Just because you’re taking part in veganuary doesn’t mean that you have to miss out on your favourite Friday night treats. I’m a big fan of jackfruit, it’s so easy and convenient to prepare and is a great base for all sorts of marinades. I […]
Thick, rich and velvety, this is the perfect winter soup! It might sound like an odd combination of flavours but it really works. The sweet, earthy parsnip and the slightly peppery celeriac, the tangy apple and the warming horseradish, it’s all just wonderful together.
Like all blended soups this is really quick and simple to prepare and makes a delicious warming winter supper, perfect with warm buttery bread.
1 tbsp butter
3 shallots or 1 small white onion
250g Bramley apple
1 ltr vegetable stock
few sprigs of fresh thyme
1 tbsp creme fraiche
1 tbsp creamed horseradish
salt and black pepper to taste
milk to thin
Peel and roughly chop all of the vegetables and the apple. Melt the butter in a large saucepan and gently fry all of this over a low heat until it is just starting to take on a little colour. Add the stock and the thyme and increase the heat. Boil the soup until the vegetables are really soft, for about 15 minutes.
Remove the thyme stalks and transfer the soup to a blender and blend until it is smooth and velvety. Stir in the creme fraiche and horseradish and season to taste with salt and pepper before thinning the soup to whatever consistency you prefer with a little milk.
Every year Mr C convinces me to cook Burns Night supper for him, playing on his Scottish heritage. I’m always very happy to do so on the proviso that we have a veggie-friendly haggis. With only two of us, cooking a haggis each would seem pretty extravagant.
Whilst we were living in the states I came up with this recipe (or roughly this one anyway) for a vegetarian haggis so that we could carry on the tradition. It’s worth noting that I’ve never tried real haggis so I’ve based the flavours of this recipe on the veggie versions that I’ve eaten in the past. The vegemite and miso work wonders at adding some savoury, umami notes and using white pepper as well as black really helps with the seasoning.
50g pearl barley
50g red lentils
1 tbsp oil
1 medium onion
1 medium carrot
1 heaped tsp shiro miso
100g kidney beans (canned)
2 tsp vegemite
1 tsp dried thyme
1/4 tsp nutmeg
1/2 tbsp dark brown sugar
pinch of seasalt and plenty of black and white pepper to season
Bring a pan of water to boil and add the barley, cook for 15 minutes. Add the lentils and cook for 10 minutes more, until the pulses feel tender. Turn off the heat, drain away any excess liquid, add the oats and leave them to absorb the last of the moisture.
Whilst you’re waiting for the pulses to cook finely chop the onion, carrot and mushrooms and fry them in the oil until the onion is golden and the vegetables are tender, add the miso and cook for a moment or too longer. Once they’re cooked pop the veggies into the bowl of a food processor and add the kidney beans, vegemite, sugar, thyme, nutmeg and seasoning. Whizz it up to combine everything but don’t make it too smooth. Add the pulses and briefly blitz it again.
Take a longish length of clingfilm and pile the mixture onto it. Wrap it up and roll it into a fat sausage shape, twisting the ends tightly. Wrap the haggis in foil and fold over the ends to seal it. Now you can either leave the haggis to chill until you’re ready to cook it or place it in a steamer over a pan of boiling water. Steam the haggis for 45 minutes, then unwrap and serve with neeps, tatties and whisky sauce.
As a non-meat eater I would be chuffed to bits to be presented with these for my Christmas dinner, or for any dinner for that matter! The pastry is gorgeously crisp and flaky against the creamy filling and tender sweet squash. The flavours are spot […]
Have you carved a pumpkin for Halloween? Did you toss away the seeds? I hope not, those babies are delicious roasted and hulled. They’re also a delicious (and cheaper) alternative to pine nuts in pesto.
Pesto isn’t just for pasta though. I actually ate this on our recent trip to Croatia, where it was served on sourdough toast and topped off with some local cheese and dried figs. It really was rather yummy! It also makes a very tasty topping for fish, especially salmon.
This will keep in the fridge for quite a few days. I think the parmesan makes this salty enough but you can obviously add a little extra pinch if you like.
60g hulled roasted pumpkin seeds
1 clove of garlic
juice of one lemon
50g fresh basil (including stalks)
3-4 tbsp olive oil
twist of freshly ground black pepper
Add the pumpkin seeds, garlic and parmesan to a food processor and grind them until they look fairly fine. Add the basil (stalks and all), lemon juice, oil and black pepper and pulse it until it is quite smooth. Store in the fridge until you’re ready to use it.