A shiraae is a Japanese dish. This works well with young asparagus.
Drain the tofu, wrap in kitchen paper, & put on a plate. Place a weight on top to squeeze the water out. Leave for 30 mins, until it weighs around 180g.
Remove the woody part of the asparagus, then cut each spear diagonally into thirds.
Lightly salt some boiling water & cook the asparagus for a few mins. It should still be firm when drained. Cool the spears under cold running water & pat dry.
Toast & grind the sesame seeds & add to the tofu, sugar, light soy sauce & miso. Mix thoroughly. Add the asparagus & mix into the dressing.
Thinly slice the asparagus spears diagonally. Warm the olive oil, add the asparagus & season with salt, cayenne pepper & a pinch of nutmeg. Cook over a low heat until the asparagus is tender & lightly coloured. Tip out on to a plate & wipe out the pan.
Beat the eggs with the cream cheese, parmesan & chives until smooth. Put the pan on a moderate heat, heat a little butter until it is just frothing. Add the egg mixture, turn the heat to low & bring the frothing edges to the centre of the pan using a spatula. Tip the asparagus into the pan & disperse evenly. Gently lift the more cooked parts of the frittata, allowing the liquid egg to slip underneath until a soft & curd-like medium has evolved. This should take around 2 mins. Slide the frittata on to a plate & allow to cool a little before serving.
Place the quinoa in a saucepan with the water. Bring to the boil. Simmer for 15 mins. Drain any excess water. Cool. Whisk together the olive oil, soy sauce & lemon juice. Crush the cumin seeds & add to the dressing.
Rinse & pat the asparagus dry. Drizzle olive oil over them & roll until well coated. Season with salt. Cook in a hot griddle pan turning until marked on all sides without being burned ~6-8 mins.
Combine the quinoa, dressing, bell peppers, feta & coriander or parsley (reserve some leaves for garnishing). Arrange the grilled asparagus on plates, top with the quinoa mixture & a few leaves.
Preheat the oven to 200C/gas 6.
Wash & drain the asparagus. Simmer for 5 mins in boiling water & drain. Pat dry with kitchen paper & arrange in a large, greased ovenproof dish.
Mix together the sour cream or yoghurt, flour, egg yolk, salt, paprika & sugar. Pour evenly over the asparagus. Sprinkle the breadcrumbs on top. Dot with small knobs of butter.
Bake for c.15 mins until golden.
Preheat the oven to 200C/gas 6.
Snap off the woody ends of the asparagus (use to make a light stock). Cut off the tips & reserve, then spread the spears out on a baking sheet & drizzle with the olive oil, tossing to coat. Roast for 5–6 mins until they are just crisp & tender.
Season with a little coarse salt & allow to cool a bit before cutting into 2cm lengths. Reduce the oven temperature to 180C/gas 4.
Melt the butter in a pan, whisk in the flour & cook gently for ~3 mins, until the flour has some colour & smells biscuity.
Whisk in the stock & simmer for about 5 mins.
Stir in the cheese & lemon zest. Season to taste. Keep whisking until silky smooth.
Coat a 20cm-square baking dish with a little sauce. Add layers of pasta, sauce, asparagus & parmesan. Repeat using all the ingredients except a little parmesan. Finish with a pasta layer. Scatter the asparagus tips on top. Whisk the cream & a pinch of salt until it holds soft peaks. Pour over the asparagus tips. Sprinkle the last bit of parmesan on top. Bake for ~30 mins, until golden. Rest for 10 mins.
Warm the oven to 210C/gas 7.
Place the unrolled pastry on a baking sheet. Score a line around the pastry, about 1cm inside the edge. Lightly prick inside the rectangle with a fork & brush the edges with a little beaten egg.
Lay the asparagus in a neat line, facing the same way, inside the border of the pastry.
Mix the creme fraiche, egg yolks, chives, horseradish & cream, then season. Spread over the asparagus. Top with parmesan. Place in the oven for 35-40 mins, until golden.
Reduce to 190C/gas 5 if the pastry is beginning to burn.
Leaving the hat on the aubergines, score through the skin & peel it away. Cut an incision along the length of each & draw out the seedy bits. Chop these & set to one side. Sprinkle the cavities with salt & turn upside down on kitchen paper to drain for 30 mins. Then wipe their insides.
Fry the aubergines in a slosh of pure olive oil for ~7 mins, turning occasionally, until lightly browned & somewhat softer. Remove & again set them to drain.
Fry the garlic & onions together with the reserved middles of the aubergines in a bit more oil; after 5 mins, add the tomatoes, paprika, sugar & pekmez, stir well & season.
Snuggle the aubergines into a frying pan, & prize open the cavities. Divide the onion mixture between them, compacting it well, & then drizzle the rest of the sauce from the pan across the top. Add the pure olive oil & 100ml of cold water. Once it is bubbling, turn the heat down low & cover: for ~45 mins.
They should be perfectly tender, swooning even. Turn off the heat & let them cool.
Serve sprinkled with the mint & accompany with plenty of mopping-up-bread.
They will keep in the fridge for 2–3 days. The flavour does improve after 24 hrs, so you can cook ahead.
Preheat the oven to 200C/gas 6.
Peel the aubergine, discard the skin & dice into large cubes. Toss the diced flesh with olive oil & season with salt & pepper. Roast for 10 mins.
Remove from the oven & toss with the balsamic vinegar before mixing with the tomatoes, olives, mozzarella & basil. Check the seasoning to taste, & return to the oven for another 5 mins. Serve with a green salad.
Pre-heat the oven to 200°C/gas 6. Get 2 roasting tins ready.
Put 2.5-5cm of hot water at the bottom of a steamer & bring to the boil then turn to a simmer. Slice off the top & bottom of each aubergine & stand upright. Use a sharp knife, to scoop out flesh leaving skin intact. Chop the flesh & set aside. Put the aubergine 'bodies' on to steam - upright if possible - for ~5-7 mins. Remove from heat & take the lid off the steamer when they are done.
Chop & toast the cashews. Drain the sun dried tomatoes & chop. Chop the coriander. Heat the oil in a frying pan & fry the onion, garlic & spices for 5 mins. Add the aubergine flesh & lemon rind & continue to cook for 8 mins more. Stir in the remaining ingredients & season.
Roughly chop the red pepper. Place all the sauce ingredients in 1 of the roasting tins & toss everything in the oil so all the vegetables are well coated.
When the filling is ready, spoon it into the aubergine towers & brush with oil. Add 1cm of water to the 2nd roasting tin & place the towers in it. Bake both roasting tins for 40 mins. Check occasionally that nothing is sticking or burning – rotate the roasting tins if necessary or swap shelves. Just before serving, remove the sauce roasting tin from the oven & blend everything for a few secs. Keep warm & serve with the aubergine towers.
Preheat the oven to 180C/gas 4. Heat a little olive oil in a grill pan & season. Cook the aubergine for 1-2 mins each side, then place it in the oven for 4 mins.
Heat 50ml olive oil. Add the garlic, parsley & breadcrumbs, toasted pine nuts & golden raisins. Pour on top of the aubergines & finish with the crumbled feta & a sprinkling of torn mint leaves.
Heat oven to 220C/200C fan/gas 7.
Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
Put the spinach in a colander & pour over a kettle of boiling water to wilt. Cool, then squeeze dry. Mix with the ricotta, nutmeg & plenty of seasoning. Dollop a spoonful in the centre of each aubergine slice, fold over to make a parcel & lay, join down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs & cheese, & bake for 20-25 mins until golden & piping hot.
Preheat oven to 180C/160C fan/gas 4.
Sauté the onion in 2 tbsp of oil for c. 8 mins. until softened & slightly golden.
Stir in the garlic, tomatoes, purée, mixed herbs, a pinch of salt & some pepper. Simmer for 20 mins, stirring often until thickened.
Mix the rest of the oil, the soy sauce & a pinch of mixed herbs & brush onto each side of the aubergine discs. Sauté in batches for 3-4 mins until golden brown.
Spoon 1/3 of the tomato sauce into an oven-proof dish, then a layer of aubergine discs. Cover each disc with 1 tsp of the sauce. Scatter the goats cheese over these. Add another layer of discs; cover with the rest of the tomato sauce, then the basil & finally the cheddar. Bake for 15-20 mins until bubbling & lightly brown.
Cut the aubergine lengthways into 6 slices about 5mm thick. Finely chop the garlic, onion & celery & sweat in olive oil until softened. Stir in the tomatoes, season with salt & pepper. Cover the pan & simmer gently for 25 mins.
Preheat the oven to 200C/Gas 6.
Lightly beat the eggs with some salt & pepper. Dust the aubergine slices in the flour, then dip them in the beaten egg. Heat some olive oil to a depth of 1 cm, add the aubergine slices & fry on both sides until golden.
Remove & drain on kitchen paper. Line the aubergine slices up on a large chopping board, season with salt & pepper, then evenly sprinkle 25g of the parmesan over the top.
Place three basil leaves on each aubergine slice & top with a couple of slices of mozzarella, reserving half the cheese. Carefully roll each slice up, making sure they are seam-side downwards so they don't open up.
Line a large ovenproof dish with some of the tomato sauce & place the aubergine rolls on top. Spoon over the remaining tomato sauce & top with the remaining mozzarella slices & parmesan. Place in the oven & bake for 15 mins, until the top is very lightly coloured & beginning to bubble. Serve with a green salad.
Cook the spaghetti in a pan of salted, boiling water until just tender.
Peel, stone & cube the avocado & tear the basil. Slice the sun-dried tomato pieces into manageable, bite-sized chunks.
Drain the pasta, reserving a couple of spoonfuls of the cooking water to help create a sauce. Return the pasta & reserved cooking liquid to the pan.
Add the remaining ingredients, a generous seasoning of salt & pepper, & a good glug of olive oil. Stir until everything is combined, & divide between 2 bowls.
Fry onions until golden. Add the chopped garlic, tomatoes, tomato puree & 250ml water. Stir in the bay leaves, parsley, salt, paprika, stock, sugar & dill Simmer for 20-30 mins until the sauce thickens (add more water if it looks a little dry)
Add beans & cook for 10 mins Crumble the feta over the top generously.
Preheat the oven to 200C/gas 6. Rub the butter into the plain flour until crumbs form. Stir in the grated Cheddar & set aside.
Heat the olive oil, chilli & garlic in a large saucepan & cook for 2 mins. Add the tomato sauce & heat until bubbling. Stir in the vegetables & butter beans. Tip into a 1.75-litre ovenproof dish (30cm x 20cm) & scatter over the crumble.
Bake for 20 mins until golden & bubbling.
Rinse the beans & put in a large pan with plenty of water to cover. Bring to the boil, reduce the heat & cook, partly covered, for about 1 hr until tender. Drain well.
Heat 2 tbsp oil in a large pan, add the onions, fry for 10 mins until lightly browned. Add the garlic, chilli, passata, bouquet garni, wine, stock, salt & pepper; bring to the boil. Reduce the heat & simmer, uncovered, for 20 mins, then add the squash & cook for a further 20 mins. Taste & add more seasoning, if necessary.
Heat oven to 180C/fan 160C/gas 4. Stir the beans into the sauce, then transfer to a 2.5-litre gratin dish or two smaller ones. Mix together all the crumble ingredients, plus the remaining 2 tbsp oil, then sprinkle over the beans. Bake for 30 mins until the topping is golden & crisp.
Drain the beans, saving the liquid. Put the beans & olive oil into a frying pan & break them up to make a rough mash that's creamy but has lots of texture – add a little of the reserved liquid if necessary. Stir in the garlic, chopped tomatoes, cumin & chilli flakes, salt & pepper to taste. Cook over a gentle heat for about 5 mins.
Finely chop the coriander & onion & grate the cheese. Put each accompaniment in a bowl. Arrange the lettuce around a platter. Spoon the beans on to the platter & garnish with lime. Surround the platter with the bowls.
Preheat oven to 180C.
Chop up the onion & garlic, then sauté in a large pan with a little oil for 5 mins. Add the chopped tomatoes & the tomato puree & simmer over a medium heat until the onion is cooked thoroughly.
Drain the butter beans, reserving liquid, & add to the tomato mix. Season to taste. Add a little of the reserved butter bean liquid if the mixture appears too dry.
Transfer this mixture to an ovenproof dish which can hold about a litre.
To prepare the topping grate the cheese, place in a mixing bowl, add the cottage cheese & mix in the beaten egg.
Carefully spread the topping over the butter bean mixture, place in the oven & bake for 35-40 mins, until the topping is set & golden brown.
Drain & rinse the beans in a colander or sieve under cold running water. Finely slice the spring onions & soften in the oil over a moderate heat. Don't let them brown. Add the basil leaves, chives, garlic cloves & chopped parsley. When the herbs have darkened a little, tip in the drained beans & season the mixture generously.
Using a potato masher, partially crush the mixture producing a texture that will be interesting to eat. Mould into 12 small thick, flat patties. They are fragile, so treat them carefully. Set them down on a baking sheet. Refrigerate for a good 20 mins.
Warm a thin layer of oil in a non-stick frying pan. Place the patties in the pan, a few at a time, leaving room to flip them over. When the underside is golden brown, carefully turn the patties over & cook the other side. Drain briefly on kitchen paper. Stuff into the buns with slices of tomato & a slather of mayonnaise.
Rinse the quinoa thoroughly, in a sieve. Bring to the boil with 300 ml water. Cover & leave to cook slowly for 15 mins.
Leave to stand, still covered for 5 mins.
Warm the olive oil, add the onions, stir to coat with the oil, then cover & cook gently for 10 mins until very tender.
Stir the balsamic vinegar into the onions, bubble, then remove from the heat & add the Quinoa, lemon juice, beetroot, parsley & salt & freshly ground black pepper. Scatter over a little parsley & serve with the leaves.
Heat 2 tbsps of the olive oil in a thick-bottomed saucepan over a medium heat. Stir in the onion & garlic & sauté until soft. Toss the beetroot, carrots, bay leaves, thyme & salt & pepper into the pan & cook for 5 mins, stirring occasionally.
Stir in the tomato purée, red wine & stock & simmer on a low heat for 20 mins.
Rinse the lentils under running water. Bring 1 litre of water & the lentils to the boil. Lower the heat to medium & simmer gently for 15-20 mins. When almost cooked, add a pinch of salt. Drain off any excess water, cover & set aside.
Heat the rest of the olive oil, lower the heat & sear the mushrooms & pearl onions, stirring occasionally, until tender & golden. Season to taste & set aside.
Taste the stew & add more wine, stock or herbs if you like. Add the arrowroot mixture. Stir gently until thickened & clear. Add the mushrooms & onions & simmer for 10 mins. Remove the bay leaves & thyme sprigs, spoon the stew & lentils into four bowls, & sprinkle with the fresh thyme.
Peel & very thinly slice the beetroot on a mandoline. Marinade, in a mixture of the oil, vinegar, sugar & thyme, for at least 1 hr or overnight.
Heat grill to high.
Season the goat’s cheese slices, then place on an oiled baking tray & grill for 2-3 mins until golden & melting.
Divide the beetroot between 4 plates, reserving the marinade. Top with the rocket, a round of goat’s cheese & a little more rocket. Drizzle with the marinade.
Make a few slits on one side of each pitta bread without cutting all the way through. Heat a ridged griddle & warm the pittas through or place them under a hot grill.
Melt the butter in a small pan; add the garlic & chilli, warm through making sure not to let the mixture burn. Brush each warmed pitta with the infused butter, cut into slices & serve with chilled drinks.
Mix the eggs with the milk & spices. Put the bread slices into a shallow container & cover with the milk mixture. Soak for 5 mins.
Heat the butter in a large non-stick frying pan. When it is frothy, add the bread & fry for 1 min on each side. Serve when they are golden on both sides.
Add the eggs to a pan of boiling water, return to a simmer & cook for 6 mins. Immediately drain & hold the pan of eggs under cold running water. The yolks should still be a little soft when you cut into them. Peel the eggs & set them aside.
Steam or boil the broccoli for 2–6 mins until just tender. Drain if necessary. Melt the butter with the olive oil over a medium heat. Add the garlic & garam masala. Gently cook the spicy butter for 1–2 mins. Season with salt & pepper.
Put the broccoli on a large warm plate, ½ the eggs & place on top. Dress with the warm butter. Season with a little more salt & pepper & serve.
Swaps: Use standard broccoli or other green veg. Green beans are good in summer.
Fry the onions & carrots in a little oil until soft. Mash the beans & mix with the carrot, onion, spices & 1 egg. Whisk the 2nd egg.
Shape the burger mixture into 8 patties. Dip each into the egg & then cover with breadcrumbs. Fry gently in the remaining oil until crisp & golden on both sides or bake @200C/gas 6 for 15-20 mins.
All kinds of beans will work in this dish. Can also make sausages.
Preheat the oven to 180C/gas 4.
Break the cauliflower into small florets. Boil the peeled & sliced potatoes & steam or boil the cauliflower until just cooked.
Heat the oil in saucepan. Wash & slice the leeks & saute until soft. Stir in the flour & cook for 2 mins. Add the milk, stirring all the time until the milk has thickened & boiled. Add the paprika & half the cheese.
Place the potatoes in the bottom of a dish & add the cauliflower on top. Pour the leek & cheese sauce over the top. Sprinkle with the remaining cheese.
Bake for ~30 mins until browned.
Cut the courgettes into long, ½ cm wide slices. Mix with the oil & salt.
Heat a non-stick frying pan until it smokes. Cook the courgette slices in batches, turning once, until striped with dark brown on both sides. Add a splash of water if it starts to stick.
Transfer to a bowl & mix with the lemon zest, juice, cheese, lentils & dill. Just before serving, mix through the ripped mint leaves.
Heat the oven to 150C/Gas 3.
Thinly slice the bread. Mix the garlic with 1 tbsp oil & season. Brush on the bread & bake for 10-15mins until crisp & golden.
Cool & store in an airtight container.
Mix all the ingredients (reserve some as garnish if liked). Season, spoon into ramekins & chill. To serve drizzle with remaining oil & add the garnish. Serve with the toasts.
Blitz the flour, butter & pinch of salt to fine breadcrumbs or rub the butter into the flour with fingertips. Add the egg yolk & enough milk/water to make a firm ball. Too much liquid will cause the pastry cases to shrink in the oven.
Pat into a flat round on a floured surface then roll it out fairly thinly. Cut 12 large discs with a pastry cutter, then push the pastry into tartlet tins. Chill thoroughly for at least 30 mins.
Bake at 200C/gas 6 for 15 mins, until they are pale biscuit coloured. Remove from the oven & turn the heat down to 180C/gas 4.
Put the goat's cheese into the pastry cases. Leave room for a little of the custard. Mix the egg yolk & the cream & season. Tear the thyme leaves & add to the custard mixture. Pour into the tartlet cases then bake for c.20 mins until lightly set.
Use an 8” diameter tart ring with a loose bottom, or put it on a baking tray.
Roll the pastry out to overlap the edges of the tin. Prick the base with a fork, add some baking beans (or dried pulses or rice). Bake for 15 mins at 180C/gas 4.
Remove the beans & cook the pastry for 5 mins more, until golden brown. Allow to cool.
Beat the eggs & cream together & season. Steam the watercress to wilt it, dice the cheese roughly, then scatter both around the tart base & pour over only enough of the egg mix to cover. Bake at 180C/gas 4 for 15-20 mins until set.
Allow to cool, trim the excess pastry & serve with a green salad.
Place 1 slice of the goats' cheese on a grill pan. Place 2 or 3 slices of beetroot on top. Top with ½ of the spinach leaves, then the 2nd slice of cheese. Melt the top slice under a hot grill. Repeat with a 2nd layer of beetroot & spinach. Finish with a 3rd slice of cheese, grill until golden-brown, then set aside.
Blend the pesto ingredients in a food processor until combined, but slightly coarse.
Whisk the dressing ingredients together in a bowl. Season to taste, with salt & freshly ground black pepper.
Dot the pesto & the vinegar around the edge of the plate. Drizzle the goats' cheese stack with the dressing, then sprinkle over the toasted walnuts.
Preheat the oven to 200C/gas 6.
Cut the beetroot into cubes, season well & drizzle with the olive oil. Roast for 30-40 mins until soft. Place into a bowl & drizzle with the balsamic vinegar & stir to coat.
Half-fill a deep pan with the oil & heat until a breadcrumb sizzles & turns brown when dropped into it. Cut the cheese into 8 equal pieces & roll up into balls. Dredge in the flour. Roll the balls in the almonds spread out on a plate. Pressing them into the cheese, to completely coat. Deep-fry the cheese balls for c.30 secs–1 min until golden-brown all over. Remove with a slotted spoon & drain onto kitchen paper.
Blend the dressing ingredients in a food processor until smooth.
Place a little watercress on each plate & top with a piece of goats' cheese. Place a few beetroot cubes around the cheese & spoon over a little of the dressing.
Fry the onion in 50g butter with a pinch of salt at moderate heat for 10 mins Add the rice, fry for 2 mins more, then pour in the wine & simmer until absorbed.
Add the water a little at a time, waiting for it to be mostly absorbed between additions. Taste for seasoning all the time. Trim & cut the asparagus into 1-2cm strips & add to the rice after 10 mins. Cook for 5 mins more.
When the rice is still a touch too al dente, crumble in ¾ of the gorgonzola & the remaining 25g butter. Stir until you are satisfied. Serve with the toasted & coarsely chopped hazelnuts. Scatter the remaining gorgonzola on top.
Heat oven to gas 8/230C.
Steam potatoes for 12 mins until just tender.
Melt butter in a large saucepan, add the leaks & cook for 5 mins.
Add garlic & cook for 2 mins more.
Mix flour with 4 tbsp milk to form a smooth paste . Add remaining milk to the leaks & simmer. Add flour paste & cook, stirring, for 2 mins until thickened.
Add the potatoes & half the basil, spoon into a large baking dish, scatter with Stilton & bake for 10 mins.
Whizz the bread & remaining basil & oil until fine. Season & sprinkle over the bake, cook for 5 mins until crumbs are golden.
Preheat the oven to 220C/gas 7.
Rub fat & breadcrumbs together. Add remaining base ingredients. Press into a tin 28x18cm. Bake for 15-20 mins until golden brown. Reduce the oven to 180C/gas 4.
Slice the leeks. Melt butter in a saucepan & sauté the leeks for 5 mins. Stir in the flour. Add the milk, stirring constantly. Bring to the boil then reduce heat to a simmer. Add tomatoes & seasoning & simmer for a few minutes to soften tomatoes. Spoon vegetable mixture over base.
Rub remaining fat into breadcrumbs for topping & sprinkle over. Bake for 20 mins.
Serve with potatoes & green leafy vegetables
Sterilise a large jar (wash in hot soapy water, rinse & put in the oven at 140C/fan 120C/gas 1 for 15 mins).
Pack a little salt into each lemon & squash back into shape; wedge them in the jar, layering with salt, bay leaves, peppercorns & star anise. Cover with the lemon juice (top up with water) then seal.
Give the jar a turn every few days to redistribute the salt & leave for 4-6 weeks.
Preheat the oven to 180C/gas 4.
Wash the beetroot lightly & cut the root off. Line a large oven dish with foil, leaving enough foil at 2 sides to fold over. Add the beetroot, salt, sugar, red wine vinegar & 500ml water. Close up the parcel & cook in the oven for 45mins-1hr, until a knife goes through the beetroot without resistance. Allow to cool, then peel while still warm – just rub the beetroot with kitchen towel.
Cook the lentils in a pan with enough water to cover them. Add the carrot & a small onion both unpeeled & chopped in half & a sprig of thyme. Cook until soft & then season. If required, add extra water during cooking to keep the lentils covered in liquid. When cooked, drain & discard the carrot & onion.
Meanwhile, peel, de-seed & cut the pumpkin into large chunks. Add 4 tbsps of olive oil to another large oven dish, along with the rosemary, the rest of the thyme & the pumpkin & cook for about 25 mins in a hot oven, until soft.
To finish, mix the lentils with the pumpkin, beetroot & cheese, warming through in the oven if you need to. Mix the vinaigrette ingredients together & pour over the warm salad. Sprinkle over the parsley.
Pre-heat the oven to 180C/gas 4.
Simmer the lentils in 110ml unsalted water for c. 30 mins. Sprinkle the aubergine with a little salt, then compress with some-weights. Leave to drain for 20 mins. Squeeze dry.
Heat 2 tbsp of oil & cook the onion & pepper for 8-10 mins. Remove, add the rest of the oil to the pan & cook the aubergine for 10 mins . Add the garlic, cook for 1 min then add the onion & pepper. Mix the wine & tomato purée together with the cinnamon & parsley in a jug, then pour this into the vegetable mixture.
Stir in the softened lentils, add a good seasoning of salt & pepper, then thoroughly combine. Spoon into a casserole dish. Beat the eggs & yoghurt, parmesan & nutmeg & pour over the vegetables. Bake for 30 mins until puffy & golden.
Preheat the oven to 200C/gas 6.
Place the mushrooms onto a non-stick baking sheet, sprinkle over the garlic & parsley & drizzle with oil. Season well with salt & freshly ground black pepper.
Transfer to the oven & bake for 8-10 mins, or until the mushrooms start to soften.
Remove from the oven & place equal amounts of Stilton onto each mushroom. Return to the oven for another 3-4 mins, or until the cheese has melted.
To serve, place onto serving plates, garnish with parsley & lemon wedges.
Preheat the oven to 180C/gas 4.
Heat the oil in a frying pan, add the mushrooms & fry over a medium heat until golden-brown all over. Pile the cheese & cranberries on top of the mushrooms in an oven dish. Season with salt & freshly ground black pepper & add the basil. Cook in the oven for 7-8 mins until the cheese has melted.
Blitz the olive oil, lemon juice & rocket until smooth. Season with salt & pepper. Arrange the mushrooms on plates & drizzle the pesto around the outside.
Finely chop the shallots, leek & garlic, then gently fry in the butter for 7 mins until softened. Increase the heat, finely chop the mushrooms; add to the pan & cook for 10 mins, stirring, until the juices have evaporated & the mushrooms are tender.
Stir in the mustard & crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon. Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.
Fry the onion in olive oil until translucent. Chop mushrooms finely & add to onions.
When cooked add tomato puree, yeast flakes & yeast extract. Stir well. Add breadcrumbs & mix until combined. The mixture should be quite dry & form a ball.
Place in a well-greased & lined small loaf tin. Cook at 200C/gas 6 until the top is beginning to brown (~20 mins) then turn down to 180C/gas 4 & cook for another 20-25 mins. Leave the loaf in the tin for 5 mins before turning out & slicing.
Preheat the oven to 150C/gas 2.
Put the rice & lentils into a saucepan with the turmeric & 600ml water. Bring to the boil, cover & leave to cook for 15 mins.
Remove from the heat & leave, still covered, for 5 mins.
Fry the mushrooms in the oil for 8-10 mins, or until tender, add the garlic & a squeeze of lemon juice towards the end.
Season with salt & pepper. Halve, stone & peel the avocados. Coat with lemon juice & salt & pepper. Add the remaining lemon juice to the rice & lentils mixture - it will immediately brighten the colour.
Fluff the rice & lentils with a fork, add a little salt, then spread on a serving plate. Top with the avocado halves cut-sides up. Spoon the mushrooms on to them, leaving a rim of green showing. Put into a cool oven for up to 15 mins but don't let the avocados get too hot - warm is fine, but not cooked or they'll spoil.
Pre-heat the oven to 180C/gas 4.
Peel & quarter the parsnips. Cook in boiling, salted water until tender. Drain well & mash.
Grease a loaf tin approximately 20x10x7cm, then line with foil & grease generously. Select enough savoy cabbage leaves to line the tin with them overlapping.Blanch in boiling, salted water for 2 mins. Immediately plunge the leaves into iced water.
Toast the hazelnuts in a frying pan over a high heat until starting to colour, then set aside. Turn the heat down to medium, add the butter & chopped onion & cook for 5 mins. Add the mushrooms & cook for another 7 mins until nicely softened.
Roughly chop the hazelnuts & put them in a large bowl along with the chestnuts, stilton, breadcrumbs & chopped sage. Add the mashed parsnip & softened onions & mushrooms followed by the beaten egg. Season & stir together well.
Line the prepared tin with overlapping cabbage leaves, leaving any excess hanging over the sides, then spoon in the mixture, pressing it down well & fold any overhanging cabbage leaves back over the top. Cover tightly with foil & bake for 45 mins. (Alternatively, you can keep it in the fridge for a day or so before baking.)
Remove the foil from the top & put the loaf back in the oven for another 15 mins, then take out of the oven & put a large serving plate over the top of the tin. Holding the tin with oven gloves, turn the plate over so the loaf inverts on to the plate. Carefully peel off the foil & cut into slices to serve.
Slice the onion finely & pull the rings apart. Mix with the gram flour & curry powder. Mix with a little water to produce a thin, milky batter. Finely chop a few sage leaves & stir in. At the last moment add the frozen peas. Heat the vegetable oil – preferably in a deep fat fryer. Drop pakoras in, a few at a time, & watch like a hawk. They go from golden to black in the blink of an eye.
Drain on kitchen towels & serve with veggie curry or something robust.
Heat oven to 190/fan 170/gas 5.
Bring a large pan of water to the boil, remove the pepper tops & deseed then cook for 5 mins. Drain, cut side down, on kitchen paper.
Heat 1 tbsp of the oil in a frying pan & cook the onion for 3 mins until tender. Add the cumin & chilli (deseeded & finely chopped) or cayenne pepper & cook for a further 2-3 mins. Add the courgette, then cook for 4 mins until tender.
Remove from the heat, then stir in the sweetcorn, avocado, cheese, coriander & seasoning. Spoon the filling into the peppers, then stand them in a baking dish. Drizzle with remaining oil, then bake for 30-35 mins until the peppers are very soft.
Leave to stand for about 5 mins, then serve warm with soured cream.
Heat the oven to 200C/Gas 6. Fry the garlic in oil until soft. Add the wine & stock, bring to the boil, then add the potatoes & fennel stir well, cover & cook for 5 mins until the potatoes are almost tender.
Stir in the cream & season well. Spoon into a oven-proof dish, scatter with the cheese & bake for 40 mins–1 hr until golden.
Heat a large saucepan over a medium heat & add the oil. Once hot, add the cumin seeds & fry for 1 min, or until aromatic. Add the onion & a pinch of salt & cook for 5-6 mins, or until the onion is soft & translucent. Add the garlic, chilli flakes & ginger & fry for a further 3 mins.
Drain & rinse the chickpeas. Add to the pan with the tomatoes & sweet potato. Cover with water & bring to a simmer, stirring to mix everything together.
Cover & simmer, stirring now & again, for 25-30 mins, or until the potatoes are soft & beginning to break apart & the sauce has thickened. Top up with a little more water during the cooking if needed.
Meanwhile, cook the rice according to the packet instructions.
Season to taste with salt & pepper. Serve immediately with the rice.
Boil the potatoes for 15 mins until just cooked. Strain & leave to cool.
Grate into a bowl, discard the skins. Grate the halloumi & mix together.
Add the spring onions, & bind the mixture together with the egg yolks.
Season with the pepper, parsley, oregano & salt.
Shape the rosti mix into 4 patties, pressing into flat circles ~12cm across, 1.5cm thick.
Heat a little oil & butter & fry each rosti on each side for ~2 mins until browned with a soft centre.
For the mushroms:
Fry the garlic & rosemary for ½ min & add the mushrooms.
Fry for 1-2 mins, add the tamari & once the liquid has mostly evaporated add the wine & cook for 1 min.
To serve:
Warm the halloumi rosti if needed & serve on a bed of spinach & toasted pine nuts. Top with the mushrooms & finish with a squeeze of fresh lemon juice & some chopped fresh chives.
Heat the oil in a wok or large frying pan on high heat until smoking. Add the rice. Spread out the rice so it all heats through. Toss until coated well with the oil.
Add the eggs & stir furiously so most of the egg is absorbed into the rice. Continue to stir-fry (for c.2 mins) until some of the rice has just begun to caramelise & toast.
Throw over the spring onions & serve immediately.
Heat the oven to 180C/gas 4. Rinse the spinach, then cook, until wilted. Press out the excess liquid in a colander. Squeeze dry with kitchen paper or a clean tea towel. Allow to cool. Put the spinach, spring onions, parsley, dill, feta & ricotta in a bowl. Add the nutmeg & season. Mix until well combined, pour in the eggs & mix again.
Brush a 30x20x5 cm ovenproof dish with olive oil & lay lengthways on it a sheet of filo (cover the remaining sheets with a damp tea towel, so they don't dry out). Brush with more oil & repeat until the pastry base is 5 layers deep. Lay on 2 further layers, crossways, leaving them hanging over the sides, & brush these with oil, too. Spread the filling evenly over the filo, fold over the crossways layers, then any edges from the lengthways layers. Cover the top with the remaining layers of filo, brushing with oil as you go; brush the top with oil, too. Bake for 30-35 mins until golden. Serve warm, cut into squares.
Mix together the yoghurt, cucumber & coriander. Season & set aside.
Remove tough stalks from the spinach, wash, wilt & squeeze dry, chop & cool.
Heat 3 tbsp olive oil over medium-low heat. Add the onion & sauté until soft & translucent, c.10-15 mins.
Add the garlic & sauté for 1 min. Remove from the heat.
Stir in the spinach, cheese, walnuts, breadcrumbs & nutmeg, then the egg & season.
With damp hands, mould into torpedo-shaped patties about 7cm x 3cm.
Warm olive oil to depth of 0.5cm over a medium-high heat & fry in batches, turning them over carefully, until golden on both sides, ~4 mins/side.
Drain on kitchen paper & serve hot with the dipping sauce and/or lemon wedges. Makes about 8 cakes.
Preheat the oven to 190C/gas 5. Line a 23x33cm Swiss roll tin with non-stick baking paper. Wash the spinach & remove the stalks. Cook the wet leaves in a covered pan without extra water until just tender. Drain the spinach well, squeeze out all the excess moisture & then chop finely.
Tip the spinach into a bowl, beat in the butter & egg yolks & season with salt, pepper & nutmeg. Whisk the egg whites until stiff & fold into the spinach mixture. Spread into the tin. Sprinkle with ½ the cheese. Bake for 10-12 mins until just firm.
Melt the butter in a pan & fry the mushrooms until tender, stir in the flour & cook for 1 min. Gradually add the milk then bring to the boil stirring until thickened. Simmer for 2-3 mins more. Remove from the heat & stir in the cream & chives.
Remove the roulade from the oven & turn out onto non-stick baking paper. Peel off the lining paper & spread the roulade evenly with the mushroom filling.
Roll up the roulade fairly tightly & transfer to an ovenproof dish, sprinkle over the remaining cheese & return to the oven for 4-5 mins to melt the cheese Serve promptly cut into slices.
Preheat oven to 180C/fan 160/gas 4.
Cut the top off each squash. Scoop out the seeds & fibrous tissue. Cut the flesh from the squash to leave a 1cm rim. Roughly chop the removed flesh. Bake the squashes for 1 hr.
Fry the onion in the vegetable oil for 5 mins. Add the curry paste & squash flesh & cook for 3 mins stirring continually. Pour over the coconut milk & add the chilli. Simmer for 15 mins. Season. Stir in the spinach & cook until wilted. Spoon into the squash bowls.
Preheat the oven to 200C/gas mark 6.
Halve the squash lengthways & deseed; place cut side up on a baking tray; drizzle with oil & season with salt & black pepper. Put the garlic on the tray next to the squash & bake in the oven for 30 mins. Meanwhile, make the quinoa according to the instructions then remove from the heat & leave to cool in the pan.
Take the squash out of the oven & remove the garlic, setting it aside. Lay the peppers in the tray around the squash & sprinkle the latter with fennel seeds. Put the tray back in the oven for 30 mins, or until the squash is soft.
Add the pine nuts, chilli, feta, red peppers & honey to the quinoa. Squeeze the garlic flesh from the skins & add to the mix, stirring all together. Season to taste .
Place the squash on individual serving plates & divide the quinoa mix among the squashes. Tear up the basil & mint leaves & scatter over the top.
Preheat the oven to 180C/gas 4. Roast the squash for 40-50 mins, cut-side up, until tender. Mix the pastry ingredients together & roll into a 3mm-thick disc between 2 pieces of parchment paper. Line a 24cm tart dish with the pastry. Trim away the excess. Line with greaseproof paper, fill with baking beans & put into the fridge for 20 mins. Bake for 10 mins, remove the beans & bake for 10 mins more.
Simmer the garlic with a little water until almost tender. Add the butter, increase the heat & cook until the water has evaporated & the garlic is starting to brown. Add the maple syrup, vinegar & a pinch of salt & simmer for 10 mins, until most of the liquid has evaporated & the cloves are coated in dark syrup.
Reduce heat to 170C/gas 3.
Peel the squash, chop into 2cm pieces. Arrange in the tart base. Whisk the eggs, yoghurt & grated cheddar with a pinch of salt & a some black pepper. Pour over the squash. Scatter cheese, tarragon & garlic over the tart, drizzle over the syrup. Bake for 30 mins, until set & the top is golden brown. Eat warm or at room temperature with a crisp seasonal salad.
Bring the mirin to the boil, then reduce the heat to low & cook for a further 2-3 mins to burn off the alcohol. Remove from the heat & add the soy sauce & konbu (wiped of any salty deposits). Leave to cool, then refrigerate.
Drain the tofu & cut into 4 pieces. Wipe off any water with a paper towel. Season the tofu on both sides with salt & pepper. Cover with finely chopped garlic. Lightly flour the tofu pieces. Fry in the hot oil until crispy & browned on both sides.
Garnish with finely grated ginger & finely sliced spring onion. Top with a sprinkling of katsuobushi, if using. Dress with the banno soy sauce to taste. Any banno left over will keep in the fridge in an airtight container for up to 3 weeks.
Cut the tofu into 2cm cubes & leave to steep in very hot (but not boiing), lightly salted water. Slice the leeks or spring onion greens at a steep angle. Over a high flame pour oil into a wok & swirl it around. Reduce the heat to medium, add the chilli bean paste & stir-fry until the oil is a rich red colour & smells delicious. Add the black beans & ground chillies & stir-fry for a few secs until they smell too. Do the same with the ginger & garlic. Do not overheat the seasonings; let them sizzle gently, allowing the oil to coax out their flavours & aromas.
Remove the tofu from the hot water with a perforated spoon, shaking off excess water, & lay it gently in the wok. Push the tofu gently with the back of the ladle to mix it into the sauce without breaking up the cubes. Add the stock or water, the white pepper & salt to taste & mix gently again so as not to damage the tofu.
Bring to a boil & simmer for a few mins to allow the tofu to absorb the flavours. Add the leek slices (if using) & nudge into the sauce. When just tender, add a little of the flour & water mixture & stir gently as it thickens. Repeat once or twice more, until the sauce clings to the seasonings & tofu (don't add more than needed). If using spring onions rather than leeks, add them now & nudge gently into the sauce.
Pour into a deep bowl. Sprinkle with the sichuan pepper & serve.
Drain the feta & cut into 2cm cubes. Toast the pitta & cut into strips. Heat the oil until just smoking; add the tomatoes & cover. When the sizzling dies down add the oregano & coriander. Simmer for ~ 8 mins. Swirl the cheese into the pan & cook until it starts to melt, remove from the heat, sprinkle over the paprika & season with black pepper. Scatter over the parsley.
Plunge the tomatoes into a pan of boiling water for ~12 secs; then immediately into a bowl of cold water. Peel & quarter the tomatoes & scoop out the seeds. Dry the tomato flesh with kitchen paper & put into a bowl. Season with salt & pepper & then pack into ramekins lined with cling film. Cover with cling film & press with a board, or use weights. Keep at room temperature.
Place the basil into a mini food processor, add the oil & vinegar & whiz until well blended. Season with salt & freshly ground black pepper & sugar.
Drain the mozzarella & tear into 6 pieces. Slice each avocado in two. Turn out each tomato cake onto a plate & lay 3 pieces of mozzarella in a pile, arrange the avocado in another pile so you have the 3 colours. Drizzle the dressing into the gaps & garnish each plate with a sprig of basil. Serve at once.
Preheat the oven to 200C/gas 6.
Cut the bread into 1cm-thick slices 5cm-wide. Whisk together the eggs, milk, herbs, half the salt, & the pepper. Add the bread, toss to coat & stand for 10 mins, stir occasionally to ensure an even coating. Leave some mixture for later. Core the tomatoes & slice horizontally in 1cm slices. Let them stand in a colander to drain for 5 mins then cut into bite-size pieces.
Grease a large baking dish with olive oil. Arrange the tomato slices over the bottom of the dish, reserving 9 of the most attractive for the top. Sprinkle with the remaining salt, drizzle with a little oil & top with the garlic & sun-dried tomatoes.
Lay the bread over the tomatoes, pour the remaining egg mixture over them, top with the 9 tomato slices. Sprinkle with parmesan. Bake for 20-25 mins then grill for 5 mins until the cheese is golden & the bread is crisp around the edges.
Serve with a salad of mixed greens. You can substitute strips of dry-cured ham for the sun-dried tomatoes.
Preheat the oven to 160C/gas 3. Core, peel & slice the tomatoesPrick the pastry bases, lay them on an oiled baking sheet & bake for 10 mins, turning after 5 mins to ensure the pastry doesn't rise. Turn up the oven to 200C/gas 6.
Drain most of the oil from the sun-dried tomatoes. Process with the tomato puree to make a fine paste. Transfer to a bowl. Clean the blender. Whizz the basil with the olive oil: add more oil if the dressing seems too thick.
Spread a thin layer of the tomato puree on the pastry bases. Lay the sliced tomatoes in a circle on top, overlapping slightly. Season with black pepper & bake for 10 mins.
Drizzle the basil dressing over the tomatoes & sprinkle with sea salt flakes.
Cut the tomatoes in half. Make several diagonal incisions in the pulp of the tomatoes. Rub in the salt, pepper & garlic. Press the finely chopped parsley well into the slices. Pour a few drops of olive oil on each & cook cut-side at 200C/gas 6, for c .30 mins, until slightly blackened on the cut surface.