A Day of recipes including tempeh salad and lentil shepherd's pie

A Day of recipes including tempeh salad and lentil shepherd’s pie

A day of winter comforts and bright plant-packed meals to fend off the grey skies. View these recipes being made on Instagram here.

BREAKFAST

PORRIDGE WITH PEARS, CINNAMON AND PECANS

Breakfast was a warming porridge with pears, cinnamon and pecans. I cut up the pears and simmered with a little maple until softened, while cooking the oats out with plenty of milk and cinnamon until creamy and luxurious. Topped with pecans – an ideal start to a winter’s morning.

SNACK

Blood orange, feta & and walnut toast

A great snack or light meal. The sharp brightness of the citrus pairs perfectly with the bitter leaves and salty cheese, wonderfully tempered by a simple honey dressing.

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LUNCH

Tempeh, broccoli & chickpea salad, tahini dressing

An ideal low lift, whack it in the oven type meal that packs a massive wallop of flavour from the warm spices and zippy, garlicky dressing. The contrast of textures from the crisp chickpeas and tempeh against the soft red onion and creamy tahini is particularly pleasing.

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DINNER

Lentil & root veg shepherds pie

Winter comfort food at its finest. Rich and warming, but absolutely packed with plants, protein and fibre. This recipe is really adaptable to whatever you’ve got in hand or are needing to use up. I like to use at least half regular potato in the mash topping but the rest can be made up of…

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RECENT RECIPES

Pumpkin & sage pasta

The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.

Seasonal spotlight: fennel

Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…

Fennel, freekeh and lemon

A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.