Tag Archives: Vegan

Sunshine Bread (Carrot, Pineapple & Sultana Loaf)

The quantity given for the tin of pineapple chunks is approximate. Some tins are 200g, some are 227g, so don’t worry about weighing and measuring – just throw about half the tin in! you can put the remaining pineapple chunks from the tin into an airtight container with just enough juice to cover and pop [...]
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Penny Pizzas

I make penny pizzas as way of using up leftovers such as Mamma Jack’s Best Ever Chilli or Lentil Bolognese – but they are just as good topped with a dollop of tomato purée and some grated cheese. Or they are a good way to use up sliced mushy tomatoes that have passed their best [...]
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Courgette, Sultana & Lemon Bread

Courgettes give off quite a bit of liquid when you grate them but don’t worry about draining it off in this recipe because the courgettey water will help to flavour the bread and add moisture. when you will be adding water to a recipe later anyway, it doesn’t make sense to fanny about taking liquid [...]
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Peach and chickpea curry

This is my favourite curry, my go-to, easy but perfect comfort food. I sometimes make it with turkey, so feel free to chuck a fistful of it in with the onions if you fancy it. Serve it with plain boiled rice. Serves 2 for dinner, with leftovers for a light lunch. 250g canned chickpeas (drained [...]
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MIXED BEAN GOULASH

  I never tire of this quick, simple meal. Originally adapted from a beef goulash recipe, but tweaked and tampered with in the way that all recipes are, it has become a sweet and spicy staple in my household and doesn’t disappoint. I use cheap baked beans in place of haricot beans, as they are [...]
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Red Wine And Mushroom Soup

Mushrooms are one of my staple products, being both cheaply available at supermarkets and greengrocers, and simple enough to grow at home. I’m a tactile cook, so I like to break them up with my hands instead of slicing them, but it doesn’t make a difference to the end result of the recipe. If you [...]
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CARROT, CUMIN & KIDNEY BEAN BURGER

This burger is where the media storm began, and dubbed ‘the 9p burger’ because of the low cost of the ingredients used to make it, it’s one of my most popular recipes. A can of value range red kidney beans is a cheap but excellent source of protein and I built a lot of my [...]
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Gigantes Plaki

Gigantes Plaki literally means ‘Really Big Beans’! I’m heading back to my Mediterranean roots with this simple but delicious dish. I can have it for dinner, then lunch the next day and pulse any leftovers into a soup. It makes me chuckle to see these spicy butterbeans retailing for almost £5 per pot in certain [...]
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Chickpea, Carrot & Coriander Falafels

This recipe uses tinned chickpeas, but can also use dried chickpeas if you have them available. Dried chickpeas work out cheaper but will need to be soaked in cold water for at least 8 hours before starting the recipe, and then need to be cooked (put in a pan, cover with water and boil vigorously [...]
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Carrot And Coriander Soup

Carrot and coriander soup is a classic fresh soup that crops up everywhere – from inside cardboard cartons in the supermarket to on smart restaurant menus. here’s my simple recipe for making your own. I often substitute the fresh potato and carrot for their tinned sisters, for an even easier version. Serves 2 1 onion [...]
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