Consumer issues, recipes and apolitical thoughts from a Brighton native.

Category Vegan

Mediterranean Garbanzo (Chickpea) Casserole

Garbanzos, or chickpeas, are commonly used in many Mediterranean countries to make hearty and filling casseroles. This one is something I dreamt up when my wife had soaked & cooked chickpeas for houmous but we were missing some of the… Continue Reading →

Spinach, Mushroom, Courgette & Butter Bean Bake

This is one of my oldest formalised recipes – it’s surprisingly good, and even people who don’t like spinach, mushrooms, courgettes or butter beans seem to love it. Strange but true… The Recipe This recipe would be good with all… Continue Reading →

Melanzane (Aubergine/Eggplant) Parmiggiano

The aubergine in this rich and wonderful dish takes on a melt-in-the-mouth texture that even people who don’t like aubergine say is fantastic. You can leave the cheese out if you want a vegan dish, but if you do then… Continue Reading →

Sweet and Sour Quorn (or Pork or Chicken)

If you serve this up at a dinner party, it’ll be the first to go. Make sure it’s a course by itself, served only with some fried rice or chow mein (fried soft noodles), because everything else will be ignored. Ingredients… Continue Reading →

Egg Fried Rice

Egg-fried rice is a brilliantly simple accompaniment to all kinds of Chinese dishes. The secret of all good home-cooked Chinese food is a well-seasoned, extremely hot wok. The rice won’t stick at all if you get this right. You’ll know you’ve got… Continue Reading →

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