A meal for two in less than ten minutes using nothing but store cupboard and freezer ingredients
This is a very easy and simple vegetarian pie with no pastry either. It is a very flexible recipe and you can change the vegetables, the cheese and herbs to whatever you have to hand. We have made this using green beans, goats cheese, thyme and walnuts which was equally delicious. Next time we might try cabbage, caraway, parsley and sunflower seeds.
This recipe uses a selection of four different dried peas, you can of course just use one but use one that will stay whole like the Red foxes or the curry will just be one big mush. You can of course use regular frozen peas if you like just add them at the same time you would of been adding the cooked dried peas. This is an excellent vegetarian curry full of minerals, vitamins, antioxidants and protein.
Coleslaw is so easy to make and you get so much more for your money making it from scratch at home and it tastes far better. Use your food processor to do all the work for you and it's made in minutes. This seasonal slaw uses sprouts amongst it's more usual ingredients, mustard and horseradish give it a slight heated kick and the maple and clementine give the seasonal Christmas edge, all of the dressing ingredients are lifted by the juice of a lemon giving you a fresh, crunchy, tasty slaw that you'll never get in a supermarket.
If you like a dip with a kick then this is for you and it's very simple to make.
This is a vegetarian version of a classic Brazilian dish called Feijoada.
Black badger peas are very northern and yet go amazingly well with Peruvian quinoa.
Dried split fava beans are very easy to use, they cook down after a slow simmer and make a lovely smooth soup
This is a traditional Turkish dish, mix and match the vegetables however you like, use as a main or as a side dish.