This simple Lima bean soup is sweet and savoury and very satisfying. Â The starchy Lima beans help to give the broth the perfect thickness and also provide a sweet counterpoint to the kale and spices. Â The soup also freezes well, so don’t worry if you can’t finish it all in a few days. (Why not also have a go at this red lentil and sweet potato soup?)
Something like a fancier, vegetarian version of traditional shepherds pie, this winter vegetable pie recipe makes for a great Sunday lunch and is a good way to trick younger kids into eating their turnips and parsnips without them even realising it! Â I usually prepare this in one large oven-safe dish, but an interesting presentation alternative is to bake individual portions in small, round dishes and give everyone their own. Â If you find your kids still make faces and don’t want to eat it, try doubling the amount of cheese; in my experience, this seems to work just as well as the proverbial spoonful of sugar!
Although it’s only vegetables, this dish can be quite heavy. For a lighter cheesy recipe to “fool” kids into eating their veggies, try this baked fennel with tomato gratin. For dessert, I recommend this carrot halwa.
Serve this dish with cheesy bread for dipping. I also like to set aside a little ramekin with the tomato sauce to pour over the mashed potatoes right before serving. But that’s because I really love tomatoes. Most people tell me that the tomatoes inside the pie are plenty, but I just never can get enough!
Mix well and season to taste with the salt and pepper.
Place the vegetable mixture in a deep oven-proof dish and cover with a layer of mashed potato and turnip.
Sprinkle the grated cheddar cheese over the top and cook in the preheated oven for 30-35 minutes, or until the mash turns golden brown and a bit crispy.
Remove from the oven and let cool for 5 minutes before serving.
I remember one time  as a kid being given some lukewarm, mushy canned asparagus for lunch and thinking it was the absolute worst thing in the world and vowing never to eat asparagus again!  Fortunately, I eventually grew up and tried some grilled asparagus at a restaurant. Imagine my surprise when I realised it was nothing at all like that mushy stuff I remembered!
Since then I’ve become quite a connoisseur of this wild green vegetable, although I have to admit I’m still not much of a fan of the canned variety.  In any case, this baked asparagus with feta and parmesan recipe is made from sweet and crunchy fresh asparagus, and the tangy cheese highlights the juicy baked goodness of the vegetable astoundingly well. (I also recommend this asparagus and cheese pudding.)
Steam the asparagus for 2 to 3 minutes, or until they are just tender.
Grease an oven safe dish with the butter and lay the asparagus lengthwise along the bottom of the dish, with the tips all pointing in the same direction.
Sprinkle the feta cheese over top of the asparagus, then the Parmesan and the oregano.
Sprinkle salt and pepper.
Bake on the middle shelf of the preheated oven for 5 to 10 minutes, or until all the cheese has melted and brown spots form on top.
A great appetiser or party food, these Greek stuffed grape leaves have a more subtle and mellow flavour than the pre-made variety. For more Greek goodness, try these lamb kebabs with cucumber and feta relish.
You Need:
60ml extra-virgin olive oil
1 large yellow onion, finely chopped
250g long-grain white rice
375g gluten-free chicken or vegetable broth
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh mint leaves
2 teaspoons fresh oregano or 1 teaspoon dried
1 teaspoon grated lemon zest
Salt and freshly ground black pepper (to taste)
1 can (about 200g) grape leaves
Juice of 2 lemons
Steps:
In a medium heavy pan, heat 2 tablespoons of the oil over medium heat.
Add the onion and cook until soft, about 10 minutes.
Add the rice and cook 2 minutes, stirring frequently.
Add 125ml of the broth.
Reduce heat to low and simmer, covered, until the liquid is absorbed and the rice is just tender, about 10 minutes.
Transfer the rice mixture to a bowl and stir in the dill, parsley, mint, oregano, lemon zest, and salt and pepper to taste. Set aside.
Fill a deep, heavy pot with a tight-fitting lid with water and bring to the boil.
Reduce heat to medium-low and blanch the grape leaves in the hot water 5 for minutes.
Drain the leaves on paper towels and trim away the stems and hard veins. Pat the leaves dry with paper towels.
Lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf.
Fold the stem end over the filling, fold both sides toward the middle, and roll up into a cylinder. (Don’t roll too tightly as the rice will expand as it cooks.)
Repeat with the remaining grape leaves and filling placing the rolled leaves in the pot, seam-side down in a single layer.
Pour the remaining broth, olive oil, and lemon juice over the stuffed grape leaves.
If the liquid doesn’t reach at least halfway up the rolls, add more water.
Cover the pot and simmer 30 to 40 minutes over low heat, or until tender when pierced with a fork.
This turkey and sun-dried tomato loaf with onion gravy makes for a great Sunday afternoon roast replacement, like this lamb roast with garlic and rosemary. Â I like to use turkey mince, but it should work fine with whatever mince you prefer, or even textured vegetable protein if you want to make it vegetarian-friendly.
You Need:
For the loaf:
250g sun-dried tomatoes
500ml boiling water
65g cornflakes, crushed
1 large onion, chopped
½ medium-size green bell pepper, chopped
1tbsp extra virgin olive oil
4 cloves garlic, minced
2tbsps mushroom or vegetable broth
2 large eggs
125g creamy Havarti cheese, shredded
2tsps dried basil
1tsp dried parsley
1tsp dried oregano
½tsp dried thyme
½tsp freshly ground pepper
½tsp salt
700g turkey mince
Vegetable oil spray
For the gravy:
1 medium onion, diced
1tbsp vegetable oil
1 stock cube (vegetable or chicken)
2tsps thyme
500ml water
4tbsp cornflour + 2tbsp water, mixed together to form a thick pasteÂ
Steps:
Preheat the oven to 175ºC.
Submerge the sun-dried tomatoes in the boiling water for a few minutes to soften and then drain. Chop into small pieces and place in a large bowl.
Add the crushed cereal and mix to coat. Set aside.