Much quicker than the usual bechamel/white sauce version, this is a good week-night lasagne. Flavour comes from the garlicky, herby tomato sauce and the cheeses; it’s a rich but healthy dinner which is popular with children and a handy fallback for a meat-free night. To make this more seasonal in the winter months, try…
Tag: vegetarian
Roast squash, goats cheese and walnut filo parcels
Satisfying, crunchy parcels that you can eat with your hands if you want – they’re best hot and crisp out of the oven, but would make good picnic food too. These can, of course, be adapted to hold so many things – whatever cheese, veg, herbs and nuts you have around, and would also be…
Banana, oat and coconut sugar-free biscuits
This is a great first baking recipe for tiny hands to help with – lots of squishing possibilities, helpful tasting, pouring, scrunching and mixing, and ONLY THREE ingredients. Also fool-proof to make, even if you’re trying to prevent a toddler from simultaneously falling off the chair they’re standing on, eating all the banana and smearing dough…
Sweet potato and chickpea burgers with halloumi
This is an incredibly cheap, quick, healthy and satisfying meal (don’t scrimp on the cheese). In these hastily executed dinner photos I decided to add the halloumi to the side salad – this was a mistake. It’s much better in the burger. The burgers would also be a great kid’s or weaning meal, and freeze…
Huevos Rancheros
Huevos rancheros, or ‘rancher’s eggs’, is the original Mexican brunch: a big mid-morning meal designed to keep farm workers going. Nowadays brunch more likely means a late night requires a spicy, filling hangover cure, but don’t feel bad about it: this is still better for you than a fry up, just as satisfying and as easy to make. Equally splendid as…
Herby cornbread muffins / loaf
Very easy to make, these make a change from the usual bread roll to have alongside soup or salad – definitely best served warm, even if you just bung one in the microwave for 10 seconds. These would be good with all sorts of additions: more cheese (of course); dried herbs; crispy bacon bits stirred through…
Umami fried gnocchi with capers, olives and mushrooms
Ok, it’s not as healthy as boiled gnocchi, but when fried you get that holy grail of crispy on the outside and fluffy within…covered with this seriously savoury sauce, my life-long gnocchi agnostic husband was won over (he’d been hoping I’d just bake the potatoes and stop there). Baking the potatoes might seem like a hassle, but…
Spanakopita
A vegetarian Greek classic that’s surprisingly filling, and an excellent way of encouraging enthusiastic spinach eating in those who may otherwise be reluctant. This makes a happy spring lunch alongside a punchy vinaigrette-dressed salad. Should probably serve six, but serves four in our household… Ingredients 500g frozen spinach or 1.5kg fresh 10 spring onions, finely chopped…
Caponata (Sicilian sweet and sour aubergine)
One of our favourite week-night recipes, this is somehow so much more than the sum of its parts. Though it sounds a bit fancy, ‘caponata’ basically just means ‘stuff’ in Italian – this is a Sicilian dish that’s excellent for using up leftovers and relies on store-cupboard basics for a great depth of flavour. Finely…
Vegetarian burritos with easy refried beans, guacamole and tomato salsa
This recipe has been devised so the ingredients match up across each element, to make your life easier and save waste – so half a lime in the guacamole, half in the salsa; shallots in everything etc. Use spring onions if you have them, or regular onion – just use half an onion in the beans, and…
Squash, spinach, mushroom and feta rotolo
A rotolo is kind of like a sideways lasagne or cannelloni – it looks impressive, but although like a lasagne there are a few components to it, it’s not difficult to make. It’s also not that heavy on pasta, so it’s lighter than lasagne and packed with vegetables. Serves 4 Ingredients 3 sheets of fresh…
Leek, spring onion, olive and bacon filo quiche
Using (ready made) filo makes this quiche easier and quicker than the shortcrust version, and the egg/creme fraiche/milk mixture is more stable than most quiche custards. With no blind-baking required, this is quick enough for a week-night supper, and as versatile as any other tart – chuck in your leftovers and bring them back to…
Time to Cook 