Porridge: healthy, filling, tasty

Ingredients:

• 1 spoonful raisins
• 2 scoops porridge oats
• 2 walnut halves, chopped
• 2 pecan halves, chopped
• 2 brazil nuts, chopped
• 4 almonds, chopped
• cup of water
• sprinkling of cinnamon

Method:

• place raisins, oats, nuts, and water in bowl, quick stir
• microwave on full power for 2 minutes
• sprinkle cinnamon on top, stir in

Notes:

• if too wet, microwave for another 15-30 seconds
• if too dry, quickly stir in 2 or two spoonfuls of water
  (or milk if you must)

Red Lion, Welwyn, Herts

Tuesday 6th November 2012: with a few minutes thought, we suddenly found ourselves heading out to dinner in the Welwyn area. Having not tried the Red Lion (just south of the village) for a couple of years, we decided to give it a try and, from a possible 5 stars, it rated a decent 4.

Arriving at 8.20pm, there was ample parking and, on entry, a welcoming atmosphere. Recently decorated and nicely furnished. Possibly understaffed as we tried for 3 or 4 minutes to find someone to ask if we could have a table for two.

It was about half-full and we had a choice of tables. The waitress was pleasant and friendly, the menu looked good with a variety of food and a range of prices. Because we didn't have a starter, there was a bit of a wait for the main course, enough time to finish the first drinks and replenish as the main course was served.

We chose a mushroom tagliatelle - excellent - and organic sausage with crispy bacon, pureed potatoes and butterbeans - also good. For pudding, one of us had frozen yogurt with fresh berries and the other one chose cappuccino which, unfortunately, did not arrive by 9.40pm when we had to leave.

Summary: atmosphere, decor, food and drink all good, maybe slightly understaffed but the staff we encountered were good. Website: www.theredlionwelwyn.co.uk

Vegetarianism: I don't eat meat & I don't like fish

This post is a suggestion of non-meat, non-fish, non-quorn and non-processed food ideas. 

My issue with meat is that I don't like the fleshy texture therefore I don't want a pretend meat substitute. My issue with fish is mainly the taste. Having said that, I try to eat it once a week for the benefits that nutritionists believe in. My third issue is processed food - whatever I eat, I like it to taste fresh! I also choose food that I like the flavour of, however 'bland', because if all you can taste is chilli or ketchup or sugar, etc., what's the point?

My favourite protein-based ingredients are nuts, mushrooms, lentils and beans which go very well with potatoes, vegetable and onion gravy for a Sunday roast. I must admit to getting annoyed with pub menus that don't take into account that cheesy tomato tart or lasagne are not ideal plate-mates for roast potatoes, Yorkshire pudding and (vegetarian) gravy.

Where nuts are a no-no in the kitchens of nut-allergy diners, they can be substituted by beans or chickpeas. Otherwise, whole cashews are a favourite but other nuts need to be smaller. I usually slice Brazil nuts, almonds, walnuts and chestnuts.

Links to Veggie-roast Recipes

Lentil & Cashew Nut Roast
Easy Bean & Nut Roast
Simple Nut Roast
Cashew Nut Roast in Puff Pastry
Lentil & Nut Roast (cheese may be omitted)

As an accompaniment to leftover-turkey-curry at Christmas, I like to offer a fruity korma. Its basic ingredients are: caramelised onion, sweet potato, parsnip, chestnuts, banana, raisins and coconut milk. Add anything else you wish: carrots, beans, broccoli, etc.

Acknowledgement. Not all vegetarians have the same reassons for not eating meat so don't make assumptions.