MAINS

CHEESE AND EGGPLANT OVEN BAKE

This dish is wonderful just as it is, but sometimes I like to vary the recipe for a change. A pinch of chili flakes added to the tomato sauce provides a great kick, and 3 ounces of vegetarian ground meat substitute cooked into the tomato sauce adds substantial “bite” to the meal. Feel free to play around with it too. This is good served with sautéed leeks and a leafy salad or steamed green beans.

SERVES 4

INGREDIENTS

• 4 tablespoons light olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 14.5 ounce can chopped tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon dried mixed herbs, plus a pinch set aside for the olive oil mixture
• sea salt and black pepper, to taste
• 1 tablespoon soy sauce
• 2 medium eggplants, sliced crosswise into discs ⅓ inch thick
• 3 ounces soft goat cheese or chopped mozzarella
• 4 ounces goat Cheddar or sharp Cheddar, grated
• handful fresh basil leaves (if available), roughly chopped

METHOD

• Preheat the oven to 350°F.
• First make the tomato sauce. In a medium heavy-bottomed saucepan heat 2 tablespoons of the olive oil and gently sauté the chopped onion until softened and slightly golden brown, about 8 minutes. Then stir in the garlic, canned tomatoes, tomato paste, mixed herbs, a small pinch of sea salt, and some black pepper. Simmer gently for 20 minutes, stirring often, until the sauce has thickened. Set aside.
• In a small bowl combine the remaining 2 tablespoons of olive oil, the soy sauce, and the pinch of mixed herbs. Lightly brush both sides of each eggplant slice with the olive oil mixture. Sauté the slices in batches in a large non-stick frying pan over medium heat, cooking for 3–4 minutes on each side, until golden brown.
• Spread a third of the tomato sauce over the bottom of a medium baking dish. Arrange a layer of eggplant slices over the sauce and then spoon 1 teaspoon of tomato sauce over each eggplant disc. Scatter crumbled pieces of the soft goat cheese over the disc, followed by a layer of eggplant. Spoon the remaining tomato sauce over the eggplant slices and, finally, scatter the basil leaves and grated Cheddar over the top.
• Bake for 15–20 minutes, until the tomato sauce is bubbling and the cheese is lightly brown on top.

MEXICAN BEAN TORTILLA

This recipe has a medley of flavors, colors, and textures—and it makes a bright and satisfying meal in itself.

SERVES 2-4 (1 or 2 tortillas per person)

INGREDIENTS

• 2 tablespoons vegetable or light olive oil
• 1 medium red onion, halved and thinly sliced
• 6 cremini or button mushrooms, thinly sliced
• ½ red pepper, seeded and chopped into bite-sized pieces
• 1 red chili, seeded and finely chopped, or ½ teaspoon chili flakes (optional—leave out if you do not want the heat)
• 15 ounce can refried beans, or 14.5 ounce can pinto beans, drained
• 4 corn or flour tortillas (approx. 7 inches each in diameter)
• 2 ripe Hass avocados
• 2 limes
• sea salt and freshly ground black pepper, to taste
• 3 cups mixed greens, washed, dried, and roughly chopped
• 1 tablespoon extra-virgin olive oil, for drizzling over the lettuce leaves
• ¼ cup sour cream or crème fraîche
• 2 tablespoons fresh cilantro, chopped (optional)

METHOD

• Preheat the oven to 350°F (for heating the tortillas).
• In a large frying pan over medium heat, sauté the red onion in the oil for 3 minutes, then add the mushrooms, red pepper, and chili, and sauté for a further 5 minutes, until nearly cooked through.
• Mix in the beans and stir well, until nice and hot, which will take about 5 minutes.
• Prepare the tortillas by wrapping them in aluminum foil and heating for about 10 minutes in the oven, until they’re nice and hot.
• Halve the avocados, remove the pits, then scoop out the fruit with a spoon and cut it into bite-sized cubes. Put them into a medium mixing bowl. Squeeze the juice of 1½ limes over the avocado, and sprinkle a pinch of sea salt over, then mix well.
• In a separate salad bowl, toss the greens with a drizzle (1 tablespoon) of olive oil and the juice of half the remaining lime. Season with sea salt and black pepper.
• To assemble: put a warm tortilla on each serving plate. Spoon the bean mix onto each one and spread it across the base of each tortilla, about ¾ inch thick. Top with the salad, and then the diced avocado. Dollop a spoonful of sour cream on top and follow with a grind of freshly ground black pepper. Garnish with some chopped cilantro (if you like it). Eat immediately!

CHEESY QUICHE

This is my version of one of my mum’s recipes that I love to pass on to friends and family—it’s a sharing recipe! The secret to making the quiche puff up and rise, is to cook it at a high temperature. I like to serve it with crushed buttered new potatoes and steamed vegetables, or a leafy green salad. Leftover quiche can be kept in the fridge for a few days, so it’s great warmed up for lunches or sliced and wrapped up for picnics.

SERVES 6

INGREDIENTS

• 10 ounces Shortcrust Pie Pastry, homemade or 1 pre-made refrigerated pie crust
• flour, for dusting work surface
• 2 tablespoons vegetable or light olive oil
• 6 medium onions, finely chopped (I like to use 3 red onions and 3 white onions)
• 1 tablespoon mixed fresh herbs (such as parsley, thyme, etc.), chopped
• 6 large, free-range eggs
• 2 cups milk
• 8 ounces sharp Cheddar cheese, grated
• freshly ground black pepper, to taste

METHOD

• Preheat the oven to 350°F.
• Roll out the pastry on a clean, lightly floured surface to about a 12 inch diameter, ⅛ inch thick, and then line a metal pie pan (9-10 inches) with the pastry. To keep the crust from becoming too soggy once the filling is poured in, you will need to pre-bake (blind bake) the pastry. To do this, line the pastry in the pie dish with parchment paper and then fill it with just enough dried beans or rice to cover the bottom. Bake for 10 minutes. Allow the beans or rice to cool, then carefully remove them and the parchment paper and set aside (the beans or rice can be stored in a container to reuse for blind baking in the future). Put the pie dish back in the oven to bake for 5 minutes more. Remove the crust and set aside.
• Now turn up the oven to 400°F.
• In a medium frying pan over medium heat, sauté the onions in the oil for 10–15 minutes, until they soften and turn golden, then mix in the herbs. Take it off the heat and let them cool slightly.
• In a large mixing bowl, beat the eggs and whisk in the milk, so that the eggs are light and have air bubbles. Stir in the grated cheese and fried onions, and season with black pepper.
• Pour the mixture into the pastry shell and bake for 30–35 minutes, until the filling has risen and is well browned on top. The center should have a spring to the touch when you press it gently in the middle.

ASPARAGUS SUMMER TART

The slow-cooked, sweet red onions add an extra dimension to this asparagus tart. Making it for friends is great because you can prepare it before your guests arrive and then pop it in the oven 15 minutes before you are ready to eat. I like to serve this with a simple green salad with a lemon and olive oil dressing.

SERVES 4

INGREDIENTS

• 8 ounces Cream Cheese Pastry or 1 store-bought refrigerated pie crust
• 2 tablespoons vegetable or light olive oil
• 4 medium red onions, thinly sliced
• large bunch fresh asparagus (approx. 1 pound)
• 5 ounces good melting cheese, such as Gruyère, Taleggio, smoked Cheddar or goat Cheddar, cubed or grated
• freshly ground black pepper, to taste

METHOD

• Preheat the oven to 325°F.
• Roll out the pastry to about ⅛ inch thick and lay it on a baking sheet (approx. 12 x 8 inches) to fit the edges. To blind bake the pastry crust, lay parchment paper onto the rolled pastry, and then spread baking beans or rice on top to gently weight it down. Bake it for 10 minutes, then remove the paper and beans and bake again for about 5 minutes, until the pastry is lightly golden but not fully cooked.
• For the filling: heat the oil in a medium heavy-bottomed frying pan over medium/low heat and gently fry the onions until they are soft and caramelized (about 15 minutes).
• To prepare the asparagus, clean all the spears under cold water and then snap or cut off just the woody ends (you can discard these). Boil in just enough water to cover them, for 2–3 minutes, depending on thickness. They should be slightly undercooked, as they will finish cooking in the oven.
• Spread the caramelized onions evenly over the pre-baked pastry crust and then arrange the asparagus over the onions. Sprinkle the cheese over the top and season with freshly ground black pepper.
• Bake the tart in the oven for about 15 minutes, or until the pastry is golden and the cheese is bubbling hot and turning golden brown. Cut into portions, and serve.

WHITE BEAN GRAVY STEW

This stew has a luxurious rich gravy and goes well with steamed long-grain rice, or over mashed potatoes with some steamed seasonal vegetables, and Cauliflower Cheese on the side. As a variation, I sometimes like to add a glug (about ½ cup) of red wine just before adding the stock, and then I let it simmer gently for 5 minutes to allow the alcohol to burn off. A pinch of red chili flakes adds a nice hot kick if you’re in the mood.

The veggie burger needs to be a firm one that’s made from soy protein, not soft potato or vegetables, otherwise it won’t hold its shape when cooking.

SERVES 2

INGREDIENTS

• 2 tablespoons vegetable or light olive oil
• 2 medium leeks (approx. 7 ounces), trimmed, washed, and chopped—or 2 medium onions, chopped
• 8 cremini or button mushrooms, thinly sliced
• 1 tablespoon soy sauce
• 15 ounce can white beans (such as cannellini), drained
• 1 veggie burger, cooked and chopped into cubes (optional)
• 1 tablespoon chopped fresh parsley, or 2 teaspoons dried mixed herbs
• 1½ tablespoons cornstarch
• 1¼ cups vegetable stock
• sea salt and black pepper, to taste
• pinch red chili flakes (optional)

METHOD

• In a large saucepan or a large frying pan with deep sides, heat the oil over medium heat and gently sauté the leeks or onions for 5–8 minutes, until they are soft and starting to turn golden. Stir in the mushrooms and soy sauce, and fry for 5 minutes more. Add the chili (if using). Stir in the beans, the cubed veggie burger, and herbs, and allow them to heat through for a couple of minutes.
• Mix the cornstarch and vegetable stock together and pour it into the stew, stirring continuously to make sure it doesn’t get lumpy. Simmer gently for 10 minutes, stirring often, until the mixture has thickened to a creamy consistency. Check the seasoning and add a little salt and pepper if needed.
• And now it’s ready to serve. It’s good with a spoonful of crème fraîche or sour cream and freshly ground black pepper on top.

SPINACH, LEEK AND ZUCCHINI FRITTATA

This makes a quick and nutritious meal. I sometimes have it for brunch too, but then I would leave out the zucchini. It’s great served with potato salad or cooked new potatoes tossed in butter and herbs.

SERVES 2

INGREDIENTS

• 7 ounces fresh spinach
• 2 tablespoons vegetable or light olive oil
• 1 leek, trimmed, washed, and finely chopped
• 1 medium onion, finely chopped
• 1 medium zucchini, trimmed and cut into small cubes
• 1 teaspoon chopped fresh oregano, or 1 teaspoon dried herbs
• 1 teaspoon chopped fresh or dried thyme
• 5 large, free-range eggs
• 1 tablespoon butter, for frying
• 3 ounces feta cheese
• sea salt and freshly ground black pepper, to taste

METHOD

• Wash the fresh spinach leaves thoroughly and then cook them in a medium saucepan over medium heat until wilted. The spinach releases a lot of liquid when cooking, so you don’t need to add any water. Once the leaves have wilted, remove them from the heat and cool slightly. When you can handle the spinach, squeeze out the excess liquid, and chop up the leaves. Set aside.
• Now heat the oil in a medium frying pan over medium heat. Add the leeks, onions, zucchini, and herbs and sauté them for about 8 minutes (so that you can hear the sizzling) until they are turning golden. Add the cooked spinach, tossing to combine and then transfer the vegetables to a dish or plate while you prepare the eggs.
• Preheat the broiler to high. Crack the eggs into a mixing bowl and beat them together.
• Melt the butter in a medium frying pan over medium-high heat. Pour in the eggs. Scatter the cooked vegetables over the eggs and crumble the feta cheese evenly over the top. Add some freshly ground black pepper and a pinch of salt. Cook for a couple of minutes, until the eggs are turning golden around the edges of the pan.
• Place the pan under the broiler, keeping the handle turned away, so that it does not overheat. Cook until the eggs are set on top.
• Gently slide the frittata onto a serving plate and cut into pieces. I like this served warm, but it can be eaten at room temperature, too.

BLACK BEAN, SWEET CORN AND FETA TACOS

I’ve always loved tacos but this is a little deviation from how I usually make them, to include the corn. My mum loved Mexican food and she also loved corn, eating it from the cob when it was in season. I think it adds a lovely, crunchy texture to this particular taco combination. The added bonus is that these are quick and easy to make.

SERVES 2 (2 tacos per person)

INGREDIENTS

• 3 tablespoons vegetable or light olive oil
• 1 medium onion, finely chopped
• 15 ounce can black beans
• 3 cloves garlic, finely chopped
• 4 slices pickled jalapeño (from a jar), chopped, or ½ teaspoon chili flakes, or ½ teaspoon finely chopped fresh red chili
• pinch sea salt, or to taste
• ½ teaspoon ground cumin
• 3 ounces sweet corn, cut (1 large cob fresh, or frozen, or canned)
• 4 taco shells
• 3 ounces feta cheese, crumbled
• juice of 1 lime

METHOD

• Preheat the oven to 350°F.
• Heat the oil in a medium frying pan over medium heat and sauté the chopped onion for 5 minutes. Drain and rinse the black beans in a sieve, and then stir them into the onion in the pan. Add the garlic, jalapeño or chili, the sea salt, and the cumin, and heat for 5 minutes until cooked through.
• To cook the corn (if fresh), place it in a small saucepan with boiling water and simmer for a couple of minutes until hot; drain.
• In the meantime, wrap the taco shells in aluminum foil and put them in the oven for 5–10 minutes to heat up.
• When the taco shells are warm, remove them from the oven, then divide the bean mix evenly between the 4 tacos, top with the cooked corn and, finally, sprinkle the crumbled feta over the top. Finish off with a little squeeze of lime juice, and serve hot.

BUTTERED ZUCCHINI AND CHEESY POLENTA

Polenta is basically Italian grits … it can be a delicious alternative to mashed potatoes because it has a great, unctuous consistency and can be flavored for a more intense taste. This way of cooking it gives it a savory edge, which acts as a base for the subtle zucchini topping. You could substitute mushrooms for the zucchini, or toss in a handful of sliced mushrooms to cook along with them.

SERVES 4

INGREDIENTS

For the buttered zucchini:

• 2 tablespoons butter
• 3 medium zucchini, trimmed and cut into long thin strips approx. ¼ inch thick
• 2 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, chopped
• sea salt and black pepper, to taste
• squeeze of lemon juice (½ lemon)

For the polenta:

• 2½ cups vegetable stock
• 2½ cups milk
• 2 cups quick-cook polenta
• 7 tablespoons butter
• ½ cup grated Parmesan cheese or sharp Cheddar

METHOD

• Heat the butter in a medium frying pan over medium-low heat and add the zucchini, stirring until well coated in the butter. Stir in the garlic and parsley and sauté for 5–8 minutes, or until the zucchini are tender. Season with sea salt and pepper, and then squeeze a little lemon juice over the zucchini and combine well.
• In a large saucepan, heat the stock and milk together until almost boiling, then gradually whisk in the polenta. Keep stirring until the mixture has thickened, although you still want it to be soft and pourable. Add a little more milk or water, if necessary. Stir in the butter and cheese and season with black pepper.
• Spoon the polenta onto plates and arrange the buttered zucchini on top. Serve hot.

LEEK AND PEA RISOTTO

This silky, creamy risotto looks so good with the subtle green of the leeks and peas, and it has a wonderfully smooth texture. You can play around with the vegetables you use, for instance, substituting 6 shallots for the leeks.

SERVES 4

INGREDIENTS

• 3 tablespoons light olive oil
• 1 tablespoon butter
• 2 medium leeks, finely chopped
• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1¼ cups risotto rice
• 2 cloves garlic, finely chopped
• 2 teaspoons fresh thyme or parsley, chopped
• ⅔ cup dry white wine (optional)
• 1 quart hot vegetable stock, plus more stock or boiled water, if needed
• 1⅓ cups frozen or fresh shelled peas, or chopped green beans
• sea salt and black pepper, to taste
• ¼ cup grated Parmesan cheese, plus more for serving

METHOD

• Melt the oil and butter together in a large heavy-bottomed saucepan over medium heat. Stir in the chopped leeks, onion and celery and then sauté gently for about 15 minutes, to allow the leeks and onions to sweat and become translucent, but not brown. Add the rice and garlic and mix well, coating the rice in the oil, and cook, stirring often, for a couple of minutes, to allow the rice to heat through, but not brown. Now stir in the herbs and the white wine (if using).
• Add a couple ladlefuls of the hot stock (about ¾ cup), enough to cover the rice. Stir well, and simmer gently, stirring frequently, until the stock is nearly absorbed, but do not let the rice cook too quickly. Gradually add more stock and keep stirring, until all of it has been absorbed; do not allow the risotto to dry out, you want a thick, soupy consistency. Stir in the peas halfway through cooking the rice, after about 7 minutes. After about 15 minutes the rice should be cooked through but still al dente. If you run out of stock and the rice is not cooked yet, then use some extra stock or hot water to finish off—but be careful not to let it overcook and become soggy or sticky.
• Season with black pepper; taste the rice and add salt, if needed. Remove from the heat and stir in the Parmesan cheese. Mix well and let stand for 1 or 2 minutes. Then serve immediately, with extra Parmesan cheese and black pepper sprinkled over the top.

ONE-POT MUSHROOM RICE

Taking the time to slow-cook the onions and mushrooms before adding the rice gives it much more flavor. Plus, it doesn’t create a lot of dirty dishes to wash! My best friend from school says that she can’t get her son to eat mushrooms except for this dish that he requests specifically.

SERVES 4

INGREDIENTS

• 3 tablespoons light olive oil
• 3 medium red onions, finely chopped
• 7 ounces button, cremini, or small portobello mushrooms, finely chopped
• 2 teaspoons fresh or dried mixed herbs
• 1 tablespoon soy sauce
• 1 cup long-grain rice
• 2 cups vegetable stock
• ¼ cup frozen peas
• sea salt and black pepper, to taste
• grated Parmesan cheese, sharp Cheddar, or crème fraîche, to serve (optional)

METHOD

• Heat the olive oil in a large saucepan over medium heat, stir in the onions and sauté them for 8 minutes. Next, stir in the mushrooms, mixed herbs, and soy sauce, and gently sauté them for 10–12 minutes more, until the natural juices from the mushrooms have evaporated and they have started to turn golden brown.
• Add the rice and stir well for a minute until well coated. Pour in the vegetable stock and simmer gently for about 15 minutes, or until the rice has cooked through but has not had a chance to turn too soft.
• Stir in the frozen peas and heat through; season with sea salt and black pepper. Serve topped with grated cheese or a spoonful of crème fraîche, if you like.

SAGE AND ONION “ROAST”

This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and Yorkshire puddings. Leftovers can be reheated and served midweek with gravy, steamed green beans, and a generous spoonful of horseradish on the side.

SERVES 4

INGREDIENTS

• 3 tablespoons light olive oil
• 2 medium onions, finely chopped
• 2 stalks celery, finely chopped
• ⅓ cup pine nuts, lightly toasted in a frying pan (no oil needed)
• ⅓ cup walnut halves, chopped
• ¾ cup chestnuts, peeled, cooked, and chopped
• 3 tablespoons fresh sage, chopped
• 3 veggie burgers, cooked and crumbled
• 1 ¼ cups dried breadcrumbs
• ¾ cup vegetable stock
• 3 large, free-range eggs, beaten
• sea salt and black pepper, to taste

METHOD

• Preheat the oven to 375°F. Line a 9 inch loaf pan (about 4 inches deep) with parchment paper.
• In a large frying pan over medium heat, heat the olive oil and gently sauté the chopped onions and celery for about 5–10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the crumbled veggie burgers. Sauté for a minute or two until heated through. Now add the breadcrumbs and cook for another 8–10 minutes.
• Stir in the vegetable stock and cook for a couple of minutes. Transfer the mixture to a large mixing bowl and let cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper, and mix together well.
• Spoon the mixture into the lined loaf pan and press it down evenly.
• Bake the terrine in the middle of the oven for 30 minutes. Remove it from the oven and turn it upside down onto a non-stick baking sheet, peeling away the parchment. Put it back in the oven to bake for 30 more minutes, until the outside is crisp and golden. Slice and serve with Red Onion Gravy.

WINTER WARMER HOTPOT

I make this a lot, because it is packed with fresh vegetables and easy to put together—by allowing it to slow-cook in the oven it comes out full of flavor. I like it served with a dollop of crème fraîche or sour cream on top and some freshly ground black pepper. A meal-in-one-dish.

SERVES 4

INGREDIENTS

• 3 large potatoes (or 6 medium), cut crosswise into thin round slices approx. ¼ inch thick
• 3 medium onions, halved then cut crosswise into thin slices
• 2 medium carrots, cut into cubes
• 8 ounces green beans, trimmed and chopped
• 15 ounce can white beans (such as cannellini), drained
• 3 vegetarian sausages (or burgers), cooked and chopped into chunky bite-sized pieces (optional)
• 2 tablespoons chopped fresh parsley, or 2 teaspoons dried mixed herbs
• 3⅓ cups vegetable stock, mixed with 1 tablespoon cornstarch
• 2 tablespoons light olive oil, for drizzling on top
• black pepper, to taste
• butter or olive oil for finishing

METHOD

• Preheat the oven to 350°F.
• Arrange half of the potato slices in the bottom of a casserole or baking dish (about 11 inches). Layer all of the onion slices over them, then scatter the carrots and green beans over the onion, followed by the beans and then the sausage or burger pieces (if using). Sprinkle in the herbs and finish with a final layer of the remaining potato slices.
• Now carefully pour in the vegetable stock, which should come to about ⅓ inch below the final (top) layer of potato. Drizzle olive oil over the top, grind some black pepper over it, and cover the dish with aluminum foil.
• Place the dish on the middle rack in the oven. Cook for 1 hour, 45 minutes, then take off the foil, dot the potatoes with butter or olive oil, and cook for 15 minutes more, until the top layer of potatoes is golden and slightly crisp.

SHEPHERD’S PIE

This is classic comfort food because it has the indulgence of a creamy mashed potato topping that goes perfectly with juicy gravy. I like it with a squeeze of ketchup on the side! It’s also versatile—you can swap the frozen peas for green beans, you can play around with the herbs, and a splash of red wine in the gravy is usually a welcome extra. If you have any left over, this is such a good dish to reheat on demand throughout the week. I like this served with lightly buttered spinach.

SERVES 6

INGREDIENTS

For the topping:

• 2 pounds potatoes (such as russet), peeled and chopped into large cubes
• 4 tablespoons butter
• ⅔ cup milk
• 1 teaspoon mustard, preferably Dijon (smooth or wholegrain)
• pinch sea salt and black pepper, to taste
• 3 ounces sharp Cheddar, grated (optional)

For the filling:

• 2 tablespoons vegetable or light olive oil
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 1 stalk celery, trimmed and finely chopped
• 1 medium carrot, finely chopped
• 8 ounces green beans, chopped, or 1 cup frozen peas
• 6 cremini or button mushrooms, chopped into small pieces
• 7 ounces vegetarian ground meat substitute
• 2 tablespoons cornstarch
• 3 cups vegetable stock
• 2 tablespoons tamari or soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon chopped herbs (fresh parsley and oregano if possible), or 1 teaspoon dried mixed herbs
• ½ cup red wine (optional)

METHOD

• Preheat the oven to 350°F.
• Place the potato chunks into a large saucepan, cover with water, and bring to a boil. Boil for 15–20 minutes, until they are tender, then drain.
• Mash the potatoes well and return the pan to low heat. Stir in the butter, milk, and mustard and whisk with a fork to make a light, fluffy, and smooth mash. Season with a pinch of sea salt and black pepper.
• To make the filling, heat the oil in a large heavy-bottomed pan over medium heat, and gently fry the onion for 5 minutes. Stir in the garlic, celery, carrot, green beans, mushrooms, and finally the meat substitute, mix well and cook for 2–3 minutes more.
• Put the cornstarch into a measuring cup and slowly whisk in the vegetable stock. Pour this over the vegetables, stirring well, and increase the heat to bring it to a gentle simmer. Add the tamari or soy sauce, the tomato, paste, and herbs (and also the red wine, if using). Let it gently simmer for 15–20 minutes.
• Transfer the filling into a large ovenproof dish. Top with large spoonfuls of the mashed potato, gently smoothing it over with a fork so the potato covers the filling. Sprinkle the grated cheese over the top with a little more black pepper.
• Bake in the oven for 30 minutes until the top is golden brown and the filling is bubbling.

WHITE SPAGHETTI SAUCE

This is a fast and simple pasta sauce. It is very tasty and quite indulgent. But it is white! And I have an obsessive need to have something green on my plate to make a meal feel complete. With that in mind, I love this served with a watercress or arugula salad, or steamed green vegetables such as spinach or green beans.

SERVES 4

INGREDIENTS

• 1 tablespoon light olive oil
• 1 cup crème fraîche
• 2 tablespoons milk
• generous grinding fresh black pepper, or to taste
• 12 ounces dried spaghetti or linguine (or other dried pasta of your choice)
• 3 ounces grated Parmesan cheese, plus more to serve
• pinch sea salt, or to taste

METHOD

• Gently heat the oil in a large frying pan over low heat. Add the crème fraîche and milk, and stir well until heated through. Grind in some black pepper, remove from the heat, and set it aside.
• Now cook the pasta in a large, heavy-bottomed saucepan of boiling, salted water (check the package for cooking time—about 8–10 minutes and the pasta should be cooked but still firm to the bite, not soggy).
• Once the pasta is cooked, drain it in a colander, then add it to the white sauce in the frying pan and mix together until the pasta is coated in the sauce, heating it through again over medium-low heat. Stir in the grated Parmesan and serve hot with extra Parmesan cheese, some more ground black pepper, and a pinch of sea salt on top, according to your taste. Best eaten immediately.

MAC & CHEESE WITH CRISPY TOPPING

I love macaroni and cheese with a blob of tomato ketchup on the side and served with nothing more than some cooked frozen peas. It’s so satisfying when you’ve had a busy day and are in need of proper comfort food.

SERVES 4

INGREDIENTS

• 14 ounces dried macaroni
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 2 cups milk
• 1 teaspoon Dijon mustard
• 7 ounces sharp Cheddar cheese, grated
• ½ cup grated Parmesan cheese (or similar)
• black pepper, to taste

For the crispy topping:

• ½ cup dried breadcrumbs
• 3 tablespoons Parmesan cheese, finely grated
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon mixed pumpkin and sesame seeds,
• finely chopped (optional)

METHOD

• Cook the macaroni in a large pan of boiling, salted water. Stir it from time to time to make sure the pasta doesn’t stick together or to the bottom of the pan. Undercook the pasta by a couple of minutes (check the package for cooking time and deduct 2 minutes), so it is not quite cooked through, as it will go in the oven to finish later. Drain the pasta in a colander and set it aside while you make the topping.
• Preheat the oven to 375°F.
• Make the topping by mixing together the breadcrumbs, Parmesan cheese, fresh parsley, and finely chopped seeds in a medium bowl.
• To make the cheese sauce, melt the butter in a large, heavy-bottomed saucepan over medium-low heat and then stir in the flour, mixing very well for about 20 seconds to make a paste. Gradually add the milk, stirring constantly, until thick and creamy. Stir in the mustard. Take the sauce off the heat and then stir in the grated cheese, mixing well, until it is melted and the sauce is completely smooth—if it seems too thick, add a little more milk. Season with black pepper.
• Add the cooked pasta to the pan and mix the pasta and sauce together so it is all coated.
• Transfer the macaroni to a baking dish, spreading it out evenly. Sprinkle the breadcrumb mix over the top, then bake for 20–25 minutes, until the sauce is bubbling and the topping has turned golden and crisp.

MUSHROOM AND LEEK LASAGNA

This is a good dinner party dish that can be assembled in advance and then put in the oven, when your guests have arrived, to cook for 40 minutes or so before serving.

SERVES 4–6

INGREDIENTS

• 1½ ounces dried porcini mushrooms
• 2 tablespoons vegetable or light olive oil
• 3 medium leeks, trimmed, washed, and finely chopped
• 1 medium onion, finely chopped
• 9 ounces cremini or button mushrooms, thinly sliced
• 2 teaspoons fresh thyme, chopped
• 2 large, free-range eggs
• 7 ounces feta cheese, crumbled
• 9 ounces cooked lasagna noodles (12 to 15)
• 3 ounces soft goat cheese or cream cheese
• 7 ounces sharp Cheddar or goat Cheddar, grated
• freshly ground black pepper, to taste

For the sauce:

• 2 tablespoons vegetable or light olive oil
• 3 tablespoons all-purpose or light spelt flour
• ¾ cup porcini stock (reserved from soaking the dried mushrooms, see method)
• 2 cups milk
• sea salt and black pepper, to taste

METHOD

• Preheat the oven to 350°F.
• Rehydrate the dried porcini mushrooms in a bowl of warm water (about 15 minutes), or as per the package instructions.
• Meanwhile, in a large frying pan heat the 2 tablespoons of oil over medium heat, add the chopped leeks and onion and sauté for 6–8 minutes, until they are soft and golden. Then stir in the sliced mushrooms and sauté until tender, about 5 minutes more.
• Once the porcini mushrooms are rehydrated, reserve ¾ cup of the stock to make the sauce, then drain the mushrooms. Mix them, along with the thyme, into the vegetables in the pan. Sauté for 5–10 minutes, until cooked through. Season with salt and black pepper, and set aside.
• To make the porcini sauce, gently heat the oil in a medium saucepan over medium-low heat, then stir in the flour and stir together. Gradually add the reserved porcini stock and stir well to avoid lumps. Slowly add the milk, stirring constantly, and then simmer very gently, stirring often, until the sauce has thickened to a creamy consistency that coats the spoon. Season with a pinch of sea salt and some freshly ground black pepper. Take the sauce off the heat and set it aside.
• Now for the final component. In a small mixing bowl, beat the 2 eggs and mix in the crumbled feta cheese.
• To assemble the lasagna, spread a third of the sauce in the bottom of a medium baking dish (about 10 inches). Cover this evenly with a layer of the lasagna noodles, and spread a third of the mushroom and leek mix over the pasta. Now spread all of the egg and feta mix evenly over this, followed by another layer of lasagna noodles. Top with another third of the porcini sauce and then a third of the mushroom and leek mix. Crumble the goat cheese (or cream cheese) over the mushroom and leek mix and lay another layer of lasagna noodles on top. Pour the remaining sauce over the pasta and add the remaining mushroom and leek mix, and finally sprinkle the grated Cheddar evenly over the top.
• Grind some black pepper over the lasagna and then put it into the oven for 30–40 minutes, until it is golden and bubbling hot. (If the lasagna is pre-assembled and refrigerated, allow an extra 5–10 minutes to heat through.)
• Remove from the oven and serve. This lasagna is great eaten with a fresh chopped salad or seasonal steamed vegetables.

CAULIFLOWER CHEESE

Cauliflower cheese is an old classic and a firm favorite. It’s a good way of getting kids to eat their veggies, too—I sometimes add broccoli or a handful of frozen peas, or serve it with baked beans. My preference is always for sharp Cheddar, since it adds real punch, and I sometimes like to use whole wheat flour to give the sauce a bit of extra texture.

SERVES 2 as a main course, or 4 as a side dish

INGREDIENTS

• 1 medium head cauliflower, approx. 1⅓ pounds
• 2 tablespoons vegetable or light olive oil or butter
• 3 tablespoons all-purpose or light spelt flour
• 2 cups milk
• 1 teaspoon Dijon mustard
• 7 ounces sharp Cheddar, grated
• ½ cup Parmesan cheese, grated
• black pepper, to taste

METHOD

• Remove the outer leaves of the cauliflower and discard, then cut the cauliflower into quarters. Place the 4 pieces into a steamer basket and steam the cauliflower for 10 minutes, or until it is just tender (it will continue to cook in the oven). Arrange the cauliflower pieces in a medium baking dish and set it aside.
• Preheat the oven to 350°F.
• In the meantime you can start on the sauce. In a medium saucepan gently heat the oil or butter over medium-low heat. Stir in the flour for about 30 seconds, then add a fifth of the milk. Stir well until it thickens, then add another fifth of the milk and stir again until it is thickened—and continue in this way until all the milk is used up. Add the mustard and stir it in well. Now take the sauce off the heat and add most of the cheese, holding back 1 tablespoon of the Cheddar and 1 tablespoon of the Parmesan cheese, which you will use to sprinkle on top before you put the dish in the oven. Mix well until the cheese is completely melted. Add a few grinds of black pepper.
• Pour the cheese sauce over the cauliflower pieces in the baking dish. Sprinkle the remaining grated cheese over the top.
• Put in the oven and bake for 12–15 minutes, until the top is golden brown and the sauce is bubbling hot.

YUMMY SPICY RICE NOODLES

This noodle dish is totally addictive. It’s spicy, peanutty, and irresistible for either lunch or dinner. If I have friends over for dinner, I like to serve Corn Fritters as a starter, and then Coconut Rice Pudding with Chocolate Sauce for dessert. The main thing is to not to overcook the rice noodles since they will get heated again when you warm all the ingredients together at the end.

SERVES 4–6

INGREDIENTS

For the sauce:

• 3 tablespoons crunchy peanut butter
• 2 tablespoons chili pepper jam, or ¼ cup sweet chili sauce
• 1 ¼ cups hot vegetable stock
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy or tamari sauce
• 6 tablespoons coconut milk

For the noodles and vegetables:

• 3 bundles flat rice noodles (approx. 14 ounces)
• 2 tablespoons toasted sesame oil, plus more for the noodles
• 1 ounce whole baby corn, cut into pieces, or 1 cup canned or frozen corn kernels
• 2 medium carrots, thinly sliced
• 1 medium red onion, halved and thinly sliced
• 4 ounces green beans, chopped
• 5 ounces broccoli, broken into small florets
• 3 cloves garlic, finely chopped
• chopped peanuts and cilantro, to serve (optional)

METHOD

• Put all of the sauce ingredients into a mixing bowl, and mix together well, so that the heated vegetable stock softens the ingredients. Set aside while you prepare the vegetables.
• Cook the rice noodles following the package instructions (but maybe a minute less than suggested), then drain the noodles in a colander and toss them in a little sesame oil to keep them from sticking together. You do not want the noodles too soft, but still al dente, since they will be heated again in the vegetables and sauce at the end.
• To prepare the vegetables, heat the 2 tablespoons of sesame oil in a large frying pan with deep sides over medium-high heat (or use a wok or big saucepan). Stir-fry all the vegetables together with the garlic for about 3 minutes, until they are just starting to soften slightly.
• Pour the sauce onto the vegetables in the pan and simmer gently for 4–5 minutes, until the vegetables are cooked through but still have a good bite to them and are not too soft.
• Now stir in the cooked rice noodles. Toss together well and heat through. I serve this hot, and sometimes garnish the dish with chopped peanuts and chopped cilantro.

ZUCCHINI AND LEMON SPAGHETTI

This recipe came about when I was scanning the contents of my kitchen cupboards and fridge, trying to find something I could whip up in less than half an hour that wouldn’t create lots of dish-washing chaos. I like the sharpness of the feta combined with the freshness of the zucchini and the tanginess of the lemon. Also the flecks of herbs add an extra dimension that makes this dish burst with flavor.

SERVES 2

INGREDIENTS

• 7 ounces dried spaghetti
• 3 tablespoons light olive oil, plus more for drizzling
• 2 medium zucchini, thinly sliced lengthwise
• 3 cloves garlic, finely chopped
• 1½ teaspoons fresh sage, chopped
• 1½ teaspoons fresh rosemary, chopped
• 2 tablespoons grated Parmesan cheese or Pecorino Romano cheese, plus more for serving (optional)
• 4 ounces feta cheese, crumbled (optional)
• zest of ½ lemon
• sea salt and black pepper, to taste

METHOD

• First cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8–10 minutes to cook. Stir every so often so the strands of pasta don’t stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
• You can use the same saucepan to make the sauce. Pour in the 3 tablespoons of olive oil and heat over medium heat, then add the zucchini and sauté for 4–5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavors to come together and the zucchini to cook through.
• Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much since the feta cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over, if you wish.

TOMATO AND RED WINE SAUCE

This is a really versatile sauce that can form the base for so many pasta dishes. You can add 3 ounces of soy or vegetable ground “meat” to make it into an alternative Bolognese sauce. My eldest son likes to add a chopped red pepper when he is frying the onions as a variation, too. Once you get the basic sauce right, you’ll find your own variations.

SERVES 6

INGREDIENTS

• 3 tablespoons light olive oil
• 2 medium onions, finely chopped
• 4 cloves garlic, finely chopped
• 28 ounce can chopped tomatoes
• 2 tablespoons tomato paste
• good glug of red wine (approx. ⅓ cup)
• 1 tablespoon dried mixed herbs, or 1 tablespoon chopped fresh oregano
• small handful fresh basil, if available, plus more to serve
• freshly grated Parmesan cheese, to serve

METHOD

• Heat the olive oil over medium heat in a large deep-sided frying pan, and then add the chopped onions—you want to hear a nice sizzle as they cook. Gently sauté them for about 10 minutes, until they are caramelized, and then add the chopped garlic. Give it a good stir with a wooden spoon to make sure the garlic is well coated in olive oil, and cook for another minute.
• Add the chopped tomatoes and stir well, then mix in the tomato paste. Gently simmer for about 5 minutes. Then, as the sauce simmers, stir in the red wine and dried mixed herbs or fresh oregano.
• Gently cook for another 15 minutes. Tear up the basil and add that to the sauce too.
• Serve topped with a fresh basil leaf and some grated Parmesan.