1⁄2 butternut squash, peeled, deseeded and cut into bite-sized pieces
1 aubergine, cut into bite-sized pieces
2 carrots, thinly sliced diagonally
100 g green beans, trimmed
120 g cauliflower florets
400 ml coconut milk
1⁄2 tsp salt, or to taste
2 Tbsp light soy sauce
1 litre vegetable stock
Steamed jasmine rice, to serve
Green Curry Paste
2 tsp ground coriander
2 tsp ground cumin
2 tsp freshly ground black pepper
8 green jalapeño chillies, trimmed
8 green bird’s eye chillies, trimmed
2 small red onions, chopped
6 garlic cloves, chopped
5-cm piece of galangal or root ginger, peeled and chopped
4 lemongrass stalks, chopped
8 kaffir lime leaves
1⁄2 bunch of fresh coriander including stems
1 bunch of Thai basil, including stems
2 baking sheets, generously greased
Serves 4–5
To make the green curry paste, toast the ground coriander and cumin in a dry pan over medium heat for 30 seconds, stirring occasionally, to release the aroma, and then add the ground black pepper. Put the spices and all the remaining ingredients in a food processor or blender and blend together until smooth. Alternatively, use a pestle and mortar, which is more authentic but rather time-consuming.
Preheat the oven to 220°C Gas 7.
Put the squash and aubergine on the prepared baking sheets, and season with salt.
Roast for about 15–20 minutes, or until soft and the edges are browned.
To make the curry, add 1 generous tablespoon green curry paste per person to a large pan and fry gently for 5 minutes. Add the prepared vegetables (including the roast squash and aubergine), the coconut milk, salt, soy sauce and vegetable stock. Stir and bring to the boil. Simmer for 7–8 minutes. Check the seasoning and add more salt if needed. Serve with steamed jasmine rice.
350g new potatoes, skin on and 2-3cm diced
2 carrots, peeled and 2cm diced
200g cauliflower, 2-3cm florets
100g green beans, top and tailed
100g mushrooms, 2-3cm diced
2 tbsp shashlik paste, mixed with 1-2 tbsp plain soya yoghurt or substitute with following simple marinade
Basic marinade:
2 carrots, peeled and 2cm diced
200g cauliflower, 2-3cm florets
100g green beans, top and tailed
100g mushrooms, 2-3cm diced
2 tbsp shashlik paste, mixed with 1-2 tbsp plain soya yoghurt or substitute with following simple marinade
Basic marinade:
1-2 tbsp plain soya yoghurt
4 garlic cloves, crushed and chopped
1” piece of ginger, finely minced
1 green chilli, finely chopped
1 large red chilli, finely chopped
1 tbsp paprika powder
½ tsp chilli powder
2 tsp garam masala
For the butter masala:
50g veg oil
6 cardamon pods, crushed
2” piece of cassia bark (or cinnamon)
6 cloves
1 large onion, finely chopped
2” thumb fresh ginger, finely chopped
4 green chillies, cut lengthways (add less if you want it less spicy)
2 ½ tsp paprika powder (mild variety)
½-1 tsp hot chilli powder (add less if you want it less spicy)
1 tsp garam masala powder
1 tsp coriander powder
4 tbsp tomato puree
120mls soy or almond cream
2 tbsp agave syrup
1 tsp fenugreek powder
1 tsp salt
Handful of fresh coriander
Marinate prepared vegetables, using either the shashlik paste marinade or the basic marinade you have made yourself. Cover and set aside in fridge for half an hour.
In a large pan, add the vegetable oil then add the cardamom, cassia bark and cloves. Gently fry until aroma is released, then add chopped onion. Fry gently until onion is transparent and starting to turn golden. Remove the whole spices.
Lay the marinated vegetables (except the green beans and mushrooms) on a well oiled tray and bake in a hot oven (200C) for 15 minutes, turning occasionally to ensure nicely browned on all sides. The potatoes may need an additional 5-10 minutes depending on the size of the pieces. Check they are cooked through. Add the green beans and mushrooms to the tray and bake for another 10 minutes.
Add the ginger, chillies, paprika, coriander, garam masala and fenugreek powder to the large pan, and fry gently for 2 minutes. Then add the tomato puree, syrup and two cups of water. Bring to simmer and season to taste with salt. Simmer gently for 10-15 minutes, then add soy or almond cream and bring back to simmer.
I prefer to place the roasted vegetables in a bowl and pour over the masala, as this helps the vegetables keep their lovely marinade. But you can add the vegetables to the large pan also, stir gently and then serve immediately.
Serve with steamed rice and soft chapatis or parathas, garnish with fresh coriander, and some freshly sliced cucumber, red onion and a wedge of lemon on the side.
2 cups of split channa dal (soak in cold water for one hour prior)
3 courgettes, chopped 1″ pieces
1 tsp turmeric
2 tsp black cumin seeds
couple of pinches of asafoetida
2 fresh or dried large red chillies, finely chopped
2 onions finely chopped
3 tsp of sambhar masala powder (use garam masala as alternative)
2 large tomatoes, chopped
handful of fresh coriander
pomace oil
3 pts water
3 courgettes, chopped 1″ pieces
1 tsp turmeric
2 tsp black cumin seeds
couple of pinches of asafoetida
2 fresh or dried large red chillies, finely chopped
2 onions finely chopped
3 tsp of sambhar masala powder (use garam masala as alternative)
2 large tomatoes, chopped
handful of fresh coriander
pomace oil
3 pts water
Put half of the prepped onion into a heavy bottomed pan with a little oil. Saute until softened, then add courgettes, turmeric, salt and drained channa. Cover with water and bring to boil. Simmer for 1-2 hours until channa is soft (but not mushy and falling apart). Add more water as dal cooks to maintain a soup like consistency.
In a small pan, add oil with cumin and asafoetida. Fry until seeds splutter, then add fresh or dried chillies, diced onions, tomatoes and sambhar masala powder, and cook until onions and tomatoes and completely soft, and oil has separated.
Pour tempering mixture over the cooked dal and stir well. Serve scattered with fresh coriander.
For the Crumble Topping:
120 g plain flour
80 g jumbo oats
1 tsp finely chopped fresh thyme
1/2 tsp salt
1/2 tsp white pepper
80 g block vegan margarine
60 g roughly chopped macadamia nuts
120 g plain flour
80 g jumbo oats
1 tsp finely chopped fresh thyme
1/2 tsp salt
1/2 tsp white pepper
80 g block vegan margarine
60 g roughly chopped macadamia nuts
For the Filling:
1 squash or small pumpkin, peeled and chopped into 2-cm cubes
1 Tbsp vegetable oil, for roasting the squash
1 small white onion, chopped
400-g tin chickpeas, rinsed and drained
1 L vegetable stock
2 tsp Dijon mustard
1 Tbsp chopped fresh thyme
4 fresh sage leaves, finely chopped
250 g fresh spinach (or substitute 100 g frozen)
1 tsp cornflour
1/2–1 tsp salt
1/2 tsp white pepper
Prepare the crumble topping by placing the flour in a big bowl. Add the oats, thyme, salt and pepper and mix well. Then add the margarine (chopped into pieces) and using your hands, rub into the dry mixture to create a crumbly texture. Try to use the tips of your fingers so that the margarine doesn’t go too soft. Add the macadamia pieces and mix well. Set aside.
Prepare the squash (or pumpkin if using) and place on an oiled baking sheet. Use your hands to ensure the pieces are well coated. Place in a preheated oven (210°C) for 20 to 30 minutes until golden brown with caramelised edges. Set aside.
In a large, deep frying pan or wok, sauté the onion for about 10 to 15 minutes on low heat until soft and translucent.
Add the chickpeas, stock, mustard, herbs and spinach, then bring to simmer for a few minutes.
Mix the cornflour with a little water and add to the pan. The mixture will thicken slightly. Then add the roasted squash, salt and pepper. Mix well and taste to check the level of seasoning.
Fill the individual pots approximately 3/4 full with the roasted squash filling. Then top with a few tablespoonfuls of the crumble mixture. If preparing in advance, the pots can be chilled or frozen at this stage.
To finish, place the pots on a baking sheet and bake in a moderate preheated oven (180°C) for 30 to 40 minutes, or until the crumble top is golden brown and the filling is starting to bubble underneath.
For the beans
Oil spray
1 celery stick, finely chopped
1 small carrot, peeled and finely chopped
2 garlic cloves, finely chopped
¼ teaspoon ‘magic dust’ (see below) or dried chilli flakes/chilli powder
14oz can chopped tomatoes
2½ tablespoons tomato ketchup
1½ teaspoon cornflour
14oz can haricot beans, drained
For the rosti
2 large potatoes, peeled and grated
1 2/3 cup butternut squash or pumpkin, peeled and grated
2 carrots, peeled and grated
Oil spray
1 large onion, finely sliced
½ tablespoon plain flour
½ tablespoon chopped fresh thyme (or ¼tsp dried)
For the tempeh
9oz smoked tempeh, cut into ½" cubes (or use chopped vegan ‘ham’ or ‘bacon’)
1 teaspoon smoked or mild paprika
Oil spray
For the ‘magic dust’ See HFG tip)
2 1/2 teaspoons paprika
1 1/2 teaspoons mustard powder
1 1/2 teaspoons Korean red pepper powder
1 teaspoon hot chilli/chili powder
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
Oil spray
1 celery stick, finely chopped
1 small carrot, peeled and finely chopped
2 garlic cloves, finely chopped
¼ teaspoon ‘magic dust’ (see below) or dried chilli flakes/chilli powder
14oz can chopped tomatoes
2½ tablespoons tomato ketchup
1½ teaspoon cornflour
14oz can haricot beans, drained
For the rosti
2 large potatoes, peeled and grated
1 2/3 cup butternut squash or pumpkin, peeled and grated
2 carrots, peeled and grated
Oil spray
1 large onion, finely sliced
½ tablespoon plain flour
½ tablespoon chopped fresh thyme (or ¼tsp dried)
For the tempeh
9oz smoked tempeh, cut into ½" cubes (or use chopped vegan ‘ham’ or ‘bacon’)
1 teaspoon smoked or mild paprika
Oil spray
For the ‘magic dust’ See HFG tip)
2 1/2 teaspoons paprika
1 1/2 teaspoons mustard powder
1 1/2 teaspoons Korean red pepper powder
1 teaspoon hot chilli/chili powder
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
Spray a large deep non-stick frying pan with oil. Add the celery and carrot and sauté over a low heat for a few min until softened and translucent. Add the garlic and cook for a further 2–3 min. Add the ‘magic dust’ or dried chilli, tomatoes, tomato ketchup and cornflour. Bring to the boil, then simmer for 20 min. Use a handheld blender to blitz the mixture in the pan, then add the beans and bring back to a simmer for a further 10–20 min until the beans are soft. Set aside.
Meanwhile, to make the rosti, put the grated potatoes, squash or pumpkin and carrots into a large bowl. Pour over 8 cups boiling water and stand for 10 min.
Spray a non-stick frying pan with oil and cook the onion for 15 min or until it turns sticky. Stir in the flour and cook for a further 2–3 min. Transfer the softened onion mixture into a large clean bowl.
Drain the grated vegetables, then, using your hands, squeeze out the excess water. Add the vegetables and thyme to the bowl with the onion mixture.
Put the tempeh (or ‘ham’ or ‘bacon’) in a bowl with the paprika and stir to coat well. Spray a small non-stick frying pan with oil and fry the tempeh, ‘ham’ or ‘bacon’ over a moderately high heat for 5–10 min until browned and crispy. Drain on kitchen paper and set aside.
Heat the oven to 120°C/fan 100°C/gas ½. Spray the same pan with oil and return to the heat. Scoop tablespoons of the mixture into the pan and flatten with a spatula. Fry in batches for 5–6 min on each side until golden. Put the cooked rosti on a baking sheet and keep warm in the low oven while frying the rest.
For the pastry
300g/10½oz plain flour, plus extra for dusting
125g/4oz cold unsalted butter, cut into cubes
30g/1oz sugar
2 free-range eggs
2 tbsp milk (optional)
For the filling
225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz ground almonds
3 free-range eggs
1 lemon, finely grated zest only
50g/2oz plain flour
1 jar raspberry jam
flaked almonds, for sprinkling
300g/10½oz plain flour, plus extra for dusting
125g/4oz cold unsalted butter, cut into cubes
30g/1oz sugar
2 free-range eggs
2 tbsp milk (optional)
For the filling
225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz ground almonds
3 free-range eggs
1 lemon, finely grated zest only
50g/2oz plain flour
1 jar raspberry jam
flaked almonds, for sprinkling
For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes.
Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes.
Preheat the oven to 200C/400F/Gas 6.
Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown.
Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.
For the filling, beat the butter and sugar together in a bowl until pale and fluffy.
Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour.
Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.
Spread the filling mixture over the jam and sprinkle over the flaked almonds.
Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving.
To serve, cut the tart into 5cm/2in squares.
6 or 7 large Maris Piper potatoes, peeled and quartered
1–2 tsp rock or sea salt + more for seasoning the kale
1 tsp white pepper
4–6 Tbsp good-quality virgin olive oil (I use Sicilian)
1 large bag or bunch kale
2–3 Tbsp vegetable oil
1–2 tsp rock or sea salt + more for seasoning the kale
1 tsp white pepper
4–6 Tbsp good-quality virgin olive oil (I use Sicilian)
1 large bag or bunch kale
2–3 Tbsp vegetable oil
In a large pot, boil the potatoes until soft, about 30 minutes. Drain in a colander for 5 minutes, then transfer to a large bowl.
Using a ricer or masher, smash the potatoes until well mashed and smooth. Then add the salt, pepper and olive oil and, using a whisk, whip the potatoes until they are nice and creamy. Be careful not to over whip, or it will become gloopy. Taste to check the level of seasoning and add more salt if required.
To make the crispy kale, roughly strip the leaves away from the thick stems. Rub the vegetable oil on a large baking sheet (although you may need two, as the kale should not be too crowded). Layer the kale thinly on the baking sheet and, using your hands, make sure it is well coated in the vegetable oil. Bake in a low-temperature oven (approximately 110°C) for 45 to 60 minutes, or until the leaves are wafer crisp.
Season the crispy kale with a little salt before serving alongside the creamy mash.
For the Miso Gravy
60 g olive oil or vegan margarine
1 Tbsp plain flour
1 L vegetable stock
1 Tbsp miso or soya bean paste
1/4 tsp salt
Heat the oil or margarine in a medium pan or frying pan, then add the flour and mix together to make a paste.
Cook gently over low-medium heat for 1 to 2 minutes, then start adding the vegetable stock a little at a time. Mix well to ensure all the lumps have dissolved.
Keep adding the stock (using a whisk can be easier at this stage). Bring to a simmer, mixing well to ensure a smooth, thick gravy.
Add the miso or soya bean paste and salt and stir well. Taste the gravy and add a little more salt if needed.
Ingredients
4 large corn cobs, or use frozen and fully defrosted
scant ½ teaspoon coriander seeds
scant ½ teaspoon cumin seeds
½ tablespoon extra-virgin coconut oil, or use culinary coconut or good-quality vegetable oil
1 small brown onion, finely chopped
2 fat garlic cloves, finely chopped, or use 2 teaspoons garlic paste
2.5 cm/1 inch thumb of fresh galangal, or use fresh ginger, peeled and finely chopped, or 1 heaped tablespoon galangal or ginger paste
2–4 small red Thai chillies, finely chopped, to taste, or use ½ tablespoon sambol olek
1 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 large tomato, roughly chopped, or use ½ x 400 g can tomatoes, drained
3–4 tablespoons coconut cream, or use the thickest part of canned coconut milk
1 teaspoon date syrup, or use pure maple syrup or unrefined coconut sugar
1 lime
2 tablespoons red-skinned peanuts, toasted and roughly chopped
handful of freshly chopped coriander
1 tablespoon desiccated shredded coconut, lightly toasted
baking sheet, lined with parchment
4 large corn cobs, or use frozen and fully defrosted
scant ½ teaspoon coriander seeds
scant ½ teaspoon cumin seeds
½ tablespoon extra-virgin coconut oil, or use culinary coconut or good-quality vegetable oil
1 small brown onion, finely chopped
2 fat garlic cloves, finely chopped, or use 2 teaspoons garlic paste
2.5 cm/1 inch thumb of fresh galangal, or use fresh ginger, peeled and finely chopped, or 1 heaped tablespoon galangal or ginger paste
2–4 small red Thai chillies, finely chopped, to taste, or use ½ tablespoon sambol olek
1 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 large tomato, roughly chopped, or use ½ x 400 g can tomatoes, drained
3–4 tablespoons coconut cream, or use the thickest part of canned coconut milk
1 teaspoon date syrup, or use pure maple syrup or unrefined coconut sugar
1 lime
2 tablespoons red-skinned peanuts, toasted and roughly chopped
handful of freshly chopped coriander
1 tablespoon desiccated shredded coconut, lightly toasted
baking sheet, lined with parchment
Method
Preheat the oven to 220°C/425°F/gas mark 7.
Using a sharp knife, slice the corn cobs lengthways into quarters.
Place a frying pan over medium heat and add the coriander and cumin seeds. Lightly toast for 1 minute, then add half the coconut oil. Add the chopped onion to the pan and fry gently for 2 minutes, then add the garlic, galangal, chillies, turmeric and salt. Mix well and cook for a further 2 minutes.
Add the tomato and 2 tablespoons water. Bring to a simmer and cook over low heat for 5 minutes until the tomato has completely broken down. Add the coconut cream and date syrup, mix well and check the seasoning, adding more salt if needed.
Rub the corn ribs with the remaining oil and arrange them on the lined baking sheet. Place in the preheated oven and roast for 15–20 minutes until golden brown. (If you don’t have whole corn cobs, you can simply add canned or frozen corn to the sauce and serve as a kind of corn curry.)
Using a zester, remove the rind from the lime, roughly chop it (not too fine) and set aside. Halve the lime and add 1 tablespoon of the juice to the sauce.
Pile up the (now curvy) corn ribs onto a big platter and drizzle with the sauce. Sprinkle with the toasted peanuts, fresh coriander, coconut and lime rind. Serve immediately.
Ingredients
1 x 410 g can heart of palm, drained, rinsed and roughly chopped
½ teaspoon celery seeds
1 tablespoon celery leaves, finely chopped
¼ teaspoon finely chopped nori seaweed
½ teaspoon sea salt
1 teaspoon tapioca starch
2–3 slices of seeded bread
120 g plain flour
½ teaspoon sea salt
½ teaspoon ground white pepper
8 tablespoons aquafaba reduction
120 ml olive oil, for shallow-frying
To serve
4 thick slices of white bread
4 generous tablespoons tartare sauce
handful of rocket leaves
1 x 410 g can heart of palm, drained, rinsed and roughly chopped
½ teaspoon celery seeds
1 tablespoon celery leaves, finely chopped
¼ teaspoon finely chopped nori seaweed
½ teaspoon sea salt
1 teaspoon tapioca starch
2–3 slices of seeded bread
120 g plain flour
½ teaspoon sea salt
½ teaspoon ground white pepper
8 tablespoons aquafaba reduction
120 ml olive oil, for shallow-frying
To serve
4 thick slices of white bread
4 generous tablespoons tartare sauce
handful of rocket leaves
Method
In a small bowl, mix together the chopped palm, celery seeds, leaves, seaweed, salt and tapioca starch. Set aside for 30 minutes.
Using a food processor, blitz the seeded bread to make a rough crumb. You can also use a hand grater to do this, on the largest tooth. Set aside on a small plate. On another plate, add the flour, salt and pepper, and mix well. Put the aquafaba into a shallow bowl.
Using your hands, take a small handful of the chopped palm mixture and shape into a small sausage or goujon shape. Dip into the flour and then into the aquafaba. Then roll in the breadcrumbs and lay on greaseproof paper ready for frying. Repeat with the remaining palm mixture to make five or six fingers. Cover the tray with clingfilm and place in the fridge to set for an hour or so.
Put the olive oil into a large frying pan over a medium-high heat. Drop a breadcrumb in the oil and if it sizzles without burning the oil is ready. Gently lay half of the fingers into the hot oil and fry gently for 8-10 minutes, turning once. Once crispy and golden, drain on paper towels to remove any excess oil. You can keep the fingers warm and crispy in a low oven while you complete the next batch.
Butter the bread if you like, and slather one side of each slice generously with tartare sauce, lay half of the ‘fish’ fingers on top of two slices of bread and then some rocket leaves. Top each with another thick slice of buttered bread and serve.