Something old and something new. A lovely pie and a leftovers pudding

Sep 2, 2016 | 2 comments


Vegan Green Lentil,White Cabbage & Onion Pie

Something old and something new today. I fancied a pie today, so I did us a green lentil, white cabbage and onion one, seasoned with sweet chilli sauce and mustard. This was originally invented for Meal Plan 8. I couldn’t be naffed making individual pies, so I made one 20cm one, and we had that with runner beans from the garden. I used olive oil in the pastry rather than rapeseed oil, which I usually use. The pastry today was exceptionally short, was it the oil? I couldn’t taste the olive oil either, which I was hoping to. If it is of interest, this pie is vegan.

Green lentils


A plum jam breadcrumb pudding

I am  making efforts to use up some of my many supplies. So when I saw this recipe in Hugh Fearnley-Whittingstall’s Love Your Leftovers book, I thought I’d give it a try.

Ingredients I used

This is my version of Hugh’s recipe.

I used some ancient home made plum jam instead of marmalade. From the original recipe, the cream in the pot was a bit short of 200ml and the jam wasn’t quite 300g. I didn’t want to faff about with spare egg whites, so I used 3 whole eggs. The breadcrumbs in the freezer weren’t enough either, so I got a couple of slices out of the freezer and chopped them up very small. The original adds a solitary teaspoon of Drambuie. I’m not quite sure that a teaspoon is worth adding. But in any event, I didn’t add any alcohol, although if I did, it would be more like a good splosh

Would be worth trying oil in this too, instead of butter / margarine

I’m explaining this to show that recipes are amenable to adaptation

I cooked it in the oven. I didn’t use a Bain Marie as I have a fancy pants steam oven, I used one of the steam functions as I thought that would do much the same job. It did. The resultant pud was absolutely delicious! Utterly light, on the abstemious side of sweet and far far too moreish!

Defininitely a keeper that one. Really pleased as it means I can use up lots of my store of jam. Hugh suggests using fruit compote in a different version and I can see how well that could work. You could use up all kinds of small quantities of fruit by making a compote with it. It’s blackberrying season now, and wouldn’t a blackberry and apple version be scrummy!

Plum pudding


Coconut Milk

(originally written in 2015)  I had an email today from Approved Food telling me that they had Maggi coconut milk on special, today only. I bought lots and lots and lots of it ages ago and am down to my last two boxes now. So when they said they had some for 99p (about £3.50 in the shops), I went over to the website and got lots more boxes. Stocked up again for the foreseeable future – hooray!



  1. Lesley

    I had to go and read the packet, and yes, milk powder! My brother is coeliac and he finds gluten hidden away in all kinds of extraordinary places!

  2. ZolaSpud

    The lentil pie sounds yum (although I think I’d leave the beansprouts out *wrinkled nose of disgust*) (I know, I’m a baaad vegan – LOL!)
    I’ve used Maggi coconut milk powder for sometime. Only recently read the ingredients though – it’s got cows’ milk in it, so not vegan!
    *super sad face*
    All other brands I can find seem really expensive in comparison. Super poops!

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