I really enjoy cooking.
Through Im not exactly sure where this enjoyment came from. Yes I learned to cook in my twenties, though I do recollect cooking at school and also making myself food at times from the age of 15-16. I do vaguely remember not being able to cook a roast dinner, but realising that I could cook other things at the time. In my Oasis gap year I remember some horrific cooking moments, but I dont remember what I cooked, but I must have done so.
So, any way, bottom line, is it kind of just happened.
Oh and I do remember the ‘cult’ TV programme at the time was ‘Ready Steady Cook’ , 30 minutes of supposedly spontaneous responsive cooking with chefs only being able to use the contents of a carrier bag… oh and an entire cupboard of butter, vinegars, oils, spices and herbs… so maybe this was one place where the interest was sparked…
For as you may have read previously, it wasn’t as if I was blessed by growing up with someone who loved cooking, valued or delighted in it, in fact the opposite…
Anyway, up to the present.
I became a vegetarian over 3 years ago, a month after I moved into my own flat, primarily for health, cost, environment and also ease of cooking reasons. It had been something I had been close to being for a long while.
One of the key learning points in the life journey that I have been going on, and it affects the way I treat my body, including what I eat, has been to value myself, and so generally I have tried to cook myself decent, healthy food, even if I am only cooking for myself on a day to day basis.
That’s weird. Im not ‘only’ cooking for myself. I am not an only. I am important.
Cooking nice food feels quite a therapeutic action, and equally cooking nice, healthy food that I can readily eat on a work day has been so important.
What I also do is ensure that I sit up to the table to eat, as if to say the this is a good valuable practice for myself to value the routine of eating. I heard this tip years ago and have stuck to it, mostly.
I also sort of accidentally discovered batch cooking. Although I have had a fairly good kitchen, I have only 2-3 pans, including my favourite, a large red cast iron pot that I bought for £25 (reduced from £110). Ive never had a microwave.
Part of my cooking joy is to try new recipes, and be inspired by others. Like these sweet potato wraps which Christelle and I found the recipe for.

Yet, a reality of day to day is that sometimes it is just easier for me to cook my staple vegetarian favourites. I usually ‘cook’ fresh on a Saturday and/or Sunday – and then I have 2,3 or 4 pots left over of each dish for the fridge or freezer, and this gives me meal size portions which I try and remember to get out the freezer on the morning, to reheat and add pasta, rice or potato to. It doesn’t always work like this, for example yesterday I cooked fresh. And maybe on my last working day of the week, used to be Thursday, is now Friday, I might cook something.
I thought I would share with you a few of my ‘go-to’ dishes, that I would regard as vegetarian batch cooking. I pack my food usually with lots of spices. I have a cupboard full of them, but also sometimes I end of throwing away stale ginger or growing garlic, any ideas own what I can do to preserve these? – comments below – (chillis I freeze) .
- Frittata. This required me to purchase a non stick oven proof frying pan. For £10 in Asda. This dish , though hard to reheat the left overs, is great for using up things like onions, potatoes, green veg like broccoli, a chilli, and if ive optimistically thought at the beginning of the week that I would eat eggs, and haven’t, then all 6 eggs go in, and it tastes divine. The original recipe I saw for this a few years ago was with chorizo sausage, which I now obviously dont add, but, if I remember and have them I add vegetarian sausages instead. And dont underestimate how yummy this is cold the next day when out walking. Fry everything, add the eggs, cheese and any fresh herbs (rosemary or parsley are best) then bake. Careful of the frying pan handle, its hot. (I probably over scorched the broccoli on this one…)

2. Sweet Potato Curry. Ill keep it simple, its this recipe. I stick to it, its phenomenal and I make this easily on a monthly basis.
Delicious magazine Chickpea and Sweet potato curry recipe

3. Some kind of vegetarian sausage bake. This doesn’t have a name, but its a combination of frying onion, garlic, celery and carrots, then peppers, adding this to chopped fried vegetarian sausages, adding spices such as paprika, smoked paprika, chilli, herbs, and lentils too, then tomatoes, chick peas and whatever beans I fancy, usually butter beans and kidney beans. This recipe ensures that one sausage pack can go 4-5 meals, and it has lots of vegetables, beans and lentils in it. It doesn’t look pretty, but then again, not everything has too. Reheat, with pasta or potato, and add cheese too…

4. Vegetarian Chilli. Same as beef chilli but with Quorn Mince.
5. Lentil and vegetable bake. The recipe for the end of the month, when all I have actually left in the fridge is carrots, celery and onion – so they get combined, with lentils, stock, spices and puree, and then there’s 3-4 meals, to add with pasta.




6. Vegetarian Ramen.
Ok so not strictly a batch dish, as realistically it can only be reheated fresh, But this is good for the increase vegetable and egg content, for vitamins and protein. I make this a variety of ways, so its difficult to describe. Usually fry onion, ginger, chilli, maybe fresh coriander, add Chinese five spice and soy, add stock, simmer, add veg like peppers, broccoli, carrots. Pre boil eggs and if feeling adventurous fry some pak choi. Then either add to the liquid on pack of noodles, or boil these separate. Serve by putting some soy in a bowl, add liquid/veg, then noodles and eggs, pak choi and then top with coriander, green onions, sliced chilli or dried chilli…
It’s not a quick dish, and yes its on the more expensive, though it doesn’t use any vegetarian ‘meat’ which saves a bit of money. Neither doesn’t it reheat that well compared to the others, the best way ive found is to just keep the ‘juice’ and freshly boil the veg and noodles each day.

As well as cooking food, watching food shows has been something ive done a lot of for a number of years, maybe that’s for another piece. This one is a bit of a crossover of reflecting on how my cooking reflected my internal view of myself, how I had to internalise feelings of positivity for myself, my body and health and then my eating habits changed considerably. Other ‘diets’ I tried did work temporarily, but many of these were from a place of self denial. I was also inspired by this short piece on the BBC yesterday on batch cooking, so I thought id share what I do, and also ask for any inspiration from you for vegetarian batch dishes I could try, please do comment below.
I love cooking, please do inspire me with your food and photos!












