Recipes

Here at Hill & Vale we’ve put our heads together to come up with some delicious and easy vegetarian pasty recipes. 

As the leaves turn brown and the temperature drops it marks the start of our favourite season, Stew Season! There’s nothing better to keep you warm this winter than this filling vegetable stew.

To kick off our month celebrating British cooking we decided to make a quick and easy plant based recipe highlighting some of the delicious winter vegetables which have come into season.

A curry house favourite cooked in typical restaurant style so you can bring the delicious flavours of Indian curry home.

Combining sweet, citrus and spicy flavours the Thai Green Curry epitomises much of what Thai cuisine is all about.

Thai Red Curry with green beans, aubergine & shitake mushrooms served with jasmine rice

Veggie tacos! So easy to make and great to get all those amazing Mexican flavours on to the plate.  We used onion, sweet red pepper, courgette & tomato

Mole translated from Nahuatl (the language of the Aztecs) means sauce and many regions in Mexico have their own take on this dish. The mole queretareno means from the region of Queretaro in Mexico

Rainbow Pad Thai  for a veggie version of this all time classic. With its subtle explosion of flavours, rich in taste and colourful appeal, what’s not to love?

This quick and easy mushroom dish is great as a stand alone meal or can also be used as a filling for a taco or equally as a side. 

Pico de gallo is one of the classic Mexcian salsas. It goes great as a dip with tortilla crisps or as a condiment on the side. 

Mexican corn or 'elote' is one of the classic street side snacks that you find throughout Mexico.