Kohlrabi & carrot stew

Ingredients 4 carrots, 1 kohlrabi, 1 white turnip, 500g mixture of pearl barley, haricot beans, split peas, red split lentils, marrowfat peas, 1 pint vegetable stock, 2 white onions, olive oil.

Serves: 6 Preparation: 2 hours (plus overnight for soaking)

As Autumn sets in, my time in the kitchen is often spent soaking beans and roasting roots for rich, hearty stews to comfort me in the cold damp months ahead. Reluctant as I am to put the freshness of summer behind me though, this clean, simple stew is the perfect way to link the seasons together.

1) Rinse the dried pulses thoroughly in cold water, then soak overnight until they have rehydrated. Drain away the excess water.

2) Peel the carrots, turnip and kohlrabi and slice into half inch sized chunks. Drizzle with a little oil and roast in a covered dish for an hour.

3) Peel and dice the onion and sautee in a little oil until soft, then add the carrots, turnip and kohlrabi along with any roasting juices.

4) Add the pulses and vegetable stock and stir through. Simmer for an hour, season well and then either serve or save! Personally I always prefer stew the day after it's made, but if you can resist dunking some fresh bread into your stock pot then you're made of stronger stuff than I!

Sweet potato chilli

Ingredients 3 sweet potatoes, 300g Quorn mince, 400g mixed beans: kidney beans, pinto beans, haricot beans, cannellini beans and black eyed beans, 1 cup rice,

2 tablespoons Rachel's Organic Greek yoghurt, olive oil, 1/2 tsp each of coriander, cumin, smoked paprika, ground ginger.

Serves: 4 Preparation: 1 hour

A good chilli brings tears to the eyes; tears of spice, tears of joy. This approach involves roasting the sweet potatoes in dry spices, infusing the soft flesh with raw flavour power, then adding beans and Quorn to give this a protein and texture kick. Creamy yoghurt rice to round it off makes this a perfect supper when you need a little warmth and comfort.

1) Peel the sweet potato and cut into chunks. Add to an ovenproof dish with a lid. Add the spices and shake the dish with the lid on. Add a good glug of olive oil and shake again to coat the sweet potato with spices and roast in the oven at 220 degrees for 45 minutes.

2) Add the rice to a pan of hot water and simmer for 20 minutes. Strain and set aside to cool.

3) Stir in the beans and Quorn and return to the oven for a further 15 minutes. Stir the yoghurt into the rice and serve with the hot chilli.

10 bean & chestnut stew

Ingredients 500g beans (I used black eyed beans, black turtle beans, butter beans, haricot beans, lima beans, pinto beans, red kidney beans, rose cocoa beans, alubia beans & mung beans), 415g chestnut puree, 200ml vegetable stock, pumpkin oil, white onion, garlic, olive oil.

Serves: 5 Preparation: 3 hours (plus 12 hours soaking)

If you are a vegan or a vegetarian, creating a hearty stew that can rival one containing meat is not an easy task. Nothing good ever came easy though, and hoo boy this stew is good. The richness of the chestnut forms a great thick gravy, and the pumpkin oil and garlic packs this with flavour, Plus... the protein from the beans will rival any cut of meat. This is comfort food at its best and super low maintenance to make.

1) Soak the beans overnight, ensuring that they are well covered in water otherwise as they rehydrate there won't be any liquid left to soak them in!

2) Peel and dice the onion and sautee in a glug of olive oil until the onions are soft. Drain any liquid left from the beans and add the beans to the onions, along with the vegetable stock.

3) Put a bulb of garlic in the oven, whole, and roast for 20 minutes at 200 degrees. Squeeze out the pureed garlic from the skin and add to the beans and onions along with a can of chestnut puree.

4) Allow to simmer for 2 1/2 hours, stirring frequently until the beans are cooked. Season to taste and serve with a drizzle of pumpkin oil. 

Stuffed pumpkin: Beef & chorizo mole

Ingredients Chorizo, beef, white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil

Preparation: 45 minutes

Halloween is a comin' and I'm filled with festive ideas for serving food. These TEENY PUMPKINS are adorable but there's not a lot of good eating in them, so they're merely a receptacle for this amazingly rich, beef and chorizo Mexican Mole. If you're a vegetarian - here's how to make my Quorn mole.

1) Slice the top from your munchkin pumpkin and carve out the flesh and seeds.

2) Roast in the oven for 25 minutes and set aside.

3) To make the filling - melt 4 squares of dark chocolate in a pan and add 1 finely chopped white onion and a glug of olive oil. When the onions have just begin to soften add the beef and chopped chorizo and stir thoroughly until the chocolate has coated the onions and meat. Add in 1 tablespoon of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine with the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans" for convenience) and stir well.

4) Spoon the filling into the munchkin pumpkin and bake for a further 15 minutes before serving.

Stuffed Cabbage: Mexican mole

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, mozarella, savoy cabbage.

Serves: 6 Preparation: 1 hour

I often get dejected emails from people who cannot or choose not to eat products containing flour and I'm always surprised by how many of them do not ever think of wrapping the contents of a sandwich in iceberg lettuce rather than bread or a tortilla, or don't think of using a razor thin shaving of courgette or other vegetables to replace pasta in tagliatelle or cannelloni. The same goes for the humble cabbage leaf. I would far rather use savoy cabbage over vine leaves - they taste fantastic, they're more robust and easier to handle and the fabulous wrinkly texture is perfect for stuffing because all the little nooks and crannies are filled. This dish is a wonderful alternative to tortillas when making enchiladas.

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Add the greek yoghurt and grated mozarella into a milk pan with a pinch of salt and stir on a low heat until the cheese is incorporated. Pour over the tortilla rolls and add extra cheese and a sprinkling of cayenne pepper. 

4) Blanch the cabbage leaves in hot, salted water for 5 minutes, then plunge into ice-cold water so that the leaves retain their colour.

5) Dry thoroughly (I found shaking them outside before patting them with kitchen roll to be the easiest way) and spoon 2 tablespoons of the mixture into the centre. Roll up as you would a burrito and place seam side down in a casserole dish - as below.

6) Rather than completely covering the cabbage, I thought a tablespoon and a half or so on top of each leaf to be sufficient. Bake in the oven for 10 minutes until the sauce bubbles and serve!

Quorn Guinness Mole

Ingredients Guinness, 400g kidney beans, pinto beans, cannellini beans and haricot beans, 6 squares 70%-80% dark chocolate, 1 white onion, 1 tbsp cumin, 50g coriander, olive oil, tomato passata, 1 tsp cayenne pepper.

Serves: 4 Preparation: 30 minutes

A mole (rhymes with Ole!) is a traditional Mexican dish but like most Mexican cuisine, it has been cooked for generations according to family tradition, so there are literally thousands of varieties and one would be hard pressed to make it accurately when one person will give you a list of 30 suggested ingredients and the next over 100! The last of my very belated St Patrick's Day Guinness recipes!


1) Peel and finely dice the onion and fry off in a little olive oil with the cumin and cayenne pepper.


2) Add a packet of Quorn mince and half a pint of Guinness. Allow the Guinness to reduce for 4 minutes before adding the squares of chocolate.


3) Once the chocolate has melted, add the beans (Tesco sell "taco beans", 2 cans of which are perfect) and a little passata tomatoes. Stir through some finely chopped coriander and then allow to simmer until the sauce has thickened before serving.


Perfect with rice, nachos, stuffed into taco shells or tortillas.

Guiness & pork tenderloin mole

Ingredients Pork loin, 1/2 pint Guinness, 400g kidney beans, pinto beans, cannellini beans and haricot beans, 6 squares 70%-80% dark chocolate, 1 white onion, 1 tbsp cumin, 50g coriander, olive oil, tomato passata, cayenne pepper.

Serves: 4 preparation: 2 hours


A mole (rhymes with Ole!) is a traditional Mexican dish but like most Mexican cuisine, it has been cooked for generations according to family tradition, so there are literally thousands of varieties and one would be hard pressed to make it accurately when one person will give you a list of 30 suggested ingredients and the next over 100! This recipe was created with someone who loves Mexican food but can't handle hot spices in mind (The Boy) so please do adapt the heat at will. The last of my very belated St Patrick's Day Guinness recipes - I guarantee that this pork will just fall apart and melt in your mouth... enjoy!


1) Add a little oil to a frying pan or griddle big enough to take a loin of pork and seal the meat for about 5 minutes, rolling it frequently until it is just coloured. Remove from the pan and set aside.


2) Add a peeled, diced onion to the pan and fry off in the oil and meat juices until clear and soft. Add the Guinness and reduce for 2 minutes.


3) Add the cumin, pieces of chocolate and stir until they have melted before adding the beans (Tesco sell "taco beans", 2 cans of which are perfect) and a little passata tomatoes. Stir through some finely chopped coriander.


4) Set the pork in a roasting dish and pour the sauce over. Roast, covered in the oven for an hour and a half, stirring every 30 minutes to ensure the beans on the surface do not dry out.


5) The pork will just pull apart and this shredded pork can be served with rice, in tortillas... however you like!

Spinach, feta, olive & sun-dried tomato bean burgers

Ingredients 400g spinach, 1 potato, sun dried tomatoes, olives, feta, haricot beans, old bread, pistachios, sesame seeds, 1 egg.

Serves: 4 preparation: 30 minutes


This is one of my favourite recent recipes and I can see myself making these time and time again. The burgers are like an explosion of flavour - olive BAM, tomato BAM, feta BAM but there's the silky smooth potato and spinach to balance it out - the beans add a great texture and the crispy, nutty crust is fabulous.


1) Peel and dice the potato, then boil in hot, salted water until soft. Drain, mash and set aside to cool.



2) Drain the can of beans and slice them in half. This sounds laborous but it needn't be - just line them up and slice multiple beans at the same time! stir into the mashed potato.


3) Blitz the spinach in a blender and stir into the bean and potato mixture.


4) Dice the feta, tomatoes and olives and stir into the mixture.


5) Blitz your bread in a blender until fine breadcrumbs are formed. Crush a handful of pistachios in a blender and stir through the bread with some sesame seeds.


6) Whisk the egg and roll the patty into it before rolling it through the breadcrumbs, then bake in the oven for 10 minutes until the breadcrumbs are golden brown.

5 bean chilli & sweet potato melting burger

Ingredients 2 sweet potatoes, kidney beans, pinto beans, cannellini beans and haricot beans, maize, pistachios, sesame seeds, old bread, coriander, 5 jalepenos, Philadelphia

Serves: 4 preparation: 30 minutes


I love bean burgers and this is a fabulously spiced with a scrumptious melting Philadelphia centre to cut through the heat.


1) Peel and dice the sweet potato, then boil it in hot, salted water until soft. Drain, mash and set aside to cool.  


2) Stir the beans into the sweet potato (Tesco sell "taco beans", 1 can of which is perfect - but rinse away the sauce, otherwise it will make the mixture too wet) and add a teaspoon of cumin and some chopped jalepenos to taste.


3) Sift in a little maize flour and stir through, adding more bit by bit until the mixture has stiffened just enough to form a patty with.


4) Blitz your bread in a blender until fine breadcrumbs are formed. Crush a handful of pistachios in a blender and stir through the bread with some sesame seeds.


5) Slice the patty in half and fill with a good teaspoon of Philadelphia. Form the patty back around the cheese to ensure there is no place for it to bubble out. Roll it in the breadcrumb mixture, then bake in the oven for 10 minutes until the breadcrumbs are golden brown.

Mexican Mole soup

Ingredients   6 squares 70% dark chocolate, 1 pint vegetable/beef stock, 400g beans (I used kidney beans, pinto beans,    cannellini beans and haricot beans but you could use black eyed   peas/rice), 1 onion, tomato puree,   olive oil, cumin, 3 cloves smoked    garlic, tahini, smoked chipotle pepper.

Serves: 5 Preparation: 45 minutes

This soup is incredibly, incredibly rich. It's my perfect winter soup - full of beans and exotic spices and the silky texture of chocolate. Seduction in a bowl, this would be wonderful served with a spoon of Rachel's Organic Greek yoghurt to contrast.

1) Finely dice the onion and add into the stockpot with a tablespoon of olive oil. Once the onions have softened, add in 2 cloves of minced smoked garlic, the diced smoked chillis (I have left the quantity up to you - personally I like my food ultra hot but not everyone has an asbestos tongue!) and the chocolate and stir through until the chocolate has melted.


2) Add a generous squeeze of tomato puree, a tablespoon of cumin, a teaspoon of tahini and stir through.


3) Finally add in the stock, the beans and simmer for 30 - 45 minutes which should allow the stock to reduce down to a lovely rich soup. Tesco sell a tin of  "taco beans" in a mildly spicy sauce, 2 tins of which are perfect for this soup if you don't want to go to the fuss of soaking your own beans.

Mole Quesadillas

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, cheddar/Mexicano cheese, 1 tortilla.

Serves: 2 Preparation: 1 hour

Another great way of serving Mexican Mole when you have leftover tortillas - this is one of my ultimate hangover remedies.

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Fold a tortilla in half and spoon the Mole and some grated cheese into the centre. Press the edges closed and grill until the tortilla is crisp and the cheese melted. Serve cut into wedges with a dollop of greek yoghurt or soured cream.

Enchiladas

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, mozarella, 6 tortillas.

Serves: 6 Preparation: 1 hour

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Slice each tortilla in half and add 2 tablespoons of the Mole to the centre of each. Roll the tortilla into a tube and rest them side by side in an ovenproof dish. This mixture should fill 12 tortilla halves.

7) Add the greek yoghurt and grated mozarella into a milk pan with a pinch of salt and stir on a low heat until the cheese is incorporated. Pour over the tortilla rolls and add extra cheese and a sprinkling of cayenne pepper.

8) Bake in the oven for 20 minutes at 200 degrees.

Potato skins stuffed with Mexican mole

Ingredients    Potato, cheddar, soured cream, Quorn      Mince, 1 white onion, dark chocolate,    tomato puree, mixed beans, red   wine, cumin, coriander, cayenne pepper, olive oil

I make mashed potatoes in 3 different ways depending on the time I have, or the type of mash I'm making.
On the occasions where I bake the potatoes in the oven I cannot resist saving the skins to stuff them with scrummy things.

1) Cover the potatoes in foil and bake for 1 and a half hours.


2) Scoop the potato from the skins ensuring that you leave a thin layer of potato to give the shell some integrity. Set the potato aside to cool.



3) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil


4) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.


5) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.


6) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well. Add salt, tomato puree and chopped chillis to taste.


7) Spoon the mole into the potato shells, top with grated cheddar and bake in the oven for 10 minutes. Serve with a dollop of soured cream and chopped coriander.

Mexican mole

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

Serving suggestion: I served this on top of a baked sweet potato with some 200,000 Scoville Mexican cheese (spicy goodness!) but this is a really versatile dish - try it in a taco stuffed with lettuce, cucumber, soured cream and grated cheese, with rice, with nachos or in a burrito with salsa and guacamole.
I also like to bake it in the oven topped with sweet potato mash, or layered with sliced potatoes.