recipe ideas

  3 tsp cumin seeds

1 tsp chilli flakes

2 tbsp olive oil

600g carrots, washed and coarsely grated (no need to peel)

140g split red lentils

1l hot vegetable stock 

125ml milk or 1 can coconut milk

plain yogurt and naan bread, to serve

1. Heat a large saucepan and dry-fry 3 tsp cumin seeds and 1tsp of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

2. Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk or 1 can coconut milk to the pan and bring to the boil.

3. Simmer for 15 mins until the lentils have swollen and softened.

4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

5. Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

  250g chestnut mushrooms (Kintyre Oyster Mushrooms would make this an extra indulgent treat)

25g garlic butter, plus a little extra for spreading

2 thick slices of granary bread (Puffer Food Company bread is ideal!)

1 tsp wholegrain mustard

5 tbsp soured cream

a few fresh chives or spring onion tops

1. Put a wok or frying pan over the heat while you thickly slice the mushrooms. Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.

2. Meanwhile toast and lightly butter the bread and put on 2 plates.

3. Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the soured cream and, when lightly mixed, pile the mushrooms and their creamy sauce on the toast. Spoon the last of the soured cream on top, snip over the chives and grind over some black pepper.

1 tbsp olive oil

1 garlic clove , crushed

250g pack mushrooms , sliced

1 tsp thyme leaves , chopped

200g bag spinach

300g tub light soft cheese

4 tbsp grated parmesan (or vegetarian alternative)

6 fresh lasagne sheets

1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.

2. Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

Vegetable oil, for frying

1 large red onion, finely sliced

250g diced butternut squash and sweet potato

400g can chopped tomatoes

2 x 400g cans chilli black beans or chilli kidney beans

1 tbsp chipotle chilli paste

125g self-raising flour

60g unsalted butter, cubed

70g cheddar, grated (Isle of Mull cheese adds an indulgent, local twist)

1 large green jalapeño, finely sliced (optional)

1. Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.

2.Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.