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Hazelnut, Mushroom, Squash and Butterbean Galette

This is lovely Autumnal tart made with almond pastry and topped with roasted hazelnuts and almonds.

Hazelnut, Mushroom, Squash and Butterbean Galette

Serves 6

Prep time: 30 minutes| Cook time: 60 minutes

Ingredients

For the pastry

  • 190g plain flour
  • 60g ground almonds
  • Pinch salt
  • 125g margarine
  • 2-3 tbsp cold water

For the galette

  • 50g hazelnuts
  • 50g blanched almonds
  • 500g squash, sliced into half-moons approx 1cm thick
  • Small bunch fresh sage
  • Six sprigs fresh thyme
  • 6 banana shallots, sliced lengthways in half
  • 8 garlic cloves, peeled but left whole
  • 300g chestnut or mixed mushrooms, halved
  • 400g tin butter beans, drained
  • 2 sprigs fresh thyme
  • Zest and juice of half a lemon
  • Olive oil
  • Dairy-free milk for brushing the pastry

Garnish

  • Reserved roasted hazelnuts and almonds
  • Extra sage and thyme leaves

Method

  1. First make the pastry - weigh the flour and ground almonds into a mixing bowl and add the salt. Mix to combine.
  2. Add the margarine, and ‘cut’ it into the flour into small bits with a dough scraper or knife.
  3. Use your fingers to quickly rub the fat into the flour until it resembles breadcrumbs.
  4. Add 2 tablespoons of water and bring the mixture together with the scraper or knife, then form into a ball with your hands. Add another tablespoon of water if it feels too crumbly and doesn’t come together.
  5. Wrap the dough in cling film and chill in the fridge for 30 minutes to rest the dough before using.
  6. Preheat the oven to 200C.
  7. Place the hazelnuts in a roasting tin and roast for 8 -10 minutes until golden brown. Roast until the skins have cracked, then place inside a clean tea towel and rub to remove the skins.
  8. Use a rolling pin to gently crush the nuts roughly. Set aside half of the hazelnuts and almonds, and chop a bit smaller for garnish.
  9. Place the squash slices, garlic cloves, sage leaves and thyme sprigs in a large roasting tray and drizzle with olive oil. Push the shallot halves in amongst the squash cut side down. Roast for 20-30 minutes until the vegetables are cooked and caramelised at the edges. Set aside to cool, then remove 2 shallot halves and 2 garlic cloves for the butterbean purée. Discard the roasted herbs.
  10. Heat a frying pan and add 2 tbsp oil. Fry the mushroom halves cut side down so that they become golden and then turn to cook the under sides.
  11. In a blender or processor, puree the butterbeans with 2 of the roasted shallot halves, the squeezed contents of 2 garlic cloves, the leaves of 2 sprigs of thyme, 2 tablespoons olive oil, lemon zest and 1 tablespoon lemon juice. Add a splash of water to help the mixture blend smoothly.
  12. Take approx a third of the cooked mushrooms and chop small before adding to the butterbean mixture with the chopped roasted hazelnuts and almonds. Season to taste with salt and pepper.
  13. Lightly flour a large sheet of parchment paper, then take the chilled pastry from the fridge and roll out thinly into a large circle approx 35x35cm diameter and 3mm thick. Trim the edges neatly.
  14. Spread the bean purée over the pastry base, leaving a 2cm rim around the edge.
  15. Squeeze the garlic cloves from their skins, and mix through the roasted squash, with a large pinch of salt and pepper, and 1 tablespoon of lemon juice.
  16. Top the butterbean purée with the roasted squash and then place the shallots and mushrooms, caramelised cut sides facing up.
  17. Fold the pastry rim inwards to frame the filling, and brush with a little dairy free milk. Scatter the remaining hazelnuts and almonds over the filling, pressing the finer crumbs onto the pastry edge, and sprinkle over the sage and thyme leaves.
  18. Bake the tart for 25 - 30 minutes or until the pastry is golden and cooked through.

 


Delicious food photography by Rob Wicks of Eat Pictures.

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Demuths at Home

We are very excited to introduce Demuths at Home.

Now that we are back in the kitchen delivering our classes, we don’t want to leave! And so, over the next few weeks we will be giving you a taste of Demuths to enjoy at home.

Each week (or nearly each week... we are fitting them in the diary where we can!) we will be cooking up some of our favourite cuisines from around the world.

How it works –

  • Each meal cost £15 and is enough for one person.
  • Orders need to be placed by midnight 2 days prior to the date (e.g. for our Indian Thali, place your order by 12pm this Thursday).
  • When booking you will be asked to let us know of any dietary requirements beyond vegan - most meals can be altered accordingly. Unless stated everything is gluten free. Let us know if you’d rather we turned down the spice or left out the fresh coriander. Please note we are not a nut free or gluten free kitchen. Sorry, no substitutions or additions.
  • The day before we get cooking we will email you with your own collection time (between 4pm and 6pm) so you can safely come and get your delicious dinners from us at the Cookery School.
  • Each dish will include reheating instructions. 

First up we've got Indian Thali on Saturday 18th July - take a look and book yours here

COVID-19: ​Measures implemented to ensure the safety of our students and staff

In line with Government plans, we will be resuming classes at the start of July.

We have been working hard to put appropriate social distancing measures in place so we can run classes whilst ensuring the safety of all our students and staff.

Measures implemented to ensure the safety of our students and staff

  • We are limiting the number of students in a class to ensure that 2m social distancing can be maintained at all times.
  • With fewer students, we also are able to reduce the staff numbers required.
  • With so few in the building we can safely manage movement throughout e.g. avoid passing on the stairs.
  • We will ask students to arrive in good time to allow for thorough hand washing as soon as they enter the building.
  • We have always emphasised the importance of good hand hygiene in the kitchen – we will be regularly hand washing. We also have gloves, face masks and hand sanitiser available.
  • We will ensure continual sanitising of the surfaces, toilets, handles, doors, banisters etc. throughout the building.
  • Each student will have their own workstation and cook their own food – no food will be shared with another student.
  • The tutor will be able to maintain a safe distance, using our HD camera and screen to demonstrate techniques.
  • For full day classes, students will eat lunch at their workstations and then food prepared in the afternoon will be taken home in containers provided. For evening and half-day classes, all food will be taken home in containers provided.

We ask that any students displaying symptoms or feeling unwell do not attend the class. 

We expect all students to comply with the measures implemented. 

In accordance with Government guidance, we will share details of your booking with NHS Test and Trace personnel, if asked, in the event of a fellow student testing positive for coronavirus. 

In the event of a staff member falling ill, or receiving information that a recent student has tested positive, all classes will be immediately suspended. We will work with the relevant authorities to ensure everyone’s safety and ensure we can resume as soon as is safely possible. A deep clean of the entire building and testing of staff will occur before reopening.

In the event of a second lockdown or a local lockdown, those booked on affected classes will be contacted and we will find a suitable later date for you to join us. 

If you have any questions please do not hesitate to get in touch - us@demuths.co.uk. 

Kimchi Stew with Tofu and Vegetables

Kimchi Stew is a classic and vibrant Korean dish. It's spicy and deeply savoury, yet light and invigorating. You could serve this with some jasmine or brown rice, but it works just as well on its own if you prefer. Although you can easily buy kimchi in Asian supermarkets, be aware that it is often not vegetarian. With that in mind, this recipe uses our own vegetarian kimchi recipe

Kimchi Stew with Tofu and Vegetables

Serves: 4

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients

  • 4-5 tbsp untoasted sesame oil or sunflower oil
  • 125g shiitake, oyster or chestnut mushrooms, sliced
  • 1 small aubergine, quartered and cut into 1cm thick slices
  • 250g kimchi, chopped
  • 1 tsp toasted sesame oil
  • 6 spring onions, sliced
  • 2 cloves garlic, minced finely
  • ½ tsp gochugaru chilli flakes
  • 2 tsp gochujang chilli paste
  • 1-2 tbsp shoyu
  • 600 ml water
  • 250g firm tofu, cubed into 2cm pieces
  • 150g baby sweetcorn, sliced into thirds
  • Garnish: 2 Spring onions, sliced thinly on the diagonal and soaked in cold water to crisp up

Method

  1. Heat the 1 tbsp of oil in a large frying pan, and stir fry the mushrooms until just beginning to brown a little. Remove to a plate and set aside.
  2. Heat the 2 tbsp remaining oil, and fry the aubergine slices until golden on both sides. You may need to add extra oil to the pan. Add to the cooked mushrooms and set aside.
  3. In a wok or large pan, heat 1 tbsp untoasted sesame or sunflower oil, and cook the chopped kimchi for about 5 minutes.
  4. Add 1 tsp toasted sesame oil, the Spring onions, garlic, gochujang, gochugaru and shoyu. Stir to combine, then add in the water. Bring to a boil then reduce the heat and simmer for about 15 minutes.
  5. Add the tofu and baby sweet corn and simmer for a further 10 minutes.
  6. Just before serving, add in the mushrooms and aubergine and stir to heat through for a couple of minutes further. Taste for seasoning and add a little extra shoyu or gochujang if necessary.
  7. Serve in deep bowls with the spring onions sprinkled on top.

Delicious food photography by Rob Wicks of Eat Pictures.

For more hands on experience with kimchi and dishes like this one, check out our Far Eastern course selection!

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Asparagus & Leek Puff Calzone

Italian calzone is a folder over pizza made with bread dough - think of it like a flat filled pasty. We've modified things slightly with our calzone. To make things simple, we use ready rolled puff pastry for the dough. We've gone with asparagus, leeks, cheese and herbs for our filling - none of it needs pre-cooking making it easy to assemble and great for parties. We like to add pretty slashes to the the top of the pasty to show off the delicious filling inside.


Asparagus Leek Puff Calzone

Serves: 4 to 6 | Dietary: Vegan

Prep Time: 40 minutes | Cooking time: 20 minutes

Ingredients

  • 250g cashew cheese 
  • 50g vegan ‘cheddar type’ cheese
  • 2 tsp fresh thyme leaves, chopped
  • 4 tbsp fresh chopped parsley
  • 1/2 lemon, juice and zest
  • Big pinch of salt and pepper
  • 2 packs ready rolled puff pastry
  • 4 baby leeks
  • 1 bunch thin asparagus
  • 2 tbsp pinenuts
  • 2 tbsp capers
  • 1 tbsp olive oil for brushing

Method

  1. Mix the cashew cheese and cheddar cheese with the thyme, parsley, lemon juice and zest. Add salt and pepper to taste.
  2. Wash the leeks and trim off the green tops and cut the leeks into quarters lengthways.
  3. Trim off the woody ends of the asparagus and peel the bottom half of each spear.
  4. Lay 2 sheets of puff on top of each other and trim around the edges to cut out an oval shape. Take the top puff oval off
  5. On the bottom puff oval spread the cream cheese mixture leaving a 2cm gap around the edge. Arrange the asparagus and leek strips in lines over the top. Sprinkle over the pinenuts and capers.
  6. Make an indent in the middle of the second puff oval with a small round pastry cutter, pressing gently so as not to cut through the pastry.
  7. Lay this puff oval over the top of the vegetables. Using a small sharp knife cut lines through the top piece of pastry radiating out from the middle to create a sunbeam pattern. Press the outer edges slightly to fix in place and brush lightly with olive oil.
  8. Bake at 220C/200C Fan for 20 minutes until golden and puffed up.

Delicious food photography by Rob Wicks of Eat Pictures.

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Mushroom, Ale and Celeriac Pie

Our hearty mushroom, ale, and celeriac pie is perfect for feeding a crowd and tastes even better the next day (that's if you have any leftovers!). We prefer to buy blocks of puff pastry which is better value than the ready rolled pastry and can be rolled out to fit a large pie dish. Should you have leftovers, be sure to reheat in a hot oven, never in a microwave, which will turn the pastry soggy.   

vegan mushroom ale and celeriac pie 

Mushroom, Ale and Celeriac Pie

Prep Time: 15 minutes | Cook Time: 1 hour

Serves 4 - 6

Dietary: Vegan

Ingredients

  • 10g dried porcini mushrooms
  • 300ml boiling water
  • 3 tbsp sunflower oil
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 250g celeriac, diced
  • 1 large carrot, sliced
  • 150g chestnut mushrooms, sliced
  • 150g mixed mushrooms (shitake, chanterelles, oyster), sliced
  • 200ml vegan ale
  • 1x 400g tin tomatoes
  • 2 tsp coarse grain mustard
  • 1 tsp Marmite
  • ½ tsp cornflour
  • 2 bay leaves
  • 2 tsp fresh chopped thyme
  • 2 tbsp fresh chopped parsley
  • salt and freshly ground black pepper
  • 500g puff pastry 

Method

  1. Soak the dried porcini in the boiling water for 30 minutes and then strain saving the soaking water. Finely dice the porcini.
  2. Fry the sliced onion in sunflower oil, until the onion is soft and translucent.
  3. Add the diced celeriac and carrot and quickly stir-fry.
  4. Add the crushed garlic and all the mushrooms and cook for 5 more minutes.
  5. Pour in the ale and simmer for a few minutes.
  6. Mix the cornflour with a tablespoon of cold water and mix to a paste.
  7. Add the tinned tomatoes, porcini water, chopped porcini, coarse grain mustard, marmite, cornflour paste and bay leaves, and simmer gently for 30 minutes, until the sauce in thick and rich.
  8. Add the chopped thyme and parsley and season well. Leave to cool.
  9. Pre-heat the oven to 220C/200F.
  10. Pour the mushroom filling into a 1 litre pie dish.
  11. Roll the puff pastry out to 4 mm thickness large enough to cover your pie dish with some to spare. If your pie dish has a flat edge cut a ring of pastry, to the thickness of the flat edge and stick on with a brush of water.
  12. Carefully lift the pastry and place over the pie dish and press down the edges to form a good seal and trim off any excess with a sharp knife. Reserve the trimmings to decorate the pie. Knock up and flute the edges of the pie and cut a small cross in the middle to let out the steam. Brush the top with soya milk.
  13. Decorate the pie with mushroom shapes made from the left over pastry and brush these with soya milk.
  14. Bake for 25-30 minutes until puffed up and golden.
  15. Serve with herby potato mash and seasonal vegetables.

Vegetarian vegan mushroom ale and celeriac pie  

Delicious photography by Rob Wicks

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A mouthwatering film of our Aubergine and Soya Paneer Curry, filmed by Eat Pictures. Find the recipe below. 

Soya Paneer 

Serves 2 - makes 150g

Ingredients 

  • 1 litre unsweetened soya milk
  • 5 tbsp lemon juice

Method

  1. Pour the soya milk into a large saucepan and place over a medium heat.
  2. Bring to the boil, then remove from the heat.
  3. Spoon in the lemon juice and stir gently to combine.
  4. Let the saucepan of soya milk sit undisturbed for a few minutes. After this time the soya milk should have separated into clumps of soya milky white curds and clear watery whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated soya milk, add another tablespoon of lemon and bring back to the boil and wait a few more minutes.
  5. Strain the curds: Set a strainer or sieve over a bowl and line the strainer with muslin. Pour the curds and the whey through the strainer.
  6. Drain the curds for 30 minutes and allow to cool slightly, at this point you should have about 250g of curd.
  7. To make the paneer firmer, gently squeeze as much liquid out as you can, and then place a weight on top, a heavy pestle and mortar should do the job. Yo should end up with about 150g paneer.
  8. Use straight away or store the soya paneer, fresh paneer can be used right away or refrigerated for up to 3 days.

Paneer Baigan

Aubergine and Indian Cheese Curry

Serves 2

Ingredients

  • 3 tbsp sunflower oil
  • 1 tsp ground turmeric
  • ½ tsp salt
  • 2 small aubergine
  • 10 curry leaves
  • 1 tbsp mustard seeds
  • 1 dried kashmiri chilli, deseeded
  • 1 red onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 tbsp curry powder (shop brought or homemade - recipe below)
  • 3 large vine tomatoes, cut into eights
  • 1 thumb sized piece of fresh ginger root
  • 1 tsp garam masala, plus extra for sprinkling on top (shop brought or homemade - recipe below) 
  • 1 tbsp tamarind water
  • 1 tsp jaggary
  • Pinch of salt
  • 150g soya paneer
  • Small handful of freshly chopped coriander leaf

Method 

  1. Cut the aubergine into half down the length, then each half into 6 long wedges.
  2. Rub the cut sides with turmeric and sprinkle with salt.
  3. In a large frying pan, fry the aubergine slices in 1½ tablespoons of sunflower oil until soft and golden, and set aside.
  4. Wipe out the frying pan, heat 1½ tablespoons of sunflower oil and fry the curry leaves, mustard seeds, and kashmiri chilli for a minute until the mustard seeds pop, then add the sliced onion and a pinch of salt and fry on a gentle heat for 5 minutes or until the onion is soft.
  5. Add the chopped garlic to the onion and stir-fry for a minute.
  6. Add the curry powder and stir-fry for half a minute.
  7. Mix in the tomatoes and add 100ml water, cover and simmer gently for 15 minutes.
  8. Peel and grated the ginger then squeeze for juice into the sauce.
  9. Add the garam masala and flavour to taste with tamarind water, jaggary and salt.
  10. Push the aubergines into the curry sauce and simmer gently for 5 minutes.
  11. Divide the paneer it into pieces and push them into the curry. Heat through, and finish with and extra sprinkle of garam masala and chopped coriander.

Curry Powder

Serves 2

Ingredients

  • 1 tsp coriander seeds
  • 3 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp brown mustard seeds
  • 1 tsp kalonji seeds
  • ½ tsp fenugreek seeds
  • 2 hot dried red chillies, deseeded
  • 2 tsp ground turmeric
  • ½ tsp asafoetida

Method

  1. Heat a small frying pan on a medium heat. When it’s hot, put in all the spices, except the turmeric and asafoetida, and dry fry until fragrant, but don’t let them burn as it will ruin the flavour.
  2. Decant on to a plate and leave to cool.
  3. Grind to a fine powder. Add the turmeric and asafoetida and mix well. 

Garam Masala

 Serves 2

Ingredients

  • 1 tbsp coriander seeds
  • 1 tbsp cardamom pods, deseeded
  • 5 whole cloves
  • 1 tsp black peppercorns
  • 5cm stick of cinnamon
  • 1/3 of a nutmeg
  • Curl of mace
  • 5 curry leaves

Method

  1. Dry fry the spices and curry leaves in a small frying pan until fragrant, tip out and allow to cool.
  2. Grind in a spice grinder/coffee grinder as fine as possible. Store in an air-tight container.

Foodie Film by Rob Wicks of Eat Pictures.

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​Winter Coleslaw with Barberries

This colourful seasonal coleslaw is truly delicious and versatile. It goes wonderfully well with almost any meal and adds a lovely fresh crunch. 

Winter Coleslaw with Barberries

Serves 4-6 (6-8 as a side dish)

Dietary: Vegan, Gluten Free

Prep Time: 30 minutes

Ingredients

  • 300-400g mixed cabbage - white, green or red
  • A few brussels sprouts, shredded
  • 1 medium carrot, peeled and grated
  • 1 small parsnip, peeled and grated
  • 1/4 small celeriac, peeled and grated (or 1 stick celery finely chopped)
  • 1 small beetroot, peeled and grated
  • 1 small red onion, peeled and sliced
  • Handful of parsley, large stalks removed
  • Handful of mint leaves
  • Handful of dried barberries, soaked, drained and rinsed
  • Handful of sunflower seeds, toasted
  • Handful of pumpkin seeds, toasted

Dressing

  • 2-3 tbsp olive oil
  • 1 lemon or lime
  • Optional: agave syrup
  • Optional: red chilli, seeded and finely diced
  • Sea salt

Method

  1. Finely shred the cabbages and brussels sprouts by hand or using the slicer attachment of a food processor and place into a large mixing bowl.
  2. Add the grated carrot, parsnip, celeriac and beetroot.
  3. Finely slice the red onion and place into a small bowl of cold water, making sure it is fully submerged. This will help to remove the strong pungency of the onion flavour, and crisp up the texture.
  4. Chop the fresh herbs roughly, and add to the grated vegetables.
  5. To make the dressing, squeeze the lemon or lime and mix the juice with the olive oil and red chilli if using. Taste and add enough agave syrup to slightly sweeten.
  6. Drain the onion in a sieve, then add to the other vegetables.
  7. Pour over the dressing and mix thoroughly through the coleslaw.
  8. Season with a pinch of salt and taste. Add a little more salt, oil or lemon if necessary.
  9. Sprinkle over the barberries, sunflower and pumpkin seeds.
  10. This coleslaw will keep for up to 3 days in a container in the fridge.

Scrumptious photos by Rob Wicks of Eat Pictures

Veganuary Inspiration - 15 Nourishing Recipes

We've rounded up some of our go-to winter warmers to help you though January. Whether you are a long-term vegan or new to the plant-based diet, these nourishing dishes are sure to satisfy!

15 Warming Winter Recipes for Veganuary

Charred Hispi Cabbage with Pecans and Chestnuts


Hot Pot Style Noodle Bowl


Turkish Turlu and Freekeh with Herbs - Vegan

Turkish Turlu and Freekeh with Herbs


Mushroom and Seitan Stew with Crispy Potatoes


Peruvian Potato Stew


Harira Moroccan soup


Shitake Wontons with Green Jade Soup


Vegan Vietnamese Squash and Coconut Curry

Vietnamese Squash and Coconut Curry


Mushroom Pierogi with a Yoghurt Dill Dip


Laksa Lemak

Laksa Lemak


Burmese Vegan Noodle Stir Fry

Burmese Noodle Stir Fry

Roasted Squash, Seeded Herby Freekeh and Zhoug


Indonesian Tempeh Curry with Coconut Rice

Indonesian Tempeh Curry with Coconut Rice


Vietnamese Pho Soup - Vegan

Vietnamese Pho


Kimchi Stew with Tofu and Vegetables


Food photography by superstar Rob Wicks of Eat Pictures.

What are you favourite healthy recipes? We'd love to hear about them.

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Stuffed Cabbage Leaves with a Fried Garlic and Pine Nut Sauce

These cabbage leaves make a substantial Christmas starter or would be great as a Boxing day main served with left overs.

Stuffed Cabbage Leaves with a Fried Garlic and Pine Nut Sauce 

Dietary: Vegan, Gluten-free

Prep Time: 1 hour 40 minutes | Cook Time: 20-30 minutes

Serves 6-8 

Ingredients

  • 6-8 large dark green Savoy cabbage outer leaves
  • 6-8 large red cabbage outer leaves 

Cabbage Filling

  • 1 tbsp olive oil
  • 1 onion, diced
  • ¼ tsp salt
  • 2 bay leaves
  • 5 sprigs of thyme, destalked, leaves chopped
  • 10 sage leaves, chopped
  • 150g shitake mushrooms, sliced
  • 100g red or brown rice
  • 200ml red wine
  • 600ml vegetable stock
  • 100g white basmati rice
  • 50g hazelnuts, roasted, skinned, roughly chopped
  • 50g pinenuts, roasted, roughly chopped
  • 10 pitted black olives, roughly chopped
  • 2 tbsp chopped parsley leaves
  • 2 tbsp chopped basil leaves
  • A grate of nutmeg
  • Juice and zest of half a lemon
  • Pinch of salt and pepper
  • 1 tbsp olive oil for brushing the stuffed cabbage rolls

Method

To make the filling

  1. In a large saucepan, fry the diced onion with ¼ teaspoon of salt in 1 tablespoon of olive oil for 10 minutes until soft and translucent.
  2. Add the bay leaves, chopped thyme and chopped sage, continue frying and then add the sliced mushrooms. Fry for a few minutes until the mushrooms release their juices, then add the red or brown rice.
  3. Stir to coat the rice, then add the red wine and simmer for a few minutes until it has been absorbed.
  4. Pour in 300ml of vegetable stock and simmer for 20 minutes with a lid on, until the rice has absorbed the stock, then add the white basmati rice and the rest of the vegetable stock and simmer with a lid on for another 20 minutes or until the stock has been absorbed. Check the rice is cooked, adding a splash of water and continuing simmering gently until it is. Remove from the heat and allow to cool slightly, and remove the bay leaves.
  5. Stir the chopped hazelnuts and pinenuts into the rice mixture along with the chopped olives, chopped parsley and basil, a grate of nutmeg, lemon juice and zest. Add salt and pepper to taste.

To make up the cabbage rolls

  1. Preheat oven to 180C Fan.
  2. Boil the large green outer leaves of the cabbage for 2-3 minutes, refresh by running them under cold water, drain and leave to one side.
  3. Boil the large red cabbage leaves for 5-6 minutes until soft, refresh by running them under cold water, drain and leave to one side.
  4. Trim out the central hard stem of each cabbage leaf, bring the cut edges together to slightly overlap.
  5. Place 2-3 tablespoons of rice mixture into the middle of each cabbage leaf and roll up.
  6. Place them into two ceramic baking dishes, the green cabbage rolls in one and the red cabbage rolls in the other.
  7. Brush a little olive oil over the tops of the cabbage rolls and bake in the preheated oven for 20-30 minutes. The green cabbage normally takes less time, check after 20 minutes so the leaves don’t go brown. The red cabbage benefits from slightly longer cooking.
  8. When the cabbage rolls are cooked through, spoon over the fried garlic and pinenut sauce and serve straight away.

Tips

The cabbage rolls can be made 1 day in advance and kept in the fridge and then baked off when ready to serve.

Do not freeze and do not reheat after they have been baked.

Fried Garlic and Pine Nut Sauce

Ingredients

  • 4 garlic cloves, peeled and sliced
  • 4 tbsp pinenuts
  • 4 tbsp olive oil
  • 2 tbsp chopped parsley
  • ½ lemon zest

Method

  1. Fry the sliced garlic and pinenuts in the olive oil for a few minutes until the garlic and pinenuts are just starting to colour around edges.
  2. Remove from the heat and decant into a bowl, stir in the chopped parsley and lemon zest. Pour the sauce over the hot cabbage rolls.

Delicious food photography by Rob Wicks of Eat Pictures.

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Cheezy Parsnip Croquettes

These cheesy parsnip croquettes are very moreish and need to be eaten hot dunked in our favourite cranberry relish. Serve as nibbles or as a starter with some colourful salad leaves.

Cheezy Potato Parsnip Croquettes

Serves 6 | Makes 16 croquettes

Ingredients

  • 1 large parsnip (approx. 260g) - peeled and trimmed weight makes 230g
  • 1 large potato (king Edward or Maris Piper) (approx. 250g) - peeled weight makes 230g

Bechamel Sauce

  • 150ml soya milk
  • 2 fresh bay leaves
  • 35g vegan butter
  • 25g plain flour
  • 15g gluten free flour
  • 4 tbsp nutritional yeast
  • 1 ½ tsp Dijon mustard
  • Pinch of grated nutmeg
  • Pinch of salt and pepper
  • 30g plain flour
  • 120ml soya milk beaten lightly with 2 tsp Dijon mustard
  • 100g panko breadcrumbs mixed with 2 tsp paprika

Method

  1. Peel the potato and parsnip and trim the ends off the parsnip.
  2. Dice the potato and parsnip into 2cm rough cubes.
  3. Place the parsnips in a medium sized pan and cover with water.
  4. Bring to the boil and simmer for 15 minutes.
  5. Add the potatoes and simmer for a further 15 minutes until the potatoes are tender and starting to fall apart. Drain and leave to cool slightly.
  6. While the parsnips and potatoes are cooking, warm the soya milk in a small saucepan with the bay leaves, when steaming turn off and leave the milk to cool down and infuse, when cool remove the bay leaves.
  7. Mash the potato and parsnip or ideally press them through a ricer to make sure there are no lumps.
  8. To make the cheese béchamel, heat a medium sized pan and melt the vegan butter on a low heat. When the vegan butter is melted stir in both of the flours to combine with the melted vegan butter. Pour the soya milk in slowly on a gentle heat while whisking, until all the milk is incorporated. Gently simmer and cook out the béchamel for a couple of minutes while stirring, then stir in the nutritional yeast, Dijon mustard, nutmeg, salt and pepper.
  9. Mix the mashed potato and parsnip into the sauce.
  10. Allow the mixture to cool, then place in the fridge for an hour until the mixture is firm enough to shape.
  11. Shape the croquettes by scooping 16 large table-spoon, oval quenelle shapes of the mixture onto a tray and place them in the freezer. Freeze the croquettes for at least 2 hours before coating and frying.
  12. Roll the croquettes in the plain flour to evenly coat, then dip them into the soya milk and mustard mixture and lastly roll into the breadcrumbs. 
  13. Heat a large pan of sunflower oil, 5-10cm deep. Heat to 190C. Fry 3-4 croquettes at a time for 3-4 minutes until golden brown.
  14. Drain well on kitchen roll. Serve straight away.

Cranberry Relish

Dietary: Gluten free

Serves 8

Ingredients 

  • 225g fresh cranberries
  • 150ml water
  • 4 cardamom pods
  • ½ cinnamon stick
  • 2 cloves
  • 2 star anise
  • 100g caster sugar
  • ½ lemon, peel and juice

Method

  1. Place the cranberries in a saucepan with 150ml water
  2. Add the spices and lemon peel and bring to the boil, simmer slowly until about half the berries have popped. Stir in the sugar and lemon juice. Simmer on a low heat for about 10 minutes, stirring often until all the sugar has dissolved. Keeps in the fridge for up to two weeks.

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Beetroot Nut Roast

This is simple nut roast - you can vary the nuts, depending on what you have in your cupboard. For more of a challenge add the heritage carrots to the middle to make a stunning looking roast as you cut it open to reveal the carrots.

Beetroot Nut Roast

Serves 6

Dietary: Vegan, Gluten-free option

Prep Time: 1 hour 30 minutes | Cook Time: 1 hour

Ingredients

  • 3 medium red beetroots, whole, unpeeled
  • 2 tbsp rapeseed oil
  • 2 medium red onions, peeled and diced
  • 300g chestnut mushrooms, finely chopped in a food processor
  • 3 garlic cloves, peeled and chopped
  • 2 tsp fresh thyme leaves, chopped
  • 2 tsp fresh rosemary leaves, chopped
  • 2 tsp fresh sage leaves, chopped
  • 3 tbsp shoyu or 1 ½ tbsp tamari for gluten free
  • 100g dried breadcrumbs - panko (or dried gluten-free breadcrumbs) 
  • 250g mixed nuts such as almonds, walnuts and cashews 
  • 50g fresh parsley, leaves taken of and chopped
  • Ground black pepper to taste
  • 4 tbsp gram (chickpea) flour

The seed crust

  • 50g pumpkin seeds
  • 75g sunflower seeds
  • 30g sesame seeds
  • 50g flax seeds
  • 50g hazelnuts, roughly chopped

Method

  1. Preheat the oven to 180C Fan.
  2. Wrap the whole beetroots in foil and roast for 1 hour or until soft. Leave to cool before peeling.
  3. While the beetroot are cooking, prepare the rest of the mixture and if using the carrots, prepare them and roast them at the same time (see separate instructions).

For the beetroot mixture: 

  1. Heat 2 tablespoons of rapeseed oil in a frying pan on a low to medium heat, and fry the onions for 10 minutes until soft.
  2. Add the chopped mushrooms to the onions along with the chopped garlic, chopped thyme, rosemary and sage leaves, fry for 5 minutes until the mushrooms are cooked through and their juices are released. Add the shoyu or tamari if gluten free.
  3. Roast the mixed nuts (almonds, walnuts, cashews)in the preheated oven on a baking tray for 10 minutes until pale gold in colour. Chop the nuts in a food processor until they resemble large breadcrumbs.
  4. When the beetroots have finished roasting and have cooled slightly, peel them and grate them on the larger sized grater. Add the grated beetroot to the mushroom mixture and cook for a few more minutes to make sure the mixture is not too wet. Remove from the heat.
  5. Mix the chopped nuts, dried breadcrumbs and chopped parsley into the beetroot mixture.
  6. Taste and add a little more shoyu or tamari if necessary, then the freshly ground black pepper to taste. 
  7. Mix in the gram/chickpea flour. The mixture should be moist but hold together. 
  8. Follow the instructions below for assembling the nut roast and for a simple beetroot version leave out the carrots.

For adding the carrot layer

Ingredients

  • 4-5 medium orange carrots (approx. 300g)
  • 10 sprigs of thyme
  • Pinch of salt and pepper
  • 2 tbsp water
  • 2 tbsp white wine
  • 1 tbsp rapeseed oil

Method 

  1. Preheat the oven to 180C Fan.
  2. Keep the carrots, whole and unpeeled, just give them a good scrub with a vegetable brush.
  3. Place the carrots with the thyme, salt and pepper, water, white wine and rapeseed oil into a large piece of baking parchment.
  4. Fold the parchment up to cover the carrots tightly, making sure they are sealed in.
  5. Bake in the preheated oven for 40 minutes until tender.
  6. When cool, open up the parchment, take out the carrots.
  7. Store in the fridge until ready to assemble the nut roast.

To assemble the nut roast with carrot layer

  1. Line a 900g (2lb)loaf tin with baking parchment.
  2. Make the seed crust by mixing the seeds and nuts together.
  3. Scatter half of the seed crust over the bottom of the tin.
  4. Press half of the beetroot mixture into the tin and spread into the corners, making it flat and even.
  5. Lay the carrots running lengthwise down the tin, in a single layer, placing the carrots alternately head to tail to fill all the gaps and cover the beetroot mixture evenly.
  6. Press the remaining beetroot mixture over the top, press down gently and cover with the remaining seed crust mixture, press them into the top gently and spray thoroughly with about 2 tablespoons of water.
  7. Bake for 1 hour until set and firm to the touch.

Tips

The nut loaf can be made up to a day or two in advance and keep in the fridge until ready to bake off.

You can bake the nut roast without the carrot layer, simply follow the instructions for the seed crust and fill the beetroot mixture into the loaf tin without layering in the carrots, bake as per the instructions.

The beetroot mixture can be frozen well in advance. Defrost thoroughly in the fridge overnight, then shape into the tin and bake as per instructions. However we don’t recommend freezing with the carrots as they won’t be as firm after freezing, instead the beetroot mixture can be frozen separately and the carrots can be cooked a day or two in advance, then the nut roast assembled and baked on the day.


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Savoury Christmas Pudding

This is our savoury version of a traditional fruit Christmas pudding. You can set it alight too, the best way to do this is heat up an extra 100ml of brandy in a saucepan and with the pudding beside you and the guests ready to eat and the lights dimmed, set alight to the brandy in the saucepan, when its alight immediately pour over the pudding and take to the table! The pudding is actually best made at least a day in advance and chilled before reheating, it will ensure that the pudding will be firm enough to easily turn out. It can be served straight from baking, but the mixture will be softer. Reheat it still in its bowl, covered with foil at 170C for 40 minutes before serving.

Savoury Christmas Pudding

Serves: 6-8

Dietary: Vegan, Gluten-free

Prep Time: 1 hour | Cook Time: 1 hour 20 minutes (including resting time)

Ingredients

  • 100g puy lentils
  • 75g raw buckwheat
  • 2 tbsp olive oil
  • 1 large onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 1 large carrot, grated
  • 100g Shitake or chestnut mushrooms, finely chopped
  • ½ tsp ground allspice
  • ½ tsp grated nutmeg
  • 500ml vegetable stock
  • 1 tbsp red or brown miso paste
  • 1 tsp fresh thyme leaves, chopped
  • 1 tbsp tamari
  • 100g porridge gluten free oats
  • 75g cashews, chopped roughly
  • Pinch of salt and pepper

Brandy Glaze

  • 100ml brandy
  • 2 tbsp tamari
  • 2 tbsp water
  • 100ml maple syrup
  • 1 tsp paprika
  • 2 tsp red or brown miso paste
  • ½ lemon, juice

Method

  1. In a medium sized saucepan, simmer thepuy lentils in plenty of water for 20-25 minutes until tender but still holding their shape.
  2. At the same time, in a small saucepan, simmer the raw buckwheat for 10-15 minutes until just tender, but still retaining some bite. Drain both the lentils and buckwheat once cooked and leave in separate bowls to one side.
  3. While the lentils and buckwheat are cooking, prepare the rest of the mixture.
  4. Heat 2 tablespoons of olive oil in a large saucepan, and on a medium heat, fry the onion for 10 minutes until soft and translucent and just beginning to turn golden.
  5. Add the garlic and grated carrot and cook for a few more minutes.
  6. Add in the chopped mushrooms, ground allspice and grated nutmeg and fry for 5 to 10 minutes until the mushrooms have released their juices.
  7. Pour in the vegetable stock, red or brown miso, tamari and thyme leaves. Bring to the boil and stir to make sure the miso is dissolved.
  8. Mix in the cooked lentils and oats. Keep stirring over a gentle heat until the mixture is like very thick porridge. Remove from the heatand stir in the cooked buckwheat, chopped cashew nuts, and then taste and season with a little salt if necessary and plenty of black pepper.
  9. Preheat the oven to 180C Fan.
  10. Generously oil a large 1.5 litre pudding basinor oven proof round bowl. For ease you could line it with baking parchment to ensure the pudding turns out perfectly.
  11. Spoon the pudding mixture into the pudding basin, cover with a piece of baking parchment, and a piece foil scrunched around the rim to seal. Bake for 40 minutes in the preheated oven, then remove the paper and foil and bake for another 20 minutes or until the top is brown and firm to touch. Remove from the oven, recover with the foil. Allow to stand for 20 minutes to firm up before turning out onto a serving plate.
  12. To serve, boil up the glaze ingredients for three to four minutes to reduce and thicken. Pour the hot glaze over the pudding just before serving. For a dramatic effect, you can set light to the brandy glaze at the last minute and serve a flaming savoury Christmas pudding centre piece. 

Tips

The pudding freezes very well, keep in the bowl to freeze. Remove from the freezer the night before serving and place in the fridge overnight to slowly defrost. Allow the pudding to come to room temperature and reheat it still in its bowl, covered with foil at 170C Fan for 40 minutes. Cook the glaze up on the day and pour it over hot at the last minute before serving.


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Stir-fried Sprouts with Chestnuts

The sprouts are best cooked fresh just before serving. You can trim and slice the sprouts and slice the chestnuts a day or two in advance, leave the sprout in a bowl covered in cold water to keep them at their best once they are cut. You can chop the garlic and mix it with the wholegrain mustard, sherry and tamari and have that ready in the fridge to cook with a day or two in advance.

Stir-fried Sprouts and Chestnuts

Serves 4-6

Ingredients

  • 1 tsp sesame oil or sunflower oil
  • 400g Brussel sprouts, trimmed and sliced
  • 150g cooked chestnuts, sliced (from a can or packet)
  • 2 tbsp sesame seeds
  • 2 garlic cloves, peeled and chopped
  • 1 tsp wholegrain mustard
  • 2 tbsp sherry
  • 1 tsp tamari
  • Pinch pepper
  • Splashes of water as needed
  • 2 tbsp lemon juice
  • A few drops of toasted sesame oil
  • 4 tbsp chopped parsley

Method

  1. Heat the sesame oil in a wok and stir-fry the Brussel sprouts, sliced chestnuts and sesame seeds for a couple of minutes, add the chopped garlic, wholegrain mustard, sherry and tamari, with a splash of water, and stir-fry for two to three minutes until the sprouts are lightly cooked. Add more small splashes of water as needed to create steam as you cook, to prevent the vegetables sticking.
  2. Remove from the heat, add the lemon juice, toasted sesame oil and chopped parsley, stir through and serve straight away.

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Christmas Wellington Wreath

This is a beautiful colourful centre piece for the Christmas table. All the fillings can be made up to a day or two in advance and stored in the fridge. The wreath can be fully assembled a day in advance and stored in the fridge overnight. Simply put the wreath in the oven on the day. The wreath can also be fully assembled and frozen, then defrosted overnight in the fridge the day before baking. However the quality of the vegetables will be fresher without a freezing process.

Christmas Wellington Wreath 

Serves 6-8

Ingredients

Squash and Red Pepper Filling

  • 1 butternut squash, peeled, seeds scooped out and sliced
  • 2 tsp olive oil
  • 6 garlic cloves, roughly sliced
  • Handful of sage leaves, thyme and rosemary
  • Pinch of salt and pepper
  • 2 red peppers, deseeded and sliced

Leek Filling

  • 2 tbsp olive oil
  • 2 onions, peeled and diced
  • 2 leeks, sliced
  • 2 garlic cloves, finely chopped
  • 10 sprigs fresh thyme, destalked, leaves chopped
  • 200ml white wine
  • Pinch of salt and pepper to taste

Spinach and Ricotta Filling

  • 1 tsp olive oil
  • 300g cavolo nero, stalks removed, leaves chopped
  • 300g spinach, stalks removed, leaves chopped
  • 200g soya ricotta
  • 2 tsp nutritional yeast flakes
  • 1 garlic clove, pureed with a pinch of salt
  • ¼ tsp Aleppo pepper flakes
  • ¼ tsp lemon zest and juice
  • Salt and freshly ground black pepper
  • ¼ tsp freshly grated nutmeg

500g puff pastry block

Glaze

  • 4 tbsp warm soya milk
  • 1 tbsp sugar
  • ¼ tsp salt
  • Pinch of saffron ground

Method

To prepare the filling

  1. Preheat oven to 180C Fan.
  2. Slice the peeled squash into half-moons 1cm thick, spread out into a large roasting pan, drizzle with 2 teaspoons of olive oil, add the garlic cloves and herbs, sprinkle with a pinch of salt and pepper. Cover with foil.
  3. Roast for 20 minutes, then scatter the sliced red peppers onto the tray and roast for another 20 minutes until the squash is tender and the garlic is soft.
  4. While the squash and peppers are roasting, prepare the onions and leeks.
  5. In a large saucepan, fry the diced onion in 2 tablespoons of olive oil on a gentle heat for 10 minutes until soft and translucent. Add the leeks, garlic and chopped thyme leaves, stir fry on a high heat for 10 minutes. Add the white wine and cook for another 10 minutes until the wine has reduced down and the mixture has dried out. Season to taste. Remove from the heat and allow to cool.
  6. While the onion and leek are cooking, prepare the cavolo nero and spinach.
  7. Remove the stalks from the cavolo nero and chop the leaves.
  8. In a large saucepan, heat 1 teaspoon of olive oil and add the cavolo nero. Stir-fry for a minute to wilt down slightly, then add the spinach and continue to wilt down for a couple of minutes. Allow to cool, then squeeze dry. Place the soya ricotta into a large bowl and mash it up. Add the cooked cavolo nero and spinach, nutritional yeast, garlic puree, chilli pepper, lemon zest and juice, salt, black pepper and nutmeg to taste. 

To assemble the Wellington

  1. Preheat oven to 170C Fan.
  2. Warm the soya milk with the sugar, salt and ground saffron, until the sugar and salt has dissolved, leave to one side.
  3. When you are ready to shape the wellington wreath, dust a clean surface with a little flour and roll out the pastry so that it is a 40cm square.
  4. Trim the corners off of the pastry square to create a circle 40cm diameter. Keep the trimmed pieces for later.
  5. Place the pastry circle onto a large piece of parchment and slide the parchment and pastry onto a large baking tray.
  6. Place a small plate,18cm diameter in the middle of the pastry as a guide.
  7. Lay the leek filling into a ring shape around the edge of the plate.
  8. Place large spoons of the cavolo nero, spinach and ricotta filling on top of the leek mixture and place the roasted squash and red pepper filling over the top.
  9. Remove the plate and cut a cross dividing the inner circle of pastry into 4 equal sections, then cut across these on the diagonal to create 8 triangles, radiating out from the center. Be careful not to cut through the parchment as you cut the pastry.
  10. Pull the central middle point of each of the tringles of pastry up over the filling.
  11. Scrunch the outer part of pastry up over the filling, it should reach to about half-way, slightly overlapping the tips of the triangles of pastry, but leaving some of the filling visible around the inside of the wreath. Pinch around the folded-up pastry edge, crimping the edges to make an attractive pattern. 
  12. With the reserved corner offcuts of pastry cut out 8 small stars and 16 small leaves. Decorate the top of the wreath, placing a star at the top of each triangle points and placing the leaves in pairs to look like little holly leaves.
  13. Brush the pastry with glaze.
  14. If the triangle and stars don’t stay in place use a cocktail stick to secure them during the baking process, then remove the cocktail sticks before serving.
  15. Place the wreath into the preheated oven. 
  16. Bake for 40 minutes or until the pastry is golden and puffed up.

Tips

If you have leftovers, cut portion sized pieces of the cooked wreath and freeze them. Defrost overnight in the fridge and reheat in the oven at 170C Fan for 25 minutes. Eat straight away, do not keep after reheating.


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Hasselback Squash with Pecans

Hasselback Squash with Pecan, Maple and Chilli

Ingredients

  • 1 butternut squash
  • 1 tsp olive oil

Basting mixture

  • 4 tbsp (60g) maple syrup
  • Juice and zest of 1 lime
  • 2 tbsp olive oil
  • 1 tsp mild chilli flakes
  • ¼ tsp salt
  • 1 tbsp chopped thyme and extra sprigs for decoration
  • 2 tbsp chopped pecans
  • 150ml water

  1. Pre-heat the oven to 180Fan/200C.
  2. Cut the squash in half down the length, keep the stalk on and cutting through that as well so that you end up with two halves.
  3. Scoop out the seeds and peel the skin off.
  4. Rub with the olive oil all over the flesh, and place cut side down in a roasting dish lined wit baking parchment and bake for 20 minutes to soften slightly.
  5. Take out of the oven and allow to cool.
  6. Place the squash halves on a chopping board with two wooden spoons resting on the board along both sides of the squash.
  7. Slice thin slices down the length using the wooden spoons as a way to prevent you cutting all the way through the squash.
  8. Return the squash halves to the roasting dish.
  9. Mix the basting mixture together and spoon 2 tablespoons over the squash.
  10. Pour 50ml of water into the roasting dish and roast for 45 minutes.
  11. Every 15 minutes remove from the oven and pour 2 more spoons of the basting mixture over the squash and add more water if needed.
  12. For the last 10 minutes sprinkle the pecans over the top with a final basting.
  13. Decorate with fresh thyme leaves.

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Christmas Tree Bites

These Christmas Tree Bites are fun to make and perfect to serve as a nibble with drinks. If you haven’t got time to make the red and green pesto you could buy ready-made pesto.

Christmas Tree Bites

Serves 10-12, makes 40 

Prep Time: 1 hour 30 minutes | Cook Time: 15 -18 minutes

Ingredients

  • 500g block of puff pastry
  • 1 recipe of red pesto
  • 1 recipe green pesto

Red Pesto

Serves 6, Makes 120ml enough for 20 Xmas trees

Prep Time: 40 minutes

Ingredients

  • 30g almonds or pinenuts, roasted until golden
  • 30g hazelnuts, roasted, and skins rubbed off
  • 1 garlic clove, peeled and chopped
  • 1 small red pepper, deseeded, roasted and peeled
  • 30g sun-dried tomatoes in oil, drained
  • 2 tsp lemon juice
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp tomato puree
  • 1tsp apple juice concentrate or maple syrup
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

Method

  1. In a food processor grind the roasted almonds or pinenuts and roasted skinned hazelnuts to a large breadcrumb consistency, then decant them into a bowl and set aside.
  2. Place the garlic, roasted red pepper, sundried tomatoes, lemon juice, balsamic vinegar, tomato puree, apple juice concentrate and olive oil into the food processor and blend until smooth.
  3. Pour the red pepper mixture into the ground nuts and mix well. Taste and adjust with salt, pepper and lemon juice as needed.

Green Pesto

Serves 6, Makes 120ml enough for 20 Xmas trees

Prep Time: 20 minutes

Ingredients

  • 30g almonds or pinenuts, toasted until golden
  • 30g hazelnuts, roasted and skins rubbed off
  • 1 garlic clove, peeled and chopped
  • 30g fresh basil, de-stalked
  • 15g baby spinach leaves
  • 15g flat parsley, de-stalked
  • 45ml olive oil
  • 1 tbsp lemon juice
  • 1 tsp white wine vinegar
  • 1tsp apple juice concentrate or maple syrup
  • 2 tbsp finely grated Italian hard cheese (omit if vegan)
  • Pinch of salt and freshly ground black pepper

Method

  1. In a food processor grind the roasted almonds or pinenuts and roasted skinned hazelnuts to a large breadcrumb consistency, then decant them into a bowl and set aside.
  2. Place the garlic, basil leaves, spinach leaves, parsley leaves into the food processor and blend. Pour in the olive oil while blending until you have a smooth herby oil.
  3. Blend in the lemon juice, white wine vinegar and apple juice concentrate and grated cheese (if using). Add salt and pepper to taste.
  4. Pour the herb mixture into the ground nuts and mix well, taste again and adjust with salt, pepper and lemon juice as needed.

Method to make the trees

  1. Preheat oven to 170C Fan.
  2. On a floured surface, roll out the dough to 45cm long, 30cm wide rectangle, arrange it in a landscape position in front of you. Trim off a 5cm strip off the long side and use this strip to cut out 40 mini stars. I use a star or snowflake shape cutter from an icing cutter and stamp kit as they offer the smallest sizes of cutters. Lay the stars onto a large parchment lined baking tray and bake for 5-8 minutes in the preheated oven, until puffed and pale golden around the edges. When the Xmas trees are baked, the stars can then be pushed into the cocktail stick at the top of each Xmas tree.
  3. Over the remaining 40cm x 30cm rectangle, spread the green pesto over the right half and the red pesto over the left half. Cut 40 strips from top to bottom, each one 1cm wide. You will end up with 20 strips of each coloured pesto.
  4. Fold up each strip into a triangular Christmas tree shape. Start with a longer fold, then each successive fold should be shorter than the previous one, stacking up on top of each other to create a folded triangle shape. Try to get at least 5 folds into each strip, ending with a tiny one at the top. Stick a cocktail stick through the middle, top to bottom to hold the folds together, positioning the folded pastry in the centre of the cocktail stick, it will expand along the stick in both directions as it bakes.
  5. Arrange them flat onto 2 large parchment lined baking trays and bake for 15-18 minutes in the preheated oven until puffed and pale golden around the edges. Don’t bake for too long otherwise the pesto will go too dark.
  6. Leave to cool on a wire rack, then decorate each tree top with a baked star.

Tips

The pastries can be shaped and frozen uncooked. Bake straight from frozen, adding 5-10 minutes to the cooking time.

The pestos can be made well in advance and will keep in the fridge for a week or longer so long as the top is covered with a layer of olive oil. You can also freeze them.The pestos can also be served on crostini as canapes or with crudités, as a sauce on a pizza or stirred through pasta.

Cooking Tips

Roasting nuts: For hazelnuts, pop them onto a baking tray and into a hot oven, 200C Fan for 5-8 minutes until the skins start to split, cool slightly before rubbing the skins off.

For pine nuts and almonds, put them on a baking tray, into a medium hot oven, 170C Fan for 5-8 minutes or until pale golden brown.

To roast a red pepper, cut it in half and remove the stalk and seeds, place skin side uppermost onto a baking tray lined with parchment. Roast in a hot oven, 200C Fan for 15 to 20 minutes until the skin blisters. Place the pepper into a bowl and cover with cling film, leave covered until cooled down, then peel off the skin.


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Vegan Smørrebrød

Smørrebrød (open-faced sandwiches) are made all over Scandinavia, but particularly loved in Denmark and now considered one of their national dishes. They are essentially pieces of bread decorated with delicious toppings and can be either made in a simple rustic picnic way or as small beautifully decorated canapés for parties. There’s lots of rules for a traditional Smørrebrød, mostly revolving around pickled fish!

So we are rewriting the Smørrebrød rule book and coming up with our own vegan combinations.

To make up the Smørrebrød

Layer up the ingredients onto each piece of bread and arrange them on a large plate or wooden board, we cut some in half, so they can be shared between 3 to 4 people.

We have made 3 different combinations but you could play around with all the ingredients and make up your own versions.

Squash and Walnut Smørrebrød

Serves 2

Prep time 15 minutes | Cook time 25 minutes

Ingredients

  • ¼ butternut squash
  • 1 tsp olive oil
  • Pinch of salt and pepper

Candied walnuts

  • 8 walnut halves
  • 2 tbsp maple syrup
  • Pinch of flaky sea salt
  • 2 slices rye bread
  • 4 tbsp cashew cheese (recipe below) 
  • 2 tbsp red cabbage sauerkraut
  • Sprig of dill

Method

  1. Preheat the oven to 180C.
  2. Peel the ¼ piece of butternut squash and scoop out any seeds. Slice down the length of the squash to make lots of 1/2cm slices. Lay the squash out on a baking tray, drizzle with olive oil and sprinkle with a pinch of salt and pepper. Roast the squash slices in the preheated oven for 25 minutes until soft and slightly colouring around the edges.
  3. To make the candied walnuts, mix the walnut halves with the maple syrup. Place on a small parchment lined baking tray, sprinkle with flaky sea salt and bake in the preheated oven for 12 minutes. Remove from the oven and leave to cool.
  4. Onto 2 pieces of rye bread, divide the 4 tablespoons of cashew cheese and spread evenly over each bread slice, layer over the roasted squash to cover the bread. Top each bread with a spoon of red cabbage sauerkraut, candied walnuts and a sprig of dill.

Fig Smørrebrød

Serves 2

Prep time 40 minutes

Ingredients

  • 1 small red onion
  • 1 tbsp pickling liquid
  • 2 slices rye bread
  • 4 tbsp cashew cheese or cream cheese
  • 4 ripe figs, sliced
  • Handful of kale crisps (recipe below)

Method

  1. Peel the red onion and slice into thin rings, place in a bowl and mix in 1 tablespoon of the pickling liquid, leave to marinate for 30 minutes.
  2. Onto 2 pieces of rye bread, divide 4 tablespoons of cashew or cream cheese and spread evenly over each bread slice, layer over the sliced figs onto each bread, top with kale crisps and pickled red onion rings.

Avocado and Beetroot Smørrebrød

Serves 2

Prep time 30 minutes | Cook time 1 hour 

Ingredients

  • 1 medium beetroot
  • 2 tbsp pickling liquid (recipe below) 
  • 2 tsp Stubb’s hickory liquid smoke
  • 1 mini cucumber
  • 2 slices rye bread
  • 1 avocado, cut in half, remove stone, peel and slice

Decoration

  • 2 tsp ‘cavi-art’ (vegan caviar alternative)
  • Handful of pea shoots

Method

  1. Slice the mini cucumber into ½ cm slices, place in a bowl and mix in 1 tablespoon of the pickling liquid, leave to marinate for 30 minutes.
  2. Preheat the oven to 180C.
  3. Keep the beetroot whole and unpeeled. Wrap the beetroot in foil. Roast the beetroot for 1 hour until tender. Leave to cool, then rub off the skin.
  4. Slice the beetroot and pour over 1 tablespoon of the pickling liquid plus 2 teaspoons of Stubb’s hickory liquid smoke and leave to marinate for 30 minutes.
  5. Cut the avocado in half, remove the stone, peel and slice.
  6. Onto 2 pieces of rye bread, divide the avocado slices between each piece of bread, fanning them out to cover the whole surface, arrange with slices of pickled beetroot and pickled cucumber, top with a teaspoon of ‘cavi-art’ and decorate with pea shoots.

Cashew Cheese

Makes 350g cashew cheese

Prep time: 1 hour and 10 minutes | Setting time: 2 hours

Ingredients

  • 250g cashews – soaked in boiling water for 1 hour, then drain and rinse
  • 2 tbsp nutritional yeast
  • Juice of 1 lemon
  • 1/2 tsp salt

Method

  1. Pour enough boiling water over the cashews to cover well. Leave to sit for 1 hour. Drain the water and give the cashews a rinse.
  2. Combine the soaked cashews, nutritional yeast, lemon juice and salt into a blender and blend. You may need to add a little water to help blend but try to keep it as thick as possible by adding as little water as possible.
  3. Leave in the fridge for 2 hours to firm up.

Kale Crisps

Serves 4

Prep time: 10 minutes | Cook time: 40 minutes

Ingredients

  • 8 large kale leaves
  • 2 tsp olive oil
  • 1/4 tsp Malden sea salt
  • 4 tbsp nutritional yeast flakes

Method

  1. Take the hard stems out of the kale and tear the kale leaves into pieces.
  2. Put the kale leaves into a big bowl and rub them with olive oil, so that all the leaves are lightly coated. Sprinkle with sea salt and nutritional yeast.
  3. Lay the kale leaves out onto a baking tray in a single layer.
  4. Heat the oven to 110C/100Fan and roast for 30 to 40 minutes, regularly opening the oven to let out the steam. Take out when crisp.

Pickling Liquid

Prep time: 1 hour

Ingredients

  • 1 tbsp golden caster sugar
  • 1 tsp salt
  • 1 tbsp boiling water
  • 1 1/2 tbsp cider vinegar
  • 1 tsp coriander seeds
  • 1 tsp dill seeds

Method

  1. Place the golden caster sugar and salt into a small bowl and pour on the boiling water. Mix until the sugar and salt has dissolved. Add the cider vinegar, coriander and dill seeds and leave to infuse for an hour.

Delicious food photography by Rob Wicks of Eat Pictures.

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Make your own….

Perfect your skills on our ‘Make your own…’ series of evening classes. 

Join us and learn how to make your own.... 

Sushi (Wednesday 15th April)

Gyoza (Wednesday 22nd April)

Bao Buns (Wednesday 29th April) 

Book on all 3 and get 30% off with the code MAKEYOUROWN

Make your own...Sushi 

We will show you how to:

  • cook perfect sushi rice
  • prepare various fillings
  • roll and cut sushi in different styles – maki, nigiri and California rolls
  • make the perfect dipping sauce

Make your own....Gyoza

We will inform you on the best type of wrappers to buy and use for the perfect gyoza, show you 3 different delicious fillings and you will spend time perfecting the shaping and different cooking styles of your gyoza. We will serve up dipping sauces to go with them.

Gyoza will include:

  • Yaki Gyoza with Shiitake mushroom, ginger and garlic (pan-fried potstickers)
  • Sui Gyoza with Tofu, miso, and spring onion (boiled)
  • Age Gyoza with chinese leaf, beansprouts (deep-fried)

Make your own... Bao Buns

On this evening course we will show you how to make and shape the dough, then steam and fill the buns, all the hints and traditional techniques to help them come out perfectly every time.

Fillings will include:

  • Miso-glazed carrots with sesame
  • Sticky tofu and aubergine strips with pickled carrot and mouli
  • Marinated garlic mushrooms tempeh and spring onion

The classes are a combination of demonstration and hands on participation, each running from 6.30pm to 9pm. 

We will finish with meal of all the dishes we have made and you will go home with a comprehensive set of recipes.

Swedish Dumplings with Garlic Mushrooms and Lingonberry Sauce

These Swedish potato dumplings are normally stuffed with meat. For a simple vegan dumpling we make them without the stuffing, which makes them easier to make. They are perfect for a filling warming winter supper and delicious served with lashings of herby garlic mushrooms and a lingonberry sauce. Lingonberries or mountain cranberry are native to boreal forest in the Artic tundra. It is smaller than a cranberry, bright red and sour to taste. We could only find Lingonberries freeze dried, so alternatively use fresh or frozen cranberries and you will need 100g fresh rather than 10g freeze-dried.

Swedish Potato Dumplings with Herby Garlic Mushrooms

Serves 4 | Makes 24 dumplings

Prep time 1.5 hours | Cook time 20 minutes

Ingredients

For the dumplings

  • 1 kilo large King Edward potatoes
  • 1 tsp salt
  • ¼ tsp ground allspice
  • 2 tbsp chopped parsley
  • 2 tbsp chopped dill
  • 160g pasta flour
  • 1 tsp baking powder

For the herby Garlic Mushrooms

  • 2 tbsp olive oil
  • 150g large shitake mushrooms
  • 150g large oyster mushrooms
  • 1 tbsp chopped thyme leaves
  • 4 garlic cloves, chopped
  • 2 tsp juniper berries, crushed
  • 2 tbsp sherry
  • 25g parsley, chopped
  • Pinch of salt and pepper
  • 1 tbsp extra olive oil for drizzling

Method

  1. Preheat oven to 180CFan.
  2. To make the dumplings, keep the potatoes whole and with their skins on. Prick the potatoes with a fork. Place in a large pan of cold water and bring to the boil. Simmer gently for 15 minutes. Drain the potatoes and place on a baking tray. Bake in the preheated oven for 30 minutes or until soft. Test with a knife, if it goes in easily through the middle, the potatoes are ready. Remove from the oven and leave to cool slightly.
  3. Use a small knife to peel the potatoes and then cut the peeled potatoes into roughly sized 5cm pieces. Mash the potato gently, for best results press the potato through a potato ricer.
  4. Weight out 600g of the mashed potato. Spread the potato out onto a work surface, sprinkle over the salt, allspice, chopped parsley and dill, mix gently.
  5. Mix the pasta flour and baking powder together. Sieve the flour and baking powder over the potato and gently work the flour in until the dough comes together to form a soft ball. Be careful not to overwork the dough. Divide the dough into 2. Roll out the dough into 2 long sausage shapes. Divide each length into 12. Roll each piece of dough into a round dumpling shape. You should end up with 24 small dumplings.
  6. Bring a large pan of water to the boil. Add 1 teaspoon of salt to the boiling water.
  7. Place 8 to 12 of the dumplings into the pan at a time and poach in gently simmering water for 5 minutes.
  8. Don’t overcrowd the pan so you will need to cook the dumplings in 2 to 3 batches. They will be puffed up when ready. Test a dumpling, cutting it open and tasting it to make sure it is cooked through.
  9. To make the Herby Garlic Mushrooms, trim and discard the bottom of the stalks off the mushrooms and cut the mushrooms in half.
  10. Heat a large frying pan, add the olive oil, quickly followed by the mushrooms and a pinch of salt and stir-fry for a few minutes until the mushrooms release their juices. Add the chopped thyme, chopped garlic and crushed juniper berries, fry for another minute. Pour in the sherry and fry for a few seconds.
  11. Stir though the chopped parsley and mix the mushrooms through with the poached dumplings so they are coated, drizzle over extra olive oil and serve straight away with the Lingonberry Sauce. 

Lingonberry Sauce 

Makes 120ml | Serves 4

Prep time 10 minutes | Cook time 10 minutes

Ingredients

  • 10g freeze-dried Lingonberries
  • 100ml water
  • 20g golden caster sugar
  • 2 star anise

Method

  1. Place all the ingredients into a small saucepan and bring to a gentle simmer. Simmer for 5 minutes or until the lingonberries have rehydrated and the sugar is dissolved and the sauce has thickened, and then take off the heat and leave to infuse. Remove the star anise before serving. Can be served warm or cold.

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Kardemummabullar

These Cardamom Twists are perfect for elevenses. Cardamom will be freshest and most perfumed if you buy whole green pods, remove the seeds and crush them. Otherwise you can buy cardamom seeds or just use cardamom powder.

Kardemummabullar

Makes 12 twists

Prep time 3.5 hours | Cook time 15 minutes

Ingredients

  • 250g white bread flour
  • 250g white spelt flour
  • 1 tsp quick instant yeast
  • 30g golden caster sugar
  • 200ml warm almond milk
  • 100ml apple sauce
  • ½ tsp salt
  • 1 tsp ground cardamom
  • 100ml olive oil

Filling

  • 100g vegan butter (we used Natural) 
  • 4 tbsp ground almonds
  • 100g brown sugar
  • 1 tsp ground cardamom

Topping

  • 2 tbsp flaked almonds
  • ¼ tsp cardamom seeds
  • 2 tbsp apricot jam

Method

  1. Place the flours and quick instant yeast into a large bowl, mix and then make a well in the centre. Pour in the sugar, almond milk, apple sauce, salt and ground cardamom. Using one finger stir in the liquid until the dough is coming together, then use both hands and start to knead.
  2. Turn out the dough onto a table and knead, using your fingers to stretch the dough up and then gently fold back. Knead for about 5 minutes until the dough feels hydrated and smooth and elastic.
  3. After 5 minutes knead in the oil, 2 tablespoons at a time. Wait until the oil has been absorbed by the dough before adding the next amount.
  4. Place in an oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1 hour or until doubled in size. Knock back the dough and leave it in the fridge to chill down for 1 hour.
  5. When the dough is chilled, turn it out onto a lightly floured surface.
  6. Sprinkle lightly with flour on top of the dough.
  7. Use a large rolling pin, roll out the dough to create a long rectangle. Position the dough in a landscape position, looking like a very long A4 paper size.
  8. Mix the vegan ‘butter’, ground almonds, brown sugar and ground cardamom together.
  9. Spread this mixture in a thin layer over the dough, covering all of it evenly.
  10. Fold up the dough like a leaflet, bringing the right side over by a third, then the left side over the top, to create 3 layers of dough.
  11. Gently roll the dough out to make it slightly bigger size than A4 paper.
  12. Cut 12 long strips out of the dough.
  13. Hold one end of the length and make a few turns to create a twist down the length, then wrap it around your fingers to create a loose knot, pushing the end up through the middle of the knot to hold it in shape. Repeat with each strip to make 12 knotted together twists.
  14. Lay them into 12 mini non-stick cake tins (or just onto a baking tray leaving plenty of room between each twist to allow space for them to double in size).
  15. Cover the tray loosely over the top with oiled cling film to stop the dough from drying out, and leave to prove for 30 minutes or until doubled in size.
  16. Sprinkle over the flaked almonds and cardamom seeds.
  17. Bake at 200C Fan for 15 minutes or until golden.
  18. When they are out of the oven, warm the apricot jam to help loosen it and brush a little over the breads to give them a shine.
  19. Leave to cool on a wire rack.

Delicious food photography by Rob Wicks of Eat Pictures.

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Hygge to be Happy, Vegetarian Living, November 2019

In the November issue of Vegetarian Living, we feel good with some warming Scandinavian recipes. 

Read the article in full ~ Hygge to be Happy, Vegetarian Living, November 2019 

Charred Hispi Cabbage with Pecans and Chestnuts

Hipsi cabbage is a pointed green cabbage also known as sweetheart cabbage. Charring brings out the sweetness of this cabbage and complements the pecan and chestnut sauce.

Charred Hispi Cabbage with Pecans and Chestnuts

Serves 4

Prep time: 15 minutes | Cooking time: 40 minutes 

Ingredients

  • Olive oil for cooking
  • 1 medium ‘Hispi’ pointed cabbage, stalk trimmed and cut lengthwise into quarters
  • 1 medium red onion, sliced thinly
  • 4 garlic cloves, peeled and cut in half
  • 100g pecan nut halves
  • 180g chestnuts, pre-cooked (vacuum packed) roughly chopped
  • 6 sprigs fresh thyme
  • 150ml red wine
  • 1 bay leaf
  • 1 tbsp maple syrup
  • 2 tsp shoyu
  • 1 tbsp cornflour mixed with 100ml water
  • Salt and black pepper

Method

  1. Preheat the oven to 175C.
  2. To make the sauce: Heat 2 tablespoons of olive oil in a frying pan and add the sliced red onion and garlic. Soften on a low to medium heat stirring occasionally until beginning to turn golden brown.
  3. When the onions and garlic are soft and golden, add the pecan nuts, chestnuts and thyme, and cook gently for a few minutes taking care not to burn the nuts.
  4. Add the wine to the frying pan and raise the heat to cook out the alcohol for a minute.
  5. Add the bay leaf, maple syrup, shoyu and the cornflour mix.
  6. Simmer the sauce until it thickens a little, adding more water if it thickens too much, it should be glossy but not gloopy.
  7. Season to taste with salt and black pepper.
  8. To cook the cabbage you will need a second frying pan large enough to hold all the pieces or you will need to cook them in two batches. Place the frying pan on a medium heat, and add 2 tablespoons of olive oil.
  9. Place the cabbage quarters into the frying pan, and gently brown on all sides until golden and turning crisp and slightly charred at the edges. Add a little more oil as you turn the pieces.
  10. When the cabbage quarters are browned, remove from the pan and place onto a baking tray then into the preheated oven to cook through for 7-10 minutes until the stem is just tender when pierced with the tip of a knife. Take care not to overcook the cabbage it as it tastes best when still slightly crunchy.
  11. Serve the sauce in a serving dish topped with the Hispi cabbage quarters. Serve with garlicy mashed potato or rice.

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Aubergine, Walnut and Pomegranate Salad

We've called this a salad but really it is very versatile and is great as a bruschetta topping or as a chunky dip to eat with pitta. Once made, it will keep for up to 3 days in the fridge. 

Walnut, Aubergine, and Pomegranate Salad

Serves 4

Prep time: 15 minutes | Cook time: 45 minutes

Ingredients

  • 2 medium aubergines
  • 50g walnuts
  • 4 spring onions, finely chopped
  • 1 garlic clove, chopped
  • 1-2 tbsp lemon juice
  • 3 tbsp olive oil
  • Handful coriander leaves, chopped
  • Handful parsley leaves, chopped
  • ½ pomegranate, seeds removed
  • 1 tbsp pomegranate molasses
  • Salt and pepper to taste

Method

  1. Char-grill the aubergines over a gas flame until the skin is blistered black and the flesh feels soft. Alternatively place the aubergines on a baking tray and roast whole in a hot oven for 45 minutes or until soft.
  2. Place the aubergines on a plate to cool, then peel away and discard the charred skin and chop the flesh. Place the chopped aubergine in a colander sitting on a plate to allow any juice to drain out.
  3. Roast the walnuts in the oven at 180c for 5-8 minutes until they are just lightly golden and smell aromatic. Allow to cool, then chop roughly.
  4. Place the finely chopped spring onions and garlic in a mixing bowl.
  5. Stir in the chopped aubergine, lemon juice and olive oil, walnuts and 2 tablespoons of pomegranate seeds.
  6. Add the chopped herbs to the aubergine mix.
  7. Season well with salt and pepper, then spoon onto a serving plate or dish. Scatter over the remaining pomegranate seeds and drizzle with the pomegranate molasses.
  8. Serve with toasted pitta.

Delicious food photography by Rob Wicks of Eat Pictures.

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Gathering Nuts, Vegetarian Living, October 2019

In the October issue of Vegetarian Living, we showcase some delicious nutty savoury dishes. 

Read the article in full ~ Gathering Nuts, Vegetarian Living, October 2019 

Ackee Stir Fry

Ackee is the national fruit of Jamaica, although it is mostly used in savoury dishes, and its consistency is soft and silky. You can buy tins of Ackee in West Indian stores and wholefood shops. 

Ackee Stir-fry

Serves 4

Prep time 15 minutes | Cook time 5 minutes

Ingredients

  • 1 tin ackee (340g drained weight)
  • 250g green beans, trimmed
  • 1 red pepper, sliced
  • 1 orange pepper, sliced
  • 1 bunch spring onions, sliced
  • 1 tbsp jerk spice paste
  • 1 tbsp water
  • 1-2 habanero chilli, de-seeded and sliced
  • 1 tsp jerk spice mix

Method

  1. Drain the Ackee and rinse.
  2. Trim the tops off the green beans. Finely slice the peppers and spring onion.
  3. Heat a large wok. Fry the jerk spice paste for a few seconds. Add the pepper and green beans, adding splashes of water to help create steam to cook the vegetables.
  4. Stir-fry for a few minutes until the vegetables are tender but still with a bite to them. Add the Ackee, sliced chilli and spring onion and stir-fry for a further minute, sprinkle with jerk spice mix.
  5. Serve with plain rice or Spiced Fried Rice with Smoked Tofu and Peas.

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Jerk Sweetcorn with Plantain Chips and Dips

In the Caribbean they use jerk spice mix, which is made of a variety of spices. The key ingredient in jerk spice is All Spice/Pimento, which is made from the dried green unripe berries of the pimento tree, which grows in the Caribbean. It has a flavour similar to nutmeg, cinnamon and cloves combined, but is not the same as mixed spice. Jerk Spice paste, sometimes called a rub is used to rub onto the vegetables or as a marinade before barbecuing. Sweetcorn is at its best now and easy to find the sweetcorn with the husks still on. The jerk spice rub makes the sweetcorn zing with spicy flavour. Can be chargrilled, grilled or for a popped on a late summer barbecue. Eat with plantain chips and chilli hot salsas.

Jerk Spice Mix

Makes 4 tbsp

Ingredients

  • 4 tsp whole allspice/pimento
  • 5 cm stick of cinnamon
  • 1 tsp black peppercorns
  • 1/3 nutmeg
  • 2 cloves
  • 1 tbsp paprika
  • 1/2 tsp cayenne

Method

  1. Heat a small frying pan. Dry fry the whole pimento/allspice, cinnamon stick, black peppercorns, piece of nutmeg and cloves for a minute until fragrant. Grind the spices to a fine power using a spice grinder. Stir in the paprika and cayenne.

Jerk Spice Paste

Makes 5 tbsp

Ingredients

  • 2 spring onions, finely sliced
  • 10 sprigs of thyme
  • 4 large garlic cloves, crushed
  • 2 tbsp Jerk Spice Mix
  • 1 tsp dark brown sugar
  • 1/2 tsp salt
  • 1 tsp sunflower oil

Method

  1. Pull the leaves off the thyme stalks and blend all the jerk spice paste ingredients together in a mini food processor until smooth.

Jerk Sweetcorn 

Serves 4

Prep time 10 minutes | Cook time 10 minutes

Ingredients

  • 4 x sweetcorn, on the cob
  • 4 tsp jerk spice paste
  • Pinch of salt
  • 1 tsp sunflower oil

Method

  1. Peel back the husks from the sweetcorn, keeping them attached to the base. Remove the hairy strands and tie the leaves up with string or with a strip of corn husk.
  2. Bring a large pan of water to the boil and cook the sweetcorn for 5 minutes. Drain the sweetcorn and cool down under cold water.
  3. Rub with oil and salt, then rub in the jerk spice paste.
  4. To cook either chargrill, grill or barbecue for 5 minutes turning often, until the sweetcorn is blistered in parts.
  5. Serve with plantain chips and a selection of salsas.

Plantain Chips

Serves 4

Prep time 10 minutes | Cook time 12 minutes

Ingredients

  • 2 ripe plantains
  • 2 tbsp chickpea or plain flour for dusting
  • 1 tsp jerk spice mix
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Pinch cayenne
  • 2-3 tbsp sunflower oil for shallow frying

Method

  1. Peel and slice the plantain thickly (1/2 cm) on the diagonal.
  2. Sieve the chickpea flour (or plain flour) and mix in the jerk spice mix, salt, black pepper and cayenne.
  3. Dip the plantain slices into the flour to lightly coat.
  4. Heat a large frying pan with half the sunflower oil. Fry the plantain in two batches. Make sure the oil is hot enough so that when you put a piece of plantain into the frying pan, it sizzles straight away. Fry the plantain slices until golden brown on both sides, it should take 2-3 minutes to colour each side of the plantain.
  5. Place the fried plantain slices on a plate with kitchen towel to absorb any excess oil and then fry the next batch.

Pineapple Salsa

Makes 250ml

Prep time 15 minutes | Cook time 10 minutes

Ingredients

  • 2 Habanero chillies, deseeded and sliced
  • 1/2 small pineapple, peeled, cored and diced
  • 1 red pepper, de-seeded and diced
  • 2 tbsp brown sugar
  • 1 lime, juiced
  • 2 tbsp fresh chopped coriander

Method

  1. Heat a frying pan and melt the sugar to create a caramel. Add the Habanero chilli, diced pineapple and red pepper, and the lime juice, cook for 5 minutes until the red pepper and pineapple is soft.
  2. Add the fresh coriander when cooled.

Chadon Beli Chilli Dip

Ingredients

  • 40g coriander
  • 1 green Habanero chilli, deseeded
  • 2 garlic cloves, peeled
  • Juice of 1/2 lime
  • 1 tsp sugar
  • ¼ tsp salt
  • 2 tbsp water

Method

  1. Roughly chop the coriander, including all the stems. In a small food processor blend all the ingredients together to create a thick dip.

Charred Tomato Relish

Makes 250ml

Prep time 15 minutes | Cook time 20 minutes

Ingredients

  • 2 large vine tomatoes, quartered
  • 1 red onion, sliced
  • 4 large garlic cloves
  • 2 Habanero chillies, deseeded
  • Juice of ½ lemon
  • 1 tsp sugar
  • ½ tsp salt

Method

  1. Keep the garlic in their skins, and half the chillies. 
  2. Place the tomatoes, red onion, garlic and chillies on a baking tray under a hot grill for 20 minutes or until the tomato skins are blistered, and the onion and garlic is soft. Allow to cool, then squeeze the garlic out of its skins and discard the skins.
  3. Place all the grilled vegetables into a blender and blend with the lemon juice, sugar and salt to taste. 

Delicious food photography by Rob Wicks of Eat Pictures.

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Cinnamon Buns, PlantBased Magazine, September 2019

Our indulgent Cinnamon Buns features in the September issue of PlantBased magazine. 

Check them out here and let us know if you have a go at making them yourself! 

Spiced Fried Rice with Smoked Tofu and Peas

Dried pigeon peas are traditionally used in Rice and Peas but can be hard to find. They also take a long time to cook from dry, so use any tinned beans and fresh or frozen garden peas. This is delicious rice dish can be eaten on it's own but we serve it with our Roasted Peanut, Sweet Potato and Okra Curry.

Spiced Fried Rice with Smoked Tofu and Peas

Serves 4

Prep time 25 minutes | Cook time 5 minutes

Ingredients

  • 200g white basmati rice
  • 1 tin black-eyed peas, 275g drained weight
  • 2 tsp cumin seed, crushed
  • 1 tsp coriander seed, crushed
  • 5cm cinnamon stick
  • Pinch of cayenne
  • 100g smoked tofu
  • 100g frozen peas, defrosted
  • 4 spring onions, finely sliced
  • Small handful of freshly chopped coriander leaf
  • Juice of one lime
  • Big pinch of salt and black pepper
  • 2 tsp sunflower oil for frying

Method

  1. Wash the rice until the water runs clear. Place in a saucepan and cover with 450mlcold water. Bring to the boil, reduce the heat to a gentle simmer and cover with a lid. Simmer on a low heat for 5 minutes or until all the water is absorbed. Leave the rice to sit with the lid on for 10 minutes to fluff up.
  2. While the rice is cooking prepare the rest of the ingredients. Crush the cumin and coriander seeds. Slice the smoked tofu into thin 3cm long slices. Defrost the frozen peas and slice the spring onions
  3. In a wok heat 2 teaspoons of sunflower oil and fry the tofu for a few minutes, then add the crushed cumin and coriander, cinnamon stick and cayenne, stir for a few seconds then add the drained beans. Stir and fry for a few minutes, then add the spring onion and stir-fry for a few seconds.
  4. Add all the rice a big spoonful at a time while stir-frying, the rice should be coated in the spice and heated through well. Keep the rice moving, add the peas, coriander leaf, season with salt and pepper and give it a good squeeze of lime.
  5. Serve with our Roasted Peanut, Sweet Potato and Okra Curry.

Delicious food photography by Rob Wicks of Eat Pictures.

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Roasted Peanut, Sweet Potato and Okra Curry

This is a traditional Caribbean curry similar to the Creole Gumbo. We are fans of okra, or ladies fingers, and it’s a shame that they are not more widely available, but you can find them in some supermarkets and in Indian stores. If you aren't a fan of okra or can't get hold of any, you can use green French beans instead. We like to serve this curry with our Spiced Fried Rice with Smoked Tofu and Peas.

Roasted Peanut, Sweet Potato and Okra Curry

Serves 4

Prep time 25 minutes | Cook time 25 minutes

Ingredients

  • 1 large onion, peeled and chopped
  • 4 garlic cloves, peeled and finely chopped
  • 1 tbsp chopped thyme
  • 1-2 habanero chilli, de-seeded and chopped
  • 2 tsp allspice/pimento, ground
  • 2 tsp paprika
  • ½ tsp turmeric
  • 1/8 tsp clove powder
  • Grate of nutmeg
  • 1 medium (500g) sweet potatoes, peeled and cut into bite size chunks
  • 200ml water
  • 400ml tin coconut milk
  • 100g peanuts, roasted
  • 200g okra
  • 1 lime, juiced
  • Pinch of salt and pepper
  • Large handful of freshly chopped coriander
  • 2 tsp sunflower oil for cooking

Method

  1. In a large saucepan heat the sunflower oil and fry the onion with a pinch of salt for a couple of minutes, then add the garlic and thyme and continue to cook on a low heat for 5 minutes until the onion is soft.
  2. Add the habanero chilli, allspice, paprika, turmeric, clove powder, and a grate of nutmeg. Fry for 30 seconds, then add the sweet potato, water and coconut milk.
  3. Simmer gently with the lid on for 10 minutes, then roughly crush the peanuts and add to the sweet potato.
  4. Meanwhile plunge the okra in a saucepan of boiling water and boil for 3 minutes. Then rinse under cold water.
  5. When the sweet potato is nearly cooked add the okra, and simmer gently for 5 minutes.
  6. Once the sweet potato is tender and the okra is cooked, season well with salt and pepper, add the lime juice and stir in the coriander.
  7. Serve with Spiced Fried Rice with Smoked Tofu and Peas.

Delicious food photography by Rob Wicks of Eat Pictures.

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A Caribbean Culinary Cruise, Vegetarian Living, September 2019

In the September issue of Vegetarian Living, we explore the spicy and flavoursome cuisine of the Caribbean. 

Read the article in full ~  A Caribbean Culinary Cruise, Vegetarian Living, September 2019

The Big Question, Simply Vegan, September 2019

Rachel helps Simply Vegan answer questions on how to switch to a vegan diet. 

Take a look >> Simply Vegan, September 2019

Pink Pickled Turnips

This is a traditional Middle Eastern pickle and a really beautiful way to transform turnips into a vibrant and delicious crunchy addition to a mezze meal, salad bowl, sandwich wrap, or as a nibble alongside olives and cornichons. This is Lydia’s mothers recipe that her father loved so much that he ate the turnips straight from the jar.

The turnips can be prepared as batons, cubes or wedges and it is the beetroot which gives them a stunning pink colour. For a punchier flavour, you can add a few slices of garlic, and a small red chilli to the jars along with the bay leaves.

Once pickled the turnips will only stay crunchy for a few weeks, so don’t be tempted to make more than you can realistically eat! However, they are extremely addictive, so make this regularly for a constant supply of delicious pink crunch.

Pink Pickled Turnips

Makes 1 kg jar or 2 x 500g jars

Prep Time: 30 minutes

Cook Time: 5 minutes

Ingredients

  • 500g small turnips
  • ½ small beetroot
  • 350ml water
  • 150ml white wine vinegar
  • 1 tsp sea salt
  • 1 tbsp white sugar
  • 2 bay leaves
  • 1 tsp black peppercorns

Method

  1. To sterilise the jars place clean washed jars onto a tray in a preheated oven at 130° for 20 minutes. Switch the oven off and leave the jars inside until needed.
  2. Peel the turnips and cut each into 8 wedges. Peel the beetroot and slice. Set aside.
  3. Place the water, vinegar, salt and sugar in a saucepan and bring to a boil. Stir to ensure the salt and sugar are both dissolved.
  4. Remove the warm jars from the oven and carefully pack with the turnips and beetroot.
  5. Add a bay leaf and some peppercorns to each jar.
  6. Pour the hot pickling solution over the turnips, making sure to push them down so they are fully submerged. You can top up the jars with more cold vinegar if necessary.
  7. Seal the jars and leave to cool for up to a day, then place in the fridge. They are ready to eat after a day or two of maturing but once opened consume within 2 weeks.
  8. They will store for longer but the turnips will lose their crunch and become soft.

Note: if you find that the turnips want to rise up to the surface of the liquid, it’s worth sterilising a small ramekin that will fit the mouth of the jar to weigh down the vegetables and keep them submerged in the pickling solution. 


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Giardiniera - Garden Pickle

This recipe for ‘garden pickle’ was inspired by Italian cookery teacher, and former chef, Carla Tomasi, who teaches classic Italian cooking in Rome with a strong focus on using fresh local, seasonal and often homegrown vegetables. In her recipe, Carla briefly cooks the vegetables in the pickle solution, but we really like a crunchy pickle, so the vegetables are brined in a salt solution first before the vinegar is added. Some versions of a Giardiniera also add a layer of olive oil to the jar after the vinegar solution has been poured over, but we’ve left it out, as you can dress the pickled vegetables with oil when you serve them.

You can use any combination of vegetables but you will need approx 1 kg in total. The more colourful the vegetables, the prettier your pickle will be.

The resulting delicious pickle compliments an antipasto meal or would work equally well with a mezze, tapas spread or chopped into a grain or pasta salad bowl. Serve the pickles as they are or drizzled with some good olive oil.

Giardiniera

Prep time: 30 minutes plus 8-12 hours salting

Cook time: 10 minutes

You will need 2 litre Kilner jar or 4x 500ml jam jars

Ingredients

  • 200g courgette, cut into 4 cm batons
  • 1 medium fennel, trimmed and sliced into thin wedges, fronds included
  • 200g green beans, topped and tailed and cut in half
  • 2 red, yellow or orange peppers, core and membrane removed and cut into 4 cm strips
  • 300g cauliflower, broken into small bite sized florets
  • 100g banana shallots, peeled and cut into thin wedges
  • 2 medium carrots, sliced thinly on an angle or cut into 4cm batons
  • 50g sea salt for salting vegetables
  • 1 litre cold water
  • Pickling Solution
  • 750ml white wine vinegar
  • 250ml water
  • 50g white sugar
  • 30g sea salt

For each jar allow:

  • 1-2 bay leaves
  • 2 sprigs rosemary
  • ½ tsp black peppercorns

Method

  1. Place the prepared vegetables in a non-metallic bowl or plastic container, sprinkle over the salt, and toss well to coat.
  2. Add 1 litre of cold water to the vegetables, and place a plate weighted down with a dish to fully submerge the vegetables in the brine. Leave in a cool place for 8-12 hours or overnight.
  3. Once the vegetables have had their salting time, rinse and drain the vegetables and allow to drain and dry for 1 hour.
  4. To sterilise the jars place clean washed jars onto a tray in a preheated oven at 130° for 20 minutes. Switch the oven off and leave the jars inside until needed.
  5. When you are ready to make the pickle, remove the jars from the oven and pack tightly with the vegetables. Add the bay leaves, rosemary and peppercorns to the jars.
  6. Place the vinegar, water, sugar and salt in a large saucepan over a medium to high heat, and bring to a simmer, stirring to dissolve the sugar and salt. Allow to come to the boil for 5 minutes, then pour into the jars over the vegetables. Top up the jars with extra cold vinegar if necessary.
  7. Carefully tap the jars gently on the work top to ensure any trapped air bubbles rise to the surface, then screw or fix the lids on tightly.
  8. Leave the jars to cool and mature for a day, then store in the fridge and consume within 2 months.

Note: It’s also useful before you start to pack the chopped raw vegetables into the empty jars before sterilising them just to ensure you have the correct amount to fill them. 


Delicious food photography by Rob Wicks of Eat Pictures.

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Courgette, Runner Bean and Lime Pickle

This is a very addictive Indian-spiced pickle that uses the classic vegetable grower’s glut of courgettes and runner beans. Reminiscent of the shop-bought pickles popularly eaten with poppadoms, this spicy pickle is tangy with lime and whole spices. It’s lovely served with dhal and onion and tomato salad.

Courgette, Runner Bean and Lime Pickle

Makes 1kg

Ingredients

  • 400g courgettes
  • 1 tsp sea salt
  • 200g runner beans
  • 1 lime
  • 6 cloves garlic, peeled
  • 20g (thumb sized) piece of ginger, peeled
  • 2 green chillies, de-seeded
  • 100ml sunflower or rapeseed oil
  • 5 fresh curry leaves
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 1 tsp fenugreek seeds
  • 2 tsp ground turmeric
  • ½ tsp red chilli flakes
  • 500ml cider vinegar
  • 3 tbsp sugar
  • 1 tsp sea salt
  • 2 x 500g jars

Method

  1. Dice the courgettes into small (1cm) pieces. Place in a colander over a bowl, and sprinkle with 1 teaspoon sea salt. Set aside for 1 hour, allowing the water to drain from the courgettes. Do not rinse them.
  2. Slice the runner beans diagonally into small bite sized pieces and set aside.
  3. To soften and remove any bitterness from the lime, cut the lime into quarters, then slice each quarter into 4. Place into a small saucepan and cover with cold water. Bring to a boil, simmer for a couple of minutes, then drain in a sieve, place back in the saucepan again and cover with water. Place the saucepan back on the heat and bring to a boil again, simmer for a few minutes, then drain and set aside.
  4. To sterilise the jars place clean washed jars onto a tray in a preheated oven at 130° for 20 minutes. Switch the oven off and leave the jars inside until needed.
  5. Make a paste with the garlic, ginger and green chillies either by hand in a pestle and mortar or with a stick blender or mini food processor.
  6. Heat the oil in a large saucepan over a medium heat, and add the curry leaves, cumin seeds, mustard seeds and fenugreek seeds. When the seeds and leaves are sizzling, add the garlic paste and fry briefly for a few seconds, taking care not to burn the paste. Add the turmeric, chilli flakes and lime pieces, stir to combine with the spices, then add the cider vinegar, sugar and salt.
  7. Bring to a boil and then lower the heat to a gentle simmer. After 10 minutes, increase the heat again and add the courgettes and beans. Simmer gently for another 6-8 minutes or until they are just tender, then pour into warm sterilised jars. Carefully knock the jar bases to pop any air pockets. Seal or screw on the lids and allow to cool. Store in a cool dark place for up to 6 months. Once opened store in the fridge and consume within 2 months. 

Delicious food photography by Rob Wicks of Eat Pictures.

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Pickles and Plenty, Vegetarian Living, August 2019

In the August Issue of Vegetarian Living we show you how to pickle and preserve your summer veggies. 

Read the article in full - Pickles and Plenty, Vegetarian Living, August 2019 

Getting Started with Veganism, Essentially Catering, August 2019

In the August issue of Essentially Catering magazine, we talk about how you can make the transition to a vegan diet as easy as possible. 

Take a look here. 

Taco Tuesday’s, Food Lover Magazine

Our Taco Tuesday class features in Food Lover Magazine's Mexican Food feature. 

Take a look here

Weird Science, Bath Life, July 2019

Recently Lydia from Bath Life came along to our Fermented Drinks Workshop with Bath Culture House

Take a look at what she got up to here

Crudités with a Pea Pistachio Mint Dip

The perfect summer snack and with no waste! Don't throw away the radish or beetroot tops - they are also delicious with the Pea Pistachio Mint Dip. And the carrot tops can be made into our carrot top pesto

We’ve griddled half the vegetables, except the celery, to give a variety of tastes and textures to the dish. 

Griddled & Raw Crudités with a Pea Pistachio Mint Dip 

Crudités

Serves 4

Ingredients

  • 1 tsp olive oil
  • ½ small cauliflower with leaves
  • 4 heirloom carrots
  • 4 sticks celery
  • Bunch of raddish, with leaves
  • 6 stems of purple sprouting broccoli

Method

  1. Cut the cauliflower into wedges keeping the leaves. Cut the carrots into halves or quarters down the length. Rub oil lightly over the cauliflower, half the carrots and half the radish. Chargrill them lightly to create some black lines, keeping their bite.
  2. Arrange the chargrilled vegetables with the rest of the raw vegetables on a platter. Eat with pea pistachio mint dip.

Pea Pistachio Mint Dip

Serves 4

Ingredients

  • 1 tbsp olive oil
  • 2 spring onions, coarsely chopped
  • 1 garlic clove, finely chopped
  • 50g frozen peas
  • 50g pistachios (soaked for 1 hour in hot water, then drained and skins rubbed off)
  • 1 avocado
  • 2 tbsp chopped mint leaves
  • Lemon juice to taste
  • Pinch of chilli powder
  • Salt to taste

Method

  1. Heat the olive oil in a saucepan, add the spring onions and garlic, sauté over medium heat until soft (2 minutes), leave to cool.
  2. Blend the peas, pistachios avocado mint and spring onion in a blender leaving some texture.
  3. Season to taste with lemon, chilli powder and salt.

Delicious food photography by Rob Wicks of Eat Pictures.

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Spinach Malfatti with Saffron-Roasted Fennel

Malfatti are misshapen gnocchi, so don’t worry if yours are not perfect rounds! Make them when you have lots of fresh spinach and the tomatoes are sweet and ripe. Adding saffron to the fennel gives it a lovely bright colour, and there’s no need to discard the frondy tops. We create our malfatti with freshly made soya ricotta.

Spinach Malfatti with Saffron-Roasted Fennel

Soya Ricotta

Makes 125g | Prep time 10 minutes

Ingredients

  • 500ml unsweetened soya milk
  • 4 tbsp lemon juice

Method

  1. Pour the soya milk into a large stainless steel saucepan and place over a medium heat. Let it warm gradually. The soya milk will get foamy and start to steam, remove it from the heat when it starts to simmer. It will reach around 95C on an instant read thermometer.
  2. Remove the soya milk from the heat. Pour the lemon juice in and stir once gently to combine.
  3. Let the saucepan of soya milk sit undisturbed for a few minutes. After this time the soya milk should have separated into clumps of soya milky white curds and thin, watery whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated soya milk, bring back to temperature and wait a few more minutes.
  4. When the curds and whey have split and the whey is clear leave to cool for a few minutes.
  5. Strain the curds: Set a strainer or sieve over a bowl or sink and line the strainer with muslin. Pour the curds and the whey through the strainer.
  6. Leave the curds to sit for 10minutes to drain thoroughly.
  7. Use or store the soya ricotta: it can be refrigerated for up to 3 days.

Spinach Malfatti

Serves 4 

Prep time: 40 minutes | Cooking time: 3 minutes

Ingredients

  • 500g fresh spinach leaves, stalks removed
  • 125g fresh soya ricotta
  • 3 tsp nutritional yeast
  • 1 garlic clove, pureed with a pinch of salt
  • ¼ tsp pul biber pepper flakes
  • ¼ tsp lemon zest
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • ¼ tsp freshly grated nutmeg
  • 50g self-raising flour, sifted
  • 60g pasta flour, sifted

Method

  1. Wash the spinach and place into a pan with a lid, heat until the spinach has just wilted in its own juices, refresh under cold water, then drain.
  2. Squeeze out as much water as possible, then weigh the spinach - you should have about 250g of spinach after all the water has been squeezed out.
  3. Chop the spinach up very finely with a knife (don’t use a machine as that would make too much of a puree).
  4. Place the soya ricotta into a large bowl and mash it up. Add the spinach, nutritional yeast, garlic puree, pul biber pepper, lemon zest and juice, salt, black pepper and nutmeg to taste.
  5. Mix well, then more gently mix in the sifted flours, being careful not to overwork it.
  6. Divide the mix into four. Roll each piece into a sausage shape and cut into 16 small 1cm slices, roll each one into a small ball.
  7. Bring a large pan of water to the boil, add a generous amount of salt.
  8. Turn the heat down to a gentle simmer. Carefully add your malfatti to the pan, taking care not to overcrowd, once they have popped up to the surface which should take a minute, poach for 2 minutes.
  9. When the malfatti are cooked through and slightly puffed up, remove them from the water with a slotted spoon and serve.

Saffron Roasted Fennel

Serves 4

Prep time: 10 minutes | Cooking time: 30 minutes

Ingredients

  • Big pinch of saffron
  • 3 tbsp hot water
  • 1 large bulb of fennel
  • 1 tbsp olive oil
  • Pinch of salt

Method

  1. Preheat oven to 180C Fan.
  2. Place the saffron in a small bowl. Pour the water over the saffron and leave for 10 minutes until the colour of the water is golden.
  3. Cut the fennel in half, then slice each half into 8 thin wedges, keeping the full length of the fennel intact. Trim a few leafy fronds off and put to one side for decoration later.
  4. Lay out the fennel slices onto a baking tray and pour over the saffron, drizzle over the olive oil and a sprinkle of salt.
  5. Roast in a hot oven for 30 minutes until the fennel is tender and caramelised around the edges.

Roasted Cherry Tomato Sauce

Serves 4

Prep time: 10 minutes | Cooking time: 30 minutes

Ingredients

  • 400g cherry tomatoes on the vine
  • 2 tbsp olive oil
  • 4 cloves garlic, unpeeled
  • 1 tbsp chopped fresh basil
  • 1 tbsp Balsamic vinegar
  • Pinch of salt and pepper to taste

Method

  1. Preheat the oven to 180C Fan.
  2. Place the tomatoes and garlic in a roasting tray.
  3. Drizzle over the olive oil.
  4. Roast for 30 minutes or until the garlic is soft and can be squeezed from its skin.
  5. Allow the tomatoes to cool, then remove them from the vine and place in a blender.
  6. Leave a few whole tomatoes for decorating the plate.
  7. Squeeze the garlic from its skin and add to the blender along with the basil and balsamic vinegar, blend until smooth, add salt and pepper to taste. 


Delicious food photography by Rob Wicks of Eat Pictures.

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Tarragon Heirloom Carrots on Sourdough

This is a lovely summer dish which uses the whole carrot from root to shoot. It looks pretty with multicoloured heirloom carrots, but will work just as well with orange ones. Ensure you remove the tops straight away once you’ve bought your veg, otherwise the leaves continue to take the goodness out of the roots and you’ll end up with soft, bendy carrots.

Tarragon Heirloom Carrots with Carrot-top Hazelnut Pesto & Lemon Crème Fraîche on Sourdough 

Dietary: Vegan | Serves 4

Prep Time: 35 mins | Cook Time: 30 mins

Ingredients 

For the tarragon heirloom carrots

  • 8 heirloom carrots (use various colours) 
  • 1 tbsp coriander seeds, crushed
  • 3 sprigs of tarragon
  • 1 tbsp black peppercorns, crushed
  • 2 tbsp water
  • 2 tbsp white wine
  • 1 tbsp rapeseed oil, plus extra for frying

For the carrot-top hazelnut pesto

  • 75g roasted hazelnuts
  • 1 clove garlic, peeled and roughly chopped 
  • 75g carrot tops, roughly chopped, plus extra leaves for decoration
  • 25g basil, roughly chopped 
  • 100ml olive oil
  • 1 tbsp lemon juice
  • 1 tsp cider vinegar
  • 1 tsp apple juice concentrate

For the lemony crème fraîche

  • 1 tsp coriander seeds
  • 100ml crème fraîche (we used Oatly) 
  • 2 tbsp lemon juice
  • 4 slices of sourdough 

Method

  1. To make the tarragon heirloom carrots, preheat the oven to 200CFan. Wash and peel the carrots, reserving the peelings. 
  2. Cut the carrots in half down their length and place on a baking tray inside a large piece of baking paper. 
  3. Scatter the coriander seeds, tarragon and peppercorns all over, and add the water, wine and oil. Fold the baking paper up to cover the carrots tightly, making sure they are sealed in. Bake for 30 minutes, then leave to cool in the parcel.
  4. To make the pesto, grind the hazelnuts roughly in a food processor, or in a pestle and mortar, then decant into a bowl and set aside. 
  5. Blend up the garlic, carrot tops and basil with the olive oil, and purée just enough to break up the herbs. Stirin the lemon juice, vinegar, apple juice concentrate and ground hazelnuts, then taste and season.
  6. To make the lemony crème fraîche, dry- fry the coriander seeds and grind to a fine powder. Stir into the crème fraîche with lemon juice, and add salt to taste.
  7. When the carrots are cool, open the parcel and remove them from the baking paper. Fry the carrot peelings in a little rapeseed oil until crisp, then drain on paper towel.
  8. Grill the slices of sourdough. Spread the pesto on the toast, top with the carrots and drizzle with the lemony crème fraîche. Decorate with the crispy, fried carrot peelings and extra carrot top leaves.

Delicious food photography by Rob Wicks of Eat Pictures.

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Roots, Shoots & Leaves, Vegetarian Living, July 2019

In the July 2019 issue of Vegetarian Living we produce 3 delicious dishes that use root-to-shoot eating, using every edible part of fruits and vegetables, including the skin, leaves, seeds and stalks. 

Read the article in full - Roots, Shoots and Leaves, Vegetarian Living, July 2019

Herby Summer Greens Salad

Chervil and sorrel add flavour and sharpness to round butterhead lettuce. Butterhead lettuce has lost favour with the huge variety of salad lettuces and leaves available these days. However, it has a lovely soft sweet flavour which teams well with sweet beans and peas and is set off by the addition of chervil and sorrel. This salad needs to be eaten soon after making, but the beans and peas can be mixed with the dressing ahead and then mixed with the lettuce and herbs just before serving.

Herby Summer Greens Salad

Dietary: Vegan, Gluten-free | Serves: 4

Prep Time: 15 minutes | Cook Time: 5 minutes

Ingredients

  • 1 butterhead lettuce, leaves washed and dried
  • 100g French beans, trimmed
  • 100g fresh or frozen podded peas
  • 200g fresh or frozen broad beans (podded weight)
  • 2 tbsp chopped chervil
  • 1 tbsp chopped parsley
  • 5 x medium sorrel leaves, finely shredded
  • Small handful of red sorrel

Dressing

  • 1 tbsp white wine vinegar
  • 4 tbsp rapeseed oil
  • ½ tsp caster sugar
  • Pinch of salt

Garnish

  • Rosemary flowers

Method

  1. Bring a saucepan of water to the boil and add the peas, broad beans and French beans and cook for 4-5 minutes until they are just tender. Drain and refresh in cold water. (Or if using frozen peas and beans, blanch briefly in hot water to defrost)
  2. Double pod the broad beans to remove the outer skin.
  3. Mix the dressing ingredients together in a large mixing bowl and add the cooked beans and peas.
  4. Mix in the chopped herbs, lettuce leaves and sorrel leaves, turning gently with your hands or tongs to avoid bruising the leaves.
  5. Pile the salad onto a large serving plate, drizzle with any remaining dressing, and scatter the rosemary flowers over. 

Delicious food photography by Rob Wicks of Eat Pictures.

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Herby Potato and Radish Salad

This easy potato salad with dill, chives and fennel has a very classic Scandinavian flavour but is completely vegan - there are now some very good dairy-free alternatives to sour cream and creme fraiche available. 

Dill and Chive Potato and Radish Salad

Dietary: Vegan, Gluten-free | Serves 4

Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients

  • 500g x Jersey Royal or Charlotte potatoes, scrubbed
  • 8 x radishes, sliced thinly
  • 1 x banana shallot, chopped finely
  • 12 x cocktail cornichons, sliced
  • 2 tbsp chopped dill
  • 2 tbsp chopped chives
  • 1 tbsp chopped bronze or regular fennel fronds

Dressing

  • 1 tbsp grain mustard
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 100ml dairy free creme fraiche (we used Oatly)
  • Salt and pepper

Method

  1. Boil the potatoes until tender which will take about 15 minutes depending on size. Set aside to cool a little.
  2. Mix the dressing ingredients together in a large mixing bowl, then stir in the potatoes whilst still slightly warm so they absorb the flavours. Taste and season with salt and pepper.
  3. Add the chopped shallot, cornichons and herbs and mix well to combine.
  4. Stir in the radishes just before serving or the salad can turn pink if made too far ahead!

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Ethiopian Sharing Platter, Food Lover Magazine, June 2019

Our Ethiopian Injera features in the latest issue of Food Lover Magazine

Take a look here and let us know if you give it a try!

​Asian-style Coriander, Mint and Melon Salad

This is a lovely fresh zesty refreshing Asian style salad for a hot day. The sweetness of the melon matches well with the cool cucumber and spicy chilli, lime, coriander and mint dressing. It doesn’t keep so needs to be made and eaten soon after it’s made, so it can be all prepped ahead and then assembled last minute.

Coriander and Mint Melon Salad

Dietary: Vegan, Gluten-free | Serves 4

Prep Time: 15 minutes

Ingredients

  • ½  small melon
  • 1 x small cucumber
  • 30g unsalted peanuts, roasted
  • 1 x banana shallot, sliced thinly
  • 1 garlic clove, finely chopped
  • 1 medium or hot red chilli, sliced finely - reserving a pinch for garnish
  • 2 tbsp white rice vinegar
  • Pinch of salt
  • 1 tbsp caster sugar
  • 1 lime, zest and juice
  • 2 tbsp coriander leaves
  • 2 tbsp mint leaves, shredded
  • 30g unsalted peanuts, roasted
  • A few extra coriander and mint leaves for garnishing

Method

  1. Using a julienne peeler or spiralizer, shred the cucumber, discarding the centre if it has a lot of seeds. Place in a sieve or colander over a bowl and mix with a pinch of salt to allow the excess juice to drain out.
  2. Mix the shallot, garlic and chilli in a large mixing bowl with the vinegar, a pinch of salt, the sugar and lime zest and juice.
  3. Peel and slice the melon into thin wedges and add to the dressing.
  4. When you are ready to serve the salad, drain the cucumber and blot dry in kitchen towel. Stir the cucumber through the melon and dressing.
  5. Add the coriander and mint.
  6. Chop the peanuts roughly, and mix half through the salad.
  7. Serve the salad with the remaining peanuts, chilli, coriander and mint leaves scattered over.

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Yasai Katsu Curry

Katsu Curry is a mild smooth brown curry sauce served with cutlets and rice, it doesn’t sound very inspiring but it is delicious. Yasai means that it is made with vegetables.

One does not associate Japanese food with curry so how did it come about? It was the British who introduced their version of curry to the Japanese, a very tame version in terms of chilli and spices, slightly sweet and thickened with flour. You can even buy instant Japanese Katsu sauce but it will contain MSG.

Yasai Katsu Curry

Serves 4

Prep Time: 30 minutes | Cook Time: 45 minutes

Ingredients

Curry sauce

  • 1 medium onion, chopped
  • 2 tbsp sunflower oil
  • 2 cloves garlic, chopped
  • A thumb size piece fresh of ginger, peeled and chopped
  • 1 tbsp Indian curry powder
  • 1 tbsp tomato purée
  • 1 medium carrot, diced small
  • 1 dessert apple, peeled and chopped
  • 1 small banana, peeled and sliced
  • 400ml water
  • 1 tbsp shoyu or light soya sauce

Katsu Vegetables

  • 4 x 1cm thick slices aubergine
  • 4 x 1cm thick slices sweet potato
  • 4 x 1cm thick slices courgette, sliced on an angle to create a larger piece
  • Panko breadcrumbs
  • 50g plain flour
  • Aquafaba (liquid drained from a tin of chickpeas) or 2 tbsp cornflour mixed with 4 tbsp water
  • 1 spring onion, chopped finely for garnish
  • 1 large baking tray brushed generously with sunflower or rapeseed oil

Method

  1. To make the curry sauce, heat 2 tablespoons of sunflower oil in a saucepan and gently soften the onion for 10 minutes until just turning golden at the edges.
  2. Add the garlic and ginger and cook for a minute further.
  3. Add the curry powder and tomato purée and cook for 30 seconds more.
  4. Add the carrots, apple, banana, water and shoyu or soya sauce, increase the heat and bring to the boil. Reduce the heat to a gentle simmer, cover the pan with a lid and cook for 15 minutes, or until the carrots are tender.
  5. Set aside to cool a little, then puree the sauce with a stick blender till very smooth.
  6. To make the katsu vegetables, preheat the oven to 200°Fan.
  7. Coat the sliced vegetables in the plain flour and then dip each slice first in the aquafaba or cornflour mixture, and then into the Panko crumbs. Lay each crumbed slice onto the oiled baking tray. Keep the courgette slices separate initially on a plate because they take less time to cook and so need to be added to the tray later than the aubergine and sweet potato.
  8. Bake the crumbed aubergine and sweet potato slices for 10 minutes, then turn each slice over and bake for 5 minutes to brown the under sides. Next add the courgettes to the tray and bake for another 5 minutes. Turn the courgettes over, and bake for another 5 minutes or until all the vegetable slices are golden.
  9. Serve with a portion of Japanese rice, curry sauce and 3 slices of katsu vegetables placed on the top. Garnish with the spring onions. 

Delicious food photography by Rob Wicks of Eat Pictures.

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Seasonal Eating, Vegan Food & Living, May 2019

Vegan Food & Living share Rachel's guide to seasonal eating >> take a look.

Amazing Aromatics, Vegetarian Living, June 2019

In the June 2019 issue of Vegetarian Living, we celebrate the herbs of summer, using them in 3 fresh seasonal salads.

Read the article in full - Amazing Aromatics, Vegetarian Living, June 2019

Tofu Asparagus Yakitori

Yakitori are Japanese brochettes. We have made ours out of firm tofu and seasonal asparagus. They are liberally brushed with a sweet soya sauce as they grill. It is the brushing with sweet soya sauce and then grilling the Yakitori that gives them their umami taste.

Tofu and Asparagus Yakitori 

Makes 4 Skewers

Prep Time: 30 minutes | Cook Time: 10 minutes

Ingredients

  • 300g firm tofu
  • 4 fat asparagus stems
  • Sesame seeds for sprinkling

Marinade

  • 4 tbsp shoyu or light soya sauce
  • 3 tbsp mirin 
  • 2 tbsp soft brown sugar
  • 1 tsp toasted sesame oil
  • A thumb sized piece of fresh ginger, coarsely grated

You will also need 4 wooden bbq skewers, soaked in water for 15 minutes

Method

  1. To make the yakitori marinade, gather the grated ginger in your hand, and squeeze the juice into a small saucepan. Add the shoyu or soya sauce, mirin, sugar and toasted sesame oil and bring to a simmer over a medium heat. Allow it to simmer for about 5 minutes until it has reduced a little and become slightly syrupy. Set aside to cool.
  2. Slice the tofu into 12 pieces and the asparagus into 16 pieces. (This will make 3 pieces of tofu and 4 of asparagus for each skewer)
  3. Alternately thread alternating asparagus and tofu pieces onto the skewers beginning and ending with a piece of asparagus. Place onto an oiled foil or parchment lined grill tray, and cover the wooden skewer ends with a piece of foil to protect from burning.
  4. Brush the marinade onto the skewered tofu and asparagus, then place the tray under a hot grill.
  5. After a minute or two, carefully turn the skewers over and brush the upper side with more marinade. Repeat until all sides are brown and sticky, then brush with the remaining marinade before serving.
  6. Serve hot from the grill sprinkled with sesame seeds, with the seaweed salad and some pickled carrots on the side.

Seaweed Salad

Prep Time: 30 minutes | Cook Time: 1 minute

Ingredients

  • 25g arame
  • 25g wakame

Ponzu dressing

  • 3 tbsp shoyu or light soya sauce
  • 1 tbsp lemon juice
  • 1 tsp white rice vinegar
  • 1 ½ tsp caster sugar 
  • 1 tbsp sesame seeds

Method

  1. Cover the arame and wakame seaweed in hot water and soak for 20 minutes. Set aside and then drain in a colander.
  2. Make the ponzu dressing by mixing the shoyu, lemon juice, vinegar and sugar together in a mixing bowl. Add the soaked drained arame and wakame and mix well to coat in the dressing.
  3. Toast the sesame seeds in a dry frying pan until they smell aromatic and begin to pop. Set the toasted sesame seeds aside in a small bowl and add to the salad to serve.

Pickled Carrots and Ginger

Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients

  • 100g caster sugar
  • 1 tsp salt
  • 100ml white rice vinegar
  • 2 heritage carrots (purple and orange are a pretty combination)
  • 2 x thumb sized pieces of fresh ginger
  • 2 x 350-400g sterilised jam jars with lids

Method

  1. Shred the carrots with a julienne peeler or spiralizer.
  2. Peel the ginger and slice as thinly as possible.
  3. Place the carrots into the jam jars keeping the colours separate. Divide the ginger between each jar.
  4. Place the sugar, salt, and vinegar in a small pan and heat until the sugar has dissolved completely.
  5. Pour the hot vinegar into each jar pushing the carrots down so they are submerged in the pickling solution. They are ready to eat once cool but are better if allowed to mature for a few days.
  6. Allow to cool properly, then screw the lids on and sit the jars somewhere cool for 3 days, before storing in the fridge for up to 1 month.


Delicious food photography by Rob Wicks of Eat Pictures.

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Gluten-free Vegan Baking Class Review - Muddy Stilettos, May 2019

Sue from Muddy Stilettos came along to our recent Gluten-Free Vegan Baking class and has written about her day of baking. 

Read the full blog post here ~ '(Gluten-free) Bake Off in Bath' 

Al Fresco Dining, Essentially Catering, May 2019

The May 2019 issue of Essentially Catering Magazine is all about heading outside for some summer al fresco dining. And our recipe for Beetroot Aduki Bean Burgers is featured - click here to read the full issue online and get the recipe.

Okonomiyaki

The name okonomiyaki, loosely translates as ‘as you like it.’ It is similar to a pancake as it is made on a griddle. In Japan, the chef often comes to your table and makes it in front of you.

The main ingredient is cabbage with a comforting, bland flavour that gains its umami taste by being served drizzled with Bull Dog Sauce and mayonnaise. 

This is our vegan and gluten free version made with flaxseeds to thicken the batter instead of eggs, and with gluten-free flours instead of wheat flour.

Okonomiyaki

Dietary: Vegan and Gluten free

Makes 2 portions

Prep Time: 30 minutes | Cook Time: 15 minutes

Ingredients
  • 1 tbsp ground flaxseeds
  • 3 tbsp water
  • Sunflower oil for frying
  • 4 medium shiitake or chestnut mushrooms, finely chopped
  • 50g buckwheat flour
  • 50g rice flour
  • ¼ tsp salt
  • 200ml Dashi stock or water
  • 150g white cabbage, thinly shredded
  • 3 spring onions, finely sliced and 1 tbsp reserved for garnish
  • 1 sheet sushi nori, snipped into small thin strips with scissors, 1 tbsp reserved for garnish 

Topping

  • 2-3 tbsp vegan mayonnaise
  • Japanese ‘Bull Dog Sauce’
  • 2 tsp seaweed flakes
  • 1 tbsp pickled ginger, shredded thinly
  • 1 tbsp sliced pickled lotus root
  • Togarashi chilli seasoning

Method

  1. Mix the ground flaxseeds with the 3 tablespoons water and allow to stand for 10 minutes.
  2. Heat 1 tablespoon of sunflower oil in a frying pan on a medium to high heat, and quickly stir fry the mushrooms till golden and just becoming slightly crisp. Set aside to cool.
  3. Mix the flours, salt, soaked ground flaxseed mixture and water or Dashi stock together to make a batter. Add the fried mushrooms, shredded cabbage, spring onions, nori strips and mix well to combine. You may to need to add a tablespoon or two more water if the mixture feels too thick but it needs to be just thick enough to hold the vegetables together. 
  4. Heat 1 tablespoon of sunflower oil in a frying pan over a medium heat, then spoon half the mixture into the centre of the pan. Use a spoon to spread the mixture into a round pancake about 15cm diameter and 3cm thick. Place a lid on the pan to cover and cook the pancake for 3 minutes, checking occasionally for the base to get a good golden brown colour. 
  5. Remove the lid and carefully flip the pancake over, then cover again and cook for another 3 minutes, till it feels firm in the centre when pressed. Slide carefully onto a serving plate.
  6. Repeat with the remaining mixture to make a second pancake.
  7. Serve hot with Bull Dog Sauce spread over the top and mayonnaise drizzled over in a zigzag pattern. Scatter the reserved spring onions over, a pinch of nori strips, a teaspoon of seaweed flakes, some thinly shredded pickled ginger, pickled lotus root and a sprinkle of Togarashi chilli seasoning.


Dashi Stock

Ingredients

  • 10g konbu seaweed
  • 20g dried shitake mushrooms
  • 1 litre water

Method

  1. Soak the konbu and the dried shitake mushrooms in the water and leave overnight. Next day use the stock and retain the rehydrated konbu and shitake mushrooms to slice up and add to dishes. Any extra stock can be made into miso soup or frozen.

Pink Pickled Lotus Root with Beetroot and Ginger

Ingredients

  • 100g caster sugar
  • 1 tsp salt
  • 100ml white rice vinegar
  • 1 lotus root
  • ½ beetroot
  • 1 x thumb sized pieces of fresh ginger
  • 1 x 1 litre sterilised kilner jar

Method

  1. Bring a saucepan half filled with water to the boil.
  2. Peel the lotus root and slice thinly. Place the slices into the boiling water and allow to simmer for 5 minutes. Drain and set aside.
  3. Peel the beetroot and slice thinly.
  4. Peel the ginger and slice as thinly as possible.
  5. Alternately layer the slices of lotus root, beetroot and ginger into the kilner jar.
  6. Place the sugar, salt, and vinegar in a small pan and heat until the sugar has dissolved completely.
  7. Once it has dissolved, pour over the vegetables and press them down so they are completely submerged in the pickling solution. They are ready to eat once cool but are better if allowed to mature for a few days.
  8. Allow to cool properly, then secure the lid and sit somewhere cool for 3 days, before storing in the fridge for up to 1 month. 

Delicious food photography by Rob Wicks of Eat Pictures.

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​Potato, Asparagus and Broad Beans with Salsa Verde

This colourful spring salad of potatoes, asparagus, and broad beans is fresh but filling! We made this salad with a mix of different coloured baby heritage potatoes, but any new potato such as Jersey Royals, Charlotte or Pink Fir Apples would be lovely. The salsa verde recipe makes more than enough for the potatoes but trust us, you'll want extra! And it keeps very well covered in the fridge. Feel free to change up the herbs - wild garlic, sorrel, rocket, baby spinach, and flat leaf parsley all work beautifully.

Potato, Asparagus and Broad Beans with Salsa Verde

Dietary: Vegan, Gluten free

Serves 4-6

Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients

  • Olive oil for cooking and dressing
  • 500g baby new potatoes, left whole or cut in half if larger
  • 200g fresh or frozen baby podded broad beans
  • 12 asparagus spears
  • 100g mix of watercress, rocket and pea shoots
  • 1 x quantity Salsa Verde recipe (see below)
  • Salt and pepper
  • Garnish: Small handful flat leaf parsley and mint, chopped roughly

Method

  1. Boil or steam the potatoes for 15 minutes or until tender.
  2. Drain the potatoes and toss them in a large bowl with a tablespoon of olive oil and pinch of salt and pepper.
  3. If using fresh broad beans, simmer in a saucepan of boiling water for 5 minutes, then drain and cool in a bowl of cold water. Otherwise blanch frozen beans briefly to defrost, and set aside to cool.
  4. Heat a cast iron griddle pan or heavy frying pan.
  5. Brush the Asparagus spears with a little olive oil, then griddle or fry till tender but still retaining some ‘bite’, and golden brown in places.
  6. To assemble the dish, arrange the watercress, rocket and pea shoots on a large platter or shallow bowl, and arrange the potatoes in amongst the leaves. Scatter over the broad beans and place the asparagus on the top.
  7. Drizzle over the Salsa Verde and lastly scatter over the chopped parsley and mint.

Salsa Verde with Capers

Dietary: Vegan, Gluten free

Serves 4-6

Prep Time: 15 minutes

Ingredients

  • 2 garlic cloves, peeled
  • 2 tbsp capers
  • 25g fresh mint, destalked
  • 25g fresh basil, destalked
  • 1 tsp apple juice concentrate
  • 1 tbsp lemon juice
  • 100ml extra virgin olive oil

Method

  1. Put everything in the food processor in the above order buzzing each time before adding next ingredient.
  2. The mix should be a dip consistency, add more olive oil if too thick.
  3. Serve cold as a dip, as a salad dressing, with asparagus, mix in with pasta, enliven rice dishes or drizzle over roasted vegetables


This recipe was featured in the May 2017 issue of Vegetarian Living.

Delicious food photography by Rob Wicks of Eat Pictures.

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The Taste of Umami, Vegetarian Living, May 2019

In the May 2019 issue of Vegetarian Living, we explore the savoury taste of umami in Japanese cuisine. 

Read the article in full - The Taste of Umami, Vegetarian Living, May 2019. 

Vegan Hot Cross Buns

Vegan Hot Cross Buns

Makes 16 buns

Ingredients

  • 1 tbsp dried active yeast
  • 1 tsp caster sugar
  • 100ml warm water
  • 120ml warm almond or soya milk
  • 120ml apple sauce
  • 60ml sunflower oil
  • 500g strong white flour
  • 100g strong wholemeal flour
  • 2 tsps mixed spice
  • 50g caster sugar
  • 75g sultanas
  • 75g dried apricots, chopped
  • 75g mixed peel

Piping paste

  • 4 tbsps unbleached white flour
  • 1 tbsp caster sugar
  • 2 tbsps cold water

Sticky Sugar Glaze

  • 2 tbsps sugar + 2 tbsps water

Method

  1. In a measuring jug combine the water, warm almond or soya milk, yeast and sugar, mix well and leave in a warm place for about 10 minutes for the yeast to start to bubble.  
  2.  In a large mixing bowl, sieve the flour and add the mixed spice, caster sugar, sultanas, dried apricots and mixed peel. Pour in the milk and yeast, the apple sauce and oil. Using one finger stir in the liquid until the dough is coming together, then use both hands and start to knead. 
  3. Turn out the dough onto a lightly floured flat surface and knead, using your fingers to stretch the dough up and then gently fold back. It will be sticky to begin with so don’t be tempted to add too much flour, use a bread plastic scraper if the dough sticks to the work surface. Knead until smooth and elastic, usually about 10 minutes. 
  4. Place in an oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1 – 1½ hours, until doubled in size.
  5. (Or you could leave the dough to prove overnight in the fridge and continue following the recipe instructions the next day, allowing extra time for the cold dough to prove once shaped into buns)
  6. Turn the dough out on a lightly floured surface and gently knead the dough. Roll the dough into a sausage and divide up into 16 equal pieces (you can use scales to be precise).
  7. Roll each piece into a round ball.
  8. Line two baking trays with baking parchment and arrange the balls in lines, not quite touching. Leave in a warm place to rise for 45 minutes to an hour or until the buns have doubled in size.
  9. (If the dough has had an overnight proof in the fridge, the buns will take longer to double in size)
  10. While the dough is rising preheat the oven to 200°fan/220C and make the piping paste.
  11. To make the piping paste, mix the flour sugar and water together into a smooth paste.
  12. Put into a piping bag fitted with a small, plain nozzle.
  13. When the buns have risen, make an indent of a cross on each bun using a blunt knife and pipe a cross on each bun.
  14. Put the buns in the oven and bake for 15-20 minutes or until they are golden brown and sound hollow when tapped.
  15. While the buns are baking, make the sticky glaze. Dissolve the sugar in the water over a low heat.
  16. As soon as the buns come out brush them with the glaze. Transfer to a wire rack without pulling them apart and leave to cool.
  17. Best eaten whilst still warm, or store in an airtight container and serve warmed gently in the oven.

vegan hot cross buns


Delicious food photography by Rob Wicks of Eat Pictures.

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Win a Class at Demuths, Simply Vegan, May 2019

The May 2019 issue of Simply Vegan features a fantastic competition to win a place on our Totally Moorish Course in June. Full details available here

Garbanzos con Espinacas

Spanish chickpeas and spinach flavoured with saffron - a simple and quick to make dish which can be served as a Tapas style dish or as part of a larger meal.

Garbanzos con Espinacas

Chickpeas with spinach and saffron

Serves 4

Dietary: Vegan, Gluten-free

Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients

  • 250g spinach leaves, washed
  • 1 medium onion, finely chopped
  • Pinch of saffron threads
  • 1 garlic clove, peeled
  • 1 large tomato, chopped small
  • 2 x 400g tins chickpeas, drained and rinsed
  • 1 tsp smoked or plain paprika
  • Salt and pepper
  • 2-3 tbsp olive oil

Method

  1. Place the wet spinach in a large pan with a lid on a medium heat, and allow to just wilt, making sure the leaves are still bright green and not overcooked. Drain immediately in a colander, and refresh under cold water to halt the cooking.
  2. Heat 2 tablespoons of olive oil in a large frying pan and soften the onion for 10 minutes on a medium to low heat.
  3. While the onion is cooking, place the garlic with the saffron threads and a pinch of salt in a pestle and mortar, and crush to a paste.
  4. When the onion is just beginning to colour golden, add the garlic saffron paste, and cook gently for a minute or two further.
  5. Add the chickpeas, chopped tomato and ½ tsp of paprika and cook for another 2 minutes, stirring to coat the chickpeas in the spices.
  6. Taste and season with a little more salt, pepper, and paprika if necessary, then stir in the wilted spinach.
  7. Serve drizzled with more olive oil and sprinkled with paprika.


Delicious food photography by Rob Wicks of Eat Pictures.

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Tortilla de Patatas

Spanish potato tortilla is traditionally made with eggs and this is our vegan version made with a gram flour batter. It tastes just as good and we don’t think you would know that it is egg-free. We serve it with our egg-free ailoi made with aquafaba (chickpea water). It’s easy to make and makes good use of the chickpea water from a can of chickpeas that you normally throw away.

Tortilla de Patatas

Dietary: Vegan, Gluten free
Serves 2-4
Prep Time: 30 minutes | 
Cook Time: 40 minutes

Ingredients

  • 1 small onion, finely sliced
  • 375g potatoes
  • 1 garlic clove, chopped
  • 3 tbsp olive oil
  • 50g gram flour
  • 125ml water
  • 1/4 tsp baking powder
  • 2 tbsp aquafaba
  • A pinch of salt and pepper

Method

  1. Mix the gram flour, water and baking powder together, leave to sit for 30 minutes.
  2. Peel and slice the potatoes into 5mm thick slices. Par-boil the sliced potatoes for a couple of minutes, then drain.
  3. In a small 22cm deep sided, non-stick frying pan, fry the onion, potato and garlic in 2 tablespoons of the olive oil on the lowest heat until the potato is just soft, with only a small amount of golden colour, stirring frequently. This will take about 20 minutes. 
  4. In a big bowl whisk the aquafaba with a pinch of salt and pepper until soft peaks, then gently mix in the gram flour batter.
  5. Remove the potato mixture from the frying pan and add to the gram flour mixture. 
  6. Wipe out the frying pan removing any stuck bits of potato.
  7. Re-heat the frying pan with 1 tbsp of olive oil and pour in the tortilla mixture.
  8. Cook on a low heat. You will need to run a spatula around the sides of the tortilla, dragging the mixture in to create a straight edge sides of the tortilla as it sets. Place a lid on to help it cook through. When the tortilla is cooked through and set in the middle and on top, and the underside is golden brown leave it to sit for 10 minutes to cool slightly and firm up to make it easier to turn over.
  9. To turn the tortilla, oil a large plate, place over the top of the frying pan, put your hand on top and gently turn the frying pan over so the tortilla is turned over and on the plate.
  10. Wipe out the frying pan and brush with fresh olive oil and reheat.
  11. Slide the tortilla back into the frying pan to cook the other side for 5 minutes on a gentle heat until golden brown. Turn out onto a plate and leave to cool. Slice and eat warm or at room temperature with ailoli.


Aquafaba Aioli

Serves: 2/4
Dietary: Vegan, Gluten-free
Prep Time: 15 minutes

Ingredients

  • 3 tbsp aquafaba (Chickpea water)
  • 1 garlic clove
  • Pinch of salt
  • 1 tsp Dijon mustard
  • 100ml olive oil
  • 100ml sunflower or rapeseed oil
  • 2 tsp lemon juice or white wine vinegar
  • Small handful parsley, finely chopped

Method

  1. Crush the clove of garlic with a pinch of salt to make a smooth paste with a large knife or in a pestle and mortar.
  2. In a clean, grease free mixing bowl, combine the garlic paste with the mustard, then using an electric hand beater, whisk in the aquafaba until frothy. (Or place into a blender and blend till frothy)
  3. Slowly pour the sunflower oil in a steady stream, whisking or blending continuously until thick and creamy.
  4. Add a little of the lemon juice or vinegar to taste. You may need another pinch of salt.
  5. Chop the parsley finely and stir into the aioli.
  6. Store in a jar in the fridge and keeps for up to 3 days.

Tip - To make plain mayonnaise, omit the garlic and herbs from the recipe, and whisk the mustard with the aquafaba and a pinch of salt until frothy, then proceed to add the oil as above. Add enough vinegar or lemon juice to taste. 


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Herb Falafel with Beetroot Houmous

These traditional falafels are made with soaked dried chickpeas and are flavoured with lots of fresh herbs and spices. They do need to be deep-fried for them to cook through to the middle and be lovely and crunchy on the outside. Serve them with a striking coloured beetroot houmous.

Herb Falafel with Beetroot Houmous 

Herb Falafel 

Makes approx 16

Dietary: Vegan, Gluten-free

Soaking time: overnight | Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients

  • 250g dried chickpeas
  • 2 green chillies, deseeded
  • 1 onion, chopped
  • 15g fresh parsley leaves
  • 50g fresh coriander leaves
  • 2 tsp ground cumin
  • ½ tsp ground cardamom
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tbsp gram flour (or plain flour)
  • Sunflower oil for deep-frying

Method

  1. Soak the chickpeas in plenty of cold water overnight. Rinse and drain.
  2. Place the soaked chickpeas in a food processor with all the other ingredients and blend until you have a rough thick porridge consistency.
  3. Heat a wok or high sided saucepan half full of oil deep enough so that falafel can be fully submerged. Heat the oil to 170C and spoon a few walnut sized balls (we like to make ours torpedo shaped) of mixture at a time into the hot oil and fry for 4 to 5 minutes until a deep golden brown colour. Drain on kitchen paper.

Beetroot Houmous 

Serves 2/4
Dietary: Vegan, Gluten-free
Prep Time: 15 minutes

Ingredients

  • 150g cooked beetroot
  • 400g can chickpeas

  • 2 tbsp tahini
  • 1 garlic clove, chopped

  • 1 tsp ground cumin
  • 1 tbsp lemon juice
  • 5 tbsp olive oil
  • Salt and black pepper

Method

  1. Roughly chop the cooked beetroot. 
  2. Drain and rinse the chickpeas. (Keep the chickpea liquid from the tin for aquafaba. This can be frozen if you don’t want to use it at once)
  3. Put the beetroot and chickpeas in a food processor with the tahini, garlic, ground cumin, lemon juice and olive oil. Blitz until fairly smooth. 
  4. Taste and add salt and black pepper and more lemon juice if you wish.

Delicious food photography by Rob Wicks of Eat Pictures.

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Cooking with Chickpeas, Vegetarian Living, April 2019

In the April 2019 issue of Vegetarian Living, we celebrate the far-from-humble chickpea. The chickpea is one of the most versatile ingredients and can make everything from vegan mayonnaise, vegan meringues to the ever-popular hummus and falafel.

Read the article in full - Cooking with Chickpeas, Vegetarian Living, April 2019 

My Favourite Asparagus Recipes

Asparagus is, for me, the queen of vegetables, and it’s best eaten with the fingers as fresh as possible. The first UK asparagus crops are harvested in late March, but the best of the season is from April to mid-June. Traditionally, it would not be cut after the longest day of the year, so that the plants can replenish their crown reserves for the next year.

Asparagus grows as shoots (‘spears’) from a crown or rhizomes (underground stems) just beneath the soil. These crowns take three years to start growing harvestable shoots, which are cut early in the morning, as they develop each day. The thicker ‘spears’ usually grow on the older crowns of asparagus, and the thinner ones are from the younger crowns.

Tips for cooking asparagus

Shopping: To judge whether asparagus is fresh and good quality just look at the small bracts, or leaves, which grow just behind the tips. These should be well formed, lie flat along the stem, and not be shooting. The cut at the base of the spear should appear fresh and feel hard rather than spongy. This cut end is often tough and should be broken off before cooking. Just bend the spear near the cut end and it will snap off crisply leaving the tender spears for cooking. Don’t throw away the tougher ends. Add them to stocks and soups as they are full of flavour.

Preparing: Asparagus can be eaten as thin stalks, which are great for stir-fries and with pasta, or as chunky spears, which can be simply grilled or baked and served with a drizzle of olive oil. Either way, here are a few basic techniques for preparing asparagus:

  • Cook in the traditional way in an asparagus steamer.
  • Griddle them. Prepare and wash the asparagus and put straight on a very, very hot griddle. It’s essential that the griddle is smoking before putting on the asparagus. Griddle for 2 minutes on one side and then turn over to griddle for two more minutes. Serve at once. The asparagus should be a brilliant green with a touch of burnt.
  • Bake in a hot oven with the asparagus rolled in extra virgin olive oil and sprinkled with a little Malden sea salt.

My Favourite Asparagus Recipes

Paella with Samphire and Asparagus


Potato, Asparagus, and Broad Bean Salad with Salsa Verde


Chargrilled Asparagus with Herb Papardelle and Cashew 'Cheese'


Spring Asparagus Ceviche


Laksa Lemak with Baby Asparagus


You can find more asparagus recipes and tips in Rachel's column in Vegetarian Living Magazine.

Delicious food photography by Rob Wicks of Eat Pictures.

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Wild Garlic Recipes

Wild garlic is one of my favourite seasonal ingredients. It’s a beautiful herb with delicious flavour and is incredibly easy to forage. March and April is the time to go picking, and wild garlic is hard to miss. It’s one of the first plants to carpet the woods and its pungency as you walk through is all pervading. However, when you cook wild garlic it has a delicate flavour. In the spirit of wild garlic season, I wanted to share a few of my favourite recipes for enjoying this delicate herb. But first a few tips...

Wild garlic growing

Tips for picking wild garlic

  • This time of year,  you will find the wild garlic poking up in low-lying places by streams and protected woods. Make sure you pick away from dogs and roads and don’t trespass: the wild garlic might be free, but the landowner may not appreciate your picking!
  • I take a carrier bag with me, fill it up and it will last perfectly in the fridge for a week.
  • Wild garlic leaves are best when very tender, so pick when the garlic is just coming up. Choose small tender leaves - the moment the garlic begins to flower, the leaves become too strong and brash in flavour. But the flowers do make a pretty addition to spring salads. 
  • To eat raw, find the youngest leaves and add to a salad mix.
  • Be adventurous and use wild garlic instead of spinach leaves, mix and match. It goes well with watercress. Add it to your favourite pasta sauces, or use wild garlic for a tangy pesto that makes a versatile addition dip, pasta sauce or filling for your favourite foods - especially mushrooms.
  •  Wash well before eating.

Wild garlic recipes from Demuths

Wild Garlic Pesto


Wild Garlic Soup


What are you making with Wild Garlic this season?

Let us know on  FacebookTwitter, or in the comments!

Food Lover Magazine, March 2019

Our Vegan Fast & Delicious class features in Food Lover Magazine's March Cookery School round up. 

Take a look here

Ethiopian Sharing Platter

These dishes are all designed to be eaten together as one meal, with a small spoonful of each one piled onto the freshly made injera pancakes. You will need to plan ahead, as the starter mix for the injera will take five days to ferment before you can use it to make the batter.

Injera

Injera are Ethiopian fermented pancakes that are made using teff flour. Teff comes in white and reddish varieties, but the lighter the colour of the teff the more expensive it is to buy. Teff is often mixed with sorghum, a far cheaper grain. It can be a challenge to make an authentic injera as teff flour is not easy to find, so you’ll need to buy it online. You will need a good nonstick pan (approx 22cm diameter) with a tight fitting lid. You will not use all the starter to make a batch of injera, so you can freeze and then unfreeze the starter for when you next want to make another batch of injera - before using just feed with more teff flour and leave to become bubbly again.

Dietary: Vegan, Gluten-free, Yeast-free

Makes 8 x 20cm injera

Prep time: 5 days

Cook time: 20 minutes

Ingredients

Starter

  • 175g teff flour
  • 420ml warm water

Injera

  • 250g teff flour
  • 400ml warm water
  • 8 tbsp starter
  • 1/8tsp bicarbonate of soda

Method for starter
Day 1
Mix 75g of the teff flour with 190ml warm water and leave covered for 2 days
Day 3
Stir the mix and whisk in 50g teff flour and 115ml warm water and leave for 1 day
Day 4
Stir in the last 50g of teff flour and 115ml warm water and leave for 1 day.
Day 5
On day 5 the starter will be ready to use.

Method for injera

  1. To make the injera mix 250g of teff flour with 400ml warm water and 8 tablespoons of starter and leave covered in a warm place for a further few hours.
  2. When you are ready to cook them, stir in the bicarbonate of soda. If the batter mixture seems quite thick, add enough water to mix to the consistency of thin pancake batter.
  3. Heat a nonstick frying pan over a medium heat, and brush with a little sunflower oil using a heatproof (silicone) pastry brush or wad of kitchen towel.
  4. Pour a small ladle (approximately 75ml) of batter around the outer part of the hot pan. Tilt and swirl the pan so that the batter spreads to cover the surface evenly right to the centre of the pan. This method ensures that there is enough coverage right from the edges to the centre of the pan, which will make it easier to remove the injera from the pan once it has completely cooked. If the edges are too thin and fragile, they can stick and be difficult to loosen from the pan even if it is very nonstick. You may need to add a little more batter if it doesn’t quite cover evenly. 
  5. Cover the pan with a lid, lower the heat a little to avoid the base of the injera browning too much, and cook for 1 minute or until it looks dry on top with a smattering of burst bubbles over its surface.
  6. Remove the lid and cook the injera for a minute or two longer, gently loosening the edges by running a spatula around the pan. The injera is ready when it is dry on the surface with lots of burst bubbles, and the base should be lightly browned and the spatula slides under it. There is no need to flip it over.
  7. Very carefully slide the injera from the frying pan onto a plate and cover with a clean tea towel.
  8. Remember to heat the pan so that it is very hot again before brushing with oil and repeating the process until all of the batter is used.

Berbere Hot Spice Mix

Prep time: 10 minutes

Cook time: 1-2 mintues

Ingredients

  • 1 tsp cumin seeds
  • ½ tsp cardamom seeds
  • ½ tsp fenugreek seeds
  • ½ tsp coriander seeds
  • 2 whole cloves
  • ¼ tsp black peppercorns
  • ¼ tsp whole allspice
  • 1 tsp dried chilli flakes
  • ½ tsp ginger powder
  • ¼ tsp turmeric
  • ¼ tsp cinnamon
  • 1 tbsp paprika

Method 

  1. Dry fry the seeds, cloves, peppercorns and allspice until fragrant, cool and then grind in a spice grinder along with the chilli flakes. 
  2. Mix in the other ingredients. 
  3. Store unused Berbere spice mix in a sealed container.

Niter Kebbeh Seasoned Cooking Oil

Niter Kebbeh is traditionally spiced clarified butter and this is our vegan version made with oil - it is much lighter but just as flavoursome. It also makes a great base for Indian curries. 

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

  • 250ml sunflower, untoasted sesame oil or rapeseed oil
  • 1 shallot, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp fresh ginger root, peeled and diced
  • ¼ tsp turmeric
  • 2 cardamom seeds, crushed
  • ½ cinnamon stick
  • ¼ tsp ground fenugreek

Method 

  1. Heat the oil in a saucepan, add all of the ingredients and simmer very gently for 30 minutes. 
  2. Strain the oil and discard the spices. 
  3. Store any unused Niter Kebbeh in a sealed container in the fridge - it will keep for a couple of months. 

Ye’Misir Wot

Spicy red lentils

Serves 4

Prep time:15 minutes

Cook time: 45 minutes

Ingredients

  • 200g red lentils, rinsed and drained
  • 1 litre water
  • 3 tbsp Niter Kebbeh seasoned oil
  • 1 medium onion, chopped finely
  • 4 cloves garlic, minced finely
  • 5cm piece of ginger, minced
  • 1 tbsp Berbere Spice mix
  • 1 tsp paprika
  • 3 tbsp tomato purée
  • Pinch of salt

Method

  1. Place the lentils and water in a saucepan over a high heat and bring to the boil. Remove and discard any froth that rises to the surface as they cook. Reduce the heat and simmer for about 20 minutes till soft and tender. Set aside without draining the cooking water.
  2. Heat the Niter Kebbeh seasoned oil in a separate saucepan over a medium to low heat and add the onions and soften for about 10 minutes till beginning to brown.
  3. Add the garlic and ginger and cook for a further minute.
  4. Add the Berbere Spice mix, paprika and tomato purée and cook for another minute before adding the cooked lentils with the cooking water and the salt.
  5. Simmer for 5 minutes, adding more water if the lentils are very thick, or if too thin, keep cooking to thicken. Taste and season to taste.

Kik Alicha

A mild thick creamy yellow pea dish.

Serves 4

Prep time: 15 minutes

Cook time: 1 hour 30 minutes

Ingredients

  • 200g yellow split peas, rinsed
  • 1 litre water
  • 3 tbsp Niter Kebbeh seasoned oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 5cm piece ginger, peeled and chopped
  • 1 green chilli, deseeded and chopped finely
  • 1 tsp turmeric
  • Pinch of salt

Method

  1. Place the yellow peas and water in a saucepan and bring to the boil, removing any frothy scum that rises to the surface. Lower the heat and place a lid partially covering the pan and cook for about an hour until the peas are tender. Take care not to let the peas dry out, so top up the cooking water if necessary. Set the pan of cooked peas aside in their cooking water without draining.
  2. In another pan, soften the onion in the Niter Kebbeh over a medium heat for about 10 minutes until soft and just beginning to colour.
  3. Add the garlic and ginger and cook for another minute until it smells aromatic. Add the chilli and turmeric and cook for a few seconds more, taking care not to burn the spices.
  4. Pour the yellow peas and the cooking liquid into the onion mixture and bring to a simmer. Cook for 10-15 minutes, stirring occasionally until the peas are thick and creamy. Taste and season with a little salt.

Wat

Spicy vegetable stew

Serves 4

Prep time: 20 minutes

Cook time: 35 minutes

Ingredients

  • 1 onion, peeled and chopped
  • 3 tbsp Niter Kebbeh seasoned oil
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp Berbere spice mix
  • 1 tbsp paprika
  • 2 carrots, peeled and chopped
  • 1 sweet potato, peeled and cubed
  • ¼ squash, peeled and cubed
  • 4 tomatoes, chopped
  • 1 tbsp tomato paste
  • Vegetable stock to cover
  • 100g green beans, topped and tailed and cut into thirds.
  • 150g spinach, washed and de-stalked
  • Pinch of salt

Method

  1. Fry the onion in the Niter Kebbeh seasoned oil for 5 minutes or until translucent. Add the garlic, Berbere spice mix and paprika and gently fry for a couple of minutes. 
  2. Ass the carrots, potato, sweet potato and squash. Fry gently for 10 minutes, stirring occasionally to stop the vegetables from burning. 
  3. Add the chopped tomatoes, tomato paste and vegetable stock. Bring to the boil then simmer for 10 minutes. 
  4. Blanch the green beans separately then add along with the spinach and simmer for a further 5 minutes. 
  5. Season to taste.

Ye’abesha Gomen

Ethiopian stir-fried greens

Serves 4

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients 

  • 2 tbsp Niter Kebbeh seasoned oil
  • 1 banana shallot or small onion, thinly sliced
  • 2 garlic cloves, finely chopped 
  • 1 tsp ginger, peeled and finely grated
  • 300g spring greens, kale, cavolo nero, finely chopped
  • 100ml water
  • Salt and pepper

Method

  1. Heat a large frying pan over a medium heat and add the Niter Kebbeh seasoned oil and shallot or onion. Cook gently for 5-10 minutes, stirring frequently until soft and golden. Add the garlic and ginger and cook for another minute or until it smells aromatic.
  2. Add the greens and water and increase the heat so the water simmers and the greens wilt quickly. Stir well to combine the onion mixture into the greens and allow most of the water to evaporate.
  3. Cover the pan with a lid, turn the heat to its lowest setting and cook for another 5-10 minutes, stirring occasionally until the greens are very tender and moist. Taste and season with a pinch of salt and pepper.

Timatim Salata

Tomato Salad

Serves 4

Prep time: 10 minutes

Ingredients

  • 3 ripe tomatoes, diced
  • ¼ cucumber, diced
  • 1 small red onion, chopped
  • 1 green chilli, seeded and finely sliced
  • 1 tbsp lemon juice
  • 1 tsp red wine vinegar
Method
  1. Mix all the ingredients together and serve at once.

Awaze

Hot Chilli Pepper Sauce 

Serves 4

Prep time: 15 minutes

Ingredients

  • 1 small clove garlic, peeled
  • 1 tsp chopped ginger
  • 3 tbsp Berbere spice mix
  • 3 tbsp water 
  • Juice of ½ lemon
  • 1 tbsp untoasted sesame oil
  • 1 tbsp dry sherry
  • 2 tsp agave nectar
  • Salt

Method

  1. Place the garlic into a pestle and mortar with a large pinch of salt and pound into a paste. Add the ginger and pound it in until smooth. (Alternatively, grate both the garlic and ginger finely into a bowl)
  2. Stir in the remaining ingredients and adjust the seasoning to taste.
  3. Store for up to a week in the fridge. 



Delicious food photography by Rob Wicks of Eat Pictures.

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Pretty in Pink - Our Favourite Rhubarb Recipes

Rhubarb means spring is on its way! It is one of the first crops to be harvested in Britain and remains in season from February to July. 

Growing Rhubarb

The early harvest is often “forced” by being grown in the dark with heating to encourage growth. You can force rhubarb in your garden by covering the crown in winter with a lidded rhubarb forcer - or you can use a dustbin! It’s a real thrill to pull and twist (never cut) those pale pink stems. Do remember to only eat the stems as the leaves are poisonous. Uncover by April to allow the summer sunshine to feed the crowns for next year.

Forced Rhubarb 1

Cooking with Rhubarb

Rhubarb is one of the few vegetables that is traditionally cooked as a dessert, although it can be an unusual addition to savoury dishes and makes great ketchup or chutney.  Rhubarb is very sharp and requires sweetening. Try eating it raw, sliced finely and dipped in sugar. When it comes to cooking, roasting rhubarb keeps its shape rather than boiling to a mush. In puddings, try enhancing with ginger, agave, vanilla or cinnamon. 

Here are some of our favourite rhubarb recipes ~ 

Rhubarb Ketchup

Vegan Roasted Rhubarb with Coconut Saffron Rice Pudding

Rhubarb Samosas 

Roasted Rhubarb and Blood Orange Layered Fool

Roasted Rhubarb Frangipane Cakes 

Moudardara: Lebanese Rice and Lentils

Moudardara is a Lebanese rice and lentil dish that gets topped with caramelised onions and saffron. 

The key with Moudardara is to cook the onions very slowly to caramelise them which takes up to 40 minutes, but its worth it for the unctuous sweet caramelised taste that contrasts with the earthy lentils and saffron rice. We like to serve this with stir-fried Cavolo nero and roasted onion squash.

For a quick demo of how to make this fabulous dish, check out our Moudardara how-to video

Moudardara: Lebanese Rice and Lentils

Dietary: Vegan, Gluten Free | Serves 2 

Ingredients:

  • 1 tbsp olive oil
  • 1 tsp lightly crushed cumin seeds
  • 90g basmati rice
  • 160ml boiling water
  • 1/4 tsp salt
  • pinch saffron threads
  • 50g cooked brown lentils
  • 1 tsp dried barberries, soaked for 10 minutes (or use chopped unsweetened cranberries)
  • chopped parsley
  • chopped tarragon
  • chopped dill
  • 2 tbsps fried onions
  • 1 tbsp chopped pistachios

Method:

  1. Put the olive oil, cumin seeds and rice into a saucepan and fry gently for 1 minute, making sure the rice is coated in oil.
  2. Add the boiling water and salt. Put a lid on and simmer on a low heat for 10 minutes. Turn off the heat and leave the rice to sit for 5 minutes.
  3. Meanwhile, soak the saffron in 1 tablespoon of boiling water and set aside.
  4. When the rice is ready, pour the saffron water over the surface. Cover the pan immediately with the lid. Leave for 5 minutes.
  5. Fluff the rice up with a fork.
  6. Drain the barberries and stir them into the rice along with the herbs. Stir the lentils through and serve in a dish, topped with fried onions and pistachios.

Cooking the Lentils:

  1. Brown lentils do not need soaking, simple wash and drain them. 
  2. Place them in a pan with plenty of water, a bay leaf and an onion, copped in half. 
  3. Simmer gently for 20 minutes or until the lentils are soft.

Making the Fried Onions:

  1. Slice 2 large onions. 
  2. Heat 2 tbsp ghee and rapeseed oil. 
  3. Put one slice in if it sizzles then add the rest and add a pinch of salt, sugar and a good grating of pepper. 
  4. Make sure all the slices are separated and coated in oil. 
  5. Turn down the heat and leave it to cook slowly and become a very dark caramelised colour. This might take 30-40 minutes.

Delicious food photography by Rob Wicks of Eat Pictures.

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Roasted Rhubarb Frangipane Cakes

These little cakes are delicious, with the vivid colours of pink rhubarb and blood oranges. The blood orange season is short lived so if they aren’t available just use regular oranges-the taste will still be great but the colour won’t be as vivid.

Flavour with orange flower water which is widely used in the Middle East and the Mediterranean and is sold in many supermarkets in the baking section. If you prefer the flavour you can also use rosewater.

Roasted Rhubarb Frangipane Cakes

Roasted Rhubarb and Orange

Serves 4

Ingredients

  • 4 blood oranges
  • 500g pink “Champagne” rhubarb
  • 50g soft brown sugar
  • A cinnamon stick
  • 20g crystallised ginger, chopped
  • 1 tbsp orange blossom water

Method 

  1. Preheat the oven to 160C/140Fan/Gas3.
  2. To segment the orange: Take a small sharp knife and carefully slice off the top and bottom of the oranges.
  3. Let one orange stand on its flat bottom and carefully hold it still. Look for where the pith meets the orange flesh and cut down the orange to remove the skin and all of the pith work around the whole orange.
  4. Hold the orange carefully in your hand and line up your knife to one side of one of the lines, which show you where the segments are. Cut just up to the middle of the orange and flick the orange segment off the line.
  5. Repeat this all around the orange, holding the “pages” of orange segment back with your thumb as you go round the orange.
  6. Cut the rhubarb into 5 cms long chunks. Place the rhubarb and orange segments in a heatproof dish, then add the sugar and Cinnamon. Chop the crystalised ginger and sprinkle over the rhubarb.
  7. Bake for 15-20 minutes or until the rhubarb is soft but still holding its shape. Taste and add more sugar if needed. Remove the cinnamon stick and drizzle over the orange blossom water.

Rhubarb Frangipane Cakes

Dietary: Vegan

Makes 12 individual small cakes 

Ingredients

  • 175g caster sugar
  • 120g sunflower margarine
  • 60g soya yoghurt
  • 50ml soya or rice milk
  • 1 tsp cider vinegar
  • 1 lemon, zest and juice (60ml)
  • 185g ground almonds
  • 165g self raising flour
  • 1 tbsp baking powder
  • 12 tbsp roasted rhubarb

Method

  1. Preheat the oven to 190C/170Fan/Gas mark 5.
  2. In a large bowl cream together the sugar and margarine. Whisk in the yoghurt, milk, vinegar, lemon juice and zest. Finally whisk in the ground almonds, flour and baking powder and mix until smooth.
  3. Pour the mixture into cup cake holders or individual cake moulds. Top each with a tablespoon of roasted rhubarb and blood orange. Scatter the top with flaked almonds and bake for 20 minutes until puffed up and golden. 


Delicious food photography by Rob Wicks of Eat Pictures.

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The Ethiopian Experience, Vegetarian Living, March 2019

In the March 2019 issue of Vegetarian Living, we explore the dishes of Ethiopia. While sharing many features of southern Indian cuisine, Ethiopian cooking has a distinctive character and flavour. Here we use flavoured oils and spice mixes to create a 'sharing platter'. 

Read the article in full - The Ethiopian Experience, Vegetarian Living, March 2019 

Kale and Spelt Soup with Rosemary Polenta Chips

This is a very hearty soup, and if you leave it to cool down after cooking the pearled spelt will continue to swell until you have a risotto style dish. If you can’t find pearled spelt use pearled barley instead.

Top with kale - the soup is lovely with whatever kale you have. The polenta chips are crisp and crunchy and are delicious dunked into this robust winter soup.

Kale and Spelt Soup

Dietary: Vegan | Serves 4

Prep Time: 30 minutes | Cook Time: 45 minutes

Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 small red chilli, chopped
  • 400g tin of chopped tomatoes
  • 750ml vegetable stock
  • 100g pearled spelt
  • 200g mix of kale and cavolo nero
  • Salt and pepper

Method

  1. Soak the pearled spelt in boiling water for 30 minutes.
  2. Fry the onion in the rapeseed oil until translucent, then add the garlic and chilli and fry for a minute.
  3. Add a tin of tomatoes, the vegetable stock and the pearled spelt and cook for 30 minutes until the spelt is cooked and is tender. Stir often to prevent the spelt sticking to the bottom of the saucepan. Season to taste.
  4. Remove the hard stalks from the kale and cavolo nero and chop.
  5. In a separate saucepan with a little water wilt the kale and cavolo nero for a couple of minutes until they have wilted and are tender. Drain and stir into the soup leaving a little to garnish the soup.

Rosemary Polenta Chips

We have used rosemary here but try adding different herbs such as parsley, chives or thyme or spice them up with paprika, chilli flakes or smoked chipotle powder.

The polenta can be made ahead and stored for up to 3 days before slicing and frying. The fried chips reheat well too, so keep any leftovers and reheat in a hot oven for 10 minutes.

Dietary: Vegan, Gluten free | Serves 4 as a side

Prep Time: 15 minutes | Cooling Time: 1 hour | Cook Time: 10 minutes

Ingredients

  • 125g quick ‘easy cook’ polenta
  • 500ml water
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped finely
  • 3 tbsp Nutritional Yeast flakes
  • Sunflower or rapeseed oil for frying

Method

  1. Bring the water to the boil in a large saucepan.
  2. Add the salt and olive oil, remove from the heat and slowly pour in the polenta, stirring continuously with a wooden spoon or strong whisk.
  3. Return the pan to the heat and keep stirring until the polenta is thick and smooth. The polenta is cooked when it falls away from the sides of the pan and is no longer granular in texture. Stir in the rosemary and Nutritional Yeast flakes and mix well to ensure the flakes dissolve into the polenta. Taste and add more seasoning if necessary.
  4. Pour the cooked polenta into an oiled tray (approx 12x12cm or slightly smaller) so that the layer of polenta is approx 1.5cm deep. Smooth over with a wet or oiled spatula and leave until completely cold and solid.
  5. Turn the slab of solid polenta out onto a chopping board and slice into chips.
  6. Heat a couple of tablespoon of sunflower or rapeseed oil in a frying pan, add enough chips in one layer without overcrowding the pan and fry them for several minutes. Turn them often to ensure they are golden and crispy on all sides. Drain onto kitchen towel and fry the remaining polenta.

Delicious food photography by Rob Wicks of Eat Pictures.

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Healthy Vegan Nutrition Class Review - In The Moment Magazine, January 2019

In The Moment Magazine editor Kirstie Duhig came along to TJ Waterfall's Healthy Vegan Nutrition class and she has written a wonderful summary about the day. 

Read the full blog post here ~ 'How to make plant-based recipes part of your daily diet at Demuths Cookery School'

Interested in coming along yourself? Take a look at dates for our next Healthy Vegan Nutrition Class here

How I Got Started - In The Moment Magazine, February 2019

Want to know how Rachel found her career path? Take a look at In The Moment Magazine's 'How I Got Started' feature. 

Read the article here - How I Got Started, In The Moment, February 2019

Squash and Black-eyed Bean Soup with Watercress Pistou and Sweet Potato Wedges

A chunky nourishing soup. Leave out the chilli if you don’t want the heat and use paprika rather than smoked paprika if you don’t like smoky flavours. Serve topped with a watercress pistou and as a side serve with spicy sweet potato wedges.

Squash and Black-eyed Bean Soup with Watercress Pistou and Sweet Potato Wedges 

Squash and Black-eyed Bean Soup

Dietary: Vegan, Gluten-free | Serves 4

Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients

  • 1 tin black eye beans, drained
  • 1 small butternut squash, approx. 600g peeled and diced
  • 1 red onion, finely chopped
  • 1 tbsp olive oil
  • 4 sage leaves
  • 1 bay leaf
  • 1 tbsp fresh thyme, chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 small red chilli, finely chopped
  • 1 tsp ground cumin
  • ½ tsp smoked paprika or paprika
  • 750ml vegetable stock
  • Salt and freshly ground black pepper

Method

  1. In a medium saucepan gently sauté the onion in the olive oil with the sage, bay leaf and thyme.
  2. When the onion is soft and translucent, add the garlic, chilli, ground cumin and smoked paprika or paprika. Stir-fry for a minute then add the squash and vegetable stock.
  3. Simmer, partially covered for approx 20 minutes until the squash is just starting to break down.
  4. Puree the soup until well mixed but retaining some texture. Add the black eyed beans and gently simmer for a further 10 minutes.
  5. Season to taste with salt and pepper.
  6. Serve topped with a watercress pistou and as a side serve with spicy sweet potato wedges.

Watercress Pistou

Dietary: Vegan, Gluten free | Serves 4

Prep Time: 10 minutes

Ingredients

  • Large handful of watercress, stalks removed
  • 1 garlic clove, roughly chopped
  • 2 tbsp olive oil
  • Salt and black pepper

Method

  1. In a mini blender or pestle and mortar blend the garlic with the olive oil and then add the watercress and blend until smooth. Season to taste.

Spicy Sweet Potato Wedges

Dietary: Vegan, Gluten-free | Serves 4

Prep Time: 10 minutes | Cook Time: 40 minutes

Ingredients

  • 2 medium sweet potatoes
  • 1 red chilli
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp brown sugar
  • Pinch of salt and black pepper
  • 2 tbsp olive oil

Method

  1. Preheat the oven to 200C.
  2. Scrub the skins of the sweet potato to remove the rough parts of the skin, leaving some intact.
  3. Cut in half and then half again to create long even sized wedges and place in a roasting tin.
  4. Deseed and slice the red chilli and sprinkle over the sweet potatoes along with the nutmeg, cinnamon, brown sugar, salt and pepper and olive oil. Rub everything evenly over the sweet potatoes and arrange them skin side down. Roast in the pre-heated oven for 40 minutes until the sweet potato wedges are caramelising.

Delicious food photography by Rob Wicks of Eat Pictures.

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Chef’s Cut, Period Living Magazine, January 2019

Period Living asked Rachel for an unusual seasonal favourite for the January issue of Period Living Magazine. She picked salsify and scorzonera. 

Take a look at Rachel's tips here

Celeriac Velouté with Three-Seed Spelt Soda Bread

This silky smooth celeriac soup is enhanced by making it with a white wine vegetable stock. It is delicious topped with a crunchy herb gremolata and served with warm three-seed spelt soda bread.

Celeriac Velouté

Dietary: Vegan | Serves 4

Prep Time: 15 minutes | Cook Time: 20 minutes 

Ingredients 

  • 600g celeriac, peeled and diced
  • 2 tbsp olive oil
  • 1 banana shallot, finely diced
  • 1 garlic clove, crushed
  • 1 tbsp plain white flour
  • 750ml white wine stock (recipe below)
  • Pinch of salt

Method

  1. Gently fry the diced shallot in the olive oil until they are soft, but not coloured.
  2. Add the crushed garlic clove to the shallot. Fry for a minute.
  3. Add the flour, stir and slowly add the white wine stock to achieve a smooth sauce.
  4. Add the diced celeriac.
  5. Bring to the boil and simmer for about 15/20 minutes until the celeriac is soft.
  6. Blend until very smooth with a stick blender.
  7. Season to taste. Top with gremolata.

Gremolata

Dietary: Vegan | Serves 4

Prep Time: 10 minutes | Cook Time: 3 minutes

Ingredients

  • 30g white bread
  • 1 tsp olive oil
  • 1 garlic clove, peeled and chopped
  • 1 tsp chopped rosemary and thyme
  • 1 tsp chopped parsley
  • Pinch mild chilli flakes
  • Pinch of salt

Method

  1. In a mini food processor blitz the bread to make breadcrumbs.
  2. Chop the garlic and herbs finely.
  3. Heat the olive oil in a frying pan and fry the garlic, herbs and breadcrumbs together until they are golden and crispy, add the chilli flakes and salt.
  4. Sprinkle on top of the celeriac velouté.

White Wine Stock

Prep Time: 15 minutes | Cook Time: 25 minutes

Ingredients

  • 1 onion, peeled and roughly chopped
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 1 garlic clove, sliced
  • 1 star anise
  • ½ lemon peel
  • 2 bay leaves
  • Sprig of thyme
  • 10 black peppercorns
  • 20 coriander seeds
  • 2 cloves
  • 10g parsley stalks
  • 100ml white wine
  • 1 litre cold water

Method

  1. Put all the ingredients into a large saucepan and gently bring to the boil.
  2. Simmer for 25 minutes and then remove from the heat and leave for a minimum of 1 hour to infuse before using.
  3. Strain the stock through a sieve into a bowl. Discard the vegetables.

Three Seed Spelt Soda Bread

Soda bread dries out quickly so best eaten warm straight from the oven. If you don’t want to eat it that day it’s best to split the loaves and freeze them.

Dietary: Yeast-free, Vegan

Makes 2 small loaves

Ingredients

  • 500g wholemeal spelt flour
  • 50g jumbo oats
  • 6 tsp baking powder
  • ½ tsp sea salt
  • 2 tbsp each of sunflower, pumpkin and sesame seeds
  • 350mls soya or almond milk
  • 75mls plain soya yoghurt
  • 1 tbsp molasses

Method

  1. Preheat the oven to 210C.
  2. In a measuring jug, mix the milk, yoghurt and molasses together.
  3. Mix the flour, jumbo oats, baking powder and salt together in a large bowl together with the seeds.
  4. Pour the milk mixture into the flour mixture and mix into sticky dough.
  5. Tip onto a floured surface and divide into two equal sized portions.
  6. Shape each portion into a ball, flatten and cut a deep cross, not quite all the way through in the top of each ball and dust with flour.
  7. Place them on a baking tray lined with baking parchment.
  8. Bake in the middle of the pre-heated oven for 30/40 minutes until well baked.

Tips:

I get a better result using baking powder rather than bicarbonate of soda. Baking power is 1 part bicarbonate of soda (alkaline) and 2 parts cream of tartar (acidic).

You can make soda bread with white flour, gluten free flour, rye flour; add nuts, dried fruit, herbs or whatever you fancy.


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A Hug in a Bowl, Vegetarian Living, February 2019

In the February 2019 issue of Vegetarian Living we make a meal out of our favourite winter soups by adding delicious toppings and sides. 

Read the article in full - A Hug in a Bowl, Vegetarian Living, February 2019

Sesame-dressed Greens

This is based on a classic Japanese sesame greens dish, and is delicious served with crispy fried tofu and rice or noodles.

Sesame Dressed Greens


Serves 2
 | Dietary: Vegan, can be gluten-free using tamari instead of shoyu


Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients

  • 350g seasonal green vegetables (broccoli, Romanesco, kale, purple sprouting etc.)

  • 1 tsp toasted sesame oil

Dressing


  • 4 tbsp sesame seeds

  • 1 tbsp shoyu or if gluten-free ½ tbsp tamari
 
  • 1 tbsp light brown sugar
  • Water
 


Method

  1. Wash and cut the vegetables into bite sizes.
  2. Steam until just cooked and cool under running cold water.
  3. Drain the vegetables and drizzle with a teaspoon of toasted sesame oil.
  4. Toast the sesame seeds in a frying pan until a golden colour. Make sure to keep stirring the sesame seeds as they are burn easily.
  5. Place 3 tablespoons of sesame seeds in a mortar and grind until a paste is formed.
  6. Mix in the shoyu and sugar into the sesame paste. The paste will be too thick at this stage so gradually add a little water until it has a runnier drizzling consistency.
  7. Drizzle the sesame dressing over the prepared vegetables and scatter generously with the extra tablespoon of toasted sesame seeds to serve.


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Orange and Chicory Salad

A colourful healthy winter salad, packed with fruit, nuts and seeds.The pomegranate syrup, made from concentrated pomegranate juice has a sweet and sour flavour and gives depth and character to the dish. 

Orange and Chicory Salad

Dietary: Vegan, Gluten-free | Serves 2

Prep Time: 20 minutes

Ingredients

  • 2 oranges or blood oranges
  • ½ red onion, finely sliced
  • 1 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • 25g sultanas or raisins
  • about 10 black olives, pitted
  • ½ tbsp pomegranate syrup
  • A handful of fresh mint, chopped
  • 20g flaked almonds, toasted
  • 1 tbsp sunflower seeds
  • Chicory, rocket, watercress, washed

Method

  1. Place the sultanas or raisins and pomegranate syrup in a small saucepan, just cover with water and bring to the boil. Remove from the heat and leave to stand for 15 minutes. Drain the sultanas but put any juices into a bowl for the dressing.
  2. Cut the oranges into segments (see below), collecting any juice by working over the bowl where you have kept the sultana juice. Whisk in the sherry vinegar and olive oil to make the dressing and season well.
  3. Toss the orange segments, sultanas, mint, sunflower seeds, flaked almonds, red onion and olives in a little dressing. Arrange the chicory, rocket or watercress on a plate and top with the orange salad.

How to segment an orange

  1. There’s a real art to perfectly and neatly segmenting an orange.
  2. First, take a small sharp knife and carefully slice off the top and bottom of the oranges.
  3. Let one orange stand on its flat bottom and carefully hold it still. Look for where the pith meets the orange flesh and cut down the orange to remove the skin and all of the pith. The more accurate you are the better so you don’t waste orange or end up with too much pith.
  4. Once you have removed one strip of peel, turn the orange and remove another strip of peel and pith. Carry on removing peel until the orange is fully peeled-remove any final bits of pith.
  5. Over a bowl to catch all the juices, hold the orange carefully in your hand and line up your knife to one side of one of the lines of membrane. Make a vertical cut between the membrane and the segment of juice sacks, just up to the middle of the orange, not all the way through. Repeat this cut on the other side of the segment, which can then be cleanly removed from the orange.
  6. Repeat this all around the orange. Be really careful when cutting your final segments. You then have a collection of membrane-free segments and a number of membrane ‘pages’ around the central hinge like a book.

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Miso-glazed Aubergines, Kale, Red Onion and Pumpkin Seeds with Butterbean Mash

Coating the aubergines and pumpkin seeds with a savoury miso paste mix gives a lovely golden caramelised exterior and the salty umami flavour balances well with the citrusy crispy kale, sweet roasted onions and creamy butterbean mash.

Miso-glazed Aubergines with Kale, Red Onion and Pumpkin Seeds

Serves 2 | Dietary: Vegan and Gluten-free option

Prep Time: 15 minutes | Cook Time: 25 minutes

Ingredients

  • 1 medium aubergines, cut in half widthways then into 3cm wedges
  • 1 red onions, sliced into 6 wedges
  • 2 tbsp pumpkin seeds
  • 200g buttonhole kale or red Russiankale
  • Juice of halfof a lemon
  • Large pinch of sea salt flakes
  • Good quality rapeseed oil for drizzling

Glaze mix

  • 1 tsp brown miso
  • 1 tsp shoyu or 1 tsp tamari
  • 1 tsp maple syrup
  • 1 tsp toasted sesameoil
  • 1 tbsp rapeseed oil

Method

  1. Preheat oven to 180°C fan.
  2. Mix the glaze ingredients together in abowl.
  3. Place the aubergine wedges onto a parchment lined large roasting tin and brush each wedge generously with the miso glaze.
  4. Place the red onion wedges in another roasting tin and drizzle with a little rapeseed oil. Put both roasting tins into the pre-heated ovenand bake for 15 minutes.
  5. Mix the pumpkin seeds into the remaining glaze in the bowl and set aside for later.
  6. Tear the kale into large bite sized pieces into a large bowl.
  7. Crumble the sea salt flakes over and squeeze over the lemon juice. Massage the salt and lemon into the kale briefly and once it has softened, set aside.
  8. Return to the kale and squeeze then drain the excess moisture from it. Drizzle over 1 tablespoon of rapeseed oil and massage through.
  9. By this time, the auberginesshould have had15 minutes of roasting and be almostsoft andtender and beginning to brown slightly. Remove the roasting tins from the oven and turn the aubergine wedges and onion wedges over to allow them to colour on the other side.
  10. Reduce the heat to 170° fan. Add the kale to the roasting tincontaining the onions,and thenscatter the pumpkin seeds overthe aubergines in the other roasting tin. Roast for a further 10 minutes by which time the aubergines should be golden brown and soft when pressed, the onion and kale will besoft and slightlycrisp in places.
  11. Serve with Butterbean Mash or with hot sourdough toast.

Butterbean Mash

Serves 4 | Dietary: Vegan and Gluten-free

Prep Time: 10 minutes | Cook Time: 5 minutes

Ingredients

  • 1 tin of butterbeans, drained
  • Zest of a lemon
  • 2 tbsp rapeseed oil
  • Salt and pepper

Method

  1. Place the butterbeans into a food processor with the water, lemon juice, lemon zest, rapeseed oil and a pinch of salt and pepper.
  2. Pulse till smooth and creamy, or a smooth as possible if mashing by hand with a fork or potato masher.Season to taste. 
  3. Scrape the purée into a saucepan and heat to serve.

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Healthy New Year, Vegetarian Living, January 2019

In the January 2019 issue of Vegetarian Living, we have shared three wholesome dishes, using nourishing greens, nutrient-packed seeds and zesty citrus, to get your 2019 off to a great start. 

Read the article in full - Healthy New Year, Vegetarian Living, January 2019 

Vegan Festive Christmas, Vegan Food & Living, December 2018

Rob, Vegan Food & Living's Art Editor, came along to our Vegan Festive Christmas class and has written a great blog about the day. 

Read the full post here ~ 'Learning how to make an impressive and stress-free vegan Christmas feast with Demuths'

Braised Red Cabbage

Easy to make and great as an accompaniment for Xmas dinner and can be made in advance. I like to cook red cabbage in the oven, but you can cook it on top on a low heat with regular stirring.

Braised Red Cabbage

Dietary: Vegan, Gluten-free

Serves 6

Ingredients

  • 1 small red cabbage, finely sliced
  • 1 onion, sliced
  • 1 cooking apple, peeled and chopped into small cubes
  • 100ml red wine
  • 50g brown sugar (you may need a little more)

Spices

  • 4 bay leaves
  • A small cinnamon stick
  • 1 start anise
  • 6 allspice berries
  • 4 cloves
  • 6 black peppercorns

Method

  1. Preheat the oven to 150c/gas mark 2.
  2. Cut a small square of muslin (or a clean piece of cotton) or you can buy special muslin bags.
  3. Put the spices into the muslin and tie together with string.
  4. Place all of the ingredients in a large pan and bring to the boil.
  5. Transfer to a large casserole dish, cover with foil and place in the oven and cook for approx. 2 ½ hours-stirring often. Taste several times during cooking and adjust the seasoning, sugar and vinegar to taste.

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Crispy Spiced Roast Potatoes

These are the best crunchy roasties with a lovely yellow saffron hue and paprika spicy. Make sure you use floury potatoes, a good quality rapeseed oil and if you are gluten-free replace the semolina with fine polenta.

Crispy Spiced Potato Roasties

Dietary: Vegan

Serves 6

Ingredients

4 large floury potatoes (800g King Edwards)

2 tbsp rapeseed oil

Pinch of saffron

2 tbsp water

1 tbsp semolina

¼ tsp salt

1 tsp paprika

4 tbsp rapeseed oil for roasting

Method

1.Soak the saffron in the water for 10 minutes.

2.Cut each potato in half, then half again, then each quarter into 3 wedges.

3.Place the potatoes in cold water, bring to the boil and simmer gently for 10 minutes until the potatoes are tender. Drain well.

4.Place the potatoes back in the saucepan and drizzle over 2 tablespoons of rapeseed oil, saffron water, semolina, salt and paprika.

5.Place the lid on and give the saucepan a shake to give the potatoes a rough fluffy edge.

6.Heat the oven to 220C/200C Fan. Place a roasting tin in the oven with 4 tablespoons of rapeseed oil to heat up for 5 minutes.

7.Tip the potatoes into the roasting tin and roast for 40 minutes, turning and coating with oil occasionally until the potatoes are a deep golden colour all over and super crispy.


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Festive Hazelnut Roast

A very rich roast packed with nuts that makes a lovely festive centrepiece served with all the festive trimmings. It can be made in advance and frozen. For a gluten free roast make it with gluten-free oats.

Hazelnut Festive Roast

Prep Time: 40 minutes | Cooking Time: 45 minutes

Dietary: Vegan, Gluten free option | Serves 8

Ingredients

  • 100g green lentils
  • 2 bay leaves
  • 500ml vegetable stock or water with 1 tsp vegetable bouillon
  • 2 tbsp sunflower oil
  • 1 large red onion, finely sliced
  • 3 garlic cloves, finely chopped
  • 1 tsp ginger powder
  • ½ tsp turmeric powder
  • 1 tbsp tomato puree
  • 2 carrots, grated (200g)
  • 2 parsnips, grated (200g)
  • 100g oatmeal or porridge oats ground to a course flour
  • 100g chopped cashews
  • 50g whole hazelnuts
  • 50g sunflower seeds, toasted
  • 50g pumpkin seeds, toasted
  • 50g sesame seeds, toasted
  • 2 tbsp tamari
  • 15g fresh parsley, chopped
  • Lemon juice
  • Salt and freshly ground black pepper

Method

  1. Pre-heat the oven to 180C/160Fan. You will need a 900g/2lb bread tin lined with baking parchment.
  2. Wash the green lentils, put them in a small saucepan with the stock and bay leaves, bring to the boil, simmer until the lentils are very tender and soft. Drain, remove the bay leaves and set aside.
  3. Mix the sunflower, pumpkin and sesame seeds together on a baking sheet and place in the pre-heated oven for 5-8 minutes. Toast them until they just begin to colour, but make sure they don’t burn.
  4. Lightly break the hazelnuts into rough halves.
  5. In a large frying pan fry the onion in the sunflower oil until translucent, add the garlic, spices and tomato puree and fry for a minute until fragrant.
  6. Add the grated carrots and parsnips, fry for 5 minutes, remove from the heat, stir in the cooked lentils, oatmeal, cashews,hazelnuts, seeds, tamari and parsley. Add lemon juice and salt and black pepper to taste.
  7. Press into the lined bread tin, press down firmly, cover the top with baking parchment and bake in the middle of the pre-heated oven for 45 minutes.
  8. Leave to cool in the tin for 10 minutes before turning out on to a serving dish and slicing. Serve with griddled Tenderstem broccoli, baby carrots and leeks and your favourite gravy.

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Mince Pie Christmas Tree

An impressive twist on the traditional mince pie! 

Mince Pie Christmas Tree

Makes one 20x30cm tree to feed 4 and 12 baby swirls using the pastry off cuts

Ingredients

  • 1 x 300g packet puff pastry
  • 150g mincemeat + 150g for making swirls
  • 40g marzipan, frozen for 30 minutes to firm up
  • 2 tbsp plain flour for dusting
  • 2 tbsp almond milk for glazing
  • Pearled or nibbled sugar for sprinkling
  • Baking parchment, baking tray and small star biscuit cutter

Method

  1. Preheat the oven to 200C/180Fan/Gas6
  2. Cut the pastry into two equal pieces and place each onto a lightly flour dusted sheet of parchment.
  3. Roll out both pieces of pastry to 20x30cm rectangles.
  4. Starting with one piece, carefully cut out your tree shape. The easiest way to achieve a symmetrical shape is to fold the pastry in half lengthways, then from the bottom edge nearest you, measure 2cm out from the fold and cut the tree trunk by cutting vertically upwards 4cm.
  5. From the top of the ‘trunk’, cut horizontally across to the edge of the pastry, to create the lowest tree ‘branch’.
  6. Now, place a ruler (or similar straight edged utensil) placing it at the very top point of the folded pastry furthest away from you, to where it meets the bottom of the ‘branch’.
  7. Unfold the pastry and you should now have a triangular shaped tree.
  8. Use this tree as a template by lifting both parchment and pastry on top of the other rolled out piece. Gently press a knife around the outline of the tree trying not to cut through the parchment, but enough to leave an indent of the shape onto the pastry beneath.
  9. Place the tree to one side whilst you cut the second tree shape.
  10. Using a small star cutter, cut out 2 stars.
  11. Spread 150g mincemeat evenly over one of the trees and stars, then grate the marzipan over the mincemeat.
  12. Carefully place the other tree and star directly on top of the mincemeat covered ones, and press gently but firmly to sandwich them together.
  13. Now using the ruler, gently press a central column trunk of 2cm from the bottom of the trunk to the top of the tree.
  14. Cut the branches of the tree by working on one side of the central column, cutting horizontals of 1.5 cm from the column out to the edges of the triangle. Keep going until you reach the top of the tree.
  15. Now following the same measurements, do the exact same horizontal cuts on the opposite side.
  16. Take the lowest horizontal ‘branch’ on one side of the tree, and gently twist away from you twice, placing it back down on the parchment neatly. Take the next branch and repeat, working up with each piece until the branches are too small to twist, usually the top one. Take care not to twist too much in case the pastry tears, so as the branches become shorter, only twist once.
  17. Repeat with the opposite branches.
  18. Place your star at the top of the tree and press lightly to join them.
  19. Brush the tree lightly with beaten egg or Almond milk, and sprinkle with the sugar nibs.
  20. Bake for 15-20 minutes until golden brown and crisp.

To make Swirls: There will be quite a bit of pastry offcuts leftover which if you are careful with, you can rejoin up to become another rectangle approx 15 x 7cm. Or stack the pieces atop each other and re roll into a rectangle. Spread with another 150g mincemeat, 2 tablespoons of ground almonds and grating of marzipan. Roll up like a Swiss roll, and cut into 12 x 1.5cm slices, to make swirls. Line a muffin or patty tin with small squares of parchment to cover the bases, and then place a swirl into each. Brush as before and sprinkle with sugar nibs. Bake for 15-20 minutes until golden and crisp.

Mincemeat

Ingredients

  • 1 small lemon
  • 1 small orange
  • 500g dried fruit, a mix of raisins, sultanas, currants
  • 1 cooking apple, washed, cored and grated
  • 150g brown sugar
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • ¼ tsp grated nutmeg
  • 4 tbsp brandy

Method

  1. Wash the lemon and orange and boil them, whole, in a saucepan of water for about 1 hour or until soft. Allow to cool and cut in half. Keep the juice, rind and skin but discard the pips.
  2. Place the lemon and orange, rind, skin and juice in a food processor and blend until smooth. Decant into a large bowl and mix in the dried fruit, grated apple, brown sugar, ginger, cinnamon, nutmeg and brandy.
  3. Refrigerate, this mixture will keep for weeks and freezes well.


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Spicy Pulled Jackfruit En Croute with Red Pepper Sauce

This En Croute is filled with spicy jackfruit, a smoky mushroom tofu pâté and boozy apricots. It’s great one to make ahead of time - you can make all the fillings and the sauce in advance and then assemble and bake it on the day.

Spicy Pulled Jackfruit En Croute with a Red Pepper Sauce

Spicy Pulled Jackfruit

Dietary: Vegan

Ingredients

  • 4 medium onions, finely sliced
  • 2 tbsp sunflower oil
  • ½ tsp brown sugar
  • Pinch of salt and pepper
  • 4 garlic cloves, crushed and minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground allspice
  • Pinch of chilli
  • 1 tbsp tomato purée
  • 1 x 565g tin Jackfruit, drained and sliced
  • 2 tbsp shoyu
  • 2 tbsp maple syrup
  • Zest and juice of 1 lime
  • 1 tsp cider vinegar
  • 1 tsp liquid smoke
  • 200ml water
  • 20g fresh parsley, chopped
  • 3 tbsp ground flax seeds

Method

  1. Heat 2 tablespoons sunflower oil in a frying pan over a medium heat, add the sliced onion with a pinch of salt and pepper and ½ tsp of sugar.
  2. Soften the onions gently on a low heat for 15 minutes until translucent, then turn up the heat and cook for a further 15 minutes until the onions are golden brown. Remove the cooked onions from the oil and put to one side.
  3. Keep the oil in the saucepan and start to cook the garlic, gently fry for 1 minute, then add the spices and tomato puree and cook for a further minute until it smells fragrant.
  4. Add the sliced jack fruit, shoyu, maple syrup, lime zest and juice, cider vinegar, liquid smoke and the water.
  5. Bring to a simmer, then cook for 10 minutes until the sauce has reduced and the jackfruit is tender and caramelising.
  6. Shred the jackfruit with a couple of forks. Stir in the cooked onions, the chopped fresh parsley and ground flax seeds through.

Mushroom, Chestnut and Smoked Tofu Pâté

Dietary: Vegan

Ingredients

  • 150g mushrooms, sliced
  • 1 tbsp olive oil
  • 2 tbsp shoyu
  • 100g ready cooked chestnuts
  • 250g smoked tofu, roughly chopped
  • 50g breadcrumbs
  • Salt and freshly ground black pepper
  • 1/2 lemon, juiced

Method

  1. Sauté the mushrooms in the olive oil until all the juices are released, then add the shoyu, continue to cook until the juices have evaporated.
  2. In a food processor, blend the ready cooked chestnuts and smoked tofu, add the cooked mushrooms and continue to mix to a slightly chunky pâté. Stir through the breadcrumbs. 
  3. Season to taste with salt and pepper and lemon juice.

Spicy Pulled Jackfruit En Croute

Dietary: Vegan | Serves 6 to 8

Prep time: 1 1/2 hours | Cook time: 40 minutes

Ingredients

  • 1 pack of puff pastry (500g)
  • 1 recipe mushroom, chestnut and smoked tofu pâté
  • 1 recipe spicy pulled jackfruit
  • 100g apricots (sulphured for colour), soaked in brandy overnight
  • Olive oil for brushing the pastry

Method

  1. To construct the en croute roll the pastry out to a large 30x30cm square.
  2. Place on a slightly larger piece of baking parchment.
  3. Spread the mushroom pâtéover the majority of the pastry, leaving a 5cm gap of pastry top and bottom and 3cm gap each side.
  4. Arrange the jackfruit in a slightly smaller rectangle over the pâté.
  5. Place the apricots in a line along the middle of the jackfruit.
  6. Use the parchment to help you lift and fold the pastry over the filling, making sure the bottom and top 5cm’s of pastry join together. Seal up the edges by pressing together with the rolling pin. Seal the sides of the pastry up as well. Trim off any excess, leaving enough pastry to roll up the edges and crimp with a fork. Brush the pastry with olive oil. Lightly score a criss-cross effect over pastry being careful not to cut all the way through.
  7. Place onto a baking tray lined with baking parchment. Bake at 200C Fan for 25 minutes then turn down to 170C Fan for a further 15 minutes until evenly golden and the pastry is cooked through.
  8. Leave to cool for 10 minutes before slicing.
  9. Serve with red pepper sauce and roasted thinly sliced potatoes and parsnips with sage leaves.

Red Pepper Sauce

Prep time: 20 minutes | Cooking Time: 30 minutes

Dietary: Vegan, Gluten free

Ingredients

  • 4 red peppers, left whole
  • 2 garlic cloves, finely chopped
  • 3 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tbsp red wine vinegar
  • ½ tsp smoked paprika
  • Pinch of chilli
  • Pinch of salt

Method

  1. Pre-heat the oven to 220C/200Fan.
  2. Roast the whole peppers in the pre-heated oven turning them a few times until they are blackened and soft.
  3. Place the roasted peppers in a bowl and cover with cling film, leave for 10 minutes
  4. Remove the peppers and hold them over a bowl. The skins should peel off easily.
  5. Break off the stalks of the peppers and remove the core and seeds.
  6. Blend the peppers with the garlic, olive oil, ground cumin, red wine vinegar and smoked paprika in a food processor.
  7. Season to taste with chilli and a pinch of salt.
  8. If you want a really smooth sauce, pass through a sieve to remove any bits of skin or seeds.

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Christmas Cauliflower with Herby Stuffing Balls

Make a show-stopping centrepiece with our Christmas Cauliflower, served with tahini sauce, pomegranate jewels and herby stuffing balls. 

Christmas Cauliflower with Herby Stuffing Balls 

Christmas Cauliflower 

Prep Time: 30 minutes | Cooking Time: 40 minutes

Dietary: Vegan, Gluten free | Serves 4-6

Ingredients

  • 1 large head of cauliflower
  • 2 tsp sunflower oil

Spiced oil

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ tsp peppercorns
  • 1 tbsp paprika
  • ¼ tsp turmeric
  • 2 tsp smoked paprika
  • ¼ tsp salt
  • 4 tbsp olive oil
  • 1 recipe tahini sauce
  • Seeds from ½ a pomegranate
  • Handful of chopped herbs – parsley, mint, coriander

Method

  1. To make the spiced oil dry fry the cumin seeds, coriander seeds, fennel seeds and black pepper in a small pan for a minute until fragrant. Grind in a pestle and mortar or spice grinder until fine and mix in with the paprika, turmeric, smoked paprika, salt and olive oil.
  2. Trim the outer leaves off the cauliflower. Rub the outside of the cauliflower with a little sunflower oil.
  3. Heat a gridle pan and chargrill the whole cauliflower until browned/blackened all over on the outside.
  4. Place the blackened cauliflower onto a lined baking tray and coat with the spiced oil.
  5. Roast in a hot oven at 200C/180C Fan for 40 minutes until tender. The time it takes to cook will depend on the size of the cauliflower. To make sure it is cooked through use a skewer and piece through to the centre of the cauliflower.
  6. Place on a serving dish, drizzle with tahini sauce, pomegranate seeds and herbs and serve with the green and red stuffing balls.

Tahini Sauce

Prep Time: 15 minutes

Dietary: Vegan, Gluten free

Ingredients

  • 60g tahini
  • Juice of 1/2 lemon
  • 50ml soya yoghurt
  • 1 tsp agave syrup
  • Pinch of salt
  • 2-3 tbsp water

Method

  1. Mix the tahini with the lemon juice, yoghurt, agave syrup and salt.
  2. Add enough water to make a thick but pourable consistency.

Herb Stuffing Balls

Prep Time: 40 minutes | Cooking Time: 10 minutes

Dietary: Vegan

Serves 4-6 | Makes 16 of each colour

Ingredients

  • 260g ready cooked chestnuts
  • 100g dried breadcrumbs
  • 6 tbsp ground flax seeds

Green Stuffing Balls

  • 1 bunch spring onions, chopped
  • 1 tbsp olive oil
  • 150g spinach, wilted and squeezed
  • 20g parsley leaves
  • 20g mint leaves
  • 10g coriander leaves
  • Pinch of salt and pepper

Red Stuffing Balls

  • 2 red onions, diced
  • 2 tbsp olive oil
  • Pinch of sugar
  • Pinch of salt
  • 1 tbsp paprika
  • 80g sundried tomatoes in oil
  • 1 red pepper, roasted and chopped
  • Pinch of salt and pepper
  • Olive oil for brushing

Method

  1. Place the chestnuts into a food processor and wiz up to breadcrumb consistency.
  2. Mix in the breadcrumbs and ground flax seeds. Divide the mix equally into 2 bowls.
  3. To make the green stuffing balls; gently fry the spring onions in the olive oil for a few minutes until they are soft.
  4. Wilt the spinach and squeeze out the excess liquid. Chop the wilted spinach and herbs with the cooked spring onions until everything is finely chopped. Mix the green mixture into one of the bowls of the chestnut mixture. Add salt and pepper to taste, then knead the mix together to a soft ball. Divide and roll into 16 equal sized balls.
  5. To make the red stuffing balls; preheat the oven to 200C Fan and roast the red pepper until blackened, then place in a bowl covered in clingfilm, when the red pepper is cool, peel off the blackened skin and remove the stem, core and seeds and chop.
  6. Peel and dice the red onions, fry in the olive oil with a pinch of sugar and salt for about 15 minutes until the onions are soft and starting to colour, add the paprika and fry for a minute.
  7. Drain the excess oil off the sundried tomatoes and chop finely. Place the cooked onions, chopped sundried tomatoes and chopped roasted pepper into one of the bowls of chestnut mixture. Add salt and pepper to taste, then knead the mix together to a soft ball. Divide and roll into 16 equal sized balls.
  8. Brush the balls with olive oil, place on a parchment lined baking tray. Bake in the pre-heated oven for 10-15 minutes until firm and beginning to colour. 

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Christmas Nibbles - Breadsticks and Dips

The perfect Christmas nibble - these bread sticks are moreish on their own and even better dipped into colouful dips. The dips are easy to make and can be prepped in advance.

Festive Bread Sticks

Prep time: 2 hours | Cooking Time: 20 minutes

Dietary: Vegan | Makes 12

Ingredients

  • 250g organic strong white flour
  • ½ tbsp dried active yeast
  • 1 tsp brown sugar
  • 220ml warm water
  • 1/4 tsp salt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp olive oil
  • 1 tbsp sesame seeds
  • 2 tbsp chopped parsley
  • 2 garlic cloves, finely chopped
  • ¼ tsp flaky sea salt
  • 1 tsp paprika plus more for sprinkling

Method

  1. Whisk together the yeast, sugar and warm water, cover with cling film and leave in a warm place until frothy, which takes about 5 minutes.
  2. In a large bowl mix the flour and salt together, then add the olive oil and stir in the frothy yeast mixture.
  3. Mix by hand or in a Kenwood with a dough hook to a soft ball.
  4. Knead for 10 minutes or until the dough is smooth and elastic.
  5. Place the dough into a large oiled bowl, cover with cling film and leave to prove in a warm place for 1 hour or until doubled in size.
  6. Line a baking tray with baking parchment.
  7. Tip the dough out onto a lightly floured surface. Roll out into an A4 sized rectangle. With the long side facing you, brush one half of the dough with the olive oil and sprinkle over the sesame seeds, parsley, garlic, salt and paprika. Fold the unseeded half of the dough over the seeded dough, press down and roll out again to A4 size.
  8. With the long side facing you, cut the dough into 12 x 2.5cm wide strips with a large knife. Twist each strip a few times, place onto the baking tray and sprinkle with more paprika.
  9. Pre-heat the oven to 200CFan.
  10. Leave the breadsticks for 20 minutes to rise slightly. When the breadsticks have risen a little, bake in the pre-heated oven for 20 minutes or until golden and crisp.

Beetroot Dip

Prep Time: 30 minutes | Cooking Time: 1 hour

Dietary: Vegan, Gluten free | Serves 4

Ingredients

  • 300ml beetroot puree (approx 2 medium beetroot)
  • 2 garlic cloves, peeled
  • Pinch of salt
  • 300ml yoghurt
  • 1tsp ground cumin more to garnish top
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar

Method

  1. Wash the beetroot gently so as not to damage the skin, keeping the root on. This will prevent the bright red juice bleeding away into the cooking water.
  2. Boil the beetroot in their skins in plenty of water until tender, depending on size it will take about an hour.
  3. Drain, leave to cool and then peel, chop and blend to a smooth puree in a blender or food processor.
  4. Crush the garlic with a pinch of salt until it is a smooth paste and mix in with the yoghurt.
  5. Stir the beetroot puree into the yoghurt.
  6. Stir in the ground cumin, olive oil and vinegar. Check for seasoning, add salt to taste.
  7. Serve garnished with ground cumin with bread sticks.

Green Herb Dip

Prep Time: 15 minutes

Dietary: Vegan, Gluten-free | Serves 4

Ingredients

  • 400g can chickpeas, drained
  • 2 tbsp tahini
  • 1 garlic clove, chopped
  • 50g herbs – parsley, coriander, mint
  • Juice of 1 lemon
  • 5 tbsp olive oil
  • Salt and pepper

Method:

  1. Drain and rinse the chickpeas. Roughly chop the herbs.
  2. Put the chickpeas into a food processor with the tahini, chopped garlic, chopped herbs, juice of 1 lemon, and 3 tablespoons of olive oil. Blitz until smooth.
  3. Taste and add freshly ground black pepper and salt.
  4. Drizzle with the remaining olive oil to serve. Serve with bread sticks.

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Christmas Nibbles - Smokey Squash & Pepper Stars with a Caper Herb Dip

One of our favourite festive nibbles - simple to make and the caper and herb dip complements the sweet smoky squash.

Smoky Squash and Pepper Stars with a Caper Herb Dip

Smoky Squash and Pepper Stars 

Prep and cooking time: 45 minutes | Baking Time: 10 minutes

Dietary: Vegan | Makes 12

Ingredients

  • 400g butternut squash, peeled and diced
  • 2 red peppers, diced
  • 2 tbsp olive oil
  • 50g roasted hazelnuts, roughly chopped
  • ½ tsp smoked paprika
  • 1 tbsp fresh thyme, chopped
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 3 sheets of filo, each cut into 12 squares

Method

  1. You will need a 12 hole cupcake baking tin.
  2. Pre-heat the oven to 220C/200Fan.
  3. Heat the olive oil in a baking tray and roast the butternut squash and red pepper for 30 minutes untilsoft.
  4. Roast the hazelnuts in the pre-heated oven for 8 minutes, then cool and rub off the skins and roughly chop.
  5. Mix the roasted squash, red peppers, chopped roasted hazelnuts, grated mozzarella, smoked paprika and thyme together.
  6. Season with salt and freshly ground black pepper.
  7. Place the 3 sheets of filo on top of each other and cut into 12 equal squares.
  8. Brush the indentations in the cupcake baking tin with olive oil.
  9. Take 3 squares of filo at a time. Brush each one with olive oil and lay them overlapping each other to form a 12 pointed star shape.Gently press the filo star shape into the cupcake baking tin. Divide the filling into 12.
  10. Place a spoonful of filling into the middle of each filo star.
  11. Bake in the preheated oven for 10 minutes or until golden. Check regularly, as they brown easily. Leave to cool for a few minutes before eating and serve with caper herb dip.

Caper and Herb Dip

Prep Time: 10 minutes | Cooking Time: 5 minutes

Dietary: Vegan, Gluten free | Serves 4

Ingredients

  • 4 tbsp olive oil
  • 4 tbsp capers, rinsed and dried on kitchen paper
  • 1 garlic clove, sliced
  • 10 sage leaves
  • 1 lemon, zest and juice
  • 2 tbsp parsley, chopped

Method

  1. Fry the capers in the olive oil until they pop open and have lost their moisture.
  2. Add the garlic, and sage leaves and fry until the garlic is soft and the sage leaves are crisp and the capers are crisp.
  3. Add the lemon juice and zest and stir in the chopped parsley.

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Festive Feasting, Vegetarian Living, December 2018

The December 2018 issue of Vegetarian Living features three of our favourite Christmas starters and three recipes that all make great Christmas dinner centrepieces, including the Christmas Cauliflower that made it onto the front cover! 

Read the article in full - Festive Feasting, Vegetarian Living, December 2018

Christmas Nibbles - Mushroom Rolls with Chilli Jam

These vegan ‘sausage' rolls are packed with strong umami flavours and the pearl barley gives them texture. Serve warm with colourful chilli jam for a perfect Christmas canapé. 

Mushroom and Pearl Barley ‘Sausage’ Rolls

Prep and Cooling Time: 1 hour 15 minutes | Cooking and Baking Time: 1 hour

Dietary: Vegan | Makes 24 rolls

Ingredients

  • 80g pearl barley
  • 1 onion, diced
  • 2 celery sticks, diced
  • 1 tbsp olive oil
  • 500g button mushrooms, chopped
  • 2 garlic cloves, peeled and chopped
  • 2 tbsp Dijon mustard
  • 1 tbsp paprika
  • 1 tsp smoked paprika
  • 1 tbsp fresh thyme leaves, chopped
  • 100ml white wine
  • ½ tsp freshly ground black pepper
  • 1 tbsp shoyu
  • 50g breadcrumbs
  • 4 tbsp ground flax seeds
  • 40g black pitted olives, chopped
  • 20g fresh flat-leaf parsley, chopped
  • Juice of half a lemon
  • 1 sheet ready rolled puff pastry (320g)
  • Olive oil for brushing
  • Pinch of paprika for sprinkling on top

Method

  1. Cook the pearl barley in plenty of water until tender which takes about 30 minutes, drain and leave to cool.
  2. In a large frying pan fry the onion and celery in the olive oil for 10 to 15 minutes until soft and golden.
  3. Add the chopped mushrooms and garlic. Fry for a few more minutes until the mushrooms release their juices.
  4. Stir in the Dijon mustard, paprika, smoked paprika and thyme, then the white wine, black pepper, shoyu and the cooked pearl barley.
  5. Cook on a medium to high heat for 5 to 10 minutes, or until all the liquid has evaporated.
  6. Allow to cool slightly, then place in a food processor and blitz on short bursts until roughly blended. Don’t over-blend, make sure you leave plenty of texture.
  7. Mix in the breadcrumbs and ground flax seeds, chopped olives and parsley and a squeeze of lemon. Add more shoyu and black pepper to taste. Leave in the fridge to chill.
  8. Divide the mix into 2 and roll into 2 long sausages the length of the puff pastry. Place the long sausages in the freezer for 1 hour until solid, but not fully frozen.
  9. Preheat the oven to 200C/180CFan.
  10. Line a large baking tray with baking parchment.
  11. Cut the sheet of puff pastry in half down the length. Roll each piece out to make them slightly wider so they will be wide enough to cover the sausage rolls with overlap.
  12. With the long side of the puff pastry facing you, place the sausage onto bottom half of the pastry and fold over the pastry to cover the sausage. Press the overlap of pastry together, trim, then roll the edge over and crimp with a fork all along the bottom edge to help seal and look decorative. Repeat with the other pastry and sausage roll.
  13. Cut each sausage roll into 12 even pieces.
  14. Place the 24 rolls onto a baking tray with room between them, brush with olive oil and sprinkle with paprika.
  15. Bake for 25 minutes in the pre-heated oven until golden.

Chilli Jam

This chilli jam is savoury, sour and hot - if you want it milder take the seeds out of the chillies. You will need sterilised sealable jars, with vinegar-proof lids, such as Kilner jar or clean jam jars. To sterilise jars either put through the hottest wash in a dishwasher or place washed jars in a warm oven for ten minutes. The chilli jam will keep for a year if you jar it in a sterile environment. Once open the jam will keep in the fridge for about a month.

Why not pot into pretty small jars for deliciously different Christmas presents? 

Prep Time: 15 minutes | Cooking Time: 40 minutes

Dietary: Vegan, Gluten free | Makes 1.5 litres

Ingredients

  • 8 cardamom pods
  • 1 cinnamon stick
  • 8 cloves
  • 8 star anise
  • 8 long fresh red chillies (150g) roughly chopped
  • 1kg Jam Sugar (make sure that you use Jam Sugar (which has added pectin) rather than Preserving Sugar (which doesn’t) or your jam won’t set as well)
  • 400ml apple juice
  • 500ml cider vinegar
  • 150ml Certo Liquid Apple Pectin

Method

  1. Place the chillies in a food processor and blitz until finely chopped.
  2. Place the spices, chopped chillies, jam sugar, apple juice and cider vinegar, liquid pectin together in a large saucepan.
  3. Heat gently until the sugar starts to dissolve.
  4. Bring the chilli jam to the boil, stirring gently, then leave it at a gentle boil for 20 minutes until reduced by 1/4.
  5. Take the saucepan off the heat and allow it to cool slightly for about 10 minutes before pouring into your jars. The jelly will set gradually and won’t look thick at first, but the added pectin means it will set well.
  6. Ladle into your hot sterilised jars. Then seal tightly with a sterilised lid or a rubber sealed top. Don’t shake your jars as it takes time to set.

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Roasted Cauliflower, Broccoli and Sweet Potato with White Miso Dressing

Cauliflower and broccoli slightly charred with a hint of ginger goes well with the sweet potato and white miso dressing. 

Roasted Cauliflower, Broccoli and Sweet Potato with White Miso Dressing

Dietary: Vegan, Gluten-free | Serves 4

Prep Time: 20 minutes | Cook Time: 35 minutes

Ingredients

  • ½ head of cauliflower, cut into florets
  • ½ head of broccoli, cut into florets
  • 1 sweet potato, peeled and cut into half moons
  • 2 garlic cloves, chopped
  • 5cm ginger root, peeled and chopped
  • Rapeseed oil for roasting
  • Handful of chopped parsley
  • 1 lime, juiced
  • Salt and pepper to taste

Method

  1. Preheat the oven to 200C/180Fan.
  2. Place the cauliflower, broccoli and sweet potato in a large baking tin or heatproof dish.
  3. Add the garlic and ginger and enough rapeseed oil to lightly coat the vegetables, rub in with your hands so that the vegetables are well coated in oil.
  4. Place in the oven and roast for 20-35 minutes, until the cauliflower and broccoli is beginning to caramelize and brown.
  5. Remove from the oven and stir in the parsley and a squeeze of lime juice.
  6. Taste and add salt, pepper, lemon or more herbs to taste.
  7. Serve with salad leaves and a white miso dressing

White Miso Dressing

White miso is made from fermented rice and soya beans is pale in colour, creamy in texture and is both sweet and salty. Use to flavor up dressings, sauces, soups and delicious in mashed potato.Ingredients

  • 2 tbsp white miso
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp fresh ginger juice
  • 1 tbsp light sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tsp agave syrup
  • ½ tsp shoyu

Method

  1. To make the ginger juice, grate a thumb-sized piece of fresh ginger with the skin on, take the ginger into the palm of your hand and squeeze the juice out. 
  2. Whisk all the ingredients together to make a smooth dressing.

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Roasted Squash, Seeded Herby Freekeh and Zhoug

Hot spicy Yemeni Zhoug is a lovely addition to one of my favourite salads of roasted squash and seeded freekeh. 

Roasted Squash with Seeded Herby Freekeh and Zhoug

Roasted Squash

Aleppo pepper, or ‘pul biber’ Turkish pepper flakes adds a lovely mild pepper flavour to the squash. My favourite squash for this recipe is onion squash, with it's fluorescent orange skin and bright orange flesh - if you can’t find an onion squash use butternut squash instead.

Dietary: Vegan, Gluten-free | Serves 4

Prep Time: 15 minutes | Cook time: 35 minutes

Ingredients

  • 1 medium orange squash
  • 3 garlic cloves, chopped
  • 1 tbsp rapeseed oil
  • Pinch of salt
  • Big pinch of Aleppo pepper

Method

  1. Heat the oven to 200C/180Fan.
  2. Wash the squash, trim the top and bottom and keep the skin on.
  3. Cut the squash into quarters and each quarter in half to make 8 wedges.
  4. Toss them with olive oil in a mixing bowl, along with the garlic.
  5. Place the squash wedges on a lined baking tray, spreading evenly.
  6. Sprinkle with salt and Aleppo pepper. Cover with tin foil and bake for 25 minutes until soft but holding their shape well.
  7. Take off the foil and cook for another 10 minutes until the squash slightly caramelises.
  8. Serve on top of the herby seedy freekeh with a drizzle of zhoug and more on the side.

Seeded Herby Freekeh 

Freekeh is a Middle Eastern grown wheat that is picked whilst green and unripe, and then roasted over wood fires to burn off the husk, giving it a slightly smoky flavour. It can be bought whole or cracked. This salad is more a herb salad than a grain dish, so don’t stint on the herbs.

Dietary: Vegan | Serves 4

Prep Time: 15 minutes | Cook time: 20 minutes

Ingredients

  • 100g cracked freekeh (or bulgar wheat)
  • Large handful flat leaf parsley
  • Large handful of fresh mint
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 25g sesame seeds
  • 25ml olive oil
  • ½ a lemon, juiced
  • Salt and black pepper

Method

  1. Soak the freekeh in cold water for 5 minutes, then rinse and drain well.
  2. Place the freekeh in a saucepan and cover with water and boil for 15 minutes. Drain, and return the freekeh to the hot saucepan with the lid on to finish cooking in the residual heat and steam, for 5 minutes.
  3. Remove the stems from the parsley and mint and chop.
  4. Heat a dry frying pan and gently toast the seeds and decant into a bowl.
  5. Mix the freekeh with the herbs and seeds. Add the olive oil and season to taste with lemon juice, salt and pepper.

Zhoug

Zhoug is a vibrant green chilli and coriander sauce from the Yemen.

Ingredients

  • 3 green Jalapenos chillies, chopped
  • 2 garlic cloves, chopped
  • 50g fresh coriander, chopped
  • 25g pumpkin seeds, toasted
  • ¼ tsp ground cardamom
  • 4 tbsp olive oil
  • 1 tsp agave syrup
  • Pinch of salt

Method

  1. Blend all the ingredients together in a blender or use a pestle and mortar. Add more oil until you have a sauce like consistency. Taste and add more cardamom, salt and agave syrup to taste.

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Roasted Beetroot, Shallot and Puy Lentil Salad

This wintery salad still brings a lovely splash of colour to the table with purple beetroot, bright green watercress and bright yellow saffron yoghurt dip.

Roasted Beetroot and Puy Lentil Salad with a Yoghurt and Saffron Dip

Serves 4 | Dietary: Vegan, Gluten free

Prep Time: 30 minutes | Cook Time: 45 minutes

Ingredients

  • 4 small beetroot, peeled and cut into small wedges
  • 6 banana shallots, peeled and quartered
  • 4 cloves garlic, left whole and in their skins
  • 10 thyme sprigs
  • 1 tbsp rapeseed oil
  • 250g puy lentils or speckled lentils
  • 1 small onion, peeled and halved
  • 1 bay leaf

Dressing

  • 3 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 4 tbsp chopped fresh parsley
  • Pinch of sea salt and freshly ground black pepper
  • 250g (1 bunch) watercress

Method

  1. Pre-heat the oven to 200C/180Fan.
  2. Toss the beetroot wedges, shallots and garlic in the olive oil and add the thyme.
  3. Roast in a hot oven for 30-45 minutes until the beetroot is soft, be careful it doesn’t burn, cover with foil if needed. Peel the garlic and cut into halves, remove the thyme stalks.
  4. Cook the lentils in plenty of water with the onion and bay leaf until the lentils are tender, which takes about 30 minutes.
  5. Make the dressing by mixing the dressing ingredients together.
  6. Drain the lentils, discard the onion and the bay leaf. While they are still warm stir in the dressing and leave to marinate.
  7. Serve the lentils on a pile of watercress with the roasted beetroot and shallots scattered over.
  8. Serve with a yoghurt and saffron dip.

Yoghurt and Saffron Dip

Ingredients

  • 250g thick yoghurt
  • Large pinch of saffron soaked in 1 tbsp hot water for 15 minutes
  • 1 tbsp lemon juice
  • Pinch of sea salt and freshly ground black pepper

Method

  1. Mix the saffron and the soaking liquid into the yoghurt, stir in the lemon juice and season to taste with salt and pepper.

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100 cupcakes for 100 issues, Vegetarian Living, November 2018

This month Vegetarian Living celebrates the release of their 100th issue so we thought what better than 100 mini veggie cupcakes to mark the occasion!

Take a look here - 100 Celebration Vegetable Cupcakes, Vegetarian Living, November 2018

Host with a Roast, Vegetarian Living, November 2018

This month Vegetarian Living celebrates the release of their 100th issue. Rachel has shared three roasted veg recipes that are great for a spontaneous feast with friends - a Roasted Beetroot and Puy Lentil Salad, Roasted Cauliflower, Broccoli and Sweet Potato with Miso Dressing and Roast Squash with Herby Freekeh and Zhoug. 

Click on the link below to see the full article:

Host with a Roast, Vegetarian Living, November 2018

Chocolate Hazelnut Brownies

We love these nutty chocolate brownies - they are so versatile. You could try adding raspberries or blueberries or add whole nuts to the uncooked brownie mix such as toasted hazelnuts or macadamia nuts. They are delicious served warm with vegan ice cream!

Chocolate and Hazelnut Brownies

Dietary: Vegan, Gluten-free

Makes 12

Ingredients

  • 150g dark chocolate
  • 50g margarine
  • 50g coconut oil
  • 3 tbsp chia seeds
  • 9 tbsp water
  • 100g soft dates (or soaked to soften)
  • 150g soft brown sugar
  • 1 tsp vanilla extract
  • 75g plain gluten free flour blend
  • 50g ground hazelnuts
  • 1 ¼ tsp baking powder

Method

  1. Pre-heat the oven to 195C/175Fan/Gas5.
  2. Line a 20cm x 20cm square cake or brownie tin with baking parchment.
  3. Melt the chocolate and margarine and coconut oil in a heatproof bowl above a pan filled one third full of simmering water.
  4. Heat the chia seeds in the water and bring to a gentle simmer for a few minutes, leave to thicken and cool down.
  5. Blend the dates with the sugar until smooth, then stir into the melted chocolate mixture.
  6. Add the chia seed mixture and vanilla and stir well to combine.
  7. Stir in the flour and ground hazelnuts and mix thoroughly to ensure no lumps of flour are visible.
  8. Spoon the mixture into the prepared tin and bake in the pre-heated oven for 15 to 20 minutes or until the brownies are set on the sides, cracking slightly but still soft to the touch in the middle.
  9. Leave to cool, then chill in the fridge before cutting into squares.
  10. To serve, drizzle with melted dark chocolate, a dusting of cocoa powder and maybe even some caramel hazelnuts.

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Mushroom Strudel

Traditionally strudel is sweet and cooked with apple, but it is also popular with savoury fillings such as cabbage, pumpkin, and sauerkraut. This recipe uses mixed mushrooms and chard - very autumnal, very delicious. We have used pre-made puff pastry to save time.  

Mushroom Strudel

Serves 4

Prep time: 40 minutes | Cook time: 40 minutes

Ingredients

  • 250g puff pastry, ready rolled
  • 250g potato, peeled and diced
  • 1 tbsp butter
  • 1 onion, diced
  • Pinch salt and pepper
  • 1 tsp ground Caraway seeds
  • ¼ tsp grated nutmeg
  • 3 garlic cloves, chopped
  • 150g Chestnut mushrooms, sliced
  • 150g wild mushrooms, sliced
  • 300g chard or cabbage, sliced
  • 1 egg
  • 150g sour cream
  • 25g parmesan
  • 2 tbsp fresh dill, chopped

Method

  1. Boil the potatoes in plenty of water for 10 to 15 minutes until tender, drain and put to one side.
  2. In a large frying pan, heat the butter and fry the onion with a pinch of salt and pepper for 5 minutes until soft, add the caraway, nutmeg and garlic and fry for another minute.
  3. Add the mushrooms and fry until they are soft and releasing their juices.
  4. Add the chard or cabbage and cook down for minute or two.
  5. Remove from the heat and stir in the cooked potatoes. Set aside to cool slightly. 
  6. In a small bowl, whisk together the egg (reserving 1tbsp to glaze), sour cream, finely grated parmesan and chopped dill. Add a pinch of salt and pepper.
  7. Stir the sour cream mixture through the mushroom mixture. Leave to cool completely.
  8. Preheat the oven to 180C Fan. 
  9. Lay out the puff pastry sheet onto a sheet of baking parchment and place it onto a baking tray.
  10. Spread the mushroom mixture down the middle of the pastry sheet. Fold up the sides, making sure they overlap by about 10cm on top. Pinch the ends of the pastry together.
  11. Roll the pastry over so the overlap is now on the bottom.
  12. With a small sharp knife make some small incisions across the streusel, marking it all the way down the length.
  13. Place the strudel in the oven and bake for 30 minutes, then turn the temperature down to 170C Fan and cook for a further 10 minutes to make sure the pastry is cooked through, puffed up and a deep golden colour. 

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Completing a Vegan Diploma, Tallie Samuels

Tallie Samuels is one of our former Vegan Diploma students. She has written a wonderful piece on her blog about her time in the kitchen with us... 

'I loved my time at Demuths... I learnt an incredible amount, and grew dramatically in confidence. Completing a vegan diploma gave me the skills, knowledge and confidence I needed to become a chef with not an animal product in sight!'

Read the full blog post here ~ Completing a Vegan Diploma

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