Recipe Type: Mains

The red wine gives a rich flavour to this gravy but it can be made just with stock. I often make this with cider and a light vegetable stock as an accompaniment to my nut roast.

  • 1 to 2 tablespoons oil
  • 1 red onion, finely chopped
  • 1 tablespoon plain flour
  • 175ml stock
  • 125ml red wine
  • 1 sprig of thyme
  • salt/soy sauce and pepper to taste

Heat the oil in a pan and sauté the onion until lightly browned.

Add the flour and cook for a minute. Add the red wine and stir to make a paste.

Add the stock, herbs and seasoning. Bring to the boil then simmer on a low heat.

Season to taste, adding more liquid as required.

The gravy can be blended for a smoother texture. It freezes well so it’s worth making a bigger batch.

A breakfast favourite.

Ready in 5 minutes Serves 2

Ingredients

  • 1 pack long life silken tofu
  • ½ small onion finely chopped
  • pinch of turmeric
  • pinch of Marigold bouillon powder
  • salt and pepper to taste
  • fresh herbs to taste

Method

  1. Add the tofu to a pan, mash with a fork.
  2. Add the onion along with a pinch of turmeric and a pinch of bouillon powder.
  3. Season with salt, black pepper and fresh herbs as required.
  4. Good served on thick slices of wholemeal toast – nice with a veggie breakfast.
  5. Try adding chopped spring onions, spinach peppers or mushrooms.

Something different using Black Badger Carlin Peas available from Hodmedod’s.

Ready in 20 minutes Serves 4

Ingredients

  • 200g black badgers, cooked
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • juice and zest of 1 lemon
  • pinch of chilli flakes
  • 50g sun dried tomatoes, chopped
  • salt and freshly ground pepper
  • chopped basil
  • salad leaves to serve

Method

  1. Put the cooked black badgers in a bowl; add the crushed garlic, chilli flakes oil and lemon juice.
  2. Mix well.
  3. Add the other ingredients mix carefully and place in the fridge so that the flavours develop.
  4. Perfect served with crusty bread.

Lizzy’s Cooking Tip

When cooking dried beans it’s worth cooking a large amount. Soak in a large saucepan full overnight, and then cook for 45 to 60 minutes. When cool place in freezer bags or tubs and store in the freezer until needed.

Delicious with pasta or on flatbreads.

Ready in 10 minutes minutes Serves approx 200g

Ingredients

  • 100g wild garlic leaves, roughly chopped
  • 75g walnuts
  • 150 – 200ml extra virgin rapeseed oil
  • salt and pepper to taste

Method

  1. Place the leaves in a food processor then add the nuts, and blend together.
  2. Add the oil and blend again.
  3. Season with salt and pepper to taste.

When wild garlic is not in season fresh rocket leaves can be used instead.

Always wash and thoroughly dry the leaves before use. When stored in sterilized jars, the pesto keeps well in the fridge for a couple of weeks. I often pop some in the freezer to prolong the season. The amount of oil used can vary, depending upon the consistency you require.

A healthy vegan recipe. This grain is packed with all the essential amino acids your body needs. Quinoa will increase by 3 to 4 times in volume and when cooked has a light fluffy texture.
Ready in 20 minutes Serves 2

Ingredients

  • ½ cup quinoa
  • 1 red onion, chopped
  • 1 red or yellow pepper, chopped
  • 200g smoked tofu
  • 1 teaspoon freshly ground coriander seed
  • ¼ tsp fresh ginger, grated
  • zest and juice of a ½ a lemon
  • handful of fresh parsley, chopped
  • 1 tablespoon extra virgin rapeseed oil (optional)
  • salt and freshly ground pepper

Method

  1. Rinse the quinoa well using a sieve.
  2. Place in a pan with a cup of water, bring to the boil, and then simmer for 10 minutes until cooked.
  3. Remove from heat, and leave to absorb remaining water.
  4. Roughly chop the onions, pepper and tofu.
  5. Add this to the quinoa and mix with a fork.
  6. Chop the parsley and add this to the quinoa mixture along with the lemon zest and juice.
  7. Add the oil, if using, and season well.

Try replacing the lemon and parsley with lime and coriander leaves. A pinch of crushed dried chillies could be added.

Try pan roasting the vegetables and serving this dish warm.

A speedy supper that can be prepared quickly on an evening after work.

Ready in 15 minutes Serves 4

Ingredients

  • 1 onion, chopped
  • 1 clove garlic crushed
  • 1 yellow or red pepper chopped
  • 1 tin of chopped tomatoes
  • 1 tin chick peas
  • ½ tsp turmeric
  • 1 tsp ground ginger, cumin
  • 2 tsp ground coriander
  • chunk of creamed coconut (approx 25g)
  • handful of fresh coriander
  • olive oil

Method

  1. Heat oil in a pan.
  2. Sauté the onion, garlic and peppers in oil.
  3. Add spices and cook for two minutes, stirring constantly (add a little water if sticking).
  4. Add the cooked chick peas, tomatoes – add a little water if needed.
  5. Bring to the boil, add the creamed coconut, and simmer for at least 10 minutes.
  6. Add the fresh coriander towards the end of cooking time.

A popular choice with roast dinner.

Ready in 60 minutes Serves 4

Ingredients

  • 320g pack of ready rolled puff pastry (Jus Rol)
  • 180/200g chestnuts, chopped
  • 100g roasted red peppers, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp tomato puree
  • 75ml red wine (approx)
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1 tbsp olive oil
  • soya milk to glaze

Method

  1. Preheat oven to 220°/Gas 7.
  2. Heat olive oil in a sauce pan and add the chopped onion and garlic sauté for 5 minutes and add the remaining ingredients and simmer for 5 minutes. Season and allow to cool.
  3. Roll out the pastry, place on a greased baking tray. Cut off three 1cm strips to use for decoration.
  4. Spread the cooled mixture on half the pastry and fold the pastry over to cover. Seal edges brush with soya milk and decorate with pastry strips or star shapes.
  5. Bake for 30 minutes until golden.

A simple starter or can be served as a main course.
Why not make the baskets ahead of time to save time at your dinner party.

Ready in 30 minutes Serves 6

Ingredients

  • 25g margarine
  • 200g mixed mushrooms sliced thinly
  • 1 small onion finely chopped
  • 2 cloves garlic, crushed
  • 50ml (approx) white wine
  • 150-200ml Alpro cream
  • handful of chopped parsley/dill/tarragon

Method

  1. Melt the margarine in a saucepan and add the onion and garlic.
  2. Sauté for two minutes.
  3. Add the sliced mushrooms.
  4. Cook until the mushrooms are tender.
  5. Add the white wine, stir briefly.
  6. Add the cream.
  7. Simmer on a very low heat for 5 minutes.
  8. Add the herbs and season to taste.

Many people buy a pre-made one or purchase a packet mix, but this is such a quick simple recipe to make.

Ready in 45 minutes Serves 6

Ingredients

  • 1 medium onion, chopped
  • 1 large carrot, grated
  • 2 tbsp rapeseed oil
  • 225g cashew nuts
  • 100g wholemeal bread
  • 275ml vegetable stock
  • 2 tsp herbs
  • 1 tbsp soy sauce/tamari
  • salt and pepper to taste

Method

  1. Preheat the oven to 200°/Gas 6, grease and line a loaf tin.
  2. Place nuts and bread in a food processor and process until they are roughly ground.
  3. Heat oil in a large saucepan. Sauté onion until soft. Add the grated carrot. Cook briefly.
  4. Add the stock and herbs bring to the boil then remove from heat.
  5. Add the nuts and breadcrumbs and mix well add soy sauce and season.
  6. Spoon into prepared loaf tin and bake for 30 minutes until golden brown.

Golden Cider Gravy

  • 1 large onion, finely chopped
  • 250ml vegetable stock
  • 50ml cider
  • 1 tsp sage/thyme
  • 1 tbsp rapeseed oil
  • salt and pepper to taste
  • 2 tsp corn flour mixed with a little cold water

Heat oil in a saucepan and sauté the onion until golden. Add the cider. Stir well and add the stock or water and herbs. Bring to the boil then simmer on a low heat. Add the cornflour and cold water mixture; stir well until the gravy has thickened. Season to taste, add more stock if required. Can be blended to make smooth gravy. Freezes well.