SPICY BEAN SOUP

1tbsp olive oil

1 large onion, finely chopped

1 garlic clove, peeled and crushed

1tbsp tomato puree

2tsp chilli powder

1tsp cumin

1 large tin chopped tomatoes

1 large tin mixed beans, drained

1 large tin kidney beans, drained and rinsed

1 large tin baked beans

1 large red pepper, cut into chunks

500ml vegetable stock

Heat oil. Fry onion over a gentle heat until soft. Add garlic and cook for a minute more.

Add tomato puree and cook through, stirring.

Then sprinkle in the spices.

Tip in chopped tomatoes and stock.

Bring to the boil, then simmer for 15 – 20 minutes.

Allow to cool and blend until smooth.

Return to the pan and add all the other ingredients.

Cook for another 15 minutes.

Can be frozen and reheated later.

Serve with some tortilla chips.

Fantasy Veggie Dinner Guest - MR ROCHESTER

Zelda has just re-watched a television dramatisation of Jane Eyre. In Mr Rochester, Charlotte Brontë created a very flawed hero you can’t help but desire.

His home, Thornfield Hall, is set firmly in Yorkshire (as is the parsonage at Haworth where the novel was written). It seemed only suitable, therefore, for Zelda to cook something recognisable to that county.

Yorkshire Pudding is very versatile and does not just have to be served with a roast. It makes an excellent base for a dish. 
Also, Henderson’s Relish, although from Sheffield which is a little further south than Haworth, gives a wonderful depth of flavour. 

MINCE-TOPPED YORKSHIRES

Serves 2

100g vegetarian mince

1 carrot, peeled and grated

1 medium onion, peeled and chopped

2 garlic cloves, crushed

2tbsp Henderson’s Relish
2 sprigs fresh thyme

½ jar (150ml) pasta sauce (or make your own)

2 eggs

100g plain flour

280ml milk

2tbsp oil

First make the topping

Heat 1tbsp of the oil in a pan and fry the onion for a minute or so.

Add the grated carrot and cook for a further minute before adding the garlic.

When all has cooked, pour in the pasta sauce.
Add the mince and the Henderson’s Relish and half the thyme.

Stir well and keep warm.

Now, make the Yorkshire Pudding

Sieve the flour into a bowl and gradually whisk in the eggs and milk.

Heat 1tbsp oil in a small deep tray. Then pour in the batter mixture.

Cook at 200°C/Gas 6/ 400°F for about 30 minutes.

Remove from the oven.

Cut in half, place each on a plate and top with the mince and the remaining thyme. Pour some gravy round if desired. 

SALAD JAR SALAD

A perfect packed lunch.
Make it up according to your own taste and whatever you have in the fridge. 
This is what I used...

100g tricolour fusilli

½ small red pepper, cut into chunks

½ small yellow pepper, cut into chunks

100g piece of cucumber, cut into chunks

handful green lettuce leaves

100g cheese of choice, in small cubes

3tbsp pasta sauce

4 or 5 basil leaves

Cook the pasta until soft. 

Then drain, rinse and cool. Stir in the pasta sauce.

Place in the bottom of the jar.

Layer the rest of the salad

Then put on the lid. 

SOUR CREAM AND CHIVE DIP

150ml pot sour cream

1tbsp fresh chopped chives

1tbsp freshly chopped coriander leaves

black pepper

Mix all together. That’s it!

CHILLI CUCUMBER CRESCENTS

5-6cm chunk of cucumber

1tsp chilli flakes

Cut the cucumber in half and scoop out the seeds from the middle.

Then, taking each half in turn, slice from the top to make crescent shaped pieces.

Place on a plate and sprinkle with the chilli flakes.

Fantasy Veggie Dinner Guest – L S LOWRY

Back before "Greater Manchester" was even a twinkle in the eye of a local government clerk, Pendlebury and Salford were definitely in Lancashire.

Lowry lived and worked there for more than 40 years. He represented people at work and play (along with their ‘matchstalk’ cats and dogs).

If he came to dinner, there is one dish which Zelda would have to serve him...

Vegetarian Lancashire Hot Pot

2 tbsp olive oil 

4 vegetarian burgers, defrosted if frozen, chopped into bite-sized pieces or, as used here, 2 Quorn vegetarian beef steaks

2 onions, peeled and chopped finely

1 tbsp plain flour 

400ml vegetable stock
1tsp Bisto granules

1 sprig fresh thyme  

1 fresh bay leaf

1 tbsp brown sauce  

50g butter, cut into cubes, plus extra for greasing

350g potatoes, peeled

salt and  black pepper

Heat the oil in a pan and fry the onions until they have softened. Add the meat substitute and cook until lightly browned.

Add the flour and stir in until everything is well coated with the flour.

Pour in the stock along with the Bisto, thyme, bay leaf and brown sauce. 

Simmer for about 10 minutes then discard the bay leaf.

Butter a lidded casserole dish.

Slice the potatoes into thin disks and place about one third of them in the bottom of the dish.

Season with salt and black pepper.

Then spoon in half of the ‘meat’ and thickened stock mixture.

Repeat the layering process, finishing with a layer of potatoes on top. 
Dot the potatoes with the butter.

Then cover with the lid.

Place into the oven at 220°C/425°F/Gas 7 and cook for 30 minutes. 
Then remove the lid.

Replace in the oven and cook for a further 20-25 minutes, or until the potatoes are golden-brown on top.

CURRIED VEGETABLE SOUP for the FREEZER

A clever way to use up left over veg with a cunning plan for making it last even longer

Makes 2 portions

1 large parsnip, peeled and chopped

1 large carrot, peeled and chopped

1 large onion, peeled and chopped

I medium potato, peeled

1tbsp sunflower oil

handful of coriander leaves (stalks included)

500ml vegetable stock

2tsp curry powder

salt and black pepper

Heat oil in a pan and fry onions until just soft, then stir in the curry powder.

Add the chopped veg and pour in the stock and the coriander.

Bring back to the boil, and season, then cover and simmer for about half an hour.

Blend until smooth.

Reheat if serving right away.

If freezing, here is a great idea to keep in individual portions:

Allow soup to cool. 
Place a freezer bag inside each soup bowl. 

Fill with soup.

Seal bag. Keep as smooth as possible.

Freeze until needed.

The same can be done with Sweet Potato Soup

JAZZY MASH

800g potatoes, peeled and cut into chunks

1tsp olive oil

1tbsp mustard seeds

50g butter

100ml milk

Place potatoes in a saucepan and cover with water.

Bring to the boil and then simmer for 15-20 minutes until they fall off the knife.

Drain and leave in the pan for a few minutes.

Place in ricer a few at a time and collect in a bowl (or use a masher).

Heat the oil and cook for a minute or so until the seeds start to pop.

Add the butter and milk, stirring until the butter melts.

Put the potato back in the pan, over a very low heat. Mix in the milk mixture.