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[Main meals]

[Soup chef]

Quick Asparagus Casserole
One loaf of French or Italian Bread,crispy crusted is best. One small can of low sodium V-8 juice,6oz can Asparagus,cooked or canned and drained Cheese,soy or tofu organic Croutons,your choice for flavour.	1	In a baking dish place bread slices flat until bottom of dish is covered. Cover each slice with 2-3 teaspoons of V-8 Juice.Do not saturate slices.Just cover. Cover bread with asparagus Cover asparagus with one slice of cheese for each slice of bread. Place 6-8 croutons on top of cheese. Over the top of the croutons sprinkle 2-3 teaspoons of V-8 for each slice of bread. Place baking dish on center oven rack. Set oven temperature at 400 degrees. Watch carefully ! Remove when cheese melts about 4-8 min. Serve immediately. The number of servings depend on the size of the bread and the size of the dish. Optional toppings: Your favourite herbs,black olives,mushrooms bell peppers or whatever your tasetbuds desire.
		20 min over all cooking time.

AUNTIE CAROLE'S VEGE PASTIES
Pastry: 125g wholmeal flour. 125g white self raising flour. 125g butter or marg. cold water to mix. Filling: 125g shredded cabbage. 1cup grated carrot. 1 grated onion. 2 medium grated potatoes. a half cup baby peas. 1cup mature grated cheese. 1tsp. oregano. 2 tsp mustard seeds. 1 clove garlic. A little salt and pepper if you like.	1	Make pastry. Mix all filling ingredients in a bowl. Divide pastry into twelve and roll each piece into just over a saucer size. Fill each one with filling and brush with beaten egg and top with poppy or sesame seeds.
		Bake for 30-40 min 220c gas 6. They freeze well.

BAKED BEAN PASTIES
2 Tbsp olive oil 1 Small onion, finely chopped 1 Tbsp mild curry paste 100g/4oz red lentils 450ml/3 quarter pint vegetable stock 200g/7oz can baked beans 100g/4oz frozen peas 1 Tbsp mango chutney 450g/1 lb puff pastry, thawed if frozen 1 Tsp caraway seeds seasoning (including sea salt)	1	1. Preheat oven to 200C/400F/Gas 6. Heat oil in a pan and fry onion for 5 mins.Stir in curry paste, lentils and stock. Simmer for 15-20 mins until thickened. Stir in beans, peas and chutney. Season. 2. Roll out half the pastry on a floured surface to 30cm/12in square. Cut into 4 triangles. Repeat with the other half. Spoon an eighth of the mixture onto half of one triangle. Brush edges with water, fold other half over and press edges together. Repeat with remaining pastry and filling. Brush with water and sprinkle with caraway seeds and sea salt. Bake on a baking sheet for 15-20 mins until golden.
	1	Preparation: 15 mins, Cooking: 35-40 mins. Can be frozen up to 1 month. Makes 8 pasties.

SPAGHETTI WITH RED PESTO
225g/8oz spaghetti 1 red pepper or 200g/7 oz can pimientos 4 sun-dried tomatoes in oil, drained 2 spring onions 25g/1 oz toasted almonds 1 garlic clove, peeled 1 Tbsp olive oil 2 Tbsp grated vegetarian Parmesan, plus extra for serving seasoning	.	1. Bring a large pan of salted water to the boil and cook the pasta according to packet instructions. 2. Preheat grill, place pepper on grill pan and cook for 5-7 mins until charred all over. Remove from heat and leave to cool in a plastic bag. When cool, peel, halve and deseed. Slice roughly. If using canned pimientos simply drain and chop roughly. 3. Blend pepper, tomatoes, onions, almonds and garlic in a food processor. Transfer to a bowl and stir in olive oil, parmesan and 2 Tbsps of hot water from the pasta pan. Season to taste. 4. Drain pasta and toss with the red pesto. Serve in bowls with extra parmesan.
	1	Preparation: 10 mins, Cooking: 20 mins. Not suitable for freezing. Serves 2.

LEEK AND AUBERGINE BAKE
1 kg/2 lb potatoes, diced 2 Tbsp olive oil 1 small aubergine, diced 1 small leek, sliced 400g/14 oz can chopped tomatoes, drained 150ml/quarter pint passata(sieved tomatoes) 225g/8 oz Vegemince 15g/half oz butter 2 Tbsp semi-skimmed milk 50g/2 oz vegetarian Cheddar cheese, grated 1-2 Tbsp chopped fresh parsley seasoning	1	1. Preheat the oven to 190C/375F/Gas 5. Boil the potatoes for 15 mins. Drain and set aside. 2. Heat oil in a pan and cook aubergine and leek for 3 mins. Add tomatoes and passata. Simmer for 10-15 mins. Stir in Vegemince and cook for 1 min Season and spoon into an ovenproof dish. 3. Mash potatoes and stir in butter, milk, most of the cheese, the parsley and the seasoning. Spoon potatoes over mince mixture and sprinkle over remaining cheese. Bake for 20-30 mins until golden.
	1	Preparation: 15 mins, Cooking:50-60 mins. Can be frozen for up to 2 months. Serves 4.

CAULIFLOWER AND SPINACH CURRY
1 Tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 1 Tbsp ground cumin 1 Tbsp ground coriander 1 Tsp mild chilli powder 400g/14 oz can chopped tomatoes 450g/1 lb cauliflower, broken into florets 400g/14 oz can coconut milk 225g/8 oz fresh spinach 400g/14 oz can chickpeas, drained 1 Tbsp chopped fresh coriander seasoning	1	1. Heat the oil in a large heavy-based pan and cook the onion and garlic for 2 mins. Add the spices and cook for 1 min, stirring constantly. Stir in the tomatoes, cauliflower, coconut milk and seasoning. Simmer for 15 mins, until the cauliflower is tender. 2. Add the spinach and chickpeas to the pan and heat through gently for 3 mins. Stir in the fresh coriander and serve with warm naan bread or rice.
EGAN	1	Preparation: 15 mins, Cooking: 20-25 mins. Can be frozen for up to 2 months. Serves 4.