Archives for category: Vegetarian

GRATIN DAUPHINOISE
Serves six to eight

1.2 kg potatoes (maris piper, desiree or saxon)
300ml whole milk
400ml double cream
Clove garlic
Good grating fresh nutmeg
Knob butter
Salt & pepper

Pre-heat the oven to 180C/Gas Mark 4.

Peel the potatoes and slice very thinly. A mandolin is useful for this. Heat the cream and milk in a pan and add the potatoes, seasoning very well. Add a grating of nutmeg and a clove of garlic made into a paste or very finely chopped. Simmer very gently for about ten minutes. Meanwhile, rub butter around the base and sides of a gratin dish (about 9” square or equivalent).

Put the potatoes into the prepared dish, pouring over any remaining cream. Bake in the oven for about an hour or until cooked and golden.

Either serve immediately or allow to cool. Then stamp out rounds of potato with a pastry cutter or cut into squares. Put onto a baking tray to heat up when required or put into a freezer container and freeze to use at a later date.

Heat at 180C for about 20 minutes or longer from frozen (about half an hour or so).

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I have always loved soy based dressings and have recently been using the Japanese tamari in place of the Chinese soy. Tamari is a little richer yet less salty than the traditional soy, adding that elusive ‘umami’ to stir fries and dressings. It is a by-product of miso paste and owing to the absence of wheat is gluten free.
A pot of almond butter has been lurking in the back of my cupboard for ages and I have finally found a most excellent use for it. Combined with the tamari, a little citrus and thinned with cold water (excellent for lowering the calorie content!) this makes a dressing/dip that is quite delicious served over steamed and cooled green vegetables and here I have used purple sprouting broccoli, drizzled with the dressing and finished with a sprinkling of toasted almonds just to add a bit of crunch. It is extremely moreish (that’s the umami for you!) and I hope you like it as much as I do.

Serves Four

4 tablespoons almond butter
1 tablespoon tamari
1 tablespoon lemon juice
3 – 4 tablespoons cold water
1 teaspoon maple syrup
Sea salt and black pepper

Using a small whisk, sound and stir the almond butter, lemon juice, tamari and 3 tablespoons of water together until well blended and about the consistency of double cream. Add water to adjust the thickness if need be and a little maple syrup to taste. Season. Adjust according to taste.

One idea is to serve the dressing over steamed/boiled sprouting broccoli and top with crunch toasted almonds. Or use as a dip for crudités.

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This is a great breakfast or lunch dish that you can make your own, changing the spices, vegetables and herbs to suit what you have in the larder. Shakshuka means ‘shaken up’ and is traditionally made with tomatoes and onion, gently spiced with cumin and harissa. You could use coriander, ground fennel seed, fresh chillies, chipotle paste, fresh ginger…..
Some recipes cut the onion and peppers quite finely but I rather like them a little chunky. Just make sure that they are properly cooked and softened. You certainly don’t want a slightly raw piece of onion first thing in the morning or at any time of day for that matter!d
I use tinned tomatoes here and I do recommmend that you avoid the chopped ones and buy the whole ones. They are much better quality and it is also worth forking out on a good quality brand – it is a matter of a few more pence and really does make a difference. Likewise with the tomato purée – I use an organic one (duchy originals) and the flavour is excellent.

Serves 2

1 onion, roughly chopped
1 red pepper (or mix with yellow & orange) roughly chopped
2 tablespoons olive oil
2 cloves fresh garlic
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 to 1 teaspoon harissa (or to taste)
400g tin good quality plum tomatoes
1 tablespoon tomato purée
Sea salt and black pepper
Big handful spinach leaves
4 organic free range eggs
50g feta, crumbled
Small bunch coriander, roughly chopped
Sumac (optional)

Heat the oil in a shallow frying pan. Add the onion and peppers and cook gently for about ten to fifteen minutes until soft. Try not to colour them too much. Add the garlic, cumin, harissa and paprika and cook for a further two or so minutes.
Add the tinned tomatoes, breaking them up with a wooden spoon. Swill the tin out with a little more water and add that too (about 1/4 tin full). Add the tomato puree. Simmer, uncovered for a further five minutes. Season well.
Add the spinach to the pan and stir until wilted. Then make a well in one side of the pan and break in one of the eggs. Repeat with the other three, cover with a lid and cook very gently for about five minutes or until the eggs are just cooked, with set whites and soft yolks.
Sprinkle over the feta and coriander and serve. A sprinkling of sumac works well as extra seasoning if you have some. Some strained yoghurt (soft labneh) is good on this as well.
Serve in warmed bowls or straight out of the pan! Crusty bread and olive oil is all you need with this.

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This is a great way to use up some of that Stilton that lingers in the fridge after all the festivities. Celeriac, with its wonderful, subtlety celery flavour and velvet texture pairs wonderfully well with any blue cheese that you may need to use up. Sourdough croutons provide an indulgent crunch, somewhat reminiscent of cheese on toast and unfortunately with all of the guilt. But these grey days that seem so short and dark need a bit of a comfort blanket and a delicious soup is as good a place to start as any.
This will keep well in the freezer.

Serves four

1 tablespoon olive or rapeseed oil
Small knob of butter
1 onion
2 sticks celery
1 small potato, peeled and chopped
1 small celeriac, peeled and chopped
1 litre chicken or veg stock
Sea salt and black pepper
50g blue cheese (e.g Stilton or similar)

CROUTONS

100g sourdough bread, cut into small cubes
2 tablespoons olive or rapeseed oil
40g Stilton, (or similar) grated
Sea salt and pepper
Fresh thyme leaves (optional)

Start the soup. Cut the opinion finely and chop the celery. Heat the oil and butter in a pan and add the onion and celery. Sweat gently for a few minutes to soften. Add the potato and celeriac and stir to coat well with the rest of the veg. Cook for a minute or two and then add the hot stock. It should just cover the vegetables, reserve the rest for later. Sinner for about twenty minutes until everything is very soft.

Heat the oven to 200c. Toss the bread cubes with the oil and grate over 30g of the Stilton. Mx well and spread out onto a baking tray. Sprinkle with fresh thyme if using. Bake for about ten minutes until golden and then grate over the remaining cheese. Toss again and return to the oven for another two or three minutes.

Blend the soup with a hand held blender or in a liquidiser and add the crumbled cheese. Blend again until smooth. Adjust the thickness of your soup with the remaining stock and season well.

Heat through and serve with the croutons and a little more fresh thyme leaves. Extra cheese crumbled over the top of the soup is an extra indulgence and rather good.

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Serves eight

500ml double cream
1 tin condensed milk
Stem ginger preserve
Stem ginger in syrup

Whip the cream until thick but not too stiff. Whisk in about 200g of the condensed milk. Stir in three tablespoons of the ginger preserve. Chop up three balls of stem ginger and add these along with some of the syrup to taste.

Grate in the rind of a lime and add the juice of half.

Churn in an ice cream machine or put straight into a tun and put in the freezer, whisking occasionally until frozen.

Delicious with the spiced apple cake.

Serves Eight

3 cooking apples
2 lemons
50g dark brown soft sugar
150g light muscovado sugar
150g softened butter
2 large eggs
85g plain flour
1 1/4 teaspoons baking powder
1 heaped teaspoon mixed spice
100g ground almonds
30g butter
25g dark brown sugar
50g flaked almonds

Pre heat oven to 180c

Line a 23cm springform tin with baking parchment.

Peel, core and chop the apples. Put into an oven proof dish,grate over the zest of one lemon and add the juice of two. Sprinkle over 50g of dark brown sugar and cover with baking parchment. Bake for 20 minutes until the fruit is soft. Leave to cool.

Cream the butter with the light brown sugar. Add the beaten eggs a little at a time until well mixed in. Whisk the flour and baking powder together with the mixed spice and ground almonds. Fold into the butter mix and then lightly mix in the apple.

Spoon into the prepared tin and bake for thirty minutes. Five minutes before this time is up melt the 30g butter with the 25g dark brown sugar and mix in the flaked almonds. Spread over the top of the cake and bake for a further fifteen to twenty minutes until springy to the touch. Cool in the tin or serve warm, but not hot.

Ginger ice cream is good with this or double cream.

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It’s quite handy to have the odd recipe up your sleeve that looks a lot more complicated than it actually is. This is just one of those and has the added advantage of being made with filo pastry, always handy to have in the freezer and is one the few ingredients that you can actually defrost and re-freeze without dire consequences.

I love this pea and pumpkin seed pesto and it is what makes this tart, arguably a loose version of a spanakopita rather special. Frozen peas are perfect for this and I use a supermarket own petit pois which are lovely and tender without breaking the bank. The pesto provides a soft and highly flavoursome blanket on which to stack your medley of veg and tangy upper layer of sharp feta cheese. A great lunch dish and one that you could easily make the day before and just pop into the oven when you are ready. I’m using a mix of leeks, fennel, chard and spinach here but you could layer up roasted butternut and sweet potato as well. Die hard meat eaters could add in some left over roast chicken.

SERVES FOUR

for the pesto:

250g frozen petit pois peas
10g basil leaves
5g fresh mint leaves
3 tablespoons rapeseed or olive oil
1 – 2 teaspoons sea salt
Black pepper
25g parmesan cheese, finely grated
25g toasted pumpkin seeds
Squeeze of lemon juice

Cook the peas in boiling salted water, drain and refresh under cold running water.

Put the well drained peas into a food processor and add the herbs, oil and one teaspoon of sea salt. Blitz until blended and then add the parmesan and pumpkin seeds with a good grinding of black pepper. Check the seasoning and add more salt if you think it needs it.

FOR THE TART

The pesto
2 large leeks, sliced finely into half moons
1 small bulb fennel or 1/2 large, core removed and finely sliced
1 or 2 cloves garlic, crushed
1 large handful of fresh spinach
4 stalks and leaves of swiss chard, sliced
1 tablespoon finely chopped chives
1 tablespoon rapeseed oil,
Sea salt and black pepper
1 pack filo pastry
25g butter, melted
125g feta cheese, chopped
Sumac

One fluted tin, about 22cm diameter and 3cm deep.

Wilt the spinach and squeeze out any excess water. Put the leeks, garlic and fennel into a saucepan with the oil and cook until tender. Add the chard and cook for a few more minutes, seasoning with salt and pepper. Add the chives and spinach and stir together.

Take a sheet of filo and brush all over with the butter. Use to line the tin, letting the sides of the filo hang over the sides. Do the same with a second sheet and then spread your pesto over the base. Top with the vegetables and then scatter the feta over the top. Fold the filo over to start to cover the top of the pie and brush with more butter. Take a final sheet of pastry and cut into four. Brush each piece with butter and the scrumple each up and sit on top of the pie, covering the centre. Give it all a final brush with any remaining butter, dust the whole thing with sumac and bake for about half an hour until golden brown all over. Serve hot or warm with a green salad and crusty bread.

A new phenomenom has come to our house….for the first time ever we have an actual glut of something in the vegetable patch. The courgette plants are loving this glorious weather and as long as we are generous with the watering and don’t take too many evenings off we seem to be being rewarded with a constant supply of the most beautiful yellow, green and chartreuse courgettes.

This versatile vegetable is a big favourite in our kitchen – spiralled into courgetti, stir fried with garlic, grated into risotto, eaten raw or cubed in an omelette. It even makes a wonderful cake ingredient; much like carrots or beetroot, courgettes lend themselves incredible well to a bit of baking.

This is a lovely, simple salad recipe that uses the courgette to it’s full advantage in that it is both cooked and raw. It is a natural partner to a soft goats cheese and the addition of broad beans and baby fennel makes a salad that sings of summer and celebrates all that is in season now. Do try it on its own or with a piece of grilled chicken or lamb. I use baby broad beans from the frozen veg section in Waitrose. They are absolutely wonderful and all you need to do is pour some boiling water over them, drain and then spend a few minutes slipping them out of their skins. Well worth the effort. If you have access to yellow courgettes then do use one of those.

Serves Two to Three as a main course, Four as a starter

60g baby broad beans, skinned
2 baby fennel bulbs, very finely chopped
2 medium courgette (about 125g each)
8 baby new potatoes (I love pink fir apple if you have those)
Tablespoon chopped chives
125g soft french goats cheese
Handful of washed salad leaves, any mix you like
Juice of half a large lemon
2 tablespoons extra virgin olive oil
1 tablespoon rapeseed oil
Seasalt
Black pepper

Reserve any fennel fronds you have and finely chop those. Boil a pan of salted water and cook the potatoes until just tender. Drain and set aside.

While the potatoes are cooking, shave the courgette into fine strips using a potato peeler. Put half of these in a bowl and add the lemon juice, olive oil and about a teaspoon of sea salt and grinding of black pepper. Add the fennel, toss to combine and set aside. Taste and add more lemon juice if you think it needs it.

Heat a griddle pan and drizzle it with some of the rapeseed oil. In batches, griddle the remaining courgette so that they have the grill marks on them and are just cooked. Remove these to kitchen paper as you go.

Cut the potato into small 3 cm pieces. Place into a bowl and add all the courgette, the broad beans, fennel and herbs. Toss lightly so that it is well mixed. Add a few salad leaves and finely little blobs of the goats cheese. Add the remaining fennel fronds and check the seasoning.

Pile up on a pretty plate and serve either on its own or as a side dish.

Serves Six

30g watercress leaves (removed from the thicker stalks)
10g flat leaf parsley
10g fresh basil
5 – 10g fresh mint
2 teaspoons dijon mustard
1 heaped teaspoon sea salt
Black pepper
5 cornichons
2 teaspoons small capers
100ml rapeseed oil (or extra virgin or half and half)
Good squeeze lemon juice

You need a mini chopper for this or the smallest bowl in our food processor. Or you can do it by hand in a big pestle and mortar but you will have to finely chop everything first.

Put all the ingredients except the oil and lemon into your chopper. Add a quarter of the oil and whizz to blend. Add more oil and blitz together until you have a good consistency. Check the seasoning and add lemon juice to taste. Finally add the rest of the oil, depending on how thick you like your salsa verde.

Keeps in the fridge in a jar for just under a week as long as you cover the top with a fine layer of oil.

Serve with baked or pan fried trout or salmon. Wonderful with new potatoes, puy lentils or dunk some sourdough in it.

If serving with beef then some sharp little finely chopped shallot would make a nice addition.

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The kitchen can be witness to some miraculous tricks of cookery alchemy. Any souffle, savoury or sweet is one of those dishes that undergoes a magical process once in the oven. As long as you follow a few basic rules and make sure that there is minimal time from oven to plate you shouldn’t go too far wrong.

Souffles should, ideally rise beautifully straight with a traditional ‘top hat’ effect. If it doesn’t exactly work like that it really doesn’t matter. The important thing is that it rises, is gossamer light and packed with flavour. Be generous with the seasoning and hold your nerve. The oven door must remain firmly shut until the pinger goes off. A lovely clean, clear glass door is an asset here as it is useful to be able to see how your golden miracles are progressing.

I am using a good, mature cheddar cheese here. It works beautifully and is wonderful with the addition of the herbs but you could use gruyere, parmesan or even blue cheese.

Serves Four

Four ramekin dishes
Butter
Handful of white breadcrumbs

20g unsalted butter
20g plain flour
150ml whole milk
50g mature cheddar cheese, grated
2 large eggs, separated
1 teaspoon dijon or english mustard
Tablespoon of finely chopped chives
Tablespoon of fresh thyme leaves, stripped from their stalks
Sea salt & black pepper

1 small bulb of fennel
1 small red skinned crisp apple
Fennel fronds (from the fennel bulb)
Flat leaf parsley, roughly chopped
Lemon juice
Rapeseed oil
Sea salt & black pepper

Pre-heat the oven to 200c and put a baking sheet in it.
Butter the ramekins and toss the breadcrumbs around to stick to the sides.

Make the sauce first. Take a small saucepan and put in the milk, flour and cubed butter. Put on the heat and using a whisk stir constantly until thick and bubbling. Cook for another minute or two and add a good amount of seasoning and the mustard.

Remove from the heat and add in the cheddar cheese and the mustard. Stir until melted and as it all starts to cool add the egg yolks and the herbs, whisking well until you have a very thick and smooth sauce. Transfer this to a bowl and allow to cool.

Whisk the egg whites until the soft peak stage. Once the sauce is not longer hot (it doesn’t have to be very cold). Roughly fold a quarter of the egg whites to loosen it all up and then gently fold in the rest of the egg white. A metal tablespoon is best for this. Once the egg whites are all folded in check the seasoning.

Divide between the ramekin dishes. Run your thumb around the edge to create the ‘top hat’ effect and to help the souffle rise evenly.

Put into the oven and set the timer to 10 minutes.

Make the fennel and apple salad by finely shredding the fennel and slicing the apple very finely and if the pieces are big, cutting in half lengthways. Toss immediately in lemon juice to prevent oxidisation and then add rapeseed or extra virgin olive oil to taste. Season well and add roughly chopped flat leaf parsley and the fennel fronds. Divide between your plates, that you will have ready and waiting.

Once the souffles are well risen and golden brown (they may need an extra couple of minutes but judge through the glass window of the oven) remove from the oven and serve immediately. The will sink fast so speed is of the essence.

If you have some chopped walnuts it would be nice to toast some and add them to the salad.

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