Uniquorn, Leek & Cider Pie


Serves 4


1 clove of garlic, chopped

1 red onion, chopped

2 leeks, sliced

280g of Quorn vegan chicken style pieces

500ml of vegan cider (check barnivore.com if you don’t know which brands are vegan)

1 tsp of dried thyme

1 tsp of vegetable bouillon

1 tsp of wholegrain mustard (being from Norwich, it’s always got to be Colman’s for me)



1 tbsp of vegan butter

1 tbsp of flour

1 roll of ready rolled puff pastry (I used Sainsbury’s own)

1 tbsp of dairy free milk.


Preheat the oven to 200°C

Melt the butter in a saucepan.

Add the flour and stir to make a roux.

Remove from heat and stir in some of the cider until the roux melts and there are no lumps.

Return to heat and gradually add the cider while stirring until you have a nice thick cider sauce.

Take off heat when the sauce is ready. 

In another pan, fry the onion and garlic for around 5 minutes until they start to cook.

Add the leeks and saute for another 5 minutes.

Stir the cider sauce in to the leeks.

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

Stir in the Quorn chicken style pieces.


Pour the mixture in to a pie dish.

Cover with ready roll pastry, cutting around the edge of the dish but leaving a slight overlap.

Using some of the left over pastry and a cookie cutter, you can make some shapes to add the the top of the pie, I used a unicorn cutter, hence the uniquorn pie.

Brush the top of the pie with a little dairy free milk (I used oat)

Put in the over for 45 minutes. 


Serve (with mash)

Jackfruit Puttanesca

Jackfruit is known to be a great substitute for pulled pork but it’s texture also means it works well instead as a tuna substitute.

I love Italian flavours and this dish is so easy to cook.

jackfruit put


1 tin of green jackfruit (in salt water not syrup), draned and shreaded

2 sheets of nori seaweed, torn in to small pieces

2 heaped tbsps of black sliced olives

2 heaped tbsps of capers, drained

2 cloves of garlic, finely chopped

1 chopped green chilli

2 tbsps of olive oil

1 red onion, diced

10 fresh tomatoes, chopped (alternatively, 1 tin of chopped tomatoes)

1 lemon, juiced

1 tsp dried basil (or the equivalent measure of chopped fresh basil)


Black pepper

1/2 cup of water

1/2 packet of dried linguine

Dairy free parmesan style cheese (I used Tesco)


Fry onion and garlic gently in the olive oil for a couple of minutes.

Add tomatoes and water and cook until the pan starts to boil.

Add jackfruit, nori, olives, capers, chilli, lemon juice and basil and salt and pepper to taste. 

Stir, then add lid and turn heat down and simmer for around 20 minutes.

In the mean time, cook the pasta

Fill pan with water, bring to boil.

Add some salt and the linguine.

Once linguine has softened in the pan, turn heat down and simmer for around 15 minutes until cooked.


Add parmesan.