Pembrokeshire farmer Jane Reynolds has brought her life-long passion for food to fruition with a new cookbook of delicious plant-based recipes.

Accustomed to feeding hungry people who have been working outdoors, Jane was keen to create satisfying, hearty food, where the meat isn’t missed.

'Happy Beans' is the go-to book for anyone who ever thought that plant-based food was time-consuming to prepare, or less fun to eat than meat or dairy-based meals.

What’s more, the book is not just aimed at vegans, but at anyone who wishes to eat less meat and fish.

As Jane explains: “The challenge of thinking outside the box, of extending my knowledge and creating new dishes that were delicious for vegans and non-vegans alike, is what lit my bonfire!

"I don’t want to make my meals look or taste like meat, I want them to be a celebration of vegetables and plants. Each new dish elates me, and I feel that people who were previously marginalised now have far more choice.”

She adds: “I think everyone has the right to choose what they eat for whatever their reasons, whether it be environmental, ethical or for health benefits.”

Recipes include: Pink grapefruit and rocket salad; Nettle soup with beetroot and walnut bread; Tempura okra with dipping sauce; Bengali cabbage curry; Puglian potato, onion and tomato casserole; Parsnip, date and pecan cake and Lemon and lime drizzle cake.

Peter Gill, of publisher, Graffeg, says: “Increasing numbers of people wish to eat plant-based meals, at least some of the time. Happy Beans provides a wide range of recipes that are easy to prepare, fun to cook, and great to eat.”

Happy Beans by Jane Reynolds, pictures by Huw Jones, is published by Graffeg at £9.99.


Serves 4 | Prep time 15 minutes | Cook time 60 minutes


3 medium Pembrokeshire potatoes, peeled and sliced

3 medium onions, peeled and sliced

3 vine-ripened tomatoes, sliced

3 cloves garlic, finely chopped

2-3 sprigs fresh oregano

Sea salt and black pepper

1 tablespoons Puglian olive oil

Approximately 400ml vegetable stock


Use the very best ingredients that you can for this recipe. For such a simple dish, the flavours are incredible.


• Preheat the oven to 180°C/350°F/Gas 4.

• Grease a terracotta baking dish with a little olive oil. If you don’t have a terracotta dish, any deep ovenproof dish will do.

• Place a layer of sliced onion on the bottom of the dish and drizzle with olive oil. Next, add a layer of potato then a layer of tomato. Sprinkle with garlic, oregano leaves, salt, pepper and another drizzle of olive oil.

• Repeat the layers until all the ingredients are used up. On the top layer, make an attractive pattern with the potatoes and tomatoes.

• Add enough vegetable stock to come about halfway up the dish.

• Sprinkle the top with breadcrumbs and another drizzle of olive oil.

• Bake for 45-60 minutes until all the ingredients are cooked through, the top is nicely browned and most of the liquid has been absorbed by the vegetables.

• Let the casserole stand for 10 minutes or so before serving.