The winter is drawing to a close (I hope) but there’s still to run through a few of those hearty dishes that only work when it’s freezing outside and there’s nothing better than being indoors with a steaming plate of stew.
The key to this dish is finding the right vegetarian sausages – a quest which I’m still very much on. Vegetarian sausages are about as hit and miss as their meat equivalents, so don’t stop try if you aren’t happy with the first ones you find in the shops. In a future post, I might taste test a selection of the more readily available choices out there.
Another element of this casserole, albeit optional, is Henderson’s Relish. It’s an amazing condiment that enhances savoury flavours and brings another level of depth to dishes like this; try it if you can. Continue reading
This makes a luxurious breakfast, brunch or supper (to be honest, I’d also make it for lunch or tea – doubling the portions if it’s the main meal – so it’s a bit of an all-rounder then). But, as you’ll see in the nutrition section, that luxury means this is definitely one for the ‘treat’ part of your recipe book.
Rich poached duck eggs, sitting on spinach, mushrooms and crumpets. Hollandaise sauce poured over with some asparagus ‘soldiers’ waiting on the side for dipping purposes. What’s not to like?
It’s a relatively simple dish to pull together (be warned: there’s a lot of multi-tasking to do) but the use of duck eggs and asparagus gives it a touch of sophistication that the beloved boiled egg and toast soldiers just doesn’t have.
For me, the burger is one of the most perfect foods imaginable – a flavoursome patty in a bun, topped off with cheese, red onion, tomato, pickle, sauce and about million other possible ingredients.
The hardest thing about cutting meat out of my diet is the danger of never eating a burger again. Luckily, and who’d have thought it, perfectly tasty burgers can be made without going near meat using beans, lentils and vegetables.
The following burger makes use of one of my favourite ingredients – black beans. They taste great, can be worked into a burger shape with ease and are packed full of nutrients. – especially protein, which is handy for the vegetarian athlete, and fibre.