Romanesco, Chickpea & Cashew Curry


Serves 4


1 romanesco cauliflower cut in to florets

1 onion, chopped

2 cloves of garlic, chopped

1 tin of chickpeas

1 tin of coconut milk

1 cup of cashew nuts

2 tbsps of cooking oil

1 tbsp of dried curry leaves

1 tsp of chilli flakes

1 tbsp of cumin seeds

1 tbsp of coriander seeds

1/2 tsp of ground black pepper

1 tsp of turmeric powder





In a blender, blend the coconut milk, curry leaves and 3/4 of the cashew nuts.

In a pan, gently fry the onion in oil for around 2 minutes until it starts to become transparent.

Add the garlic, cumin seeds, coriander seeds, pepper, turmeric and chilli.

Add a little water and fry the spices with the onions making sure that they don’t dry and burn.

Add the blended coconut milk, curry leaves and cashews as well as the romanesco florets, chickpeas, the remaining cashew nuts, pepper and a little salt to taste.

Bring to the boil and then turn heat down and simmer with the lid on the pan for 40 minutes.

Serve with Rice (I served with sultana basmati)

‘Sausage’, Bean & Leek Hotpot


As the weather gets colder, you really crave nice hearty meals in the evenings and hotpot’s are just perfect.

You can literally put anything in, I’ve gone for sausage, bean and leek here but hotpots are great for using up veg from your fridge, your freezer or tins from your cupboard so I’ve thrown some peas in as well.

Serves 4


1 small onion, chopped

1 clove of garlic, chopped

1 leek, sliced

4 Vegan sausages, sliced in to 1cm thick pieces (I used Linda McCartney)

1/2 a tin of chopped tomatoes

1/2 a tin of kidney beans

1/2 a tin of butter beans

1/2 a tin of borlotti beans

1/2 a cup of peas

2 tbsp of vegan gravy granules

1 cup of Water

1 tsp of thyme

1 tbsp of vegan Worcestershire sauce (I used Henderson’s relish)



1 green chilli, chopped (optional)

1 tbsp of olive oil

4 baking potatoes

1 tbsp of dairy free dubber

1 tbsp of plain flour


Heat the oven to 200°C

Peel the potatoes and lice in to discs about 3 mm thick.

Place in a microwaveable dish with 2 tbsps of water. Put the lid on the dish and cook for 6 minutes.

In the meantime, in a saucepan fry the onion and garlic in the olive oil for around 2 minutes until the onion starts to become transparent.

Add the water and bring to the boil.

Add the gravy granules and stir until they disolve.

Add the sausage pieces, tomatoes, kidney, butter, borlotti beans (and peas if you want to add them like I did this time), worcestershire sauce, thyme and salt and pepper to taste. (Add the chilli here too if you’re a chilli fiend like me)

The gravy should be a nice consistency but add a little more water here if you need to. 


Turn the heat down, put the lid on the pan and simmer for 10 minutes.

Remove the potatoes from the microwave and drain.

Put them back in the microwaveable bowl, add the dairy free butter and plain flour, season with a little salt and pepper, put the lid on the bowl and shake to coat them.


Pour the sausage, bean and leek mix in to a large oven proof dish. (I would generally use one large dish but the big strong man in my house is a wimp when it comes to chilli so I’ve used 2 smaller dishes here instead)


Layer the potato discs on top, overlapping slightly.

Place in the oven for 45 minutes.



Spicy Coconut Cream & Sweetcorn Soup

Serves 2


1 large can of sweetcorn

200ml tin of organic coconut milk

1 red onion, chopped

1 clove of garlic, chopped

1 red chilli, chopped

1 large potato, peeled and cubed 

1 tsp of tumeric

1 tsp of lemongrass paste

1 tsp of ginger paste

Juice of 1 lemon.





Fry the onion and garlic in a little water for around 5 minutes or until the onion starts to become transparent.

Add the coconut milk and stir in the ginger. lemongrass, lemon juice, chilli and tumeric.

Add the potato and sweetcorn and salt and pepper to taste and boil.

Turn heat down and simmer with the lid on for 30 minutes or until the potato is soft.

Leave to cool before blending.

Reheat to Serve