Vegetarian

Vegetable Biryani

Vegetable Biryani

This is a deliciously mild spiced vegetable biryani that can be served as a main meal or as accompaniment to your meal. Prep time: 20minutes Cook time: 45minutes Total time: 1 hour 5minutes Serves: 4 Ingredients: 1 large yellow pepper – deseeded and cut into chunks 1 beef tomato – deseeded and cut into chunks

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mushroom soup

Creamy Mushroom Soup

This soup is mega easy but absolutely delicious.  You will never eat mushroom soup from a tin again once you’ve tried this.  AND it goes very well with a french stick, a little too well! Ready In 1 hour Ingredients 25g Butter 1 Onion 1 Garlic Clove 400g Mushrooms (I used Chesnut) 850mls Vegetable Stock

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roast potatos

Mediterranean Roast Potatoes

Mediterranean roast potatoes are a great alternative to the norm, you can make them as spicy as you wish with paprika too! INGREDIENTS 1.2kg (2½lb) small-medium waxy potatoes – we used Charlotte and Roseval 1tbsp olive oil 1tbsp dried oregano Sprinkle of paprika 25g (1oz) sun-dried tomatoes, finely chopped Small handful fresh parsley, finely chopped

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Coconut and lime cheesecake

Coconut and lime cheesecake

Lime and Coconut Cheesecake is going to require you to add a few extras into your shopping basket, that said it really is a lovely dessert suitable for vegetarians and vegans. INGREDIENTS 9 oz (250g) vegan ginger biscuits 2 dssp vegetable oil 5 oz (145g) block creamed coconut 2 limes 12 oz (350g) firm silken

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souffle baked potatos with cheddar

Souffle baked potato with cheddar

Souffle baked potato with cheddar is great as a main meal served in a fresh bed of salad, yum! INGREDIENTS 4 baking potatoes 2 eggs, separated 120g (4oz) Cheddar or gruyère, grated 2tbsp chopped fresh chives 1 x 85g pack watercress, roughly chopped 2tsp Dijon mustard METHOD 1.Heat the oven to 200°C (gas mark 6).

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Stuffed Peppers

Stuffed Peppers

Stuffed peppers are really healthy and  great as a side dish or as a main meal. Suitable for vegans and vegetarians too. INGREDIENTS 1 small red onion, finely chopped 1 celery stick, finely chopped 3–4 thyme sprigs 2 each red and yellow peppers, halved and de-seeded   METHOD 1. Preheat the oven to 200°C (180°C

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