cook vegetarian - april 2015 uk

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COOK VEGETARIAN

COOK VEGETARIAN| ISSUE 77 | APRIL 2015

MEAT-FREE FOOD MADE EASYW

WW.COOKVEG.CO.UK

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SIMPLE FAMILYRECIPES

MEAT-FREE FOOD MADE EASY

WIN: BAKING KIT, KITCHEN GARDENS, BLENDERS + MORE!

Guilt-free delicious cheesecake

* ONE-HOUR EASTER MENU* CAULIFLOWER CHEESEBURGER* CRISPY ASPARAGUS FILO

PLUS:Rachel Khoo,Valentine Warner,Anjum Anand& more!

DELICIOUSLY HEALTHYRICH PUMPKIN SOUP * PEAR AND STILTONSALAD * REFRIED BEAN TORTILLAS

30+

Easy entertaining...

Almond-crusted Fries

p23

Sensational Sushi Midweek Risotto

p70p78 p60

Tapenade Focaccia

Hello Spring!

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Welcome to

Isnt this a magical time of year? Fromthe mysterious oral aroma in the airto the change of birdsong, theguarantee of warmer weather ahead isnally upon us.

And with that promise comes one ofthe most exciting times in the foodiecalendar the arrival of the springproduce! Delicacies such as British

asparagus and Jersey Royal potatoes will soon ll oursupermarket shelves (and then our bellies) as we shake off theheavy comfort food of the winter months.

So, this issue we celebrate this special season with plenty ofmouth-watering inspiration. Valentine Warners on board toshow us how to make the most of this exciting new bounty(his description of rhubarb is rib-tickling check it out onp29), rising star Natasha Corrett gives us her recipes thatllhelp you spring clean your plate on p23, while weve collatedan Easter Sunday menu thats ready in under an hour to helpyou make the most of the bank holiday weekend (p32).

Elsewhere, we chat to Rachel Khoo who shows us how tomake a cauliower cheeseburger (its incredible do try it)starting on p14, and we investigate one of the hottest foodietrends for 2015 fermenting from p78-81. Its the perfectlong weekend project (start saving your jars now!).

Meanwhile, comedian Lucy Porter rounds off the issue witha confession regarding sugar. We wouldnt know what shemeans we certainly didnt eat all of the Easter eggs on p37 inone go...

However you plan to make the most of the time off andexciting new produce, make it delicious.

Happy Easter!

Fae x

COOK VEGETARIAN

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SPRING SPECIAL 23 HONESTLY HEALTHYNatasha Corrett serves up some deliciouslydifferent but oh-so-simple dinner ideas

28 THE SEASONAL TRAFFICLIGHTS HAVE TURNED GREENValentine Warner shows us how to make thebest of the new seasons ingredients

31 ONE INGREDIENT, FIVEDINNERSThis month, cook up a storm using JerseyRoyal potatoes

32 YOUR EASTER MENUJust one hour is all it takes to make this bankholiday feast

37 GET CRACKIN!Its a tough job, but weve gathered ourfavourite Easter gifts for you to choose from

38 SOPHIE WRIGHT'S GUIDETO SPRINGTry Sophies delicious dinners that use thebest of spring produce

41 BAKING BONANZAHeres a roundup of our favourite bakingaccessories to inspire your cake making

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SYMBOLS IN COOK VEGETARIAN: FREEZESWELL QUICK MAKE COSTCUTTING ECOFRIENDLY VEGANFRIENDLY E V

APRIL 2015

GF GLUTENFREE

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COVER: TIME SYNDICATION/MYLES NEW

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CLEAN FOOD43 THE ART OF EATING WELLRachel de Themples recipes will have you hittingyour five-a-day every day

46 SHARE THE LOVETry your hand at these nutritious recipes from tophealth food blogger Shelly West

53 LIVE WELL, EAT WELLSome of the greatest raw foods to include in your meals

Try my Cauliflower Cheese-burger on p15. Its wrappedin a lettuce leaf and makes the perfect Saturdaynight dinner

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CONTENTS

NEW SKILLS69 ASK ROSEThe veggie expert is here to answer your culinary queries

74 COOKING WITH CHICOThe London Vegetarian Cookery School owner celebrates April with guest-of-honourBritish asparagus

EVERYDAY54 200 CALORIE SCRUMPTIOUSLUNCHESYoull be the envy of your colleagues with theseportable lunch ideas

59 INDIAN IS THE BEST CUISINEFOR VEGETARIANSWe catch up with TV chef Adnjum Anand anddiscover her store cupboard essentials

60 MIDWEEK MATTERSLighten up your dinners with our hearty and easydinner ideas

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64Harness theflavours of Asiawith our gourmetknow-how

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DIGITAL EDITIONS ARE AVAILABLE FROM:

Calorie and fat analysis provided by Nutracheck.co.uk, the UKs largestonline calorie counter, (over 100,000 foods). Download the App searchfor Nutracheck in the App Store or Play Store.

CONTENTS

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Weve got seven Tefal FruitBlenders, planter kits, luxurychopping boards and an OXObaking bundle to give away (p92).Or, write in to win a brand newrange from Beloved (p12).

WINKITCHEN GADGETS & MORE!!

WEEKENDCOOKING70 BREAKING BREADGet a slice of Jewish culture with thesemoreish bread recipes by food writer Anne Shooter

76 VOTE IN THE VEGGIESHave your say in the 2015 Veggie Awards andyou could win a 100 Ocado voucher!

78 LET IT STEWWe discover why fermented foods are set to be one of the hottest trends of this year

82 FROM THE INSIDE OUTShake off the colder months and kick startyour health with our handy advice

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ADVICE

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STARTERS &LIGHT BITESAsparagus & Cheese Tarts 38Baked Goats Cheese Cigars with Melon, Radish & CucumberSlaw 18Beetroot & Quinoa Salad 81Chicory, Pear & Stilton Salad 55Cucumber & Tempeh Salad 24Garden Soup with LovageMayonnaise 61Greek Salad with Jassy's FriedFeta 43Green Minestrone 39Green Minestrone with KalePistachio Pesto 46Jersey Royals in honey andMustard Dressing 31Pickled Cucumber, BeanSprouts, Orange & Peanut Salad 38Potato, Egg & Caper Salad 38Pumpkin Soup with TortillaChips 56Radish, Pomegranate & RedQuinoa Salad 39Refried Bean Tortilla Wraps 55Souk Salad with SpicedAubergines & Pistachio Yoghurt 44Temaki Rolls with FermentedSeed Pt 79Watercress, Kale & SpinachSoup 39

MAINCOURSESBritish Brie & Asparagus Tart 32Cauliflower Cheese Burgers 15Cauliflower, Chickpea and

Coconut Curry 38 Jersey Royals, Goat's Cheese &Asparagus Flan 31Jersey Royal Sag Aloo 31Pasta Primavera Beetroot &Quinoa Salad 74Pesto & Goat's CheeseMushroom Burger withCaramelised Shallots 62Portobello Burgers 25Roasted Flat Mushroom withSautd Jersey Royals, BabySpinach & Herbed Goat's Cheese Beetroot & Quinoa Salad 31Roasted Pepper Risotto 62Spiced Tofu Balls 25Spinach, Potato & CourgetteFritatta 62Stuffed Pimiento Cheese VeggieBurgers 47

SIDESAlmond-crusted Courgette Fries 26Baked Asparagus Fries with aCitrus Mayonnaise 39Buttery Braised Fennel 61British Broad Beans & Peas withButter, Lemon & Black Pepper35

Aprils RecipesAll of the full-length recipes in this issue of Cook Vegetarian are listed here, but remember there are lots more tips & recipe ideas throughout!

Herb-roasted Jersey Royals withCucumber and Paprika Dip 31Honeyed Parsnip Quinoa withChilli, Cardamom and Orange 45Jersey Royals Lyonnaise 35Perfect Boiled Rice 64Purple Sprouting Broccoli with Tahini Dressing & PoppySeeds 39Red Cabbage Pesto Pasta 39Turshiya 79

SWEETS ANDDESSERTSChocolate Espresso AlmondBiscotti 48Lemon Drizzle Cake 39Pistachio & Pomegranate Cake 17

OTHERBroccoli Pesto 26Buckwheat Porridge withBlueberries,Yoghurt & ManukaHoney 53Cashew Cheese 25Classic Sweet & Sour Stir-frySauce 64Lemon & Ginger Stir-fry Sauce 64Onion Pletzels 70Sticky Soy & Five Spice Stir-frySauce 64Strawberry Gin 32Sundried Tomato & Goat's CheeseBabka Buns 72Tomato, Feta & Tapenade'Focaccia' 70

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Kitchen notebookDiscover whats been whetting our appetite this month!

COOKBOOK OF THE MONTHFrom everyday to gourmet, thiscollection of recipes is here to inspire

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Regardless ofyour motivationsfor adopting avegan diet, thelast thing youllwant to feel iseither youremissing out, orthat youre just re-creating the samedishes over andover. Help is at

hand with Easy Vegan, by Sue Quinn (14.99,Murdoch Books), which is packed full of 140recipe ideas including Roasted Tofu withIndian Spices, Vegan Shepherds Pie andVegetable Crumble, as well as how to makeyour own basics like seed milk, soya yoghurtand no-egg mayo.

BRIGHTEN UPNigella refers to her kitchen as her pleasure palace, and its definitely the room most of us spend our time in. Thatswhy the ambience is key you want your space to feelcosy yet functional. A simpleway to create this easy-goingcharm is with these freshspring-like colours found atT&G Woodwares homewarescollection. To find your localstockist, visit www.www.tg-woodware.co.uk

5 WAYS WITH...Tenderstem

1. TENDERSTEM IN CHEESEBoil 250g Tenderstem for 5-7 minutesand drain. Make 250ml cheese sauce.Add 1 tsp mustard and 1 tsp HendersonsRelish. Place the Tenderstem in aroasting dish and pour over the sauce.Top with breadcrumbs and grill.

2. TENDERSTEM TEMPURAMix together 100g corn flour, 100g plainflour and 10g baking powder. Stir inenough chilled sparkling water to makea batter that will coat the vegetables.Half fill a large saucepan with vegetableoil and heat. Then coat your Tenderstemin the batter and fry in batches.

3. TENDERSTEM TARTPreheat the oven to 200C/400F/Gas 6and blanch 200g Tenderstem in boilingwater. Drain. Roll out a sheet of puffpastry and arrange your Tenderstem on top along with 12 halved cherrytomatoes. Dot with veggie brie then bake in the oven for 10 minutes.

4. TENDERSTEM WITHCHILLI & SESAME SEEDSBlanch 400g Tenderstem in boilingwater for a minute. Fry 2 sliced garliccloves and 1 red deseeded sliced chillifor one minute before adding theTenderstem. Stir-fry for five minutesthen add 1 tbsp tamari and 1 tbsp toastedsesame seeds.

5. TENDERSTEM PASTAGently fry 1 crushed garlic clove in olive oil for one minutebefore adding the zest and juice of 1lemon. Cook for afurther minutebefore servingover pasta,Tenderstem and vegetarianParmesan-stylecheese.

Master classNo matter howaccomplished youthink you are as avegetarian cook, thereal joy of creating inthe kitchen is thattheres alwayssomething new tolearn. You canbroaden your skill set this month withcookery schoolCordon Verts one-day class on 23 April, which will be focusing on classicBritish dishes allvegetarian, of course!

TO FIND OUT MORE, VISITWWW.CORDONVERT.CO.UK

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IN SEASON

Whats in store...

Fresh greens Cawston PressSweet Greens, 2.99,tastes like a sweetsalad in a glass! Theapple and pear bringa fruity balance tothe mint, lettuce andcucumber thats justbeautiful chilled on a spring day.

Stew emPair stewed appleswith oats and plainyoghurt for a snazzy,vitamin-packedbreakfast.Add to relish Chop apples, onionsand pickles and addvinegar and sugar for atangy relish. Serve withyour favourite veggieburger or cheeseselection. Drink infusion Pour vodka overchopped apple and letsit for a few days. Voila!

HOW TO USE UP...LEFTOVER APPLES

GORGEOUS BITES FOR A SPECIAL SPRING

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PINEAPPLE CUPCAKES

Makes 12 Ready in 30 mins

Exotic pairing This thirst-quencingBelvoir Coconut andLime Presse, 1.82,fuses fresh coconutwater with the tangyzest of lime juice.Serve chilled with aspring of mint... andvodka or gin, if youhave to!

Y100g soft spread, suitable for baking Y100g caster sugar Y100g self-raising flourY2 medium free-range eggs Y 50g packWhitworths pineapple, chopped

For the icingY150g icing sugar Ycold water Y20gWhitworths pineapple, chopped

1 Preheat the oven to 190C/375F/Gas 5. Put 12 paper cup cake cases into a 12 hole bun tin.2 Put spread, sugar, flour and eggs into a bowland mix well with an electric hand whisk for one minute. Stir in the chopped pineapple.3 Spoon into the paper cases and bake in theoven for 15 minutes until well risen and goldenbrown. Leave to cool.4 Mix the icing sugar with enough water tomake a thick icing and spread on top of thecakes. Decorate with the remaining pineapple.

FRESH AND JUICYESCHEW THE SAUVIGNON WITH THIS SELECTION OF POSH SOFT DRINKS

Rose andbubbles The LuscombeDamascene RoseBubbly, 2.75, has a delicate hint of rose,perfect if you want the elegance ofChampagne withoutthe sore head.

3 Easter treat This Easter Egg Cookie Baking Mix,9.95, makes a great gift for Easter. It uses quality ingredients and comeswith a Rabbit Cookie cutter. All youdo is wet the ingredients to make 8-12biscuits. For more information, visitwww.cuckooland.com

2 We love pie!Dress a green salad and tuck intothis deliciously light pie fromPieminister, 3.50. The seeded crustand mouth-watering combination offeta, butternut squash and sun-driedtomatoes makes this veggie pie aperfect springtime lunch. Availablefrom Ocado

1 Sticky spreads The nut butters from Pip & Nut areglorious in their simplicity withingredients such as Peanut, Almond orCoconut and Almond and a sprinklingof sea salt. Try swirling in smoothies,on crackers, or with some sweet chillifor a delicious noodle sauce. Visitwww.pipandnut.co.uk

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WEEKENDCOOKING

Tea Towels

2

1.Kissing Squirrels set of 2, 14,www.anorakonline.co.uk2.Beetroot, 11,www.lushlampshades.co.uk3. Iconic Tea Towel, 8,www.agacookshop.co.uk4. Jelly & Cake, 12.95,www.annabeljames.co.uk5.Lorna set of 3, 12, Habitat6.One Hot Mama, 7.49,www.suttons.co.uk7.Madelaine Sage Organic, 6,www.ochreandocre.com8.Allotment Mud, 8,www.bettyandwalter.com

With our helpfulroundup, finding a teatowel as beautiful asyour cooking hasnever been so simple

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Serves 8-10Ready in 1 hr 30 mins (plus cooling time)

For the base150g lemon shortbread biscuits50g butter, melted

For the filling1kg ricotta cheesecakezest of 4 lemons, juice of 2

Recipe of theTHE MONTH

Round off your bank holiday celebrations in style with thisdelicious cheesecake that you neednt feel guilty about

LEMON RICOTTACHEESECAKE

EVERYDAY

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4 large free-range eggs150g lemon curd75g caster sugar40g cornflour250g raspberries, to topicing sugar, for dusting

You will also need: 20cm (8in) cake tin, 7.5 cm (3in) deep, withremovable base, oiled

1 Crush the biscuits in a plastic bag byrolling over with a rolling pin. Mix with themelted butter and use to line the base of thetin. Pat the mixture down, then chill.2 Heat the oven to 170C/325F/Gas 3. Put all

the filling ingredients into a food processorand whiz until smooth. Pour into the tin andplace on a baking sheet. 3 Place on the middle shelf of the oven with a roasting tin of hot water in the bottom, andturn the oven down to 150C/300F/Gas 2. Bakefor about one hour to one hour ten minutes,until the cheesecake has set but still has aslight wobble in the centre. Remove from the oven and place straight in the fridge until completely cooled. This will help to stop it from cracking. 4 When cooled, remove from the fridge andgently release the tin. Arrange the raspberrieson top, dust with icing sugar, and serve. Thiswill keep in the fridge for up to three days. PER SERVING (10 SERVINGS): 387 CALS, 23G FAT

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IN SEASONSTARTERS

Over to you

OUR FAVOURITE ONLINE COMMENT THIS MONTH...I love the recipes you post, they give me something new to make every month! Kathy Cakebread, viaFacebook. Share your comments www.facebook.co.uk/cookvegetarian

Wed love to hear your news and views, favourite recipes and commentsyouve read in Cook Veg, and you could win a fantastic prize

@QuantuamGeek01 knocked up the perfectlunch a veggie patty,halloumi, mushrooms, kaleand some chilli sauce, allnicely slotted in betweensome delicious rye bread

@JustIngs1981has proven a popularTwitter chef on ourtimeline by creatingsome gorgeous lookingmeals. Heres a beautifultofu noodle dish

@AMViaggihas cooked alovely roastedseitan withtonnes of veg

GET IN [email protected]

FACEBOOKwww.facebook.com/cookvegetarian

[email protected]

@

Need for speedIm just writing in to let you know how helpful I found the midweek recipe feature in yourFebruary issue. Im spending the majority of mytime at work and then in the gym these days, somy cooking has been rather lacklustre to say theleast! The Pea & Cauliflower Frittata has been alife saver, and is incredibly tasty too!Tracy Phelan, by email

Weve all been re-visiting those speedyafter-work dinners too. Its brilliant whenquick dinners cut down the cooking time,but not any of the taste!


What youre cooking this month...

Axe to GruyreCan you advise me regarding Gruyrecheese or a vegetarian alternative? Manyproducts that say they are suitable forvegetarians contain Gruyre cheese. ButIve always thought Gruyre wasnt suitablefor veggies . Quorn have products that useGruyre, and Quorn tell me that they maketheirs specially, and its not available to thepublic. I also contacted the British CheeseSocierty who tell me a mild Cheddar is myonly option! Do you know if a vegetarianGruyre cheese exists? I have seen recipesin your publication using Gruyre cheese, soI hope you are able to help with this (plea!)request.Lee Dodge, via email

Thanks for your email Lee and apologies if you saw a recipe that called for Gruyrein Cook Vegetarian. We usually call forvegetarian Gruyre-style cheese in ourrecipes as youre quite right, Gruyre is notsuitable for vegetarians. We recommend avegetarian emmental as a replacement, andas emmental is a little milder and sweeterthan Gruyre, dishes that call for thischeese can often benefit from a littlevegetarian Parmesan too. Try SainsburysBasics Italian Hard Cheese.

Quality cooking on-the-go

Over the PondIm a big fan of the magazine but theres oneslight problem Im now based in the US! Whatsthe easiest way that I can get my hands on a copyover here?Gill Durham, via email

Great to hear that youre a fan Gill, and thatyoure flying the Cook Veg flag over in theU.S of A. Wed recommend the Cook Vegapp if you have a tablet or smartphone. Youcan also access all of our old issues via theonline newsstand too!

STAR LETTER

WRITE INTO WIN!For your chance to win the new range fromBeloved, simply write in to tell us your favouriterecipes and cookery tips using dates. Or, shareyour ideas with us via Twitter @cookveg orFacebook www.facebook.com/cookvegetarian.Inspired by the delicious and nutritious datefruit, the tasty range includes Date Nectar, threevarieties of cereal bars, granola and muesli.Each is naturally sweetened with Beloveds DateNectar, which retains the benefits of the wholefruit. Beloved, is a new premium date foodcollection which launched in March. Visit www.belovedates.com for more info,

We recommend a vegetarian emmental

as a replacement

Letters Apr_Layout 1 13/02/2015 12:30 Page 2


Join the Parisian-style chef for a dinnerseasoned with French know-how

delicious vegetarian menu

Rachel Khoos

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IN SEASON

Y oull probably knowRachel Khoo from herParisian-based cookerytelevision show whereshe delighted viewerswith her indulgent French-inspiredcooking. But this cook is not a one-trick pony. With a new cookbook justout, Rachel proves that her food canbe so much more than the restaurant-quality dishes shes famous for. We caught up with her to hear about the new book and her views on vegetarianism.

I travel a lot and I always carry anotebook around. The idea for mynew book Rachel Khoos KitchenNotebook came when I realised thatthis notebook, full of recipes, scribblesand illustrations, might make a greatstarting point for a cookbook.

The book is designed to look like mynotebook, a little scruffy and full ofnotes. Thats how a good cookbookshould be. If I ever visit somebody athome and they happen to have one ofmy cookbooks, I always hope that itlooks used, scruffy and covered inchocolate finger marks.

I have lived in Paris for eight years,but I grew up in the UK. Ive alsospent time in Germany and my dadsMalaysian while my mums Austrian. I really wanted to show people after my last two cookbooks that while I love French food, Im not all aboutFrench cooking.

Im definitely a flexitarian. A dishdoesnt have to be meat-and-two-vegfor me to find it satisfying, so I like toinclude a lot of fruit and veg in mycookery. My style of cooking is freshand I like to keep it quite light. I hopemy food is quite approachable too.

I find inspiration from a wealth ofplaces. Sometimes its down themarket, sometimes when Im eatingout. But often it can be when Imhaving a bubble bath reading a geekytechy magazine and Ill suddenly getinspired by something as random as agadget! Other times, Ill get inspirationfrom fellow foodies. I was on theDutch version of Masterchef and oneof the contestants made apple chips slices of apple deep-fried in batterand seasoned with salt and pepper.The mix of sweet and savoury wasincredible and really got me thinking.

If I had a tip for how Cook Vegreaders can devise a recipe, Id saystart with your produce. And investthe most you can afford on youringredients. If you do this, thevegetables will do all the hard work foryou. Take a tomato for instance. Youbuy a tomato, its summer, its beenripened on the vine, its juicy, itsflavoursome, its sweet and its tart. All you need to do is slice it up andserve it scattered with basil anddrizzled in olive oil. But in winter, ifyou buy a green tomato, youre going tohave to work a little harder. You knowyoure going to have to cook it up, addsome spices and inject some flavour.So, start with your key ingredient andgo from there.

I have so many cookbooks thereare some Im ashamed to say Ihavent actually cooked from. I usedto work in a cookbook shop, whichdidnt help. I love Diana Henry herrecipes always hit the spot and I haveall the classics like Jamie, Nigella,Nigel and so on. But the one book I usethe most isnt actually a cookbook. Itscalled The Flavour Thesaurus which is a list of flavours or ingredients and ittells you what goes well with it. Its agreat starting point.

CAULIFLOWERCHEESE BURGERS

Serves 6Ready in 45 mins

1 very small head of cauliflower(approx. 200g), trimmed andseparated into florets

STARTERS

Im a flexitarian. A dish doesnthave to be meat-and-two-vegfor me to find it satisfying...

CauliflowerCheese Burgers

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150ml red wine vinegar2 tbsp raisins, finely chopped2 tbsp soft brown sugar

1 Steam the cauliflower florets for 7-8 minutes. Take off the heat, drainand leave in the colander to cool.2 In the meantime, start to make thechutney. Put the butter in a frying panon a low heat, then add the onions andsalt. Fry for about 20 minutes. Add thevinegar, raisins and sugar, and cook foranother five minutes. Check seasoning.3 When the cauliflower is cool, put theharicot beans into a food processor andpulse, then add the cauliflower andpulse lightly. You dont want tooverwork it as the mixture. Place in a bowl and add one tablespoon ofbreadcrumbs. Grate 80g of the Cheddarand add to the bowl, along with theparsley, nutmeg, lemon zest andhazelnuts. Season and form the mixinto six patties, around 6cm indiameter, in the palms of your hands.4 Lightly whisk the egg white in a bowl,

and put the rest of the breadcrumbson to a plate. Brush each patty all over with egg white and press into the crumbs, making sure theyare covered.5 Put the oil into a large frying pan ona medium-high heat. When hot, cookthe patties in batches for 3-4 minuteson each side, until crisp. Slice theremaining Cheddar and put a slice ontop of each patty while in the pan tomelt. Place each patty in a lettuceleaf, add a slice of tomato and servewith a generous spoonful of chutney.PER SERVING: 384 CALS, 22.4G FAT

PISTACHIO ANDPOMEGRANATECAKE

Serves 810Ready in 1 hr 10 mins

For the sponge2 x 150g pots of natural yoghurt100g pistachio kernels1 x 150g yoghurt pot of caster sugar1 x 150g yoghurt pot of sunflower oil2 free-range eggs, lightly beaten1 tsp vanilla extract2 x 150g yoghurt pots of plain flour2 tsp baking powder1/2 tsp sea salt

For the Yoghurt Icing1/2 a pomegranate250g icing sugar50g natural yoghurt

Youll also need: a 20cm springformtin, buttered and floured

1 Preheat the oven to 180C/350F/Gas 4. 2 Empty the contents of the yoghurtpots into a bowl, then wash and drythem ready to measure the remainingingredients. Youll need one for wetingredients and one for the dry. Whiz the pistachios to a powder in a blender.3 Put the caster sugar and oil in alarge bowl, then mix together with an electric hand whisk for twominutes, until the sugar has dissolved.Gradually add the eggs and vanillaextract. Fold in the yoghurt, then addthe flour, baking powder, salt andground pistachios and gently foldthem in.4 Spoon the batter into the tin. Bakefor 50 minutes. Leave to cool for fiveminutes before turning out on to arack to cool.5 When the cake is cool, hold thepomegranate inside a big bowl beforehitting the back of the fruit with awooden spoon to remove the seeds.6 Sift the icing sugar into a bowl, thenadd the yoghurt and mix well to get athick pouring consistency. Pour on topof the cooled cake, gently guiding itdown the sides. Once the icing hasstopped dripping, take thepomegranate juice and dot severaldrops along the top of the cake. Drag a skewer or toothpick in a figure-of-eight pattern through the drips ofpomegranate, swirling it all around.7 Stick the pomegranate seeds to theside of the cake when the icing hasstopped dripping. If its difficult tomake them stick, chill the cake for 10 minutes in the fridge first.PER SERVING (10 SERVINGS): 497 CALS, 22.1G FAT

Turkish pastries, such as the intenselysweet and extremely sticky baklava,were nothing new to me; however, thepomegranate juice stands that croppedup on Istanbuls street corners were adelightful discovery

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Pistachio andPomegranate Cake

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IN SEASON


STARTERS

COOKS TIPFilo sheets dry out really quickly.

Be sure to store them in cling-film. Also, be gentle when

brushing the sheets as they cantear easily. You can flavour thecheese with any dried herbs

or caramelized onions in place of the honey.

Baked Goats CheeseCigars with Melon, Radish

and Cucumber Slaw

BAKED GOATSCHEESE CIGARSWITH MELON ANDRADISH SLAW

Serves 4, as a starterReady in 40 mins

1-2 rectangular filo sheets(depending on the size of your sheets)60g butter, melted8 sprigs of thyme, leaves picked125g soft goats cheese4 tsp honey (lavender if possible)

For the slaw1 small cucumber 1/2 unripe galia melon, seedsremoved6 radishes, trimmed and sliced into thin rounds

For the dressing1 tbsp extra virgin olive oil1/2 tbsp red wine vinegarsea salt and freshly groundpepper, to taste

1 Preheat the oven to 200C(180CFan)/400F/Gas 6.2 Unroll a sheet of filo horizontally onyour work surface. Cut the filo sheet inhalf lengthways and in half crosswaysto make four rectangles measuringapproximately 15x20cm. Lay them allout on the work surface, brushgenerously with butter, ensuring thatabout one tablespoon is saved.Sprinkle some thyme along the longlength of each rectangle and fold it inabout 2cm. Crumble a line of goatscheese in a line along the oppositeshort side of the pastry.3 Drizzle the honey along the goatscheese on each pastry. Starting at thegoats cheese end, roll the pastry overthe cheese and all way to the thyme,sealing the join. Repeat the process to make four cigars. Place on a linedbaking tray and brush again withbutter. Bake for 15-20 minutes.4 In the meantime, make the salad by using a mandolin to julienne thecucumber and the melon. Place themin a bowl with the radishes. Put thedressing ingredients into a jar. Mix.5 Once the cigars are cooked, tossyour salad with the dressing andplace in the centre of your plate. Serve with the cigars on top.PER SERVING: 358 CALS, 22.6G FAT

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Recipes taken from RachelKhoo's Kitchen Notebook*(13.60, Michael Joseph)

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Inassociationwith TheYummysAwards

22nd-25th May 2015 Gosport Hampshire.www.cakebakefood.com

/cakebakefood @cakebakefood

Ticket office: 02393 787613

Exhibition competitions, Live music stage,

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WELCOME TO...

Prepare yourself for fresh flavours, crispytextures and exciting inspiration as we

dive into the new seasons bounty

Strawberry GinYour one-hourEaster menu

Portobello BurgersCook yourself

happy!

SPRING SPECIAL

Val WarnerThe top chef onspring veggies


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SPRINGSPECIAL

Spring cleanyour plate

Natasha Corrett the brains behind alkalinefood company Honestly Healthy serves upsome deliciously different but oh-so-simple

dinner ideas. Tuck in!

Spring clean your food Qx_Layout 1 13/02/2015 11:44 Page 2


a pinch of Himalayan pink saltBroccoli Pesto (see Masterclass)20g rocket1 large vine tomato, sliced1 spring onion, sliced10g flat leaf parsley, leaves pickedCashew Cheese (see Masterclass)1 tbsp raw sesame seeds1 tbsp sunflower oilAlmond-crusted Courgette Fries (see p26)

1 Preheat the oven to 170C/350F/Gas 4.2 Carefully cut the stalks off themushrooms and massage the oil intothe caps. Place them on a baking tray,with the gills facing uppermost, andsprinkle with salt. Bake for 10 minutes,then turn them over and bake for afurther five minutes.

Natasha Corrett was used to a life of yo-yo dieting, believingthat because she was vegetarian, she was pretty healthy.But that all changed after an injury. I truly believe thatthings happen for a reason, she explains. One summer ve yearsago, I had been working so hard cooking and delivering vegetarianlunches to peoples offices and my dodgy back gave way the daybefore my birthday. I could hardly walk. It was a Friday afternoonand I couldnt get an appointment anywhere; then, my mother toldme to go and see her Ayurvedic doctor for some acupuncture, as itwould help release the muscle spasm. During the session, as he wasinserting needles into my back, the doctor told me that I was far tooacidic and that I needed to do an alkaline cleanse. It seemed, too,that my body was in a toxic state from the stress and overwork I had put it through such a state, in fact, that he said there was no way it could absorb the goodness and nutrients I was feedingmyself. And since modifying her diet, shes never looked back.

CUCUMBER ANDTEMPEH SALAD


75g cashew nuts150g cucumber, cut into 2cm cubes1 large handful sprouts2 large handfuls rocket1/4 red onion, finely sliced2 spring onions, finely sliced at an angle2 tbsp chopped coriander150g tempeh, cut into 2cm cubes1 tsp sunflower oil

For the dressing30ml rice vinegara pinch of Himalayan pink salt1 tsp agave syrup1 tsp toasted sesame oil1 garlic clove, finely chopped1/4 large red chilli, finely chopped1 tsp tamarijuice of 1 lime and finely grated zest of 1/2

1 First make the dressing. Put all theingredients for it, except for the limejuice and zest, in a saucepan and heatvery gently for 3-4 minutes. Removefrom the heat and set aside to allowthe flavours to infuse.2 Dry-toast the cashews then transferthem to a bowl along with thecucumber, sprouts, rocket, onion,spring onions and coriander.

3 Return the frying pan to the heat and cook the tempeh cubes in thesunflower oil until golden brown on all sides.4 Add the tempeh to the bowl of saladand then add the lime juice and zest tothe dressing in the saucepan.5 Toss the salad together, transfer to a platter and then drizzle over the dressing.PER SERVING: 288 CALS, 21.1G FAT

PORTOBELLOBURGERS


4 Portobello mushrooms

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3 To serve, put a mushroom cap on aplate, add a dollop of broccoli pesto,then some rocket and a slice of tomatoalong with some spring onion andparsley. Place another mushroom capon the plate and spread some cashewcheese over it, then sit it on top of thevegetables to form the top half of bun.Sprinkle with sesame seeds to make itlook like a real burger.4 Serve with the courgette fries,sprinkle with apple cider vinegar andsalt for an authentic chip flavour.PER SERVING (WITHOUT PESTO OR CASHEW CHEESE): 548 CALS,47.2G FAT

SPICED TOFUBALLS

2 garlic cloves, finely chopped1/2 tsp ground cumin1 tsp paprika1/2 red chilli, finely chopped400g tinned tomatoes

MASTERCLASSCashew Cheese

Makes a small kilner jarReady in 40 mins

250g raw cashews150ml water

15g nutritional yeastjuice of 1/2 lemon

1 garlic clove

1 Soak the cashews in thewater for 30 minutes if using

a high-speed blender. Ifusing a standard

blender, soak them for atleast two hours: they need to

be extra soft.2 Put all the ingredients,including the cashewssoaking water, into theblender and whiz until

velvety smooth. Pour into aclean jar and pop into the

fridge to cool and set.PER BATCH: 1,554 CALS, 127.8G FAT


1/2 red onion, grated200g courgette, grated200g carrot, grated1 tsp ground cumin1 large garlic clove, finely chopped1 tsp ground ginger1/2 tsp paprika150g smoked tofu, grated2 tbsp brown rice flourfinely grated zest of 1/2 limea pinch of Himalayan pink saltfreshly ground black pepper

For the sauce1 white onion, diced1 tsp sunflower oil, plus extra

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200g cherry tomatoes, halved120ml water1 large handful of washed spinach leaves

1 Preheat the oven to 170C/350F/Gas 4.2 First make the sauce. Using anovenproof frying pan, saut youronions in the sunflower oil for a coupleof minutes until translucent. Add thegarlic, cumin and paprika and continueto saut on a low heat for a further two minutes when the air will start to smell wonderful.3 Add the chilli, both types of tomatoesand the water. Turn the heat down to a low simmer and leave the sauce toreduce and develop a rich flavour about 20 minutes.4 Meanwhile, combine all of theingredients for the tofu balls in a bowl.Roll the mixture into little balls (youshould get about 12 balls) betweenyour hands and set aside. As you shape the balls, squeeze out anyexcess moisture. 5 Once the sauce has reduced down,taste and add a pinch of Himalayansalt, if necessary. Pop the spinach inthe tomato sauce and stir through until

completely wilted.6 Arrange the tofu balls across thetomato sauce, drizzle with a touch of oil and bake in the oven for 15-20minutes, until the tofu balls are golden brown and the tomato sauce is beautifully thick.PER SERVING: 144 CALS, 3.6G FAT

ALMOND-CRUSTEDCOURGETTE FRIES


2 courgettesa pinch of Himalayan pink salt100g ground almonds2 tbsp sunflower oil

1 Preheat the oven to 170C/350F/Gas 4.2 Slice the courgettes into long, chip-like shapes the thinner they are, thecrunchier they will become.3 Combine the salt and almonds in a wide shallow bowl.4 Massage the courgette chips withthe oil, then roll them in the bowl with the almond mixture in it. Place on a baking sheet and bake for 15-20 minutes until they start tobrown. Remove from the oven andserve immediately.PER SERVING: 484 CALS, 42.9G FAT

MASTERCLASSBroccoli Pesto

Makes about 150gReady in 5 mins

120g broccoli30g basil leaves

40g pumpkin seeds1 small garlic clove

4 tbsp olive oiljuice of 1/2 lemon

1 To make the pesto, put allthe ingredients into a high-

speed blender or foodprocessor and pulse until

you get a wonderfully thick texture.

2 Alternatively, use a pestleand mortar to pound the

ingredients. Pop the pestointo a clean glass jar and

store in the fridge, where itkeeps for up to one week.

PER BATCH: 776 CALS, 74.1G FAT

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The seasonal traffic lightshave switched to green!

Seasonal expert Valentine Warner extols thevirtues of springs bounty

reasons to love spring_Layout 1 16/02/2015 15:05 Page 2


SPRING SPECIAL

While everyone else cantwait until spring, Imnot in so much of arush because log-splitting indulgesmy Viking fantasies, and I enjoywearing long johns under heavywool and seeing my breath on thecold air against crispy blue frost. I like to see every season play out infull, and am in no hurry for the next.

Nevertheless, each seasonarrives with its own wonderfultreats. Springs tiny multiple

eruptions and explosions of new life in hedgerows, trees and nestsinevitably bring with it an awareness and appreciation of that obscurefresh fragrance in the air, which arrives with the stretched daylight andnew life. Small buds on bare trees soon become a flutter of sparklinggreen leaves, a growing audience of a million little green hands clapping

in the breeze. It happens with such speed yet slowness that I wonder if I were to stand motionless, whether I could possibly witnessthis unfolding with my bare eyes?

Embrace the changeWinter (or a little longer!) has been full fat for me, but my spring dishes tend to be lighter thanks to an appreciation of seasonality. Myingredients are synchronised with the weather. Mother Nature knowsbest and by that I mean, come spring and we want to throw off theblankets of cream and butter and tuck into the beginnings of a fecundtable of options that approaches. Spring is no time be pushing rocketleaves around a plate, so here are a few of its delightful offerings, thosejump leads to chuck you into longer days. The seasonal traffic lights have switched to green! So, skip with the same new exuberance as thoseoverwintered cows released into the fields dancing with delight.

Happy springaling to you all!

Asparagus If youre tired ofeating asparagus with butter, try this.Cut the spears 8cm (3 in) from the tipand roll in no more than two layers offilo pastry painted generously withbutter. Dust with pepper and vegetarianParmesan-style cheese and roast in theoven on a high heat until the filo is very crisp.

Ground Elder Ground Elder ismercilessly hounded with weaponisedsprays by angry gardeners, but thinkagain, and instead regard these peskypatches as one would a fine bed ofspinach or chard. Originally broughtover by the Romans and planted as arecognizable vegetable for marchingtroops and settlers, ground elder wasonce enjoyed for the delicious thing it is.Pick the smaller younger leaves and thewash thoroughly. Saut as you wouldspinach and with plenty of butter, saltand pepper. Pile onto some good toastedsourdough and scatter with a smallhandful of toasted walnuts followed bya squeeze of lemon juice.

Nettle Soup Nettles have longbeen one of my favourites, not thedesperation food that some peopleregard it as. Pick the young springleaves and tops with rubber gloves on

(unless you have sadomasochistictendencies). Wash the nettles well andthen drain. Saut an onion in butteruntil totally tender. Throw in a goodload of fresh nettles with a little finelydiced potato, Cover in good veg stockand simmer. Cook the potato untiltender but not for so long the nettleslose all their vibrancy. Blend untilsmooth and then season with plenty ofcelery salt. Grate in a little nutmeg andgrind in some pepper. This is lovelywhen served with some soft-boiledquails eggs popped in.

Purple SproutingBroccoli Simply melt somevegetarian blue cheese into somedouble cream, add a finely grated garlicclove, a tiny splash of red wine vinegarand some black pepper. Spoon thewarm sauce over some well drainedsteamed PSB.

Rhubarb This techno pink, sexy,lycra-clad disco leg is revitalisingthanks as much to its colour as its sharptwang. Chop into 10cm (4 in) piecesand cook with barely more water thanthe drops that cling to it post-washing.Add honey, a twist of lemon and lots ofvery finely sliced peeled ginger or stemginger. Gently braise with the lid on the

pan. Do not be tempted to overcook it asmost do. It is nicer when holding itsshape. Delicious with full-fat yoghurtand with the possible chance you mayhave some, a spoon of liquorice syrup.Cooked simply without sugar, it islovely when eaten with a Scandie crispbread, soft sharp goats cheese, a littleoil, fresh herbs and salt and pepper.

Spring Onions I like to charthese alliums and lay them side by side.Spoon over some French vinaigretteand scatter with chopped parsley andgrated hard-boiled egg.

Wild Garlic grows in abundancecome late spring. If you smell it, yourestanding on it. The leaves whenwashed and finely chopped, thencombined with good olive oil, lemonjuice and salt make a fine dressing for potato gnocci. A little gratedvegetarian Pecorino-style cheese is a good addition.

When the wild garlic flowers arrive,pick them with the stem before gentlywashing and patting dry. Mix DovesFarm gluten-free self-raising flour with cold cider. Dip the flowers in the batter and deep fry. Serve with salt and a wedge of lemon or bowl of mayonnaise.

Val x

SPRING VEG BOXValentines

reasons to love spring_Layout 1 16/02/2015 15:07 Page 3


5 WAYS WITH... JERSEY ROYALS!

ROASTEDPORTOBELLOMUSHROOM WITHSAUTD JERSEYROYAL POTATOESServes 4Ready in 30 mins

Preheat the oven to 230C/450F/Gas 8. Cook200g Jersey Royals until slightly under done,then cool them in cold water. Dry, then cut inhalf. Blend 200g vegetarian goats cheese,30ml whipping cream, 1 free-range egg yolk,10g chopped parsley, 10g chopped basil,10g chopped chervil and salt and pepper, and refrigerate for couple of hours. Next fry 4 portobello mushrooms for 90 seconds oneach side and then place on a baking tray. Frythe Jersey Royals until golden brown. Placethe Jersey Royals on the mushrooms andseason. Wilt 200g baby spinach in a saucepanand stir for 1 minute. Season and drain in acolander. Place the spinach on top of theJersey Royals, add 1 tbsp goats cheese oneach stack and bake for 4-5 minutes. For thegarlic butter sauce, gently cook 2 choppedshallots and 2 chopped garlic cloves inbutter. Turn up the heat and add 40mlvegetarian white wine and reduce, then add15ml double cream, bring back to boil thenwhisk in 90g of butter. Add the juice of lemon and 20g chopped chives withsalt and pepper. Remove the stacks fromoven, plate up and drizzle with butter.

JERSEY ROYAL SAG ALOOServes 4Ready in 40 mins

Cook 900g Jersey Royals in lightlysalted boiling water for about 15-20minutes until just tender. Drain well.About 10 minutes before the thepotatoes are ready, melt 25gbutter in a frying pan and add 1 sliced onion and 1 slicedgarlic clove, cooking themgently until very soft. Add tspcumin seeds, tsp groundturmeric, 1 tsp garam masalaand 2 tsp grated ginger andcook for 2 minutes. Tip the hotJersey Royals into

the frying pan and add 200g young leafspinach, stirring it in gently until the leaveshave wilted. Season to taste, then serve.

HERB-ROASTEDJERSEY ROYALS WITHCUCUMBER ANDPAPRIKA DIPServes 4Ready in 1 hr

Preheat the oven to 200C/400F/Gas 6. Cook1kg Jersey Royals in lightly salted boilingwater until almost tender for about 10-15minutes. Drain well. Tip the Jersey Royals intoa roasting pan and add 2 tbsp olive oil, 1 tbspchopped rosemary and 1 tbsp choppedthyme. Season with salt and pepper, then tossto coat. Roast for 25-30 minutes, untilbrowned. Make the dip by mixing together100g low fat Greek-styleyoghurt, 300g tub oflight soft cheesewith garlic and

herbs, finely chopped cucumber and tsppaprika. Serve with the Jersey Royals andsprinkle with a little extra paprika.

JERSEY ROYALS,GOATS CHEESE ANDASPARAGUS FLANServes 6-8Ready in 1 hr and 20 mins

Preheat the oven to 200C/400F/Gas 6. Cook450g Jersey Royals in lightly salted boilingwater until just tender, then drain well andwait to cool. At the same time, cook 250gasparagus in a small amount of boiling waterfor 3-4 minutes. Drain and then rinse with coldwater to cool quickly. Roll out 500g ready-to-use shortcrust pastry on a lightly flouredsurface and use it to line a 20x30cm tart tin.Line with a piece of greaseproof paper, fill withbaking beans and bake blind for 15 minutes.Take the flan from the oven, remove the paperand beans, and reduce the oven to 180C/350F/Gas 4. Arrange the Jersey Royals andasparagus over the base of flan. Beat together3 free-range eggs and 300ml pot of crmefrache. Pour into flan case and arrange with200g sliced vegetarian goats cheese on top.Bake for 30-35 minutes until set and thenserve warm, garnished with fresh herbs.

JERSEY ROYALS INHONEY ANDMUSTARDDRESSING

Serves 4-6Ready in 30 mins

Bring a large pan of water to the boil.Add 700g small Jersey Royals, bringback to the boil and simmer gentlyfor 12-15 minutes. Meanwhile, heat45ml clear honey, 40g butter and2 tsp Dijon mustard in a smallsaucepan, stirring until wellblended. Add the juice of lime.Drain the cooked Jersey Royals andpour the honey glaze over and tossuntil potatoes are evenly coated.Serve hot or warm, garnished with 1 tbsp chopped coriander.


The Jersey Royal season is short-lived, so make the most of it with thesesensational dishes perfect for spring

one ingredient, five dinnersFINAL_Layout 1 13/02/2015 09:49 Page 3


YOUR NEW Bank Holiday menu

Get family and friends together this bank holiday weekend and enjoy this special meal that only takes one hour to make...

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STRAWBERRY GIN

Makes 1 large bottleReady in 5 mins (plus 3 daysmacerating)

450ml strawberries150g sugar700ml gin

1 Roughly crush the strawberrieswith a fork or a potato masher thenspoon into a wide-necked bottle or Le Parfait-style storage jar. Add thesugar then the gin, seal and give agentle shake to mix. 2 Leave the jar at room temperaturefor three days, giving the container a gentle shake twice a day to makesure the sugar dissolves. 3 Strain the mixture, then decant intoa clean, dry serving bottle. On the day,serve with ice and tonic water, orchilled sparkling vegetarian whitewine. Slice a strawberry from thebottom, 2/3 of the way up and placeover the rim of the glass. PER SERVING (8 DRINKS): 284 CALS, 0.3G FAT

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THE COCKTAIL

BRITISH BRIE ANDASPARAGUS TART


150g fine asparagus spears, halved

THE MAIN EVENT

few drops of vegetable oil320g ready-rolled puff pastry,thawed if frozen200g British brie, sliced100g roasted red peppers (from a jar),drained and slicedfreshly ground black pepper1 tbsp semi-skimmed milk

1 Preheat the oven to 220C/425F/Gas 7. 2 Cook the asparagus in boiling waterfor 3-4 minutes. While its cooking,lightly grease a baking tray with thevegetable oil and unroll the puffpastry sheet onto it. Score a border of2cm all around the sides, taking carenot to cut right through. 3 Drain the asparagus and rinse withcold water. Arrange on top of thepastry sheet, within the border, withthe brie and the peppers. Season withblack pepper. Brush the edges of thepastry with milk. 4 Bake for 25-30 minutes, until thepasty has risen and is golden brown.Serve while warm. PER SERVING: 389 CALS, 27.5G FAT

Simply ensure the puff pastry youuse is suitable for vegetarians andomit the British brie. Spreadtomato pure on the pastry beforeadding the vegetables and finishwith dollops of vegan green pestoand toasted pine nuts. Brush theedges of the pastry with yourfavourite milk replacement.

VEGANISE IT!

PREP 3 DAYSIN ADVANCEFOR A 5 MINCOCKTAIL!

SPRINGSPECIAL

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JERSEY ROYALSLYONNAISE

Serves 4 Ready in 55 mins

1 kg Jersey Royals, scrubbed and sliced3 tbsp olive oil2 garlic cloves, crushed1 small onion, finely chopped1 tbsp fresh rosemarysalt and freshly ground black pepper

1 Cook the Jersey Royals in lightlysalted boiling water for until justtender, about 4-5 minutes. Drain andset aside. Preheat the oven to190C/375F/Gas 5. 2 Heat the olive oil in a frying pan andgently fry the onion for five minutes.Add the garlic and fry for a furtherminute. Add the sliced potatoes androsemary. Season with pepper andtoss to coat. 3 Tip the potatoes into a roasting tinand bake in the oven for 20-25 minutesuntil golden.PER SERVING: 298 CALS, 17.5G FAT

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THE POTATOES

QUICKES ELDERFLOWER CHEDDAR,FROM 15 PER KG, WHOLEFOODSMary Quicke has been makingcheese at her farm in Devon for 40 years using the mosttraditional of methods. Each ofher cheeses is full of flavour, and this Elderflower cheese isno exception. Buttery, fresh andfloral, its the perfect fromage forspring gatherings.

SNOWDONIA RED STORM, FROM 4 PER 200G TRUCKLE,

WWW.SNOWDONIACHEESE.CO.UKRed Leicesters are making a real come

back with cheese lovers so ensure your fromageselection has a red to boast about. Snowdonias RedStorm is the perfect option aged for 18 months, it

has an intense yet smooth flavour that'sdangerously moreish.

APPLEWOOD, 1.85 FOR WEDGE, TESCOBritains favourite smoky cheese has a smooth and creamy texture, and adds a lovelysmoky touch to all your pies, bakes and pasta dishes. Made in Somerset from quality

West Country cheddar, Applewood cheese is available in wedges, slices and snacking

Finish with a cheeseboardhRANGE OF EASTER DECORATIONS AND GIFTS, ALL WWW.JOHNLEWIS.COM

BELTONS RED FOX, 1.25 PER 100G, WAITROSECalled a British Modern, Beltons Red Fox is based ona Red Leicester recipe but is deliciously different. Witha sweet-yet-savoury flavour, and a surprising crunch,its the perfect centrepiece of any cheeseboard, butalso works fabulously as part of a Ploughman's lunch,or even in pasta bakes.



IN SEASON

BRITISH BROADBEANS, PEAS WITHBUTTER, LEMON &BLACK PEPPER


250g fresh peas, shelled250g fresh broad beans, podded100g butterthe zest and juice of 1 lemonsalt and cracked black pepper

1 Bring a medium-sized pan of saltedwater to the boil. Add the peas and broadbeans and cook for two minutes, thendrain. Set to one side. (Unless they arevery young and fresh, its a good idea to squeeze the broad beans out of theirshells once cooked.) 2 In the same pan, heat the butter untiljust starts to brown, add the lemon zestand juice, then add the peas and beans.Season and serve. PER SERVING: 265 CALS, 22G FAT

EGF

SPRING SIDE

Simply swap the 100g butter for 50ml olive oil for an equallytasty dish.

VEGANISE IT!

JERSEY ROYALS AREIN SEASON

FROM MARCHTO JULY

VARIOUS DECORATIONS,FROM 2.99,

WWW.RETREAT-HOME.COM

JERSEY ROYALSLYONNAISE

BRITISH BROAD BEANS, PEASWITH BUTTER, LEMON &BLACK PEPPER

SPRING SPECIAL



www.danddchocolates.comBeltonCheese @BeltonCheese

Handmade on the Farm

Belton Cheese LtdTel: 01948 662125

www.beltoncheese.co.uk

Award WinningCheesemakers

Best English Cheese at British Cheese Awards

and Best Speciality Cheese Nantwich ICA Show 2014

with a range of Traditional English Regional and Organic Cheese made

using milk from

local Farms



IN SEASONSPRINGSPECIAL

Get Crackin'!Make Easter extra exciting this year with these wonderful gift ideas

SWEET TREATS VEGANBROWNIES, 2.30,

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A WONDERFULLY MILKYCHOCOLATE EGG HOISTEDUP BY DECORATED DARK,

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SEASONALFAIRY CAKES,5 FOR SIX,WWW.FIONACAIRNS.COMTHESE ADORABLEFAIRY CAKES WILLBREAK UP THEINEVITABLECHOCOLATEOVERINDULGENCE!

Get Crackin' Qx_Layout 1 13/02/2015 11:24 Page 4

Make the most of spring with Sophie Wrights fresh dinner ideas

Grate over 50g vegetarian emmentalcheese, add more black pepper. Place the baking sheet into a190C/375F/Gas 5 preheated oven andcook for 15 minutes until the pastry is golden and well risen at the sides.Serve with a crispy green salad.

PURPLESPROUTINGBROCCOLI WITHTAHINI DRESSINGAND POPPY SEEDS

Trim 500g purple sprouting broccoliof any woody stalks and large leaves.Boil in salted water until tender for 5-6minutes. Mix 2 tbsp tahini with thejuice of 1 lemon, 1 tbsp runny honey,2 tbsp extra virgin olive oil and 1crushed garlic clove. Mix well andpour over the cooked warm broccoli.Sprinkle with 1 tbsp black poppy or ahandful of sesame seeds.

CAULIFLOWER,CHICKPEA ANDCOCONUT CURRY

Place a large saucepan on the stoveand add 2 tbsp oil. Once hot, add 1 sliced red onion and allow to cookfor 3-4 minutes before adding 2crushed garlic cloves. 1 inch peeledand grated ginger, 2 tsp cumin, 1 tsp

ground coriander, 1 tsp groundturmeric, 1 pinch chilli flakes and2 tbsp tomato pure. Season withsalt and pepper. Stir well and cookfor a further 3 minutes beforeadding 400g cauliflower florets.Coat the cauliflower in all the spicesbefore adding 300ml gluten-freevegan vegetable stock, 200ml lightcoconut milk and 250g drainedchickpeas. Allow to simmer on amedium heat for 20 minutes. Oncethe cauliflower is tender, add 200gwashed baby leaf spinach andallow this to wilt. Once its wilted, thecurry is ready to serve.

PICKLEDCUCUMBER, BEAN SPROUTS,ORANGE ANDPEANUT SALAD

Peel 1 cucumber and cut it in halflength ways. Use a spoon to scoopout the seeds and cut each half intocrescent moons. Place these into abowl and pour over 2 tbsp rice winevinegar and 1 tsp sugar. Leave tomarinade while you segment 1 large orange, removing all the pithand skin. Add the orange segmentsto the cucumber along with 2 largehandfuls bean sprouts. Lightly toast3 tbsp plain peanuts in a frying panand when slightly golden, crush andadd them to the salad. Add 10-15shredded mint leaves and servewith a large wedge of lime.

LIGHTER DISHES FOR


Brighter days

ASPARAGUS ANDCHEESE TARTS

Unroll 1 sheet puff pastry and lay it out on a chopping board and cut into 4 rectangles. Score a 2cm boarderaround the edge of each rectangle.Take a baking tray and line it with non-stick parchment paper. Carefully lifteach rectangle onto the parchment.Mix 150g mascarpone the zest of 1unwaxed lemon and season well withsalt and pepper. Spoon the mixtureonto the base of each tart, making sure you dont go into the boarder. Lay12 spears of asparagus side by side,filling the centre of the rectangles.Brush the boarders with a beaten egg.

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Simple yet

sublime lunch

Seasonal side

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One-pot supper

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Veg-packed

crunkch salad

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POTATO, EGGAND CAPERSALAD

Boil 400g Jersey Royal potatoesin boiling salted water until tender. This should take around 15 minutes.While they are cooking, boil 2 largefree range eggs for 8 minutes inboiling water. Place in cold waterbefore peeling and chopping finely.Drain the potatoes and cut intohalves or quarters depending on thesize. Mix 2 tsp Dijon mustard withthe chopped egg, the juice 1/2 alemon, 2 tbsp crme frache and 2 tbsp drained and chopped capers.Mix this sauce with the potatoes and20g chopped fresh flat-leaf parsley.Serve while the potatoes are stillslightly warm.

GREENMINESTRONE

Chop 1 medium onion, leek,2 celery sticks and 2 garlic cloves.Place a large casserole pan on thestove and add 2 tbsp rapeseed oil.Add all the chopped vegetables intothe pan and cook on a low heat for5-6 minutes until the vegetableshave started to soften. Bring 1 ltvegetable stock to the boil. Seasonwith a little salt and lots of pepper.Simmer for a few minutes, add 1 handful Israeli couscous and cookfor 10 minutes or until just tender.Now add 2 grated courgettes, 2 sliced spring onions, 100g of peasand 2 handfuls of shredded springgreens. Simmer for 1-2 minutesbefore turning off the heat andserving with some shavedvegetarian Parmesan-style cheese.



And for dessert

SERVE UP A SLICE OF THIS FLUFFYLEMON DRIZZLE CAKE AFTER DINNER

Preheat the oven to 180C/350F/Gas 4. Line a 450g loaf tin withbaking parchment. In a bowl, beattogether 110g butter and 110gcaster sugar until fluffy. Add 2 free-range eggs, one at a time, beatingvigorously. Sift in 225g plain flourand fold into the cake mixture untilwell blended. Add the juice andzest of 3 unwaxed lemons and mixwell. Spoon the mixture into theprepared loaf tin and level the topwith a knife. Bake for 30 minutesuntil the cake begins to turn goldenbrown and a skewer inserted intothe centre of the cake comes outclean. Meanwhile, in a small bowlmix together 2 tbsp of lemon juiceand icing sugar for the lemondrizzle glaze. While the cake is still in its tin pour the lemon glazeover the top and allow to coolcompletely. When the cake is cooled, remove from the tin, slice and serve.

Twist on a

classic

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Market-

fresh soup

WATERCRESS,KALE ANDSPINACH SOUP

Pour 2 tbsp rapeseed oil into a largesaucepan. Add the 1 sliced onionsliced, 2 chopped garlic cloves and1 diced potato. Cook on a low heat for5-6 minutes. Season with a little saltand pepper. Once the onions are soft,add 1 lt gluten-free vegetable stockand bring to the boil. Simmer until thepotato is completely soft. Now add200g washed baby leaf spinach, 200gkale and 200g baby watercress andcook for 30 seconds to 1 minute untilall is wilted. Leave this to cool beforepouring into a liquidisers, in twobatches and blend until completelysmooth. Enjoy this soup hot or coldwith a generous serving of crmefrache and some toasted pine nuts.

SAVOY CABBAGEPESTO PASTA

Take 1 medium savoy cabbage andremove the dark outer leaves. Removethe woody stalks and discard beforeroughly chopping the remaining leave.Finely shred the paler part of thecabbage. Place the darker choppedleaves into a food processor and add100g toasted pine nuts, 2 choppedgarlic cloves, 50g grated vegetarianParmesan-style cheese, the juice andzest of 2 unwaxed lemons and 300mlrapeseed oil. Blend until you have athick pesto. Add a little more oil if its abit too think. Cook 300g penne pasta inboiling salted water until cooked to aldente. Add 2 tbsp rapeseed oil to a largefrying pan on medium and when hot,add the finely cabbage. Cook this for a 2minutes before adding 200ml vegetablestock and simmer until all of the liquidhas evaporated. At this stage add inyour pesto. Stir well, heat throughfor a few minutes on low. Add thepasta to the pesto cabbage.

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Spring in a bowl

Crowd-

pleasing main RADISH,POMEGRANATE ANDRED QUINOA SALAD

Boil 150g quinoa in salted water for 12 minutes or until tender. Shave or veryfinely slice 12 radishes and add these tothe cooked quinoa along with 200g pickedpomegranate seeds and 100g crumbledfeta cheese. Now add 2 tbsp sunflowerand poppy seeds. Make adressing by combining the juice and zest of 1/2 an orange, the juice of 1 lemon,1 tbsp runny honey, 1 tbspDijon mustard and 4 tbsprapeseed oil. Dress over thesalad. Serve withchoppedcoriander.

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Dinner today,

lunch tomorrow

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GF

GF

Sophie Wright FINAL_Layout 1 13/02/2015 12:54 Page 3


Sweet, light, fluffy and completelygelatine, gluten, nut, dairy and egg free, FreedomConfectionerysmarshmallows are approved by the Vegetarian Society, Vegan Society and Coeliac UK and have a 12 month shelf life.

www.freedommallows.com

Available in 75g (full size or miniaturesize) from Holland & Barrett and inindependent health food storesacross the UK. Retail 2.49Also available in 1kg catering sizepacks, either in its full size orminiature size. (Please contact us).



Baking BonanzaBetter your baking with our pick of the handiest gadgets and snazziest

kitchenware around!

1. OXO GOOD GRIPS SILICONE BALLOON WHISK, 10THIS QUIRKY WHISK IS GREAT FOR BEATING EGGS ANDSTIRRING SAUCES IN COMFORT WITH ITS TEAR-DROP SHAPED HANDLE

2. CHEVY APRON, 60,WWW.TORIMURPHY.COMWE LOVE THIS FRESH AND CONTEMPORARY TAKE ON ACLASSIC KITCHEN GARMENT

3. NEST MIX, 30,WWW.JOSEPHJOSEPH.COMWITH ITS EGG YOLK SEPARATOR, THIS FOUR-PIECE MIXINGBOWL SET IS A BAKERS BEST FRIEND

4. MINT BAKING SET, 38.50,WWW.BRABANTIA.COMPLEASE YOUR INNER CHEF WITH THIS HANDY SET THAT COMES WITH KITCHEN SCALES, A MIXING BOWL AND CUTECOOKIE CUTTERS

5. KENWOOD KMIX HAND MIXER, 64.99THE MAJESTIC BLUE MIXER IS BOUND TO LOOK FAB ON YOURSHELF, AND WHIPS UP THE FLUFFIEST MERINGUES

6. FUSCHIA PINK MUFFIN CASES, 3.75,WWW.CAKE-LINKS.COMMAKE ANY PARTY A LITTLE MORE GLITZY WITH THESESTUNNING MUFFIN CASES

7. CLAYDOUGH BUNNY, 1.99, WWW.CAKE-LINKS.COMTHIS CUTE CLAY BUNNY LOOKS FABULOUS ON TOP OF AFRESHLY BAKED VICTORIA SPONGE

1

4

2

3

7

6

5

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CLEAN FOOD

The art ofMake salad feel like a treat with these nourishing dishes for gluttons

bowl and pour boiling water overthem. Leave to soak and soften whileyou make up the rest of the salad. 2 Slice the tomatoes. Sprinkle withthe oregano or thyme and a pinch ofsalt and pepper. Splash the vinegarover. Arrange on your plates or aserving platter and add a drizzle ofolive oil. 3 Scatter the cucumber and pepperslices over the top. Drain the onionsand add them to the salad along withthe mixed leaves. Gently fold throughthe tomatoes and dot the olives

GREEK SALAD WITHJASSY'S FRIED FETA

We all want mouth-watering food that's good for us,but let's face it eating healthy can be a chore. Whenthe world is lled with creamy pastas, the cheesiestof pizza and chocolate cake, why bother with a salad? Well,fellow food lovers, cooking wholesome ingredients doesntmean you have to compromise on avour. The trick is to use aclever combination of herbs and spices and offset the texturesof fresh vegetables. And these glorious recipes from Rachel DeThamples new book 5-a-day show just how easy eating wellcan be, and how delicious it can be too!

GREEK SALADWITH JASSYSFRIED FETA


1 red onion, thinly sliced 1kg tomatoes (try a mix of colours if available) 1 tsp fresh oregano or thyme leaves 2 tbsp red wine vinegar a little olive oil 1 cucumber, thinly sliced 2 peppers (a mix of colours), cut intorounds (seeds and stem discarded) 4 tbsp pitted olives or 2 tbsp capers(or a combo) 400g feta 2 tbsp gluten-free flour a gloss of runny honey zest of 1 unwaxed lemon a large handful of fresh herbs (dill,mint, basil, parsley, coriander, chervil, chives) sea salt and freshly ground black pepper

1 Place the thinly sliced onions in a

EGF

and/or capers on top. 4 Cut the feta into four large chunks.Soak the cheese in water for a minute,then dust with the flour, coating well on all sides. Heat a large frying panand add a drop of oil. Add the feta andfry until golden on all sides. 5 Top the salad with the feta. Add avery faint gloss of honey and followwith a drizzle of olive oil. Dust with apinch of salt and pepper and scatterover the lemon zest. Finish with the herbs.PER SERVING: 453 CALS, 28.2G FAT

EATING WELL

5 a day_Layout 1 16/02/2015 13:43 Page 3


SOUK SALAD WITH SPICEDAUBERGINES &PISTACHIOYOGHURT

Serves 4Ready in 1 hr

4 handfuls of mixed salad leaves 2 handfuls of 2-3 fresh herbs (mint,parsley, dill, coriander, chives, basil,tarragon or sorrel) 2 large handfuls of mixed seasonalveg (such as radishes, cucumber,purple sprouting broccoli andfennel) a drizzle of olive oil 2 pomegranates a handful of edible flowers(optional) sea salt and ground pepper

For the Spiced Aubergines2 aubergines 1 garlic clove, chopped a drizzle of olive oil 1 tbsp cumin seeds 1 tsp sweet paprika 1 tsp ground cloves 1 tsp ground cinnamon a pinch of chilli powder

For the Pistachio Yoghurt 6 tbsp shelled pistachios a large handful of fresh mint 250g natural yoghurt 1-2 tsp olive oil

1 Preheat the oven to 200C/400F/Gas 6. Place a baking tray on the topshelf to heat up. First, make theaubergines; halve the aubergineslengthways and make 1cm deep cutson the diagonal, about 2cm apart.Repeat in the opposite direction,creating a criss-cross pattern. Rub the chopped garlic over the top. Dustwith salt and pepper and drizzle with

EGF

All the herbs, veg and spicepacked into this pretty saladare hugely energising

olive oil. Roast on the heated tray for40 minutes until tender. Mix up theaubergine spices. Dust over the cooked aubergine. Roast for anotherfive minutes. 2 For the pistachio yoghurt, whiz thepistachios with the mint and yoghurt in a food processor until smooth.Alternatively, grind the pistachios in apestle and mortar, add the mint,pound it to a paste and whisk into theyoghurt. Season, to taste. Trickle in alittle olive oil, as needed. 3 Clean your salad leaves. Mix in a large bowl with your herbs andseasonal veg. Sprinkle over a pinch of salt and pepper, gloss with a drop of olive oil and mix well. 4 Roll the pomegranates on a firmsurface to loosen the seeds. Place a sieve over a bowl. Cut thepomegranates over the sieve so thejuices are caught in the bowl. Pluckthe seeds from the pomegranates.You can do this by inverting thepomegranate halves; gently teasingany stuck seeds out with your fingers.Remove any white pith from your pileof seeds. 5 Drizzle the pomegranate juice overthe salad. Divide between plates.Dollop with some pistachio yoghurt.Place a spiced aubergine half on eachsalad. Finish with the pomegranateseeds and the edible flowers, if using. Serve the remaining yoghurt on the side.PER SERVING: 412 CALS, 29.6G FAT

SOUK SALAD WITHSPICED AUBERGINES ANDPISTACHIO YOGHURT

5 a day_Layout 1 13/02/2015 11:29 Page 4

STARTERS

BOOKSHELFRecipes taken from Five: 150Effortless Ways To Get Your 5+Fruit And Veg A Day* by Rachelde Thample (14.99, EburyPress) *IN

CLUD

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ON-V

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ARIA

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HONEYED PARSNIPQUINOA WITHCHILLI, CARDAMOM & ORANGE


1kg parsnips, peeled and cut into 4cmlong batons 1 large onion, thinly sliced a pinch of chilli powder 4 tbsp olive oil for the dressing 200g quinoa 500ml water 3 oranges 1 tbsp runny honey 4 cardamom pods, seeds finely ground a large handful of fresh parsley, finely chopped a large handful almonds, toasted sea salt and black pepper

1 Preheat the oven to 220C/400F/Gas 6. Place a large roasting or baking tray on the top shelf of the oven to warm up. 2 Toss the parsnips and onion in a bowlwith a little salt, pepper and chillipowder. Gloss with just enough oil tolightly coat. Tumble onto the warmedtray and roast for about 25-30 minutes,or until golden and tender. 3 Meanwhile, rinse your quinoa in a finemesh sieve. Heat a lidded pan and toastthe rinsed grains for a moment. Swirl ina pinch of salt and a drop of oil. Pour in

the water, pop a lid on, lower the heatand let it cook for 20 minutes, or until allthe water is fully absorbed. Removefrom the heat, lid still on, and leave tosteam for a further five minutes. Drainany excess water.4 Halve one of the oranges. Squeeze outeight tablespoons of juice into a clean,lidded jam jar. Mix with the fourtablespoons of olive oil, a pinch of salt,the honey and ground cardamom.Shake until fully emulsified. Taste andadjust the seasoning to your liking. 5 Once the parsnips are nearly done,pour a little dressing over them, justenough to lightly coat, and pop themback in the oven for a couple of minutes,allowing the dressing to turn to a sticky glaze. 6 Cut the remaining oranges into 1cm-thick rounds whip the peel off the rounds. Mix them through thequinoa, along with the chopped parsley

EGF


HONEYED PARSNIPQUINOA WITH CHILLI,CARDAMOM AND ORANGE

and the remaining dressing. Tuck the roasted parsnips in to the mix, once cooked. Scatter the toastedalmonds over the top. Serve warm or cold.PER SERVING: 650 CALS, 30.2 G FAT

THE BEST VEG...GET YOUR 5-A-DAY FROM ABEL & COLE

To make sure you get the mostflavoursome seasonal vegetables,

eschew the supermarket and opt forAbel & Coles veg box. This organic

Medium Gourmet Box, 18.50,contains a selection of nine

adventurous vegetables for avidfoodies and keen cooks. Also

included are mouth-watering recipeideas, hints and tips, so you can cook

up a treat. For more information,visit www.abelandcole.co.uk

5 a day_Layout 1 13/02/2015 11:29 Page 5


GREEN MINESTRONE WITH KALE PISTACHIO PESTO

Veggie ventures Qx_Layout 1 16/02/2015 14:25 Page 3


IN SEASON

SHARETHE LOVE

When creating deliciousveggie dishes changed from

a necessity to a pleasure,blogger Shelly West

wanted to share her recipeswith the world

Ibecame obsessed withcooking at an early age. My babysitter had a MickeyMouse Cookbook that Iwould pore over. I was so in love with the idea that I, not myparents, could combine ingredientsand create something to eat. Impretty sure I asked to borrow thatbook so many times she eventuallyjust gave it to me. It still sits on myshelf with my other cookbooks tothis day.

Food as fuel Growing up, my family did not have aparticular interest in cooking and thetype of meals my mother cooked wereusually meat and microwavablevegetables. I grew up in a small town in the Midwest that didnt have a lot ofcultural diversity; it was pre-internetso recipe resources were mainstreammagazines or the tiny cookbooksection at the public library.

I became vegetarian when I wastwelve. I think Lisa from The Simpsonswas a small influence, and my brothertelling me I couldnt do it! But my realinterest in cooking was sparkedbecause I was in a meat-centric cultureand vegetarianism wasnt well knownwhere I grew up. My mother struggledto feed me and would buy these hippiemagazines with bad images and toomuch focus on health for a 12-year-oldto get excited about. I spent the firstfew years eating a lot of bread, pasta,and peanut butter! When I became oldenough, I would take the train intoChicago and visit the vegan diners andtry to replicate the recipes at home.Obviously, once the internet made anappearance, it opened up a whole newworld of resources for me.

Travelling to discover Nowadays, I still love discovering newdishes and I travel a lot. I love toexplore the farmers market in each

town I visit, since two markets arenever the same. I think the market tellsyou a lot about a city and can give a realinsight into what thrives in thosetowns. My migas (a Spanish breakfastdish), potato pancakes and jambalayawere all inspired by trips I've taken. Of course, cooking disasters come withthe territory as I get bored and want totest myself, and the best way to get outof the groove is to try new things. Mydisasters range from burnt caramel (I really struggle with this one!) to bland dressings.

Starting your blogI started Vegetarian Ventures when I was in college. It was a great creativeoutlet because I was very anxious aboutgraduating and found that writingsoothed my fear of change (a little bit).The hardest part is starting out andsticking with it. Blogging takespersistence and youll never get to thatpoint where you feel really comfortablewith your posts until youve written lotsyou arent satisfied with.

So dont get discouraged when youdon't like with how a post comes out, it means you have goals to worktowards and can continue to grow. If you want to create your own blog, I say just go for it!

To find out more information, visitwww.vegetarainventures.co.uk

CLEANFOOD

VISIT: WWW.VEGETARIANVENTURES.COM

STUFFEDPIMIENTO

CHEESE VEGGIEBURGERS


STUFFED PIMIENTOCHEESE VEGGIEBURGERS

Makes 6 burgers Ready in 40 mins, plus chilling

For the pimiento cheese450g cheddar, grated 80g gherkins, finely chopped100g pimiento peppers, finely chopped80g mayonnaise2-3 spring onions, chopped salt and pepper

For the burgers450g tin of chickpeas, drained2 carrots30g breadcrumbs 2 tbsp sunflower seeds2 tbsp chickpea flour

For the topping 6 heirloom tomato slices sliced onions (soaked in gherkin brinefor 30 minutes to take away the bite)1-2 gherkinsmicro-greens

1 For the pimiento cheese, combine allthe ingredients together. Cover the bowland place in the fridge until they areready to use.2 For the burgers, add the carrots to afood processor and pulse until they arediced. Next, add in the chickpeas andsunflower seeds and continue mixinguntil everything is very finely chopped(and has almost turned into a paste).Transfer to a mixing bowl and fold inthe breadcrumbs, salt and pepper.3 Sprinkle the chickpea flour on a cleansurface and use that area to divide theburger mix into six balls (making sureeach ball is coated with a little bit offlour). Wrap the balls in foil and transferto the fridge until chilled (about 30minutes to an hour). 4 Once the burger mix is chilled, gentlyroll out each ball on a floured worksurface and dab a tablespoon ofpimiento cheese mix in the centre. Foldthe outer edges into each other untilthe pimiento cheese centre is

completely sealed with the chickpeamixture. Wrap back up and transfer tothe fridge. Repeat this process with therest of the burger balls.5 Place the burgers on the grill for afew minutes on each side but becareful with them as veggie burgerscan fall apart easily. Top with whateveryou fancy but I recommend toastingsome baguette for the bun and toppingwith more pimiento cheese, onions,gherkins, tomatoes and micro-greens.PER SERVING: 545 CALS, 40.6G FAT

GREENMINESTRONE WITH KALEPISTACHIO PESTO


For the pesto200g of kale30g pistachio, shelled4 tbsp olive oil2 garlic clovessalt and pepper

For the minestrone350g green vegetables (I used broccoli,courgette, celery and peas)1 lt gluten-free vegetable stock 1 leek, sliced (place the pieces in abowl of water to remove any dirtcaught in the rings)1 tbsp olive oil2 garlic cloves50g dried pastasalt and pepper

To garnish chivespumpkin seedsvegetarian Parmesan-style cheese

1 For the pesto, blend all ingredientstogether in a food processor until asmooth, green paste forms. Season with salt and pepper.2 Heat the olive oil in a large stockpotover medium heat. Add the garlic andleeks and saut for two minutes or untilfragrant. Next, add the green vegetablesand saut for another five minutes. Add the gluten-free vegetable stock and bring to a boil. Once boiling, add the pasta and cook for as long as theinstructions on packet. Remove from the heat and season. 3 Divide the soup between bowls, swirlin some pesto. Garnish with chives,pumpkin seeds and vegetarianParmesan-style cheese.PER SERVING: 237 CALS, 18.1G FAT

CHOCOLATEESPRESSOALMOND BISCOTTI



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CHOCOLATE ESPRESSOALMOND BISCOTTI

GF



IN SEASON

50g almonds, chopped

1 Preheat oven to 170C/350F/Gas 4 andgrease a baking sheet. Whisk togetherthe flours, cocoa powder, coffee,cinnamon and salt. In the bowl of astand mixer fitted with a paddleattachment, add the eggs and sugar andbeat. Add the dry ingredients while themixer is on medium-low setting, until athick dough has formed. Add choppedalmonds and chocolate chips andcontinue to beat. 2 Divide the dough in half and make twoflattened logs on a baking sheet, bakefor 25 minutes.3 Let cool, transfer to a baking sheet,and cut 2.5cm diagonal slices andtransfer the pieces back to the bakingsheet. Bake for an additional 15-20minutes. Serve with fresh coffee.PER SERVING: 573 CALS, 16.8G FAT

125g flour120g whole-wheat flour45g cocoa powder1 tbsp coffee grounds1 tsp cinnamon1/2 tsp salt3 large free-range eggs110g brown sugar50g sugar30g dark chocolate chunks, chopped

ALSODELICIOUS

WITHPEPPERMINT

TEA

CLEANFOOD


ONLINE


Make your April all that more special with a little help from your favourite cookery website

Send us a pic of what youre cooking this monthvia our Twitter account @cookveg and youcould become next months star letter!

WIN A PRIZE!

FOLLOW US ON FACEBOOK

Log on to www.cookveg.co.uk for over 1,000 vegetarian, vegan and gluten-free meals and snacks. Search by what you have in the fridge, or get ideas from our gorgeousrecipe collections.

PLUS EASY DINNER IDEAS...

Do you get annoyed when people start tucking into thelimited veggie option at a buffet? Find out 12 more thingsthat will resonate with you if youre on a meat-free diet atwww.cookveg.co.uk/onlyvegetarians

DISCOVER 13 THINGS THATONLY VEGETARIANS DO

FREE for you online this month

21

3

5www.cookveg.co.uk

4 FREE MEXICAN RECIPESSpice up your Saturday with our collection of 34 dinners thatll have your guests asking for seconds www.cookveg.co.uk/mexican Get recipes, cookery tips and more byliking us on Facebook. Find us atwww.facebook.co.uk/cookvegetarian

Online Page April FINAL_Layout 1 13/02/2015 12:29 Page 2

EAT SMART

Eat wellLIVE WELL

BUCKWHEATPORRIDGE WITHBLUEBERRIES,YOGHURT &MANUKAHONEY


For the porridge Y200gbuckwheat groats Y1 tspcinnamonY 1/2 tsp ground gingerY1 handful of sultanas Y230mlwaterY480ml unsweetenedalmond milk Y1 pinch of salt

For the toppingY150g blueberries Y 40gtoasted flaked almonds Y1-2tbsp plain yoghurt Y1 tsp Steens10+ Raw Manuka Honey

1 Start by soaking thebuckwheat groats in waterovernight. Drain and rinse theseeds. Place into a saucepanalong with the spices, sultanasand the water. Bring to the boilthen reduce the heat and coverwith a lid. As the groats start to absorb the water, add half of the milk, stir, cover and allowto simmer.2 When more of the liquid isabsorbed, add the rest of themilk and keep simmering until thick. 3 While the buckwheat iscooking prepare the blueberries.Place them in a small saucepanwith 1-2 tablespoons of waterand place on a medium heat.Allow to come to the boil thenturn down the heat and simmeruntil you have a syrupy juice.Remove from the heat. 4 When you are ready to serve,place the porridge into thebowls and top with the lightlycooked blueberries, a dollop ofyoghurt, a sprinkle of flakedalmonds and the honey.

Taste hero If you like dairy-free yoghurts,

youll love the new Provamel Soya-Almond, and the ProvamelSoya-Coconut plant-based

alternatives to yoghurt(1.99 each, Ocado). Theyre both

high in protein and free from sugars and gluten.

Something sweet to ward off viruses and organic buys youll love

Healthy spray The Groovy Food CompanyOrganic Cooking Spray withVirgin Organic Coconut Oil,2.50 from Tesco, is the first

coconut oil spray and is great forfrying, roasting and baking. Thespray helps you portion control,

making it great for dieting.


GF

ORGANIC ALL THE WAY!IF YOU'RE GOING TO SPEND A LITTLE EXTRA ON ORGANIC, THESE STAPLES ARE WORTH IT

Chef says...Eat raw manukahoney little andoften when you feela sore throatcoming on. It isantibacterial andfull of goodenzymes andantioxidants thatwill support yourimmune system to ght off anynasty bugs.

Amber Rose, CO-AUTHOR OF NOURISH MIND BODY & SOUL(19.99, KYLE BOOKS).

Nuts for flour Organic Tigernut Flour, 2.70 for

500g, is a delicious grain-freeflour that can be eaten raw orused in baking instead of nuts.We love it sprinkled on muesli

and topped up with almond milk. For more information, visit

www.artisanbread-abo.com

E

Eat well April Qx_Layout 1 13/02/2015 14:52 Page 1


ScrumptiousLunches!200 calorie

Prepare to be the envy of your workplacewith these uniquely delicious and

lower calorie lunch ideas

S LIS!

200 cal Scrumptious lunches Qx_Layout 1 13/02/2015 12:47 Page 3


IN SEASONCLEAN FOOD

REFRIED BEANTORTILLA WRAPS


200g can refried beans 3 spring onions, chopped 1/4 cucumber, diced few fresh coriander sprigs, chopped2 x 30g wholewheat tortillas handful of shredded iceberg lettuce 2 tbsp low-fat tomato salsa2 tbsp virtually fat-free fromage frais

Wraps are very versatile and make great finger food. Ifyoure eating them as a packed lunch, make them up inadvance and just use the tortillas straight from the packet theres no need to warm them. Always check the labelscarefully when you buy tortillas and wraps because theyvary enormously in size, weight and calories. In general,the cornmeal and wholewheat varieties have fewercalories than the soft white ones

CHICORY, PEARAND STILTONSALAD


2 heads white or red chicory, slicedthinly into rounds 1 medium ripe pear, cored and thinly sliced 1/4 red onion, finely chopped1 ripe baby avocado, peeled, stonedand diced 30g vegetarian Stilton, diced small bunch of parsley, finelychopped3 tbsp oil-free vinaigrette dressing1 tsp honey mustardjuice of 1 lemonsalt and freshly ground black pepper

1 Mix the chicory, pear, onion, avocado,Stilton and parsley together in a bowl.2 Blend the dressing with themustard and lemon juice and seasonwith salt and pepper; either whisktogether in a bowl or shake togetherin a screw-top jar until emulsified.3 Pour the dressing over the saladand toss gently together. Serve thesalad immediately.PER SERVING: 200 CALS, 14G FAT

OR TRY THIS...Instead of a pear, use a medium-sized juicy red-skinned apple, suchas Coxs or Braeburn. Core and cutinto small chunks. SubstituteDolcelatte for Stiltion and thecalories remain the same. However,if you use Stilton, you will addapproximately 10 calories and 1g fat per serving.

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200 cal Scrumptious lunches Qx_Layout 1 13/02/2015 12:47 Page 4


lime wedges, to serve

1 Preheat the oven to 190C/375F/Gas 5, if using.2 Mix the refried beans with the springonions, cucumber and coriander. 3 Warm the tortillas on a ridgedgriddle pan set over a low heat orwrap them loosely in foil and warm

A warming substantial soup that tastes and looksamazing. Measure out the tortilla chips carefully andcheck the nutritional information on the packetbefore buying, as the calorie and fat content can varysignificantly depending on the brand

them in the oven for five minutes.4 Pile the shredded lettuce in thecentre of each tortilla and top eachwith the refried bean mixture and

cook vegetarian - april 2015 uk

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