Despite my eagerness to eat every last scrap that comes out of my fridge, I’m not a huge fan of heating up yesterday’s dinner for today’s lunch. Instead, I much prefer to use up the odds and ends in the bottom of my veg drawer to make something new.

What I love most about a hash is that you don’t need a recipe, you don’t need to spend ages prepping, and you definitely don’t have to peel the veg. It’s just a case of chopping equal sized cubes of whatever you fancy, and either frying in a pan or roasting in an oven. Simples!

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This is one of my favourite things to make when I want a roast, but can’t be bothered with all of the usual faff that comes with making a Sunday lunch. Everything is cooked in one tray, and it’s great if you’re giving #compleating a go as you don’t peel any of the veg. 

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Most wine drinkers will feel fairly confident picking a bold red wine to go with a Sunday roast, and a crisp white to go with a mid-week fish supper, but vegan wine pairing can be a little more tricky. Hopefully this guide will help you get started on pairing vegan wines at home, but if in doubt, remember – Champagne goes with everything!

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This week I have been making a concerted effort to eat even more organic produce than I usually do. It’s all down to the Organic Trade Board (OTB) and their #FeedYourHappy campaign, a month-long program of activity which is all about encouraging people to share the organic food that makes them happy – and why.

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