Vegetable tart with caramelised onions

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This is such a quick and easy supper and as we usually have a pack of pastry in the freezer (no, I don’t make my own – no judgment please!) plus plenty of veggies around it’s a great option for when you’re low on ingredients and short of inspiration.  It’s also great cold so a good option for picnics and packed lunches.

(Serves 4 – 6)

  • 1 pack of Jus-Rol puff pastry (ready-rolled for ultimate laziness)
  • 2-3 onions (peeled and sliced)
  • Drizzle of olive oil
  • Maple syrup
  • 2-3 zucchini (sliced)
  • 4-5 large vine tomatoes (sliced)
  • Toasted pine nuts
  • Oregano
  • Salt and pepper to season
  1. Grease a baking tray
  2. Place the pastry on the tray and pinch around the edges
  3. Pour the oil into a pan and add the onions – gently heat through to soften and caramelise
  4. Add a generous drizzle of maple syrup to the onions for the final few minutes of cooking
  5. In another pan add olive oil and slowly shallow-fry the zucchini slices
  6. Spread the caramelised onions evenly over the pastry and then alternate the zucchini and tomato slices
  7. Sprinkle the toasted pine nuts, oregano and salt and pepper over the vegetables
  8. Pop in the oven at 220° for 30-40 minutes
  9. Serve with new potatoes and a large green salad

Caramelised red onion and cranberry gravy

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I love this gravy.  It’s rich and sweet and goes amazingly well with bangers and mash!

  • Drizzle of olive oil
  • 2 red onions – peeled and sliced
  • Drizzle of maple syrup
  • Half a pint vegetable gravy (made with veg gravy granules)
  • Large handful of frozen cranberries
  • Sprinkle of fresh rosemary
  • Salt and pepper to season
  1. Heat the oil in a pan
  2. Gently fry the onions over a low heat for 15 minutes
  3. Add the maple syrup and fry for a further 2-3 minutes
  4. Add the gravy, cranberries, rosemary and salt and pepper
  5. Heat through for a further 5 – 10 minutes until the cranberries start to burst
  6. Serve with vegan sausages and kale and potato mash

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Vegan pizza breads

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These are so simple and quick to make and they’re an ideal way of using up day-old French stick.  You can be as creative as you like with the toppings.  I tend to use whatever we have in…

(Serves 2)

  • 1 French stick
  • Drizzle of olive oil
  • Drizzle of maple syrup
  • Passata
  • One organic red onion – peeled and sliced
  • Couple of handfuls of organic mushrooms – sliced
  • 1 organic green pepper – sliced
  • Green olives – de-stoned and sliced
  1. Fry the onions on a low heat with a drizzle of olive oil and maple syrup to caramelise
  2. Cut the French stick in half and slice down the middle
  3. Grill the crusty side of the bread under the grill for a few minutes
  4. Spread the passata over the bread
  5. Meanwhile gently fry the peppers and mushrooms in a little olive oil
  6. Assemble the onion, peppers, mushrooms and sliced green peppers on the bread
  7. Pop back under the grill for a few minutes
  8. Serve with a green salad