All posts tagged: vegetarian

Honey Oregano Halloumi + Courgette

While the summer may have packed itself up and left us for dead a little early this year, the same cannot be said for the courgette glut. With no access to a garden or allotment of my own, my source for this knowledge is the generous portion I seem to keep finding in my veg box delivery each week. It’s long been known that I’m not a courgette person. One of my most popular recipes to date – and one of the only ways I can truly enjoy them – is courgette brownies. However, throwing something into a brownie batter and baking it could only ever result in deliciousness. It’s cheating. It’s time for me to grow up and learn to love courgettes as the dinner-destined vegetable they are. I’ve been drizzling halloumi with honey and oregano for as long as I’ve been cooking, ever since seeing it on the internet somewhere (the only reason I ever do anything). I happened to have too many courgettes in the fridge and presumed no harm could come …

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 …