A rich layering of lentils, eggplant, tomatoes, mushrooms and more, this vegetable moussaka is a winner, or so the boys in the family say. It delivers on its promise as a really delicious vegan meal.
This beetroot soup starts with the richness of baked vegetables and adds a home-made vegetable stock. For us, it is a change from the more Russian-inspired borsch.
Cottage pie, shepherd’s pie … it’s just cooked meat topped with mashed potato, then baked. It sounds plain, and it is, but that’s its attraction. It’s quick and easy to make, never fails, and brings meat and three veggies to everyone in one easy dish.
Leek and potatoes combine to make this soup a real classic. We enjoy this as a hearty evening meal or Sunday lunch rather than the more formal, pureed presentation. Sometimes, we take out a little, puree that, and pour it back in to thicken the soup a bit.
This lentil soup is my favourite: it’s easy to make, simultaneously filling and refreshing, and really, really delicious. Who would have thought a straightforward combination of lentils and vegetables would work so well?
An entrée pizza with potato and rosemary isn’t a pizza for consuming between main courses, although you could do that if you want. And it’s not the main course either. No, here it’s a first-course pizza: to refuel hungry teenagers when they get home from school, and to feed hungry guests as they walk in the door.
Brinjal (eggplant) curry, another favourite recipe from our travels in Nepal. You can serve as a meal in its own right, or with daal baht, chilli and other side dishes.