Tag Archives: Main course

Stuffed courgette with quinoa, peppers and rocket

Ingredients (serves 3 – 2 courgette halves per person) 3 large courgettes 150g quinoa (I used a mixture of white and red) 1 red pepper 2 handfulls of rocket 1 tsp smoked paprika (optional) 1 clove garlic 1/2tsp chilli flakes Salt and pepper Method Slice the courgettes in half and scoop out the middle using […]

Pumpkin speltotto with sage

Spelt has become quite fashionable. It is probably helpful that the man leading the charge in spelt farming is non other than Roger Saul, the man behind the Mulberry brand. I got a pack of spelt from the wonderful Suma and had a go at making speltotto (risotto using spelt instead of rice) and it […]

Chestnut, mushroom and samphire risotto

While I regularly moan about being given risotto in restaurants as the only vegetarian ‘choice’ at the moment, I do still love making it and eating it at home. I just don’t want to eat it every time I go out – especially when I can make a better version at home! My uncle made […]

Wine soaked mushrooms and carrots with rosemary potato rösti and mustard halloumi

This is hearty, warming meal. Perfect for Autumnal evenings or Sunday lunch. Ingredients (serves 2) 2 large baking potatoes Handful of fresh rosemary 200g mushrooms (quartered) 150g carrots (I used baby carrots which didn’t need chopping. If using large carrots – cut into one inch chunks) 1tsp mustard seeds 1tsp coriander seeds (crushed) Small glass […]

Creamy ‘gorgonzola’ polenta with aubergines, tomatoes, olives and flaked almonds

This is really easy to make. Feel free to exchange the aubergines with courgettes and olives with capers if you want. If you don’t have flaked almonds, use sunflower or pumpkin seeds instead. Gorgonzola isn’t suitable for vegetarians, please see this post for alternatives. Ingredients (serves 2) 1 medium aubergine Handful cherry tomatoes Small handful […]

Vegetarian Turkish Koftas

Ingredients (6 koftas) 200g brown lentils 200g red split lentils 2 cloves of garlic 1 white onion 1tsp ground cinnamon 1tsp ground allspice ½tsp grated nutmeg 100g breadcrumbs salt and pepper Vegetable stock cube Oil Method Boil the kettle and make 600mls of vegetable stock using a stock cube. Pour it over both types of […]

Mushroom, wild rice and ale wellington

This main course dish is delicious. It is really worth getting your hands on a good variety of mushrooms if you can. If you can’t get any interesting fresh varieties, just use more chestnut mushrooms in their place. Ingredients (8 portions) 300g wild (black) rice 30g butter 1 white onion 2 cloves of garlic 250g […]

Vegan punchy coriander and ginger ‘curry’

I’m not really sure if this should be called a curry (as it doesn’t have the traditional ‘curry’ like flavours), but is punchy and full of flavour. I make it regularly and it has always done me proud! The huge amounts of garlic, ginger and coriander may seem a bit much – but trust me, […]

Vegetarian Taiedda

This is a vegetarian version of dish which originates from Puglia in Italy. The traditional dish includes mussels, but I have exchanged mussels for capers. It is so, so easy to make. Just ten minutes of chopping and arranging, and then pop it in the oven for 40 minutes to bake. It has both potatoes […]

Cauliflower crust pizza

I absolutely love pizza. You can’t beat a thin and crispy base covered in a rich tomato sauce and oozing cheese. However, it is no secret that pizzas are not the healthiest of meals. When a friend mentioned that you can make a pizza base out of cauliflower I was a bit dubious so I […]