I'm doing a vegan casserole this evening. It's not unlike other casseroles I make but I've cut back on the meat and not used dripping when sweating off the veg. I'm also not adding suet dumplings - which is a shame. The aim is a range of textures and tastes so there are beans, pearl barley, fresh basil and more veg than you can shake a sharpened stick at . There will be roast parsnips & celeriac, and fried kale and chicken drumsticks for those of us who are not completely vegan. I'll offer bread too and in the extras you'll see that it's a white sourdough loaf that I baked last night.