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Lisa Faulkner’s Winter warmer Lunches

Between shorter days, homeschooling, and lockdown 3.0, we need to take the opportunity to take a break. So, if you’re planning on a cobweb-clearing winter walk this weekend, don’t just grab your wellies and woolies. Lisa Faulkner’s soup and sausage roll recipes are perfect for a quick, mid-ramble snack.

VEGGIE SAUSAGE ROLL

Easy to make, easy to adapt, and easy to wolf down on a winter walk – these sausages rolls are a real winner. And with only a couple of switches, you can also make these flaky pastries vegan. 

Ingredients

Get the ingredients here.

  • 6 Vegan or veggie sausages
  • 1 Pack of ready-rolled puff pastry (320g)
  • Plant-based milk, to glaze

Serves 6 Total Time 35mins

  • Onion marmalade (optional spread)
  • Ketchup (optional spread)
  • Mustard (optional spread)

Instructions

  1. Preheat the oven to 200°C. Lay the pastry on a lightly floured surface.
  2. Place a sausage vertically at the top of the pastry and continue to add them until you’ve reached the other end.  
  3. Roll over the pastry, trim any of the leftovers, and brush with plant-based milk to seal. 
  4. To jazz up your sausage rolls, spread the pastry with onion marmalade (veggie) or with ketchup and mustard (vegan). Roll as above. 
  5. Cut into 6 sausage rolls, glaze with milk, prick the tops with the point of a knife and cook for 20–25 mins.
TOMATO, LEEK AND CANNELLINI BEAN SOUP

To make this soup, just pop all the ingredients in a roasting tin in the oven. It’s as simple as that.

Ingredients

Get the ingredients here.

  • 6 Tomatoes, cut into cubes
  • 4 Leeks, sliced
  • 400g Cannellini beans
  • 1–2 Garlic cloves
  • 1 tsp Smoked paprika

Serves 4 Total Time 1hr

  • 1L Vegetable stock
  • 1 tsp Marmite
  • Olive oil
  • Salt and pepper

Instructions

  1. Preheat the oven to 180°C.
  2. Chop the tomatoes into small cubes, and put in a roasting tin with a nice glug of olive oil, a sprinkle of salt and pepper. Cook for 20–30 mins. 
  3. Meanwhile slice the leeks, smash the garlic and drain the cannellini beans.
  4. Add the leeks, garlic and cannellini beans into the tomatoes and sprinkle with the teaspoon of paprika and marmite.
  5. Then add the stock and stir to combine the ingredients. Cook for a further 30 mins. If your roasting tin doesn’t have a lid, pop some foil over the top. 

Check out Lisa’s lastest winter warmer recipes for more mouth-watering inspiration.

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