Lentil Buck-sotto

The perfect winter warmer.


10 medium white mushrooms

1 green pepper

1 red pepper

1 medium onion

Half a tube of tomato pureé

1 tbsp dried oregano

1 glug olive oil

250g cooked lentils

200g roasted buckwheat

1 pint of water

Salt to taste


Put the water, tomato puree, oregano and buckwheat into a lidded saucepan. Simmer until the buckwheat has absorbed the water, stirring from time to time. Do not let the mixture boil dry. Add salt to taste, and a splash of olive oil.

While the mixture is simmering, cut the mushrooms, onion and peppers into large pieces, and soften in a little olive oil over a low heat.

When both mixtures are ready, combine with the cooked lentils, stir, and serve.

Kempston Market

A great place to reduce your use of plastic, and food waste, by taking your own bags and choosing fresh fruit and veg in the quantities you need. 

Location:             Saxon Centre forecourt       outside Sainsbury’s  
Day:                      Thursdays and Sundays
Opening times:  08:30 to 16:30


Virtuoso Foods

Virtuoso Foods, based in Bedford, are vegan caterers. They cater events and private functions. They also run events such as the vegan Christmas fair. 

80% of their foods are Organic and where possible they don’t use plastic.
When they do events, festivals and private catering, they offer 100% recyclable containers including plates, cutlery & napkins as well as paper recyclable bags.  In 2018, Virtuoso Foods have started hosting and running a Vegan Festival in Bedford which promotes local businesses as well as independents and encourages all participants to use recyclable paper bags for goods/gifts.

Cashew Nacho ‘Cheese’ Dip

Too good not to share…


200g cashew nuts, soaked in water for 4 hours

juice of 2 lemons

4 tbsp nutritional yeast

salt to taste

pickled jalapeno slices to taste

hot chilli powder to taste


Put everything in a blender. Blend.  Serve with carrot sticks, celery sticks or palm oil free tortilla chips. Yum.