This was an excellent meal and I wouldn’t change a thing. In fact, I’ve gathered all of the ingredients together so that I can make this for myself without having to wait for it to appear on the Gousto menu again.

This was supplied with Danish blue cheese, which I substituted with Cheezly Edam Style vegan cheese. I find this one melts the best: even better than Mozarella Style. I wasn’t convinced by the supplied sage and if making this myself, I would substitute a different herb and possibly add dried apricots and substitute pine nuts for pecans. On the whole, apart from the sage, which I would definitely get rid of, this was a very good risotto – and now I know how to make one!

I have been enjoying some of the offerings from the new Sainsbury’s Love Your Veg range and as I’m also a sucker for dumplings, it was natural that this one would find its way into my shopping trolley sooner or later. I think I like the lentil cottage pie slightly better, but will be buying this again.

I ordered this meal from Gousto during Veganuary 2019 with the intention of cooking it with Iceland vegan sausages instead of the provided Cumberland sausages, however Stephen likes Cumberland sausages, so what I did was went out and bought more ingredients so that I could make this recipe twice. The picture in the oven shows the vegan version on the left and the Cumberland sausage version on the right. The other three pictures show only the vegan version.

We both enjoyed our respective versions of this recipe and this will definitely be cooked again in our household. Now that Veganuary is over, I might even do a version for myself with either poultry or beef sausages, as I don’t ever eat pork; however Stephen never eats poultry and doesn’t like beef sausages, so I will still be cooking this twice over! I may also do a vegan version again. I am keen to consume a significant number of plant-based meals on a regular basis.

Uncle Ben’s Golden Vegetable Rice with chopped black olives and grated vegan cheese