Aubergine & chickpea tagine with spiced cous cous

Aubergines are one of my favourite vegetables. I know this is a bit controversial as people seem to love or hate them, but my theory is that a lot of the haters have tried aubergine that is under-cooked when it’s hard, spongy and tasteless. Aubergines need to be cooked for quite a long time to soften and release their sweet slightly smoky flavour. They’re best when you roast or fry them to caramelise the outside, or roasted whole so the inside becomes soft enough to turn into a smokey dip. This tagine has an equal amount of red pepper and red onion in it, so although aubergine is in the title, the flavour is comprised of a mix of all 3 vegetables. So this recipe is ideal for someone who isn’t completely convinced about the wonders of the mighty aubergine (to reference Mr Ottolenghi), although I can’t begin to imagine why! Did I mention that I bloody love them?!

 Ingredients

Serves 6-8

• 3 aubergine, chopped into 2cm cubes

• 3 tbsp olive oil

• 3 red onions, sliced

• 3 sweet peppers, sliced

• 3 large cloves garlic, grated (I use a Microplane)

• 1 dried ancho chilli, chopped (makes about 1 tbsp)

• 2 tsp ras el hanout spice mix

• 2 x 400g tinned cherry tomatoes

• 1.5 tsp vegetable bouillon

• 60g sultanas or raisins

• Handful of coriander, stalks chopped, leaves reserved

• 1 x 400g tin chickpeas, drained. If you use dried, soak and cook 130g

• 1 tbsp red wine vinegar

• 1 tbsp honey or maple

• 1.5 tsp sea salt (if you’re using fine grain table salt reduce by half and go from there)

Cous cous

• 1/2 onion, chopped finely

• 1 clove garlic, minced

• 100g cherry tomatoes, small dice

• 1/2 tsp ground cumin

• 180g cous cous

• 1 tsp sea salt

• 1 tsp vegetable bouillon

• 800ml boiling water

• 200g crumbled feta, optional topping

Method

• Preheat the oven to 180°c

• Spread the chopped aubergine on a couple of large baking trays and drizzle with the olive oil, plus 1/2 tsp sea salt, mixing well.

• Roast for 25 minutes, turn then put back in the oven for 8 minutes until at least one side is browned and the pieces are soft all the way through.

• Meanwhile add 1 tbsp of olive oil to a large pan or casserole, heat and cook the onion and pepper together for 15 minutes until soft. Add the garlic and cook for a further 2 minutes.

• Mix in the ancho chilli and ras el hanout spice blend and stir, allow to warm through for a minute.

• Put the aubergine pieces into the pan with the tinned tomatoes, vegetable bouillon, sultanas, coriander stalks and a full tin of water. Leave to simmer with the lid half on for 20 minutes, stirring regularly. Then add the chickpeas, red wine vinegar and honey simmer for 15 minutes without the lid..

• While the tagine is cooking start to make the cous cous. First heat 1/2 tbsp olive oil in a large saucepan and fry the chopped onion on a low heat for 15 minutes before adding the tomatoes and garlic, cook for 10 minutes.

• Add 1/2 tsp ground cumin and warm for about a minute.

• Turn off the heat and add the cous cous, vegetable bouillon and boiling water to the onions and tomatoes when the tagine has about 10 minutes left to cook. Put the lid on and leave the cous cous to absorb the water for 6-8 minutes. Fluff with a fork when ready.

• Serve the tagine and cous cous with crumbled feta and coriander leaves.

Tip

• I like to roast the aubergine pieces as I find it easier than frying them all in batches, plus it means I use a lot less oil. But you can pan fry if you prefer.

• Dried ancho chilli - I bought mine from Waitrose.

• Ras el hanout - I get my blend from local supplier Spice and Green, but they do mail order so it is probably worth asking if they can send to you. If not you’ll find a version stocked in most supermarkets. Ottolenghi do their own that you can order too - here or make your own using this Epicurious recipe.

• I have used tinned cherry tomatoes for their sweetness and extra flavour, but tinned plum would work fine as a sub.

• If you’re using dried chickpeas cook as per the instructions and then add to the sauce with the tinned tomatoes as they will be firmer and need a little more time to soften.

Winter salad with Stilton & pecans

I know I’m a little early with a Winter salad as we’re not quite there yet, but I wanted to share this recipe that I made for my December supper club guests last year. I just remade it for lunch today to double check the recipe and I ploughed through both plates I was enjoying it that much!

Although the recipe has Stilton in, you could easily make a plant-based version of this salad as the dressing is vegan; to make it creamy I’ve used silken tofu rather than egg yolk or a cow’s milk product. I actually find it a little less sickly than a regular ‘mayo’ style dressing as it’s lower in fat. Obviously you’d need to sub the Stilton and I would either add extra pecans, toasted cashews or use a vegan cheese.

• *A note about the dressing: the recipe makes double the amount you need for this salad. The reason I have done this is that silken tofu is usually sold in boxes weighing 300-350g, so I created a recipe to use it all up rather than leaving half a packet to go off in the fridge! I really like silken tofu in ramen or miso soup, but I don’t make them that regularly, so rather than risk wasting the other half, I prefer to make a big tub of dressing that can be used with other things. It lasts a good 10 days (if not longer). Just think of it as of vegan mayo and use it in place of ‘normal’.

Ingredients

Serves 4 as a starter or side

• 1/2 sweetheart cabbage

• 50g sprouts

• 50g curly kale

• 15g parsley, roughly chopped

• A good pinch of sea salt

• 70g stilton or gorgonzola, crumbled or chopped in 1cm cubes

• 45g pecans

• I small apple, chopped in 1cm cubes

Dressing

• I packet of silken tofu (300-350g)

• 140ml olive oil

• 1 small garlic clove 

• 1 tsp dijon mustard

• 2.5 tbsp cider or white wine vinegar

• 3 tbsp lemon juice (approx 1.5 lemons)

• 1/2 tsp table salt

Method

• Preheat the oven to 120ºc.

• Spread the pecans on a baking tray and toast for about 6-8 minutes - keep an eye on them, I’ve lost count of the amount of nuts I’ve burnt. (That sounds a bit wrong now I’ve written it down.)

• Finely shred the cabbage and sprouts using a sharp knife, mandolin or a food processor (slicing attachment).

• Cut the tough stems from the kale and chop the leaves finely; mix all the vegetables and parsley in a large bowl with a good pinch of sea salt.

• Make the dressing by blending all the ingredients in a food processor until creamy. Depending on the weight of your silken tofu you might need to add a little extra oil/vinegar to loosen the mix. The texture should be thick, but just pourable, like a slightly runny mayo.

• Break the cooled pecans into small pieces and add to the vegetables reserving about 1/3 for topping the salad.

• Same for the cheese, add to the bowl and keep a 1/3 to one side.

• Lastly chop the apple into 1cm cubes, add to the bowl and mix well, before pouring in 160ml of the dressing.

• Stir well to coat and then serve, topping each plate with extra stilton and nuts.

This is how thin I like the veggies to be shredded

Tip

• If you want to prep this ahead, then get all the components ready and keep them in separate air tight boxes; mix just before serving. The apple will need a squeeze of lemon to prevent it from oxidising and going brown, or you can chop at the last minute.

• Keeping the various ingredients separate until serving is a trick I use for lots of salads. This means I can get organised earlier in the day and I don’t have much to do when friends arrive for dinner. It also works well to keep a salad fresh if you’ve prepped a batch for lunches during the week.

Homemade tortilla chips

Ingredients

Serves 4-6 with dips

• 3 tortilla wraps (I use Mission Deli 50:50 wholemeal/white)

• 2 tbsp olive oil

• Generous pinch of table salt

Method

• Preheat the oven to 180ºc.

• Pour the olive or sunflower oil into a small bowl.

• Place the tortilla wraps on a baking tray, brush well with the oil on both sides, then use scissors to chop in half and then into rough triangles.

• Spread evenly on two large trays, sprinkle with sea salt and place in the oven for 5-6 minutes. Check and remove any that have browned on both sides (usually the ones on the outside of the tray), turn the rest and place back in the oven for 2 minutes

• Serve with any kind of dip you like! Try my roasted tomato & red pepper, pea & broadbean or romesco.

  Tip

• Use any kind of tortilla you prefer - seeded works really well.

Apple pecan porridge

I love the combination of these autumnal flavours; apple, pecan and maple go so well together! I made a vegan version with plant milk, but you can use whatever kind you prefer.

Ingredients

Serves 1

• 1/2 apple, diced

• 1 tsp maple

• 1/3 cup / 35g porridge

• 3 cups / 235ml nut milk or organic whole

• 12g pecans, broken up

  To serve:

• 1/2 tbsp maple

• apple slices to decorate

Method

• Put the apple in a pan with 1 tsp maple syrup and cook on low for 3 minutes with the lid on.

• Next add the oats and milk, bring to the boil and then simmer for 3-5 minutes. The length of time you cook the oats for will vary on the type - check the packet instructions for precise times. Bigger oats will take a lot longer and you won’t need to precook the apple.

• Serve with pecans, a drizzle of maple and apple slices to look pretty.

Vegan banana hot choc

I got my 10 year old daughter’s seal of approval on this one, so I must be doing something right as her favourite thing is ‘real’ hot choc. This is an alternative made with ingredients that all have nutritional value, so it’s healthy as well as being a treat. It’s perfect for this time of year and a nice substitute for a mid morning or afternoon snack if you need to warm up.

Ingredients

Serves 1

• 180ml Oatly semi chilled

• 40g banana (approx 4 x 1cm thick slices)

• 2.5 tsp raw cacao, or coco powder if you don’t have it

• 1 tsp maple syrup or honey

• 1/2 tsp white chia seeds, optional

Method

• Pour 40ml of Oatly to the smoothie maker with the banana. Briefly blitz to a smooth liquid.

• Then add the rest of the Oatly and warm for about 1 minute in the microwave, or do this in a pan if you prefer (I like to save on washing up!). Be careful not to let it boil though as it’ll be too hot for the smoothie maker and cause it to leak.

• Then add the rest of the ingredients and blitz really well for about 1 minute so it’s totally smooth and has a frothy top.

• Chia seeds are optional - they’ll add protein, keep you fuller for longer and make the drink a little thicker, so you decide!

Spicy black bean soup

There’s something about beans that I really love; they make great comfort food as they’re so hearty and filling. I know they might not be a meat sub for everyone, but that’s how they work for me, along with lentils. I’m not usually a fan of dark muddy food (funnily enough), but I make an exception for black beans; I actually love their rich colour and the way they are able to take on strong flavours without losing their own.

So here is a recipe that celebrates the humble black bean, but with a few twists to give them an extra lift: limey guacamole for zing, coconut yoghurt for creaminess and homemade tortillas for crunch. That’s every box ticked for me!

Let me me know what you think if you try it!

Ingredients

Serves 4-6

• 1/2 tbsp rapeseed oil

• 2 large onions, chopped finely

• 2 large cloves of garlic, grated

• 2 tsp cumin

• 1 tsp oregano

• 1.5 tsp dried chilli flakes

• 4 x 400g tins of black beans

• 2 tsp vegetable bouillon

• 300 ml water

• 1 1/2 tsp sea salt

• Juice of 1 lime

• 180 ml coconut yoghurt/plain yoghurt/sour cream

Guacamole

• 2 large avocado, mashed

• 2-3 spring onions, thinly sliced

• 4 baby plum tomatoes, small dice

• 1/4 tsp sea salt

• Juice of 1 lime

• 1 red chilli, chopped finely (reserve 1/2 for serving the soup)

• Small handful of coriander, chopped roughly

Tortilla chips

• 2 tortilla wraps (I use Mission Deli 50:50 wholemeal/white)

• 1/2 tbsp light olive or sunflower oil

• Generous pinch of table salt

Method

• Heat the rapeseed oil in a large pan and then fry the onions for 20 minutes on a low heat until softened and beginning to brown.

• Next add the cumin and chilli warming through for a minute or so before pouring in the beans (including their water) plus the oregano, a crumbled stock cube and 300ml water - swilling the empty bean cans to get the last bits out.

• Simmer for 30 minutes without the lid on, skimming off any foam that forms in the first 5/10 minutes.

• Preheat the oven to 180ºc.

• Prep the guacamole by mashing the avocado and mixing in all the other ingredients.

• Pour 1 tbsp olive or sunflower oil to a small bowl with a generous pinch of table salt. Place both tortilla wraps on a baking tray (or pizza trays), brush lightly with the oil on both sides, then chop in half. Pile each one on top of the another and cut into triangles. You don’t have to be too precious about this, just make sure they’re all a similar size.

• Spread evenly on the tray (not overlapping) and place in the oven for 5 minutes, then check and turn, moving any browner chips on the outside to the middle. Put back in the oven for 2-3 minutes and then set aside.

• The soup should be almost ready by now so add the sea salt and lime. Use a hand blender to blitz the soup to break down about half the beans, but don’t purée, you want to retain a chunky texture.

Tip

• I’ve used a 50:50 wrap this time, but seeded or wholemeal work really well too. Try making them to go with dips as well, they’re so tasty and much less fatty than shop bought tortilla chips.

  Other toppings

• Grated cheddar cheese

• Brown rice

• Tomato salsa

Mushroom bourguignon

Nothing says autumn like a warming one pot dish and this is a great one to make while mushrooms are in season at this time of year. In normal non-Covid times (remember those?) I host regular vegetarian and vegan supper clubs in Leeds, but as I’ve had to press pause on those, I thought it would be nice to share a few of the recipes from the nights, so you can make them at home while we’re all locked down. If you fancy checking out some of the other menus and photos they’re all in the ‘Events’ section.

This was my main course at last October’s pop up and I served it with served with pomme purée and roasted squash. It would also be lovely with roasted or mashed sweet potato and any green veggie you can think of - we had roasted broccoli with ours last night, but steamed green beans would work well too.

Ingredients

Serves 4-6

• 1 red onion, chopped finely

• 1 stick celery, chopped finely

• 2 carrots, chopped

• 1/2 leek, chopped finely

• 750g chestnut mushrooms, sliced

• 1 large garlic clove, grated

• 2 tbsp tomato puree

• 150ml red wine

• 1 vegetable stock cube (Kallo low salt)

• 150g dried puy or green lentils

• 1 bay leaf

• 1 tsp fresh thyme leaves, chopped

• 2 tsp nutritional yeast

• 400ml water

• 1 1/4 tsp sea salt

Method

• Preheat 1 tbsp rapeseed oil in a large pan. Cook the onions, celery and carrots for 20 minutes on low, stirring regularly, before adding the mushrooms. Turn the heat up a little and cook for a further 10 minutes.

• Stir in the garlic and warm through for a minute or so before adding the red wine, simmer for 5 minutes to cook off the alcohol.

• Then add the tomato puree, stock cube, lentils, bay leaf, thyme and water.

• Cook with lid on for 30 minutes then stir in the nutritional yeast and sea salt.

• Serve with a good grind of black pepper.

Tip

• If you’re using green lentils rather then Puy, make sure that they are small ones that stay relatively firm as the larger tend to break up and are better for dal.

• If you don’t have nutritional yeast, it’s not the end of the world, I think it adds a nice subtle savoury note, but you could substitute with a little marmite instead. Go easy though as it has a stronger flavour.

Roasted red pepper & tomato salsa

This is a really versatile salsa that works with lots of different dishes, I made it to go with butternut squash and leek fritters last week, but it would also be great with mini roasties, homemade tortilla chips, avocado on sourdough toast or roasted aubergine slices. It would also work really well with griddled fish or chicken if you want a non-veggie option.

Photo was taken last week on the one occasion that I’ve seen the sun recently! Where’s all the bright autumn sunshine gone? Bit fed up with the bloody lockdown fog in Leeds! Anyway this salsa is an antidote to the weather, bringing some colour and a good hit of flavour into your kitchen.

Ingredients

• 2 red peppers

• 1/2 tbsp rapeseed oil

• 350g baby plum tomatoes, halved

• 1 large garlic clove

• 1/2 tbsp extra virgin olive oil

• 1/4 tsp sea salt

• 2 tsp red wine vinegar

• Small handful of chopped parsley or coriander

Method

• Preheat the oven to 180ºc

• Put the tomatoes and garlic on a tray and coat with approx 2 tsp olive or rapeseed oil. Roast for 20 minutes, checking half way. 

• Put the peppers on a tray lined with tin foil and place under a hot grill. Allow each side to blacken, but not char. Turn about every 4-5 minutes until the skin of every side is black. This should take about 10-12 minutes in total. Once they’re done, wrap the tin foil around the peppers and allow to cool.

• Peel the skin off the peppers and remove all the seeds. Chop roughly into 1 cm dice and drain the juice from the peppers into a bowl.

• Add 1/2 tbsp extra virgin olive oil, squeeze out the roasted garlic from it’s skin and mash into the oil, then pour in the red wine vinegar and salt, mixing well.

• Add the tomatoes, red peppers and whichever herbs you’re using.

Pumpkin soup with chilli & ginger

It wouldn’t be Halloween without the obligatory pumpkin soup post would it?! Like Lockdown without banana bread...
My recipe this year took a slightly unexpected, but interesting, turn with the addition of coconut milk, chilli, lime and my latest discovery: dark roast peanut butter (linked in the ingredients). If you’ve never tried it you need to, it’s umami heaven! So good on toast too.
I’d originally planned to make more of a classic pumpkin soup with white wine and cream, but I went in a different direction and ended up using more Thai style flavours, which makes sense of the peanuts, right? They bring a deep savoury back note rather than being an obvious addition, I don’t think many people would be able to guess they were there, but they add a lovely subtle umami richness.
There’s also fresh ginger, a little chilli heat and a zing of lime - a bright note to counteract the sweetness of the roasted vegetables - essential in most dishes imo.

This recipe is for a big pan of soup so halve it if you prefer, but I always like to make extra for the freezer.

Ingredients

Makes 2.8l or 8 servings

• 1 medium sized pumpkin

• 1 squash, chopped weight approx 800g ex seeds

• 2 large onions, diced

• 30g fresh ginger, grated

• 1 tsp dried chilli flakes

• 1 stock cube

• 1l water

• 400ml coco milk

• 1 tbsp dark roast peanut butter

• 2.5 tsp sea salt

• Handful of toasted pumpkin seeds

Method

• Preheat the oven to 180ºc.

• Peel and chop the squash into wedges; place on a large tray with 1.5 tbsp rapeseed or olive oil, sprinkle with sea salt and mix well to coat. Place in the oven for 15 minutes, turn and repeat; the squash should be browned on at least a couple of sides. Remove from the oven and set aside.

• Chop the pumpkin in half, you might want to cut off the stalk at the top first though. Then put on a large roasting tray, covering the cut sides loosely with foil and place in the oven for approx 1 hour. Test by sticking a knife in at this stage and see if it is soft all the way through, if not put back in the oven for 30 minutes and repeat if necessary. Set aside to cool a little while you chop the onions.

• Heat 1 tbsp rapeseed or olive oil in a large pan and add the onions, cooking for about 15-20 mins on low.

• Once the pumpkin has cooled enough to touch it, cut out and throw away the seeds, then scrape the flesh out of the skin and put in a bowl. Keep the water that has been released from the pumpkin while cooking as this will go into the soup to add extra flavour.

• Once the onions are softened add the ginger, mix well and warm for 1 minute. Then add the squash, pumpkin and pumpkin water, chilli, crumbled stock cube, 1l of water, peanut butter and coconut milk; simmer for 15- 20 minutes.

• Blitz with a stick blender; you may need to add 100-200ml of water to get the right consistency, just do it gradually and then add the sea salt one tsp at a time. The quantity of extra water needed and salt will vary slightly depending on the size and how watery your pumpkin was.

• Serve with sourdough and a sprinkle of toasted pumpkin seeds.

Tip

• Cook the squash or pumpkin on the previous day to save time when making the soup as they take awhile too cook and use a lot of oven space.

• If it’s not pumpkin season then just use another butternut squash instead.

Beetroot coconut curry with lime & coriander raita

Beetroot is one of my favourite vegetables as I love it’s sweet earthly flavour and the texture really lends itself to cooking low and slow. I usually make roasted beetroot salads with tahini or risottos with feta, but I thought it was time for a change so I decided to experiment with Indian flavours and spices to make my version of a curry.

Don’t let the cooking time of 1 hour put you off, there is very little prep to do and once you’ve finished you just need to leave the curry to bubble away. This recipe should also work well in a slow cooker as beetroot can be cooked for a long time without losing it’s texture.

Ingredients

Serves 4-6

• 1 tbsp rapeseed oil

• 1/2 tsp black mustard seeds

• 1 tbsp dried curry leaves

•  3 large cloves garlic, grated

• 1 thumb ginger, grated

• 1/2 tsp dried chilli flakes

• 1 tsp cumin

• 1 tsp coriander

• 1 large red onion, chopped finely

• 200g cherry tomatoes, halved

• 600g beetroot, chopped into 2cm cubes

• 1 x 400ml tin coconut milk

• Handful of coriander to serve

Naan

• I often make Jamie Oliver’s Easy naan as it’s a really straightforward recipe and works well every time.

Lime & coriander raita

• 2 spring onions, chopped finely

• 8 thick slices of cucumber, chopped into small cubes

• 300ml plain yoghurt

• 1 tsp sea salt

• Handful of coriander, chopped roughly

• Zest and juice of 1 lime

Method

• If you’re making naan, then do this first so it can prove while you cook the curry. Jamie Oliver’s take about 1.5 hrs so factor that in to your timings.

• Heat 1/2 tbsp rapeseed oil in a wide bottomed pan and then add the mustard seeds until they start to pop. Then add the curry leaves and warm through for about 30 seconds until you get a nutty smell.

• Next add the other 1/2 tbsp of rapeseed oil and the onions and cook on a low heat for 15 minutes until they have started to brown a little.

• Then add the garlic and ginger, stir well and cook for 1 minute before adding the spices. Stir and warm through for another minute until you smell their aroma.

• Then stir in the beetroot and cherry tomatoes making sure it they are coated well with the spices. Cook on a low heat (just enough that you can hear a sizzle) for 10 minutes with the lid half on.

• Pour in the coconut milk, heat through so it bubbles and then reduce to simmer on a low heat for an hour with the lid on. Stir from time to time and checking that the curry isn’t bubbling too fiercely. If it is, then take the lid off for a few minutes to cool off.

• While the curry is cooking make the raita by putting the all the ingredients in a bowl and mixing well.

• Start the rice about 20 minutes before the curry is ready (depending on the packet instructions - usually basmati is 10 minutes boiling, 10 minutes steaming off the heat.

• Serve with a sprinkle of coriander.

Sweet potato soup with harissa & tahini

It’s that time of year again: soup season. This is in fact the second reason to be happy about autumn, the first I posted about yesterday: pies!

Harissa is one of my favourite spice blends, originating from the North African region of Maghreb, it is full of flavour and works so well with a wide variety of vegetables. Here I have used harissa to balance the sweetness of the vegetables and the lemon tahini adds a little zing and nuttiness. I particularly like the Spice & Green harissa blend made by my friend Melanie Hadida, but you could use a good quality supermarket version or even make your own. Here’s a recipe by Mr Ottolenghi if you want to to give it a try.

Ingredients

Serves 6-8

• 1.3kg sweet potato (unpeeled)

• 4 red onions, chopped roughly 

• 3 large garlic cloves, grated

• 2 tsp harissa spice blend

• 1 vegetable stock cube (low salt Kallo)

• 1.6L water

• 1.5 tsp sea salt 

• Toasted sesame seeds - optional to serve

Lemon tahini

• 4 tbsp tahini

• Juice of half a lemon

• 75ml water

• 1/4 tsp sea salt

Method

• Preheat the oven to 180ºc.

• Put the sweet potatoes on a baking tray and roast in their skins for about 45mins-1 hour or until they’re soft right through. This will vary depending on size.

• Heat 1 tbsp rapeseed or olive oil in a large deep pan and add the onions, cook for 20 minutes on low. Peel the sweet potatoes while the onions are cooking.

• Once the onions are softened add the harissa and warm through for a few minutes to release the flavours. Then add the crumbled stock cube, water, salt and sweet potato (break up with a spoon). Bring to the boil and simmer for 10 minutes.

• Make the lemon tahini while the soup is cooking. Put the tahini and salt in a jug or jar, squeeze in the lemon, whisk with a fork before adding the water whisking again.

• Turn off the heat and use a hand blender to thoroughly blitz the soup to a smooth consistency.

• Serve with a drizzle of tahini (about 1/2 tbsp) and a good pinch of sesame seeds.

Tip

• Tahini goes very thick when you first add water, keep going it’ll loosen up. Or use a small blender to avoid this problem.

• You might need to add a little water to the tahini each time you use it as it tends to thicken up after being stored for a day in the fridge.

• Sesame seeds toast quickly and easily in a dry frying pan. Just sprinkle evenly and place on a medium heat, watching careful as they will suddenly colour. You want a pale gold brown.

Tomato & basil sauce

This is my everyday tomato sauce that I make regularly to go with pasta or use on homemade pizzas. Tt’s is good solid classic that is great vfm costing approx £3.40 for 8-10 portions. I usually make a big pan of it so I can freeze half and use the rest in various ways throughout the week. It’s a great way to get ahead in the kitchen and reduce the time you spend cooking after a busy day at work.

Tomato sauce is simple to make and super versatile as you can add lots of different ingredients to switch it up to make a whole new meal. These are a few of my favourite ways to serve it:

• go classic with grated parmesan or crumbled feta

• stir in some spinach at the last minute and top with feta

• roast aubergine slices with olive oil and sea salt (approx 35 minutes on 180ºc, turn half way) add to the sauce and cook for 5 mins, feta works really well here.

• blacken a red pepper under the grill, peel, chop, add to the sauce and cook for 5 mins, serve with parmesan

• add a pinch of chilli for arrabbiata

• Fry some chopped (veggie or meat - but take out of the casing) sausage or meatballs and load with any kind of cheese (cheddar for kids obviously)

• stir in a dollop of mascarpone cheese

• And for the meat eaters - crispy bacon is always a winner (especially with mascarpone) or my kids also absolutely love chicken parmigiana on top.

  Ingredients

  Serves 8-10

• 3 onions, chopped

• 1 red pepper, chopped

• 4 large garlic cloves, grated

• 4 x 400g tinned tomatoes

• 1 handful fresh basil, stalks chopped, leaves torn and set aside

• 1/2 tbsp balsamic

• 1 tsp sea salt

Method

• Heat 2 tbsp olive oil in a large deep pan and then add the onions. Fry gently for about 10 minutes until softened and then add the red pepper and cook for a further 15 minutes on low.

• Next add the garlic, stir and cook for 2-3 minutes before pouring in the chopped tomatoes and adding the basil stalks. Heat through and then reduce to a gentle simmer for 30 minutes.

• Add the balsamic vinegar simmer for a further 5 minutes and then add the basil leaves.

• Use a hand blender to blitz the sauce.

Tip

Ideally you need a hand blender for this particular recipe, but if you don’t have one or would prefer a chunky sauce then chop the onions and basil stalks finely and the pepper whatever size you prefer. Use a fork or potato masher to break up the tomatoes at the end.

Cumin & chilli butternut squash wedges

Butternut squash is one of my favourite vegetables to eat, but only roasted! I love the way it sweetens and caramelises when cooked in this way, as opposed to the blandness of when it is just added it to a sauce and cooked in it. When roasted the cooking process itself adds flavour and improves the texture, plus you can really make it interesting by spiking with different spices.

Cumin and chilli is definitely a go-to combination for me, but I also like to use harissa blends or ras el hanout. Honestly, I could just eat a plate of roasted squash for dinner, but if you don’t quite feel the same way as me then it’s great with my vegan protein or lentil and bean chillis and guacamole.

Ingredients

Serves 6-8

• 1 butternut squash

• 2 tbsp rapeseed or olive oil

• 1.5 tsp cumin

• 1 tsp chilli

• A good pinch of sea salt

Method

• Preheat the oven to 180ºc.

• Chop the squash in half length ways, or thirds if it is particularly large, and peel.

• Next chop each section in half down the middle and then into approx 3cm wedges (at the widest point). The length should be about 8cm as a rough guide.

• Put the squash in a large tray or two making sure the wedges have enough space around them. If not they will steam, not brown.

• Drizzle the squash with the oil then sprinkle over the spices evenly and mix to coat, sprinkle with salt and put in the oven for 15 minutes.

• Open the door just an inch to let out the excess steam from the oven and close again for another 5 minutes. *A note on why I do this below*.

• Now turn the squash so it browns on the other side, put back on the oven for a further 15 minutes. Turn one more and put back in the oven for a final 5 minutes.

Tip

• By opening the oven door an inch, you release the excess steam so the squash will brown and have a lovely sweet caramelised flavour. I use this trick when roasting any vegetable as my oven isn’t great at venting excess steam, but you might not need to do this if yours if more efficient. Just check next time you’re roasting a tray of veggies - if you get a face full of steam then that could be why you’re not getting that tasty caramelisation.

• Try to chop your wedges to a similar size as stated above so they cook according to the recipe. If they’re smaller there is a risk they’ll over cook, but if you keep an eye on them and reduce the times accordingly then they’ll be fine!

Vegan hazelnut brownies

Ingredients

Makes one 23 x 23 cm tray

• 1 medium sized sweet potato, 230g roasted - weigh out once cooked

• 350g medjool dates

• 4 tbsp almond butter

• 2 tbsp coconut oil

• 7 tbsp maple syrup or honey

• 9 tbsp raw cacao powder

• 100g hazelnuts, toasted and bashed roughly with the end of a rolling pin

• 100g dark chocolate

  Method

• Preheat the oven to 180ºc and line a cm tin with parchment.

• Put the sweet potato on a tray and roast for approx 30-40 minutes until soft and squishy right through.

• Next put about 1/4 of the dates, coconut oil, maple syrup and almond butter in a food processor and start to blitz, after 30 seconds add the rest of the dates one at a time. Doing this slowly means your processor won’t get clogged up.

• Then add the sweet potato, blend again until really smooth and spoon in the cacao continuing to blitz.

• Once the mixture is smooth, stir in the hazelnuts and scrape into the baking tray. Bake for 20 minutes on the middle shelf.

• Once cooled, melt the dark chocolate in the microwave - I do 1 min on 600W and repeat 2-3 times, stirring in between. Then pour over the brownie base and set in the fridge for 20-30 min.

Tip

• I like to keep these in the fridge so they stay firm

This is my new favourite healthy treat - I’m currently working my way through the entire tray! But, unlike ‘normal’ brownies, they keep really well in the fridge, so I don’t have to eat them all in 2 days. I reckon they’ll last about 2 weeks as they stay just as squishy as when they were first baked.

The other great thing about these brownies is that they’re full of nutrients, they’re not ‘empty’ calories. I’ve used almonds, dates, sweet potato, raw cacao and hazelnuts - so they’re packed with protein and fibre. You could literally eat one pre or post workout to give yourself an energy boost. Personally I like one with a cuppa in the afternoon and then another cheeky slice after dinner!

Mango noodle salad with sesame & ginger

I love this salad; it’s crunchy, spicy, tasty and healthy! Perfect on it’s own or make it as a BBQ side to go with soy and honey marinated chicken, salmon or tofu. Try and keep a portion to have for the next day, it’s a great one to have for lunch.

Ingredients

• 200g brown rice noodles 

• 100g red cabbage, thinly sliced

• 1 carrot, julienned for spiralised

• 1/2 pepper, cut into thin strips

• 1 small or 1/2 large spring onion, chopped finely

• 1 red birds eye chilli, chopped finely

• 1 handful of salted peanuts, chopped

• 2 tbsp toasted sesame seeds & handful of coriander leaves, optional

  Dressing

• 3 tbsp rapeseed oil

• 1 tbsp sesame oil

• 1 slice or 5g fresh ginger grated

• 1/2 garlic clove, grated

• 3 tsp honey

• Juice of 1 lime

Method

• First cook your noodles as per the pack instructions - I soaked mine in boiling water for 15 mins (a few minutes longer than the instructions) - then drain and drizzle with sesame oil to stop them sticking.

• Chop your veggies and put to one side in a large bowl.

• Next mix your dressing ingredients well in a jar or shaker.

• Add the noodles to the veggies and pour over about 3/4 of the dressing, mix well.

• Serve in bowls and sprinkle over the peanuts and the other toppings if you’re using them.

• Add more dressing if needed.

Tip

• If you make this to take to work or eat for lunch over a few days, keep each component separated: noodles drizzled with a little sesame oil to stop them sticking; chopped veggies; dressing; peanuts and sesame; and coriander leaves. Mix together just before serving or in the morning if you’re packing lunch for later.

Speedy brunch: avocado, tomato & mushrooms on sourdough

I made this for lunch today with basically what was left in my fridge and thought it would be perfect for a weekend brunch too - add an egg / veggie sausage / bacon or even feta depending on how hungry you are.

Ingredients

• 1-2 slices toasted sourdough

• 6 cherry tomatoes

• 3-4 mushrooms, sliced

• 1/2 small clove garlic, grated

• 1/2 avocado, mashed

• Squeeze of lemon

• Pinch of cayenne

• Small handful of toasted pumpkin seeds

• Salt & pepper

Method

• Mash the avocado with the lemon juice, cayenne and season.

• Fry the tomatoes and mushrooms in a hot pan with a little olive or rapeseed oil until softened and browned, turn down the heat then add the garlic for a couple of minutes, set aside.

• Toast the sourdough half way through cooking the veggies.

• Assemble: toast + avocado + tomato & mushrooms + pumpkin seeds + extra squeeze of lemon

Coconut & lime quinoa

This makes a great alternative to rice in tacos or with my Vegan Protein Chilli. It’s super simple and full of nutrients as quinoa is protein rich (making up 15% of the grain), B vitamins, magnesium and iron. I’ve used tri-coloured quinoa here, but you could use any single colour if you prefer.

Ingredients, serves 4 as a side

• 200g quinoa

• 1 x 400ml tin coconut milk

• 1/2 lime, zest and juice

• 3/4 tsp sea salt

Method

• Start by rinsing the quinoa throughly to get rid of all the husky bits and also the bitter earthly flavour that you get if you just cook it straight from the packet.

• I put the quinoa in a pan and cover with lukewarm water, swizzle with my hand, allow to settle and drain as much water off as I can without pouring the quinoa down the drain. I find this easier than passing through a sieve. Repeat a further 3 times until the water runs clear and there are hardly any bits in the water.

• Keep the wet quinoa in the pan and don’t worry about draining all the water off, there will be some left. Add 1/2 teaspoon sea salt, the coconut milk - use a little water to rinse out the tin and pour in as well.

• Simmer for 25 minutes.

• Add 1/4 tsp sea salt, lime zest & juice

Coconut quinoa with vegan chilli, coconut yoghurt, avocado & homemade tortilla chips

Shown here with vegan bean chilli, avocado, coconut yoghurt & homemade tortilla chips.

Spicy Spanish style chickpeas

I’m a big fan of chickpeas, they’re one pulse that everyone seems to be able to get on board with - or am I in my little veggie bubble here?!

This is a really versatile dish which is great with lots of different combinations, I like to make a big pan so I can freeze a couple of portions and eat the rest over a few days.

I’ve used pimento and chipotle chilli to give a Spanish flavour as I always imagine eating this kind of thing as part of a tapas style meal. Although they’re still delicious eaten quite simply with sourdough and feta or yoghurt as you can see from our lunch here.

Ingredients

Serves 4-6 for lunch or 8 as part of a mezze

• 1 large or 2 medium red onions, sliced in thin half moons

• 200g sweet potato, chopped in 1cm cubes

• 1 large clove garlic, grated

• 1.5 tsp pimento

• 1 tsp chipotle chilli flakes

• 2 x 400g tinned tomatoes

• 2 x 400g tinned chickpeas, drained

• 2 tsp maple, honey or brown sugar

• 1.5 tsp red wine or cider vinegar

• 1 tsp sea salt

Method

• Heat about 2 tbsp of olive oil in a large pan then add the onions and sweet potato. Cook on a low heat for about 20 minutes until all the veggies are softened.

• Next add the garlic and cook for 2 minutes before adding the pimento and chilli, stir and warm through for a further 2 minutes.

• Pour in the tomatoes and chickpeas, then simmer for 25 minutes with the lid on, stirring regularly.

• Add the maple or honey, vinegar and salt, and simmer for another 10 minutes. Add a tbsp or two of water if the sauce becomes too dry.

Tip

• This is a really versatile dish and is great with sourdough and feta, or you could add a blob or Greek or coconut yoghurt instead (I like Coconut Collaborative best).

• The chickpeas also work really well in a wrap or pitta with grilled halloumi and salad. I took them to my friend’s last weekend and we had them with a lovely fig, spinach, feta and toasted almond salad which worked so well.

• Another idea would be to make some tortilla chips (just lightly brush a wrap with oil, chop into triangles and bake for a few minutes in the oven at 180ºc) and serve with yoghurt, a pinch of paprika and some homemade slaw (as pictured below).

• You can sub the sweet potato for red pepper if you prefer and cook in the same way.

Miso sesame stir fry

I’m always trying to create the perfect stir fry and it’s fair to say I’ve had many a fail! The main problems have been over-cooked veggies and not enough sauce! I think stir fries can be a little tricky to get right as it’s all about the prep and timing. You really have to think about how to get everything cooked at the same time. So the key to a good stir fry is mise en place: all your ingredients out in front of you ready to go. That includes part cooking any veggies that will take too long to fry. This recipe is my version of a stir fry as I’ve cooked the veggies and tofu separately from the sauce and just drizzled it over in the bowls. But if you prefer to add the sauce to the veggies etc at the end and gently warm through, you can do that too.

Ingredients

Serves 4

• 280g firm tofu (this is the packet size of Tofoo, you can adjust a bit), chopped in cubes or 1 chicken breast, salted chopped into small slices

• 3 spring onions, 1cm diagonal slices

• 3 small carrots, chopped into thin batons

• 1/2 head of broccoli, florets separated and then cut each one into 3-4 thin slices

• 350g jasmine rice

• 3-4 tbsp sesame seeds

• Groundnut or rapeseed oil

Miso & sesame sauce

• 1 thumb ginger, grated

• 1 large garlic clove, grated

• 2 tbsp white miso

• 4 tbsp tahini

• 2 tbsp honey, start with 1.5 and add the rest if you want it sweeter

• 4 tbsp rice vinegar

• 2 tbsp sesame oil

• 2 tbsp sunflower oil

• Approx 4-6 tbsp water

Method

• First, prep! Chop all the veggies and whichever protein you’re using.

• Mix all the sauce ingredients together apart from the water (I had to use a hand blender as my tahini had separated and was quite lumpy). Add the water gradually to get a consistency of runny honey, set aside.

• Rinse the rice well and cook as per the instructions and leave in the pan with the lid on once ready.

• Steam the carrots and broccoli for 4-5 minutes so they are part cooked with a little crunch.

• Dry toast the sesame seeds in a small frying pan and tip into a bowl to cool. Then heat a little groundnut or rapeseed oil in the same pan and pour a good drizzle of groundnut or rapeseed oil into a wok and put on a med-high heat.

• Once the oil is hot in both pans add the tofu or chicken to the little pan and the veggies to the wok. I prefer to separate them as I find the ingredients start to steam rather than brown if the pan is too crowded, but you could cook the tofu or meat in the wok first and then set aside in a warm lidded bowl if you want to use one pan.

• Keep the veggies on a high heat and keep stirring so they brown on different sides. Same goes for the tofu and both should should take about 5 minutes to cook through and colour. If you’re using meat it may take a couple of minutes more - a meat thermometer is the safest way to check.

• Turn off both pans and tip the tofu or meat into the veggies. Briefly warm the sauce in the small pan, but don’t leave it for long, it just needs a couple of minutes.

• Serve adding the rice, then veggies, then protein. Drizzle over the sauce using a tablespoon and sprinkle over the sesame seeds to finish.

Tip

• Choose 3 types of veggie and one protein when doing a stir fry or you’ll end up with too many ingredients and probably an over cooked soggy mess!

• You can choose whichever brand of tofu you prefer, I like Tofoo as it’s firm and tastier than some other brands.

Super seed coconut protein balls

In the interests of healthy snacking I decided to make these today. I’ve noted how you can switch the ingredients to work with what you have in the cupboard so hopefully you can make your own version. Mine were a mix mash of lots of things as you’ll see!

Ingredients

Makes 24 falafel sized balls

• 400g dates

• 50g sunflower seeds

• 50g pumpkin seeds

• 100g desiccated coconut

• 4 tbsp cacao (or coco powder)

• 2 tbsp coconut oil

• 2 tbsp peanut butter (or any nut butter, smooth or crunchy)

Method

• Spread the desiccated coconut on a plate or tray.

• Use a mini ice cream scoop to measure out and shape the balls by pressing them into the coconut.

• A tablespoon will also work fine if you don’t have a scoop.