Serves 4 Prep time 10 mins Cook time approx 30 mins INGREDIENTS 1 tbsp oil 500g potatoes (peeled & cubed) 1-2 leeks (washed & shredded) ½ tsp ground coriander 1 tsp medium curry powder 1.2ltr vegetable stock Salt and freshly ground pepper METHOD Heat the oil in a large pan and sauté potato and leek for around five minutes until leeks begin to soften. Add the coriander and curry powder and cook for a further two minutes. Add the stock, season with salt & pepper, bring to the b

INGREDIENTS 1 tbsp oil 2 cloves garlic (crushed) 1 onion (roughly chopped) ½ tsp smoked paprika 2-3 medium sweet potato (approx 400g, peeled & diced) 1 tin chopped tomatoes 1.2ltr vegetable stock Salt & freshly ground black pepper METHOD Heat the oil and gently fry the onion and garlic for around five minutes. Add the smoked paprika, sweet potato and seasoning. Cook for a few more minutes. Add the tomatoes and stock, bring to the boil and simmer for about 20 minutes or until

Serves 4 Prep time 10 mins Cook time approx 40 mins INGREDIENTS 1 tbsp oil or butter 2 red peppers (quartered & deseeded) 1 medium onion (chopped) 2 cloves garlic (chopped) 200g red lentils 1.2ltr vegetable stock A couple of sprigs of fresh thyme (leaves only) Salt & freshly ground black pepper METHOD Heat the oven to 190ºc and roast the peppers for 20 minutes. Meanwhile heat the oil / butter and gently fry the onion and garlic for around five minutes. When the peppers are re

Serves 4 Prep time 10 mins Cook time approx 30 mins INGREDIENTS 1 tbsp oil or butter 2 cloves garlic (chopped) 1 leek (trimmed & chopped) 10-12 medium carrots (approx 800g, peeled & diced) 1 tbsp honey ½ tsp chilli flakes ¼ tsp dried thyme 1.2ltr vegetable stock Salt & freshly ground black pepper METHOD Heat the oil and gently fry the leek and garlic for around five minutes. Add the carrot, honey, thyme, chilli and seasoning. Stir to combine and gently fry for a few more minu

Serves 4 Prep time 10 mins Cook time approx 30 mins INGREDIENTS 1 tbsp butter or oil 1 onion (chopped) 2 cloves garlic (chopped) 1 medium butternut squash (peeled & diced) 125g red lentils A couple of sprigs of rosemary (finely chopped) 1.2ltr vegetable stock Salt & freshly ground black pepper METHOD Heat the oil or butter and gently fry the onion and garlic for five minutes until it begins to soften. Stir in the squash, lentils and rosemary – fry for a further five minutes.

Serves 4 Prep time 10 mins Cook time approx 25 mins INGREDIENTS 1 tbsp butter or oil 1 onions (chopped) 2 cloves garlic (chopped) 1 thumb sized piece ginger (chopped) ¼ tsp ground coriander ¼ tsp ground cumin ¼ tsp cayenne pepper 4-5 medium parsnips (approx 600g, chopped & peeled) 1.2ltr vegetable stock Salt & freshly ground black pepper METHOD Heat the oil or butter and gently fry the onion for five minutes. Add the ginger, garlic and spices - stir to combine. Add the parsni