Quick mushroom & spinach lasagne

Ingredientsspinach recipe
1 tbsp olive oil
1 garlic clove, crushed
250g pack mushrooms, sliced
1 tsp thyme leaves, chopped
200g bag spinach
300g tub light soft cheese
4 tbsp grated parmesan (or vegetarian alternative)
6 fresh lasagne sheets
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

Recipe from Good Food magazine, September 2011

Celery Gratin Recipe

Let celery take centre stage in this delicious side dish. The wine and stock make an intense sauce, while the nutty breadcrumbs provide a satisfying crunch.


2 celery heads, trimmedcelery gratin
50g butter
1 onion, thinly sliced
2 bay leaves
100g breadcrumbs
50g walnuts, roughly chopped
75ml white wine
250ml vegetable or chicken stock
100ml double cream
25g grated parmesan (or vegetarian alternative)


Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.
Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.
Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.
Recipe from Good Food magazine, January 2009

Stuffed Pattypan Squash with Quinoa and Fresh Sweetcorn Recipe

This recipe comes from and serves 4. It takes about 1 hour between prep and cooking. The number of squashes will depend on their size, but will definitely make 2 good size ones.

Ingredients stuffed_pattypan_squash_with_quinoa_and_fresh_corn_recipe

veg oil

1 tbsp. olive oil

1 small onion, diced

1 garlic clove, minced

2 tsp. cumin

1/2 tsp. dried oregano

1 small tomato, diced

2 cobs of sweetcorn, kernels removed

1/2 cup vegetable stock

1 1/2 cups cooked quinoa (which is about 1/2 cup uncooked)

1 bell pepper, seeds removed and chopped

chilli pepper to taste

salt and pepper to taste

3/4 cup crumbled feta cheese

1/4 c. coarsely chopped coriander


Preheat oven to 350 degrees. Grease a 9 x 11 baking dish with oil.

First, hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. You want about a quarter-inch shell remaining. Discard as many of the seeds as you can, but reserve 1/2 cup of chopped squash insides. Place the pattypan squash in the baking dish.

Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more. Add reserved squash insides, tomato, and sweetcorn and saute for 3 minutes, then stir in stock, quinoa,  pepper, and chilli. Continue to cook on medium-high heat until most of the liquid has evaporated. Remove from heat and stir in 1/2 cup of feta cheese and salt and pepper to taste.

Divide filling into pattypan squash. Pour 1/4 cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. Top with coriander and remaining feta before serving.

Aubergine, Tomato & Parmesan Bake Recipe (Melanzane alla Parmigiana)

Ingredientsaubergine recipe-image

2 garlic cloves, crushed

6 tbsp olive oil

2 x 400g cans chopped tomatoes

2 tbsp tomato purée

4 aubergines, cut into long, 5mm thick slices

85g parmesan (or vegetarian alternative), freshly grated

20g pack basil, leaves torn

1 egg, beaten


Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.




Courgette & basil pasta with pesto crumbs recipe

Ingredientscourgette pasta

500g pack penne

5 courgettes, grated

2 tbsp olive oil, plus a little extra

2 garlic cloves, crushed

1 onion, finely chopped

500g pot crème fraîche

25g parmesan (or vegetarian alternative), finely grated

small bunch basil, reserve a few leaves for garnishing

85g chunk ciabatta

handful toasted pine nuts, plus a few extra for sprinkling


Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.

Fry the courgettes in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. Stir in most of the crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crème fraîche over the top.

Heat oven to 180C/160C fan/gas 4. Whizz nearly all of the basil, remaining cheese, bread and pine nuts together to make pesto crumbs, then scatter all over the top. Finish with a few more pine nuts. Bake for 20 mins until the topping is crisp and bubbling at the edges. Serve with a few more basil leaves scattered over.

Recipe from Good Food magazine, September 2010

Spring Onion Pancakes Recipe


2 cups all purpose flour

1 cup boiling water

1/2 cup sliced spring onions

1 tablespoon sesame oil

1/2 cup vegetable oil


Sift flour in a bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed.

Roll the dough out on a lightly floured surface and knead them together.

Cover with a damp towel and let rise for 30 minutes.

On a floured surface, roll out dough into a rectangle. Cut into 8 smaller portions.

Roll out one portion (with the remaining in the bowl and covered) into a thin retangle.

Brush on oil mixture, cover with spring onion and season with salt and pepper.

Roll dough like a cigar and roll again into a spiral . Tuck end of dough underneath.

Roll dough again to make pancakes.

In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce:

1/4 cup soy sauce

1/4 cup vinegar

1/4 cup sliced spring onions

1 teaspoon minced ginger

1 teaspoon chillies

1 teaspoon sugar

Purple sprouting broccoli, leek & almond tart


1 tbsp extra virgin rapeseed oil or olive oil

2 leeks, finely slicedrecipe-image-legacy-id--328632_11

flour, for dusting

500g pack puff pastry

1 tbsp polenta or semolina

6 spears purple sprouting broccoli, trimmed

150ml crème fraîche (you can use half-fat)

50g parmesan (or alternative), finely grated

2 egg yolks

25g flaked almonds


Heat oven to 220C/200C fan/gas 7. Heat a frying pan with a lid over a medium heat and add the oil. Cook the leeks, with the lid on, stirring occasionally until just tender – about 5 mins. Set aside.

On a lightly floured surface, roll out the pastry and cut out a rough 26cm circle – use a big dinner plate as a template. Cover a baking tray with baking parchment, sprinkle the polenta or semolina over it, and place the pastry circle on top. Score a circle about 2cm from the edge. Spread the leeks out evenly inside the scored circle, then bake for 10 mins until the edges have puffed up. Remove from the oven and turn heat down to 200C/180C fan/gas 6. Bring a medium pan of water to the boil.

Blanch the broccoli in the boiling water for 1 min, then drain and cool under running water. Drain again and arrange on top of the leeks. Mix together the crème fraîche, Parmesan, egg yolks and some seasoning, then pour evenly over the veg. Sprinkle with the flaked almonds. Bake the tart for 15-20 mins until golden. Serve warm or cold.

Recipe from Good Food magazine, March 2010.

Beetroot pan haggerty

This recipe is from Saturday Kitchen and they made it with pork chops. It is yummy with other meats or on its own.

Ingredientsbeetroot recipe

150g/2oz butter

3 red onions, finely sliced

½ lemon, juice only

salt and freshly ground black pepper

1.5kg/3lb 4oz raw beetroot, peeled, thinly sliced, leaves reserved

200g/7oz Red Leicester cheese, grated

150ml/5floz vegetable stock

Preparation method

Preheat the oven to 190C/375F/Gas 5 and butter a small ovenproof dish with a knob of the butter.

Heat a small frying pan, add the remaining butter and the onions and fry for 8-10 minutes, or until softened, but not browned.

Add the lemon juice and season, to taste, with salt and freshly ground black pepper.

Place overlapping slices of beetroot into the bottom of the buttered dish to cover the base.

Spread some of the fried onions over the top and then sprinkle over some of the grated cheese. Repeat the layers of beetroot, onions and cheese until the dish is full, finishing with a layer of beetroot.

Pour over the vegetable stock and then cover with foil.

Place in the oven to bake for one hour. Remove the foil and bake for a further 30 minutes.

Remove the haggerty from the oven and cool slightly. Cover with foil and place a small board weighted with tins on top. Place in the fridge for at least one hour.

Bring a pan of salted water to the boil, add the reserved beetroot leaves and blanch for 30 seconds.

Drain and refresh the leaves in a bowl of iced water.

Whisk the remaining olive oil with the coriander seeds, garlic and apple.

Toss the beetroot leaves with the dressing.

To serve, using a 7.5cm/3in cutter, cut out rounds of beetroot haggerty and place into the centre of serving plates. Spoon the leaves alongside.

Winter Panzanella Recipe – By Carl Legge



300g old bread roughly broken into bite-sized pieces

Extra virgin olive oil

A small handful of freshly grated parmesan cheese or other hard cheese

Sea salt and ground black pepper to taste

Roast vegetables:

500g or so butternut squash or other winter squash or pumpkin, peeled

2 medium carrots, scrubbed, topped & tailed

6 or more cloves garlic, peeled and left whole or cut into chunks

1 or more red onion, peeled

Big handful mushrooms

Extra virgin olive oil

Red wine vinegar

A large pinch of chilli flakes

1 tbsp crushed coriander seeds

1 tbsp fennel seeds

1 tsp sea salt flakes

A good grind of black pepper


A big handful of winter salad leaves, cultivated or foraged, torn or shredded. I used chickweed

A quarter of a red cabbage, shredded finely

125g grilled halloumi cut into chunks.

Some pea shoots or fresh herbs to garnish


Red wine vinegar

Extra virgin olive oil

Sea salt and freshly ground black pepper



Pre-heat your oven to 180-200°C.

Pop the bread chunks into a bowl and pour over some of your olive oil, throw in the grated parmesan and season with a little salt & pepper. Mix well so the croutons are well coated. Add some more olive oil if you need it to coat the cubes well.

Cut the squash and carrots into bite sized pieces. Cut the onions into narrow wedges.

Pop the squash, carrots, garlic and mushrooms into a bowl. Glug over some olive oil and vinegar. Sprinkle over the chilli flakes and crushed seeds. Mix well so that the vegetables are well covered. Tip these vegetables onto a solid roasting tray and place in the oven for 20-40 minutes until the vegetables are just tender to the point of a knife.

Take out the roasted vegetables and put them to one side. Pop the croutons in the oven for 20 minutes or so until they are brown and crispy. You can turn off the oven after 10 minutes or so and let them cook in the residual heat of the oven.

Combine the roasted vegetables, croutons, salad leaves and shredded cabbage in a big bowl or server. Mix well and sprinkle over some red wine vinegar (about 30ml or to taste), glug over some olive oil to coat (and not drown) the ingredients. Season to taste with sea salt & freshly ground black pepper. Garnish with the halloumi chunks and pea shoots.

Serve and enjoy your feast.

PS: Carl Legge is Emily Devoto’s friend and credits for this recipe go to him. Carl is a smallholder in Wales. Here is a link to his blog:

Spiced swede fritters recipe


1 swede (about 650g), peeled and diced into small chunks

75g plain flourSwede Fritters

100ml crème fraîche

1 egg, beaten

1 red chilli, deseeded and finely chopped

1 red onion, finely chopped

1 tsp cayenne pepper

2 tsp garam masala

½ tsp ground turmeric

1 tsp crushed coriander seeds

small handful coriander , chopped

sunflower oil, for frying

mango chutney, to serve


Cook the swede in a pan of boiling water for 15 mins until tender, then drain well. In a large bowl, mix together the flour, crème fraîche and egg to make a smooth, thick batter. Stir in the chilli, onion, spices and coriander, then season generously. Very roughly mash the swede and stir into the mixture.

Heat a splash of the oil in a large non-stick pan and cook small, flattened spoonfuls of the mixture for 2 mins on each side until crisp and browned. Serve hot with chutney.

Recipe from