Cauliflower fritters with herby dipping sauce

 

Ingredients

• 1 large cauliflower, cut into small florets
• sunflower oil, for deep-frying

For the batter

• 85g plain flour
• 1 tbsp cornflour
• 125ml sparkling water
• ½ tsp coriander seeds, ground

For the dipping sauce

• 1 large bunch of flat-leaf parsley, finely chopped
• 1 garlic clove, finely chopped
• zest and juice 1 lemon
• 1 tbsp small capers
• 3 tbsp olive oil

Method

• STEP 1

Whisk batter ingredients together, then let it rest while you make the dipping sauce. Mix sauce ingredients together and set aside. Cook cauliflower in boiling salted water for 2 mins, then drain and refresh with cold water.

• STEP 2

Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread – if it turns golden in 30 secs, it’s ready.

• STEP 3

Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with sea salt and serve with the sauce.

 

Ingredients

• 250g chestnut mushrooms
• 3 tbsp olive oil
• 2 leeks, finely chopped
• 2 large garlic cloves, crushed
• 1 tbsp finely chopped sage leaves
• 1 tbsp brown rice miso
• 2 tsp Dijon mustard
• 30g chestnuts, very finely chopped
• 70g fresh white breadcrumbs
• 1 x 320g sheet ready-rolled puff pastry (not the all-butter version)
• plain flour for dusting
• dairy-free milk (like soya milk), to glaze

Method

• STEP 1

  Tip the mushrooms into a food processor and pulse until they are very finely chopped. Put half the olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan, into a bowl and set aside to cool a little.

• STEP 2

  Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard, and fry for a further minute. Leave to cool slightly.

• STEP 3

  Heat the oven to 200C/180C fan/gas 6. Tip the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture.

• STEP 4

  Unravel the pastry on a floured surface, then roll the pastry out so that one side measures 43 cm. Mould the mushroom and leek mixture into a sausage shape down the centre of the pastry, then bring the pastry up around the filling and seal along the seam with a fork. Cut into ten pieces. Lay on a parchment-lined baking sheet and brush each piece with milk. Bake for 25 mins or until deep, golden brown. Leave to cool a little and sprinkle with sesame seeds before serving.

INGREDIENTS

• 300g Quorn Pieces
• 15ml (1 tbsp) olive oil
• 1 onion, finely chopped
• 1-2 garlic cloves, crushed
• 200g (10oz) Arborio risotto rice
• 125ml (4fl oz) white wine
• 570ml (1pints) hot vegetable stock
• 50g (3oz) vegetarian pesto
• 100g (2oz) vegetarian Parmesan cheese or an Italian hard cheese, grated (plus extra for garnish)
• 175g (6oz) frozen peas
• 225g (8oz) fresh young asparagus tips
• Handful of fresh basil leaves, torn
• 25g butter
• Salt and freshly ground black pepper

METHOD

1. In a large saucepan heat the oil and fry the onion and garlic, cook for about 5 minutes until the onions have softened, adding the garlic after 4 minutes.
2. Add the rice and stir to coat the oil, add the wine and mix well. Add a ladleful of hot stock, and stir until this has been absorbed by the rice. Continue to add stock, ladleful by ladleful, stirring continuously, until it has all been used up and the rice is creamy, this will take between 15-20 minutes.
3. Meanwhile in another frying pan melt the butter and fry the Quorn pieces, peas and asparagus. Cook for 5 minutes until the pieces are golden. Add the Quorn pieces, peas and asparagus to the rice and cook for a further 5-10 minutes, stirring occasionally, until the rice is cooked.
4. Stir in the pesto and half of the grated vegetarian cheese.
5. Serve immediately with some grated vegetarian Parmesan cheese and the remaining basil leaves. Serve with a crisp, fresh mixed salad.

Ingredients

• 300g self-raising flour
• 1 tsp baking powder
• 1 tbsp sugar (any kind)
• 1 tbsp vanilla extract
• 400ml plant-based milk (such as oat, almond or soya)
• 1 tbsp vegetable oil for cooking

To serve (optional)

• banana slices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt

Method

• STEP 1

  Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.

• STEP 2

  Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.

• STEP 3

  Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.

Roasted aubergine and tomato curry

Ingredients

• 600g aubergine, or baby aubergines sliced into rounds
• 3 tbsp olive oil
• 2 onions, finely sliced
• 2 garlic cloves, crushed
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground coriander
• 400ml can chopped tomatoes
• 400ml can coconut milk
• pinch of sugar (optional)
• ½ small pack coriander, roughly chopped
• rice or chapatis, to serve

Method

• STEP 1

Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.

• STEP 2

Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.

• STEP 3

Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

 

Accordion content

Baked ratatouille with butter bean mash

Ingredients

• 2 courgettes, sliced into 1cm rounds
• 3 peppers, deseeded and cut into bite-sized chunks
• 3 red onions, thickly sliced
• 250g salad tomatoes, roughly chopped
• 2 tbsp olive oil
• 2 tbsp herbes de Provence
• 3 garlic cloves, unpeeled
• 400g tin chopped tomatoes
• 2 x 400g tins butter beans, drained and rinsed
• 10g fresh basil

 

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the courgettes, peppers, onions and vine tomatoes with 1 tbsp oil, the herbs and garlic in a large roasting dish; season. Bake for 15 mins, then stir in the tinned tomatoes. Bake for 20-25 mins until the veg is tender and jam-like.
2. Scoop out the garlic and squeeze into a saucepan, discarding the papery skins. Add 50ml water, 1 tbsp oil and the beans; heat through over a low heat for 5 mins. Mash or blitz in a food processor until thick and creamy, adding a little more water if needed.
3. Divide the mash between 4 plates and spoon over the ratatouille. Tear over the basil leaves to serve.

 

 

If you’re looking for an easy and healthy vegetarian burger recipe then look no further. This bean burger with carrot fries is the perfect four step recipe, plus it’s vegan too. 

Serves 4

• 10 mins to prepare and 30 mins to cook
• 490 calories / serving
• Freezable
• Vegan
• Vegetarian
• Dairy-free

Ingredients:

• 500g carrots, peeled and cut into 1cm-thick fries
• 2½ tbsp olive oil
• 5 white batch rolls
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and finely chopped (optional)
• 2 x 400g tins kidney beans, drained and rinsed
• 1 tsp dried oregano
• 10g fresh flat-leaf parsley, roughly chopped
• Small leaves from 1/3 round lettuce
• 1/4 cucumber, thinly sliced
• ½ x 340g jar pickled cabbage, drained

Method:

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots on a large baking tray, drizzle with ½ tbsp oil and season lightly. Roast for 25-30 mins until tender. Slice 4 rolls in half and put sliced-side up on the tray for the last 5 mins.
2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion, garlic, and chilli, then cook for 5-7 mins until softened. Blitz in a food processor with the beans, oregano, parsley, remaining bread roll and some seasoning until mostly smooth.
3. Shape the mixture into 4 patties, about 2cm thick and 8cm wide. Heat 1 tbsp oil in a frying pan over a medium heat and fry the patties for 5 mins each side or until crisp.
4. Divide the lettuce between the bottom halves of the buns. Top with a patty, cucumber and cabbage, then the lid. Serve with the fries.

 

 

Ingredients

• 1 tbsp rapeseed oil
• 2 garlic cloves, chopped
• 1 yellow pepper, deseeded and diced
• ½ - 1 red chilli, deseeded and chopped
• ½ bunch spring onions (about 5), tops and whites sliced but kept separate
• 1 tsp cumin, plus a little extra to serve (optional)
• 1 tsp coriander
• ½ tsp turmeric
• 3 tomatoes, cut into wedges
• ⅓ pack coriander, chopped
• 400g can chickpeas in water, drained but liquid reserved
• ½ tsp reduced-salt bouillon powder (we used Marigold)
• 4 large eggs

Method

• STEP 1

Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.

• STEP 2

Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.

• STEP 3

Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

 

Ingredients

• 75g coconut oil, plus extra for the tin
• 200g vegan dark chocolate (at least 70%), roughly chopped
• 2 tbsp golden syrup
• 200g vegan ginger nuts
• 100g dried cranberries
• 50g pistachios, toasted and chopped

Method

• STEP 1

  Lightly oil a 20cm square brownie tin with coconut oil and line the base with baking parchment. Melt the chocolate with the coconut oil and golden syrup in the microwave in 30-second bursts until smooth and glossy.

• STEP 2

  Break the ginger nuts into small pieces in a bowl, then add the dried cranberries and pistachios. Scrape in the chocolate mixture and give everything a good mix to combine, then spoon the tiffin into the tin. Use the back of the spoon to smooth out the top and press it down, then chill in the fridge for 2 hrs or until set hard. Once set, cut into 25 mini squares. Will keep for a week in the fridge

This recipe is one of my daughter's favourites. I hope you enjoy!

Ingredients:

• 1 large aubergine
• 1 sweet potato, peeled
• about ½ cup all-purpose flour / rice flour for GF version
• salt & pepper
• about 1 cup gelatinous aquafaba, homemade or from a tin of chickpeas
• about 100 g panko breadcrumbs or GF breadcrumbs if required
• 2 tbsp sesame seeds
• high smoke oil for shallow frying

CURRY SAUCE

• 2 tbsp neutral tasting oil
• 1 large onion (I used red), finely diced
• 5 garlic cloves, finely diced
• 3 tsp ginger, finely grated
• 2 medium carrots, peeled and sliced
• ½ Granny Smith (sour) apple, peeled and diced
• 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
• 4 tsp curry powder (I used hot madras curry powder)
• 1 tsp garam masala
• 4 tsp tamari or soy sauce
• 2 tsp rice vinegar
• 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste

OPTIONAL EXTRAS

• 1½-2 cups of your favourite rice, cooked or steamed
• 1 head of lettuce, I used lollo rosso
• a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)

METHOD

1. Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
2. Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
3. Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
4. Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
5. Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.
6. Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
7. Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don’t make them thicker or else the inside will remain raw.
8. Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
9. Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
10. Fry for about 1-2 minutes on each side – until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.
11. Serve with rice, a simple green salad and a generous amount of curry sauce.

 

This week’s recipe comes from one of our lovely kitchen ladies.

 

Black Bean and Sweet Potato Quesadillas

 

Ingredients:

 

1 large sweet potato

1 cup brown rice, cooked 

1/2 onion, diced

8oz vegetarian no added oil refried beans

1 cup of salsa

1 cup of fresh spinach

8oz black beans, drained and rinsed

1/4 teaspoon of chilli powder

1/4 teaspoon of cumin

1 jalapeño pepper, diced (optional)

6-8 whole wheat tortillas

1 cup Salsa for topping

 

Recipe

 

Preheat Oven at 190 C.

Peel and quarter the sweet potato and bake in the oven for 45 mins to 1hr until soft.

Remove sweet potato from oven and put in to a mixing bowl and mash. 

Add the cooked rice, salsa and spinach and diced onion.

Place the potato mash, with ingredients, in to a saucepan and mix in the black beans and refried beans.

Heat the ingredients over a medium heat.

Add the chilli powder and cumin and optional jalapeño to taste.

Place a tortilla in a frying pan on a medium heat. Spoon mixture into the middle and spread.

Place tortilla on top and press down to help spread evenly.

Cook for approximately 3 mins before turning and cooking a further 3 mins.

Remove from pan and cut into sections.

Serve, topped with the extra salsa.

 

 

1. Heat the extra-virgin olive oil in a deep frying pan or large sauté pan and gently cook the onion, peppers and garlic with a couple of pinches of salt for 10 minutes or until softened. Stir in the paprika, cayenne and a squeeze of lemon juice. Stir for 1-2 minutes until fragrant, then pour in the passata and simmer gently for 20 minutes until thick. Set aside to cool a little, then use a stick blender to whizz the sauce to a purée (or, if you prefer, leave it chunky).
2. Meanwhile, heat the oven to 220°C/200°C fan/gas 7. Peel and cut the potatoes into quarters, then cut into 2cm chunks. Put in a pan of cold salted water, bring to the boil, then simmer for 6-8 minutes until tender. Drain well, tip onto a tray lined with kitchen paper and dry well. Toss in a shallow roasting tin with the light olive/sunflower oil and sea salt. Add the rosemary, if using, then roast for 15-20 minutes until golden and crisp, turning once or twice.
3. Spoon half the brava sauce onto a serving platter, then top with the potatoes. Spoon over a little more sauce and sprinkle over the parsley to serve. If you like, serve with a dollop of aioli (for a cheat’s version, mix finely chopped garlic and a squeeze of lemon juice into shop-bought mayonnaise).

 

This spicy and warming dish with a hint of chilli is perfect to get the taste buds tingling. Tuck into this tasty tagine that's packed full of hearty vegetables and flavour. It makes for a filling lunch or a satisfying dinner with crusty bread.

30 mins preparation time

45 minutes cooking time

Serves 4Ingredients

• 30mlvegetable oil
• 300gonions, roughly chopped
• 2 clovesgarlic, thinly sliced
• ½ tspchilli powder
• 2tspground coriander
• 2tspground tumeric
• 1lemon, zest and juice
• 400gchopped tomatoes
• 250gbutternut squash, peeled and cubed
• 250gcarrots, peeled and cubed
• 250gswede, peeled and cubed
• 1vegetable stock cube, dissolved in 200ml boiling water
• 15gbrown sugar
• 200gchickpeas, drained
• 40gdried apricots, roughly chopped
• 25gsultanas
• 15gfresh parsley, roughly chopped
• 4bread rolls, to serve

Method

1. Place a saucepan on a medium heat and when hot add the oil, onion and garlic and sauté for 5 -10 minutes until it begins to soften.
2. Add the spices and the lemon zest; stir well, sautéing for a further 5 minutes.
3. Add the tomatoes and the vegetables and stir well.
4. Add the stock, lemon juice, brown sugar, chickpeas, apricots and sultanas and enough additional water to cover. Then bring to the boil.
5. Once boiling remove from the heat and decant into a tagine (or casserole dish if you don’t have a tagine). Stir in half the chopped parsley, cover with the lid and place in the oven at 160C. Cook for 45 minutes, or until the vegetables are soft.
6. Remove from the oven and add the remaining parsley. Stir well then adjust the seasoning using salt and pepper. Serve with a bread roll

This recipe has been shared by Mrs Heather which is courtesy of the National Trust and she said 'It was very easy to make as its a one-pot recipe and I kept the leftovers to have for lunch. I will definitely make this again.'