All posts filed under: Vegetarian

Smoky Aubergine and Lentil Ragu

It’s absolutely pissing it down this morning, so I thought some comfort food might be appropriate. We appear to have just about reached “it’s gonna be rainy and repulsively windy day in, day out for months now and there’s nothing you can do about it” season in the South of England. This, I’m sure, is where we’ll stay for some time to come. While we’re here, we should probably eat some delicious hot food that doesn’t look particularly pretty but tastes like an actual cuddle. First, credit where credit is due. The author of the original recipe is the gorgeous and ever so talentedย Rosie Birkett, and I first saw it in this months issue of BBC Good Food. I’ve since tweaked it to our preferences (Tom refuses to eat walnuts, I like to add more veg in where I can and heartbreakingly I no longer have access to a bay tree) and am dying to give it to you lot. It’s not a super simple, done in 20 minutes one, but it is absolutely doable …

Vegan Carrot, Parsnip and Leek Bhajis

More often than not, I plan my dinner in the morning while I’m at work. I’ve tried weekly meal planning on Sundays, but the lack of spontaneity frustrates me and I find I don’t enjoy cooking nearly so much when everything has been laid out so far in advance. If I search Pinterest, BBC Good Food and my soul for inspiration and still come up empty, there’s only ever one thing for it: The ALDI Super 6. Every week, there are six fruits and vegetables on special offer in ALDI right at the front of the supermarket. I tend to just wander down on my lunchbreak (considerably earlier than most thanks to my weird working hours) and stare at the Super 6 ingredients until my brain turns them into a dinner. This week, I found my dinner in parsnips (39p), carrots (39p) and leeks (59p). I could have turned them into some kind of delicious soup, but we did soup last week and to be honest, I was craving some good old fashioned fried stuff. …

Udon Noodle Soup with Cavalo Nero and Radishes

Hearty Udon Noodle Soup with Cavalo Nero and Radishes

If you master the art of making a basic vegetable soup from store cupboard staples, you’re well on the way to surviving autumn and winter without so much as a scratch on you. They’re so simple, and once you get the gist of them, you can start to get really creative with your flavours – or make use of all those fridge leftovers you never know what to do with. My general rule of thumb is: carrot, onion and celery to start, caramelised really slowly to bring out all their glorious flavours for a delicious broth, followed by stock. Then the world is my oyster. I usually just throw in whichever vegetables I have to hand and hope they all come together nicely, plus some tiny pasta shapes or noodles. This never takes longer than 40 minutes door to door, and always yields something reliably comforting. Todays extra veg combination (cavalo nero and radishes) are present for two reasons. The first is because cavalo nero is my favourite leafy green, it’s so hardy and wintry …