Blue Cheese Rice with Cannellini Beans

This is another long-standing recipe cooked in my house, and pre-dates my conversion to vegetarianism (5 years and counting!). It's from a very old Readers Digest recipe book (the same one that my pasta with black beans and kale recipe came from) and its title in that is 'Italian cheese and rice' because it uses Gorgonzola, but in my house, this is known as 'blue cheese rice thing' because we use any blue cheese we fancy. I have no idea why Pete and I feel the need to call it 'thing' but the name seems to have stuck. Soft blue cheeses such as danish blue or gorgonzola work very well, but we usually use Stilton which is cheaper and more pungent, and what can I say? We're cheapskates who like strong tasting cheese...

Red Onion, Feta and Olive Tart

This recipe comes from one of my random vegetarian recipe books and is a firm favourite in my house. Apart from the caramelizing of the onions, the rest of the tart requires virtually no prep whatsoever (especially as I usually use pre-rolled puff pastry). Green or black olives will do just as well in this recipe, so use whatever you prefer/can get your hands on. It's also great cold for lunch the next day.