Veggie Moussaka

Moussaka, that gloriously beefy Greek dish, gets a veg makeover. The mix of lentils and ground walnuts is incredible; you’ll be convinced you’re eating regular mince! I swap out the faff of making a white sauce too for a yoghurty cheese mix; a bit rogue but it worked a treat. This dish is an experiment…

Aubergine Katsu Curry

Katsu curry is a favourite comfort food of mine (thanks primarily to @wagamama_uk). I had a mind-blowing version in Tokyo last summer, yet it’s surprisingly easy to make at home. This recipe is veggie, but you can easily swap the aubergine for chicken with the same breadcrumbing technique.Takes 45 minutes, makes 4 work lunches INGREDIENTS2 big…

Fish Cakes with Smashed Peas and Horseradish Mayo

After a great fish class at Billingsgate last week, I had lots of white fish knocking around the fridge, waiting to be used up. Fish cakes were in my head, and an aimless wander around @tescofood unearthed some fresh horseradish root. Fish, peas, horseradish mayo; the perfect combination as the weather heats up. Takes 45 minutes, makes…

Cajun Mac n Cheese with Roast Butternut Squash

We are five weeks out from the Deep South pop up weekend people! In honour of this momentous (!) occasion, here is the recipe for the mac n cheese deliciousness that I’ll be serving up (that just happens to be gluten-free too). Comfortingly cheesy, with sweetness and crunch, I’m pretty sure this will be a…

Borlotti bean, Leek and Mushroom Crumble

I’m a big fan of a crumble! Savoury crumbles are a great way to serve up veg in a new and exciting way. This borlotti bean one is a delicious alternative to the Sunday roast. With big, hearty flavours, it’s super comforting. A treat for vegans and non-vegans alike! 45 minutes, serves 2 INGREDIENTSCan of…