2018 08 01 veggie magazine

vegetarianrecipesmag.com 11Butternut Squash and Black Bean Chilli Per serving: 660 cals | 20.3g fat Serves 2 Ready in 45 mins 1 butternut squash 2 tbsp olive oil, plus extra for roastin

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Best for veggies

£2,000 worth

of great veggie prizes, inside

£1 spinach

& ricotta pasta bake

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VEGGIE ISSUE 119 SEPTEMBER 2018_VEGGIE 10/08/2018 10:39 Page 2

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F O O D * W E L L N E S S * L I V I N G

September marks the turn of the year, but if we’re lucky, summer might just stretch into the new season and bless us with balmy evenings where we can enjoy feasts lingered over with friends Now’s the time to make the most of the last long dusks, gathered with family to devour fresh salads, roasted veg and spiced cakes – if you need to feel inspired turn

to page 38 for Nina Ollson’s sensational spread

Personally, I’m not quite ready to go full-cosy yet, so I’ll be eking out alfresco dinners for as long as I can – the beetroot and blackberry salad on page 16 is the epitome

of transitional food

And, it may not feel particularly crisp and cold just yet,

but I must admit, that as soon as that Strictly music starts

up, you know that autumn has well and truly arrived! So, in preparation for the seasonal Saturday night dancing magic, I’m stocking up on an array of cruelty-free pamper products for the ultimate night in We’ve got 10 pages of veggie beauty

in this month’s issue, complete with low-tox homemade concoctions, Jo Fairley’s beauty laws and celeb make-up artist Justine Jenkins’ shares her favourite beauty buys

Happy new season!

HOLLY TREACY EDITOR

W E L C O M E

I’ll let you in on a little secret

I love winter Don’t get me wrong, I’ve definitely made the most of the glorious heatwave, but I’m welcoming September with open arms, and looking forward to making the hearty autumn feasts from page 38

Speaking of food, I’m a sucker for Thai cuisine (I’m getting a takeaway after work as I type this!), so I can’t wait to recreate the dishes from Rosa’s Thai Cafe we’ve included

in the vegan recipes supplement

this month

You’ll rarely catch me wearing anything colourful – monochrome

is my go-to style So, I was excited

to write a feature on how to wear vegan leather this month, and blogger Sruti’s styling tips are on-point, too!

D E P U T Y E D I T O R

S I A N S AY S

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2 2 AU NATUREL

The best food and beauty products to buy during Organic September

Savvy-shopping tips to get the most for your money

3 5 7 WAYS WITH LEFTOVERS

Never throw anything away again with these inspired zero-waste dishes!

3 7 SAVE THE DATE

Celebrate World Coconut Day with some tasty treats

3 8 FEASTS WITH FRIENDS

Nina Ollson shares delicious recipes to enjoy with your loved ones

4 4 OUT OF THE BLUE

Tickle your taste buds with these punchy cheeses

Our resident eco-warrior shows

us why organic is best

8 beauty ingredients you need

The Veggie team sample some

choice vegan moisturisers

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vegetarianrecipesmag.com 5

L I V E W E L L

Get to know radio personality and author, Cerys Matthews

All the latest nutrition and wellbeing advice this month

We put market-leading cereal bars

The Veggie team visits the best

high-street restaurants, as chosen by you!

Catch up with the team’s antics this month

EDITOR Holly Treacy holly.treacy@aceville.co.uk DEPUTY EDITOR Sian Bunney sian.bunney@aceville.co.uk EDITORIAL ASSISTANT Ellie Boland

ellie.boland@aceville.co.uk PUBLISHING DIRECTOR Helen Tudor

GROUP ADVERTISING MANAGER Daniel Lodge

01206 505951 daniel@aceville.co.uk ADVERTISING MANAGER Ria Bentham

01206 505928 ria.bentham@aceville.co.uk SENIOR ACCOUNT MANAGER Shannon Searle

01206 505490 shannon.searle@aceville.co.uk GROUP EDITOR

Charlotte Smith ART EDITOR Lloyd Oxley DESIGNERS Adam Barford, Luke Rogers and Chris England

AD PRODUCTION Angela Scrivener LICENSING & CONTENT SYNDICATION David Coe 01206 505948

ACCOUNTS Joy Loveday 01206 505914 SUBSCRIPTIONS/BACK ISSUES Tel: 0844 856 0648

Overseas: +44 (0) 1795 414906 Email: cookvegetarian@servicehelpline.co.uk

Published by: Aceville Publications Ltd, 25 Phoenix Court, Hawkins Road, Colchester, CO2 8JY Tel: 01206 505900

Calorie and fat analysis provided by Nutracheck.co.uk, the UK’s largest online calorie counter, (over 225,000 foods) Download the App – search for ‘Nutracheck’ in the app store.

EGG FREE DAIRY FREE VEGAN GLUTEN FREE TIME (READY IN UNDER 30 MINS)

RECIPE SYMBOL GUIDE

25

originate from may contain meat and/or fish-derived products

Use our easy-to-use symbol guide

to find our vegan-friendly recipes.

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GATO & CO Dessert Pots, £2.29, Ocado

GATO & CO is coming in strong with a selection of gluten-, dairy- and refined sugar-free dessert pots

The newest addition, Salted Caramel Sticky Toffee Pudding, joins the indulgent Melting Chocolate Fondant and Chocolate & Coconut Brownie ranges The pots contain ground almonds instead of flour, plus raw cacao and fresh veg in place of butter.

Tetly Cold Infusions,

£2.49, Tesco

Looking for a refreshing way to help you drink more water? The new collection from Tetly features sweet fruit and herbal infusions, designed to be brewed with cold water Flavours include Raspberry & Cranberry; Passionfruit & Mango; Orange & Peach; and Mint, Lemon & Cucumber The infusions are free from caffeine and the packaging is 100% recyclable

The Scoop

FEELING FRESH

The range of herbs available in shops and supermarkets is limited, and many of us don’t

have the time or the green fingers to grow our own British Herb Kitchen’s seasonal

subscription box provides a hassle-free, monthly supply of fresh herbs, as well as plenty of

other gastronomic goodies to boost your wellbeing The nutritious products are ideal for

spicing up beloved veggie and vegan dishes, or for branching out and trying some new

flavour combos! Find out more at britishherbkitchen.co.uk

NICE AND CRISPY

We’re big Manomasa fans here at Veggie, which

is why we were so excited to hear about the new flavour – Queso Blanco & Lemon Drop Chilli Exclusive

to Waitrose, this taste sensation is the perfect snack

Enchanted by the citrusy ‘lemon drop’ chilli of Peru, the crisps are layered with smooth queso blanco and packed with hominy corn to give them a moreish bite

The initial crunch is swiftly followed by a sweeping heat from the chilli, which lingers on the palate and leaves you reaching for another mouthful manomasa.co.uk

GO APE

A tempting mix of coconut, rice, and coconut oil with

all-natural seasonings, the Thai Chilli Puffs from Ape Snacks

are a delight Hints of chilli and lemongrass combine

deliciously with the coconut to create the ultimate vegan,

gluten-free snack The puffs are a great source of fibre

and have no added sugar – and they’re less than 115

calories, so you can munch happy! Available at

Wholefoods, Planet Organic or at apesnacks.com

SOMETHING SWEET

Multi-award-winning gluten-free bakery B-Tempted is launching a range of

vegan cupcakes and muffins this summer Featuring fluffy, melt-in-the-mouth

sponge and decadent creamy frosting, the treats are a real game changer for

the free-from and vegan communities Choose from banana, banana and

raspberry, and chocolate muffins; or if the cupcakes take your fancy, there are

three chocolate varieties (strawberry, hazelnut, and triple choc) or banana with

vanilla filling and a sprinkling of cinnamon Yes please! b-tempted.co.uk

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Dates for the Diary

Sustainable Fashion London

19th September, BatterseaOrganised by the International Society for Sustainable Fashion as part of London Fashion Week, this event connects leading researchers

in fashion sustainability from around the world

Topics to be discussed include sustainable design and manufacture, consumption, and education – it’s sure to be fascinating!

In a bid to find a healthier dessert, I’ve recently discovered frozen yoghurt bark

Simply pour yoghurt onto a lined baking tray and dot with chopped berries before freezing,

then smash and serve! It works with vegan

yoghurt too, and a grating of dark chocolate

doesn’t hurt! It’s so good, I just had to share it

Catherine Cross, via email

NEXT MONTH’S STAR LET TER PRIZE

Cruelty-free brand Blossom Yoga Wear

specialises in bright prints and chic patterns to

ensure that women are not only comfortable,

but also look their best during exercise The

flattering designs offer great body support,

and are made from a

breathable fabric to

maintain freshness Our

next Star Letter will win a

t-shirt and leggings of their

choice from the range!

VeggieMagazineFollow us at twitter.com/

VeggieMagazineFollow us at instagram.com/VeggieMagazine

Tweet or Instagram your pictures with the hashtag #VeggieReaderRecipe

PIN OF THE MONTH

A tasty vegan version of the classic crowd pleaser, this dish is sure to delight time and again! Check out Lazy Cat Kitchen for more great inspo

Vegan Pulled

Mushroom Tacos

FROM YOUR KITCHEN

STAR LET TER

Veggie Breakfast Social

1st September, Worcester

Want to meet up with other plant-based

enthusiasts? Worcester Vegans & Veggies regularly

host breakfast socials, often on the first Saturday

of every month Make some new friends and

enjoy delicious food at the same time – what

could be better?

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E A T W E L L

M A K E T H E M O S T O F T H E S E A S O N ’ S H A R V E S T

September is a transitional month: the warmth

of summer still lingers, but the promise of

autumn is crisp in the air – which is where

butternut squash comes in This delicious,

earthy veg is at its best between now and

December, and is the perfect go-to during

the shifting seasons If we’re treated to a late

heatwave, slice it in a salad with vibrant greens

and crumbled feta for a tasty light meal Or if

the cold begins to bite, there’s nothing better

than roasted squash in hearty soups, curries

and stews Simply peel and place it in the oven

with a drizzle of olive oil, and the possibilities

are endless!

Fancy making one of these gorgeous recipes? Upload your dish to Instagram and tag @veggiemagazine for your chance to appear in our next issue!

Turn over to see Recipe

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Watercress and Butternut Squash Cannelloni

Per serving: 396 cals | 15.4g fat

Serves 6Ready in 50 mins

25g pine nuts, toasted100g dolcelatte cheese, crumbled

300g fresh lasagne sheets680g passata with basil

50g vegetarian Parmesan- style cheese

1 Preheat the oven to 200C/

180F/Gas 6

2 Sauté the onion in the olive oil for six minutes Add the garlic and butternut squash and cook for a further minute, then add the sage, wine and vegetable stock Season with salt and pepper

3 Cover the pan and simmer for

20 minutes, then drain and reserve any excess liquid Lightly mash the squash and stir in the watercress, dolcelatte, pine nuts and half the Parmesan-style cheese Set aside

4 Lay out the lasagne sheets and divide the squash mixture evenly between them Roll up each sheet to make a cannelloni tube, then place the tubes in a greased oven dish Pour over the passata

Roast it, mash it, fry it – this versatile veg is a hit in summer salads and autumn bakes alike Try these tempting dishes

for a serious flavour punch…

Bish bash squash

a fresh salad

Recipe courtesy of watercress.co.uk

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Butternut Squash and

Black Bean Chilli

Serves 2

Ready in 45 mins

1 butternut squash

2 tbsp olive oil, plus

extra for roasting

1 onion, chopped

4 celery sticks, chopped

1 red pepper, chopped

1 green pepper, chopped

3 garlic cloves, crushed

1 tsp chipotle chillies, crushed

handful of fresh oregano

2 Cut the butternut squash in half

and scoop out the middle, then

bake the skins for 40 minutes

3 Meanwhile, fry the onion and

celery in the olive oil for 10

minutes, then add the peppers

and cook for a further 10 minutes

Stir in the garlic, chilli, oregano,

bay leaves and cumin, plus one

teaspoon each of salt and pepper

Add the tomatoes and simmer

uncovered for 30 minutes

4 Stir in the beans and continue

to simmer, removing the bay

leaves after 10 minutes Add the

lime juice and coriander Fill the

butternut squash skins with the

mixture and top with sour cream

Recipe courtesy of riverford.co.uk

Ricotta and Butternut

1 free-range egg yolk

1 whole free-range egg, beaten

1 butternut squash, cubed

4 red onions, chopped

2 garlic cloves, unpeeled

2 Blitz the flour, butter and salt

in a blender until the mixture resembles breadcrumbs Add the egg yolk and one tablespoon of cold water, then blitz again until the pastry starts to come together into a ball If the pastry is not coming together, add a splash more water Remove from the blender and gently knead into a disc Wrap in cling film and chill

in the fridge for 30 minutes

3 Place the butternut squash in

a roasting dish with the onions and garlic Drizzle over the olive oil and season to taste Roast for 30-35 minutes, or until tender

Remove from the oven and discard the garlic skins Stir the garlic through the vegetables, then set aside

4 Roll out the pastry into a large circle (approximately the size of a dinner plate) and place on a lined baking tray Spoon the squash and onion mixture onto the middle, leaving a 4cm border Scatter over the rosemary and ricotta Gently fold the edges of the pastry up around the filling and brush the pastry edges with the beaten egg

Bake for 25 minutes

Recipe taken from Bakes Cookbook by

Weight Watchers (Seven Publishing,

£7.95) Photography: Ant Duncan.

Portobello Mushroom and Butternut Squash Salad

2 Portobello mushrooms, sliced100g butternut squash, sliced50g green lentils, cooked20g kale

1 red onion, sliced

6 sage leaves

2 tbsp olive oil10g mixed seeds

½ pomegranate 20g baby spinachFor the dressing:

3 Cook the kale in boiling water

In a griddle pan, fry the sliced Portobello mushrooms for 2-3 minutes on each side

4 To make the dressing, combine all the ingredients in a bowl and mix well Arrange the kale, spinach, lentils, butternut squash and onion on a serving platter and stir in the dressing Top with the mushroom slices, pomegranate and mixed seeds to serve

Recipe courtesy of justaddmushrooms.com

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FEEL-GOOD

FOOD TO

Before we fully surrender to the mellow comfort

of autumn, let’s enjoy these healthy dishes

to satisfy the last days of late summer

FILL YOU UP

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Quinoa Breakfast Bowl

Per serving: 467cals | 24.9g fat

BEST FOR: This is a great

protein-packed breakfast to have before or after a morning workout It also makes a great lunch if you have any left over

Serves 2Ready in 30 mins100g quinoasplash of white wine vinegar

4 free-range eggs

a handful of sunflower seeds

a handful of your favourite herbs (such as parsley, basil, coriander and mint), chopped

a handful of room temperature cherry tomatoes, halved

2 handfuls of spinach leavesjuice of 1 lemon

a drizzle of cold-pressed olive oilsea salt and freshly ground black pepper, to taste

1 Cook the quinoa according to the packet instructions, then set aside to cool slightly

2 Bring a pan of water to the boil, then reduce to a simmer Add the vinegar, then crack in the eggs,one by one (don’t crowd the pan)

Poach the eggs for 3-4 minutes, then remove with a slotted spoonand drain on kitchen paper

Meanwhile, toast the sunflower seeds for two minutes in a dry frying pan over a medium heat, until they smell nutty

3 Place the quinoa in a mixing bowl and stir in the herbs Add the tomatoes, seeds and spinach leaves, then toss everything in the lemon juice and olive oil and season with salt and pepper,

BOOKSHELF

Recipes taken from Lantana

Cafe Breakfast & Brunch

by Shelagh Ryan (Ryland Peters & Small, £9.99) Photography: Kate Whitaker

& Adrian Lawrence

1 ripe mango, peeled, pitted and finely diced

2 tsp ginger syrupfreshly chopped leaves from

4 sprigs of mintcoconut yoghurt, to serve seeds from ½ pomegranate,

to serveFor the chia pudding mix:

400ml coconut milk

1 tbsp clear honey

4 cardamom pods, lightly bruised

1 tsp pure vanilla extract165g chia seeds

1 To make the chia pudding mix, put the coconut milk, honey, cardamom pods and vanilla into

a saucepan and heat until it just reaches the boil Remove from the heat and leave to infuse

for at least 20 minutes, or until cool

2 Strain the mix into a large bowl and discard the cardamom pods Stir in the chia seeds and whisk for 1-2 minutes, making sure the chia seeds don’t clump together Cover with clingfilm and leave overnight or for a minimum

of four hours in the fridge The chia seeds will swell so make sure your bowl has plenty of room

3 Put the mango flesh into a bowl with the ginger syrup Add the chopped mint and gently combine

4 Spoon the chia pudding mix into four serving glasses and top each with a dollop of coconut yoghurt, the mango and mint, and a sprinkling of pomegranate seeds Serve

Breakfast is served

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Smashed Avocado on

Toast with Raw Courgette

& Herb Salad

15g mixed fresh herb leaves,

such as mint, coriander and

flat-leaf parsley

2 tsp extra virgin olive oil

1 tsp grated lemon zest

a generous pinch of sea salt and black pepper Gently combine

2 To make the courgette salad, use

a mandolin or vegetable peeler to slice the courgette into long thin ribbons Place into a bowl with the herb leaves, olive oil, lemon zest and a pinch of salt and pepper

Toss together

3 Spread the smashed avocado generously onto the two slices of toast Heap the courgette salad on top and sprinkle with the Dukkah

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Make it vegan

This salad can easily

be made vegan

by omitting the goat’s cheese

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Beetroot & Blackberry

Salad with Walnut Oil

Per batch: 1,966 cals | 144.3g fat

Ready in 15 mins

(plus 1.5 hr roasting)

800g beetroot, mixed

colours or all purple,

whatever you can get (use the

leaves in the salad if you like)

80g rocket

80g baby leaf spinach

1 small red onion, thinly sliced

1 tbsp red wine vinegar

1 garlic clove, finely

2 Wash the beetroot but don’t

peel Rub a little olive oil into each

one, wrap in a double layer of foil

and place in a roasting tin Cook in

the oven for around 1.5 hours, or

until tender They will probably be

different sizes so smaller ones will

cook more quickly – just remove

them from the oven as and when

each one is ready, until they are

all done

3 Allow the beetroot to cool until

you can handle them, then top

and tail and gently rub the rest of

the skin off This should be really

easy, but be warned, it will stain

your hands, so I find it useful to

wear a pair of disposable gloves

When all the beetroot are peeled,

cut them into irregular chunks and

put into a large mixing bowl Add

the rocket, spinach, onion and

pumpkin seeds, and the beetroot

leaves if you are using them

4 Put all the ingredients for the

dressing into a clean jar with a lid,

season to taste, and shake well

to blend everything (or just whisk

them together in a bowl) Pour

half over the salad in the mixing

bowl Mix lightly with your hands

and then transfer to a serving dish

Let's do lunch

Scatter over the goat’s cheese and blackberries Finally, crumble over the walnuts and drizzle over the remaining dressing

Jacket Sweet Potato with Spicy Baked Beans

Serves 4Ready in 1 hr, 15 mins

4 x 250g sweet potatoescalorie-controlled cooking spray

1 onion, finely chopped

1 green chilli, finely diced5cm piece fresh ginger, grated

2 garlic cloves, finely chopped

1 Grab a really small pan and place the leeks in it, standing them up like soldiers Drizzle with a generous glug of olive oil, season with salt and pepper and start pan-frying over a medium heat After about 10 minutes, turn each piece of leek over to cook

on the other side

2 While the leeks continue cooking, whisk the eggs and season with salt and pepper

Preheat the grill

3 Pour the eggs over the leeks

Turn the heat down to low and cook slowly for about 10 minutes until the egg is almost cooked

Place the pan under the hot grill until the top is completely cooked and golden brown

Roasted Veggie Salad

Serves 2Ready in 30 minsFor the roasted vegetables:

½ red onion, cut into wedges

½ small squash, cut into chunks

5 cherry tomatoes, halved

5-6 mushrooms

a drizzle of olive oilsea salt and freshly ground black pepper, to taste

For the salad:

a handful or coriander, chopped

a handful of basil leaves, chopped

a handful of kale, chopped

a handful of spinach leaves, chopped

1 courgette, diced2-3 tsp olive oiljuice of ½ lemon

1 Preheat the oven to 180C/350F/

Gas 4 Place the vegetables on a baking tray, drizzle with a little oil, season with salt and black pepper and bake for 20-25 minutes

2 Meanwhile, in a large bowl, toss all the salad ingredients together

Season with salt and pepper

3 Allow the vegetables to cool slightly, then add to the salad bowl and mix thoroughly

Season with salt and pepper and serve immediately

HOLLY DAVIDSON SAYS:

“This is an immunity- boosting powerhouse of a meal, and perfect for the changing seasons when our immunity is low and we need a reboot.”

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Quorn Korma with Coriander Cauliflower ‘Rice’

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed3cm piece fresh ginger, grated

700g Quorn chicken-style pieces50g sultanas

150g 0% fat natural Greek yoghurt

20 whole almonds, chopped

calorie-controlled cooking spray

1 whole cauliflower, leaves and core removed, blitzed in a food processor to resemble ‘rice’

large handful fresh coriander, leaves, roughly chopped

1 Heat the oil in a large, deep nonstick frying pan over a medium heat Add the onion and cook for 6-8 minutes, until soft

Add the garlic and ginger and continue to cook for one minute

Stir in the tomato purée and spices and cook for 2-3 minutes

2 Pour in the stock and bring the mixture to the boil Let it bubble for 2-3 minutes, until the sauce starts to reduce

3 Add the Quorn and sultanas to the pan, and stir to coat Simmer for 5-6 minutes, until you have a sticky sauce Stir in the yoghurt and cook for two minutes, until warmed through Season to taste then stir in most of the almonds

4 Meanwhile, mist another large nonstick frying pan with cooking spray and cook the cauliflower ‘rice’ over a medium heat for five minutes until tender Stir through the coriander, then season to taste

5 Divide the cauliflower ‘rice’ and curry between bowls, and serve garnished with the remaining almonds

Vegan Risotto Primavera

Serves 4Ready in 40 mins25g Flora Freedom

2 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, crushed225g Arborio rice700ml hot vegetable stock300ml vegan dry white wine (optional but increase stock to

1 litre if not used)250g Field Fare frozen petit pois125g asparagus tips,

each cut into three175g Field Fare frozen spinach, defrosted75g vegan Parmesan-style cheese, grated

pinch of salt and freshly ground black pepper

1 Heat the Flora and olive oil in

a large pan and fry the onion and garlic until soft but not browned

2 Add the rice and stir well Pour

in the wine and bring to the boil Reduce the heat and cook gently, whilst stirring, until the liquid has been absorbed

3 Stir in 300ml stock and repeat until the stock has been absorbed

4 Add half the remaining stock, and continue cooking, stirring occasionally until the risotto has

a creamy consistency

5 Add the peas to the rice together with the asparagus and remaining stock Bring back to a simmer and continue stirring as the liquid is absorbed and the rice becomes tender

6 Stir in the spinach, with a little more stock if necessary, and sprinkle in the cheese, stirring until melted through

7 Season to taste and serve straight away

Recipe courtesy of field-fare.com

Come dine with me

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Tofu & Mushroom Stir-Fry

with Sesame Noodles

Per serving: 284 cals | 7g fat

mushrooms, larger ones halved

100g spring onions, 1 finely sliced,

the rest cut into

3cm pieces

4cm piece fresh ginger, grated

½ stick lemongrass, outer layers

removed and the stem very

finely chopped

2 small green chillies, deseeded,

1 finely chopped, 1 sliced

finely grated

zest of ½ lime, plus lime

wedges to serve

2 sachets Weight Watchers Soy,

Chilli & Ginger Dressing

1 Drain the tofu, wrap it in

kitchen paper and put it on

a plate Top with another plate and

settle a few full food tins on top

Leave for 10 minutes, then remove

the paper towel and cut the tofu

into 3cm cubes

2 Cook the noodles to pack

instructions, drain well then

toss with the sesame seeds

and set aside

3 Mist a large nonstick wok with

cooking spray, set over a high

heat and fry the tofu for 3-4

minutes, until brown on all sides,

then transfer to a plate

4 Mist the wok with more

cooking spray, then fry the

mushrooms and spring onion

pieces for 3-4 minutes Add the

garlic, ginger, lemongrass and

chopped chilli and cook for

another minute Add the lime

zest and soy, chilli and ginger

dressing and toss together,

then stir through the noodles

5 Serve the noodles topped with

the tofu, the sliced spring onion

and sliced chilli, with the lime

wedges on the side

Recipes from Flavours cookbook

available exclusively in Weight

Watchers meetings across the UK and

online at weightwatchersshop.co.uk

Priced at £7.95.

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Roast Chickpeas &

Peppers with Warm Chilli Tahini

Per batch: 1,593 cals | 89.3g fat

1 garlic bulb, broken into cloves, peeled and lightly bashed

3 tbsp olive oil

1 tbsp sweet smoked paprika

1 tbsp dried oregano

1 tsp chilli flakes100g baby leaf spinach

40g rocketsea salt and freshly ground black pepper

For the chilli and tahini dressing:

375F/Gas 5 Put the peppers, onions, chickpeas and garlic in

a roasting dish that you can take straight to the table Add the olive oil, paprika, oregano and chilli and some seasoning

Toss everything together

2 Roast in the preheated oven for

20 minutes, then remove,

turn everything over and return

to the oven for another 20 minutes

3 Meanwhile, make the dressing Place all the ingredients in a saucepan over a low heat Whisk

to bring it together while it gently heats through I like my dressing relatively thick, so three tablespoons of water is usually enough for me, but if you like

it thinner, add more, another teaspoon at a time

4 When the veg is all deliciously squashy with some crispy edges, remove from the oven Allow

to cool for a few minutes and then stir in the spinach and rocket leaves Drizzle over some of the dressing and serve the rest on the side Garnish with some fresh herbs and an extra sprinkle of chilli flakes

Recipes taken from Big Salads by

Kat Mead (Quadrille, £16.99) Photography: Catherine Frawley

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In celebration of Organic September, we’ve picked some of the best food and beauty products made with 100%

natural ingredients

3

2 1

Unlike conventional tampons, the

Natracare range is made from 100%

certified organic cotton They’re also

biodegradable and contain no rayon,

2 AWAKE ORGANICS CITRUS

AND HEMP SERUM, £29.99,

AWAKEORGANICS.CO.UK

UK-grown cannabis sativa, organic

grapefruit and wild rosehip oils alleviate

adult blemishes, balance oil levels and

reduce the appearance of scars and fine

lines on skin

3 ZAO LIP POLISH, £18.95,

ZAOMAKEUP.CO.UK

Zao has re-launched its lip polishes with

three hot new shades, which are now

refillable to reduce plastic waste What’s

more, they’re vegan, cruelty-free and

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flavour every time

8 PERCOL ICED COFFEE PROTEIN LATTE, £5.50 FOR A PACK OF 4, WAITROSE

Grab one of these refreshing lattes for a great protein boost! The coffee, milk and sugar used to create it are farmed without artificial fertilisers or chemical pesticides

Win-win!

5 THE GROOVY FOOD COMPANY ORGANIC VIRGIN COCONUT OIL INFUSED WITH TURMERIC,

£4.99, WAITROSE

Combining the oil of fresh, hand-picked coconuts with natural, organic turmeric, this punchy blend is a dream in curries, stir-fries and marinades

7 LYE CROSS FARM ORGANIC MATURE CHEDDAR,

£3.59, OCADO

Firm yet silky, this cheese is handcrafted

by third generation farmers at the family farm in Somerset – which has been producing organic Cheddar for more

than 25 years

9 NFIZZ CLAIRETTE DE DIE SPARKLING WINE, £11.50, NFIZZ.CO.UK

Biodynamic and Demeter-certified, this naturally sparkling vegan wine is infused with notes of apple, pear and honey for a beautifully smooth taste

10 HEART OF NATURE WHEAT-FREE PURE GRAIN BREAD, £2.99, OCADO

Himalayan salt is added to this fibre, sugar-free loaf to enrich its unique flavours, which include oats, rapeseed oil

high-and pumpkin seeds

STYLED USING

4

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Kale & Broccoli Salad

Feeding the fam doesn’t have to mean blowing the weekly budget – here’s how to shop savvy this autumn

Fiver Go Further! M A K E Y O U R

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butter, for greasing

12 cherry tomatoes, halved

200g feta cheese

salt and pepper, to taste

Now try Dale's low-cost lunches

Super-saver Dale Pinnock shares his top tips for smart shopping

and challenges us all to

halve our weekly bill –

give them a try and tell

us what you think

1 GET LOOSE

Every time we buy something that’s washed, cut and

ready-prepared, we’re paying for that convenience Always

check whether it’s cheaper to buy loose ingredients than

packaged ones Try to buy fruit and vegetables at a local

market Pre-grated cheese, pre-chopped veg and any

‘ready-to-eat’ ingredients all come with a higher price tag

2 LOOK AROUND YOU

Face-level shelves are the most appealing to a

consumer, and therefore supermarkets put the more

expensive produce on them Choose from the lower or

higher shelves Remember: easy-grab height – think twice

Always look at the supermarket label for the price per unit

(e.g £1 per 100g)

3 TRACK YOUR SPENDING

Write it all down – everything You’ll be able to see

what you’re spending and where you can save Make sure

you take into account top-ups: extra shops, eating out,

paying for lunch out, etc Now, taking this into account, give

yourself a realistic weekly shopping budget and stick to it

4 DON’T FALL FOR

SUPERMARKET THEATRE

When it comes to supermarket food, always read the fine print Some ingredients appear ‘fresh’ but a display food counter can be a piece of ‘supermarket theatre’ Check to see whether goods have been frozen before Do your maths and make sure the special offers are worthwhile – buy-one-get-one-free offers and multi-buys are not always as appealing as they originally seem

5 TRY THE TASTE TEST

We love our favourite brands, but can you really tell the difference between heavily marketed products and own-brand equivalents? Not only do some popular brands have increased sugar and salt content, but they can also stretch the purse strings Buy own-label brands and you can cut your weekly shopping bill by 50%

6 PLAN, PLAN, PLAN

One of the main ways that you and your family can save money is by being savvy with your weekly food shop Follow these steps and you won’t go far wrong:

Use your weekly meal-planner board Plan a meal for

each evening of the week and write it on your board

Make a list Look up the ingredients lists for all the

recipes, and make a list of everything you’ll need

Think about breakfasts, lunches and snacks Plan

ahead a week’s worth of breakfasts, lunches and even snacks and add to your shopping list exactly what you will need Your aim is to avoid any excuse to buy your meals while you’re out and about, because this will really add up and make it harder to save money Instead, buy the ingredients to make everything you need at home

Hit the shops! Stick to your shopping list so you only buy

exactly what you need Don’t get tempted by offers, or anything else that is not on your list

And remember to factor into your meal planners when

you will be using leftovers from your batch cooking, so you make your weekly shop even cheaper!

357F/ Gas 5

2 Sauté the onion in a pan with

a little olive oil, along with a good pinch of salt, until it has softened

Add the spinach and cook long enough for it to wilt

3 Crack the eggs into a bowl with some pepper and whisk

Grease a 12-hole muffin tray with

a little butter

4 Divide the onion and spinach mixture evenly between the muffin holes Place two tomato halves in each hole and then top them up with the whisked egg

Crumble over the feta, again dividing it equally

5 Bake for 20-25 minutes To check if they are done, push a knife into one of the frittatas It should come out without any liquid egg on it

The Pitta Pizza

Serves 1Ready in 15 minshandful of baby spinach

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2-3 tsp tomato purée

1 large wholemeal pitta bread

½ garlic clove, finely chopped4-5 cherry tomatoes, halved50g feta cheese

4 black olives, pittedhandful of fresh mint leaves, coarsely torn

salt and pepper, to taste

1 Begin by wilting the spinach Place it in a pan with about two tablespoons of boiled water Place over high heat so that the water simmers Cover and cook for 3-4 minutes – it will wilt very quickly

2 Remove from the heat, drain any liquid and leave to cool for a few moments Once cool enough to handle, give it a gentle squeeze to get rid of any excess water

3 Preheat the grill Spread the tomato purée evenly over the pitta bread Add the chopped garlic, wilted spinach and cherry tomatoes, then crumble over the feta Season with salt and pepper and top with the olives

4 Place under the hot grill for about five minutes or until the cheese begins to turn golden brown at the edges Scatter over the mint leaves before serving immediately

Hummus, Beetroot

& Feta Pitta Pocket

2 small pre-packed, cooked beetroot (not the pickled variety)

2 tbsp shop-bought or home-made hummus50g feta cheese

1 wholewheat pittasmall handful of mixed salad leaves

1 Preheat the grill Then, in a bowl, roughly mash the beetroot Add the hummus and mix the two together Crumble in the feta, and mix again

2 Place the pitta under the grill for 2-3 minutes until warm This will help you to carefully cut along one edge to open the pitta out to make

Recipes taken from Eat

Shop Save by Dale Pinnock

(Mitchell Beazley, £14.99).

Photography: Faith Mason

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Looking to tighten the purse strings even further this month? Lucky for us, Miguel Barclay, aka The £1 Chef, is back and this time he's making his money-saving recipes even easier

Try these frugal feasts tonight

Veggie Black Bean Chilli

Makes 1 portionReady in 35 mins

½ red onion, sliced

2 garlic cloves, sliced

½ red pepper, sliced200g black beans (from a 400g tin) pinch of chilli flakes

2 tsp ground cumin200g chopped tomatoes (from a 400g tin)

1 tbsp crème fraîcheolive oil

salt and pepper

1 Pan-fry the onion in a splash

of olive oil over a medium heat

Once softened, season with salt and pepper, then add the garlic and red pepper and cook for a couple of minutes until the garlic starts to brown

2 Add the black beans along with a splash of the water from the tin, the chilli flakes and the cumin

3 Continue to cook for a few minutes, then add the chopped tomatoes Season once more and simmer for 10 minutes until slightly reduced, then serve with

a dollop of crème fraîche

Leek Tatin Quiche

Makes 1 portionReady in 35 mins

1 leek, cut into 2cm-thick lengths

3 free-range eggsolive oil

salt and pepper

1 Grab a really small pan and place the leeks in it, standing them

up like soldiers Drizzle with a generous glug of olive oil, season with salt and pepper and start pan-frying over a medium heat After about 10 minutes, turn each piece of leek over to cook on the other side

2 While the leeks continue cooking, whisk the eggs and season with salt and pepper Preheat the grill

3 Pour the eggs over the leeks Turn the heat down to low and cook slowly for about 10 minutes until the egg is almost cooked Place the pan under the hot grill until the top is completely cooked and golden brown

Stuffed Conchiglioni Bake

Per serving: 475 cals | 21.6g fatMakes 1 portionReady in 40 mins100g ricottahandful of spinach handful of large conchiglioni200g passata (from a 400g tin)

1 tsp dried oreganoolive oil

salt and pepper

1 Preheat your oven to 190C/375F/Gas 5

2 Mix together the ricotta and spinach in a bowl along with a pinch of salt and pepper Stuff the conchiglioni pasta shells with the spinach and ricotta filling then place them in an ovenproof dish and add the passata, oregano, a splash of water, a glug of olive oil and a big pinch of salt and pepper

3 Bake in the oven for about 30 minutes until the pasta is cooked, adding a splash more water if it gets too dry

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Recipes taken from Super Easy One Pound Meals by

Miguel Barclay (£16.99, Headline Home).

Photography: Dan Jones

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If all these delicious dishes weren’t enough

to convince you to shop savvier this month, perhaps these bootstrap breakfast, lunch and dinner

recipes from Jack Monroe will do the trick

Fluffy Berry Pancakes

Per serving: 472 cals | 10.6g fatServes 2

Ready in 45 mins

2 tsp butter150g plain flour

1 tsp bicarbonate of soda

1 tbsp granulated sugar80ml milk

2 medium or large free-range eggs100g frozen berriesoil, for greasinggolden syrup or honey, to serve

1 First pop the butter in a microwave-proof dish and melt for a few seconds Set to one side, and work quickly

2 Pour the flour, bicarb and sugar into a bowl and mix well

to combine Make a well (a big wide dent) in the middle of the dry ingredients and pour in the milk and melted butter Crack in the eggs and mix it all together

to make your pancake mix

3 Now let it rest This is important,

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and helps create the lightest,

fluffiest pancakes The best

place to rest it is in the fridge, as

science dictates that cold batter

meeting hot oil is the optimum

for an airy, perfect reaction And,

I generally don’t question science

when cooking, as it knows more

than I do So pop it in the fridge

and spend half an hour doing

something else entirely

4 When the batter is rested,

remove it from the fridge, tip in

the berries, and give it a quick stir

Grab a frying pan, preferably a

non-stick one, and brush it with

a little oil Bring it to a high heat

for a minute to warm the pan

through, but don’t let the oil start

smoking, so watch it Reduce

the heat to medium, and dollop

in some pancake mixture The

first one is always the worst – a

snack for the hard-working chef

is my rule! Cook for one minute

and then, using a spatula, gently

turn it over Repeat until all of

the pancake batter is used up,

and serve in a stack, hot, with

something runny and sweet

Mug Marmite

Mac & Cheese

1 Tip the pasta into a mug and

cover with 250ml cold water

(you can also crumble in half

a stock cube – don’t knock it

‘til you’ve tried it) Cover the

mug with clingfilm and pierce it

several times, or balance a small

saucer on top – make sure neither

mug nor saucer have any metal

on, please, the Fire Service are

busy enough

2 Stand the mug in a bowl or jug

– you’ll see why in a sec Cook on

full power for two minutes, then

remove the mug It’s usual for

water to bubble up over the sides

and drench the bottom of your

microwave, so to save cleaning it

up and topping it up again, which

will slow your cooking time down, just tip the water back into the mug

3 Give it all a good stir and leave

to stand for a minute Repeat this step twice more, until your pasta is soft and swollen You may need to add a splash more water here or there, which is fine – not all microwaves, nor pasta, are created equal

4 Add the butter, stir in the Marmite and grate over the cheese Cook for one more minute on full power, stir well and serve

TIPFor a portable version, mix together oil, instead of butter, with the Marmite and finely grated hard cheese and pop the paste into a small container Separately measure a portion of the pasta and take both containers with you

to wherever you’re off to that has

a microwave Now all you need

is to cook the pasta as instructed, stir in the paste, and voilà

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50g dried red lentils

3 onions, finely sliced

oil, for frying

4 fat garlic cloves

½ tsp ground cinnamon

1 tsp cumin seeds, or ground ¼

star anise, or 1/8 tsp fennel seeds

a good grind of black pepper, and

then another one

1 Sprinkle the chopped aubergine

with a generous pinch of salt in a

bowl, then set aside

2 Thoroughly rinse the lentils and

place them in a pan Cover them

with water – no salt or the lentils

will take an age to cook – and

bring to the boil I was initially

tempted to throw them into the

pot to make this a one-pot dinner,

but lentils produce so much

‘scum’ that rises to the top of

the pan, I didn’t want to mar my

beautiful adventure, so doubled

my washing up When the water

is boiling, reduce to a simmer for

around 12 minutes until soft and

swollen Drain, rinse well to knock

off the scum, and set aside

3 Meanwhile, toss the onions

into a large pan with a little oil,

and over medium heat soften

the onions for 10 minutes Add

the garlic cloves, peeled, but

whole, and the salted aubergine,

stirring to stop it from sticking

and burning Cook for 15 minutes,

adding more oil if needed

4 Add the cinnamon, cumin, star

anise or fennel, and pepper, but

only half of your chosen quantity

of chilli It is easy to add to, but

rather more difficult to temper

down if you misjudge it, so I put

half the chilli in to cook, and leave

half to garnish It means guests

and dining partners can choose

their own heat, too, which is ideal

if everyone is a little different Stir

well to combine, then add 200ml water to the pan, and crank up the heat to medium-high It doesn’t look brilliant right now but trust

me, it gets better

5 Add the reserved lentils, tomato purée and vinegar or lemon juice and stir well Bring to the boil, then reduce to a simmer and cover, stirring slowly and therapeutically every now and then It should take around 30 minutes to meld into this glossy, orange, spicy goodness, and the liquid should thicken to an

unctuous sauce If it is too watery, bring it back to the boil, then reduce the heat and cook a little more Stir through the spinach a few minutes before serving And ta-dah, you’re done! It would also

be delicious with simple boiled rice to make it go a little further

BOOKSHELF Recipes taken from

Cooking on a Bootstrap

by Jack Monroe (Bluebird, £12.99) Photography: Mike English

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Chop any pre-cooked vegetables

into small pieces Fry a tortilla in one

tablespoon of olive oil for 30 seconds on

both sides Sprinkle one half of the tortilla

with grated cheese, then top with the

chopped vegetables Season with salt,

pepper and any dressings you like, then

fold over the tortilla to enclose the fillings

Brush the top with olive oil, then flip the

quesadilla and fry until both sides are

crispy Repeat the process until all the

ingredients are used

Slice one banana and add to a

blender Chop any fruit you

wish to include and add this to the

blender, along with two tablespoons of

Greek yoghurt and one tablespoon of

honey Blitz for 30 seconds and serve

immediately If you prefer a smoother

consistency, swap the banana for 100ml

of milk You can also stir through 25g of

porridge oats for an extra nutrient-boost

Preheat the oven to 200C/180F/

Gas 6 Slice one sweet potato into

cubes and place in a roasting dish Drain

one tin of chickpeas, rinse, then place in

the dish with the sweet potato Drizzle

with olive oil and sprinkle with sea salt,

cumin and garlic powder (or any other

spices you have) Mix well, then roast for

approximately 30 minutes Meanwhile,

cook 170g of quinoa until fluffy and slice

one carrot into ribbons Assemble a

large bowl with any salad ingredients

you have (beetroot, cabbage and avocado work particularly well), then add the sweet potato, chickpeas and carrot ribbons Finish with a dollop of hummus and a splash of olive oil

Cook 200g of your favourite pasta Meanwhile, fry one chopped red onion and two cloves of sliced garlic

in one tablespoon of olive oil until browned Add two tins of chopped tomatoes, two teaspoons of oregano and season with salt and pepper Chop any pre-cooked vegetables (or Quorn pieces) you wish and add these to the tomato sauce Simmer for 15 minutes, then add the cooked pasta and mix well

Serve with a sprinkling of vegetarian Parmesan-style cheese

Mix 200ml of soy sauce, one tablespoon of Sriracha, one tablespoon of toasted sesame oil, one tablespoon of rice vinegar and two tablespoons of curry powder Feel free

to substitute or omit ingredients for the sauce where appropriate Cook 225g of vermicelli noodles and slice 200g of tofu into cubes Fry the tofu cubes in one tablespoon of vegetable oil until golden brown, then add the noodles, sauce and any vegetables you wish (we recommend bean sprouts, baby corn and peppers)

Once cooked, sprinkle with sesame seeds to serve

Boil 500g of new potatoes, then drain and season with one tablespoon of olive oil, the juice and zest of one lemon, and salt and pepper

Cut one broccoli into florets and cook for four minutes with 200g of green beans Stir the broccoli and beans into the potatoes, plus any other salad ingredients you wish to include, and crumble over 100g of feta Top with two tablespoons of pine nuts and a handful

of chopped dill

Fry one chopped onion and two chopped carrots in three tablespoons of olive oil Add four crushed garlic cloves, two teaspoons of ground cumin, one teaspoon of curry powder and half a teaspoon of dried thyme Pour in one drained tin of diced tomatoes, followed by 200g of brown lentils, 900ml of vegetable stock and 450ml of water Season with salt, pepper and a pinch of chilli flakes, then bring to the boil Reduce to a simmer and cook for 30 minutes until the lentils are tender Transfer the soup to a blender and blitz to the desired consistency, then return to the heat and cook for five minutes Stir in the juice of half a lemon and serve with any leftover bread or crackers

LOVE YOUR LEFTOVERS

Making one of these recipes? Tag your creations with the hashtag

#veggiereaderrecipe on Instagram

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W I N N E R

Natures Aid Premium

Liquid Coconut Oil,

£7.95, available from

independent health

food stores

This Veggie

award-winning oil is perfect

for cooking with, and

is a real game-changer

come meal times It's

made with premium

coconuts, but the

flavour is subtle so it

won't overpower your

food Simply add a

dash to your pan and

you're ready for

stir-fries, frittatas and even

delicious bakes

Koko Dairy Free Original,

£1.50, Ocado

If you're switching to a plant-based

milk and don't know your almond

alternatives from your oats, this coconut

milk is a good place to start It doesn't curdle in hot drinks, so tea and

coffee are still on the menu, and it has

a subtle coconut flavour, so it won't

overpower your porridge

CO YO Salted Caramel Dairy Free Coconut Milk Yoghurt Alternative,

Daylesford Organic Raw Coconut Chips,

we bet you'll end up snacking straight from the pack

Coconuts Naturally Coconut Caramel Organic Dairy-Free Ice Cream, £5.29, Ocado

With the good weather rumoured to continue until October, it might be worth stocking up on a few tubs of ice cream If you're after something dairy-free and low in sugar, this coconut caramel vegan ice cream could be going straight to the

top of your shopping list

Whether they're in water, milk, oil, snacks or ice cream, we love coconuts so much that we not only use them in everything, but we've given them their own day, too Celebrate World Coconut Day on 2nd September with these wonderful products

LET'S GO NUTS

FOR COCONUTS

Coconut Infusion,

£4.50, cuppanut.com

You might not think that coconut

tea is your bag, but these

infusions from Cuppanut might

just change your mind They're

available in three flavours:

coconut, coconut and cranberry

or coconut, turmeric and ginger,

plus you'll gain extra eco brownie

points when using these bags, as

Once you've blended your energy bites, simply roll in the coconut for a sweet and

textural finish

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Toast to the new season with this sensational

spread from Nina Ollson

F E A S T Y O U R

E Y E S O N T H I S

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Best Tomato Salad Ever

Per serving: 239 cals | 23g fat (*Doesn’t include add-ons)

Serves 4

Ready in 35 mins

400g quality tomatoes,

chopped or sliced

100ml vinegar or lemon juice

2 garlic cloves, crushed in ¾ tsp salt

2 tsp honey or agave syrup

100ml extra virgin olive oil

Optional add-ons:

1 red onion, minced or

thinly sliced

fresh green leaves such as

baby spinach or rocket

fresh herbs, such as basil

or parsley

mozzarella, feta cheese or

vegan cheese

1 Mix the tomato and the marinade ingredients

in a bowl, taste and adjust the flavour with salt

or your sweetener

2 Leave to marinate for 30 minutes to two

hours You can choose to drain the liquid or

keep it in the salad as a dressing Include any

add-ons if you’d like a fuller salad

Mini Caesar Salad Baskets

For the vegan Caesar dressing:

250ml vegan crème fraîche

2 tbsp nutritional yeast

½ tsp salt 70g pine nuts or other nuts (walnuts are good)

1 garlic clove, mincedFor the toppings:

grated vegetarian Parmesan-style cheese or rawmesan (see above) pine nuts

capers red onion, very thinly sliced small croutons (I use sourdough) or panko breadcrumbs

1 Put all the ingredients for the dressing of your choice in a blender and whizz to your desired consistency Transfer to a bowl, cover tightly and refrigerate until ready to use It will keep in the fridge for 3-4 days

2 If using the chickpeas, heat a large frying pan over a medium-high heat, add the chickpeas and cook, tossing frequently, for about five minutes until crispy Tip onto

a plate and leave to cool

3 In a bowl, mix the avocado with the chickpeas, if using, and half the dressing If you want to make rawmesan, mix the ingredients together in a food processor

4 Fill the lettuce leaves with the avocado mixture, then top with the Parmesan-style cheese or rawmesan, pine nuts, capers, red onion and croutons or panko

Lemongrass and Butternut Squash Soup

Serves 4Ready in 20 mins (plus 1 hr roasting)

2 butternut squash, halved lengthways and the seeds and membrane removed

olive oilsalt

4 shallots, roughly chopped

2 garlic cloves, crushed400ml vegetable broth400ml coconut milk

2 tbsp puréed lemongrass1½ tsp gochujang, sriracha or other red chilli paste, and extra

Roast in the middle of the oven, cut-side up, for one hour

2 Scoop out the flesh and transfer the flesh with the shallots and garlic to a food processor Blend into a smooth purée

3 Add the purée to a saucepan, along with the rest of the soup ingredients Bring to a boil and lower the heat Allow to simmer for 2-3 minutes Taste and adjust with salt, if needed

Roasted Baby Pumpkins Stuffed with Harissa Lentils

Serves 6Ready in 45 mins (plus 1 hr roasting)

3 baby pumpkins or small squashesolive oil, for brushing

salt, for sprinklingFor the stuffing:

200g dried Puy lentils, rinsed and drained

50g harissa

2 tbsp olive oil40g dried white breadcrumbs or panko breadcrumbs

4 shallots, diced

BOOKSHELF Recipes taken from

Feasts of Veg by Nina

Olsson (Kyle Books,

£18.99) Photography:

Nina Olsson.

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a handful of nuts, such as toasted

pecans, walnuts or almonds

50g feta or goat’s cheese,

crumbled

Gas 5 Halve the pumpkins or

squashes horizontally Spoon out

the seeds and membranes, then

brush the pumpkins or squashes

inside and outside with olive

oil and sprinkle with salt Place

the pumpkins or squashes on a

baking tray (trim them if needed

to stand stable) and roast for

45 minutes

2 To prepare the stuffing, bring

one litre of water to the boil

in a saucepan Add the lentils,

reduce the heat and simmer

gently for 20–25 minutes until

tender Drain and rinse in cold

water Loosen the harissa with

the olive oil to make a smooth

sauce Add to a bowl with

the cooked lentils and all the

remaining stuffing ingredients

and mix together

3 Divide the lentil stuffing

between the pumpkin halves and

roast for a further 20 minutes

4 Meanwhile, mix together the

ingredients for the tahini cream

(It can be made a day ahead,

sealed and stored in the fridge

until 20 minutes before serving.)

The pumpkins can be prepared

and stuffed a day before serving

Store, covered, in the fridge

and roast for 20 minutes before

serving Serve with fresh mint

leaves, a few nuts and crumbled

feta cheese and tahini cream

Cauliflower Roast

Serves 6 (as a side)Ready in 20 mins (plus 1 hr roasting)100ml olive oil, plus extra

if needed

1 large cauliflower, about 1kg, leaves removed & stalk trimmed4-5 thyme sprigs

40g nutritional yeast or Parmesan-style cheese, gratedjuice of 1 lemon

1 tbsp agave syrupsalt and freshly ground black pepper, to taste

For the cashew tahini sauce:

1 tbsp tahini

1 tbsp shoyu soy or tamari75g pre-soaked cashew nuts, drained

1 tbsp olive oil1½ tbsp lemon juice

1 garlic clove, crushed

1 tsp agave syrup or honey

½ tsp salt and more, to tastewater, to thin

Gas 7 Mix together half the olive oil and all the garlic in a small bowl Drizzle some over the cauliflower on a baking tray Turn the cauliflower upside down and lightly drizzle or spray the inside with the rest of the garlicky olive oil Insert thyme sprigs into cavities

of the cauli, then sprinkle with salt and pepper Roast for one hour

2 When the cauli is roasting, blend the cashew tahini sauce together until smooth Add small amounts

of water until desired consistency

3 Remove from the oven and leave to cool slightly Meanwhile, mix the remainder of the olive oil with the nutritional yeast or Parmesan-style cheese, lemon juice and agave syrup in a small bowl Drizzle over and then rub into the roasted cauli Roast for a further five minutes Transfer the cauli whole to a serving platter, then slice to serve with olive oil and salt, or vegetarian or vegan pesto

Chai Carrot Cake with Lime and Rose Icing

Per serving: 525 cals | 26.2g fatServes 6

Ready in 1 hr, 45 minscoconut oil or butter, for greasing175g spelt flour

130ml olive oil50ml agave syrup

1 tsp vanilla extract

2 medium organic free-range eggs120g carrots, finely grated

For the lime and rose icing:

150g cream cheese or vegan crème fraîche

or white cashew cream

1 Preheat the oven to 180C/350F/ Gas 4 Grease a round 20cm cake tin with coconut oil or butter, line the base and sides with baking paper and then grease the paper

2 Put all the ingredients for the icing in a bowl and whisk together until light and creamy Cover the bowl and refrigerate until ready to assemble the cake

3 Sift the flour, baking powder, bicarbonate of soda, salt, spices and pepper into a mixing bowl and mix well In another bowl, whisk together the coconut sugar, olive oil, agave syrup and vanilla extract Add the eggs one by one (or, if using egg replacer, half at a time) while whisking constantly Pour the oil and egg mixture into the dry mixture and mix together, then fold in the grated carrot

4 Pour the cake batter into the prepared cake tin, level the surface, and bake for 45 minutes or until

a thin skewer inserted into the centre of the cake comes out clean Remove from the oven and leave

to cool for 30 minutes in the tin Turn the cake out

of the tin and place on a serving plate Spread the frosting over the top of the cake and sprinkle with pomegranate seeds and rose petals and nuts

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