Bean Stew

1 slice crumbled brown bread

Mixed herbs

Serves: 4-6
Time: 1 hour including preparation
2 finely chopped onions
2 finely chopped apples
400g tin kidney beans
4tbsp tomato puree
1tsp cumin seeds
1tbsp white wine vinegar

2 finely chopped carrots

100g rehydrated lentils
300ml vegetable stock
1 tbsp mustard seeds
1tsp brown sugar
Sour cream, to serve

1 beaten egg
packet puff pastry

1. Preheat the oven to 180C.

2. Cook the parsnip in boiling water until tender. Drain and
mash.
3. Chop nuts/put in food processor (though don't pulverise!).
4. Mix all ingredients together (with your hands) and form into a
sticky loaf shape.

1. Heat oven to 180C. In a casserole pot heat olive oil, cumin

and mustard seeds then combine carrots, onions and apples.
Simmer and stir.

5. Roll out puff pastry and place loaf inside. Fold over edges.

2. Mix in tomato puree and pulses. Pour in stock slowly and stir.
Sprinkle in sugar and vinegar. Season.

7. Bake for 35-45 mins until golden brown.

3. Bake for 40 minutes.

4. Serve with sour cream in bowls.

6. Brush with milk/beaten egg.

Gnocchi with Summer Vegetables

Serves: 4
Time: 30 mins

Christmas Nut Roast

Serves: 3-4
Time: 1 hour 20
1 large parsnip
2 chopped cloves garlic
250g mixed nuts
50g cooked chestnuts (chopped)
1 red onion (chopped)
100g crumbled stilton
150g chestnut mushrooms (chopped)

500g pack gnocchi

2 courgettes (sliced)
1 leek (trimmed and sliced)
250g sliced mushrooms
200g baby spinach
100g mature cheddar
1 slice bread (crumbled)
Sesame seeds, butter, oil
1. Preheat the grill. Cook the gnocchi as per instructions, then
put in an overproof dish and keep warm.

2. Fry the courgettes, leek and mushrooms for five minutes. Add
to the gnocchi.
Red
3. Stir-fry spinach for 2-3 minutes, chop roughly. Add to the
gnocchi and vegetables and mix gently.

Chili and Tomato Soup

Serves: 4
Time: 40min

4. Mix the cheese, breadcrumbs and sesame seeds and sprinkle 2 red chillies, deseeded and chopped
on top.
1lb chopped plum tomatoes
2 crushed garlic cloves
5. Grill until topping golden brown.
2tbsp tomato puree
500ml passata
Mini Pizzas
Dumpling mix
Chopped coriander, seasoning
Serves: 8
Time: 25 mins
145g pizza dough
4oz goat's cheese
1oz pine nuts
Black pepper, basil leaves
1. Preheat the oven to 180C.
2. Make up the pizza sought and divide into 8 flat rounds.
Arrange on a greased baking sheet.
3. Slice goat's cheese into 8 and arrange on the dough. Scatter
over pine nuts and drizzle with oil.
4. Bake for 12-15min until bases are gold and cheese has
started to melt. Garnish and serve.

1. Fry tomatoes in oil for 10min until soft and pulpy. Add garlic
and chillies and cook for 1min more.
2. Add tomato puree, passata and 100ml cold water.
3. Make dumplings and add chopped coriander to the mix.
Shape into 12 balls.
4. Add dumplings to soup and simmer gently for 20min until
dumplings are cooked and soup slightly reduced.
5. Season and serve.

Thai Red Noodle Soup

Serves: 4
Time: 25 mins
100g Thai red curry paste
400ml coconut milk
600ml vegetable stock
300g green beans, trimmed and halved

250g sliced mushrooms

150g medium egg noodles
1. Cook curry paste in a wok for 1 min. Add coconut milk,
vegetable stock and beans and bring to a simmer. Cook for 5
mins.

3. When the onions are ready, stir in the rice. Then add the
cooked lentils, along with 2 cups of water and the salt. Stir to
mix well, and bring the pan to a boil. Reduce the heat to keep
the pan at a slow simmer, cover, and cook. (20-40mins) There
should be no liquid and the rice should be tender.
4. Serve with green veg/salad, natural yoghurt and pitta.

2. Add mushrooms and simmer for 5 mins.

3. Cook the noodles and drain.

Moroccan mushrooms and couscous

4. Divide noodles into bowls, ladle over the soup and serve.

Serves: 4
Time: 20 mins

Mujadara
Serves: 4 (depending on cup size!)
Time: 1 hour 30
cup olive oil
2 medium yellow onions, finely chopped
1 cup brown or green lentils
cup basmati rice
Water, salt
1. Warm the olive oil over medium heat. Add the onions and
cook, stirring occasionally, until they are deeply caramelized,
a rich shade of amber. (30-50mins)
2. While the onions are cooking, cook the lentils for 20 mins.
Drain the lentils, and set them aside.

Sliced red onion

175g couscous
300g mushrooms (quartered)
400g can chopped tomatoes
400g can chickpeas (drained)
1tbsp clear honey
Cinnamon, cumin, seasoning
1. Gently fry red onion until softened (5 mins).
2. Stir in spices and cook for a further minute.
3. Prepare couscous according to instructions.
4. Stir mushrooms into mix and cook for 2 minutes.
5. Stir in tomatoes, chickpeas and honey. Season and simmer
for 7-8 mins.
6. Also works well with giant couscous or rice. Can add dried
fruit (e.g. apricots, raisins) to couscous while cooking.

Aubergine Parcels

200g white rice

Serves: 4
Time: 55 mins
1 large aubergine, finely sliced
3oz fresh breadcrumbs
1oz pine nuts
Zest and juice of lemon
1oz parmesan, finely grated

1. Cook the rice.

Small onion, finely chopped
1oz butter
6 fresh sage leaves, sliced
3 medium vine tomatoes, sliced

2. Gently fry the onion in butter for 5 mins until soft.

3. Remove from heat and stir in the flour. Pour in the vegetable
stock slowly, stirring constantly.
4. Add the vegetables and herbs and simmer, covered for 5
minutes.

1. Preheat the oven to 180C.

5. Fry cashews in a non-stick pan, tossing until they turn golden.

2. Brush oil over the aubergine slices and fry/griddle in batches

for 3-5mins until golden and soft. Set aside.
3. Melt butter in a small pan and add the onion. Cook for 5 mins
until onions are soft. Remove from heat and stir in
breadcrumbs, sage, pinenuts, lemon zest and juice. Season.
4. Put 1tbsp of mixture on each aubergine slice. Roll up and
arrange snugly in an ovenproof dish.
5. Top with tomato slices and sprinkle over with cheese.
6. Bake for 15 mins until golden and piping hot. Serve with
green veg/salad.

Vegetable Pilaf
Serves: 4
Time: 25 mins
Chopped onion
2tsp plain flour
250g asparagus
200g broad beans

75g cashew nuts

1oz butter
150ml vegetable stock
200g frozen peas
1tsp mixed herbs

6. Stir cashews into vegetable mixture and serve on top of rice.

Mushroom Linguine
Serves: 4
Time: 25 mins
12oz sliced chestnut mushrooms
14oz linguine
1oz butter
1oz pine nuts
4oz marscapone
2oz parmesan (grated)
Zest of 1 lemon
Small bag baby spinach
1. Cook linguine according to packet instructions. Drain,
reserving 150ml cooking water.
2. Fry mushrooms in butter for 3-5 mins. Add pinenuts and cook

for one min. (Add optional 1tbsp brandy and cook for 1 min if
required)

5. Grill for 5 mins until bread is golden and crisp.

Spinach and Rice Soup

3. Add marscapone, parmesan, cooking water and lemon zest to Serves: 4

pan.
Time: 40 mins
4. Stir in spinach and linguini. Heat through.
5. Season, garnish with extra parmesan and serve.

Autumn Ratatouille
Serves: 4
Time: 1 hour 20
2 large red onions, roughly chopped
2 crushed garlic cloves
2 large aubergines, roughly chopped
1 small butternut squash, roughly chopped
4 large tomatoes, finely chopped
Fresh basil, finely chopped
6 slices chilled garlic bread
4oz mature cheddar, grated
2tbsp pine nuts
1. Heat the oil in a shallow flameproof casserole dish and fry
onions and garlic gently for 10 mins until soft and golden.

4tbsp extra virgin olive oil

1 finely chopped onion
2tsp coriander
4oz risotto rice
Zest lemon
2 pints vegetable stock
8oz shredded spinach
4tbsp pesto
2 crushed garlic cloves
Seasoning, parmesan
Pinch of thyme, rosemary, cayenne
1. Heat half the oil in the pan and gently fry onion, garlic, herbs,
lemon zest and spices for 5 minutes.
2. Add the remaining oil with the rice and cook for 1 min,
stirring.
3. Add stock, bring to the boil and simmer gently for 20 mins,
until rice is tender.
4. Stir in spinach and pesto. Cook for 2 mins.
5. Season to taste. Serve drizzled with a little oil, topped with
parmesan.

2. Stir in aubergine and squash. Cook for 2-3 mins.

3. Add tomatoes, basil and 150ml water. Season and bring to
the boil. Cover tightly and simmer gently for 30 mins until
squash is tender.
4. Cut the garlic bread into chunks and scatter on top of the
vegetable mixture with the cheese and the pine nuts.

Carrot and Sweet Potato Soup

Serves: 4
Time: 1 hour
Olive oil
1 tbsp coriander seeds

1 large chopped onion

1lb carrots, roughly chopped

1 sweet potato, roughly chopped

1l vegetable stock
2tbsp white wine vinegar
2tbsp fresh chopped coriander
4tbsp crme fraiche
Seasoning

stirring.
3. Remove pan from the heat and gradually stir in the milk.
Bring to the boil and cook, stirring, until the sauce thickens.
Season. If sauce too thick add stock from vegetables.

1. Gently fry the onion and coriander seeds for 5 mins. Add
carrots and potato and cook for a further 5 mins.

4. Make alternate layers of lasagne, vegetables, cheese and

sauce in an ovenproof dish.

2. Add stock and bring to the boil. Simmer for 25 mins.

5. Bake at 190C for about 30 mins.

3. Cool slightly, put into a blender and whiz until slightly chunky.
Add vinegar and season.
Cheesy
4. Stir in chopped coriander and reheat gently.
5. Garnish with crme fraiche.

Serves: 4
Time: 1 hour 30
1kg potatoes
2 large chopped carrots
400g cannellini beans
1tbsp chopped parsley
4 thinly sliced tomatoes

Vegetable Lasagne
Serves: 4
Time: 1 hour
8 oz thinly sliced carrots
1 thinly sliced onion
4 oz thinly sliced celery
1oz butter
300ml milk
Lasagne sheets

Vegetable Bake

2 large chopped onions

400g can chopped tomatoes
110g grated cheddar
Small pot natural yoghurt
Stock cube

1. Parboil potatoes for 7-8 mins. Drain, cool and slice thinly.
Gently fry onions and carrots until soft. Mix chopped
tomatoes and beans in a bowl.
8 oz thinly sliced courgettes
4 oz thinly sliced green pepper
150ml vegetable stock
2 tbsp flour
Seasoning
8 oz grated cheddar

2. Put 1/3 of the potatoes on a high sided, buttered,oveproof

dish.
3. Add a layer of sliced tomatoes, sprinkle with parsley, half the
grated cheese and all of the onion mixture.

1. Place the vegetables in a saucepan with the stock. Bring to

the boil, cover and simmer for 10 mins.

4. Add a second layer of potatoes and sprinkle with a crushed

stock cube. Cover with the bean and tomato mixture, then
layer with the remaining potatoes.

2. Melt the butter in a pan, stir in the flour and cook for 1min,

5. Mix remaining cheese with natural yoghurt and pour over.

Cook at 180C for an hour until piping hot and golden brown.

British Onion Soup

Serves: 4
Time: 1 hour 30
3oz butter
1tsp dark brown sugar
2tbsp flour
1l vegetable stock
4oz grated Red Leicester
triangles

2 lb onions, finely sliced

1tsp thyme leaves
150ml cider
1tbsp brandy
3 slices wholemeal bread, cut into

1. Melt 2oz butter in a large pan and gently dry the onions with
100ml water, covered, over a low heat for 20 min. Uncover
pan, increased heat and stir in sugar. Cook, stirring often, for
15min, until onions are soft and golden. Stir in thyme.
2. Sprinkle flour over onions and cook for 1 min. Gradually add
the cider and boil until almost evaporated. Stir in stock and
season to taste. Simmer for 15 mins. Add brandy.
3. Preheat over to 200C. Melt remaining butter, brush on both
sides of bread and bake for 5mins each side until crisp. Set
aside.
4. Preheat grill. Divide soup amongst heatproof bowls and
arrange bread on top. Sprinkle with cheese and grill until
golden and bubbling.

Pumpkin and Roasted Winter Vegetable Soup

Serves: 4
Time: 1 hour
1lb 10z butternut squash, peeled and diced

2lb pumpkin, peeled and diced

2 chopped garlic cloves
Olive oil
400ml semi-skimmed milk

2 red onions, cut into wedges

1tsp crush coriander seeds
600ml vegetable stock
200ml single cream

1. Preheat the oven to 200C. Put the pumpkin, squash, onions,

garlic and coriander seeds in a shallow roasting tin. Toss with
the oil and cook for 30 mins, until just cooked through.
2. Transfer vegetables to a large pan and add stock and milk.
Pour of the mix into a blender and process until smooth.
3. Mash the remainder. Stir in the blended vegetables.
4. Reheat with of the cream.
5. Garnish with fresh herbs, coriander seeds and swirls of
cream. Serve with crusty bread.

Onion and Red Wine Gravy

Serves: 4
Time: 25 mins
Olive oil
2 finely chopped onions
200ml red wine
500ml vegetable stock
2 bay leaves
tbsp plain flour
1oz butter
Seasoning
1. Gently fry the onion in oil for 5 mins until softened.

2. Add red wine, bring to the boil and cook for 2-3 mins.
3. Add vegetable stock and bay leaves. Simmer for 10 mins.

Lentil and Mozzarella Bake

4. Mix flour and butter to a paste and whisk small amounts into
the gravy. Whisk and boil until gravy becomes thick.
Serves: 4
Time: 1 hour
5. Season and remove bay leaves.

125g mozarella, sliced

1 onion, cut into wedges
300g tomato and herb sauce
Mixed herbs, seasoning

Pepper and Feta Dip

Serves: 12
Time: 10 mins
5oz chopped feta
tsp chilli flakes

9oz drained marinated red peppers

4oz Greek yoghurt

Leave a little feta and chopped peppers for garnishing. Put

the red in a blender with the other ingredients. Season and
whiz until smooth. Sprinkle with reserved feta, peppers and a
pinch of chilli flakes.

750g peppers, roughly chopped

200g dried green lentils
Olive oil
Salad to serve

1. Preheat the oven to 180C.

2. Place peppers and onion into a roasting tin. Drizzle with oil,
add 1 tsp dried mixed herbs and combine. Roast for 25mins
until vegetables are tender.
3. Cook the lentils as per instructions.
4. Add the lentils and tomato sauce to the mixture and combine.
Transfer to an ovenproof dish and cover with mozarella. Bake
for 20 mins.
5. Grill for 5 mins until golden and serve with salad on the side.

Cheesy Aubergine Pizzas

Serves: 3
Time: 30 mins
500g aubergines, thinly sliced

450g tomatoes

125g mozarella, torn into pieces

Olive oil
Seasoning

Crusty bread stick

1 peeled garlic clove
Salad to serve

1. Fry aubergine slices for 5 mins until they begin to colour.

2. Blend garlic and tomatoes until they form a paste. Season
with pepper.

2. Fry onion in oil gently for 5 mins until soft.

3. Add drained black beans and peppers. Pour over jalfrezi
sauce and mix well. Add vegetable stock, bring to the boil
and simmer for 10 mins.
4. Serve with brown rice and warmed naan bread.

3. Cut the breadstick into thirds and then halve each piece
lengthways. Spread with tomato paste and cover with
aubergine rounds. Place mozarella pieces on top.
4. Grill for 10 mins until heated through. Serve with salad.

Chickpea and Spinach Curry

Serves: 4
Time: 30 mins

Veggie Black Bean Curry

1kg salad potatoes

1 onion, chopped
410g tin chickpeas, drained
500g tikka masala sauce
300g chopped frozen spinach
Chilli powder, pepper
Naan bread

Serves: 4
Time: 35 mins
2 x 400g cans black beans in water
200g brown rice
500g jar jalfrezi sauce
500g sliced peppers
1 sliced onion
200ml vegetable stock
Naan bread

1. Slice potatoes in half and boil until tender. Drain and set
aside.
2. Fry onion and chilli powder until soft. Add frozed spinach and
heat until it breaks up. Add chickpeas and potatoes and stir
through until warm.
3. Add tikka masala sauce and heat through. Season.
4. Serve with naan bread.

1. Cook rice according to pack instructions.

Honey-Roasted Vegetable Risotto

Serves: 4
Time: 45 mins
1kg carrots, sliced into batons
20g fresh rosemary
Parmesan
1 onion, finely chopped

500g parsnips, sliced into batons

300g risotto rice
1tbsp honey
1l vegetable stock

1. Preheat the oven to 200C.

2. Toss carrots and parsnips with 1tbsp olive oil and honey.
Roast for 20-30 mins until tender and golden.
3. Fry onion until softened, then add risotto rice and stir until
coated. Gradually add vegetable stock until almost
completely absorbed.
4. Stir in the roasted vegetables, chopped rosemary and 40g
parmesan and serve.

10oz plain flour

3oz grated parmesan
1lb 3oz fennel, chopped
200ml double cream
1 tbsp poppy seeds

4oz butter, cubed

2 large leeks, chopped
3 medium egg + 2 yolks
200ml milk
Thyme sprigs, seasoning

1. Whiz flour and butter in a food processor until it resembled

breadcrumbs. Tip into a bowl and stir in half the parmesan
with a table knife. Use knife to mix in 75ml water until the
dough comes together. Knead lightly, form into a ball and
chill.
2. Gently cook the leeks and fennel in 1 tbsp oil in a large
covered pan for 15-20 mins until soft. Strain off excess liquid
and leave to cool.
3. Preheat oven to 180C. Roll out pastry and line a 12in loose
bottomed tin. Prick base. Cover with greaseproof paper and
baking beans. Chill. Bake for 12-15 mins until sides are set.
Remove paper and beans. Cook for 8-10 mins.
4. Reduce heat to 170C. Mix eggs. Yolks, cream, poppy seeds,
milk and parmesan. Season. Spoon leek mixture into pastry
case, then pour in egg mixture. Sprinkle with thyme and cook
for 40-45 mins until set.
5. Remove outside of tin and serve warm or at room
temperature.

Courgette Fritters with Tzatziki

Serves: 2
Time: 45 mins

Leek and Fennel Tart

Serves: 8
Time: 2 hours

2 courgettes, grated
Salt
2tsp diced red onion
Zest and juice 1 lemon
1 egg
diced white onion

1 large potato, grated

125g Greek Yoghurt
2tsp chopped mint
Pinch of flour
1 tbsp chopped chives

1. Put courgettes and potato in a colander, sprinkle with salt and

leave for 30 mins to drain.
2. Stir together Greek yoghurt, red onion, 1 tsp mint, pinch of
salt and squeeze of lemon juice. Chill.
3. Squeeze veg and wrap in paper towels. Sprinkle with flour to
soak up excess moisture.
4. Whisk together egg, chives, mint and lemon zest. Add white
onion and grated courgette mixture. Stir well.
5. Fry the batter in oil over a medium heat until golden-brown
on each side. Serve with tzatziki.

Baked Courgettes with Basil

courgette.
5. Cook for 25-30 mins until soft and golden. Grate parmesan
over to serve.

Dhal with Spinach

Serves: 4
Time: 35 mins
7oz red lentils
1 chopped onion
2 chopped tomatoes
2tsp turmeric
Seasoning, oil

2 chopped garlic cloves

1 tsp mustard seeds
2tsp ground coriander
Large handful baby spinach

Serves: 4
Time: 1 hour

1. Fry garlic, onion and mustard seeds for 5 mins until onion in
soft.

4 large courgettes, halved

2tbsp basil oil
1 crushed garlic clove
Fresh basil, chopped
142ml double cream

2. Stir in tomato, coriander, turmeric, lentils and 400ml cold

water. Season and bring to the boil. Simmer covered for 1520mins until lentils are tender.

1 chopped onion
1 yellow pepper, chopped
2oz parmesan
Seasoning

1. Scoop a little courgette flesh and reserve. Roughly chop the

reserve flesh.

3. Add baby spinach and cook until just wilted.

4. Serve in bowls with naan or poppadoms.

2. Fry courgette flesh, onion, garlic and pepper for 10mins until
soft and golden. Stir in the basil and season.
3. Preheat the oven to 180C. Put the scooped out courgette
halves in a shallow roasting tin. Spoon the pepper mixture
evenly over them.
4. Stir the parmesan into the cream and spoon a little over each

Lentil Dhal with Sweet Potato

Serves: 4

Time: 45 mins
400g diced sweet potato
2 crushed garlic cloves
tsp chilli flakes
200g red lentils
Small handful chopped coriander

for 10 mins.
1 red onion, cut into wedges
1 tsp turmeric
1 tsp cumin seeds
200g rice
Seasoning, oil

2. Mix together oil, garlic, chopped chilli and seasoning. Stir in

raisins and pine nuts.
3. Cook broccoli until tender.
4. Mix together to serve.

1. Heat the oven to 200C. Mix the sweet potato with oil and
seasoning. Roast for 25 mins, stirring halfway through.
2. Meanwhile gently fry onion for 5 mins. Add garlic and spices
and cook for 2 more minutes.
3. Cook the rice according to instructions.
4. Add lentils and 800ml water. Bring to the boil, cover and
simmer for 20 mins until lentils are tender. Season.
5. Serve dhal with the sweet potatoes and rice. Sprinkle with
chopped coriander.

Spicy veggie couscous

Serves: 4
Time: 10 mins
200g couscous
400ml vegetable stock
2 chopped garlic cloves (fried)
1 chopped chilli
80g raisins
90g toasted pine nuts
200g broccoli
4tbsp olive oil
1tsp mixed paprika, coriander, black pepper
1. Pour vegetable stock onto couscous, stir and cover. Set aside

Moroccan Stew
Serves: 4
Time: 1 hour 15
1 sliced onion
1 diced aubergine
12oz diced butternut squash
300ml vegetable stock
1oz toasted pine nuts
Fresh coriander, mint

1 crushed garlic clove

8oz sliced carrots
2tbsp tomato puree
7Oz cubed silken tofu
Seasoning, oil
1tsp each cinnamon, cumin,
coriander

1. Fry onion, garlic, aubergine, carrots and squash for 5 mins in

a large, lidded, heatproof casserole dish. Add spices and
season. Cook for another minute.
2. Stir in tomato puree and vegetable stock. Bring to the boil,
cover and simmer for 40 mins, stirring occasionally.
3. Add tofu, coriander and mint and cook for a further five
minutes.

4. Scatter pine nuts over just before serving.

Noodle Pancakes with Black Bean Quorn

Serves: 4
Time: 20 mins
4oz dried medium egg noodles
Spring onions, roughly chopped
Packet Quorn pieces
3 peppers, roughly chopped

2oz plain flour

2tbsp milk
1 egg
195g jar black bean sauce

1. Cook the noodles in boiling water for 4 minutes.

2. Whisk flour, egg and milk together with seasoning to make a
thick batter.

Time: 50 mins
1 chopped onion
1 sliced leek
1 sliced courgettes
4oz asparagus tips
Large pinch saffron
500ml vegetable stock

1 crushed garlic clove

1 sliced red pepper
3oz baby corn, halved
1tsp turmeric, cumin
7oz rice
2oz flaked almonds, tsp chilli powder

1. Fry onion, garlic and leek for 5 mins until starting to soften.
Add pepper, courgette, baby corn and asparagus. Cook for 34 mins. Add spices.
2. Add the rice and stir well. Pour in stock, bring to a simmer
and cover. Simmer for 20 mins until liquid is absorbed and
rice cooked.
3. Meanwhile stir fry chilli powder and almonds for 5 mins until
golden. Set aside on kitchen paper.
4. Serve pilaff sprinkled with spicy flaked almonds.

3. Drain noodles, rinse in cold water and snip into short lengths.
Stir into batter with half the spring onions.
4. Fry eight noodle pancakes for 2-3 minutes on each side. Set
aside in oven to keep warm.

Basic Mushroom Risotto

5. Stir fry Quorn and peppers for 5 mins. Add spring onions,
black bean sauce and 150ml water. Simmer for 5 mins.

Serves: 2
Time: 30 mins

6. Serve two pancakes per person with Quorn mix spooned over 1 chopped onion
the top.
2 crushed garlic cloves
250g chopped mushrooms
6oz risotto rice
450ml vegetable stock
Colourful Vegetable Pilaf
Mini bottle white wine
Parmesan
Serves: 4

1. Fry onion and garlic for 2-3 mins. Add 150g chopped
mushrooms and fry for 5 mins.

4. Season and stir in cheese.

2. Add risotto rice and stir.

3. Gradually add wine and stock in turn until rice is cooked and
liquid absorbed.
4. In a separate pan fry remaining mushrooms.

Risotto Variations

5. Mix in parmesan to risotto mixture when cooked.

(Each serves 2)

6. Serve risotto. Sprinkle extra mushrooms and parmesan on

top.

Pea, Mint and Lemon Risotto

Risotto Variations
Green Vegetable Risotto
Serves: 4-6
Time: 40 mins
900ml vegetable stock
1 courgette, sliced
5oz trimmed mangetout
4oz halved asparagus tips
11oz rice
1 chopped onion
Wine, oil, butter, seasoning, parmesan/marscapone
1. Cook vegetables in stock for 5 mins. Drain and reserve stock.
2. Fry oil, add rice, add wine and stock until rice almost cooked.

Cook onions and rice as normal with wine and stock. Add 4oz
frozen peas and zest of one lemon in the last five minutes.
Serve with parmesan.

Watercress Risotto with Goat's Cheese

Cook onions and rice as normal with wine and stock. Add 3oz
watercress (thick stems removed) at the end of cooking. Stir
in 5oz goat's cheese and 2tbsp toasted pin nuts.

Risotto Primavera
Cook onions (also add sliced spring onions if required) and
rice with wine and stock until ready. Add 3oz broad beans
and 3oz peas.
Cook 4oz asparagus in remaining stock for 2 mins. Add to the
rice mixture. Finish cooking, serve with parmesan.

3. Stir in remaining stock and vegetables. Cook for 5 mins until

Risotto Variations
stock absorbed and vegetables and warmed.

Purple Sprouting and Taleggio

Cook onions and rice as normal with wine and stock.
Meanwhile boil two handfuls of purple sprouting broccoli in
salted water for 2 ins until tender. Cut into pieces 2cm in
length.
Stir 250g taleggio and the broccoli into the risotto once
cooked. Season and serve with grated parmesan.

Risotto Cakes
Left-over risotto
Grated parmesan
2 lightly beaten eggs
2 handfuls fresh breadcrumbs
Parsley, chopped

Handful basil, leaves torn

Parmesan shavings
1. Cook the spaghetti in boiling water for 10-12 mins.
2. Cook the broccoli in salted water for 4-5 mins until tender.
3. Meanwhile fry the garlic and chilli gently for 5 mins.
4. Drain pasta and broccoli and return to one pan. Stir through
garlic and chilli oil and basil, then season.
5. Serve topped with parmesan shavings.

Courgette and Tomato Gratin

Stir parmesan, eggs and parsley into cold risotto. Put

breadcrumbs on a plate and drop generous spoons of risotto Serves: 4
Time: 1 hour
into the crumbs, one at a time. Roll in the crumbs until the
outside is coated.
3-4 large sliced tomatoes
4oz sliced goat's cheese
Fry until a crust has formed on either side.

Purple Sprouting Chilli Pasta

Serves: 4
Time: 25 mins
400g spaghetti
400g purple sprouting brocolli, stems thinly sliced
100ml extra virgin olive oil
1 crushed garlic clove
1 red chilli, finely chopped

For the sauce:

2 tbsp olive oil
2 crushed garlic cloves
2 tbsp fresh chopped basil

3 sliced courgettes

1 chopped red onion

400g can chopped tomatoes
Seasoning

1. Preheat the oven to 200C.

2. Make the tomato sauce. Fry onion for 5 mins until softening.
Add garlic and cook for 2 more mins.
3. Add canned tomatoes and basil to the pan. Cook for 10 mins
until slightly thickened. Season
4. Pour half the sauce into a gratin dish. Arrange a layer of

tomatoes and courgettes on top. Top with the remaining

sauce. Crumble over half the goat's cheese. Arrange the
remainder of the vegetables and finish with the remaining
goat's cheese. Season and drizzle with oil.
5. Cover with foil and bake for 20 mins. Remove foil and bake
for 20-25 mins until vegetables and tender and cheese is
browning.
6. Serve with crusty bread and salad.

Summer Vegetable Casserole

Serves: 4
Time: 35 mins
600ml Vegetable stock
225g carrots, batons
125g mangetout/peas
142ml single cream
1 egg yolk
Seasoning, fresh mint

450g halved new potatoes

350g cauliflower, florets
1 bunch chopped spring onions
1tbsp cornflour
Juice of 1 lemon

1. Bring the stock to a simmer in a large saucepan. Add

potatoes, cover and simmer for 8-10 minutes, until tender but
with bite.
2. Add carrots and cauliflower, cover and cook for 7-8 mins until
all vegetables are tender.
3. Stir in peas/mangetout and spring onions and simmer.

Summer Ratatouille
Serves: 4
Time: 35 mins
2 sliced aubergines
2 quartered red peppers
2 thickly sliced courgettes
Zest of 1 lemon
1tbsp clear honey

2 thinly sliced onions

2 quartered yellow peppers
4 skinned and quartered tomatoes
2 crushed garlic cloves
Oil, thyme, seasoning

1. Grill aubergine slices for 5 minutes until lightly charred and

softened.
2. Fry onions for 5 mins until softened.
3. Grill peppers for 5 mins.
4. Add courgette slices and aubergines to the onion and saute
for 5 mins. Remove the peppers from the grill and cut into
three strips once slightly cooled. Remove skin if wished.
5. Add peppers to the pan, stir in tomatoes, lemon rind and 1
tbsp dried thyme. Cover and simmer for 10 mins. Stir in
honey and season.
6. Serve warm or cold with pasta or crusty bread.

Macaroni Cheese

4. Mix remaining ingredients except mint in a bowl. Stir into the Serves: 4
pan and cook, stirring, until lightly thickened. Season and add Time: 50 mins
mint.
5. Serve warm with crusty bread.

150 macaroni
525ml milk
Bay leaf
25g butter

100g broccoli
onion
25g flour
50g parmesan

125g grated cheddar

1 slice bread, crumbed
2 tsp cornflour

tsp cayenne, mustard powder

1 sliced tomato

4. Mix egg and milk together and season. Pour evenly into the
tins.

1. Preheat oven to 200C. Cook pasta and drain. Cook broccoli for
5. Decorate with pear slices and bake for 10 mins.
4 mins, drain, rinse and drain again.
2. Set aside 3tbsp milk. Put the rest in a pan with the onion and
6. Top with goat's cheese and walnuts and bake for a further 5bay lead and heat slowly until almost boiling. Set aside to
10 mins until golden brown.
infuse for 10 mins, then strain into a jug.
3. Melt the butter in a pan. Add flour and cook for 1 min.
Remove from heat and gradually whisk in the strained milk.
Heat until simmering, whisking all the time. Simmer for 2
Fennel and Mushroom Stew
mins.
4. Mix the cornflour with the rest of the milk and add to the
Serves: 2
sauce. Heat, whisking, until simmering. Add cayenne,
Time: 30 mins
mustard, parmesan and most of the cheddar. Stir in the pasta
and broccoli and put in an ovenproof dish.
1 handful dried mushrooms
1tsp fennel seeds
5. Mix the breadcrumbs and remaining cheese and sprinkle over 2 crushed garlic cloves
1tsp chilli flakes
the top. Top with the tomato and bake for 15-20 mins.
2 sliced onions
Strip of orange zest
Goat's Cheese Quiche

450g small, mixed mushrooms 1 glass white wine

1 handful chopped flat-leaf parsley

Serves: 4
Time: 30 mins

1. Toast the fennel seeds in a dry frying pan until they start to
pop (1-2 mins).

Shortcrust pastry (100g flour, 50g fat/suet, 2-3 tbsp cold water)
1 medium egg, beaten
6tbsp milk
4 peeled and sliced pears
200g goat's cheese, sliced
2 chopped walnuts

2. Warm oil in frying pan and add garlic, fennel seeds and chilli,
letting it sizzle gently. Add onions and orange zest, frying until
they soften.

1. Make pastry (rub flour and fat, then add water until firm
dough) or use ready-made.
2. Preheat oven to 200C. Grease 4 individual tart cases/tins.
3. Roll out pastry and use to line tins.

3. Cut large mushrooms into pieces. Add into onion mixture and
cook until they are pale gold. Add dried mushrooms
(optional).
4. Tip in the wine and let it bubble until almost evaporated.
Season and stir in chopped parsley.
5. Serve on toasted bread, toasted polenta, brown rice or in split
rolls.

olive oil and seasoning for 45 mins at 180C.

Courgette and Hazelnut Salad

Serves: 2-3
Time: 30 mins
4 large green courgettes
4 large yellow courgettes
A few cloves of crushed garlic
A few sprigs of rosemary
75g extra virgin olive oil
15ml red wine vinegar
tsp dijon mustard
1 tbsp fresh mint, chopped
100g roasted hazelnuts, without skin and crushed
2 baby fennel, sliced (or regular fennel bulb)
1. Slice courgettes lengthways as thinly as possible.
2. Heat oil, a crushed garlic clove and a sprig of rosemary. Saute
courgettes in small batches until just cooked. Place in a bowl
and cover tightly with cling film.

Cheesy Broccoli
Prepare tenderstem broccoli according to pack instructions.
Transfer into an ovenproof dish and crumble over 60g Stilton.
Bake for 7-10 mins at 140C until cheese has started to melt.

Maple Roasted Vegetables

Peel and slice parsnips and carrots lengthways. Boil for 5
mins. Drain and place on baking tray. Drizzle over 2-3 tbsp
maple syrup and olive oil. Sprinkle over chilli flakes/finely
sliced red chilli and rosemary leaves. Cook at 170C for 40-50
mins until sticky and golden.

3. Add another clove of garlic and sprig of rosemary for each

batch, until all are cooked.

Sides and Starters

4. Remove rosemary and large pieces of grlic. Mix oil with

vinegar and mustard into vinaigrette and dress courgettes
with it. Add hazelnuts, mint and fennel.

Roasted Carrots and Chickpeas

Sides and Starters

Garlicky carrots
Roast carrots sliced into batons with whole garlic bulbs, zest
and juice of an orange (placing squeezed halves in the tray),

Roast carrots sliced lengthways with a can of drained chick

peas, olive oil and tbsp turmeric for 20mins at 160C.
Sprinkle with chopped coriander leaves.

Parmesan Asparagus
Boil trimmed asparagus spears for 2-3 mins. Drain and
refresh in cold water. Mix breadcrumbs with 1 sliced red chilli
and a handful of grated parmesan.
Drain asparagus, place on baking tray and sprinkle over

breadcrumb mixture. Grill for 3-4 mins.