Vegetable Slice


  • Finely chop the onion & garlic.
  • Cook in a little oil with dried herbs and spices until golden brown.
  • Cube the tofu and add to pan.
  • Mix well and cook for a few minutes.
  • Transfer to a blender or food processor and whizz until smooth.
  • Aim for a creamy consistency, adding a little water or soya milk if necessary.
  • Transfer to a large bowl.
  • Make the pastry by rubbing the margarine into the flour, until it looks like fine breadcrumbs.
  • Add enough water to make a dough that's not too sticky.
  • On a floured surface, roll the dough to the size of your baking tray.
  • In a food processor, whizz all the vegetables (except the tomatoes) until very fine.
  • Add to the tofu mixture and mix well.
  • Transfer the mixture to the pastry case.
  • Slice the tomatoes thinly and decorate top with them.
  • Sprinkle a little olive oil and dried herbs over the tomatoes.
  • Bake for about 45 minutes at 200C or gas mark 6.



  • Preheat oven to 240⁰C.
  • Grease a 10cm round 1 cup-capacity cast iron baking dish with half the butter.
  • Slice potato thinly with a mandolin.
  • Layer potatoes, onion, salt, pepper, thyme, rosemary and butter evenly through each layer.
  • Overfill by 2-3cm and press layers down firmly as you go.
  • Finish with a knob of butter on top.
  • Fill to ¾ full with stock.
  • Bake in oven for ½ an hour with lid on, then another 40 minutes with lid off until golden.
  • Quantities can be adjusted to go into a larger baking dish, just scale up recipe.



  • Cover chopped tomatoes & onions in salt and let sit overnight.
  • Drain off excess liquid then add all other ingredients and simmer until it reaches a consistancy you like.
  • Cool a little then jar!
  • Enjoy x

Asparagus with Orange and Ginger


Salsa... This is not really a sauce, more like a warm, crunchy, syrupy, spicy marmalade.

  • Melt butter in pan and fry onions gently to caramelize (I added suger to speed up the process).
  • After a couple of mins, add the chopped ginger.
  • Gently fry for further 5 mins then add orange peel, lemon juice and sugar.
  • Continue to cook for further 6/7 minutes.
  • Meanwhile, dry fry the walnuts for a couple of minutes then break into pieces.
  • 1 minute before serving, add the walnuts.
  • Chop tough ends off of the asparagus.
  • Wash & dry the 'gus.
  • Place on a row of long skewers on a roasting dish (keeps them from burning on one side), brush with olive oil and place in an oven @ 180° for 6/7 mins.
  • Serve salsa on top of a slice/2 of orange (peel cut off) on end of 'gus.
  • First time I tried this so wide open for modification. G'luck :-)

Rice Pudding


  • Place the rice, sugar and milk in a saucepan and slowly bring to the boil.
  • Reduce the heat to low and cook gently for 45-50 mins.
  • Keep stirring so it doesn't burn.
  • At the end of cooking the cooked rice will be bigger.
  • Serve with cream and warm jam.
  • ENJOY! :-)

Betroot And Basamic Vinegar Salad


Betroot Mayo:

  • Put the betroot in with the mayo.
  • Mix until pink.
  • Keep chilled until needed.


  • Put water and balsamic vinagar in a bowl.
  • Add the mayo and mix until slightly pink.
  • Wash the salad put on a plate and drizzle the dressing over the salad and add tomatos.

Spicy Vegetable Soup

Largely an experiment, this came from a mish mash of random vegetables I had in the house.

I was curious as to what aubergine would be like in a soup, turns out it's quite good for thickening soup in place of a potato.

Soften down all the veg, add all of the seasonings and sweat for 5 minutes. When at desired consistency, add water and then reduce until cooked through.

Chorizo Bake


  • Heat oven to 180 degrees celcius.
  • Fry red onion & garlic together - then add chopped sausage - stir & fry together.
  • Add passata (or tomatoes & puree).
  • Once all mixed together add beans - stir through - bring to a gentle boil.
  • Put everything in a heatproof dish & bake in oven for 10 min or turn down oven & leave for as long as you are ready to eat.
  • Serve with ciabatta bread & scoop up the mixture! Yum.

Cheesy Parsnips


  • Peel and chop the parsnips into chunks and put them in a saucepan with cold water, the thyme and salt.
  • Bring up to the boil, and cook until the parsnips are tender.
  • Drain and then process in a food processor with the rest of the ingredients (they won’t go all starchy like potatoes), or you can just mash and mix with all the other ingredients until smooth.
  • They also reheat well, although you may need to add a splash of water to get them going.

Chicken with Endive and Bacon


  • Fry the chicken in the butter in a heavy-based saucepan with a lid, in batches if necessary, until you have them well browned and nicely seasoned.
  • Remove the chicken and set it aside while you fry the bacon and onion until it is starting to caramelise.
  • Add the garlic and herbs, mix really well then put the chicken back in.
  • Add the stock and put a lid on it.
  • Cook on a very gentle heat for about an hour.
  • When you’re ready to serve, chop the chicory and add it to the pan, along with the crème fraiche.
  • Mix well, and after a few minutes check the seasoning and serve.
  • This is great with some mashed spuds or our cheesy parsnips!