Veggie Bolognese

As a kid spaghetti bolognese was a staple of Saturday lunchtimes - it's as proudly British as Chicken Tikka Masala!

Although it's very far from the original Italian ragu alla bolognese, I do agree that it's better with a thicker pasta - tagliatelle or fettucine - but sometimes spaghetti just hits the spot for easy comfort eating.

For my veggie version I used dried soya mince. It's much more economical than frozen Quorn mince, lasts for ever in a cupboard, and genuinely puzzles meat-eaters who assume it's meat but aren't quite sure what kind!

Serves 2 greedy people, possibly more

• 1 onion
• 1 carrot
• 3-4 gloves of garlic, crushed
• 1 celery stick
• 1 red pepper, chopped
• 1 tin chopped tomatoes
• 2 handfuls of dried soya mince
• 2 tsp vegetable stock
• 1 tsp Marmite (optional!)
• Glass of red wine (if you have it)
• Squirt of ketchup/tomato paste
• 2 tsp Italian seasoning herbs

1. Put the soya mince in jug with the stock powder, then pour over enough boiling water to cover. Add your teaspoon of Marmite, stir in and leave to hydrate.
2. Finely chop the onion, carrot and celery and gently fry for a few minutes in a pan with a splash of olive oil. Add the chopped peppers.
3. Add the tin of tomatoes, fill the can with water and stir into the pan, along with a squirt of ketchup, or tomato puree if you're fancy.
4. Add the glass of wine, herbs, garlic and soya mince.
5. Turn to a low heat, and simmer gently for about 20 minutes, stirring occasionally. It should reduce and become thick and rich.
6. After 20 minutes start boiling your pasta. When it's done drain the pasta, saving some of the starchy water in your jug.
7. Add a bit of the pasta water to the sauce, enough to loosen it to your preferred texture.
8. Serve on a plate with the sauce on top, sprinkle parmesan and garnish with some fresh basil leaves.

Spaghetti carbonara

This is a great brunch recipe, since it kinda feels like breakfast, but looks like lunch! Its hit of carbs, salt and protein is also great for a hangover.

I used Quorn pepperoni slices just because I had some, but you can use any brand of fakon, or leave it out entirely. Carnivores can use a good organic pancetta instead.

Serves 2

• 4 eggs
• 200g wholewheat spaghetti
• 6 slices Quorn pepperoni, chopped
• 2 medium spring onions, finely chopped
• 2 tbsp grated Parmesan

1. Put the spaghetti on to boil with a generous seasoning of salt.
2. In a large heavy bottomed frying pan, heat a tablespoon of oil and a knob of butter on a moderate heat.
3. Gently fry the onion and pepperoni for a few minutes. Take off the heat.
4. Crack the eggs into a bowl, mix with a fork, then pour into the frying pan. The residual heat will warm and very slightly set the eggs but they should still be runny.
5. Stir 1 tbsp of Parmesan into the eggs.
6. When the spaghetti is cooked, drain it, saving some of the hot cooking water.
7. Immediately plonk the hot spaghetti into the frying pan and mix with the egg. The hot spaghetti should become coated with the egg mixture.
8. If it's a little sticky, add a few tablespoons of the starchy cooking water. The egg should be set but still gooey, and the spaghetti should be slippery, not stuck together.
9. Serve immediately, garnishing with the remaining Parmesan and some chopped parsley.

Variations

White spaghetti works fine, I just enjoy the nuttiness of wholewheat which works well with this delicate egg sauce.

Rather than using bacon, try chopped sun-dried tomato, it looks similar when mixed up and adds saltiness.

If you like it more cheesy, add more. A sprinkling of crumbled feta into the eggy mixture also works well.