After many requests for recipes, I’ve decided to include some on the blog. Please let me know if you’ve found any useful/tasty/terrible, your feedback is really appreciated. I can include lots more if this proves popular ( and quietly delete this page if its not !)
I usually plan our meals every week and make a shopping list based around what veg has been sent in our delivery. I try and include the children as much as possible in the planning, shopping, preparing and cooking of our food.
Every recipe serves a hungry family of 4
10 minute meals
( adapted for families from Ella’s book ) If your children are sensitive to spicy food ( as ours’ are), omit the chilli flakes and just put a little chilli oil over the adult meals. This sauce freezes well so I often make double.
2 grated carrots
2 cloves of chopped garlic ( or use the press if you must, personally I can’t be bothered to clean it out)
large jar of passata ( approx 670g or 600ml)
60 g of tomato puree or two tablespoons
3 tins/cans of beans ( you can use any, we usually use 2 tins of blackbeans and 1 of kidney beans, but tins of mixed beans work well too)
chilli oil or dried chilli flakes
2 tbs light olive oil
basmati rice- enough for each person– if you use white, it cooks in 10 minutes
- Put the kettle on to boil. Rinse the rice in a sieve, place in a saucepan and add about twice as much water as rice.
- Heat the olive oil in a large pan, gently fry the carrot and garlic.
- Drain the beans and add them to the pan, along with the rest of the ingredients.
- Cook for about 10 minutes.
- Put the rice on the plates and spoon over the chilli sauce.
Spaghetti with tomato sauce and pine nuts
Great for a speedy, storecupboard meal.
Preheat the oven to 160C
2 tablespoons of pine nuts
2 cloves of chopped garlic
1 tin of tomtoes
spaghetti ( or any other pasta)
- Place the pine nuts on a baking sheet and cook in the oven for 10 minutes
- Boil the kettle, pour over the pasta, cook the pasta for the required time- ( we often use pasta stars which cook in 6 minutes)
- Gently fry the garlic in a pan, add the tinned tomatoes( or passata) and basil, simmer gently for about 10 minutes.
- Put the pasta on the plates, spoon over the sauce, sprinkle on pine nuts.
15 Minute Meals
4 blocks of rice noodles
1 head of broccoli, chopped into florets and stem chopped down to the bottom 1 inch
2 tbs sesame oil
2 shallots or 1 onion – chopped
1 red pepper, deseeded and chopped into chunks
1 carrot, peeled and sliced into thin strips
1 clove of garlic, finely chopped
A block of Tofu– chopped into cubes
Chopped peanuts- to garnish
Wedges of lime- to garnish
For the sauce
2 tbs soy sauce
1 tbs sweet chilli sauce
1 tbs vegan fish sauce
- Boil the kettle, fill a large saucepan with water and put in the broccoli, add the noodles 5 minutes before the end, drain and set to the side.
- Heat the sesame oil and gently fry the vegetables in a wok or large frying pan.
- Add the sauce ingredients, noodles, broccoli and tofu, gently heat to warm.
- Serve with a sprinkle of peanuts and a wedge of lime.
30 Minute Meals
Bolognese sauce/Shepherd’s pie filling
This super-tasty sauce will make at least 3 meals worth, its delicious over pasta and , if you top it with mashed potato and pop it in the oven for 25 minutes at 180C, makes a great shepherd’s pie.
1 large packet of frozen soya mince
2 tbs olive oil
2-3 onions, peeled and chopped
2-3 sticks of celery, chopped
2-3 carrots, peeled and chopped
2-3 cloves of garlic, peeled and finely chopped
3 cans of chopped tomatoes
1 tsp fresh/ dried thyme
1 tin of tomato puree
pasta/ potatoes to serve
- Heat the oil in a large saucepan and gently fry the vegetables for 5 minutes.
- Add the soy mince and gently fry for 2 minutes, add some water if its looking a little dry.
- Add the rest of the ingredients and cook for 15 minutes.
If you are making a shepherd’s pie, place the sauce in the bottom of a casserole dish and top with mashed potato. Cook in an oven for about 25 minutes at 180C.
Very Simple Blackberry/ frozen berry Sauce
This is a really easy way to use your freshly-picked blackberries to make a delicious sauce. It can be frozen for later use.
Blackberries/ frozen berries ( any quantity will do)
Maple syrup ( or two tablespoons of sugar)
-Place your blackberries in a large saucepan with two tablespoons of honey or sugar.
-Heat gently until the blackberries begin to simmer. Remove from the heat and serve hot or leave to cool
Recipe For Simple Vegetable Soup
Splash of vegetable oil
A selection of root vegetables in any quantity
A tin of tomatoes ( optional)
2 Litres of Vegetable Stock
2 or 3 bay leaves
– Chop your vegetables roughly; (you could use a food processor but sometimes I like to chop by hand and listen to music.)
– Heat your oil gently
– Gently sauté your vegetables for around 2 minutes, then place a lid over your saucepan and let cook until your vegetables begin to soften ( about 10 minutes)
– Add the stock and tomatoes ( if using) and simmer gently for around 20 minutes.
– Remove from the heat and blend using a hand blender ( or use a potato masher to squish the vegetables to a rough pulp)