Or perhaps more accurately, Lentil Shepherd’s pie… thanks to my son Eben, who was 3 at the time, for the name. A rich ragu packed with lentils and veggies and topped with fluffy mash and some crisp toasted pumpkin and sunflower seeds, this is great for a big hearty shared family meal. Serves 6-8. Ingredients…
Category: Easy Dinners
Fabulous but easy recipes for any day! Some of these have a few simple prep steps (like marinading or roasting), but they’re worth the small extra effort for the intense flavours. Get your marinade going, or your beans soaking, the night before and you’ll be ready to go when you come to cook!
Starry squash tart
Jewelled with tangy cranberries and topped with flaky pastry stars, this pie could easily be a festive centrepiece. It’s equally good on a blustery autumn day! Get ahead by roasting the veg in advance, and making the pastry, then it can be quickly assembled and baked. Try swapping the squash for other roast veggies like…
Winter vegetable cobbler
It’s been a biting cold weekend in Dunedin and snow is forecast for tomorrow, so this hearty vegetable cobbler with a topping of cumin scones really hit the spot this evening! This recipe was a new experiment that is going to be a firm favourite for us from now on, and I hope you enjoy…
Leek, white bean and cashew tart with roasted broccoli and pine nuts
Caramelised leeks in a rich creamy sauce with crushed cannellini beans and toasted cashews make a really satisfying base for this lovely puff pastry tart, topped with roasted broccoli and pine nuts. It was a bit of an experiment, but a winner! We love it with potato wedges and salad. Serves 4. Ingredients: 4 leeks;…
Crunchy cauliflower tacos
Florets of cauliflower are coated in a sweet nutty sauce, covered in spiced breadcrumbs and polenta, and then baked. The result is possibly the tastiest, crunchiest, lip-smackingly wonderful things I have ever made, if I do say so myself…! We’ve served them in homemade tortillas (so easy and vastly superior from the chewy shop-bought ones)…
Mushroom, tofu and red wine wellington
We’ve packed a rich duxelle of mushrooms, garlic, lentils and (crucially) red wine around a creamy centre of tofu, marinated in soy sauce and lemon juice. Encased in crisp shortcrust pastry, these wellingtons are one of my favourite ever recipes! Make the pastry and the duxelle in advance and pop them in the fridge –…
Aubergine and lentil lasagne
An absolute beaut of a homely feast! I can’t get enough of aubergine at the moment, especially when drizzled with olive oil and roasted with plenty of freshly ground black pepper. It has such a rich umami flavour, and a creamy texture too. Here we’ve combined it with roasted red peppers, layered with an intense…
Squash and fennel lasagne
Here is our version of a scrumptious recipe by River Cottage. The sweet earthy squash is lifted by the fennel to create something pretty special, whilst still giving you the lovely belly-warming happiness that lasagnes are so good at. Yum yum yum. Serves 6. Ingredients: 1 squash (approx. 1 kg in weight); 6 tbsp vegetable…
Thyme and garlic tofu with wholegrain mustard mash and onion gravy
Probably the best comfort food there is – crispy tofu on a bed of fluffy mustardy mash, with lashings of rich gravy made with roasted onions and plenty of red wine. Ingredients: Crispy tofu – 400g extra-firm tofu; 60ml soy sauce; 2 garlic cloves; 1 tsp dried thyme; 2 tbsp vegetable oil; 2 tbsp plain…
Roast carrot and hazelnut tart with a creamy mushroom base
Garlicy mushrooms and silky cashew cream give this tart a hearty richness, whilst the roast carrots add a sweet and lively freshness. A handful of hazelnuts on the top are the jewel on the crown, adding lovely nutty depths and crunch. Serve with potato wedges and a fresh salad, and this is one scrumptious dinner!…
Kitchen 1.5 