Fennel and Potato Bake

1 fennel bulb slices finely and steamed

1 can of tomatoes

1 onion

2 sliced carrots

100 g walnuts

Vegan cheese

2 baking potatoes

Chop the onions and stir fry with the tomatoes

Peel slice and steam the carrots 

Mix the fennel, carrots, tomato and onions together

Peel and slice the potatoes thinly

Line the bottom of a baking dish with slices of potato

Cover with the fennel mix and repeat

Grate the cheese and break up the walnuts and cover the potatoes

Cover with foil and bake in a hot oven for an hour and then remove the foil and bake for a further ten minutes... serve on its on or with rice, quinoa or couscous

Bubble and Squeek Pie

For the topping: 

4 medium potatoes - peeled, chopped, cooked and mashed

half a very small cabbage - chopped and steamed

For the filling:

Stir fry:

200 g of Quorn

1 small onion chopped finely

2 grated carrots

100 g of peas

Once cooked add:

1 liter of gravey

place the filling in an oven proof dish and cover with the potato and cabbage topping

Bake in a hot oven for 45 min