IMG_20170406_192806_232This is a traditional Sunday roast alternative – just as time consuming to make, but tasty and super healthy.






Serves 4


  • 1 tablespoon olive oil
  • 1 large onion (finely chopped)
  • 2 sticks celery (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 200g chestnut mushrooms (finely chopped)
  • 1 red pepper (deseeded and finely chopped)
  • 1 large carrot (grated)
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 100g red lentils
  • 2 tbsp tomato purée
  • 300ml vegetable stock
  • 100g breadcrumbs
  • 150g chestnuts (chopped)
  • 80g dried cranberries
  • 6 tablespoons aqua faba (juice from a can of chick
  • peas)
  • 1 handful flat leaf parsley (finely chopped)
  • Salt & pepper


Heat the oil in a large pan and cook the onion and celery for about 5 mins, to soften. Add the garlic and mushrooms and cook for a further 10 mins.

Add the red pepper, carrot, cranberries, oregano and paprika and cook for a few minutes.

Add the red lentils, tomato puree, and the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry.

Stir in the breadcrumbs, nuts, aqua faba, parsley, and season with salt & pepper.

Spoon the mixture into a greased and lined 2lb loaf tin and press down the surface .

Cover with foil and bake in a preheated oven at 180 degrees Celsius for 20 mins, remove the foil and bake for a further 10–15 mins until firm.

Lentil bolognese


A great vegetarian version of the classic bolognese.





Serves 4


  • Olive oil
  • 1 onion (chopped)
  • 250g red lentils
  • 3 carrots (chopped)
  • 4 celery sticks (chopped)
  • 2 parsnips (grated)
  • 1 fennel bulb (cubed)
  • 12 mushrooms (sliced)
  • 2 garlic cloves (grated)
  • 1 tin chopped tomatoes
  • Handful of basil (finely chopped)
  • 2 tbsp tomato purée
  • 1 stock cube
  • 125ml red wine
  • 10 cherry tomatoes, (cut in half)
  • Salt & pepper (to taste)

To serve;

  • Cheddar (grated for topping)
  • Garlic bread
  • Pasta twists


Heat a little oil in a large pan, on a low heat. Add the onions and cook for a few minutes.

Add the rest of the ingredients to the pan and stir well. Increase the heat. Bring to the boil and simmer for about 40 – 45 minutes, stirring occasionally until the sauce thickens up.

Serve on top of pasta, topped with cheese, with garlic bread.

Vegetable lasagne

I rarely make a lasagne with meat, I don’t think you really need it. A good dish for when we have visitors, it always goes down well, even with meat eaters.

Serve with a fresh salad and buttered garlic baguettes.



Serves 4 


  • Olive oil
  • 1 onion (peeled and ends trimmed)
  • 1 green pepper (top, seeds & pith removed)
  • 100g Purple sprouting broccoli (ends trimmed)
  • 1 leek (ends trimmed)
  • 2 cloves of garlic (grated)
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tsp Oregano
  • Salt & pepper
  • Lasagne pasta
  • Jar of lasagne cheese sauce
  • Cheddar cheese (to top)


Put the onion, pepper, broccoli & leek into a food processor and blitz. You are aiming for a mince-type consistency, with no big lumps.

Stick some oil in a saucepan and add the veg. Fry for several minutes. Add the garlic,_20170505_114321 tomatoes, puree and oregano. Season and bring to the boil, and cook for about 5 minutes.
Grease a baking dish and add a layer of veg sauce, followed by a layer of pasta, cheese sauce, more pasta, veg sauce, and so on. Finish up on a cheese sauce layer and top with grated cheddar.

Cook in the centre of a pre heated oven at 220 degrees Celsius for about 25 minutes until golden on top.

Butternut squash soup


Warming and lightly spiced, this Autumnal squash recipe is good any time of the year.

Serve with crusty bread.

serves 2




  • 1 small squash (chopped into small chunks)
  • 4 small sweet potatoes (peeled and chopped)
  • 1 vegetable stock
  • ½ a teaspoon of cinnamon
  • ½ a teaspoon of nutmeg
  • 1 bay leaf
  • Salt & pepper (to taste)


Add all the ingredients to a pan and cover with water. Bring to the boil and simmer for around 10 minutes until the squash and potatoes are soft.

Remove the bay leaf and discard. Blitz the rest of the ingredients with a hand blender and serve.

Pea & mint soup

This might be the easiest fresh meal you’ll ever make. Ideal for those warm summer days when the last thing you want to do is be in the kitchen.
Delicious hot or cold. 

Serve with crusty sourdough bread.

Serves 2 


  • 300g peas (frozen or fresh)
  • 1 leek (chopped)
  • 1 garlic clove (crushed)
  • 2 large handfuls of fresh mint leaves
  • 850ml vegetable stock
  • Salt and pepper to taste


Put all the ingredients into a pan and simmer for 10 mins.

Blitz well with a hand blender and refrigerate for a couple of hours, if eating chilled, or eat straight away.