Ingredients 750g new potatoes ¼ celeriac 1 lemon 200g Quorn chicken-style pieces 2 sticks of rhubarb 2 cloves of garlic Fresh rosemary A hand generous handful of kale Method Pre-heat oven at 180 C. Cut any larger potatoes in half. Cut the celeriac into bite-size chunks. Toss in oil and the juice of a lemon.Continue reading “New Potato, Quorn, and Rhubarb”
Ingredients 2 potatoes 1 large beetroot 1 courgette A handful for runner beans 1 Romano pepper 4 cloves of garlic 1 tin of chopped tomatoes 1 tbsp paprika Pinch of cayenne pepper (optional) 1 tin of kidney beans 100g manchego or cheddar Method Pre-heat oven 200 C. Chop the potatoes, beetroot, courgette, and runner beansContinue reading “Patatas y El Resto Bravas”
Ingredients 2 beetroot 2 carrots 1 potato 1 aubergine 8-10 runner beans 1 lemon 8 cloves of garlic Fresh sprigs of parsley, sage, rosemary, and thyme 1 pint milk 50g butter 50g flour ¼ tsp ground cloves 12 lasagne sheets 300g tinned mushy peas Mature cheddar cheese Method Dice vegetables. Toss with oil in aContinue reading “Roasted Veg Lasagne”
Ingredients 1 onion 1 carrot ½ broccoli 300g mushrooms 150g dried beluga lentils (or puy lentils) 2 bay leaves Fresh rosemary 1 star anise 2 cloves of garlic 1 glass of red wine 1 tbsp of red currant jelly 500ml stock 200g fresh borlotti beans (or tinned) 2 tbsp cornflour Worcestershire sauce (optional) 4 largeContinue reading “Veggie Cottage Pie”
Serves 3-4 Ingredients 1 small onion 1 carrot 1 stick of celery 300g mushrooms 1-2 cloves of garlic A good slosh of red wine (or port) A good slosh of milk 1 tin of chopped tomatoes 1 tbsp of tomato puree Dried mixed herbs Worcestershire sauce (optional) Method Heat olive oil in a large fryingContinue reading “Mushroom Bolognese”
Roast Cauliflower Curry
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