Butternut squash,chickpea & chantenay carrot tagine

1tbsp olive oil
1 red onion,chopped
1 small butternut squash, peeled and cubed
250g chantenay carrots,tops removed and halved
2 cloves garlic,crushed
2tsp greated fresh ginger
1tsp each of cumin,turmeric and cinnamon
1tbsp tomato puree
390g carton chopped tomatoes
10 dried apricots, chopped
400g can chickpeas, rinsed and drained
350ml veg stock,made up with 1 cube
25g flaked almonds
2tbsp fresh coriander
25g pomegranate seeds and cous cous to serve

Preheat oven to 160c/140c fan/gas 3.Heat the oil in a flameproof casserole dish. Add the onion and cook over a medium heat for 4-5mins.Add the butternut squash and carrots and cook for a further 2 mins.Lower the heat,add the garlic and ginger,then cook for 1 min more.Add all the spices and 2 tbsp cold water and cook over a medium heat,stirring,for 1 min.Add the tomato puree, chopped tomatoes, apricots and chickpeas and heat until simmering. Stir well,add the stock,heat to a simmer,then cover and cook in the oven for 45mins.Meanwhile cook the almonds on a baking tray in the oven for 5-5 mins until  golden. Sprinkle the coriander, pomegranate seeds and almonds on top and serve with cous cous.

Red lentil and vegetable dahl

1 small onion,finely chopped
2 tbsp oil
1 1/2 tsp turmeric
1 1/2 tsp cumin

1 tbsp garam masala
1 red chilli,deseeded and chopped
2 tomatoes,chopped
200g red lentils,rinsed
500ml veg stock
250g frozon broccoli,cauliflower and baby carrots
100gfrozen peas
4 naan breads and 2 boiled eggs to serve

Fry the onion in the oil until soft but not coloured.Add the ground spices and 2tbsp cold water.Cook over a low heat for a min.Add chilli and tomatoes and cook for 3-4 min,stiring,until the tomatoes have softened.Add lentils and 450ml stock and heat until simmer.Cover.Simmer for 20 min,stirring often.Stir in the frozen veg and rest of stock.Return to a simmer and cook for 5 min.Serve with naan and quarted boiled eggs

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.

One for the kids pack-up:Beetroot crisps

Peel the beetroots,then carefully slice
very thun rounds with a sharp knife.
Deep-fry in hot sunflower oil,in batches,

until crisp.Drain on kitchen paper and serve.

Couscous salad

Put 200g couscous in a bowl and add 250ml boiling water.Stir,cover with a plate,stand for
5 min,then stir again after 2 min.Fluff with a folk.Cook 250g stoned and quartered fresh
apricots in 25g butter until slightly soft.Stir into the couscous,with 4 tbsp pomegranate seeds,the

juice and zest of 1 lemon and 2 tbspbchopped mint.Serve.

Pea and blue cheese spaghetti

Cook 300g spaghetti in boiling water.While the pasta is cooking,
gently fry 250g fresh peas in 2 tbsp oil for 2-3 min.Drain pasta
and toss through the peas.Crumble 75g blue cheese in and 2 tbsp lightly
toasted pine nuts and 2 tbsp chopped parsley.Season with salt and pepper.

Serve.

Mushroom & pea risotto

Third of a 30g jar of Dried porcini mushrooms
1 med onion
2 Tbsp oil
25g butter
1 garlic clove,finely chopped
350g arborio rice
125g white wine
1.3 litres of hot veg stock
250g sliced mushrooms
2oog frozen peas
2tbsp chopped parsley

Put the dried mushrooms in 100ml water and soak for 30 min,drain saving the juice and chop.
Cook onion in 1tbsp of oil and half the butter until soft,add garlic and cook for 1 min,add chopped mushrooms and cook for 2 min,stirring.Add rice and stir over a low heat for 1 min.Then add wine and simmer till evaporated.Add the mushroom juice and stock one ladleful at a time and stir.Make sure the ladleful as evaporated before adding the next.Frequently stir cooking for 12 min.In another pan with the rest of oil and butter cook the sliced musherooms till tender,add to risotto with the peas,continue cooking,add the stock until rice is soft and creamy,stir in parsley.Serve

Red lentil curry

1 x 390g carton chopped tomatoes with basil & oregano
Thai red curry paste
coriander
200g dried red lentils
1 onion
2 tbsp oil
Preheat oven to 200'c,fan 180'c,gas 6.
Heat 1 tbsp oil in a deep pan.Add 1 chopped onion,and coriander,chopped saut'e for a couple of min and add 2 tbsp Thai red curry paste and stir.Add 200g dried red lentils and 500ml cold water.Simmer for 5min and stir in the tomatoes,then simmer for 10min,or untill the lentils ae tender.Serve with rice and nans.