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Deliciously Ella's spring quinoa
and pomegranate salad
Quinoa, pomegrante, hazelnuts and tahini make for a light and delicious
supper
SERVES
3-4
INGREDIENTS
 120g of quinoa with 500ml of boiling water
 100g of hazelnuts
 1 small cucumber
 1 pomegranate
 A small handful of coriander
For the dressing
 1 lime
 1 tbsp of tahini
 3 tbsp of olive oil
 2 tbsp of sesame oil
 Salt and pepper
METHOD
Place the quinoa in a pan with the boiling water and a little salt.
Let the quinoa boil for a minute or two, then place the lid on the pan and let it simmer
for another 10 to 15 minutes, until all the water has been evaporated and the quinoa
is fluffy but not mushy.
While the quinoa cooks put the hazelnuts in a baking tray and let them bake for
about 10 minutes until they’re crunchy.
Then slice the cucumber lengthways into quarters, then into eights. Slice out the
seedy central part of the cucumber and then slice the eights into thin pieces.
Take the pomegranates seeds out of the pomegranate – I like squeezing all the juice
out too and adding this to the dressing.
Finely chop the coriander. Mix the dressing together in a mug. Once the quinoa has
cooked and cooled place it in a bowl with the hazelnuts, pomegranates, coriander
and cucumber, pour the dressing on the top and then mix it all together with a little
salt and pepper.
Roasted butternut squash and pine
nut quinoa recipe
A naturally gluten-free meal of tender squash with quinoa, mixed with
crunchy broccoli and nuts
SERVES
2
INGREDIENTS
• 1 butternut squash
• olive oil, for drizzling
• mixed dried herbs (I like oregano, herbs de provence, thyme and rosemary)
• 1 tsp paprika
• 1 cup of quinoa
• 1 lime or lemon
• a large handful of long-stemmed broccoli
• a handful of fresh coriander
• ⅓ of a cup of pine nuts
• a dozen cherry tomatoes
METHOD
Preheat the ove to 190°C/gas mark 5.
Slice the squash in half, then peel off the skin and remove the seeds. Chop the flesh
into little cubes.
Place the squash on a baking dish and drizzle with olive oil, a pinch of dried herbs, a
teaspoon of paprika and a sprinkling of salt.
Bake for about 15 to 20 minutes, until deliciously soft.
Meanwhile make the quinoa. Simply add it to boiling water with the juice of one lime
or lemon, a pinch of dried herbs and some seasoning, and and let it cook; it should
take 10 to 15 minutes.
Chop the broccoli into segments and roughly chop the coriander leaves. After about
five minutes of the quinoa cooking time, add the broccoli, coriander and a squeeze of
lime to the pan.
Toast the pine nuts in a dry frying pan on a high heat, for about three to four minutes.
Be careful not to let them burn!
Slice the cherry tomatoes into quarters.
Once the quinoa and the squash are cooked, remove from the heat and stir them
together along with the pine nuts, a drop more lime and the cherry tomatoes.
Carluccio's macaroni with
asparagus, pea and broad bean
frittedda
A delicious vegetable pasta stew that comes from Sicily, perfect for spring
Serves 4
Frittedda is a speciality of Palermo, the capital of Sicily, where in spring this young-vegetable
stew is eaten with panelle (chickpea flour fritters). I also like it with pasta, and often add sliced
artichoke hearts. This recipe is dedicated to Sicily, the first region in Italy to ‘import’ pasta –
probably maccaruni – from the Arabs.
350g dried macaroni
50g Parmesan, freshly grated for the sauce
60ml extra-virgin olive oil
2 onions, peeled and finely sliced
150g podded and peeled young broad beans (peeled weight)
150g sweet young garden peas
(podded weight)
300g asparagus tips
2 tbsp finely chopped flat-leaf parsley
Heat most of the olive oil in a large saucepan, add the onions and fry gently until soft (6-8
minutes). Add the raw broad beans, peas and lastly the asparagus tips. Add 100ml of water and
braise until the vegetables are tender (about 10 minutes). Season with salt and pepper to taste.
Cook the pasta in plenty of boiling salted water for 6-7 minutes or until al dente. Drain well and
mix with the sauce. Add the parsley and divide between four warmed plates. Sprinkle over the
Parmesan and lastly pour on a stream of the remaining olive oil. Serve hot.
ALTERNATIVES
This sauce is also good with egg tagliatelle or trenette.
The new vegetarian: risotto cake
with roast ratatouille vegetables
recipe
A hearty recipe for baked risotto cake layered with roasted summer
vegetables
Serves six
For the risotto
1-1.2 litres (1¾-2 pints) vegetable stock
3 shallots, finely chopped
2 generous knobs butter
2 garlic cloves, chopped
400g (14oz) risotto rice
250ml (9fl oz) white wine
100g (3½oz) finely grated parmesan, plus 3 tbsp*
olive oil, to grease
2 tbsp semolina
large handful of basil leaves,
300g (10½oz) taleggio or 2 balls smoked mozzarella
For the roast vegetables
1 aubergine, trimmed, halved lengthwise and sliced
2 small courgettes, trimmed and sliced
1 large red onion, peeled and thickly sliced
150g (5½oz) cherry tomatoes
1 large red pepper, deseeded and thickly sliced
4 sprigs thyme
1 tbsp balsamic vinegar
2 tbsp olive oil
Bring the stock to the boil and keep at a simmer. In a large pan, soften the shallots in a knob of
butter until soft, stirring in the garlic after five minutes. Add the rice and stir for a minute. Turn up
the heat and add the wine, stirring until it evaporates. Add the stock a ladleful at a time, stirring
until the liquid has all but gone, then adding another. Continue for 15 minutes or until the rice is
cooked. If you run out of stock, use boiling water. Take off the heat, stir in another knob of butter
and the 100g (3½oz) parmesan, season then leave to cool. Chill overnight or for at least three
hours.
Preheat the oven to 220°C/425°F/gas mark 7. Spread out the vegetables in a large roasting-tin
with the thyme. Drizzle with vinegar and oil, season and roast for 40 minutes, turning halfway,
until soft and charred (this can be done the day before).
To assemble, heat the oven to 190°C/375°F/gas mark 5 and put in a baking-sheet. Grease a
23cm (9in) spring-form cake tin with olive oil and dust with the semolina.
Stir the chopped basil into the risotto. Spoon half into the tin and flatten. Spread the vegetables
on top and cover with the cubed taleggio. Top with risotto, scatter with the 3 tbsp parmesan and
optional pine nuts and bake for 40 minutes. If you want to eat it warm rest it for 30 minutes, but
it's better to leave it cool as it will slice better. Serve with a crisp salad.
* For a vegetarian alternative to parmesan, try Not Just a Pasta Cheese, available
from bookhams.com
Goat’s cheese and shallot tarts with
walnut pastry recipe
For Meat Free week, Mary Berry shares some of her favourite vegetarian
dishes
Ideal for a first course, served with some dressed salad leaves, these are also great
for a picnic or light lunch.
Take them to the seaside to enjoy as you sit on the beach. You’ll need the goat’s
cheese in a tub, which is soft and spreadable, rather than the kind in a roll. Once
cooked, these will keep for up to two days in the fridge, and can be frozen. Defrost
thoroughly at room temperature before serving – the texture of the goat’s cheese
topping may suffer if defrosted quickly.
MAKED
8 tarts
INGREDIENTS
For the pastry
175g (6oz) plain flour, plus extra for dusting
100g (4oz) cold butter, cubed
1 egg, beaten
30g (1oz) walnuts, roughly chopped
Salt and freshly ground black pepper
For the filling
1 tbsp oil
500g (1lb 2oz) banana shallots, thinly sliced
2 tbsp balsamic vinegar
1 tbsp light muscovado sugar
300g (11oz) soft goat’s cheese
2 eggs, beaten
2 tbsp chopped parsley, to garnish
You will need two four-hole Yorkshire pudding tins.
METHOD
Preheat the oven to 390F/200C/gas 6, and slide a large baking sheet into the oven
to get hot.
To make the pastry, first measure the flour, butter and a little salt into a food
processor and whizz until the mixture resembles breadcrumbs (or place in a mixing
bowl and rub the butter into the flour with your fingertips). Add the beaten egg and
one tablespoon of water and mix until a ball of dough is formed.
Roll out the dough thinly, on a floured work surface, to about 3mm (⅛in) thick, then
sprinkle the chopped walnuts over the pastry. Cover with a piece of cling film and roll
over the cling film to press the nuts into the pastry.
Cut out eight large circles using a pastry cutter or saucer as a guide and use to line
the Yorkshire pudding tins. Place in the fridge to chill while you make the filling.
Heat the oil in a frying pan, add the shallots and cook over a high heat for two
minutes, stirring frequently.
Lower the heat, cover with a lid and cook for 10 minutes until soft.
Add the vinegar and sugar and cook for about 15 minutes, stirring every now and
then, until dark brown and caramelised. Set aside to cool.
Put the goat’s cheese, beaten eggs and one tablespoon of the parsley in a bowl,
season with salt and pepper and mix until smooth.
Prick the base of the chilled tart cases all over with a fork, then spoon the shallot
mixture into the pastry cases, dividing it evenly between the two tins. Pour the goat’s
cheese mixture over the shallot mixture, again dividing it equally between the tins.
Slide the tins on to the hot baking sheet and cook for about 20 minutes until the
pastry is crisp and the filling just set and golden. Sprinkle with the chopped parsley
and serve warm or cold.
Pasta with caramelised onions and
yogurt recipe
This Turkish-inspired pasta dish combines tagliatelle with tender, sweet
onions in a buttermilk and yogurt sauce - unusual yet utterly delicious
Turkish manti – lamb-filled pasta shapes – are served with yogurt sauce. For my
meat-free take I’ve added onions and feta. It takes a while for the onions to
caramelise – otherwise I would make this more often – but you can pretty much
leave them to just cook. It sounds like a lot of onions but they they really cook down.
SERVES
2
INGREDIENTS
 425g onions (about 4 medium ones), very finely sliced
 2 tbsp olive oil
 1 bay leaf
 5cm piece cinnamon stick
 1 clove garlic, crushed
 1 tsp sugar (optional)
 145g tagliatelle
 50g Greek yogurt
 1½ tbsp milk or buttermilk
 2 tbsp chopped fresh dill
 15g butter
 ¼ tsp ground cayenne
 finely crumbled feta to serve
METHOD
Put the onions in a heavy-based pan with the olive oil, bay and cinnamon. Cook over
a medium heat, stirring the onions, until they are starting to turn golden, then add the
garlic and cook for a further two minutes.
Add a splash of water, cover the pan, turn the heat right down and leave until the
onions are almost caramelised, about 35 minutes. Check on them every so often to
ensure they’re not getting too dry.
When the onions are totally soft, remove the lid, season and boil until any excess
liquid is evaporated. (If they haven’t caramelised very well you could add a teaspoon
of sugar at this stage, but balance it by adding a good squeeze of lemon.)
Cook the tagliatelle until al dente, about 15 minutes.
When the pasta is almost ready add the yogurt and milk or buttermilk to the onions
and heat through but don’t boil. Drain the pasta and toss it into the pot with the
onions, adding the dill.
Very quickly melt the butter in a small saucepan and add the cayenne. Cook for
about 20 seconds.
Serve the pasta with the spiced butter drizzled on top and offer finely crumbled feta
on the side.
Wholewheat pasta with pesto and
spinach recipe
A quick and easy pasta recipe to lift the lowest of moods. By Dale Pinnock
I wouldn't recommend eating too much carbohydrate, but a dish like this once a
week can really benefit anyone with depression or anxiety. This is because
carbohydrates, alongside the amino acid tryptophan, found here in the walnuts, can
help the production of serotonin. This will lift your mood and regulate sleep.
SERVES
2
INGREDIENTS
• 150g wholewheat fusilli or penne
• 175g walnuts
• 125g basil leaves
• 3 garlic cloves
• 2 tbsp grated hard goat’s cheese
• 200ml olive oil sea salt and freshly ground black pepper
• 4 large handfuls of baby spinach
METHOD
Place the pasta in a saucepan and top with boiling water. Simmer for 12-15 minutes,
until the pasta is ready. Drain.
Meanwhile, place all the remaining ingredients except the spinach into a food
processor and process on a medium speed to a coarse pesto.
Wilt the spinach in a pan in 2 tbsp of boiling water in the same way as you would in
olive oil: just ’sauté’ until it wilts. Stir in the cooked pasta and mix well. Add pesto to
taste (any left over is amazing on toast with avocado) and mix well.
Brown rice with pumpkin, black beans
and avocado
SERVES
4
INGREDIENTS
For the beans
 1 tbsp olive oil
 ½ onion, finely chopped
 1 red pepper, halved, and chopped into small squares
 2 cloves garlic, crushed
 ½ tsp ground cumin
 1 red chilli, deseeded and chopped
 75ml chicken or vegetable stock
 25ml orange juice
 400g tin black beans, rinsed
 Juice of ½ lime
For the rice
 225g brown rice
 2 ripe avocados
 Juice of 1 lime
 2 tbsp olive oil
 600g pumpkin (or butternut squash), deseeded, peeled, flesh cut into 1.5cm chunks
 2 red chillis, deseeded and sliced into shreds
 Coriander, roughly chopped
To serve
 Sour cream or Greek yogurt
 Wedges of lime
METHOD
Heat the oil for the beans in a saucepan over a medium heat and sauté the onion and
red pepper until the onion is pale gold and the pepper soft.
Add the garlic, cumin and chilli and cook for another 2 minutes. Pour on the stock
and orange juice, season and cook over a low heat until the vegetables are soft. Add
the beans, season again and simmer gently for a minute or two. Set aside.
Cover the rice with water in a pan, bring to the boil, then reduce the heat and cook
until tender, about 40 minutes.
Meanwhile, halve and stone the avocados.Peel and slice across or lengthways.
Season, then squeeze the lime juice over them so they don’t discolour.
Heat the oil in a frying pan and sauté the pumpkin until golden brown all over and
soft on the inside. It doesn’t take long to colour, but needs about 12-15 minutes to
cook through. Keep on a low heat and stir every so often. Add the chilli and some
seasoning and cook for another couple of minutes.
Heat the beans through and add the lime juice.
Drain the rice, stir through the coriander and spoon into bowls with the beans,
avocado slices and sautéd pumpkin over the top.
Add a dollop of sour cream or plain yogurt too, then serve with wedges of lime.
Deliciously Ella's mushroom and chickpea
stew
SERVES
6
INGREDIENTS
 8 carrots
 850g mushrooms
 3 cloves of garlic
 4 tsp turmeric
 4 tsp cumin power
 3 tsp ground chilli
 olive oil, for frying
 3 x 400g tins chopped tomatoes
 7 tbsp tomato puree
 600ml boiling water
 2 x 400g tins chickpeas
 a big handful of coriander, about 50g, plus more to serve
 2 lemons, plus 3 more to serve
METHOD
Start by peeling the carrots, then chop them into pieces. Cut the mushrooms into thin
slices.
Place the crushed garlic, turmeric, cumin, chilli, and some salt and pepper into a
large saucepan along with 4 tbsp of olive oil. Allow this to heat until it’s bubbling,
then pour in the tins of tomatoes, tomato puree and boiling water. Then stir in the
chopped carrots and mushrooms. Bring this mix to the boil then turn it down to a
simmer.
Let this cook for about 30 minutes, then stir in the chickpeas (drain the tin first) and
the finely chopped coriander. Let this cook for another 20 minutes, at which point
the mushrooms and carrots should be soft and ready to eat. If you’re making quinoa
to serve with it then cook this when you put the chickpeas in.
Once everything is ready squeeze the two lemons into the mix and place the stew into
bowls with the quinoa. I like serving each bowl with half a lemon and an extra
sprinkling of coriander.
The New Vegetarian: tomato,
ricotta and sage torta
A moreish quiche-like topping of ricotta and balsamic-baked tomatoes on a
nutty base
This is like a tender quiche, with no pastry but a crunchy walnut base.
SERVES
4
INGREDIENTS
400g (14oz) tomatoes
1 tsp sugar
2 tsp balsamic vinegar
1 garlic clove, thinly sliced
80g (3oz) walnuts
80g (3oz) self-raising flour, plus an extra 1½ tbsp
80g (3oz) cold butter, cut into small pieces
40g (1½oz) parmesan, grated
400g (14oz) ricotta
5 medium eggs
1½ tbsp Dijon mustard
3 tbsp sage leaves, finely chopped
METHOD
Preheat the oven to 140°C/275°F/gas mark 1. Line with baking-parchment the bottom and sides
of a tin 20cm (8in) in diameter and 5cm (2in) deep. Place on a baking-tray, as some juices might
leak.
Cut the tomatoes into ½cm (¼in) slices. Sprinkle the sugar and balsamic over the bottom of the
tin. Arrange the tomato slices in circles, sprinkle with garlic, season and bake for one hour. Place
the walnuts in a freezer bag and bash with a rolling-pin until finely crushed.
Mix the 80g (3oz) of flour with a scant ¼ tsp of salt. Rub in the butter pieces, then mix in the
crushed walnuts, parmesan and some freshly ground pepper. Place in the fridge for 30 minutes.
When the tomatoes are ready, take out of the oven and raise the temperature to
180°C/350°F/gas mark 4.
Mix the ricotta, eggs, the remaining flour, mustard and sage until well blended. Season well.
Spoon the ricotta mixture over the tomatoes, making sure they stay in place. Then spread the
crumble mix evenly over the top, pressing down slightly. Return the tin to the oven and cook for
40 to 45 minutes. The centre should feel a little soft when pressed but not wobbly. Leave to cool
for at least 30 minutes to set. Place an inverted serving plate on top of the tin and carefully flip
the pie on to it. Slice and serve lukewarm or cold with a green salad.
Mushroom, spinach, and blue-
cheese lasagne recipe
This creamy vegetarian lasagne full of chesnut mushrooms is perfect for
chilly evenings
SERVES
4
INGREDIENTS
3 tbsp olive oil
2 x 250g packs chestnut mushrooms, cleaned and sliced
1 large onion, finely chopped
1 large clove of garlic, crushed
2 x 240g packs pre-washed fresh spinach
1 large jar ready-made white sauce (710g)
12 sheets ready-to-bake lasagne
125g blue cheese, crumbled
METHOD
Preheat the oven to 200C/gas mark 6. Heat one tablespoon of olive oil in a large pan, add half
the mushrooms and fry until golden, about five minutes. Transfer them to kitchen paper, add
another tablespoon of oil to the pan and fry the remaining mushrooms, also transferring them to
kitchen paper after five minutes.
Add the final tablespoon of olive oil to the pan and cook the onion and garlic for about four
minutes, until soft. Add the spinach to the pan, cover with a lid and allow it to wilt for one to two
minutes. Return the mushrooms to the pan, mix together and season.
Use a rectangular dish about 24 x 18cm and spread a layer of white sauce on the base. Place
three lasagne sheets on the sauce followed by a third of the mushroom mixture, another layer of
white sauce and some crumbled cheese.
Add another three sheets of lasagne and continue layering, finishing with the final three sheets of
lasagne, a good covering of white sauce and a sprinkling of crumbled cheese.
Bake for 35 to 40 minutes until it is cooked through and the topping is bubbling and golden.
Serve with a side salad or garlic bread.
Vegetarian recipes: the really
hungry burger
A modern way to cook a hearty vegetarian burger by Anna Jones
I had a little fight with myself over this recipe. Does a veggie burger have a place in a
modern book about vegetarian food? Something about veggie burgers feels a bit ‘nut
roast at brightly painted cafe wearing hemp trousers’. However, my love of eating
these prevailed, so here they are. Please be assured that this is not the breaded
sweetcorn and mushroom mush excuse that usually shows up between two white
buns. This is a hearty, health-packed wonder that makes no apology to anyone.
I played around with a lot of recipes before settling on this one, some full of bright
herb freshness and grated veg, some packed with protein-rich tofu, and all were
good, but what I look for in a burger is a deep, moreish flavour, savoury and
complex, so this is the one. I use brown rice here, but any cooked grain will do –
quinoa, pearl barley and farro all work well. I like to make a quick pickled cucumber
to top these with. Thinly slice a quarter of a cucumber and put it in a bowl with a
pinch of salt, a squeeze of honey and a good tablespoon of white wine vinegar, then
scrunch together and leave to sit while you make your burgers. A quick pickle that
beats a gherkin any day.
SERVES
8
INGREDIENTS
 olive oil
 6 big Portobello mushrooms, roughly chopped
 a few sprigs of fresh thyme, leaves picked
 1 × 400g tin of haricot or cannellini beans, well drained
 4 fat Medjool dates, pitted
 2 cloves of garlic, peeled and finely chopped
 a small bunch of fresh parsley, finely chopped
 2 tbsp tahini
 2 tbsp soy sauce or tamari
 200g cooked and cooled brown rice (100g uncooked weight)
 50g breadcrumbs or oats
 the grated zest of 1 unwaxed lemon
to serve:
 1–2 avocados, peeled and sliced
 tomato relish or ketchup
 pickled cucumber (see above)
 a few handfuls of spinach leaves
 8 seeded burger buns (I use wholemeal ones)
METHOD
Set a large pan on a medium heat and add a splash of olive oil. Once the oil is good
and hot, add the mushrooms and thyme and season with sea salt and freshly ground
black pepper. Fry on a good heat until the mushrooms have dried out and are slightly
browned, then set to one side and leave to cool.
Next, put the drained beans in a food processor with the dates, garlic, parsley, tahini
and soy sauce. Pulse until you have a smoothish mixture, then transfer to a bowl and
add the rice, breadcrumbs, lemon zest and cooled mushrooms. Mix well, and put in
the fridge for 10 minutes or so to firm up, then shape the mixture into eight patties.
Place these on baking paper and keep in the fridge for up to a day (the burgers also
freeze well at this point).
When you are ready to cook the burgers, heat your oven to 230C/gas mark 8 and
bake them for 15 minutes, until nicely brown. If you like cheese on your burger, place
a slice on top a couple of minutes before it comes out of the oven.
While your burgers are cooking, get your toppings ready. I go with avocado, tomato
relish and pickled cucumber, plus a few spinach leaves. Hummus, grated carrot and
beansprouts are another favourite, but feel free to improvise. Once the burgers are
golden, toast your buns and layer everything up.
Chickpea fattet recipe
An aromatic Lebanese stew made with chickpeas, onions and spices, served
with shredded kohlrabi and parsley salad
Fattet is Lebanese comfort food with layers of flavours and texture: a pungent chickpea stew
topped with tahini yogurt and mingled with crispy pita and pinenuts.
SERVES
4
INGREDIENTS
3 wholemeal pitta
4 tbsp olive oil
75g (2¾oz) pine nuts
1 large onion, finely chopped
½ tsp allspice
½ tsp chilli flakes
¼ tsp cinnamon
½ tsp dried mint
200ml (7fl oz) passata
3 tbsp pomegranate molasses
2 x 400g (14oz) tins chickpeas, drained and rinsed
1 garlic clove, crushed
400g (14oz) Greek yogurt at room temperature
3 tbsp tahini
350g (12oz) kohlrabi, peeled
juice of ½ lemon
1 tsp honey
60g (2oz) parsley, leaves and stems finely chopped
1 tsp sumac
pomegranate seeds to garnish
METHOD
Preheat the oven to 180°C/ 350°F/gas mark 4.
Slice open the pitta and cut each half into 2.5cm (1in) squares. Season, toss in the two
tablespoons of oil and spread on a baking-tray. Spread the pine nuts on a separate baking-tray.
Bake both for 20 minutes, or until the pine nuts are golden and the pitta croûtons are toasted and
very crisp.
Fry the onion in two tablespoons of oil for 10 to 15 minutes until soft and caramelised. Add the
spices, mint, passata, molasses, chickpeas and 100ml (3½fl oz) water. Simmer uncovered for 15
minutes. You want to reduce the sauce but still have a good amount left. Add more water if
needed.
Mix the garlic and a generous pinch of salt into a paste, then blend well with the yogurt and
tahini. Finely grate the kohlrabi, sprinkle with lemon and honey, season with salt and mix well.
Set aside for a few minutes. Mix in the parsley and sumac.
Add a third of the croûtons and pine nuts to the chickpeas. Divide the chickpea mixture between
the plates. Spoon some of the yogurt mixture on top and sprinkle with more croûtons and pine
nuts. Garnish with pomegranate seeds and serve with the kohlrabi salad.
Aubergine, pepper and yogurt
stacks with coriander pesto recipe
This coriander pesto, made with crumbled feta cheese, is great with grilled
aubergine and roast peppers
Serves four
3 red peppers
olive oil for brushing
2 large aubergines
½ lemon
8 heaped tbsp Greek yogurt
sprigs of coriander to serve
For the pesto:
60g (2oz) coriander leaves
40g (1½oz) blanched almonds, lightly toasted
2 garlic cloves, chopped
juice of ½ lemon
125ml (4fl oz) extra-virgin olive oil (not too grassy)
60g (2oz) feta cheese, finely crumbled
1 red chilli, halved, deseeded and finely chopped
1 green chilli, halved, deseeded and finely chopped
Preheat the oven to 190°C/375°F/gas mark 5. Halve the peppers and remove the seeds and
stalk. Put into a small roasting-tin and brush with olive oil. Season. Roast for 35 minutes, or until
the peppers are tender and the edges of the flesh are slightly scorched.
Meanwhile make the pesto by putting everything, except the feta and chilli, into a food processor.
Whizz to a purée. Season to taste, then scrape into a bowl and add the feta cheese and chilli.
Cut the aubergines horizontally into slices about 1.5cm (½in) thick. Brush each slice with olive oil
on both sides. Heat a griddle pan and cook the slices, working in batches if necessary
(depending on the size of your griddle). Start off on a medium-high heat to get a good colour on
both sides, then turn down the heat until the aubergines are cooked through. Season as you go
along. Set them aside as they are cooked and squeeze a little lemon juice on them (but not too
much).
Once the peppers are cool enough to handle you can remove the skins, if you wish. Although this
looks slightly better, I usually don’t bother. Cut the roasted peppers into slices, lengthways.
Build the stacks, starting with a slice of aubergine, then adding strips of pepper, spoonfuls of
Greek yogurt and the pesto. This quantity should make four stacks of three layers. Top each
stack with some of the pepper, a spoonful of pesto, a daub of yogurt and sprig of coriander.
Deliciously Ella's baked avocado with
sun-dried tomatoes and pine nuts
These soft baked avocados with fresh herbs, lemon and tomatoes are
perfect for a savoury breakfast or brunch
SERVES
2
INGREDIENTS
 2 avocados
 1 clove garlic, grated
 100g sun-dried tomatoes, drained of most of their oil and roughly chopped
 1 tsp dried oregano
 100g pine nuts
 Salt and pepper
 200g cherry tomatoes, on the vine
 Olive oil
 To serve 2 tbsp fresh parsley, roughly chopped
 Squeeze lemon juice
METHOD
Preheat the oven to 180C/350F/Gas 4.
Halve the avocados and remove the stone. With a spoon, scoop out a little of the
flesh to make the hole a bit bigger. Place the scooped-out flesh into a bowl along
with the garlic, sun-dried tomatoes, oregano and pine nuts and season with salt and
pepper; give it a good mix.
Place the avocado halves in a baking tray – if you like you can scrunch up a little foil
gently and rest each avocado half on top of the foil to keep them steady while they’re
cooking. Spoon the tomato and pine nut mixture into the hollows in the avocado
halves, trying to distribute it as evenly as you can.
Place the cherry tomatoes, still on their vines, onto the baking tray alongside the
avocados. Drizzle everything with a little olive oil, give a good grind of black pepper
all over, then put in the oven to bake for 15-20 minutes, or until the vine tomatoes
start to split and spill their juices.
While the avocados are baking, chop the parsley.
When the avocados are cooked, remove them from the oven, sprinkle them with the
chopped parsley and a squeeze of lemon juice and serve.

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Veg recipes

  • 1. Deliciously Ella's spring quinoa and pomegranate salad Quinoa, pomegrante, hazelnuts and tahini make for a light and delicious supper SERVES 3-4 INGREDIENTS  120g of quinoa with 500ml of boiling water  100g of hazelnuts  1 small cucumber  1 pomegranate  A small handful of coriander For the dressing  1 lime  1 tbsp of tahini  3 tbsp of olive oil  2 tbsp of sesame oil  Salt and pepper METHOD Place the quinoa in a pan with the boiling water and a little salt. Let the quinoa boil for a minute or two, then place the lid on the pan and let it simmer for another 10 to 15 minutes, until all the water has been evaporated and the quinoa is fluffy but not mushy. While the quinoa cooks put the hazelnuts in a baking tray and let them bake for about 10 minutes until they’re crunchy. Then slice the cucumber lengthways into quarters, then into eights. Slice out the seedy central part of the cucumber and then slice the eights into thin pieces. Take the pomegranates seeds out of the pomegranate – I like squeezing all the juice out too and adding this to the dressing. Finely chop the coriander. Mix the dressing together in a mug. Once the quinoa has cooked and cooled place it in a bowl with the hazelnuts, pomegranates, coriander and cucumber, pour the dressing on the top and then mix it all together with a little salt and pepper.
  • 2. Roasted butternut squash and pine nut quinoa recipe A naturally gluten-free meal of tender squash with quinoa, mixed with crunchy broccoli and nuts SERVES 2 INGREDIENTS • 1 butternut squash • olive oil, for drizzling • mixed dried herbs (I like oregano, herbs de provence, thyme and rosemary) • 1 tsp paprika • 1 cup of quinoa • 1 lime or lemon • a large handful of long-stemmed broccoli • a handful of fresh coriander • ⅓ of a cup of pine nuts • a dozen cherry tomatoes METHOD Preheat the ove to 190°C/gas mark 5. Slice the squash in half, then peel off the skin and remove the seeds. Chop the flesh into little cubes. Place the squash on a baking dish and drizzle with olive oil, a pinch of dried herbs, a teaspoon of paprika and a sprinkling of salt. Bake for about 15 to 20 minutes, until deliciously soft. Meanwhile make the quinoa. Simply add it to boiling water with the juice of one lime or lemon, a pinch of dried herbs and some seasoning, and and let it cook; it should take 10 to 15 minutes. Chop the broccoli into segments and roughly chop the coriander leaves. After about five minutes of the quinoa cooking time, add the broccoli, coriander and a squeeze of lime to the pan. Toast the pine nuts in a dry frying pan on a high heat, for about three to four minutes. Be careful not to let them burn! Slice the cherry tomatoes into quarters. Once the quinoa and the squash are cooked, remove from the heat and stir them together along with the pine nuts, a drop more lime and the cherry tomatoes.
  • 3. Carluccio's macaroni with asparagus, pea and broad bean frittedda A delicious vegetable pasta stew that comes from Sicily, perfect for spring Serves 4 Frittedda is a speciality of Palermo, the capital of Sicily, where in spring this young-vegetable stew is eaten with panelle (chickpea flour fritters). I also like it with pasta, and often add sliced artichoke hearts. This recipe is dedicated to Sicily, the first region in Italy to ‘import’ pasta – probably maccaruni – from the Arabs. 350g dried macaroni 50g Parmesan, freshly grated for the sauce 60ml extra-virgin olive oil 2 onions, peeled and finely sliced 150g podded and peeled young broad beans (peeled weight) 150g sweet young garden peas (podded weight) 300g asparagus tips 2 tbsp finely chopped flat-leaf parsley Heat most of the olive oil in a large saucepan, add the onions and fry gently until soft (6-8 minutes). Add the raw broad beans, peas and lastly the asparagus tips. Add 100ml of water and braise until the vegetables are tender (about 10 minutes). Season with salt and pepper to taste. Cook the pasta in plenty of boiling salted water for 6-7 minutes or until al dente. Drain well and mix with the sauce. Add the parsley and divide between four warmed plates. Sprinkle over the Parmesan and lastly pour on a stream of the remaining olive oil. Serve hot. ALTERNATIVES This sauce is also good with egg tagliatelle or trenette.
  • 4. The new vegetarian: risotto cake with roast ratatouille vegetables recipe A hearty recipe for baked risotto cake layered with roasted summer vegetables Serves six For the risotto 1-1.2 litres (1¾-2 pints) vegetable stock 3 shallots, finely chopped 2 generous knobs butter 2 garlic cloves, chopped 400g (14oz) risotto rice 250ml (9fl oz) white wine 100g (3½oz) finely grated parmesan, plus 3 tbsp* olive oil, to grease 2 tbsp semolina large handful of basil leaves, 300g (10½oz) taleggio or 2 balls smoked mozzarella For the roast vegetables 1 aubergine, trimmed, halved lengthwise and sliced 2 small courgettes, trimmed and sliced 1 large red onion, peeled and thickly sliced 150g (5½oz) cherry tomatoes 1 large red pepper, deseeded and thickly sliced 4 sprigs thyme 1 tbsp balsamic vinegar 2 tbsp olive oil Bring the stock to the boil and keep at a simmer. In a large pan, soften the shallots in a knob of butter until soft, stirring in the garlic after five minutes. Add the rice and stir for a minute. Turn up the heat and add the wine, stirring until it evaporates. Add the stock a ladleful at a time, stirring until the liquid has all but gone, then adding another. Continue for 15 minutes or until the rice is cooked. If you run out of stock, use boiling water. Take off the heat, stir in another knob of butter and the 100g (3½oz) parmesan, season then leave to cool. Chill overnight or for at least three hours.
  • 5. Preheat the oven to 220°C/425°F/gas mark 7. Spread out the vegetables in a large roasting-tin with the thyme. Drizzle with vinegar and oil, season and roast for 40 minutes, turning halfway, until soft and charred (this can be done the day before). To assemble, heat the oven to 190°C/375°F/gas mark 5 and put in a baking-sheet. Grease a 23cm (9in) spring-form cake tin with olive oil and dust with the semolina. Stir the chopped basil into the risotto. Spoon half into the tin and flatten. Spread the vegetables on top and cover with the cubed taleggio. Top with risotto, scatter with the 3 tbsp parmesan and optional pine nuts and bake for 40 minutes. If you want to eat it warm rest it for 30 minutes, but it's better to leave it cool as it will slice better. Serve with a crisp salad. * For a vegetarian alternative to parmesan, try Not Just a Pasta Cheese, available from bookhams.com
  • 6. Goat’s cheese and shallot tarts with walnut pastry recipe For Meat Free week, Mary Berry shares some of her favourite vegetarian dishes Ideal for a first course, served with some dressed salad leaves, these are also great for a picnic or light lunch. Take them to the seaside to enjoy as you sit on the beach. You’ll need the goat’s cheese in a tub, which is soft and spreadable, rather than the kind in a roll. Once cooked, these will keep for up to two days in the fridge, and can be frozen. Defrost thoroughly at room temperature before serving – the texture of the goat’s cheese topping may suffer if defrosted quickly. MAKED 8 tarts INGREDIENTS For the pastry 175g (6oz) plain flour, plus extra for dusting 100g (4oz) cold butter, cubed 1 egg, beaten 30g (1oz) walnuts, roughly chopped Salt and freshly ground black pepper For the filling 1 tbsp oil 500g (1lb 2oz) banana shallots, thinly sliced 2 tbsp balsamic vinegar 1 tbsp light muscovado sugar 300g (11oz) soft goat’s cheese 2 eggs, beaten 2 tbsp chopped parsley, to garnish You will need two four-hole Yorkshire pudding tins. METHOD Preheat the oven to 390F/200C/gas 6, and slide a large baking sheet into the oven to get hot. To make the pastry, first measure the flour, butter and a little salt into a food processor and whizz until the mixture resembles breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the beaten egg and one tablespoon of water and mix until a ball of dough is formed.
  • 7. Roll out the dough thinly, on a floured work surface, to about 3mm (⅛in) thick, then sprinkle the chopped walnuts over the pastry. Cover with a piece of cling film and roll over the cling film to press the nuts into the pastry. Cut out eight large circles using a pastry cutter or saucer as a guide and use to line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling. Heat the oil in a frying pan, add the shallots and cook over a high heat for two minutes, stirring frequently. Lower the heat, cover with a lid and cook for 10 minutes until soft. Add the vinegar and sugar and cook for about 15 minutes, stirring every now and then, until dark brown and caramelised. Set aside to cool. Put the goat’s cheese, beaten eggs and one tablespoon of the parsley in a bowl, season with salt and pepper and mix until smooth. Prick the base of the chilled tart cases all over with a fork, then spoon the shallot mixture into the pastry cases, dividing it evenly between the two tins. Pour the goat’s cheese mixture over the shallot mixture, again dividing it equally between the tins. Slide the tins on to the hot baking sheet and cook for about 20 minutes until the pastry is crisp and the filling just set and golden. Sprinkle with the chopped parsley and serve warm or cold.
  • 8. Pasta with caramelised onions and yogurt recipe This Turkish-inspired pasta dish combines tagliatelle with tender, sweet onions in a buttermilk and yogurt sauce - unusual yet utterly delicious Turkish manti – lamb-filled pasta shapes – are served with yogurt sauce. For my meat-free take I’ve added onions and feta. It takes a while for the onions to caramelise – otherwise I would make this more often – but you can pretty much leave them to just cook. It sounds like a lot of onions but they they really cook down. SERVES 2 INGREDIENTS  425g onions (about 4 medium ones), very finely sliced  2 tbsp olive oil  1 bay leaf  5cm piece cinnamon stick  1 clove garlic, crushed  1 tsp sugar (optional)  145g tagliatelle  50g Greek yogurt  1½ tbsp milk or buttermilk  2 tbsp chopped fresh dill  15g butter  ¼ tsp ground cayenne  finely crumbled feta to serve METHOD Put the onions in a heavy-based pan with the olive oil, bay and cinnamon. Cook over a medium heat, stirring the onions, until they are starting to turn golden, then add the garlic and cook for a further two minutes. Add a splash of water, cover the pan, turn the heat right down and leave until the onions are almost caramelised, about 35 minutes. Check on them every so often to ensure they’re not getting too dry.
  • 9. When the onions are totally soft, remove the lid, season and boil until any excess liquid is evaporated. (If they haven’t caramelised very well you could add a teaspoon of sugar at this stage, but balance it by adding a good squeeze of lemon.) Cook the tagliatelle until al dente, about 15 minutes. When the pasta is almost ready add the yogurt and milk or buttermilk to the onions and heat through but don’t boil. Drain the pasta and toss it into the pot with the onions, adding the dill. Very quickly melt the butter in a small saucepan and add the cayenne. Cook for about 20 seconds. Serve the pasta with the spiced butter drizzled on top and offer finely crumbled feta on the side.
  • 10. Wholewheat pasta with pesto and spinach recipe A quick and easy pasta recipe to lift the lowest of moods. By Dale Pinnock I wouldn't recommend eating too much carbohydrate, but a dish like this once a week can really benefit anyone with depression or anxiety. This is because carbohydrates, alongside the amino acid tryptophan, found here in the walnuts, can help the production of serotonin. This will lift your mood and regulate sleep. SERVES 2 INGREDIENTS • 150g wholewheat fusilli or penne • 175g walnuts • 125g basil leaves • 3 garlic cloves • 2 tbsp grated hard goat’s cheese • 200ml olive oil sea salt and freshly ground black pepper • 4 large handfuls of baby spinach METHOD Place the pasta in a saucepan and top with boiling water. Simmer for 12-15 minutes, until the pasta is ready. Drain. Meanwhile, place all the remaining ingredients except the spinach into a food processor and process on a medium speed to a coarse pesto. Wilt the spinach in a pan in 2 tbsp of boiling water in the same way as you would in olive oil: just ’sauté’ until it wilts. Stir in the cooked pasta and mix well. Add pesto to taste (any left over is amazing on toast with avocado) and mix well.
  • 11. Brown rice with pumpkin, black beans and avocado SERVES 4 INGREDIENTS For the beans  1 tbsp olive oil  ½ onion, finely chopped  1 red pepper, halved, and chopped into small squares  2 cloves garlic, crushed  ½ tsp ground cumin  1 red chilli, deseeded and chopped  75ml chicken or vegetable stock  25ml orange juice  400g tin black beans, rinsed  Juice of ½ lime For the rice  225g brown rice  2 ripe avocados  Juice of 1 lime  2 tbsp olive oil  600g pumpkin (or butternut squash), deseeded, peeled, flesh cut into 1.5cm chunks  2 red chillis, deseeded and sliced into shreds  Coriander, roughly chopped To serve  Sour cream or Greek yogurt  Wedges of lime METHOD Heat the oil for the beans in a saucepan over a medium heat and sauté the onion and red pepper until the onion is pale gold and the pepper soft. Add the garlic, cumin and chilli and cook for another 2 minutes. Pour on the stock and orange juice, season and cook over a low heat until the vegetables are soft. Add the beans, season again and simmer gently for a minute or two. Set aside. Cover the rice with water in a pan, bring to the boil, then reduce the heat and cook until tender, about 40 minutes.
  • 12. Meanwhile, halve and stone the avocados.Peel and slice across or lengthways. Season, then squeeze the lime juice over them so they don’t discolour. Heat the oil in a frying pan and sauté the pumpkin until golden brown all over and soft on the inside. It doesn’t take long to colour, but needs about 12-15 minutes to cook through. Keep on a low heat and stir every so often. Add the chilli and some seasoning and cook for another couple of minutes. Heat the beans through and add the lime juice. Drain the rice, stir through the coriander and spoon into bowls with the beans, avocado slices and sautéd pumpkin over the top. Add a dollop of sour cream or plain yogurt too, then serve with wedges of lime.
  • 13. Deliciously Ella's mushroom and chickpea stew SERVES 6 INGREDIENTS  8 carrots  850g mushrooms  3 cloves of garlic  4 tsp turmeric  4 tsp cumin power  3 tsp ground chilli  olive oil, for frying  3 x 400g tins chopped tomatoes  7 tbsp tomato puree  600ml boiling water  2 x 400g tins chickpeas  a big handful of coriander, about 50g, plus more to serve  2 lemons, plus 3 more to serve METHOD Start by peeling the carrots, then chop them into pieces. Cut the mushrooms into thin slices. Place the crushed garlic, turmeric, cumin, chilli, and some salt and pepper into a large saucepan along with 4 tbsp of olive oil. Allow this to heat until it’s bubbling, then pour in the tins of tomatoes, tomato puree and boiling water. Then stir in the chopped carrots and mushrooms. Bring this mix to the boil then turn it down to a simmer. Let this cook for about 30 minutes, then stir in the chickpeas (drain the tin first) and the finely chopped coriander. Let this cook for another 20 minutes, at which point the mushrooms and carrots should be soft and ready to eat. If you’re making quinoa to serve with it then cook this when you put the chickpeas in. Once everything is ready squeeze the two lemons into the mix and place the stew into bowls with the quinoa. I like serving each bowl with half a lemon and an extra sprinkling of coriander.
  • 14. The New Vegetarian: tomato, ricotta and sage torta A moreish quiche-like topping of ricotta and balsamic-baked tomatoes on a nutty base This is like a tender quiche, with no pastry but a crunchy walnut base. SERVES 4 INGREDIENTS 400g (14oz) tomatoes 1 tsp sugar 2 tsp balsamic vinegar 1 garlic clove, thinly sliced 80g (3oz) walnuts 80g (3oz) self-raising flour, plus an extra 1½ tbsp 80g (3oz) cold butter, cut into small pieces 40g (1½oz) parmesan, grated 400g (14oz) ricotta 5 medium eggs 1½ tbsp Dijon mustard 3 tbsp sage leaves, finely chopped METHOD Preheat the oven to 140°C/275°F/gas mark 1. Line with baking-parchment the bottom and sides of a tin 20cm (8in) in diameter and 5cm (2in) deep. Place on a baking-tray, as some juices might leak. Cut the tomatoes into ½cm (¼in) slices. Sprinkle the sugar and balsamic over the bottom of the tin. Arrange the tomato slices in circles, sprinkle with garlic, season and bake for one hour. Place the walnuts in a freezer bag and bash with a rolling-pin until finely crushed. Mix the 80g (3oz) of flour with a scant ¼ tsp of salt. Rub in the butter pieces, then mix in the crushed walnuts, parmesan and some freshly ground pepper. Place in the fridge for 30 minutes. When the tomatoes are ready, take out of the oven and raise the temperature to 180°C/350°F/gas mark 4. Mix the ricotta, eggs, the remaining flour, mustard and sage until well blended. Season well. Spoon the ricotta mixture over the tomatoes, making sure they stay in place. Then spread the crumble mix evenly over the top, pressing down slightly. Return the tin to the oven and cook for 40 to 45 minutes. The centre should feel a little soft when pressed but not wobbly. Leave to cool for at least 30 minutes to set. Place an inverted serving plate on top of the tin and carefully flip the pie on to it. Slice and serve lukewarm or cold with a green salad.
  • 15. Mushroom, spinach, and blue- cheese lasagne recipe This creamy vegetarian lasagne full of chesnut mushrooms is perfect for chilly evenings SERVES 4 INGREDIENTS 3 tbsp olive oil 2 x 250g packs chestnut mushrooms, cleaned and sliced 1 large onion, finely chopped 1 large clove of garlic, crushed 2 x 240g packs pre-washed fresh spinach 1 large jar ready-made white sauce (710g) 12 sheets ready-to-bake lasagne 125g blue cheese, crumbled METHOD Preheat the oven to 200C/gas mark 6. Heat one tablespoon of olive oil in a large pan, add half the mushrooms and fry until golden, about five minutes. Transfer them to kitchen paper, add another tablespoon of oil to the pan and fry the remaining mushrooms, also transferring them to kitchen paper after five minutes. Add the final tablespoon of olive oil to the pan and cook the onion and garlic for about four minutes, until soft. Add the spinach to the pan, cover with a lid and allow it to wilt for one to two minutes. Return the mushrooms to the pan, mix together and season. Use a rectangular dish about 24 x 18cm and spread a layer of white sauce on the base. Place three lasagne sheets on the sauce followed by a third of the mushroom mixture, another layer of white sauce and some crumbled cheese. Add another three sheets of lasagne and continue layering, finishing with the final three sheets of lasagne, a good covering of white sauce and a sprinkling of crumbled cheese. Bake for 35 to 40 minutes until it is cooked through and the topping is bubbling and golden. Serve with a side salad or garlic bread.
  • 16. Vegetarian recipes: the really hungry burger A modern way to cook a hearty vegetarian burger by Anna Jones I had a little fight with myself over this recipe. Does a veggie burger have a place in a modern book about vegetarian food? Something about veggie burgers feels a bit ‘nut roast at brightly painted cafe wearing hemp trousers’. However, my love of eating these prevailed, so here they are. Please be assured that this is not the breaded sweetcorn and mushroom mush excuse that usually shows up between two white buns. This is a hearty, health-packed wonder that makes no apology to anyone. I played around with a lot of recipes before settling on this one, some full of bright herb freshness and grated veg, some packed with protein-rich tofu, and all were good, but what I look for in a burger is a deep, moreish flavour, savoury and complex, so this is the one. I use brown rice here, but any cooked grain will do – quinoa, pearl barley and farro all work well. I like to make a quick pickled cucumber to top these with. Thinly slice a quarter of a cucumber and put it in a bowl with a pinch of salt, a squeeze of honey and a good tablespoon of white wine vinegar, then scrunch together and leave to sit while you make your burgers. A quick pickle that beats a gherkin any day. SERVES 8 INGREDIENTS  olive oil  6 big Portobello mushrooms, roughly chopped  a few sprigs of fresh thyme, leaves picked  1 × 400g tin of haricot or cannellini beans, well drained  4 fat Medjool dates, pitted  2 cloves of garlic, peeled and finely chopped  a small bunch of fresh parsley, finely chopped  2 tbsp tahini  2 tbsp soy sauce or tamari  200g cooked and cooled brown rice (100g uncooked weight)  50g breadcrumbs or oats  the grated zest of 1 unwaxed lemon
  • 17. to serve:  1–2 avocados, peeled and sliced  tomato relish or ketchup  pickled cucumber (see above)  a few handfuls of spinach leaves  8 seeded burger buns (I use wholemeal ones) METHOD Set a large pan on a medium heat and add a splash of olive oil. Once the oil is good and hot, add the mushrooms and thyme and season with sea salt and freshly ground black pepper. Fry on a good heat until the mushrooms have dried out and are slightly browned, then set to one side and leave to cool. Next, put the drained beans in a food processor with the dates, garlic, parsley, tahini and soy sauce. Pulse until you have a smoothish mixture, then transfer to a bowl and add the rice, breadcrumbs, lemon zest and cooled mushrooms. Mix well, and put in the fridge for 10 minutes or so to firm up, then shape the mixture into eight patties. Place these on baking paper and keep in the fridge for up to a day (the burgers also freeze well at this point). When you are ready to cook the burgers, heat your oven to 230C/gas mark 8 and bake them for 15 minutes, until nicely brown. If you like cheese on your burger, place a slice on top a couple of minutes before it comes out of the oven. While your burgers are cooking, get your toppings ready. I go with avocado, tomato relish and pickled cucumber, plus a few spinach leaves. Hummus, grated carrot and beansprouts are another favourite, but feel free to improvise. Once the burgers are golden, toast your buns and layer everything up.
  • 18. Chickpea fattet recipe An aromatic Lebanese stew made with chickpeas, onions and spices, served with shredded kohlrabi and parsley salad Fattet is Lebanese comfort food with layers of flavours and texture: a pungent chickpea stew topped with tahini yogurt and mingled with crispy pita and pinenuts. SERVES 4 INGREDIENTS 3 wholemeal pitta 4 tbsp olive oil 75g (2¾oz) pine nuts 1 large onion, finely chopped ½ tsp allspice ½ tsp chilli flakes ¼ tsp cinnamon ½ tsp dried mint 200ml (7fl oz) passata 3 tbsp pomegranate molasses 2 x 400g (14oz) tins chickpeas, drained and rinsed 1 garlic clove, crushed 400g (14oz) Greek yogurt at room temperature 3 tbsp tahini 350g (12oz) kohlrabi, peeled juice of ½ lemon 1 tsp honey 60g (2oz) parsley, leaves and stems finely chopped 1 tsp sumac pomegranate seeds to garnish METHOD Preheat the oven to 180°C/ 350°F/gas mark 4. Slice open the pitta and cut each half into 2.5cm (1in) squares. Season, toss in the two tablespoons of oil and spread on a baking-tray. Spread the pine nuts on a separate baking-tray. Bake both for 20 minutes, or until the pine nuts are golden and the pitta croûtons are toasted and very crisp. Fry the onion in two tablespoons of oil for 10 to 15 minutes until soft and caramelised. Add the spices, mint, passata, molasses, chickpeas and 100ml (3½fl oz) water. Simmer uncovered for 15
  • 19. minutes. You want to reduce the sauce but still have a good amount left. Add more water if needed. Mix the garlic and a generous pinch of salt into a paste, then blend well with the yogurt and tahini. Finely grate the kohlrabi, sprinkle with lemon and honey, season with salt and mix well. Set aside for a few minutes. Mix in the parsley and sumac. Add a third of the croûtons and pine nuts to the chickpeas. Divide the chickpea mixture between the plates. Spoon some of the yogurt mixture on top and sprinkle with more croûtons and pine nuts. Garnish with pomegranate seeds and serve with the kohlrabi salad.
  • 20. Aubergine, pepper and yogurt stacks with coriander pesto recipe This coriander pesto, made with crumbled feta cheese, is great with grilled aubergine and roast peppers Serves four 3 red peppers olive oil for brushing 2 large aubergines ½ lemon 8 heaped tbsp Greek yogurt sprigs of coriander to serve For the pesto: 60g (2oz) coriander leaves 40g (1½oz) blanched almonds, lightly toasted 2 garlic cloves, chopped juice of ½ lemon 125ml (4fl oz) extra-virgin olive oil (not too grassy) 60g (2oz) feta cheese, finely crumbled 1 red chilli, halved, deseeded and finely chopped 1 green chilli, halved, deseeded and finely chopped Preheat the oven to 190°C/375°F/gas mark 5. Halve the peppers and remove the seeds and stalk. Put into a small roasting-tin and brush with olive oil. Season. Roast for 35 minutes, or until the peppers are tender and the edges of the flesh are slightly scorched. Meanwhile make the pesto by putting everything, except the feta and chilli, into a food processor. Whizz to a purée. Season to taste, then scrape into a bowl and add the feta cheese and chilli. Cut the aubergines horizontally into slices about 1.5cm (½in) thick. Brush each slice with olive oil on both sides. Heat a griddle pan and cook the slices, working in batches if necessary (depending on the size of your griddle). Start off on a medium-high heat to get a good colour on both sides, then turn down the heat until the aubergines are cooked through. Season as you go along. Set them aside as they are cooked and squeeze a little lemon juice on them (but not too much). Once the peppers are cool enough to handle you can remove the skins, if you wish. Although this looks slightly better, I usually don’t bother. Cut the roasted peppers into slices, lengthways. Build the stacks, starting with a slice of aubergine, then adding strips of pepper, spoonfuls of Greek yogurt and the pesto. This quantity should make four stacks of three layers. Top each stack with some of the pepper, a spoonful of pesto, a daub of yogurt and sprig of coriander.
  • 21. Deliciously Ella's baked avocado with sun-dried tomatoes and pine nuts These soft baked avocados with fresh herbs, lemon and tomatoes are perfect for a savoury breakfast or brunch SERVES 2 INGREDIENTS  2 avocados  1 clove garlic, grated  100g sun-dried tomatoes, drained of most of their oil and roughly chopped  1 tsp dried oregano  100g pine nuts  Salt and pepper  200g cherry tomatoes, on the vine  Olive oil  To serve 2 tbsp fresh parsley, roughly chopped  Squeeze lemon juice METHOD Preheat the oven to 180C/350F/Gas 4. Halve the avocados and remove the stone. With a spoon, scoop out a little of the flesh to make the hole a bit bigger. Place the scooped-out flesh into a bowl along with the garlic, sun-dried tomatoes, oregano and pine nuts and season with salt and pepper; give it a good mix. Place the avocado halves in a baking tray – if you like you can scrunch up a little foil gently and rest each avocado half on top of the foil to keep them steady while they’re cooking. Spoon the tomato and pine nut mixture into the hollows in the avocado halves, trying to distribute it as evenly as you can. Place the cherry tomatoes, still on their vines, onto the baking tray alongside the avocados. Drizzle everything with a little olive oil, give a good grind of black pepper all over, then put in the oven to bake for 15-20 minutes, or until the vine tomatoes start to split and spill their juices. While the avocados are baking, chop the parsley. When the avocados are cooked, remove them from the oven, sprinkle them with the chopped parsley and a squeeze of lemon juice and serve.