1) Heat half the olive oil in a saucepan and when hot add the onion and garlic. Cook for 5-10 minutes until softened. Add the cherry tomatoes, passata and chilli flakes, cover with a lid and simmer.
2) Meanwhile, heat the rest of the olive oil in a frying pan and fry the fish fillets as per the instructions on the packet (probably around 15-25 minutes depending on whether they are frozen).
3) Place each fillet on a plate and pour over the tomato sauce. Serves 4.
Vegetable stock - 900 ml
Cooked butter beans - 800 g
Sundried tomato puree - 80 g
Green pesto - 5 tbsp
1) Place the beans and stock in a large saucepan and bring to the boil.
2) Reduce the heat and stir in the tomato puree and pesto. Simmer for 5 minutes and then blend in batches until smooth. Serves 4.
1) Heat the butter in a large saucepan. When melted, fry the garlic for a couple of minutes. Add the peas and stir well.
2) Add the stock and bring to the boil. Reduce the heat and simmer with a lid on for a few minutes until the peas are cooked. Blend in batches. The recipe said to blend until smooth, but mine never went smooth so I strained it through a sieve.
3) Reheat until hot and season as required.
I adapted this recipe from Lisa's Vegetarian Kitchen. These really taste like samosas and there's no fiddling around with pastry either.
Baking potatoes - 3 medium-sized
Olive oil - 2 tbsp
Cumin seeds - 1 tsp
Onion - 1, chopped
Carrot - 1, chopped
Garlic - 1 clove, finely chopped
Green chilli - 1, finely chopped
Ginger - 1 inch piece, grated
Ground cumin - 1 tsp
Ground coriander - 1 tsp
Cayenne pepper - 0.5 tsp
Turmeric - 0.5 tsp
Sea salt - 0.5 tsp
Frozen peas - 80 g, rinsed with warm water for a minute
Lemon juice - 1 tbsp
Butter or margarine for mashing
1) Bake the potatoes in the oven for an hour at 200°C. Remove from the oven and leave for a few minutes until cool enough to handle. Half the potatoes and scoop out the insides, leaving half a centimetre of potato in the skin. Mash the potato in a bowl with a little butter or margarine.
2) Meanwhile, heat half of the olive oil in a frying pan and when hot add the cumin seeds. Cook for a minute and then add the onion and carrot. Cook for a few minutes until the onion has softened.
3) Add the garlic, chilli, ginger, spices and salt to the pan, stir well and cook for a minute. Add a little water and then the mashed potato. Cook for a few minutes and then add the peas to the pan. Cook for a few minutes until the peas are warm and then stir in the lemon juice.
4) Brush the potato skins with the remaining olive oil and then stuff with the samosa filling. Bake at 200°C for 20 - 30 minutes until golden. Serves 2-3.
Vegetarian sausages - 6, cut into 2cm pieces
Olive oil - 1 tbsp
Onion - 1, chopped
Garlic - 2 cloves, finely chopped
Tomato puree - 1 tbsp
Cherry tomatoes - handful, quartered
Chopped tomatoes - 400 g tin
Chilli flakes - pinch
Penne pasta - 200 g
1) Heat the olive oil in a frying pan and add the sausages. Cook for a few minutes until browned and then add the onion and garlic.
2) Cook until the onion has softened and then add the tomato puree, cherry tomatoes, chopped tomatoes and chilli flakes. Simmer for 15 minutes.
3) Meanwhile, heat the pasta in a pan of boiling water. Drain and add to the frying pan. Stir well and serve. Serves 2.