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Nutritious Vegetarian, Vegan & Glutenfree FoodAs you'd expect we've tried to include some of our different grains, beans and pulses in these Main course recipes. All but one are Vegetarian, with some ideas to make Vegan and/or Gluten-free versions. Many of our Side dishes are suitable for Main courses as well.

Our Ingredients are GMO-free, ethically sourced and most are Organic. 

Quinoa Pizza    Cuban Black Bean Stew     Cauliflower Potato & Pea Curry     Mediterranean Veg with Butterbean mash     Broccoli Pasta     Sesame Tofu Stirfry     Black Bean Cottage Pie     New York Street Pizza     Puy Lentil & Beetroot Salad   Oriental Millet Pilaff     Fast Food Pizza     Quinoa Pilaff with Pepper Sauce     Ham & Bean Risotto     Festive Nut Roast     Christmas Pie

Quinoa Pizza

Vegetarian, Vegan and *Gluten Free

with thanks to Maura Cosgrave

Ingredients

3/4 Cup Organic Quinoa
1/4 Cup Water
1/2 tsp Sea Salt
1 Clove Garlic, chopped
1/2 tsp Organic Black Pepper
1 Tbsp Organic Olive Oil
Toppings: Tomato Sauce or Tomato Puree, or Organic Pesto, 2 tsp Organic Oregano or Italian Seasoning of choice, 1/4 Cup Grated Cheese

Method

    1. Rinse the Quinoa in several changes of water, then Soak overnight (at least 8 hours) 
    2. Preheat oven to 200C Fan
    3. Drain the Quinoa in a sieve
    4. Blend all the ingredients except the oil to make a batter mix (this will take about 5 minutes)
    5. Grease a tin with the oil and heat it in the oven for 5 minutes
    6. Pour the batter mix into the pan and spread it evenly
    7. Bake for 15 minutes until golden brown
    8. Remove from the oven, flip over in the tin, return to the oven and bake for 10 minutes.
    9. Spread the sauce evenly, add cheese and toppings
    10. Bake for another 5 minutes
This makes one large or two small pizza bases.
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    Cuban Black Bean Stew

    Vegetarian, Vegan and Gluten Free

    Ingredients

    2 x tins Organic Black Beans, drained. Or 500g dried beans, rinsed and soaked overnight.
    1 onion, chopped
    1 red pepper, chopped
    1 green pepper, chopped
    2 Organic Dried Bay leaves
    1 1/2 teaspoons Organic Paprika
    1 1/2 teaspoons Organic Cumin powder
    1 tablespoon Organic Dried Oregano
    2 minced green chillies
    3 cloves garlic, minced
    4 tablespoons Organic Balsamic vinegar
    Sea Salt and freshly ground black pepper to taste

    Method

    1. If using dried beans, put them in a large bowl and soak in water to cover overnight. Rinse and drain.
    2. Put beans in a large stockpot. Add onion, peppers, bay leaves, paprika, cumin, oregano and chillies, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
    3. Test beans for tenderness, and when tender add garlic and balsamic vinegar. Season with salt and pepper to taste.

    If using tinned beans, start at Step 2, bring to a boil, reduce heat and simmer for 20 minutes.

    Serve with rice or mashed potato.


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    Cauliflower Potato and Pea Curry

    Vegetarian, Vegan and Gluten Free

    with thanks to John Forristal - tried and tested

    Ingredients

    2 Tbsp hot frying oil - coconut or sunflower
    1 tsp of Organic Black Mustard seeds
    1 tsp Organic Cumin seeds
    1 tsp Fenugreek seeds
    1 big spoon of chopped fresh Ginger
    1 large onion chopped
    2 Green chillies, deseeded and minced (or as many as as you like - 5 is the record)
    1 Cauliflower (medium) in florets
    4-5 medium Potatoes cut into large chunks
    1 cup Peas or green beans
    2 tsps Organic Turmeric
    approx 4 big fresh tomatoes, chopped or a tin of chopped tomatoes
    1 Tbsp Organic Garam Masala and/or Ground Coriander.
    Salt and fresh coriander to taste.

    Method

    1. Heat the oil to hot, then add Black Mustard seeds, Cumin Seeds and Fenugreek seeds. Fry hot until crackling.
    2. Add Ginger, chopped onions and green chillies.
    3. Fry for 1 minute then add mixed Veg e.g. Cauliflower, Potatoes and Peas (or green beans). If using frozen peas, do it last thing.
    4. Fry vegetables until they start to brown, normally about 5 minutes. Add a little more oil and a big splash of water as necessary.
    5. Add the Turmeric and Tomatoes and cook until the vegetables are cooked but not mushy
    6. Add Sultanas
    7. Finish off with Garam Masala and/or Ground Coriander
    8. Add Salt and Fresh Coriander to taste.
    Serve with brown or white rice and a nice bread.

     

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    Mediterranean Vegetables with Butterbean mash

    Vegetarian, Vegan and *Gluten Free

     (*Glutenfree:  Ensure that stock is GF and use a GF substitute to thicken)

    Ingredients

    500g potatoes in chunks, cooked in salted water
    2 Tbsp Organic Olive Oil
    1 Onion, sliced
    2 Courgettes, thickly sliced
    1 each Red, Yellow and Green peppers, cut into chunks
    2 cloves Garlic, crushed
    2 Tbsp Organic Plain Flour (or Glutenfree substitute e.g. Gram Flour)
    450ml Hot Vegetable Stock (check Glutenfree)
    1/2 lemon, juice and rind
    Sea Salt and Black Pepper
    1 tin of Organic Butterbeans, rinsed and drained
    1 Tbsp Organic Olive Oil
    3 Tbsp Organic Soya Milk
    Fresh Basil (this is very good so try not to omit unless you really have to)

    Method

    1. Cook the potatoes in lightly salted water
    2. Heat the Oil in a large frying pan and add the sliced onion, and cook until golden - about 5 mins
    3. Add the Courgettes and Peppers and stir to coat
    4. Add half of the crushed garlic and fry for 3 minutes
    5. Stir in the Plain Flour
    6. Add the stock, stirring in, bring to the boil and keep stirring until the sauce has thickened.
    7. Add the juice and rind of 1/2 lemon (more if you like), and season with Sea Salt and Pepper to taste.
    8. Cover and simmer 5 minutes.
    Butterbean Mash
    1. Meanwhile, mash or process the butterbeans until smooth. 
    2. Heat 1 Tbsp Olive Oil in a pan to medium heat and fry the rest of the garlic without browning.
    3. Add the butterbeans and cook just enough to warm through.
    4. Drain and mash the potatoes with a splash of Olive oil and the Soya Milk. Add some Fresh Basil snipped, and then the butterbeans and a splash of lemon juice.

    Serve the hot lemon vegetables with butterbean mash, and garnish with strips of fresh Basil.

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    Broccoli & Carrot Pasta

    Vegetarian, Vegan, *Glutenfree (substitute Pasta)

     

    Ingredients

    500g Organic Wholewheat Penne Pasta (or White)
    1 head of Broccoli, cut into small florets
    1 carrot, sliced thinly
    30ml Organic Olive Oil
    1 clove of garlic, sliced
    1 Red chilli, minced (deseeded if you prefer)

    Method

    1. Cook the pasta according to the Packet instructions
    2. 5 minutes before its cooked, add the Broccoli and Carrot
    3. While its cooking, heat the Oil in a small pan to medium heat
    4. Add the Garlic and Chilli and cook very gently for about 1 minute without browning. Take it off the heat and let the flavours infuse into the oil.
    5. Drain the pasta and veg and put it back into the pot. Pour over the Garlic & Chilli Oil and mix through gently.

    This is a main course but any leftovers can be used for Salad the next day.  Just add Fresh tomato, Avocado and a squeeze of lemon.

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    Sesame Tofu Stir Fry

    Vegetarian, Vegan 

    Ingredients

    150g Organic Firm Tofu, drained well.
    1 Tbsp Organic Plain Flour (or Glutenfree substitute e.g. Rice Flour)
    1/2 tsp Organic Chilli Powder
    1/2 tsp Organic Turmeric
    1/2 tsp Organic Ground Coriander
    1/2 tsp Organic Ground Ginger
    1/2 tsp Organic Curry Powder
    Salt and Pepper.
    2 Tbsp Organic Sesame Seeds
    1 Onion, finely sliced
    2 cm Ginger, finely chopped
    1 head of Broccoli, cut into florets and steamed
    Organi Tamari Soy Sauce

    Method

    1. Mix the Flour and dried Spices together. Add cubed Tofu and roll it around until coated.
    2. Fry the Tofu in vegetable oil, turning gently until browned. Drain and set aside.
    3. Heat a dry pan or wok, add Sesame seeds and toast for a few minutes taking care not to burn. Set aside.
    4. Add oil to wok, then the onion and ginger and stir fry for a few minutes
    5. Add pre-steamed Broccoli, mix and heat through.
    Serve on a bed of brown rice and/or rice noodles and pile the Tofu on top. Sprinkle with Sesame Seeds and a splash of Tamari Soy Sauce.
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    Black Bean Cottage Pie

    Vegetarian, Vegan and Gluten Free

    Ingredients

    One tin Black Beans, rinsed and drained (or 100g Dried, soaked overnight)
    Optional: 30g Brown rice (short, long or basmati), rinsed and soaked overnight. 
    1 Organic Bayleaf
    1 onion, chopped
    1 Vegetable stock cube (Glutenfree) or Organic Vegan Glutenfree Bouillon
    1 large carrot, diced small
    1 stick of Celery, diced small
    2 Tbsp Tamari Soy Sauce (Glutenfree) or your usual Soy Sauce
    2 Tbsp Tomato Puree
    3 medium potatoes, cooked and mashed.

    Method

    1. If using dried beans, after soaking put them in a pot with the rice, if using, and bayleaf and cover with about 1” water. Bring to the boil and cook until just tender, about 30 minutes.
    2. For tinned, just add the soaked rice if using, water and bayleaf, bring to boil and cook for 10 minutes.
    3. Add the chopped onion, diced carrot, celery and stock cube.
    4. Add Tamari Soy Sauce and Tomato Puree, stir and season to taste.
    5. Cook until the vegetables are tender, adding water if required but keeping it fairly thick.
    6. Place mixture in a lightly greased ovenproof dish, top with mashed potato. (Optional extra topping sliced fresh tomato & thinly sliced onion).
    7. Place in a hot oven for about 20 minutes until golden brown.

    Serve with Kale, Cabbage or your personal favourite green vegetables.

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    New York Street Pizza

    Vegetarian, Vegan

    Ingredients

    For the dough

    500g/1lb 2oz Organic Strong Plain flour, plus extra for dusting
    2 tsp salt
    1 x 7g sachet of Organic Dried Yeast
    320ml/11fl oz lukewarm water
    dried breadcrumbs or semolina, for dusting
    For the Topping
    5 medium potatoes
    1 Tbsp Sea Salt
    1 Large Red Onion, peeled sliced into rings
    Fresh Rosemary, chopped
    Black pepper, freshly ground
    3 Tbsp Organic Olive Oil

    Method

    1. For the pizza dough, combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for five minutes.
    2. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place.
    3. Peel the potatoes and slice very thinly, ideally with mandolin or food processor. Place the potato slices in a bowl and toss in salt. Leave to stand for 15 minutes. Squeeze them dry and then mix in the onion slices and chopped Rosemary. Season generously with Black Pepper.
    4. Once the dough has risen, sprinkle some flour on a clean work surface and spread one dough ball into a circle about 30cm/12in in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them.
    5. Cover each one with half the potato mixture to about 2.5cm from the edge
    6. Add a Twist of Black Pepper, and a drizzle of oil
    7. Bake at 220 C / 425 F/Gas Mark 7 for 20-30 minutes and Serve hot.

    Makes 2 large pizzas. This is a Street Food recipe so is good by itself or you can serve it with a tossed green salad. If you have any leftovers its delicious cold too, for lunch or a snack. 

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    Puy Lentil & Beetroot salad (optional Goat's cheese)

    Vegetarian, *Vegan & *Gluten free

    (For Vegan omit cheese and use Agave syrup instead of honey. For Gluten-free, use Horseradish mustard in place of Wholegrain mustard)

    Ingredients

    200g Organic Puy Lentils, rinsed and cooked 20-25 minutes in boiling water. Drain.
    4-6 small/medium cooked beetroots, cut in small dice (500g prepacked are fine).
    Dressing
    2 Tbsp Organic Extra Virgin Olive oil
    1-2 Tbsp Apple cider vinegar
    1-2 Tbsp wholegrain mustard OR Horseradish mustard for Gluten-free
    1 small shallot, minced
    A small drizzle of honey, or Agave syrup for Vegan
    Fine Sea Salt and Black pepper
    2 Tbsp chopped flat leaf parsley
    1 Tbsp fresh thyme leaves
    1 small Goat’s cheese, optional (omit for Vegan), crumbled.

    Method

    Using a large bowl, whisk together the mustard, vinegar, and shallot and let stand for 5 minutes.  Add the honey (or Agave syrup), olive oil, salt, and pepper, and whisk together.  Add in the Puy lentils, beetroot, and herbs.  Season to taste. 
    Serve, and scatter the goat’s cheese over the top (omit Vegan). Serve with Salad and potatoes.

    Serves:  4   Preparation and Cooking:  45 minutes

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    Oriental style Millet Pilaff

    Vegetarian, Vegan and Gluten Free

    Serves 4

    Ingredients

    300g Organic Millet seeds
    1 Tbsp vegetable oil
    3-4 Scallions (Spring Onions) chopped
    1 Garlic clove, crushed
    2 tsp Ginger root, grated or very finely chopped
    1 Pepper, Orange or Yellow, deseeded and diced
    600ml water
    1 Orange
    50g Chopped Pitted Dates
    2 tsp Sesame oil
    125g roasted Cashew nuts
    2 Tbsp Organic Pumpkin seeds
    Sea salt and pepper
     

    Method

    1. Place the millet in a saucepan over a medium heat for 4-5 minutes to toast, shaking the pan occasionally until the seeds start to pop.
    2. Heat the oil in a separate saucepan and gently fry the scallions, garlic, ginger and pepper for 2-3 minutes until softened but not browned. Add the toasted Millet and the water.
    3. With a vegetable peeler, pare the rind (not the pith) from the orange and add to the pan. Squeeze the juice from the orange and add it too. Season well with salt and pepper.
    4. Bring to the boil, cover and simmer for 20 minutes until all the water has been absorbed. Remove from heat. Stir in the dates and sesame oil . Cover and leave it to stand for 10 minutes.
    5. Remove the Orange rind and discard it. Add the Cashew nuts and mix through. Sprinkle with Pumpkin seeds and serve.

    Optional: Peel and segment another orange, then cut into bite-size pieces and mix through with the Cashew nuts.

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    Fast Food Pizza

    (thanks to Sunniva Egan-Kenny)

    Vegetarian, *Vegan (substitute water for milk, and omit cheese or use Vegan alternative)

    Ingredients:

    2 cups Organic Plain flour
    2 tsp Organic Baking powder
    ½ tsp Salt (or Sea Salt)
    2/3 Cup Milk (or Water)
    6 tbsp Organic Olive Oil

    For the Topping:

    Organic Tomato Passata
    5 gherkins - from a jar, sliced
    5 Mushrooms, sliced
    1 Onion, sliced
    ½ Red pepper, sliced
    5 Asparagus Spears, cut into 1” pieces & cooked
    ¼ Jar of Olives
    Handful of Salad leaves, roughly chopped
    1 Ball Mozzarella cheese, sliced
    Drizzle of Olive Oil

    Method:

    Preheat oven to 240°C/Fan 220C/Gas 8

    To make the base:

    1. Add all the ingredients for the base to a large bowl, one at a time in the order listed.
    2. Mix by hand thoroughly until all ingredients are combined.
    3. Lightly knead the dough on a flat surface until smooth.
    4. Roll out to the size of your baking sheet.
    5. Dust baking sheet with a little flour (to prevent pizza sticking) and place the pizza base onto it.
    6. Smooth the passata over the whole base followed by your choice of toppings.
    7. Finish by drizzling some Olive oil over the top.
    8. Bake for 10–12 mins until crisp.

    This recipe will work well with Spelt Flour

    Dairy Allergies - Substitute Water for milk and omit mozzarella.

    Tip:

    To create a crispier base bake the pizza base in the oven for 4 mins before adding the
    toppings and cooking it as above.

     

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    Quinoa Pilaff with Pepper Sauce

    Vegetarian, Vegan, *Gluten Free

    Ingredients

    225g Organic Quinoa, well rinsed in several changes of water
    2 Tbsp vegetable oil
    2 red peppers, deseeded and roughly chopped
    2 onions, roughly chopped
    1 tsp Organic Turmeric
    1 tsp Organic Ground Cumin
    1 tsp Organic Black Mustard seeds
    3 Garlic cloves, crushed
    600ml Hot Vegetable stock (available low salt, *Gluten free, yeast free etc)
    2 tsp chilli paste
    1 Tbsp Organic Olive oil
    150g green beans
    125g frozen peas
    Sea Salt & pepper to season.

    Method

    1. Heat the oil in a large pan. Add the peppers and onions, cover and cook gently for 10 minutes until softened. Remove half the mixture from the pan and set aside.
    2. Add the turmeric, cumin, mustard seeds and 2/3rds of the garlic to the pan. Cook, stirring, for one minute. Stir in the Quinoa, add the stock, cover and simmer for 9 minutes.
    3. To make the pepper sauce, put the reserved peppers and onions into a food processor with the remaining garlic and chilli paste. Add the olive oil and seasoning and process.
    4. Add the green beans to the Quinoa, cover and cook for a further 3 minutes. Add the peas. Cook for 2 minutes until the vegetables are tender and the stock has been absorbed. Serve with the pepper sauce.

    Serves:  4  Preparation and cooking:  1 Hour.

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    Ham & Bean Risotto

    with thanks to Sunniva Egan Kenny

    Serves 4

    Ingredients:

    1 tbsp Olive Oil
    1/2 Onion-finely chopped
    2/3 cup Short Grain Brown Rice *
    1/2 cup White Wine
    3 tbsp Veg. Bouillon Powder *
    2 1/2 cups Water
    8 oz Left-over Baked Ham-cubed
    6 Cherry Tomatoes-cut in half
    2 Celery Stalks-finely chopped
    8 oz Cannellini Beans
    Pinch of Coarse Sea Salt
    Pinch of Ground Black Pepper
    2 tsp Basil *
    4 tbsp Tomato Passata *

    * organic

    Method:

    1. Heat oil in a heavy based pan & saute the onion.
    2. In a jug make up the stock, using bouillon powder & water.
    3. Add the rice to the pan & stir for 2 mins
    4. Now add the wine, stirring while the rice soaks it up
    5. Gradually add the stock to the rice, stirring gently until the water has been absorbed. Turn down the heat.
    6. Add the ham, tomatoes & celery. Stir and simmer until tomatoes and celery are cooked.
    7. Add the cooked beans and heat thoroughly.
    8. Add salt, pepper, basil & passata. Stir gently
    9. 9 Add the ham & bean mixture to the risotto and serve.

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    Festive Nut Roast

    Vegetarian, *Vegan, *Gluten Free

    (For Vegan substitute butter with dairy-free alternative e.g. soy/sunflower margarine and use Cornflour/water in place of egg. Check ingredients on Sun-dried tomato paste, or substitute with Sun-dried tomatoes and rehydrate. For Gluten free substitute wholemeal bread with gluten free equivalent.) 

    Ingredients

    150g Organic Red Lentils, rinsed.
    250g mixed nuts e.g. peanuts & cashews
    1 large carrot, roughly chopped
    1 large red onion, quartered
    1 garlic clove
    3 celery sticks roughly chopped
    75g chestnut mushrooms
    75g butter (or dairy-free alternative)
    75g shiitake mushrooms, if available, can be made with just one type.
    2 Tomatoes, chopped
    3 slices wholemeal bread (or Gluten-free equivalent)
    2 Tbsp Sundried Tomato paste (*check ingredients)
    6 Tbsp mixed fresh herbs e.g. any Parsley, Sage, Thyme, Rosemary, Basil)
    1 tsp Red chilli, finely chopped (optional, or increase)
    1 medium egg, beaten (for Vegan and Gluten free use 1 Tbsp Cornflour mixed with 2 Tbsp water).
    Seasoning: Fine Sea salt & freshly ground black pepper.

    Method

    1. Preheat the oven to 190C/375F/Gas 5. Lightly oil and line the base and sides of a 900g loaf tin with greaseproof paper.
    2. Place the lentils in a bowl and cover with cold water.
    3. Place the nuts, carrot, red onion, garlic, celery and chestnut mushrooms in a food processor and process until roughly chopped.
    4. Melt the butter/vegan alternative in a large frying pan and fry the shiitake mushrooms for 2-3 minutes. Add the nut mixture and cook for 4-5 minutes, stirring, until softened slightly. Stir in the tomatoes, breadcrumbs, and tomato paste and cook for 1-2 minutes.
    5. Remove from the heat and add the herbs, chilli (if using), beaten egg (or Cornflour mix) and seasoning. Drain the lentils and add to the mixture. Season and mix well.
    6. Spoon the mixture into the prepared tin and level the surface. Bake for 1 hour, covering with oiled foil or greaseproof paper halfway through cooking if necessary.
    7. Leave the nut loaf standing in the tin for 10 minutes before turning it out. Peel off the lining paper and cut into slices to serve. 

    Delicious served with gravy (Vegan & Gluten free available), cranberry sauce and all your favourite vegetables. Leftovers are also good as a sandwich filling.

    Serves:  6  Preparation and cooking: 1 hour 40 minutes.

     

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    Christmas Pie

    Vegetarian, *Vegan (could be Gluten free if you have a favourite recipe for glutenfree pastry)

    (For Vegan use dairy-free margarine or coconut oil (at solid temperature) for the pastry. Omit cheese from pie fillings, or you could use a Dairy free cheese style sauce mix which is both Vegan and Gluten-free. Vary by adding a layer of Aubergine, sliced thinly and panfried until golden, mixed with tomato sauce.)

    All these pie fillings can be varied to taste. It is actually quite easy to make, just a bit fiddly, but the fillings and pastry can be made In advance and then assembling the pie is quite quick. 

    Ingredients

    For the Pastry
    400g Organic Plain Flour
    200g butter, or vegan alternative (coconut oil at solid temperature - not tried)
    40g walnuts, finely chopped
    3 Tbsp fresh Rosemary, finely chopped
    For the Filling
    100g Organic Couscous (or try Wholemeal Couscous)
    50g Sun-dried Tomatoes (or Creamy Sun Dried Tomato sauce is Wheat Gluten & Dairy free) 
    50g Parmesan (or Vegan, Gluten free alternative Cheese flavour Sauce mix)
    2 Tbsp fresh herbs: parsley, sage, rosemary (if available, or 1 tsp Organic Mixed Herbs)
    3 Red Peppers
    1 large Red Onion, thinly sliced
    2 Garlic cloves, thinly sliced
    40g Dried Mushrooms (mixed Shiitake, Oyster & Porcini)
    100g Chestnut Mushrooms
    250g fresh Spinach, washed
    100g Mozzarella or Halloumi, roughly chopped (or Vegan, Gluten free alternative Cheese flavour Sauce mix)
    Olive Oil 
    One egg, beaten, for glazing (omit for vegan)
    Seasoning: Sea salt and freshly ground black pepper
     

    Method

    PASTRY: Sift the flour into a bowl and rub in the butter/vegan alternative until the mixture resembles fine breadcrumbs. Stir in the walnuts, rosemary and a pinch of salt. Add 3 Tablespoons of cold water and mix to a firm dough. Wrap in plastic film and chill for 30 minutes.
    FILLING
    Sun-dried tomatoes: Cover with boiling water, according to packet instructions (Allow 30 minutes). Drain and chop into small pieces to mix with Couscous.
    Dried Mushrooms: Cover with boiling water, according to packet instructions (Allow 30 minutes). Drain and chop into smaller pieces if necessary.
    Pepper Layer: preheat the grill and place the whole peppers in the grill pan. Cook, turning frequently, until the peppers are blackened and charred. Place in a plastic bag, seal and leave to cool completely. Then remove the skins and slice in half. Discard the seeds and cut the flesh into strips. Reserve 4 strips for garnishing.
    Couscous layer: Cover Couscous with 125ml boiling water and leave for 5 minutes. Fluff up with fork. Add chopped Sun-dried Tomatoes, Parmesan (if using) and fresh herbs and mix well.
    Onion layer: Heat 1 Tbsp Olive oil in a frying pan and add the Onion and Garlic. Fry gently for about 5 mins until soft but not browning.
    Mushroom layer: Heat 1 Tbsp Olive oil in a frying pan and add the rehydrated dried mushrooms and the fresh mushrooms. Cook over a high heat for 3-4 minutes until teder and beginning to turn golden. Set aside.
    Spinach layer: Wash spinach and place in a large pan with the water that remains clinging to its leaves. Cook gently until completely wilted. Drain and leave to cool.
    Optional Aubergine layer: Thinly slice one large Aubergine and panfry in olive oil until golden.  Can mix with basic tomato sauce, or Creamy sundried Tomato sauce and/or a layer of Vegan Gluten free Cheese style sauce mix.
    Preheat Oven to 190C/375F/Gas 5

    Assembly

    Lightly grease an 18cm spring-form cake tin. Roll out two thirds of the chilled pastry into a circle big enough to cover the base and sides of the tin. Use to line the tin, then prick the base with a fork. Loosely line with greaseproof paper, add baking beans and bake for 20 minutes until the pastry is golden.
    Add layers in the following order (variable, but start with Couscous as it absorbs excess juices so needs to be evenly divided through the layers). 
    1. One third of Couscous, Parmesan (if using) and Sun-dried Tomato mixture
    2. All Spinach
    3. All Onion and Garlic
    4. One third of Couscous, Parmesan and Sun-dried Tomato mixture
    5. All Red Peppers
    6. Remaining Couscous, Parmesan (if using) and Sun-dried Tomato mixture
    7. Aubergine layer, if using
    8. All Mushroom mixture
    9. Mozzarella or Halloumi, or Dairy-free cheese sauce, if using
    Roll out the remaining pastry to form a lid, trim away any excess and crimp the edges to seal. Roll out the excess pastry and cut out holly leaf shapes, or use cookie cutters for suitable alternatives. Place shapes on a baking sheet. Brush the top of the pie and the shapes with beaten egg (omit for Vegan).
    Bake for 30-40 minutes until golden, removing the pastry shapes after 10 minutes. Let the pie rest for 15 minutes before taking it out of the tin.
    To serve, arrange the pastry shapes and reserved strips of Red Pepper on top of the pie.

    Serves: 4-6. Preparation and Cooking:  2 hours.

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