Leek and Mushroom Pie

Ingredients: 2 cloves garlic, ½ the shallots, 1 leek, 40g chestnut, 30g button mushrooms, sprig of lemon thyme, 125g purple sprouting broccoli.
Larder: ½ a roll of ready-made puff pastry, 45g butter + a knob of butter, 5tsp flour, 300ml milk, ½ tsp nutmeg, salt, pepper, optional egg.

• Preheat the oven to 180 degrees C. Thinly slice the mushrooms and the leek, strip the thyme leaves from their stems, mince the garlic and chop the shallots. Gently sauté all the veg and thyme in a knob of butter until soft and leeks transluscent – about 7 minutes.
• Meanwhile make a white sauce: melt 45g butter in a sauce pan on a low heat. Stir in the flour and cook for about 2 minutes stirring constantly so that it makes a paste or roux. Pour in the milk slowly, whisking continually until smooth. Bring to the boil, continuing to stir as the sauce thickens. Add the nutmeg and simmer gently for about 5 minutes.
• When the white sauce and the veggies are ready, mix together and season in the pan and then transfer into a small pie dish or loaf tin.
• Cut the pastry slightly larger than the tin you are using, place on top of the tin and press down around the edges. Fold any extra pastry over on it’s self. Make 2-3 slits in the pastry to allow steam to escape. If you have an egg, whisk and brush onto the pastry top.
• Place the pie in the oven and bake for around 25 minutes until pastry is puffed, golden and crisp.
• Just before the pie is ready, chop and steam the broccoli. Serve together.

Roasted Veg Over Lentils with a Spiced Sauce

Ingredients: 5 tomatoes, 80g Jerusalem artichoke, 1/2 a fennel bulb, 1 purple carrot, 1 red chilli, 2 shallots, 1 clove of garlic, 2 sprigs of mint, small bunch of coriander.

From the larder: 150g puy/green lentils, 1tbsp honey, juice of half a lemon, olive oil, salt, pepper and if you have it, 1tsp tomato paste.


  • Preheat the oven to 200 degrees C.
  • Thoroughly wash but do not peel the Jerusalem artichoke and carrot. Chop the Jerusalem artichoke, carrot and shallots in to 1cm chunks and slice the fennel.
  • Place it all in a roasting tin, drizzle with olive oil, season with salt. Mix and place in the oven to roast for about 25 minutes.
  • Cook the puy/green lentils: add to a saucepan with 500ml of boiling water and simmer for about 20 minutes or until soft.
  • Peel and mince the garlic, finely chop the tomatoes, mint leaves and the coriander leaves and stems. Deseed and chop the chilli to taste. Mix with 1 tbsp honey, 3 tbsp olive oil, lemon juice, and if you have it, tomato paste.
  • When vegetables are soft and browning in places and the lentils are cooked, pile both on your plate with a healthy dollop of spiced sauce on top.roasted-veg-2

Butternut and Cavolo Nero Curry

Ingredients: 2 cloves garlic, 20g galangal, 12g ginger, 1 green chilli, 1 lemon grass, 250g butternut squash, 90g cavolo nero, 2 shallots, small bunch of coriander.

Larder: 150g rice, 400ml tin coconut milk, oil, ½ stock cube, oil (optional extras: a small handful of cashews, squeeze of lime, chicken pieces).


  • Make a quick curry paste: peel and mince 2 garlic cloves, ginger and galangal, deseed and finely slice the chilli. Remove the tough outer layer of the lemongrass and finely slice it. Mix it all together to make a curry paste, and if you like, use a pestle and mortar.
  • Start cooking the rice according to packet instructions.
  • Heat a glug of oil to a wok or sauté pan. Add the curry paste ingredients and fry on a low heat for about 2 minutes.
  • Meanwhile, chop the shallots and butternut squash in 1cm chunks. Add to the frying pan or wok and continue cooking for 4-5 minutes until shallots are translucent. If using, add chicken pieces and cook for another 5 minutes.butternut-squash-cooking
  • Add the coconut milk, ¼ tin of water, ½ stock cube and a pinch of salt, simmer for 15-20 minutes until butternut squash is soft.
  • About 10 minutes before serving, chop the cavolo nero, add to the curry and cook for 5-10 minutes.
  • Serve the curry with rice and torn coriander leaves and if you want, a squeeze of lime on top and a handful of cashews.

Kale and Sweet Potato Tacos

These are some yummy veggie tacos. Warming cumin roasted sweet potatoes, kale and black beans topped off with a cashew coriander cream.

Serves 2

Ingredients: 1/2 a sweet potato, 2 shallots, 6 baby corn, 2 handfuls of kale, 1 red chilli, a small bunch of coriander.

Larder: 1 tsp cumin powder, 1 tin of black or kidney beans, juice of 1 lime, 50g cashews, 4 tortillas, oil (optional: chicken or steak strips).


  • Preheat oven to 180C degrees. Chop the sweet potato into 1cm chunks, place in a roasting tin, drizzle with olive oil, toss in cumin powder and roast for 25 mins or until soft.
  • Using a mortar and pestle/stick blender or food processor; whizz together cashews, 2/3 of the coriander, lime juice and a decent splash of water to make a sauce for the tacos. Add more water or lime juice to make a creamy consistency.cashew-coriander-cream-600px
  • Chop the shallots, chilli (to taste) and chicken or steak strips if using. Fry for a few minutes until shallots soft and meat is cooked.
  • Roughly shred the kale and chop baby corn into 1cm chunks. Add along with drained and rinsed black beans to the frying pan. Season and cook for a few minutes, stirring frequently until corn is soft, but still has a crunch.kale and black beans 600pxsweet potatoes roasted 600px
  • Heat tortillas in a microwave or in the oven wrapped in tin foil.
  • When sweet potatoes are soft, remove from the oven and serve tacos layered with the veggie mix, sweet potatoes, cashew sauce and remaining coriander. It should make 4 soft tacos depending on how big your tortillas are and how full you fill them.taco 600px

Creamy Mushroom and Chard Pasta

The combination of chard, mushrooms and rosemary is too good to be true! This is a delightful pasta dish and tasty to boot!

Serves 2

Ingredients: Chestnut mushrooms, maitake mushrooms, dried mushrooms, swiss and rainbow chard, shallots, garlic, rosemary.

From the larder: 200g Pasta, olive oil, pinch of salt and pepper, 150ml cream, 25g Parmesan or pecorino.


  • In a small bowl place the dried mushrooms and cover with 150ml boiled water.
  • Mince shallots and garlic. Slice the fresh mushrooms, separate chard leaves and stems, chop both. Strip rosemary leaves from their stem.
  • Cook the pasta to the boiling water and cook for 9-11 minutes until al denté.
  • Meanwhile heat 3 tbsp of olive oil in a frying pan, and fry rosemary leaves for 2-3 minutes. Remove the rosemary from the oil and set aside on paper towel.rosemary frying 600px
  • Using the same oil and frying pan, fry the fresh mushrooms until soft and browning and then add the garlic and shallots into the same pan, sauté for 2-3 minutes until soft. Keeping the mushroom water, chop the refreshed mushrooms and add to the frying pan.
  • In another sauté pan, cook the chard stems for 2 minutes and then add the leaves and cook until wilted.


  • While the chard is cooking, add ¾ the dried mushroom water, cream, a knob of butter, rosemary and salt to the mushrooms and garlic.
  • Cook for 4-5 minutes so that it is bubbling and reduces slightly and then mix in the pasta and chard.pasta final 600px
  • Divide between 2 plates and serve with grated parmesan on top.

Parsley Root Rosti with Kale and Red Currants

The leaves are turning and autumn colours are beginning to show. This autumn rosti served with kale and red currants is full of colour not to mention full of flavour too!

Serves 2

Ingredients: 200g purple and new potatoes, 1 parsley root, 1-2 carrots, 2-3 shallots, 1 garlic clove, small bunch of tarragon, 60g red currants, a large handful of kale.

Larder: 2 eggs, 3 tsp sugar, oil salt and pepper.


  • Parboil the potatoes for 5 minutes. Drain and run under the cold tap to cool them down enough to handle.
  • Grate the parsley root, carrot and parboiled potatoes into a bowl. Chop tarragon leaves and add to the bowl along with 2 eggs.
  • Finely dice the shallots and garlic clove. Add ¾ to the rösti bowl and set the other ¼ aside. Mix the rösti mixture well and season.
  • Place the remaining chopped shallot and garlic into a small saucepan with a tsp of oil and start to sauté. Pick the red currants from their stem and add to the pan along with 3 tsp sugar. Just cover with water and simmer for a 3-5 minutes, stirring frequently until a saucy consistency. Add more water in tiny amounts if needed.cooking-rostis-600px
  • Heat a little oil in a large frying pan. Using a large serving spoon, spoon out portions of rösti into the frying pan and flatten. Don’t worry if they are loose – the egg will bind the mixture together. Cook for about 3-5 minutes until golden on one side before carefully flipping over and cooking the second side. When golden and crispy on both sides, remove from the pan and place on a plate.
  • Chop the kale, place in a saucepan and cover with boiling water. Cook for 3-4 minutes until bright green and a little crunchy.
  • Serve the röstis with red currant sauce and kale on the side.