Cheese and onion bread soufflé, hey. Yep, the stale bread component removes the fret over whether your soufflé will rise or not, cuz it will, defo. Another Use Your Loaf classic coming atcha. Continue reading “Cheese & Onion Bread Soufflé”
This recipe is from Epirus, northern Greece, via Rick Stein’s beautiful book From Venice to Istanbul. And rounds off the Beans beans beans! compilation to a tee. Continue reading “Gigantes with Tomatoes & Horta”
Beans beans beans! recipe number two.
A Sierra Leonean recipe from Recipes from a Pantry, by Bintu. Check out her amazing insta feed for lots more like this one pot wonder. Continue reading “Black-Eyed Bean & Plantain Pottage”
Deep, warming and intensely satisfying flavours await you…. make this.
Full vegan business. Continue reading “Lebanese Giant Cous Cous & Chickpea Salad”
Using up some leftover puff pastry with this one – into which you can read we winged it – and the following is more a rough outline than a recipe.
No need for oodles of fresh herbs to make these pies taste great, cracking comfort food for these winter dayz. yup. Continue reading “Veggie Pot Pies”
With an emphasis on the ‘flexi’ element of flexitarianism and with absolutely nothing climate kind about it, here’s how we use up the last little bits of crimble leftovers.
We call this Hash 29. And it’s reet excellent. Continue reading “Hash 29”
So it’s taken us a while to get round to sharing but we made veggie pasties to use up all the veg from making vegetable stock the other week.
Pasties are one of the best ways to use up leftovers, a principle that applies to veggies as much as it does your leftover roast beef.
Yummier than the sum of its parts, definitely. Continue reading “Veggie Pasties, yey!”
Yep. Not the sexiest topic for a blog post, with ya there.
But here’s a thing. In the climate kind eating world that is Charlie Big Potatoes, the importance of making your own vegetable stock cannot be overstated.
So we’re giving it it’s own post and a bit of the limelight. Alright?
We’ve got a chefy trick for ya, for when vegetable stock is the star of the show. Like the recipe that’s coming up tomorrow, for example.
We tend to make a batch, use half and freeze half, it’s well handy to have a stockpile (err, sorry?). Continue reading “Vegetable Stock”
So, d’ya remember we had some parsnips leftover from the Veggie Power series last week? Can’t think why you would but humour us.
We made soup, which is about our favourite thing to do in culinary terms, just rustling up a soup from end bits and balls-ups.*
Making soup generates such a virtuously warm feeling it boarders on the smug. Add to that that due to the potato this soup becomes thick and creamy all by it’s self, and you have yourself a four ingredient vegan alert.
So with a smugness value of high, off we go. Continue reading “Parsnip, Potato and Dill Soup”