Cook Vegeta R Feb 2015 1 PDF

OFC_Feb Qx_Layout 1 04/12/2014 16:59 Page 1
COOK VEGETARIAN
PHIL VICKERY * GOOEY RHUBARB CRUMBLE * GLUTEN-FREE SAVIOURS
COOK VEGETARIAN | ISSUE 75 | FEBRUARY 2015
MEAT-FREE FOOD MADE EASY
Healthy
+ Homemade NEW
63
* FALAFEL & WINTER SLAW
* SLOW-COOKED STEW
SEASON
* CLASSIC HOMITY PIE RECIPES
MEAT-FREE FOOD MADE EASY
Bake it Better
PAUL HOLLYWOODS www.cookveg.co.uk
NOSTALGIC CAKES
ISSUE 75 | FEBRUARY 2015 3.99
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Cookery School: f a
PERFECT veggi
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A month of fresh flavours...
WWW.COOKVEG.CO.UK
Spicy Corn Fritters ke

Warming Gnocchi Ba Med-style Winter Salad Simple Squash Pies
CV FEBRUARY 15 ISSUE 73 ROP master_COOK VEG 05/12/2014 13:16 Page 2
this month Feb_Layout 1 05/12/2014 17:03 Page 3
Welcome to Cook Vegetarian. After the
ThisMonth...
excesses of Christmas, were all in need of
something a little healthier. But that doesnt
have to mean a diet of brown rice and boiled
EDITOR: FAE GILFILLAN
veggies. This issue, weve struck the perfect
FAE@COOKVEG.CO.UK balance between low-fat and satisfying,
meaning you can turn over a new leaf without
depriving yourself. On pages 12-16, youll find
some healthy twists on classic winter dishes
the Quorn cottage pie will leave you feeling This month, make it all
positively virtuous.
But that doesnt mean you cant have the
about dishes to share. This
DEPUTY EDITOR:
HANNAH TUDOR odd treat, so Paul Hollywood takes warming family dish can be
inspiration from puddings of his past
made and frozen ahead, and
HANNAH@COOKVEG.CO.UK
on pages 20-23, while Hope & Greenwood
show us how to make veggie sweets.
After all, everything in moderation...
is gluten-free too! Vary the
Happy cooking! veg according to whats in
Fae x your fridge
PAUL HOLLYWOOD
BAKES UP A BAKEWELL TART
PHIL VICKERY
COOKS YOU BREAKFAST
SOPHIE WRIGHT
MAKES FEASTS FROM STAPLES
TOM HUNT
SERVES UP WITH LOVE
ROSE ELLIOT
SOLVES YOUR DILEMMAS
HEMSLEY + HEMSLEY
HEALTHY EATING ADVICE
TURN TO P8 FOR THE RECIPE
WWW.COOKVEG.CO.UK 3
Contents Feb_Layout 1 08/12/2014 09:43 Page 2
FEBRUARY 2015
85 26 35
CLEAN FOOD 47 GLUTEN-FREE SAVIOURS

If you have coeliac disease, or suffer from gluten
EAT IT NOW
SPECIAL sensitivity or intolerance, heres a roundup of
34 COOKED WITH LOVE
our favourite free-from store cupboard
staples to stock up on Tom Hunt shares this seasons finest veg
12 HEALTHY FOOD FOR
GLUTTONS 48 BETTER THAN A TAKEAWAY
Perfect these traditional suppers with our 58 MY MAIN AIM IS TO
Whip up a banquet for Chinese New Year
lighter versions. Theyre just the ticket for CREATE DISHES WHERE THE
cold winter nights VEGETABLES ARE THE STAR 53 DONT CONSIGN CAULI-
We catch up with Veronica Stenberg of
FLOWER TO A LIFE SPENT
18 WE EAT THIS WAY BECAUSE blog Elegantly Vegan to find out what shes
cooking right now UNDER A BLANKET OF
IT MAKES US FEEL GOOD
The health food goddesses, Hemsley + CHEESE SAUCE
Hemsley, reveal their top tips for boosting 63 EAT WELL, LIVE WELL Food writer Tom Shingler persuades us to get
your nutrition today More nutritional advice from the expert creative with this brassica
28 DIY VEGAN 56 WINTERCRESS MAKES AN

Learn how to make your own dairy EXCELLENT ADDITION TO
replacements at home with our handy guide
to cashew butter and almond milk Make your best ever HEARTY PULSES
Tim Maddams leads us on a search for an ingre-
30 DITCH THE DAIRY

bakewell tart with dient to see us through the colder months
Heres our pick of the best vegan milks, cheeses,

spreads and more to ensure youre cooking with
Paul Hollywoods 80 SEASONED TO
the best possible ingredients easy recipe on page 20 PERFECTION
Jack Monroes centrestage winter fruit and veg
SYMBOLS IN COOK VEGETARIAN: FREEZES

WELL
QUICK
MAKE COST
CUTTING E ECO
FRIENDLY V VEGAN
FRIENDLY GF GLUTEN
FREE
4 WWW.COOKVEG.CO.UK
Contents Feb_Layout 1 08/12/2014 09:46 Page 3
CONTENTS
CONTENTS
68 NEW SKILLS
This month, 40 5 TIPS FOR TOP-NOTCH TOFU
discover how Conquer this often hard-to-cook veggie staple
to make your with our essential advice
favourite dishes
just that little bit 67 ASK ROSE
healthier
The kitchen doctor is here to fix all your
culinary problems
78 COOKING WITH CHICO

The cookery school owner gets inspired by
Seville oranges
49 23 54
WEEKEND EVERYDAY
COOKING 24 FEEL GOOD FOOD!
Need some weekday ideas? Look no further...
20 PAUL HOLLYWOODS
BEST OF BRITISH 33 RECIPE OF THE MONTH
Get nostalgic with these bakes Try this fresh and warming veggie chilli tonight!
42 SWEETS FOR MY SWEET 38 10 SAVVY SHORTCUTS

Hope and Greenwoods veggie sweets Chef Sophie Wright shows us how to make
feasts with the food that we already have in
72 YOUR NEW MIDWEEK MENU our cupboards
Five speedy dinners for when times not
on your side 64 ONE INGREDIENT, FIVE
DINNERS
83 KITCHEN CANDY Use up your eggs using these exciting recipes
Our favourite love-inspired kitchenware
86 START YOUR DAY RIGHT WIN
Tuck in to Phil Vickerys tasty breakfast bites
DELICIOUS
COVER: TIME SYNDICATION/CHARLOTTE TOLHURST
Calorie and fat analysis provided by Nutracheck.co.uk, the UKs largest
FOODS & MORE!
online calorie counter, (over 100,000 foods). Download the App search Weve got 10 pairs of tickets to a
for Nutracheck in the App Store or Play Store. double show spectacular, a healthy
delicious hamper, and a selection
DIGITAL EDITIONS ARE AVAILABLE FROM: of vegetarian cheeses to give
away (p93). Or, write in to win
goodies from Free & Easy (p10).
WWW.COOKVEG.CO.UK 5
e i e ndex Feb Qx_Layout 1 05/12/2014 11:1 Page 1
ADVICE
COOK VEGETARIAN
e Recipe GENERAL ENQUIRIES
01206 508627
fae@cookveg.co.uk
ll of the full length recipes in this issue of SUBSCRIPTION ENQUIRIES

0844 856 0648
ook egetarian are listed here, but remember cookvegetarian@
servicehelpline.co.uk
there are lots more tips recipe ideas throughout
www.cookveg.co.uk
Pepper & Feta Tart 39 www.facebook.com/cookvegetarian
www.twitter.com/cookveg
Pepper, Onion & Egg Medley 64
Quottage Pie 13 25 Phoenix Court, Hawkins Road,
Savour-the-flavour Flan 64 Colchester,
Savoury Cheese & Leek Bread Essex, CO2 8JY
Pudding 85 Publishing Director
Sichuan Pepper & Tofu Stir-Fry 75 Helen Tudor
Silken Tofu with Spicy Sauce &
Group Editor
Peanuts 48 Charlotte Smith
Spicy Black Bean Tofu 51 charlotte.smith@aceville.co.uk
Spinach, Potato & Courgette
Group Advertising Manager
Fritatta 64 Daniel Lodge
Squash Dhal with Sesame 01206 505951 daniel@aceville.co.uk
Cabbage Slaw 18
Advertising Manager
Squash & Mushroom Filo Pots 16 Lee Forster
Stir-fried Tofu Sticks with Green 01206 505928 lee@cookveg.co.uk
Vegetables 48 Art Editor
Sweetcorn Fritters 36 Matt Sumner
Tomato & Aubergine Pilaf 38
Designers
Vegan Wild Mushroom Stew 60 Laura Robertson, Louise Abbott
Whole Wheat Spaghetti, Courgette
MAIN & Artichoke 38 Ad Production
Angela Scrivener
COURSES
Photography
Aubergine, Red Pepper & Fennel SIDES CliQQ Photography www.cliqq.co.uk
Seed Stew 26 Roasted Cauliflower with Lemon &
Black Bean Chilli with Paprika 54 Promotions Manager
Avocado 39 Liz Tuthill,
01206 505927 liz.tuthill@aceville.co.uk
Chunky Italian Vegetable Pasta
Sauce 13
SWEETS AND Licensing & Content Syndication
Creamy Pasta Sauce 13 DESSERTS David Mason
STARTERS & Creamy Vegetable Curry 73 Apple Cupcakes with Toffee 01206 505923 david.mason@aceville.com
LIGHT BITES Creamy Wild Mushroom & Buttercream Icing 64 Accounts
Apple & Wintercress Cheese on Walnut Pasta 74 Apple Pancakes with Oozy Joy Loveday 01206 505914
Toast 56 Falafel & Winter Slaw with Butterscotch Sauce 64 Subscriptions/Back Issues
Asian Noodle & Miso Ramen 39 Yoghurt 34 Bakewell Tart 21 Tel: 0844 856 0648
Butter Bean & Carrot Broth 38 Flagoulet Bean & Chard Cider Cake 21 Overseas: +44 (0) 1795 414906
Cauliflower Couscous 54 Lemon Sherbert 43 Email:
Cassoulet 39 cookvegetarian@servicehelpline.co.uk
Colourful Winter Vegetable Gnocchi Bake 25 Rosehip Iced Gems 44
Salad 59 Hommity Pie 37 Rhubarb & Ginger Crumble 81 Marketing Executive
Egg Fried Rice Stir-fry 38 Seashell Caramels 45 Callum Burgess
Moroccan Vegetable Tagine 15 01206 508605
Ginger & Wintercress Soup 56 Pea & Cauliflower Frittata 75 Vegan Coconut, Cashew & Vanilla callum.burgess@aceville.co.uk
Grilled Pepper Panzanella with Pea, Tomato & Ricotta Tart 9 Cheesecake 60
Feta 85 Welsh Gingerbread 21 Design/Reprographics/Typesetting
19 Phoenix Court, Hawkins Road,
Lazy Soup 25 Colchester
Lentils, Broccoli, Doclelatte OTHER Publisher
& Walnut Pesto 38 Almond Milk 28 Matthew Tudor
Muffizzas 81 Banana Bounty Mocktail 70
Pear, Potato & Watercress Published by:
Cashew Butter 29 Aceville Publications Ltd
Soup 73 Italian Tomato Sauce 25 25 Phoenix Court,
Warm Chickpea, Spice Roasted Hummus 59 Hawkins Road,
Tomato & Paneer Salad 39 Sunday Night Pesto 25 Colchester, CO2 8JY
White Beans with Tel: 01206 505900
Wintercress 39 www.cookveg.co.uk
6 WWW.COOKVEG.CO.UK
News Feb_NEW Qx_Layout 1 08/12/2014 09:54 Page 2
Kitchen notebook
Discover what has whet our appetite in the world of meat-free cooking this month!
A WAY TO
THE HEART
Impress that special
someone this Valentines Day
by injecting some romance
into your kitchen with this
high-end collection from
www.occo.co.uk: Le Creuset
Deep Heart Dish, 49. Le
Creuset Small Utensil Jar,
20; Peugeot Paris Pepper
Winter Vegetable Mill, 58.99; Lexington Large
& Bean Crumble Earthenware Bowl, 49;
Lexington Living Mitten, 14;
GF E V
The Linen Works Tablecloth
Serves 4 White, 110; Lexington Living
Ready in 55 mins Kitchen Towel, 12; Universal
Expert Slotted Spoon, 15;
Y 2 tbsp olive oil Y 1 white onion, Lexington Living
chopped Y 2 leeks, finely sliced Y 2 garlic Potholder, 12.
cloves, crushed Y 1 red chilli, deseeded
and finely chopped Y 500g butternut
squash peeled, deseeded and cut into
chunks Y 2 x 400g cans butter beans,
drained and rinsed
Y pinch of smoked paprika Y pinch
of cayenne pepper Y 700g jar passata
Y 800ml gluten-free vegan
vegetable stock
For the Crumble Topping

Y 140g Tesco Free From Fresh Brown
Bread Y 30g walnut pieces Y 2tbsp fresh
Parsley chopped Y 150g Tesco Free From COOK BOOK OF THE MONTH
Strong Soya Cheese
Let Madhur Jeffrey
1 Preheat the oven to 180C/375F/Gas 4. inspire what you serve
2 In a medium pan, heat the olive oil and up this February
saut the red onion, leeks, garlic and chilli SKINNY SIP
for five minutes until the leeks are just soft. This is the time of year when Indian vegetarian foods are perhaps the most
3 Add the butternut squash, butter beans, thoughts turn to lighter dishes avourful, the most nutritionally balanced, and
spices, passata and stock. Season and and feel good foods. But that the most varied in the entire world, says Madhur
simmer for a further five minutes. doesn't mean going without. Jeffrey, Indian cuisine connesieur. And the
4 To make the crumble topping place the This Apple and Champagne stalwart of any meat-free Indian banquet is a
bread, walnuts, parsley and half of the soya Cocktail is only 110 cals, good dhal (pronounced daal) recipe. Dhal stands
cheese into a food processor. Pulse until because we all deserve a little for the whole family of dried beans, pulses,
the mixture resembles breadcrumbs. indulgence every now and again. legumes and split peas, and the dishes you can
Grate the remaining soya cheese. How to make: Add a couple create are endless just get creative with the
5 Pour the vegetable and butter bean of drops of grenadine to the spices and veg you add. We love black-
mixture into a shallow ovenproof dish. bottom of a Champagne eyed peas with coriander and green
Scatter over the crumble mix and sprinkle glass. Pour over chilled Pink chillies, chana dal with spinach and
over the remaining soya cheese. Lady juice and top up with tomato or green lentils with kale, all
6 Bake for 30 minutes, or until the topping Champagne. For more of which can be found in Madhurs
is golden and crisp. recipe ideas, visit new book Curry Easy Vegetarian
7 Serve with a mixed green salad. www.pinkladyapples.co.uk (25, Ebury Publishing).
8 WWW.COOKVEG.CO.UK
News Feb_NEW Qx_Layout 1 08/12/2014 09:56 Page 3
INSTARTERS
SEASON
PEA, TOMATO AND 1 Preheat the oven to 200C/400F/Gas 6.
Roll out the pastry on a lightly floured work
RICOTTA TART surface to a circle shape, about 4mm thick.
Then, use the pastry to line a 20cm deep
E loose-bottomed flan tin. Line with foil and
Supermarket sweep
Serves 6 fill dry beans and bake for 12-15 minutes.
Ready in 1 hr Remove the foil.
2 While the case is cooking, cook the peas
Y 250g ready-made shortcrust pastry, THREE OF OUR FAVOURITES FROM
in a pan of boiling water for 2-3 minutes
thawed Y 100g Waitrose Ready Shelled THIS MONTH'S DON'T-MISS LIST!
until just tender. Drain. Heat the oil and cook
Garden Peas Y 1 tbsp olive oil Y 1 bunch of the spring onions and courgette for five 1 Veggie bites
spring onions, sliced Y 1 courgette, diced minutes. Add the peas and stir together. After the excesses of Christmas most
Y 250g ricotta Y 2 medium free-range eggs, 3 Beat the ricotta with the eggs and milk, of us feel the need for healthy foods, so
beaten Y 3 tbsp semi-skimmed milk Y 8-10 and season. Stir in the peas and onion
were pleased to have stumbled across
essential cherry tomatoes, halved Y 4 tbsp mixture and use to fill the pastry case.
these guilt-free Scrubbys Vegetable
grated vegetarian Parmesan-style cheese Arrange the halved tomatoes around the
edge. Scatter with the cheese and bake Crisps, 1.25 www.scrubbys.co.uk
for 30-35 minutes until golden.
2 Cut the mustard

This new English Provender
Wholegrain Mustard with Fig &
F R U Honey, 1.49, is delicious stirred
T P
into crme frache for a creamy
mustard sauce perfect with a plate
WK. of roasted veg and couscous.
www.englishprovender.com
SMOKING HOT! HOW TO USE UP...

SMOKED FOODS AND HOME SMOKING REMAINS A BIG TREND FOR
2015. HERES OUR FAVOURITE SMOKY GOODIES
LEFTOVER SALAD
Cook it up
Fry spring onion, add 3 Drinks galore
veggie stock, peas and Warm your body and soul with this
wilt in some salad leaves. newly-launched Cardhu Gold
Perfect pesto Reserve, 35. It has notes of toffee
and apple whisky sours anyone?
Whiz up a selection of
Available from Tesco
lettuce leaves with olive
oil, veggie Parmesan,
pine kernals, lemon
juice and garlic.
Stick-em-up! Say cheese! Top tofu Salad soup
Smoking foods at Forget overpowering Add that umami-
home is easy and or fake smoked laden smoky flavour Cook and reduce lettuce,
fun. We love this cheeses and go for to stir-fries, curries, spring onions, potatoes,
Smoking Gun, Snowdonias salads and more for cucumber and veggie
59.99, from Beechwood (4 a protein-packed
online kitchenware per 200g, flavour boost, with stock. Blend and reheat.
emporium www.snowdonia Cauldrons Smoked Add some chopped
Cream Supplies. cheese.co.uk). Tofu, 2, Waitrose chives to garnish.
WWW.COOKVEG.CO.UK 9
Letters Feb Qx_Layout 1 08/12/2014 10:02 Page 2
STARTERS
IN SEASON GET IN TOUCH
@ EMAIL
yourtips@cookveg.co.uk
FACEBOOK
www.facebook.com/
cookvegetarian
Over to you
TWITTER
@cookveg.co.uk
Wed love to hear your news and views, favourites recipes and comments
on anything youve read in Cook Veg, and you could win a fantastic prize!
Gingerbread Cake Cut out STAR

To wax or not
Ive heard that waxed lemons and limes arent
with Whiskey Caramel and keep LETTER
vegetarian. Do you mind explaining why this is?
Your last two issues have Lisa Pleasted, by email
been so helpful. Im cooking for my
family this Christmas and Ive decided Thank you for your email. This is an
its going to be completely meat-free interesting point as some say the wax is
much to the horror of my carnivore suitable for vegetarian but not vegans, while
wife! Luckily, Ive bookmarked the others consider is unsuitable for vegetarians.
recipes I am going to make: Addie Mays Fruit producers spray the skin of citrus
Christmas Nut Loaf From The Leon fruits with a thin layer of wax to help keep the
Restaurant; Broccoli with Walnut produce fresher for longer. Although this wax
Vinaigrette; Roasted Caramelised is considered safe for consumption, some
Shallots; and Gratin Dauphinois, from sprays do contain shellac. Shellac is a resin
the December issue. Plus, the secreted by the female lac bug, on trees in the
Gingerbread Cake with Whiskey forests of India and Thailand. So it is like
Caramel from the January issue, and honey, in that it is a by-product made by the
shes coming round to the idea. Shes insect. However, an article from the
even asked if we can have Stuffed Department of Zoology at Udai Pratap
Portobello Mushrooms (January Autonomous College in India, claimed that
issue) for starters! 300,000 lac insects are killed for every
Charlie Badham, by email kilogram of lac resin produced. Wed be
interested to know other readers opinions
on this topic. Please email
yourtips@cookveg.co.uk
Going gluten-free
After getting diagnosed with gluten sensitivity, your gluten-free adventure!
I needed to re-think my diet a little bit. Im not There are lots
looking forward to as I love bread and pasta! Im of great wheat bread and
glad Ive kept old copies of Cook Vegetarian as the pasta alternatives available
recipes are clearly labelled gluten-free. nowawadays weve
WRITE IN TO Stephanie Fearne, by email recently discovered DellUgo Chickpea
WIN! Thanks for your email Stephanie. Good luck on

Fusilli, 1.79 for 300g. Also, check out our
gluten-free shopping round-up on page 47.
For your chance to win the new range from
Free & Easy, simply write in to tell us what
youve enjoyed about the magazine this
What youre cooking this month...
month. Or, share your favourite cookery tips
via twitter @cookveg or Facebook @LauraLRandell @seomars68 @MyWifeMakes
is settling down for a has come over all is inspiring us to eat
www.facebook.com/cookvegetarian. romantic with this clean with this one-pot
hearty vegan tagine
Free & Easys delicious range of soups, chickpea salad quinoa dish
sauces, ready meals, curry pastes
and gravies are made with wholesome
ingredients all suitable for vegans. OUR FAVOURITE ONLINE COMMENT THIS MONTH...
Theyre also free from known allergens,
Im making a homemade veggie deep pan pizza (made my own dough) with red onion, garlic, mushrooms,
such as: wheat, gluten, dairy, nuts, mustard red and green peppers, olives and mozzarella toppings. Served with my own garlic and herb bread. Its much
and celery. Prices start from 1.11. more satisfying than any takeaway! Dan Goulden, via Facebook.
www.healthyfoodbrands.co.uk. Share your comments www.facebook.co.uk/cookvegetarian
10 WWW.COOKVEG.CO.UK
5 Classic dinners Qx_Layout 1 08/12/2014 10:18 Page 3
Healthy food
for gluttons
Low-fat and delicious it is possible! These classic
dinners are sure to wow a crowd...
IN SEASON
STARTERS
CREAMY
PASTA SAUCE

Serves 4
Ready in 10 mins
2 level tsp cornflour

150ml skimmed milk
150ml vegetable stock
250g fat-free fromage frais
1 level tsp Dijon mustard
salt and freshly ground black pepper
large handful of chopped mixed fresh
herbs, such as chives, parsley,
tarragon, chervil or basil (optional)
1 Blend the cornflour with a little of

the milk to make a smooth, thick
paste. Stir in the remaining milk and
the stock, pour into a saucepan and
heat very gently for 2-3 minutes,
VERSATILE
FLAVOURFUL SAUCE
stirring until warmed through and
just thickened.
2 Remove the sauce from the heat
and stir in the fromage frais and Dijon
mustard. Season to taste and stir low-calorie cooking spray 1 Spray a large saucepan with low
in the herbs, if using. 1 large red onion, cut into wedges -calorie cooking spray and place
3 Serve with your favourite pasta 3 garlic cloves, crushed over a low heat. Add the onion, garlic,
and vegetables. 2 large carrots, peeled and diced carrots, fennel and courgettes and
PER SERVING: 75 CALS, 0.8G FAT 2 large fennel bulbs, trimmed and fry for 3-4 minutes.
2 Add the tomatoes, passata, stock,
cut into chunks
most of the basil leaves, and the
CHUNKY ITALIAN 2 medium courgettes, trimmed sweetener. Bring to the boil and
and cut into chunks
VEGETABLE PASTA 400g can cherry tomatoes
simmer for 20-25 minutes, stirring
occasionally, until the sauce has
SAUCE 400g passata thickened and the vegetables are
150ml vegan gluten-free all tender.
V GF
vegetable stock 3 Garnish the vegetables with the
Serves 4 large handful of fresh basil leaves remaining basil and serve with the
Ready in 40 mins 1 tsp sweetener pasta of your choice.
PER SERVING: 138 CALS, 1.4G FAT
This classic sauce is packed QUOTTAGE PIE

with healthy leftovers and E
would be lovely spooned into

Serves 4
Ready in 1hr
baked potatoes... low-calorie cooking spray
WWW.COOKVEG.CO.UK 13
SPICY &G
WARMIN
IN SEASON
STARTERS
Tagines are irresistibly rich stews from North

Africa and our vegetarian version features sweet,
satisfying squash and healthy chickpeas, with a
side of couscous that you can stud with crunchy
pink pomegranate seeds
2 large onions, chopped
2 celery sticks, trimmed and
finely chopped
2 large carrots, peeled and diced
500g Quorn mince
400g can chopped tomatoes with
garlic and herbs
1 tbsp vegetarian Worcestershire
sauce (optional)
300ml hot vegetable stock
415g can baked beans
750g new potatoes, unpeeled and
scrubbed
1 Preheat the oven to 200C/

400F/Gas 6.
2 Spray a large, deep frying pan with
low-calorie cooking spray. Add the
onions, celery and carrots and stir
-fry for 4-5 minutes. Stir in the Quorn,
tomatoes, veggie Worcestershire
sauce (if using) and stock. Bring
to the boil, cover and simmer for 20
minutes. Season to taste and stir in
the baked beans.
3 Meanwhile, cook the potatoes in a
pan of lightly salted boiling water for
15 minutes until tender. Drain well
and roughly crush with the back
of a fork.
4 Tip the Quorn mince mixture into a
large ovenproof dish, spoon over the
potatoes to cover and bake for
20-25 minutes until golden. 1 large red onion, cut into wedges 1 red pepper, deseeded and cut
5 Serve hot with vegetables of 1 large garlic clove, crushed into chunks
your choice. 4cm piece of root ginger, peeled and 500g dried couscous
finely grated seeds of 1 pomegranate (optional)
2 tsp ground cumin large handful of roughly chopped
2 tsp ground coriander fresh mint
MOROCCAN 1 tsp ground cinnamon salt and freshly ground black pepper
VEGETABLE 1 tsp turmeric
TAGINE 1 tsp dried chilli flakes 1 Spray a large deep saucepan with
low-calorie cooking spray. Add the red
2 x 400g cans chopped tomatoes
E onion, garlic and ginger and fry over a
1 lt hot vegetable stock
medium heat for 3-4 minutes, stirring.
Serves 4 1 tsp sweetener Add the dry spices, tomatoes, 450ml
Ready in 55 mins 1 butternut squash, deseeded, peeled of the stock and sweetener and bring
and cut into chunks to the boil.
low-calorie cooking spray 400g can chickpeas, drained 2 Add the butternut squash, cover
IN SEASON
STARTERS
SQUASH AND
MUSHROOM FILO
POTS
EFFORTLESSLY
PERFECT PIES Serves 4

Ready in 1 hr 10 mins
low-calorie
1 small butternut squash, peeled,
deseeded and cut into chunks
small handful of fresh thyme leaves
3 large garlic cloves, crushed
1 large red onion, cut into thin wedges
250g chestnut mushrooms, sliced
2 level tsp cornflour
200ml vegetable stock
1 tbsp vegetarian Worcestershire
sauce (optional)
100g baby spinach leaves
1 large sheet filo pastry
1 Preheat the oven to 200C/

400F/Gas 6.
2 Spray a large roasting tray with low-
calorie cooking spray and add the
squash, thyme, garlic and red onion.
Season and roast for 40 minutes or
until softened, shaking the pan a few
times during cooking. Leave the oven
on when they're done.
3 Meanwhile, spray a large frying pan
with low-calorie cooking spray and fry
the mushrooms over a high heat for
4-5 minutes.
4 Mix the cornflour with two
tablespoons of water to make a
BOOKSHELF smooth paste and stir into the
vegetable stock. Add the veggie
Recipes taken from
Worcestershire sauce (if using) and
Slimming World's
*INCLUDES NON-VEGETARIAN CONTENT
pour over the mushrooms. Cook for

Family Feasts on a
1-2 minutes until thickened slightly.
Budget* available
Add half the spinach and stir until
from all 12,000
wilted. Add the roasted vegetables and
Slimming World
stir to mix well, then spoon the mixture
groups priced at 4.95. Photos:
into four individual pie dishes.
Slimming Worlds Family Feasts on
5 Scrunch each piece of filo pastry
a Budget/Karen Thomas.
and use to just cover each of the pies.
Arrange the pie dishes on a baking
tray and spray with low-calorie
and simmer for 30 minutes. Add the stock has been absorbed. Fluff up with cooking spray. Season with salt and
chickpeas and red pepper and simmer a fork, stir in the pomegranate seeds freshly ground black pepper and
for a further 10-15 minutes until the if you are using them plus most of bake for 12-15 minutes until crisp
squash is tender. the mint and season well. and golden.
3 Meanwhile, place the couscous into 4 Garnish the tagine with the 6 These are delicious served with
a bowl and pour over the remaining remaining mint and serve with the new potatoes and vegetables of
stock until just covered. Cover and couscous. your choice.
leave for five minutes or until all the PER SERVING: 696 CALS, 6.5G FAT PER SERVING: 118 CALS, 1.4G FAT
15 inutes it Feb_Layout 1 05/12/2014 12:59 Page
WE EAT
THIS WAY
BECAUSE IT
MAKES US
FEEL GOOD
The health gurus of delicious food
share their culinary thoughts
MELISSA AND
JASMINE ARE THE o re your coo
SISTERS BEHIND e ichael Pollen he talks about how society
BLOG WWW. changed forever when the cooking pot was invented.
HEMSLEYAND . e ur mum inspired my love for cooking. She
P HEMSLEY.CO.UK never wasted anything and taught us how to make a lot
from a little. I think thats really important as so much
food is thrown away.
SQUASH DAHL t your r t e ory o coo
WITH SESAME e ur um was working late and I was fed up
CABBAGE SLAW with Dad feeding us chips so I tried to make a risotto by
stir frying rice with red wine It was disgusting.
GF V E e um would peel off the hard pith of a pink
grapefruit and feed me the whole segments. Thats love
Heat 1 tbsp coconut oil over a Its the most decadent fruit.
medium heat, add 1 chopped onion
and gently fry. Add 2 chopped garlic ou t rte y o e e oo or ot er eo e
cloves and some chopped ginger, o t co e out
1 tsp of cayenne pepper and tsp e . bout eight years ago, asmine or ed as a model
of turmeric to the pan. Fry for a and ould ta e food on shoots and people ould as hat
further 1 min. Add 100g of lentils,
she as eating o one ne hat uinoa or ale as, but
1 peeled and chopped butternut
e ere eating this ay a long time ago
squash, 200ml of coconut milk and
350ml of water. Stir, cover and let it e We eat this ay because it ma es me feel good,
simmer for 30 mins. gi es me energy and is delicious It as ne er a anity pro ect
In a large bowl, toss shredded red t o you e t e o o e tc
cabbage with tbsp olive oil, the
e I eat the same When you re playing around in the
juice from lemon, 10g of
shredded mint and 10g coriander. itchen ith hole ingredients you can pretty much come up
Season with salt to taste. Sprinkle ith anything you ant
over toasted sesame seeds. Stir t your our te ter e
20g coriander leaves into the dahl.
e I lo e roasted erusalem articho e auliflo er
Add the juice from the other lemon
half and season with salt is great ith a hole clo e of garlic and coconut oil hi ed
and taste. up ith a drop of truffle oil and egetarian armesan
style cheese
Hemsely and Hemsley are in e I li e chard or cabbage nero ith coconut oil,
partnership with Riverford.
garlic and chilli and a s uee e of lemon uice you can eat
www.riverford.co.uk
it ith anything
When you re playing around ith e ey e ey e te e u t t oco

hole ingredients you can come up oco ut or ore or t o t eet
ith anything you ant ccoco uto u e r yt
18 WWW.COOKVEG.CO.UK WWW.COOKVEG.CO.UK 00
Pau o y ood_Layout 1 05/12/2014 10:5 Page 2
PAUL HOLLYWOODS
BEST OF BRITISH Ta e a trip do n memory lane ith
these three traditional ba es
I
T!
Pau o y ood_Layout 1 05/12/2014 10:5 Page
IN SEASON
NEW SKILLS
T
here s nothing li e homemade gingerbread or
ba e ell tart for a bit of feel good nostalgia
nd, in aul olly ood s latest boo aul
ollywoods ritish aking he s tapping into our
istful desires by sharing an archi e of traditional
regional ba es from across the country If you stic
closely to his clear, no nonsense instructions, these
e citing ba es are guaranteed to come out beautifully
ut once you re au fait ith them you can ma e them
a ne family tradition by putting your o n t ist on
the recipe lueberry a e ell tart anyone
I e or ed all the milk. Pour onto the dry ingredients

and mix thoroughly.
into the whisked mixture, then fold
in half of the cider, with a large metal
o er the country 4 Pour the mixture into the prepared spoon or spatula. Fold in another third
as a ba er, and baking tin and bake for 30-40 minutes,
until a skewer inserted in the centre
of the flour, then the rest of the cider.
Finally fold in the remaining flour until
e ery here I go, comes out clean. evenly combined.
I see a passion for

5 Leave to cool completely, then cut 4 Transfer the mixture to the prepared
into squares. Store in an airtight tin. cake tin and gently level the surface.
ba ing I li e to nd The gingerbread will mature and
become stickier with keeping.
Bake for 30-40 minutes, until a skewer
inserted in the centre comes out clean.
out hat people PER BATCH: 236 CALS, 7.4 G FAT 5 Leave the cake to cool in the tin for
ma e at home and CIDER CAKE 20 minutes, then turn out onto a wire
rack and set aside to cool completely.
they lo e to tell me E
Dust with icing sugar to serve.
PER SERVING: 275 CALS, 12G FAT
WELSH es n e BAKEWELL TART

GINGERBREAD e in r ins
E
u te utter
t o t ro u r es - s i es
es s u res r e ree r e e e in r ins
e in ins our
t c r o te o o or t e str
e r our t rou c o our
t rou er o t o ry c er t c u r
u te utter ce c u r or u t co u te utter ce
e er r u r e u ree r e e
e c e ee c o e ou so nee t e o u ce
c tre c e ee c rou c et t ce co ter
o ey
1 Heat the oven to 180C/350F/Gas 4. or t e r n i ne i in
Grease the round cake tin and line the u te utter
ou so nee base with baking parchment. c ter u r
c t or t t 2 Beat the butter and sugar together r e ree r e e
r e o with a handheld electric whisk until our
pale and fluffy, then beat in the eggs rou o
one at a time. Sift the flour, bicarbonate ro o o e tr ct o t o
1 Heat the oven to 170C/325F/
of soda and cinnamon together.
Gas 3. Grease and line the r erry
3 Fold about a third of the flour mix
baking tin.
2 Sift the flour into a large bowl with
the ginger, if using. Add the butter and ider ca es are teatime fa ourites in cider
rub it in with your fingertips until the producing areas and many recipes use bicarbonate
mixture resembles fine breadcrumbs.
Stir in the sugar and candied peel. of soda as the raising agent To acti ate it, you
3 Put the treacle, honey and milk in a
saucepan and heat gently, stirring, until
need an acidic ingredient and dry nglish cider
the treacle and honey have melted into does the ob perfectly
orget supermar et ersions home BACK TO BAKING

made is the ay to go ith this popular Make sure your cakes
come out great
tart I e included fresh raspberries here Rolling pin opt for a heavy one
for a sharp contrast to the s eetness of

so you dont have to put too much
weight on it. A traditional, long
the frangipane
wooden one is ideal.
Baking tray its best to spend
a little extra to get robust, heavy-
duty ones that dont buckle in the
heat of the oven.
Oven thermometer domestic
ovens are notoriously inaccurate
so purchasing one of these will
make your bakes better.
r err e
e o
c u r or u t
ou so nee
c rect u r t rt t or
c rou t rt t
1 To make the pastry, mix the flour and

icing sugar together in a bowl. Add the
butter and rub it in lightly with your
fingertips until the mixture resembles
fine breadcrumbs. Mix the egg with the
lemon juice and two teaspoons of
water. Stir into the mixture with a
round-bladed knife, adding another
teaspoon of water if necessary.
2 As the dough comes together, gently
knead it into a smooth ball. Wrap in
clingfilm and chill for 15 minutes.
CIDER 3 Heat the oven to 200C/400F/Gas 6.
CAKE Roll out the pastry on a lightly-floured
surface to a 3mm thickness and use to
line a 36x12cm loose-bottomed tart tin,
leaving a little of the excess pastry
overhanging the edge.
4 Line the pastry case with baking
parchment and fill with baking beans
or dried beans. Bake blind for 12-15
minutes, until the pastry is dry to the
touch. Remove the paper and beans
and return the pastry case to the oven
for about five minutes until very lightly
coloured. Trim away excess pastry
from the edge. Turn the oven down
to 180C/350F/Gas 4.
5 For the frangipane filling, beat the
butter and sugar together until light
and fluffy, then beat in the eggs one
at a time. Stir in the flour, ground
almonds and the almond extract,
if using.
6 Spread the jam over the base of the
pastry case and scatter over the
raspberries. Top with the frangipane
and spread evenly. Bake for 10
minutes, then scatter the flaked
almonds on top and cook for a further
15 minutes until the filling is golden.
Leave to cool in the tin before slicing.
Dust with icing sugar to serve.
PER SERVING: 275 CALS, 12G FAT
IN SEASON
NEW SKILLS
BAKEWELL
TART
BOOKSHELF
Recipes taken
from Paul
Hollywoods
British
Baking* (25,
Bloomsbury)
Weekday wonders Qx_Layout 1 05/12/2014 16:04 Page 3
WHIZ UP IN
MINUTES!
SUNDAY NIGHT PESTO
IN SEASON
EVERYDAY
FEEL
GOOD FOOD
These effortless dishes are ideal when you need a good dinner, fast
SUNDAY
NIGHT PESTO LAZY SOUP
MASTERCLASS
Everyday Italian
Serves 4 Tomato Sauce
Ready in 5 mins
Serves 4
about 30g leaves/herbs Ready in 50 mins
40g vegetarian Parmesan-style
cheese 2 x 400g tins of tomatoes
1/2 garlic clove, crushed 75g unsalted butter
40g nuts, lightly toasted 1 medium onion, peeled
pinch of salt and halved
grind of pepper salt and pepper
75ml extra virgin olive oil
squeeze of lemon (optional) 1 Place the tinned tomatoes in cooking liquid. Add as much
a medium-sized saucepan. Add cheese/yoghurt as you want
1 Place the herbs, grated cheese, the butter and onion. Bring to a and pure with a blender.
crushed garlic and the nuts (cooled, simmer and let it bubble away 3 Serve with a swirl of cream
after their toasting) in a food for about 45 minutes. Stir cheese/crme frache/yoghurt
processor. Whiz up, season and add occasionally to break up and garnish with herbs.
the oil. Taste. Add more of what you the tomatoes. PER SERVING: 190 CALS, 7.8G FAT
fancy, and a squirt of lemon juice. 2 Once cooked, fish out
the onion; it's just there to
2 This will keep for a couple of
add flavour. GNOCCHI BAKE
weeks in a lidded jar in the fridge
just make sure there is a layer 3 Then blitz with a hand-head E GF
of oil over the top. Alternatively, blender, or keep it chunky,
depending on your preferred Serves 4
freeze in ice cube containers
and pop in a freezer bag for texture. Season with salt Ready in 45 mins
long-term storage. and pepper.
PER SERVING: 198 CALS, 15.7G FAT 700g gnocchi
680g passata or tomato sauce
(see Masterclass)
LAZY SOUP handful of sweetcorn
cheese/crme frache/Greek yoghurt handful of Swiss chard
whatever you have in the fridge 200g shredded vegetarian
Serves 1
chives/flat-leaf parsley, to garnish mozzarella
Ready in 5 mins
handful of breadcrumbs
1 Put the vegetables in a pan and cover
300g frozen vegetables with boiling water or stock and cook for 1 Cook the gnocchi in a pan of
enough water/gluten-free vegetable 4-5 minutes. boiling water as per the packet
stock to cover 2 Once cooked, strain the vegetables, instructions. They are ready when
a generous dollop of cream keeping a couple of tablespoons of the they all bob to the top of the pan.
This is the ultimate mid-week supper. It

is cheap, lling, quick and delicious... If
youve never tried them, gnocchi are little
potato dumplings, which can be found in
most supermarkets. Gnocchi can be
stored for ages and takes 60 seconds to
cook. Take that, pasta!
3 garlic cloves, crushed
1 large aubergine, cubed
1 tbsp fennel seeds
1 tsp dried oregano
3 red chilli peppers, deseeded
and finely chopped
400ml passata/tomato sauce
2 tbsp tomato pure
salt and pepper
crusty bread and feta cheese,
AUBERGINE, RED
PEPPER AND FENNEL to serve
SEED STEW
1 Heat the olive oil in a large frying
pan and fry the onion, peppers and
2 Drain and put back in the saucepan garlic until softened.
(not over the heat) and stir in the 2 Add the aubergine and continue
passata, sweetcorn and chard. to fry until it is soft too. Then add
Season. Pour into a 20x30cm baking the fennel seeds, oregano and
dish and sprinkle the mozzarella and chillies. It should smell heavenly.
breadcrumbs over the top. Stir and cook for a couple of
3 Bake at 180C/350F/Gas 4 for minutes, before adding the
30-40 minutes, or until brown on top. passata/tomato sauce and
PER SERVING: 484 CALS, 15.2G FAT tomato pure.
3 Bring to the boil, then reduce the
heat. Cook on a low heat for about
AUBERGINE, RED an hour until the sauce is thick and
PEPPER AND rich. Season with salt and pepper.
4 Serve with crusty bread and some
FENNEL SEED feta cheese crumbled on top.
STEW PER SERVING (NO BREAD OR CHEESE): 277 CALS, 22G FAT

Serves 4 BOOKSHELF
Ready in 1 hr 15 mins Recipes taken from Claire &
Lucy Mcdonald's The Crumbs
6 tbsp olive oil Family Cookbook (16.99,
1 red onion, sliced Cico Books).
2 red peppers, sliced
STORING HERBS
Take 3-4 sheets of newspaper and wrap the herbs in them, fold-
ing at the ends so they are completely sealed. This will prolong
the herbs for a few more days.
IN SEASON
EVERYDAY
TRY WITH
SPINACH,
PEAS, FRIED
MUSHROOMS
OR ROASTED
PEPPERS
GNOCCHI BAKE
egan_Layout 1 04/12/2014 1 :0 Page 2
e
et bac to basics ith these recipes for dairy free
butter and mil from chef L ou , hich are
much easier than they loo
the time is up, discard the soaking

liquid then rinse the almonds
thoroughly under cool running water.
2 Combine the almonds and a litre of
water in a blender. Blend at the highest
speed for two minutes then pulse the
blender a few times to break up the
almonds, (add the dates if using) then
blend continuously for two minutes.
3 The almonds should be broken down
into a very fine meal and the water
should be white and opaque. (If using
a food processor, process for four
minutes in total, pausing to scrape
down the sides halfway through.)
4 Line a strainer with either the opened
nut bag or cheese cloth, and place over
a tall measuring jug, pour the almond
mixture into the strainer.
5 Press all the almond milk from the
almond meal, gather the nut bag or
cheese cloth around the almond meal
and twist shut.
6 Squeeze and press with clean hands
to extract as much almond milk as
possible (Oh, and dont forget to keep
your almond pulp on hand! Theres no
use in wasting any of that goodness...).
Taste the almond milk, and if a sweeter
drink is desired, add sweetener to taste
together with the vanilla bean paste
if required.
7 Store the almond milk in sealed
mason jars in the fridge for up
to two days.
PER BATCH: 1,365 CALS, 111.9G FAT
COOKS TIP
This almond milk is light enough
to serve as a neutral base in
smoothies and best of all, it digests
ALMOND MILK t co ter
seamlessly unlike conventional
te tte o t o dairy, which so many among us
V GF E t eete er e u r e (especially those of you who are
yru or e yru to t te lactose intolerant) find difficult to
es ust o er t o to stomach. Homemade almond milk
e in ins t e te o t o only lasts a few days in the fridge;
us o erni t so in so make just what you think you
1 Soak the almonds overnight or up to will drink in this time period.
o t or t out two days with enough water to cover. Once kept in the fridge, if the milk
ter or co er o The longer the almonds soak, the separates, just give a gentle stir
e o creamier the almond milk will be. Once before serving.
egan_Layout 1 04/12/2014 1 :0 Page
CLEAN
IN SEASON
FOOD
COOKS TIP
You can roast the cashew nuts for
approximately 13 minutes, prior to
processing, to give that extra nutty
flavour. Careful not to burn them!
If you want to add a little twist,
separate half of the mixture and
add 3 tsp Nutella (note: Nutella is
omemade nut
not suitable for vegans) to one
half... and give it a quick blend.
butters not only taste

Now, you can go and grab a spoon!
better but enable you to

control le els of fat,
salt and sugar
2 At some point, you will have to break from time to time.

CASHEW BUTTER scrape the sides fairly often, as your 7 Just before the end when you reach
nuts will turn into a very thick and a consistency you like, add the sea
E GF V crumbly paste. salt and maple or agave syrup.
3 Although it will take some time and 8 Keep your nut butter in an air-tight
es butter you might think that theres no way container for up to several weeks, if
e in ins your nuts are EVER going to turn into it hasnt been eaten long before then!
butter they eventually start to release PER BATCH: 2,891 CALS, 241G FAT
c e ut ro te or r their oils and turn into nut butter.
ee oo or ro t 4 Be patient and resist the urge to add
BOOKSHELF
any form of liquid.

t e or e yru
5 Just keep going, it will eventually
c e e t Recipes taken from Lisa
happen! Dont freak when the ball
er e t ute ree Roukins My Relationship with
forms, just let it keep going, and you
oe r re Food* (introductory price of
will get nice smooth butter!
22, www.myrelationship
6 From beginning to end, this might
1 Add all the cashew nuts to the bowl withfood.com).
take a good 15-20 minutes of active
of your food processor and process for processing, so it is a good idea to give
five minutes, or until nice and smooth. your food processor a few minutes
Ditch the Diary_Layout 1 08/12/2014 10:37 Page 4
IN
EATSEASON
SMART
iry!
DITCH THE
Da
Whether youre already vegan, or looking to cut back on
your dairy, heres our pick of the best ingredients
Almond Dream
Non-Dairy Mint 2
Chocolate Chip Ice
Cream 4.99, Waitrose
Koko Dairy Free
3 Original Plus Calcium
1.39, ASDA
5
Oatly Organic Creamy
Oat 79p, Ocado
Vegusto No Moo Mild

1 Aromatic 4.95,
www.vegusto.co.uk
Pure Dairy Free

Sunflower Spread
1.50, Ocado
4
With a wealth of dairy-free alternatives
available, theres never been a better time
to be vegan!
e i eo t e ont eb_Layout 1 05/12/2014 15:01 Page
EVERYDAY
Recipe of the
THE MONTH
et e y e ec to t o t
c e u o our t er ect or t t e o ye r
FILLING M L
VEGGIE CHILLI A Z !
E GF
er es
e in ins
o eo re 1 Heat the olive oil spread in a large

o o c o e flame-proof casserole, add the onion, and cook for a
t c o er few minutes to soften.
c e ee e c o e 2 Add the chilli, garlic, carrots, parsnips and red
r c c o e cru e pepper and cook for a couple of minutes.
c rrot cu e 3 Add the lentils, tomatoes, stock cube and
500ml boiling water. Season, bring to the boil
r cu e
and simmer for 20 minutes. Stir in the
re e er e ee e c o e kidney beans and warm through.
re e t Finish with a few fresh herbs,
c c o e to toe such as parsley from your
ute ree e et e toc cu e garden, if you have any.
c re ey e r e PER SERVING: 342 CALS, 13G FAT
Cooked with love Qx_Layout 1 05/12/2014 16:39 Page 2
COOKED
WITH LOVE
Show off th seasons best ingredients to your nearest and dearest
with chef Tom Hunts feel-good suppers
Theres nothing like feeding your friends and family to give 1 1/2 tbsp spelt flour
you a warm glow on a miserable February day. And these 1 tsp baking powder
three recipes, taken from Tom Hunts The Natural Cook, vegetable oil, to deep-fry
are flavoursome, simple to make and will get a crowd To serve

squabbling around the dinner table instantly. Each recipe live natural yoghurt
comes with tips for turning any leftovers into other chilli sauce
delicious meals, ensuring nothing goes to waste. Enjoy! flatbread
FALAFEL WITH For the salad 1 Top and tail the turnips and beetroot
and remove the skins. Cut them into
1 satsuma, peeled and pulled into
WINTER SLAW segments
large batons. Combine the rest of the
AND YOGHURT 2 celery sticks, roughly sliced
ingredients in a saucepan with 275ml
of water and two tablespoons of salt.
E 100g Brussels sprouts, finely sliced Bring to the boil, stirring occasionally,
1/2 red onion, sliced
then remove from the heat.
Serves 4 3 sprigs of mint, leaves only 2 Meanwhile, sterilise a 750ml jar.
Ready in 40 mins 3 sprigs of parsley, chopped While the jar is hot, fill it with the
turnips and beetroot, then top it up
For the Pickled Turnips For the falafel with the hot pickling liquor. Screw
300g turnips 200g dried chickpeas, soaked the lid on tightly. Once cooled they
1/2 small beetroot are ready to eat.
overnight
100ml cider vinegar 1/2 small onion, peeled and chopped 3 For the falafel, drain the chickpeas,
1 tsp mustard seeds allow them to dry a little, then put them
1 garlic clove, chopped
1 tsp raw cane sugar in a blender with all the other falafel
10g coriander, stalks and leaves ingredients except the oil, adding one
2 garlic cloves chopped teaspoon of salt. Blend for a couple of
1 bay leaf 1 tsp cumin seeds, toasted minutes. Roll into 16-20 small balls,
IN SEASON
EAT IT NOW
G HE
CI
saucepan with 2-3cm oil. Place it over Ready in 20 mins

a medium heat. Make sure the oil is
EAT LATER hot before frying. Fry in batches of six 2 large sweetcorn cobs
The fritters will keep for three or seven, so the oil doesnt drop too 150g spelt or wholemeal flour
much in temperature, turning them
days in a sealed container in 1 free-range egg, lightly beaten
the fridge. Reheat in an oven after a minute or two. When the falafel 1/2 tsp baking powder
preheated to 180C/350F/ are brown, remove them from the oil

with a slotted spoon and place on 4 spring onions, finely chopped
Gas 4 for 12 minutes. The 6 sprigs of coriander, stalks and
boiled corn is best eaten kitchen paper to drain. Keep them
warm in a low oven at 110C/225F/ leaves chopped
immediately, but can be cut
Gas while you fry the others. Serve vegetable oil, to shallow-fry
from the cob and reheated in
a saucepan with a little butter. with the salad, yoghurt, chilli sauce, chilli sauce or sour cream, to serve
flatbread and pickled turnips.
PER SERVING: 498 CALS, 18.8G FAT 1 Bring a large saucepan of salted
water to a boil. Remove the husks and
cover and chill.
4 Now prepare the salad. Combine the
SWEETCORN silk from the corn, add to the pan and
cover. Boil for 10-12 minutes and then
satsuma, celery, Brussels sprouts, FRITTERS thoroughly drain.
onion and herbs. Season with a little 2 Cut the kernels from the sweetcorn
GF
salt. Set aside. cobs. Mix the flour, egg and baking
5 To cook the falafel, fill a small, Serves 4 powder, gradually adding 100ml of
IN SEASON
EAT IT NOW
This really is humble pie: leeks, 150ml double cream

4 sprigs of parsley, roughly chopped
potatoes and cheese. In order to 200g mixed cheese
stay true to its make-do-and- For the shortcrust pastry case
mend roots, I suggest you use up

200g plain flour, preferably spelt, plus
more to dust
all your odds and ends of cheese 100g butter, cut into small cubes
1 free-range egg, lightly beaten
from the fridge. 1 Cut the potatoes into chunks. Bring

to the boil with salt and three sprigs
water to make a thick batter, then of mint. Then simmer for 15 minutes.
season well with salt and pepper. 2 Remove and drain. Return to the pan
USE IT UP! Add the spring onions, coriander with the butter, the remaining sprig of
and sweetcorn to the batter and mix. mint and season. Crush each potato
Chilli and sweetcorn chutney: 3 Heat a heavy-based frying pan or lightly then turn the butter to coat.
Chop 1 small onion skillet over a medium heat with a glug 3 To make the pastry case, put the
and 1 chilli and put them in a of the oil. Fry spoonfuls of the fritters, flour, butter and a pinch of salt into a
saucepan with 80g rapadura flattening them a little with the back of blender and blend until the butter is
or raw cane sugar, 1 tsp of salt the spoon. When they are golden combined into the flour, then add four
and 100ml of cider vinegar. brown, flip them over and fry on the tablespoons of cold water. Pulse-blend
Bring to the boil, then reduce other side. Keep warm while you cook three times, adding another spoon of
the heat and simmer for the rest. water if it is not forming into a ball,
10 mins. Mix 1 tbsp wholemeal PER SERVING: 207 CALS, 9.4G FAT then bring the dough together with
flour with a dash of water. Stir your hands. Wrap in a clean plastic bag
the flour paste and leftover
sweetcorn into the vinegar HOMITY PIE and chill for 30 minutes in the fridge.
4 Preheat the oven to 190C/375F/
mixture and boil for a further E Gas 5. Roll out the pastry on a lightly-
five minutes. Pour into a floured surface to about the thickness
sterilised jar and keep in the Serves 4
of a pound coin. Use the pastry to line
fridge for two to three weeks. Ready in 1 hr a 20cm case, making sure it is pushed
Bean and coriander salad: Cut down into all the corners and that it
the kernals from boiled 800g new potatoes overhangs at the top. Prick all over
sweetcorn. Drain and rinse a 4 sprigs of mint with a fork to stop the pastry puffing
400g can of kidney beans and generous knob of butter up once cooked. Put in the oven for
mix with the kernels. Add three 1 large onion, sliced 20 minutes until just cooked.
sprigs of coriander, chopped, a 5 Trim the excess pastry from the
1 leek, finely sliced
dash of extra virgin oil and red edges with a knife, brush with the egg,
wine vinegar and seasoning. 2 garlic cloves, roughly chopped
1 sprig of thyme, leaves only filling any holes or cracks, then return
to the oven for three minutes. Allow to
glug of light olive oil
cool. Meanwhile, saut the onion, leek
and garlic with the thyme slowly in
the light olive oil for 20 minutes until
soft and caramelised. Mix in the
potatoes, cream and parsley. Taste
and season generously.
6 Fill the pastry case with the potato
mixture. Grate hard cheese and cut
soft cheese into small pieces, then
arrange on top. Bake in the hot oven
for 10-15 minutes, until the cheese
has melted and is bubbling with
some charred spots.
BOOKSHELF
Recipes taken from
The Natural Cook*
by Tom Hunt (20,
Quadrille).
Sophie Wright_Layout 1 15/12/2014 14:54 Page 2
10 savvy
shortcuts
Introducing your new winter go-to recipes for those days when
you need to cut corners, from TV chef Sophie Wright
TIME
SAVING Jar ohfoke heartsh oven at 180C/350F/Gas 4 for 40 mins
CHEAT
artic until cooked. Serve with some ready
made naan breads and some fresh
WHOLE WHEAT natural yoghurt.
SPAGHETTI,
COURGETTE AND Tinnerdbeans
TIME
SAVING h
butte
CHEAT
ARTICHOKE
Cook 250g of whole wheat spaghetti BUTTER BEAN
until al dente. Take 200g of pre-cooked AND CARROT
and marinated artichoke hearts and
roughly chop, reserving the oil. Grate BROTH
2 courgettes on the course side of the Open and drain 1 tin of butter beans.
TIME
SAVING Cookeledntils h
grater. Chop 1 mild red chilli. Drain Slice 1 large white onion along with
CHEAT
Puy the pasta once cooked and add the 2 garlic cloves. Place into a casserole
chopped artichokes along with the pan and add 2 tbsp of oil. Sweat for
LENTILS, oil, the grated courgettes, and the
chopped chilli. Add the juice of a
2-3 minutes. Chop and peel 1 large
carrot, 1 stick of celery and halve
BROCCOLI, lemon, a handful of pine nuts and 6 baby leeks. Add these to the onion
DOCLELATTE AND grated vegetarian Parmesan-style and garlic with 2 tsp of dried mixed
WALNUT PESTO cheese before serving. herbs. Add 1.5 litres of vegetable stock
and add the butter beans. Bring to the
Take 1 packet of cooked Puy lentils and TIME
SAVING
ice
Pilaf nrin boil and simmer for 25 minutes. Add a
place the contents into a bowl. Make
sea
CHEAT s o gh handful of kale right at the end if you
a walnut pesto by blending 50g of wish. Add 1 tbsp of fresh parsley and
halved walnuts with 1 garlic clove, juice serve with crust bread and some
and zest of 1 unwaxed lemon, 25g of TOMATO AND shaved veggie Parmesan-style cheese.
fresh basil, 1 tsp of cider vinegar and AUBERGINE PILAF
25g of grated vegetarian Parmesan- TIME
Pre-cooked rice h
Chop 1 large white onion and 2 garlic SAVING
style cheese. Season well and add
cloves. Add to a casserole pan with CHEAT
125ml of extra virgin olive oil. Chop
2 tbsp of oil and sweat until soft. Add
1
/2 a head of broccoli into florets and
boil for 2-3 minutes. Mix the dressing
1 tsp of dried chilli flakes and 3 tsp EGG-FRIED RICE
of pilaf rice seasoning. Cook for 2-3
through the lentils with the broccoli
minutes before adding 200g of basmati STIR-FRY
and crumble in 75g of doclelatte
rice, 1 litre of vegetable stock and 1 tin Crack 2 large free-range eggs into a
cheese. Add a sprinkle of dried chilli
of chopped tomatoes. Chop 200g bowl and beat well. Heat 1 tbsp of oil
for a little kick.
of pre-grilled and marinated in a large frying pan and when hot,
aubergine and add to the add the eggs. Scramble for 2-4
rice. Stir well and bring minutes before removing from the pan,
to the boil and place a leave to one side. Chop 6 spring onions
lid on the dish. Place into large pieces. Finely slice 2 garlic
into a preheated cloves, 5cm of peeled ginger and 1 red
Sophie Wright_Layout 1 08/12/2014 11:06 Page 3
IN SEASON
EVERYDAY
chilli. Heat 2 tbsp of oil in a frying pan

and add the garlic, chilli and ginger.
Cook for 2 minutes before adding in
the spring onions. Now stir in 1 large
packet of cooked long grain rice along
with 3 tbsp of light soy sauce, 1 tbsp of
sweet chilli sauce and the juice of
1 lime. Add 1/2 a cup of frozen peas,
TIME Can ouflet beans h
the scrambled egg and 20g of chopped
SAVING
CHEAT flago
coriander. Cook for a further
Place 150g of baby leaf spinach into
2-3 minutes before serving. FLAGOULET BEAN a large bowl and add the contents of
cooked AND CHARD the tray. This should slightly wilt the
Pre-le
TIME
SAVING
h CASSOULET spinach. Now add the juice of one
nood s
CHEAT
lemon and another glug of olive oil.
Finely chop 1 white onion, 1 stick of
ASIAN NOODLE celery 1/2 a leek and 2 garlic cloves. TIME
SAVING Marmiteb
AND MISO RAMEN Heat a large casserole pan and add
2 tbsp of oil. Add the onions, celery,
CHEAT
Add 2 tbsp of yellow miso paste to

1 litre of vegetable stock,1 sliced red
leek and the garlic and cook for
4-6 minutes until softened. Roughly BLACK BEAN
chilli and 5cm of peeled and chopped chop 200g of chard stalks and shred CHILLI WITH
ginger. Simmer for 5 minutes before
adding 2 tbsp of light soy sauce. Add
the leaves. Add the chopped stalks to
the softened onion and garlic and add
AVOCADO
2 heads of pak choy cut into quarters, 1 tsp of dried rosemary. Season well Slice 1 large red onion, 2 garlic
8 baby sweetcorn, cut lengthways and with salt and pepper. Drain a 400g tin cloves and 2 red chillies. Heat a large
8 shiitaki mushrooms, sliced. Now add of flagoulet beans and add to the pot. casserole pan and 2 tbsp of oil. Add
vacuum-packed pre-cooked noodles Add 700ml of vegetable stock and the red onion, garlic and chilli and
along with a handful of bean sprouts. bring to the boil. Allow to simmer cook on a low heat for 4-6 minutes.
Bring the liquid to the boil and stir well. for 15 minutes before adding the Add 3 heaped tsp of ground cumin,
Add the juice of one lime and some shredded chard leaves and the zest 2 heaped tsp of ground coriander,
torn coriander. of a lemon. Cook for a further 1 stick of cinnamon and 1 tsp of
5 minutes. Add 2 tbsp of chopped marmite. Drain 2 x 400g tin of black
TIME beans and add them to the mix. Now
esto h parsley and serve with crusty bread.
SAVING
CHEAT Jar of red p add 2 tbsp of tomato pure, a pinch
of sugar and season well. Add 700ml
Tinnepdeas h
TIME
SAVING of vegetable stock and leave to
PEPPER AND chick
CHEAT
simmer. Mash 1 ripe avocado with
FETA TART 1 tsp of ground cumin, 2 tbsp of
Preheat your oven to 200C/400F/Gas 6.
WARM CHICKPEA, chopped coriander, 1 diced tomato
Line a baking sheet with parchment SPICE ROASTED and the juice and zest of one
paper and take a rolled sheet of puff TOMATO AND unwaxed lime. Season well and add
2 tbsp of extra virgin olive oil. Once
pastry and lay onto your prepared tray.
Using a knife, score a 2cm boarder PANEER SALAD the chilli has simmered for 30
from the pastry edge and brush the Preheat oven to 180C/350F/Gas 4. minutes, serve with the avocado
boarder with a beaten egg yolk. Spread Cut 200g of paneer cheese into 2cm dip and tortilla chips.
vegetarian red pesto all over the base pieces and lay on a non-stick baking
of the pastry, avoiding the boarder. tray. Add 6 halved plum tomatoes, For more info on Sophie Wright,
Next, cut 4 ready-roasted red peppers 2 tsp of ground cumin, 2 tsp of ground visit www.sophiewright
into strips and lay onto the pesto. Add coriander and 1/2 tsp of chilli flakes. catering.co.uk
5-6 tsp of red onion marmalade, dotted Add 3 tbsp of olive oil and mix together
over the pesto and crumble over 150g and season well. Place in the oven for
of feta cheese. Season with some dried 15 minutes. Now add a tin of drained
herbes de Provence and season. Cook chickpeas and cook for a further
for 20-25 mins until golden brown on 5 minutes until the tomatoes are soft
the edges. and the paneer is slightly browned.
5 Mistakes with Tofu_Layout 1 05/12/2014 15:18 Page 2
NEW SKILLS
FIVE TIPS FOR

TOP-NOTCH TOFU
Poor tofu. The much maligned ingredient is often misrepresented and
underappreciated by the non-veggies of the world. Why not follow these top
tips to make sure your tofu doesnt fall foul of common mistakes and get
tongues wagging the next time you whack it on the stove?
if you drain all the water from it your tofu silken, soft, medium, firm, and extra-firm, UK-
PRESS THE WATER OUT
1 Tofu is saturated with water. Were talking
drowning in it. In order to make your tofu
dish the yummiest, youre going to have to
should never break up as it will be as firm as
a vegans bum.
sold tofu is generally sold as either firm or
marinated. However, this doesnt mean that
you cant utilise tofus Transformer-like
ADD BAGS OF FLAVOUR textures. Finely crumble tofu to use it for
squeeze all that aqua out. First, drain the water
from the packet and then wrap your tofu with
kitchen roll or a tea towel and place on a
chopping block. Put a plate on top and weigh it
3 As any one whos ever eaten plain tofu
can testify, its not the most exciting of
flavours on its own. In fact, its blander than the
sauces and creams; break it up to make a tofu
scramble; or simply slice and cube for dishes
such as curries and stir-fries.
down with books etc. After half an hour, most blandest of blands. Tofus main superpower is
SLICE AND DICE IN
5
of the water will be drained from the tofu and its ability to soak up any flavour so use it.
youll be left with a firmer, tastier block. Once youve drained the water from your tofu VARIOUS WAYS
and cut it up, use a marinade of tahini and There are many ways to serve tofu in
lemon or simple soy sauce alternatively, a
COOK THE TOFU curries, stir-fries, salads and even sandwiches,
2 PROPERLY
Youve drained, youve cut, youve
flavoured now youre ready to cook. All too
dry rub of herbs and spices, such as oregano
or paprika, works just as well then leave for
a few hours for tofu to work its sponge-like
magic. Hey presto: Blandness beaten!
but each dish deserves different prep.
Thin slices or triangles are perfect for
sandwiches; cubed tofu is great for stir-fries
and salads; and if youre serving tofu to little
often people dont make the most of tofus
FEATURE BY GARETH MAY
vegetarians or vegans why not chop that big

versatility but this is an ingredient which can
APPRECIATE THE
4
block up into various shapes, such as smiley
baked, fried, breaded, battered, or grilled. Be
sure to give it enough time to cook through and TEXTURE faces or dinosaurs, depending on your
Unlike in the US where tofu is sold as artistic skills?
crisp up and dont be afraid to place it in hot oil
Sweets for the sweet Qx_Layout 1 05/12/2014 16:15 Page 3
WEEKEND
IN SEASON
COOKING
PE & MR GREEN
HO WO
Sweets
S O
IS D
M
for my Sweet
Treat someone you love to these vegetarian
sugar-coated candies
For those of us with a sweet tooth, theres nothing
more frustrating than trawling through endless lists
of ingredients, only to spot the disappointing
gelatine or cochineal on the back of a tempting
packet of sweets. Coming to the rescue are the king
and queen of confectionery Miss Hope and Mr
Greenwood with their three sweetie recipes, all free
from animal products. Youll need to pay careful
attention to the instructions and we recommend
you purchase a sugar thermometer as sugar can be
a tricky ingredient to work with one minute its a put on a heatproof board. Brush the
delicious golden brown, the next its ruined your inside of each round with oil.
favourite heavy-bottomed pan! And, with Valentines 3 Allow the peel to cool, then whiz in a
mini blender, or use a knife, until finely
Day not too far away, youve got time for a practise chopped. Add the caster sugar and citric
batch before you treat your loved one. But dont acid and whiz again briefly to combine.
4 Fill the sink with cold water. Put the
worry if theyre not sweet-shop perfect as the beauty sugar, lemon juice, liquid glucose and
of handmade is in the imperfections. one tablespoon of boiling water in a
small heavy-bottomed pan and heat
gently to dissolve the sugar. Put a sugar
SHERBERT DIPPER 150g granulated sugar
juice of 1/2 lemon
thermometer into the pan and increase
WITH CARAMEL 1 tbsp liquid glucose
the heat its simmering steadily. Watch
LEMON LOLLIPOP the temperature carefully and cook until
it reaches 150C/300F.
You will also need: 5 Quickly dip the base of the pan into
V GF
4 lolly sticks the water in the sink to stop the
Makes 4 caramel cooking any further, then take
Ready in 30 mins, plus setting time 1 Preheat the oven to 150C/300F/ a teaspoon and carefully spoon some
Gas 2. Use a vegetable peeler to pare of it into each round on the parchment.
For the sherbet the peel from the lemon, leaving as Push in the sticks and spoon some
1 lemon much white pith as possible on the more syrup into each round it may
fruit. Put the peelings on a baking run outside the circles but the lollies
100g caster sugar
sheet and bake for 15-20 minutes will be all the more lovely for it. Allow
1 tsp powdered citric acid until dried out and golden. the lollies to set then carefully release
2 Use a glass or jar to draw four from the parchment and serve with
For the lollies 6-7cm rounds on a piece of baking the sherbet.
a little vegetable oil parchment. Turn the paper over and PER SERVING: 89 CALS, 0.1G FAT
SEASHELL
CARAMELS
S
Y
For an age Ive wanted to create a treat

with rosehip. Here are some tiny little
meringue gems laced with rosehip
ROSEHIP until stiff and it clings to the side of the
bowl. It should be so steady that you
COOK VEG LOVES
ICED GEMS can hold the bowl upside down over If youre vegan and have been
GF your head and nothing will slip out. missing the deliciousness that
3 Continue to whisk, adding the sugar is a creamy fudge, we
Makes 30 a tablespoon at a time until the sugar recommend you try Vegan Sweet
Ready in 2 hrs 15 mins has dissolved in the mixture. Add a dot Treats Fudge, 2.30 for a 100g.
or two of pink vegetarian food colouring There are 10 varieties to choose
1 medium free-range egg white paste to the bowl with a skewer. Fold from including white chocolate
50g caster sugar roughly into the meringue and then and lemon flavour!
pink vegetarian food colouring paste spoon into the piping bag. www.vegansweettreats.org
4 Dot a little meringue on the back of
50g white chocolate
1/2 tsp rosehip syrup
each corner of the parchment and
press down to secure. Pipe little the base of each meringue with a little
1-2 tbsp crystallised rose petals meringues onto the parchment, chocolate, then dip in the chopped
working quickly and evenly. Bake the crystallised rose petals. Allow to set
You will also need meringues in the oven for 1 hour 40 then serve.
a piping bag minutes until you can lift one easily PER SWEET: 18 CALS, 0.6G FAT
size 30 star nozzle from the parchment. Then allow to cool.
5 Melt the chocolate in a bowl resting
1 Preheat the oven to 110C/225F/ over a pan of simmering water, making SEASHELL
Gas . Line a large baking sheet with sure the base doesnt touch the water. CARAMELS
baking parchment. Fit the piping bag Fold in the rosehip syrup. Whiz the rose
petals in a mini food processor, until
with the nozzle.
2 Whisk the egg white in a clean bowl roughly chopped, or use a knife. Spread Makes 20
WEEKEND
IN SEASON
COOKING
TEMPERING
CHOCOLATE
When you heat and cool
chocolate, you need to
control the temperature
otherwise the cocoa
butter will crystallise in
different sizes and
appear matte with white
patches. To avoid this
you need to 'temper'
the chocolate. The
easiest way to do this
is to pop the chopped
SY up chocolate into
B microwave safe bowl

and melt at 800-1000W,
checking it every
15 seconds. When the
chocolate looks nearly
melted, take it out and
stir gently.
and dark muscovado sugar into a

small, high-sided heatproof bowl
and rest it in a bowl of boiling water
to warm gently.
3 Pour the caster sugar into a small
heavy-bottomed pan and lodge on a
low to medium heat to dissolve the
sugar, stirring it now and then until
it is dark and golden.
4 Whip the pan off the heat and slop
in the warmed cream and
muscovado. Once the initial bubbling
subsides, quickly get a wooden
spoon in there and stir to make a
lovely caramel. Cool a bit, then stir
in the salt.
5 When the caramel is cool, whip the
chocolate moulds out of the fridge
ROSEHIP and divide the caramel amongst the
ICED GEMS chocolate shells. Temper the white
chocolate, as before. Spoon the
chocolate over the caramel to cover.
Chill again for 15 minutes. When
hard, gently upturn the mould onto
a board with a persuasive thumbing
Ready in 45 mins 1 First up, temper the dark chocolate and release the chocolates.
dark chocolate, for tempering and use a brush or a teaspoon to coat PER SWEET: 44 CALS, 3.1G FAT
55ml double cream and line the seashell moulds. Use a
1/2 level tbsp dark muscovado sugar sharp knife or chocolate scraper
tongue to tidy up any messy bits

15g caster sugar
a good pinch of sea salt crystals
around the chocolate shells. Scrape BOOKSHELF
any dark chocolate that you havent
white chocolate, for tempering Recipes taken from Sweets
used into a bowl and save it to use
another time. Made Simple* by Miss Hope and
You will also need 2 Slide the moulds into the fridge to Mr Greenwood (16.99, ebury
chocolate moulds with 20 assorted set for around 20 minutes. To make Publishing)
seashells the salted caramel, put the cream
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Free ro orry_Layout 1 05/12/2014 1 : Page 2
CLEAN FOOD
uten- ree
s iours
ree from ust got easy, ith these fabulous
storecupboard ingredients
e co ree ro
ett
e ect o o ute ree c e r ce t rt

t o ey u co u
o e r ute ree te re
our o e r co u
r e ee e c re
e u ute ree co
r ute ree
oe r r c er
ury
Greater than the sum of its parts Qx_Layout 1 05/12/2014 15:52 Page 3
Better than
a takeaway!
Dig in to these mouth-watering Chinese meals from Leanne
Kitchen and Antony Suvalko; on their own theyre quick and
easy dinners, but together, theyre a banquet perfect for
Chinese New Year
For the Sauce
STIR-FRIED TOFU 60ml peanut oil
STICKS WITH FIVE FOODS TO 60ml Sichuan chilli bean paste
GREEN EAT ON CHINESE 80ml black rice vinegar
VEGETABLES NEW YEAR 2 tbsp light soy sauce
(19th February) 250ml vegetable stock
V E 3 garlic cloves, finely chopped
1 Eat red chillies for luck 1 tbsp sesame oil
Serves 4 -6, as part of
2 Eat rice for harmony 2 tbsp caster sugar
a shared meal 3 Eat noodles for longevity
Ready in 10 mins 1 tbsp chilli oil (see Masterclass
4 Display and eat tangerines
overleaf )
for wealth
100g dried tofu skin sticks, broken 5 Eat pomegranates for
1 To make the sauce, heat the peanut
into 5cm pieces (see Source It! happiness
oil in a small saucepan over a medium
overleaf ) heat, then add the chilli bean paste and
2 tbsp vegetable oil cook, stirring, for 2-3 minutes, or until
1 large garlic clove, finely chopped crisp. Add the soy sauce and sesame oil fragrant. Remove from the heat, then
2cm piece ginger, peeled and and toss to combine. Season with sea add the remaining sauce ingredients,
finely chopped salt, transfer to a platter and serve. stirring until the sugar has dissolved.
200g sugar-snap peas, trimmed PER SERVING (4 SERVINGS): 216 CALS, 15.8G FAT 2 Pour the vegetable oil into a large
1 bunch asparagus (about 12 spears), wok and heat to 180C/350F, or until a
trimmed and cut into 5 cm SILKEN TOFU WITH cube of bread dropped into the oil turns
deep golden in 15 seconds. Add the
(2 inch) pieces
400g peas, podded, or 200g
SPICY SAUCE AND strips of egg wrapper and fry for 3-4
frozen peas PEANUTS minutes, or until puffed, golden and
crisp. Remove using a slotted spoon
2 tbsp light soy sauce E and drain on paper towel.
2 tsp sesame oil 3 Using a metal spoon, scoop off pieces
Serves 4 as a light meal
from the tofu block, dividing them
1 Put the pieces of tofu sticks in a Ready in 30 mins carefully between two large heatproof
heatproof bowl, cover with boiling bowls. Carefully pour over enough
water and soak for one hour, or until 750ml vegetable oil, or enough for boiling water to cover the tofu, leave
soft, then drain well. deep-frying for 6-7 minutes to heat through, then
2 Heat the vegetable oil in a large wok 8 fresh egg wrappers, sliced into drain. Divide among four warmed
over a medium-high heat until just thin strips bowls. Pour the sauce over the tofu,
smoking, then add the garlic and then scatter some of the fried
1kg silken tofu
ginger and stir-fry for 30 seconds, or wrappers, peanuts and spring onions
110g raw, red-skinned peanuts, roasted
until fragrant. Add the tofu sticks and over the top. Serve the remaining
stir-fry for two minutes, then add the 2 spring onions, finely sliced
wrappers, peanuts and spring onions
sugar-snap peas, asparagus and peas ready-made Sichuan preserved
separately, with the preserved
and stir-fry for another four minutes vegetables, to serve (optional, see vegetables, if using.
the vegetables should still be a little Source It! opposite) PER SERVING: 870 CALS, 72.3G FAT
IN SEASON
EAT IT NOW
SILKEN TOFU WITH

SPICY SAUCE AND
PEANUTS
SOURCE IT!
SOURCE IT!
Sous Chef (80p,
www.souschef.co.uk) sells
Sichuan preserved vegetables,
also known as 'Zha Cai'.
SOURCE IT!
Dried tofu skin sticks are made
from the skin that develops from
the tops of simmering vats of
soy milk. They have a lovely
chewy texture, and absorb
flavours excellently. Try some
today they cost 2.95 from
www.souschef.co.uk
SPICY BLACK
BEAN TOFU
IN SEASON
EAT IT NOW
STIR-FRIED
TOFU STICKS
WITH GREEN
VEGETABLES
SPICY BLACK
BEAN TOFU MAKE
V E YOUR OWN
Serves 4-6, as part of
Chilli Oil
a shared meal Chilli oil is very easy to make.
Ready in 25 mins Gently warm 250ml olive oil
(dont waste your extra virgin
600g firm tofu on this) in a saucepan, and add
2 tsp chilli flakes and 2 fresh
750ml vegetable oil
red chillies. (You can increase
cornflour, for dusting or decrease the amount of
4 garlic cloves, crushed chilli depending on your liking.)
6 spring onions, cut into 1cm pieces Heat for 3-4 minutes. Allow to
3 large red chillies, finely sliced cool before decanting (chillies
2 tbsp fermented black beans, rinsed and all) in a sterilised bottle.
(you can use a quality black bean Pop a lid on top and leave in a
sauce if you cant find fermented cool dark place, shaking once
black beans) every few days. Once the oil
250ml vegan vegetable stock has reddened slightly, its
ready to use.
1 tbsp shaoxing rice wine
3 tsp dark soy sauce
chilli oil, to serve
sauce and bring to the boil.
1 Drain the tofu well, then cut into 3 Add the fried tofu to the wok and cook,
8.5x3cm rectangles, about 1cm thick. gently tossing the tofu to coat well, for
Pour the oil into a large wok and heat about four minutes, or until the tofu is
to 180C/350F, or until a cube of bread, heated through and the sauce has
dropped into the oil turns deep golden thickened slightly. Serve the tofu
in 15 seconds. Dust the tofu slices in immediately, drizzled with chilli
cornflour to coat well, shaking off the oil to taste, if desired.
excess. Add the tofu to the hot oil in PER SERVING (4 SERVINGS): 378 CALS, 28.5G FAT
three batches and deep-fry for
BOOKSHELF
5-6 minutes, or until light golden,
then drain on paper towel.

2 Pour off all but two tablespoons of Recipes taken from
oil from the wok. Return the wok to a The Real Food of
high heat, add the garlic and spring China* by Leanne
onions and cook, stirring, for one Kitchen and Antony
minute, or until the spring onions have Suvalko (35,
softened slightly. Add the chillies, Hardie Grants).
black beans, stock, rice wine and soy
n e en e o au i o er_Layout 1 04/12/2014 1 :20 Page 2
EAT IT NOW
DONT CONSIGN
CAULIFLOWER TO A LIFE SPENT UNDER A BLANKET

OF CHEESE SAUCE
If you thought you didn t li e cauli o er, thin again,
says food riter o er
nce upon a time, traditional grain I started e ploring the different

before my brassica arieties a ailable, combining purple, orange and hite
epiphany ay bac ith rec less abandon, and e en e perimented ith the
in the summer of trippy ibonacci spiralled omanesco at times
, I too used to turn my nose I m betting the ma ority of people ho scrape
up at the bland, soggy cloud of cauliflo er to the side of their plate do so because of
mush that is cauliflo er I d a past trauma in ol ing the deadly combination of
only force it do n hen it as egetables, boiling ater and too much time I as the
doused in thic , gloopy cheese same my e il parents ob iously had it in for the poor
sauce, or because it as part of brassica, and it asn t until I as allo ed to spread my
a pre pac ed egetable medley culinary ings and coo the old classics myself that
on the side of the unday roast I realised hat I d been missing out on
o e er, it soon became apparent that there as more o, don t consign the delicious cauliflo er to a life spent
than one ay to coo a cauliflo er that didn t in ol e under a blan et of cheese sauce eep it a ay from the
boiling it until it fell apart ho ne ll I had to do as pan of boiling ater all it ta es is a uic roasting to
s ap the pot of ater for an oiled roasting tray, the hob for turn the florets into something
the o en, and bingo the once non descript mash had completely different
blossomed into a tray of s eet, crunchy, charred florets,
ust begging to be scattered ith spice or tossed in
tomato sauce
ushing the boundaries

s my appreciation for the flo ering
green gre , so did my culinary
repertoire I began
pushing the
boundaries by
ta ing tiny ra
florets and pic ling
them, or amming a
hole head into the food
processor to ma e cauliflo er
rice a healthier and tastier
alternati e to the
n e en e o au i o er_Layout 1 04/12/2014 1 :21 Page
EAT IT NOW
HAVE A PLAY
WITH THE RECIPE,
SWAPPING THE
RAISINS AND PINE NUTS
FOR BLUE CHEESE
AND WALNUTS, OR
TOASTED SEEDS
AND SPICES.
CAULIFLOWER ROASTED 1 Preheat oven to 220C/425F/Gas 7.

COUSCOUS CAULIFLOWER Cut the cauliflower into medium florets
and rinse, leaving some of the water
GF E
WITH LEMON & clinging to the florets.
PAPRIKA 2 Put them in a large roasting tray,
er es s si e squeeze over the juice from one of the
GF E V lemons, trickle over the olive oil, add
e in ins
the paprika and some salt and pepper
er es and toss the whole lot together.
e o c u o er
e in ins 3 Cut the remaining lemon into six
r cc o
e cru e segments and scatter these in the
e e o c er e r tray. Roast for 25-30 minutes, turning
e u r e ro e co or y
r e u o r ey once, until the florets are slightly
c u out tr e
u o re t caramelised at the edges.
e o
u o ut to te 4 Squeeze the juice from the roasted
t o eo
u o o eo lemon segments over the roasted
t ot o y r cauliflower and serve at once,
e et r t to
e t scattered with a little flaky sea salt.
re y rou e er
re y rou c e er PER SERVING: 156 CALS, 11.2G FAT
e t
FOR MORE SEASONAL RECIPES, VISIT WWW.ABELANDCOLE.CO.UK

1 Carve the leaves and larger white
stalks from the cauli. (Save your leaves
and stalks for another dish theyre
great stir-fried with cumin seeds.)
2 Roughly chop the cauliflower florets.
Pop them into a food processor. Whiz
until theyre so finely chopped they
resemble couscous. If you dont have
a food processor, just chop the florets
as finely as you can.
3 Tip into a bowl. Fold in the garlic,
a splash of vinegar, the herbs and nuts.
Drizzle in some olive oil and mix. Cut
the Stilton into small cubes. Stir it in.
Season to taste. Add a touch more
vinegar or oil, if needed. Tuck in.
ood i e dvertoria _Layout 1 05/12/2014 1 : 9 Page 1
PROMOTIONAL
FEATURE
LEAVE IT TO
t e e enist s
rom plot to plate, oo e ensures that the eggies youre eating
are simply the best
fter the ine itable festi e feasts of mince their cauliflo er or their s uash, each food crammed ith goodness The foods
pies, cheeseboards and tins of chocolates, e member of the company undergoes a included in the range onderfully
loo to cut bac on the calorific un food ut comprehensi e training programme at the complement the homely inter armer
ith grey s ies and cold eather still looming, re ered egenista cademy This means that meals that e e all gro n accustomed to
uinoa salads as delicious as they are ust each oodlife product is masterfully created during the last fe chilly months
aren t going to cut it by a fully fledged egenista, ho understands If you often find yourself battling that
ho essential fla oursome produce is to any mid ee busyness the oodlife eggie
The right choice healthy meat free diet sausages and burgers can seem li e a much
This is here oodlife foods comes into its elcomed godsend With no long inded
o n ll oodlife sausages are lo fat, and ibrant ariety coo ing instructions or operations it s good
both the burgers and bangers are free from This dedication to all things eg is apparent food made easy
soya and made using the finest, freshest in the eclectic and ibrant food choices uite simply, there s ne er been a easier
egetables o, if you re not uite ready to gi e included in the oodlife range The icador ay to hip up a healthier eating plan
up comforting sausages ith creamy mashed arsnip and eet arrot ut urgers
potato, or burgers sand iched bet een crisp ith runchy ashe s can elegantly
buns, you don t ha e to, using these healthy illuminate any lac lustre mid ee dish
and con enient foods and the auliflo er and ature heddar
ttention to detail goes an a ful long ay ausages ith Truffle il can spruce up your
in this day and age, and than fully oodlife a erage sausage and mash meal ith ease
eeps a close eye on the plethora of benefits With oodlife s illingness to see out Goodlife burgers and sausages are
great eg can pro ide us ith and creati ely the top suppliers of egetables, it s easy to available from Waitrose, with prices starting
e plores the options a ailable The team at see hy so many ill fight the post hrimbo at 2.29 for the burgers. For more
oodlife don t ust no their beetroot from o erindulgence guilt ith oodlife s delicious information, visit www.goodlife.co.uk
i adda s e esign _Layout 1 05/12/2014 09:1 Page 2
EAT IT NOW
WINTERCRESS MAKES AN EXCELLENT

ADDITION TO HEARTY PULSES
This ery nd ill li en up your inter al s and inspire ne
recipes, says
ebruary is one of those

months hen you can
i o e seaso ma ing it the main ingredient is my best ad ice,
treat it more li e a herb than a leaf and you on t
The most li ely candidate for your attention is
ne er tell hether you ll go far rong It also ma es an e cellent addition
intercress This perennial peppery treat ill be
be able to find much There to hearty pulse dishes, roughly chopped and
fairly easy to find as its a common plant amongst
may be uite a lot of ild greens added at the last minute to pep
our pastures and hedgero s and ill be one of
in the hedgero s and along the things up a little
the ery fe plants gro ing The rosettes of
coastal paths, and then again there may ell be
erdant green lea es ill stand out li e a
none ou may ha e to ait a fe more ee s
beacon amongst the grey
before you find ild garlic or nettles, but rest
and bro n
assured there are still a fe goodies to plunder
from the outdoors, unless the deer, sheep and
pigeons ha e got there first of course This is
the time of year to plan ahead While youre
out and about ith your bas et collecting
the bits and bobs you can find, it s a
great opportunity to ta e note of
emerging plants eep
your eyes peeled for the
burgundy lea es of
atermint as ell
the same is true for

risottos Its e en at home as a pi a
topping, sprin led ra onto the pi a in
place of the more common roc et ou could also
try it on a robust montage of pear, blue cheese and
foliage surrounding
roasted onions, ith the lea es sprin led into the
them ar esting intercress couldn t
mi and a fe toasted nuts to seal the deal
be simpler, but don t ta e all the lea es from one
Where er or ho e er you decide to use the
plant as you may ill it off for the year The strong
as ild intercress, do gi e it a go part from anything
peppery and slightly bitter taste means you
garlic and nettles, so that you can return a little else it ust feels good to go out, bas et in hand,
should use your finds udiciously y all means,
hile later to collect your haul to see hat you can find
sprin le a fe lea es into a salad but stop short of
TIM GETS COOKING

ce you e r e u ro your or e e to t t e to t te t e
WHITE BEANS WITH and finish with a very good chopped onion and a little grated APPLE AND
WINTERCRESS glug of excellent olive oil and ginger in the olive oil for around WINTERCRESS CHEESE
ILLUSTRATION: LOUISE ABBOTT
Cook your white beans in the mix together. 10 minutes. Quickly the blanch ON TOAST
usual way, plenty of carrot, onion the wintercress, add chickpeas, Grate an apple and cheese, mix
and celery and lots of roasted GINGER AND stock and a pinch of sugar and in a little mustard and lay on
garlic. Drop in as much WINTERCRESS SOUP salt. Cook for a few minutes on slabs off toast, grill and finish
wintercress as you can handle In a large pan, gently saut the then blitz in a food processor. with lightly dressed wintercress.
egant egan B ogger_Layout 1 04/12/2014 1 :14 Page 2
I create dishes here

egetables are the star
Welcome to ero c te er orld, here the food from
her blog e e t y e co is dairy free, nourishing
and refreshingly easy
I
thin I inherited a lo e for imagine hat ould or ell ith ma e, and loo ed absolutely a ful I ll
coo ing from birth, but it certain spices and herbs o the try it again but ith a fe t ea s
asn t until I as about t el e egetables al ays ha e centre stage, on t be afraid to e periment as you ll
or thirteen that I made the connection then I or from that, adding hat al ays learn from any disasters
bet een the food on my plate and I thin ill gi e the dish that little bit
here it came from I began reading of pi a
up on egetarianism and my mind as y fa ourite dish is al ays
ecome inspired
immediately set o e er, as I m from Writing the blog
changing as I create ne recipes all the
a tiny to n in eden, becoming a ee ty e co is the
time but you can t beat a good, hearty
eggie asn t that straight for ard perfect escape from reality since I get
salad or a courgette and aubergine
y parents had to sign a school form to build my o n place, my o n orld
gratin I also lo e angel hair pasta ith
and I as one of only four other online and fill it ith yummy recipes
a harissa cheesy melt sauce It s a
egetarians There as a special place and beautiful photos and hopefully
simple and di ine comfort food that
in the canteen to get our lunch since inspire others to try egan food I lo e
you can en oy in your pa amas,
it as unheard of to offer a egetarian hen people comment or share my
snuggled up on the sofa erfect on
alternati e to e eryone I got teased a recipes, it ma es me so happy to see
a cold day or hen you need to be
lot, as it as so unusual, but to be that hat I do is appreciated and
armed up from the inside to cure
honest it ne er bothered me en at hopefully helps people If you are a
a hea y heart
uite a young age I as firm in my egan or ust curious to try a healthier
ost of my recipe ideas come
belief that being a egetarian as option I ant to elcome you
out as I imagined, ho e er, I can
right for me ere are a fe recipes you can find
sometimes get it rong I made a stout,
o ing from eden to ondon on the blog, I hope you en oy them
ale, erusalem articho es and sil en
as an eye opener as there are so many appy egan coo ing
tofu pie recently, hich too hours to
more e citing foods to try, ith lots of
options for egetarians I didn t really
thin about the transition to eganism BEFORE YOU START
it as natural as I e ne er li ed the
taste of mil and ondon had plenty Follow these suggestions from Veronica to make the transition into
of dairy alternati es to e plore veganism that little bit easier:
o adays I li e to ma e as much as Be curious and replace one thing at a time and gradually explore
possible from scratch f course, the options available.
I use egan cr me fra che and a fe Start with one vegan day a week and work your way up as you go along.
non dairy products in my dishes but Keep your focus on all the things you can eat, not on what you can't eat.
my main aim is to create dishes here The vegan options are absolutely abundant nowadays.
the egetables are the star Get inspired by reading blogs or visiting websites online. You have
access to top-notch vegan recipes at your fingertips. You will discover
that there are plenty of easy, everyday recipes you can make vegan.
reati e ith fla ours Lastly, dont be to hard on yourself. Listen to your own body and how
When I ant to create a ne dish, it feels after eating vegan food and how the transition effects you. Only
I usually start by bro sing the store, you know your own body.
ie ing hat s in season Then, I
egant egan B ogger_Layout 1 04/12/2014 1 :14 Page
IN SEASON
CLEAN FOOD
COLOURFUL WINTER
VEGETABLE SALAD
KAMUT WHEAT
IS A LONG GRAIN
WITH A BROWN
COLOUR AND LOOKS
SIMILAR TO BASMATI
RICE. IT HAS A
DELICIOUS NUTTY
FLAVOUR
COLOURFUL u o re HUMMUS
WINTER uee e o e o u ce
V GF
VEGETABLE SALAD t o eo
er es
1 Peel and slice the vegetables except
V E e in ins
the salsify. Cook the kamut wheat and
er es black salsify separately and allow to cool.
2 Add the beetroot, kamut, carrot, c c e coo e
e in ins
walnuts, leek and dill to a bowl. Add a r c co e
teaspoon of olive oil, squeeze some t t
c y ee e e e y cut
lemon over the veggies. Add salt and t e o u ce
eetroot
pepper and toss. r e ee o
ut e t coo e 3 Add the salad leaves to a plate. Add the o ter
c rrot t y ce r o vegetable mix on top, serve immediately e t to t te
t ut rou y c o e with sprinkled salt and freshly ground
ee re t y cut pepper on top. 1 Mix the chickpeas, tahini and garlic
ree e e rou y c o e PER SERVING: 1,023 CALS, 41.2G FAT cloves in a food processor. Add lemon
egant egan B ogger_Layout 1 04/12/2014 1 :15 Page 4
IN SEASON
CLEAN FOOD
VEGAN COCONUT,
CASHEW AND
VANILLA
FIND
THESE RECIPES
AND MORE ON
WWW.ELEGANTLY
VEGAN.COM
berries. Place in the fridge and let

HUMMUS VEGAN WILD stand overnight to set.
MUSHROOM STEW PER SERVING: 708 CALS, 60.2G FAT
VEGAN WILD
MUSHROOM STEW
V GF
er es
e in ins
ro e c tere e
re o o ce
r cc o e t y ce
e
juice and oil, continue to blend. Add ute ree u roo toc to
a pinch of salt. t re u roo
2 Add the desired amount of water t re t y e
while the food processor is still e et r te e
running, until the hummus has
ry ree e cre
reached the thickness that you prefer. o e or te
PER BATCH: 508 CALS, 42.9G FAT t re e
re err e oy uce
ee o e r e ee o
VEGAN COCONUT, r c c o
CASHEW AND 1 Let the mushrooms de-frost by
VANILLA 1 Place the coconut milk in the fridge. frying for approximately five minutes.
After a couple of hours, open the can 2 Once the mushrooms are almost
CHEESECAKE and separate the fat from the water. completely cooked, remove them
You will only use the fat so set the from the frying pan and set aside on
V GF water aside. a separate plate, include any liquids.
Mix all the ingredients for the base in Add rapeseed oil to the frying pan,
er es -
a food processor until it becomes even put it back on the heat, add onion,
e in ins us o erni t and smooth. The drier the better so garlic and kale. Fry on a medium heat
i in add more nuts if the mixture is too while stirring.
wet from the dates. 3 When the onion is translucent, add
r c e 3 Scrape out the dough from the food the chanterelles to the pan again. Add
coco ut processor and add to a large pie dish. the white wine, dissolve the stock cube
t r coco ut o Work out the dough into the pie dish in in to it, with the thyme, sage and dried
t e ect r an even layer. mushrooms while lowering the heat
o 4 Mix the ingredients for the filling in a and reducing the wine while stirring.
food processor; first, mix the soaked Once most of the liquid is reduced,
cashews, then add the coconut fat from add the non-dairy cream. Lower the
or t e b se
the can while the food processor is still heat again, if necessary. Taste with
r o running. Add some coconut water if soy sauce to your liking.
r c e needed. Continue blending and add 4 Cook gently under a lid for
re te vanilla and coconut oil. Blend for 10-15 minutes on a low heat. Stir
t r coco ut o approximately for five minutes. occasionally. Serve with plenty
c o c o 5 Add the filling to your pie dish and of greens.
c o y t decorate your cheesecake with fresh PER SERVING: 217 CALS, 13.8 G FAT
The Breakfast
Vegan Sweet Treats
for all lovers
makes delicious vegan fudge.
We have a selection of ten flavours
from traditional chocolate to
heavenly caramel.
The sweetest fudge, free from animal
products and packaged in
eco-friendly boxes.
The perfect treat or gift.
The price is 2.30 for a
100g bag of fudge.
A pink grapefruit The breakfast for all

marmalade with lovers and perfect for
cranberries & vodka Valentines Day!
For more information on our bold and quirky marmalades,
conserves, chutneys, pickles and relishes call us on
www.vegansweettreats.org 01780 450774 or visit www.thepickledvillage.com
at e Feb_Layout 1 04/12/2014 1 :10 Page 1
EAT SMART
Eat well
I W
utritional nuggets for foodies, plus a lip smac ingly
good soup to eep you slim
Chef says...
The best way to
ensure you are
cooking and
eating the
freshest fruit
and veg is to only MINTED PEA
buy what youll SOUP
need for a few
GF E
days at a time er es
orraine e in ins
ascale t o eo o o
ce r c c o e cru e
ey
HOW TO BE A BETTER COOK (25,
HARPER COLLINS) ute ree e et e toc
r o tc o e u
e e tr e e to r t
eo ey t tur eo urt
1 Heat the oil over a medium-low

heat in a large pan. Add the onion
and garlic, and sweat for eight
minutes until soft. Add the peas
then pour in the stock and bring
to the boil. Simmer for 10 minutes.
2 For the dressing, whisk together
VEGGIE ESSENTIALS the vinegar, mustard and honey,

then gradually whisk in the oils.
MAKE SURE YOU GET ENOUGH OMEGA 3 TO KEEP YOUR HEART TICKING OVER AND Season well. Slice the pears, toss
YOUR JOINTS LIMBER WITH OUR FAVOURITE PICKS with the lemon juice and set to
one side.
3 Blend the soup and season to
taste, then stir in the chopped mint
and the yoghurt. Reheat the soup
but dont bring to the boil. Serve *PUBLISHED IN THE JOURNAL CARDIOVASCULAR DIAGNOSIS AND THERAPY
garnished with the additional
mint leaves and an extra dollop
of yoghurt.
rganic old chiomega chium elle mega A new study* has

ressed Walnut il, eed il, yrup, found that eating
An excellent alternative to fish Marine algae is similar in a plant-based diet
This delicious, unrefined walnut
oil has a light and delicate nutty
oil (which is usually
recommended as a good source
structure to that found in
fish oil, but purer and more could be used as
flavour, and is a potent source of
vegetarian omega 3. Drizzle on
of omega 3), this oil comes from
echium seeds, which is rich in
importantly, suitable
for vegetarians! Head over to an alternative
salads for a wonderful walnut the health-giving properties.
Find out more at
the website at
www.phytacol.com for
treatment to type
2 diabetes
hint. For more information, visit
www.highernature.co.uk www.shop.igennus.com more information
1 ingredient 5 ays_Layout 1 05/12/2014 15:15 Page 2
1
EVERYDAY
5 WAYS WITH...
EGGS!
If you e got so many eggs you don t no hat to 2
do ma e these smart and easy ideas
1 SPINACH, POTATO heat, stirring occasionally, for 2-3 minutes.
Meanwhile, poach 2 free-range eggs in
AND COURGETTE simmering, salted water for 3-4 minutes.
FRITATTA While they are cooking, toast 2 slices of bread.
er es - Share the tomato mixture between the toast.
Top with the poached eggs and serve, sprinkled
e in ins
with extra paprika.
Preheat the grill. Heat the 1 tbsp of oil in a non-
stick frying pan. Add 6 spring onions, 1 large
courgette and 400g of cooked new potatoes, 4 APPLE PANCAKES
and cook for 4-5 minutes, stirring often. Add
75g of peas and spinach and cook for 2-3
WITH OOZY
minutes. Beat 6 free-range eggs and 3 tbsp of BUTTERSCOTCH SAUCE
milk together, season, then pour into the frying er es 3
pan. Cook over for 4-5 minutes to set the base, e in ins
then sprinkle 50g of Cheddar on top. Transfer
to the grill for about 5 minutes to set the surface. Sift 100g of flour and a pinch of salt into a bowl.
Add 1 free-range egg and 300ml of milk and
beat into a batter. Heat a drop of vegetable oil in
2 APPLE CUPCAKES a frying pan. Pour in a thin stream of batter, tilting
the pan so that it flows evenly across the surface.
WITH TOFFEE Cook over until set, then flip over. Cook 2 peeled
BUTTERCREAM ICING and chopped apples in water with juice
of lemon and tsp of cinnamon and 2 tsp
es
of caster sugar, for 5 minutes. To make the sauce,
e in ins gently heat 50g muscovado sugar, 2 tbsp golden
syrup and 50g butter until smooth. Serve the
Preheat the oven to 180C/350F/Gas 4. Fry 3 pancakes, topped with the apples and hot
peeled and chopped apples in butter until soft butterscotch sauce.
to make a pure. Drain and set aside. Beat 250g 4
of butter and 250g of sugar in a bowl until light
and fluffy. Sift in 250g plain flour, a pinch of salt
and 4 tsp of baking powder. Add 4 medium free-
5 SAVOUR-THE-
range eggs and the apple pure to the bowl and FLAVOUR FLAN
mix. Spoon the mixture into muffin tins lined with er es
paper cases. Bake for 20 minutes. To make the e in r n ins
toffee butter icing, heat the 50g brown sugar
and 50g butter together, stirring until it becomes Sift 225g of plain flour and a little salt into a
sticky. Add a pinch of salt and leave to cool. mixing bowl. Add 50g of butter and 50g of white
Next beat together 200g of butter and 150g vegetable fat, rubbing it in to form crumbs. Stir
of icing sugar. Add the toffee sauce, mixing a little water to make a soft dough. Knead until
well. Transfer this to a piping bag to decorate. smooth, then wrap and chill for 10-20 minutes.
Preheat the oven to 200C/400F/Gas 6. Line a
20cm flan dish with foil and the pastry and bake
3 PEPPER, ONION AND blind for 10 minutes. Reduce the oven
temperature to 180C/350F/Gas 4. To make the
EGG MEDLEY filling, fry 6 spring onions. Scatter over the base 5
er es of the flan with 6-8 halved cherry tomatoes and
e in ins some cheese. Beat 3 free-range eggs, 200ml
crme frache and 1 tsp of oregano together.
Fry 1 large onion until soft and golden. Add 2 tsp Pour into the flan case, then bake for 30-35
of paprika and 4 tomatoes and cook over a low minutes, until set. Serve warm or cold.
THESE DELICIOUS RECIPES WERE CREATED USING EGGS FOR SOLDIER. 15P FROM EVERY PACK SOLD GOES TO HELP FOR HEROES CHARITY. HELP THEM CRACK THE 2
MILLION MILESTONE BY SIMPLY ADDING EGGS FOR SOLDIERS TO YOUR WEEKLY SHOP. FOR MORE INFORMATION VISIT WWW.FACEBOOK.COM/EGGSFORSOLDIERS
ask rose Feb_Layout 1 08/12/2014 10:32 Page 2
NEW SKILLS
IN SEASON
AskROSE
Let Rose in your kitchen to answer your culinary queries. This month, she tackles
turnips, fatty foods and shows you what to cook when youre short on time
q I WANT TO LOSE WEIGHT BUT I LOVE RICH

FOODS. ARE THERE ANY FOOD SWAPS THAT
WILL STILL SATISFY MY TASTE BUDS?
a You can reduce your fat intake

by making small changes. Use
just a teaspoon of olive oil to fry
used to the lighter taste and may well
come to prefer it. However, as you love
fatty foods, would the low-carb approach
onions when youre making a recipe; be easier for you? This really just means
brush vegetables lightly with oil before cutting out sugar, potatoes, bread and
roasting them; have just a thin smear of pasta while enjoying lots of vegetables,
butter on your bread or baked potato, tofu, cheese, nuts and eggs. For more
put skimmed milk in your tea, and so on. details you could look at my book The
This does work, and after a while you get Vegetarian Low Carb Diet (10, Piatkus).
q TURNIPS ARE IN SEASON AT THE MOMENT

BUT IM NEVER REALLY SURE WHAT TO DO
WITH THEM. ANY SUGGESTIONS?
a
Peel them thinly, cut into julienne 45-60 minutes. Scatter with crunchy sea
strips, boil or steam until just salt and serve. This also works well with
tender, toss with salt, pepper, and celeriac, swede, and butternut squash.
chopped parsley. Or try cooking until A little salad of grated raw turnip, dressed
tender, and mash with butter and cream. with lemon juice and some chopped chives,
Turnip chips are nice too; toss the chunky is refreshing and goes well with deep-fried
chips of raw turnip in melted butter or food because it cuts through the richness.
rapeseed oil, arrange in a single layer in a
roasting tin, bake at 180C/350F/Gas 4 for
q IM REALLY SHORT ON TIME IN THE EVENINGS.

HOW CAN I ENSURE I STILL HAVE SOMETHING
NICE TO EAT?
a
A life-saver for me is a big pot made from ready-washed leaves, topped
of soup to last several days. with delicious things such as my pre
I love fresh tomato and basil -made dressing (equal parts balsamic
soup, or celeriac and parsley. A hot, vinegar, olive oil and lemon juice)
soothing cup of that takes the edge off and sliced avocado and a handful
my appetite and revives me somewhat. of sprouted beans; or mozzarella,
I often follow it with a really lovely salad tomato and fresh basil.
STAY IN AND COOK

Relax with Roses winter wonders
MUSHROOM STEAKS BAKED SWEET POTATOES SPEEDY ROAST VEG PIZZA OMELETTE
Remove stems from big Scrub, prick and bake sweet Put red and yellow pepper, red Top a 4-egg omelette with baby
mushrooms, fry on both sides, potatoes at 200C/400F/Gas 6, onion, courgette and aubergine leaf spinach softened in butter,
top with grated cheese, cubes until soft. Serve on rocket with a into a tin, toss with 1 tbsp olive sliced goats cheese log with rind,
of marinated tofu and brown wedge or lime; or rub chunky oil, roast for 40 mins, adding cherry tomatoes, scattering of
under the grill. pieces of sweet potato with olive cherry tomatoes for the last veggie Parmesan-style cheese
oil and roast. 5 mins, top with halloumi cheese. and brown under the grill.
Have you got a question to ask Rose? Email rose@cookveg.co.uk or nd us on Twitter or Facebook
Bites dvertoria _Layout 1 05/12/2014 09:20 Page
PROMOTIONAL
FEATURE
5 WAYS TO GO VEGAN
Lee oc of egan food company te gi es us e easy tips
to ma e the transition to dairy free simple
GOURMET FISH- 2 CONCENTRATE ON WHAT 4 STOCK UP

STYLE STEAK YOU CAN EAT There ll be some nights hen you simply don t
or some people, egan diets can feel ha e the energy to coo a delicious and
restricti e, so it helps to focus on hat you healthy egan meal from scratch, and this,
can eat, rather than hat you can t ost of some people tell us, is ho they e fallen off
hat you already en oy is li ely to be egan, the agon uy in some of your fa ourite
from fresh fruits and egetables to holesome comfort foods Whether it s a uicy ham and
grains and filling beans and lentils lus there pineapple pi a, fla y sausage rolls or
are a great range of dairy free alternati es satisfying pasties, e ma e egan ersions of
readily a ailable, meaning the meals you them all, ith ne t day deli ery a ailable
LINCOLN SAUSAGE
already coo can be easily adapted We sell a
huge range of dairy free cheeses in total ,
5 DONT BE EMBARRASSED
ating round friends after going egan can be
delicious yoghurts made from pea protein and
tric y, but you needn t feel li e a nuisance
coconut oil perfect for replacing butter We
imply arn your friend in plenty of time, and
also stoc a line of egan chocolates, fudges
offer to bring a dish If you thin they might
and chocolate co ered raisins, meaning your
not get on ith an entirely eg based meals,
s eet tooth needn t miss out either
enlist the help of our free products so you
MEAT-FREE STREAKY 3 GET CREATIVE! can recreate the meaty or dairy pac ed meals
RASHERS
any egans say that they e tried more they re used to Who no s, maybe they ll
e citing foods as a result of their diet, so be ma e the s itch ith you
bold and start e perimenting in the itchen
hallenge yourself ith one ne ingredient
each ee , hether that s ancient grain BEEF-STYLE
PASTIES
free ah or our range of fish style products
I
ur ish free Tuna t is lo ely in pasta
you re oo to cut c or e ba es hile our ish free Thai ish a es are
your oo o t di ine ith s eet chilli sauce and a palate
oo e t cutt out ry t cleansing cucumber salad
et e er et er you t
to co t to e ty e c e or
y re t e re r o c e e
t ere re ot o y y to e
t e tc e er
1 BE PREPARED
egans are still under catered for in high
street restaurants, so it pays to thin
ahead If you re dashing out to grab a uic
sand ich from a shop at lunch, you might
find the meat free options limited to ust
egg or cheese, hich is of no use to a
egan itch the dry prepac ed sarnies
and pac your o n healthy lunch o for
hummus and roasted pepper sand iches,
bagels ith our e t ree ee ty e
ce ith a smear of horseradish or a
rench stic pi a topped ith tomato WHITE
CHEDDAR
sauce, our ry ree o re STYLE
CHEEZLY
ee y ce and sliced red onions
ind out more at te oo co

Cookery School Qx_Layout 1 05/12/2014 15:59 Page 3
cookery school
Enjoy delicious food thats good for you with this months gourmet know-how

ECIPE
THE ESSENTIAL R
Surprise,
surprise, I
over indulged
at Christmas. Hummus
As the old Keep it simple or dress it up hummus is great source of
saying goes, good eaters protein that will keep you feeling fuller for longer. In a food
make good cooks, and boy processor, whiz up 1 tin of chickpeas with 1 garlic clove, 1 tbsp
did I improve my own tahini and a good squeeze of lemon. Loosen with a little
kitchen skills during the rapeseed oil and flavour as you like.
festive season. Now its
time to lay off the fatty
foods in favour of a little
clean living...
But that doesn't mean I have to
live like a rabbit, eking out a
living on cabbage soups and eye-
watering grapefruits. A few
changes to my cooking style
should do the trick and here,
Ive rounded up my favourite
tips, recipes and gadgets for
you to do the same.
From clever swaps to make
3 HEALTHY UPGRADES
to your diet and our favourite
recipe for low-fat hummus to
3 healthy upgrades to your
favourite potato recipes, this BANISH BORING VEGGIES THIS CHRISTMAS WITH OUR SIMPLE TWISTS
section is jam-packed full of ON WELL-LOVED CLASSICS
inspiration. Because after all, if
youre trying to enjoy foods that
are a little lighter this month,
theres no need to feel deprived.
we love
Fancy Quinoa h
CREAMY MASHED CRISPY FLUFFY CHIPS INDULGENT DAUPHINOISE

POTATO Peel your potatoes and Substitute the cream in your
Boil your peeled and slice lengthways into dauphinoise by mixing
quartered potatoes. chips. Boil for four together 250ml whole milk
Once cooked, pass minutes, drain and leave with 200g low-fat crme
Merchant Gourmet Red and
through a potato ricer. to dry for eight minutes. frache. Add two crushed
White Quinoa (1.99, Tesco)
Beat with low-fat crme Preheat your oven. garlic cloves, season and
is the easiest way to make a salad
frache and season. Scatter your chips on a add to peeled and thinly cut
for work. Simply chop up your
Serve with finely baking spray and spray potato slices. Pack into a
favourite salad ingredients, toss
chopped fresh parsley with cooking oil. Season casserole dish and bake in a
with the ready-cooked superfood,
if desired. and bake until crispy. hot oven until cooked.
dress, season and enjoy. Its part
of a wider range, which
includes freekah, Puy lentils
and mixed grains.
cookery
school
KIT LIST
When it comes to keeping your meals
healthy, its all about portion control...
Make your best ever...

POACHED EGGS
Use the best quality and freshest eggs Tesco Geese Measuring Cups 10
These adorable measuring cups from Tesco are just
Bring a pan of boiling water to the boil (Delia the ticket for measuring grated cheese for
reckons less is more, and only uses a small pan sprinkling on your pasta, or butter in your cakes
filled 4cm deep)
As with pasta, it helps to season your water
Add 1 tsp white wine vinegar to the water
Crack your egg into a cup this will help you add
Laura Ashley Chick
it to the boiling water in one swift motion and Egg Measuring
Whisk your boiling water before slipping the egg Spoons 16
into the water in one smooth action Get a handle on the
amount of oil youre
Cook your eggs for two minutes if you like them using when frying
soft, four minutes for a firmer egg onions by using
these pretty
measuring spoons
Make the switch!

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cookery
IN SEASON
school
+
Ginger Honey
+ +
EASY
SAUCES
1
+
Soy sauce Garlic
stir it up!
Stir-fries are a quick The

perfect
way to a healthy meal. healthy start
to your
Make your own sauce by day
combining 1 tbsp honey,
3 tbsp soy sauce, 2cm YOUR ULTIMATE SMOOTHIE
piece nely grated fresh BLUEBERRY & MAPLE SYRUP 100g rolled oats
root ginger and 2 OAT SMOOTHIE 1/2 tsp vanilla
crushed garlic cloves.

240ml yoghurt
Serves 1 240 ml milk or apple juice
Stir through cooked Ready in 2 mins

1 Leave the oats to sit in yoghurt
veggies and noodles 150g blueberries (fresh for a few hours.
(rice, not egg) and serve

or frozen) 2 Pure everything in a food
2 tbsp Clarks Pure Maple Syrup processor and serve.
FOOD HISTORY
Pyrex is one of those brands nearly everyone has in their house.
Its durability and design mean that once youve bought an item, it
hangs around the kitchen for a long time. Its an old brand next
year celebrating its 100th birthday which started in America.
The heat-tempered glass that is known for was developed years earlier by Corning Glass
ILLUSTRATION: LOUISE ABBOTT
scientists, who were charged with creating lantern glass for railways that could handle
changes in temperature.
By 1913, the glass was used in a number of industrial ways, but it found its way into the
kitchen when Bessie Littleton, wife of a Corning scientist, asked her husband to bring
home some glass to use in place of a broken casserole dish. He gave her the sawn off
bottoms of battery jars and the idea for Pyrex kitchenware was born!
Mid Week Menu_Layout 1 05/12/2014 16:56 Page 2
This warming soup only

costs 1.40 per serving, and
goes perfectly with a fresh
and oral white wine
THESE
MEALS ARE
ALL READY
IN JUST 30
MINUTES!
EVERYDAY
IN SEASON
YOUR NEW
week
midMENU
5 speedy after-work dinners, when time is not on your side
MONDAY
PEAR, POTATO &

WATERCRESS
SOUP
E
Serves 4
Ready in 30 mins
1 tbsp olive oil

1 medium potato, peeled and diced
RECIPE FROM WWW.MORRISONS.CO.UK
500g pears, peeled, cored and diced

1 lt vegetable stock
2 x 85g bags watercress
100ml single cream
60g hazelnuts, chopped
For the crostini

4 slices French stick
50g goats cheese, sliced into 4 rings stock cube
TUESDAY 3 large sweet potatoes, peeled
and diced
1 Heat the oil in a large pan and add
the potato and pears. Cook over a low 160g spinach
heat for five minutes, stirring, then add
the stock and bring to the boil. Reduce CREAMY 1 Cook the rice according to the packet
the heat and simmer for 20 minutes VEGETABLE CURRY instructions. Meanwhile, heat the oil in
2 Add the watercress and cream and a large pan, stir in the garlic and curry
cook for a further two minutes. Blend V paste and fry, stirring continuously,
E
until smooth and season to taste. Add for two minutes.
half the chopped hazelnuts. Serves 4 2 Pour over the coconut milk and
3 To make the crostini, lightly toast the Ready in 30 mins 150ml of water then crumble over the
French stick slices on both sides, top stock cube and stir in the sweet
RECIPE FROM WWW.MORRISONS.CO.UK
each with a slice of goats cheese and potatoes. Bring to the boil, cover and
250g basmati rice
grill for two minutes until the cheese simmer for 15 minutes until the sweet
1 tbsp vegetable oil potatoes are just tender.
just begins to melt. To serve, ladle the
soups into warmed bowls, top with 1 garlic clove, peeled and crushed 3 Remove from the heat and season.
a crostini and scatter the remaining 5 tbsp tikka masala curry paste Stir in the spinach until just wilted and
chopped hazelnuts over the top. 400ml coconut milk serve with the basmati rice.
PER SERVING: 684 CALS, 19G FAT 1 vegan gluten-free vegetable PER SERVING: 543 CALS 18G FAT

T T
E
You can substitute fresh 2 tbsp marsala

150ml single cream
mushrooms for some of the 1/2 unwaxed lemon, juice and zest
dried ones, but not all of them or 1 Place the dried mushrooms in a
the avour will be less intense large bowl and pour over 400ml
boiling water. Set aside to soak. Cook
the pasta in boiling water according to
the packet instructions. Heat a large
WEDNESDAY saucepan over a medium to high heat
and toast the walnuts for two minutes.
2 Return the pan to the heat, add the
oil and saut the shallots for three
CREAMY WILD minutes. Drain the mushrooms and
MUSHROOM AND squeeze out any excess water,
reserving some of the water. Add the
WALNUT PASTA garlic and thyme to the shallots and
cook for a further minute. Then reduce
E to a low-medium heat and stir
through the butter and mushrooms.
Serves 2 Cook for five minutes until warmed
Ready in 30 mins through.
3 Stir the mustard and marsala into
50g mixed dried mushrooms the mushrooms and cook for about 15
200g tagliatelle seconds then pour over the cream and
60g walnuts, roughly chopped lemon juice and cook for one minute.
1/2 tbsp olive oil 4 Drain the pasta and toss it through
the mushrooms with half of the
3 shallots, peeled and finely chopped toasted walnuts and a little of the
1 garlic clove, peeled and crushed mushroom water to loosen the sauce.
1 tbsp fresh thyme leaves Transfer to plates and scatter with the
10g butter remaining walnuts and lemon zest.
1 tsp wholegrain mustard PER SERVING: 833 CALS, 45.4G FAT
IN SEASON
EVERYDAY
THURSDAY FRIDAY
SICHUAN PEPPER PEA &

& TOFU STIR-FRY CAULIFLOWER
FRITTATA
E V
E
Serves 2-3
Ready in 20 mins Serves 4
Ready in 30 mins
349g pack Blue Dragon Tofu Firm
Silken Style 1 cauliflower, broken into small florets
25g plain flour 100g frozen peas
2 tbsp sunflower oil 6 large free-range eggs
1 tsp sichuan pepper, crushed in a handful of spring onions, thinly sliced
pestle and mortar 1 tsp toasted cumin seeds, lightly
300g mixed peppers crushed
300g rice noodles 25g white breadcrumbs
2 tbsp dark soy sauce olive oil spray
2 tbsp shaoxing rice wine 50g feta
1 Cut the tofu into eight slices and pat 1 Cook the cauliflower in a pan of
dry with some kitchen towel. Tip the boiling water for 10 minutes until
flour on to a plate and season well. just tender, adding the peas for the
Add the tofu slices and dust with the last minute. Drain well.
seasoned flour. 2 Meanwhile, beat the eggs then stir
2 Heat the oil in a large non-stick in the spring onions, cumin and
frying pan and add the tofu slices. breadcrumbs. Stir in the cooked
Fry for 2-3 minutes on each side, cauliflower and peas.
until golden, then transfer to a plate 3 Lightly spray a 22cm non-stick frying
and keep warm. pan with oil and pour in the egg mixture.
3 Add the sichuan pepper and the Cook on the lowest heat for 12 minutes,
mixed peppers to the pan and stir-fry
RECIPE FROM WWW.WAITROSE.CO.UK
then scatter over the cheese.

for one minute, then add the noodles 4 Preheat the grill to medium and cook
and stir-fry for three minutes. the top of the frittata for five minutes
4 Stir in the soy sauce and rice wine (make sure the pan handle doesnt get
and cook for another minute. Divide too hot) until golden and completely
between 2-3 serving bowls or plates cooked all the way through.
and top with the tofu slices. Serve 5 Slip the frittata out of the pan and
straight away. onto a board. Cut into wedges and serve.
PER SERVING: 292 CALS, 19.1G FAT PER SERVING: 292 CALS, 19.1G FAT
Pure ty e 5_Layout 1 04/12/2014 1 : 0 Page
Pure Style
a e your en ironment ust that little bit lo elier
3 OF THE BEST...
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e t or ro tc t
irch roo ireside cented
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Theres nothing like a chic yet cosy
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GET rac ing

SPINNING cleaning
ost of us toss
ECO QUEEN JANEY LEE our free range egg
GRACE KNOWS EVERY e t or e
shells in the
e t oot GREEN TRICK GOING compost bin
rgani ue
ace alm
a e oisturising
,
or r oid using the tumble dryer too often, not only
do they use a huge amount of energy, they can also
ithout a second
thought, says ita
sil erto nhealth co u
be damaging to clothes elie e it or not, a spin arcangelo, from en ironmental charity riends of The
If you re on the search for the
dryer the ind that you find in s imming pool arth e t time, hy not mi them ith a little soapy
perfect inter boots, loo no
changing room are incredibly effecti e at ater and use as a non to ic abrasi e for those tough to
further than i ie oot ear
s uee ing the moisture out of et laundry The clean pots and pans
They offer a range of snug and
stylish designs, made from drying time is much uic er and after ust a t o
high uality leather and fur minute spin a torrent of ater seems to come
alternati es We lo e the ne out Then the clothes can be dried outside or on
edges orn ith a blac a clothes horse ou may find an old spin dryer
umper dress y languishing in a relati es garage I pic ed one
e oot e r co up for around a tenner in a un shop
oo ing it i o Feb_Layout 1 05/12/2014 1 :0 Page 2
IN SEASON
NEW SKILLS
C hicos
oo er oo
This issue, ondon egetarian oo ery chool o ner
co r ce co brightens up your inter ith sunshine a ours, in
the form of blood oranges
T
he inter months bring PASTA BLOOD 50g white breadcrumbs (traditionally,
ith it much lo ed
this should be made from dried
ORANGE PASTA ciabatta) and 1 teaspoon of salt and
hearty and comforting SAUCE WITH pepper and the zest of one third of a
blood orange. Cook for three minutes
root egetable based dishes, GARLIC until lightly gold brown and transfer
BREADCRUMBS
ho e er as this seasonal crop onto a plate to cool and set aside.
3 Reheat the same saut pan and
comes to an end, the blood E add 175ml freshly squeezed blood
orange arri es gi ing a sudden

orange juice and bring to the boil and
er es s n entr e add the linguine and mix well.
burst of a our and colour to e in ins Immediately add 10g chopped
parsley, 30g grated vegetarian
these still dar days 1 Boil 200g linguine pasta and drain Pecorino-style cheese and the
and set aside. breadcrumbs and mix together well
The blood orange is a natural ariation of the common orange 2 Heat a large saut pan and add 30ml taking care you do not overcook the
and its debut in ebruary and arch is ery elcome Its olive oil and 3 pressed garlic cloves pasta. Plate and serve hot with a
ery distincti e dar red pigmentation is caused by high and saut for 30 seconds followed by drizzle of 20ml extra virgin olive oil.
concentrations of naturally occurring antio idant pigments
commonly found in flo ers called anthocyanins, hile the
long cold editerranean night temperature is hat creates
this ery distincti e rich ruby tint
Ta e your pic
The three most common arieties of these blood oranges in
our supermar ets are the oro from merica, the
anguinello from pain and the Tarocco from Italy in
particular icily hich unsurprisingly en oys a rotected
eographical tatus
The fla our of the blood orange is more intensi e and
concentrated compared to the common orange and it
imparts a uni ue raspberry undertone uality ith a slight
bitter s eet after taste
et s enture a ay from the regular uses of blood oranges
the sorbets, salad accompaniments and marmalades ith
this recipe that brings an eruption of fla ours and something
truly special to share ith friends It pairs ery ell ith an
Italian chardonnay
co r ce co t e o er
o Lo o e et r oo ery c oo
e ert or cu e e
tr e u t y o y
rt u r e
o e eo e ter ort
rc out er uro e
r ter oo or ore or t o o cour e
t on on e et ri ns oo o u ILLUSTRATIONS BY LOUISE ABBOTT
Londons very own vegetarian and vegan cookery school

where the focus is on essential
skills education techniques
A wide range of hands on workshops to select from everyday
cooking to specialist regional cooking but, always cuisines
away from the ordinary
LONDON VEGETARIAN SCHOOL

217 Long Lane, London, SE1
www.londonvegetarianschool.co.uk info@londonvegetarianschool.co.uk
08448849198
Seasoned to Perfection_Layout 1 05/12/2014 16:51 Page 2
SEASONED TO
Pe r f e c t i o n
Dig in to Jack Monroes delicious recipes that use the
best of this months produce
BOOKSHELF
Recipes taken from Jack
Monroes A Year in 120
Recipes* (18.99, Penguin).
Seasoned to Perfection_Layout 1 05/12/2014 16:52 Page 3
IN SEASON
EAT IT NOW
Its sort of a muffin, sort of a piz , sort of a

ridiculously named open-topped toasted-
sandwich-bun thing. It was a quick
late-night munchy snack after a long day
and it occurred to me that it would be a fab
lunchbox alternative to sandwiches, and
great for fussy households or involving the
kids in cooking: everyone can add what they
like to theirs... Pesto of any kind is optional,
but utterly delicious.
Eat it now: Kale h 150ml oil, sunflower or groundnut,

plus extra for sealing
150ml water
30ml lemon juice
MUFFIZZAS 1 Cut any tough stalks out of the kale.
E Slice the chilli. Grate the cheese. Stuff
as much kale as you can fit into a
Makes 12 blender (you can add more later).
Ready in 20 mins Throw in the rest of the ingredients,
then blend until the kale has turned
into a vivid green pulp. Turn the
6 white breakfast muffins, halved
blender off. Add any remaining kale,
1 x 400g tin of chopped tomatoes or and blend again.
140g tomato pure 2 Spoon the pesto into a clean jar, pour
2 balls of vegetarian mozzarella a little extra oil over the top to seal, and
2 tbsp vegetarian kale pesto (see put on the lid.
Masterclass) or finely chopped basil, PER PORTION: 117 CALS, 12.1G FAT
whole basil leaves or spinach
Eat it now:
1 Halve the muffins: one muffin will
make two muffizzas. Spread a dollop
of chopped tomatoes on top or a little
Forced rhubarb h
tomato pure, right to the edges. Add
slices of mozzarella and a dollop of
pesto to cover, then toast under the RHUBARB AND 3 Peel the ginger and grate it over the
rhubarb, then sprinkle on 50g of the
grill until the cheese is melting. Voil. GINGER CRUMBLE sugar evenly. Stir briefly to combine.
PER MUFFIN (WITHOUT THE PESTO): 133 CALS, 4.5G FAT 4 To make the crumble topping, put the
E flour and oats in to a large mixing bowl.
COOKS TIP Dice the butter and add it to the bowl,
Experiment with toppings: leftover Serves 6 then rub it in with your fingertips until
chilli or olives would be immense on Ready in 1 hr it is all incorporated. Pour in the
these with a layer of cheese on top. remaining 50g sugar and stir in.
600g fresh rhubarb 5 Scatter half of the crumble topping
6cm thumb of fresh ginger over the rhubarb and pat it down with
MASTERCLASS 100g sugar I like soft dark brown your fingertips. Repeat with most of the
remaining half, then sprinkle the rest
sugar, but any will do
KALE PESTO 150g flour
loosely on top.
6 Bake in the centre of the oven for
75g porridge oats around 40 minutes, or until the rhubarb
GF E
100g butter is soft and tender and the topping is
Makes 14 portions a deliciously crunchy golden brown.
Ready in 10 mins 1 Preheat the oven to 180C/350F/Gas 4. 7 If the top starts to burn, or cook
2 Trim and slice the rhubarb in to 1cm faster than the rest, take the dish out
chunks and place in the bottom of an of the oven and cover it with foil. Turn
200g kale the oven down a notch and continue
ovenproof dish. For best results use one
1 fresh chilli around 20cm across, but its not an to cook.
80g strong, hard vegetarian cheese absolute requirement. PER SERVING: 352 CALS, 15.1G FAT
it en andy_Layout 1 05/12/2014 1 :42 Page 2
EAT IT NOW
Heart Ice Cream Scoop, 10.95,

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Popcorn Bucket
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ight up your special someones itchen ith
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Use your Loaf_Layout 1 05/12/2014 16:46 Page 2
USE YOUR LOAF!

Forget toasting it, chef Richard Corrigan is here to show Cook
Veg readers how to get more from the humble loaf of bread
Use your Loaf_Layout 1 05/12/2014 16:47 Page 3
IN SEASON
EVERYDAY
GRILLED PEPPER
PANZANELLA
WITH FETA
E
Serve 4
Ready in 30 mins
1 red, 1 yellow and 1 orange pepper,

quartered lengthwise, and deseeded
1/2 a loaf of Cranks Breaditerranean
bread, 3/4 inch cubed

340g feta cheese, coarsely crumbled
300g cherry tomatoes, halved
1 small red onion, diced
small bunch chopped fresh basil
4 tbsp extra-virgin olive oil; more
for brushing
1 tbsp fresh lemon juice
SAVOURY CHEESE
AND LEEK BREAD
..
1 garlic clove, crushed
sea salt and freshly ground PUDDING
i n u t e s w i th .
black pepper
1 Prepare a pan on medium-high heat.

E 5m
Serves 4
Brush the pepper quarters with oil and
season with salt and pepper.
2 Grill the peppers skin-side down until
Ready in 45 mins
RICHARD CORRIGAN
grill marks form on one side, about five 2 medium leeks, sliced We catch up with the straight
minutes. Flip the peppers and continue 1 large loaf of Cranks Hippity Homity, talking chef
to grill until crisp-tender, about two sliced and cut into triangles
minutes more. 12 cherry tomatoes, halved Richard on organic vegetables
3 Meanwhile, grill the bread, turning 150g Cheddar cheese, grated I come from a small farm where only the horse went into
once, until nicely toasted on both sides. 40g butter the vegetable garden that is my background. That
4 Cut the peppers into 2cm pieces and
600ml milk [simplicity is] where I come from, and thats where Ive
add to the bowl. Stir in the cherry
3 free-range medium eggs spent all of my life trying to get back to
tomatoes, onion and basil.
5 In a small bowl, whisk together the freshly ground black pepper Richard on wholefoods vegetarian company Cranks
1/2 tsp sea salt I went down to Cranks bakery in London. We share the
remaining oil, the lemon juice, garlic,
1/4 tsp salt, and 1/4 tsp pepper. same suppliers. They have an amazing baking operation
6 Drizzle over the salad and toss 1 Grease a 1.5 litre (2 1/3 pint) baking down there. I defy any bakery to go down and see what
to combine. dish with a little butter. Melt the theyre doing. It really is incredible. Its the real McCoy and
7 Season to taste with more salt and remaining butter in a frying pan and thats why Im on board with them
pepper and let stand for 20 minutes gently fry the leeks for about five Richard on lunch
before serving so the flavours blend. minutes, until softened.
Yesterday I had some hommity bread toasted with some
8 Serve with the crumbled feta on top. 2 Put a layer of bread in the base of the
braised kale on top. I served myself a glass of fino sherry and
PER SERVING: 543 CALS, 36.8G FAT baking dish. Scatter half the leeks and
cherry tomatoes on top, then sprinkle my God was it good to eat! Keep it coming!
Richard on vegetarianism
Here, Richard with half the grated cheese. Arrange
the remaining bread triangles over the Im desperately trying to make vegetarianism a much bigger
Corrigan uses bread surface, followed by the rest of the
leeks and cherry tomatoes.
part of my menu. Im bringing my restaurant team slowly out
of their addiction to meat and fish protein. Its a journey, and
to create a moreish 3 Beat the milk and eggs together were doing great work. I want vegetables to be the star of
cheese and leek and season to taste. Pour evenly over
the bread, then sprinkle with the
the plate
Richard on catering for vegetarians
bread pudding, remaining cheese. Leave to stand for
Vegetarians are well catered for, no question about it.
perfect for a hearty 20-30 minutes.
4 Preheat the oven to 190C/375F/
Stellar McCartney was in Corrigans [his restaurant] a few
helping of homely Gas 5. Bake the pudding for 30-35

minutes, until puffed-up and golden.
months ago and she was absolutely bowled over. We offered
a full a la carte vegetarian menu and I think she was
avours PER SERVING: 620 CALS, 32.3G FAT genuinely surprised
Start your day right Qx_Layout 1 05/12/2014 15:44 Page 3
Start your
day right
National Breakfast Week kicks off on
25th January, so why not shake up your
wake up with these delicious recipes from
TV chef Phil Vickery?
A
whopping 13% of us work, and leave some tasty dried fruit
never eat breakfast, but in your drawer to munch on through
a healthy, balanced meal the morning. The starch in the cereal
can set you up for the can keep your blood sugar levels
day, providing energy and important steady, which can boost your serotonin
nutrients. Some of the vitamins you levels, helping you to feel good.
find in your first food of the day are
particularly important to vegans For your health
and veggies too, such as calcium, Skipping meals such as breakfast can
protein, iron and B vitamins, not to mean your blood sugar drops, which
mention fibre. can make you feel low. Help combat
Research suggests that breakfast those January blues by having a good
eaters are more likely to be slimmer as breakfast with lots of B vitamins.
theyre less inclined to reach for the Vitamin B-12 and other B vitamins
sugary snacks mid-morning, so make
your New Years resolution to enjoy
breakfast every day.
Keep it simple
Mornings are very chaotic, so dont plan
to cook yourself a lovely big breakfast
with all the trimmings. Make it easy on
yourself, with a few clever ideas that
you can make ahead or grab on-the-run.
Commuters can make themselves
(or buy ready made) smoothies go for
ones with oats for added energy. Or, opt
for some yoghurt and granola at your
desk. A banana and peanut butter
sandwich on brown bread can be
eaten anywhere with minimum fuss
and mess. All these foods will give
you slow release energy, putting you
in perfect stead for any meetings
or appointments.
If youre an office worker who relies
too heavily on coffee for your energy fix,
enjoy a bowl of wholegrain cereal before
IN SEASON
EVERYDAY
The best thing since sliced BREAKFAST

BAGELS WITH
bread. An easy to make breakfast, THREE TOPPINGS
which is sure to impress. The GF
fruit kebabs go down well with Serves 1

Ready in 8 mins
kids and big kids alike! 1 plain or wholemeal bagel, halved
help produce brain chemicals that fresh mango for vitamin A and a
affect your mood, and low levels of the handful of berries for vitamin C Choose from the following options:
Bs may be linked to depression. Get which will give your immune system
yours from fortified breakfast cereals a boost. Mix them into porridge, or Avocado & yeast extract
most cereal packets will tell you how make yourself a smoothie with coconut 2 tsp yeast extract (e.g. Marmite)
much vitamin B theyve added. Choose water. If you find yourself feeling 1
/2 ripe avocado, mashed
the one with the most and team it up constantly tired, grab yourself 2 tsp mixed seeds
with semi-skimmed milk or one of the something fruity to start to the day
many delicious dairy-free options vitamin C is known for helping to Cottage cheese & marmalade
available. Wholegrain bread and eggs reduce fatigue. Add fresh fruit to your 2 tbsp fat-free cottage cheese
give you B vitamins, so a poached egg cereal, or go for a glass of fruit juice with 1 tbsp thick cut marmalade
on toast can do the trick. your brekkie. Iron can also help fight
You can also use breakfast to help tiredness; so choose foods such as Peanut butter & banana
ward off those winter colds. Try some baked beans and dried apricots. 1 1/2 tbsp smooth peanut butter
XXXXXXXX
GET
INSPIRED!
For more inspiring
breakfast recipes, to vote
in the Best Breakfast
Awards or find a local
Breakfast Week event to
you, visit www.shakeup
yourwakeup.com.
Keep up to date with news
and activities on Twitter
@breakfastweek and
www.facebook.com/shake
upyourwakeup where you
can share your breakfast
moments in a photo
competition.
1 Beat the egg and milk together

and soak the brioche in it.
2 Place the bread on a grill pan lined
with baking paper and place under
a preheated grill, cook for 2-3 minutes
each side until golden.
3 Meanwhile, thread alternative pieces
of fruit of your choice onto two wooden
For days when you need an added boost.

skewers or four cocktail sticks and
place on top of the eggy bread.
This low-fat, super smoothie is packed

4 Drizzle yoghurt with the honey
and serve with the eggy bread
full of delicious, nutritious ingredients

and fruit kebab.
such as oats, beetroot, and blueberry BEETROOT, APPLE

& BLUEBERRY OAT
1/2 ripe banana, sliced
EGGY BREKKIE SMOOTHIE
drizzle of clear honey
BREAD WITH GF
1 Toast the bagels on both sides for FRUIT KEBABS Serves 1
2-3 minutes until golden. Choose one
GF Ready in 5 mins
of the toppings above and spread over
the bagel halves. Serves 2
PER SERVING: 438 CALS, 17.3G FAT (AVOCADO & YEAST 25g cooked beetroot
Ready in 16 mins
EXTRACT); 333 CALS, 2.2G FAT (COTTAGE CHEESE & 2 tbsp oats
MARMALADE); 544 CALS, 23G FAT (PEANUT BUTTER & BANANA) 100g blueberries
1 medium free-range egg
150ml fat-free natural yoghurt
1 tbsp semi-skimmed milk
COOKS TIP 100ml apple juice (see Cooks Tip)
Use other soft fruit or orange 4 slices brioche
juice instead of apple juice. selection of fruit (e.g. grapes, banana
1 Place all ingredients in a liquidizer
Try replacing the oats with slices, strawberries, apple cubes etc) and process until smooth, pour into a
wheatgerm. For extra sweetness 150ml fat-free natural yoghurt tall glass and serve.
try adding 1 tbsp clear honey. 1 tbsp clear honey PER SERVING: 240 CALS, 1.6G FAT
IN SEASON
BREAKFAST
BONANZA PASS THE BAR
The delicious 9bar Breakfast bars are great for those on the go
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SPREAD THE LOVE FRESHEN UP

Savvy is a range of Clarks Carob Fruit Syrup is
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SPREAD THE LOVE

Kick off your Valentines Day
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ubs eb Qx_Layout 1 05/12/2014 14:5 Page 2
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INSUBSCRIBE
SEASON
not oo
t ese e i ious
e ie it s
usin our ree
n o ine s i er
FAST AND FURIOUS ye o e er e ee e ot e er uce

VEGGIE FAJITAS ce oure cre
r o o tr e
er es ce 1 Heat the vegetable oil in a wok or large frying
e in ins u roo ce pan and stir-fry the peppers, spring onions and
c et t r t e o mushrooms for 4-5 minutes. Stir in the Fajita
Seasoning Mix.
or t e i in o inis 2 Warm the tortillas, then spread a generous
t e et e o t r ot amount of guacamole over each one. Share the
re e er e ee e our ort pepper mixture between them. Add some
ce u c oe soured cream on top. Roll up and serve
EASY WAYS TO SUBSCRIBE...

oo e o u subs ribe
QUOTE CVE0215
Lines are open Monday-Friday 8am-8pm, Saturday 9am-1pm
givea ays_Layout 1 04/12/2014 1 :1 Page 2
INDULGENCE
UP FOR GRABS
What ill you in this month There are free tic ets to a great sho ,
healthy food parcels and three cheese hampers to get your hands on
TO GIVEA
8 WIN A HEALTH
FOOD HAMPER
WAY! If youve felt a little run down and been giving Sleeping Beauty
a run for her money, it could be an unhealthy digestive system
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stress and can also have an effect on other areas of our health
too, such as fatigue and trouble sleeping. Eating the right foods,
exercising and taking supplements can help ensure your gut is on
top form. This month, we have teamed up with health food retailer
Holland & Barrett to offer eight lucky readers a Happy Tummy
Bundle which includes: Bioglan Biotic Balance ChocBalls, 9.99;
Holland & Barrett Probiotic Acidophilus Chewable, 10.99; Holland &
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WIN 10 PAIRS OF TICKETS TO A

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Perfectly timed for the beginning of the
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TERMS AND CONDITIONS damaged. Entries that do not abide by these terms and conditions will be disqualified. Prizes must
These prize draws are open to all UK residents aged 18 or over, excluding employees or agents of be taken as stated and cannot be deferred. The decision of the judge is final and no correspondence
the associated companies and their families. One entry per person. The prizes detailed in each will be entered into. CLOSING DATE: 23rd January 2015. Winners will be notified by 13th of
prize draw cannot be exchanged for goods, or towards the purchase of goods at any retail outlet. February, a list of winners will be available in writing on request from Andrea Turner, 21/23
Entries must be via our online entry page. It cannot be exchanged for cash, or replaced if lost or Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY
dvertoria _Layout 1 05/12/2014 14:50 Page
PROMOTIONAL
FEATURE
nutrient-boosters
EVERY VEGGIE NEEDS
o to u o t t e et r et c e er ect y
M o e er
e t y
your e u
ct t c
e you ore e er y
c
ro e e to
e you o e e t
t c e you
to e
t e ou re e t e o e e t t t e e u e e t calcium is your go to mineral ut in order to get the bone

e t o er re co ete y e et r e ee strengthening goodness you need calcium s right hand man
ro e y t e e et r oc ety ey re e t t e magnesium agnesium also helps ith muscle cramps and tics and
ure t o re e t to e ure u e e t ere re our poor sleep In order for your body to absorb these ital minerals it
to ec o ce to e you ee t to co t o should be supplied in an acidic form, hich is hy
L or , not only contains calcium and magnesium
in the perfect ratio, but also has a helping of apple cider inegar too
T I
There s not much point in eating a irtuous diet if your digesti e TT
system isn t absorbing the goodness from the food and ta ing it t this time of year the sniffles are almost ine itable, but to gi e
to feed the cells in your body If you ant to feel great and function yourself a helping hand your immune system needs a little attention
ell, a healthy digesti e tract is crucial and the en ymes in your ating a ide range of green leafy eg and fruit is a good idea, as is
stomach need to be doing their ob properly nfortunately ith leading an acti e life, reducing your inta e of alcohol, getting plenty
today s modern lifestyle, those en ymes can become depleted of sleep and de stressing at the end of the day nother ay to help
That s here e t e o e or c u e , comes beat the bugs is ith the u e or u or
in It contains a blend of plant based en ymes hich or together c u e , hich has been specially formulated to aid your immune
to help properly digest and assimilate food system It boasts o er different itamins, minerals and li e
cultures, including folic acid, iron, selenium, inc and itamins ,
, , and , all contributing to the normal function of your
immune system
When you thin of protein po ders, do scary
muscles and bulging eins spring to mind
Well, thin again, as they re not ust for T
gym bunnies and can benefit in a hole eeling tired for no reason e t oo or
host of ays rotein is the body s building , has been designed to help reduce fatigue that
bloc , and all of your organs, including the many of us succumb to at
s in, muscles, hair and nails need it any this time of year, and it s
hormones are proteins, and the immune organic The star ingredient
system, digesti e system and blood all rely of the potent po der is re
on it to eep tic ing o er oo or prouted arley, hich has
Prote P u or , pro ides been har ested before
optimal protein le els from soya, as ell as sprouting, allo ing all the
different itamins, minerals en ymes and nutrients to be
and nutrients Try t o retained The natural energy
scoops mi ed ith organic boosters niacin, pantothenic
apple uice and you e got acid, ribofla in, thiamine and
yourself a super uice itamin are also included,
helping to eep tiredness
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I combination of fla seed,
I uinoa, turmeric, elp and
When it comes to eeping spirulina contribute to your
bones strong and healthy, o erall itality
ind out more at t co

o i s eb_Layout 1 0 /12/2014 09:50 Page 2
COOK VEGETARIAN
PIPING HOT ere you ll find an e citing selection of all the best eggie
food, appliances and helpful gadgets that e e stumbled
across this month
LAKE DISTRICT DELIGHT
The English Lake Districts breathtaking countryside has been
NICE & SIMPLE the inspiration for many poets, and we can see why! This
Simply Ice Creams seasonal flavours are the perfect way to cheer
peaceful and idyllic region is the perfect place for a much
up the dark winter nights. The Christmas Pudding flavour was
needed retreat. And, you would be hard pressed to find a more
recently awarded two stars at the Great Taste Awards, and was
veggie-friendly hotel
described as the taste of Christmas captured in frozen cream.
than Yewfield, which
The rest of the range is great if youre looking for a fresh and fruity
is situated in the
winter treat and includes four delicious sorbets!
heart of the area.
Try it today from just 4.99 for a 500ml tub. For more
Yewfield offers a
information, visit www.simplyicecream.co.uk
vegetarian bed and
breakfast option, so
theres no better (or
healthier!) place to
stay when you fancy
enjoying the view of
Lake Windermere
and the other Lake
District delights.
Visit
www.yewfield.co.uk
for booking prices
GREEK TO ME
Yeo Valley 0% fat Greek-
style is fat free with a thick COLD THERAPY
and creamy texture, and Primavera is known for producing an effective and organic
makes a fantastic skincare range that soothes a variety of properties, and this
accompaniment to fresh Cold Therapy Balm is no exception. Primavera Cold Therapy
fruit for breakfast. As it is Balm contains organic eucalyptus, which is an anti-
natural yoghurt, it has no inflammatory that stimulates the immune system and
added sugar, so its a sin- helps to treat respiratory
free treat! It can also be issues and soothe irritated
used to make a delicious skin around the nose.
dip by adding a little It also includes jojoba oil,
cucumber and garlic which battles dehydration
and giving it a swirl. like nothing else. Its great
Available from all major for keeping your skin
retailers and fresh during the harsh
independents for 1.50 winter months!
Pick up a 25ml of Organic
Eucalyptus for 13 from
www.pravera.co.uk
o i s eb_Layout 1 0 /12/2014 09:51 Page
TOP PICKS
FRYS HOT DOGS

These irresistible
hot dogs from Frys
are made with
a traditional hickory
smoke flavouring
and are extra
tasty with
a homemade
sauerkraut.
Or, try them in a bap
BIG FLAVOURS with mustard, served
Its often quite tricky to fit in the time to meticulously inspect the with stewed apple
specific details on the labelling of a bottle. So, this range of sauce in a baguette,
vegetarian and vegan friendly natural flavourings from Foodie with piccalilli and salad
Flavours is welcomed with open arms! Featuring a diverse in a sandwich, or
range of dairy and gluten-free flavourings including Panettone, nestled in a granary
Mango, Pistachio, Peppermint and many others, they can liven bap with Marmite and
up any dish and youll be safe in the knowledge that they only fresh watercress.
containing goodness. Available from 3.99 at For more information, visit www.frysvegetarian.co.uk
www.foodieflavours.com or ask your local
baking ingredients retailer
FEELING MELLOW YORKSHIRE BLUE

Farringtons Oils Mellow Yellow Rapeseed Oil Handmade with milk from Yorkshire
celebrates its 10-year anniversary this year and cows, each cheese is matured gently
the bottle has undergone a fabulous re-brand over eight weeks and turned by hand
to celebrate. The fresher design features the every week to ensure the consistent
trademark yellow flowers that are a symbol blue-veining and creamy smooth
of the health properties and the freshness of texture. Its a good choice as an
the fabulous oil. The vibrant yellow of the new introduction to blue cheese, at eight
bottle wont just brighten up your food, itll weeks its buttery, sweet and mild in
light up the whole kitchen too. Of course the flavour, as the cheese ages the flavour
taste is just as great! becomes more complex and the
texture even more creamy. Yorkshire
Grab a 500ml bottle for 4.30 Blue is the perfect dinner party winner!
at Waitrose, Sainsburys Available nationally from 16kg per
and Ocado kilo. Visit www.shepherdspurse.co.uk
THE SEARCH IS OVER...

Ethical traders Suma has been searching for a particular STAY HEALTHY
product for a long time. Suma wanted it to be something Winter is a great time for using Extra Virgin
very special, and now theyve finally found it. Its Sumas new Avocado Oil. It adds body to soups and
coconut oil which is 100% pure and organic with strong ethical stews, and is loaded with vitamin E,
credentials, something which is important to the company. necessary to provide energy for winter
Only coconuts grown using organic farming sports and to keep the immune system
methods are chosen. This ensures no nasty boosted to avoid flus and runny noses.
chemicals are used and also promotes Try using it for baking those winter root
community growth thanks to the focus on vegetables, for a golden and delicious treat.
sustainable and natural farming methods. The Extra Virgin Avocado Oil (250ml)
Freshly harvested and pressed within costs just 4.30, while the Extra Virgin Fair
48 hours of picking, with this Trade Organic Avocado Oil which supports
coconut oil, youll feel like over 10,000 Kenyan farmers and helps
youre walking on sunshine! their families achieve a good life (250ml)
You can buy Sumas new is only 4.99.
Coconut Oil for 6.85 for 320g Available from Sainsburys, Waitrose,
from www.suma.coop Booths, Wholefoods and selected
speciality stores.
CV FEBRUARY 15 veg market_COOK VEG 05/12/2014 15:41 Page 97
Guest House,
THE VEGGIE
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Best of Real Vegetarian Food
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27 High St, Rugby
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Bite sized vegetarian Feb Qx_Layout 1 05/12/2014 09:15 Page 1
FINALLY
Bite-sized The
VEGETARIAN
It might be getting colder outside, but things
are denitely heating up for comedian
Lucy Porter
I
n these long winter months (I know street-market advertised as super
February technically only has 28 days spicy. The vendor advised me against it
but lets not be pedantic) I like to spice and a small crowd gathered to watch
things up to relieve the gloom. There me take the first bite. Sure enough it
are two ways of doing this: You can spice knocked out all oral sensation for
things up in the bedroom, but I now three days. I could have had major
leave this to those younger, keener and dental surgery with comfort and ease,
bendier than me. I prefer to get sweaty but it was delicious and Id eat it again
in the kitchen. in a heartbeat.
Winter spice Turn up the heat

When the temperature outside drops, My love of spice has only increased over
I turn up the heat by reaching for the chilli the years. They say that as you get older
powder. In the autumn I am content with your senses of smell and taste diminish,
a hearty lentil stew, but when winter and I certainly find I need food with a bit
properly bites those lentils form the basis more zip these days. Im not averse to
for a fiery dhal. I am fond of a mushroom drinks that are hot in both senses either
stroganoff or vegetable goulash all-year- heres a winter beverage tip: During the
round, but on a cold night I find myself day, instead of drinking cups of my usual
shaking that paprika pot like crazy. herbal tea, I keep a peeled lump of ginger
I wasnt always a fan of piquancy. My by the kettle. I chop off dirty great lumps
childhood diet was pretty bland for my to make a delicious ginger infusion, and
family garlic was something you had on just add a few new chunks every time
holiday, and a bay leaf or two would be I make a brew. By the end of the day I
the closest we came to exotic seasonings. have created a beverage that makes your
When I was twelve we were all invited eyes water from three feet away.
to my best friend Reenas house for a Although this column is a paean to
Punjabi dinner. My dad returned pepperiness, I cant deny the appeal of
exclaiming that the curries had taken the bland stodge in these dark days too I
bloody roof off my mouth. The next day at always pair my curries, stroganoffs and
school Reena told me those were the goulashes (not to be confused with
mildest dishes her mum had ever cooked. galoshes, theyre far chewier) with some
As a student in Manchester I was gifted kind of starchy carbohydrate. Mash,
with The Curry Mile of restaurants in noodles or oodles of basmati rice will do.
Rusholme, where we students went as Indeed, I am a woman of contradictory
often as funds would allow. I gradually urges part of me wants to sink into the
upped my tolerance to heat until one soft, buttery embrace of comfort foods
night a rugby lad dared me to have the like creamy, silky mashed potato, but
most legendarily ferocious vindaloo and another part of me wants the sharp,
I accepted. Despite my watering eyes arousing kick of tongue-tingling, sweat-
and streaming nose, I persisted inducing spice. Im coming over all hot
and developed an addiction to the just writing this, its all going a bit 50
pleasure/pain. Shades of Grey. Perhaps I do need to
I once ordered a dish from a Singapore spice things up in the bedroom as well.
Find us in the frozen aisle

in Waitrose, Ocado and Asda

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OFC_Feb Qx_Layout 1 04/12/2014 16:59 Page 1

MEAT-FREE FOOD MADE EASY

PAUL HOLLYWOODS www.cookveg.co.uk

ISSUE 75 | FEBRUARY 2015 3.99

Spicy Corn Fritters ke

Welcome to Cook Vegetarian. After the

TURN TO P8 FOR THE RECIPE

CLEAN FOOD 47 GLUTEN-FREE SAVIOURS

28 DIY VEGAN 56 WINTERCRESS MAKES AN

30 DITCH THE DAIRY

Heres our pick of the best vegan milks, cheeses,

SYMBOLS IN COOK VEGETARIAN: FREEZES

78 COOKING WITH CHICO

42 SWEETS FOR MY SWEET 38 10 SAVVY SHORTCUTS

ll of the full length recipes in this issue of SUBSCRIPTION ENQUIRIES

For the Crumble Topping

2 Cut the mustard

F R U Honey, 1.49, is delicious stirred

SMOKING HOT! HOW TO USE UP...

Gingerbread Cake Cut out STAR

WIN! Thanks for your email Stephanie. Good luck on

2 level tsp cornflour

1 Blend the cornflour with a little of

This classic sauce is packed QUOTTAGE PIE

would be lovely spooned into

baked potatoes... low-calorie cooking spray

Tagines are irresistibly rich stews from North

1 Preheat the oven to 200C/

PERFECT PIES Serves 4

1 Preheat the oven to 200C/

pour over the mushrooms. Cook for

When you re playing around ith e ey e ey e te e u t t oco

ith anything you ant ccoco uto u e r yt

I e or ed all the milk. Pour onto the dry ingredients

I see a passion for

WELSH es n e BAKEWELL TART

orget supermar et ersions home BACK TO BAKING

for a sharp contrast to the s eetness of

1 To make the pastry, mix the flour and

SUNDAY NIGHT PESTO

This is the ultimate mid-week supper. It

the time is up, discard the soaking

butters not only taste

better but enable you to

2 At some point, you will have to break from time to time.

any form of liquid.

Vegusto No Moo Mild

Pure Dairy Free

o eo re 1 Heat the olive oil spread in a large

are flavoursome, simple to make and will get a crowd To serve

saucepan with 2-3cm oil. Place it over Ready in 20 mins

preheated to 180C/350F/ are brown, remove them from the oil

This really is humble pie: leeks, 150ml double cream

stay true to its make-do-and- For the shortcrust pastry case

mend roots, I suggest you use up

from the fridge. 1 Cut the potatoes into chunks. Bring

chilli. Heat 2 tbsp of oil in a frying pan

Add 2 tbsp of yellow miso paste to

FIVE TIPS FOR

vegetarians or vegans why not chop that big

For an age Ive wanted to create a treat

B microwave safe bowl

and dark muscovado sugar into a