1. Creamy Vegetable and Feta Pie
Put a large pot of water on to boil with a good pinch of salt and pre-heat your oven to 220 degrees. Peel and slice the potato into 1cm wide slices. Cut the bottom root and the green leafy top off the leek, cut in half lengthways, then slice into ½cm wide slices.
Cut the celery lengthways into 1cm wide strips then chop into 1cm cubes. Slice the mushrooms and pull the thyme leaves off their stalks and discard the stalks.
2Once the water is boiling, add your potato and cook for 10 mins or until your potato is soft. Tip: The potato is cooked when you can easily slip a knife through, but be careful because you don’t want the potato slices to break up too much. Once cooked, carefully drain your potato slices in a colander.
3While your potato is cooking, put a large frying pan on medium heat and add a splash of oil. Throw in your leek and celery. Cook for 5 mins, then add your mushrooms and thyme leaves along with a pinch of salt and a grind of black pepper.
Cook for another 7 mins.
4Once your mushrooms have softened and slightly browned, and your veggies are cooked, pour in the water (amount specified in the ingredient list).
Add the vegetable stock pot, bring to the boil and stir to dissolve, then add the cream. Simmer for 3-5 mins, then add the rainbow chard and kale.
Gently stir into your veggie mixture so that the leaves wilt. Then turn the heat to low, bring to a gentle simmer for another 5 mins until your veggie mixture has reduced by a third. Take the pan off the heat.
5While your veggie mixture is cooking, put the panko breadcrumbs with a splash of oil in a bowl. Crumble in the feta and mix everything together.
6Once cooked, pour your veggie mixture into an ovenproof baking dish. Lay your potato slices on top, then sprinkle over the feta crumb.
Season with black pepper and pop onto the top shelf of your oven to cook for 10 mins (or until the top is browned).
7While your pie is cooking, get your washing up done!
8Once your pie is cooked, remove it from your oven and serve in bowls. Voila!
2. Psychedelic Veggie Shepherd’s Pie
Peel the purple potato and then chop into 2cm chunks. Pop into a pot of water with a pinch of salt. Put the pot on high heat, bring to the boil, lower the heat to medium and cook for 20 mins. Tip: The potato is cooked when you can easily slip a knife through.
Whilst your potato cooks, get on with your veg prep. Cut the onion in half through the root.
Peel and then chop into small chunks (½cm is perfect!). Remove the top and bottom off the carrot, peel and then chop into 1cm chunks. Chop the celery into 1cm chunks. Quarter the chestnut mushrooms. Peel and grate the garlic (or use a garlic press if you have one). Pull the leaves from the rosemary and finely chop. Discard the stalks.
Put a wide bottomed frying pan on medium heat and add a splash of oil. When the oil is hot, add your onion, carrot, celery and mushrooms to the pan.
Season with a generous pinch of salt and a good grind of black pepper. Cook for 5-7 mins with the lid on, stirring occasionally.
As your veggies cook, finish your last few jobs. Roughly chop the parsley. Grate the cheddar cheese. Drain the lentils into a sieve, rinse well under cold water and keep to one side.
Add your garlic, ground coriander and rosemary to your veggies and cook for 1 minute more. Pour in the tomato passata and the water (amount as stated in the ingredient list). Add the vegetable stock pot and stir well to make sure it’s dissolved. Lower the heat so the sauce is simmering away gently and then add half the Worcestershire sauce. Cook for 15 mins with the lid off or until your carrot is tender. Tip: You want the sauce to reduce by half.
When your potato is cooked, drain into a colander and then return to the pot, off the heat.
Mash your potato with a potato masher. Add the butter, mix well and then season with salt and pepper to taste. Keep to one side. Pre-heat your grill to its highest setting.
Test a carrot in your sauce to make sure it’s cooked (carry on cooking for another 5 mins if not) and then add your lentils. Stir in your parsley and add more salt and pepper if necessary.
Spoon your sauce into an ovenproof baking dish and then top with your mash. Smooth your mash over your sauce with a spoon then sprinkle on your cheese and remaining Worcestershire sauce. Pop under your grill for 3 mins. You want the cheese to be golden and bubbling.
Serve immediately and enjoy!
3. Persian Freekeh Pilaf
Cut the onion in half through the root, peel and chop into roughly ½cm pieces. Remove the core from the red pepper, cut it in half then chop each half into three pieces. Pull the mint leaves off their stalks (discard the stalks) and roughly chop. Boil your kettle and pre-heat your oven to 200 degrees.
2Put your onion in a large pan with a drizzle of oil on medium heat and cook for 5 mins until soft. Add the chermoula spice mix (use less if you’re not a fan of spice) and cook for 1 minute, before adding the freekeh and mixing together. Pour in the boiling water (amount specified in the ingredient list) and the vegetable stock pot (remember to check your ingredient list – you don’t need the whole thing!). Mix together to dissolve your stock pot and bring to a simmer. Once simmering, turn the heat to low, pop a lid on and leave to cook for 15 mins. Once the 15 mins are up, remove the pan from the heat and leave to rest for 5 mins.
3In the meantime, drizzle a little oil on a baking tray and then add your pepper pieces (skin-side down). Drizzle over the balsamic vinegar, a pinch of salt and a grind of black pepper. Pop in your oven for 15-20 mins, until charred and soft, then remove from your oven.
Put another pan on medium heat. Take the pistachios out of their shells and pop them into the pan (no oil!) to toast for a couple of mins, then remove from the pan. Tip: Keep an eye on them to make sure they don’t burn!
Cut the halloumi into slices about 1cm wide. Put the mango chutney into a small bowl. Put your (now empty) pan back on medium-high heat (no need to wash the pan!), with a drizzle of oil.
Smother both sides of one of your halloumi slices in a little mango chutney and then lay in the pan. Repeat for your other slices of halloumi. Cook for about 3 mins on each side, or until they are golden, then remove from the pan. If you have any mango chutney left, spread it on your halloumi after it has cooked, if not, don’t worry!
Fluff up your freekeh with a fork and mix in three-quarters of your mint as well as a small squeeze of lemon juice. Taste and add more lemon juice if you like things zesty!
Pop your freekeh into bowls and lay on your pepper and halloumi. Sprinkle over your pistachios and any remaining mint and enjoy!