This was a soy mince shepherds pie. I tried to pack it with flavour using mushroom stock cubes, miso paste and some herbs and spices. It was just ok. The miso gave it a bit of a funny sweet taste so I’d probably leave it out next time. I’d also use finely chopped mushrooms and maybe some lentils or beans 50:50 with the soy mince to diversify the texture.

I was really proud of this dinner. It seems to work well making several elements to the meal to increase contrast in texture and flavour. I made pasta with raw olive oil, garlic, spinach and walnuts. To go with this, a butter bean salad with sun dried tomatoes, cherry tomatoes, spring onion, lemon juice, raw olive oil. With all that we had a mixed leaf salad with balsamic vinegar and we sprinkled pumpkin seeds on top. It al worked so well together! Top meal so far I think.