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Author Archives: Rebecca Atkinson
Chard Martabak, by Tom and Kirsty (courtesy of Meera Sodha)
Ingredients 2 onions – finely chopped 2 leeks and a few spring onions (optional, you can just use more chard!) 4 cloves garlic – crushed 2cm ginger – peeled and grated 400-500g chard (you can use kale too but remove … Continue reading
Roasted vegetables and parmesan pasta, by Mary
This is a simple, fragrant and hearty dish. Ingredients Olive oil Smoked paprika Miixed herbs 2 carrots 2 peppers 2 onions 1 squash Handful of mushrooms 1 courgette 3 fat garlic cloves Smoked paprika Seasoning Chilli flakes Fresh basil Large … Continue reading
Pak Choi Stir Fry, by Mary
Ingredients Pak Choi Fresh garlic Ginger Soy sauce Spring onions Chilli Flaked almonds Method Toast your flaked almonds in a pan until slightly golden. Wash your pak choi in advance of cooking so it as a chance to drain. Leave … Continue reading
Pak Choi noodle soup, by Tom
This recipe can be vegan with tofu, or you can use prawns for a fish dish. You can even add a dash of fish sauce if you like that kind of thing. Ingredients 4 cloves garlic 2-3 cm of fresh … Continue reading
Chermoula roast cauliflower, by Tom
Too much cauliflower? No such thing! You could eat a couple at one sitting with this delicious Moroccan mash-up. The spice mix is similar to those used traditionally with meat or fish, but it’s so delicious (and vegan!) with cauliflower. … Continue reading
Black Bean and Kale Burgers/Fritters, by Mary
I don’t use any particular recipe for this, just a rough guide for myself. These are vegan but you can use an optional cheese slice or non vegan mayo. Sometimes I use hummus, but a small amount of mayo, some … Continue reading
Indian (Bombay) Roast Potatoes, by Mary
Ingredients 1.5kg Potatoes 1/4 Tsp Turmeric 1 Tbsp Plain Flour ½ Tsp Cumin Seeds ½ Tsp Black Mustard Seeds 4 Cloves Garlic 3cm Ginger 3 Green Chillis 3 Tsp Chilli Powder 1 Tsp Garam Masala ½ Tsp Ground Coriander ½ … Continue reading
Cauliflower Soup, by Lucy
This is a really easy and delicious soup which is tangy and mildly spicy, and doesn’t taste overpoweringly of cauliflower. All ingredients are approximate and can be varied depending what you have and the flavours you like, or don’t. Ingredients … Continue reading
Jazzed up cabbage with onions and bacon, by Mary
This dish can be easily adapted with vegan/veggie bacon and the odd sundried tomato finely chopped to deepen the flavour if not using bacon/veg bacon. A lot of recipes state a Savoy cabbage, but I have used most types to … Continue reading
Coleslaw with a twist, by Mary
If making an Indian or Thai style meal, I often make a small coleslaw to go with it! 1 lime 2 spring onions Some caraway seeds Garlic clove Cabbage, onion and carrot Olive oil Salt Coriander Optional mayo or yoghurt … Continue reading
