Butternut squash gratin recipe

I made this up so that I had something quick to reheat and eat the next day, the recipe might not be exactly how I made it! The breadcrumbs were a prize for coming joint first in a pumpkin carving competition at a Halloween party I went to 😀 I suppose you could even use pumpkin but the ones in the shops right now aren’t too tasty!


1KG butternut squash, peeled and diced into chunks

1 large onion, peeled and chopped

2 cloves of garlic, peeled and sliced

Olive oil

1 free range egg

¼ tablespoon of salt

Freshly ground black pepper

5 tablespoons of mayonnaise

100g of vegetarian extra mature cheddar cheese

100g of vegetarian Parmesan style cheese

100g of breadcrumbs


Preheat your oven to 180C (I’ve got a fan oven).

Place the butternut squash in a pan and cover with boiling water, place a lid on the pan and boil for around 10 minutes. You want the squash to still be a little firm.

Whilst the squash is cooking add a little olive oil to a pan and throw in the onion and garlic, sauté until soft.

Check the squash, if it’s done, drain it and set to one side.

Once your onion is done, take it off the heat and let it cool a little.

In a bowl, beat the egg and add the salt, a twist of black pepper and mayonnaise, half the cheddar, half the Parmesan, onions and most of the breadcrumbs (save a small amount to go on top at the end). Stir the mixture together and gently fold in the butternut squash without breaking it up.

Pour the mixture into an ovenproof dish, mix together the remaining cheeses and breadcrumbs and sprinkle on top.

Bake in the oven for around 1 hour, until the cheese on top has melted and is golden brown.

I made this in advance, only baked it for half an hour, removed it from the oven, allowed it to cool, covered it and put it in the fridge overnight. The next day I reheated it for 30 minutes at 180C.

Leek and cheese pie recipe

Fairly quick and cheap to make, there’s enough for 6!


1kg leeks, washed and chopped into inch long pieces

2 free range eggs

100g of extra mature cheddar cheese, grated

150ml single cream

Freshly ground black pepper

Pastry, puff, shortcrust, whatever you like. Make your own or buy the ready rolled stuff.


Bring a large pan of water to the boil and add the leeks to it, simmer for around 10 minutes until the leeks are just cooked.

In a large bowl add the eggs, cream, cheese and as much black pepper as you like, give it all a stir to mix in the eggs.

Pre-heat your oven to 180C.

Once the leeks are cooked, drain them in a colander and press them lightly to remove any excess water.

Add them to the eggy, cheesy, creamy mixture and give it all a stir.

Pour the mixture into a pie dish and cover with pastry, place in the oven for around 20 minutes.

Vegetable frittata recipe

A friend gave me a load of veg from her allotment, potatoes, courgette and spinach. So I threw it all together with a few other things that I had in the fridge…


Olive oil

2-3 potatoes, sliced

1 courgette, sliced

Some spinach, cut roughly

1 pointed sweet red pepper, de-seeded and sliced

A bunch of spring onions, chopped

Freshly ground black pepper

6 free range eggs, beaten

100g mature cheddar cheese, grated


Bring a pan of water to the boil and add the potatoes, boil for 6 minutes. Don’t let them cook too much or they’ll fall apart.

Whilst the potatoes are boiling add a splash of oil to a deep frying pan and add the courgette. Fry for a few minutes over a medium heat, turning occasionally so they brown on both sides.

Add the red pepper and spring onions, add a twist of freshly ground black pepper and give it all a stir.

A few minutes before the potatoes are done put a steamer over the potato pan and wilt the spinach.

Drain the potatoes and remove the spinach from the steamer.

Add the potatoes and spinach to the frying pan and give it a mix, being careful to not break up the potatoes.

Pour over the beaten egg and cook on a low heat for another 10-15 minutes, whilst that’s cooking preheat your grill.

Once the bottom of the frittata is cooked the top will probably need a few minutes under the grill to finish and brown.

When the top is cooked add the grated cheese and place back under the grill until it’s melty and delicious.

Serve with whatever you have handy, I had tomato sauce 😛

Cheese and onion pie recipe

Quick and easy cheese and onion pie, it can be eaten hot or cold! Day 4 and 5 of Veggie August, we had it with Sesame potatoes!


1 onion, peeled and chopped

500g of your favourite mature cheese, grated

1 large free range egg

2 x 450g bags of shortcrust pastry mix


In a large bowl combine the grated cheese, the egg and the onion.

Make up the shortcrust pastry as instructed and roll out into two sheets large enough to cover the base of a dish and cover the pie.

Place a layer of pastry on the base of the dish, add the cheese, egg and onion mix and top with the other sheet of pastry.

With the tines of a fork press the edges of the pastry down, trim the edges with a knife and cut a hole in the middle of the top of the pastry.

Bake in an oven at 180C until the pastry is golden brown.