Spring Vegetable Boxes

Ingredients

• Puff Pastry
• Egg
• Whole Baby Carrots
• Whole Asparagus Tips
• Whole Green Beans
• Sliced Baby Leek
• Sliced Spring Onion

Sauce:

• Garlic
• Chopped Tomatoes
• Dill
• Parmesan Cheese
• Lemon Juice
• Sugar

Method

• Roll out Puff Pastry and cut into rectangles
• Use trimmings to create a raised edge on top of each rectangle
• Brush with beaten Egg, then Bake @220C until browned
• Cut out the middle, reserve for the lid
• For Sauce, fry Garlic in a little oil (2 mins)
• Add Chopped Tomatoes and simmer (20 mins)
• Stir in chopped Dill and grated Parmesan
• Season sauce and add a little Sugar and Lemon Juice
• For filling, boil Carrots, Asparagus and Beans (7 mins)
• Drain Vegetables then fry with sliced Leeks and Spring Onion in butter (2 mins)
• Season Vegetables
• For the Boxes, pour a little sauce onto box, put a couple of each vegetable in each box, cover with a little more sauce
• Pour remaining sauce on plate then place box on top and then pastry lid on top of that
• Serve with Dill and grated Parmesan sprinkled over

Butternut Squash & Chickpea Stew

Ingredients

• Onion
• Butternut Squash
• Celery
• Baby Carrots
• Garlic
• Turmeric
• Cinnamon
• Ginger
• Red Lentils
• Chickpeas
• Chopped Tomatoes
• Vegetable Stock
• Bay Leaf
• Orzo Pasta
• Dates
• Coriander Leaves

Method

1. Fry sliced Onion (5 mins)
2. Add chunks of pealed and de-seeded Butternut Squash, diced Celery and pealed baby Carrots (5 mins)
3. Add Garlic, Turmeric, Cinnamon, Ginger (2 mins)
4. Add Lentils, Chickpeas Tomatoes Stock and Bay Leaf, simmer (50 mins)
5. Add Pasta and continue to simmer (10 mins)
6. Serve with Dates and chopped Coriander Leaves

Spring Vegetable Risotto

Ingredients

• Onion
• Baby Carrots
• Asparagus
• Risotto Rice
• White Wine
• Vegetable Stock
• Cornichon
• Mozzarella
• Parsley

Method

1. Fry diced Onion in oil (5 mins)
2. Add Risotto Rice, Carrots and Asparagus (reserve tips for later) continue to fry (5 mins)
3. Add White Wine and boil off the alcohol
4. Add the Vegetable stock a little at a time and stir to release the starch in the rice
5. When the Rice is almost done add the Asparagus tips
6. When the tips are cooked, stir in sliced Cornichon, Mozzarella and season
7. Serve with chopped Parsley leaves

Qorma-e-Zardak

Ingredients

• Onions
• Garlic
• Chilli
• Ginger
• Turmeric
• Cumin
• Coriander
• Cloves
• Carrots
• Yellow Split Peas
• Tomato Purée
• Chopped Tomatoes
• Lemon Juice
• Vegetable Stock
• Pita bread
• Yoghurt

Method

1. Fry Onions in oil (5 mins)
2. Add Garlic, Ginger, Chilli (2 mins)
3. Add Spices, Carrots and Split Peas (5 mins)
4. Add Tomato Purée, Lemon Juice and Season (1 min)
5. Cover with Stock and bring to boil
6. Simmer (45 mins)
7. Serve with Pita Bread and Yogurt