OK, maybe the title is a bit over the top but I have decided to post this in response to the comments left on one of my Le Creuset reviews. This is something that I made up as I went along although I am sure that you will find similar in cookery books. I just do not bother with being organised when cooking, never have. I like to make it up as I go along and somehow it all seems to work. This recipe is actually Vegan up until the finishing touches but many people would prefer to lob some grated cheese and a big homemade crouton on top so if you are Vegan ignore that bit or use that 'orrible vegan "cheese" stuff that smells like socks... This recipe is ...  Read the complete review

For a long time it has been quite easy to get a vegetarian meal in a restaurant at night and nowadays they are decent meals rather than an omelette or salad, but it is at lunchtime I find it most difficult especially in pubs. When we went to Leicester a few years ago, we stopped off at a pub for lunch and I was quite pleased with the choice. The one that caught my eye was the Mediterranean Cheese Baguette. I am not too keen on the recent idea that aubergine and courgette are good for sandwiches but this was a bit different. It was mushroom, peppers and onion, mixed with cheese and olives. I was a bit concerned that the bread may have been a bit ...  Read the complete review

Basically, this is a tiny quick home recipe that I love and is great for a weekend lunch in the garden as a dish with other salad dishes too. Now before I begin, I need to say a few things. 1) I'm not a vegetarian, however this pasta salad is a vegetarian dish, unless meat lie ham is added to it. 2) this isn't a very professional recipe and I don't have exact measurements and all that, it's purely based down to opinion :) **INGREDIENTS** Pasta - how ever much you like, some people prefer to have more vegetables than pasta but usually looking at the packet of whatever pasta you buy it tells you what a decent sized serving is. I like to use the spiral ...  Read the complete review

Sometimes, after an especially late night at the office I really can not be bothered to do much in the way of cooking. It's not lazy, it's close to exhaustion. This is my easy recipe for a tasty soupy based meal. Some may call it snack. You will need for one person, maybe two people: half pint of vegetable stock 2-3 eggs beaten a little but not too much 1 spring onion pinch of pepper (white or black) pinch of chilli (optional) Splash of Oyster Sauce Peas Cornstarch 1 tablespoon, more if you like a thicker soup A spoon and a bowl What you do: Stock goes in the pan and gets ...  Read the complete review

I couldn't possibly go over to being a vegetarian, but that doesn't mean I don't eat vegetarian meals! I developed this dish because I was so fed up of making mushroom risotto which tasted of nothing but rice. Baking the mushrooms first really intensifies their flavour. **Flat Mushroom Risotto with Lemon and Thyme** Serves 4 4 Flat Mushrooms, sliced Olive Oil 6 Sprigs of Fresh Thyme 1 Lemon 1½ pints of Chicken or Vegetable Stock 3oz Butter 2 Shallots, finely chopped 10oz Risotto Rice 2½fl oz Dry White Wine 2oz Parmesan, freshly grated 1. Preheat the oven to 200ºC, 400ºF, gas mark ...  Read the complete review