How to make Lemony Lentil Soup (Vegan friendly)

 Here is a simple red lentil soup with lemon and this is a really tasty soup! Easy to make too - with just red lentils, celery, onion, oxo vegetable stock, carrots and half a lemon. This is another thick Winter soup perfect to serve in a cup too. Red lentils are high in protein and fibre to keep you regular! Carrots are  good for the eyes with it's Vitamin A, and Celery is anti-inflammatory for arthritic conditions, and also flushes out toxins, and is good for digestion. Thick soups like this keep you feeling fuller  for longer too. Grab the crusty rolls...

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How to make Lemon toffee.

 This is an old fashioned recipe for crunchy lemon toffee. The kind that breaks your teeth! It's quite simple to make, and tasty. Using just granulated sugar, soft brown sugar, butter, and half of a lemon the juice and the rind. You need greaseproof paper (which you can buy in the baking isle of the supermarkets), and this is to stop your layers of it from sticking together. Then just put it in an airtight plastic tub and eat as desired...

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How to make a One Pot Kale and Vegetable Broth (Vegan friendly)

 Broths - really great in Winter, warming comfort food. This one is made with Kale. Kale boasts three times as much Vitamin C than Spinach. It is also chock full of anti-oxidants. That teamed with the fresh thyme which is anti-viral, anti-bacterial and antiseptic should keep the winter colds away. Also containing celery, carrot, leek, swede and Oxo vegetable stock, this is a one pot powerhouse of nutrients. Serve it in a dish, serve it with mash, or fry up a portion with some mash and a little squirt of brown sauce - or ketchup depending on which you like best, for a day after meal. You can if you want, stick in some veg suet dumplings, the recipe for which is on the Vegetable Broth recipe further on this channel! 

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How to make Stilton Stuffed Mushrooms With A Hint Of Red Wine

 You know it is coming Christmas when the Stilton comes out, and any left over sits well on cream crackers afterwards - for me anyway! You have got to use the freshest breakfast (large) mushrooms for this recipe. You can make your own breadcrumbs or you can buy them, up to you. This is a very simple yet delicious recipe, using just stilton, mushrooms, butter, garlic, onion and wholemeal bread and a little red wine. If you find stilton cheese a little strong you could probably use blue cheese instead. You can serve these with a side salad as a main meal, or with chips and carrots say, or you can serve one as a starter with a small side salad. Mushrooms are fat free and low calorie too, for the health conscious out there!!

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How to make a Butternut and Lentil Thick Soup/Broth (Vegan friendly)

 This is another quite simple recipe on how to make butternut squash edible as our cameraman says! Butternut squash does need a spice added to it, as on it's own it can be quite bland. Here we have added ground coriander, onion, lentils, celery, and oxo vegetable stock. This makes for a really thick winter soup as you can see on the image. Butternut squash comes into season late in the year. It's also packed with vitamins, minerals and anti-oxidants. The high beta carotene content, because of it's orange colour, makes it good for your eyes too. Because it is a very firm vegetable it is full of potassium which also makes it good for healthy hearts. This would be good served in a cup too in winter, with a chunk of crusty buttered bread to dip in. 

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How to make a Leek and Cheddar cheese Pie

 Another simple recipe this, just leeks, mature or extra mature cheddar, butter, ready made pastry and ground black pepper. I know though that leeks can be a bit fiddly to cut up and remove all the grit. You can cheat though if you wish and buy the same weight in ready prepared ones, but always buy them on the day and use as quickly as possible for the best taste! Leeks are part of the onion family and therefore have the same benefits health wise. They are low in calories but high in vitamins and minerals. Serve this with mash and beans or veg, or in summer serve a portion with a side salad! 

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How to make a Vegetarian Roast Christmas Dinner

 This is the sort of main Christmas meal we eat very year. We usually do our brussels sprouts and carrots in the pressure cooker - marvellous device which doesn't steam up your kitchen and cooks quickly. The roast potatoes we usually buy and cook in the oven. You have got to have sage and onion stuffing with it of course. For the gravy, we have used Bisto onion gravy in the glass jar, but we have also recently used red onion gravy granules in a clear jar from either Sainsburys or Asda. These are just as tasty and also come in a lot cheaper than Bisto's one! We have varied our slices of either, beef style, chicken style, turkey and stuffing style. The Quorn roast which comes in a block turned out to be very tasty too, and you can slice off as much as you want, and then if there is any left, use for sandwiches later. Quorn do both vegan and vegetarian slices now which both taste just as good. You don't need to wait until Christmas to eat this meal either as the slices are available all year round. Brussels sprouts contain more vitamin c than oranges by the way too - who would have thought it!

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