A delicious side dish to any meal.
1) 1 medium butternut squash.
2) 1 tsp chilli flakes.
3) 1 tbsp olive oil.
4) Salt and pepper.
Heat oven 200, peel chop/dice butternut squash, place in a bowl and add all ingredients, mix together and leave for 20 minutes. Place on an oven tray and roast for 40-45 minutes until golden brown and crispy. To make this a lower fat version replace olive oil with 3 squirts of fry light.
A very good friend of mine made this for tea – it was delicious, and I cheekily asked for the recipe so I could share it with all of you! It’s better made the night before, as with most dishes like this, to allow the flavours to develop.
To make it look super amazing, she served it in a baked tortilla with a side salad, roasted butternut squash and falafel….
Jack the Fox’s Veggie chilli
- 1 medium onion finely chopped
- 1 clove of garlic finely chopped.
- 1 tin of mixed beans in chilli sauce (for ease)
- 1 tin of chopped tomatoes
- 500g chopped mushrooms (chestnut)
- 1/2 tsp of chilli flakes
- 1/4tsp of celery salt.
- Veg stock cube
- Chopped coriander
- Salt and pepper to taste
- 1 tsp olive oil
- Sautee the onions and garlic in olive oil in a saucepan
- Add the mushrooms and lightly cook
- Add the chopped tomatoes, mixed beans, chilli flakes, celery salt and salt and pepper
- Cook ingredients for 10-15 minutes (or until thick chilli texture)
- Mix in fresh coriander
Serve in a baked flour tortilla basket (tortilla baked in a dish in the oven to form a basket shape). Sprinkle cheese on top to melt.
Unexpectedly (I won’t ask) you have visitors and at least one of them is a vegetarian? And they’re all hungry and demanding to be fed? And you haven’t shopped for the occasion?
Relax. This is my favourite student recipe for quickly putting together an emergency meal from ingredients that are always (usually) at hand.
Total prep/cook time: 8-10 minutes
- 1x 500g bag of frozen Quorn mince (worth keeping one in the freezer, just in case)
- 1x tin of tomatoes (whole or chopped, it doesn’t matter)
- 1x onion
- 8-9 broccoli florets (fresh or frozen)
- 2-3 garlic cloves (some are stronger than others)
- 1/2 tin of baked beans (trust me)
- 2x stock cubes (vegetable, obv)
- 1x tbsp tomato ketchup
- ground black pepper
- Worcestershire sauce (the vegetarian option, obv – but omit this if you don’t have it)
- Spaghetti pasta (do your own measurements) or other pasta if you don’t have spaghetti pasta to hand, but make sure it’s the 5-minute cook variety
- two glasses of red wine
- put a pan of salted water on to boil, while it is coming up to heat,
- put the frozen Quorn mince in a large microwavable bowl
- pour the tomatoes over the Quorn
- add the baked beans
- cover and put the bowl in the microwave; cook on full power for three minutes
- add the spaghetti pasta and the broccoli to the (by now) boiling water. Lower the temperature until the pan is simmering vigorously
- crush the garlic cloves
- peel and slice the onion in to very small cubes
- when it’s finished cooking, remove the bowl from the microwave
- add the crushed garlic and the sliced onion to the bowl
- crumble the stock cubes in to the bowl
- add a little salt and hardly any black pepper to the bowl too
- add the tomato ketchup
- add one glass of red wine
- stir the contents of the bowl, making sure that the minced Quorn gets well turned
- add the Worcestershire sauce (I usually use quite a lot 2-3tbsp)
- put the bowl back in the microwave for 2 minutes on full power
- stir the pasta and broccoli
- drink the other glass of red wine
- remove the bowl from the microwave, stir the contents again
- add more ground black pepper if required
- place the bowl back in the microwave and cook for one more minute
- heat the plates/bowls that your guests will be using (this is worth 10 million points)
- drain the pasta/broccoli, fork a portion of pasta on to each bowl/plate, and add the broccoli
- remove the minced Quorn from the microwave, give the mix one more stir, then,
- portion the bolognaise mix on to the pasta/broccoli
- look as if you have been working really hard to produce a vegetarian meal under such a strict deadline
- collect 10 million points.