Ok, these a just a few recipe I wrote out for my friend Jake cos he was bugging me to do it for aaages. They are mostly vegan, with vegetarian options because they come from a book I wrote for my sister who is vegan. They are specifically designed to be easy to make, and with minimal washing up afterwards, and all have estimates of how long it should take to make.

Enchaladas: 1¼ hrs

These are like lasagna (acutally more like cannaloni) but with tortilla instead of pasta sheets, so you can put anything you like in them. This one is spinach and mushroom, but you could also use aubergine or any fake meat type stuff (or even meat). Ricotta cheese is a traditional filling.

  • tortillas (2 per person)

  • tomato sauce

  • 2 handfuls of spinach

  • handful of mushrooms (flat mushrooms work best)

Preheat the oven to 180C/350F. Chop mushroom into slices and fry in some oil and a crushed clove of garlic for a few minutes, then turn them and lay the spinach on top of the mushrooms and leave them: the cooking mushrooms will steam the spinach and save you a pan. After a few minutes, mix it all together and cook for another 2/3 minutes.

Take a tortilla, put a couple of spoonfulls of the spinach filling in a tortilla (add ricotta at this stage), roll up like a cigar open at both ends. Do this for all the tortillas and put the filled ones in a ceramic bowl which you have greased, and already has a smear of tomato sauce in the bottom. Cover with the rest of the sauce, and bake (with grated cheese on the top) for 30-45 minutes. Works best with a hotter spice sauce than normal!

Courgette Pesto : 15min

My proudest discovery – all thanks to you, Jake!

  • 1 small courgette (or zucchini whatever you want to call it)

  • basil

  • sun dried tomatoes (2)

  • big splash olive oil

  • ½ onion

  • garlic clove

  • chilli (little pinch)

  • ( optional mushroom/cheese)

The trick is to grate the courgette, and fry it! Get a small saucepan and fry in quite a bit of olive oil ½ a sliced onion, the fried courgette and everything else. Rehydrate the sun dried tomatoes if they are the dried variety by soaking in a little boiling water in a mug for a few minutes. Then chop slice and add to everything else. Get the pasta boiling at the same time you start frying and they'll be ready at the same time. Fry, and keep stirring until it goes brown and its all cooked down, now drain the pasta, and add it to the pesto! Not the other way around (add cheese at this point)! Cook the pasta in the in the sauce for a few minutes (ie just one or two): that gets the flavour in it. Serve and eat! yay!

Mexican Cowboy Chilli: 25min

  • tomato sauce (with oregano, garlic but no basil really)

  • 1 can kidney beans

  • 1 small onion

  • 1/5th dried chilli

  • ½ mug rice

  • ½ mug TVP (textured vegetable protein / vege mince / beef mince)

Make your tomato sauce the same as always, but with maybe a bit more onion and certainly more chilli – don't worry, this much won't make it really hot, but will transmogrify the sauce something wonderful! Otherwise it's just like bolognaise, so heat up a lot of oil in a pan (but none if you are using real mince) add the onion, garlic and herbs, and when they have been frying for a bit add the vegemince/tvp, stir, fry and add half a mug of water (again, not for real meat – just cook till browned nicely). Rice takes 15-20 minutes, just use ½ mug rice to 1 mug of water and a splash more for luck – thats the magic ratio for perfect rice. Add salt and a squeeze of lemon to the water, wack up the heat, and leave the lid on. Don't stir! Let it cook until dry! Then it will be perfectly cooked. When the tomato sauce has been cooking for 15 min and you've bashed up the tomatoes, add the can of kidney beans (rinse them first) they only need to cook for 5 min, and its all done.

Stuffed Sweet Potato: 45min

Kudos to Katie for this one...

  • reasonable sized sweet potatoes(yams)

  • humous

  • salsa

  • veg to grill (more colourful the better!): shallots/spring onion/peppers/aubergines(eggplant)/courgette(zucchini)/mushroom etc.

  • lettuce (mixture of red and green looks good) and rocket

  • olive oil

  • lemon

  • herbs (basil – preferably fresh!, oregano, pepper)

  • foil

Preheat the oven to about 200C/390F, brush potatoes with oil and wrap in foil, cook in the oven for about 40mins. Cover a baking tray with foil and cut up the veg into chunky pieces. Lay out the veg (onions first) and spread oil and herbs through the layers. Add some salsa or tomato sauce over the top. After the potatoes have cooked for about 30 minds put the veg in the oven to cook (so it should all be ready at the same time!) While waiting prepare the salad (lettuce, rocket etc) with a dressing of oil, lemon juice and a bit of balsamic vinegar (these can also be added to the veg for a zingy taste) on each plate. While cleaning up, check on the potatoes and veg, if the potatoes need longer, grill the veg slightly to bring out more flavours and make them more crispy. When cooked (ie after about 45 min, or when they are soft all the way through) put a potatoe on each plate and half or quarter it on top of the salad. Then add a thick layer of hummus and layer the veg generously over the top with some extra salsa for those who like it a bit spicy! Yum yum! - thanks katie!

Celeriac and Ginger soup: 30min

Total immune system booster, for winter days and duvet days :) about as moreish as soup gets!

  • 1/2 a celeriac

  • 1 medium leek (or half an onion)

  • thumb sized chunk of fresh ginger

  • ½ can coconut milk

  • ½ dried red chili

  • 2 or 3 cloves garlic

  • pinch of pepper, oregano

  • medium tablespoon of Marigold vegetable stock (or 2 veg stock cubes)

You can either peel the celeriac with a peeler (though it is a bitch), or just chop off the edges with a knife: chop in half first go give you a flat surface. And ditch all that stringy earthy crap on the bottom. Dice the celeriac into 1cm ish cubes, and slice the leek 1cm thick and push out all the rings. I use all the green and white except for the very ends. Wash well – dirt hides deep inside cunning leeks! Chop and mush the garlic, ginger (peel the skin off before cutting into tiny bits) and chili really small and fry with the leek in a little oil and a healthy lump of butter/marg to make it go all golden and creamy, adding the pepper and oregano. Then bung in the celeriac and boil a kettle of about 1.5l of water. After just 1 minute add just enough water to cover everything, and simmer for five min. Then add the rest of the water and the stock, and simmer for another 5/10 minutes. Then mush it all up with a wooden spoon or wizz with a hand blender, and add ½ or 1/3 a can of coconut milk, and stir for another 2/3 minutes. A viola!

Sweet potato, butternut squash and carrot soup: 1 hour

This recipie is my favourite thing that George makes, and she says it “makes lots and lots of soup! really yummy and warming”

  • 1 large butternut squash

  • 2 large sweet potatoes

  • 4 carrots

  • 3 large or 6 small shallots

  • 1 fennel bulb

  • 2 cloves garlic

  • vegetable stock powder (marigold stuff is best, cubes otherwise...)

Peel the squash, chop in half length ways and remove seeds. Chop into cubes and place into large saucepan. Peel and cube sweet potatoes, carrots, shallots and add to pan. Trim the fennel bulb and chop into small pieces and add. Peel and chop the garlic and add. Boil kettle with approx 200ml water and stir in two teaspoons of stock powder (may need more water, depends how thick you want the soup to be). Add to saucepan and bring to the boil. Turn down heat and let soup simmer for approx 10-15 minutes until all the veg is soft. Turn off heat, and either blend mixture in food processor until smooth, or press through a sieve. (You can also use one of those hand blender things and do it all in the saucepan, you can also leave a bit chunky for some gold diggin soup eatin fun). Can serve with pumpkin seeds sprinkled on top. - thanks George!

Leek, lemon and mushroom risotto: 30min

This is the one you have been waiting for! Yay! Risotto is cool, very filling and cheap, you dont need as much of it as your eye might think! Also try making it with sun dried tomatoes and crushed red pepper all diced with lemon. Can even make a sweet dessert alternative to rice pudding – cooking apple risotto with cinnamon and brown sugar! just cook in water with no stock.

  • 1 large flat mushroom

  • 1 leek

  • ½ lemon

  • 5 tablespoons risotto

  • 1 pint stock (3 teaspoons veg stock/bullion powder in boiling water)

  • pepper, oregano, maybe clove garlic

  • butter/margarine and oil

Chop the leek and mushroom quite small, and fry in a bit of oil with a tablespoon of marge – this helps the leak fry and the risotto stuck together. After 5 min of stirring, add the seasonings, squeeze the lemon and bung in the risotto. Stir for just a minute, then add just a good splash of the stock, and stir. The trick with risotto is to keep adding just a little bit of stock at a time, stir, and add more when nearly all the water has been soaked up. Do this, keep stirring and adding until all the stock is gone. Drop in a tablespoon of marge, mix, and keep stirring until its kinda sticky. Then eat it!

Spinach and Potato Curry: 35min

The first time I made this was at your Soho apartment... and your housemates had eaten all the leftovers by the time we got back from the club! Scum!

  • 1 onion

  • huge handful of spinnach

  • 2 medium / largish potatoes

  • ½ can coconut milk

  • tumeric, corriander, curry powder, chili, ginger

  • ½ mug rice

  • 1/3 lemon

  • splash of olive oil

Get the rice on the go! (twice and a bit as much water as rice, keep lid on! steam till dry)

Chop the onion, potato, chili and ginger (if fresh) and get the potato chunks (1cm) on the boil for 10 min. Fry the onion with the tumeric, corriander, chili and ginger, and squeeze in the lemon juice after a few minutes. When the onion has gone brown/golden (not just a cool yellow from the tumeric!) drain and add the potato and fry for another minute. Add the coconut milk, and when it is steaming, put the spinach on top of it all (don't mix in yet!) so that it steams a little. If you like you can add tomato sauce to the recipie too, but I don't like. After a few minutes, mix in the spinach and add the curry powder, and cook and stir for another 5 min. NYUM!

Chargrilled veg pasta salad: 30min

Good hot, or even cold on a picnic!

  • Half a red/yellow/and green pepper

  • 1/3 aubergine(eggplant)

  • 1 courgette

  • red onion

  • salt/pepper

  • olive oil

  • balsamic vinegar

  • basil/oregano

  • squeeze of lemon?

  • 2 mugs of pasta (or you can make the same recipie with one mug of couscous, just cover with boiling water to cook)

  • sundried tomatoes

Chop up all the veg really small, cover in olive oil and salt and grill the crap out of it all for 20 min. Turn a little, but let it get a little burnt, thats where the chargrilled flavour comes from! Boil the pasta and drain (cook the couscous) and put all in a bag with the veg stuff and shake it all up (or mix together in a bowl for eating at home). Voila!

Quesadias: 10 min

Caitlyn showed me how to make Quesadias, and lordy, they are delicious!

  • 4 tortillas

  • 1 mushroom

  • tomato/salsa

  • maybe some refried beans (ie a can of heated, mushed kidney beans, glucamole

  • ½ onion

  • sweet peppers

  • grated cheeeeze!

  • ikkle bit of oil

Dice the onion, mushroom, tomato and peppers quite small (nibble size!) Fry in a little bit of oil in a small frying pan for about 2 minutes, then put on a plate. Put a tortilla on the frying pan and start to fry it, put half the filling in the center and wet the edge of the tortilla by running a wet finger around it. You actually dont need very much filling, so save some half for quesadia number 2. After about 3 minutes put another tortilla on top, and after a minute more flip it all upside down with a spatuala! fun! after 3 min on this side, it's done, and have sealed into a delicious pizza like parcel. Slice and serve spicey! Good for friends and stoners to share ; )