Friday

Ingredients

• Bananas, flesh only
• Peanut butter, smooth
• Bread, wholemeal, toasted

Method

1. Toast 2 slices of bread
2. Spread with a tablespoon (18g) of peanut butter
3. Slice 1 medium banana (100g) and place on top

Ingredients

Scone-dumplings

• 160g self-raising flour, plus extra for dusting
• 1 tsp dried rosemary
• ½ tsp dried thyme
• Generous pinch of salt
• 50g vegan butter
• 100ml soya milk, plus 1 tbsp for glazing

For the filling

• 1 tbsp olive oil
• 1 leek, finely chopped
• 1 medium courgette, cut into even chunks
• 1 red pepper, roughly chopped
• 2 cloves of garlic, crushed
• 1 tsp dried oregano
• 1 tsp dried mixed herbs
• 400g can chopped tomatoes
• 4 rounded tbsp fresh broad beans, podded
• 1 tbsp tomato ketchup
• Juice of 1 unwaxed lemon

Method

1. Preheat the oven to 220°C/425°F/gas mark 7. Line a baking tray with baking paper.
2. Start by making the scone dumplings. In a bowl, mix together the flour, rosemary, thyme and salt, then rub in the vegan butter until the mixture resembles breadcrumbs. Stir through the soya milk until a smooth dough is created. Use your hands to flatten the dough
3. to 2.5cm (1in) thick on a lightly floured surface, then use a scone cutter to make eight scone-dumplings. Place them onto the prepared baking tray and brush with a little soya milk. Bake for 10–11 minutes until just golden.
4. In the meantime, make the filling. In a stove-to-table pot, heat the olive oil over a medium–high heat and cook the leek for 2 minutes. Add the courgette and red pepper, and cook for a further 2 minutes until softened. Throw in the garlic, oregano and mixed herbs, and cook for a further minute.
5. Pour in the chopped tomatoes, broad beans and ketchup, and cover with the lid. Bubble on high for 7–8 minutes until the vegetables are tender.
6. Remove the pot from the heat and squeeze over the lemon juice.
7. Remove the scones from the oven and carefully place them over the cooked filling, pressing them in gently to absorb some sauce. Serve hot.

Serves 4

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Ingredients

• 1 tbsp olive oil
• 2 medium leeks, trimmed and sliced into discs
• 3 cloves garlic, minced
• 500g button mushrooms
• 1 tsp dried mixed herbs

For the sauce

• 1 tbsp dairy-free butter
• 2 tbsp plain flour
• 350ml dairy-free milk
• 1/8 tsp ground nutmeg
• A pinch of salt and pepper
• 1 roll vegan puff pastry

Method

1. Add the olive oil to a large saucepan on medium heat. Fry the leeks and garlic for 2 minutes.
2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes.
3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper.
4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.
5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie, to help it brown.
8. Cook for 25 minutes until golden brown. Serve straight away.