Veg
Page 3
Meanwhile, place the coconut in a small bowl. Peel the ginger, then finely grate just 1cm with the tomatoes and scrape into a second bowl, seasoning with sea salt and black pepper. Peel the garlic, then finely chop with the remaining ginger and the chillies. Gently fry the cumin and mustard seeds in a large non-stick frying pan on a medium heat with the butter for 1 minute. Add the garlic, ginger and chillies, fry for 1 minute, then tear in all the roast vegetables, discarding any tough skins and seeds, and saving any juices from the tray, to serve. Mix and mash everything together, season to perfection with salt and pepper, pick in the coriander leaves, and fry until golden. Keep warm while you make the dosas.
Place a large non-stick frying pan over a medium heat, pour in a ladle of batter and swirl around to create a thin layer. Cook for 5 minutes, or until crispy and golden on just one side, then roll up and repeat. Serve with the veg, dips and sprinkles.
Mango chutney folded through the roasting juices is always a nice addition.
SUMMER VEG BLANKET PIE
PRESERVED LEMON, SAFFRON, HARISSA, CRISPY LAYERED FILO, YOGHURT
SERVES 4 | 1 HOUR 30 MINUTES
400g natural yoghurt
320g ripe cherry tomatoes
extra virgin olive oil
1 tablespoon red wine vinegar
4 cloves of garlic
1 tablespoon fennel seeds
olive oil
1 large leek
320g new potatoes
320g butternut squash
320g courgettes
½ × 700g jar of chickpeas
1 preserved lemon
1 teaspoon rose harissa
50g dried sour cherries
1 pinch of saffron
8 sheets of filo pastry
1 tablespoon sesame seeds
Line a sieve with 3 pieces of kitchen paper, tip in the yoghurt, pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain. Halve the tomatoes, season with sea salt and black pepper, drizzle with 2 tablespoons of extra virgin olive oil and the vinegar, then toss and leave to macerate (this really brings out the flavour).
Preheat the oven to 190ºC/375ºF/gas 5. Peel and finely slice the garlic, then place in a large non-stick ovenproof frying pan on a medium heat with the fennel seeds and 2 tablespoons of olive oil. Fry for a few minutes, stirring regularly, while you prep the veg, adding to the pan as you go: trim, wash and slice the leek, scrub the potatoes, squash (deseed, if needed) and courgettes and chop into 2cm chunks. Cover and cook for 15 minutes, shaking the pan occasionally, then remove the lid, tip in the chickpeas (juices and all) and season lightly with a pinch of salt and pepper. Finely chop the preserved lemon, discarding any pips, then add to the pan with a drizzle of juice from the jar, and the harissa. Fry for a further 15 minutes, or until beautifully caramelized, stirring occasionally.
Meanwhile, cover the sour cherries and saffron with 300ml of boiling water, leave for a few minutes, then add to the pan with the tomatoes, reserving the macerating juices. Lay the filo out flat, then brush all over with the reserved tomato juices. Roughly scrunch, wave and layer the filo into the pan, partly tucking it in at the edges (there’s no need to be neat). Scatter over the sesame seeds and bake for 25 minutes, or until golden and crisp. Transfer the yoghurt to a plate and drizzle with a little oil from the harissa jar, then serve with the pie.
CAULIFLOWER CHEESE PIZZA PIE
OOZY MELTY CHEESY WHITE SAUCE, SUPER-CRISPY CRUST
SERVES 4–6 | 1 HOUR 10 MINUTES PLUS PROVING
1 × 7g sachet of dried yeast
550g strong bread flour, plus extra for dusting
olive oil
1 onion
50g unsalted butter
4 fresh bay leaves
2 teaspoons English mustard
700ml semi-skimmed milk
1 small head of cauliflower, ideally with leaves (600g)
120g mature Cheddar cheese
Whisk the yeast into 300ml of lukewarm water, leave for 2 minutes, then pour into a large bowl with 500g of the flour and a really good pinch of sea salt. Mix up as best you can, then knead vigorously on a flour-dusted surface to give you a smooth, elastic dough. Rub lightly with oil, place in the bowl, cover with a clean damp tea towel and prove for 1 hour in a warm place, or until doubled in size.
Meanwhile, peel and finely slice the onion and place in a pan with the butter, bay leaves and a splash of water. Fry on a medium heat for 10 minutes, stirring regularly, then stir in 50g of flour, followed by the mustard, and slowly add the milk to give you a loose white sauce. Roughly break up the cauliflower, discarding just the tatty outer leaves, and finely slice the stalk. Add to the pan with any remaining leaves. Simmer gently for 30 minutes, stirring occasionally, then turn off the heat, grate in the cheese, season to perfection and allow to cool a little.
Preheat the oven to full whack (240ºC/475ºF/gas 9). Lightly oil a 30cm non-stick ovenproof frying pan or a 25cm × 35cm baking tray, then press out the dough to fill the space. Spoon over the cauliflower mixture, leaving a 2cm border around the edge, then leave to prove again until doubled in size. Bake at the bottom of the oven for 25 minutes, or until golden, crisp and melty.
Delicious served with a bowl of lemony dressed seasonal salad leaves.
Mix up the cheeses you choose – also incredible made with broccoli instead of, or as well as, the cauliflower.
CRISPY-BOTTOMED STEAMED DUMPLINGS
ROASTED SQUASH, BROCCOLI, GARLIC, GINGER, MISO, CHILLI & SESAME SEEDS
SERVES 4 | 1 HOUR 35 MINUTES PLUS COOLING
500g butternut squash
olive oil
1 clove of garlic
6cm piece of ginger
80g broccoli
1 teaspoon red miso paste
1 tablespoon rice wine vinegar
24 × 10cm square wonton wrappers
½ a fresh red chilli
2 spring onions
2 tablespoons sesame seeds
low-salt soy sauce
English mustard
1 lime
Preheat the oven to 180ºC/350ºF/gas 4. Quarter the squash, deseed and toss with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast on a tray for 1 hour, or until soft and golden. Leave to cool.
Peel the garlic and 2cm of the ginger, then whiz in a food processor with the broccoli, miso and vinegar until fine. Pulse in the squash, then season to taste.
One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal (don’t stress if they tear every now and again), placing them in a large oiled non-stick frying pan as you go. Put the pan over a high heat, then pour over 150ml of water and cover. Let it steam until the water has completely evaporated, then uncover and allow to fry, removing as soon as the bottoms are golden and crisp.
Meanwhile, peel the remaining ginger, finely grate with the chilli, and place in a small dipping bowl. Trim and finely shred the spring onions, toast the sesame seeds, then serve with soy, mustard and lime wedges.
I love swapping in sweet peas, asparagus, water chestnuts and edamame – delicious!
ASPARAGUS QUICHE & SOUP
WHOLEMEAL PASTRY, THYME, RICOTTA & CHEDDAR
SERVES 8 | 1 HOUR 15 MINUTES PLUS CHILLING
125g plain flour
125g wholemeal flour
125g unsalted butter (cold)
7 large eggs
1kg asparagus
olive oil
2 large potatoes
2 onions
½ a bunch of fresh thyme (15g)
1.5 litres vegetable stock
150g ricotta cheese
150g mature Cheddar cheese
Preheat the oven to 180ºC/350ºF/gas 4. Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together.
Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes. Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry (sometimes I don’t bother as people seem to love the crispy bits).
Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil. Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly. Pour in the stock, bring to the boil, then simmer for 15 minutes. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper.
While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves. Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case. Bake for 40 minutes, or until beautifully golden. I like to serve the quiche and soup together – it’s a wonderful meal.
MY VEGGIE MOUSSAKA
SWEET TOMATO, GRILLED AUBERGINES, CREAMY PORCINI & FETA SAUCE
SERVES 8 | 2 HOURS
40g dried porcini mushrooms
2 onions
8 cloves of garlic
olive oil
½ a cinnamon stick
1 bunch of fresh oregano (30g)
2 tablespoons red wine vinegar
2 large aubergines (400g each)
1kg potatoes
2 × 400g tins of quality plum tomatoes
200g feta cheese
2 large eggs
500ml semi-skimmed milk
1 whole nutmeg, for grating
Cover the porcini with 500ml of boiling water. Peel and finely slice the onions and garlic. Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic. Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until soft and lightly golden, stirring regularly. Meanwhile, slice the aubergines lengthways 1cm thick, then chargrill in batches on a griddle pan.
Scrub the potatoes and slice 1cm thick, then add to the casserole pan with just the porcini water, reserving the mushrooms. Scrunch the tomatoes into the pan, then pour in 1 tin’s worth of water and leave to tick away on a medium heat for 30 minutes, stirring regularly. Preheat the oven to 200ºC/400ºF/gas 6.
Place the mushrooms in a blender with half the feta and the eggs. Pour in the milk, finely grate in half the nutmeg, then whiz until smooth. Season the tomato sauce to perfection with sea salt and black pepper, then spoon half into a 25cm × 35cm baking dish. Cover with half the aubergines, drizzle over 4 tablespoons of creamy sauce, then repeat, finishing with the remaining creamy sauce. Crumble over the rest of the feta, then bake for 40 minutes, or until golden and bubbling.
Delicious served with a simple lemony dressed green salad.
Sometimes I swap the feta for grated halloumi. Ribbons of courgette grilled with the aubergine are very nice, too.
PITHIVIER PIE
GOLDEN PASTRY, CELERIAC, CREAMY LEEK, MUSHROOM & BLUE CHEESE SAUCE
SERVES 10 | 4 HOURS 30 MINUTES PLUS OVERNIGHT CHILLING
1 whole celeriac (1kg)
olive oil
2 large leeks
1 knob of unsalted butter
2 cloves of garlic
400g mixed mushrooms
75g plain flour
2 teaspoons English mustard
800ml semi-skimmed milk
1 bunch of fresh flat-leaf parsley (30g)
120g blue cheese
2 × 320g sheets of all-butter puff pastry (cold)
1 large egg
Preheat the oven to 200ºC/400ºF/gas 6. Scrub the celeriac, rub with 1 tablespoon of oil and wrap in tin foil. Roast for 1 hour 30 minutes, then finely slice and season with sea salt and black pepper. Meanwhile, halve, wash and finely slice the leeks, then place in a large casserole pan on a medium heat with the butter. Peel, finely slice and add the garlic and mushrooms, then cook for 15 minutes. Stir in the flour and mustard, followed slowly by the milk, then simmer for 5 minutes, or until thickened, stirring regularly, and remove from the heat. Pick, finely chop and stir in the parsley, crumble in the cheese, then season to perfection.
Line a 20cm bowl (8cm deep) with clingfilm. Arrange slices of celeriac in and around the bowl until covered. Reserving half the sauce, layer up the rest with the remaining celeriac in the bowl, finishing with celeriac. Pull over the clingfilm, weigh it down with something heavy, and chill overnight with the remaining sauce.
Preheat the oven to 180ºC/350ºF/gas 4. On greaseproof paper, roll both sheets of pastry out to around 30cm × 35cm. Unwrap the filling parcel and place in the middle of one sheet. Beat the egg and brush around the edge of the pastry and all over the celeriac, then carefully lay the second piece of pastry on top, smoothing around the shape of the filling. Trim the edges to 2.5cm, crimp to seal, then eggwash all over. Very lightly score the pastry (like in the picture), making a small hole in the top. Bake at the bottom of the oven for 2 hours, or until beautifully golden, brushing with more eggwash once or twice, then serve with the warmed-up creamy sauce. Delicious with dressed seasonal steamed greens.
FILO SNAKE BAKE
SPINACH, OLIVE & FETA FILLING, LETTUCE & BLOOD ORANGE SALAD BITES
SERVES 6 | 1 HOUR 45 MINUTES PLUS COOLING
1 onion
4 cloves of garlic
olive oil
10 black olives (stone in)
1 bunch of fresh oregano (30g)
500g baby spinach
1 × 250g jar of roasted red peppers in brine
½ × 280g jar of artichoke hearts
2 tablespoons couscous
6 sheets of filo pastry
100g feta cheese
2 large eggs
3 baby gems
3 regular or blood oranges
Peel and finely slice the onion and garlic, then place in a large casserole pan over a medium heat with 2 tablespoons of oil. Destone and tear in the olives and pick in the oregano leaves, then fry for 5 minutes, stirring regularly. Add the spinach and tear in the peppers and artichokes, then fry for a further 10 minutes, or until all of the juices have cooked away. Season to taste with sea salt and black pepper, then stir in the couscous and leave aside to cool.
Preheat the oven to 190ºC/375ºF/gas 5. Lay out 3 sheets of filo side by side on an oiled work surface, overlapping each one and brushing between the overlaps with water to create one long sheet, then rub lightly all over with oil. Lay the remaining sheets on top in the same way to create a double layer. Crumble the feta into the spinach mixture, beat and mix in the eggs, then spoon evenly along the bottom edge. Roll up into a long snake (be confident and don’t worry about cracks and tears – it cooks into a beautiful thing), then slowly and loosely wind up like a Catherine wheel. Quickly and carefully slide on to a lightly oiled baking tray, and bake at the bottom of the oven for 50 minutes, or until golden and crisp.
Trim and click apart the lettuce leaves, peel and segment the oranges, then buddy up and serve alongside the filo bake. Bloomin’ delicious!
As well as spinach in this dish, it’s really nice to use different greens, such as chard, dandelions, stinging nettles, watercress or rocket, soft herbs, or even edible flowers.
MY VEGGIE PASTIES
MIXED MUSHROOMS, SWEDE, POTATO, ONION, ROSEMARY
MAKES 8 | 1 HOUR 45 MINUTES PLUS CHILLING
500g mixed mushrooms
500g strong flour, plus extra for dusting
250g unsalted butter (cold)
200g swede
400g potatoes
1
onion
1 pinch of dried rosemary
1 large egg
Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally. Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together. Wrap in clingfilm and chill in the fridge for 1 hour.
After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g). Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin. Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
Preheat the oven to 180°C/350°F/gas 4. Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges. Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal. Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden.
Serve with a watercress and apple salad and a dollop of English mustard.
These freeze really well raw – simply bake to order straight from frozen at 180ºC/350ºF/gas 4 for 1 hour.
YEMENI-STYLE PANCAKES
SMOKY AUBERGINE, CREAMY TAHINI, FRESH SALSAS
SERVES 4 | 45 MINUTES
300g strong bread flour