Tag Archives: vegetarian

New Healthy Ready Meals from Goodlife Foods

I’ve been a vegetarian for nearly 30 years now and I’ve often felt that vegetarians get a poor deal when it comes to ready meals. Visit any supermarket and your choice is lasagne or an insipid curry. I was pleased when I discovered that Goodlife Foods (who make a properly interesting range of veggie foods) have just started selling a small but interesting range of ready meals. 

New Healthy Ready Meals from Goodlife Foods

The new range from Goodlife Foods features two well thought out meals. Each containing 3 portions of veg and both look like the healthiest ready meals I’ve ever had in my freezer. Both of the ready meals take 8 minutes to cook from frozen in your microwave, or 35 minutes in the oven. They’re currently available online at Morrisons and Iceland and cost just £2 each. But how do they taste?

The 3 Bean Chilli with Cauliflower Rice is packed full of beans and other vegetables including sweetcorn, tomatoes and peppers. It’s served with cauliflower rice which I thought might be bland, but was a surprising hit with us all. The chilli was spicy without being too much and was well flavoured with heavy hints of smoked paprika.

New Healthy Ready Meals from Goodlife Foods

The 3 Bean Chilli with Cauliflower Rice is low fat, high in protein and full of fibre. It is Vegetarian Society approved and suitable for vegans. This 400g portion contains just 276 calories, which makes it perfect if you’re counting calories.

The second ready meal we tried was the Vegetable Masala with Cauliflower Rice. I was worried this would be yet another disappointing curry, but I was very much mistaken.

The vegetable masala was rich and creamy and tasted far naughtier than it was. The contents of the curry had been well thought out and I was pleased to see a smattering of lentils in the mix as well as chickpeas, red peppers and chucks of roasted sweet potato. It was quite delicious and I was very impressed with the depth of flavour of this meal.

New Healthy Ready Meals from Goodlife Foods

The Vegetable Masala with Cauliflower Rice is a tiny bit naughtier than the chilli butt still manages to only be 294 calories per 400g portion. It’s slightly higher in fat than the chilli, but still contains 3 portions of vegetables and is Vegetarian Society approved (it’s not suitable for vegans though). 

Both my husband and myself go through phases of being on the 5:2 diet, so these ready meals are perfect for those fast days. We were both really impressed with these Goodlife ready meals and we’re total converts to cauliflower rice now.

These meals are the kind of thing we can throw in the microwave after a busy day without having to worry about how bad what we’re eating is for us; in fact we can feel quite virtuous after eating these virtually guilt free meals!

You can find out more about Goodlife Foods including finding your local stockist and their full range on their website.

Note: I was sent these products for review purposes, all images and opinions are my own.

Recipe: Spinach & Pea Soup with Ricotta Dumplings

Over the weekend I made a big pot of my Spinach & Pea Soup with Ricotta Dumplings. It’s so quick and easy to make, and it’s absolutely packed with good stuff. The ricotta dumplings are optional but they help make a simple lunch a little heartier.

For me, Autumn is the season for soup. I love making a big bubbling pot of soup as a weekend lunch, and something that’ll last me through the week too. I’ve been feeling very run down recently and both me and my son are anemic. On top of the iron supplements he has been prescribed, I’ve been feeding him up with iron rich foods, spinach being top of the list. I’ve been finely shredding it and stirring it through all kinds of things, from curries to pasta sauces. Being secretive about eating spinach isn’t always a good thing, especially when it makes something so wonderfully vibrant as this.

Recipe: Spinach & Pea Soup with Ricotta Dumplings

I’m not sure this healthy recipe could get much easier. Often I don’t bother with the dumplings and just make a huge pot of soup. It’s pretty frugal too which makes it an all round winner.

Spinach & Pea Soup with Ricotta Dumplings

Ingredients (serves 8)
2 teaspoons of olive oil
1 large onion, diced
1 large potato, peeled and diced
2 cloves of garlic, crushed
1 litre of hot vegetable stock
500g of frozen peas
800g fresh baby spinach
Sprinkling of dried mixed herbs
Salt and pepper
Single cream

For the Ricotta Dumplings –
250g ricotta cheese, drained
75g self raising flour
1 large egg
30g Parmesan style cheese, finely grated
Salt and pepper

How to make the Spinach and Pea Soup –

Drizzle the oil in the bottom of a large pan. Throw in your diced onions and cook slowly until they’re tender. Add your diced potatoes and crushed garlic and stir for a minute. Pour in your hot stock, then leave to simmer for ten minutes or so until your potato pieces are tender.

Once your potato is cooked, add your spinach (it may look like a huge amount but it will wilt down to nothing) and put the lid on the pan for a few minutes, stirring occasionally to help the wilting process. Once wilted, throw in your frozen peas and simmer for a few minutes. Add some salt and pepper and about half a teaspoon of dried mixed herbs. You could use fresh herbs such as mint or coriander if you’d like, or even pesto, but dried herbs are fine.

Take the soup off the hob and leave to cool a little. Using a stick blender, blend the soup until it’s smooth with no lumps or leafy bits. Taste it and add more salt and pepper if you think it needs it. At this stage I also like to add a couple of tablespoons of single cream to make it taste a little more luxurious. 

Recipe: Spinach & Pea Soup with Ricotta Dumplings

How to make the Ricotta Dumplings –

Drain your ricotta and pat it dry with some kitchen towel. Tip it into a mixing bowl with the Parmesan, salt and pepper and egg. Mix together. Carefully stir in the flour.

Put a large pan of water to simmer on the hob. Using two spoons, form the ricotta dough into small quinnells. If you don’t want to make quinnells, you can gently pat the dough into small ball shapes no bigger than a teaspoon scoop. Don’t be tempted to make them too big, they won’t cook through properly if you do.

In small batches put the dumplings into the simmering water to cook. Do not crowd the pan. The dumplings should sink to the bottom and then rise. I turn them over in the water and cook for another minute once they have risen to the top of the water. Remove them with a slotted spoon and drain. 

To serve, float three dumplings on top of your spinach and pea soup. I added a drizzle of single cream, but some finely grated Parmesan would work well on top of the soup and dumplings too.

Enjoy with some fresh crusty bread and feel virtuous at how much healthy veg you’re eating.

Recipe: Spinach & Pea Soup with Ricotta Dumplings

Check out my recipe for Norwegian Inspired Cauliflower Cheese Soup.

Review: TropicAloe Aloe Vera drinks

Aloe Vera drinks are one of my favourite things, but they can be fairly hard to come by and I’m yet to see them readily available in my local shop. Whenever I see them I like to stock up my fridge and I’ve been known to buy up all the shop has in stock when I see them. I’m pleased to see that Poundland have started stocking TropicAloe Aloe Vera drinks, which taste just as good as any other Aloe Vera drink I’ve had, but are available at a fraction of the price. 

Review: TropicAloe Aloe Vera Drink - new to Poundland

There are three flavours of TropicAloe available at Poundland; original, strawberry and orange.  I’m a bit of a sucker for the original flavour, which is delicately flavoured with grape juice. It’s really refreshing and light, especially if served ice cold on a hot day.

TropicAloe does contain pulp, so first time drinkers should not be alarmed. The pulp is quite chunky but the benefit of that is you feel quite full when you’ve finished drinking, which is great for filling those hungry gaps between meals.

These new TropicAloe drinks contain no artificial preservatives, no artificial colours and are made from fresh Aloe Vera, not the powdered stuff. Each 500ml bottle contains two servings (250ml each). They contain 32 calories per 100mls (or 160 calories per bottle) and are Vegetarian Society approved.

Review: TropicAloe Aloe Vera Drink - new to Poundland

Aloe Vera drinks are known to contain essential vitamins and minerals like vitamins B, C, E, and folic acid and it’s great for your skin, hair and for maintaining regular bowel movements. Aloe vera is one of the only plant based sources of vitamin B12, making it excellent for vegetarians and vegans.

These TropicAloe drinks are really hydrating and refreshing. I think they’d be great frozen into ice lollies for really hot days. They are currently available from Poundland stores for 2 for £1 which is an absolute bargain. 

We were sent these TropicAloe Aloe Vera drinks for review purposes. All images and opinions are our own.

Recipe: Alcohol Free Champagne Jelly

About ten years ago we went to a very smart restaurant in the Lake District and had a pretty fantastic meal. For pudding my husband had Champagne Jelly and I was incredibly jealous of his light and refreshing pud. Being a vegetarian I was unable to tuck in, but he assured me that it was as good as it looked. Ever since then I’ve thought about making a veggie friendly Champagne Jelly but I’d never actually got around to doing it. This week I bit the bullet and made a beautiful, Alcohol Free Champagne Jelly using Eisberg Sparkling Rosé.

Eisberg Sparkling Rosé is a light and refreshing alcohol free sparking wine which is bursting with fresh, fruity flavours. It has 33 calories per 125ml serving and the alcohol is not more than 0.05%vol; making it great for those who might be counting calories, pregnant ladies who fancy a glass of fizz or for people who are just avoiding alcohol. This is also a drink, or a pudding which children could enjoy on a special occasion too. No one needs to feel like they’re missing out!

Alcohol Free Champagne Jelly

Alcohol Free Champagne Jelly Recipe 

Ingredients (serves 4):

30g caster sugar
500ml Eisberg Sparkling Rosé
1 sachet of Dr.Oetker Vege-Gel (19.5g)
A handful of raspberries, or any fruit you like


Measure out 500mls of Eisberg Sparkling Rosé and pour 200mls of the wine into a saucepan, add the 30g of caster sugar and start to heat through, stir to dissolve the sugar. Once dissolved, sprinkle the packet of Dr.Oetker Vege-Gel, bring to the boil and whisk the whole time.

The Vege-Gel sets very quickly, so once it’s dissolved, add the remaining 300mls of wine and whisk. Take it off the heat when it starts to thicken and carefully pour into glasses or serving bowls, or whatever you’re serving them in.

You might want to put a few raspberries into your glasses before pouring the jelly in on top. My jellies set very quickly, so you will need to move fast.  But you might want to pop them in the fridge for a few hours to make sure they’re set firmly. 

Alcohol Free Champagne Jelly

This was a really speedy dessert to make, with none of the faffing which comes with gelatine. Because it was vegetarian and alcohol free, we could all enjoy it, even my son! I love that it sets so fast it manages to capture some of the bubbles in the jelly.

The Alcohol Free Champagne Jelly was an incredibly light and refreshing end to our meal. It would be perfect for a summer barbecue or a party. The fizz itself is delicious, I was very pleasantly surprised as I’m not usually a fan of rosé, but this is something I would happily serve my guests this summer, either as a drink or as a lovely fruity jelly.

You can find out more about Eisberg Sparkling wines on their website.

Alcohol Free Champagne Jelly

Note: I was sent some alcohol-free Eisberg Sparkling wines to try, all images and opinions are my own.

If you’ve enjoyed this recipe, you might also like my recipe for alcohol-free slow cooked beef in red wine.

Three Meat-Free Monday ideas from Goodlife Foods

As the head chef in our house, it falls to me to put dinner on the table most nights. I’m a vegetarian, but the boys aren’t and I like to have a balance of meals through the week which suit us all. Maybe three nights a week they get something meaty and the rest of the time they will happily tuck into something we can all eat. I’m always on the lookout for meat-free Monday ideas to keep things interesting for us all.

This week we’ve been trying out some of the vegetarian meals from Goodlife Foods and in the process discovered some great Meat-Free Monday ideas.

Meat Free Monday ideas from Goodlife Foods

We loved this wholemeal pita stuffed with lovely crunchy salad and chickpea falafel with a side of slaw. These Moroccan style chickpea falafel from Goodlife are packed with spices and are just 39 calories each; making them perfect for a light meal. I always think falafel are really versatile, my freezer is rarely without a packet.

Meat Free Monday ideas from Goodlife Foods

Another favourite from the range was this Mushroom and Spinach Kiev. The Kiev is packed with mushrooms and spinach which hides an oozing creamy garlic and cheese sauce, and is coated in a crunchy seeded breadcrumbs. Although it’s not a stunner on the plate, it is absolutely delicious and just garlicky and cheesy enough. Served with some of our favourite veg – sweet potato mash, French beans and chantenay carrots, this was a cracking meal we could feel virtuous about. Each Kiev is 290 calories, so this was a good meal we didn’t need to feel bad about.

Meat Free Monday ideas from Goodlife Foods

My own personal favourite was the French Bean and Spinach sausages. They are so flavoursome, even my pork sausage loving boy tucked into them and demanded seconds. The sausages are filled with French beans, petit pois, fresh spinach, a pinch of nutmeg and a mild crumbly Wensleydale cheese. 

They are incredibly versatile. I served them with buttery mashed potato, French beans, garden peas and veggie gravy. They’d be fantastic in a wrap or sandwich, or thrown in with some creamy pesto pasta and they’re only 86 calories per sausage. They have lots of other sausage flavours too, I need to track down their beetroot and feta for a start!

Three Meat Free Monday ideas from Goodlife Foods

Goodlife Foods have been creating vegetarian sausages, vegan burgers, vegetable based kievs and falafels in the UK for over 25 years. They work with framers across the UK to sow, grow and harvest the best vegetables at their peak, so they know that their veg is fresh and tasty.

Whether you’re having a Meat-Free Monday, feeling flexitarian or you’re committed to a full-time vegetarian diet, Goodlife have a really interesting and tasty selection of frozen foods to help you mix things up and create great family meals.

Three Meat-Free Monday ideas from Goodlife Foods

I’ve been buying Goodlife products whenever I’ve seen them for years. You can find them in the freezer section in Booths, Waitrose, Ocado and Iceland, amongst other places. I’ve tended to keep them just for me; but now I’ve seen my boys tuck into them with gusto, I guess I’m buying them for the whole family now. It’s lovely to see such dedicated carnivores tucking into a very obviously veggie sausage and asking for more!

You can find out more about Goodlife Foods including finding your local stockist and their full range on their website.

Note: I was sent these products for review purposes, all images and opinions are my own.

Recipe: Luxurious Cauliflower and Chestnut Soup

Since I made my Norwegian Inspired Cauliflower Cheese Soup in the autumn, I’ve been a bit obsessed with this deliciously frugal soup. I’ve started using frozen cauliflower for the recipe, so it’s really cheap and as I keep a bag of it in my freezer at all times, I always have the ingredients to hand if I need to throw together a quick but delicious meal.

Before Christmas I popped into Manchester for a date night with my husband. We were off to a gig but fancied a pint first. We were propping up the bar when I spotted one of their specials was cauliflower and chestnut soup, and an idea formed which I couldn’t shake. I needed to make that lovely sounding soup.

I’ve had a tin of Clement Faugier Chestnut Spread in my cupboard for a few months now. I’d bought it with great intentions, but never managed to make anything with it. I’ve never tried chestnuts before, which I know is a bit strange. So I really didn’t know what to expect until I opened my tin and had a taste.

I confess I may have made a bit of a mistake using the Clement Faugier Chestnut Spread in my Cauliflower and Chestnut Soup. It’s a sweetened spread which is probably more suited for use in desserts, cakes and bakes, but although it did make the soup taste quite sweet, it actually worked quite well.

Having now tasted the chestnut spread I’m going to buy some more to make a good pud with, and maybe buy some unsweetened chestnut purée to make more soup with, but if sweet spread is all you’ve got, it’s not the end of the world.

Recipe: Luxurious Cauliflower and Chestnut Soup

Cauliflower and Chestnut Soup

Ingredients – serves 6

1 large onion, chopped
1 teaspoon olive oil
900g cauliflower florets – fresh or frozen
300mls hot vegetable stock
400mls milk
250g chestnut purée
1 tablespoon of finely grated Parmesan cheese
Salt, pepper, ground chilli flakes


Gently fry your onion in the olive oil until it’s soft. 

Add your cauliflower florets to the pan and stir. Add the hot vegetable stock and 300mls of the milk. Add a little salt, pepper and ground chilli flakes, then put the lid on the pan and simmer until the cauliflower is tender.

Remove from the heat and leave to cool for ten minutes. Add the chestnut purée and the finely grated Parmesan cheese and stir through. Using a blender (I used a stick blender), blend the soup until it is smooth. I added the remaining 100mls of milk at this stage as my soup was too thick. If your soup needs loosening up add some extra milk.

Add any extra salt, pepper and ground chilli flakes if you think it needs additional seasoning.To serve, spoon into bowls and drizzle some of your favourite oil on top on top – I used a cold pressed rapeseed oil which I particularly like. Serve with warm crusty bread.

It’s as simple as that. My Cauliflower and Chestnut Soup is really delicious and it’s smooth, silky and filling. It’s a luxurious treat of a soup and more than a cut above anything I’ve had before. 

What’s your favourite chestnut recipe?

Recipe: Mini Cheese & Pickled Walnut Quiches

This Christmas, like every other Christmas was a time for feasting. We’ve eaten and eaten well and the fridge is full of lovely leftovers we’re slowly working our way through. A return to normality beckons and those leftovers really needed using up, so for lunch today I made a batch of these lovely mini quiches using the remnants of the cheese board, some pickled walnuts and some stale bread. The result was quite delicious, very simple and as they are made from leftovers, they cost virtually nothing to throw together.

Recipe: Mini Cheese & Pickled Walnut Quiches

Mini Cheese & Pickled Walnut Quiches

Makes 12

6 slices of bread
Small knob of butter
3 spring onions
3 eggs
50g finely grated cheese
3 or 4 pickled walnuts
Salt & pepper

Using a rolling pin, roll each slice of bread until it is flat like pastry, then using a cutter, cut out two circles in the bread, continue until you have 12 bread circles. Butter a bun tray and press a circle in to form your quiche base.

Finely slice your spring onions and gently fry in butter until they’re soft, this should only take a few minutes.

Beat three eggs in a bowl and season, add 40g of your finely grated cheese – I used a mature cheddar. Stir through your cooled spring onions.

Pour a dessert spoon of the egg mixture into each of the bread bases. Slice your pickled walnuts (no more than 5mm thick), place one slice on the top of your quiche and sprinkle with a pinch of the remaining cheese.

Bake at 190° for 10-15 minutes until puffed up and browning. Leave to cool for a few minutes and then serve with a lovely fresh salad.

Recipe: Mini Cheese & Pickled Walnut Quiches

These little cheese and pickled walnut quiches are really quite lovely. I made a batch and the boys gobbled them up in double quick time. They’d make excellent canapés or party food, or just a very lovely lunch. The pickled walnuts add a mouth watering extra pickley edge to the mini quiche.

I know swapping out the traditional shortcrust pastry for bread might be a little controversial, but it’s a great way of using bread which is nearing the end of its usefulness and it’s so much quicker than making pastry from scratch. Though if you are a determined traditionalist, this recipe would work just as well with pastry instead of bread.

I used a nice mature cheddar, but this would work with virtually any hard cheese of your choosing. I’ve a fancy to try them with some Stilton crumbled in which I think would be particularly excellent. 

We used Opies Pickled Walnuts which are soft, yielding and an excellent accompaniment to cheese, and as it turns out, pretty nifty in a quiche too. These cheese and pickled walnut mini quiches are so easy to knock up from the remains of your festive cheeseboard, I promise you won’t regret using the last of your pickled walnuts on this recipe.

How do you use up your festive leftovers?

Casa Costello

Foodie Round Up: Vegetarian Christmas Dinner Ideas

I’ve been a vegetarian since I was 13 and one of the questions I’m asked the most is what do you have for your vegetarian Christmas dinner? The easy answer is, pretty much the same as everyone else, but without the turkey and with veggie gravy. We always do 800 different kinds of vegetables anyway, so I’ve never felt left out, and as the lone veggie at the table I never felt like it was worth the bother. 

In 2001 my lovely sister in law came along. She was a veggie and when the percentage of vegetarians around the table had increased, we thought it was worth making a bit more of a culinary effort on Christmas Day. Over the years we’ve experimented with various vegetarian alternatives, but hand on heart my favourite has turned out to be the nut roast. I know it’s a terrible cliché, but I just love it.

I’ve picked out six delicious vegetarian Christmas dinner options (or maybe just for Sunday lunch), so if you’re catering for vegetarians this Christmas, there’s no need for them to feel left out.


Go for my goats cheese and caramelised onion galette, it’s incredibly simple but utterly delicious. It’s a real family favourite. You could add a seasonal twist by swapping out the onions for stuffing and adding a dollop of cranberry sauce!

My good friend and fellow vegetarian, Jen from My Mummy’s Pennies has shared her recipe for Festive Stuffed Mushrooms. These hearty shrooms are filled with festive flavours, they’d be easy to put together on Christmas Eve and pop in the oven on the day. Easy peasy. 

vegetarian Christmas dinner

Christmas isn’t Christmas without something chock full of chestnuts gracing the table, this Leek, Artichoke, Mushroom and Chestnut Pie from Inside the Wendy House certainly fits the bill. I imagine this would also be great cold on Boxing Day with some bubble and squeak. 

vegetarian Christmas dinner

I love the look of this Vegetarian Beef Wellington from Jenny at The Brick Castle. It looks hearty enough to satisfy any rogue carnivores around the table, but quick and easy enough to be thrown together in a busy Christmas kitchen.

If you’ve got a vegan coming for Christmas, Inside the Wendy House has come up with this delicious sounding Sweet Potato, Chickpea and Nut Roast Pie. It looks super-simple but really. Wendy says it’s good served cold too – I bet it is!

vegetarian Christmas dinner

If you’re anything like me, you’ll enjoy a good stuffing at Christmas. I tend to favour fresh stuffings on Christmas Day, they just taste a bit more luxurious than the dried packets of stuffing. For a really simple vegetarian Christmas dinner option, Mr Crumb have a range of fresh microwavable gourmet stuffings to choose from. I think the apple and apricot is cracking and would be excellent in one of Jen’s stuffed mushrooms with some softly melting goats cheese on the top. 

vegetarian Christmas dinner

I think there are lots of great ideas in this round up of vegetarian Christmas dinner ideas – I think most of them could easily be adapted to be vegan too. I do love a nut roast on Christmas Day, but if you don’t, there are plenty of other options available to you. 

What will you be serving up on Christmas Day?

Six Sensational Vegetarian Christmas Dinner Ideas

Five Delicious Vegetarian Comfort Food Dishes

I turned vegetarian when I was 13 and there’s not a lot I miss, but on a cold winter night I do sometimes hanker after the slow cooked, deep flavoured chilli my Nan used to make. Thankfully after lots of practice I’ve finally nailed the recipe and managed to make it vegetarian too.

Most of the warming comfort food dishes from my childhood were meat based – family roast dinners, my Nan’s amazing beef chilli, corned beef hash, shepherd’s pie and bubbling stews cooked so long the meat almost melted in your mouth.

There’s something about cooking up some comfort food which makes you feel like you’re showing your family some extra love. I enjoy throwing a few things in the slow cooker and knowing that by tea time there will be a delicious meal ready for my family.

Vegetarian comfort food can feel a bit hard to come by, so I’ve created and shared some of our favourite family recipes on my blog, here are five of my favourite vegetarian comfort food recipes – 

Vegetarian Galletes

vegetarian comfort food

These are a recent addition to my comfort food repertoire. They’re really easy to make, utterly delicious and once you get the hang of it you can fill them however you want. I made a Goats Cheese, Caramelised Onion and Quince Galette and a Feta, Red Pesto & Tomato Galette. Both were absolutely bang on and real crowd pleasers.

Cauliflower Cheese Soup

vegetarian comfort food

Now autumn is here my soup making pot is starting to see some serious action. Cauliflowers are cheap and plentiful in the shops, so I recreated my favourite soup, but with a cheesy twist. Try my very delicious Norwegian inspired Cauliflower Cheese Soup.

Spanish Style Bravas Sausage Casserole

vegetarian comfort food

I’d had it in my head to make a big Spanish style bravas sausage casserole in my slow cooker for a while. This summer hadn’t been up to much and I was desperate to start rustling up comfort food dishes, and this was the first one of the season. I made my sausage casserole with Quorn sausages, but you could very easily make them with your favourite meaty sausages if you’d prefer. I made the sauce in the slow cooker and let it bubble away gently to itself for a few hours. The recipe is really simple and it’s now a firm family favourite.

Authentic Armenian style Imam Bayildi 

vegetarian comfort food

Imam Bayildi is basically stuffed, baked aubergines. They’re simple to make, you can prepare them ahead of time and then cook them when you need them and they are melt in the mouth gorgeous. I like to use good quality ingredients in this recipe as every single mouthful zings flavour. Fresh vegetables and herbs are essential, they’re packed full of flavour and these sunshiny aubergines are a little bit of summer on a cold autumn evening.

Easy Microwave Jam Sponge

vegetarian comfort food

No vegetarian comfort food round-up would be complete without a pudding. This incredibly easy to make and very quick to cook microwave jam sponge is just the ticket to warm your cockles on a cold winter evening. All you need are a few store cupboard ingredients, ten minutes of your time and you’ve got a good pud that’ll make your family smile.

Voucherbox.co.uk have a great blog post about the five healthy foods that can actually save you money, and if you want even more money off your online shop they also have plenty of Sainsbury’s vouchers which you can use.

vegetarian comfort food

Recipe: Feta, Red Pesto & Tomato Galette

Last week I made a rather excellent Goats Cheese, Caramelised Onion and Quince Galette. It was utterly delicious and incredibly easy, so spurred on my my previous success I decided to make another. Behold my Feta, Red Pesto & Tomato Galette.

This was very much a spur of the moment, what do I have in the fridge that I can use kind of deal. I had some nice looking cherry tomatoes, some feta which needed using up and some red pesto. The rest, as they say is history. Rather delicious history.

Feta, Red Pesto & Tomato Galette

As with my Goats Cheese, Caramelised Onion and Quince Galette, this Feta, Red Pesto & Tomato Galette is ridiculously easy. You could even buy some ready made pastry if you don’t fancy making your own, though making your own takes minutes and is very simple and satisfying. Follow my easy recipe for a lovely simple supper.

Feta, Red Pesto & Tomato Galette
Serves 6
This Feta, Red Pesto & Tomato Galette is a lovely hearty autumnal dish, great for the family and even non-veggies will enjoy it.
Write a review
Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
527 calories
31 g
138 g
40 g
11 g
24 g
177 g
400 g
2 g
1 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 527
Calories from Fat 355
% Daily Value *
Total Fat 40g
Saturated Fat 24g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 138mg
Sodium 400mg
Total Carbohydrates 31g
Dietary Fiber 1g
Sugars 2g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. For the shortcrust pastry –
  2. 100g butter
  3. 225g plain flour
  4. 1 teaspoon of thyme leaves – I used fresh but dry would be fine
  5. tepid water
  6. pinch of salt
  7. For the filling –
  8. 150g of feta cheese
  9. 50g of cheddar cheese, grated
  10. 1 tablespoon of red pesto
  11. Handful of cherry tomatoes
  12. Dab of butter
  13. Salt & pepper
  14. 1 egg
  1. 1. Make your pastry. Rub the butter and flour together in a bowl until they are like breadcrumbs. Add your thyme and salt and combine. Gradually add the tepid water a couple of spoons at a time into your bowl until you have a ball of dough that isn’t too sticky and wet or too dry. Wrap in clingfilm and put in the fridge to rest for half an hour or so.
  2. 2. Roll out your dough until it’s about the thickness of a pound coin and roughly the shape of a circle approximately 30cm in diameter. Place on baking paper on a baking tray.
  3. 3. Crumble your feta cheese and cheddar and place it in the middle of the pastry, leave an edge around the sides of about 6 or 7cms so you can fold the pastry up to make the classic galette shape later.
  4. 4. Top the cheese with a tablespoon of pesto and halve your cherry tomatoes and arrange them artistcally on top.
  5. 5. Take a pastry brush and brush beaten egg around the visible edge of your galette. Now take a look at my picture of the finished galette. You will need to bring the sides of your galette over the sides and covering the top, leaving the middle of the galette open. Fold the sides in sections, working anti-clockwise so they roughly overlap. Gently press the folds together. It is meant to look rustic.
  6. 6. Brush with the beaten egg and dot the quince slices on the top with some butter.
  7. 7. Bake in a pre-heated oven 200°c for 45-50 minutes until golden brown.
  8. 8. Once baked, remove from the oven and leave to rest for 10 minutes, and then serve.
  1. This serves 6 for lunch, or 4 hungry people. I served my galette with new potatoes and salad.
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I loved the saltiness of the feta, if you were so inclined you could throw in a handful of olives too. This Feta, Red Pesto & Tomato Galette would be perfect for a weekend lunch with a leafy salad. It’s so tasty even carnivores wouldn’t complain!

Feta, Red Pesto & Tomato Galette