Recipe: Chestnut Mushroom Bourguignon

Chestnut Mushroom Bourguignon (Vegan)

20 Min Meals | Vegetarian & VeganJuicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a bottle of red wine going spare for a cosy night in.

This is the latest in my ‘20 Minute Meals‘ series, and is suitable (as always) for both vegetarians and vegans.  Make sure you cook the bourguignon over a fairly high heat, it should be bubbling vigorously throughout to ensure it reduces to its thick, glossy sauce before your 20 minutes are up.

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Recipe: Red Onion & Merlot Marmalade

Red Onion & Merlot Marmalade

There’s nothing lovelier than a homemade gift, and edible presents are the best of the lot.  I made a few jars of red onion marmalade many years ago, and one particular recipient has dropped very un-subtle hints every year since, wondering when the next batch might be appearing…. so here it is, along with a recipe for you to make your own.

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Recipe: Bonfire Night Mulled Blackberry Wine

Mulled Blackberry Wine

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Mulled wine is too good to save just for Christmas, and Bonfire Night, when you’re waiting around in the cold for the fireworks to start, is surely the perfect night to make your first batch of the year.  The lovely thing about starting early with mulled wine is that there are still (just!) a few blackberries around, so my recipe below starts with a blackberry and apple syrup infused with cinnamon, cloves and vanilla, to which you add a bottle of red wine and gently heat it through for a wonderful warming tipple.

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Recipe: ‘Tipsy’ Linguine with Red Wine, Olive & Pinto Bolognese

Tipsy Linguine with Red Wine Olive & Pinto Bolognese | The Veg Space

20 Min Meals | Vegetarian & VeganI love cooking with wine – sometimes I even put it in the food” – Julia Child.

Couldn’t agree more – most things taste better with a splash glass of red wine, and this olive and pinto bean bolognese is no exception.  A rich, hearty bolognese sauce, which will be on the table in under 20 minutes thanks to a simple shortcut…. blitzing the vegetables in a blender or food processor rather than chopping.  (I’m itching to tell you more about my new blender… it’s AMAZING – watch this space!).

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