This gingerbread went down well with family avoiding dairy and eggs due to a food intolerance. Caryn has shared this Nigella Lawson recipe with a number of friends who all had a go and enjoyed the results. Works well as a cake and would also make a great pudding.

As you can see from the cover of ‘The Bean Book’ by Rose Elliot, it is a well used book with many delicious recipes. Caryn often makes this red lentil and tomato sauce as it goes well with mashed potato or pasta.

One of Caroline’s favourite soups

Ingredients:
3 large broccoli heads with stalks and florets separated
1 small leek chopped (use all of it)
1 litre vegetable stock (eg marigold or kallo)
extra virgin oil
pinch of smoked paprika
large handful of leafy greens (eg spinach or kale)
1 tsp grated ginger
200 mls plant milk 
Garnish: 
spring onion green tops and leftover peas

Method:

1. Cut the broccoli stalks and florets into 5 cm pieces.
2. Bring a saucepan of water to the boil then drop in the broccoli stems, florets and leek.
3. Simmer for 3-5 minutes.
4. Remove the veg from the water but keep the water to add to the stock (which preserves the nutrients).
5. Make up the stock water to one litre and add the stock powder/cube and simmer for 5 minutes.
6. Put cooked broccoli and leek in a blender with a splash of olive oil, salt, pepper and paprika.
7. Add the warm veg stock, leafy greens and ginger, blend until smooth and creamy.
8. Slowly add the milk on a low speed.
9. Serve topped with spring onion tops and leftover peas, and wholemeal bread.