Recipes
Savoury
Nut Roast 1 tin of chopped tomatoes 1 jar good quality pasta sauce (optional) 2 teaspoons red pesto 350g mixed nuts As much veg as you like – I use: aubergine, pepper, courgette, onion, carrot and mushrooms 1 clove garlic 1 handful of raisins to sweeten ½ cup water ½ stockcube Seasoning to taste – I use: chilli mix, Cajun mix, nutmeg, pepper, mixed herbs, smoky paprika.
Preparation time: 40 mins Cooking time: 40mins Serves: 4 Use: medium baking or roasting tin lined with well oiled tin foil 1. Preheat oven to 150c, gas mark 2. 2. Chop veg into medium sized chunks, place in a roasting tin with the peeled garlic clove and cover with olive oil. Cook for 20-25 mins (mushrooms take less time). 3. Crush the nuts and place in a tin lined with foil and toast in the oven for 5-10 mins 4. Place the tinned tomatoes and pesto in a mixing bowl, add the veg and season to taste. 5. Add ½ stock cube dissolved in ½ cup water. 6. Add the nuts and raisins. 7. If the mixture isn’t liquid enough, add some pasta sauce. 8. Place in prepared baking tin and press down flat. 9. Bake for 40 mins. Nut roast tends to taste better the day after. We have it on sandwiches or with baked potato and salad. It goes particularly well with coleslaw made with an olive oil and balsamic vinegar dressing, as opposed to mayonnaise.
Roast Vegetable Risotto 1 tin of chopped tomatoes 2 cups risotto rice As much veg as you like – I use: aubergine, pepper, courgette, onion, carrot and mushrooms 1 clove garlic 250 ml water 1 stockcube Plenty of cheddar cheese or parmesan.
Preparation time: 40 mins Cooking time: 40mins Serves: 4 Use: 1 large saucepan with a lid
1. Preheat oven to 150c, gas mark 2. 2. Chop veg into medium sized chunks, place in a roasting tin with the peeled garlic clove and cover with olive oil. Cook for 20-25 mins (mushrooms take less time). 3. Cut up roasted garlic into tiny pieces and one white onion. Sweat both in olive oil and butter. 4. Add the rice, coating it in the juices 5. Add the tinned tomatoes, simmer for 5 mins 6. Boil the kettle and pour 250ml into a jug, add the stock cube and dissolve 7. Pour the stock into the pan and simmer for 25 mins 8. Add the veg and stir 9. Let it stand to cool To serve, heat up and stir in cheese and put some on the top too! We like to have it with olive bread.
Leek and Potato Soup 1 white onion 1 potato 1 celeriac 2 leeks 1 stock cube 750ml water
Preparation time: 25 mins Cooking time: 20-25mins Serves: Use: 1 large saucepan with a lid
1. Chop leeks and onion and sweat gently in olive oil and butter in the pan for 10 mins 2. Peel the celeriac and potato and chop into small cubes – add to the pan and cook for a further 10 mins. Make sure you peel and chop the celeriac just before you want to add it, as it goes brown if exposed to air too long. 3. Boil the kettle and pour 750ml into a jug, add the stock cube and dissolve 4. Pour the stock into the pan and simmer for 20-25 mins 5. Leave to stand for a while then blend with a hand blender. 6. Heat up and serve with bread!