Craving lasagne but can’t be bothered with the faff? Make this speedy version all in one pan. It’s honestly so so delicious, and really hits the spot. We switch mince for nutritious, affordable, planet-friendly lentils and if we have a courgette in the fridge, it goes in in long thin slices to play along with the pasta sheets. We kinda like how organic and messy these bowls turn out. Want more creamy, béchamel-type sauce? Add swirls of cream cheese or creme fraiche just before serving.
Liz x
Ingredients (serves 4)
3 tbsp olive oil
1 diced onion
4 cloves of garlic, chopped
2 tbsp Italian seasoning (or a mix of herbs you like)
1 tin chopped tomatoes
1 tin lentils, drained
8 lasagne sheets, snapped
1 courgette, thinly sliced
salt & pepper to taste
cheese & pesto to serve
Method
In a sturdy pan, sauté the onion with the olive oil and a pinch of salt for 5-8 minutes or until it starts to soften.
Add the Italian seasoning, garlic and a generous grind of black pepper. Cook for another minute or two until very fragrant.
Pour in the tomatoes and lentils along with a tin of water. Then break in the lasagne sheets and stir in the courgette slices. Simmer, stirring regularly, for around 10 minutes. If needed, add a splash more water.
Taste and adjust the seasoning with more salt or pepper as you like, then when the pasta sheets are soft, sprinkle cheese and dollop pesto. Serve in bowls and dig in!
This one-pot dish is sure to be your next family favourite. Fragrant with sweet and warm Persian spices, each bite is nourishing, cosy and so delicious! We hope you love this new way of eating our parsnips as much as we do. A mixture of rice and lentils makes this dish hearty and filling, and the parsnips, raisins, onions, parsley and pumpkin seeds all work together to make sure every bite is heaven with the different flavours and textures. It is gorgeous as it is or with yogurt and salad.
Liz x
Ingredients (serves 4-6 depending on sides)
1 large red onion, peeled and sliced
500g parsnips, scrubbed, trimmed and cut into bites
2 tbsp olive oil
1 tbsp cumin seeds
salt and pepper to taste
250g rice, rinsed
250g red/green lentils, rinsed
a handful of raisins (or any dried fruit you like)
1 tbsp cinnamon
1 tsp turmeric
1/2 tsp ground cardamom seeds
the zest of a large lemon
1250ml vegetable stock
chopped parsley and toasted pumpkin seeds to finish
Method
Pre-heat your oven to 200C and find a large casserole dish with a lid.
Tumble in the chopped onion and parsnips, drizzle over the oil and season with salt, pepper and the cumin seeds. Mix well and bake until the parsnips are soft – around 15 minutes.
Meanwhile rinse the rice and lentils thoroughly, make vegetable stock (we stirred 2 tbsp bouillon powder into 1250ml just-boiled water) and gather the rest of the ingredients.
Stir the rice, lentils, spices, lemon zest and raisins through the roasted parsnips and onion. Then pour in the vegetable stock and stir carefully once more.
Place the lid on the dish and return it to the oven to bake for 30 minutes or until the rice and lentils are cooked through and have absorbed the liquid.
Stir the chopped parsley and toasted pumpkin seeds through the dish and serve. Any leftovers are also delicious cold so pack them up into lunchboxes in the fridge. Enjoy!
We adore a classic potato dauphinois, there’s no better side on a cold, winters day. This twist with lovely leeks is so delicious! We all know that leeks and potatoes are made for each other, and this dish proves it once again. Use your favourite milk or cream, (we used oat cream here) but not too much or you’ll end up making soup. Here is a guide, but this is definitely one of those recipes where you should be flexible and feel your way with amounts. Enjoy!
Liz x
Ingredients (serves 4)
800g potatoes, very thinly sliced
a 250g leek, halved lengthways then rinsed and cut into chunks
500ml milk/cream
1 tsp salt
pepper to taste
1/2 tsp ground nutmeg
1 tsp garlic powder (or a crushed clove of garlic)
1 tbsp bouillon powder
1 tbsp Dijon mustard
Method
Turn your oven on to 200C and find a deep baking dish with a lid.
Tumble in your cut potatoes and leek, separate the leek leaves so that they can be evenly distributed through the gratin.
In a measuring jug, whisk together the rest of the ingredients then pour over the vegetables. Mix well to coat each slice in the seasoning then press down into an even layer.
Place the lid on (or use baking parchment/foil/a flat baking sheet if you are using a baking dish without its own lid) and bake until the potatoes are soft. This usually takes around 30 minutes but test with a fork after 20 minutes.
Remove the lid and bake uncovered for 15 more minutes to brown the top (and you can add cheese or breadcrumbs at this stage too if you fancy). Enjoy!
This creamy, comforting, warm winter side dish will make you cosy from the inside out. It’s special enough for the Christmas table, but once you try it, you’ll be making it to go alongside all your winter roasts. Deep, dark, earthy mushrooms mingle perfectly with sweet parsnips and rich cream. The nutmeg, garlic and bay leaves infuse beautifully into the sauce making your whole house smell amazing!
Liz x
Ingredients
250g fresh mushrooms, thinly sliced
3 garlic cloves, peeled & sliced
1 tbsp oil
600g potatoes, thinly sliced
600g parsnips, thinly sliced
1 tbsp dried mushrooms (soaked in 400ml boiling water)
1 tsp ground nutmeg
2 bay leaves
400ml cream (oat cream works well)
salt & pepper to taste
Method
Turn your oven on to 200C and prepare all your ingredients. Boil a kettle and cover a tbsp of dried mushrooms with 400ml of just-boiled water. Find a large, oven and hob safe pot with a lid (or use a large soup pot on the stove and decant to an oven dish to bake).
Sauté the sliced fresh mushrooms for 5 minutes with the oil, garlic and a good pinch of salt and pepper. Once soft add the potatoes and parsnips to the pan.
Pour the mushroom stock (including all the now rehydrated mushrooms) over the vegetables. Add the bay leaves & nutmeg and season well with salt and pepper. Carefully stir to combine the ingredients, then level out with the back of the spoon.
Pour over the cream then pop the lid onto the pot and simmer for around 8-10 minutes until the vegetables are just soft. Remove the lid, use the back of the spoon to push all the veg under the liquid. Taste and add more seasoning if needed.
Place the dish in the oven for 20-30 minutes to brown and reduce into a gorgeous gratin. Allow the dish to sit out and set for 5 minutes before serving in generous scoops. Enjoy!
This beautiful budget meal saves you time, money, water and washing up! It’s a regular weeknight supper for us and is popular with the whole family. As the pasta cooks with all the ingredients and absorbs most of the water, it releases starch and creates a gorgeous, silky sauce. This recipe is fuss free too, all you need to do is give it stir every few minutes to ensure it doesn’t stick, it’s so simple and honestly, so delicious! We have a really nice delivery of organic tomatoes from Holland in at the moment as our Irish ones are out of season.
You’ll need a wide, deep pan with a lid. A big stock pot would work too or even a wok. Something that your pasta can lay flat in.
Liz x
Ingredients (serves 4)
400g spaghetti
4 medium/large tomatoes, roughly chopped
4 cloves of garlic, peeled and minced
1 red onion, peeled and thinly sliced
1 tin of chickpeas, drained
4 tbsp extra virgin olive oil
2 tsp salt
1 tsp ground black pepper
1 liter freshly boiled water
optional chilli flakes, cheese or capers to serve
Method
Gather and prepare all your ingredients and put a kettle on to boil with 1 liter of water.
Place all the ingredients into the pan and pour over the freshly boiled water. Give the pan a stir with some tongs, then put the lid on and turn the heat up to high.
As soon as the water comes back to boiling, remove the lid and stir again to loosen any bits of pasta trying to stick to the bottom.
Replace the lid and after 2 minutes, stir again and replace the lid.
Repeat step 4, twice. Now you should have cooked your pasta for around 7 to 8 minutes. Turn the heat off but leave the lid on for 5 minutes to allow it to finish cooking in the residual heat and the sauce to thicken up.
Taste and add more salt or pepper if you need, I also like another drizzle of good olive oil. Serve in bowls with the topping of your choice. A sprinkle of chilli flakes, some salty capers or a generous grating of hard cheese perhaps? Enjoy!
We love a curry at our house, how about over at yours? This is a simplified, not-very-authentic-but-still-really-delicious *sort of* biryani. In my quest for less washing up, less hands-on time, and more one pot dishes, this is perhaps my favourite. Of course you should feel encouraged to switch up the veg and spices (try pumpkin in the base or romanesco on top – try different curry powder blends – garam masala is gorgeous here), even remove the coconut in exchange for another mug of water of a tin of chopped tomatoes? This curry is simply a case of cooking the base, then layering on the rice and liquid (always add double the volume of liquid to rice, and don’t forget to rinse and drain your rice first), add the cauliflower carefully on top and bake with a lid until the rice has absorbed all the liquid. Yum!
Liz x
Ingredients (serves 4)
1 large white onion, peeled and sliced
1 tin of chickpeas, drained
about 8 cherry tomatoes, chopped
1 heaped tbsp of coconut oil
1 tsp each cumin & brown mustard seeds (optional)
6 tsp curry powder (4 in the base, 2 on top)
a mug of basmati rice, rinsed and well drained
1 tin coconut milk
a mug of water
1/2 a cauliflower, cut into florets
salt and pepper to taste
herbs eg coriander or mint & mango chutney or lime pickle to serve
Method
Turn your oven on to 200C and find a deep baking dish with a lid (or use tin foil or a baking sheet as a lid).
Mix the onion, tomatoes, chickpeas, coconut oil, cumin & mustard seeds, 4 tsp of curry powder and salt & pepper to taste in the dish. Place this base curry in the oven to bake for 10/15 minutes or until the onions are soft and fragrant.
Flatten out the base curry then sprinkle over the mug of rice. Stir the coconut milk and spoon it evenly over the rice. Then carefully pour the mug of water over the back of the spoon over the rice so as not to disturb the layers. Season the coconut rice layer with a pinch of salt.
Then carefully place the cauliflower florets on top of the liquid and season them with salt, pepper and the reserved 2 tsp of curry powder. Put the lid on the pan and place it back in the oven for another 20-30minutes until the rice has absorbed all the liquid.
Serve in scoops with a sprinkle of fresh herbs and a spoon of an Indian chutney or pickle. Enjoy!
One of our family favourites, this layered, one-pot curry is so so good. A rich layer of mushroom and red bean curry on the bottom, a fragrant layer of perfectly cooked rice in the middle and a succulent layer of cauliflower on top. Sounds complicated but it’s actually very easy. We make this one-pot meal regularly as a mid-week supper. It doesn’t take long to put together, then you just pop it in the oven to bake and you’ve got time to clear up the kitchen and help with homework or whatever else needs doing while it cooks. Then bring the pot to the table and dig in!
We stock organic rice in compostable bags, have you tried the range yet? White basmati is best for this dish as it cooks quickly, but we also have brown basmati and my personal favourite, short grain brown rice. We also have organic tins of tomatoes, beans and more. We do so much more than just fruit and veg. Add some groceries to your next order and save yourself a trip to the supermarket.
Liz x
Ingredients (serves 4)
3 tbsp vegetable oil
1 onion, peeled and diced
4 cloves of garlic, peeled and diced
1 heaped tbsp curry powder
around 10 chestnut mushrooms, halved
1 tin chopped tomatoes
1 tin kidney beans, drained
salt and pepper to taste
1 small mug of basmati rice (225g)
2 small mugs of water
1/4 tsp each: ground cardamom and star anise
1 tsp rose petals (optional)
1/2 a large cauliflower, cut into florets
1/2 tsp turmeric
coconut flakes
Method
Turn your oven to 200C and find a deep pot or casserole dish with a lid that is safe both on the hob and in the oven.
Start by sautéing the diced onion with the oil on a medium-high heat. Stir frequently with a wooden spoon. After 5 minutes the onion should start to soften and turn golden.
Then add the mushrooms, garlic, curry powder and season well with plenty of salt (about a tsp) and pepper. Stir for a few minutes to coat the mushrooms in the seasoning and allow the spices to toast and get very fragrant.
Empty the tin of chopped tomatoes into the pot along with the drained beans. Stir well, taste and adjust the seasoning if needed, then put the lid on and let the curry simmer for a few minutes while you rinse you rice in a fine sieve.
Turn off the heat then carefully add the rinsed mug of rice to the curry. Don’t stir it in, add it in a careful layer on top of the curry and smooth it out with the back of the wooden spoon. Then slowly pour two mugs of water over the back of the spoon over the rice so that it doesn’t disturb the layer.
Add some aromatics to the rice if you like eg cinnamon sticks, cardamom pods, star anise, rose petals, saffron… I usually use a mix of ground anise and cardamom and a few rose petals.
Then place the cauliflower florets carefully into the rice and water, sprinkle them with turmeric, salt and pepper. Put the lid on the pot and put the pot in the oven to bake.
After 30 minutes, check on the rice. It should be bubbling hot and have absorbed most of the liquid. Taste a grain, if it needs longer put the lid back on and return it to the oven.
If the rice is cooked through then remove the lid, sprinkle the top of the dish with flaked coconut (or flaked almonds) and return it to the oven to toast. Just 3-5 minutes should be enough. Then it’s ready to serve. Scoop out portions ensuring each bowl gets a bit of each layer and enjoy!
For a warming bowl of hearty food in a hurry, try this quick curry. Cabbage and potato are made for each other aren’t they? With the addition of some warming curry spices and creamy coconut milk, these humble ingredients can really sing! Of course you can tweak the recipe as you like with the addition of cooked chickpeas and some cauliflower/romanesco florets etc. Let us know if you tried it in the comments or over on our community facebook group.
Liz x
Ingredients (serves 4-6)
2 tbsp vegetable oil
1 white onion, diced
4 cloves of garlic, sliced
8 small/medium potatoes, chopped
1/2 a savoy cabbage, sliced
fresh chilli to taste, sliced
1 heaped tsp each: brown mustard seeds, turmeric, curry powder, salt and black pepper
In a large, heavy bottomed pan (which has a lid), fry the onion and garlic with the vegetable oil until golden and soft.
Add the potatoes, spices and seasoning and sauté until fragrant. Add a small glass of water then put the lid on and allow the potatoes to steam cook for 8 minutes or until tender. Test with a knife.
Then add the cabbage, coconut milk and chilli to the pan, return the lid and let the cabbage wilt for 3 minutes. (Here’s where you can add the cooked chickpeas if using.)
Then stir the vegetables together, taste and adjust the seasoning if needed with more salt/pepper, return the lid one last time for a further 3 minutes and your curry is done!
Serve in warm bowls with Indian chutneys and natural yoghurt. Enjoy!
Ratatouille is a classic one pot celebration of summer vegetables. Although it’s a simple recipe, with humble ingredients, it’s all about timings and getting the vegetables cooked just right. Spongey, undercooked aubergine is the reason many people don’t like it. Aubergine should be silky and soft, and almost melt in the mouth and then it’s absolutely stunning! Serve with some good bread and a glass of red. We often add a drained tin or two of white beans or lentils to this summer stew to boost the protein and make it an even heartier meal.
Why not make a double or triple batch and get some in the freezer for a busy day? You could even blend some for a quick summery soup or a flavoursome pasta sauce.
Liz x
Ingredients (serves 4-6)
4 tbsp olive oil
2 aubergine
2 courgette
2 red pepper
4-6 tomatoes (or 12 cherry tomatoes, or a couple of tins of chopped tomatoes)
6 cloves of garlic – peeled and diced
3 tbsp red wine vinegar
salt and pepper to taste
basil to taste
Method
Pre-heat your oven to 200C.
Chop the aubergine and peppers into bite sized pieces. Put them in a deep roasting dish and drizzle with the olive oil.
Season well with salt and pepper, mix with your hands to evenly coat the vegetables in the seasoning. Then put the dish in the oven to roast for 20 minutes.
After 20 minutes, remove the dish from the oven and add the courgettes and tomatoes, also cut into bite sized pieces.
Add the garlic, red wine vinegar and a little more salt and pepper. Mix well and return to the oven for another 20 minutes or until everything is well cooked.
Stir through lots of freshly torn basil and serve in bowls with fresh bread. Or it’s lovely with pasta or potatoes. Bulk it out and add protein with a drained tin of white beans or green lentils.
Romanesco cauliflowers have got to be one of the most beautiful vegetables we grow. Their mathematical fractal shapes are breathtaking to look at and luckily they are also extremely tasty! Our favourite way by far to cook them is to chop them into florets and roast them. Have a look at the end of this smashed cucumber recipe for a great marinade idea. In this recipe I use them in a one-roasting-dish meal to make a simple summery stew. This way you get some crispy tops and some soft, simmered bits too. All in one easy dish! Serve with bread, potatoes, rice or pasta. Or just eat it as it is.
Liz x
Ingredients (serves 4-6 people depending on sides)
Preheat your oven to 200C and find a large roasting dish.
Cut the romanesco into florets and put it in the roasting dish. Don’t discard the stem or leaves. They can be chopped into smaller pieces and added to the dish too!
Cut the tomatoes into bite sized pieces and add them to the dish.
Peel and roughly dice the onion and peel and slice the whole bulb or garlic. Add those to the dish too.
Add the drained chickpeas to the dish next.
Drizzle a generous amount of olive oil over the vegetables and chickpeas then add a good splash of white wine.
Season with salt and pepper and, using your hands, mix the ingredients well so that they are all evenly coated in the seasoning.
Put the dish into the oven to roast. This is a good time to cook some potatoes/pasta/rice to go with the stew.
After 20 minutes, take the dish out of the oven and stir. Then return it to the oven to continue roasting for a further 10-15 minutes or until you are happy with how cooked everything is.
Remove from the oven and stir some chopped parsley or herbs of your choice through the summery stew. Serve in bowls and enjoy!
