Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.


1 Aubergine, Sliced and Griddled 

2 Courgettes, Sliced and Griddled

2 Red Peppers, Sliced and Griddled

Caramelised Red Onions 

Small tub of Hummus

Equipment: Griddle Pan, Sharp Knife, 4 x 7cm Cooking Rings

(serves 4)


Don't throw away the beetroot leaves! They're gorgeous cooked with bacon, garlic and onion....

Serves 4

1 Tablespoon Butter

1 Tablespoon Olive Oil

2 x Medium Red Onions (thinly sliced preferably with a mandolin)

1 x Tablespoon Soft Brown Sugar

1 Tablespoon Balsamic Vinegar

1 Tablespoon Soy Sauce

Equipment: Heavy Bottomed Frying Pan, Mandolin, Sharp Knife, measuring spoons, mini measure glass


Mung beans are one of my favourite pulses and their almost meaty taste and texture means they work well even for determined non-vegetarians!  These are the beans that are often used for sprouting. 

1 cup Mung Beans soaked for 3 hours but not cooked, then drained

1 x 15 oz. can kidney beans

2 x 15 oz. cans tomato passatta

1 x 10 oz. can chopped tomatoes

3 fresh tomatoes chopped

1 onion, chopped

1 tbsp chili (I like the jars of lazy chilli!)

1 tbsp cumin

1/4 tsp pepper 

Finely sliced runner beans are such a tender and delicious vegetable and these Indian-style spices really bring out the flavour. Quick to make and excellent with rice or to accompany other Indian dishes.  Use the bean slicer to get a great result when preparing the beans.


Serves 4 as a side dish

Vegetable rice dishes are so versatile to be served hot or cold. The heat retaining qualities of cast iron are such that once hot the casserole can be removed from the heat allowing the dish to complete cooking with no additional bottom heat.


2 tablespoons extra virgin olive oil

1 medium size onion, finely chopped

1 yellow pepper, de-seeded and chopped

350g easy cook long grain rice

½ teaspoon ground turmeric

½ teaspoon ground cumin

2 tablespoons fresh chopped parsley

200g can sweetcorn kernels, drained

750ml hot chicken stock

1 teaspoon salt

Freshly ground black pepper

A fantastic alternative to the Turkey for vegetarians at Christmas and is amazingly popular with staunch meat-eaters too. Great made in the mini pudding bowls too - just steam for 45 mins instead.


4 oz Marge

4oz Soya Flour (or plain flour)

4 oz Ground Almonds

4 Tbsp Soy Sauce

3 tbsps chopped fresh herbs

4 oz Chestnut Purée

3/4lb Chopped Walnuts


You can cook Rumbledethumps earlier in the day and then reheat in the oven later - give them an extra 20 minutes or so from cold. It also makes a fab topping for Shepherds or Cottage Pie.


  • 600g/1lb 5oz large potatoes, peeled and chopped into large chunks

  • 400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks

  • 75g/2¾oz unsalted butter

  • 250g/9oz savoy cabbage or kale, finely sliced

  • salt and freshly ground black pepper

  • 25g/1oz cheddar cheese, grated

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The Cud Life

Cooking Fantastic

We are pleased to have everything under one umbrella at THE CUD LIFE at Spruisty Hall Farm.
Cottages, Camping and Cookware!