Vegetable Moussaka

Ingredients

• Aubergine
• Green Lentils
• Vegetable Stock
• Bay Leaf
• Onion
• Mushrooms
• Chickpeas
• Garlic
• Tomato Purée
• Chopped Tomatoes
• Oregano
• Greek Yoghurt
• Eggs
• Feta Cheese

Method

1. Thinly slice Aubergines and salt, leave to chill
2. Fry Garlic in a little oil (2 mins)
3. Add Tomato Purée (1 mins), then Chopped Tomatoes and simmer (20 mins)
4. Boil Lentils in Vegetable Stock with Bay Leaf (20 mins)
5. Fry Onion (10 mins)
6. Add sliced Mushroom (5 mins)
7. Add Chickpeas and Oregano (5 mins)
8. Wash salt from Aubergine, then mix together, Lentils, Mushrooms and Tomato Sauce
9. In a bowl mix, Yoghurt ,beaten Eggs and Feta Cheese
10. Pour Tomato mixture into an oven dish
11. Layer Aubergine on top
12. Pour over top of mixture
13. Then pour over the Yoghurt mixture
14. Bake @190C (30 mins)

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

Red Pepper Risotto

Ingredients

• Red Peppers
• Garlic
• Chopped Tomatoes
• Bay Leaf
• Risotto Rice
• Vegetable Stock
• Basil Leaves
• Extra Virgin Olive Oil

Method

1. Blister Pepper skin under grill
2. Wrap in tin foil and allow to cool
3. The skin should come off easier now – remove skin and slice
4. Fry Garlic in Olive Oil (2 mins)
5. Add Chopped Tomatoes, Bay Leaf and the Peppers
6. Simmer (10 mins)
7. Add Risotto Rice and stir (2 mins)
8. Add Vegetable Sock a little at a time and continue to stir until the Rice is soft (this can take about 30 mins)
9. Serve with chopped Basil, a drizzle of Extra Virgin Olive Oil and crusty Bread

Roasted Vegetables with Salsa Verde

Ingredients

• Butternut Squash
• Fennel
• Pepper
• Courgette
• Garlic
• Shallot
• Plum Tomatoes
• Balsamic Vinegar
• Olive Oil

Pilau Rice:

• Basmati Rice
• Onion
• Butter
• Fish Stock

Salsa Verde:

• Parsley
• Mint
• Lemon Juice
• Dijon Mustard
• Extra Virgin Olive Oil

Method

1. Chop Vegetables into large chunks, place in oven dish
2. Cover in Olive Oil and Balsamic Vinegar
3. Bake @180C (1 hour)
4. For Pilau Rice, melt a little butter in oven dish and fry onions until soft
5. Add Rice and Fish Stock cover with tin foil, and Bake @180C (30 mins)
6. For Salsa, finely chop Parsley and Mint (4:1 ratio)
7. Tip into a blender with a little Lemon Juice and Dijon Mustard
8. Gradually pour in Extra Virgin Olive Oil with blender on until you have a good consistency
9. Season well
10. Serve Vegetables with Salsa Verde drizzled on top, and Pilau Rice on the side

Porotos Granados

Ingredients

• Onion
• Butternut Squash
• Garlic
• Bay Leaf
• Smoked Paprika
• Oregano
• Vegetable Stock
• Green Beans
• Mixed Beans (Pinto, Cannellini, Red Kidney, etc)
• Sweetcorn

Method

1. Fry sliced Onion in oil (3 mins)
2. Peal and scoop seeds out of Butternut Squash, then cube
3. Add to Onions and continue to fry (5 mins)
4. Add chopped Garlic and fry (1 min)
5. Add Bay Leaf, 1tsp Paprika, 1tsp Oregano and fry (1 min)
6. Pour in 1 litre of Vegetable Stock and simmer until Butternut Squash is soft
7. Add Green Beans, Mixed Beans and Sweetcorn and simmer (5 mins)
8. Season well, stir in a little more chopped Oregano and serve.

Chilli Stir Fry with Noodles

Ingredients

• 1 Onion
• 2 Garlic
• 2 Chilli
• 1 Red Pepper
• 1 Carrot
• Baby Sweetcorn
• Mushrooms
• 500ml Tomatoes
• 1tbsp Soy Sauce
• 1 tspn Ground Coriander
• Noodles
• 2 Spring Onion
• Coriander Leaves

Method

1. Julienne Onion, Mushrooms, Red Pepper, Carrot and Spring Onion
2. Finley chop Garlic and Chilli
3. In a Wok with a  little oil, fry Onion, Garlic and Chilli (2 mins)
4. Add Pepper, Carrot, Sweetcorn and continue to fry (2 mins)
5. Add Soy Sauce, Tomatoes, Ground Coriander and simmer gently (20 mins)
6. Meanwhile place Noodles in boiling water (2 mins)
7. Drain Noodles and tip into Wok
8. Mix together then serve with Spring Onion and chopped Coriander Leaves on top

Ragu Pasta

Ingredients

• 1 Onion
• 1 Celery
• 1 Carrot
• 100ml Vegetable Stock
• 2 Garlic
• 1tbsp Balsamic Vinegar
• 1tbsp Tomato Purée
• Glass of Wine
• 50g Red Lentils
• 4 Mushrooms
• 1 Pepper
• 1 Courgette
• Pasta
• Basil
• Parmesan Cheese

Method

1. Dice all the Vegetables
2. In a pan simmer Onion, Celery, Carrot and Stock until they are soft (5 mins)
3. Add Garlic, Balsamic Vinegar, Tomato Purée and Wine, continue to simmer (5 mins)
4. Add Red Lentils, Mushrooms, Pepper and Courgette, simmer (20 mins)
5. Meanwhile boil your favourite Pasta
6. Season Ragu and stir in chopped Basil
7. Serve with Pasta and grated Parmesan

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

Vegetable Cottage Pie

Ingredients

• Onion
• Garlic
• Mushrooms
• Quorn Mince
• Tomato Purée
• Ketchup
• Vegetable Stock
• Hendersons Relish
• Potatoes
• Single Cream
• Butter

Method

1. Fry Onion (10 mins)
2. Boil Potatoes (15 mins)
3. Add Quorn Mince, Garlic and Mushrooms to Onions (5 mins)
4. Mash Potatoes with a little Single Cream and Butter, Season
5. Add Tomato Purée, Vegetable Stock and Hendersons Relish to Mince (5 mins)
6. Spoon mince into oven dish
7. Pipe Mash potatoes on top
8. Bake @200C (15 mins)

Winter Vegetable Stir-Fry

Ingredients

• Onion
• Chilli
• Parsnip
• Carrot
• Mushrooms
• Garlic
• Chinese Leaf
• Sugar
• Egg Noodles
• 2 tablespoons Soy Sauce
• 2 tablespoons White Wine
• 1/2 teaspoon Chinese Five Spice
• Lemon Juice

Method

1. In wok, fry sliced Onion and Chilli (5 mins)
2. Ribbon Carrot, remove core from Parsnip, slice and add to wok (5 mins)
3. Add sliced Mushrooms and chopped Garlic (3 mins)
4. Add sliced Chinese Leaf and Sugar (3 mins)
5. Remove from Wok
6. Mean while boil then drain Noodles (7 mins)
7. In wok, fry Soy Sauce, White wine and Five Spice (1 min)
8. Stir in Noodles and Vegetables (2 mins)
9. Squeeze over Lemon Juice and serve