I am still making an effort to have interesting lunches. Soup is perfect at this time of year as it freezes well and just needs heating through for an (almost) instant lunch. This is my Thai Vegetable Noodle Soup and I make it with plenty of chilli. I love the heat of the chilli with the creaminess of the coconut but you can make it as hot as you like.
This is a great recipe for using up any vegetables you have in the house. I like to use a few Thai Vegetable Noodle Soup
I am still making an effort to have interesting lunches. Soup is perfect at this time of year as it freezes well and just needs heating through for an (almost) instant lunch. This is my Thai Vegetable Noodle Soup and I make it with plenty of chilli. I love the heat of the chilli with the creaminess of the coconut but you can make it as hot as you like.
This is a great recipe for using up any vegetables you have in the house. I like to use a few 
Also known as eggs en cocotte this is a classic recipe and one I can't believe I've never made before! My baked eggs with spinach and cheddar take no time at all to make; it's on the table in under 15 minutes. Don't be fooled though, this simple recipe is seriously luxurious and packed with comforting flavours.
Once your fork (or spoon!) hits that runny yolk it mixes with the soft spinach, melted cheese and double cream and it is truly a joy to 
I really like this curry sauce. A lot. I've been working on my baked cauliflower curry for a while now and I'm so pleased with it! Baking the cauliflower gives the curry a delicious nutty taste. The flavour and texture of the sauce when it's blended is really similar to a sweet korma sauce, but all the sweetness here comes from vegetables. It's a really flexible recipe too; there are some suggestions for changing it up at the end.
Ingredients
You 
Perhaps I should rename my blog 'All That I'm Blending' I've been making so much soup recently. But that's the joy of soup isn't it? You can pretty much throw what you've got hanging around into the pot and miraculously out comes a steaming hot bowl of marvellous soup. My red lentil and tomato soup is no different. Made using what I had in the cupboards and fridge this felt like a meal concocted out of nothing; and I have extra portions in the freezer 
If you're chopping the florets off the broccoli and throwing away the stalk you're missing out. The stalk has that delicious broccoli flavour and can be used in so many ways. My broccoli stalk and sesame soup recipe is one of the things I like to use the stalks for but you can also chop them finely and add them to stir fries, pasta dishes and roasted veg.
Ingredients
You will need (for four portions):
Oil for frying1 onion, roughly 
I love koftas in a curry. More often than not they are lamb based and I wanted to try and make a vegetarian version. My spinach and potato kofta curry came about because I wanted the main part of it to be roughly based on saag aloo. This is a bit more effort than some of my other recipes, but, I've made double batches of both the koftas and the sauce and frozen them so I can have it again with no effort at all!
ingredients
You will need 
There's a very good reason why this is an easy vegetable lasagne: there's no béchamel! One of the things I love most about lasagne is how comforting it is, all those layers of pasta and sauce, so I didn't want to miss any of that by cutting out a few steps. It's still creamy and cheesy but only uses one sauce. This is such an easy recipe and you can use whatever vegetables you have to hand.
ingredients
You will need (for four portions):
1 
You know those small pasta shapes you can buy which are ideal for minestrone? Well, it turns out they make a really good pasta bake. I found this out by accident when making my creamy lentil pasta bake and looked in the cupboard to find only teeny tiny bows to hand. This is a seriously tasty and very filling vegetarian pasta bake which is crammed full of veg with a little added double cream for a touch of weeknight luxury.
Ingredients
You 
I often get left with carrots at the bottom of the fridge. They play an overlooked, but important, base in so many meals: part of a mirepoix, in casseroles and in pies to name a few. Rarely, in my kitchen anyway, do the carrots get to be the star of the dish. So when some beautiful rainbow carrots arrived in the veg box it would have been rude to simply chuck them into various dinners. This time, I wanted to celebrate this lovely root in a rainbow 
It is important to note that this recipe is not shy on calories. There's cheese, double cream, lashings of olive oil, layers of pasta and plenty of veg. My green summer vegetable lasagne is quicker to make than a traditional lasagne (there's no baking) and you can use the sauce with any pasta if you so choose. I like to think that all that green veg negates the calories and I happily ploughed through a whole plate of this. Bear in mind, I am very 
