Described as ” a plant based ragu to end all others ” I can assure you this vegan recipe will not disappoint. The ragu will keep in the fridge for up to 3 days, or in the freezer for a month. It can be served with pasta or polenta, or used as a base for lasagne or shepherds pie ( for the latter cook a bit less as it will cook more in the oven.) The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
These eggs are perfect for breakfast but also work well for lunch or supper, served with a green salad and bread to mop up the juices. The recipe is from ” Mezcla” by Ixta Belfrage.
A most delicious recipe for pasta using dried porcini mushrooms from ” Mezcla” by Ixta Belfrage. Make sure you prepare all the ingredients before you start cooking.
A great veggie traybake from Yotam Ottolenghi. If you like you could also use carrots and/ or parsnips, but keep the overall weight of the vegetables the same,
This recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage. It will keep in the fridge for up to 3 days, or in the freezer for a month. Serve over pasta or polenta, or use as a base for lasagne or Shepherds Pie.
A seasonal recipe from Nigel Slater which I could happily eat all year round. You can of course replace the parsnips with chips for a more traditional version. If you are unable to get goats curd then i have used Mozzarella as a substitute.
