Vegetable Bolognaise

        Serves 4-6 1 onion 2 cloves garlic 1 carrot 1 celery stalk 1 tsp dried oregano 1 tbsp capers 3 sundried tomatoes ¾ cup red lentils bay leaf ¼ cup red wine 1 tin (400g) chopped tomatoes 2 tbsp tomato paste salt & pepper 1 tsp brown sugar Place 1 clove…

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Polenta and Mozzarella Balls

2 cups of good quality vegetable stock 2 cups milk 250g instant polenta* 1 cup grated Parmesan salt oil baby mozzarella balls (Ciliegine**) Bring the milk and stock to a simmer, then carefully whisk in the polenta. Stir continuously for 2–3 minutes until thick. Stir in the Parmesan and check for seasoning. Depending on the…

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Zucchini & Quinoa Fritters

½ cup quinoa 4 cups zucchini, grated (approximately 2-3 zucchini) ½ onion, finely chopped 2 small eggs ½ cup fresh herbs (I used fresh oregano and Italian parsley, but basil, chives or coriander would also work well) salt and pepper oil Rinse the quinoa and then cook by adding it to 1½ cups of boiling…

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Broccoli Pasta

2 cups vegetable stock 1 head of broccoli, cut into florets ½ onion 2 garlic cloves ½ cup grated Parmesan 1 tbsp pine nuts, toasted handful of basil (or 1 tbsp basil pesto) 200g dry spaghetti 25g butter 50g bread extra virgin olive oil Firstly make the garlic croutons by gently melting the butter in…

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Blood Orange, Avocado and Summer Squash (vegan and gluten free)

This delicious recipe is by Katie Silcock, head chef at Revolve Cafe at the Avantidrome Complex just outside Cambridge. 6 portions Time 10 minutes Ingredients 3 blood oranges 3 ripe avocados 6 summer squash (courgette) 1 cup whole natural almonds ¼ cup basil ½ cup pitted Medjool dates 1 red chilli, thinly sliced 3 tbsp…

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Kushari

This recipe is an extract from Rowan Bishops sixth book “Vital” A tantalising combination of textures and flavours, this baked rice and lentil dish is an ideal dish for guests as everything can be prepared ahead of time. Serves 6–8 | The rice/lentil component freezes well 1/3 cup raisins or currants ¼ cup fresh or…

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Asparagus, Leek and Goat’s Cheese Tart

1 cup flour 100g cold butter, chopped 125g sour cream ½ leek, finely chopped ½ onion, finely chopped 1 garlic clove, crushed 1 Tblspn extra virgin olive oil 1 bunch of asparagus, trimmed 2 eggs ¼ cup milk 100g goat’s cheese or feta ¼ cup grated Parmesan cheese Salt & Pepper To make the pastry…

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Fried Polenta with Sautéed Mushrooms and Blue Cheese

Polenta 3 cups vegetable stock 1 cup milk 1 & ½ cups instant polenta ½ cup grated Parmesan Heat the stock and milk in a pot until just boiling. Slowly add the polenta and stir to stop any lumps forming. Continue to stir and cook until the polenta is thick and just before it starts…

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Bonnie’s Sensational Mushroom Burger Patties

These mushroom patties are just sensational; stuff them into hot split ciabatta or sourdough buns along with, for example, rocket or mesclun, extra mustard, aïoli, sliced beetroot, tomato and/or gherkin. Makes 6–8 patties | May be frozen 40g dried, sliced shiitake mushrooms* 3 tbsp oil 1 large onion, peeled and cut into small dice 6…

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