This chapter includes a variety of vegetable and vegetarian main courses. If you are cooking for guests, some of whom are vegetarian, you can either go all-out vegetarian or, with some of these recipes, offer both a meat and vegetarian option. But the recipes in this chapter are so hearty and delicious that most meat eaters would never think to miss it. Again, as with other parts of the book, the recipes in this chapter are diverse, and include bakes, soufflés, gratins, roasts, curries and stir-fries.
serves 8
ingredients
4 carrots, finely chopped
1 onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, finely minced
400g/14oz canned cooked kidney beans, drained
400g/14oz canned cooked cannellini beans, drained
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 × 400g/14oz cans chopped plum tomatoes
50ml/2fl oz tomato purée
100g/4oz mushrooms, sliced
275g/10oz broccoli
1/4 teaspoon freshly ground black pepper
• Sweat the carrots and onion in the oil in a large non-stick saucepan for 5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
• Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato purée and mushrooms. Simmer, covered, for 25 minutes. Add the broccoli and pepper, and cook for about 5 minutes until the broccoli is tender but still with a bite.
• Serve hot over freshly cooked spaghetti.
serves 4
ingredients
225g/8oz raw cashew nuts
2 tablespoons sunflower oil
450g/1lb fresh asparagus
4 spring onions, chopped
1 red pepper, seeded and chopped
1 garlic clove, minced
900g/2lb freshly cooked brown rice, to serve
For the sauce
3 tablespoons light soy sauce
2 tablespoons cornflour
350ml/12fl oz water
1 tablespoon minced fresh root ginger
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
• Spread the cashew nuts over a baking sheet. Toast under a hot grill until golden, turning them frequently. Set aside.
• To make the sauce, combine the soy sauce and cornflour in a small bowl, stirring until smooth. Stir in the remaining sauce ingredients, and set aside.
• Heat the oil in a wok over a medium-high heat. Stir-fry the asparagus, spring onions, pepper and garlic until the vegetables are tender. Stir the sauce mixture, pour it over the vegetables and stir-fry until the sauce is thickened and glossy. Reduce the heat and fold in the cashew nuts.
• Cover and cook for 1 minute until the cashews are heated through. Serve immediately with the hot brown rice.
serves 4–6
ingredients
225g/8oz firm tofu
125g/41/2oz plain flour
2 tablespoons toasted wheatgerm
1/2 teaspoon dried thyme
1/4 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 egg
1 tablespoon milk
1 teaspoon hot pepper sauce
2 tablespoons sunflower oil
For the ginger dipping sauce
100ml/31/2fl oz rice vinegar
50g/2oz granulated sugar
2 tablespoons light soy sauce
1 teaspoon cornflour
1 tablespoon finely minced fresh root ginger
• To make the ginger dipping sauce, put the vinegar, sugar, soy sauce and 175ml/6fl oz water in a small saucepan. Bring to the boil, reduce the heat and simmer, stirring occasionally, for 5 minutes.
• Meanwhile, in a small bowl, combine the cornflour and 1 teaspoon water, and stir into the sauce. Keep stirring until the sauce is clear and thickened. Remove the pan from the heat, and stir in the ginger. Keep warm until needed.
• Cut the tofu into 2.5cm/1in squares about 8mm/1/4in thick. Set aside.
• Combine the flour, wheatgerm, thyme, dill, garlic powder, paprika and pepper in a medium bowl.
• In a separate bowl, lightly whisk the egg using a fork. Add the milk and hot pepper sauce, and whisk again to combine.
• Heat the oil in a large wok over a medium-high heat. Piece by piece, dip the tofu in the flour, then in the egg mixture, and again in the flour. Fry the pieces of tofu for about 3 minutes on each side until golden brown (if necessary, cook in batches so that the temperature of the oil does not drop). Drain on kitchen paper.
• Serve immediately with a bowl of the ginger sauce for dipping.
serves 4
ingredients
300g/11oz aubergine, cut into 2.5cm/1in cubes
75ml/3fl oz vegetable oil
a little salt
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon skinned and split urad dal
150g/5oz onions, finely sliced
200g/7oz tomatoes
1 tablespoon tomato purée
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
• Soak the aubergine in cold water for 10 minutes. Drain and pat dry with kitchen paper.
• In a large frying pan, heat 4 tablespoons of the oil over a medium heat. Add the aubergine and a little salt, and cook for 10 minutes or until the aubergine is brown and soft. Drain the aubergine on kitchen paper, and set aside in a warm place.
• Heat the remaining oil in the same pan. Add the mustard seeds and, as they begin to pop, add the curry leaves and urad dal. Cook, stirring, for a few minutes or until the dal is golden, then add the onions and a little salt and cook until the onions are starting to colour, stirring occasionally.
• Add the tomatoes, tomato purée, chilli powder, coriander and turmeric, and mix well. Add the aubergine and cook for a further 5 minutes, stirring occasionally, until the tomatoes break down. Transfer the mixture to a serving dish, and serve immediately.
serves 4
ingredients
For the dough
1 teaspoon dried yeast
1/2 teaspoon granulated sugar
pinch of salt
250ml/9fl oz warm water
175g/6oz white bread flour
150g/5oz wholemeal plain flour
For the topping
1 red pepper
1 potato, very thinly sliced
1 large onion, sliced
100g/4oz soft goat's cheese, crumbled into small pieces
3 tablespoons capers, rinsed and drained
1 tablespoon dried oregano
1–2 tablespoons olive oil
• To make the dough, mix the yeast, sugar, salt and water in a bowl. Leave in a warm place for 10 minutes or until foamy. Sift both flours into a bowl. Make a well, add the yeast mixture and mix to a firm dough. Knead on a lightly floured surface for 5 minutes or until smooth. Put in a lightly oiled bowl, cover with cling film and leave in a warm place for 1–11/2 hours until doubled in size.
• Preheat the oven to 200°C/400°F/Gas mark 6. Brush a 30cm/12in pizza tray with oil. Punch down the dough and knead for 2 minutes. Roll out to a 35cm/14in round. Put the dough on the tray and fold the edge over to form a rim.
• To make the topping, cut the pepper into large flat pieces and remove the seeds. Put the pepper, skin side up, under a hot grill until blackened. Cool, then peel away and discard the skin, and slice the flesh.
• Arrange the potato over the base with the pepper, onion and half of the cheese. Sprinkle with the capers and oregano, and drizzle with a little oil. Brush the crust edge with a little more oil, and bake the pizza in the oven for 15–20 minutes. Add the remaining cheese and bake until the crust is golden and crisp. Serve hot.
serves 8
ingredients
1 tablespoon mustard seeds
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 garlic cloves, roughly chopped
2.5cm/1in piece of fresh root ginger, roughly chopped
50ml/2fl oz vegetable oil
2 large onions, thinly sliced
2 teaspoons ground turmeric
11/2 teaspoons chilli powder
450g/1lb button mushrooms, thickly sliced
400g/14oz canned chopped plum tomatoes
900g/2lb fresh spinach, roughly shredded
4 tablespoons desiccated or shredded coconut, to garnish
salt and freshly ground black pepper
• Put the mustard, coriander and cumin seeds in a large heavy flameproof casserole dish, and dry-roast over a medium heat for 2–3 minutes until aromatic, stirring all the time. Remove from the dish and, using a mortar and pestle, crush into a paste with the garlic and ginger.
• Heat the oil in the casserole dish, add the onions and sauté gently, stirring frequently, for about 10 minutes until soft and golden. Add the spice paste, turmeric and chilli powder, and sauté gently, stirring all the time, for 5 minutes.
• Add the mushrooms and stir to coat well with the spiced mixture, then add the tomatoes and bring to the boil, stirring all the time. Simmer for 10 minutes, stirring occasionally.
• Add the spinach and stir well, then season with salt and pepper. Reduce the heat, cover and simmer for 15 minutes, stirring frequently to blend in the spinach.
• Check the seasoning and adjust if necessary, then turn the mixture into a warmed serving dish. Sprinkle with the coconut, and serve immediately.
serves 4
ingredients
2 tablespoons dry sherry
2 tablespoons light soy sauce
4 teaspoons cornflour
1 teaspoon ground ginger
1 tablespoon vegetable oil
2 garlic cloves, minced
350g/12oz broccoli, cut into bite-size pieces
100g/4oz onion, cut into wedges
200g/7oz beansprouts
450g/1lb firm tofu, cut into 1cm/1/2in pieces
250g/9oz freshly cooked brown rice, to serve
• Put the sherry, soy sauce, cornflour and ginger in a bowl. Add 150ml/5fl oz water, and stir together.
• Heat the oil in a wok or large frying pan over a medium heat. Add the garlic and stir-fry for 15 seconds. Add the broccoli and onion, and stir-fry for 5 minutes, then add the beansprouts and stir-fry for a further 1 minute.
• Tip the sauce mixture to the wok and stir until the sauce is thickened and glossy. Stir in the tofu and heat through. Serve with the hot brown rice.
serves 4
ingredients
15g/1/2oz dried Chinese mushrooms
225g/8oz firm tofu, cubed
50ml/2fl oz vegetable oil
75g/3oz straw mushrooms
75g/3oz sliced bamboo shoots, drained
50g/2oz mangetout, topped and tailed
175g/6oz Chinese leaves such as pak choi, shredded
1 teaspoon salt
1/2 teaspoon soft brown sugar
1 tablespoon light soy sauce
• Soak the Chinese mushrooms in cold water for 20–25 minutes, then drain, discarding any hard stalks.
• Harden the tofu pieces by putting them in a wok of boiling water for about 2 minutes. Remove and drain.
• Tip the water out of the wok, and wipe dry. Heat the oil in the wok, and lightly brown the tofu pieces on both sides. Remove with a slotted spoon and drain on kitchen paper.
• Stir-fry the vegetables in the wok for 11/2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2–3 minutes. Serve immediately.
serves 4
ingredients
225g/8oz dried fusilli
1 tablespoon olive oil
1 head broccoli, cut into florets
2 courgettes, sliced
225g/8oz fresh asparagus spears
100g/4oz mangetout
100g/4oz frozen green peas
25g/1oz butter
2 tablespoons vegetable stock
4 tablespoons double cream
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons freshly grated Parmesan cheese
salt and freshly ground black pepper
• Bring a large saucepan of lightly salted water to the boil. Add the fusilli and oil and cook until al dente. Drain, return to the pan with a very little of the cooking liquid, cover and keep warm.
• Meanwhile, steam the broccoli, courgettes, asparagus and mangetout over a pan of salted boiling water until they are just beginning to soften. Remove from the heat and refresh in cold water. Drain and set aside.
• Bring a small saucepan of lightly salted water to the boil. Add the peas and cook for 3 minutes, then drain.
• Put the butter and stock in a saucepan over a medium heat. When the butter has melted, add the vegetables, and toss until heated through. Stir in the cream, and heat through gently without boiling. Season with salt and pepper.
• Transfer the pasta to a warmed serving dish, and stir in the parsley. Spoon the sauce over the pasta, then sprinkle the Parmesan over the top. Serve immediately.
serves 4
ingredients
3 tablespoons vegetable oil
21/2 tablespoons tamari
1 tablespoon Worcestershire sauce
1/2 teaspoon ground allspice
550g/1lb 4oz firm tofu, cubed
1 onion, chopped
500g/1lb 2oz cabbage, shredded
For the sauce
2 tablespoons tomato purée
1 tablespoon vinegar
1 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon paprika
• Preheat the oven to 190°C/375°F/Gas mark 5.
• In a baking dish, combine 1 tablespoon of the vegetable oil with the tamari, Worcestershire sauce and allspice to make a marinade. Add the tofu and cook in the oven for about 35 minutes, turning the cubes two or three times during the cooking.
• Sweat the onion in the remaining oil until translucent. Add the cabbage and cook, stirring occasionally, for 5 minutes. Toss the cabbage mixture in the baked tofu.
• Combine the sauce ingredients in a bowl. Add 50ml/2fl oz water, and pour the sauce over the cabbage, onion and tofu. Stir to coat the ingredients evenly. Remove from the heat.
• Cover and return the dish to the oven for 30 minutes. Serve hot over rice or mashed potatoes.
serves 4–6
ingredients
3 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, crushed
2.5cm/1in piece of fresh root ginger, grated
4 teaspoons ground cumin
1 tablespoon ground coriander
2 teaspoons chilli powder
1 teaspoon ground turmeric
2 × 425g/14oz cans cooked chickpeas, drained and rinsed
400g/14oz canned chopped plum tomatoes
11/2 teaspoons Demerara sugar
2 tablespoons freshly squeezed lime juice
4 tablespoons torn fresh coriander leaves
salt
• Heat the oil in a heavy saucepan. Add the onion, garlic and ginger, and sweat over a gentle heat, stirring frequently, for about 5 minutes until softened.
• Stir in the ground cumin, coriander, chilli powder and turmeric, and fry for 2 minutes until aromatic. Add the chickpeas, tomatoes and sugar. Season with salt, and stir to combine the ingredients. Cover the pan and simmer the curry gently, stirring occasionally, for 10 minutes.
• Stir in 1 tablespoon of the lime juice and the torn coriander leaves, and heat through for a further 2 minutes. Taste the curry and add the remaining lime juice and more salt if necessary. Serve hot.
serves 3–4
ingredients
4 tablespoons smooth peanut butter
2 tablespoons tamari
1 garlic clove, crushed
450g/1lb firm tofu, cubed
11/2 tablespoons arrowroot
• In a small bowl, mix together the peanut butter, tamari and garlic. Slowly stir in 225ml/8fl oz water. Mix well until the water in incorporated. Put the tofu in a shallow dish and pour the liquid over it.
• Leave the tofu to marinate for at least 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Remove the tofu cubes from the marinade, and put them on a well-greased baking tray. Reserve the marinade to make the sauce.
• Bake the tofu cubes in the oven for 30–45 minutes until the desired crispness is reached.
• Mix the arrowroot with the remaining marinade. Put the mixture in a heavy saucepan, and cook over a high heat, stirring constantly, until the sauce thickens. Put the baked tofu on a bed of rice or pasta. Cover with the sauce, and serve immediately.
serves 4
ingredients
3 tablespoons ghee or butter
1 large onion, sliced
2 garlic cloves, sliced
1 tablespoon ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1/2 teaspoon salt
450g/1lb okra, topped, tailed and cut into 1cm/1/2in pieces
1/2 teaspoon garam masala
• Melt the ghee or butter in a large frying pan over a low heat. Add the onions and garlic, and sweat until soft but not caramelized.
• Add the ground coriander, pepper, turmeric and salt, and sweat for a further 4 minutes, stirring constantly.
• Add the okra. Coat with the mixture, then stir in 600ml/1pt water. Cover and simmer for 5–10 minutes until the okra is tender. Stir in the garam masala, and serve immediately.
serves 4
ingredients
100g/4oz green lentils such as Puy, picked and rinsed
50ml/2fl oz corn oil
1/2 teaspoon onion seeds
2 onions, sliced
1 teaspoon fresh root ginger pulp
1 teaspoon garlic pulp
11/2 teaspoons chilli powder
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1 green or unripe mango, peeled and stoned
450g/1lb okra, chopped
2 fresh red chillies, seeded and sliced
1 tomato, sliced
• Put the lentils a saucepan with just enough water to cover. Bring to the boil, and boil for a couple of minutes, then reduce the heat. Simmer for about 20 minutes until soft, topping up with water if necessary. Drain.
• Heat the oil in a wok or large heavy frying pan. Add the onion seeds and fry until they begin to pop. Add the onions and sauté until they are golden. Reduce the heat and add the ginger, garlic, chilli powder, turmeric and coriander. Stir for a minute or so.
• Slice the mango, then add with the okra. Stir well, then add the chillies. Stir-fry for about 3 minutes until the okra is well cooked. Stir in the cooked lentils and tomato, then cook for a further 3 minutes. Serve immediately.
serves 8
ingredients
900g/2lb fresh chestnuts
600ml/1pt vegetable stock
900g/2lb fresh Brussels sprouts
100g/4oz butter
450g/1lb onions, quartered, with layers separated
225g/8oz celery, trimmed and cut into 2.5cm/1in pieces
freshly grated zest of 1 lemon
salt and freshly ground black pepper
• Snip the brown outer skins of the chestnuts, and put the chestnuts in boiling water for 3–5 minutes. Lift out a few at a time, then peel off both the brown and inner skins.
• Put the chestnuts in a saucepan, cover with the stock and simmer for 40–45 minutes until tender. Drain well.
• Meanwhile, trim the sprouts and, with a sharp knife, make a cross in the stalk end of each one.
• Cook the sprouts in boiling salted water for 3–4 minutes only; drain well.
• Melt the butter in a large heavy frying pan. Add the onions, celery and lemon zest, and sauté for 2–3 minutes until softened. Add the cooked chestnuts and sprouts, and season with salt and pepper. Sauté for a further 1–2 minutes, and serve immediately.
serves 4
ingredients
1 tablespoon vegetable oil
1 large onion, coarsely chopped
1 teaspoon freshly minced garlic
1 tablespoon plain flour
2 teaspoons curry powder
1/4 teaspoon cayenne pepper
450g/1lb frozen mixed vegetables
100g/4oz raisins
1/2 teaspoon salt
500ml/18fl oz vegetable stock
225g/8oz quick-cooking couscous
50g/2oz sliced almonds, toasted
• In a frying pan, heat the oil and sauté the onion and garlic for a few minutes until soft. Stir in the flour, curry powder and cayenne, and cook for 1 minute, stirring constantly. Stir in the vegetables, raisins, salt and half of the stock. Cover and bring to a boil over a high heat.
• Reduce the heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.
• Bring the remaining stock to the boil in a small saucepan. Stir in the couscous and remove from the heat. Cover and leave to stand for 5 minutes or until the liquid is absorbed. Fluff the grains with a fork.
• To serve, put the curry on a bed of couscous, sprinkle with the almonds and serve immediately.
serves 4
ingredients
3 tablespoons light soy sauce
2 tablespoons Chinese rice wine
2 teaspoons brown sugar
1 garlic clove, crushed
1 tablespoon grated fresh root ginger
1/2 teaspoon five-spice powder
225g/8oz firm tofu, cut into 2.5cm/1in cubes
6 dried Chinese mushrooms
1 teaspoon cornflour
2 tablespoons groundnut oil
6 spring onions, sliced into 2.5cm/1in lengths, white and green parts separated
• In a small bowl, mix together the soy sauce, rice wine, sugar, garlic, ginger and five-spice powder.
• Put the tofu in a shallow dish. Pour the marinade over, toss well and leave to marinate for about 30 minutes. Drain, reserving the marinade.
• Meanwhile, soak the dried Chinese mushrooms in warm water for 20–30 minutes until soft. Drain, reserving 75ml/3fl oz of the soaking liquid. Squeeze out any excess liquid from the mushrooms, remove the stalks and slice the caps. In a bowl, blend the cornflour with the reserved marinade and mushroom soaking liquid.
• Heat the oil in a wok or large heavy frying pan until hot. Add the tofu and stir-fry for 3 minutes or until evenly golden. Remove from the wok using a slotted spoon, and set aside.
• Add the mushrooms and white parts of the spring onions to the wok, and stir-fry for 2 minutes. Pour in the marinade mixture and stir for 1 minute until thickened.
• Return the tofu to the wok with the green parts of the spring onions. Simmer gently for 1–2 minutes. Serve immediately with rice noodles.
serves 6
ingredients
2 tablespoons groundnut oil
1 red onion, sliced
2 garlic cloves, crushed
2 whole cloves, bruised
5cm/2in cinnamon stick
1/4 teaspoon ground cardamom
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 tablespoon ground coriander
1 large fresh red chilli, deseeded and sliced
1/2 teaspoon salt
1 ripe pineapple, peeled, cored and cut into 2.5cm/1in chunks
75g/3oz creamed coconut, dissolved in 250ml/9fl oz boiling water
• Heat the oil in a flameproof casserole dish, add the onion, garlic, cloves and cinnamon stick, and sauté over a gentle heat, stirring frequently, for about 5 minutes until softened.
• Add the ground cardamom, turmeric, cumin, coriander, chilli and salt to the pan, and sauté for a further 2 minutes. Add the pineapple chunks and stir well to coat them evenly in the spice mixture.
• Stir in the coconut milk, stir to mix and bring to the boil. Reduce the heat and cook the curry very gently, stirring frequently, for 2–3 minutes until the pineapple is tender but not mushy and the sauce is very thick. Taste and adjust the seasoning if necessary, and serve immediately.
serves 4
ingredients
25g/1oz butter
175g/6oz onion, finely chopped
1 tablespoon minced fresh ginger
175ml/6fl oz freshly squeezed orange juice
2 tablespoons clear honey
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
225g/8oz sweet potato, cut into 2cm/1/2in pieces
225g/8oz butternut squash, cut into 2cm/1/2in pieces
225g/8oz canned cooked butter beans, drained and rinsed
225g/8oz quinoa
50g/2oz cranberries, chopped
• Melt the butter in a large saucepan over a medium-high heat. Add the onion and ginger, and sauté, stirring, until the onion is softened. Stir in the orange juice, 150ml/5fl oz water, honey, salt, coriander, cardamom and nutmeg, and bring to the boil.
• Stir in the sweet potato and squash, and bring back to the boil. Reduce the heat to a simmer and cook, uncovered, for 7 minutes. Stir in the butter beans and quinoa, and return to the boil. Reduce the heat and simmer, covered, for 15 minutes.
• Stir in the cranberries and simmer, covered, for a further 5 minutes. Serve hot.
serves 4
ingredients
2 large red peppers
4 tablespoons olive oil, plus extra for drizzling
2 large onions, sliced
450g/1lb white bread and pizza mix
200g/7oz mozzarella cheese, sliced
400g/14oz canned chopped plum tomatoes, drained
3 garlic cloves, thinly sliced
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Halve the peppers and roast in the oven until blackened all over. Leave until cold enough to handle, then carefully peel off the skins. Cut the flesh into thick strips, discarding the seeds. Leave the oven on.
• Heat 2 tablespoons olive oil in a frying pan, and sweat the onions gently for 5 minutes until softened but not coloured. Set aside.
• Make up the pizza dough following the packet instructions, substituting 2 tablespoons oil for a similar amount of the liquid measurement. Roll out into a 30cm/12in round on a floured work surface, then slide onto a baking tray.
• Cover the pizza base with the mozzarella. Scatter over the tomatoes, onions and peppers, then the garlic. Season with salt and pepper, drizzle with olive oil and leave in a warm place for 20–30 minutes until the dough has doubled in thickness.
• Bake in the oven for 15–20 minutes until golden and bubbling. Serve hot.
serves 4
ingredients
2 tablespoons vegetable oil
1 teaspoon mustard seeds
2 dried red chillies
3 curry leaves
2 onions, chopped
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1/4 teaspoon chilli powder
2 tomatoes, quartered
400g/14oz potatoes, cut into chunks
125ml/4fl oz coconut milk
• Heat the oil in a large saucepan over a medium heat. Add the mustard seeds, chillies and curry leaves. As the mustard seeds begin to pop, add the onions and sauté, stirring, until lightly browned.
• Stir in the coriander, garam masala, turmeric and chilli powder. Sauté for a minute or so. Add the tomatoes and cook for 5 minutes.
• Add the potatoes and cook over a gentle heat for 5 minutes, stirring constantly. Pour in the coconut milk and 125ml/4fl oz water. Cook for 15–20 minutes until the potatoes are tender. Serve hot.
serves 4
ingredients
225g/8oz dried haricot beans, soaked overnight, rinsed and drained
900ml/11/2pt vegetable stock
100ml/31/2fl oz olive oil
2 large onions, sliced
2 garlic cloves, chopped
2 bay leaves
1 teaspoon dried oregano
75ml/3fl oz red wine
2 tablespoons tomato purée
225g/8oz dried penne
2 celery sticks, sliced
100g/4oz mushrooms, sliced
225g/8oz tomatoes, sliced
1 teaspoon muscovado sugar
4 tablespoons dried white breadcrumbs
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put the haricot beans in a large heavy saucepan, and add enough cold water to cover. Bring to the boil and continue to boil vigorously for 20 minutes. Drain.
• Put the beans in a large flameproof casserole dish. Add the vegetable stock, and stir in all but 1 tablespoon of the oil, the onions, garlic, bay leaves, oregano, wine and tomato purée. Bring to the boil, then cover and cook in the oven for 2 hours.
• Bring a large saucepan of lightly salted water to the boil. Add the penne and the remaining oil, and cook for about 3 minutes. Drain.
• Add the penne, celery, mushrooms and tomatoes to the casserole dish, and season with salt and pepper. Stir in the muscovado sugar, and sprinkle the breadcrumbs over the top. Cover the dish and cook in the oven for a further 1 hour. Serve hot.
serves 8
ingredients
225g/8oz bulgur wheat
600ml/1pt lukewarm water
75ml/3fl oz olive oil
75ml/3fl oz freshly squeezed lemon juice
4 garlic cloves, finely chopped
25g/1oz chopped fresh flat-leaf parsley
25g/1oz chopped fresh mint
4 tomatoes, peeled and chopped
1 bunch of spring onions, trimmed and finely chopped
200g/7oz marinated tofu
salt and freshly ground black pepper
• Soak the bulgur wheat in the water for 30 minutes, then drain in a sieve, squeezing it with your hands to extract the water. Tip out onto a clean tea towel, gather the corners together and wring out the water so that the bulgur is as dry as possible.
• Whisk the oil and lemon juice together in a bowl with the garlic, parsley and mint. Season with salt and pepper. Add the bulgur and toss to coat in the dressing.
• Add the tomatoes, spring onions and tofu. Fork through until evenly distributed. Taste and adjust the seasoning, and serve the tabbouleh at room temperature.
serves 4
ingredients
3 green peppers
3 red peppers
2 yellow peppers
5 tablespoons olive oil
2 onions, chopped
4 garlic cloves, crushed
350g/12oz tomatoes, seeded and chopped
1 tablespoon tomato purée
1 teaspoon sugar
3 tablespoons chopped fresh coriander leaves
225g/8oz risotto rice such as Arborio or Carnaroli
1/2 teaspoon ground cinnamon
salt and freshly ground black pepper
• Cut a slice off the top of each pepper and reserve. Remove the cores, seeds and membranes, and discard. Wash the peppers and pat dry with kitchen paper.
• Heat 4 tablespoons of the oil in a large frying pan, add the peppers and sauté gently for 10 minutes, turning them frequently so that they soften and colour on all sides. Remove from the pan with a slotted spoon, and drain on kitchen paper.
• To make the stuffing, drain off all but 2 tablespoons of oil from the pan, then add the onion and garlic, and seat very gently for about 15 minutes. Add the tomatoes and sweat gently to soften, stirring constantly. Increase the heat and cook rapidly to drive off the liquid – the mixture should be thick and pulpy.
• Reduce the heat, and add the tomato purée, sugar. Season with salt and pepper, and simmer gently for 5 minutes. Remove the pan from the heat and stir in the chopped fresh coriander and the risotto rice. Spoon the stuffing into the peppers, dividing it equally between them.
• Stand the peppers close together in a flameproof casserole dish. Sprinkle with the cinnamon, then the remaining 1 tablespoon oil. Put the reserved 'lids' on top.
• Carefully pour 150ml/5fl oz water into the bottom of the pan, then bring to the boil. Reduce the heat, cover with a plate or saucer that just fits inside the rim of the dish, then place weights on top.
• Simmer gently for 1 hour, then remove from the heat and leave to cool. Chill in the refrigerator overnight, with the weights still on top. Serve the stuffed peppers chilled, with garlic bread and a salad.
serves 4
ingredients
For the pastry
175g/6oz plain flour
pinch of salt
100g/4oz butter, cut into pieces
100g/4oz Cheddar cheese, grated
1 egg yolk, beaten
a little egg white, to seal
For the filling
350g/12oz courgettes, cut into 2.5cm/1in chunks
3 eggs
150ml/5fl oz double cream
2 teaspoons chopped fresh basil
finely grated zest of 1 lime
a little egg white
salt and freshly ground black pepper
• Make the pastry by sifting the flour into a bowl with a pinch of salt. Add the butter in pieces and rub in thoroughly with fingertips until the mixture resembles fine breadcrumbs.
• Stir in the cheese, then the egg yolk. Gather the mixture together with your fingers to make a smooth ball of dough. Wrap the dough in cling film and chill in the refrigerator for about 30 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• To make the filling, plunge the courgette pieces into salted boiling water, bring back to the boil, then simmer for 3 minutes. Drain and set aside.
• Put the eggs in a jug, and beat lightly together with the cream. Stir in the basil and lime zest, and sprinkle with salt and pepper. Set aside.
• Roll out the chilled dough on a floured work surface, and use to line a loose-bottomed 23cm/9in flan tin. Refrigerate for 15 minutes.
• Prick the base of the dough with a fork, then line with foil. Stand the tin on a preheated baking sheet, and bake in the oven for 10 minutes.
• Remove the foil and brush the inside of the pastry case with the egg white to seal. Return to the oven for 5 minutes.
• Stand the courgette chunks upright in the pastry case, then slowly pour in the egg and cream mixture. Return to the oven for 20 minutes until set and golden. Serve hot or cold.
serves 4
ingredients
500g/1lb 2oz fresh Japanese noodles such as soba
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon sunflower oil
1 red onion, sliced
100g/4oz mangetout
175g/6oz carrots, thinly sliced
350g/12oz white cabbage, shredded
3 tablespoons sweet chilli sauce
2 spring onions, sliced
• Bring a large saucepan of water to the boil. Add the noodles to the pan, and cook for 2–3 minutes. Drain the noodles thoroughly. Toss the noodles with the sesame oil and sesame seeds, and set aside.
• Heat the sunflower oil in a large preheated wok. Add the onion slices, mangetout, carrot slices and shredded cabbage, and stir-fry for about 5 minutes.
• Add the sweet chilli sauce to the wok and cook, stirring occasionally, for a further 2 minutes. Add the sesame noodles to the wok, toss thoroughly to combine and heat for a further 2–3 minutes.
• Transfer the Japanese noodles and spicy vegetables to warm individual serving bowls, scatter over the spring onions and serve immediately.
serves 4
ingredients
1 large ready-prepared pizza base (or see dough here)
200ml/7fl oz tomato purée
4 spinach leaves, stalks removed
1 tomato, sliced
1 celery stick, thinly sliced
1/2 green pepper, thinly sliced
1 baby courgette, sliced
25g/1oz fresh asparagus tips
25g/1oz sweetcorn kernels
25g/1oz fresh or frozen peas
4 spring onions, trimmed and chopped
1 tablespoon mixed dried herbs
50g/2oz mozzarella cheese, grated
2 tablespoons freshly grated Parmesan cheese
1 marinated artichoke heart
olive oil for drizzling
sea salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put the pizza base on a large greased baking tray. Spread the tomato purée over the base, almost to the edge.
• Arrange the spinach leaves on the sauce, followed by the tomato slices. Top with the remaining vegetables and the herbs.
• Mix together the cheeses, and sprinkle over the top. Put the artichoke heart in the centre. Drizzle the pizza with a little oil and season with salt and pepper.
• Bake in the oven for 18–20 minutes until the edges are crisp and golden. Serve immediately.
serves 6
ingredients
2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, crushed
275g/10oz mushroom caps, wiped with damp kitchen paper and finely chopped
200g/7oz raw cashew nuts
200g/7oz Brazil nuts
100g/4oz Cheddar cheese, grated
25g/1oz Parmesan cheese, freshly grated
1 egg, lightly beaten
2 tablespoons chopped fresh chives
75g/3oz fresh wholemeal breadcrumbs
salt and freshly ground black pepper
• Grease a 14 × 21cm/51/2 × 81/2 in loaf tin, and line the bottom with baking parchment.
• Heat the oil in a frying pan over a medium heat, and add the onion, garlic and mushrooms. Sweat until soft, then cool.
• Process the nuts in a blender or food processor until finely chopped.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Combine the cooled mushrooms, chopped nuts, Cheddar, Parmesan, egg, chives and breadcrumbs in a bowl. Mix well and season with salt and pepper.
• Press the mixture into the loaf tin, and bake for 45 minutes or until firm. Remove from the oven and leave in the tin for 5 minutes, then turn out and cut into slices. Serve hot with potatoes.
serves 4
ingredients
500g/1lb 2oz ready-prepared puff pastry
1 egg, beaten, for glazing
For the filling
30g/1oz butter
700g/11/2lb mixed mushrooms
100ml/31/2fl oz white wine
4 tablespoons double cream
2 tablespoons chopped fresh chervil
salt and freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Roll out the pastry to a 20cm/8in square on a lightly floured work surface. Using a sharp knife, mark a square 2cm/1in from the pastry edge, cutting halfway through the pastry. Score the top in a diagonal pattern. Knock up the edges with a kitchen knife and put on a baking tray. Brush the top with beaten egg.
• Bake in the oven for 35 minutes or until puffed and golden.
• Cut out the central square. Discard the soft pastry inside the case, leaving the base intact. Return to the oven, with the central square, for 10 minutes.
• Make the filling by melting the butter in a frying pan and sautéeing the mushrooms, stirring, over a high heat for 3 minutes. Add the wine and cook, stirring occasionally, for 10 minutes, until the mushrooms have softened. Stir in the cream and chervil, and season with salt and pepper.
• Pile the filling into the pastry case. Top with the pastry square, and serve immediately.
serves 4–6
ingredients
2 red peppers
2 yellow peppers
2 green peppers
1 sweet potato
about 2 tablespoons olive oil
For the dressing
1 teaspoon cumin seeds
2 teaspoons clear honey
2 tablespoons balsamic vinegar
1 tablespoon walnut oil
1 tablespoon olive oil
salt and freshly ground black pepper
• Halve the peppers lengthways and discard the stalks, cores and seeds. Cut each half lengthways into four pieces. Peel the sweet potato and slice into rings about 8mm/1/4in thick.
• To make the dressing, in a small frying pan, dry-roast the cumin seeds over a low heat for a few minutes until aromatic, taking care not to burn them. Put them in a bowl with the honey, vinegar and oils, and whisk together. Season with salt and pepper.
• Heat a ridged cast-iron grill pan until very hot. Put the sweet potato slices on the pan, and lightly brush each piece with a little of the oil. Cook for about 10 minutes, turning the pieces over once, then remove from the pan and keep warm.
• Add half the pepper pieces, brush with a little oil and cook for about 8 minutes, turning them over several times. Remove and add to the sweet potatoes, then repeat with the remaining peppers.
• To serve, put the vegetables on a large shallow dish, and drizzle the dressing over them. Serve warm with rice.
serves 6
ingredients
900g/2lb tomatoes
50g/2oz butter, softened
3 garlic cloves, chopped
1 teaspoon sugar
4 teaspoons chopped fresh basil
300ml/10fl oz double cream
50g/2oz dried breadcrumbs
25g/1oz Parmesan cheese, freshly grated
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put the tomatoes in a bowl of just-boiled water, and leave for 30 seconds. Peel off the skin and thinly slice the flesh.
• Brush the inside of an ovenproof dish liberally with some of the butter.
• Arrange a layer of tomato slices in the bottom of the dish, then sprinkle with a little of the garlic, sugar and basil. Season with salt and pepper. Pour over a thin layer of cream. Repeat these layers until all the ingredients have been used.
• Mix the breadcrumbs and Parmesan together, then sprinkle over the top of the tomatoes and cream. Dot with the remaining butter.
• Bake in the oven for 20–30 minutes until the topping is golden brown. Serve hot.
serves 6–8
ingredients
1.2 litres/2pt vegetable stock
450g/1lb quick-cooking couscous
25g/1oz butter
3 tablespoons olive oil
2 garlic cloves, crushed
1 onion, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon garam marsala
225g/8oz cherry tomatoes, quartered
1 courgette, finely chopped
150g/5oz canned sweetcorn kernels, drained
8 large fresh basil leaves, plus 50g/2oz fresh basil, chopped
150g/5oz sun-dried peppers in oil
For the dressing
75ml/3fl oz freshly squezed orange juice
1 tablespoon freshly squeezed lemon juice
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon honey
1 teaspoon ground cumin
• Bring the stock to the boil in a saucepan. Put the couscous and butter in a large bowl, cover with the hot stock and set aside for 10 minutes.
• Heat 1 tablespoon of the oil in a large frying pan, and sweat the garlic and onion over a low heat for 5 minutes or until the onion is soft. Add the spices and cook for 1 minute until fragrant. Remove from the pan.
• Add the remaining oil to the pan and sauté the tomatoes, courgette and corn over a high heat in batches until soft.
• Line a 3 litre/5pt loaf tin with cling film, allowing it to overhang the sides. Arrange the basil leaves along the bottom of the tin. Drain the peppers, reserving 2 tablespoons oil, then roughly chop. Add the garlic and onion mixture, sautéed vegetables, pepper and chopped basil to the couscous and mix together. Press the mixture into the tin, and fold the cling film over to cover. Weigh down and refrigerate overnight.
• To make the dressing, put all the ingredients in a screwtop glass jar, and shake well to combine.
• Turn out the loaf and serve with the dressing and potatoes.
serves 4–6
ingredients
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 aubergine, chopped
1 large courgette, chopped
2 garlic cloves, crushed
1 teaspoon dried mixed herbs
2 tablespoons olive oil
225g/8oz short pasta such elbow macaroni
200ml/7fl oz vegetable stock
300g/11oz mozzarella cheese, diced
salt and freshly ground black pepper
For the tomato sauce
30g/1oz sun-dried tomatoes, chopped
400g/14oz canned chopped tomatoes
1/2 teaspoon sugar
500g/1lb 2oz ripe plum tomatoes, seeded and chopped
2 teaspoons balsamic vinegar
• Preheat the oven to 200°C/400°F/Gas mark 6.
• For the tomato sauce, put the sun-dried tomatoes in a saucepan with the canned tomatoes and sugar. Bring to a simmer, and continue to simmer for 5 minutes. Add the diced plum tomatoes and cook gently for 10 minutes, stirring occasionally. Remove the pan from the heat, and stir in the balsamic vinegar. Set aside.
• Put the peppers, aubergine and courgette chunks in a large non-stick roasting tin, and mix in the garlic, dried herbs and oil. Season with salt and pepper. Roast in the oven for 30–40 minutes, stirring occasionally.
• Cook the pasta in salted boiling water until al dente. Drain well. In a separate pan, heat the tomato sauce with the stock.
• Put the vegetables and pasta in a large baking dish, and mix well. Pour the tomato sauce over them and mix through, then put the mozzarella cubes on top. Bake in the oven for 15–20 minutes until melted and golden. Leave to stand for 5–10 minutes before serving.
serves 4
ingredients
100g/4oz white cabbage, shredded
100g/4oz French beans, each cut into three
100g/4oz carrots, cut into matchsticks
100g/4oz cauliflower florets
100g/4oz beansprouts
For the dressing
100ml/4fl oz vegetable oil
100g/4oz unsalted peanuts
2 garlic cloves, crushed
1 small onion, finely chopped
1/2 teaspoon chilli powder
1/2 teaspoon soft brown sugar
salt
juice of 1/2 lemon
• Cook the vegetables separately in a saucepan of salted boiling water for 4–5 minutes. Drain well and chill.
• To make the dressing, heat the oil in a frying pan and fry the peanuts, tossing frequently, for 3–4 minutes. Remove from the pan with a slotted spoon, and drain on kitchen paper. Chop the peanuts in a blender or food processor, or crush with a rolling pin, until fine but not ground to a powder – leave a little texture.
• Pour all but 1 tablespoon of the oil from the pan, and fry the garlic and onion for 1 minute. Add the chilli powder, sugar, a pinch of salt and 450ml/3/4pt water, and bring to the boil.Stir in the peanuts, reduce the heat and simmer for 4–5 minutes until the sauce thickens. Add the lemon juice and set aside to cool.
• Arrange the cold vegetables in a serving dish, and put the peanut dressing in a small bowl in the centre. Serve.
serves 4
ingredients
225g/8oz spinach
25g/1oz pine nuts
100g/4oz ricotta cheese
2 large eggs, beaten
50g/2oz ground almonds
40g/11/2oz Parmesan cheese, freshly grated
250g/9oz ready-prepared puff pastry
1 small egg, beaten, to glaze
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Rinse the spinach, put in a large pan and cook with just the water clinging to the leaves for 4–5 minutes until wilted. Transfer to a colander and drain thoroughly. When the spinach is cool enough to handle, gently squeeze out the excess liquid.
• Put the pine nuts on a baking tray, and lightly toast under a medium grill for 2–3 minutes until golden brown – be careful not to scorch them.
• Put the ricotta, spinach and eggs in a bowl, and mix together. Add the pine nuts, beat well, then stir in the ground almonds and Parmesan.
• Roll out the puff pastry into two squares, each about 20cm/8in wide. Trim the edges, reserving the pastry trimmings.
• Put one of the pastry squares on a baking tray. Spoon over the spinach mixture to within 1cm/1/2in of the edge of the pastry. Brush the edges with beaten egg, and put the second square over the top.
• Using a round-bladed knife, press the pastry edges together by tapping along the sealed edge. Use the pastry trimmings to decorate the pie.
• Bake in the oven for 10 minutes. Reduce the oven temperature to 190°C/375°F/Gas mark 5, and bake for a further 25–30 minutes. Serve hot.
serves 4
ingredients
2 tablespoons vegetable oil
2 garlic cloves, crushed
2 celery sticks, sliced
1 carrot, cut into matchsticks
1 green pepper, seeded and diced
75g/3oz mangetout, halved
8 baby corn cobs
150g/5oz beansprouts
450g/1lb firm tofu, cubed
For the sauce
2 tablespoons soft brown sugar
2 tablespoons wine vinegar
225ml/8fl oz vegetable stock
1 teaspoon tomato purée
1 tablespoon cornflour
• Heat the vegetable oil in a preheated wok until it is almost smoking. Reduce the heat slightly, then add the garlic, celery, carrot, pepper, mangetout and baby corn. Stir-fry for 3–4 minutes.
• Add the beansprouts and tofu to the wok, and stir-fry for 2 minutes.
• To make the sauce, combine the sugar, wine vinegar, stock, tomato purée and cornflour, stirring well to mix. Stir into the wok, bring to the boil and cook, stirring, until the sauce thickens and turns glossy. Continue for cook for 1 minute.
• Serve immediately with rice or noodles.
serves 4
ingredients
275g/10oz wide rice noodles
3 tablespoons groundnut oil
2 garlic cloves, crushed
2 shallots, sliced
225g/8oz green beans, sliced
100g/4oz cherry tomatoes, halved
1 teaspoon red chilli flakes
4 tablespoons crunchy peanut butter
150ml/5fl oz coconut milk
1 tablespoon tomato purée
• Put the noodles in a large bowl and pour over enough boiling water to cover. Leave to stand for 10 minutes or according to instructions on the packet.
• Heat the groundnut oil in a large preheated wok or heavy frying pan. Add crushed garlic and sliced shallots to the wok or frying pan, and stir-fry for 1 minute.
• Drain the noodles thoroughly. Add the green beans and drained noodles to the wok, and stir-fry for about 5 minutes. Add the cherry tomatoes and mix through well.
• Mix together the chilli flakes, peanut butter, coconut milk and tomato purée. Pour the chilli mixture over the noodles, toss well until all the ingredients are thoroughly combined and heat through.
• Transfer the satay noodles to warmed serving dishes or bowls, and serve immediately.
serves 4
ingredients
For the dough
15g/1/2oz active dry yeast
1 teaspoon sugar
250ml/9fl oz hot water
350g/12oz plain flour
1 teaspoon salt
1 tablespoon olive oil
For the topping
400g/14oz canned chopped plum tomatoes
2 garlic cloves, crushed
1 teaspoon dried basil
1 tablespoon olive oil
2 tablespoons tomato purée
200g/7oz mushrooms, chopped
175g/6oz mozzarella cheese, grated
salt and freshly ground black pepper
• Put the yeast and sugar in a measuring jug and mix with 4 tablespoons of the hot water. Leave in a warm place for 15 minutes or until frothy.
• Mix the flour with the salt in a large bowl, and make a well in the centre. Add the oil, the yeast mixture and the remaining water. Using a wooden spoon, mix to form a dough. Turn the dough out onto a floured work surface, and knead for 4–5 minutes until smooth. Return the dough to the bowl, cover with an oiled sheet of cling film and leave to rise in a warm place for 30 minutes or until doubled in size.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Remove the dough from the bowl and knead for 2 minutes. Using a rolling pin, roll out the dough to form an oval or circle shape, and put on an oiled baking tray, pushing out the edges until even. The dough should be no more than 8mm/1/4in thick, as it will rise during cooking.
• To make the topping, put the tomatoes, garlic, dried basil and olive oil in a large heavy pan. Season with salt and pepper, and simmer for 20 minutes or until the sauce has thickened. Stir in the tomato purée and leave to cool slightly.
• Spread the sauce over the pizza base, leaving a border around the edge. Top with the mushrooms, and scatter the mozzarella evenly over the top. Bake in the oven for 25 minutes, and serve hot.
serves 4
ingredients
50g/2oz butter
400g/14oz courgettes, shredded
1 small onion, grated
225ml/8fl oz double cream
3 tablespoons freshly grated Parmesan cheese
pinch of grated nutmeg
450g/1lb fresh beetroot fettucine
salt and freshly ground black pepper
• Melt the butter in a large deep frying pan. Add the courgettes and onion. Stir and sauté for about 4 minutes until the onion is starting to soften. Cover the pan, and sauté for a further 3 minutes until soft and translucent. Stir in the cream, and allow it to come to a gentle simmer.
• Remove the pan from the heat, and stir in the Parmesan and nutmeg. Season with salt and pepper. Keep warm.
• Bring a large saucepan of lightly salted water to the boil, and add the fresh fettuccine. Return to the boil, then cook for 15 seconds. Drain and add to the frying pan with the sauce. Toss everything together, and serve immediately.
serves 4
ingredients
1kg/21/2lb vine-ripened tomatoes, chopped
100g/4oz mozzarella cheese, diced
125ml/4fl oz extra virgin olive oil
2 garlic cloves, chopped
20 large fresh basil leaves, torn into pieces
5 anchovy fillets in oil, drained and cut into small pieces
1/4 teaspoon chopped fresh oregano
1/2 teaspoon salt
450g/1lb dried fusilli
freshly ground black pepper
• Put the tomatoes in a serving bowl. Add mozzarella, oil, garlic, basil, anchovies, oregano and salt. Season with pepper, and mix well. Leave to marinate for 1–3 hours at room temperature to enable the flavours to mingle and develop.
• Bring a large saucepan of salted water to the boil. Cook the fusilli until al dente, stirring frequently to prevent sticking. Drain and add to the bowl with the sauce, tossing everything together. Serve immediately.
serves 4
ingredients
500g/1lb 2oz ready-prepared puff pastry
1 egg, beaten, to glaze
For the filling
25g/1oz butter
1 leek, finely chopped
2 garlic cloves, crushed
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
50g/2oz mushrooms, wiped with damp kitchen paper and sliced
75g/3oz small fresh asparagus spears, ends trimmed
2 tablespoons plain flour
100ml/31/2fl oz vegetable stock
100ml/31/2fl oz milk
4 tablespoons dry white wine
1 tablespoon chopped fresh oregano
salt and ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Melt the butter in a frying pan, and sauté the leek and garlic, stirring frequently, for 2 minutes. Add the peppers, mushrooms and asparagus, and cook for 3–4 minutes.
• Add the flour and fry for 1 minute. Remove the pan from the heat, and stir in the vegetable stock, milk and white wine. Return the pan to the heat and bring to the boil, stirring, until thickened. Stir in the oregano, and season with salt and pepper.
• Roll out half of the pastry on a lightly floured surface to form a rectangle measuring 38 × 15cm/15 × 6in. Roll out the other half of the pastry to the same shape, but a little larger all round. Put the smaller rectangle on a baking tray lined with dampened baking parchment.
• Spoon the filling evenly on top of the smaller rectangle, leaving a 1cm/1/2in margin around the edges.
• Using a sharp knife, cut parallel diagonal slits across the larger rectangle to within 2cm/1in on each of the long edges.
• Brush the edges of the smaller rectangle with beaten egg, and place the larger rectangle on top, pressing the edges to seal.
• Brush the whole jalousie with egg to glaze, and bake in the oven for 30–35 minutes until risen and golden. Serve immediately.
serves 4–6
ingredients
2 teaspoons cumin seeds
500ml/18fl oz vegetable stock
200g/7oz quick-cooking couscous
75g/3oz ready-to-eat prunes
75g/3oz ready-to-eat dried apricots
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh coriander leaves
salt and freshly ground black pepper
• Dry-roast the cumin seeds over a low heat in a non-stick frying pan for a few minutes, stirring constantly. Crush the seeds finely using a mortar and pestle, and set aside.
• Bring the stock to the boil in a large saucepan, add the couscous and stir well. Turn off the heat, cover the pan and leave to stand for 10 minutes. Use a fork to fluff the couscous.
• Using scissors, snip the dried fruit into the couscous, then add the cumin seeds, oil and half of the coriander. Season with salt and pepper. Fork through until evenly mixed.
• Turn into a serving bowl and sprinkle with the remaining coriander. Serve hot or at room temperature.
serves 4
ingredients
450g/1lb fresh egg pasta
1 egg white
salt
For the filling
700g/11/2lb fresh spinach
700g/11/2lb ricotta cheese, drained
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
50g/2oz Parmesan cheese, grated
1 tablespoon chopped fresh flat-leaf parsley
• To make the filling, put the spinach in a deep saucepan with no water except the drops still clinging to the leaves after washing. Cover with a lid, and steam the spinach for 5–10 minutes until tender, tossing occasionally. Drain the spinach thoroughly in a colander, and squeeze out as much water as you can. Chop the spinach and set aside.
• Combine all the ingredients for the filling in a bowl, blending well with a wooden spoon. Cover and refrigerate.
• Divide the pasta dough into six portions. Working with one portion at a time, roll the dough as thinly as possible into 10cm/4in wide strips. Work with two strips at a time, keeping the others covered with a damp cloth, and work quickly to prevent the dough drying out.
• Put a teaspoon of filling at 5cm/2in intervals in rows along one of the pasta strips. Dip a pastry brush in the egg white, and paint around each spoonful of filling. Put the second rolled-out sheet of pasta over the filled sheet. Press down firmly around each mound of filling to seal it, forcing out any trapped air. Use a knife to cut the ravioli into squares. Put the squares on a tray, and leave to dry for 2 hours.
• Bring a pan of salted water to the boil, and cook the ravioli in batches for 3–5 minutes, lifting out with a slotted spoon. Transfer to a serving dish. Serve immediately, either buttered or with tomato sauce.
serves 4–6
ingredients
800g/1lb 14oz canned cooked chickpeas, drained and rinsed
1/4 onion
2 garlic cloves
15g/1/4oz flat-leaf parsley leaves
15g/1/4oz fresh coriander leaves
1 teaspoon ground cumin
1 tablespoon freshly squeezed lemon juice
1/4 beaten egg
about 2 tablespoons olive oil
For the dressing
1 small handful of fresh mint
1 garlic clove
200g/7oz Greek-style yogurt
salt and freshly ground black pepper
• To make the falafels, purée the chickpeas, onion, garlic, parsley, coriander, cumin and lemon juice in a blender or food processor. Turn the mixture into a bowl, and beat in the egg, then cover and chill in the refrigerator for 30–60 minutes, or longer if more convenient.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• With wet hands, shape the mixture into 20 equal-size balls. Put the falafels on an oiled baking sheet, and flatten them slightly, then brush with a little oil. Bake in the oven for 20 minutes, turning the falafels over halfway through the cooking time.
• To make the dressing, blend or process the mint, garlic and yogurt until smooth, turn into a bowl and season with salt and pepper.
• To serve, put the falafels on a serving platter, and spoon the dressing over the top. Serve hot.
serves 4
ingredients
For the garlic butter
100g/4oz butter
3 garlic cloves, crushed
1 tablespoon chopped fresh flat-leaf parsley
For the bean patties
700g/11/2lb canned cooked red kidney beans, drained
150g/5oz fresh white breadcrumbs
25g/1oz butter
1 leek, chopped
1 celery stick, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 egg, beaten
vegetable oil for shallow-frying
salt and freshly ground black pepper
• To make the garlic butter, put the butter, garlic and parsley in a bowl and blend together using a wooden spoon. Put the garlic butter on a sheet of baking parchment, roll into a cigar shape and wrap in the baking parchment. Chill in the refrigerator until required.
• Using a potato masher, mash the red kidney beans in a mixing bowl and stir in half of the breadcrumbs until thoroughly blended.
• Melt the butter in a heavy frying pan. Add the leek and celery, and sweat over a low heat, stirring constantly, for 3–4 minutes.
• Add the bean mixture to the pan, together with the parsley and a pinch of salt. Mix thoroughly. Remove the pan from the heat, and set aside to cool slightly.
• Divide the kidney bean mixture into four equal portions, and shape them into ovals.
• Slice the garlic butter into four pieces, and place a slice in the centre of each bean patty. With your hands, mould the bean mixture around the garlic butter to encase it completely. Dip each bean patty into the beaten egg to coat, then roll in the remaining breadcrumbs.
• Heat a little oil in a frying pan over a medium heat, and fry the patties, turning once, for 7–10 minutes until golden brown. Serve immediately.
serves 4
ingredients
20 dried conchiglioni (jumbo pasta shells)
1 tablespoon extra virgin olive oil
1 onion, finely chopped
450g/1lb fresh spinach, chopped
700g/11/2lb ricotta cheese
25g/1oz Parmesan cheese, freshly grated
225g/8oz tomato pasta sauce
• Cook the pasta in a pan of salted boiling water for 8–10 minutes until al dente, then drain thoroughly.
• Heat the oil in a pan, add the onion and sauté, stirring, over a medium heat for 3 minutes or until lightly golden. Add the spinach and stir over a low heat until wilted. Stir in the ricotta cheese until combined.
• Spoon the mixture into the pasta shells, and sprinkle with Parmesan. Put the shells on a cold lightly oiled grill tray. Cook under a medium-high heat for 3 minutes, or until lightly browned and heated through.
• Meanwhile, put the tomato pasta sauce in a small pan and stir over a high heat for 1 minute, or until heated through. Spoon the sauce onto a serving platter and top with the shells.
serves 4–6
ingredients
1 large aubergine, finely diced
4 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 red pepper, seeded and diced
4 medium courgettes, diced
450g/1lb ripe tomatoes, chopped
2 tablespoons tomato purée
2 teaspoons chilli powder
pinch of sugar
salt and freshly ground black pepper
• Put the aubergine in a colander, sprinkle liberally with salt and cover with a plate or saucer. Put a heavy weight on top, then leave for 30 minutes.
• Rinse the aubergine under cold running water, then drain thoroughly. Heat the oil in a large flameproof casserole dish, add the aubergine and onion, and cook gently, stirring frequently, until softened.
• Add the garlic, pepper, courgettes and tomatoes. Stir well to mix, then pour in 300ml/10fl oz water and bring to the boil, stirring. Reduce the heat, then add the tomato purée, chilli powder and sugar. Season with salt and pepper.
• Cover and simmer gently for 30 minutes, stirring occasionally and adding more water if the mixture becomes dry. Taste and adjust the seasoning, before serving hot.
serves 4–6
ingredients
225g/8oz macaroni
100g/4oz butter
2 spring onions, finely sliced
2 tablespoons plain flour
225ml/8fl oz evaporated milk
225g/8fl oz single cream
2 tablespoons mayonnaise
275g/10oz Cheddar cheese, grated
2 eggs, lightly beaten
100g/4oz Parmesan cheese, freshly grated
• Bring a large saucepan of lightly salted water to the boil. Carefully pour the macaroni into the boiling water, and cook for about 10 minutes until al dente. Do not overcook. Remove from the heat, drain and set aside.
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a large casserole dish.
• In a heavy frying pan, melt the butter and sauté the spring onions over a medium heat until soft. Add the flour and stir to mix well. Continue to sauté for about 3 minutes, then blend in first the evaporated milk, then the cream, then the mayonnaise. Finally, add the Cheddar cheese.
• Stir the beaten eggs through the macaroni until evenly combined.
• Mix the macaroni with the cheese sauce, and pour into the casserole dish. Sprinkle the top with the Parmesan, and bake in the oven for 20–30 minutes until the top has browned and the macaroni is piping hot. Turn off the heat and allow the macaroni cheese to cool a little. Serve warm.
serves 2
ingredients
100g/4oz fresh green beans
100g/4oz bulgur wheatt
225ml/8fl oz boiling water
1 small courgette
1 small carrot
1/2 Granny Smith apple
100g/4oz canned cooked chickpeas, rinsed and drained
1 tablespoon minced onion
1 tablespoon peanut butter
1 1/2 tablespoons vegetable oil
1/2 teaspoon curry powder
1/2 teaspoon chilli powder
100g/4oz fresh breadcrumbs
salt and freshly ground black pepper
• Cook the green beans in boiling water until tender but still with a bite. Refresh in cold water, drain and chop finely.
• Cook the bulgur in boiling water for 1 minute. Remove from the heat, cover and leave to stand.
• Grate the courgette and carrot, then peel, core and grate the apple. Wrap in a clean tea towel and squeeze out excess moisture. Combine with the green beans in a mixing bowl.
• In a blender or food processor, purée the chickpeas, onion, peanut butter, oil, curry powder and chilli powder until smooth. Season with salt and pepper. Add to the grated vegetables.
• Drain the bulgur through a strainer, pressing with the back of a spoon to extract excess liquid. Add to the bowl. Add the breadcrumbs and refrigerate for 1 hour.
• With wet hands, shape the mixture into four burgers. Cook under a medium grill for 3 minutes on each side. Serve hot.
serves 4
ingredients
2 large aubergines, coarsely chopped
4 courgettes, coarsely chopped
150ml/5fl oz olive oil
2 onions, sliced
2 garlic cloves, chopped
1 large red pepper, seeded and coarsely chopped
2 large yellow peppers, seeded and coarsely chopped
sprig of fresh rosemary
sprig of fresh thyme
1 teaspoon coriander seeds, crushed
3 plum tomatoes, chopped
8 fresh basil leaves, torn
salt and freshly ground black pepper
• Sprinkle the aubergines and courgettes with salt, then place them in a colander with a plate and a weight on top to extract the bitter juices and excess water. Leave to stand for about 30 minutes.
• Heat the oil in a large heavy pan. Add the onions, sweat gently for 6–7 minutes until just softened, then add the garlic and sweat for another 2 minutes.
• Rinse the aubergines and courgettes, and pat dry with kitchen paper. Add to the pan with the peppers, increase the heat and sauté until the peppers are just turning brown. Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes.
• Add the tomatoes and season well with salt and pepper. Cook gently for 10 minutes until the vegetables are soft but not too mushy.
• Remove the herb sprigs. Stir in the basil leaves, and check the seasoning. Serve hot.
serves 4
ingredients
4 tablespoons vegetable oil
2 onions, sliced
2 garlic cloves, crushed
2cm/1in piece of fresh root ginger, sliced
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 teaspoon ground coriander
2 teaspoons ground cumin
100g/4oz red lentils, picked and rinsed
3 tomatoes, chopped
1 aubergine, cut into cubes
1.8 litres/3pt vegetable stock
1 red pepper, seeded and diced
350ml/12oz basmati rice
100g/4oz French beans, halved
225g/8oz cauliflower florets
225g/8oz mushrooms, quartered
50g/2oz unsalted cashew nuts
• Heat the oil in a saucepan, add the onions and fry gently for 2 minutes. Stir in the garlic, ginger and spices, and fry gently, stirring frequently, for 1 minute.
• Add the lentils, tomatoes, aubergine and 600ml/1pt of the stock. Stir well, then cover and simmer gently for 20 minutes.
• Add the pepper and cook for a further 10 minutes or until the lentils are tender and all the liquid has been absorbed.
• Meanwhile, rinse the rice under cold running water. Drain and place in another pan with the remaining stock. Bring to the boil, add the French beans, cauliflower and mushrooms, then cover and cook gently for 15 minutes or until the rice and vegetables are tender. Remove from the heat and set aside, covered, for 10 minutes.
• Add the lentil mixture and the cashews to the cooked rice, and mix lightly together. Serve hot.
serves 4
ingredients
2 small fennel bulbs, halved lengthways
225g/8oz cherry tomatoes, halved
3 tablespoons olive oil
2 teaspoons coriander seeds, crushed
900ml/11/2pt vegetable stock
100g/4oz wild rice
200g/7oz long-grain white rice
2 tablespoons chopped fresh coriander leaves
juice of 1/2 lemon
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put the fennel and tomatoes in a roasting tin, drizzle with the oil and sprinkle with the coriander seeds. Season with salt and pepper. Roast the vegetables, turning them once or twice, for 40 minutes or until tender.
• Meanwhile, bring the stock to the boil in a large heavy saucepan. Add the wild rice and simmer for 30 minutes. Add the long-grain rice and continue to cook for 15–20 minutes or until both types of rice are tender. Drain through a sieve.
• Turn the rice and roasted vegetables into a large bowl, and toss to mix. Sprinkle over the chopped coriander and lemon juice. Serve hot.
serves 4
ingredients
1 tablespoon groundnut oil
1 garlic clove, sliced
2.5cm/1in piece of fresh root ginger, finely chopped
100g/4oz baby carrots
100g/4oz patty-pan squash, roughly chopped
100g/4oz baby corn
100g/4oz green beans, topped and tailed
100g/4oz sugarsnap peas, topped and tailed
100g/4oz young fresh asparagus, cut into 7.5cm/3in pieces
8 spring onions, trimmed and cut into 5cm/2in pieces
100g/4oz cherry tomatoes
For the dressing
juice of 2 limes
1 tablespoon clear honey
1 tablespoon soy sauce
1 teaspoon sesame oil
• Heat the groundnut oil in a wok or large heavy frying pan. Add the garlic and ginger, and stir-fry for about 1 minute.
• Add the carrots, patty-pan squash, baby corn and beans, and stir-fry for a further 3–4 minutes.
• Next, add the peas, asparagus, spring onions and cherry tomatoes, and stir-fry for a further 1–2 minutes.
• To make the dressing, mix all the ingredients together. Add to the wok or pan, stir well, then cover the wok or pan. Cook for 2–3 minutes more until the vegetables are tender but still crisp. Serve immediately.
serves 4
ingredients
50g/2oz sultanas
450g/1lb tomatoes, halved
25g/1oz pine nuts
50g/2oz canned anchovies, drained and halved lengthways
2 tablespoons tomato purée
675g/1lb 8oz dried penne
• Soak the sultanas in a bowl of warm water for about 20 minutes. Drain thoroughly and set aside.
• Cook the tomatoes under a preheated grill for about 10 minutes. Leave to cool slightly, then peel off the skin and dice the flesh.
• Put the pine nits on a baking tray, and lightly toast under the grill for 2–3 minutes until golden brown. Be careful not to scorch them.
• Put the tomatoes, pine nuts and sultanas in a small saucepan and gently heat through. Add the anchovies and tomato purée, heating the sauce for a further 2–3 minutes until hot. Keep warm.
• Meanwhile, cook the pasta in a saucepan of salted boiling water for 8–10 minutes until al dente. Drain thoroughly.
• Transfer the pasta to a serving dish. Pour the hot sauce over the top and toss through gently. Serve immediately.
serves 4
ingredients
2 carrots, sliced
1 turnip, diced
2 celery sticks, sliced
8 small leeks, quartered
25g/1oz low-fat spread
25g/1oz plain flour
450ml/3/4pt vegetable stock
1 teaspoon yeast extract
425g/15oz canned cooked haricot beans, drained
3 tablespoons chopped fresh flat-leaf parsley
450g/1lb potatoes, thinly sliced
50g/2oz blue cheese, crumbled
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the carrots, turnip, celery and leeks in the low-fat spread in a flameproof casserole dish for 3 minutes, stirring. Stir in the flour.
• Remove from the heat and gradually blend in the stock and yeast extract. Return to the heat, bring to the boil and cook for 2 minutes, stirring. Stir in the beans and parsley, and season with salt and pepper. Arrange the potatoes in a layer over the top, overlapping them slightly.
• Cover with a lid and bake in the oven for 1 hour. Remove the lid, sprinkle with the cheese and continue cooking, uncovered, for a further 30 minutes. Serve straight from the pot.
serves 4
ingredients
2 medium courgettes
1 medium leek
225g/8oz young fresh asparagus, trimmed
4 sprigs of fresh tarragon
4 whole garlic cloves, unpeeled
1 egg, beaten, to glaze
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Using a potato peeler, carefully slice the courgettes lengthways into thin strips. Cut the leek into very fine julienne, and cut the asparagus evenly into 5cm/2in lengths.
• Cut out four sheets of baking parchment measuring 30 × 38cm/12 × 15in and fold in half. Draw a large curve to make a heart shape when unfolded. Cut along the line, and open out.
• Divide the courgettes, asparagus and leek evenly between each paper heart, positioning the filling on one side of the fold line and topping each with a tarragon sprig and a garlic clove. Season with salt and pepper. Brush the edges lightly with the egg and fold over. Twist the edges together so that each parcel is completely sealed.
• Lay the parcels on a baking tray, and cook in the oven for 10 minutes. Serve immediately, laying the parcels on the serving plates to be opened at the table.
serves 4
ingredients
4 baking potatoes, about 225g/8oz each
1 large avocado
1 teaspoon freshly squeezed lemon juice
175g/6oz smoked tofu, diced
2 garlic cloves, crushed
1 onion, finely chopped
1 tomato, finely chopped
100g/4oz mixed salad leaves
For the salsa
2 tomatoes, diced
1 tablespoon chopped fresh coriander leaves
1 shallot, finely diced
1 fresh green chilli, seeded and diced
1 tablespoon freshly squeezed lemon juice
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Scrub the potatoes and prick the skins with a fork. Rub a little salt into the skins, and put the potatoes on a baking tray. Bake in the oven for 1 hour or until cooked through and the skins are crisp.
• Meanwhile, make the salsa just before the end of the potatoes' cooking time. Put all the ingredients in a bowl, mix through and season with salt and pepper. Set aside.
• Cut the potatoes in half lengthways, and scoop the flesh into a bowl, leaving a thin layer of potato inside the shells.
• Halve and stone the avocado. Using a spoon, scoop out the avocado flesh and add to the bowl containing the potato. Stir in the lemon juice and mash the mixture together with a fork. Mix in the tofu, garlic, onion and tomato. Spoon the mixture into one half of the potato shells.
• Arrange the mixed salad leaves on top of the guacamole mixture, and place the other half of the potato shell on top. Serve immediately with the salsa as an accompaniment.
serves 6
ingredients
1 red pepper, seeded and cut into chunks
1 yellow pepper, seeded and cut into chunks
2 Spanish onions, cut into wedges
2 large courgettes, cut into chunks
1 large aubergine, cut into chunks
1 fennel bulb, thickly sliced
2 beef tomatoes
8 garlic cloves
2 tablespoons olive oil
a few sprigs of fresh rosemary
freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Spread the peppers, onions, courgettes, aubergine and fennel in a lightly oiled shallow ovenproof dish or roasting tin.
• Cut each tomato in half and place, cut side up, with the vegetables. Tuck the garlic cloves in among the vegetables, then brush them with the olive oil. Add some sprigs of rosemary, and grind over some black pepper.
• Roast in the oven for 20–25 minutes, turning the vegetables halfway through the cooking time. Serve hot.
serves 4
ingredients
1 tablespoon olive oil
350g/12oz baby leeks, finely chopped
125ml/4fl oz vegetable stock
50g/2oz walnuts
2 eggs, separated
2 tablespoons chopped fresh mixed herbs
2 tablespoons Greek-style yogurt
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 900ml/11/2pt soufflé dish with vegetable oil.
• Heat the olive oil in a frying pan. Add the leeks and sauté over a medium heat, stirring occasionally, for 2–3 minutes.
• Add the stock to the pan, reduce the heat and simmer gently for a further 5 minutes.
• Put the walnuts in a blender or food processor, and chop finely. Add the leek mixture to the nuts, and process briefly to form a purée. Transfer to a bowl.
• Mix together the egg yolks, herbs and yogurt until thoroughly combined. Pour the egg mixture into the leek purée. Season with salt and pepper, and mix well.
• Put a baking tray into the oven to warm. In a separate bowl, whisk the egg whites until firm peaks form. Gently fold the egg whites into the leek mixture. Spoon the mixture into the prepared dish, and place on the warmed baking tray. Bake in the oven for 35–40 minutes until risen and set. Serve immediately.
serves 4
ingredients
2 tablespoons corn oil
1/2 teaspoon onion seeds
1 onion, sliced
2 tomatoes, sliced
1 yellow pepper, seeded and chopped
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon chilli powder
2 tablespoons chopped fresh coriander leaves
1 potato, diced
11/2 teaspoons salt
50g/2oz frozen peas
400g/14oz basmati rice
• Heat the oil and fry the onion seeds for about 30 seconds. Add the onion and fry for about 5 minutes.
• Add the tomatoes, pepper, ginger, garlic, chilli powder, coriander, potato, salt and peas, and stir-fry over a medium heat for a further 5 minutes. Add the rice and stir-fry for about 1 minute.
• Pour in 750ml/11/4pt water and bring to the boil, then reduce the heat to medium. Cover and cook for a further 12–15 minutes. Leave the rice to stand for 5 minutes, and serve hot.
serves 6
ingredients
225g/8oz dried macaroni
25g/1oz margarine
100g/4oz Parmesan cheese, freshly grated
100g/4oz Romano cheese, grated
350ml/12fl oz skimmed milk
100g/4oz low-fat cottage cheese
25g/1oz plain flour
1/4 onion, sliced
1/2 teaspoon mustard powder
100g/4oz low-fat mozzarella cheese, grated
75g/3oz fresh breadcrumbs
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Cook the macaroni in lightly salted boiling water until al dente. Drain. Toss with half of the margarine.
• In a 1.2 litre/2pt baking dish, layer half of the macaroni and the Parmesan and Romano cheeses. Repeat with the remaining macaroni and cheese.
• In a blender or food processor, purée the milk, cottage cheese, flour, onion and mustard until smooth. Pour the mixture over the macaroni. Sprinkle mozzarella over the top.
• Combine the breadcrumbs and remaining margarine, and sprinkle over the top. Bake for 40 minutes. Serve hot.
serves 4
ingredients
25g/1oz dried Chinese mushrooms
450g/1lb firm tofu
25g/1oz cornflour
vegetable oil for deep-frying
2 garlic cloves, finely chopped
2.5cm/1in piece of fresh root ginger, grated
100g/4oz fresh peas
• Put the Chinese mushrooms in a large bowl. Pour in enough boiling water to cover, and leave to stand for about 10 minutes.
• Meanwhile, cut the tofu into bite-size cubes using a sharp knife. Put the cornflour in a large bowl. Add the tofu and toss in the cornflour until evenly coated.
• Heat enough oil for deep-frying in a large preheated wok. Add the cubes of tofu. Cooking in batches, deep-fry for 2–3 minutes until golden and crispy. Remove the tofu with a slotted spoon. Drain on kitchen paper.
• Drain off all but 2 tablespoons of oil from the wok. Add the garlic, ginger and Chinese mushrooms, and stir-fry for 2–3 minutes.
• Return the cooked tofu to the wok, and add the peas. Heat through for 1 minute and serve hot.
serves 10
ingredients
2 tablespoons olive oil
50g/2oz green pepper, seeded and chopped
50g/2oz onion, chopped
200g/7oz canned cooked red kidney beans, drained
100g/4oz cold cooked long-grain rice
100g/4oz firm tofu, cubed
300ml/10fl oz enchilada sauce
10 corn tortillas
200g/7oz Cheddar cheese, grated
• Preheat the oven to150°C/300°F/Gas mark 2. Lightly grease a large baking tin with vegetable oil.
• Heat the oil in a heavy frying pan. Add the green pepper and onion, sauté for a few minutes until soft. Transfer to a large bowl using a slotted spoon. Add the beans, rice and tofu, and mix through. Stir in 2 tablespoons of the enchilada sauce.
• Heat the remaining sauce through, and moisten the tortillas in the warmed sauce. Put a line of the bean mixture down the centre of each tortilla, and roll up.
• Put the enchiladas in the prepared tin, seam side down. Pour any remaining sauce on top of the enchiladas once the pan is filled. Scatter the cheese on top, and bake in the oven for 35–40 minutes. Serve hot.
serves 4
ingredients
450g/1lb broccoli, cut into florets
25g/1oz low-fat spread
1 large onion, finely chopped
3 garlic cloves, crushed
850g/13/4lb canned chopped plum tomatoes
1 teaspoon dried oregano
2.5cm/1in piece of cinnamon stick
1 tablespoon freshly squeezed lemon juice
100g/4oz feta cheese, crumbled
100g/4oz Emmenthaler cheese, grated
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Cook the broccoli in lightly salted boiling water for 5 minutes until just tender. Drain and place in an ovenproof serving dish.
• Melt the low-fat spread in the saucepan. Sauté the onion and garlic for 3 minutes, stirring. Add the tomatoes, oregano and cinnamon. Season with a little salt and pepper. Bring to the boil and simmer for 5 minutes. Discard the cinnamon stick.
• Pour the sauce over the broccoli, and sprinkle with the lemon juice. Sprinkle the two cheeses over the top. Bake in the oven for 25 minutes, and serve immediately.
serves 4
ingredients
1 small onion, finely chopped
1 garlic clove, crushed
1 teaspoon coriander seeds, crushed
1 tablespoon red wine vinegar
1 tablespoon light soy sauce
1 tablespoon dry sherry
2 teaspoons tomato purée
2 teaspoons soft brown sugar
150ml/5fl oz vegetable stock
100g/4oz baby button mushrooms
100g/4oz chestnut mushrooms, quartered
100g/4oz oyster mushrooms, sliced
salt and freshly ground black pepper
• Put the onion, garlic, coriander seeds, vinegar, soy sauce, sherry, tomato purée, sugar and stock in a large saucepan. Bring to the boil, reduce the heat and simmer, covered, for 5 minutes
• Remove the lid from the pan, and simmer for 5 more minutes or until the liquid has reduced by half.
• Add the button and chestnut mushrooms, and simmer for 3 minutes. Stir in the oyster mushrooms, and cook for a further 2 minutes. Remove the mushrooms from the pan with a slotted spoon, transfer to a serving dish and keep warm.
• Boil the juices in the pan for about 5 minutes until reduced to about 75ml/3fl oz. Season with salt and pepper.
• Allow to cool for 2–3 minutes, then pour over the mushrooms. Serve hot or well chilled.
serves 4
ingredients
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 garlic clove, crushed
1 tablespoon chopped fresh rosemary leaves
1 red pepper, seeded and sliced into 2.5cm/1in pieces
1 green pepper, seeded and sliced into 2.5cm/1in pieces
1 yellow pepper, seeded andsliced into 2.5cm/1in pieces
1 courgette, sliced into 2.5cm/1in pieces
4 baby aubergines, quartered lengthways
2 red onions, each cut into 8 wedges
salt and freshly ground black pepper
• If using bamboo skewers, soak in cold water for at least 30 minutes before using, to prevent them burning.
• Put the peppers, courgette, aubergines and onions in a large bowl.
• In another small bowl, whisk together the lemon juice, olive oil, garlic and rosemary. Season with salt and pepper, and whisk again. Pour the mixture over the vegetables, and stir to coat evenly.
• Preheat the grill to medium. Thread the peppers, courgette, aubergines and onion alternately onto 8 skewers. Arrange the kebabs on the grill rack, and cook for 10–12 minutes, turning frequently until the vegetables are lightly charred. Serve hot.
serves 8
ingredients
24 dried conchiglioni (jumbo pasta shells)
275g/10oz chopped fresh spinach
1 egg white
350g/12oz low-fat cottage cheese
350g/12oz mozzarella cheese, grated
100g/4oz onion, finely chopped
2 garlic cloves, minced
50g/2oz fresh flat-leaf parsley, chopped
275g/10oz broccoli, chopped
For the sauce
1 tablespoon olive oil
3 garlic cloves, peeled but left whole
1/2 medium onion, chopped
400g/14oz canned chopped tomatoes
75g/3oz mushrooms, sliced
1/2 tablespoon shredded fresh basil leaves
1/2 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
50g/2oz Parmesan cheese, freshly grated
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 33 × 23cm/13 × 9in tin with a little vegetable oil.
• To make the sauce, heat the olive oil in a large heavy saucepan. Add the garlic and sauté until the garlic begins to brown. Remove the garlic from the oil with a slotted spoon; discard. Add the onion to the garlic-infused oil and sauté lightly.
• Add the tomatoes and mushrooms, and cook over a medium heat for about 30 minutes. Add the basil, oregano and parsley, and bring to a boil. Remove from the heat and stir in the Parmesan. Put aside.
• Cook the pasta in a pan of salted boiling water for 8–10 minutes until al dente, then drain thoroughly.
• Combine the spinach, egg white, cottage cheese, mozzarella, onion, garlic, parsley and broccoli in a bowl. Blend well.
• Stuff the shells with the cheese mixture, using about 2 tablespoons for each shell. Arrange in the prepared tin. Pour the sauce over the shells,. bake in the oven for 30–40 minutes. Serve hot.
serves 6
ingredients
250g/9oz ribbon noodles
1 tablespoon sesame oil
1 red pepper
1 yellow pepper
1 green pepper
6 spring onions, cut into matchstick strips
For the dressing
5 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon tahini
4 drops of hot pepper sauce
salt
• Preheat the grill to medium. Cook the noodles in a large pan of salted boiling water until they are almost tender. Drain in a colander, run cold water through them and drain again thoroughly. Tip the noodles into a bowl, stir in the sesame oil, cover and chill.
• Cook the peppers under the grill, turning them frequently, until they are blackened on all sides. Plunge into cold water, then peel off the skin. Cut in half, remove the core and seeds, and cut the flesh into thick strips. Set aside in a covered container.
• To make the dressing, mix together the sesame oil, soy sauce, tahini and pepper sauce until well combined.
• Pour the dressing on the noodles, reserving 1 tablespoon, and toss well. Add the reserved peppers, gently toss through the noodles and spoon on the reserved dressing. Scatter the spring onion over the top, and serve.
serves 6
ingredients
1 small aubergine
2 courgettes, thickly sliced
200g/7oz firm tofu, cubed
3 garlic cloves, crushed
2 teaspoons sesame seeds
1 small red pepper, seeded and sliced
1 onion, finely chopped
150ml/5fl oz vegetable stock
3 tomatoes, peeled, seeded and quartered
1 tablespoon chopped fresh mixed herbs
225g/8oz dried penne
salt and freshly ground black pepper
• Cut the aubergine into 2.5cm/1in cubes. Put into a colander with the courgettes, sprinkle with salt and leave to drain for 30 minutes.
• Mix the tofu with the soy sauce, 1 garlic clove and the sesame seeds. Cover and marinate for 30 minutes.
• Put the pepper, onion and remaining garlic into a saucepan with the stock. Bring to the boil, cover and cook for 5 minutes until tender. Remove the lid, and boil until all the stock has evaporated. Add the tomatoes and herbs to the pan, and cook for a further 3 minutes
• Thoroughly rinse the aubergine and courgettes. Drain, shaking the colander gently to get rid of excess water. Add to the pepper and tomato mixture, and cook until tender. Season with salt and pepper.
• Meanwhile, cook the pasta in a large pan of salted boiling water until al dente, then drain thoroughly. Preheat the grill.
• Toss the pasta with the vegetables and marinated tofu. Transfer to a shallow ovenproof dish, and grill until lightly toasted. Serve hot.
serves 6
ingredients
1 small marrow
salt and freshly ground black pepper
For the filling
25g/1oz low-fat spread
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
225g/8oz mushrooms, roughly chopped
200g/7oz minced quorn
2 tablespoons tomato purée
150ml/5fl oz vegetable stock
1/2 teaspoon dried mixed herbs
50g/2oz low-fat Cheddar cheese, grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Peel the marrow and cut into 8 slices. Discard the pith and seeds. Put in a single layer in a baking tin, and sprinkle with salt and pepper. Add 2 tablespoons water.
• Cover with foil and bake in the oven for 30 minutes.
• To make the filling, melt the low-fat spread in a saucepan. Add the onion, carrot and celery, and sauté, stirring, for 2 minutes. Add the mushrooms, quorn, tomato purée, stock, herbs and a little salt and pepper, and stir well. Bring to the boil, reduce the heat and simmer gently for 20 minutes until the mixture is tender and the liquid is well reduced, stirring occasionally.
• Spoon the mixture into the marrow rings, top each with a little cheese and bake uncovered in the oven for a further 25 minutes or until tender and golden. Serve hot.
serves 4
ingredients
1 tablespoon vegetable oil
250ml/9fl oz coconut milk
1 kaffir lime leaf
1/4 teaspoon light soy sauce
50g/2oz baby corn cobs, halved lengthways
100g/4oz broccoli florets
100g/4oz French beans, cut into 5cm/2in pieces
25g/1oz raw cashew nuts
15 fresh Thai basil leaves
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped roasted peanuts, to garnish
For the red curry paste
7 fresh red chillies, halved, seeded and blanched
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2.5cm/1in piece of galangal, chopped
1/2 lemon grass stalk, tough outer layer removed, chopped
1 teaspoon salt
grated zest of 1 lime
4 garlic cloves, chopped
3 shallots, chopped
2 kaffir lime leaves, shredded
• To make the curry paste, grind all the ingredients together using a large mortar and pestle, or a grinder. Alternatively, purée briefly in a blender or food processor until a paste forms.
• Put the oil a wok or large heavy frying pan over a high heat. Add 3 tablespoons of the red curry paste, and stir until aromatic. (Store any leftover paste in a screwtop glass jar in the refrigerator, and use within a few days.)
• Reduce the heat to medium. Add the coconut milk, kaffir lime leaf, soy sauce, baby corn cobs, broccoli florets, French beans and cashew nuts. Bring to the boil and simmer for about 10 minutes, until the vegetables are cooked, but still firm and crunchy.
• Remove and discard the lime leaf, and stir in the basil leaves and coriander. Transfer to a warmed serving dish, garnish with the peanuts and serve immediately.
serves 6
ingredients
700g/11/2lb leeks, cut into 5cm/2in pieces
150ml/5fl oz vegetable stock
3 tablespoons white wine
1 teaspoon caraway seeds
pinch of salt
300ml/10fl oz skimmed milk
25g/1oz margarine
25g/1oz plain flour
For the topping
100g/4oz fresh wholemeal breadcrumbs
100g/4oz carrot, grated
2 tablespoons chopped fresh flat-leaf parsley
75g/3oz Edam cheese, coarsely grated
2 tablespoons flaked almonds
• Put the leeks in a large heavy saucepan, and add the stock, wine, caraway seeds and a pinch of salt. Bring to a simmer, cover and cook for 5–7 minutes until the leeks are just tender.
• With a slotted spoon, transfer the leeks to an ovenproof dish. Boil the remaining liquid to half the original volume, then make up to 350ml/12fl oz with the skimmed milk.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the margarine in a flameproof casserole dish, stir in the flour and cook without allowing it to colour for 1–2 minutes. Gradually add the stock and milk, stirring well after each addition, until smooth. Simmer for 5–6 minutes, stirring constantly, until thickened and smooth, then pour the sauce over the leeks in the dish.
• To make the topping, mix all the ingredients together in a bowl, and sprinkle over the leeks. Bake for 20–25 minutes until golden. Serve hot.
serves 4
ingredients
1 large aubergine
300g/11oz tricolour pasta shapes
100g/4oz low-fat soft cheese with garlic and herbs
350ml/12fl oz passata
4 tablespoons freshly grated Parmesan cheese
1 1/2 teaspoons dried oregano
2 tablespoons dried white breadcrumbs
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease and line a 20cm/8in round springform cake tin.
• Trim the aubergine and slice lengthways into slices about 5mm/1/4in thick. Put in a bowl, sprinkle liberally with salt, and set aside for 30 minutes to remove any bitter juices. Rinse well under cold running water, and drain.
• Bring a saucepan of water to the boil, and blanch the aubergine for 1 minute. Drain and pat dry with kitchen paper.
• Cook the pasta shapes in lightly salted boiling water until al dente. Drain well, and return to the saucepan. Add the soft cheese and allow it to melt over the pasta. Stir in the passata, Parmesan and oregano, and season with salt and pepper.
• Arrange the aubergine over the bottom and sides of the cake tin, overlapping the slices and making sure that there are no gaps.
• Pile the pasta mixture into the tin, packing down well, and sprinkle with the breadcrumbs. Bake in the oven for 20 minutes, then remove the tin from the oven and leave to stand for 15 minutes.
• Loosen the cake around the edge with a palette knife or spatula, and release from the tin. Turn out the pasta cake, aubergine side uppermost, and serve hot.