Vegan

Here you can find all of the vegan recipes. When baking vegan food, I substitute 1 egg for 1 tablespoons of ground flaxseed, mixed with 3 tablespoons of water, set aside for a few minutes before using.

Classic White Bread

This recipe makes 2 1lb loaves or 12 bread buns. I usually make this at the weekend so I can let it prove while I get jobs done. I can’t eat a whole loaf in a week so I tend to make bread buns and stick them in the freezer to defrost when I need them. Use a standing mixer or get a workout and make by hand!

(vegan)

500g strong white bread flour

1 sachet (7g) fast action yeast

300ml / half pint warm water (about hand-hot)

1 1/2 tsp salt

1 1/2 tsp sugar

1 tbsp oil

1.Mix the flour, yeast, sugar and salt in a big bowl, making sure that you don’t let the salt touch the yeast at this point as it can prevent it from working properly.

2. Using your fingertips, rub in the oil, until you are left with fine ‘crumbs’. Mix the water in gradually.

3. Tip onto a lightly floured surface and knead for 10 mins (or use a dough hook on a mixer), until the dough is smooth and elastic.

4. Put the dough in a lightly greased bowl, cover with a clean tea towel and leave in a warm place to rise until doubled in size (about an hour).

5. Knock back the dough and knead briefly to release the air. Shape and transfer to lightly greased loaf tins (or baking sheets if shaped into bread buns).

6. Cover the dough again and leave to rise until doubled in size (another hour).

7. Preheat the oven to 200C/180 fan/ gas mark 6.  Bake the bread on the middle shelf until they sound hollow when you tap them. (About 30 – 35 mins for loaves, 20 mins for bread buns.)

8. Cool on a wire rack.

 

Overnight Oats

Quick, nutritious and filling, this is a great breakfast for busy mornings. I like to make one serving of this the night before, but you could make it in bulk.

 

(Vegan, serves 1, gluten free)Overnight oats

2 handfuls of oats

a sprinkle of chia seeds

2 tbsp soy yogurt

juice of 1/2 an orange (or about 1/2 glass orange juice)

Oat milk

Handful of frozen summer fruits

a few nuts (I use a mix of brazil and almonds)

4-5 dried apricots

Gluten free Muesli

 

1.Put the oats, chia seeds, berries, orange juice and yogurt into a box.

2. Use scissors to snip in the apricots and nuts.

3. Stir and add enough oat milk to make it into a fairly liquid mixture, it will thicken up in the fridge. Cover and leave in the fridge overnight.

4. Sprinkle a handful of muesli over the top of the mixture, along with any other toppings you fancy and enjoy.

 

Variations:

  • grate an apple into the oats and add less oat milk
  • add  cinnamon or mixed spice
  • add cacoa nibs and sprinkle with extra nibs before you serve
  • top with grapes
  • squirt some maple syrup over the muesli

soups

Carrot and Coriander Soup

This soup is quick, easy and uses few ingrediants. Great for those carrots lingering in the fridge.

(vegan, serves 6)

900g carrots, peeled and chopped

Handful of fresh coriander, chopped

1 – 2 tbsp oil

1 small clove garlic, crushed

2 pints vegetable stock

salt and pepper for seasoning

1.Heat oil in a large pan. Add the chopped carrots, garlic and 3/4 of the coriander. Stir the carrots in the juices, cover and let the vegetables cook over a gentle heat, until they are beginning to soften (about 10 minutes).

2. Add the stock, season and bring to boil. Reduce the heat and simmer for a further 15-20 mins, partially covered, or until all veg is tender.

3. Allow to cool slightly before blending until smooth. Reheat. Stir in the remaining coriander, leaving a few sprigs for garnish. Season, stir and serve.

Mushroom, Rosemary and Garlic Soup

This is an altered Sam Stern recipe. If you don’t have any flat cap mushrooms, a mixture of chestnut and normal button mushrooms works really well. It’s quite a thin soup, so drinking it out of mugs is a lot easier than using a spoon!

(vegan, serves 6)

1 onion, chopped

2 garlic cloves, crushed

3 tbsps oil

350g flat cap mushrooms

1 sprig rosemary, leaves chopped

2 slices white bread, crusts removed and broken into bits

1.5 l veg stock

Grated nutmeg

Salt and pepper to season

150ml soya cream

1.Heat oil in a large pan. Throw in onion and garlic. Add a bit of salt to prevent browning. Cook for 2-3 minutes, until soft but not coloured.

2. Peel the mushrooms and chop roughly. Chuck into the pan and stir well. Add the rosemary. Cover and cook gently for 10 minutes.

3. Throw bread into the pan. Add the stock and a few gratings of nutmeg. Bring to the boil. Reduce heat, cover and simmer gently for 10 minutes. It looks disgusting at this stage but go with it! Season.

4. Blitz the soup until smooth. Add the soya cream and reheat gently. Serve in mugs.

Poorly Soup

When you’re full of cold and feeling rubbish, you need something to pick you up and boost your immune system. This soup is quick, full of good things and thin in consistency (so it’s easy to eat). For a vegan option, use rice noodles or vegan pasta.

1 portion pasta/egg noodles (broken up)/rice noodles (broken up)

1 cm grated ginger / 1/4 tsp ground ginger  (great for nausea)img_0745

1 clove grated garlic (boosts the immune system and helps to fight infection)

1/4 tsp turmeric  (natural anti-inflammatory)

1/4 red chilli, finely sliced / dash of tabasco sauce (acts as a decongestant)

1/2 – 1 tsp soy sauce

1 veg stock cube

Pepper to season

1 tbsp of fresh herbs, chopped / a shake of dried herbs (I like to use fresh coriander)

Any other veg you want to add (e.g. spring onions, celery, peppers), very finely chopped

Water

1.Fill the bowl that you will be eating out of half-full of water. Tip the water into a pan.

2. Add the pasta/noodles into the pan and bring to the boil.

3. Reduce to a simmer and add the stock cube, spices, garlic, ginger, chilli (if using) and any other veg into the pan.

4. Cook until the noodles/pasta are done.

5. Add tabasco sauce (if using) and season with soy sauce and black pepper. Add the herbs.

6. Give it a good stir and tip everything back into your bowl.

Roasted Butternut Squash Soup

This soup is fuss-free and can be as thick or thin as you like. You can buy pre-cubed butternut squash in the freezer section of some supermarkets. If you can’t find these, just use a speed peeler to removed the skin of the squash before removing the seeds and cubing.

(vegan, serves 4)

1 butternut squash, cubed (or 500g pack of frozen butternut squash)

1 onion, quartered

2 cloves garlic, whole and still in the skin

oil

1 tsp cumin

veg stock cube

water

salt and pepper

1.Preheat the oven to 200C (180 fan, 392F, gas mark 4).

2. Place squash, whole garlic cloves, cumin and onion in a roasting tin. Drizzle with a little oil (approx. 1 tbsp) and mix with fingers, making sure that everything is thoroughly coated. Roast for 30 mins, turning over after 15 minutes.

3. Transfer to a pan, squeezing the garlic cloves out of their shells (be careful, they’ll be hot!)

4. Crumble in a stock cube, cover with boiling water and season. Blitz until smooth and warm through thoroughly.

Thai-style Sweet Potato Soup

I had some sweet potatoes in the cupboard which had seen better days so I made it into soup. The sweetness of the potatoes works well with the warmth of the ginger and chilli and the sourness of the lime. This also works well with butternut squash instead of sweet potato.

(vegan, serves 3)

3 sweet potatoes

veg oil

1 inch of ginger

1 red chilli

1 tin of coconut milk

Juice (and zest) of 1 lime

Fresh coriander (optional)

1. Preheat the oven to 200C (180C fan)

2. Peel the sweet potatoes and cut into rounds. Lightly oil a baking tray and use this to coat the sweet potato chunks. Spread the chunks out on the baking tray and bake in the oven for 30 mins, turning once after 15 mins. Allow the sweet potato to cool slightly.

3. Deseed and finely chop the chilli, peel the ginger with a teaspoon and finely chop.

4. Put the sweet potato, chilli, ginger, coconut milk and lime juice (and zest) in a large pan. Bring to the boil and add enough water to make it the consistency you want.

5. Allow to cool slightly before blending. If it’s too thick, add more water.

Add fresh coriander, blend again and top with more coriander and extra lime zest (optional step).

salads

Griddled Avocado Salad on Toast

This has the flavours of guacamole, made into a warm salad. Great for a late breakfast or a substantial lunch. The toast soaks up the flavour of the dressing.

serves 1

1 stick of celery, sliced

handful of cherry tomatoes, halved

1 ripe avocado

zest and juice of 1 lime

small handful of fresh coriander, roughly chopped

1 tsp oil

handful of salad leaves

1 slice bread

1. Cut the avocado in half, remove the stone and score the flesh. Scoop the flesh out with a spoon, leaving you with slices of avocado. Heat up the griddle.

2. Put all of the avocado slices on the griddle (no need for oil), and let it char for 1 – 2 mins on each side.

3. For the dressing, add oil to the lime zest and juice. Season with salt and pepper. Add chopped coriander and mix together.

4. When the avocado is charred on all sides, place the bread on the griddle and allow it to become charred and lightly toasted.

5. Assemble by placing toast on a plate. Pile avocado on top, add celery and tomatoes and scatter with salad leaves. Add all of the dressing.
Eat warm.

Morrocan Couscous

I make a big batch of this for family barbecues or lunches for the week.

(vegan, serves 8)

250g wholegrain couscous

400ml boiling water

1 red onion, finely chopped

Zest and juice of 1 orange

Squeeze of agave nectar

40g sultanas

40g dried cranberries

40g dried apricots, chopped with scissors

400g can of chickpeas, drained and rinsed

1 bunch coriander

Drizzle of olive oil

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp tumeric

Salt and pepper

1.Put the red onion in the orange juice, with a squeeze of agave nectar and leave to steep while you get on with the rest of the couscous. The acid in the orange juice mellows the red onion to take away some of the acrid flavour.

2. Put couscous in a pan with boiling water and spices. Cover with a lid for 2 mins, until cooked.

3. Add a drizzle of olive oil, seasoning, orange zest, sultanas, apricots, cranberries and chickpeas.

4. When cold, cut in fresh coriander and serve.

Pesto Pasta Salad

This is more of an assembly than a recipe. I needed to grab something quick last night. I immediately thought of pesto pasta. I realised that this wouldn’t be very balanced so I threw some veg in there too. There’s enough left over for an easy lunch.

(Vegan, serves 1)img_0730-1

1 portion of pasta (50-75g)

Handful of mixed leaves

Cherry tomatoes (about 6)

Handful of frozen sweetcorn

4 radishes

1 celery stick

2 tsps quick pesto

Salt and pepper

1. Cook the pasta in boiling, salted water until done (about 12 mins, check the packet)

2. Meanwhile, chop the tomatoes, celery and radishes and tear the mixed lettuce leaves.

3. Add the sweetcorn to the pasta and cook until hot. (It will start to float when it is done.)

4. Drain the pasta and sweetcorn, add the rest of the veg and stir in the pesto until everything’s coated. Season and serve.

main-meals

Apricot and Chickpea Curry

This is adapted from Jack Monroe’s peach and chickpea curry recipe. I thought that apricots would make a good subsitution for peaches and we had some pak choi in the fridge that needed using so I added that in too. Turned out well!

Serves 4, vegan, gluten free

Large handful of dried apricots, soaked in water

1 can chickpeas

1 can chopped tomatoespeach and chickpea curry

1 onion, chopped

2 cloves garlic, crushed

1 tbsp oil

1 tsp dried cumin

1/2 tsp mild chilli powder

1 head pak choi

Veg stock cube

Soy cream (optional)

1.Drain and rinse the chickpeas, put in a small pan, cover with water and bring to a boil. Reduce the heat and simmer for 10 mins.

2. Meanwhile, fry the onion and garlic in the oil, until translucent. Add the cumin and chilli powder and cook for 2 mins. Chop the pak choi, add the white stem to the mix, along with the tomatoes, reserving the green leaves for later. Take the chickpeas off the heat, drain and add to the mix.

3. Chop the apricots with a pair of scissors and add to the curry, along with the water. Crumble in a stock cube and simmer for 30 mins.

4. Add the pak choi leaves and simmer for a further 10 mins. Taste and season. If it’s a little on the spicy side, add a little soy cream to take off some of the heat. Serve with rice.

Chickpea and Sweet Potato Curry

I had a craving for chickpeas so made an impromptu curry.

(Vegan, serves 4)

1 tbsp oilimg_0736

1 onion, chopped

2 cloves garlic, crushed

1 can chopped tomatoes

1/2 red chilli, deseeded and chopped

Handful fresh coriander, chopped

1 inch fresh ginger, grated

1 sweet potato, peeled and diced

1 can chickpeas, drained

Squeeze of lime juice

Salt and pepper

1.Heat oil in a large pan and fry the onion over a low heat for 10 minutes. Add the ginger, garlic and chilli and fry for a further 2 minutes.

2. Add the tomatoes, chickpeas, coriander potato and enough water to cover. Bring to the boil, reduce the heat and simmer for 30 – 40 mins, until the sweet potato is cooked.

3. Season with salt, pepper and a squeeze of lime juice. Serve with rice, mango chutney and garnish with some more coriander.

My Basic Risotto Guideline

I love using up any veg hanging about in the back of the fridge in a risotto. This guideline is for 1, so just multiply it to make it serve as many people as you need. The packets tend to say that a portion is 100g, but I find this too much so I’ve put a smaller serving as well as the packet suggestion.

(vegan, serves 1)

img_0717

75g – 100g risotto rice, unwashed

Approx. 300 – 375ml veg stock, make sure that it is really hot

1/2 onion, finely chopped

1 clove garlic, crushed

Salt and pepper

1 tbsp oil

OPTIONAL EXTRAS:

Lemon juice and zest – acid to cut through the creaminess

Left over veg, finely chopped (e.g. mushrooms, celery, peas ect.)

Herbs

Soy sauce – light or dark

1.Fry onion in oil and a pinch of salt, until translucent. Add garlic and fry for another minute.

2. Add the rice, stir with a bit of the stock and cook for 1 minute, until the edges of the rice become translucent. This is important to help the rice absorb all of the moisture.

3. Add any other veg (see ideas above) and some herbs, if using. Add the stock very gradually, stirring continually on a medium-high heat, until all of the stock is used, the risotto soupy.

4. Season with salt, pepper, lemon zest and juice (if using) and soy sauce (if using). Take the risotto off the heat, cover and stand for at least 3 minutes. Serve. Great with peppery rocket leaves.

SUGGESTED COMBOS AND VARIATIONS:

Mushrooms, fresh thyme leaves and a dash of dark soy sauce (see pic above)

Peas and fresh mint, squeeze of lemon juice

Use pearl barley instead of risotto rice

Red Lentil Dahl

Warming and comforting. A great one to do in advance to let the flavours develop.

(Vegan, serves 4)

2 tbsps veg oil

1 large onion, finely chopped

Pinch salt

2 cloves garlic, crushed

Little grated fresh ginger (I use a bit of ground ginger if no fresh)

1 tsp cumin powder

img_0744

1/2 tsp chilli/cayenne (or 1/2 fresh red chilli, deseeded and chopped)

1/2 tsp tumeric

225g / 8oz red lentils

1 stick cinnamon (optional)

850ml / 1 1/2 pints water

5 tsps tomato puree

Juice of 1/2 – 1 lemon

Bit of mango chutney

Chopped fresh coriander

1. Heat oil in saucepan. Cook onion, salt, garlic very gently for 5 – 10 minutes until soft, not coloured. Add ginger, cumin, chilli/cayenne, tumeric. Cook for 1 – 2 minutes.

2. Add lentils, cinnamon (if using) and water.

3. Simmer 10 minutes. Add tomato puree. Cook 20 minutes or till lentils soften, adding lemon juice and chutney to season.  Garnish with fresh coriander and serve with rice.

Roasted Butternut Squash and Pesto Rice

This started off as a bit of an experiment today, when we couldn’t decide what to have. I found butternut squash in the freezer and I had an idea for a rice salad for a packed lunch tomorrow so I combined the two! Turned out rather well so I’m sharing. It’s also very bright and colourful, which is always a good thing on a dreary day. I tend to measure my rice with a jug to help me to get the right amount of water. So here goes:

(vegan, serves 4)

Approx. 500g butternut squash, cubedimg_0723

Oil

Pumpkin seeds

Approx. 1 tsp ground cumin

8fl oz (or 300g) rice, washed

16fl oz (or 600ml) water

salt and pepper

Handful of cherry tomatoes

1 tbsp Quick Pesto

1.Heat the oven to 200C (gas 6) and lay the squash on a baking tray. Drizzle with oil, season with salt, pepper and the cumin. Mix with your hands, until the squash is coated. Bake in the oven for 30 mins, turning once.

2. Meanwhile, quarter your tomatoes and boil the kettle. Put some oil on a piece of kitchen roll and grease a shallow pan. This is to stop the rice from sticking. Add your rice to the pan, cover with the water, season with salt and bring to the boil. Turn the heat down really low (or off), cover and leave to steam for 20 mins.

3. When the squash is golden and tender, remove from the oven and scatter some pumpkin seeds over the top to let them get toasty in the residual heat.

4. Make sure that all of the water has boiled off the rice, stir in some pesto and the tomatoes.

5. Serve.

I’m using the left over rice as a cold salad tomorrow, make sure to put it in the fridge as soon as possible to prevent it from going off. Rice has to cool down quickly!

Shepherd’s Pie

(vegan, serves 4)

2tbsps oil

1 onion, peeled and choppedimg_0722

450g frozen soy mince

50g frozen peas

2 vegetable stock cubes

2 tbsps tomato purée

1 bay leaf

1 sprig rosemary

1 tbsp thyme, chopped

2 carrots, sliced and boiled until tender, liquor reserved

mashed potato to cover

salt and pepper

1. Preheat the oven to 200 C (356F, gas 5).

2. Heat the oil in a large pan and fry the mince with the onion, until the onion has softened. Add the peas, tomato purée, herbs and stock cubes, and cover with boiling water and some of the reserved carrot liquor.

3. Bring to the boil and reduce to simmer, covered, for 30 minutes, stirring occasionally. You may need to add more liquid.

4. Season with salt and pepper and remove the rosemary sprig.

5. Spoon the mixture into an ovenproof dish, lay the carrot on top of the mince mixture and top with mashed potato. Rough the top of the mash with a fork and cook in the oven for a further 30 mins.

Tacos

You can make this taco mix in advance and reheat when you want to use it. You can serve this with rice as a veggie version of chilli con carne.

(vegan, serves 4)

450g frozen soy mince (beef-style)img_0734

2 tbsps oil

1 large onion, chopped

1 clove garlic, crushed

1 400g can chopped tomatoes (or 4 beef tomatoes, chopped)

2 tbsps tomato purée

1 400g can kidney beans, drained

1 tsp mild chili powder (or 1/2-1 red chili, deseeded and finely chopped)

1 tsp curry powder

1-2 veg stock cubes

water to cover

salt and pepper to season

1. Heat the oil in a large pan. Add soy mince, onion and garlic and fry over a medium heat until the onion is soft, stirring frequently.

2. Add tomatoes, purée, kidney beans, chili, curry powder and stock cube. Cover with enough water to cover and simmer for 30 mins, stirring occasionally and adding more water if it gets too dry.

3. Serve in taco shells, along with shredded lettuce and refried beans.

Variation – add sweetcorn and fresh herbs

sweet-treats

Chai Teabread

Gluten-free and fat free teabread. It’s also vegan and very yummy! This teabread gets better if you leave it for a couple of days before cutting it, due to the high fruit content.

(Vegan, gluten-free, makes 1 loaf)Chai teabread

225g dried fruit

170ml chai tea

200g oats

1 1/2 tsps baking powder

175g demerara sugar

1 tbsp flaxseed meal and 2 1/2 tbsps water

Pinch of salt

1.Soak the fruit in the tea for 4 hours, or even better, overnight.

2. Preheat the oven to 180C/350F/gas mark 4. Grease with a little veg spread and line a 2 lb loaf tin with baking paper. (Grease the paper too or the paper may stick to the loaf.)

3. Mix the water with the flaxseed and leave to stand. Blitz the oats into a powder to make oat flour.

4. Mix the oat flour, baking powder, salt and demerara sugar into the fruit and tea. Add the flaxseed and stir.

5. Spoon into the loaf tin and ease it into the corners with a spatula or the back of the spoon.

6. Bake for 1 hour. Leave in the tin to cool before transferring to a wire rack.

Speedy Ginger Oat Biscuits

These are an adapted Delia Smith recipe. Really quick to make, vegan and gluten free!

(vegan, gluten-free, makes 12)img_0001

100g coconut oil

90g maple syrup

110g oat flour (toast oats in the oven for 5 mins at blitz to a powder)

1 tsp baking powder

100g oats

1-2 rounded tsp ground ginger

pinch of salt

1.Preheat the oven at 170C/350F/gas 3 and line 2 baking trays with greaseproof paper.

2. Put the coconut oil and maple syrup in a small pan and melt together over a low heat.

3. Mix all of the dry ingredients together in a big bowl.

4. Add the oil and syrup to the dry ingrediants and mix until combined.

5. Take small blobs of the mixture (approx. 1 tbsp) and roll into balls. Space out well on the baking trays (about 6 biscuits to a tray) and flatten out a bit with your hands.

6. Bake in the oven for 10 – 15 mins, until golden brown.

7. Allow the biscuits to firm up on the baking trays for 15 mins, transfer to wire racks to finish cooling. Store in an airtight container once fully cooled.

Variation:

  • Add cinnamon or mixed spice instead of the ginger
  • Use vegan spread instead of coconut oil
  • Use gluten-free flour instead of oat flour

Vegan Chocolate and Orange Biscuits

I love chocolate and orange together so came up with this biscuit recipe.

(Vegan, makes 20)img_0742

200g self-raising flour

25g cocoa powder

Pinch of salt

150g vegan spread

110g caster sugar

Zest of 1 orange

Juice of 1/2 orange

50g vegan dark chocolate, chopped into chunks

1.Sift the flour, salt and cocoa powder into a bowl. Add the vegan spread.

2. Rub the spread into the flour between your fingers until the spread disappears.

3. Add the sugar, orange zest, chocolate chunks and mix in enough orange juice to make a stiff dough.

4. Divide the dough in half and squash into two sausage shapes. Wrap in clingfilm and chill. Preheat the oven to 180C (350F, gas mark 4). Grease and line two baking trays.

5. Divide each sausage into 10 equal pieces, roll into little balls place on the baking trays. Flatten the balls slightly to make 20 round biscuits.

6. Cook for 12-15 mins, the dough will still feel soft to touch but should be slightly darker. Cool on the trays for 3-4 minutes to allow them to firm up, before transfering on wire racks to finish cooling.

Vegan Coconut and Cherry Brownies

(makes 12, adapted from BBC Good Food)

80g vegan margarine (plus extra for greasing)

2 tbsp ground flaxseed

120g dark chocolate

1/2 tsp coffee gradules

125g self-raising flour

70g desiccated coconut

50g cocoa powder

1/4 tsp baking powder

250g golden caster sugar

1 1/2 tsp vanilla extract

70g glacé cherries, rinsed and halved

1/4 tsp salt

1. Preheat the oven to 170C (150C fan, gas mark 3 1/2). Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for 5 mins.

2. In a small saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Leave to cool slightly.

3. Put the flour, coconut, salt, baking powder, cocoa powder in a bowl and mix together.

4. Whisk the sugar into the chocolate mixture and beat well until smooth and glossy, making sure the sugar is dissolved. Stir in the flaxseed mixture and vanilla extract. Add the cherries and then the flour mix, it will now be very thick. Stir until combined and spoon into the prepared tin.

5. Bake for 35 – 45 mins, until a skewer comes out clean, with moist crumbs.

Leave to cool in the tin completely before cutting into squares.

puddings

Basic Crumbles

Crumbles are comforting and a great way of using up soft fruits. I like to add oats to my topping for a nutty flavour.

(vegan, serves 4-6)

Filling:

700g (1 1/2 lb) fruit, prepared into bite-size chunks

75g – 125g (3 – 4 oz) sugar, amount depends on the sharpness of the fruit

Topping:img_0727

175g (6oz) plain wholemeal flour

50g (2 oz) rolled oats

1 tsp baking powder

1 tsp spice (e.g. ground cinnamon, ground ginger, mixed spice)

125g (4oz) demerara sugar

75g soy spread, plus extra for greasing

small pinch of salt

1.Preheat oven to 180C (350F, Gas 4) and grease a shallow pie dish with some soy spread.

2. Put the prepared fruit into the dish and sprinkle with enough sugar to balance the sharpness of the fruit. (You can use any sugar here, but I prefer soft dark or light brown sugar in my crumbles.)

3. Sift the flour, baking powder, spice of choice and a pinch of salt into a large bowl, adding the bran left in the sieve. Add the oats and mix together. Mix in the sugar and then rub the spread in with your fingertips, until the mixture resembles fine breadcrumbs.

4. Sprinkle your crumbly mixture on top of your fruit in an even layer and press down lightly.

5. Bake for 40 mins or until the top is crisp and the fruit tender. Serve hot or cold.

condiments

Quick Pesto

Pesto is versatile and a great way of storing fresh herbs. This is a basil pesto, but why not try coriander or watercress? I use a stick blender, but you can use a free-standing blender if you have one.pesto

(vegan, 1 small jar)

1 small bunch of pesto (approx 100g)

1 clove garlic, centre removed

Olive oil

Handful of pine nuts (or pumpkin seeds)

Squeeze of lemon juice

Salt and pepper

1.Tear the basil leaves into a bowl (or blender), leave the stalks out as this can make the pesto bitter.

2. Heat up a frying pan and lightly toast the pine nuts (or pumpkin seeds), keep an eye on them as they burn easily.

3. Add the pine nuts (or pumpkin seeds), garlic, lemon juice, salt and pepper to the basil.

4. Drizzle in enough olive oil to cover and blitz.

5. Store in a jar in the fridge and use in pasta, on potatoes, in a rice dish etc.

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