Colour and crunch

1/2 small red cabbage
2 sweet potatoes
1 small bag mangetouts

Cut the cabbage and sweet potatoes into large pieces. Steam everything separately. Dress each veg with oil, salt and lemon juice. Arrange in a dish and serve with beans.

White beans and leeks

1 leek
small piece of ginger
1 tin of cannellini beans
2 garlic cloves
teaspoon of marjoram
1 green onion

Sweat the leek and ginger in oil, then add a bit of water and let them go soft. Add the beans with their water, minced garlic and marjoram. Turn heat down low and simmer, covered, for 20 minutes. Stir in the chopped green onion and season with salt, pepper and lemon juice.

Macaroni & cheese

200 g macaroni
230 g cheddar/gruyere

2 eggs

1 can evaporated milk

teaspoon mustard

half teaspoon curry powder

3 dashes Tabasco

salt and pepper

1 cup buttered bread crumbs

party receipt for 8 people (as a side serves 12):

500 g mac

375 g cheddar

3 eggs

1.5 tin (615 g) evaporated milk

1 scant tablespoon dijon

10 g salt

100 g cream cracker crumbs

50 g unsalted butter

picnic receipt for 50 people:

2 kg macaroni

1.5 kg cheddar

6 tins evaporated milk

12 eggs

2? tablespoons dry mustard

salt

400 g high water biscuit crumbs

200 g butter

Boil macaroni, rinse under cold water and strain. Grate the cheese. Beat the eggs in a large bowl and mix in most of the cheese and all the seasonings. Pour into a deep baking dish and top with buttered bread crumbs. Bake at 180 for 40 minutes, or until most of the liquid has evaporated.

Brownies

90 g nuts
60 g darkest choc
95 g stork
140 g sugar
2 eggs
100 g flour

Courgette parmesan soup

2 celery sticks
1 onion
3 small potatoes
3 courgettes
1 parmesan rind
black pepper
single cream
nutritional yeast
grated parmesan

Sweat the chopped onion and celery. Add the potatoes, parmesan rind and black pepper and cover with water. Bring to a simmer, then add the courgettes. When everything is tender, blitz to smooth. Stir in nutritional yeast, cream and grated parm, and season to taste with salt and lemon juice.

Josey's cole slaw

16 g butter
13 g sugar
1 egg
7 g mustard
33 g vinegar

Colcannon

1 kg potatoes
1 small head of collards or cabbage
3 scallions
milk
butter
nutritional yeast

Bring a big pot of water to boil. Wash the greens and cut in thin ribbons. Blanch them 5 minutes, lift them out and rinse under cold water. Use the same boiling water to cook the potatoes until tender. Drain and return them to the pot. Mash them with a splash of milk and a huge lump of butter and sliced scallions. Squeeze the water out of the collards and add them to the mash, along with a heaping spoonful of nutritional yeast, plus salt and pepper. Great with beans.