Masterchef Australia - British Food Invention Test

Embarrassingly, we are very excited about Australian Masterchef. We can't wait for the next episode to come on, and we're terribly sad when we've watched all our recorded episodes! We already know who wins the first season, so it has taken away some of the thrill, but it was inevitable, considering we watched the second season first.

On Saturday we watched an episode where they had to cook something British, so Ryan and I immediately started craving baked beans, mash and peas. This resulted in our Sunday night dinner being deliciously English.

Vegan English Dinner


Ryan taught me how to cook potatoes - I was completely useless with them before he came along. So anything that has a potato in it, a lot of credit goes to him!

2 large, peeled sweet potatoes
6 peeled carrots
2 regular potatoes, also peeled
Vegan margerine
Oat Milk (or any milk alternative)
Pinch of Salt while boiling

Pop all the root veggies and some salt into cold water and bring it to the boil. Always add root veggies into the cold water on the stove. While the water warms up, so do the root vegetables, allowing for even cooking. Leave to boil on a high flame until the potatoes are soft and crumbly. Pour out any water left over (I dunked into my boiling roots for the brown onion gravy's cup of water - so not to totally waste all that water). Add some margerine and milk substitute of your choice, even a splash of coconut cream is amazing! I just use whatever is already open. There is always an absurd amount of butter that goes into any delicious mash, so I did put a good spoonful of marge in the mash, along with a splash of oat milk. Be careful not to put too much of either in with the sweet potatoes though, unless you want it to be soggy mash. Sweet potatoes aren't quite as firm as normal potatoes when it comes to making mash.

When it comes to actually mashing vegetables, you can do it by hand with a masher thingy, with a fork if it's a small amount or with any blender. I don't like my mash to be perfectly smooth, so I often leave the potato peels on and just roughly mash with the hand held masher, but it all depends on your palette, who you're cooking for (obviously children love puréed foods) and what you're in the mood for.

Beans, Spinach and Peas

1 can Koo baked beans in tomato sauce - They really are the best you can do. And it's not just because the can says so.
a cup of peas

Microwave or boil the peas with a tiny pinch of salt, steam the spinach and warm the baked beans. I didn't warm the baked beans because by the time I got to that I didn't feel like dirtying any more pots or pans, but I think that it's even more stodgy if you warm them.

Brown Onion Gravy

1 brown onion diced into small pieces
1 tbs Ina Paarman Beef Flavour Stock Powder
Splash of white balsamic condiment
2 cloves of garlic crushed and sliced
cup of water
2 tsp sugar
splash of oil for frying
DO NOT SALT YOUR GRAVY - you'll be pulling funny faces when you're eating if you do.


We usually throw in a Fry's braai flavoured sausage that we pan fried with this good old British combo, but we didn't have any last night. Personally I'm on an anti Fry's strike right now. Yuck for processed food! Yum for fresh veggies! This meal is perfectly filling and lovely without adding processed nonsense.

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