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Recipes — Vegetarian

WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SALSA

Posted by Susie Taylor on

WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SALSA

Serves 3/4  1 whole large cauliflower, olive oil (for coating cauliflower), 3 shallots (finely chopped), 3 garlic cloves, 1 teaspoon dried chilli flakes, 8 salted anchovies, 600g tomatoes (finely chopped), 75ml veg stock, 50g salted butter Preheat oven to 200C. Remove leaves from cauliflower and set aside. Place cauliflower in a pan of boiling water for five minutes. Remove and place in a baking tray. Coat the cauliflower generously in olive oil, season with salt and pepper (you could also add paprika/cayenne pepper or other spices at this stage). Place in the oven and bake for 50 minutes. Whilst waiting for...

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PUMPKIN STUFFED WITH MUSHROOMS, GINGER, SPINACH AND FREGOLA

Posted by Susie Taylor on

PUMPKIN STUFFED WITH MUSHROOMS, GINGER, SPINACH AND FREGOLA

  Ingredients - pumpkin, 1 onion, large piece of ginger, punnet of mushrooms, bag of fresh spinach, fregola (this is like giant cous cous but you can easily substitute with any grain or rice) Cut the top off the pumpkin and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with rock salt. Replace the "lid" and bake in the oven for about an hour at 180C, or until the flesh is soft. Meanwhile cook the fregola according to the instructions on the pack. Chop the onion, ginger and mushrooms - put a splash of olive oil in a saucepan...

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Aubergine Bake with Apple and Pinenuts -

Posted by Susie Taylor on

Aubergine Bake with Apple and Pinenuts -

  (Serves 2 as a main course, or 4 as a starter) 2 aubergines, 4 tbsp Fino olive oil, 2 cloves garlic, 1 celery stick, 1 small onion, 8 mushrooms, 1 tsp chopped rosemary, 3 sage leaves chopped, 1 tsp paprika, pinch chilli flakes, 75g ground almonds, 2 apples peeled and grated, 2 tbsp pine nuts, juice of 1/2 lemon, 200 ml vegetable stock, 2 tsp Fino white balsamic, 4 tbsp bread crumbs, salt and pepper to taste Preheat the oven to 180C. Bring a large pan of water to the boil and drop in the aubergines - reduce the...

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Spiced Cauliflower Soup

Posted by Susie Taylor on

Spiced Cauliflower Soup

Spiced Cauliflower Soup Serves 4 to 6 2 tbsp Fino extra virgin olive oil, plus extra for drizzling 1 onion, sliced 1/2 tsp salt 2 cloves garlic chopped 1 large head of cauliflower cut into florets 4 1/2 cups vegetable stock 1 tsp curry powder 1/2 tsp ground turmeric 1 1/4 tsp ground cumin 1 cup coconut milk Freshly ground black pepper Finely chopped Italian parsley, for garnish (optional) Using a large saucepan warm the olive oil and saute the onion and garlic over a medium heat, until soft. Add cauliflower, stock, curry powder, turmeric, cumin, and salt to season. Bring to the boil, then reduce the heating simmer until cauliflower is tender, about 15...

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CARAMELISED FIG SALAD WITH OVEN BAKED SWEET POTATOES, WALNUTS AND BLUE CHEESE

Posted by Susie Taylor on

CARAMELISED FIG SALAD WITH OVEN BAKED SWEET POTATOES, WALNUTS AND  BLUE CHEESE

30g Dried Figs, 3 tbsp Dark Balsamic, 5 tbsp Water, 1 Large Sweet Potato, 1 tbsp Olive Oil, 1 tsp Salt, 2 Fresh Figs, 2 tbsp Honey/Maple Syrup, 50g Rocket/Salad, 25g Walnuts, 75g Blue Cheese  For 2 people Preheat the oven to 180°C/ gas mark 4. Cut the dried figs in half removing the hard bits. Soak the dried figs in the water and balsamic vinegar for 5 minutes, making sure all the figs are submerged. Scrub sweet potatoes to remove any dirt. Leaving skin on, cut into wedges. Place on a baking tray and drizzle with olive oil and ½ teaspoon of salt. Bake in...

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