As the festive season approaches, a lot of meat is consumed around this time of year, so maybe it’s time for us all to cut back a little? As an option over Christmas, I have developed a couple of easy vegan recipes for you to try. So delicious and no meat in sight!


One small butternut squash cut in half
3 cloves of garlic
Good olive oil
Tin of chickpeas (or my preferred option is dried and soaked over night)
Juice of a lemon
Teaspoon ground cumin
Teaspoon cinnamon
Tablespoon of light tahini
Small red chilli
Maldon sea salt
Ground black pepper

Roast the butternut squash at 160ºC fan oven until soft. After roasting the squash peel and remove seeds. Place all the ingredients except the oil into a food processor and blend well. Add oil until a smooth consistency, taste,add more salt and pepper to get your taste buds tingling. Serve with warm bread or lentil chips.


1 large celeriac
6 medium potatoes, peeled
3 carrots
2 onions
3 cloves of garlic
Tin chickpeas (or my preferred option is the dried peas soaked overnight)
Tin coconut milk
Half a bar (or whole bar if you like) of coconut cream
Half a tube of tomato paste
Jar of passata
Teaspoon cumin
Teaspoon mixed spice
4 cardamom pods squashed with back of a knife
1 black cardoon pod
2 teaspoons black mustards seeds
1 tablespoon coriander seeds and fennel seeds
Teaspoon turmeric
Teaspoon cayenne
Tablespoon dark sugar
Teaspoon fenugreek

It’s so simple once you have all the ingredients together!

Peel and chop all the vegetables. Cook the dried and soaked chick peas if you have chosen these instead of tinned. Put all of the ingredients into an oven-proof dish with a lid, season and give it a good stir. Cook at 140-160ºC fan oven for a few hours, the slower the better, until all the vegetables and chickpeas are soft. Check every couple of hours and once the potatoes are soft you are nearly there. Taste again and add a bit more of spice if needed.

Serve with rice.

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