One Pot Pasta

This one pot pasta dish was a big hit in our house when we tried it on the family. Who doesn't love a dish where you can just toss everything in and only have one pot to wash and can be on the table in half an hour?

Ingredients:

1 onion, diced

2 cloves of garlic, crushed
2 carrots, grated

1 courgette, grated

handful of frozen peas

250ml of passata

2 tablespoons of tomato puree

1 tablespoon of balsamic vinegar

2 teaspoons of Italian herbs

300g of uncooked pasta shapes

960ml vegetable stock

2 teaspoons of sugar

salt and freshly ground black pepper

Freshly chopped parsley

1 tablespoon olive oil

Fresh Parmesan style cheese to serve

Method:

1. Heat the oil in a deep frying pan over a medium heat.
2. Add the onion and carrot and gently fry for 5 minutes to soften
3. Add the courgette, garlic and herbs and fry for a further 2 minutes
4. Stir in the pasta, stock, passata, tomato puree, balsamic vinegar and sugar and bring to a boil.
5. Reduce the heat and simmer for about 15 minutes until the stock has reduced and the pasta is cooked.
6. Almost at the end of cooking, stir in the frozen peas and heat until cooked. At this stage the sauce should be nice and velvety. 
7. Season with salt and black pepper and sprinkle with some freshly chopped parsley. 
8. Serve topped with Parmesan style cheese and some crusty bread - delish! 

Vegetarian Sausage and Bean Stew

Homemade Tomato Pasta Sauce

Margarita Pizza

Mighty Minestrone Soup

There are times when a comforting bowl of chunky, veg-filled, minestrone soup deserves more than a lunchtime nod. This recipe serves 6 mains sized hearty portions and served with crusty bread hits the spot every time.

1 tablespoon rapeseed oil

2 onions, peeled and chopped
3 carrots, chopped

1 red pepper, deseeded and chopped

3 cloves of garlic, chopped

6 mushrooms, sliced

1 courgette, diced

handful of frozen peas

2 potatoes, peeled and diced

1 stick of celery, chopped

2 tines of chopped tomatoes

2 tablespoons of tomato puree

2 vegetable stock cubes

50g of pasta (any shape will do)

1 tin of cannellini beans

dash of Italian herbs

Pinch of fresh basil

grated Parmesan cheese to serve

Salt and freshly ground pepper

Method:

1. Add the oil to a large saucepan then add the onions and garlic. Cook on a gentle heat until softened.
2. Add all the other ingredients, with the exception of he pasta, the beans and the salt and pepper.  Stir well then add sufficient water to cover all the vegetables.
3. Bring to the boil and simmer for half an hour.
4. At this stage, you can remove some of the soup mix and use a stick blender to blend the remainder. Once done, add back the removed soup mix and add the pasta and cannelloni beans
5. Simmer gently for another 20 minutes, stirring occasionally.
6. Once the pasta is cooked, check your seasoning and add salt and pepper if needed. 
7. Serve piping hot with a sprinkling of parmesan cheese and fresh basil. Don't forget some crusty bread on the side - delish!

Mushroom Stroganoff

For those evenings when you’re on your on your own and fancy something quick but satisfying, a mustardy, creamy mushroom stroganoff has just what it takes.

1 small onion
150ml vegetable stock
150g of chopped mixed mushrooms
1 garlic clove, crushed
I teaspoon of wholegrain mustard
1/2 teaspoon of tomato purée
1 tablespoon of creme fraiche
Salt and freshly ground black pepper
Chopped fresh parsley

Method:

Cook the onion in a covered saucepan with a little of the stock for about 4 to 5 minutes until the onions have softened and the liquid has mostly evaporated. Stir in the mushrooms, seasoning and garlic, and add the remaining stock, mustard and tomato purée.

Cook uncovered for 3 minutes then remove the lid and turning up the heat cook rapidly for another 2 minutes. This liquid will reduce and become syrupy. Stir in the creme fraiche and parsley and serve with rice.

This is a delicious dish perfect for those cold days when you’re home alone and want something quick and tasty!

Smoky Beans

Beans are a firm favourite with all the family and we promise you, this recipe will be a winner with everyone.

1 tablespoon olive oil

1 red onion, peeled and chopped
2 carrots, chopped

3 sticks of celery, chopped

3 tbsp of water

200ml of vegetable stock

1 tsp smoked paprika

500g of passata

1 tin of cannellini beans, drained and rinsed

1 tin of mixed beans, drained and rinsed

1 tsp Worcestershire Sauce

Chopped parsley to serve

Method:

1. Add the oil to a large saucepan then add the onion, carrot, celery and 3 tbsp of water. Cover and cook for 10 minutes until the vegetables have softened.
2. Add the paprika, passata, stock and Worcestershire sauce. 
3. Simmer for 20 minutes until the sauce has reduced and thickened..
4. Stir the beans into the pot, and simmer for another 5 minutes.
5. Scatter over the parsley and season.
6. Serve piping hot with crusty bread.

Broc-Cauli Macaroni Cheese

This veg packed take on traditional Mac n Cheese makes a nice change. It serves 4 anode you definitely won’t miss the meat from this one!

1 Head of broccoli

1 head of cauliflower
200g dried macaroni

2 tablespoons of cornflour

6 eggs

100g fresh Parmesan cheese, grated

250g cream cheese

600ml vegetable stock

3 garlic cloves, crushed

Method:

1. Preheat the oven to 140 degrees C or gas mark 2. Slice the broccoli and cauliflower into small florets. 
2. Cook the macaroni until it is al dente. 
3. Steam the broccoli and cauliflower florets for 3 minutes.
4. Drain the macaroni and veg in a colander until no trace of water remains.
5. Add the cornflour to a large mixing bowl and gradually beat in the eggs with a whisk until smooth.
6. Stir 80g of the Parmesan into the egg mixture and add the cream cheese. Then whisk in the stock until smooth. Season and add the garlic.
7. Tip the macaroni, broccoli and cauliflower into a large baking dish and pour over the cheese sauce. Top with the remaining Parmesan.
8. Bake in the oven for 1 hour. Preheat the grill to high and place the dish under the grill for a few minutes until the top is golden.
9. Serve with a green salad or jacket potato and enjoy!

Lentil 'Shepherd's' Pie with Champ

serves 4-6

For the lentil mix:

Olive oil/butter

1 red onion - finely chopped

1 garlic clove - grated

2 Carrots - finely chopped

1 celery stalk - finely chopped

1 bay leaf

90 ml red wine

100 ml veg stock

1 tin of tomatoes

a splash of balsamic vinegar

a pinch of smoked paprika

1 sprig rosemary

1 tin green/puy lentils

For the champ:

500g potatoes

200g frozen peas

butter

milk

cheddar

Boil potatoes and add frozen peas to the pan near end of cooking.

Strain and mash with butter and milk.

Heat oil and butter gently and sweat the veg and garlic until softened.

Add all remaining lentil mix ingredients except lentils and bring to boil.

Simmer until reduced and veg tender.

Add lentils and simmer for further 10 mins.

Add the mix to a casserole dish and top with champ.

Top with grated cheese.

Bake until hot through and golden.

Oven Baked Risotto 

Ingredients

• 4 tablespoons of olive oil
• 250 g peas (fresh or frozen)
• 100 g spinach
• 950 ml vegetable or chicken stock
• 1 onion (peeled and finely chopped)
• 2 garlic cloves (peeled and crushed)
• salt and pepper
• 350 g risotto rice, eg Arborio
• 150 ml white wine
• 100 g finely grated parmesan cheese
• 12 stalks of asparagus (ends trimmed and cut in half lengthways)

Method

• Heat the olive oil in an oven-proof saucepan.
• Add the peas and spinach and cook, stirring all the time, for 2 minutes, until the spinach wilts.
• Add about 50ml of the stock and puree in a blender or food processor.
• Set aside.
• In the same saucepan, heat the remaining olive oil, add the onion and garlic and season with salt and pepper.
• Cover with a lid and sweat over a gentle heat until soft but not coloured.
• Add the risotto rice and stir it around in the saucepan for a minute, then add the remaining stock and the wine.
• Stir and bring it up to the boil, cover with the lid and place in the preheated oven for 15-20 minutes or until the rice is just cooked and all the liquid has been absorbed.
• Stir in the vegetable puree and set aside.
• Bring a saucepan of water up to the boil; add a good pinch of salt and the asparagus.
• Boil for 2-3 minutes or until it is just tender, then drain.
• Serve the risotto into warm bowls with the asparagus arranged on top and sprinkle with the grated Parmesan.

Mexican Eggs

Ingredients:

Dash of olive oil

1 red onion, chopped

1 red and 1 yellow pepper, chopped

1 red chilli, deseeded and finely chopped

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp ground cinnamon

2 x 400g cans of chopped tomatoes

1 tsp dried mixed herbs

4 eggs

Freshly chopped flat leaf parsley to serve

Method:

1. Drizzle olive oil into a large, lidded non stick frying pan and place over a medium heat. Add the onions, peppers and chilli and fry for about 4 minutes until softened.

2. Stir in the paprika, cumin cinnamon, tomatoes and herbs.

3. Simmer for 10 minutes adding salt and pepper.

4. Make 4 wells in the mixture with a wooden spoon and break an egg into each.

5. Cover and simmer for another 5 minutes until the eggs are just set.

6. Scatter over the flat leaf parsley and serve with wedges or a nice green salad.

Lentil Dhal

A warming lentil dhal that serves 2 as a main course or 4 as a side dish.

Ingredients

• 1 medium onion, finely chopped 
• 10g fresh root ginger, peeled and finely chopped
• 1 large garlic clove, finely chopped
• ½ tbsp ground cumin 
• ½ tbsp ground coriander
• ½ tsp turmeric 
• ¼ tsp cayenne pepper 
• Half a can of chopped tomatoes
• 125g dried red lentils
• 1 vegetable stock cube, crumbled
• 100g butternut squash, peeled, deseeded and grated
• 1-2 tbsp chopped fresh coriander

Method

• Put all the ingredients apart from the coriander in a large saucepan over a high heat. Add 500ml boiling water and bring to a simmer. 
• Cover, reduce the heat to low and cook gently for 20-25 minutes or until the lentils are cooked through.
• Stir through the coriander, season lightly and serve hot.

Chickpea Curry

Ingredients:

Thumbsize piece of Fresh Ginger

A small chilli

1 Aubergine

1 tbsp Olive oil

2 tbsp Soy sauce

5 tbsp Water

150 g Tin of Chickpeas

250 g of Mushrooms

2 tbsp medium Curry Powder

Small bunch of fresh coriander

160g of Tinned Coconut Milk

400g of Tinned Tomatoes

½ Juice of Lemon

Black Pepper

Method:

1. Peel and finely chop the ginger and finely chop the chilli but remove the seeds if you don’t want it too spicy.

2. Finely chop the aubergine into small diced pieces.

3. Finely chop the mushrooms.

4. Put a large saucepan on a high heat and add the oil. Once hot, add the chilli and the ginger and cook for 2 minutes, stirring regularly.

5. Add the mushrooms and cook for 3-4 minutes.

6. Add the aubergines and cook for 2 minutes stirring regularly.

7. Add the soy sauce and cook for a further 2 minutes, continuing to stir well.

8. Add the 5 tablespoons of water and cook stirring regularly until the aubergine becomes soft and cooked.

9. In the meantime, drain and rinse the chickpeas thoroughly. Roughly chop the coriander and set aside.

10. Add all the remaining ingredients into the pan and cook for 5 minutes, when it boils, reduce to a simmer.

11. Remove from the heat, taste and adjust the seasoning.