Real vegetarian food, served in an imaginary world...

Thursday, 10 March 2022


1 wholemeal wrap
handful of lettuce, finely shredded
1 carrot, grated
1 apple, grated
2tbsp yogurt and mint sauce
1tbsp sandwich pickle
salt and black pepper
1tbsp oil
4 quorn nuggets in batter (usually found in the frozen section of the supermarket)
handful of flatleaf parsley

Serves 1 - can easily be multiplied

Mix the lettuce, carrot, apple, yogurt and mint sauce and sandwich pickle. Season well. 
Heat the oil and fry the nuggets gently until cooked through and slightly browned. Allow to cool slightly.
Spread the salad mixture over the wrap.
Place the quorn nuggets in a line and sprinkle over the parsley.
Roll up and serve.


 Just right for a shared meal on a cold day.



2 parsnips, peeled and chopped
1 large apple, peeled and chopped
1 onion, peeled and chopped
2 tbsp oil
1tsp medium curry powder
salt and black pepper
handful fresh breadcrumbs
500ml vegetable stock.

Serves 2

Heat 1tbsp of the oil and gently fry the onions until just starting to turn golden. 
Add the parsnips, apple and curry powder and stir to coat.
Pour in the stock. Bring to the boil and simmer for about 20 minutes.
Transfer to a blender and blitz until smooth, Then return to the pan, reheat and season well.
Heat the remaining oil in and fry the breadcrumbs until crisp and brown. 
Scatter over the top of the soup.