Roasted Squash and Parsnip with Brown Butter

  Delicious roasted root vegetables with a hint of ginger make a stunning side dish for Christmas Total Prep Time: 45 mins Serves 4-6   Ingredients: 500 g butternut squash washed and cut into wedges 500 g parsnips, peeled and cut into halves 100 g unsalted butter 2 tbsps. dark brown sugar 3 tbsps. Maple syrup Salt Read More

Vegan Chestnut and Beetroot Wellingtons with Watercress Pesto

  For vegetarians and vegans, there’s not a nut roast in sight but these fabulous Wellingtons instead.  They make a stunning addition to any festive table with the rich red of the beetroot contrasting with the bright green of the pesto. Serves 6 Prep time: 40 minutes Cooking time: 1 hour 20 minutes plus 1 Read More

Aubergine and Quinoa ‘Meatballs’ With Tomato Sauce

Aubergine and quinoa ‘meatballs’(1)

  This recipe for  Aubergine and Quinoa ‘Meatballs’ with Tomato Sauce has been reproduced from Flexible Vegetarian by Jo Pratt which is due out on 7th September. Published by Frances Lincoln, an imprint of The Quarto Group, you can pre-order your copy here. These look and (almost) taste like traditional meatballs – they will surprise Read More