Beautifully crisp shortcrust pastry filled with a mix of curried root vegetables and chickpeas – thank you Domestic Gothess for this recipe! These pasties are sensational freshly baked, and they make a very exciting picnic lunch too. They are easy to make, but the filling and pastry need to be chilled before assembling and cooking,…

Inspired by Domestic Gothess, we’ve created a delicious version of a classic Brazilian dish here – a rich coconut sauce flavoured with lime, garlic, ginger and chilli and packed with some lovely veggies. We’ve used a Kabocha squash (dark green skin, deep orange flesh) because we love the nutty honey flavour, but any kind of…

Following the most delicious lunch at Big Fig in Wanaka recently, we have tried to re-create the vegetable tagine that we had as part of a beautifully vibrant plate of different dishes. Here is what we came up with – an aubergine and red pepper tagine with apricots and roasted almonds, spiced with cinnamon, cumin,…

This is an easy peasy pasta dish; all raw ingredients (except the pasta!) so it’s mostly an assembly job. Its a variation/combination of two recipes from River Cottage Veg Everyday by H.F-W and Co. Ingredients; 500g fusili pasta; 4 large tomatoes; handful of chopped cherry tomatoes; 1 tbsp chopped olives; 1 tbsp chopped sun-dried tomatoes;…

Roasted walnuts give these super easy lentil patties some bite, and a generous helping of rich mushroom gravy with garlic and rosemary makes for a very fine feast. We’ve served up with chips and corn on the cob – full tums tonight! Serves 4. Ingredients: lentil patties – 200g dried puy lentils; 600ml vegetable stock;…

Pulled jackfruit is popping up all over the place, so we thought we’d give it a go and see what all the fuss is about. We sauteed the jackfruit with onion, garlic, a mix of spices, and some lovely homemade adobo sauce. It was a fun experiment (and this recipe is really delicious), but roasted…

A hearty and fragrant root veggie stew, topped with lime and coconut dhal dumplings, this is something a little different. The recipe is from BBC Good Food and it’s intensely moreish. Serves 6. Ingredients: Stew – 1 tbsp coconut oil; 1 tsp mustard seeds; 6 curry leaves; 1 onion; 3 garlic cloves; 2 chillies; 2…

It’s always a happy day when this Thai curry is for dinner, and we’ve been making variants of it for a decade. We’ve roasted squash, aubergine and courgette here and they soak up the rich aromatic flavours beautifully. Serves 4. Ingredients: 1/2 squash; 1 large aubergine; 1 large courgette; 3 tbsp olive oil; salt and…

A beautiful combination of rich nutty roasted sweet potato uplifted by the zesty crunchy slaw with fresh lime and ginger, we love this. Add some homemade guacamole and this is an easy showstopper! The slaw is a recipe from River Cottage and the quesadillas are from BBC Good Food. Make it plastic-free by making your…

This dish has revolutionised tofu for me. Before now, I’ve never been too fussed about it, but in this one recipe from Well Vegan I’m completely converted. Marinade the tofu in soy, lime juice and ginger, then coat with breadcrumbs and bake. They’ve completely blown my mind with their crispy decadence, and we hope they’ll…