Mushroom Mac ‘n’ Cheese, 42p [from ‘Veganish’]
This is one of my favourite comfort meals, quick to assemble, using ingredients that I generally have kicking about the house, and can just be slung in the oven and forgotten about, left to slowly pull itself together in a haze of blissful creamy soft salty rich glorious goodness. I’ve just polished off my second bowl of it, and frankly, it’s too good not to share with you all, so here it is. It’s easy to make it vegan – replace the hard strong cheese and mozzarella with Violife or something similar, and the milk with coconut or almond or soya milk, depending on what you prefer. It’s easy to throw together, and the reward of a deep bowl of melting goodness far outweighs the minimal effort involved in making it. I consider this an essential part of my repertoire these days, and barely a week goes by without it. It freezes beautifully, too, so do double the recipe and sling some of it to one side for a lazy day. Serves three people, or …