Rich Mushroom Soup


My husband is a proud Yorkshire man and was brought up on a diet of all things Yorkshire, all of which he was delighted to introduce me to when we started dating. One of the foodstuffs he most loves is Hendersons Relish. I’d never heard of this before I met him, so there’s a good chance you may not have either. It’s like Worcester Sauce (don’t hate me, Yorkshire people), in that has an intense, savoury richness which adds an incredible umami flavour to any dish. Yorkshire people particularly like their pies slathered with it – and with good reason.

When we decided to try out the plant based diet, deep, savoury flavours were the ones I thought I’d miss the most. However, on making a mushroom soup, I have discovered that this does not necessarily need to be the case. I found, quite by chance, that Hendersons Relish (unlike Worcester Sauce) is vegan friendly. Woo!

This earthy soup is a wonderful warmer for lunch, as a starter, or with a fat hunk of sour dough, a satisfying dinner. Enjoy!

Rich Mushroom Soup

Serves 4 – takes 30 minutes 

3tbsp olive oil

1 onion

4 cloves garlic

600g mushrooms 

1 vegan stock cube

600ml water

3 tbsp Hendersons Relish

2 slices whole grain bread

Handful chopped chives

1. Roughly chop the onion and add to a large casserole dish with two tablespoons of the olive oil. Sauté gently for 5 minutes.

2. Finely chop the garlic and add to the pan, then roughly slice the mushrooms and add these too. Cook (without stirring) for 3-4 minutes, then add the stock cube, water and seasoning and cover. Simmer for ten minutes.

3. Meanwhile, put your oven on to the highest temperature. Cut the bread up into rough squares and toss with the remaining oil and some salt. Put in the oven and cook for 5-10 minutes until golden and crisp.

4. Whizz your soup with a blender or food processor. If it’s too thin, add some more water to your liking, then add the Hendersons Relish. Check your seasoning and add more if necessary.

5. To serve, top each bowl with a handful of croutons and chopped chives. Yum!

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Cauliflower, Pancetta and Mushroom Bake


Cauliflower, Pancetta and Mushroom Bake (2)

Ever fancy comfort food, but not heavy carbs? Pasta is always my go-to when I want a warm, filling meal at the end of a long, cold day, but I decided to try this – a non-carb version of a macaroni cheese, to see if it could really be just as comforting.

It was!

The mixture of a rich cheese sauce with salty pancetta, earthy mushrooms and soft cauliflower really worked. You could easily make it veggie by ommitting the pancetta and swapping the parmesan, but I loved it like this. If you did want to leave the pancetta out, I’d advise using a couple of porcini mushrooms too to add the depth of flavour.

Cauliflower, for some reason, has become really popular recently as a carb replacement (e.g. cauliflower rice) and I don’t want to jump on the bandwagon, but really, in a meal like this, I can see why!

This took just less than an hour to cook, and will serve 3-4 with a side salad.

Cauliflower, Pancetta and Mushroom Bake (1)

Cauliflower, Pancetta and Mushroom Bake

1 cauliflower

1 onion

200g cubed pancetta

200g button mushrooms

20g butter

20g flour

1 pint semi-skimmed milk

150g cheddar cheese, grated

20g parmesan, grated

1. Preheat the oven to 220 degrees.

2. Chop the cauliflower into florets and add to a pan of salted, boiling water. Cook for approximately 10 minutes until soft, then drain and leave to one side.

3. Put a frying pan on a medium heat. Add the pancetta and sizzle until starting to crisp, then add the chopped onion and halved mushrooms. Cook for around 5 minutes, then take off the heat.

4. In another saucepan, melt the butter over a medium heat then stir in the flour. Cook for 2 minutes, then remove from the heat and gradually whisk in all of the milk. Put back on the heat and cook, whisking all the time, until it thickens. Remove from the heat again, stir in the grated cheddar and season with salt and pepper.

5. Take an oven proof dish and pile in the cauliflower. Drain any liquid from the pancetta and mushroom mix, then add the mixture to the dish. Pour over the cheese sauce, sprinkle over the parmesan and bake in the oven for 20 minutes until golden.

Vegetable Enchiladas


Vegetable Enchiladas (1)

Yum! Who doesn’t like enchiladas? They’re like the Mexican version of lasagne! They are perfect for cold weather, because they’re the ultimate comfort food. Anything baked in the oven is wonderful when it’s cold outside.

We looked through the cupboards yesterday and came across some tortilla wraps which were about to go, and were delighted when we realised that to use these up, we could make this.

I’ve only ever made chicken enchiladas before, but seeing as it’s still January and so we should technically be on a health kick, I’ve made this version completely vegetarian, and contains loads of different veggies which makes it fairly good for you – you could almost get your 5-a-day from this dish!

If you like these, try my Spinach and Ricotta Cannelloni!

This takes around 45-50 minutes to make, and will serve 2-3 (more with a side salad/dishes)

Vegetable Enchiladas (2)

Vegetable Enchiladas

1 tbsp olive oil

1 red onion

200g button mushrooms

1 yellow pepper

2 courgettes

2 tbsps tomato puree

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp ground cinnamon

6 flour tortilla wraps

400g tin chopped tomatoes

30g cheddar cheese, grated

1 tsp dried chilli flakes

20ml soured cream

1. Preheat your oven to 220 degrees.

2. Heat the oil in a large frying pan or wok. Add the sliced onion, halved mushrooms, sliced peppers and sliced courgettes. Cook over a medium-high heat for 5 minutes, until starting to soften, then stir in the tomato puree, smoked paprika, cumin and cinnamon. Cook for another 5 minutes, then remove from the heat.

3. Lay out your tortillas. Place a spoonful of the veggie mixture into the centre of each one, then fold them up as you would a fajita. Lay the wraps side by side in a large oven proof dish.

4. Pour the chopped tomatoes over the wraps. Try to do it evenly, but don’t worry if they don’t reach the edges. Top this with an even layer of the grated cheese and chilli flakes.

5. Bake in the oven for 15-20 minutes, until the tortillas are crisp at the edges and the tomatoes are hot and bubbling.

6. Enjoy with a dollop of soured cream, and some sliced spring onions if you fancy.