(The most amazing) Veggie stir fry recipe

We were cooked this by one of our friends and this is mostly how the recipe was written down for me, it makes a lot, so plenty left over to pick at a few hours after you’ve eaten (it’s that good) or the next day.


Olive oil

1 bag of frozen quorn pieces

2 bundles of spring onions, chopped

4 cloves of garlic, minced

3 large carrots, peeled and thinly sliced

1 courgette, sliced

1 leek, sliced

1 big handful of green beans, chopped into inch long pieces

2 red peppers, thinly sliced

1 pack of asparagus, chopped into inch long pieces

5-6 vegetable stock cubes

1 pack of egg noodles, rice noodles would work equally well!


Place a pan over a medium heat and add a splash of oil. Add the spring onions, quorn pieces and a clove or two of minced garlic. Give it all a good stir and let it cook for a minute. Crumble over a stock cube, stir and let the quorn pieces brown. Put to one side, try not to eat it all.

Over a high heat add another splash of oil to a wok or big open pan. Add the rest of the veg apart from the courgette and asparagus, the last 2 cloves of minced garlic and crumble another stock cube over it all. Give it all a good stir and keep stirring until it all looks a bit limp. Add the asparagus and courgette and give it another stir. Check it all tastes nice, add another stock cube if you want!

It’s now time for wine if you haven’t started on it already…

Boil a pan of water with 2 or 3 stock cubes and add the noodles, they’ll only take a few minutes so let’s get everything else sorted.

Add the chicken and spring onion goodness to the wok but keep it at a low heat because by god it loves to burn.

When the asparagus and courgette is cooked (you should know this by having eaten most of it whilst no one was looking), check the noodles are cooked, drain and add them to the stir fry. Stir it all up and serve it only to lovely people, no one else deserves it.

Butternut squash, new potato and spinach curry recipe

Turns out we had some butternut squash and new potatoes that needed using up so I grabbed some spinach and threw some other stuff in a pan. It turned out nice!

Ingredients – Makes enough for 3

1 tablespoon of good olive oil

1 organic butternut squash, peeled and diced

6 or so new potatoes, diced

1 onion, sliced

150g of organic spinach, roughly chopped

A tin of coconut milk, I used the “light” stuff

2-3 tablespoons of Madras curry paste


The potatoes take a little bit of cooking so get a pan of water on the boil and add them to it. Parboil them for about 10 minutes.

Whilst the potatoes are boiling add the olive oil to a pan, add the onion and fry until soft, with any luck the potatoes will also be ready at this point.

Drain the potatoes and set aside.

Add the Madras paste to the onions and fry for a few minutes.

About now you might want to raid the freezer for some naan bread…

Add the coconut milk, give it all a good stir and add the potatoes and butternut squash. Give it about 10 minutes, stirring occasionally. Keep a lid on the pan so that it doesn’t get too thick.

When the potatoes are cooked and before the squash starts to fall apart add the chopped spinach, stir through until it’s wilted.

Serve in your favourite bowl!