Add the flour, margarine and butter to a big mixing bowl and rub together through your fingers until it looks like breadcrumbs (half margarine/half butter combines good health with best taste, but you can adjust the proportions to all one or the other). Stir in the 50g sugar and ½ teaspoon of ginger into the crumble topping. Turn on the oven to 190C/gas mark 5. Add half the oil to a roasting tin and cover the base of the tin. Cut all the tomatoes in half and spread out in the roasting tin. Add the garlic cloves and pour the rest of the oil over the tomatoes. Sprinkle with salt and pepper. Put in the oven for 30 minutes.

As I keep mentioning Sarah Brown’s Red Dragon Pie in my meal plans, I thought I had better publish the recipe. The book it comes from is Vegetarian Kitchen* , which is out of print now. Also, nuts are really good for you, containing a plethora of heart healthy fatty acids, vitamins and minerals (see this post from Nutrition and You for more detail). The Vegetarian Kitchen by Sarah Brown was the first vegetarian cookery book I ever bought. From the cover you can see how well used my copy is, and I’ve been using Sarah’s mushroom and sherry sauce recipe for more years than I care to count. In my opinion, this is the best veggie gravy recipe ever! This delicious vegetarian cashew and mushroom roast features in my meal plans from time to time and is always a hit. It is from Sarah Brown’s classic veggie cookery book, Vegetarian Kitchen , which features loads of timeless and reliable dishes.

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Cook in preheated oven at 160C/gas mark 3 for about 90 minutes. If the lamb leg is small, 60 minutes will do it. Dating originally from 1984, Sarah Brown's Vegetarian Cookbook tries to capture the mainstream audience of meat-eaters, who at the time were beginning to be interested in either a vegetarian lifestyle, or perhaps eating the occasional vegetarian meal. In her introduction, Sarah Brown feels the need to explain, aduki beans, steeped in boiling water for an hour then cooked until soft. (Or a 400g can aduki beans, drained) When the lentil loaf comes out of the oven LEAVE IT TO STAND IN THE TIN for at least 15 minutes. This allows it time to firm up a little and should mean it comes out of the tin intact. She then goes on to explain the health benefits of a vegetarian lifestyle, confirming that whole and unrefined foods, rather than processed ones, are largely used in her recipes. Sarah Brown advises a gradual change or adapting of a conventional meat-eater's diet, and advises on where to go for further information. From this, it is clear that the book itself is directed at meat-eaters who have an interest in cookery, and vegetarian options, rather than those who are already following a vegetarian diet.

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Red Dragon Pie

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