Slice and fry an onion with 1 clove of garlic and 1/2 a carrot. Put 2 teaspoons of cornflour in half mug of milk. Add to the above. Add a hand full of sweetcorn, some chopped peppers, frozen prawns, and two slices of cheese. Stir until it starts to thicken. Serve on pasta.
Fry a hand full of chopped mushrooms along with a quarter of a yellow pepper. Add half a can of chopped tomatoes, a sprinkle of Basil, half a can of tuna, and a splash of red wine. Stir 'til you get bored then serve.
Soak a small handful of butterbeans for two days. Chop and fry an onion and a clove of garlic. Add a generous portion of mushrooms. Mix two heaped teaspoons of cornflour into a half mug of milk. Add to onions etc. Add the butterbeans and two strips of smoked tofu, chopped, and add cheese to taste. Serve on your favourite starch source.
Chop an onion, two cloves of garlic, some peppers (1/3 yellow and 1/3 green), and some mushrooms. Fry gently in small amount of oil. Break two free range eggs into a bowl and add a similar volume of milk and a pinch of basil. Add the contents of the frying pan along with half a handful of frozen peas to the egg mix. Stir and pour back into the frying pan and return to the heat. Slice a tomato and place slices on top. Cheese can be added as well to the top. When bubbling is underway transfer to the grill and lightly brown. Serve with a zapped spud.
Slice an onion into strips. Put a half full pan of water on to boil. Cut half a red pepper, and half a green pepper into strips, along with a carrot and some mushrooms, and a clove of garlic. Stir fry these vegetables. When the pan of water comes to the boil add some easy-cook rice and set timer for 15 minutes. Add come quorn chunks and some cashew nuts to the stir fry mix. Set a kettle of water to boil. When the kettle comes to the boil , throw a few peas into the rice and make the stir fry sauce (see below). Add the sauce to the stir fry.
Start with a mug of freshly boiled water one third full. Stir in one heaped teaspoon of smooth peanut butter. Top up to half full with ginger wine. Add a dash of Soy Sauce.
Put a pan of water on to boil. Chop an onion. Heat some oil in a saucepan. When the water comes to the boil add some easy cook rice. Fry the onion. When the onion starts to soften add some quorn. Fill a mug 2/3 with cold milk. Add a heaped spoon full of corn flour to the milk and stir. When the quorn starts to brown add the milk and corn flour. Add some frozen peas to the rice and return rice to the boil. Add a handful of desiccated coconut to the quorn ect and salt and pepper to taste. When the rice has had 15 minutes serve.
Boil rice for ten minutes with some chopped peppers (you can used dried). Add a handful of frozen peas. Return to the boil five minutes. Drain and mix in half a can of tuna. Add a squirt of mayonnaise. Stir back on the heat until sizzling.
Zap a block of coley in a bowl for two minutes, turning over half way through. Butter two slices of bread. Break up the fish into flakes with a fork. Mix in two heaped teaspoons of mango chutney and half a level teaspoon full of turmeric (or use Madras curry powder). Add a handful of frozen peas. Place in the bread and cook in a sandwich maker until browned. (From the days before I became vegeterian)
Chop mushrooms and place in a covered bowl in a microwave. Zap until they start to soften. Drain off any liquid. Stir in some mayonnaise. Put in the spuds with nob of butter.
Fry chopped mushrooms. Add chopped smoked tofu. Fry some more. Add half a tin of baked beans. Return to boil and add a shake of Worcestershire Sauce. Serve over a zapped jacket potato.
Chop two carrots, a parsnip, an onion, and four cloves of garlic. Place in a saucepan and add water until it is 4/5 of the way to covering the veg. Top up with ginger wine until the veg are covered. Boil for 15 minutes.
Take off the heat and mash the veg in the pan. Add 1/6 by volume milk, a table spoon of soy sauce, and a shake of black pepper. Use a blender to smooth the soup. Return to the heat and warm untill just about to boil.
Serve.
