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The Comforting Vegetarian One

On the menu this week we got a comforting veggie and leek pie – made in one pan (three cheers for less washing up); a spicy butterbean and kale stew with fluffy and pillowy soft homemade flatbreads; and a herby frittata. These are all comforting and classic meals, that don’t take long to make.

Ingredients

Makes 3 dinners, each serving 4

With a handsome mix of seasonal vegetables, this week's shopping list will have the cashier at your nearest supermarket thinking you're the type of person that really has their life together. The type of person who makes a chicken pie on a weeknight. Tuck in.

6 Leeks
480g Veggie Chicken
1 Bulb of Garlic
250g Self Raising Flour + 2 Tbsp
900ml Vegetable Stock
4 Lemons
1 Sheet of Puff Pastry
500g Tenderstem Broccoli
12 Eggs
500g Kale
2 x 400g Tins of Butter Beans (Or 1 Large Jar)
2 x 400g Tins of Chopped Tomatoes
1 Tbsp Spicy Smoked Paprika
200g Feta
Large Bunch of Parsley
500g Full Fat Yoghurt

The Recipes

One Pot Veggie Leek Pie

One-Pot Veggie & Leek Pie

Taking the well-loved British chicken and leek pie, making it veggie, and cooking it in one pan. We’re serving ours with grilled Tenderstem. Easy and delicious.
Leek Tenderstem Broc and Feta Frittata

Leek, Tenderstem & Feta Frittata

A herby frittata bursting with greens, grilled feta and a kale salad topped with crispy croutons made from the homemade flatbreads you knocked together earlier.

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Spicy Butter Bean Kale Stew

Smoky Butter Bean & Kale Stew with Quick Flatbreads

Smoky bean stew finished with tangy feta and yoghurt. The homemade two-ingredient flatbreads almost steal the show.

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