Latest Posts

Creamy Vegan Kobucha Squash and Sausage Red Pesto Penne

This week, I found a kobucha squash (first of the season) nestled in my veg box next to a big bag of spinach and this recipe was born. I used veggie sausages simply because they’re my current favourite source of protein, wholemeal as opposed to standard pasta because the nuttiness lends itself so beautifully to the autumn vibes and red pesto to round off the sweetness of the squash.

I’m breaking a few rules of mine in terms of pan usage here. If I can get away with it, I’m very much a one pan girl. Here, we use at least three. There’s pasta to be cooked, an onion to be caramelised and squash and sausages to be baked. Sometimes, it just can’t be avoided.

This was my first time using Oatly creme fraiche (always one to adopt plant based alternatives as and when I can, as you know) and I was impressed, it’s definitely an appropriate replacement for dairy creme fraiche in pasta dishes for me. I found my pot in ASDA but a quick Google search tells me it’s available in Sainsbury’s, Morrisons, Ocado and Tesco, too.

Serves 4 

1 kobucha squash
1 bag spinach
1 onion
300g wholemeal penne
8 vegetarian sausages
1 pot vegan creme fraiche (I used Oatly)
1/2 jar vegan red pesto

  1. Pre-heat oven to 180 fan/Gas 6. Prepare your squash by cutting it into quarters, scooping out the flesh and seeds, peeling off the tough skin and finally cutting in to chunks. Lay out in a roasting tray, drizzle with oil and sprinkle with salt.
  2. Put the prepared squash chunks in the oven and set a timer for 20 minutes.
  3. Finely slice your onion and begin caramelising it gently on a low-medium heat in your biggest pan.
  4. Once your squash timer goes off, take the tray out of the oven, move the partially roasted squash so that it’s only covering half the tray and wedge the sausages in to the remaining space then return to the oven to cook according to pack instructions (I use Quorn frozen so 180 for 18 minutes).
  5. While the squash and sausage finish cooking, boil your pasta in salted boiling water according to pack instructions then drain, reserving 1 cup of pasta water.
  6. Once pasta is cooked, add to the caramelised onion along with the pasta water. Add the spinach, a handful at a time, tearing it as you go (so you don’t have to bother actually chopping) and stir until wilted.
  7. Add the creme fraiche and pesto and, finally, the sausage and squash. Stir to combine.

Twitter // Instagram // Facebook // Podcast

Vegetarian Sausage and Marmite Casserole

I’ve decided in this – the second week of October – to accept that Autumn is our current reality. Freshly laundered clothes will no longer dry in a matter of hours, beer gardens are cancelled until further notice, darkness reigns on the way too and from work but, most importantly, the le creuset is back on top of the cooker and ready to make me feel better.

You’ll have to excuse the potentially poor formatting in this recipe, I’m in between laptops and using the app but wanted to get it out into the world before I forget. It’s a quick, cheap, easily repeatable vegetarian meal – and I know that’s what you come to me for.

Serves 4

2 carrots / 4 potatoes / 1 onion / 1 leek / 4-8 vegetarian sausages / 1 litre stock / 2 heaped tbsps plain flour / 1 heaped tsp soft dark brown sugar / 1 heaped tbsp marmite

Cook sausages according to pack instructions (I use Quorn frozen, 18 mins at 180)

Peel and roughly chop the carrots, onions and potatoes into medium chunks (see pictures if you’re not sure on what ‘medium’ should look like). Cut leek down the middle to wash (they can get mud and grit almost through to the centre) then roughly chop those too.

Put a heavy based saucepan or casserole dish on a high heat and add 1-2 tbsps oil (rapeseed, olive, vegetable, whatever you have).

Add all the vegetables and the flour, and cook for a couple of minutes.

Add stock and stir to ensure flour has dissolved into it, then add marmite and sugar.

Bring to a boil and simmer for 25 minutes, adding the sausages as soon as they’re finished in the oven.

Marmite Sausage Casserole VegetarianTwitter // Instagram // Facebook // Podcast

5-Ingredient Carrot and Feta Fritters

I’m of the opinion that fritters are really quite good at capturing the tail end of summer and the very beginnings of autumn. They’re best served with fresh, crunchy salad, but are themselves shallow fried, edging us in to the comfort of stodgier treats to come.

Plus, they’re orange.

Anything that practically brings itself together and has an ingredients list I can count on one hand is always alright by me, and this ticks both of those boxes. You can whip up a quick salad while the fritters are frying and have the whole shebang on the table in 15-20 minutes, if you’re inclined towards speedier kitchen habits.

If I could give you two tips, they’d be the following:

  • Serve the fritters with sweet chilli sauce, or a spicy chutney, anything sweet and dippable, it brings everything together beautifully.
  • When clearing up afterwards, pour excess oil into a container for recycling (this is a thing) and then mop up the very last dregs with kitchen towel before attempting to wash up, to avoid greasy slicks in the sink that take 3-5 business days to disappear

Makes 6 fritters

2-3 medium sized carrots, coarsely grated
1 block feta, crumbled
3 cloves garlic, grated/minced
2 tbsps plain flour
2 large eggs, beaten
(dried mint or parsley are welcome but non-essential)

  1. Put all ingredients into a mixing bowl and stir to fully combine.
  2. Heat 1cm of oil (vegetable, rapeseed and sunflower are all fine, olive oil is not recommended due to smoke point but I’m sure you can get away with it in an emergency) in a heavy based or non-stick frying pan.
  3. Divide the batter into roughly six gently flattened mounds and add to the pan.
  4. Fry until golden brown on the underside (around 4-5 minutes or so but keep a close eye) then flip and fry for a few minutes longer.
  5. Remove from the pan onto kitchen towel to soak up excess oil.
  6. Serve hot with sweet chilli sauce.

Twitter // Instagram // Facebook // Podcast