Vegetarian lasagne and Apple, ginger & rhubarb pie – Everyone’s kitchen


Vegetarian lasagne

Apple, ginger and rhubarb pie

Harvest of the day

Rhubarb, parsley, thyme, bay leaves

Vegetarian lasagna (x6)


  • 3 red peppers, cut into large chunks
  • 2 aubergines, cut into ½ cm thick slices
  • 8 tbsp olive oil, plus extra for the dish
  • 300g lasagne sheets
  • 125g mozzarella
  • handful cherry tomatoes, halved

For the tomato sauce

  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, sliced
  • 1 carrot, roughly chopped
  • 2 tbsp tomato purée
  • 200ml white wine (or stock)
  • 3 x 400g cans chopped tomatoes
  • Thyme
  • 3 bay leaves 

For the white sauce

  • 85g butter
  • 85g plain flour
  • 750ml milk


To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes, bay leaves, and add the thyme. Bring to the boil then simmer for 20 mins. Remove bay leaves. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.

To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.

Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.

Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Apple, ginger and rhubarb pie (x6)


  • 375g pack ready-rolled shortcrust pastry
  • 400g Bramley apple , sliced
  • 400g pack rhubarb , cut into lengths
  • 2 tbsp cornflour
  • milk , for brushing
  • 100g demerara sugar plus extra for sprinkling
  • 2knobs stem ginger chopped

Heat oven to 180C/fan 160/gas 4 and grease a large baking sheet. Unravel the pastry and place on the baking sheet. Mix the sliced apple and rhubarb with the sugar, ginger and cornflour then pile into the centre of the pastry. Gather up the sides of the pastry to enclose the fruit so that the pie looks like a rough tart – you need to work with the size of the pastry so it will be more of an oblong shape than round.

Brush the pastry with milk and scatter with demerara. Bake for 35 mins until the pastry is golden and the fruit is tender. Cut into slices and serve with custard.

Sweet potato and peanut butter quesadilla & Lemon and nettle cake – Everyone’s kitchen

Menu of the day

Sweet potato and peanut butter quesadilla

Served with a side salad

Stinging nettle and lemon cake 

Harvest of the day

Quesadilla: parsley, chives

Side salad: mizuna (purple and green), claytonia, primula leaves, dandelion leaves, lettuce, wild garlic

Cake: nettle (take gloves)

Sweet potato and peanut butter quesadilla


  • 3 medium sweet potatoes peeled and thinly sliced
  • 1 tbsp smoked paprika, cumin and/or cinnamon 
  • 3 tbsp olive oil , plus extra for brushing
  • ½ lime , zested and juiced, plus wedges to serve
  • 2 tbsp crunchy peanut butter
  • Kidney beans, mashed 
  • 4 small flour tortillas
  • sriracha chilli sauce , to taste
  • ½ small pack parsley, torn
  • Chives chopped
  • Cheddar
  • Other vegetables peppers, sweet corn, …


Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.

Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the parsley and chives. Add kidney beans and any other vegetables you want.

Add cheese and top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.

Stinging nettle and lemon cake (x5)


  • 2 cups (100g) packed raw young nettle leaves (use the top 4-6 leaves)
  • ¾ cup (200g) butter at room temperature
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • zest and juice of ½ lemon
  • 2 cups (250g) all-purpose (plain) flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt


Preheat oven to 325°F / 170°C. Grease and line two 7” (18cm) round cake tins.

Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Rinse under cold water, drain and puree with a stick blender (note: if you’re struggling to puree it, add the lemon juice at this stage). Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed nettles, vanilla, zest and lemon juice.

Sift in the flour, baking powder and salt and stir to gently combine.

Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.

The harvest box is back for another season – 2022

after a few sunny weeks, the garden transformed and greens took over.

We are so happy to have

They are so many recipes for rhubarb that it is hard to chose from. At the cooking group we have already experimented with Apple and Rhubarb crumble, Rhubarb palmier and Rhubarb pastry. Note that the leaves are not edible but can be used in the garden as pest repellent.

Wild garlic is everywhere at this time of the year, leaves and flowers (or flower buds) are edible. You can add them to your soup, pesto or even salad for a stronger taste.

Chard is really versatile as it can be used raw in salad or cooked. Of course you could make a stir-fry or curry but you can also try a risotto with goat cheese or cheddar and cheddar tart. Why not add your leeks as well ? They can also be thrown in this easy leek carbonara recipe

For edible flowers you have forget-me-not, primula, honesty, wild primula. You can include them in your salad as confetti, crystallise them, or include them in your spread. The mizuna flowers are a bit stronger and might be used in salad rather than on cakes. This is a few tips on how to prepare and eat your flowers.

Once you have enjoyed your meal, don’t forget to add fennel into your cup of tea to boost digestion and act as a diuretic

Fresh salad will be easy to make with this week: Claytonia (fresh and watery), purple and green mizuna (stronger taste), primrose leaves (chop finely). Use the chives to make a vinaigrette

If you don’t like the taste of the mizuna, which can be a bit strong, it can be turned into a pesto!

You also have a new plant for your home! A small orange tree, donated during the plant swap

Next plant swap is on Saturday 30th, April – 11am/1pm

Remember: When drinking herbal tea or eating edible flowers always check the risks associated with it. Vulnerable people, elderly, children or pregnant women should avoid using some of them. Always wash your ingredients before using.

Ramen with panko and rhubarb palmiers -Everyone’s kitchen

Menu of the day

Ramen with quick Panko crumbs and side salad

Palmiers served with ice cream

Harvest of the day

  • Ramen: Chives, cabbage leaves, chard, parsley
  • Side salad: Purple and green mizuna, claytonia, chives
  • Palmier: Rhubarb

Easy vegetarian ramen

Ingredients (x6)

  • 1 tablespoon sesame oil
  • 3 teaspoons grated ginger
  • 4 teaspoons grated garlic
  • 4 cups broth (I used chicken, but vegetable would also work)
  • 4 cups water
  • 30g dried shiitake mushrooms
  • 2 packages instant ramen (noodles only!)
  • 1/2 cup chopped scallions or chives
  • 2 cup chopped kale
  • 1 cups shredded carrots
  • Sriracha to taste
  • crunchy panko crumbs for topping 


  • Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
  • Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
  • Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
  • Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.

Panko crumbs


  • 1 loaf white bread
  • herbs optional


  • Preheat oven to 150°C.
  • Remove the crusts from a loaf of white bread.
  • Gently crumble it into coarse crumbs either with your hands, or a food processor.
  • Spread crumbs onto a cookie sheet.
  • Dry bread crumbs in the oven 7-10 minutes stirring after the first 5 minutes.
  • Cool completely and store a cool dry place for up to 3 months.

Easy palmier

Ingredients (x4)

  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons butter, melted
  • 1 cup cane sugar(200 g)


Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.

Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.

Lentil and pepper curry with wild garlic and cheddar scone & courgette muffin – Everyone’s kitchen


Lentil and pepper curry served with rice

Wild garlic and cheddar muffin

Courgette muffin

Harvest of the day: coriander, parsley, wild garlic

Lentil and pepper curry (x4)


  • 180g lentils
  • 250g roasted peppers
  • 1 tin coconut milk
  • 1 bunch coriander
  • 2tbsp curry powder


  • Cook the lentil in a pot with 60 cl of water for 25 min
  • Slice pepper and add to the pot with the coconut milk and the curry powder. 
  • Salt and pepper to taste
  • Add chopped coriander before serving 

Wild garlic and cheddar scone (x4)


  • 225g self raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 50g salted butter, chilled & cut into cubes
  • 100g smoked cheddar cheese, grated, or cheese of choice
  • 150ml milk, plus extra for brushing
  • 30g dehydrated sun-dried tomatoes, finely chopped
  • 30g wild garlic, washed & finely chopped


  • Preheat oven to 220°C/Gas 7. Line a baking tray with baking paper and set aside for later.
  • In a medium mixing bowl, combine the flour and baking powder. Then add the butter and use your fingertips to rub it into the mixture until it resembles coarse breadcrumbs.
  • Add 75g of the cheese, the wild garlic and sun-dried tomatoes and mix until well combined.
  • Pour the milk into the crumb mixture and mix through with a small knife until a rough dough forms. Handling lightly, roll the dough around the bowl to pick up any crumbs and fold over.
  • Dust a clean work surface with a little flour, then tip the dough out of the bowl onto it. Using your hands, gently bring the mixture together.
  • Pat down the dough until you have a square that is 2-3 cm tall. If the dough is sticking to your work surface, dust with a little more flour.
  • Use a cookie cutter to cut the scones and place them on the prepared baking tray. Press remaining trimmings together without overmixing and repeat the process until you have used all of the dough. Alternatively, you can cut the dough with a knife into squares.
  • Brush each scone with milk and sprinkle over the remaining cheese. If you wish, add a wild garlic leaf on top to garnish.
  • Bake for 12-15 minutes or until well risen and a lovely golden-brown colour on top. Leave to cool on a wire rack or enjoy straight from the oven with lots of butter!

Courgette muffins (x6)


  • 170 g courgette grated (about 1 medium courgette)
  • 160 g light brown sugar
  • 125 ml olive oil
  • 1 teaspoon vanilla
  • 1 large egg
  • 120 g plain flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon bicarb soda
  • 1 lemon zest only


  • Preheat the oven to 170ºC and grease a muffin tin with butter or non-stick cooking spray and dust lightly with flour.
  • In a medium bowl, mix the olive oil, sugar, lemon zest, vanilla and egg. 
  • Grate the courgette using the medium side of a cheese grater. Squeeze the excess water out of the courgettes over the sink and add to the bowl. Mix the ingredients well. A wooden spoon is all you need. 
  • Mix in the dry ingredients- the flour, salt, baking powder and bicarb of soda. No need to sift everything together. 
  • Pour the muffin mix between the cups of the muffin tin. Each cup should weigh between 75-85g.
  • Bake in the preheated oven for 15 minutes and check them. My oven runs a little on the cool side so I had to add an extra 8 minutes. Check the muffins after 15 minutes. If they need more time, keep checking after every 5 minutes. When the muffins are fully baked take them out and leave them to cool for about 5 minutes in the tin before turning them out to finish cooling on a wire rack.

Naïma’s Harira soup & apple Crumble – everyone’s kitchen

Today Naïma, one of our volunteer joined the cooking group to show us how to make Moroccan soup (Harira). It was delicious!

We also did some harvesting for a side salad: dandelion leaves, mizuna, lettuce, claytonia and wild garlic!

She also showed us how to make a proper Moroccan mint tea! Thank you so much


Naïma’s Harira Moroccan Soup 

Apple crumble 

Harvest of the day: Parsley, coriander, dandelion leaves, mizuna, lettuce, claytonia and wild garlic

Naïma’s Harira Moroccan Soup 


  • 1 tbsp of  salt, pepper, paprika
  • 5 big celery sticks
  • 4-5 small onions
  • 1 (big) bunch of parsley
  • 1 (big) bunch of coriander
  • 4 big tomatoes (or 3 ch
  • Chickpeas (can or soaked the night before)
  • 2 tablespoons of dried split broad beans
  • 2 tablespoons of green lentils
  • 5 tablespoons of flour dissolved in 2 cups of water (~1 pint)
  • To add at the very end:
  • 1 cinnamon stick
  • 1 teaspoon of ground cumin, ginger, caraway
  • Vermicelli


  • Cover the bottom of your pot with oil (olive or veg makes no difference)
  • Add the onions, celery (both cut into very small pieces – approx. 0.5cm3) and chickpeas with 1 tablespoon of salt, pepper, paprika
  • Fill the pot half way up with water and bring to the boil for 30min
  • Add the tomatoes (chopped and blended), with the chopped parsley and coriander. Leave to simmer for 20min.
  • After 20min, add the spices (1 teaspoon of cumin, ginger, karwi, 1 cinnamon stick) and the beans. Leave to simmer for a while
  • When this has cooked, add the flour/water mixture – stir well and continuously. Make sure it boils for 10min.
  • While it’s boiling, add 1 tablespoon of vermicelli. Leave to simmer for 10-15min.

Apple crumble (serves 6)


  • 575g Bramley apple (3 medium apples), peeled, cored and sliced to 1cm thick
  • 2 tbsp golden caster sugar
  • For the crumble
  • 175g plain flour
  • 110g golden caster sugar
  • 110g cold butter


  • Heat the oven to 190C/170 fan/gas 5.
  • Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
  • Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
  • Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).
  • Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
  • Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
  • Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

Spanakopita and Pineapple upside-down cake

Spring is here: flowers are blooming, sun is shining and frogs are croaking


with side salad from the garden

Pineapple upside-down cake

Harvest of the day: parsley, lettuce leaves, mizuna, chives, wild garlic

Spanakopita (Crispy Greek-style pie) – serves 4


  • 200g bag spinach leaves
  • 175g jar sundried tomato in oil
  • 100g feta cheese, crumbled
  • 2 eggs
  • 125g filo pastry


Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.

Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loose bottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.

Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Pineapple (or other fruits!) upside down


For the topping

  • 50g softened butter
  • 50g light soft brown sugar
  • 7 pineapple rings in syrup, drained and syrup reserved
  • 7 glacé cherries

For the cake

  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs


Heat oven to 180C/160C fan/gas 4.

For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.

Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.

Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Chickpea smash wrap with homemade tzatziki and lemon drizzle-  Everyone’s kitchen from home

This week we can’t have the cooking group at the centre … BUT, we have prepared cooking bags with the main ingredients so the chefs can cook from home.

Chickpea smash wrap with homemade tzatziki 

Lemon drizzle

Homemade Tzatziki 


  • ½ cucumber, halved and deseeded
  • 170g pot Greek yogurt
  • 1 small garlic clove, crushed
  • handful mint leaves, chopped


Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. 


Chickpea smash wrap

Put 200g drained chickpeas in a bowl and roughly crush with a potato masher. Mix in 2 tbsp tzatziki, a squeeze of lemon juice and ½ tsp toasted cumin seeds. Spread over 2 wraps then top with spinach or green leaves  and slices of red pepper and roll up.

Lemon drizzle 


225g/8oz unsalted butter, softened, plus extra for greasing

  • 225g/8oz caster sugar
  • 4 free-range eggs
  • 225g/8oz self-raising flour
  • 1 unwaxed lemon, zest and juice
  • Optional for icing : 85g/3oz icing sugar


Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.

Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.

Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.

Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.

Cauliflower, potato and pea curry with chapatis and rocky road – Everyone’s kitchen

Everyone’s kitchen presents … Farzana’s feast #2

Potato, cauliflower and pea curry (Aloo Gobi Matar Sabzi)

Served with chapatis

Rocky road

Harvest of the day: coriander, salad leaves

Potato, cauliflower and pea curry for (12)


  • ¼ cup vegetable oil
  • 4 small onion chopped
  • 1 teaspoon cumin seeds
  • 1 tin chopped tomatoes
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric
  • 2 tsp salt 
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 4 medium potatoes cut into cubes
  • 2 cauliflower cut into florets
  • 500g frozen peas
  • 1 inch ginger sliced
  • 2-4 green chilli sliced
  • 1/2 garlic bulb
  • ½ cup coriander for garnish


  • Heat oil in a medium sized pot with the cumin seeds and mustard seeds. Once the oil is hot, add onions and fry till golden. Keep stirring to ensure that the onions don’t burn.
  • Blend together the ginger, garlic and chilli and add to your onions. 
  • Boil separately cauliflower and potato if possible. Make sure they are not too soft.
  • Once cooked, drain and add to onions and spices. Add chopped tomatoes. 
  • Add the peas. 
  • Cover and let simmer for 15 mins. 
  • Add coriander and serve hot. 

Chapatis (x25)


  • 1.250g wholemeal flour
  • 250g wholemeal flour
  • 1 tsp salt (optional
  • 1 tbsp olive oil, plus extra for greasing
  • Luke warm water  as needed


  • In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
  • Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
  • Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
  • When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

Rocky road


  • 200g digestive biscuits (Rich Tea can also be used)
  • 135g butter or margarine
  • 200g dark chocolate 
  • 2-3 tbsp golden syrup
  • 100g mini marshmallows 
  • icing sugar, to dust


  • Grease and line an 18cm square brownie tin with baking paper.
  • Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they’re broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
  • In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
  • Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
  • Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

Lentil Shepherd’s Pie and no bake dessert – Everyone’s kitchen

Menu of the day

Lentil Shepherd’s Pie with Sweet Potato Mash

No bake dessert in a jar

Harvest of the day:  celery, oregano/thyme 

Lentil Shepherd’s Pie with Sweet Potato Mash

Ingredients (x6-8)

  • Sweet Potato Mash
  • 1.25kg (about 5) sweet potatoes
  • 120ml unsweetned almond milk
  • 1 heaped tbsp vegan butter
  • 150g cheddar cheese 
  • Salt and pepper
  • Filling
  • 1 red onion
  • 4 garlic cloves
  • 1 stick of celery
  • 200g chestnut mushrooms
  • 250g (1.5 cups) dried red lentils
  • 2 tins (800g) chopped tomatoes
  • 500ml vegetable stock
  • 1 tbsp tomato puree
  • 2 tbsp soy sauce
  • 1 tsp marmite
  • 1 tbsp dried mixed herbs
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper


Preheat the oven to 180C.

Peel the sweet potatoes and cut into 2 inch chunks. Place in a large saucepan of boiling water and leave to simmer for about 20 minutes.

Finely dice the onions and celery, crush the garlic and roughly chop the mushrooms. Heat some oil on medium heat in a large frying pan or saucepan and put the onion in.

Next add the garlic, celery and then the mushrooms. Cook for about 5 minutes until the liquid from the mushrooms is absorbed.

Rinse the lentils and add along with all the remaining ingredients. Bring to a gentle simmer and let cook and thicken for about 25 minutes.

Check the sweet potatoes. Pierce with a knife and if soft, turn off the heat, drain and return to the pan.

Add the milk and whisk using a hand mixer until soft. Add the butter and cheese and mix again. Taste and season with salt and pepper. Leave to one side.

Stir the lentil mixture to make sure none is stuck to the bottom. The sauce should have thickened and darkened in colour and the lentils will be soft. Taste and season with salt and pepper.

Place the lentil filling into a large dish or individual ramekins. Place dollops of the sweet potato mash on top and spoon to the edges. With the back of a fork gently make lines/peaks in the mash (this will help it to crisp).

Pop in the oven for 25 minutes, you may want to place the dish on a baking tray in case of any spillages.

Serve and top with some fresh herbs!

No bake dessert in a jar (use any jar you have at home)

Easy to create your own, with what’s available in your kitchen

3 layers:

  • Layer 1 it’s crunchy: broken digestive, oat or broken biscoff biscuits
  • Middle layer, it’s moisture: mashed bananas, compote, yoghourt
  • Last layer but lost least, the fruits: raspberry, red currants, blueberries, mango, …

Option: cinnamon powder, vanilla extract.

Not sweet enough? Maple syrup, honey