Whoops posted in the wrong thread. That's a good sign that I'm staying off the phone.

I've been thinking of trying this cool vegan shepherd's pie recipe but I think I'll keep it for a colder month. For now I'm contemplating a basic roast veg for dinner, or... maybe some adaptation of borscht? I have 1 fennel bulb, 2 beetroots, potat, and a quarter head of red cabbage. Plus a tin of beans.

E: went with borscht adaptation. There's no fennel in there but plenty of leek, a bit of celery, two beets and two potat plus some leek greens. Not authentic but tastes pretty alright once cooled down.

I may have added a fair chunk of butter 😬 and I snuck in some ajwain seeds as a thymey alternative to carroway + helps with digesting the cabbage. Adding a chunk of miso paste was probably a step too far, but whatevs. Umami 😎