Melt 3tbsp vegetable fat, I use a sunflower margarine called Pure
Add 3 tbsp plain flour and mix well
Slowly pour in 1 litre of WARM unsweetened “milk”, I use unsweetened almond but soya works too.
Keep whisking until you have a runny white sauce, while whisking add a generous amount of nutritional yeast, I normally add between 4 and 8 tbs
Add a a little grated nutmeg to taste, some salt and about a tsp of paprika
Done!

Serves 4

A bit of a different soup but everyone really liked it. Super quick and easy!

• 5-6 shallots
• 1 lemon
• 5-6 courgettes
• A bunch of fresh mint
• 2 vegetable stock cubes
• Sunflower Oil
• Salt and Pepper

Chop or slice the shallots and fry them for a few minutes in a couple of spoons of sunflower oil.
In the meantime slice the washed courgettes into 1cm thick rounds.
Add the courgettes to the pot, add the juice of 1 lemon and the chopped up mint.
Add about 1l of water and the stock cubes.
Cook for 20-25 minutes then whizz with your tool of choice, I use a hand held blender. Salt and pepper to taste and serve!

Serves 3

This is a new family favourite. Comforting, delicious and vegan.

• 500 g cherry tomatoes, halved
• 2 cans borlotti beans, drained and rinsed
• 2 Garlic cloves, crushed
• 8 small shallots or 1 large white onion, chopped
• 300 g short grain brown rice
• Half a glass of white wine
• 2 sprigs of rosemary
• 3 tbs sun dried tomato paste (optional)
• Olive Oil
• 3 tsp vegetable stock powder
• Salt and Pepper

Squish the peeled garlic cloves with the side of the knife then chop roughly, finely slice the shallots and cut the tomatoes in half.

Fry the shallots and garlic in the olive oil until soft then add the white wine and reduce until the alcohol has evaporated. Add the rinsed rice and coat, stirring well for a minute or two. Add the beans, cherry tomatoes, sundried tomato paste and stock powder. Season to taste, cover with boiling water and cook, adding water as necessary for around 30 minutes, until the rice is ‘al dente’.