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TASTE™ featured recipe creator

Meet Sandra.
Food to feel good about.

Sandra Czachur of Home Sweet Holmedale makes plant-based cooking feel easy, welcoming and full of flavour. Start with her creamy, comforting one-pot Alfredo.

Follow @homesweetholmedale
Sandra Czachur of Home Sweet Holmedale

Sandra’s recipe

Easy Vegan Alfredo

Creamy pasta, made in one pot with everyday ingredients. A simple dinner that feels like a treat.

  • Vegan
  • One pot
  • 15–20 minutes

What you’ll need

  • Pasta of your choice
  • 1 tbsp minced garlic
  • 2½ cups vegetable stock
  • 1½ cups soya milk
  • ¼ cup nutritional yeast (nooch)
  • Salt and pepper, to taste
  • Fresh parsley and lemon, to serve

How to make it

  1. Add the pasta, garlic, stock, soya milk and nutritional yeast to a large pot. Season well.
  2. Bring to a gentle simmer over a medium heat, stirring regularly.
  3. Cook for 15–20 minutes until the pasta is tender and the sauce is creamy.
  4. Serve with fresh parsley and a squeeze of lemon.

Sandra’s pasta pick: Garofalo fusilli lunghi, a long corkscrew-shaped pasta. See @garofalopastauk ↗

More recipes to try

Golden venison meat and potato pie with pastry decoration From the local food community Venison Meat & Potato Pie A comforting pie with venison mince, tender potatoes, cheddar and golden puff pastry. View full recipe

Ingredients

  • 900g venison mince
  • 400g new potatoes, diced into roughly 1cm cubes
  • 3 onions, peeled and finely chopped
  • 150ml Worcestershire sauce
  • 2 beef Oxo cubes, dissolved in ¾ pint boiling water
  • 2 tbsp brown sauce
  • 100g strong cheddar cheese, grated
  • 500g puff pastry
  • 1 egg, beaten
  • A little olive oil, salt and pepper

Method

  1. Heat a little olive oil in a large pan. Add the finely chopped onions and cook until soft, stirring regularly.
  2. Add the venison mince, break it up and brown it thoroughly.
  3. Add the diced potatoes, beef stock made with the Oxo cubes, Worcestershire sauce and brown sauce.
  4. Simmer for up to 20 minutes, until the potatoes are tender. Taste and season lightly; the cheese will add saltiness.
  5. Pour the filling into a pie dish in an even layer and allow it to cool for a few minutes.
  6. Roll out the pastry on a floured surface. Sprinkle the cheese over the filling and press it gently into the gravy.
  7. Cover with the pastry, leaving about 1cm extra for shrinkage. Press down the edges and make a couple of holes in the centre for steam to escape.
  8. Use any leftover pastry for decorations if you like, then brush the top with beaten egg.
  9. Bake at 190°C for 25 minutes, until golden. Serve with green vegetables.

Recipe courtesy of Very Good Venison

Buy your venison locally Cig Carw Llŷn · Llŷn Peninsula, North Wales

Visit Cig Carw Llŷn ↗
Folded flatbread filled with Wagyu bresaola, rocket and cheese Snack / light lunch · 10 minutes · serves 2 La Wagyu Piegata Warm folded flatbreads with Snowdonia Wagyu bresaola, rocket and Grana Padano. View full recipe

Ingredients

  • 2 flour tortillas or flatbreads
  • 1 tbsp olive oil
  • 2 tbsp sun-dried tomato paste
  • 1 pack Snowdonia Wagyu bresaola
  • Grated zest of ½ lemon
  • 50g rocket leaves
  • 100g Grana Padano, grated

Method

  1. Brush one side of each flatbread with olive oil. Turn them over and spread the other side with sun-dried tomato paste.
  2. Place the bresaola on one half of each flatbread, then add the lemon zest, rocket and grated cheese.
  3. Fold the flatbreads in half. Warm them in a hot griddle pan for 3–4 minutes, turning once.
  4. Cut into wedges and serve straight away.

Recipe and image: Snowdonia Wagyu, adapted from Delicious Magazine.

Buy Welsh Wagyu directly from Snowdonia Wagyu Browse their shop for the meat and current availability.

Shop Snowdonia Wagyu ↗
Goch spicy omelette served on toast Breakfast / quick meal · 15 minutes · serves 2 Goch Spicy Omelette Cheesy omelette on toast with a choice of mild or hot Welsh chilli sauce. View full recipe

Ingredients

  • 4 free-range eggs
  • 2 tbsp cold water
  • Oil spray, for the pan
  • 40g low-fat cheddar, grated
  • 1 tsp Goch & Co. Jalapeno Sweet Chilli Sauce (mild), or Scotch Bonnet Burst Chilli Sauce (hot)
  • 4 slices wholegrain bread, toasted
  • Salt and freshly ground black pepper

Method

  1. Whisk the eggs with the cold water and chosen Goch sauce. Season lightly.
  2. Spray a non-stick pan with oil, add half the mixture and tilt the pan as it cooks so the uncooked egg runs underneath.
  3. When nearly set, scatter over half the cheese. Cook until the base is golden and the centre is set, then fold in half.
  4. Whisk the remaining mixture briefly and repeat for the second omelette. Serve both on the toasted bread.

Recipe and image: Goch & Co. View original recipe ↗

Choose your heat from Goch & Co. Buy the sauce used in this recipe directly from its maker in Wrexham.

Shop mild sauce ↗ Shop hot sauce ↗
Sautéed mushrooms and parsnips with garlic parsley crumb Vegan · Prep 15 min · Cook 20 min · serves 2 Sautéed Mushrooms & Parsnips With garlic parsley crumb — a warm vegetable salad with toasted hazelnuts. View full recipe Close recipe

Ingredients

  • 4 parsnips, peeled; cut into 2cm chunks
  • 2 tbsp rapeseed oil
  • 200g mushrooms, ideally shiitake and oyster
  • ¼ savoy cabbage, chopped
  • 1 garlic clove, chopped
  • 1 tbsp chopped fresh thyme
  • 1 tbsp cider vinegar
  • 40g toasted hazelnuts, halved
  • Halen Môn sea salt and black pepper

Garlic parsley crumb

  • 1 tbsp olive oil
  • Zest of 1 lemon
  • 2 garlic cloves, finely chopped
  • 2 tbsp chopped parsley

Method

  1. Boil the parsnips in salted water for 10 minutes, then drain.
  2. Mix the crumb ingredients in a bowl.
  3. Heat the rapeseed oil in a large frying pan. Fry the parsnips until golden.
  4. Add garlic, thyme and mushrooms; cook for 2 minutes. Add cabbage and continue until the mushrooms soften. Remove from the heat and stir in the vinegar. Season to taste.
  5. Finish with the parsley crumb and hazelnuts.

Recipe adapted from Food & Drink Wales. Image: Food & Drink Wales.

View original recipe ↗
Clam, leek and pearl barley risotto Seafood · Prep 10 min · Cook 90 min · serves 4 Clam, Leek & Pearl Barley Risotto A comforting seafood dish with nutty barley and homemade stock. View full recipe Close recipe

Ingredients

Fish stock

  • 300g fish bones
  • 1 carrot, chopped
  • 1 onion, chopped
  • ½ leek: sliced tops
  • 1 celery stick, chopped
  • Parsley stalks; thyme sprig
  • 2 bay leaves
  • 1 tsp fennel seeds (optional)
  • 1.6 litres water

Risotto

  • 25g butter
  • 1 leek, sliced
  • 75g celery, sliced
  • 2 garlic cloves, chopped
  • 250g pearl barley
  • 100ml white wine
  • 400g washed clams or cockles
  • Parsley sprigs, chopped
  • ½ lemon

Method

  1. Bring the stock ingredients to a boil. Simmer 30 minutes, rest 30 minutes, then strain.
  2. Soften leek and celery in butter for 5 minutes. Add garlic; cook 2 minutes.
  3. Stir in barley. Add stock gradually, stirring and simmering until tender; add water if needed. Season.
  4. Boil wine in a separate pan. Add shellfish, cover and shake. Cook until opened; discard unopened shells.
  5. Add lemon juice and parsley. Fold through the risotto; serve immediately.

Recipe adapted from Food & Drink Wales, developed by Tom Hunt. Image: Food & Drink Wales.

View original recipe ↗