Harvest Stew

I’ve always loved a good hearty stew and now that Autumn is officially here and the evenings are getting colder, it’s the best time to use some of those harvested vegetables (if you’re lucky enough to have a plot to grow your own) or source some organically grown produce and boil up a big pot of seasonal goodness.

Alternatively, making a stew is a great way of using up any veg that you have you your chiller, you can quite literally put in anything you like.

I generally like to throw in around 5-7 different types of veg in although today I’ve just come back form the farmers market so I’ve out done myself this time with if you include the barley 10!

Here’s my basic recipe anyway with the veg I used today, feel free to chop and change.

It’s impossible to make a small stew once all the different ingredients have been added so if I’m eating alone, after I’ve eaten, I generally divide the leftovers in to three tubs, pop one in the fridge for the following day and freeze the other two for lazy days, or should I say lazier days because the actual recipe is so simple, you literally just throw everything in the pot!


Serves 4


1/2 cup of pearl barley

2 small onions, peeled and halved

1 medium peeled and potato quartered

1/2 cup of peas 

1/2 cup of broad beans fresh if you can or frozen if not

1 stick of celery, sliced in to cm thick chunks

1 carrot, peeled and sliced in to cm thick chunks

1 small leek, sliced in to cm thick rings

1 turnip, peeled and cubed

4 cauliflower florets

4 cloves

2 bay leaves

2 tsps dried thyme (I love the flavour the thyme gives the stew)

1 tsp paprika

1 tsp vegan bouillon

1 tsp yeast extract (vegemite)

1 cup red wine

2 tbsps plain flour





Put all vegetables and barley in a pan.

Pour in wine.

Add water until the level just covers all the veg.

Bring to boiling.

Add bouillon.

Stir in yeast extract.

Add bay leaves, cloves, paprika, thyme and salt and pepper to taste.

Stir in flour to thicken.

Turn heat down and simmer with lid on  the pan for 45 minutes.

Serve. (remove bay leaves and cloves)

Jackfruit ‘Tuna’ & Potato Cutlets.


A lot of people use jackfruit as a substitute for pulled pork but I’m a big fan of using it instead of tuna.

This is basically my mum’s recipe for tuna and potatoes cutlets, which I use to love before I saw the light so I’ve tailored it and made it fish friendly! 

The nori, vinegar and lemon juice mixed in really give the cutlets a very similar fishy taste to the original recipe.

Quick and easy to make.

Makes 4


1/2 a tin of green jackfruit (in water of brine, not syrup), drained

2 large potatoes

1 sheet of nori, torn in to small pieces

1 small onion, chopped

1 clove of garlic, chopped

1 tsp of dried corriander 

1 green chilli, chopped

1 tbsp of vinegar

1 tbsp of lemon juice

2 tbsps of dairy free milk

4 tbsps of olive oil

2 tbsps of water

1/2 a cup of breadcrumbs


Heat the oven to 200°C

Peel and quarter the potatoes and boil for around 15 minutes until soft.

Mash the potatoes adding the milk.

Shred the jackfruit until it  is in flakes.

Add the jackfruit, onion, garlic, nori, corriander, green chilli, vinegar and lemon juice to the mashed potato and mix.

Add salt and pepper to taste.

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Let cool for around 5/10 minutes or until the mix is not too hot to touch.

With your hands, divide the mixture and make in to 4 cutlets.


Place in the fridge to cool, this helps the potato becomes firmer.

Brush the cutlets with olive oil and dip in the bread crumbs.

Place in the oven for 15 minutes, turn over and leave for another 15 minutes. Both sides will turn golden.



Mushroom & Wild Garlic Soup

Serves 4


625g of mushrooms, sliced

1 onion, chopped

1 large potato, peeled and cubed

Small bouquet of wild garlic leaves, chopped (if you can’t find wild garlic, substitute with 2 cloves of garlic, chopped)

1 tsp thyme

1 tsp of vegetable bouillon powder




2/3 cups of dairy free milk alternative (I used oat)

1 tbsp of vegan butter


Cook the onion in a little water for around 5 minutes until it starts to cook.

Add the potato, wild garlic and milk, the liquid should just cover the contents of the pan.

Add the bouillon, thyme and salt and pepper to taste.

Bring to the boil and then turn heat down, add lid and simmer for 30 minutes.

Cool before blending.

Reheat to serve

Beetroot & Carrot Rostis


Serves 4


1 large beetroot

1 large carrot

1 large potato

Olive oil spray




2 tbsps of breadcrumbs


Preheat oven to 200°

Peel and half the potato and put in a microwavable dish with lid with 2 tbsps of water and steam in the microwave for 6 minutes.

In the meantime, peel and grate the beetroot and carrot in to a big mixing bowl.

When the potato is steamed, remove from the microwave, drain and grate being careful not to burn your hands because it will be hot.

Add the grated potato and breadcrumbs to the mixing bowl and mix with the beetroot and carrot, adding salt and pepper to taste. The potato and breadcrumbs will help the mixture stick.

Using your hands to shape, create 4 rostis.


Spray some oil in to a non stick 4 cup Yorkshire pudding tray.

Place the rostis in the cups.

Spray a little oil on top and place in the oven for 30 minutes.


I served with smashed avocado, tomato and rocket with chilli and garlic salt.