red Thai curry paste 1 can coconut milk (light or full fat, it doesn’t make much difference) selection of vegetables such as…
I’ve been asked for this recipe quite a lot, so here goes. It’s a bit of a ‘think a number’ one, like most of my recipes are but it’s very easy to adjust for a different number of portions. The sauce is made from egg yolks, Parmesan and cooked pasta water rather than cream….
