Beetroot, Fennel & Chickpea Curry


Serves 4

2 Beetroot, peels and cubed

1 tin of chickpeas

1 fennel bulb, sliced

2 potatoes, peeled and quartered (I always peel potatoes when currying them as it guarantees they soak up the flavour)

1 onion, chopped

6 large tomatoes, chopped (alternatively, 1 tin of chopped tomatoes)

3 tbsps of vinegar



Nana’s Spice Mix

1/2 tsp chilli powder

1/2 tsp  cumin powder

1/2 tsp ground ginger powder

1/2 tsp tumeric

1/2 tsp paprika

1 tsp coriander powder

1/2 tsp garlic powder

3 cups of water


Mix spices in a saucepan with a little water to make a paste.

Fry spices until the water reduces being careful not to burn the spices.

Add a little more water and reduce again. Repeat this once more. (Frying your spices properly makes all the difference in flavour)

Add the onion and fennel and fry gently for around 5 minutes.

Add the beetroot, potatoes, chickpeas, tomatoes, water, vinegar and salt to taste and bring to the boil.

Turn heat down, add lid to the pan and simmer for 30 minutes.

Serve with basmati rice





Fake & Ale Pie N’ Mash

I’ve lived in East London for 10 years now where pie and mash has been a traditional dish since the 19th century and in the time I’ve lived here, I’ve grown to love it. Being vegan though, it can be tricky to eat pie and mash out so I made up this recipe which is delicious using Oumph!

To keep from spending too long in the kitchen, I’ve cheated with ready made pastry but of course you could make your own.


Serves 4


1 280g bag of Oumph – The Chunk

1 375g of ready rolled vegan puff pastry (I used Tesco)

Half a bottle of vegan ale (I used Brew Dog)

1 onion, chopped

1 clove of garlic, chopped

2 carrots, peeled and sliced

1 cup of mushrooms, sliced

2 tbsps of vegetable gravy granules

1 tsp of dried thyme

1/2 teaspoon of black pepper



1 tbsp of olive oil

1 swede, peeded and cuts in to large cubes

6 medium sided potatoes, peeled and quartered

1 tbsp of vegan butter

1/2 a cup of dairy free milk (I used almond)



Preheat oven to 200°C

Fry the onion and garlic in olive oil for around 5 minutes.

Add Oumph, carrots and mushrooms, stir and fry a little. about 2 minutes.

Add gravy granules and stir in ale until the gravy is the right consistency, you can add a little water if need be.

Add thyme, pepper and salt to taste.

Bring to boil and then turn down heat, add lid and simmer for 20 minutes.

Remove from heat and pour mixture in to pie dish.

Cover with pastry, cutting around and neatening edges.

Brush with a little dairy free milk.

Put in over for 30 minutes or until pastry puffs and rises.

In the mean time.

Put potatoes and swede in a microwaveable dish with 3 tbsps of water with lid on and microwave for 10 minutes.

Remove from microwave and drain water.

Mash potato and swede with dairy free butter and rest of dairy free milk.

Add salt and pepper to taste.