Boil and mash tatties. Sauté some leeks and mash them with the tatties. Press into a baking dish and make dessert spoon shapes for halved boiled eggs to fit into (put the eggs into the shapes). Make a good, strong cheese sauce (with mustard included) and pour it over the lot. Grate some cheese over the top and bake for 20 minutes in a med/high oven. Serve with steamed broccoli or any greens. I usually bake tomatoes while the egg dish is cooking, as I lurve tomatoes.
Soo xx
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Sounds good, soobers. I might put the greens in with the mash and leeks or they will get left on the side of the plate!
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I made some yummy fish cakes the other day, from the River Cottage ‘Leftovers’ book. The recipes are so nice that I don’t bother with the leftover aspect, just start from scratch.
Ooh, and I made pesto with basil from the garden, that’s veggie, innit? Did you know that pine nuts are twice as expensive as fillet steak? Having said that, one does not consume them in quite the same way.
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I think I win this one today, having just deployed a pinch of that which is often more expensive, weight for weight, than gold: namely saffron.
Yes, Gus has had a rush of blood to the head and is constructing a tagine (lamb, sadly, not goat). It therefore has no place on this thread, which might possibly result in my disqualification. Chiz.
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Well as vegetarian recipes go it’s pretty darned non-purist.
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Well, they always expect a vegetarian option on the menu. Think of this as redressing the balance 
I think I mentioned the restaurant in Waterloo where the veggie option was a quornburger?
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Arrrrrh, @JustJanie , that do sound 'ansome, but to be 'onest, I finds Garlic is best when it’s uncooked , I understand it’s use in cooking, and use it (…and Ginger) in all my stir-frys, but for general use, like many other veggies, I find raw is much nicer (IMNSHO) …just sayin’ 
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I make a version of this salad:
I have so altered it, over the years, but one thing I’d very much recommend would be to substitute the sesame seeds for toasted pine nuts (lots ovvem). And use a pack of ready-to-use Puy lentils. Oh - feta cheese, erm. It’s a good start as many recipes can be, in my opinion.
Soo xx
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That does look good!
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Puy lentils and feta make a very happy combination, imo.
This soup (the Greek, lentilly one) is excellent. Trust him on the vinegar. It works.
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Thanks, Gus, I’ll give that one a go 'n all. Pretty sure I have all the ingredients.
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Bon succès to it with a following wind. Which there almost certainly will be ;- )
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Does it really mean 750 grammes of green lentils, Gus? Three-quarters of a kilo? Seems out of proportion to the other ingredients.
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750g of lentils, 650g of other veg & tom purée - nah, it’s fine
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OK, won’t argue then. I thought it might be a bit light on the seasoning. But I’ll try and keep to the recipe to avoid the ‘well that worked well, though I replaced practically every ingredient and cooked it a different way’ syndrome.
Speaking of which, I cooked the ‘burnt aubergine veggie chilli’ dish recommended elseboard without the aubergine. Or the chocolate which would have been cocoa powder even if I had put it in. And used cannellini beans instead of kidney beans, garam massala instead of cinnamon and cayenne instead of chilli powder. Oh, and I had some frozen meatballs, so I put them in 'n all. Mr Janie appreciated that.
Other than that, I followed the recipe exactly!
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Oh, sorry to be a pest, Gus, but it does mean dried lentils? Not the tinned kind?
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Dried is correct. Bear in mind that the green ones don’t expand as much as many other pulses.
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OK, thanks. I like that all the ingredients are in precise measurements. It always amuses me that you read ‘30 g red lentils’ and ‘one aubergine’ or ‘two carrots’. They can vary tremendously in size, as do onions.
Afterthought: OK, it does say ‘one spring of rosemary’!
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Soobee’s Cauliflower Soup
• 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
• 3 tablespoons extra-virgin olive oil, divided
• Salt
• 1 medium red onion, chopped
• 2 cloves garlic, minced
• 1 L veg stock
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice, or more if needed
• ¼ teaspoon ground nutmeg
Instructions
Preheat the oven to 210C. Toss the cauliflower with 2 tablespoons of the olive oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
Once the cauliflower is almost done, in a soup pan warm the remaining 1 tablespoon olive oil over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
Then transfer the cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes.
Remove the pot from the heat and let it cool for a few minutes. Add the butter and blend until smooth. Add the lemon juice and nutmeg and mix.
Season to taste.
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…cor! Looks delicious! (…only thing I might change would be the word “cloves” to “heads”). Looks most tasty! Yum! (…will report!) Mni thnks fer recipe! 
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