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So called because of their high nutritional value, the tiny red adzuki or aduki bean packs a mighty punch and is known as the 'red dragon' or 'red wonder' bean. I attended one of Sarah Brown’s vegetarian cookery courses in the mid-1980s and there I was introduced to Red Dragon Pie. Sarah was the first vegetarian chef to have her own TV programme, authored numerous books and her recipes remain just as relevant and reliable three decades later. Red Dragon Pie - an aduki bean and vegetable base, topped with creamy mashed potato has long been a great plant-based version of Cottage or Shepherd’s Pie - hearty and satisfying. I’ve served it to many who claim not to like veggie food and they have not missed the meat. I’ve adapted…

Some parsnips arrived in my organic veg box from Riverford and then some more arrived.  I like parsnips but I’m not wild about them. I enjoy them roasted and caramelised in the oven with other root veg. They make a great mashed contrast layer for a nut roast and come in very handy for a big pot of soup.  Parsnip Soup seemed to me to be what was called for right now – real comfort food – hearty and filling. Here’s my recipe. Sauté 1 minced garlic clove, 1 large chopped onion and a bunch of chopped wild garlic in a couple of 15ml (table)spoons olive oil. Add a knob of finely chopped or grated root ginger for some heat. After about 5 minutes the onion should be translucent and…