Take one roll of ready-made puff pastry …
When I was younger and my mum was trying to use up food, she always said that tea was going to be a “jump at the cupboard door!”
This is my take on that … It is so versatile and you can switch up almost everything. The pesto can be switched for tomato puree, and you can use whatever veg you have to hand. You can even fancy it up by adding cheese or how about some pepperoni?
Basically, the options are endless!
You can print the recipe here
Really upping our veggie meals at the moment. This one was a massive hit and tasted fab served with pappadoms! Would also go perfectly with my Dairy Free Onion Bhajis
PRINT THE RECIPE HERE
I’m just going to leave these here … make them … eat them … you WILL be back for more!
Print and keep onion bhajis
I am so excited about sharing this with you because it is BLOODY LUSH … hence the name 😜
This is fab served with my onion bhajis!
Print and keep Lush mushroom curry
If you are craving a bit of med sunshine (and let’s face who isn’t in this dreary weather) then inject some SUN into your meals with this zesty and fresh gremolata.
We had it on Monday night with baked cod and sweet potato wedges. It was so simple but so GOOD!
PRINT AND KEEP THE RECIPE
Corr!!! This is a goodie and it is so versatile! Serve it with rice, or in a wrap for a burrito type deal!
The slow cooker is used here to get the ultimate flavour from the tomatoes AND it is ready when you get home from work … WINNING! Serve with pasta for a tasty meat-free dish!
My kids LOVE this recipe … I think it is the bright colour and the fact that it has a lovely sticky sweetness. The beauty of this is the longer it cooks for the more gorgeously sticky it becomes (just make sure to watch out for it getting too dry!).
You will need:
- 1 red cabbage finely sliced (core removed)
- 1 tbsp veg oil
- 100ml balsamic vinegar
- 1 cup brown sugar
Let’s Cook It!
- Gently heat the oil in a heavy-based pan
- When sizzling turn down the heat and add the cabbage to gently soften it – you don’t want it to be on too high a heat or it will start to fry
- Add the balsamic vinegar
- Add the brown sugar
- Add enough water to just cover the cabbage
- Give everything a really good stir
- Turn up the heat until it all starts to bubble
- Once it has started to bubble turn the heat down to its lowest and simmer for approx 1.5 – 2 hours …. watching the water level and stirring every now and again.
This can be made ahead and frozen if you are trying to get ahead for Christmas.