Festive Nut and Lentil Roast (v)

I’ve been tweaking my nut roast recipe as we approach the solstice this year. I love nut roast, and this recipe gives me everything I am looking for in a roast. It’s nice enough to be used on Christmas day, but easy enough to make more often too. It freezes well and makes the best sandwiches thinly sliced and served with cranberry sauce, mustard and lettuce in a barm. I always make a double batch and stash one in the freezer for a super quick roast on days when I don’t have the time or inclination to make a dinner from scratch.

For 2 x 2lb loaves (cuts into 8-10 slices each) you need:

  • 1 packet of cooked whole chestnuts
  • 1 cup red lentils
  • 2 cups stock
  • 1/3 cup each of raw cashews and almonds
  • 1/2 cup raw peanuts
  • 1 onion, blitzed to a pulp
  • 1 packet sage and onion stuffing mix
  • 3 tbsp mixed dried herbs
  • generous heaped dessert spoon of marmite
  • 4 tbsp toasted sunflower seeds
  1. Begin by cooking the lentils in the stock for about 15 mins until tender. I find this best in a lidded non stick pan. Once cooked, beat them until smooth and creamy with a wooden spoon – this will take about 2-3 mins.
  2. Whilst the lentils are cooking, toast the sunflower seeds in a pan.
  3. In a food processor or mini processor, roughly blitz the peanuts, cashews and almonds, I like a mix where some of them are quite finely chopped but you still have some nice bigger lumps of nuts for texture. Add the chestnuts and pulse a couple of times until they are broken into chunks. If you don’t have a processor you can roughly chop the nuts by hand instead.
  4. Dry fry the chopped nuts and onion in a pan for 4-5 mins until the liquid from the onion has reduced a little.
  5. Make the stuffing mix up according to the instructions in a large bowl. Add everything else to this bowl and mix thoroughly.
  6. Pack into two lined 2lb loaf tins and then bake in a 160-170 degree oven for 30-45 mins. Enjoy!

Mixed Nut Rissoles (v)


Be careful how you shape these, or they run the risk of looking the same coming out as they did going in!!

For 12 rissoles you need

  • 450g mixed nuts, chopped
  • 225g soft wholemeal breadcrumbs
  • 1 tbsp oil
  • 2 onions, chopped
  • 2 sticks celery, diced
  • 2 tsp marmite
  • 200ml vegetable stock
  • 2 tbsp plain flour
  • 2 tbsp soya sauce
  • 2 tbsp dried mixed herbs
  • Plain flour for dusting, oil for frying
  1. Begin by frying the onion and celery in the oil. Keep covered to let them sweat and cook without browning. Cook for about 10 mins until soft.
  2. Add the flour to the mix and cook for 1-2 mins. Then add the stock, soya sauce, marmite and herbs to the pan and heat until it has thickened.
  3. Mix into the breadcrumbs and nuts. Form into patties and leave to chill for 1-2 hours.
  4. Toss in a little flour then fry for about 8 mins until golden brown and cooked. We served ours as a sunday roast with veg and gravy but they’re also nice as a nut burger or cold in a salad.


Kidney Bean and Peanut Stew Buddha Bowl (v)


Fast, nutritious and oh so satisfying! The stew recipe is taken from Katy Beskow’s 15 Minute Vegan and I added griddled sweet potato slices, steamed broccoli, a zingy red cabbage and carrot slaw and brown rice to it to make a complete meal. All in 30 mins on a work night #epicwin

For four portions you need


  • 1 onion, chopped
  • 2 fat cloves garlic, chopped
  • 2 tbsp freshly grated ginger
  • 1 fresh green chilli, chopped
  • 1 can chopped tomatoes
  • 1 can drained kidney beans
  • 4 tbsp crunchy peanut butter
  • 200ml water
  • 2 tsp stock powder
  • 150g baby leaf spinach
  • 3 tbsp chopped fresh coriander
  • juice of 1 lime


  • 1/4 red cabbage, shredded
  • 1/2 carrot, grated
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, chopped
  • juice of 1 lime
  • pinch of salt

Everything else…

  • 1/2 sweet potato cut into eight slices, about 0.5cms thick
  • oil for frying
  • salt and pepper
  • 1/2 broccoli, cut into florets
  • 320g brown rice
  • mixed toasted seeds for garnish
  1. Begin by heating a griddle pan with 1 tbsp oil and gently frying the sweet potato slices. This will take about 20 mins, turn them after 5 mins to ensure even cooking. Put the rice on to cook.
  2. Meanwhile, heat 1 tbsp oil in a large pan and add the onion, garlic, chilli and ginger. Cook for 2-3 mins and then add the tomatoes, peanut butter, kidney beans, water and stock. Bring to the boil and leave to simmer for 5 mins.
  3. Make the slaw by combining all of the slaw ingredients in a bowl and set aside.
  4. Steam the broccoli.
  5. Add the spinach and coriander to the stew, cook for a further 2-3 mins until the spinach has wilted. Add the lime juice and check the seasoning.
  6. Serve by carefully placing everything *just right* into a bowl for the perfect instagrammable photo and sprinkle over some seeds 😉 Scoff.

Cashew and Vegetable Stir Fry with Miso Sauce (v)


We’ve been on holiday for a week and eaten out every night. Whilst that was lovely, my body was craving something not deep fried and actual vegetables now we are home. I have an open jar of miso paste in the fridge that needed using up so this stir fry was created. Savoury, filling and nutritious it certainly hit the spot.

For three portions you need


  • 1 tbsp oil
  • Small handful cashews
  • 1 carrot, peeled and sliced
  • Handful broccoli cut into small florets
  • Handful cauliflower cut into small florets
  • 1 leek, trimmed and sliced into 0.5cm slices
  • A little water
  • Rice/quinoa to serve with the stir fry


  • 3 tsp miso paste
  • 3 tbsp soya sauce
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 cloves garlic, finely chopped
  • A little water
  1. Heat the oil in a wok and toast the cashews, ensuring they don’t burn.
  2. Add the carrots, broccoli, cauli and a splash of water. Cover with a lid to help them steam. Cook for 2-3 mins.
  3. Meanwhile cook the rice/quinoa and make the sauce by combining all the sauce ingredients in a jar, stirring well to mix in the miso paste.
  4. Add the leeks and miso sauce. Keep covered and cook for a further 5 mins or so until the vegetables are done to your liking (I like mine quite al dente).
  5. Serve and feel super smug.

"Millie’s" Cookies (soft squidgy cookies)

These cookies are ridiculously easy to make but they taste AMAZING. You can alter the additions with whatever you fancy or have to hand. I am in use up my store cupboards before we move mode at the moment so we had macadamia nut, cranberries and white chocolate and plain chocolate chip for the boy who refused the extra addition of ginger or apricots, boo.

The recipe is adapted from this one.

For about 36 cookies you need
250g butter, softened
250g caster sugar
200g soft light brown sugar
2 tsp vanilla bean paste
450g self raising flour
2 eggs

For the macadamia, cranberry and white chocolate cookies you also need
75g chopped macadamia nuts
75g dried cranberries
100g white chocolate chunks

For the plain chocolate chip cookies you also need
100g plain chocolate chips

Begin by creaming the butter and sugars in a free standing mixer for 3-4 mins until light and fluffy. Add the vanilla and eggs and mix thoroughly. Add the flour and mix well.

If you’re making just one sort of cookie then add your chosen additions to the dough and work in thoroughly. If, like me, you wanted to do more than one sort simply halve the dough and add your ingredients to each bowl, mixing well.

Onto lined baking sheets, place spoonfuls of the dough, well spaced apart. You don’t need to squish them down as they’ll do this naturally as they cook.

Bake at 175 degrees for 10 mins until they are starting to go a light brown colour. Leave to cool for 2-3 mins on the tray before attempting to remove as they will be VERY soft. Leave to cool for a further 5 mins or so then try not to eat an entire batch in one afternoon. They freeze well and retain their chewiness upon defrosting. Nomtastic.

Red Lentil, Quinoa and Mixed Nut Roast (v)

I love a good nut roast. No, really I do. And I’d much rather see this on a pub/cafe menu for Sunday lunch than some god awful filo pastry thing filled with a suspicious cat sick looking filling going soggy in the gravy. Bleck. So, in an attempt to use up all those itty bitty packs of nuts lurking at the back of my cupboard I concocted this and it was a triumph (well we all enjoyed it and it was delicious cold the next day in sandwiches!).

For 8-10 slices you need
1/2 cup red lentils
1/2 cup quinoa
2 tsp vegan stock powder
1 onion, finely chopped
2 cloves garlic, crushed
1 tbsp olive oil
1 cup mixed nuts (I used walnuts, peanuts and cashews)
1 cup fresh breadcrumbs
2 tsp marmite
2 tsp vecon stock paste
1 tbsp soya sauce
2 tbsp tomato ketchup
1 tbsp hendersons relish/veggie worcester sauce
freshly ground black pepper
1 tbsp pine nuts

Begin by placing the lentils, quinoa and stock powder in a pan and covering with exactly 1.5 cups water (you’re going to cook them by absorption). Bring to the boil, stir, and then reduce the heat as low as it will go and cover with a lid. Cook for 10-15 mins until the lentils are just done. Turn off the heat and leave to steam for a further 10 mins or so.

Meanwhile, fry the onion and garlic until soft. Chop the nuts until half are quite finely chopped and the other half are a little more chunky.

Combine everything in a mixing bowl, apart from the pine nuts, and mix thoroughly. Add a few more breadcrumbs (or even a crumbled weetabix or two!) if the mixture looks too sloppy. You want it to the reasonably firm but not too stiff.

Scrape out into a pyrex dish and smooth down. Sprinkle over the pine nuts and bake in a moderate (180 degree) oven for about 45 mins until it’s crispy on top. Serve with the usual roast dinner accompaniments. I also like mine with lashings of cranberry or mint sauce. And don’t forget the gravy! Any leftover roast will keep for a few days in the fridge and makes a fab sarnie filling or it will also freeze well. I find it’s worth making a large batch and freezing one half for another day.

Dark Sweet and Sour Vegetables with Sesame Cashews and Noodles (v)

This is very quick and easy to prepare and tastes lovely. A brilliant healthy mid week supper for all the family. The recipe is based on a Lorraine Pascale one in Fast, Fresh and Easy Food.

For 3-4 people you need
2 onions, chopped into big chunks
2 carrots, peeled and sliced thin
1 head broccoli cut into florets
425g tin pineapple in juice
5 tbsp tomato ketchup
5 tbsp balsamic vinegar
2 tbsp soya sauce
1-2 tsp agarve nectar (according to your taste)
2 tbsp raw cashew nuts
2 tsp sesame oil
3 nests of noodles
fresh coriander for garnish

Beging by placing everything apart from the cashews, sesame oil, noodles and coriander into a pan. Bring to the boil then reduce to a simmer and cover with a lid. Cook on a low heat for 5 mins until the veggies are al dente. Remove the lid and increase the heat to reduce the sauce slightly.

Toast the cashews in a pan until lightly toasted. Toss through the sesame oil.

Boil the noodles for 1-2 mins until cooked. Serve garnished with the coriander. Yummy.

Sweet CousCous with Rose Jam and Cashew & Pistachio Caramel (v)

I made my first tagine in a proper tagine over the weekend and wanted something deliciously light and sweet to eat afterwards. This hit the spot perfectly and combined delicate middle eastern flavours with a light but tasty finish to the end of the meal. Serve with a light orange and cinnamon sorbet to really intensify the flavours if you want!

For 4 portions you need
1/2 cup couscous
1 cup boiling water
1 tsp each of rose water and orange flower water
1/2 tsp each of ground cinnamon, cardamon powder and freshly grated nutmeg
1/2 tsp vanilla bean paste
2 tsp caster sugar
2 tbsp sultanas
1 tbsp rose petal jam (optional)
A few rose petals to decorate

Place everything apart from the jam and rose petals into a bowl and stir well. Leave to steep for 5-10 mins until the water has been absorbed. Pack into a lightly greased bowl and push down well before inverting on a serving plate. Top with the jam and some rose petals.

Cashew and Pistachio Caramel
1 tbsp raw cashew nuts
1 tbsp raw pistachios
1 tsp agarve nectar (or honey if you’re not vegan)
2 tbsp vegan marge (or butter if you’re not vegan)

Place the nuts and butter/marge in a pan over a slow heat and gently toast the nuts. Add the nectar/honey and boil for 1-2 mins until the caramel is a light brown colour and the nuts are deliciously toasted. Take care not to burn or catch the pan! Tip onto a well oiled surface and leave to cool. Break into bite sized pieces once cooled and scatter over the cous cous.


This is not a dish for the faint hearted, cos when you see how much butter it uses you would be forgiven for having a heart attack there and then… But, you’re supposed to eat in teeny tiny slices so it’s all OK really. Promise. This has been made for the forthcoming Shipley Slump taking place on the 23rd Sept. Good job I’m on a diet or I’d be scoffing it all now and having to make another it smells SOOOOOOOOOOOO divine!!!!!

For about 40 pieces you need
1 packet of filo or feuille de brick pastry
250g butter, melted
2.5 cups mixed nuts (I used walnuts, pistachios and hazlenuts)
1/3 cup caster sugar
3 tsp ground cinnamon
1/2 tsp ground cloves

1.5 cups caster sugar
1.5 cups water
3 tbsp rose water
3 tbsp orange flower water
3 whole cloves
1 small cinnamon stick
2 tsp lemon juice
1/4 cup runny honey

Begin by brushing the sides and base of a swiss roll tin with butter. Lay 9 sheets of pastry into the tin, taking care to brush thoroughly and evenly with melted butter.

Take the nuts, sugar and spices (I can’t resist adding a picture here they looked so pretty!) and sprinkle half the mixture over the butter pastry.

Place another two sheets of pastry on top, again brushing each carefully with butter, and top with the remaining nut mixture. Place the remaining sheets of pastry on the top, buttering each layer. Trim the edges and brush the top with the last bit of butter. Cut into small pieces using a sharp knife.

Bake in a moderate (140 degree) oven for 30 mins. Check, rotate the tin to ensure even cooking, and turn up to 150 degrees. Cook for a further 30 mins until the pastry is light golden brown, crisp and fully cooked.

Whilst the baklava is cooking, make the syrup. Place the water, sugar, honey, cloves and cinnamon in a pan and slowly melt. Once all the sugar is dissolved, bring to the boil and boil fast for 15 mins until the syrup is reduced, thickened and gorgeous. Carefully add the lemon juice, rose and orange flower waters (it will hiss and spit when you do this) and leave to cool for a bit.

When the baklava is cooked, remove from the oven and pour over the strained, fragrant syrup. Leave well alone for at least 48 hours, preferably longer, to let the syrup steep into the nuts and pastry. Serve with very strong coffee and forget about the calories…

Apple, Almond and Blueberry Cake with Vanilla

Yep. You guessed it. This is yet another recipe from Mary Berry’s Baking Bible. P50 this time. And another recipe made and adapted to use up the contents of my cupboard. I had no apricots so I substituted dried blueberries instead. And I also added vanilla because I adore the mix of almond and vanilla together. My boyfriend declared this cake as GORGEOUS and was rendered speechless by it’s deliciousness. Try it, you won’t be disappointed.

For one cake you need:
250g self raising flour
225g vanilla caster sugar
2 large eggs
1 tsp almond extract
1 tsp vanilla bean paste
150g butter, melted
225g peeled, cored and chopped apples. I used a mix of bramley and pink lady
100g dried blueberries
50g flaked almonds

Line a square baking tin with parchment paper. Mix everything apart from the apples, blueberries and almonds together well. Fold in the fruit and then scrape into the lined tin. Top with the flaked almonds and bake in a moderate (160 degree) oven for about an hour, till risen and golden. Leave to cool and then eat. It’s nice warm or cold and also freezes well.