Veggie Burgers with Pickled Carrot

On 14th June 2016, This was Dinner

As we were cooking these I thought they were going to be a sloppy mess. They weren’t, but I’d probably make them the day ahead next time as the leftover ones I sent round to my Dad and sister looked a lot easier to cook.

What is a slaw? Is it just a 21st century shortening of the word coleslaw? I can’t find a definitive answer but the original recipe calls this ‘carrot slaw’ but to me it would require another vegetable to make it a slaw so I’ve gone with pickled carrot and left it at that!

Get set…

  • Finely chop an onion
  • Finely chop a couple of garlic cloves
  • Finely chop a couple of portobello mushrooms
  • Peel a couple of sweet potatoes and cube
  • Grate a large beetroot
  • Grate a large carrot
  • Chop some coriander
  • Zest a couple of limes
  • Cook some quinoa
  • Beat an egg
  • Get burger buns, rice wine vinegar, golden caster sugar, plain flour, oil & seasoning ready. You may also need an egg.

Throw it together…

Put the sweet potato in a pan and cover with water. Bring to the boil then drain and rinse when the potato is cooked.

Heat some oil in a pan and gently cook the onion, garlic and mushrooms until softened. Season well.

Mix this with the potato and leave to cool.

Add the quinoa, beetroot, lime zest and coriander. Mix well and then add flour. Add a little or all of the egg to bind it together.

Divide the mixture into eight then form into patties. Chill for at least half an hour.

Add the vinegar, sugar and some salt to the carrot and set to one side.

When chilled, heat some oil in a pan and cook the burgers gently for 6-8 minutes on each side.

Toast the bread buns

Dish it up…

Spread some mayo on the bottom of the bun, drizzle some chilli sauce and top with the carrot mixture.


Original BBC Good Food recipe can be found here.

Carrot, Orange & Ginger Soup

On 14th & 15th April 2015, This was Dinner

I made this a couple of days ago. It’s from Save with Jamie. If I had eaten it on the day I made it I would have served it with the mashed carrot and cheddar cheese toasts that he does but I didn’t think saving the extra carrot would work and I didn’t have a spare carrot or any cheese to make them today.


  • Peel & roughly chop some carrots
  • Peel & roughly chop an onion
  • Juice & zest an orange
  • Peel & chop some ginger
  • Get oil & seasoning ready


Heat a little oil in a pan and add all of the ingredients. Cook for about 15 minutes, stirring occasionally.

Add boiling water then bring back to the boil and simmer for another 20 minutes or so. Season well.

Blitz in a blender then pop back in the pan and heat gently.


We served ours with sliced sourdough, a dollop of yoghurt and a sprinkle of chilli flakes.

On Wednesday we just chucked a steak pie in the oven and had it with oven chips and mushy peas. I also added the remainder of the pickled cabbage to mine.

Carrot, Chickpea & Sesame Burgers

On 4th, 5th & 6th March, This was Dinner

I do love a good veggy burger and these are a very good veggy burger. A little bit of effort has to go into a burger but making your own always has far more taste than a supermarket one and lets face it, there’s nothing expensive on here*.

Contains chilling time.


  • Peel and grate some carrots
  • Drain and rinse some chickpeas
  • Roughly chop an onion
  • Zest a lemon
  • Slice an avocado
  • Get natural yoghurt, tabasco, ground cumin, egg, oil, sesame seeds, fresh breadcrumbs, bread buns & seasoning ready


Heat some oil in a pan and gently cook a third of the carrot for about 10 minutes.

Into a food processor, the remaining carrot, the chickpeas, onion, cumin and egg. Whizz to as paste then transfer to a bowl.

Add the cooked carrot to the paste along with the breadcrumbs, lemon zest, sesame seeds and seasoning. Mix well and shape into burgers, I made four. Cover and chill for a while.

Heat some oil in the pan you used for the carrot and cook the burgers for about five minutes on each side.

Mix lemon juice with the yoghurt and serve the burger with a dollop of this in a bun along with the avocado and a drop of tabasco.


One was filling enough so we saved the other to have on Thursday. We had a couple of frozen items in the freezer so ended up with a mish-mash of a meal, carrot and sesame burger with pork enchilada and beef stew anyone?

Having forgotten to get anything out of the freezer for dinner again on Friday we ended up with Sainburys chicken wings and chips as our online delivery came at seven.

* The BBC Good Food original does use tahini paste but if I bought it the rest would go to waste, sitting in the fridge until it was out of date, so I didn’t bother.

Sausage One Pot (Warning: Carbs)

On 1st March 2015, This was Dinner

I knew that having a puppy would impact upon the blog at some point. Especially now he’s sleeping a little less. He has so much energy, the sooner he can go walkies the better!

This was going to be a Hungarian Goulash but just turned into this carb- loaded one pot as I didn’t have enough potato to fill it out enough so I stuck some pasta in as well.


  • Peel and slice some carrots
  • Chop up a yellow pepper
  • Finely chop an onion
  • Peel and dice a couple of potatoes
  • Roughly chop some parsley
  • Prepare some beef stock
  • Get pasta, paprika, sausages, oil & seasoning ready


Heat some oil in a pan and add the sausages, brown well and remove from the pan.

Add a little more oil if required and cook the onion until softened. Add the potato, carrot and pepper along with some paprika and stir well.

Add the stock and bring to the boil, season well, add the sausages and turn down to a simmer. Cover and cook for about 10 minutes then add the pasta and cover again, cooking until the pasta is done.

Serve with a sprinkling of parsley.

TWD_0103_SausagesI’m very pleased that Walter likes his vegetable, carrots being a great source of delight to him.

Red Lentil & Chorizo Soup

I made this when I was home alone on Friday night, Mr S was out. I popped to the supermarket to pick up a bottle of wine, I was going to pick up something quick and easy but thought “What the hell, I’m not doing anything else”.

Chop up some chorizo & fry until frazzled, remove and set to one side

Fry an onion with chopped carrots & cumin seeds until softened then stir in some garlic, golden caster sugar & smoked paprika. Add a splash of red wine vinegar.

Add red lentils along with 2 tins of chopped tomatoes & some chicken stock, bring it to the boil then simmer for 30 minutes.

Blend using a hand blender and add a little water if it’s too thick. I halved it and froze some.

Serve with yoghurt, the chorizo and a sprinkle of chilli flakes.

I was glad I made it. The full recipe is here.


I saved some for Mr S but he came home and promptly fell asleep so I polished off the remaining chorizo & froze the soup.

As anyone who reads my blog regularly will know, I don’t do measurements & where possible I will link to the recipe anyway but I am going to add a list of ingredients to the bottom of my posts for quick reference:


This was dinner…13th December 2013.

Golden Glazed Carrot, Mushroom & Hazelnut Tart

I didn’t pay attention to the recipe in the December addition of BBC Good Food, the last 2 items were on a separate column & I didn’t see them, so I had to improvise and use my goats cheese instead of the called for cream cheese.  Once I’m home on an evening there is no way I’m going out again!

Peel some carrots and quarter them lengthways then boil them for 4 minutes. Drain and pop in the oven for about 10 minutes, drizzled with maple syrup.

Score a sheet of pre-made & rolled pastry around the edges and prick all over the middle with a fork. Pop it in the oven on a piece of baking parchment on a baking tray and cook for 12 minutes.

Heat some butter in a frying pan and add a finely chopped shallot then cook until softened. Add finely chopped mushrooms until cooked. Remove from the heat, let them cool if you want but I couldn’t wait. Pop half of this mixture in a processor along with some toasted hazelnuts, the cream cheese (as I used a goats cheese that wasn’t very soft I added some crème fraiche), some seasoning  and some tarragon (I had to use dried) then whizz up. Add the remaining mushroom mixture.

Pop the mixture on the pastry, arrange the carrots on top, drizzle with more maple syrup then pop in the oven for another 12 minutes

Sprinkle with some more chopped hazelnuts and serve.


It was like one giant vol au vent, which is right up my street.

This was dinner… 3rd December 2013.

Roast Carrot & Parsnip Salad

Well visiting Doncaster Market this morning I got a bit of a shock. I have my favourite stalls & my veg woman had ‘disappeared’. Luckily she had just moved a couple of stalls away so panic over! I needed a LOT of veg this week. It’s my own fault for missing last week.

I’ve made this a few times B.B. (before blogging). It’s a really tasty combination of flavours. It’s a great dish to serve to any vegetarians & looks quite flash too. It’s a Gary Rhodes one this time from his Cookery Year – Autumn into Winter. He cooks his own beetroot but I took a short-cut & bought mine pre-made.

It doesn’t look like a hefty meal but I took this photograph & then piled it high with the remainder of ingredients & stuffed my face full.

Charlotte gave me a load of the rabbit’s leftover carrots again & I immediately thought of this meal.

Peel some carrots, top & tail them. Quarter them lengthways. Do the same with some parsnips but you may have to do more than quarter them if they are as big as the ones I bought.

Plunge the carrots into salted boiling water. After 2 minutes add the parsnips for another 2. Remove from the heat, drain & leave to cool. When ready, pop some oil in a baking dish & brown the carrots & parsnips on the hob top then pop them in a 180ºC(fan) oven for 15 to 20 minutes. Remove from the oven & season – you want to eat them hot – not piping hot.

Cut some beetroot into squares. Toast some walnuts.

Mix a heaped teaspoon of Dijon, 100ml sour cream & 2 tablespoons of sherry vinegar. Then slowing add 100ml of walnut oil, whisking to emulsify. Season with salt & pepper. Gary mixes some of his beetroot with the dressing for a wonderful pink colour but I forgot.

Pop some mixed salad on a plate, arrange your beetroot & walnuts around it. Add your carrots & parsnips then drizzle the dressing around it, topping off with a bit more salad.

The beauty of this is you could stick in whatever is in season.


We washed it down with a nice bottle of Cava then had some shop bought profiteroles.

This was dinner… 16th November 2013.