IS SUE 7 5 | FEBRU AR Y 2015 £3.99 www.cookveg.co.uk
COOK VEGETARIAN
COOK VEGET ARIAN | ISSUE 75 | FEBRU AR Y 2015 MEAT-FREE FOOD MADE EAS
Y
WWW
.COOKVEG.CO.UK
*
FALAFEL & WINTER SLAW
*
SLOW-COOKED STEW
*
CLASSIC HOMITY PIE
9
771757
454057
02
PHIL VICKERY
*
GOOEY
RHUBARB CRUMBLE
*
GLUTEN-FREE SAVIOURS
Our favo
urite
veggie ch
illi!
h
PAUL HOLLYWOOD’S
NOSTALGIC CAKES
MEAT-FREE FOOD MADE EASY
Spicy Corn Fritters
Warming Gnocchi Bake
NEW
SEASON
RECIPES
Bake it Better
<
63
Healthy
Homemade
+
PERFECT
CRISPY TOFU
A month of fresh flavours...
...get it right every time!
Cookery School:
This
Month...
“This month, make it all
about
dishes to share
. This
warming family dish can be
made and frozen ahead, and
is
gluten-free
too!
Vary the
veg
according to what’s in
your fridge”
TURN TO P8 FOR THE RECIPE
PAUL HOLLYWOOD BAKES UP A BAKEWELL TART
PHIL VICKERY COOKS YOU BREAKFAST
SOPHIE WRIGHT MAKES FEASTS FROM STAPLES
TOM HUNT SERVES UP WITH LOVE
ROSE ELLIOT SOLVES YOUR DILEMMAS
HEMSLEY + HEMSLEY HEALTHY EATING ADVICE DEPUTY EDITOR:
HANNAH TUDOR HANNAH@COOKVEG.CO.UK
EDITOR: FAE GILFILLAN FAE@COOKVEG.CO.UK
Welcome to Cook Vegetarian.After the excesses of Christmas, we’re all in need of something a little healthier. But that doesn’t have to mean a diet of brown rice and boiled veggies. This issue, we’ve struck the perfect balance between low-fat and satisfying, meaning you can turn over a new leaf without depriving yourself. On pages 12-16, you’ll find some healthy twists on classic winter dishes – the Quorn cottage pie will leave you feeling positively virtuous. But that doesn’t mean you can’t have the
odd treat, so Paul Hollywood takes inspiration from puddings of his past on pages 20-23, while Hope & Greenwood
show us how to make veggie sweets. After all, everything in moderation...
Happy cooking!
Fae x
CLEAN FOOD
SPECIAL
12
HEALTHY FOOD FOR
GLUTTONS
Perfect these traditional suppers with our lighter versions. They’re just the ticket for cold winter nights
18
“WE EAT THIS WAY BECAUSE
IT MAKES US FEEL GOOD”
The health food goddesses, Hemsley + Hemsley, reveal their top tips for boosting your nutrition today
28
DIY VEGAN
Learn how to make your own dairy replacements at home with our handy guide to cashew butter and almond milk
30
DITCH THE DAIRY
Here’s our pick of the best vegan milks, cheeses, spreads and more to ensure you’re cooking with the best possible ingredients
47
GLUTEN-FREE SAVIOURS
If you have coeliac disease, or suffer from gluten sensitivity or intolerance, here’s a roundup of our favourite free-from store cupboard staples to stock up on
58
“MY MAIN AIM IS TO
CREATE DISHES WHERE THE
VEGETABLES ARE THE STAR”
We catch up with Veronica Stenberg of blog Elegantly Vegan to find out what she’s cooking right now
63
EAT WELL, LIVE WELL
More nutritional advice from the expert
35
SYMBOLS IN COOK VEGETARIAN:
FREEZESWELL QUICK MAKE £ COSTCUTTING E ECOFRIENDLY V VEGANFRIENDLY
FEBRUARY 2015
GF GLUTEN FREE26
85
EAT IT NOW
34
COOKED WITH LOVE
Tom Hunt shares this season’s finest veg
48
BETTER THAN A TAKEAWAY
Whip up a banquet for Chinese New Year
53
“DON’T CONSIGN
CAULI-FLOWER TO A LIFE SPENT
UNDER A BLANKET OF
CHEESE SAUCE”
Food writer Tom Shingler persuades us to get creative with this brassica
56
“WINTERCRESS MAKES AN
EXCELLENT ADDITION TO
HEARTY PULSES”
Tim Maddams leads us on a search for an ingre-dient to see us through the colder months
80
SEASONED TO
PERFECTION
Jack Monroe’s centrestage winter fruit and veg
“Make your best ever
bakewell tart with
Paul Hollywood’s
easy recipe on page 20”
CONTENTS
EVERYDAY
24
FEEL GOOD FOOD!
Need some weekday ideas? Look no further...
33
RECIPE OF THE MONTH
Try this fresh and warming veggie chilli tonight!
38
10 SAVVY SHORTCUTS
Chef Sophie Wright shows us how to make feasts with the food that we already have in our cupboards
64
ONE INGREDIENT, FIVE
DINNERS
Use up your eggs using these exciting recipes
86
START YOUR DAY RIGHT
Tuck in to Phil Vickery’s tasty breakfast bites
NEW SKILLS
40
5 TIPS FOR TOP-NOTCH TOFU
Conquer this often hard-to-cook veggie staple with our essential advice
67
ASK ROSE
The kitchen doctor is here to fix all your culinary problems
78
COOKING WITH CHICO
The cookery school owner gets inspired by Seville oranges
WEEKEND
COOKING
20
PAUL HOLLYWOOD’S
BEST OF BRITISH
Get nostalgic with these bakes
42
SWEETS FOR MY SWEET
Hope and Greenwood’s veggie sweets
72
YOUR NEW MIDWEEK MENU
Five speedy dinners for when time’s not on your side
83
KITCHEN CANDY
Our favourite love-inspired kitchenware
49
23
68
This month, discover how to make your favourite dishes just that little bit healthierCOVER: TIME SYNDICATION/CHARLOTTE TOLHURST
54
DIGITAL EDITIONS ARE AVAILABLE FROM:
Calorie and fat analysis provided by Nutracheck.co.uk, the UK’s largest online calorie counter, (over 100,000 foods). Download the App – search for ‘Nutracheck’ in the App Store or Play Store.
CONTENTS
We’ve got 10 pairs of tickets to a double show spectacular, a healthy delicious hamper, and a selection of vegetarian cheeses to give away (p93). Or, write in to win goodies from Free & Easy (p10).
WIN
DELICIOUS
FOODS & MORE!
ADVICE
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Essex, CO2 8JY
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Helen Tudor
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Charlotte Smith
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Laura Robertson, Louise Abbott
Ad Production
Angela Scrivener
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CliQQ Photography www.cliqq.co.uk
Promotions Manager
Liz Tuthill,
01206 505927 liz.tuthill@aceville.co.uk
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19 Phoenix Court, Hawkins Road, Colchester Publisher Matthew Tudor Published by: Aceville Publications Ltd 25 Phoenix Court, Hawkins Road, Colchester, CO2 8JY Tel: 01206 505900 www.cookveg.co.uk
COOK VEGETARIAN
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STARTERS &
LIGHT BITES
Apple & Wintercress Cheese on Toast 56
Asian Noodle & Miso Ramen 39
Butter Bean & Carrot Broth 38
Cauliflower Couscous 54
Colourful Winter Vegetable Salad 59
Egg Fried Rice Stir-fry 38
Ginger & Wintercress Soup 56
Grilled Pepper Panzanella with Feta 85
Lazy Soup 25
Lentils, Broccoli, Doclelatte & Walnut Pesto 38
Muffizzas 81
Pear, Potato & Watercress Soup73
Warm Chickpea, Spice Roasted Tomato & Paneer Salad39
White Beans with Wintercress39
MAIN
COURSES
Aubergine, Red Pepper & Fennel Seed Stew 26
Black Bean Chilli with Avocado39
Chunky Italian Vegetable Pasta Sauce 13
Creamy Pasta Sauce 13
Creamy Vegetable Curry 73
Creamy Wild Mushroom & Walnut Pasta 74
Falafel & Winter Slaw with Yoghurt 34
Flagoulet Bean & Chard Cassoulet 39
Gnocchi Bake 25
Hommity Pie 37
Moroccan Vegetable Tagine 15
Pea & Cauliflower Frittata 75
Pea, Tomato & Ricotta Tart 9
e
Recipe
ll of the full length recipes in this issue of
ook egetarianare listed here, but remember
there are lots more tips recipe ideas throughout
Pepper & Feta Tart 39
Pepper, Onion & Egg Medley 64
Quottage Pie 13
Savour-the-flavour Flan64
Savoury Cheese & Leek Bread Pudding85
Sichuan Pepper & Tofu Stir-Fry75
Silken Tofu with Spicy Sauce & Peanuts48
Spicy Black Bean Tofu51
Spinach, Potato & Courgette Fritatta64
Squash Dhal with Sesame Cabbage Slaw18
Squash & Mushroom Filo Pots16
Stir-fried Tofu Sticks with Green Vegetables48
Sweetcorn Fritters36
Tomato & Aubergine Pilaf38
Vegan Wild Mushroom Stew60
Whole Wheat Spaghetti, Courgette & Artichoke38
SIDES
Roasted Cauliflower with Lemon & Paprika54
SWEETS AND
DESSERTS
Apple Cupcakes with Toffee Buttercream Icing 64
Apple Pancakes with Oozy Butterscotch Sauce 64
Bakewell Tart 21
Cider Cake 21
Lemon Sherbert 43
Rosehip Iced Gems 44
Rhubarb & Ginger Crumble 81
Seashell Caramels 45
Vegan Coconut, Cashew & Vanilla Cheesecake 60
Welsh Gingerbread 21
OTHER
Almond Milk28
Banana Bounty Mocktail 70
Cashew Butter 29
Italian Tomato Sauce 25
Hummus 59
Sunday Night Pesto 25
Kitchen notebook
Discover what has whet our appetite in the world of meat-free cooking this month!
COOK BOOK OF THE MONTH
Let Madhur Jeffrey
inspire what you serve
up this February
Winter Vegetable
& Bean Crumble
Serves 4 Ready in 55 mins
Y2 tbsp olive oil Y1 white onion, chopped Y2 leeks, finely sliced Y2 garlic cloves, crushed Y1 red chilli, deseeded and finely chopped Y 500g butternut squash peeled, deseeded and cut into chunks Y 2 x 400g cans butter beans, drained and rinsed
Y pinch of smoked paprika Y pinch of cayenne pepper Y 700g jar passata
Y 800ml gluten-free vegan vegetable stock
For the Crumble Topping
Y140g Tesco Free From Fresh Brown Bread Y30g walnut pieces Y2tbsp fresh Parsley chopped Y150g Tesco Free From Strong Soya Cheese
1Preheat the oven to 180C/375F/Gas 4.
2In a medium pan, heat the olive oil and sauté the red onion, leeks, garlic and chilli for five minutes until the leeks are just soft.
3Add the butternut squash, butter beans, spices, passata and stock. Season and simmer for a further five minutes.
4To make the crumble topping place the bread, walnuts, parsley and half of the soya cheese into a food processor. Pulse until the mixture resembles breadcrumbs. Grate the remaining soya cheese.
5Pour the vegetable and butter bean mixture into a shallow ovenproof dish. Scatter over the crumble mix and sprinkle over the remaining soya cheese.
6Bake for 30 minutes, or until the topping is golden and crisp.
7Serve with a mixed green salad.
“Indian vegetarian foods are perhaps the most
flavourful, the most nutritionally balanced, and
the most varied in the entire world,” says Madhur
Jeffrey, Indian cuisine connesieur. And the
stalwart of any meat-free Indian banquet is a
good dhal (pronounced ‘daal’) recipe. Dhal stands
for the whole family of dried beans, pulses,
legumes and split peas, and the dishes you can
create are endless – just get creative with the
spices and veg you add. We love
black-eyed peas with coriander and green
chillies, chana dal with spinach and
tomato or green lentils with kale, all
of which can be found in Madhur’s
new book Curry Easy Vegetarian
(£25, Ebury Publishing).
A WAY TO
THE HEART
Impress that special someone this Valentine’s Day
by injecting some romance into your kitchen with this
high-end collection from www.occo.co.uk: Le Creuset
Deep Heart Dish, £49. Le Creuset Small Utensil Jar, £20; Peugeot Paris Pepper Mill, £58.99; Lexington Large
Earthenware Bowl, £49; Lexington Living Mitten, £14;
The Linen Works Tablecloth White, £110; Lexington Living
Kitchen Towel, £12; Universal Expert Slotted Spoon, £15;
Lexington Living Potholder, £12.
SKINNY SIP
This is the time of year when thoughts turn to lighter dishes and feel good foods. But that doesn't mean going without. This Apple and Champagne Cocktail is only 110 cals, because we all deserve a little indulgence every now and again.
How to make:Add a couple of drops of grenadine to the bottom of a Champagne glass. Pour over chilled Pink Lady juice and top up with Champagne. For more recipe ideas, visit
www.pinkladyapples.co.uk
GF £ E V
IN SEASON
Supermarket sweep
Say cheese!
Forget overpowering or fake smoked cheeses and go for Snowdonia’s Beechwood (£4 per 200g, www.snowdonia cheese.co.uk).
Cook it up
Fry spring onion, add
veggie stock, peas and
wilt in some salad leaves.
Perfect pesto
Whiz up a selection of
lettuce leaves with olive
oil, veggie Parmesan,
pine kernals, lemon
juice and garlic.
Salad soup
Cook and reduce lettuce,
spring onions, potatoes,
cucumber and veggie
stock. Blend and reheat.
Add some chopped
chives to garnish.
HOW TO USE UP...
LEFTOVER SALAD
THREE OF OUR FAVOURITES FROM
THIS MONTH'S DON'T-MISS LIST!
Stick-em-up!
Smoking foods at home is easy and fun. We love this Smoking Gun, £59.99, from online kitchenware emporium Cream Supplies. STARTERS 1Veggie bites
After the excesses of Christmas most of us feel the need for healthy foods, so we’re pleased to have stumbled across these guilt-free Scrubbys Vegetable Crisps, £1.25 www.scrubbys.co.uk
PEA, TOMATO AND
RICOTTA TART
Serves 6 Ready in 1 hr
Top tofu
Add that umami-laden smoky flavour to stir-fries, curries, salads and more for a protein-packed flavour boost, with Cauldron’s Smoked Tofu, £2, Waitrose
3Drinks galore
Warm your body and soul with this newly-launched Cardhu Gold Reserve, £35. It has notes of toffee and apple — whisky sours anyone? Available from Tesco
2 Cut the mustard
This new English Provender Wholegrain Mustard with Fig & Honey, £1.49, is delicious stirred into crème fraîche for a creamy mustard sauce – perfect with a plate of roasted veg and couscous. www.englishprovender.com
Y250g ready-made shortcrust pastry,
thawed Y100g Waitrose Ready Shelled
Garden Peas Y1 tbsp olive oil Y1 bunch of
spring onions, sliced Y 1 courgette, diced Y250g ricotta Y2 medium free-range eggs,
beaten Y3 tbsp semi-skimmed milk Y8-10
essential cherry tomatoes, halved Y4 tbsp
grated vegetarian Parmesan-style cheese
1Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured work surface to a circle shape, about 4mm thick. Then, use the pastry to line a 20cm deep loose-bottomed flan tin. Line with foil and fill dry beans and bake for 12-15 minutes. Remove the foil.
2While the case is cooking, cook the peas in a pan of boiling water for 2-3 minutes until just tender. Drain. Heat the oil and cook the spring onions and courgette for five minutes. Add the peas and stir together.
3Beat the ricotta with the eggs and milk, and season. Stir in the peas and onion mixture and use to fill the pastry case. Arrange the halved tomatoes around the edge. Scatter with the cheese and bake for 30-35 minutes until golden.
SMOKING HOT!
SMOKED FOODS AND HOME SMOKING REMAINS A BIG TREND FOR 2015. HERE’S OUR FAVOURITE SMOKY GOODIES
F R U
T P
WK.
£ E
IN SEASON STARTERS
Over to you
OUR FAVOURITE ONLINE COMMENT THIS MONTH...
“I’m making a homemade veggie deep pan pizza (made my own dough) with red onion, garlic, mushrooms,
red and green peppers, olives and mozzarella toppings. Served with my own garlic and herb bread. It’s much
more satisfying than any takeaway!”
Dan Goulden, via Facebook.
Share your comments www.facebook.co.uk/cookvegetarian
We’d love to hear your news and views, favourites recipes and comments
on anything you’ve read in Cook Veg, and you could win a fantastic prize!
@LauraLRandell
is settling down for a hearty vegan tagine
@seomars68
has come over all romantic with this chickpea salad
@MyWifeMakes
is inspiring us to eat clean with this one-pot quinoa dish
GET IN TOUCH
EMAIL yourtips@cookveg.co.uk FACEBOOK www.facebook.com/ cookvegetarian TWITTER @cookveg.co.uk@
What you’re cooking this month...
To wax or not
I’ve heard that waxed lemons and limes aren’t vegetarian. Do you mind explaining why this is? Lisa Pleasted, by email
Thank you for your email. This is an interesting point as some say the wax is suitable for vegetarian but not vegans, while others consider is unsuitable for vegetarians.
Fruit producers spray the skin of citrus fruits with a thin layer of wax to help keep the produce fresher for longer. Although this wax is considered safe for consumption, some sprays do contain shellac. Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. So it is like honey, in that it is a by-product made by the insect. However, an article from the Department of Zoology at Udai Pratap Autonomous College in India, claimed that 300,000 lac insects are killed for every kilogram of lac resin produced. We’d be interested to know other readers’ opinions on this topic. Please email
yourtips@cookveg.co.uk
Gingerbread Cake
with Whiskey Caramel
WRITE IN TO
WIN!
For your chance to win the new range from Free & Easy, simply write in to tell us what you’ve enjoyed about the magazine this month. Or, share your favourite cookery tips via twitter @cookveg or Facebook www.facebook.com/cookvegetarian. Free & Easy’s delicious range of soups, sauces, ready meals, curry pastes and gravies are made with wholesome ingredients all suitable for vegans. They’re also free from known allergens, such as: wheat, gluten, dairy, nuts, mustard and celery. Prices start from £1.11. www.healthyfoodbrands.co.uk.
Cut out
and keep
Your last two issues have been so helpful. I’m cooking for my family this Christmas and I’ve decided it’s going to be completely meat-free
– much to the horror of my carnivore wife! Luckily, I’ve bookmarked the recipes I am going to make: Addie May’s Christmas Nut Loaf From The Leon Restaurant; Broccoli with Walnut Vinaigrette; Roasted Caramelised Shallots; and Gratin Dauphinois, from the December issue. Plus, the Gingerbread Cake with Whiskey Caramel from the January issue, and she’s coming round to the idea. She’s even asked if we can have Stuffed Portobello Mushrooms (January issue) for starters!
Charlie Badham, by email
Going gluten-free
After getting diagnosed with gluten sensitivity, I needed to re-think my diet a little bit. I’m not looking forward to as I love bread and pasta! I’m glad I’ve kept old copies of Cook Vegetarian as the recipes are clearly labelled ‘gluten-free’. Stephanie Fearne, by email
Thanks for your email Stephanie. Good luck on
your gluten-free adventure! There are lots
of great wheat bread and pasta alternatives available nowawadays – we’ve
recently discovered Dell’Ugo Chickpea Fusilli, £1.79 for 300g. Also, check out our gluten-free shopping round-up on page 47.
STAR
LETTER
Healthy food
for gluttons
Low-fat and delicious – it is possible! These classic
dinners are sure to wow a crowd...
IN SEASON STARTERS
“This classic sauce is packed
with healthy leftovers and
would be lovely spooned into
baked potatoes...”
low-calorie cooking spray 1 large red onion, cut into wedges 3 garlic cloves, crushed2 large carrots, peeled and diced 2 large fennel bulbs, trimmed and cut into chunks
2 medium courgettes, trimmed and cut into chunks
400g can cherry tomatoes 400g passata
150ml vegan gluten-free vegetable stock
large handful of fresh basil leaves 1 tsp sweetener
1Spray a large saucepan with low -calorie cooking spray and place over a low heat. Add the onion, garlic, carrots, fennel and courgettes and fry for 3-4 minutes.
2Add the tomatoes, passata, stock, most of the basil leaves, and the sweetener. Bring to the boil and simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened and the vegetables are all tender.
3Garnish the vegetables with the remaining basil and serve with the pasta of your choice.
PER SERVING: 138 CALS, 1.4G FAT
QUOTTAGE PIE
Serves 4 Ready in 1hr
low-calorie cooking spray
CREAMY
PASTA SAUCE
Serves 4 Ready in 10 mins 2 level tsp cornflour 150ml skimmed milk 150ml vegetable stock 250g fat-free fromage frais 1 level tsp Dijon mustardsalt and freshly ground black pepper large handful of chopped mixed fresh herbs, such as chives, parsley, tarragon, chervil or basil (optional)
1Blend the cornflour with a little of the milk to make a smooth, thick paste. Stir in the remaining milk and the stock, pour into a saucepan and heat very gently for 2-3 minutes, stirring until warmed through and just thickened.
2Remove the sauce from the heat and stir in the fromage frais and Dijon mustard. Season to taste and stir in the herbs, if using.
3Serve with your favourite pasta and vegetables.
PER SERVING: 75 CALS, 0.8G FAT
CHUNKY ITALIAN
VEGETABLE PASTA
SAUCE
Serves 4 Ready in 40 mins £ £ £VERSATILE
FLAVOURFUL SAUCE
V GF ESPICY &
WARMING
2 large onions, chopped 2 celery sticks, trimmed and finely chopped
2 large carrots, peeled and diced 500g Quorn mince
400g can chopped tomatoes with garlic and herbs
1 tbsp vegetarian Worcestershire sauce (optional)
300ml hot vegetable stock
salt and freshly ground black pepper 415g can baked beans
750g new potatoes, unpeeled and scrubbed
1Preheat the oven to 200C/ 400F/Gas 6.
2Spray a large, deep frying pan with low-calorie cooking spray. Add the onions, celery and carrots and stir -fry for 4-5 minutes. Stir in the Quorn, tomatoes, veggie Worcestershire sauce (if using) and stock. Bring to the boil, cover and simmer for 20 minutes. Season to taste and stir in the baked beans.
3 Meanwhile, cook the potatoes in a pan of lightly salted boiling water for 15 minutes until tender. Drain well and roughly crush with the back of a fork.
4 Tip the Quorn mince mixture into a large ovenproof dish, spoon over the potatoes to cover and bake for 20-25 minutes until golden.
5Serve hot with vegetables of your choice.
PER SERVING: 441 CALS, 4.5G FAT
MOROCCAN
VEGETABLE
TAGINE
Serves 4 Ready in 55 mins
low-calorie cooking spray
IN SEASON
1 red pepper, deseeded and cut into chunks
500g dried couscous
seeds of 1 pomegranate (optional) large handful of roughly chopped fresh mint
salt and freshly ground black pepper
1Spray a large deep saucepan with low-calorie cooking spray. Add the red onion, garlic and ginger and fry over a medium heat for 3-4 minutes, stirring. Add the dry spices, tomatoes, 450ml of the stock and sweetener and bring to the boil.
2Add the butternut squash, cover
STARTERS
“Tagines are irresistibly rich stews from North
Africa and our vegetarian version features sweet,
satisfying squash and healthy chickpeas, with a
side of couscous that you can stud with crunchy
pink pomegranate seeds”
£ E
1 large red onion, cut into wedges 1 large garlic clove, crushed 4cm piece of root ginger, peeled and finely grated
2 tsp ground cumin 2 tsp ground coriander 1 tsp ground cinnamon 1 tsp turmeric 1 tsp dried chilli flakes
2 x 400g cans chopped tomatoes 1 lt hot vegetable stock
1 tsp sweetener
1 butternut squash, deseeded, peeled and cut into chunks
400g can chickpeas, drained
IN SEASONSTARTERS
and simmer for 30 minutes. Add the chickpeas and red pepper and simmer for a further 10-15 minutes until the squash is tender.
3Meanwhile, place the couscous into a bowl and pour over the remaining stock until just covered. Cover and leave for five minutes or until all the
stock has been absorbed. Fluff up with a fork, stir in the pomegranate seeds – if you are using them – plus most of the mint and season well.
4Garnish the tagine with the remaining mint and serve with the couscous.
PER SERVING: 696 CALS, 6.5G FAT
SQUASH AND
MUSHROOM FILO
POTS
Serves 4 Ready in 1 hr 10 mins low-calorie1 small butternut squash, peeled, deseeded and cut into chunks small handful of fresh thyme leaves 3 large garlic cloves, crushed 1 large red onion, cut into thin wedges salt and freshly ground black pepper 250g chestnut mushrooms, sliced 2 level tsp cornflour
200ml vegetable stock
1 tbsp vegetarian Worcestershire sauce (optional)
100g baby spinach leaves 1 large sheet filo pastry
1Preheat the oven to 200C/ 400F/Gas 6.
2Spray a large roasting tray with low-calorie cooking spray and add the squash, thyme, garlic and red onion. Season and roast for 40 minutes or until softened, shaking the pan a few times during cooking. Leave the oven on when they're done.
3Meanwhile, spray a large frying pan with low-calorie cooking spray and fry the mushrooms over a high heat for 4-5 minutes.
4Mix the cornflour with two tablespoons of water to make a smooth paste and stir into the vegetable stock. Add the veggie Worcestershire sauce (if using) and pour over the mushrooms. Cook for 1-2 minutes until thickened slightly. Add half the spinach and stir until wilted. Add the roasted vegetables and stir to mix well, then spoon the mixture into four individual pie dishes.
5Scrunch each piece of filo pastry and use to just cover each of the pies. Arrange the pie dishes on a baking tray and spray with low-calorie cooking spray. Season with salt and freshly ground black pepper and bake for 12-15 minutes until crisp and golden.
6These are delicious served with new potatoes and vegetables of your choice.
PER SERVING: 118 CALS, 1.4G FAT
Recipes taken from Slimming World's
Family Feasts on a Budget* available from all 12,000 Slimming World groups priced at £4.95. Photos: Slimming World’s Family Feasts on a Budget/Karen Thomas.
BOOKSHELF
£EFFORTLESSLY
PERFECT PIES
*INCL UDES NON-VEGET ARIAN CONTENT“WE EAT
THIS WAY
BECAUSE IT
MAKES US
FEEL GOOD”
The health gurus of delicious food
share their culinary thoughts
o re your coo
e ichael Pollen he talks about how society changed forever when the cooking pot was invented. . e ur mum inspired my love for cooking. She never wasted anything and taught us how to make a lot from a little. I think that’s really important as so much food is thrown away.
t your r t e ory o coo
e ur um was working late and I was fed up with Dad feeding us chips so I tried to make a risotto by stir frying rice with red wine It was disgusting.
e um would peel off the hard pith of a pink grapefruit and feed me the whole segments. That’s love It’s the most decadent fruit.
ou t rte y o e e oo or ot er eo e o t co e out
e . bout eight years ago, asmine or ed as a model and ould ta e food on shoots and people ould as hat she as eating o one ne hat uinoa or ale as, but
e ere eating this ay a long time ago
e We eat this ay because it ma es me feel good, gi es me energy and is delicious It as ne er a anity pro ect
t o you e t e o o e tc
e I eat the same When youre playing around in the itchen ith hole ingredients you can pretty much come up
ith anything you ant
t your our te ter e
e I lo e roasted erusalem articho e auliflo er is great ith a hole clo e of garlic and coconut oil hi ed up ith a drop of truffle oil and egetarian armesan
style cheese
e I li e chard or cabbage nero ith coconut oil, garlic and chilli and a s uee e of lemon uice you can eat it ith anything
e ey e ey e te e u t t oco oco ut or ore or t o t eet
ccoco uto u e r y t
MELISSA AND
JASMINE ARE THE
SISTERS BEHIND
BLOG WWW.
HEMSLEYAND
HEMSLEY.CO.UK
SQUASH DAHL
WITH SESAME
CABBAGE SLAW
Heat 1 tbsp coconut oil over a
medium heat, add 1 chopped onion
and gently fry. Add 2 chopped garlic cloves and some chopped ginger, 1 tsp of cayenne pepper and ½ tsp
of turmeric to the pan. Fry for a further 1 min. Add 100g of lentils, 1 peeled and chopped butternut squash, 200ml of coconut milk and 350ml of water. Stir, cover and let it
simmer for 30 mins.
In a large bowl, toss ½ shredded red cabbage with ½ tbsp olive oil, the juice from ½ lemon, 10g of shredded mint and 10g coriander.
Season with salt to taste. Sprinkle over toasted sesame seeds. Stir 20g coriander leaves into the dahl.
Add the juice from the other lemon half and season with salt and taste.
Hemsely and Hemsley are in partnership with Riverford. www.riverford.co.uk
P
When you re playing around ith
hole ingredients you can come up
ith anything you ant
GF V E £
BEST OF BRITISH
PAUL HOLLYWOOD’S
Ta e a trip do n memory lane ith
these three traditional ba es
I
T
!
Pau o y ood_Layout 1 05/12/2014 10:5 Page 2IN SEASON NEW SKILLS
into the whisked mixture, then fold in half of the cider, with a large metal spoon or spatula. Fold in another third of the flour, then the rest of the cider. Finally fold in the remaining flour until evenly combined.
4Transfer the mixture to the prepared cake tin and gently level the surface. Bake for 30-40 minutes, until a skewer inserted in the centre comes out clean.
5Leave the cake to cool in the tin for 20 minutes, then turn out onto a wire rack and set aside to cool completely. Dust with icing sugar to serve.
PER SERVING: 275 CALS, 12G FAT
BAKEWELL TART
es - s i es e in r ins ort e str our t c u r co u te utter ce e u ree r e e t e o u ce t ce co ter ort e r n i ne i in u te utter c ter u r r e ree r e e our rou o ro o o e tr ct o t o r erryT
heres nothing li e homemade gingerbread or
ba e ell tart for a bit of feel good nostalgia
nd, in aul olly oods latest boo aul
ollywood’s ritish aking hes tapping into our
istful desires by sharing an archi e of traditional
regional ba es from across the country If you stic
closely to his clear, no nonsense instructions, these
e citing ba es are guaranteed to come out beautifully
ut once youre au fait ith them you can ma e them
a ne family tradition by putting your o n t ist on
the recipe lueberry a e ell tart anyone
the milk. Pour onto the dry ingredients and mix thoroughly.
4Pour the mixture into the prepared baking tin and bake for 30-40 minutes, until a skewer inserted in the centre comes out clean.
5Leave to cool completely, then cut into squares. Store in an airtight tin. The gingerbread will mature and become stickier with keeping.
PER BATCH: 236 CALS, 7.4 G FAT
CIDER CAKE
es n e e in r ins u te utter t o t ro u r r e ree r e e our t c r o te o o t rou c o ry c er c u r or u t ou sonee ee c rou c e t1Heat the oven to 180C/350F/Gas 4. Grease the round cake tin and line the base with baking parchment.
2Beat the butter and sugar together with a handheld electric whisk until pale and fluffy, then beat in the eggs one at a time. Sift the flour, bicarbonate of soda and cinnamon together.
3Fold about a third of the flour mix
I e or ed all
o er the country
as a ba er, and
e ery here I go,
I see a passion for
ba ing I li e to find
out hat people
ma e at home and
they lo e to tell me
WELSH
GINGERBREAD
es s u res e in ins e r our t rou er o t o u te utter ce e er r u r e c e ee c o e c tre c e o ey ou sonee c t or t t r e o1Heat the oven to 170C/325F/ Gas 3. Grease and line the baking tin.
2Sift the flour into a large bowl with the ginger, if using. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and candied peel.
3Put the treacle, honey and milk in a saucepan and heat gently, stirring, until the treacle and honey have melted into
£
£
ider ca es are teatime fa ourites in cider
producing areas and many recipes use bicarbonate
of soda as the raising agent To acti ate it, you
need an acidic ingredient and dry nglish cider
does the ob perfectly
E
£ E
r err e e o c u r or u t ou sonee c rect u r t rt t or c rou t rt t
1To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Mix the egg with the lemon juice and two teaspoons of water. Stir into the mixture with a round-bladed knife, adding another teaspoon of water if necessary.
2As the dough comes together, gently knead it into a smooth ball. Wrap in clingfilm and chill for 15 minutes.
3Heat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly-floured surface to a 3mm thickness and use to line a 36x12cm loose-bottomed tart tin, leaving a little of the excess pastry overhanging the edge.
4Line the pastry case with baking parchment and fill with baking beans or dried beans. Bake blind for 12-15 minutes, until the pastry is dry to the touch. Remove the paper and beans and return the pastry case to the oven for about five minutes until very lightly coloured. Trim away excess pastry from the edge. Turn the oven down to 180C/350F/Gas 4.
5For the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract, if using.
6Spread the jam over the base of the pastry case and scatter over the raspberries. Top with the frangipane and spread evenly. Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden. Leave to cool in the tin before slicing. Dust with icing sugar to serve.
PER SERVING: 275 CALS, 12G FAT
Make sure your cakes
come out great
Rolling pin – opt for a heavy one
so you don’t have to put too much weight on it. A traditional, long wooden one is ideal.
Baking tray – it’s best to spend
a little extra to get robust, heavy-duty ones that don’t buckle in the heat of the oven.
Oven thermometer – domestic
ovens are notoriously inaccurate so purchasing one of these will make your bakes better.
BACK TO BAKING
orget supermar et ersions home
made is the ay to go ith this popular
tart I e included fresh raspberries here
for a sharp contrast to the s eetness of
the frangipane
CIDER CAKE
IN SEASON NEW SKILLS
BOOKSHELF
Recipes taken from Paul Hollywood’s British Baking* (£25, Bloomsbury) *INCL UDES NON-VEGET ARIAN CONTENT BAKEWELL TARTSUNDAY NIGHT PESTO
WHIZ UP IN
MINUTES!
IN SEASON EVERYDAY
SUNDAY
NIGHT PESTO
Serves 4 Ready in 5 mins about 30g leaves/herbs 40g vegetarian Parmesan-style cheese1/2garlic clove, crushed
40g nuts, lightly toasted pinch of salt
grind of pepper
75ml extra virgin olive oil squeeze of lemon (optional)
1Place the herbs, grated cheese, crushed garlic and the nuts (cooled, after their toasting) in a food processor. Whiz up, season and add the oil. Taste. Add more of what you fancy, and a squirt of lemon juice.
2This will keep for a couple of weeks in a lidded jar in the fridge – just make sure there is a layer of oil over the top. Alternatively, freeze in ice cube containers and pop in a freezer bag for long-term storage.
PER SERVING: 284 CALS, 29.1G FAT
LAZY SOUP
Serves 1 Ready in 5 mins
300g frozen vegetables
enough water/gluten-free vegetable stock to cover
a generous dollop of cream
cheese/créme fraîche/Greek yoghurt – whatever you have in the fridge chives/flat-leaf parsley, to garnish
1Put the vegetables in a pan and cover with boiling water or stock and cook for 4-5 minutes.
2Once cooked, strain the vegetables, keeping a couple of tablespoons of the
cooking liquid. Add as much cheese/yoghurt as you want and purée with a blender.
3 Serve with a swirl of cream cheese/créme fraîche/yoghurt and garnish with herbs.
PER SERVING: 190 CALS, 7.8G FAT
GNOCCHI BAKE
Serves 4 Ready in 45 mins
700g gnocchi
680g passata or tomato sauce (see Masterclass)
handful of sweetcorn handful of Swiss chard 200g shredded vegetarian mozzarella
handful of breadcrumbs
1Cook the gnocchi in a pan of boiling water as per the packet instructions. They are ready when they all bob to the top of the pan.
MASTERCLASS
Everyday Italian
Tomato Sauce
Serves 4 Ready in 50 mins 2 x 400g tins of tomatoes 75g unsalted butter 1 medium onion, peeledand halved salt and pepper
1 Place the tinned tomatoes in
a medium-sized saucepan. Add the butter and onion. Bring to a simmer and let it bubble away
for about 45 minutes. Stir occasionally to break up
the tomatoes.
2 Once cooked, fish out
the onion; it's just there to add flavour.
3 Then blitz with a hand-head
blender, or keep it chunky, depending on your preferred
texture. Season with salt and pepper.
PER SERVING: 198 CALS, 15.7G FAT
These effortless dishes are ideal when you need a good dinner, fast
FEEL
GOOD FOOD
£ £ £ E GF LAZY SOUP2Drain and put back in the saucepan (not over the heat) and stir in the passata, sweetcorn and chard. Season. Pour into a 20x30cm baking dish and sprinkle the mozzarella and breadcrumbs over the top.
3Bake at 180C/350F/Gas 4 for 30-40 minutes, or until brown on top.
PER SERVING: 484 CALS, 15.2G FAT
AUBERGINE, RED
PEPPER AND
FENNEL SEED
STEW
Serves 4 Ready in 1 hr 15 mins 6 tbsp olive oil 1 red onion, sliced 2 red peppers, sliced“This is the ultimate mid-week supper. It
is cheap, filling, quick and delicious... If
you’ve never tried them, gnocchi are little
potato dumplings, which can be found in
most supermarkets. Gnocchi can be
stored for ages and takes 60 seconds to
cook. Take that, pasta!”
3 garlic cloves, crushed 1 large aubergine, cubed 1 tbsp fennel seeds 1 tsp dried oregano
3 red chilli peppers, deseeded and finely chopped
400ml passata/tomato sauce 2 tbsp tomato purée salt and pepper
crusty bread and feta cheese, to serve
1Heat the olive oil in a large frying pan and fry the onion, peppers and garlic until softened.
2 Add the aubergine and continue to fry until it is soft too. Then add the fennel seeds, oregano and chillies. It should smell heavenly. Stir and cook for a couple of minutes, before adding the passata/tomato sauce and tomato purée.
3Bring to the boil, then reduce the heat. Cook on a low heat for about an hour until the sauce is thick and rich. Season with salt and pepper.
4Serve with crusty bread and some feta cheese crumbled on top.
PER SERVING (NO BREAD OR CHEESE): 277 CALS, 22G FAT
Recipes taken from Claire & Lucy Mcdonald's The Crumbs
Family Cookbook(£16.99, Cico Books). *INCL UDES NON-VEGET ARIAN CONTENT
BOOKSHELF
STORING HERBS
Take 3-4 sheets of newspaper and wrap the herbs in them, fold-ing at the ends so they are completely sealed. This will prolong
the herbs for a few more days.
£
AUBERGINE, RED PEPPER AND FENNEL SEED STEW
IN SEASON
TRY WITH
SPINACH,
PEAS, FRIED
MUSHROOMS
OR ROASTED
PEPPERS
GNOCCHI BAKE EVERYDAYe
et bac to basics ith these recipes for dairy free
butter and mil from chef L ou , hich are
much easier than they loo
t co ter te tte o t o t eete er e u r e yru or e yru to t te o t o t e te o t o 1Soak the almonds overnight or up to two days with enough water to cover. The longer the almonds soak, the creamier the almond milk will be. Once
the time is up, discard the soaking liquid then rinse the almonds thoroughly under cool running water. 2Combine the almonds and a litre of water in a blender. Blend at the highest speed for two minutes then pulse the blender a few times to break up the almonds, (add the dates if using) then blend continuously for two minutes. 3The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for four minutes in total, pausing to scrape down the sides halfway through.) 4Line a strainer with either the opened nut bag or cheese cloth, and place over a tall measuring jug, pour the almond mixture into the strainer.
5Press all the almond milk from the almond meal, gather the nut bag or cheese cloth around the almond meal and twist shut.
6Squeeze and press with clean hands to extract as much almond milk as possible (Oh, and don’t forget to keep your almond pulp on hand! There’s no use in wasting any of that goodness...). Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste together with the vanilla bean paste if required.
7Store the almond milk in sealed mason jars in the fridge for up to two days.
PER BATCH: 1,365 CALS, 111.9G FAT
COOK’S TIP
This almond milk is light enough to serve as a neutral base in smoothies and best of all, it digests seamlessly — unlike conventional dairy, which so many among us (especially those of you who are lactose intolerant) find difficult to stomach. Homemade almond milk only lasts a few days in the fridge; so make just what you think you will drink in this time period. Once kept in the fridge, if the milk separates, just give a gentle stir before serving.
ALMOND MILK
es usto er t e in ins
uso erni tso in
o t or t out ter or co er o
e o
V GF E £
IN SEASONCLEAN FOOD
CASHEW BUTTER
es butter e in ins c e ut ro te or r ee oo or ro t t e or e yru c e e t er e t ute ree o e r re1Add all the cashew nuts to the bowl of your food processor and process for five minutes, or until nice and smooth.
2At some point, you will have to scrape the sides fairly often, as your nuts will turn into a very thick and crumbly paste.
3Although it will take some time and you might think that there’s no way your nuts are EVER going to turn into butter – they eventually start to release their oils and turn into nut butter. 4Be patient and resist the urge to add any form of liquid.
5Just keep going, it will eventually happen! Don’t freak when the ball forms, just let it keep going, and you will get nice smooth butter! 6From beginning to end, this might take a good 15-20 minutes of active processing, so it is a good idea to give your food processor a few minutes
break from time to time.
7Just before the end when you reach a consistency you like, add the sea salt and maple or agave syrup. 8Keep your nut butter in an air-tight container for up to several weeks, if it hasn’t been eaten long before then!
PER BATCH: 2,891 CALS, 241G FAT
omemade nut
butters not only taste
better but enable you to
control le els of fat,
salt and sugar
You can roast the cashew nuts for approximately 13 minutes, prior to processing, to give that extra nutty flavour. Careful not to burn them! If you want to add a little twist, separate half of the mixture and add 3 tsp Nutella (note: Nutella is not suitable for vegans) to one half... and give it a quick blend. Now, you can go and grab a spoon!
BOOKSHELF
Recipes taken from Lisa Roukin’s My Relationship with
Food*(introductory price of £22, www.myrelationship withfood.com). *INCL UDES NON-VEGET ARIAN CONTENT £ E GF V
COOK’S TIP
egan_Layout 1 04/12/2014 1 :0 PageIN SEASONEAT SMART
DITCH THE
Whether you’re already vegan, or looking to cut back on
your dairy, here’s our pick of the best ingredients
Dairy!
Dairy!
1
2
3
4
Oatly Organic Creamy Oat 79p, Ocado Almond Dream
Non-Dairy Mint Chocolate Chip Ice Cream £4.99, Waitrose
Pure Dairy Free Sunflower Spread £1.50, Ocado Vegusto No Moo Mild
Aromatic £4.95, www.vegusto.co.uk
Koko Dairy Free Original Plus Calcium £1.39, ASDA
“With a wealth of dairy-free alternatives
available, there’s never been a better time
to be vegan!”
5
er es e in ins o e o re o o c o e ⁄ t c o er c e ee e c o e r c c o e cru e c rrot cu e r cu e re e er e ee e c o e re e t c c o e to toe ute ree e et e toc cu e
c re ey e r e
Recipe of the
THE MONTH
e t e y e e c
to
t
o t
c e u o
our t er ect or t t e o ye r
FILLING
VEGGIE CHILLI
EVERYDAY E £1 Heat the olive oil spread in a large
flame-proof casserole, add the onion, and cook for a few minutes to soften.
2 Add the chilli, garlic, carrots, parsnips and red
pepper and cook for a couple of minutes.
3 Add the lentils, tomatoes, stock cube and
500ml boiling water. Season, bring to the boil and simmer for 20 minutes. Stir in the kidney beans and warm through. Finish with a few fresh herbs, such as parsley from your garden, if you have any.
PER SERVING: 342 CALS, 13G FAT
GF
M L
A Z !
COOKED
WITH LOVE
Show off th season’s best ingredients to your nearest and dearest
with chef Tom Hunt’sfeel-good suppers
There’s nothing like feeding your friends and family to give
you a warm glow on a miserable February day. And these
three recipes, taken from Tom Hunt’s The Natural Cook,
are flavoursome, simple to make and will get a crowd
squabbling around the dinner table instantly. Each recipe
comes with tips for turning any leftovers into other
delicious meals, ensuring nothing goes to waste. Enjoy!
FALAFEL WITH
WINTER SLAW
AND YOGHURT
Serves 4 Ready in 40 mins For the Pickled Turnips
300g turnips
1/2small beetroot
100ml cider vinegar 1 tsp mustard seeds 1 tsp raw cane sugar 2 garlic cloves 1 bay leaf
For the salad
1 satsuma, peeled and pulled into segments
2 celery sticks, roughly sliced 100g Brussels sprouts, finely sliced
1/2red onion, sliced
3 sprigs of mint, leaves only 3 sprigs of parsley, chopped
For the falafel
200g dried chickpeas, soaked overnight
1/2 small onion, peeled and chopped
1 garlic clove, chopped 10g coriander, stalks and leaves chopped
1 tsp cumin seeds, toasted
1 1/2tbsp spelt flour
1 tsp baking powder vegetable oil, to deep-fry
To serve
live natural yoghurt chilli sauce flatbread
1Top and tail the turnips and beetroot and remove the skins. Cut them into large batons. Combine the rest of the ingredients in a saucepan with 275ml of water and two tablespoons of salt. Bring to the boil, stirring occasionally, then remove from the heat.
2Meanwhile, sterilise a 750ml jar. While the jar is hot, fill it with the turnips and beetroot, then top it up with the hot pickling liquor. Screw the lid on tightly. Once cooled they are ready to eat.
3For the falafel, drain the chickpeas, allow them to dry a little, then put them in a blender with all the other falafel ingredients except the oil, adding one teaspoon of salt. Blend for a couple of minutes. Roll into 16-20 small balls,
E £
IN SEASON EAT IT NOW
cover and chill.
4Now prepare the salad. Combine the satsuma, celery, Brussels sprouts, onion and herbs. Season with a little salt. Set aside.
5 To cook the falafel, fill a small,
The fritters will keep for three days in a sealed container in the fridge. Reheat in an oven preheated to 180C/350F/ Gas 4 for 12 minutes. The boiled corn is best eaten immediately, but can be cut from the cob and reheated in a saucepan with a little butter.
EAT LATER
saucepan with 2-3cm oil. Place it over a medium heat. Make sure the oil is hot before frying. Fry in batches of six or seven, so the oil doesn’t drop too much in temperature, turning them after a minute or two. When the falafel are brown, remove them from the oil with a slotted spoon and place on kitchen paper to drain. Keep them warm in a low oven at 110C/225F/ Gas ¼ while you fry the others. Serve with the salad, yoghurt, chilli sauce, flatbread and pickled turnips.
PER SERVING: 498 CALS, 18.8G FAT
SWEETCORN
FRITTERS
Serves 4
Ready in 20 mins
2 large sweetcorn cobs 150g spelt or wholemeal flour 1 free-range egg, lightly beaten
1/2tsp baking powder
4 spring onions, finely chopped 6 sprigs of coriander, stalks and leaves chopped
vegetable oil, to shallow-fry chilli sauce or sour cream, to serve
1 Bring a large saucepan of salted water to a boil. Remove the husks and silk from the corn, add to the pan and cover. Boil for 10-12 minutes and then thoroughly drain.
2Cut the kernels from the sweetcorn cobs. Mix the flour, egg and baking powder, gradually adding 100ml of
£ GF
G H
CI E
IN SEASON EAT IT NOW
Chilli and sweetcorn chutney:
Chop 1 small onion and 1 chilli and put them in a saucepan with 80g rapadura or raw cane sugar, 1 tsp of salt and 100ml of cider vinegar. Bring to the boil, then reduce the heat and simmer for 10 mins. Mix 1 tbsp wholemeal flour with a dash of water. Stir the flour paste and leftover sweetcorn into the vinegar mixture and boil for a further five minutes. Pour into a sterilised jar and keep in the fridge for two to three weeks.
Bean and coriander salad: Cut
the kernals from boiled sweetcorn. Drain and rinse a 400g can of kidney beans and mix with the kernels. Add three sprigs of coriander, chopped, a dash of extra virgin oil and red wine vinegar and seasoning.
USE IT UP!
water to make a thick batter, then season well with salt and pepper. Add the spring onions, coriander and sweetcorn to the batter and mix.
3Heat a heavy-based frying pan or skillet over a medium heat with a glug of the oil. Fry spoonfuls of the fritters, flattening them a little with the back of the spoon. When they are golden brown, flip them over and fry on the other side. Keep warm while you cook the rest.
PER SERVING: 207 CALS, 9.4G FAT
HOMITY PIE
Serves 4 Ready in 1 hr
800g new potatoes 4 sprigs of mint generous knob of butter 1 large onion, sliced 1 leek, finely sliced
2 garlic cloves, roughly chopped 1 sprig of thyme, leaves only glug of light olive oil
150ml double cream
4 sprigs of parsley, roughly chopped 200g mixed cheese
For the shortcrust pastry case
200g plain flour, preferably spelt, plus more to dust
100g butter, cut into small cubes 1 free-range egg, lightly beaten
1Cut the potatoes into chunks. Bring to the boil with salt and three sprigs of mint. Then simmer for 15 minutes.
2Remove and drain. Return to the pan with the butter, the remaining sprig of mint and season. Crush each potato lightly then turn the butter to coat.
3To make the pastry case, put the flour, butter and a pinch of salt into a blender and blend until the butter is combined into the flour, then add four tablespoons of cold water. Pulse-blend three times, adding another spoon of water if it is not forming into a ball, then bring the dough together with your hands. Wrap in a clean plastic bag and chill for 30 minutes in the fridge.
4 Preheat the oven to 190C/375F/ Gas 5. Roll out the pastry on a lightly-floured surface to about the thickness of a pound coin. Use the pastry to line a 20cm case, making sure it is pushed down into all the corners and that it overhangs at the top. Prick all over with a fork to stop the pastry puffing up once cooked. Put in the oven for 20 minutes until just cooked.
5Trim the excess pastry from the edges with a knife, brush with the egg, filling any holes or cracks, then return to the oven for three minutes. Allow to cool. Meanwhile, sauté the onion, leek and garlic with the thyme slowly in the light olive oil for 20 minutes until soft and caramelised. Mix in the potatoes, cream and parsley. Taste and season generously.
6Fill the pastry case with the potato mixture. Grate hard cheese and cut soft cheese into small pieces, then arrange on top. Bake in the hot oven for 10-15 minutes, until the cheese has melted and is bubbling with some charred spots.
PER SERVING: 956 CALS, 62.7G FAT
“This really is humble pie: leeks,
potatoes and cheese. In order to
stay true to its
make-do-and-mend roots, I suggest you use up
all your odds and ends of cheese
from the fridge.”
£ E
Recipes taken from
The Natural Cook* by Tom Hunt (£20, Quadrille). *INCL UDES NON-VEGET ARIAN CONTENT
BOOKSHELF
Introducing your new winter go-to recipes for those days when
you need to cut corners, from TV chef Sophie Wright
10
LENTILS,
BROCCOLI,
DOCLELATTE AND
WALNUT PESTO
Take 1 packet of cooked Puy lentils and place the contents into a bowl. Make a walnut pesto by blending 50g of halved walnuts with 1 garlic clove, juice and zest of 1 unwaxed lemon, 25g of fresh basil, 1 tsp of cider vinegar and 25g of grated vegetarian Parmesan-style cheese. Season well and add 125ml of extra virgin olive oil. Chop
1/2a head of broccoli into florets and
boil for 2-3 minutes. Mix the dressing through the lentils with the broccoli and crumble in 75g of doclelatte cheese. Add a sprinkle of dried chilli for a little kick.
WHOLE WHEAT
SPAGHETTI,
COURGETTE AND
ARTICHOKE
Cook 250g of whole wheat spaghetti until al dente. Take 200g of pre-cooked and marinated artichoke hearts and roughly chop, reserving the oil. Grate 2 courgettes on the course side of the grater. Chop 1 mild red chilli. Drain the pasta once cooked and add the chopped artichokes along with the oil, the grated courgettes, and the chopped chilli. Add the juice of a lemon, a handful of pine nuts and grated vegetarian Parmesan-style cheese before serving.
TOMATO AND
AUBERGINE PILAF
Chop 1 large white onion and 2 garlic cloves. Add to a casserole pan with 2 tbsp of oil and sweat until soft. Add 1 tsp of dried chilli flakes and 3 tsp of pilaf rice seasoning. Cook for 2-3 minutes before adding 200g of basmati rice, 1 litre of vegetable stock and 1 tin
of chopped tomatoes. Chop 200g of pre-grilled and marinated
aubergine and add to the rice. Stir well and bring
to the boil and place a lid on the dish. Place
into a preheated
oven at 180C/350F/Gas 4 for 40 mins until cooked. Serve with some ready made naan breads and some fresh natural yoghurt.
BUTTER BEAN
AND CARROT
BROTH
Open and drain 1 tin of butter beans. Slice 1 large white onion along with 2 garlic cloves. Place into a casserole pan and add 2 tbsp of oil. Sweat for 2-3 minutes. Chop and peel 1 large carrot, 1 stick of celery and halve 6 baby leeks. Add these to the onion and garlic with 2 tsp of dried mixed herbs. Add 1.5 litres of vegetable stock and add the butter beans. Bring to the boil and simmer for 25 minutes. Add a handful of kale right at the end if you wish. Add 1 tbsp of fresh parsley and serve with crust bread and some shaved veggie Parmesan-style cheese.
EGG-FRIED RICE
STIR-FRY
Crack 2 large free-range eggs into a bowl and beat well. Heat 1 tbsp of oil in a large frying pan and when hot, add the eggs. Scramble for 2-4 minutes before removing from the pan, leave to one side. Chop 6 spring onions into large pieces. Finely slice 2 garlic cloves, 5cm of peeled ginger and 1 red
savvy
shortcuts
TIME SAVING
CHEAT
Cooked
Puy lentils
TIME SAVING
CHEAT
Jar of
artichoke hearts
h
TIME SAVING
CHEAT
Pilaf rice
seasoning
TIME SAVING
CHEAT
Tinned
butter beans
TIME SAVING
CHEAT
Pre-cooked rice
h
h
h
h
chilli. Heat 2 tbsp of oil in a frying pan and add the garlic, chilli and ginger. Cook for 2 minutes before adding in the spring onions. Now stir in 1 large packet of cooked long grain rice along with 3 tbsp of light soy sauce, 1 tbsp of sweet chilli sauce and the juice of 1 lime. Add 1/2a cup of frozen peas,
the scrambled egg and 20g of chopped coriander. Cook for a further
2-3 minutes before serving.
ASIAN NOODLE
AND MISO RAMEN
Add 2 tbsp of yellow miso paste to 1 litre of vegetable stock,1 sliced red chilli and 5cm of peeled and chopped ginger. Simmer for 5 minutes before adding 2 tbsp of light soy sauce. Add 2 heads of pak choy cut into quarters, 8 baby sweetcorn, cut lengthways and 8 shiitaki mushrooms, sliced. Now add vacuum-packed pre-cooked noodles along with a handful of bean sprouts. Bring the liquid to the boil and stir well. Add the juice of one lime and some torn coriander.
PEPPER AND
FETA TART
Preheat your oven to 200C/400F/Gas 6. Line a baking sheet with parchment paper and take a rolled sheet of puff pastry and lay onto your prepared tray. Using a knife, score a 2cm boarder from the pastry edge and brush the boarder with a beaten egg yolk. Spread vegetarian red pesto all over the base of the pastry, avoiding the boarder. Next, cut 4 ready-roasted red peppers into strips and lay onto the pesto. Add 5-6 tsp of red onion marmalade, dotted over the pesto and crumble over 150g of feta cheese. Season with some dried herbes de Provence and season. Cook for 20-25 mins until golden brown on the edges.
FLAGOULET BEAN
AND CHARD
CASSOULET
Finely chop 1 white onion, 1 stick of celery 1/2a leek and 2 garlic cloves.
Heat a large casserole pan and add 2 tbsp of oil. Add the onions, celery, leek and the garlic and cook for 4-6 minutes until softened. Roughly chop 200g of chard stalks and shred the leaves. Add the chopped stalks to the softened onion and garlic and add 1 tsp of dried rosemary. Season well with salt and pepper. Drain a 400g tin of flagoulet beans and add to the pot. Add 700ml of vegetable stock and bring to the boil. Allow to simmer for 15 minutes before adding the shredded chard leaves and the zest of a lemon. Cook for a further 5 minutes. Add 2 tbsp of chopped parsley and serve with crusty bread.
WARM CHICKPEA,
SPICE ROASTED
TOMATO AND
PANEER SALAD
Preheat oven to 180C/350F/Gas 4. Cut 200g of paneer cheese into 2cm pieces and lay on a non-stick baking tray. Add 6 halved plum tomatoes, 2 tsp of ground cumin, 2 tsp of ground coriander and 1/
2tsp of chilli flakes.
Add 3 tbsp of olive oil and mix together and season well. Place in the oven for 15 minutes. Now add a tin of drained chickpeas and cook for a further 5 minutes until the tomatoes are soft and the paneer is slightly browned.
Place 150g of baby leaf spinach into a large bowl and add the contents of the tray. This should slightly wilt the spinach. Now add the juice of one lemon and another glug of olive oil.
BLACK BEAN
CHILLI WITH
AVOCADO
Slice 1 large red onion, 2 garlic cloves and 2 red chillies. Heat a large casserole pan and 2 tbsp of oil. Add the red onion, garlic and chilli and cook on a low heat for 4-6 minutes. Add 3 heaped tsp of ground cumin, 2 heaped tsp of ground coriander, 1 stick of cinnamon and 1 tsp of marmite. Drain 2 x 400g tin of black beans and add them to the mix. Now add 2 tbsp of tomato purée, a pinch of sugar and season well. Add 700ml of vegetable stock and leave to simmer. Mash 1 ripe avocado with 1 tsp of ground cumin, 2 tbsp of chopped coriander, 1 diced tomato and the juice and zest of one unwaxed lime. Season well and add 2 tbsp of extra virgin olive oil. Once the chilli has simmered for 30 minutes, serve with the avocado dip and tortilla chips.
For more info on Sophie Wright, visit www.sophiewright catering.co.uk IN SEASON EVERYDAY TIME SAVING
CHEAT
Pre-cooked
noodles
TIME SAVING
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Jar of red pesto
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TIME SAVING
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Can of
flagoulet beans
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TIME SAVING
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Tinned
chickpeas
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TIME SAVING
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Marmite
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TOP-NOTCH TOFU
Poor tofu. The much maligned ingredient is often misrepresented and
underappreciated by the non-veggies of the world. Why not follow these top
tips to make sure your tofu doesn’t fall foul of common mistakes and get
tongues wagging the next time you whack it on the stove?
PRESS THE WATER OUT
Tofu is saturated with water. We’re talking drowning in it. In order to make your tofu dish the yummiest, you’re going to have to squeeze all that aqua out. First, drain the water from the packet and then wrap your tofu with kitchen roll or a tea towel and place on a chopping block. Put a plate on top and weigh it down with books etc. After half an hour, most of the water will be drained from the tofu and you’ll be left with a firmer, tastier block.
COOK THE TOFU
PROPERLY
You’ve drained, you’ve cut, you’ve flavoured… now you’re ready to cook. All too often people don’t make the most of tofu’s versatility but this is an ingredient which can baked, fried, breaded, battered, or grilled. Be sure to give it enough time to cook through and crisp up and don’t be afraid to place it in hot oil
– if you drain all the water from it your tofu should never break up as it will be as firm as a vegan’s bum.
ADD BAGS OF FLAVOUR
As any one who’s ever eaten plain tofu can testify, it’s not the most exciting of flavours on its own. In fact, it’s blander than the blandest of blands. Tofu’s main superpower is its ability to soak up any flavour – so use it. Once you’ve drained the water from your tofu and cut it up, use a marinade of tahini and lemon or simple soy sauce – alternatively, a dry rub of herbs and spices, such as oregano or paprika, works just as well – then leave for a few hours for tofu to work it’s sponge-like magic. Hey presto: Blandness beaten!
APPRECIATE THE
TEXTURE
Unlike in the US where tofu is sold as
silken, soft, medium, firm, and extra-firm, UK-sold tofu is generally UK-sold as either firm or marinated. However, this doesn’t mean that you can’t utilise tofu’s Transformer-like textures. Finely crumble tofu to use it for sauces and creams; break it up to make a tofu ‘scramble’; or simply slice and cube for dishes such as curries and stir-fries.
SLICE AND DICE IN
VARIOUS WAYS
There are many ways to serve tofu – in curries, stir-fries, salads and even sandwiches, but each dish deserves different prep. Thin slices or triangles are perfect for sandwiches; cubed tofu is great for stir-fries and salads; and if you’re serving tofu to little vegetarians or vegans why not chop that big block up into various shapes, such as smiley faces or dinosaurs, depending on your artistic skills?
NEW SKILLS
