1 tbsp olive oil
1 small squash or pumpkin (seeds removed and cut into 2cm chunks) – n.b I don’t bother
to peel my squash
2 small or 1 large carrot – again, I don’t peel but remove the top and tail
1 stick celery or a bunch of celery tops
2 fat cloves of garlic, crushed (optional)
1 brown onion roughly chopped
800ml-1litre vegetable stock from cube or concentrate (depending on how thick you like
1⁄4 teaspoon of ground turmeric
1 tsp dried mixed herbs
Salt and pepper to taste
1. Preheat the oven to 200°C/180°C fan assisted
2. Add the pumpkin to a roasting tray and drizzle over some olive oil (about 1 tablespoon)
before roasting for up approximately 45 minutes (check regularly to ensure the
pumpkin is cooking evenly, turn it in the pan if you need to).
3. After twenty minutes add the carrot to the roasting pan, shaking to ensure all the
vegetables are coated in oil and mixed well.
4. When both carrot and pumpkin are cooked through remove from the oven to cool
5. In a large saucepan hob fry off the onion and celery in a splash of olive oil until the
mixture is soft but not brown (around 5 minutes) then add the pumpkin and carrot
6. Make up the vegetable stock and set to one side.
7. Add the carrot and pumpkin to the saucepan, add the stock, herbs and spices.
8. Cook for 5 minutes to ensure all flavours are combined before whizzing together using
a use a stick blender in the pan. Use as much as are little stock to get the consistency
you like - for a runnier soup use more stock. Be careful to avoid splashing as the
mixture will be hot.
9. When everything is smooth, taste & season to your liking.
2 wholemeal pitta bread
1⁄2 cup passata
1⁄3 cup mixed raw vegetables such as sliced bell peppers, halved cherry tomatoes and
1 ball of mozzarella
1. Preheat the oven to 200°C/180°C fan assisted
2. Toast the pitta in a toaster briefly until just starting to crisp up (but not too brown as they
will be cooked further in the oven).
3. Spread the passata evenly over both breads, going right to the edges if possible
4. Sprinkle over the vegetables.
5. Slice the mozzarella into rounds and spread evenly between the ‘pizzas’.
6. Cook in the oven for 5 minutes until the cheese has melted.
Crustless vegetable quiche
1 sweet potato
1 large parsnip
25g cheddar cheese, grated
1 leftover cooked sausage cut into 1cm rounds or 1⁄4 cup cooked broccoli florets
Olive oil to grease the pan
1. Preheat the oven to 180°C/160°C fan assisted.
2. Grease a small rectangle baking tray (approx 25cm long).
3. Grate the sweet potato and parsnip (I use a food processor attachment).
4. Beat the eggs, mix in the grated vegetables and leftover sausage or broccoli if using
5. Add the egg mixture to the baking dish and pop in the oven.
6. After 25 minutes sprinkle over the cheddar cheese and return to the oven for another
20 minutes or until the whole dish is cooked though.
1 tbsp olive oil (for frying)
1 small brown onion, roughly chopped
1 cup baby spinach
1 cup of broccoli, roughly chopped (including stalk)
1 cup of cauliflower roughly chopped (including stalk)
1 cup of courgettes, roughly chopped
1 cup of mixed greens (chard, cabbage, kale)
1 litre vegetable stock
1⁄4 cup grated cheddar
1⁄2 bunch flat leaf parsley, stalks and leaves roughly chopped
1⁄4 cup yoghurt
1. In a large pan fry the onion in the olive oil on medium heat for 5-8 minutes until soft
but not brown.
2. Add all of the remaining vegetables to the pan and stir to combine.
3. Add the stock and the fresh parsley to the pan and bring to the boil. Once at boiling
point turn the heat down to a simmer and let it bubble for 10-15 minutes or until the
vegetables are tender.
4. Blend with a stick blender in the pan, careful to avoid splashes as the mixture will be
hot, or transfer to a stand-alone blender and whizz in batches until smooth. If using a
stand-alone blender transfer the smooth mixture back into the pan to gently warm
through. Stir in the cheese before serving.
5. Decant into bowls and top with a swirl of yoghurt.
Easy pesto pasta
1 small head of broccoli (florets only)
200g dried penne wholewheat pasta
2-3 tbsp pesto (either basil or sun-dried tomato)
1⁄2 cup baby spinach
1⁄2 cup cherry tomatoes, chopped into quarters
1-2 tbsp parmesan cheese (optional)
1. Bring a large pan of water to the boil before adding the pasta. Cook according to
2. When the pasta is al dente (it still has some bite left in it) drain and stir in the pesto,
spinach and cherry tomatoes until well combined. The heat will start to wilt the spinach
after a couple of minutes.
3. To serve, decant into bowls and top with a sprinkling of parmesan.
◇ 1/4 cup of balsamic vinegar.
◇ 3 tbsps of olive oil.
◇ 1 tsp of salt.
◇ 1 tsp of honey.
◇ Peel and cut the eggplants into 1 cm thick round pieces. Place 1 baking sheet on a sandwich grill and place the eggplant slices on it. Spread canola oil on each side of the eggplant slices and then add a second baking sheet on top of them. Close the sandwich griller on the eggplant on medium heat and leave for about 10 minutes or until the eggplant slices are well done.
◇ Slice the tomato and fresh mozzarella into 4 to 5 pieces. Between each layer add olive paste, 1 mozzarella slice and 1 eggplant slice.
◇ Drizzle the dressing over it.
This is best served with eggplant fresh of the grill.
◇ 1 can of artichoke hearts.
◇ 1 cup of grated parmesan cheese.
◇ 1 cup of mayonnaise.
◇ Emmental cheese.
◇ Place the artichoke hearts in a food processor. Then mix them with the parmesan and mayonnaise.
◇ Place them in an oven plate and top them with Emmental cheese.
◇ Place it in the oven for about 15 mins at 180°C, and then with the upper part of the oven turned on for 10 mins (or until the top is crispy and red). NB: better served with some toast.