Vegan Shepherd’s Pie

600g roasting potatoes
600g sweet potatoes
40g dairy free margarine
1 onion
2 carrots
3 cloves of garlic
2 sticks of celery
1 tbsp coriander seeds
olive oil
½ bunch of thyme
350g chestnut mushrooms
12 sun-dried tomatoes
2 tbsps balsamic vinegar
red wine
100ml vegetable stock
400g tin of lentils
400g tin of chickpeas
5 sprigs of flat leaf parsley
2 sprigs of rosemary
1 lemon
30g breadcrumbs

Heat the oven to 200 ° C
Peel and chop all the potatoes into 2cm chunks. Place the white potatoes into a pot of boiling water and boil for 10-15 mins or until tender. Add the sweet potatoes after 5 mins.
Drain and leave to steam dry, then return to the pot with the margarine and a pinch of salt and pepper. Mash until smooth.
Peel and slice the onion, carrots, 2 cloves of garlic and trim and slice the celery.
Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over medium heat with some olive oil. Add the thyme leaves and cook for around 10 mins.
Roughly chop the mushrooms and sun-dried tomatoes then add to the pan with the vinegar and 2 tablespoons of teh sun-dried tomato oil.
Cook for another 10 mins then add a splash of wine. Turn up the heat and let it boil away. Stir in the stock, lentil and chickpeas (juice and all) then leave it to cook for 5-10 mins or until thickened and reduced.
Pick and chop the parsley leaves and add to the pan. Season to taste then transfer to a roasting pan (25cm x 30cm).
Spread the mash on top, scuffing it up a bit on top with a spoon.
Finely slice the remaining garlic clove then place in a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of olive oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes.
Place under the grill for a further 2-3 minutes or until golden.
Serve with a green salad.


1 cup of tinned chickpeas, drained
½ large onion, roughly chopped (about 1 cup)
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh coriander
1 tsp salt
½ -1 tsp dried hot red pepper
4 cloves of garlic
1 tsp cumin
1 tsp baking powder
4-6 tbsp flour
vegetable oil for frying

Place the drained chickpeas and onion in a bowl of a food processor.
Add the parsley, coriander, salt, hot pepper, garlic & cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tbsp of flour and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts.

Heat some oil in a deep pot and fry one ball to test. If it falls apart, add a little flour to the mixture. Fry a few minutes on each side, until golden brown and then drain on paper towel.

Low Carb Pasta Alfredo

1 cup cooked ham
1 cup of chopped mushrooms
150ml double cream
150ml single cream
1 egg
60g parmesan cheese, plus extra to serve
fresh parsley
quinoa/vegetable pasta

Boil the pasta in a large pan of salted water until cooked.
Cut the ham into little squares and gently fry in a little olive oil. Add the mushrooms and fry until lightly browned.
Gently heat the cream on low heat, then separate the egg and whisk the yolk into the pan.
Grate the parmesan and whisk into the pan, season with salt and pepper.
Add the pasta into the sauce and toss together.
Sprinkle over some ground nutmeg, parmesan and chopped parsley.
*For a vegetarian option, leave out the ham.

Sweet Potato Gnocchi with Parmesan Cream Sauce


2 medium sweet potatoes (about 2 cups once mashed)
1/2 cup ricotta
1 large egg
2-3 cups all-purpose flour
1 teaspoon salt
4 tablespoons (1/4 cup) butter
1 tablespoon chopped fresh rosemary
1 cup heavy cream
1/3 cup fresh grated parmesan,
pinch fresh grated nutmeg
pinch cayenne pepper
salt and pepper


1. Preheat your oven to 200 degrees C

2. Poke a few holes in the sweet potatoes, bake for 45 mins or until soft and tender. When sweet potatoes are cooked, slice in half, allow to cool,&mash.

3. In a large bowl, mix sweet potatoes, ricotta, egg, salt, and flour. Stir mixture until just combined. If dough seems wet, add a tablespoon of flour at a time until it can be formed into a ball. The dough should be sticky.

4. Generously flour a clean counter and scrape the dough out onto the counter. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour.

5. To make the sauce. Heat butter in a large panover and cook until it begins to brown, about 3-5 minutes. Stir in the rosemary & slowly pour in the cream. Whisk in parmesan, nutmeg, cayenne, & season with salt &pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat.

6. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop it right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit.

Cauliflower Cheese Soup


2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
800g cauliflower
olive oil
200g Cheddar cheese
2 chicken or vegetable stock cubes
salt and black pepper
1 teaspoon English mustard.

1. Dice the carrots, celery, onions and garlic. Cut the cauliflower into florets.
2. Into a large pan add 2 tablespoons of olive oil and put over a medium heat, add the diced vegetables. Cook for 10 minutes with a lid partially placed over the pan or until the carrots have softened and the onion is lightly golden.
3. Grate the cheese. Put the stock cubes into a jug and pour in 1.8 litres of boiling water from a kettle. Add to the vegetables in the pan. Stir and bring to the boil, reduce the heat and simmer for 10 minutes or so until the vegetables are cooked.
4. Remove the pan from the heat and add the cheese and mustard, season with salt and pepper. Use a hand blender and pulse until silky smooth – if using a liquidiser let the soup cool down, never put hot liquid into a liquidiser.
5. Top with more grated cheese and some crispy bacon (leave off for vegetarian).

Quinoa Pasta Macaroni and Cheese


Bacon  (I usually use back or shoulder)
Flour    (2 Tablespoons)
Milk     (Probably 2 cups or 3 cups)
Butter or margarine

Fry bacon in pan till crispy (as you like to eat it)
Drain on paper towel or serviette until you need it later

Bring pot of water to boil (easier to boil in kettle and then pour in pot)
Add 1/2 teaspoon salt
Add macaroni (I have to guess as I don’t measure) – probably 1 cup
Make sure it stays on the boil – so add a bit at time

Boil for probably about 10 minutes – when you break open a piece it must not be white in middle – or else eat it – it must be soft

Drain and keep till ready

Melt 2 tablespoons of butter in pot.
Add 2 tablespoons of flour and stir in (remove off heat to do this)
When smooth, put back on heat and cook while stirring for 1 minute – This is called a Roux

Remove off heat.
Add a bit of milk at a time stirring, stirring.
As it becomes thinner, put back on heat and then add milk, still stirring all the time. If you don’t do this carefully you will get lumps

I have guessed about 2 cups – I just go on till I see it is a reasonable consistency.
Grate cheese – about 1 cup when grated (this will make the mixture a bit thicker
Add salt and pepper to taste.

When all this looks cool and tastes cool then cut up bacon into it.
Then put cooked macaroni into a dish that can go into oven
Pour sauce over
Grate cheese on top
Put oven on to GRILL and grill till cheese goes all crisp on top

Sweet Potato, Spinach, Feta and Pine Nut Salad


1 medium sized sweet potato, cut into chunks

½ a block of danish feta, broken into decent size chunks

a large handful of baby spinach

½ cup of toasted pine nuts

balsamic vinegar

extra virgin olive oil

salt and pepper

-Pre-heat oven to 180ᵒC

-Place the chunks of sweet potato in a large bowl, season well with salt and freshly cracked pepper and a good drizzle of olive oil. Massage well with your hands making sure each piece is evenly coated with the olive oil.

-Place on a tray, with baking paper and pop into the oven and bake until just tender and a little golden

-In another large clean bowl, throw your spinach leaves, nuts and danish feta in, with a small amount of pepper and salt, toss gently.

-Add the sweet potato and a little balsamic and toss gently again.

-Place in a large serving bowl ready to go aside your favourite mains or simply by itself.