Recipes

Confit Tomato & Garlic Polenta

Here’s how to make it…

Ingredients:

Method:

Begin by preheating the oven to 200 degrees (gas mark 6)
Add the tomatoes and unpeeled garlic to an oven proof dish along with the balsamic vinegar and a generous drizzle of rapeseed oil
Add the dish to the pre-heated oven and bake for 25-30 minutes, or until the tomatoes are soft
Remove the dish from the oven and set to one side
While the tomatoes and unpeeled garlic are cooling, prepare the polenta. Add the polenta to a large pan
Gradually add twice the quantity of boiling water. Stir continuously on a medium heat until the polenta is smooth and all of the liquid has been absorbed
Carefully remove the garlic from the dish and peel. Using a fork, mash the cloves until a smooth mixture is formed. Add the garlic to the polenta then stir to combine
Add the dairy free butter and nutritional yeast then stir to combine
Finely chop the parsley
Once the dairy free butter has melted, season to taste then serve alongside the tomatoes
Decorate with the parsley for a final flourish

This recipe serves 2.

Recipes

Bombay Potato Salad

Here’s how to make it…

Ingredients:

Method:

Begin by preheating the oven to 200 degrees (gas mark 6)
Line 2 large trays with baking paper and set to one side
Chop the baby potatoes and cauliflower in to bite size pieces. The fine beans just need any stems removing
Peel and chop the onion in to bite size pieces
Add the baby potatoes, cauliflower, fine beans and onion to a large bowl along with a little rapeseed oil, a pinch of sea salt and a pinch of black pepper. Toss together
Place the baby potatoes, cauliflower, fine beans and onion on 1 of the lined baking trays
Lay the chickpeas on top of a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess water
Add the chickpeas to a large bowl along with a little rapeseed oil, a pinch of sea salt and a pinch of black pepper. Toss together
Place the chickpeas on the other lined baking tray. Add both trays to the pre-heated oven and bake for 25-30 minutes
Remove the trays from the oven and set to one side
While the vegetables and chickpeas cool, prepare the dressing. Add the egg free mayonnaise, mango chutney, curry powder, lime zest and lime juice to a bowl then stir to combine
Finely chop the coriander
Add the baby potatoes, fine beans, cauliflower, onion and dressing to a bowl
Stir to combine then serve
Top with the chickpeas, coriander and pomegranate seeds for a final flourish

This recipe serves 4.

Recipes

Here’s how to make it…

Ingredients:

Method:

Begin by preparing the asparagus. Remove the tips and dice the stems in to bite size pieces. Set the stems to one side
Add the asparagus tips to a bowl along with a little olive oil, a pinch of sea salt and a pinch of black pepper. Toss together
Place the asparagus tips on a hot griddle pan. Fry on each side until slightly charred
While the asparagus tips are frying, prepare the risotto. Finely chop the celery and leek
Add the asparagus stems, celery and leek to a large pan along with a generous drizzle of olive oil
Saute on a low heat for around 5 minutes
Finely chop or grate the garlic. Add the garlic to the pan along with the risotto rice
Stir to combine then saute for a further 5 minutes
Gradually add the vegetable stock. Stir continuously on a medium heat until the rice is soft and all of the liquid has been absorbed
Add the fresh or frozen peas to the risotto then stir to combine
Once the peas are soft, finely chop the mint and parsley. Add the mint and parsley to the risotto along with the nutritional yeast, lemon zest and lemon juice
Stir to combine, season to taste then serve
Top with the asparagus tips for a final flourish

This recipe serves 2.

Recipes

Here’s how to make it…

Ingredients:

Method:

Begin by preparing the carrots. Peel and chop the carrots in to bite size pieces
Finely chop the celery and leek
Add the carrots, celery and leek to a large pan along with a generous drizzle of olive oil. Saute on a low heat for around 5 minutes
Finely grate or chop the garlic. Add the garlic to the pan along with the dried oregano and dried chilli flakes
Stir to combine then saute for 5 minutes
Chop the broccoli in to bite size pieces. Add the broccoli to the pan along with the butter beans
Stir to combine then saute for a further 5 minutes
Add the vegetable stock, pasta and nutritional yeast. Stir to combine then simmer on a medium heat until the pasta is soft
Finely chop the cavelo nero. Add the cavelo nero to the soup then stir to combine
Once the cavelo nero has wilted, season to taste then serve
Top with green pesto for a final flourish

This recipe serves 4.

Recipes

Here’s how to make it…

Ingredients:

Method:

Begin by preparing the butternut squash. Peel and chop the butternut squash in to bite size pieces
Finely chop the celery and onion
Add the butternut squash, celery and onion to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
Add the coconut milk, vegetable stock, thai red curry paste, palm sugar and lime juice. Stir to combine then simmer on a medium heat until the butternut squash is soft
Using a ladle, transfer the soup to a food processor. Process until a smooth mixture is formed
Season to taste then serve

This recipe serves 4.