Hearty Bean and Lentil Pie
Top Tips: Don’t add all the milk the the mash at once – keeping the mash thick is important so it sits on top of the filling. This recipe is a great way to use up any vegetables you have to hand. Peas, spinach, kale or frozen mixed veg work well and are an easy way […]
Mushroom and Butterbean Orzo
Substitutions Any mushroom can work in this recipe, loose button mushrooms can often be cheaper If you don’t have orzo, risotto rice or broken up spaghetti are good alternatives Butterbeans can be swapped with cannellini or chickpeas Leeks can be swapped with spinach or courgettes
Spicy Bean Paella
Top Tips If available, add some chopped up tofu or tempeh to the pan for added protein. Garnish with a wedge of lemon for a classic paella finish.
Leek and Potato Poori
Creamy Mushroom Pasta
Peas Masala
Top Tips: You can skip the cashew paste, instead add 30ml of coconut milk (more if cooking for more than 4 people). Finely diced potatoes or paneer can be added alongside the peas.
Curried Parsnip Soup
Top Tip: Chickpeas can be roasted with paprika and oil, then sprinkled on top of the soup as an alternative to croutons.
Tin Can Tomato Soup
Top Tips: This soup goes particularly well with wheaten bread. It can also be used as a base for pasta sauces, or anything which requires a tomato base.
Citrus Granita
Top Tips: If herbs like mint or basil are on hand, infuse into sugar syrup and then discard Freeze as soon as possible to maximise ice crystal formation Individual citrus fruits can be used but it is more fun to have a variety, even if the granita is a mix of flavours.
Gelo di Melone
Top Tips: You can use any type of melon, but Sebastian used Cantaloupe If the gelo cannot be cooled in time for the gelatine to set, the dish works just as well and is more refreshing as a soup.
Vegan Pancakes
Top Tip: Serve with toppings of your choice such as sliced bananas, maple syrup, blueberries etc…
Asparagus Spaghetti
