This is a crustless quiche – perfect for all stages of low-carbing, and quick and easy to make. If you can’t find vegetarian Gruyère cheese, use vegetarian Emmental, which is widely available, instead.
Cheese fondue is very quick to make and always feels like a bit of a celebration; a lovely dish to rustle up for a cosy dinner à deux or for a cosy supper with friends.
A simple lentil roast that young children (and older ones too!) love. The ingredients for this dish are simple and I generally have everything in the storecupboard to make it at a moment's notice. It’s good either hot or cold, with vegetarian gravy, mint sauce, chutney or pickles and freezes well before or after cooking and is very nutritious.
This is very impressive yet easy to make. The secret is to whisk the egg whites long enough – so you can turn the bowl upside down – then stop before they get ‘dry’.
This is really warming winter food, with the root vegetables and pulses – very filling and satisfying too. You can add whatever herbs and spices you fancy; my suggestion of ground coriander and cumin makes it spicy without being hot. You can either cook it as a stew on the stove, or as a casserole in the oven.
Spaghetti with pesto is delicious. If you have a food processor you can easily whiz up your own pesto: it’s so easy and tastes wonderful – and you can be sure it’s vegan.
Preparation time: 15 minutes, plus marinating. Cooking time: 15 minutes.
Tofu is marinated with ginger, garlic, honey, mustard and soy sauce, then stir-fried with crunchy vegetables. Delicious as it is, or with hot cooked basmati rice or noodles.
