This vegetable and bean hot pot is such a hearty and warming dish, perfect for these cold and dark winter days. The recipe came about quite by accident. I wanted to make my Moroccan vegetable tagine but forgot to buy chick peas and, unusually for me, didn’t have any in...
Beans and pulses are a big part of my diet, as I’ve been a vegetarian since I was 12 years old. They’re packed full of protein, iron, fibre, vitamins and minerals, are low fat, and count towards your recommended daily five-a-day. One of my favourite ways to serve them is...
Being a vegetarian, I use a lot of red lentils when I cook. Don’t laugh – I know it makes me sound like a hippy-dippy cliché! They’re actually really easy to cook with and I think they taste great too. I always chuck a handful in when I’m making pasta...
Roasted vegetable lasagne has a bad reputation these days. It’s the token vegetarian choice in any pub or low-key restaurant and they’re usually so badly made you can hardly eat them. Hardly any veg under all that pasta, a thick layer of rubbery, greasy cheese and accompanied by some wilted...