meera sodha is a great source for vegi inspiration for me
this is a fav of mine, also in her book “east”
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+1 for beetroot risotto. Adding tangy cheese chunks (mature brie etc) near the finish is a winner 
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Serendipitously a couple of beetroot left on my doorstep last night
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How deliciously middle class 
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Love beetroot in any form
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Can see feta working with that
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That’s it- esp when you’re knackered
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And in an Abel & Cole bag too!
Get this, best cookbook I have bought in years. The chapters are divided by key ingredient, and are all quick and simple. There is a miso and lime roast beetroot that is lush!
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We’ve used this book for 20 odd years, loads of great quick ideas several of which has become staples in our household. Esp big fans of the salmon and gnocchi bake, beetroot and goats cheese salad and the sausage ragu.
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When my kids were young, the ex wife did night shifts through the week, so I was the main cook. I learned to love it, especially when I was vegetarian, as you really need to learn herbs, spices and flavour in general. Cooking is still my zen time - tunes on and let my mind wander away.
Some tried and tested ones.
I highly recommend making your own fresh pasta. A game changer and the options with ravioli alone is worth it. I have one of those thingys that makes your pasta lovely and thin.
A couple of sweets that’ll blow people’s tits right off.
This is so easy yet tastes like heaven. And I’m not a big cheesecake fan. Always use vanilla pods!
Love a tart tatin and this one is always a winner.
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These are a winner, 20 mins in the oven or a bit less sometimes, white fish or salmon tails for even thickness. Most veg goes well, slice any thick stalks in half, and start with a bed of sliced tomato, it seems to melt gently with the olive oil over the 20 mins. All the chefs seem to go with wine, garlic and add lemons but I always thought that made it sharp and/or bitter, so I just use olive oil, maybe a splash of vege stock if I’ve got any, keep it light and let the veg flavours dominate.
Roast potatoes on the side if you’ve got the time and patience. If not, some thinly sliced in the parcels does the job.
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Yeah we only eat fish-no meat lots of pulses so plenty fresh herbs, spices- tend to freeze bags of fresh herbs like coriander/ mint as they keep for longer and can go straight into curries etc
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I eat fish and seafood and occasionally chicken, but still mainly a vegetarian menu most days. Having had to make many dinners for family and friends (who seem to think that we don’t we also don’t consume salt and pepper), I have a few recipes that always go down well, even with the meaty morons.
This is a good one.
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You don’t use salt and pepper?
Same, I do most of it… Meal planning can get repetitive and when your knackered after a day at work the joy goes out of it somewhat… This is decent, I usually do it with swede instead of squash but you can basically chuck 'owt in including frozen broccoli etc…
And this too, we call them gigantic plakis, no one has a clue what we’re on about, usually do double or triple and freeze some. Bit of bread and Bob’s yer Uncle. Got shit loads of chard that I’d grown so threw that in too. Just make sure you add a bit of sugar to the tomatoes but you probably knew that anyway (use tinned toms, 1 for every 2 tins of butter beans.
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A lot of non vegetarians, or certainly Anglo ones in my experience. My parents generation were meat, potatoes and veg, with the meat doing all the work. Vegetables cooked so long that they atomically breaking apart.
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Id recommend a Digital pressure cooker
You can chuck stuff in & do paella / risotto in 20 min S-F
Great for stews / chilli etc
You dont quite get the evaporation so use last bit as a soup
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Yeah that’s up my street that Lasagna- I’d whack some chipotle chilli flakes in that- seem to be using them in everything at the minute
A fave midweeker for me is ‘scrunchiladas’ -lazy and not entirely faithful to the og recipe enchiladas:
Make a pan of chilli however you prefer it (ovenproof pan) fold up tortillas into quarters (around six) press into the chilli so just submerged, top with plenty of cheese,
Chilli needs to be a little wetter than normal splash of water from the kettle does the trick
Stick it under the grill until cheese bubbling and the tops of the tortillas just start to crisp, cut into quarters and serve.
You can use the same method for lasagna but just break the sheets into various shapes, top with bechamel etc- but of course you need to oven bake 30 mins
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