SOUR CREAM AND CHIVE DIP

150ml pot sour cream

1tbsp fresh chopped chives

1tbsp freshly chopped coriander leaves

black pepper

Mix all together. That’s it!

CHILLI CUCUMBER CRESCENTS

5-6cm chunk of cucumber

1tsp chilli flakes

Cut the cucumber in half and scoop out the seeds from the middle.

Then, taking each half in turn, slice from the top to make crescent shaped pieces.

Place on a plate and sprinkle with the chilli flakes.

Fantasy Veggie Dinner Guest – L S LOWRY

Back before "Greater Manchester" was even a twinkle in the eye of a local government clerk, Pendlebury and Salford were definitely in Lancashire.

Lowry lived and worked there for more than 40 years. He represented people at work and play (along with their ‘matchstalk’ cats and dogs).

If he came to dinner, there is one dish which Zelda would have to serve him...

Vegetarian Lancashire Hot Pot

2 tbsp olive oil 

4 vegetarian burgers, defrosted if frozen, chopped into bite-sized pieces or, as used here, 2 Quorn vegetarian beef steaks

2 onions, peeled and chopped finely

1 tbsp plain flour 

400ml vegetable stock
1tsp Bisto granules

1 sprig fresh thyme  

1 fresh bay leaf

1 tbsp brown sauce  

50g butter, cut into cubes, plus extra for greasing

350g potatoes, peeled

salt and  black pepper

Heat the oil in a pan and fry the onions until they have softened. Add the meat substitute and cook until lightly browned.

Add the flour and stir in until everything is well coated with the flour.

Pour in the stock along with the Bisto, thyme, bay leaf and brown sauce. 

Simmer for about 10 minutes then discard the bay leaf.

Butter a lidded casserole dish.

Slice the potatoes into thin disks and place about one third of them in the bottom of the dish.

Season with salt and black pepper.

Then spoon in half of the ‘meat’ and thickened stock mixture.

Repeat the layering process, finishing with a layer of potatoes on top. 
Dot the potatoes with the butter.

Then cover with the lid.

Place into the oven at 220°C/425°F/Gas 7 and cook for 30 minutes. 
Then remove the lid.

Replace in the oven and cook for a further 20-25 minutes, or until the potatoes are golden-brown on top.

CURRIED VEGETABLE SOUP for the FREEZER

A clever way to use up left over veg with a cunning plan for making it last even longer

Makes 2 portions

1 large parsnip, peeled and chopped

1 large carrot, peeled and chopped

1 large onion, peeled and chopped

I medium potato, peeled

1tbsp sunflower oil

handful of coriander leaves (stalks included)

500ml vegetable stock

2tsp curry powder

salt and black pepper

Heat oil in a pan and fry onions until just soft, then stir in the curry powder.

Add the chopped veg and pour in the stock and the coriander.

Bring back to the boil, and season, then cover and simmer for about half an hour.

Blend until smooth.

Reheat if serving right away.

If freezing, here is a great idea to keep in individual portions:

Allow soup to cool. 
Place a freezer bag inside each soup bowl. 

Fill with soup.

Seal bag. Keep as smooth as possible.

Freeze until needed.

The same can be done with Sweet Potato Soup

JAZZY MASH

800g potatoes, peeled and cut into chunks

1tsp olive oil

1tbsp mustard seeds

50g butter

100ml milk

Place potatoes in a saucepan and cover with water.

Bring to the boil and then simmer for 15-20 minutes until they fall off the knife.

Drain and leave in the pan for a few minutes.

Place in ricer a few at a time and collect in a bowl (or use a masher).

Heat the oil and cook for a minute or so until the seeds start to pop.

Add the butter and milk, stirring until the butter melts.

Put the potato back in the pan, over a very low heat. Mix in the milk mixture.