Vegetarian

All recipes featured are our own unless otherwise stated. We love to cook and our inspiration comes from everywhere. We have travelled the world, eaten out in countless places and about to lose count of our literary food based collection. Ingredients are always fresh, we very rarely use processed food, everything is achievable at home if you want it to be.

Please feel free to rate, comment or give feedback on anything you see, cook yourself or just have an opinion on. We won’t bite back, promise.

Brie and caramelised onion galetteWho doesn't like a baked cheese? There is nothing nicer to indulge in than rivers of rich earthy brie cheese oozing out of buttery pastry melting together with sweet caramelised onions and then moped up with crusty bread, serve on it's own or with some sharp tangy pickles on the side.
Peperonata AgrodolceThere are many versions of these sweet and sour peppers, rather than olives you could use capers, toasted pine nuts or even some raisins stewed at the same time as the peppers so they soak up the juices and become nice and plump. This is a great side dish to go with grilled fish or indeed with cold meats and crusty bread, I've even been known to stir some through some cooked cold pasta for lunch.
Carrot, lentil and miso soupAutumn through to winter always gets us craving for a bowl of soup, miso is an ingredient we have embraced the past few years and always have some in the fridge, it sits happily there for ages and it's very good for you. The inspiration here came from a book called 'Miso Tasty' by Bonnie Chung and it will teach you every thing you need to know about Miso.
Hot and tangy aubergineHot with the chilli and tangy from the tamarind, this is a great quick and easy way to serve up 1 aubergine, perfect for two as part of an Indian feast. As the aubergine brown in the oil it really picks up the flavour of the fennel and nigella seeds, feel free to only use one spice if that's all you have and if you can't find any tamarind paste then you can always substitute with lemon or lime juice
Roasted tomato soupMy mother used to make an amazing tomato soup, I have fond memories of the smell coming from the kitchen of tomatoes roasting away. She never used fresh garlic or basil as I have here and chilli was very much not on the palate of Morecambe folk in the late 70's and 80's so feel free to omit if chilli heat is not your thing
Cavelo Nero, herb and walnut pestoCavelo nero is the Italian name translated to black cabbage, like all cabbage it can be eaten raw, it's deep earthy flavour blitzed with different herbs and toasted walnuts creates a vibrant green pesto, perfect to use with pasta, as a salad dressing, a dip or as Nigella suggested, "Divine! Would be so good dolloped into a roasted and split sweet potato"
Red Dragon PieNamed red dragon pie because the Chinese call adzuki beans 'red dragon', these beans are packed with goodness, protein, fibre, potassium, magnesium, Vitamin B6 and iron. A delicious potato topped savoury umami rich pie, perfect for a meat free dinner.