Vegan Rule

Mushrooms

Whether cultivated or wild, mushrooms are essential ingredient for vegetation cooking

Onions.

Onions come in many different varieties. They can be sautéed, roasted or eaten raw in salads.

Parsnips.

A sweet root vegetable with a distinct earthy flavor.

Peas.

Sweet tender peas are unbeatable. Make the most of them when they are in season.

Peppers.

Green peppers have a fresh raw flavor whereas red, yellow and orange peppers are sweeter.

Potatoes.

Rich in carbohydrates, potatoes can be baked, boiled, fried, sautéed, mashed, or roasted.

Pumpkins/Squashes.

These have fibrous fresh with a mild, slightly sweet flavor.

Shallots.

These small bulbs are ideal for using in sauces.

Spinach.

Rich in iron, spinach can be eaten raw in salads or cooked.

Swedes.

These are ideal for adding to soups and casseroles.

Sweetcorn.

Eaten on the cob with salt and a little butter, sweet corn is absolutely delicious.

Tomatoes.

These come from a variety of sizes and form the basis of many vegetarian dishes.

Turnips.

Sweet and nutty flavored, turnips range from very small to large, mature vegetables.

Dairy & Produce

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Both local and imported dairy products are now widely available. Most have low-fat versions.

Butter/Margarine 

Butter is a natural dairy product made from cream. Margarine is butter substitute made from vegetable fat.

Buttermilk 

This is skimmed milk with an added bacterial culture, to give it a natural tangy flavor.

Cheeses (hard and semi-hard) 

Hard cheeses are often essential for cooking and of course Parmesan is an important ingredient for many dishes.

Cheeses (soft) 

Cottage cheese, curd cheese, mascarpone and ricotta are all soft, moist cheeses used in many dishes. Other soft cheeses of culinary note are mozzarella and tangy feta.

Cheeses (blue) 

Blue cheeses such as gorgonzola, Roquefort and Stilton are among some of the most popular cheeses used for sauces, soups and tarts.

Cream 

This is available in many forms including single, double, clotted, whipping. soured and creme fraiche.

Eggs 

Rich in protein, eggs are use in both savory dishes and desserts.

Fromage frais 

A creamy, fresh white cheese sold in pots.

Milk.

This is available as skimmed, semi-skimmed and full fat, as well as condensed, powdered, homogenized and evaporated. 

Quark 

This soft white cheese is made from fermented skimmed milk.

Yogurt 

Yogurt is available in various forms including organic, low-fat, Greek and bio

Pulses and lentils are a good source of protein. Both need to be washed and pulses should be soaked overnight before cooking. Beans should initially be boiled hard for ten minutes to destroy their toxins Do not add salt until they are nearly cooked as this toughens their skins

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Pulses, Beans and Split Peas 

Black-eyed beans

Sometimes called black-eyed peas, these are the only beans that do not need soaking

Chick-peas

These round, beige-colored pulses have a strong, nutty flavor when cooked

Haricot beans

These are small, white and oval They are ideal for slow cooking as they absorb the flavor of herbs and spices easily

Kidney beans 

Kidney beans are dark red brown beans with quite a strong flavor 

Green and yellow split peas

These tasty and nutritious peas are ideal for thick, hearty soups and are used in Indian cooking

Lentils

Brown and green lentils

These small lentils have a delicate flavor and retain their shape during cooking green lentils have a slightly stronger taste

Red split lentils

Popular and easy to cook, these lentils are often used in vegetarian dishes.

Tofu

This is an unfermented soya bean curd that is available in. firm and silken varieties to be used in all kinds of sweet and savory dishes as an alternative to dairy produce

Spice

The inclusion of spices in a recipe can literally transform a meal.

Cardamom 

These pods are often used whole to add flavor to rice dishes.

Chili powder 

The dried seeds of chilies are ground to make a very hot and spicy powder. 

Cinnamon 

Cinnamon is available whole or ground. The sticks are used for flavor and are not eaten.

Cloves 

Cloves are used in spice mixtures for sweet and savory dishes.

Coriander seeds 

These are the roasted, dried seeds of the plant.

Cumin 

Available as whole, dark brown seeds and ground. 

Fennel seeds 

Small, light green seeds, similar in smell and taste to aniseed.

Fenugreek seeds 

Fenugreek is used in many fish dishes and curries.

Ginger 

Both fresh and ground ginger have a sharp, refreshing flavor. Fresh root ginger should be peeled before use.

Mustard seeds 

Often used with vegetables and pulses, these have a nutty flavor.

Nutmeg 

Whole or ground nutmeg has a sweet, nutty flavor. 

Peppercorns 

Used in virtually all savory cooking, pepper has the capacity to enhance other flavors. 

Saffron 

This expensive spice is used for its aroma and color.

Turmeric 

Turmeric is a bright yellow powder and is primarily used for its coloring properties.

Herbs

Beautiful fresh herbs from around the world are readily available. This herb checklist highlights both familiar and less well-known items.

Basil 

Well-known for its affinity with tomatoes, basil has a spicy aroma that is a pungent mixture of cinnamon and anise.

Bay leaves 

These are one of the oldest herbs used in cookery. When used fresh, they have a deliciously sweet flavor.

Chives 

This herb has a very delicate oniony flavor.

Coriander 

An intense, aromatic, sweet and spicy herb. The leaves can be used as a garnish.

Dill 

A pungent, slightly sweet-tasting herb with anise overtones.

Marjoram 

This is very similar to oregano, though more delicate in flavor. 

Mint 

A very versatile herb with a distinctive scent, mint is used both in sweet and savory dishes.

Oregano 

An aromatic and highly flavored herb, oregano features strongly in Italian cooking.

Parsley 

Both flat leaf and curly varieties have a slightly bitter flavor.

Rosemary 

Rosemary, with its dark, needle- like leaves, has an intense flavor and should be used sparingly.

Sage 

The aromatic oils in sage impart a distinct and powerful flavor.

Savory 

With its peppery flavor, savory makes a good seasoning.

Tarragon 

This has a sweet, aniseed flavor.

Thyme 

A robust aromatic herb with a warm, earthy flavor.

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Dry Goods

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Building a store cupboard of everyday items such as flour, grains and pasta will ensure that you can produce a speedy meal at short notice.

Barley 

With its distinctive flavor and slightly chewy texture, barley is used in soups or as an alternative to rice in risottos.

Buckwheat 

Nutty in texture, this tasty alternative to rice is actually a grass. 

Bulgur wheat 

This wholewheat grain is steam-dried and cracked before sale, so it only needs a brief soaking before use. Keep it cool and dry in the cupboard, and it will last for a few months.

Couscous 

Also made from wheat, this grain is a staple in North Africa and is prepared in exactly the same way as bulgur.

Dried fruit 

Rich in dietary fiber, vitamins and minerals, dried fruits are delicious in a wide selection of dishes including muesli and pies. Because of their intense sweetness, they can be used as a healthy alternative to sugar in cooking.

Flours 

As well as the usual white refined flour, try experimenting with other types including whole meal, buckwheat, soya, rice or rye for a more interesting, nutty flavor in your baking. Corn flour is often used as a thickening agent for sauces.

Millet 

High in protein, millet is used extensively in Southeast Asia and is cooked in the same way as rice.

Nuts and seeds 

Nuts and seeds such as almond, cashew, Brazil, sunflower, pumpkin and linseed are a valuable source of protein, calcium and Omega 3 fatty acids. Bought in bulk for economy, they will keep in the freezer for several months.

Oats 

Available as rolled (porridge), jumbo or oatmeal, this grain is an excellent source of complex carbohydrates, vitamins and minerals, including iron.

Pasta 

While fresh pasta is generally preferred both for flavor and for speed of cooking, the dried product is a very valuable store-cupboard ingredient. Italian pasta and Oriental noodles are both useful. 

Quinoa 

This good source of protein is a soft grain from South America. 

Rice 

There are many different types of rice. Basmati is thought to have a superior flavor, fragrance and texture, and a mixture of basmati and wild rice (not a true rice, but the seeds of an aquatic grass) works well.

Sugars 

Used sparingly, you can give flavor to sweet dishes by adding dried sugars such as molasses, demerara, raw cane and icing sugar, or liquid varieties such as blackstrap molasses, honey and natural maple syrup.

Wheat, barley and rye flakes 

These can be used in savory or sweet crumbles and biscuits to provide taste and texture.

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Bottled and Canned Goods

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The store cupboard should be the backbone of your vegetarian kitchen. Stock it sensibly, and you'll always have the wherewithal to make a tasty, satisfying meal. 

Canned pulses 

Chick-peas, cannellini beans, green lentils, haricot beans and red kidney beans survive the canning process well. Wash in cold running water and drain well before use.

Canned vegetables 

Although fresh vegetables are best for most cooking, some canned products are very useful. Artichoke hearts have a mild sweet flavor and are great for adding to stir-fries, salads, risottos or pizzas. Pimientos are canned whole red peppers, seeded and peeled. Canned tomatoes are an essential ingredient to have in the pantry. Additional useful items to include are sweetcorn and water chestnuts

Mustard

Wholegrain or Dijon mustards are widely used both in cooking and in salad dressings 

Oils 

Groundnut or sunflower oils are bland and will not mask or overpower delicate flavors

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They are ideal for deep frying. Fiery chili oil will liven up vegetable stir-fries, while tasty sesame oil will give them a rich nutty flavor. A good olive oil will suit most purposes, except deep frying, and extra-virgin olive oil, being more expensive, is best kept for salads 

Olives 

Green or black olives now come in a variety of marinades. Olive  paste is useful for pasta sauces

Passata 

This thick sauce is made from sieved tomatoes It is mainly used in Italian cookery.

Pesto: This classic Italian sauce combines fresh basil, pine nuts Parmesan, garlic and olive oil and is useful for pasta or grilled or roasted vegetables

Soy sauce 

Soy sauce is a thin, salty black liquid made from fermented soya beans. Shoyu, or naturally brewed soy sauce, is fermented for far longer and so has less additives than soy sauce

Stocks and flavorings 

There are three kinds of vegetable stocks. Granules are ideal for light soups and risottos stock cubes have a stronger flavor suited to hearty soups ,while vegetable extracts have a robust taste which is delicious in casseroles 

Sun-dried tomatoes 

These sweet tomatoes baked and dried in the sun, are sold in bags or in jars, steeped in olive oil

Tahini paste 

Made from ground sesame seeds, this paste is used in Middle Eastern cookery

Tomato puree.

This concentrated tomato paste is sold in cans, jars or tubes. A version made from sun-dried tomatoes is now available

Vinegars 

White or red wine and sherry vinegars are ideal for salad dressings. Balsamic has a sweet/ sour flavor which can be used in salad dressings or with roasted vegetables and cooked grains

Hors D’oeuvres & Appetizers

Hummus

INGREDIENTS 

Serves 4 

1 ¼ cups/225g/8oz dried chick peas, soaked overnight 

1 bouquet garni 

1 small onion, sliced  2 cloves garlic, crushed  juice of 2 lemons 

4 tbsp/60ml/2oz tahini paste  3 tbsp/45ml olive oil 

salt and freshly ground black pepper 

1 tomato, sliced 

sprig of parsley 

METHOD 

1-Drain the chick peas and place in a large saucepan with plenty of water, the bouquet garni and onion. Bring to the boil then simmer gently for 1 ¾ -2 hours, or until tender.

2-Drain, reserving a little of the cooking liquid. Discard the onion and bouquet garni.

3-Place the garlic, lemon juice, tahini, olive oil and seasoning in a food processor or blender. Add the cooked chick peas and process to a smooth paste.

4-Add a little of the reserved cooking liquid if the paste is too thick and stir rapidly. Arrange the hummus in a dish, edge with halved tomato slices and garnish with parsley. Serve with warmed pitta bread.

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Guacamole

INGREDIENTS 

Serves 2-4 

2 large ripe avocados 

2 large ripe tomatoes 

bunch spring onions 

1-2 tbsp/15-30ml olive oil  1-2 tbsp/15-30ml lemon juice  salt and freshly ground black pepper 

green chilies 

METHOD 

1-Remove the flesh from the avocados and mash. Skin the tomatoes, remove the seeds and chop finely. Chop the spring onions.

2-Mix vegetables together with olive oil and lemon juice and season to taste. Garnish with chopped green chilies and serve, chilled, as a dip or with hot pitta bread

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Stuffed Tomatoes

INGREDIENTS 

Serves 4 

8 English (small) tomatoes, or 3 beef (large) tomatoes 

4 hard-boiled eggs, cooled and peeled 

6 tbsp/90ml mayonnaise 

1 tsp/5 ml garlic paste 

salt and freshly ground black pepper 

1 tbsp/15ml parsley, chopped 

1 tbsp/15ml white breadcrumbs for the beef (large) tomatoes 

METHOD 

1-Skin the tomatoes, first by cutting out the core with a sharp knife and making an incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy). 

2-Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that the tomatoes will sit squarely on the plate. Keep the tops if using small tomatoes, but not for the large tomatoes.

3-Remove the seeds and inside, either with a teaspoon or small, sharp knife. Mash the eggs with the mayonnaise, garlic paste, salt, pepper and parsley.

4-Fill the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping serving later, brush them with olive oil and black pepper to prevent from drying out. Cover with plastic film and keep.

NOTE 

For large tomatoes, the filling must be very firm, so it can be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise, add enough white breadcrumbs until the mixture is the consistency of mashed potatoes. Season well, to taste. Fill the tomatoes, pressing down firmly until level. Refrigerate for I hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.

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Devilled Eggs

INGREDIENTS 

Serves 4 

4 hard-boiled eggs, cut in half, lengthwise 

½ tbsp/23g onions, finely chopped 

green chilis, finely chopped 

tbsp/5ml coriander leaves, chopped 

1/2 tsp/2.5ml salt 

tbsp/30g mashed potatoes  oil for deep frying  1 tbsp/15ml plain flour 

2fl oz/60ml/1/4 cup water 

1-Remove the yolks and mix with the onions, chilis, coriander leaves, salt and mashed potatoes. Put the mixture back into the egg whites. Chill for 30 minutes.

2-Heat the oil in a sauce pan over high heat. While the oil is heating up make a bat with the flour and water. Be careful not to allow the oil to catch fire.

3-Dip the eggs into the batter and slip into the hot oil. Fry until golden, turning once.

Starters

Butter Bean, Watercress and Herb Dip

This is a refreshing dip that is especially good served with fresh vegetable crudites and breadsticks.

Ingredients.

Serves 4-6 

225 g/8 oz/ 1 cup plain cottage cheese.

400 gr/ 14 oz can butter bean, rinsed and drained

1 bunch Spring Onion, chopped

50 gr/ 2 oz watercress, chopped

600 ml/ 4 tbsp Mayonnaise

45 ml/ 3 tbsp chopped fresh Mix Herbs

Salt and ground black pepper 

Watercress sprigs, to garnish

Vegetable crudités and breadsticks, to serve

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1-Put the cottage cheese, butter beans, spring onions, watercress, mayonnaise and herbs in a blender or food processor and blend until fairly smooth.

2- Season with salt and pepper and spoon the mixture into a dish

3-Cover and chill for several hours before serving.

4-Transfer to a serving dish (or individual dishes) and garnish with watercress sprigs. Serve with vegetable crudites and breadsticks.

COOK'S TIP

Try using other canned beans such as cannellini beans or chickpeas in place of the butter beans.

SAFFRON DIP

Serve this mild dip with fresh vegetable crudites - it is particularly good with florets of cauliflower.

Ingredients:

Serves 4

Small pinch of Saffron strands

200 g/7 oz fromage frais

10 fresh Chives

10 fresh Basil leaves

Salt and freshly ground Black Pepper

Vegetable crudités, to serve

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1-Pour 15ml/ 1 tbsp boiling water into a small heatproof bowl and add the saffron strands. Leave to infused saffron for about 3-4 minutes, stirring occasionally.

2-Beat the fromage frais until smooth, then stir in the infused Saffron liquid.

3-Use a pair of scissors to snip the chives into the dip. Tear the basil leaves into small pieces and stir them in.

4-Season with salt and pepper. Serve immediately with vegetable crudites.

V A R I Am T I 0 N 

Leave out the saffron and add a squeeze of lemon or lime juice instead. Alternatively, substitute the saffron strands with ready-ground saffron powder.

SPICED CARROT DIP

This is a delicious dip with a sweet and spicy flavor. Serve wheat crackers or fiery tortilla chips as accompaniments for dipping.

Ingredients

Serves 4 

1 onion 

3 carrots, plus extra to garnish 

grated rind and juice of 2 oranges 

ml/ I tbsp hot curry paste  150 ml/ 1/4pint/ 2/3 cup natural yogurt  handful of fresh basil leaves 

15-30 ml/1-2 tbsp fresh lemon juice, to taste  red Tabasco sauce, to taste 

salt and freshly ground black pepper 

1-Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice, and curry paste in a small saucepan. Bring to the boil, cover and simmer gently for 10 minutes, until tender.

2-Process the mixture in a 2blender or food processor until smooth. Leave to cool completely.

3-Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 

4-Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot.

DIP WITH CRISPY BREAD

This delectable Middle Eastern dish is flavored with tahini (sesame seed paste), which gives it a subtle hint of spice.

Ingredients:

Serves 6 

2 small eggplants 

1 garlic clove, crushed 

60 mi/4 tbsp tahini (sesame seed paste) 

25 g/l oz/1/4 cup ground almonds

juice of 1/2 lemon 

2.5 ml/ 1/2 tsp ground cumin 

30 ml/2 tbsp fresh mint leaves  30 ml/2 tbsp olive oil 

salt and freshly ground black pepper 

Lebanese, flatbread 

4 pitta breads 

45 ml/3 tbsp toasted sesame seeds 

45 ml/3 tbsp fresh Thyme leaves, chopped

45 ml/3 tbsp poppy seeds 

150 ml/ 1/4 pint/ 2/3 cup olive oil 

1-Start by making Lebanese flatbread. Split the pitta bread through the middle and carefully open them out. Mix the sesame seeds, chopped thyme and poppy seeds in mortar. Crush them lightly with a pestle to release the flavor.

2-Stir the Olive oil. Spread the mixture lightly over the cut sides of the pitta bread. Grill until golden brown and crisp. When complexly cool, break into pieces and set aside.

3-Grill the eggplants, turning them frequently, until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and leave to drain in a colander. Wait for 30 minutes, then squeeze out as much liquid from the eggplants as possible.  

4-Place the flesh in a blender or food processor. Add the garlic, tahini, almonds, lemon juice and cumin. Season, and process to a smooth paste. Chop half the mint and stir in.

5-Spoon into a bowl, scatter the remaining mint leaves on top and drizzle with olive oil. Serve with the Lebanese flatbread.

Chick-pea Falafel with Coriander Dip

Little ball of spicy chick-pea puree deep-fried until crisp, are served with a zesty coriander flavored  mayonnaise.

Ingredients.

Serve 4

400 g/ 14 oz can chick-peas, drained 

6 spring Onions, finely chopped

1 egg 

2.5 ml/ 1/2 tsp ground turmeric 

1 garlic clove, crushed 

5 ml/ 1 tsp ground Cumin 

60 ml/ 4 tbsp chopped fresh Coriander oil for deep-frying  1 small fresh red Chili, seeded and finely chopped

45 ml/3 tbsp Mayonnaise

Salt and freshly ground Black Pepper

Sprig of fresh Coriander, to garnish

1-Put the chick-peas into a food processor or blender. Add the spring onions and process to a smooth puree.

Add the egg, ground turmeric, garlic, cumin and about 15 ml/ tbsp of the chopped coriander. Process briefly to mix, then season with salt and pepper.

2-Working with clean, wet hands, shape the chick-pea mixture into about 16 small balls.

3-Heat the oil for deep-frying to 180oC/350oF or until a cube of bread, when added to the oil, browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes or until golden. Drain the falafel on kitchen paper. Place in a serving bowl and keep warm.

4-Stir the remaining chopped coriander and the chili into the mayonnaise. Garnish with the coriander sprig and serve alongside the falafel.

MARINATED VEGETABLE ANTIPASTO

This colorful selection of fresh vegetables and herbs makes a great starter when served with fresh crusty bread.

Ingredients:

Serves 4

For the peppers 

3 red peppers 

3 yellow peppers  4 garlic cloves, sliced  handful of fresh basil  120 ml/4 FL oz//2 cup olive oil  salt and freshly ground black pepper 

For the mushrooms 

450 g/1 lb open cap mushrooms, thickly sliced 

60 mi/4 tbsp olive oil 

1 large garlic dove, crushed 

15 ml/ 1 tbsp chopped fresh rosemary  250 ml/ 8 FL oz/1 cup dry white wine  fresh rosemary sprigs, to garnish 

For the olive

1 dried red chili, crushed  grated rind of 1 lemon  120 ml/4 FL oz//2 cup olive oil 

225 g/8 oz/1 1/3 cups Italian black olives 

30 ml/2 tbsp chopped fresh flat leaf parsley basil leaves, to garnish 

1 lemon wedge, to serve 

1-Place the peppers under a hot  grill. Cook until they are black and blistered all over. Remove from the heat and place in a large plastic bag to cool.

2-When the peppers are cool, remove their skins, halve the flesh and remove the seeds. Cut into strips lengthways and place them in a bowl with the sliced garlic and basil leaves. Season and then cover with oil and marinate for 3-4 hours, tossing occasionally Garnish with basil leaves.

3-Place the mushrooms in a 1arge bowl. Heat the oil in a pan and add the garlic, rosemary and wine. Bring to the boil, then simmer for 3 minutes. Season. Pour over the mushrooms.

4-Mix well and leave to cool, stirring occasionally. Cover and marinate overnight. Serve at room temperature, garnished with rosemary sprigs.

5-Place the chili and lemon rind in a small pan with the oil. Heal gently for about 3 minutes.

Add the olives and heat for I minute more. Tip the olive mixture into a bowl and leave to cool. Marinate overnight. Before serving, sprinkle with parsley and garnish with basil leaves. Serve with the lemon wedge.

Spicy Potato Wedges with Chili Dip

The spicy crust on these potato wedges makes them irresistible, especially when served with a zesty chili dip.

Ingredients:

Serves 2 

2 baking potatoes, about 225 g/8 oz each 

30 ml/2 tbsp olive oil 

2 garlic cloves, crushed 

5 ml/ 1 tsp ground allspice 

5 ml/1 tsp ground coriander  15 ml/1 tbsp paprika 

salt and freshly ground black pepper 

For the dip 

15 ml/1 tbsp olive oil 

1 small onion, finely chopped 

1 garlic clove, crushed 

200 g/7 oz can chopped tomatoes 

1 fresh red chili, seeded and finely chopped 

15 ml/1 tbsp balsamic vinegar 

15 ml/1 tbsp chopped fresh coriander, plus extra to garnish 

1-Preheat the oven to 200oC/400oF/Gas 6. Wash the potatoes, cut in half, then into 8 wedges.

2-Place the potato wedges in a saucepan of cold water. Bring to the boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on kitchen paper.  

3-Mix the oil, garlic, allspice, coriander and paprika in a roasting tin. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes, turning occasionally.

4-Meanwhile, make the chili dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes until soft and golden. Add the tomatoes with their juice and stir in the chili and vinegar.

5-Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the fresh coriander and serve hot, with the potato wedges. Garnish with salt freshly ground black pepper and fresh coriander

Mushroom and Bean Pate

A light and tasty pate, delicious served on whole meal bread or toast

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Ingredients:

Serves 12 

450 g/l lb mushrooms, sliced 

onion, chopped 

garlic cloves, crushed 

1 red pepper, seeded and diced 

30 ml/2 tbsp vegetable stock 

30 mi/2 tbsp dry white wine 

400 g/14 oz can red kidney beans, rinsed and drained 

1 egg, beaten 

50 g/2 oz/1 cup fresh whole meal breadcrumbs 

15 ml/1 tbsp chopped fresh thyme  15 ml/ 1 tbsp chopped fresh rosemary  salt and freshly ground black pepper  lettuce and tomatoes, to garnish 

1-Preheat the oven to 180oC/350oF/Gas 4. Lightly grease and line a non-stick 900 g/ 2 lb loaf tin. Put the mushrooms, onion, garlic, red pepper, stock and wine in a saucepan. Cover and cook for about IO minutes, stirring occasionally.

2-Set aside to cool slightly, then puree the mixture with the kidney beans in a blender or food processor until smooth.  

3-Transfer the mixture to a bowl, add the egg, breadcrumbs and herbs and mix thoroughly. Season with salt and pepper.

4-Spoon the mixture into the prepared tin and level the surface. Bake for 45-60 minutes, until lightly set and browned on top. Place on a wire rack and allow it to cool completely in the tin. Once cool, cover and refrigerate for several hours. Turn out of the tin and serve in slices, garnished with lettuce and tomato.

Garlic Mushrooms with a Parsley Crust

These garlic mushrooms are perfect for dinner parties, or you could serve them in larger portions as a light supper dish with a green salad.

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Ingredients:

Serves 4 

350 g/ 1 2 oz large mushrooms, stems removed 

3 garlic cloves, crushed 

175 g/ 6 oz/ ¾  cup butter, softened 

50 g/2 oz / 1 cup fresh white breadcrumbs 

50 g /2 oz/ 1 cup fresh parsley, chopped 

1 egg, beaten   salt and cayenne pepper  8 cherry tomatoes, to garnish  1-Preheat the oven to 190oC/375oF/ Gas 5. Arrange the mushrooms cup side uppermost on a baking tray. Mix together the garlic and butter in a small bowl and divide 115 g/4 oz/ 1/2 cup of the butter between all the mushrooms.

2-Heat the remaining butter in a frying pan and lightly fry the breadcrumbs until golden brown. Place the chopped parsley in a bowl, add the breadcrumbs, season with salt and cayenne pepper and mix well.

3-Stir in the egg and use the mixture to fill the mushroom caps.