have a look at our recipes for the lovely food made at our feasts.

serves 4


200g red lentils
2tbsp olive oil
1 tbsp harissa paste- if you don’t have you can add a 2tsp of smoked paprika, 1tsp ground coriander, 1tsp ground cumin, ½ tsp chilli powder (adjust to the heat you like)
1 onion, finely chopped
1 stick of cinnamon (a tsp of ground cinnamon is also fine)
3 carrots chopped into 1-2 cm chunks
1 leek
3 parsnips cut into 1-2cmm chunks
300g swede cut into 1-2cm chunks
3 loves of garlic crushed
½ tsp ground turmeric
1tsp ground coriander
1 x 400g tin chopped tomatoes
1 litre vegetable stock
1 x 400g tin chickpeas, drained
100g spinach or other greens such as spring greens, kale, cabbage
1 tbsp chopped fresh mint
1tbsp chopped fresh coriander
salt and pepper


Slice the leeks down lengthways and wash out any earth. Cut into 1cm rings.

Heat the oil in a large pan and add the onion, cinnamon, harrisa, leeks and carrots. Cook for about 15 minutes over a low heat, without browning.

Add the swede and parsnips to the pan with the garlic and spices. Add the lentils to the pan with the tinned tomatoes and stock. Bring to the boil, then reduce the heat and simmer for 30 minutes, or until the lentils are tender. Scoop out a couple of ladleful’s and blend until smooth, either with a stick blender or in a food processor. Return this to the pan and stir into the rest of the soup.

Add the chickpeas and greens and stir in. Cook for another 5 minutes then season.

Add a little more stock if the soup is too thick and serve sprinkled with the fresh herbs.

serves 5 – 7


Crumble topping

85g oats
140g flour
170g bread crumbs
60g chopped walnuts (you can add in extra bread crumbs if you don’t have nuts)
110g butter
2 tsp dried sage
pinch each of salt and freshly ground black pepper
4 tbsp nutritional yeast


170g mushrooms
110g leeks
225g onions
350g cauliflower cut into small florets
350g potatoes
1-3 tbsp chopped fresh herbs ( you can use parsley, sage, rosemary or thyme or a mix of whichever you have to hand) (use half the quantity if using dried herbs)


3tbsp coconut oil
4tbsp plain flour
600ml milk or unsweetened almond milk
3tbsp grated cheese or nutritional yeast
¼ tsp nutmeg
Pinch of salt and pepper


Crumble Topping

Put the flour and oats in a bowl and slice in the butter. Rub together with your fingers, until you reach a breadcrumb consistency. Then add in the breadcrumbs, walnuts, salt and pepper, sage and nutritional yeast and mix loosely together.


Add the cauliflower to a saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until it is almost tender, but still fairly firm. Tip into a colander and leave to drain.
Wash and peel the potatoes. Slice into thin rounds and par boil until just soft enough to eat. Tip into a colander and leave to drain.

Slice the leeks down lengthways and wash out any earth. Cut into 1cm rings.
Halve or quarter the mushrooms (depending on how big they are) to achieve generous chunks.

Roughly chop the onions. Heat 2 tbsp olive oil in a large pan. Add in the onions and sauté until they soften a bit, then add in the leeks, mushrooms and herbs and cook some more until everything is just cooked.

Make the béchamel sauce

Melt the oil in a saucepan, add the flour and cook for a couple minutes whisking as you go too cook out the rawness, then and the milk bit by bit whisking as you go to make sure there are no lumps. Whisk in the cheese/ nutritional yeast, nutmeg and salt and pepper.


Mix together all the vegetable with the béchamel in the bottom of the baking tray you are going to use to cook the crumble. Pat the vegetable down a little so they are spread out evenly in the dish. Sprinkle the crumble mixture over the top.
Bake in the oven for 40-60 minutes at 180 C. the crumble should be golden brown turning a little darker around the edges.
Enjoy on its own or with a side of green vegetables or salad.

search previous next tag category expand menu location phone mail time cart zoom edit close