Whenever I’m trying to switch up my grains and getting tired of the rice/pasta/noodles cycle, I remember risotto. A nice change! This warm and hearty risotto is made with courgette and asparagus and it’s delicious with butter and parmesan but can always be made vegan without them!
I’m a huge fan of pies but I have to say the vegetarian options on offer in most places are pretty depressing – they really don’t have to be! I often see leek and potato pies on menus/in stores and I never want to give it a go because it sounds so bland and boring. But curiosity got the better of me so I decided to experiment a bit and make my own with some roasted sweet peppers to bring colour and excitement to a creamy leek and potato pie.
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