VEGETABLE CASSEROLE

Hi and welcome. Cold, wet, miserable days call for hot nourishing food. Our casserole will warm you up. INGREDIENTS 1 small swede or Butternut Squash (diced) 2 large carrots chopped 1 large onion chopped 2 sticks celery chopped 1 can chopped tomatoes (400g) salt and black pepper Half a piint of vegetable stock (green oxo) 1 chilli (optional) METHOD Mix the vegetables in a 2 pint casserole dish. Pour over the stock and stir in tomatoes. Add salt and pepper. A chilli may be added, chopped. COOK at 180C, or Gas Mark 4 for 1 hour until the vegetables are tender. SERVE with dumplings or Jacket Potatoes. ENJOY

STUFFED AUBERGINES

Hi, and welcome to our Veggie Kitchen. This recipe is easy and can be made in advance and reheated. INGREDIENTS 2 large aubergines 2 tbs sunflower oil 1 small onion chopped 2 cloves garlic crushed 4 oz mushrooms chopped 2 large tomatoes chopped 1 chilli (optional) salt and pepper 4 oz grated cheese METHOD Cut the aubergines in half lengthways. Place on a baking tray and brush with oil. Bake for 30 minutes 350F or 180C gas mark 4. Scoop out flesh leaving some to form thick skins. Chop flesh. Heat the oil and fry onions and garlic for 2 minutes. Add mushrooms and tomatoes. Simmer gently for 5 minutes then add chopped aubergines, Add Chilli (chopped) and salt and black pepper. Stir thoroughly and simer for 3 minutes. Next, place the aubergine shells in an ovenproof dish and spoon filling in shells. Cover with grated cheese. Bake for 20 minutes until cheese is bubbling. Serve hot with rice or cold with green salad. SERVES 4

ROASTED PEPPERS WITH RICE & GOAT'S CHEESE

Hi and welcome. This recipe is a lunch or supper dish. Can also be served as a starter. ROASTED PEPPERS WITH CHEESE INGREDIENTS 2 large red or green peppers 3 tbsp olive oil 8 oz cooked rice (microwave vegetable rice) 1 onion, chopped 2 cloves garlic crushed 4oz (100g) goat's cheese sliced or cheddar 2 tbsp coriander or parsley METHOD Preheat oven to 190c or 375F Cut the peppers in half lengthways, keeping the stalk attached. Remove the seeds. Heat oil in a pan,add onion and garlic and cook for 5 minutes ubtil soft, not brown. Add cooked rice and stir, add goat cheese and coriander. Oil a tin and place the peppers inside add the rice mixture spoon into the pepper halves, Drizzle over more oil. Cover with foil and bake for one hour. SERVE with a salad.

BEAN SALAD

Hi, and welcome. This recipe is a simple bean salad. INGREDIENTS Tin Red Kidney Beans (400g drained 240g) Tin Sweetcorn (340g drained 285g) 1 small red onion chopped or 2 Spring Onions Parsley or Basil, chopped. Lemon Juice, Olive Oil and salt. METHOD Put all ingredients into a bowl and mix thoroughly. Add Lemon Juice, Olive oil and salt. SERVE

POTATO DAUPHINOIS

Hi, and welcome. This recipe is delicious served with veggie sausages, Quorn chicken filetts or a simple green salad. INGREDIENTS 450g Potatoes (1 lb) 1/2 Pint milk 3 oz double cream 4oz grated cheese METHOD PREHEAT OVEN 200C or Mark 6 Slice potatoes thinly (2mm thick) Layer half thee potatoes in dish. Pour cream and milk (half) dot with butter. Add another layer of potatoes. Pour over remaining cream and milk. Top with grated cheese. Cover with foil, bake for 30 minute. Remove foil. cook another 30 minutes. ENJOY

AVOCADO & HALUMI ON TOAST

This recipe is lunch or dinner.serves 1 or 2. INGREDIENTS 1 Avocado 1 Tomato 2 slices of bread Halumi, sliced Half a lime Chilli Powder or fresh chilli salt METHOD Place sliced Halumi in hot pan (no fat). Cook until golden on both sides. Toast bread, 2 slices. Peel and chop Avocado Slice Tomato Butter toast, place Halumi slices on top. Add Avocado, tomato slices, lime and salt. Sprinkle chilli powder to taste, or chilli. ENJOY

CHICK PEA AND SPINACH CURRY

Hi and welcome. This recipe is cheap, nutritious and delicious. INGREDIENTS 2 Tins of Chick Peas 400g (drained 240g) 1 TIN chopped tomatoes (400g) 1 onion chopped 2 cloves garlic, crushed or chopped 1 chilli 1 tsp Turmeric 1 tsp garam masala 240g pack ofspinach leaves 1 tsp salt 1 tablespoon vegetable oil METHOD Heat the oil in a large saucepan, add onion, fry gently forabout 3 minutes, add garlic and fry for one minute, add turmeric and garam masala stir for about one minute. Add chick Peas and heat gently, add chopped tomatoes and salt. Bring to boil and simmer gently for 5 minutes. Stir in Spinach and cover. Turn off heat and leave for 3 minutes for spinach to wilt. Stir and serve. SERVE WITH PLAIN RICE OR NAAN BREAD.