All posts filed under: Vegetarian

Beer, Marmite + Black Treacle Gravy

Whether we like it or not, autumn fast approaches. In a matter of weeks, the only thing keeping you going Monday to Saturday will be the promise of your Sunday roast. Coupled perhaps with a Gilmore Girls marathon and a thimbleful or two of whisky to push down the deep sense of injustice that boils up the back of your throat each time you remember that we went in to lockdown last winter, sat inside through heatwaves, weren’t allowed to go on holiday and now here we are on the wrong side of the year once more… but I digress. This has been my go-to gravy for a couple of months now, I won’t make anything else. It’s particularly handy because it doesn’t rely on meat juices, so fits the bill when I’m making veggie roasts (as I’m often inclined to do). It’s deeply savoury and packs a punch of intense flavour – particularly delicious with cauliflower cheese. I struggled (as per) to get this one written down because I’m such a by-eye cook and …

Cauliflower (and Butternut Squash) Cheese with Wild Garlic

Comfort eating? Me? Never. A global pandemic and international quarantine seemed as good a time as any to show my face on my own website again. Sharing recipes with you feels like a nice way to use the approximately six million hours a week of spare time I have on my hands now that I’m not allowed to go the pub, see any of my friends or family or even venture outside of my own postcode. A recipe for wild garlic feels all of a sudden potentially less useful now that you might not be permitted to wander about foraging for it. I was lucky enough to get a bag in this week’s Riverford box, so I hope some of you might find a way to track it down, too. If not, you could try baking whole cloves of garlic with the cauliflower and squash to achieve a similar flavour. I roast the cauliflower as opposed to boil it for this recipe. I avoid boiling vegetables wherever I can – a habit I adopted from …

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 …