Vegetarian shepherd’s pie

A hardy vegetarian shepherds pie. I made it up as I went so bear with me….

Fry up some:

5Acre onion and 5Acre garlic

Then  add:

5Acre courgette grated

5Acre carrot grated

Can of drained lentils

Can of diced tomatoes

Chopped mushrooms

A dash of worcestershire sauce and a little ketchup

salt and pepper

Reduce until thickened.

Top with mashed 5Acre potatoes and peas and cheddar cheese and bake until browned. vegetarian sheperds pie



Carrot and coriander soup

I won’t go into quantities, as it’s a throw together. But, I used

5Acre potatoes

5Acre carrots

5Acre garlic

5Acre onion


chopped coriander

ground coriander

Vegetable stock.

Was delicious, what can I say. Served with toasted rye bread and a beautiful toasted cauliflower salad. Carrot and coriander soup

Rice noodle stir-fry

This is one of my go to meals when I am scrounging up left over vegetables in the fridge, chop it all up, stir-fry it, add a brilliant sauce and add lots of thin rice noodles. Grab your chopsticks, this is the best noodle dish!

My vegetable ingredients are always different, just throw in what you like to stir fry. I’ll list what I used last week to give you an idea. The sauce is always the same though. I buy thin rice noodles (a bit thicker than vermicelli, but you can use what ever tickles your fancy; thick rice, hokkien etc).

Stir fry noodles

Mia’s stir fry noodles

Okay, so where do I start….(I’ve underlined the ingredients to make it easier).

The vegetables:

5Acre  carrot (3 small ones sliced)

5Acra spring onions (about 4-5) chopped

5Acre spring cabbage leaves (about 6 roughly chopped)

5Acre garlic (crushed or chopped thrown in with the veg)

5Acre brown onion (1 sliced thinly)

Red cabbage (about a quarter, thinly sliced)

Red pepper (1 sliced into strips)

Broccoli (chopped roughly)

Big hunk of ginger (chopped finely or grated) (I love ginger so I use a lot)

Chilli powder to taste

Chop them all comparatively equal in terms of cooking time and throw them all into one big bowl ready to be stir fried (set aside while you make your sauce)

Next…the sauce

In a small bowl add the following:

About 1/2 cup soy sauce (for saltiness)

2 tbs kecap manis or sweet soy (for sweetness and saltiness)

Juice of one lime (for sourness)

2 tbs tamarind puree (sweet sour and little bitter)

a dash of sweet chilli for sweetness

Stir vigorously and taste. Add more of any of the sauce ingredients if you think it needs it. Maybe it’s too sweet, add some more soy etc.

Now that you’re all set, boil some water and get your noodles on the go. Because it’s a noodle dish I like to use:

2 big packs of dried thin rice noodles.

You have to be careful not to overcook them so check frequently. As soon as they’re cooked al dente, drain and rinse under cold water to prevent them going sticky and lumpy. You can heat them under hot tap water when you need to add them to your stir fry.

Heat a wok on high heat, add a little oil and when it’s cracking, throw in all your vegetables with the garlic, chilli and ginger. Add a couple of tablespoons of the sauce to the vegetables as they cook. I like my vegetable crunchy, so you don’t need to cook for long. Toss the veg all about, cooking them evenly. When the veg are cooked to your liking, push them to the side of the wok. Scramble:

One or two eggs

in a bowl and scramble them in the wok next to the veg. When it’s cooked, heat your noodles, then add them to the wok, followed by the sauce and toss to coat (I find it easiest to use 2 spatulas). In the last moment, stir through some:

Freshly chopped coriander.

It sounds very time consuming, but I assure it’s not. Once you’ve prepared everything, it only takes minutes to cook :).

I love this midweek, eating a big bowl of tasty and healthy noodles on the couch with my beloved chop sticks.

Cooking the egg in the stir fry

Cooking the egg in the stir fry

Battle of the leek pasty

Battle of the leek pasties!

Charlotte made a delicious cheesy leek and vegetable pasty with her Five Acre leek and carrot. The base is a cheesy white sauce, sautéed leeks and diced carrot. The pasty is then made using the pasty press and puff pastry. After tasting Charlottes, I decided to give it a try as I had a bunch of leeks to use up.

My filling was very similar, I made a white sauce and added some strong cheddar with salt and pepper, sautéed the leeks in some butter until soft, and boiled some  Five Acre carrot and potato until soft (chopped into very small cubes, about .5cm). Mixed all together and using Charlotte’s very cool pasty press cooked until crispy.

I served mine with a salad and some sautéed savoy cabbage. Charlotte served hers with a salad and some homemade Five Acre Farm  potato chips. Delicious!


Mia’s pasties

Ready to go in the ovenCheesy leek and vegetable pasty


Charlotte’s pasty

cheesy leek pasty