Ingredients

• 3 tbsp sunflower oil
• 500g chestnut mushrooms, sliced
• 400g pork fillet, cut into 1cm pieces
• 2 onions, sliced into half moons
• 1 tbsp smoked paprika
• 2tsp Dijon mustard
• 200ml pork or chicken stock
• 284ml or 300ml pot soured cream
• 2 tbsp chopped parsley
• 1 tbsp extra virgin olive oil
• Cooked rice, potatoes or tagliatelle, to serve

Method

1. Heat 2 tsp of the oil in a large frying pan over a medium heat and fry half the mushrooms for a few minutes until their liquid is released and evaporates. Remove from the pan and set aside, then repeat with the remaining mushrooms and another 2 tsp oil. Set aside. In the same pan, fry the pork for 5-8 mins in 2 tsp oil until browned. Set aside.
2. Fry the onions in the remaining 1 tbsp oil over a low-medium heat until beginning to caramelise, around 10-12 mins, then tip the mushrooms back in along with the pork. Sprinkle over the paprika and spoon in the Dijon mustard. Give everything a good mix to combine. Pour in the stock, season well with salt and pepper, then mix again. At this point, you can remove from the heat, leave to cool, then cover and chill. Will keep chilled for three days or frozen for up to three months. When ready to serve, defrost fully before bringing to a simmer and continuing with the recipe.
3. Stir through the soured cream. Cook for about 2 mins more to ensure the meat is piping hot, then scatter over the chopped parsley. Serve with rice, potatoes or tagliatelle, if you like (calories not included).

Ingredients

• 4 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• ¼ tsp chilli flakes
• 1-2 tbsp olive oil
• 2 x 400g cans chopped tomatoes
• 1 tsp caster sugar
• 6 tbsp mascarpone
• 4 skinless chicken breasts, sliced into strips
• 300g penne pasta
• 70g mature cheddar, grated
• 50g grated mozzarella
• ½ small bunch of parsley, finely chopped

Method

1. Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
2. Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
3. Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Ingredients

• 2 onions, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 2 tbsp olive oil
• 4 garlic cloves, crushed
• 200ml red wine (check the label to ensure it’s vegan if needed)
• ½ bunch of thyme, leaves picked
• 2 tbsp tomato purée
• 2 tbsp soy sauce
• 2 tsp caster sugar
• 2 tsp red wine vinegar
• 2 x 400g cans cooked green lentils, drained
• 400g can chopped tomatoes

For the mash topping:

• 1kg sweet potatoes, peeled and roughly chopped into 3cm pieces
• 30g vegan margarine
• 2 tsp mustard powder
• 2 tbsp plant-based milk (we used oat milk)
• 2 tsp pumpkin seeds

Method

1. Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
2. Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
3. Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
4. Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25cm x 20cm x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn’t spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.

Ingredients

• Handful flat-leaf parsley leaves, chopped
• 2 garlic cloves, finely chopped
• Zest and juice 1 lemon
• 3 tbsp olive oil, plus extra to serve
• 1 medium onion, finely sliced
• 500g floury potato, cut into small chunks, no larger than 2cm cubes
• 1 tsp paprika
• Pinch cayenne pepper
• 400g can chopped tomato
• 1 fish stock cube
• 200g raw peeled king prawn
• ½ a 410g/14oz can chickpeas, rinsed and drained
• 500g skinless fish fillets, cut into very large chunks

Method

1. In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
2. Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
3. Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want (calories not included).

Ingredients

• 500g (2 large) waxy potatoes
• 1 tbsp olive oil
• 1 bay leaf
• 1 tbsp butter
• 2 leeks, halved and cut into ½ cm thick slices
• 1 onion, chopped
• Grating of nutmeg
• 1 tsp Dijon mustard
• 1 tsp wholegrain mustard
• 20g parmesan or vegetarian alternative, grated
• 20g mature cheddar
• 250g melting cheese, like doux de montagne, ogleshield, or reblochon, sliced (use vegetarian if needed)

For the pastry:

• 250g plain flour, plus extra for dusting
• 140g cold butter, plus extra for the dish
• 2 tsp vodka
• 2-4 tbsp iced water
• 1 egg, beaten, to glaze

Method

1. To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
2. Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
3. In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
4. Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
5. Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish – press down to compact it.
6. Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
7. Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.