Squash and chestnut bake


1/2 butternut squash, cubed
1 onion, sliced
Coconut or other oil
1 garlic clove
Chestnuts, sliced
1 can chickpeas
Fresh herbs and seasoning – I used thyme and oregano
Soya cream, optional
Veggie sausages (i used Linda McCartney)


Slice the onion and peel and cube the squash.  Roast them together in oil in a large dish at 200 degrees for at least half an hour or until the squash is tender, adding the garlic halfway and stirring or giving the dish a shake now and then.
Cook the sausages according to packet instructions. When cooked cut them into bite sized pieces.


Add the chickpeas and sausages to the roasting dish and cook for a few minutes further.  Stir through the cream, if using, and scatter with herbs to serve.


Squash and chestnut bake

Vegan Lentil Chowder

This dish was invented on one of those evenings when you’ve run out of almost everything and you have to get creative with what’s at the back of the store cupboard.  Dan loved it and suggested I wrote it down quickly before I forgot what I put in it.  Now we have this regularly and call it ‘lentil chowder’ just because it’s creamy.

In these photos I’m making double the recipe then freezing half of it to eat on another night which works really well with this meal.



  • 200g red lentils
  • 1 diced onion
  • 2 diced carrots
  • Tin mixed beans  (in this pic I’m using what I had open in my fridge, so sweetcorn, chickpeas and a tin of kidney beans)
  • Vegetable stock
  • 100ml Soya cream (or more if you like)
  • Coconut oil
  • 2 green chillies
  • 2 garlic cloves
  • Lemon zest
  • Finely chopped fresh rosemary


Fry onion and carrot in oil to soften.  Add garlic and chilli and fry for a couple more minutes.

Add lentils and enough stock to comfortably cover them.

Bring to the boil then simmer for 15 mins.  Skim off any scum from the surface.

Add the beans and cream and simmer for another 15 mins.

Garnish with lots of lemon zest and herbs and a drizzle of cream.


Serve with rice and bread.

Vegan Lentil Chowder