Recipes

Vegetarian Tomato Pasta Bake

300g dried pasta
1 clove of crushed garlic or a teaspoon of easy/lazy garlic
1 medium onion, peeled and diced
Various vegetables, chopped E.g. peppers, mushrooms, courgette, aubergine, etc.
Tin of mixed beans in water, drained or any tin of beans (e.g. red mixed beans, cannellini beans, green beans, broad beans, etc.)
2 tins of chopped tomatoes
Grated cheese or swap for vegan alternative
Salt, pepper, dried mixed herbs

Heat a little oil in a frying pan over a medium heat.
Fry the garlic and diced onion for a few minutes until the onions start to colour.
Add in the other vegetables you are using, chopped – peppers, mushrooms, courgette and aubergine all work great.
Fry the vegetables, stirring regularly for 5-10 minutes until they begin to soften.
Add in the tinned chopped tomatoes. Season to taste with salt, pepper and mixed herbs (around a teaspoon will do), plus anything else you want to add (e.g. chilli flakes). You can also add a splash of Worcestershire Sauce but note many varieties are not vegetarian.
Stir everything together well and reduce the heat to a simmer.
Meanwhile, cook the pasta per packet instructions in lightly salted boiling water and drain.
Add in the drained beans to tomato and veg mixture and stir through for 4-5 minutes.
Combine the cooked pasta and stir into the sauce.
Pour the mixture into a baking dish and top with grated cheese. You can make this recipe vegan by either omitting the cheese or swapping for a vegan-friendly alternative.
Bake for 15-20 minutes until cheese is melted and golden.
Serve!

Butter all your bread, you can use whatever bread you want.
In a mug, bowl or something similar, whisk together the milk and eggs.
Line a baking tin or casserole dish, and layer one slice of bread. Cut up into shapes and overlap a bit to make it fit.
Add on a handful of dried fruit and then sprinkle over one tablespoon of the sugar and half a teaspoon of the cinnamon.
Add on another layer of bread and repeat. You can add on as many layers as you want, depending on how much bread and/or space you have.
Once complete, pour over the egg and milk mixture and allow to soak for 10-15 minutes
Bake for 30 or so minutes until the top layer of bread is golden and crispy.
Serve with custard or cream (or on its own!)

Pre-heat the oven to 180 degrees (fan) / 200 degrees.
Mix together the sugar and butter in a mixing bowl until creamy.
In a separate bowl, mash up the bananas and beat the egg before stirring them into the sugar & butter mixture.
Sift in the flour and baking powder and gently mix together.
Gently mix in a splash of milk
You can also fold in things like raisins, glacé cherries, chocolate chips etc.
Pour into a greased or lined baking tin and bake until risen and golden brown – 30 minutes to an hour. Use a skewer to check the inside is done.
Store in an air tight container for up to 5 five days or freeze (see below)

Break the broccoli into bite-size florets and peel and chop up the carrots into bite-size pieces.
Add the carrots to a pan of water and bring to the boil. Add a pinch of salt. Cook for around 4-5 minutes until they begin to soften.
Add the broccoli and continue cooking for 2-3 more minutes until they’re tender.
Drain the broccoli and carrots and keep aside.
In a frying pan, heat a little oil in a wok or large frying pan over a high heat.
Add the garlic and ginger and cook for a minute.
Add in the sliced peppers. You can also add chopped mushrooms, sliced onions and/or chopped spring onions.
Continue to stir fry for another 2 minutes.
Add in the broccoli and carrots.
Season with 1/2 teaspoon of pepper, a pinch of chilli flakes and a teaspoon of soy sauce. Add extra seasoning to your taste. You can swap the soy sauce for Worcestershire Sauce although note that this is not usually vegan. You can also substitute the chilli flakes for chilli sauce.
Stir fry everything for a final 2 minutes.