See a selection of recipes from the Property Week team and our readers below:

Megan’s vegan pesto and squash lasagne

Vegan Pesto and Squash Lasagne

(serves 4)

Ingredients:

  • 400g-500g butternut squash
  • Cauldron-marinated tofu pieces
  • A jar of tomato sauce (bolognase or passata)
  • 200g spincach
  • 1 garlic clove
  • A dash of lemon juice
  • Olive oil
  • Basil (optional)
  • Cashew or pine nuts (optional)
  • Nutritional yeast (optional)
  • Dried lasagne sheets
  • Plant-based cream (eg. Alpro soya cream or Oatly cream)
  • Vegan cream cheese

Method:

1. Pre-heat the oven to 180°C.

2. Chop the butternut squash into pieces and roast in the oven for 20 to 25 minutes.

3. Meanwhile, add some oil to a pan and fry the tofu pieces for about five minutes. Take the pan off the heat and stir in the tomato sauce.

4. Add the spinach, garlic, lemon juice, olive oil, basil, nuts, and yeast to a food processor and blend until it forms pesto. Season to taste and add more olive oil if required.

5. In a baking dish, layer as follows: tomato tofu base; lasagne sheets; half the pesto; half the butternut squash; plant-based cream.

6. Repeat the layers and top with the cream cheese.

7. Place the dish in the oven and cook for about 35 minutes.

8. Check that the pasta is fully cooked, and serve.

Megan Davies is an associate at Charles Russell Speechlys

Megan’s potato and tempeh salad

Potato and tempeh salad

(serves 2)

Ingredients:

  • 100g raw beetroots
  • 300g potatoes
  • 2-3 cloves of garlic
  • a handful of dill
  • 3-4 radishes
  • 1 pack of tempeh
  • 1 tin of Beluga lentils (drained)
  • 2 handfuls of lettuce
  • lemon juice
  • 1 avocado (thinly sliced)
  • 100g coconut yoghurt

Method: 

1. Preheat the oven to 180°C.

2. Cut the beetroot and potatoes (skins on) into cubes. Drizzle them with oil and roast in the oven for 20 to 25 minutes. Give them a shake halfway through.

3. Chop the garlic cloves and dill, and slice the radishes. Put to one side.

4. Cut the tempeh into pieces. Heat a frying pan with some oil and fry the pieces for about five minutes, turning them occasionally.

5. Add the drained lentils and chopped garlic to the pan and cook for a few more minutes.

6. Add half the dill and salt and pepper to taste. Take the frying pan off the hob.

7. In a bowl, mix together the beetroots, potatoes, lettuce and radishes. Stir in the fried tempeh and lentils.

8. In a small bowl, mix together the yoghurt, remaining dill, lemon juice, and salt and pepper to taste.

9. Divide the salad between two plates and top with the sliced avocado and coconut yoghurt dip.

Megan Davies is an associate at Charles Russell Speechlys

Laura’s Thai basil stir fry

aubergine, green bean and tofu stir fry - Laura Cram

(serves 4, cooking time 1 hour)

Ingredients:

  • 3 medium-sized aubegines (cut into 2.5cm cubes)
  • Groundnut or rapeseed oil, or light olive oil
  • 300g fine green beans (topped and tailed)
  • 280g plain firm tofu (cut into large bite-sized cubes)
  • Cornflour
  • 4 banana shallots or 1 white onion (finely sliced)
  • 1 thumb-size piece of ginger (grated)
  • 5 garlic cloves (finely chopped)
  • 3 red bird’s eye chillies (finely chopped)
  • 1 tbsp rice vinegar
  • 2 tbsp sweet soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 25g Thai basil (roughly torn)
  • 1 tbsp fresh lime juice
  • Jasmine rice

Method:

1. Heat oven to 200˚C (or 180˚C fan oven/gas mark 6). 

2. Spread out the aubergine cubes on a baking tray. Drizzle over 4tbsp of oil and a sprinkle of salt. Mix until well coated and roast for about 30 minutes. 

3. Add the green beans to the aubergines and stir until coated in oil (add more oil if needed). Roast for 10 more minutes. 

4. While the vegetables are roasting, dust the tofu cubes with cornflour. Heat 2tbsp oil in a hot frying pan and fry the tofu, stirring until crisp all over. Transfer to a plate.

5.  Put the rice on to cook.

6. Repeat the process until all the batter has been used.

7. Add 2tbsp oil to the frying pan and fry the shallots, ginger, garlic and chillies for 10 minutes.

8. Take the pan off the heat, add the roasted vegetables, fried tofu and half the torn basil.

9. Squeeze the lime juice all over and serve with rice and the rest of the torn basil.

Laura Cram is a knowledge development lawyer at Charles Russell Speechlys

Megan’s vegan pancakes

Vegan pancakes

(Makes eight pancakes)

Ingredients:

  • 150g plain flour
  • 300ml plant milk
  • 1 tablespoon olive oil plus
  • extra for cooking
  • Vanilla extract (optional)
  • Toppings: fruit or vegan Nutella

Method:

1. Mix the ingredients together in a large bowl until the batter reaches a cream-like consistency. To increase the quantity, just add more flour and milk as desired.

2. If there is time, leave the batter to stand for 30 minutes. This makes for fluffier pancakes but is not an essential step.

3. Place a frying pan over a high heat. Add some oil to the pan and swirl it around to ensure the base is fully coated.

4. Pour some batter into the pan – enough to coat the base but with a centimetre gap left around the edge.

5. Cook the pancake for one to two minutes or until the base turns golden brown. Flip it over and cook for one minute.

6. Repeat the process until all the batter has been used.

7. To keep the pancakes warm, stack them on a plate in an oven set to 100°C.

Tips:

As an alternative, if you do not want to make pancakes yourself, Waitrose has started selling vegan ready-made pancakes in its ‘Free From’ refrigerated section.

Megan Davies is an associate at Charles Russell Speechlys

Mitch’s lentil Bolognese

Lentil Bolognese

Source: Shutterstock/ Kiian Oksana

(serves 4)

Prep time: 15mins

Cook time: 1hr

Ingredients:

  • 1/2 an onion
  • garlic
  • 2 red peppers
  • 2 tins of lentils in water (drained)
  • 1 tin of tomatoes
  • 2 tablespoons of olive oil
  • a splash of balsamic vinegar
  • a splash of red wine
  • a pinch of smoked paprika
  • a pinch of chilli powder
  • a pinch of oregano
  • a pinch of sugar
  • salt to taste

Method:

Chop the onion, garlic and red peppers.

Add to a blender and mix with the rest of the ingredients.

Pour the mixture into a large saucepan.

Add the lentils and leave on a low heat to reduce.

Once the sauce reaches the thickness and consistency of Bolognese, leave it on a gentle heat and cook the pasta of your choice.

Drain the pasta and serve with the sauce.

Tips:

- This recipe is vegan, but it tastes great with cheese, such as Parmesan, Cheddar or Red Leicester grated on top

- The smoked paprika is not necessary, but the smokiness adds a meaty flavour

- The sauce should last about a week in the fridge, and it can also be frozen

Megan’s stuffed sweet potatoes

Pea and avocado stuffed sweet potato

(serves 2)

Ingredients:

  • Two sweet potatoes
  • Olive oil
  • Cauldron’s marinated tofu pieces
  • 1 ripe avocado
  • 1 tin of garden peas
  • 2 garlic cloves
  • Lemon juice
  • Lamb’s lettuce
  • Sriracha sauce (optional)
  • Salt & pepper

Method

1. Pierce the sweet potatoes all over with a fork and microwave for five minutes. 

2. Add a bit of olive oil to a pan and fry the tofu pieces.

3. In a food processor, blend the avocado, peas, garlic, salt and pepper until the mixture reaches a guacamole-type consistency. 

4. Slice the sweet potatoes lengthways and pull open. Heap the avocado filling into the middle of each potato.

5. Add the fried tofu pieces.

6. Serve with lamb’s lettuce. 

7. Sprinkle with Sriracha or other hot sauce. 

Megan Davies is an associate at Charles Russell Speechlys

Healthy banana bread bites

Banana bread

Source: Shutterstock/ 326019515

(12 squares)

Prep time: 10mins

Cook time: 25mins

Ingredients:

  • 4 x bananas, mashed
  • 2 x eggs
  • 110g butter
  • 1tsp vanilla extract or 1 tsp cinnamon
  • 1tsp bicarbonate of soda
  • 85ml buttermilk (or normal milk with 1.5 tsp of lemon/apple juice for sweetness)
  • Rolled oats
  • Golden/Maple syrup or honey

Method:

Preheat over to 180c, grease an 8x8 baking dish with butter.

Grind the oats in a blender for about 30secs.

Add the rest of the ingredients and blend until smooth.

Pour into the prepared dish and smooth the top with a spatula.

Cook for 25mins or until edges are golden and cake tester comes out clean.

Allow cake to cool before slicing into 12.

Tips:

  • You should store ithese in an airtight container or bag in the fridge for about a week. They’ll also last in the freezer for a couple of months
  • If you like coconut, you can substitute the oats for unsweetened shredded coconut
  • You can also add sultanas or chopped walnuts for extra flavour

Annie’s chilli paneer

Paneer Curry

Source: Shutterstock/ 655049245

(serves 3/4)

Prep time: 10 mins

Cook time: 20 mins

Ingredients:

  • Packet of paneer (can substitute for halloumi, or firm tofu)
  • 1 large white onion
  • 3 mixed bell peppers
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic (3ish cloves)
  • 1 tsp chopped green chilli
  • 2 tbsp soy sauce
  • 2 tbsp ketchup (can substitute for fresh tomatoes, tinned tomatoes or concentrated tomato puree – I usually use a mixture of two of my choice)
  • 2 tbsp cornstarch
  • Rice
  • Salt/pepper, to taste
  • Red chilli powder, to taste
  • Coriander and green onions, to garnish

Method

1. Cut paneer into 2cm cubes. Pan fry in a neutral oil (e.g. sunflower oil) on medium heat until all edges are brown. Set aside. Meanwhile chop the veg into 50p sized pieces.

2. Cook ginger, garlic, and green chilli on low/medium heat for 30 secs. Add the onions. Cook till the onions are slightly soft. Salt to taste.

3. Add the chopped peppers and cook until slightly soft. Then add the paneer.

4. Wash rice and put on to cook.

5. Mix in soy sauce and ketchup into the veg. Mix cornstarch with a little water to make a slurry and add.

6. Garnish with spring onions, chopped coriander and chilli powder. Serve with rice.

Tips

If using tofu, coat the cubes with plain flour before pan frying.

If using halloumi, don’t add until the end otherwise it may overcook and become too chewy. Also, don’t over-salt the veg if using halloumi.

If you like it spicy, then add 1 tsp of chilli powder in with the pepper.

Wash the rice by filling with cold water and mixing until the water runs clear.

Risotto alla Parmigiana

Risotto

Source: Shutterstock/ 362075504

(Serves 4)

Ingredients

  • 75g unsalted butter
  • 1 large onion (can be replaced with leeks or shallots)
  • 125ml/4fl oz vermouth (can be replaced with white wine or masala)
  • 200g carnaroli risotto rice (can be replaced with pearl barley or spelt)
  • 400-450ml chicken stock
  • 3-4 tbsp freshly grated Parmesan
  • Salt and pepper to season
  • For extra flavour, try adding mushrooms, vegetables, lemon juice, bacon, peas, fennel, sage - the options are endless!

Method

Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured.

Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated.

Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful.

Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes.

Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted.

Spoon onto hot plates and take extra parmesan to the dinner table.

Liz’s lamb shanks

Lamb shank recipe

(Serves 2)

Ingredients

  • 2 lamb shanks
  • Couple of tablespoons of plain flour
  • Olive oil
  • 1 large onion (thinly sliced)
  • Couple of stalks of celery (roughly chopped)
  • 2 large carrots (peeled and roughly diced)
  • 1 red pepper (diced)
  • 4 cloves garlic (thinly sliced)
  • 1 heaped tablespoon of tomato puree
  • 1 tin tomatoes
  • 450ml beef stock
  • Two beef Oxo cubes
  • Half a bottle of blousy red wine (the other half is for the chef!)
  • Teaspoon of cinnamon
  • Teaspoon of cumin
  • 2 teaspoons Chinese five spice
  • 3 star anise
  • Couple of sprigs of rosemary (of bouquet garni)
  • Salt and pepper to season

Method

Preheat oven to around 160°C (fan) 325°F.

Cover shanks in plain flour and shake off excess.

Place a generous glug of olive oil in a large pot (or roasting tin) and brown the lamb shanks on the stovetop (high heat).

Remove shanks and set aside.

Turn down heat to medium, add another glug of oil and gently cook the onion, garlic, red pepper, celery and carrots for around five minutes.

Crumble Oxo cubes into pot and add all of the herbs and spices. Stir through for a minute or two.

Add the puree, tinned tomatoes, stock and wine. Season generously with salt and pepper and bring to the boil.

Remove pot/roasting tin from stovetop. Cover with foil and place in the oven. Cook for two and a half to three hours – until meat starts to come away from the bone.

Serve over a generous mound of buttery mash or with Yorkshire puddings – or both.