Tomato and Bean Pie-



200g Plain Flour

100g Vegan Margarine/ 7-8tbsp olive oil

2tbsp cold water


Tomato Sauce:

1 Tin of chopped tomatoes

4 garlic cloves

Olive oil



Mixed beans (I used tinned but you could cook your own from dried if you preferred)

5 small/medium sized mushrooms


To make the pastry place the marg/olive oil and flour in a bow and rub together with fingers. Add cold water half a table spoon at a time until a firm ball, that does not crumble, can be formed. Place in the fridge for 20 mins before rolling out.

Place the garlic in a frying pan with a generous glug of olive oil. Slowly heat until garlic has browned all over. It will release a great fragrance. Now add your tomatoes and cook vigorously for 5-10mins or until the sauce has thickened. Remove the garlic cloves (I like to just eat them as they are soft and delicious at this stage). If you prefer a smoother sauce you can push it through a sieve using the back of a wooden spoon.

Get the kids to chop the mushrooms as small as they can with plastic or butter knives.

Roll out the pastry and cut with a medium biscuit cutter (or use the neck of a large jam jar) into rounds and place on an oiled and floured cupcake tin. Spoon in the tomato sauce and add beans and mushrooms. We shook on mixed herbs and paprika too. If you have any pastry left you can experiment with adding different shapes to the top of your pies. Place in the oven at 200? for 20mins or until browned.




Cauliflower and Orange Salad


1 small cauliflower

2 oranges


For Dressing made in a medium jam jar:


1 spoonful cider vinegar

1 tsp whole grain mustard 

1 tsp sugar (soft brown)

1 tbsp Olive oil



Chop the cauliflower into florets and stem for 7 min. Leave to cool. Peel and chop the oranges into 2 cm x 2cm chunks and place into the serving bowl. Place all the dressing ingredients in a jar, put the lid on, and shake well. Add the cooled cauliflower to the orange and pour over the dressing. Toss