THE STUDENT VEGETARIAN COOK BOOK

courgettes. Stir-fry for 30 seconds. Add the leeks and stir-fry for 2-3 minutes or until soft (the frying may take a little longerthan usual with only I tablespoon oil). Spread the fried vegetables on the paper-lined plate to drain off surplus oil. Wash or wipe the pan perfectly clean.

5 Fry the onions in the remaining tablespoon of oil over low heat, stirring often, for 8-10 minutes or until soft but not brown. Add the rest of the garlic and fry for 3-4 minutes. Add the mushrooms, season moderately with salt and pepper and continue frying, turning very often, for 5-7 minutes or until soft. (You may need to add a little more oil.) Stir in the flour. As soon as it is absorbed, pour the milk in slowly, stirring continuously, and continue stirring for 3-5 minutes or until it has formed a thick sauce. Add a fairly generous grating of nutmeg, stir in the leeks and courgettes and pour overthe cooked base. Return to the oven and bake for 15-20 minutes or until the sauce is beginning to brown.

• HAZELNUT BURGERS·

The possible combinations of ingredients for nut burgers are almost endless. Here my aim has been Simply to bring out the rich flavour of the nuts.

The burgers will stick together better if you use a floury potato (such as Maris Piper, Cara or Pentland Squire).

Serve with watercress and/or Tomato Jam (see page 22); if you eat them in buns, sandwich with Tomato Jam and mild cheese such as Edam. For 4.

• INGREDIENTS.

8 oz/250 9 (I largish) ffoury potato

4 oz/I 25 9 (I medium) parsnip

4 oz/125 9 (2 medium) carrots

2 sticks celery Salt

3 cloves garlic

31/2 oz/I00 9 hazelnuts

3'12 oz/I00 9 walnut pieces

2 oz/50 9 Parmesan cheese

2-3 tablespoons oil

Bunch parsley (enough for 3 tablespoons when chopped)

1 medium onion

Pepper

IV2 oz/40 g �our

Baking.sheet or large, shallow ovenware dish

• METHOD -

Peel the potato, parsnip and carrots. Chop the potato fairly small, cut the parsnip roughly into V2 inchll cm cubes and very finely slice or dice the carrots. Cut off the leaf and root ends of the celery, remove any brownish streaks, wash and slice finely. Put the prepared vegetables into a saucepan with a pinch of salt and just enough water to cover, bring to the boil and boil gently for 15-20 minutes or until the potato is soft. Drain and mash (you need only break up the pieces of carrot).

2 Wash the parsley, trim the stalks and blot dry with kitchen paper; chop finely. Peel and finely chop the onion and garlic. Roughly crush the nuts, one sort at a time (a few larger pieces will add textural interest, but if they are too large the burgers will be untidy). Finely grate the cheese.

3 Pre-heat the oven to 400°F, 200°C, Gas Mark 6. Line the baking-sheet or dish with aluminium foil and oil generously. Thoroughly mix all the prepared ingredients with 1/2 teaspoon salt and a generous sprinkling of pepper. Blend a little salt and pepper into the flour and spread on a plate. Form the mixture into 8 flattish cakes, roll in the flour so that they are generously coated all over and lay them on the foil. Paint all over with oil. Bake in the oven for 25 minutes or until golden-brown.