Things to try at home
Festive Hazelnut Roast
500g Mushrooms chopped
1200g Wholemeal breadcrumbs
5 Chopped onions
300g Roasted chopped hazelnuts
600g Cashew nuts
1 Vegetable stock cube
1 Teaspoon Marmite
1 Teaspoon of mixed herbs
½ Teaspoon of black pepper
1 litre Water
3 Digestive biscuits crushed into crumbs
Chop most of the cashews, leaving some to decorate on the top of the loaves. Chop and fry the onions in oil. Add chopped hazelnuts and chopped cashew nuts and fry gently with onions for 5 minutes. Add chopped mushrooms and fry for a further 3 minutes.
Make stock using a vegetable stock cube with 1 litre of freshly boiled water.
Put breadcrumbs and digestive crumbs in a large mixing bowl. Add onions and nuts. Add stock. Add 3 egg yolks. Mix well.
Put into two well-greased loaf tins (1kg size). Decorate by place whole cashews on top.
Cook at 180°C for 1 hour.
Turn out when hot.
Once totally cooled, the loaves can be stored in a fridge or frozen.
Or cheat with the Goodlife Root Vegetable Roast
How to have the perfect meat-free BBQ
BBQ Halloumi Bruchettas
Thickly slice halloumi about 1cm and place on the BBQ for about 3 minutes each side.
Slice up a fresh white baguette and spread tzatsiki and top with a sprinkle of rocket salad add on the slice of halloumi and serve.
Quinoa Burgers with Hummus & Roasted Red Peppers
1/2 cup quinoa, well-rinsed under cold water
1 medium carrot, cut in large chunks
4 green onions, thinly sliced
1 15-ounce can white beans (e.g. cannellini or great northern beans), drained and rinsed
1/3 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
1 tablespoon olive oil
4 whole grain or regular hamburger buns
Accompaniments: purchased hummus, salad greens, jarred roasted red bell peppers
In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12 minutes. Set aside to cool slightly.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, green onions, beans, breadcrumbs, egg (or tofu), cumin, salt, and pepper. Pulse until just blended (and still slightly chunky).
Form mixture into four 3/4-inch-thick). If too soft, refrigerate 15 minutes to firm.
In a large non-stick skillet, heat oil over medium. Cook burgers until browned on either side and finish off on the BBQ 10 minutes per side.
Toast the buns and spread with some of the hummus. Top with the burgers, greens and red bell peppers. Makes 4 hearty burgers.
Or Why cheat and try one of these readymade BBQ fixes!
Asda Minted Lamb Quarterpounder
Goodlife Fruity Falafel Quarterpounder
Asda Butternut Squash Quarterpounder
Charlotte’s Plum Chutney
Plums picked fresh from Depmore farm in Cheshire,
Charlotte shares her traditional family recipe for plum chutney:
1 large onion
200g / 7oz raisins or sultanas (optional)
450g / 1lb brown sugar
570ml / 1pint malt or cider vinegar
1 thumb / 3cm ginger
1 Table spoon cinnamon
1 Tea spoon nutmeg
2 Tea spoons salt
Place all the ingredients into a saucepan
Rapidly boil until thick (about 30-45 minutes) stirring occasionally
Check the seasoning, remove and discard the cloves and sliced ginger.
Pour hot, but not boiling, water into empty jars (this is to heat the glass so that it doesn't crack when you add the hot chutney)
Remove the water then pour the plum chutney into jars.
“Its quite difficult to get a real taste of a chutney's flavours while it is still hot. Once the chutney has cooled the flavours will develop and the longer you age the chutney, again the greater the flavours will develop”.
Caroline’s Cauliflower Cheese
Serves: 3 to 4
25g plain flour
568ml carton Whole Milk
150g West Country Farmhouse Cheddar, grated
2 tbsp creme fraiche or double cream
1 tbsp Dijon mustard
Pinch of nutmeg
Salt and pepper to taste
Cook the cauliflower in boiling salted water until just tender (5-6 minutes) Drain thoroughly and place in a greased oven proof dish.
For the sauce, melt the butter in a pan. Spoon in the flour and stir for about 1 minute, without allowing it to brown.
Remove from the heat and gradually beat in the milk, a few spoonfuls at a time at first, then increasing the flow as the sauce thins.
Simmer gently for about 10 minutes, or until the sauce is thickened and creamy. Stir frequently.
Remove from the heat and stir in three-quarters of the Cheddar with the creme fraiche or cream, and the mustard, season with nutmeg, salt and pepper. Pour the sauce over the cauliflower.
Mix together the breadcrumbs and the remaining Cheddar, then sprinkle evenly over the cauliflower and sauce. Bake for 25-30 minutes, or until browned and bubbling. Serve immediately.
Leon’s Red Onion Marmalade
150ml red wine
3 Table spoons balsamic vinegar
1 tablespoon dark brown sugar
1 teaspoon fresh thyme
Salt & pepper
Melt the butter in a saucepan, add the onions and soften (10 mins)
Add the rest of the ingredients, stir and bring to a simmer
Cook over a gentle heat for approximately 45 minutes, leaving the lid off and stirring frequently
At the end of the cooking time nearly all of the liquid should have evaporated, leaving glossy onion marmalade. Leave to cool.
Spring Vegetarian recipes:
Spring brings with it a new array of vegetables in season in the UK bursting with flavour from Mushrooms, leeks onions, curly kale carrots and celeriac to name a few try some of these recipes or contact us with some of your own!
Wild Mushroom Kebabs
Taste great as something a bit different for the BBQ!
45ml balsamic vinegar
3 cloves garlic, finely chopped
120g pack shiitake mushrooms
12 brown/chestnut mushrooms
12 large closed cup mushrooms, halved
Mix oil, vinegar and garlic together in a large bowl. Add mushrooms and stir gently to thoroughly coat mushrooms. Leave to marinate for at least two hours. Thread mushrooms onto skewers. Cook on a barbecue or under the grill for about five minutes, turning regularly, and brushing with any remaining marinade. Makes 8 kebabs.
Celeriac & Celery Soup
1 tablespoon vegetable oil (optional)
Pinch of salt
225 g carrots, diced
1 bay leaf
455 g celeriac or celery, sliced
1.1 litres water
1 tablespoon fennel leaves
Gently saute or simmer the onions with a pinch of salt, until tender. Add the carrot, bay leaf, celeriac and water. Simmer for about 20 minutes, until the vegetables are tender. Remove the bay leaf. Blend the soup and serve garnished with finely chopped fennel leaves.
Kale Bubble & Squeak
200g Chopped Kale
250g Kidney Beans
Vegetable oil (for frying)
Boil the potatoes with the chopped kale until tender (about 12 minutes) Fry the leeks in a little vegetable oil until soft. Mix with the potatoes and kale and mash together adding in the kidney beans. Form the mix into patties and lightly fry on each side.
Beetroot Carrot and Orange Salad
450g grated carrots
2 tbsp sesame seeds
100ml pure orange juice
1 tbsp sweet chilli sauce
1 tbsp balsamic vinegar
1 tsp sunflower oil
1 clove garlic crushed
salt and pepper
1 tbsp sesame oil
Mix the grated carrots and beetroot together in a bowl. In a frying pan dry fry the sesame seeds until they start to brown. Add the orange juice, sugar, chilli sauce, balsamic vinegar and garlic to the pan and bring to the boil. Mix with the carrots and beetroot in the bowl. Add oils and season well. Add the fresh herbs and decorate with orange segments.
Winter sensations. There’s nothing quite like the taste of vegetables when they are in season. November sees the start of the winter warmers, colourful root vegetables and sweet pears and cranberries
Try these dishes at home to liven up those long winter evenings.
Gorgonzola, Rocket & Pear Risotto (serves 2)
200 arborio rice
125ml dry martini or vermouth
375ml vegetable stock
150g Dolce Latte cheese (cut into chunks)
1 medium pear (cut into bite-size pieces)
50g rocket salad
Fry shallots in 3 tsp olive oil until just starting to brown. Add rice and fry for another 2 min. Deglaze with dry martini. When evaporated/absorbed, top with ¼ of the stock. Turn heat to low setting. Cook until absorbed. Add another ¼ of stock, let absorb. Add the cheese, let it melt then add another ¼ of stock. Leave to absorb and infuse, stirring occasionally. Add the pear and the remaining stock, cook until liquid is almost completely gone and rice is cooked al dente.
Fold in the rocket until it wilts and serve immediately with a salad.
Leek & Parsnip Bake
3 parsnips (finely chopped)
1-2 Bramley cooking apples
1 tbsp dried thyme
grated vegetarian parmesan cheese
Cook the leeks, parsnips and apple together with the thyme in just enough salted water so that the vegetables are cooked when all the water is boiled away. Add the butter and some pepper and mash well, spread onto a large shallow dish. Cover generously with parmesan cheese, and bake in a hot oven until the cheese is nice and brown.
Pink Mash (serves 4)
2 medium beetroots
good knob of butter
dash of milk or cream (optional)
salt and pepper to taste
Peel and boil beetroots whole until tender. Peel and boil potatoes until tender, ready for mashing. Cut beetroots into small cubes and mash together with the potatoes and butter potatoes. Add milk last and mix it in with mash to make it creamy. Season with salt and pepper.
Cranberry Sauce with
Port & Orange
175g caster sugar
5 tbsp port
360g cranberries, fresh or frozen
1 apple, finely chopped
salt and pepper to taste
Finely grate the zest from the orange and squeeze the juice. Dissolve the sugar in a medium pan with 4 tbsp port and the orange juice.
Stir in the cranberries, apple and orange rind. Cook uncovered for 8-10 minutes (slightly longer if the cranberries are frozen) until the fruit is soft and the juices are slightly thickened. Stir in the remaining 1 tbsp port. Serve warm or cold.
Swede & Potato Gnocchi
500g red-skinned potatoes
2 egg yolks
150g strong white flour
100g vegetarian parmesan cheese
Cook the potatoes in their skins in boiling water, drain, cool and peel. Cook the swede in boiling water until soft and drain. Put the Swede and potato through a fine ricer and add the egg yolks and parmesan. Bring to the boil, lower the heat and simmer for about an hour until the liquid has thickened; adjust the seasoning, remove the bay leaves and set aside to cool. Mix in the flour and the semolina, and roll out into long strands, then cut into 1 inch pieces. Roll each piece in your hand into a ball, place on a floured tray. To cook, place gnocchi in boiling water until they rise, light and fluffy, to the surface.