Vegetarian Living

July 2016 4.
50
Healthy Sustainable Delicious
www.vegetarianliving.co.uk
Meaty veg
burgers
JULY 2016
Inside
this
issue
Tart of gold
Its easy to be inspired and create great food every

month with our superb seasonal recipe ideas.
TART OF GOLD | sabrina ghayour | grilled & gorgeous | sarah raven | taste of sicily
the taste
of sicily
beautiful bakes perfect for

serving with summer salads
50
Easy three-step
Italian cooking
meat-free
recipes
20
dairy-free
ideas
Free-form
courgette
and butter
bean tart
Suitable for vegans

Adaptable for vegans
Starters & light bites

16 S
ummer courgette salad
20 Roast potato, grilled courgette,
Kalamata olive and fresh
herb salad
23 W
atermelon and strawberry
gazpacho
26 D
ark cherry and strawberry
quinoa salad
32 Quinoa, courgette and
lemon salad
52 Cherry mozzarella salad
62 Grilled baby artichokes with
pine nut pure and poached eggs
64 Seasonal salad of heritage
carrots, organic leaves, radish
and cumin dressing
72 Tortilla de patatas bravas
73 Piquillos rellenos
83 Summer panzanella salad
90 Savoury flapjacks
Main courses
Sarah Raven
Grilled
& Gorgeous
try her simple

summer menu
Deliciously different
barbecued veggies
on
the go
Natasha Corrett rustles
sweet
treats
Cath Kidstons fruit-filled
new
ideas
Sabrina Ghayour
up healthy dishes you

can make in minutes
cakes are perfect for tea

in the garden
returns with a tempting

taste of the East
PLUS: The Happy Pear | A weekend in Prague | Berry jam for beginners
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79
18 P
ea pancakes with smoky
tomato sauce
21 Beet balls with pesto
courgetti
24 T
urkish pide topped with
nectarines, feta and mint
31 Stuffed butternut squash with
creamy goats cheese
37 Shiitake stir-fry
37 Oven-baked gluten-free tacos
and wraps
44 Mediterranean baklava
45 Seeded pistachio and broccoli
tarts
46 Open-baked filo mushroom
tarts
46 Asparagus, chive and goats
cheese cheesecake
49 Free-form courgette and butter
bean tart
49 Tomato, basil, olive and
Gruyre Danish
52 Courgette baked frittata
Suitable for freezing

Ready in minutes
57 T
amari-roasted tomatoes with
stir-fried quinoa
60 Bread boats
63 Barbecued mushrooms with
rosemary, garlic and soy butter
64 Hot-smoked butternut squash
with ricotta and grape jam
79 Meaty veggie burgers
80 Chocolate chilli with cornbread
81 Savoury Swiss roll
82 Eat your greens pie
89 Sumac sweet potato, fig and
chicory salad
89 Green quinoa burgers
Sweets & treats

17 P
each Melba with mint and
basil sugar
40 Cauliflower protein brownies
33 L
ight cheesecake with marinated
strawberries
53 Amaretti chocolate cups
61 Dark chocolate, cardamom and
espresso mousse cake
69 Almond and elderflower cake
with gooseberry cream
71 Peach Melba streusel slices
71 Strawberry and coconut cake
83 Coconut, raspberry and
lemon cake
84 Lemon meringue milkshake
90 Chocolate and maca
quinoa pops
Dips, sauces, sides

and more
18
19
42
79
moky tomato sauce

S
Minty mushy peas
Berry jam
Happy Pear mayo
Many of the recipes have

suggestions on how to adapt
them for vegans, written by our
vegan editor Alice Gunn.
Submit a recipe
Do you have a fabulous vegetarian or vegan dish that you want to share
with the world? Then do so at www.vegetarianliving.co.uk.
Subscribe today!
Subscribe to the UKs best vegetarian and vegan magazine, on page 66.
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Subscribe
today
Happy summer eating!
30
Sarah Raven
If you go about it the right

way you can eat wonderful
food which also has a
positive effect on your
health, and makes you live
longer and feel better
36
Natasha
Corrett
I wanted to create a
method that would make
life easier for families and
busy professionals that
could help save money,
reduce time in the kitchen
and cut food waste to zero
Jason Robbins
COVER RECIPE: Free-form courgette and butter bean tart by Michael Dannenberg
Recipe and styling by Liz Martin
And receive a
FREE copy of
Deliciously Ella.
See page 66 for
full details.
A while ago during an interview, the chef Yotam Ottolenghi

reminded me that we eat with our eyes first. Of course, as he also
knows, stunning presentation can only go so far, but these days
were all paying much more attention to the aesthetics of the food
we cook, even if only to share our latest creation on Instagram!
Flicking through this issue, youll see weve created a feast for all
the senses, with summer providing all the raw ingredients we need
to create effortlessly beautiful food that tastes as good as it looks.
Not surprisingly, seasonal fruit features heavily this month, from
Cath Kidstons pretty pink strawberry and coconut cake (page 68),
to Rachel Demuths savoury dishes incorporating fruit such as
cherries, melon and nectarines (page 22).
Sarah Raven is well known for her skills in both her garden
at Perch Hill and in the kitchen, and her latest book is all about
using good quality seasonal ingredients to create dishes that are
good for you too. Her tempting menu on page 30 is a real treat. Of
course, if anyone knows a thing or two about seasonal eating its
the Italians, and Sicilian food writer Veronica Lavenia says no selfrespecting Italian would eat a strawberry in December so thats
why we must gorge on them now! Turn to page 50 for Veronicas
three-step recipes for a simply delicious feast.
The dashing Flynn twins behind The Happy Pear cafs have
just published their second book, and on page 78 they share their
story and some of their favourite family-friendly recipes. Their
veggie burger is ideal for the barbecue this month or why not
go beyond burgers and try some of Ben Tishs innovative grilled
veggie dishes on page 62 instead?
Lisa Linder
Dan Pearce
Welcome
Jonathan Buckley
The UKs best-selling, award-winning vegetarian magazine
Lindsey Harrad, Editor
Editors pick
56
Tart it up
Green city
Eastern promise
Make Liz Martins

perfect pastry bakes
for midweek meals.
Page 44
Alice Whitehead gets

inspired by community
gardening in Cardiff.
Page 28
Persiana author Sabrina

Ghayour returns with a taste
of her new book, Sirocco.
Page 60
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ine
Carlin
My version of veganism
doesnt involve crazy
expensive specialist
products and instead
sticks to familiar foods
that are always affordable
03
20/05/2016 11:51
In this issue
win!
nifty
microplane
kitchen
gadgets
page 12
60
Editors
pick
37
65
24
44
50
30
62
Never miss an issue of

Vegetarian Living
l Subscribe: get the equivalent of
two FREE issues delivered direct
to your door see page 66
l Buy online at www.selectps.com
l Download the digital edition
from www.pocketmags.com
85
Food matters
44 Tart of gold
15 Seasons eatings
Liz Martin creates gorgeous pastry bakes to

serve warm or cold with a seasonal salad
In July, were celebrating versatile courgettes,

ripe and juicy peaches and British peas
50 The simple life
22 Fruit revolution
Food writer Veronica Lavenia shares simple

three-step recipes inspired by her native Sicily
Rachel Demuth prepares savoury recipes

using seasonal fruits, from cherry salad to
strawberry and watermelon gazpacho
56 Vegan kitchen
31 Fresh from the garden
3 ways to buy
17
Food writer and gardener Sarah Raven

creates a summery menu using simple
ingredients from the veg patch
ine Carlin keeps things simple and delicious

with a back to basics quinoa supper
60 A taste of Sirocco
Author Sabrina Ghayour presents her new
book of Middle Eastern-inspired dishes
36 Guilt-free fast food
62 The big smoke
Honestly Healthys Natasha Corrett returns

with an easy cooking plan designed to save
time, money and food waste
Expert griller Ben Tish shows how veggie

barbecue food can be innovative and tasty
42 Kitchen tutorial
68 Summertime... and the baking

is easy
Try our foolproof step-by-step berry jam

thats perfect for beginners
Pretty fruit-filled cakes from Cath Kidston

perfect for a garden party or village fete!
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Contents
Subscribe today and receive

Deliciously Ella for FREE! see page 66
78
45
42
50
72 Pintxos for picnics
Regulars
Sarah Beattie prepares alfresco nibbles to go,

with flavours inspired by the Basque region
03 Welcome
78 The healthy pair
07 Shopping list
Stephen and David Flynn from The Happy

Pear share their recipes for hungry families
Bright and beautiful kitchenware for sunny days
82 Home cooking with Chava
08 New shoots
Chava checks out supermarket vegan foods
News, reviews, veggie and vegan products,

plus seasonal events for July
88 Get energised!
75 Back issues
Boost your wellbeing with nutritious snacks

to keep you revitalised
Missed an issue? Order your copies here
Features
Give your feet a relaxing treat with our pick of

natural footcare products
28 Digging the city
94 Conversion tables and next issue
Alice Whitehead discovers Green City

community growing projects in Cardiff
Conversion tables and July issue on-sale date
84 Little life
Milkshakes, camping out and lots of summer fun!
28
71
It felt right to go
veggie, neither of us
could really justify it
if asked, it was just
a feeling
Stephen and david Flynn
The Healthy Pair page 78
92 Beauty notes
98 Places to go: Prague

Alex Bourke Czechs out the dining scene in
this veggie-friendly historic city
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The new Organii sun range oers products for the whole family, from the high
protection, fragrance free SPF 50 Sun Milk which can be used on all ages
including babies, to the medium protection SPF 20 Sun Millk and the SPF 15
Anti-Ageing Sun Cream. The range also includes an After Sun Cream which
has been specically formulated to restore lost moisture and softness to the
skin after sun exposure.
All certied organic by ICEA, the sun protection products have natural, mineral
lters which protect the skin from harmful UVA and UVB rays as well as
vegetable extracts and oils from organic farming to both protect the skin and
maintain skin smoothness.
Oers broad spectrum UV

protection
Eective immediately upon
application
Paraben and colorant free
Water resistant
Suitable for sensitive skin
Suitable for vegans
Nickel tested <1ppm
Successfully
dermatologically tested
Certied organic by ICEA
Available from good health shops, independent pharmacies and online.

www.organii.uk
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Shoppinglist
Vintage wine
The bees knees
Perfect for parties or presents,

these Polka wine glasses in retro
pastel shades are hand-painted
with a pearl lustre and come gift
boxed in a set of four.
28.95 from www.annabeljames.co.uk
The Garden Bees tray inspired by the

gardens at Sissinghurst is a delightful
way to transport essential teatime
cups, saucers and biscuits.
15 from National Trust shops
Pretty as a pitcher
Choose pretty ice cream cups for

classic desserts that will delight kids
and grown-ups alike.
Set of four cups, 12 from www.next.co.uk
Chill out
Editors
pick
A bright bucket is ideal for keeping

beers nice and cold on the patio while
youre stoking the barbecue.
10 from Sainsburys Home
Sundae best
Ashley Thomass floral jug is just the

job for mixing up a fruity batch of
Pimms on a sunny evening.
16 from www.debenhams.com
Dice & slice
Summer lovin
Even chopping chores can be more

fun with a candy-coloured set of
Taylors Eye Witness Brooklyn Ombre
kitchen knives.
Set of five knives, 70. Go to www.taylorseye.witness.co.uk for stockists
For sunny days, choose

bright and beautiful
accessories to match the
weather and your mood.
Tropical vibe
These fun tropical-themed glasses are
available in four vibrant designs: pineapple,
palm tree, flamingo and melon.
10 each from www.pasx.co.uk
Take a stand
If youve been inspired to get

your bake on by our Cath
Kidston recipes (page 69), then
serve your cakes in style with
the Highgate Rose cake stand.
36 from www.cathkidston.co.uk
Picnic spot
Whether youre serving strawberries

and cream, or just muesli for
breakfast, these colourful melamine
bowls are robust enough for indoor
and outdoor use.
Set of four, 15 from www.bhs.co.uk
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newshoots
All the latest vegetarian and vegan lifestyle news
and products, plus wine, events and much more...
This palm print shopper is a stylish way

to add a tropical twist to your day.
l 39.50 from www.oliverbonas.com
Pioneer with a passion
Totes
amazing!
From sunscreen to picnics, hats to

beach toys, youll need a fun new bag
for all your summer paraphernalia.
Linda McCartney brand celebrates 25 years

This year marks the 25th anniversary of the
Linda McCartney vegetarian food brand,
which was launched by photographer and
meat-free food pioneer Linda in 1991 at the
Savoy Hotel, London. According to new
research commissioned from New Nutrition
Business by the Hain Daniels Group, which
now produces the Linda McCartney brand
under licence, Linda McCartneys generation
the baby boomers (nearly one-third of our
population) are a key group in terms of
leading the way for vegetarians in the UK.
However, the research, which not only
looked back over the past quarter of a century
but also examined the future prospects of
vegetarianism over the next 25 years, revealed
that its the millennials (those born between
1982 and 1999, a fifth of the UK population)
that are the biggest influencers of new growth
in vegetarianism, with 20 per cent of them
reporting that they are veggie. Given that this
group has grown up hearing about healthy
diets, climate change, declining natural
resources and sustainability, they are more
likely to remain committed to a meat-free
lifestyle in the future.
Over the past 25 years the number of
vegetarians in the UK has doubled from
6 per cent to 12 per cent and this growth is
expected to soar to 1 in 4 people being veggie
by 2041. But what will vegetarian eating look
like in 25 years? The report revealed that the
movement towards plant-based protein will
grow, as consumers demand more natural,
unprocessed and convenient meal and snack
solutions from the supermarket.
In commenting on these exciting changes,

Paul McCartney says, Linda made it happen
and I, along with Stella, Mary and the rest
of our family love being involved today in
her legacy; we are incredibly proud of the
brand she created. We truly believe that
vegetarianism is the way for us all to eat and
live, now and in the future. The whole world
is far more conscious about their health and
their footprint. Gradually were making better
decisions and we have come a long way,
but there is much more to do and we invite
everyone to join us for the next 25 years and
beyond viva veggie!
l For more inspiration and to discover the full
range, visit www.lindamccartneyfoods.co.uk.
Veggie food facts
Animal lovers will adore the simple

stripes and elephant motif on this
handy tote.
l 15 from www.east.co.uk
l 59% of Brits are looking to reduce their

meat intake, with the majority citing health
reasons as their greatest motivation. This is
followed by those looking to save money,
animal welfare, food safety concerns and
environmental factors.
l Thanks to the power of the veggie penny,
the vegetarian market has almost quadrupled
over the past 25 years. Today worth 820
million, in 25 years from today it is set to soar
to 2.38 billion. A growth rate of 11 times
greater than 1991..
l Britain leads the way in meat-free thinking
with 6 out of 10 new product launches in
Europe taking place in the UK.
Love your veg? Youll also love Leslie

Astors whimsical Viva Vegetable
designs on bright cotton canvas.
l 13.50 for a medium tote from
www.madebytalented.com
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JULY
Five ways to get

inspired...
Tales of the
riverbank
For a truly stylish summer experience,

head to Henley on 610 July, where
the annual festival will be serving up
a feast of fine food, including Hasan
& Bashirs Northern Thai offerings
at the Spice Merchant Pop-Up and
festival favourite Paul Clerehugh at
the Crooked Billet. Resident chef
at the event will be Michelin-starred
Daniel Clifford, who will be taking
over the reins of Europes largest field
restaurant. With a packed programme
of music and entertainment from top
names including Elton John, Elvis
Costello and Bryn Terfel, a visit to
Henley wouldnt be complete without
stopping off at the Pimms bar. Visit
www.henley-festival.co.uk to book
your tickets.
The melting pot
A squeeze a day
Celebrities swear by a cleansing

glass of water and lemon to kickstart their day. If youre inspired to
try it, youll love the Zingo Infuser
water bottle made in colourful
BPA-free plastic, which includes a
citrus squeezer in the base just
add lime, lemon or orange and
youre good to go. Pick up your
Zingo for 10 from John Lewis,
Lakeland and www.root7.com.
With its sky-blue mosques, sand-coloured

minarets and fluted domes, ceramic tiles
and mosaic surfaces, the ancient city of
Samarkand has been at the crossroads
of food culture for centuries.The first
commercial cookbook to focus on
the cuisine of this region, Samarkand
(published on 9 June by Kyle Books,
25) is a wonderfully evocative book that
combines exotic yet accessible recipes
from central Asia and the Caucasus with
inspiring travel essays from experienced
food writers and keen travellers Caroline
Eden and Eleanor Ford. While not
an exclusively veggie book, there is
plenty to tempt the meat-free cook
with adventurous tastes, including such
delights as walnut-stuffed aubergine rolls,
followed by sweet treats like pomegranate
and vodka sorbet.
brownsea island images National Trust Images John Miller
Yes,
peas!
Are carlin peas set to be the next big
thing? Hodmedod, the Suffolk-based
purveyor of British beans, peas and quinoa,
has won a prestigious Soil Association
BOOM (Best of Organic Market) award
for its organic British-grown carlin
peas. Once a very common street food
served parched across the northern
counties, they were fast disappearing until
Hodmedod began working to reintroduce
them. Buy online and find recipe ideas at
www.hodmedods.co.uk.
Island drama
An evening of Shakespeare on a secluded island? Sounds like the

perfect recipe for a special summer evening to us. A production of
The Two Gentlemen of Verona will be running on the National Trusts
Brownsea Island off the coast of Dorset from 27 July until 12 August.
Pack a picnic and blanket and enjoy a relaxing evening of theatre,
as good friends Valentine and Proteus find themselves at odds over
the beautiful Silva, and dramatic tension ensues Tickets are 21,
including access from Poole harbour. Booking is essential at
www.brownsea-theatre.co.uk.
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newshoots
Rebel with a cause

As a busy mum and vegetarian, Tamara
Arbib had no experience of food
manufacturing, but she knew she wanted
to create a responsible brand that would
produce products that combine great
taste, health and sustainability. When we
launched Rebel Kitchen in 2014 it wasnt
with the aim of creating coconut Mylks or
coconut products specifically, she says. We
just knew we needed to create an amazingtasting product and one that would provide
a launch pad for the business.
Rebel Kitchen began by launching kids
Mylks, soon followed by adult Mylks and
then coconut yogurts. With both the Mylks
and the yogurts it took months of tasting,
tweaking, tasting, tweaking until we got the
perfect blend. We wont put anything out
there that doesnt pass the taste test; it has
to be completely delicious. We use plantbased ingredients and simplicity is key, so
we never add unnecessary extras, such as
refined sugar, additives or preservatives.
Meet the
maker
The range now includes delicious

dairy-free drinks such as Chocolate Mylk
and Matcha Green Tea Mylk, plus a new
collection of organic coconut yogurts.
Choosing organic, ethically produced
ingredients has been a major part of the
business plan for Tamara.
When we first launched the Mylks we
couldnt afford to make our products
certified organic and keep our prices
competitive. But two years on, were proud
to now be fully organic without increasing
the price for consumers. We also have a
commitment to sustainability. With our
yogurts and coconut water we use the same
young green Philippine coconuts to make
both products, so nothing is wasted. We
use the remaining coconut husks to help
fuel power at the plant in the Philippines too.
We genuinely mean it when we say people
before profit. We want to be financially
successful but were not cutting corners
to get there.
Tamara admits its been quite a journey

to crack a notoriously tough industry. But
she knew they were on to something when
two big players signed them up. It was a
real proud pinch me moment when we
secured listings with Ocado and Waitrose
after just six months of launching our Mylks.
Thats when I thought this could really go
somewhere. Weve come a long way in such
a short time and thats testament to the hard
work everyone on our team puts in.
l Find out more about the Rebel Kitchen
coconut range at www.rebel-kitchen.co.uk.
3 Nomi
Taste test
Chilled drinks
On hot days youll want to stay hydrated,
but sometimes plain water just isnt
tempting enough. Try our pick of
deliciously different thirst-quenchers.
1 Cracker
Try a new collection of blended juices with no added

sugars or artificial sweeteners ideal for kids too.
Choose from summery flavours: mango and passionfruit,
pineapple, coconut and lime, still and cloudy lemonade,
and apple, raspberry and sloe.
l 1.50 per litre from Tesco, Sainsburys and Waitrose.
2 DrinkMaple
Discovered by two American Ironman triathletes, DrinkMaple is a

refreshing organic maple water tapped using sustainable methods
from maple trees. With around 50 per cent less sugar than coconut
water, 46 nutrients and a subtle maple flavour, its perfect for
post-workout hydration.
l From 1.99 for 250ml from Ocado.
If you love your coffee

but fancy something
cooling, try natural cold
brew Japanese-inspired
iced coffees from
Nomi. All made using
single-estate coffee and
brewed for 16 hours
for a smooth taste, try
Kyoto Iced with milk, or
vegan-friendly Osaka
Almond with almond
milk and Tokyo Black.
l From 9 for a
three pack at
www.yumbles.com.
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In our trolley
veg
LIVING
LOVES
The Veg Living teams

favourite products
Salad days
Sweet start
Cool cranberry
For a really refreshing and slightly less naughty summer
tipple, try Cranes cranberry cider, an alcoholic drink
brewed purely from crushed cranberries, but with
added juice. Available in Original Cranberry, Raspberry
& Pomegranate, and Strawberry & Kiwi varieties, Cranes
is 100 per cent natural, low in calories (99 per 275ml)
and has just5g of stevia leaf and sugar along with all the
health benefits of cranberries too.
l 1.99 per 275ml bottle from Ocado.
If its tough to get your

children to eat breakfast
cereals that strike the right
balance between taste
and nutrition, try Rude
Healths new organic Honey
Spelt Puffs. Made with just
wholegrain spelt for natural
energy and nutrients, plus
honey so kids love the taste,
this cereal may just keep
everyone happy!
l 2.85 from Waitrose and
independents.
Its salad season shake up

your serving style with these
handy new accessories.
Oxo has produced a couple of great salad

gadgets a little spinner for drying freshly
washed herb and salad leaves, and the
nifty leak-proof salad dressing shaker.
l Spinner 20 from Lakeland and John
Lewis; small shaker 10 from Lakeland.
Cacao fix
On those days when youre craving a chocolate treat, try

Adunas new Cacao Energy Bar. Packed with crunchy
cacao nibs, cacao powder, walnuts and hibiscus, its a
healthier vegan alternative to chocolate, free from refined
sugar, wheat, dairy, gluten, additives and preservatives.
Plus its really tasty too!
l 1.89 from Holland & Barrett and other independent
health food retailers.
Fruity
flavours
Alpro Go On is a delicious new treat combining a thick
plant-based alternative to yogurt over a fruit layer in
three tempting flavours passion fruit, blackcurrant
and mango. Great for on-the-go snacking, or enjoy for
breakfast or dessert.
l 85p per pot from Sainsburys and Ocado.
Pop a snack
We cant resist the moreish

flavours of Devon-made
Portlebay Popcorn, with
varieties to suit every taste
and mood. Get a sweet fix
from Lemon Sherbert, Very
Berry or Cappuccino, or a
savoury hit from Chilli & Lime
or Wasabi & Sweet Ginger.
High in fibre and low in fat,
offering a healthier alternative
to crisps, small packs are
ideal for snacking while larger
packs are perfect for sharing.
l From 1.70 per 75g bag
from Tesco, Sainsburys,
Morrisons and Boots.
Designed in France, this pretty

porcelain Jaune bowl is perfect for
serving vibrant salads and would
make a lovely gift too.
l 29 from www.quinceliving.co.uk.
These lacquered bamboo salad servers

are hand-shaped and come in Natural,
Kiwi, Robin Egg Blue or Slate. Chunky
yet lightweight, this sustainably sourced
bamboo is also heat and stain resistant
perfect for hot and cold food.
l 10 a pair from Green Tulip Ethical
Living at www.notonthehighstreet.com.
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newshoots
Karin Ridgers,
passionate vegan
presenter and founder
of VeggieVision TV,
reveals what shes
loving this month
A cut
above
Weve fallen in love with two handy little
devices from Microplane the first company
to apply photo-etching technology to
graters that creates ultra-sharp cutting
edges. The ergonomically designed dualpurpose Microplane Herb Mill 2 in 1 (19.95)
is ideal for cutting leafy herbs and stripping
stemmed herbs. With a simple twist of the
wrist, herbs can be cut effortlessly a real
bonus for cooks who find prepping with a
knife both tricky and time-consuming.
The Microplane Rotary Grater (24.95)
is ideal for grating hard cheeses, as well as
chocolate and nuts. Rotated with a handle,
the Microplane fine blade means efficient

and effortless grating, while the unique
funnel shape ensures grated ingredients can
be dispensed easily.
l For details, visit www.microplaneintl.com.
Gadget giveaway
Weve got five of each gadget to give away.
For a chance to win a Microplane Herb Mill
2 in 1 and a Microplane Rotary Grater, simply
enter online at www.vegetarianliving.co.uk.
Competition closes midday 7 July 2016.
Vegans on the increase

There are now over half a
million vegans in Britain,
according to the biggest
ever poll. This is an increase
of over 350 per cent since
the last estimate 10 years
ago, making veganism one
of Britains fastest growing
lifestyle movements.
The study also found that
nearly half of vegetarians
said they would like to
reduce their consumption of
dietary animal products. This
equates to 521,000 people

across Britain, meaning there
could soon be in excess of
1 million vegans.
Jasmijn de Boo, CEO of
the Vegan Society, said:
More people than ever
before are acting upon the
health and environmental
benefits of veganism and
finding out what really goes
on in the meat and dairy
industries and deciding they
do not want to contribute
to the pain and suffering

of animals.
l Sign up for the free 30
Day Vegan Pledge at www.
vegansociety.com/pledge
to receive tips and recipes.
My new
favourite thing
This month, Ive

been adopting
a really positive
outlook on life
after reading
Sue Stones
fascinating
book, Love Life,
Live Life, and
attending her
inspiring two-day workshop.
Sue is the UK leader for positive living,
the UKs answer to The Secret, after
she completely turned her life around.
Sue says: Over the years you may have
accumulated many limiting and negative
beliefs and these beliefs are sabotaging
and blocking you from achieving or
maintaining success in various areas
of your life. I had no idea years agojust
how powerful ourmind is and all I was
thinking about and visualising was all the
things I didnt want to happen! Its very
scary when you realise that we get more
of what we focus on in life.
Held at Sues lovely home in
Bournemouth, the workshops are
empowering, helping you focus on
making positive changes in your life.
l Find out more at www.suestone.

com. For cookery, celebrities and news,
visit www.veggievision.tv.
Get grilling with Red Tractor

Actress and chef Lisa Faulkner
has launched the Red Tractor
Summer 2016 barbecue
campaign, during which they
are offering everyone a chance
to win a Napoleon barbecue, worth 500,
every day for eight weeks.
Teaming up with Red Tractor the
UKs largest, not for profit, farm and food
standards scheme, which incorporates
a wide range of foods, from fruit and
vegetables to dairy products and cereals
Lisa says: As a busy mum, I think it is very
important to know that the food I serve
my family has been produced to a good

and safe standard. The Red Tractor logo
is a simple indication that the food Im
buying has been prepared and checked by
independent experts to meet farming and
animal welfare standards.
To launch the campaign and giveaway,
Lisa has created a delicious vegetarian
recipe for your summer barbecues
check out the video for her paneer tikka
kebabs at https://vimeo.com/165558669.
If you fancy a chance of winning your
own Napoleon barbecue, simply visit
www.redtractor.org.uk.
12 |
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20/05/2016 08:35
Seasonseatings
Delicious in July
With forecasters predicting a hot summer ahead,

well all be making the most of the sunshine with
staycations, barbecues, camping and day trips to
the beach. But the catering for these excursions
can be hard work for the chef in the family. When
its hot outside, keep your cool in the kitchen and
let your fresh summer produce do the hard work
for you after all, nothing tastes better on a hot
day than a simple seasonal salad or that first bite of
a perfectly ripe peach.
We
courgettes
Stuffed flowers Mix cooked broad beans or peas with ricotta, lemon zest
and seasoning. Wash courgette flowers thoroughly and remove the inner stigma
or stamens, then carefully fill with the ricotta mix. Twist the petal tips to seal,
arrange in an ovenproof dish, drizzle with olive oil and bake for 15 minutes.
Quick tart Fry 34 sliced courgettes in a little oil for a few minutes until
golden. Roll out a pack of puff pastry, lay on a baking tray and score a border
around the edge. Mash 150g soft goats cheese or ricotta with chopped fresh
herbs and seasoning, spread on the pastry and top with the courgette. Bake for
30 minutes until the pastry is puffed and golden.
Oven bake Take 4 courgettes, slice in half lengthways, brush the cut-side
with oil and bake for 1520 minutes. Mix chopped red onion, halved cherry
tomatoes, crushed garlic, seasoning and fresh basil leaves, and spoon on to the
part-baked courgettes, then top with grated Parmesan-style cheese and torn
mozzarella. Return to the oven for 1015 minutes.
Turn to
page 21 to
try Kate
Hackworthys
courgetti and
beetballs
015_VL72[SeasonalSection]NTSJLH.indd 15
15
18/05/2016 08:06
Seasonal star
Peaches
ative to China but now grown across the world, peaches

are one of the most fragrant and juicy summer treats. While
peaches get softer and juicier after picking, they need to stay on
the tree to develop that heavenly sweetness so avoid any with
green on the skins as these may have been picked prematurely.
Choose firmish fruit that yield to pressure and, unless they are
very soft and ripe (when refrigerating may help them keep
better), store at room temperature but eat them promptly as
they spoil quickly. Perfume is a good indicator of ripeness if
they smell sensational, theyll probably taste that way too.
Perfect eaten just as they are, peaches also make wonderful
jams and chutney, are perfect for poaching with herb or vanilla
syrup for breakfast or dessert, and can be baked into muffins
and cakes (try Cath Kidstons peach Melba streusel slices on
page 71). Baked until sticky and caramelised in cobblers or
crumbles they are the basis of satisfying summer puds, or
for a chilled dessert, peach Melba is a classic summer treat
(see opposite) or use chopped peaches as an alternative to
strawberries in an Eton mess topped with pistachio nuts.
Peaches are surprisingly good in savoury dishes too make
Rachel Demuths Turkish pide on page 24. Their sweetness
partners well with spices, so pop them in a salsa with tomatoes,
chillies, red onion, coriander, lime juice and seasoning to serve
with veggie burgers at your next barbecue, or try oven-baked
peaches and tomatoes tossed in a green salad with chillies,
grilled halloumi and fresh basil leaves.
Summer
courgette
salad
Summer courgette salad

This simple salad is perfect
either as a healthy light lunch
or a side dish. It has lots of
different textures to play with.
Serves 2 | Prep 10 mins
1 courgette
3 handfuls of rocket leaves
1 handful of baby plum
tomatoes
1 ripe avocado
juice of 1 lime
1 tbsp mixed seeds
sea salt and freshly ground
black pepper
For the dressing:
4 tbsp cold-pressed
extra-virgin olive oil
juice of 1 lemon
tbsp Dijon mustard
1 clove garlic, grated
pinch of salt and freshly
ground black pepper
1 Spiralize or finely julienne

the courgette into a large
bowl. Mix with the rocket and
tomatoes.
2 Stone and peel the avocado
and cut into chunks. Marinate
the chunks in lime juice, salt
and pepper.
3 Mix the dressing ingredients
together. Add the avocado to
the salad bowl and sprinkle the
seeds and dressing on top.
n Per serving 441 cals, fat
43.4g, sat fat 7.3g, carbs 7.1g,
sugars 4.2g, protein 5.6g, salt
2.1g, fibre 6.2g
Recipe adapted
from Raw is More
by Gini and Eccie
Newton (Kyle
Books, 14.99).
Photography by
Issy Croker.
Your July larder

Fruit Apricots, bilberries, blueberries, cherries,
gooseberries, greengages, kiwi fruit, melons,

peaches, strawberries
Vegetables Artichoke, aubergine, beetroot,
broad beans, broccoli, carrots, chillies, courgettes, fennel,

French beans, garlic, kohlrabi, mangetout, new potatoes,
onions, pak choi, peas, runner beans, samphire, spinach,
turnips, wild nettles
Salad and herbs Basil, chervil, chives, coriander, dill,
elderflowers, lettuce and salad leaves, mint, nasturtium,

oregano, parsley, radishes, rocket, rosemary, sage, sorrel,
spring onions, tarragon, thyme, tomatoes, watercress
16 |
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18/05/2016 08:09
Seasonseatings
Peach Melba with mint
and basil sugar
Both mint and basil are most
frequently used as savoury herbs
but they both complement fruit
beautifully. If the peaches are
perfectly ripe and dripping with juice
dont bother poaching them, but if
they are even slightly disappointing, a
few minutes simmering in a basil syrup
will turn them yieldingly soft with a
gorgeous hint of summery herbs.
Serves 4 | Prep/cook 30 mins
750ml water
750g sugar
large bunch of basil
pared zest of 1 lemon
1 vanilla pod, split
4 peaches, halved and stoned
For the raspberry sauce:
350g raspberries
25g icing sugar
juice of lemon
For the basil and mint sugar:
small bunch of mint (about 15 leaves)
small bunch of basil (about 30 leaves,
when picked from the stems)
2 tbsp granulated sugar
To serve:
good quality vanilla ice cream
100g raspberries
1 Put the water and sugar into a large
saucepan and heat, stirring, until the
sugar dissolves and the liquid looks
clear. Add the whole stalks of basil,
the pared lemon zest and the vanilla
pod and simmer for 10 minutes.
2 Lower the peaches carefully into
the simmering syrup and poach for a
few minutes on each side. Test them
for tenderness with a knife point, and
if just cooked, lift them out with a
slotted spoon. Leave to cool.
3 Meanwhile, make the raspberry
sauce by blending together the
raspberries, icing sugar and lemon
juice and pushing the mixture through
a sieve.
4 In a pestle and mortar, bash
together the mint, basil and sugar until
the leaves have disintegrated and the
sugar has turned green.
5 Place 2 peach halves on each
serving dish with a scoop of ice cream
Peach Melba with

mint and basil sugar
and a few raspberries, then pour over

a little raspberry sauce and sprinkle
over the herb sugar.
n Per serving 258 cals, fat 6.6g, sat fat
4g, carbs 45.1g, sugars 44.9g, protein
5.3g, salt 0.1g, fibre 6.2g
Serve with
a dairy-free
variety of vanilla
ice cream, such as
Swedish Glace or
Booja-Booja.
Recipe adapted from

Petal, Leaf, Seed by Lia
Leendertz (Kyle Books,
16.99). Photography by
Mark Diacono.
016-7_VL72[SeasonalSectionV2]NTSJLH.indd 17
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18/05/2016 08:08
Photograph: Jason Loucas
Seasonseatings
Pea pancakes with
smoky tomato sauce
Peas are sweet, juicy and a colourful delight.
These pancakes are also great with a
poached or boiled egg too.
Serves 4 | Prep 15 mins | Cook 30 mins
For the pancakes:
280g frozen peas, blanched
1 red onion, roughly chopped
juice and finely grated zest of 1 lime
3 tbsp coconut flour
1 tbsp coconut oil, plus extra for frying
5 free-range eggs, beaten
sea salt and freshly ground black pepper,
to taste
To serve:
100g vegetarian feta cheese (optional)
small handful of coriander leaves
small handful of basil leaves
1 tbsp finely chopped dill
lemon wedges
125ml smoky tomato sauce (see recipe, below)
1 Preheat the oven to 150C/fan 130C/gas 2.
Place 250g of the peas and the rest of the
pancake ingredients in a food processor
and blitz to create a pea batter. Transfer to a
bowl, then stir through the remaining peas.
2 Warm a large frying pan on a mediumlow heat and melt teaspoon of coconut
oil at a time to cook the pancakes. Drop
1 heaped tablespoon of the pea batter
into the pan and press down lightly so the
pancakes remain about 11.5cm thick. Cook
the pancakes for 34 minutes on each side,
or until golden, being careful not to flip them
too soon on the first side as they may try to
fall apart.
3 Once cooked, place on a platter, cover with
foil and keep them warm in the oven while
you cook the rest.
4 To serve, simply sprinkle with feta (if using),
herbs and a squeeze of lemon, then add
some smoky tomato sauce.
n Per SERVING 332 cals, fat 15.2g, sat fat 7.9g,
carbs 30.2g, sugars 9.3g, protein 19.2g, salt
2.3g, fibre 6g
Recipe adapted from Seasons

to Share by Jacqueline Alwill
(Murdoch Books, 18.99).
Photography by Jason Loucas.
Pea pancakes with

smoky tomato sauce
Smoky tomato sauce

Makes 350ml
1 tsp coconut oil
1 red onion, finely diced
400g tomatoes, blanched, seeds removed,
and diced, or 400g can organic chopped
tomatoes
1 tsp smoked paprika
sea salt and freshly ground black pepper
1 tbsp maple syrup
1 In a small saucepan, melt the coconut oil
over a low heat then add the onion and
gently saut for approximately 4 minutes.

Add the tomatoes, smoked paprika and
a good pinch of salt and pepper and
simmer for 10 minutes, or until the sauce is
slightly reduced.
2 Add the maple syrup and continue to
cook for a further minute. Remove from the
heat and allow to cool for a few minutes,
then transfer to a food processor and blitz
to create a smooth sauce.
Cooks tip This can be served cold or
warmed up a little. Store in the fridge for
up to 1 week.
18 |
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18/05/2016 08:11
Seasonseatings
Growing tales
Stephen Francis, pea farmer

Interview: Lindsey Harrad
For most of us, peas are in our DNA, says
Stephen Francis, third generation pea grower
from Lincolnshire. Like many of Britains
pea farmers, Stephen spent his childhood
amongst acres of pea vines. One of my
earliest memories is of my grandfather
overseeing the peas being loaded into
railway carriages from the back of our
canning factory in the late 60s, he adds.
The business was a family-run affair with
three canning factories in Boston and Kings
Lynn run by Stephens grandfather and his
two brothers. While they went on to sell the
business just a few years later, not surprisingly,
Stephen was destined to grow peas too.
He followed his farming roots to Riseholme
Agricultural College and went on to manage
a local growers cooperative, Fen Peas, with
2,500 acres across Lincolnshire. Today, Fen
Peas grows 5,000 acres of peas from a base
of 82 farmer members who work together
to reap the benefits of collective purchasing,
best practice sharing and man power. The
pea industry is a funny old business, says
Stephen. Were close. Were friends and
instead of competing, we work together like
a well-oiled machine. We share best practice
and the outcomes of trials and cultivations;
we are always learning from each other.
Its hard work too, and at harvesting
time the farmers will spend 24 hours a day,
seven days a week, harvesting, shelling and

transporting the peas from field to factory
as quickly as possible, to ensure theyre
frozen at the height of freshness. Ill always
remember my best harvesting day for
getting quickly to the factory, he recalls.
It was the day Charles married Diana and
there was hardly a car on the road!
The pea harvest in July and August is
the culmination of 10 months of hard work,
involving meticulous precision and planning
that leads to an almost military operation.
As soon as one years harvest is complete,
we begin planning for the following year, he
says. Thinking about seed, estimating how
many tonnes will need to be grown, drilling
and planting. But its the challenge of the
harvest that I love most about growing peas.
With so many years of experience in
producing these popular little vegetables,
whats Stephens secret to growing the
perfect pea? Well, if I told you, Id have to
kill you! he laughs. But I was always told,
it doesnt matter what sort of year it is, the
best peas are those that are planted on
7 April. Its considered to be the golden day,
and Id say it stands pretty true.
l British Pea Week runs 1117 July. Head
to www.peas.org to find hundreds of pea
recipes developed by TV chef Rachel Green.
Did you know?

l On average, each person in the UK
eats nearly 9,000 peas a year.
l The UK is the largest producer and
consumer of frozen peas in Europe and
this year approximately 700 pea growers
will harvest 2 billion portions of peas to
feed the country for the year.
l Britain is 90% self-sufficient in pea
production with 35,000 hectares of peas
grown in the UK each year, equivalent to
about 70,000 football pitches.
Stephens minty
mushy peas
350g frozen peas
4 tbsp double cream
30g butter
1 tbsp chopped fresh mint
sea salt and ground black pepper
Bring a pan of salted water to the boil
and add the frozen peas. Cook gently for
3 minutes or until tender. Drain the peas
and transfer to a blender. Add the cream,
butter and mint, and season with sea salt
and black pepper. Blend the ingredients
together but retain a thick texture with
small pieces of peas. Place in a small
saucepan to reheat and serve.
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20/05/2016 08:39
Seasonseatings
Roast potato, grilled courgette, Kalamata olive and fresh herb salad
1kg baby potatoes, washed and cut into
medium-sized pieces
3 tbsp olive oil, plus extra for dressing
1 tbsp ground coriander
1 tsp cumin seeds
1 courgette, cut into half-moon slices
200g Kalamata olives
2 tbsp chopped parsley
2 tbsp chopped fresh coriander
salt and pepper
lemon wedges, to serve
1 Brown the potatoes in a frying pan with
2 tablespoons of the olive oil and the spices
over medium heat for 3040 minutes. They

should be cooked through and well browned.
2 Saut the courgette slices in a frying pan
with 1 tablespoon of the olive oil and add salt
and pepper to taste.
3 Combine the warm potatoes with the
courgette, olives, fresh parsley and coriander
in a bowl. Season and add a little more olive
oil, if necessary. Serve with lemon wedges to
squeeze at the table.
n Per serving 332 cals, fat 17.1g, sat fat 2.5g,
2.7g, fibre 7.1g
Recipe adapted from Vegan Bible by Marie Lafort
(Grub Street, 25). Photography by Marie Lafort.
Essential eats
Vegetarian Living readers can order a copy
of Vegan Bible for the special price of 17,
including free p&p. Go to www.grubstreet.
co.uk and quote reference VL07 at the
checkout, or call 0207 924 3966. Offer ends
1 July 2016.
20 |
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Seasonseatings
Taste not waste
Veggie blogger Kate Hackworthy may not have green

fingers, but shes a dab hand with her spiralizer.
SOS
Save our scraps

Eight ways to ensure you eat up all
your courgette and beetroot.
l Leftover courgette can be sliced, blanched

and frozen.
If you havent noticed, I love vegetables.
Forget five-a-day, Im more likely to
eat 10-a-day. Cooked, raw, baked into
a cake Ive never met a vegetable I
didnt like (well, maybe okra) and Im
more likely to snack at the veg drawer
rather than the fruit bowl.
I love them so much that I based my
blog around them. By the time people
absorb the fact that I bake kale cake
and grate carrot into my porridge,
usually the next thing they ask is if
I grow vegetables. This is where I
sheepishly have to admit that my love of
vegetables doesnt extend to growing
them myself. Ive tried, oh Ive tried! But
rarely have I been able to harvest the
fruits of my labour.
However, Im definitely pretty handy
when it comes to spiralizing. Theres a
good reason that this trend for turning
vegetables into spaghetti-like ribbons
is still raging on. It means you can
have a lighter meal with less carbs, get
more veg into your diet and use up
vegetables. You can spiralize anything
from beetroot and squash, to apples
and carrots. Its a nice way of adding
extra texture and veg content to salads,
plus it looks pretty too.
Courgetti can be eaten raw or lightly
cooked. It only needs to be boiled or
steamed for a minute or two to warm it
without turning it to mush, or you could
heat it in a frying pan. Its a lovely green
base for my vibrant beet balls, and a
much healthier vegetarian take on the
traditional meat dish.
Beet balls with pesto

courgetti
The courgetti is a fantastic vehicle for
fragrant pesto, and the beet balls are
not only luminously purple, but nicely
dense and packed with flavour from the
toasted walnuts and herbs, which pair
beautifully with the earthy beetroot. You
can make the beet balls ahead of time
and heat them through before serving.
The recipe also makes quite a few balls,
so you can freeze them for another meal.

For the beet balls:
oil, for greasing
2 raw beetroots (about 300g), washed
50g walnuts
400g can red kidney beans, drained and
rinsed
30g breadcrumbs
red onion, finely diced
1 tsp dried oregano
1 tsp dried thyme
salt and pepper
For the courgetti:
34 courgettes
34 tsp green pesto
1 Preheat the oven to 200C/fan 180C/
gas 6 and grease a baking tray with oil.
2 Peel the beetroots and slice into
chunks. Whizz in a food processor or
mini-chopper until fine. Transfer to a
large bowl and set aside.
3 In a dry frying pan, toast the walnuts
for a few minutes until lightly golden.
Place in the food processor with the
kidney beans and pulse once or twice
until crumbly.
4 Add the walnut bean mixture,
breadcrumbs, onion, oregano, thyme,
salt and pepper to the bowl of beetroot
and combine well, using your hands.
Squish the mixture well so that it sticks
together. Roll into balls, place on the
baking tray and bake for 2530 minutes,
turning halfway through.
5 Meanwhile, make the courgetti,
which can be served raw or cooked.
Spiralize the courgettes in a hand-held
or freestanding spiralizer. If cooking,
blanch the courgetti for a minute or so
in a pan of boiling water, then drain.
Gently toss through the pesto, then
divide on to plates and top with the beet
balls. Serve immediately.
2.1g, carbs 22.9g, sugars 9.3g, protein
10.g7, salt 1.5g, fibre 9.1g
Many pesto sauces are not vegan be
sure to choose cheese-free. Look out for
vegan options like Zest Vegan Basil Pesto.
l Sliced thinly, courgette can be used in a baked

lasagne in place of all or some of the pasta sheets.
l Stir courgette into a cake its fantastic with
chunks of dark chocolate.
l Courgette flowers can be filled with soft
cheese and baked.
l Add grated raw beetroot with apple to a salad.
l Beetroot also pairs well with chocolate, so try
them together in a cake.
l Dont bin the beet stems, theyre lovely quickpickled in vinegar or snipped into a salad.
l Beetroot greens are perfect for pesto, salad,
or sauted with oil and garlic as a quick side dish.
Beet balls with

pesto courgetti
About Kate
Kate Hackworthy is a food writer
and recipe developer who blogs
at www.veggiedesserts.co.uk.
Her creative vegetable desserts
have frequently appeared in
The Guardian and she was
Jamie Olivers Food Blog of
the Month. Follow Kate on Twitter: @veggie_
desserts, Facebook: VeggieDessertsBlog and
Instagram: @kateveggiedesserts.
021_VL72[SeasonalSectionTNW]NT2SJLH.indd 1
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18/05/2016 08:14
Fruit revolution
With summer fruit abundant in July, chef Rachel Demuth breaks down the boundaries between
fruit and vegetables to incorporate fresh sweet produce into savoury dishes.
Describing produce as either a fruit or

vegetable can often pigeonhole those
ingredients and our attitudes to how they
should be used in our cooking. Tomatoes,
cucumbers, aubergines and avocados are all
fruit, but are usually called vegetables and
are most often used in savoury dishes and
flavoured with added salt. But isnt it strange
About
Rachel
Chef-proprietor
of the awardwinning Demuths
restaurant in
Bath for 25
years, Rachel is
now dedicated
to running
the Demuths
Vegetarian Cookery School, which offers
a range of themed workshops, guest
chef events, cookery holidays in France
and Italy, and the Demuths Vegetarian
and Vegan Diplomas for professional
chefs and keen cooks. As a well-travelled
foodie, Rachel loves to combine her
passion for global cuisine with the best of
locally grown produce.
www.demuths.co.uk
how we habitually add salt to vegetables but

wouldnt think of seasoning our strawberries!
On the other hand, rhubarb is a vegetable
that we think of and tend to use as a fruit.
But other veg, such as root vegetables,
are surprisingly sweet and can be used in
dessert recipes beetroot works well in
chocolate brownies, carrots in cake, or even
parsnips in ice cream.
So lets free up the way we think about
fruit and vegetables to expand our cooking
and eating experiences, and start to use
produce in different ways to make interesting
and unusual dishes. To inspire you, the
recipes Ive chosen this month all use
seasonal summer fruit in savoury dishes,
including watermelon and strawberries in a
Spanish gazpacho, nectarines on a Turkish
pide and black cherries in a quinoa salad.
Watermelon
Even though watermelons can be huge, it is
very easy to get through a whole one, as they
are over 90 per cent water. Watermelon is
perfect for making into a cooling gazpacho,
or try it sliced and eaten with feta or juiced
for a refreshing summer thirst quencher. Just
remove the black seeds before eating.
Strawberries
There can be nothing more symbolic of
British summertime than the height of
the strawberry season when these fresh,

bright red berries are simply glistening and
bursting with flavour. But dont forget wild
strawberries too a fiddly treat from late
June to August. To prepare strawberries,
leave the calyx (stalk) on until just before
eating, as they keep much better. If you have
to wash them, do so before removing the
calyx to prevent them going soggy. Try black
pepper or balsamic vinegar on strawberries
to accentuate their sweet flavour. Add to a
gazpacho with chilli, slice into a salad or pile
on a bruschetta with avocado.
Cherries
Sweet cherries can be black, red or pale
coloured, while sour cherries look similar but
are very sour and are best used in sweet pies
or made into jam or liqueur. Cherries grow
well in our gardens, but the birds often eat
the fruit before they even get a chance to
ripen. I like to add cherries to salads, halved
and de-stoned as an alternative to cherry
tomatoes, as they are just as sweet. Cherries
complement a light goats cheese and are a
lovely way to finish a meal.
Nectarines
Picking a ripe nectarine straight from the
tree is a real treat. In this country, however,
we tend to buy unripe fruit for home
ripening, although I find it a bit of a lottery
22 |
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Chefslarder
ALL images rob wicks/eat pictures
Watermelon and
strawberry gazpacho
and not all will ripen perfectly. If you have

nectarines that are a little under-ripe they
are ideal for eating in savoury dishes such
as salads, or can be paired with mozzarella
and basil with a honey dressing. Peaches
will work just as well as an alternative to
nectarines in most recipes.
Avocado
We think of avocado as savoury, but it is
actually a stone fruit and doesnt mature on
the tree, but falls and ripens on the ground.
Recently, when I was travelling in Myanmar,
I was interested to discover that the
Burmese drink sweet avocado smoothies,
but never eat avocados in a savoury context.
Avocado is a good source of nutrients and
is high in monounsaturated fatty acids,
especially oleic acid, and considered a
healthy fat to eat. I love to pair them with
strawberries and cherries in a nourishing
quinoa salad.
Watermelon and
strawberry gazpacho
A beautiful chilled summer soup with a
vibrant colour and very refreshing.
For the gazpacho:
500g watermelon, peeled, deseeded and
cut into cubes
350g strawberries
red pepper, deseeded and chopped
large red chilli (optional)
cucumber, peeled
1 stick celery, chopped
1 spring onion, chopped
1 tbsp lemon juice
tsp red wine vinegar
pinch of salt
For the toppings:

1 spring onion, chopped
small red onion, finely chopped
stick of celery, finely chopped
cucumber, peeled and finely chopped
red chilli, chopped
green chilli, chopped
basil leaves, chopped
1 Place all the gazpacho ingredients in a
food processor and blend to a soup
consistency. Season to taste, then refrigerate
until cold.
2 Prepare the toppings and place in separate
dishes. Serve the gazpacho cold with the
toppings piled on top.
COOKS TIP With the leftover watermelon,
either eat as slices or whizz up for a
refreshing watermelon smoothie.
0.5g, fibre 5.9g
23
18/05/2016 08:21
Turkish pide topped with

nectarines, feta and mint
Pide is a type of Turkish pizza with a
classic boat shape and traditionally
topped with spinach and peynir, a
salty ewes cheese.
Serves 4 | Prep 30 mins + proving
Cook 25 mins
For the pide dough:
1 tsp dried active yeast
tsp sugar
150ml water
250g strong white bread flour
tsp salt
2 tbsp olive oil
For the topping:
46 nectarines, thickly sliced
1 tsp lemon juice
100g vegetarian feta
100g ricotta
handful of fresh mint, chopped, plus
extra to garnish
sprig or two of fresh thyme
Aleppo pepper or chilli flakes
1 Start by making the dough. In a jug,
whisk together the yeast, sugar and
water and leave in a warm place until
frothy, which takes about 10 minutes.
2 In a large bowl, mix the flour, salt
and olive oil together and stir in the
frothy yeast mixture. Mix to a soft ball
consistency, using your hands or in a
mixer with a dough hook.
3 Turn on to a lightly floured surface
and knead for 5 minutes or until the
dough is smooth and elastic. Place
in a large, lightly oiled bowl and cover
with cling film oiled on the underside,
so that the dough doesnt stick to
it. Leave the dough to double in
size, which will take about 1 hour in
a warm kitchen.
4 Meanwhile, prepare the topping.
Slice the nectarines and toss in lemon
juice to stop them turning brown. Mix
the feta and ricotta together with the
chopped mint leaves.
gas 8 and place a baking stone to
heat up.
6 Lightly flour a sheet of baking
parchment that is at least 30cm x
40cm. Turn the dough out on to the
parchment and, using a rolling pin,
gently roll the dough into a large
oval, about 1cm thick, 35cm in length
and 25cm wide for a large pide. Each
end should taper slightly to a point.
Alternatively, either divide the dough
in half and roll into ovals roughly 12cm

x 18cm, or into 4 pieces and roll into
small ovals, roughly 6cm x 9cm. If the
dough resists rolling, let it rest for a
couple of minutes between rolling,
and use your fingers to gently stretch
it into shape, tapering the ends a little
to create the boat shape.
7 Spread the ricotta cheese mixture
to cover the dough, leaving a 1cm
border frame around the oval. Place
the nectarine slices evenly on top and
brush each slice lightly with a little
olive oil. Sprinkle with the fresh thyme
and a little Aleppo pepper or chilli
flakes. Fold the border inwards over
the filling to create a rim, and pinch
each of the ends together, twisting
once to seal, giving the pide its classic
boat appearance.
8 Carefully slide the pide, using the
baking parchment, directly on to
the hot baking stone and, depending
on the size of your pides, bake for
1525 minutes, until the dough
develops a good crust, the base is
golden and the nectarines are slightly
tinged brown. Serve hot or at room
temperature, sprinkled with more
chopped or torn fresh mint leaves.
COOKS TIP If you dont have a baking
stone, cook the pide on a baking tray
lined with baking parchment.
n Per serving 455 cals, fat 14.6g, sat
fat 6.3g, carbs 66.5g, sugars 18.4g,
protein 15.8g, salt 1.6g, fibre 5.8g
Turkish pide topped

with nectarines,
feta and mint
24 |
18/05/2016 08:22
Chefslarder
25
18/05/2016 08:22
Chefslarder
Dark cherry and strawberry quinoa salad

The cherries are striking in this nourishing
salad with quinoa, avocados and pistachios
with strawberries.
Cook 20 mins
1 bunch of watercress
100g lambs lettuce
1 courgette, spiralized or sliced into
matchsticks
1 avocado, peeled, stoned and sliced
6 radishes, sliced diagonally
200g cherries, de-stoned
200g strawberries, quartered
25g pistachios, sliced in half
For the quinoa:

75g red quinoa
1 tsp sunflower oil
150ml water
For the dressing:
juice of 1 lime
1 tsp agave syrup
1 tbsp avocado oil or olive oil
pinch of salt and black pepper
1 First, cook the quinoa. Rinse the grains in a
sieve and heat the oil in a saucepan. Add the
quinoa, stir, coating the grains in oil, and stirfry for 1 minute. Add the water, bring to the
boil, cover and simmer for about 15 minutes,
until all the liquid is absorbed and the quinoa
grain has burst. Remove from the heat,
keeping the lid on for a few minutes, then

fluff up with a fork.
2 Meanwhile, prepare the fruit and veg, and
whisk the dressing ingredients together.
3 Arrange the salad platter, starting with
the watercress, then the lambs lettuce. Add
most of the quinoa, keeping some for the
top, then add the courgette and top with the
avocado, radishes, cherries and strawberries.
Sprinkle over the rest of the quinoa and the
pistachios, and drizzle over the dressing.
Serve straight away.
COOKS TIP To stop the sliced avocado turning
brown, toss in a little lime or lemon juice.
0.7g, fibre 7.4g
26 |
18/05/2016 08:22
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16:11:00
20/05/2016
14:27:18
Digging the city
Alice Whitehead meets an eco-pioneer who is helping grow

green people and places in the capital city of Wales.
For Cardiff vegetarian Rebecca Clark
the seeds of eco-preneurial spirit were
sown young. At just six years of age she
persuaded her primary school friends to
convert to vegetarianism, creating a Green
Team eco-club that organised marches
around the school calling on classmates to
save the whales or ban deforestation. At
that age you think you can click your fingers
and save the world, recalls Rebecca. But
for me, the passion for all things green never
really went away.
Indeed, while many people might have
grown out of the eco-warrior mentality,
Rebecca grew into hers quite literally and
in 2010 set up Green City Events, providing
Welsh urbanites with gardening and ecoworkshops that encourage green skills and
sustainability in the city.
About Alice
Alice Whitehead is
a writer who loves
to grow, eat and
get muddy. For
16 years she has
written garden
and food features
for magazines
and newspapers, and more recently split
her time between tending two large,
city allotment plots and a school garden
club. She still hasnt decided whether she
prefers the pen or the spade.
www.wonderlandfreelance.co.uk
We live in such a wasteful society, and

I wanted to show people how even small
green activities can count, says Rebecca.
I think a lot of people feel overwhelmed
by green issues, and this creates a sense of
helplessness. They think Whats the point?
or What can I do? Through Green City
Ive been able to offer cheap and accessible
workshops that help people be more
sustainable, even in the city, without feeling
theyre being preached at.
Growing skills
With a love of grow-your-own, nurtured by
a childhood spent tending vegetables with
her dad and granddad and a permaculture
design course under her belt Rebecca first
set her sights on regenerating an old rundown community garden at Adamsdown,
an inner-city suburb to the south of the
city. Starting with a fix-up party clearing,
weeding and putting in raised beds and
borders, a pond, a living willow structure,
and even a grapevine the garden now
hosts regular gardening workshops for the
community, from composting to hanging
basket making, and is open to the public
every Sunday.
Alongside this, Green City plays host
to a series of Green Squirrel workshops,
which Rebecca runs alongside outdoor
learning coordinator Hannah Garcia. The
regular workshops include grow-your-own
techniques, but also other traditional skills
such as yarn spinning and mead making.
Thanks to The Big Lottery Fund, Rebecca
is able to offer these at just 10 per session
and also runs a time credit scheme, which

means any time given over to community
action can be swapped for activities at local
leisure centres and businesses.
Rebecca lived around the corner
from me and we got to know each other
after she started bringing me armfuls of
rosemary from her garden! says Hannah, an
environmental educator with a background
in city farming. We both felt that working
together Green City could help people feel
more hopeful and confident about the future
in the face of often frightening news on the
state of the environment.
But many of the Green Squirrel workshops
are simply good fun, of course. This month,
Scott Baines from the ReWild Project, based
in the Forest of Dean another non-profit
social enterprise focused on environmental
education and ecological restoration will
be teaching a course on wild brewing.
Exploring ancient fermentation techniques
and using locally foraged herbs and plants
such as nettles, yarrow and cleavers, Scott
who has a background as a gardener and
arborist will show people how to make their
own 10,000-year-old brew!
Trail blazer
For Rebecca, however, the workshops are
just the tip of the iceberg when it comes
to community involvement. This year, shes
also organising wild food forages in Cardiffs
Bute Park, a giant swap shop in Roath
where people can exchange their junk for
other peoples jewels, and a pedal-powered
outdoor cinema. And when shes not running
28 |
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Greenliving
Green Citys
summer garden tips
1 Save water
workshops, shes back home tending

to her own small city plot, growing 10
different tomatoes on the roof of her
terraced house and trailing strawberries
down the garden fence.
With so many plates spinning, most
people would be exhausted but
Rebecca is quite used to flying about. As a
trained trapeze artist, shes simultaneously
taught trapeze skills at No Fit State
Circus Company, as part of its community
training and education projects, while also

juggling Green City Events. Trapeze work
is a great example of there being no age
barrier to learning new skills, she says.
I train with a woman in her 70s, whos just
amazing on the trapeze.Shes my idol,
and if Im 50 per cent of what she is at
that age Ill be so happy!
Ensure veg plants are kept topped up with water

without wasting a drop, by using perforated,
cut-off plastic bottles to drip-feed water to
individual plants. You can also mulch underneath
plants with bark chips and water at night to
reduce evaporation. And dont forget you can
reuse your household grey water from baths
and washing-up bowls for watering (as long as
you havent used bleach or disinfectant).
2 Repeat harvesting
Remember to harvest crops such as
strawberries, runner beans, courgettes and
cherry tomatoes little and often, as all of these
crops taste better if picked small and sweet.
Regular picking will also stimulate the plant to
produce more.
3 Tame your tomatoes
Workshops
July is the time to pinch out side shoots to

encourage fruit growth rather than leaves, and
you can also cut off some of the older leaves at
the bottom of the plant to allow more light in
(particularly important outdoors). Water often,
as toms get thirsty even if its not that hot.
Mead Making
Wild Brewing
9 November, 6.309pm
Make your own tasty honey wine.
16 July, 10am12.30pm
Brew your own ancient herbal beer.
Upcycled Christmas
Wild Food Forage
16 November, 6.309pm
Create a crafty, upcycled Christmas.
10 September, 10am12.30pm
Learn how to forage for tasty wild
edibles and treats.
City Harvest
21 September, 6.309pm
Learn to preserve and save fruit,
vegetables and seeds.
Green Citys Green Squirrel workshops

are held at Little Man Coffee, Bridge
Street, Cardiff, but they can also be
organised as part of an event or talk for
community groups and schools. Email
becca@greencityevents.co.uk, or go to
www.greencityevents.co.uk.
4 Enjoy edible flowers

Grow edible flowers in your salad patch so you
can add colourful nasturtiums, borage flowers,
peppery landcress, sorrel, purple orache, chive
flowers and fuchsias to your summer salad bowl.
5 Relax and then sow some

more seeds!
Find time to bask in the glory of your garden this
month, but dont forget to sow and sow again.
Oriental leaves are less prone to bolting this time
of year, and rows of cavolo nero and chard will
prove to be valuable crops come autumn. It will
only take half an hour, and then youre back to
sipping cocktails in the sun!
028-9_VL72[AliceDigCity]NTSLHJ.indd 2
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19/05/2016 09:00
Stuffed butternut
squash with creamy
goats cheese
030-33_VL72[SRaven]NTSJLH.indd 30
18/05/2016 08:24
Summermenu
Fresh from
the garden
Stuffed butternut squash

with creamy goats cheese
This is a perfect midweek supper, with
half a small butternut about the right
size for a main-course portion. The skin
of butternut is thin, so once cooked,
you can eat this too and then youll
get all the nutrients and antioxidants
concentrated just below the skin. I also
like small stuffed butternut squash as a
side veg, but leave out the cheese.
Cook 1 hr 20 mins
1 butternut squash (about 1kg)
1 tbsp cold-pressed rapeseed oil
100g soft vegetarian goats cheese,
crumbled
about 12 sage leaves, finely shredded
small bunch of chives, finely chopped
100g hazelnuts, dry-fried and roughly
chopped
sea salt and black pepper
To serve:
1 tbsp cold-pressed rapeseed oil
about 20 small sage leaves
30g hazelnuts, dry-fried and roughly
chopped
photographY: Jonathan
Buckley
Growing and cooking with

delicious fresh produce comes
naturally to Sarah Raven.
Try her vibrant menu for an
effortlessly good-for-you meal
for friends and family that tastes
even better served outdoors.

gas 4. Cut the squash in half lengthways,
but leave the seeds in at this stage
theyre easier to remove with less flesh
attached once cooked. Place on a
lined baking tray, cut-side up. Drizzle
with the oil. Roast for 5060 minutes,
or until the flesh is soft when pierced
with a sharp knife. Allow to cool for a
few minutes.
2 Using a spoon, scoop out the seeds,
then carefully remove the flesh from the
squash, leaving a 1cm rim next to the
skin. Mash the squash flesh in a bowl
with all the rest of the ingredients.
3 Divide the stuffing between the two
squash boats, then bake in the oven for
20 minutes or until the filling is turning
golden on top.
4 When ready to serve, heat the oil and
gently fry the sage leaves until curling
at the edges. Pour the sage leaves and
their oil over the cooked squash and
scatter over the hazelnuts.
protein 26g, salt 1.8g, fibre 16.5g
31
18/05/2016 08:25
Quinoa, courgette
and lemon salad
Quinoa, courgette
and lemon salad
Quinoa is filling, and a little goes a
long way. Its lovely with this courgette
carpaccio. When summer begins, use
a mix of courgette colours yellow
and deep and pale greens. You can
add a nice flavour by toasting the
quinoa in a dry frying pan for a minute
before boiling.
Serves 8 | Prep 20 mins + marinating
Cook 15 mins
300g quinoa, white or red
675ml vegetable stock or good quality
bouillon
4 small, or 2 medium, courgettes
(about 300g)
4 tbsp extra-virgin olive oil
grated zest and juice of 1 lemon
1 clove garlic, crushed (optional)
about 60g mixed spring herbs
(coriander, with flowers if possible,
mint, flat-leaf parsley, chervil and
sorrel), roughly chopped (save a
few whole coriander and mint leaves
for garnish)
30g pumpkin or sunflower seeds,
or pine nuts, dry-fried
200g vegetarian feta, roughly
crumbled (optional)
I want every dish I eat to look good,

be good to eat and do me good
1 Rinse the quinoa well in a sieve under

a running tap, then dry-fry if you want
to. Put it into a pan with the stock
(if using fresh stock, not bouillon, add
a pinch of salt). Bring to the boil, reduce
the heat and simmer gently without a
lid for 1015 minutes, or until all the
liquid has evaporated; keep an eye on
it. The cooked seed has a tiny curly tail
and should have a slight bite to it.
2 Take off the heat (do not drain), put
the lid on, and leave to rest in the pan
for 5 minutes. Spoon the quinoa into a
large serving bowl, then fork through
gently and allow to cool.
3 Very thinly slice the courgettes into a
large mixing bowl (a mandolin is great
for this). Pour over the extra-virgin
olive oil, add the zest and juice of the
lemon and the crushed garlic (if using).
Season with salt and pepper and give
it a gentle stir. Allow to marinate for
30 minutes, or 15 minutes if you like
the courgettes to have more bite.
4 Add the courgette mixture, herbs
and dry-fried seeds to the quinoa. Stir
and season with salt and pepper, and
possibly a little lemon juice or extravirgin olive oil, to taste. Sprinkle over
32 |
18/05/2016 08:25
Summermenu
the feta (if using), and some whole
coriander or mint leaves.
Light cheesecake
with marinated
strawberries
Enjoy this summer starter without the

optional feta cheese.
Light cheesecake with

marinated strawberries
Best served in a glass rather than on
a plate, this pudding has a fraction of
the fat of a standard cheesecake, and
uses honey and maple syrup rather
than sugar. The cheesecake filling is
best prepared the day before so it can
set in the fridge overnight, then the
whole thing can be quickly assembled
when youre ready to eat.
Serves 8 | Prep 35 mins + chilling
Cook 9 mins
For the crumble topping:
60g wholemeal flour (or ground
almonds for gluten-free)
60g hazelnuts, roughly chopped
20g rolled oats (or quinoa flakes for
gluten-free)
pinch of ground cinnamon
40g coconut palm sugar (or soft
brown sugar)
40g cold organic unsalted butter, cut
into chunks
For the cheesecake filling:
400g quark
finely grated zest of 1 lemon
juice of lemon
1 tsp vanilla extract
1 tbsp poppy seeds, dry-fried
60ml clear honey
60ml maple syrup
250g live Greek yogurt
For the marinated strawberries:
1kg strawberries
juice of 1 orange
juice of 1 lemon
a little coconut palm sugar
gas 4. Put the crumble topping
ingredients into a bowl and, with your
fingers, rub in the butter. Spread the
mix over a baking tray and cook in the
middle of the oven for 79 minutes,
stirring halfway through. Take out and
leave to cool.
2 Put all the cheesecake ingredients

into a food processor and blend until
combined. Pour into a bowl and chill
overnight to firm up.
3 Hull the strawberries and slice them
in half. Drizzle with the orange and
lemon juice, and enough sugar to taste.
Chill for an hour or until you are ready
to serve, stirring from time to time.
4 To assemble, spoon some
strawberries into a glass, pour in
some of the cheesecake filling and
sprinkle over the crumble topping.

Repeat the layers if there is room.
COOKS TIP You can serve this all
year round with whatever fruit is
in season. Frozen berries work fine
too, and in the autumn I love this
cheesecake made with a blackberry
and elderberry compote, instead of
the marinated strawberries.
protein 9g, salt 0.2g, fibre 6.5g
Recipes adapted
from Good Good
Food by Sarah Raven
(Bloomsbury, 25).
Photography by
Jonathan Buckley.
33
18/05/2016 08:25
DEMAND MORE
FROM YOUR
SUN CARE
Suitable for sensitive skin and
those prone to prickly heat
Natural UV protection
Fragrance free options and non greasy
Soothing and moisturising with Aloe Vera and Myrrh
Natural antioxidants to protect against premature ageing
Call for a free sample and catalogue

01403 740353
www.greenpeople.co.uk
GP_VegitarianLivingMagazine_0416.indd 1
VL72_034.indd 34
19/04/2016 16:42
19/05/2016 14:53:32
Openbaked filo
mushroom
tarts
photograph: Michael Dannenberg
page 46
Everyday eats
Try Natasha Corretts new fast food recipes, create golden summer
tarts and discover the simplicity of Italian country cooking.
035_VL72[Midweek_Intro]NTSJLH.indd 1
18/05/2016 08:50
Honestly Healthys Natasha Corrett returns with

her fourth book and an ingenious new plan to save
you time and money and reduce food waste while
still enjoying deliciously easy free-from food.
Guilt-free
fast food
Since the last time we caught up with

Natasha Corrett, pioneer of the alkaline diet
in the UK and her Honestly Healthy approach
to cooking and eating, shes found time to
get married, write her fourth book, launch her
new 90-day Green & Lean plan and set up a
new food delivery business with her husband,
not to mention her plans to tour the new
Honestly Healthy tuk-tuk around festivals this
summer. Its been a busy year, and in that
time she says her focus has shifted.
People who already know me will be really
familiar with the principles of the alkaline
diet now. But for those who dont know me,
this book is an easier way in; its more about
everyday eating and incorporating these
ideas into daily life. The philosophy behind
the food is the same, its just a new way of
putting it out there.
Honestly Healthy in a Hurry is designed
to be an everyday cookbook for anyone
wanting to eat better, cook more efficiently
and reduce their food waste. For me its not
just about the food anymore, its about the
bigger picture, including the impact our food
has on the environment. One issue I wanted
to tackle in this book is food waste, because
19 billion a year of household food is thrown
away. Its a scary number, she says.
Based around the idea of a Sunday

evening prep night, Natasha says she
wanted to take the restaurant kitchen mise
en place concept of prepping everything
you need for service earlier in the day, and
make it work for the family kitchen. She
suggests that by spending a few hours on
a Sunday night getting organised you can
easily rustle up midweek meals in under half
an hour.
If you can roast up a load of vegetables,
cook your grains, blanch greens, make salad
dressings and dips, and pop them all in your
fridge, then all your meals can be made
from your pre-cooked supplies to save time
during the week, she says. So if youve got
four roasted sweet potatoes in your fridge,

you can make my sweet potato falafels in
25 minutes, or sweet potato porridge for
breakfast, or turmeric and sweet potato
risotto. If youve got children, it could
become a pure for a baby, or the mash
topping for a quick pie for older kids. There
are all kinds of things you can make from one
ingredient in no time at all because youve
done the prep work. It also means none of
your fresh veggies go to waste because you
didnt get a chance to cook them.
From a 10-minute tagine recipe made from
pre-prepared ingredients, to basics such as
versatile pesto or frozen stock cubes that
are a quick starter for all kinds of dishes, or
even chocolate brownies made from leftover
cauliflower, Natasha has come up with a
range of ingenious, thrifty and time-saving
ideas. She includes ideas for cook once, eat
twice recipes, plus quick quick slow dishes
that are speedy to prepare but then can be
left to cook for a while, giving you time to get
on with other things, as well as dishes that
are ideal for batch cooking and freezing.
Quick and versatile

This is the first book Ive written where Ive
actually continued to make the same recipes
at home! she laughs. Normally when you
write a book you create the recipes, you
test each one three times, then you demo
them by the end of the process you are
sick of them. But with these recipes, Ive
found them so useful and versatile, and I
can vary them so easily by adding an extra
ingredient to change the flavour. They are so
quick to make at the end of a long day my
10-minute turmeric quinoa risotto is a go-
Its all about the prep

A lot of the feedback from my previous
books was that the recipes were delicious,
but that people didnt always have time to
make them. So I wanted to create a method
that would make life easier for families and
busy professionals that could help save
money, reduce their time in the kitchen and
cut their food waste to zero.
photographY: Lisa Linder
36 |
036-40_VL72[NCorrett]NTSJLH.indd 36
19/05/2016 14:25
Quickeats
to dish in our house, along with my
butternut tagine with cauli couscous.
With plans in the pipeline for
books on baking, family food and
seasonal eating, theres clearly plenty
of demand for Natashas brand of
gluten- and dairy-free cooking thats
also fad-free and easy to fit into a
busy lifestyle too. The thing is, the
recipes may be quick and easy, but
this is restaurant quality food that
youll want to eat over and over
again, its not bland and boring, she
says. I wanted to prove that just
because a dish is quick to make or
uses less ingredients doesnt mean
its less delicious.
Find out more about Natasha

and Honestly Healthy at
www.honestlyhealthyfood.com
Natashas recipes
Shiitake stir-fry
Stir-fry is the king of quick dinners,
and this one has so much flavour it
will have your taste buds singing till
bedtime! Use the dressing for other
dishes as well it makes a wonderful
alternative to a normal salad dressing.
If you cant find fresh shiitake, you
can use portobello or dried shiitake
and soak them to rehydrate. If you
are not a fan of spicy chilli, just add
less or none.
1 tbsp coconut oil
1 clove garlic, finely sliced
23cm piece of root ginger, finely
chopped
23cm piece of chilli, finely diced
2 spring onions, sliced at an angle
120g shiitake mushrooms, sliced
1 tbsp tamari
150g pak choi
120g savoy cabbage
100g radishes, cut in quarters
15g coriander, chopped
For the coconut dressing:
1 tbsp desiccated coconut
zest and juice of lime
1 tbsp walnut or sesame oil
1 Melt the coconut oil in a frying
pan and add the garlic, ginger, chilli
and spring onions and cook over a
Shiitake stir-fry
medium heat for 2 minutes.

2 Add the shiitake mushrooms with
the tamari and continue to saut for
another minute.
3 Add 125ml water, the pak choi and
cabbage and stir for 2 minutes. Add
the radishes, stir in the chopped
coriander and take off the heat.
4 Make the dressing, pour over the
stir-fry and enjoy.
Oven-baked gluten-free
tacos and wraps
Crunchy and tasting just like the real
deal, this taco recipe is one not to
miss. The tacos have become a staple
in our home now and we bake them
to order or in advance and have them
all the time. The batter is so quick to
make and you can also use it for a
gluten-free wrap for the kids and big
kids to take to work. In this case, dont
put the tacos in the oven simply
37
19/05/2016 14:26
Quickeats
wrap around a salad for a healthy
homemade lunch.
Makes 5 tacos | Prep 20 mins
Cook 50 mins
200g gluten-free plain flour
tsp Himalayan pink salt
1 free-range egg
sunflower oil, for frying
For the salsa:
345g vine tomatoes
15g coriander
juice of 1 lime
Himalayan pink salt
For the peppers:
1 tsp sunflower oil
1 red pepper, sliced
1 tbsp pomegranate molasses
1 tsp apple cider vinegar
pinch of cayenne pepper
For the black beans:
1 tbsp sunflower oil
tsp ground cumin
240g black beans
pinch of paprika
avocado slices, for serving
gas 3. Remove one of the wire shelves
as you will need it to drape your tacos
over the bars so they dry into that
classic U-shape.
2 Put the flour and salt into a bowl.
Make a well in the middle, pour in
250ml water and mix together. Beat
the egg in a separate bowl and then
add to the flour and water until you
have a thick batter.
3 Heat a good non-stick pan (mine
is 30cm) and heat a small amount of
sunflower oil, spreading it over the
surface. Ladle some batter into the
pan and very quickly spread it out
thinly to the edges by tilting the pan.
Leave to cook, and as soon as it starts
to bubble, lift around the edges and
is golden underneath, flip it over and
cook the other side. This should take
2 minutes on each side. Repeat until
you have used up all the batter.
4 Put the wire shelf back into the
preheated oven so it is sticking out
of the door. Hang each taco over two
wires next to each other. Once they
are all hanging, push them down
on the top so that they form a nice
fat edge and straighten the sides so
they are not too wide apart. Carefully
push the shelf into the oven and bake
the tacos for 20 minutes until crisp.
Meanwhile, make your fillings.
38 |
19/05/2016 14:26
Oven-baked
gluten-free
tacos and
wraps
39
19/05/2016 14:26
Quickeats
5 To make the salsa, whizz the
tomatoes and coriander in a food
processor, or chop finely by hand. Mix
in the lime juice and salt. Transfer to a
serving bowl.
6 For the peppers, put the sunflower
oil into a pan with the sliced red
pepper, pomegranate molasses, apple
cider vinegar and cayenne pepper
and saut for 23 minutes. Add 60ml
water and leave to be absorbed for
another 2 minutes. Transfer to a
serving bowl.
7 For the black beans, put the
sunflower oil and cumin into a pan and
leave on the heat for 12 minutes until
the oil starts to sizzle. Add the beans
and their liquid, then the paprika and
stir for 23 minutes on a high heat
until the liquid is reduced by half.
Transfer to a serving bowl.
8 Carefully lift the tacos off the oven
shelf and place on a platter on the
table. Take care, as the tacos are
crisp and crack easily. To assemble,
spoon a little of all the different
accompaniments into your taco and
top with the avocado slices. Enjoy
with a napkin to hand!
n Per TACO 369 cals, fat 17.3g, sat fat
Cauliflower protein
brownies
Everyone loves a good brownie and
I have written quite a few recipes for
them in my time, but these are based
on a traditional recipe with a twist. In
my first book, Honestly Healthy: Eat
with Your Body in Mind, the Alkaline
Way, I created a delicious sweet potato
brownie: now lets see if the cauliflower
addition will be the latest craze!
Makes 9 brownies | Prep 25 mins
Cook 25 mins
180g cauliflower florets
80ml coconut oil or vegan butter
170g coconut blossom syrup
100g gluten-free plain flour
60g raw cacao powder
20g vegan protein powder
1 tsp bicarbonate of soda
tsp Himalayan pink salt
1 free-range egg
1 tbsp vanilla extract
60g pecans, roughly chopped
(optional)
Cauliflower
protein
brownies
For the cashew butter swirl (optional):

30g cashew butter
30ml agave syrup
gas 4 and line a square 20cm brownie
tin with baking parchment.
2 Steam the cauliflower florets over a
medium heat until soft this should
take around 56 minutes. Once it has
cooled a little, put the cauliflower
into a blender. Melt the coconut oil
or butter and add with the syrup,
then blitz together to make a smooth
pure. Set aside.
3 Sift all the dry ingredients into a
bowl. In a separate bowl, whisk the
egg and vanilla extract together.
4 Stir the cauliflower pure through

the egg mixture and whisk until
thoroughly combined. Gently fold the
dry mixture into the wet, adding the
chopped pecans at the end if you
are opting to include them. Pour the
mixture into your lined brownie tin.
5 To make the cashew swirl, stir
together the cashew butter and agave
syrup with 1 teaspoon of water. Drizzle
over the top of the brownie mixture
and swirl using a teaspoon.
6 Bake in the oven for 20 minutes until
a skewer inserted into a brownie comes
out clean, though still a little moist.
n Per BROWNIE 286 cals, fat 16.7g, sat
Recipes adapted
from Honestly
Healthy in a Hurry
by Natasha Corrett
(Hodder & Stoughton,
25). Photography by
Lisa Linder.
40 |
19/05/2016 14:29
find us here!
keep your drains

flowing free
with
drain
cleaning
sticks
without
drain
cleaning
sticks
www.ecozone.com
VL72-041.indd 41
19/05/2016 14:55:24
berry jam
How to
With beautiful berries at their best in the

summer months, now is the time to preserve
the sunshine flavours of these fabulous fruits
if you have a glut in your garden or from
the pick-your-own-farm. Jam making has a
reputation for being difficult, but this easy
method is the quickest route from fruit to
jam youll find, because with berries there is
no need to take out stones or pits, or peel
or chop anything. This is why berry jam is a
good one to start with. Whenever you see
berries on sale, grab a few punnets and cook
up afew jars. You can use a mix of berries, or
stick to just one kind.
The amount of sugar you need really
depends on how sweet the fruit is, but a
good rule of thumb is to use 1 part sugar to
2 parts fruit. Your yield will also depend on
how large and juicy your fruit is, so dont
worry if you only get one jar that is half full. It
will keep in the fridge for up to a month.
There are so many additions that will
really transform this simple jam. You could
add a vanilla bean for extra sweetness or
a tablespoon of balsamic vinegar, which
makes the flavour more complex. You could
also add a few shredded kaffir lime leaves,
or some spices such as cinnamon sticks or a
star anise.
Berry jam
Makes 3 x 280ml jars
1kg berries
500g sugar
juice of lemon
2 long strips of lemon peel
Combine fruit and sugar

Wash and de-stem the berries. Place the
berries and sugar in a bowl and leave for at
least 2 hours, or overnight. This will draw all
of the juice out of the berries and reduce the
photographY: Cath Muscat
Make
your own
berry jam
need to add any water. You can skip this step

if you want to get started straight away; just
add a tablespoon of water when you start to
cook the fruit.
Prepare your jars

Sterilise your jars and lids (see tips and
techniques, opposite). Keep them warm until
you are ready to use them.
Dissolve the sugar

Place the berry and sugar mixture in a
heavy-based saucepan, along with the lemon
juice and lemon peel. Stir over low heat until
the sugar has dissolved. It is important to
dissolve all the sugar before the mixture
reaches a rolling boil, otherwise it will be
difficult to set and the jam may taste too
sugary when finished.
Cook to setting point

Cook over medium-high heat until you reach
a setting point (see tips and techniques,
opposite); this will take 1530 minutes,
depending on how juicy your fruit is. If there
is any scum on the surface of the jam, just
remove with a spoon or stir it back in.
Ladle into your warm jars

Carefully ladle into warm, sterilised jars,
through a funnel if you have one, leaving
a 1cm gap at the top of each jar. Using
paper towel, clean the rims of the jars of any
jam splatters, screw the lids on and leave
until cool.
Eat or store
Eat straight away, or store in a cool dark
place for up to 6 months.
42 |
042-3_VL72[tutBerryJam]NTSJLH.indd 42
18/05/2016 08:26
Kitchentutorial
How to use your
BERRY JAM
l Layer between two sponge cakes
and top with cream for a traditional
afternoon tea.
l Spread thickly on your bread and
butter pudding slices for a fruity dessert.
l For a childrens treat, spoon into cutout pastry circles to make simple tarts.
l If you add some peppercorns, the jam
will be a little more savoury and makes a
great addition to a cheese plate.
Jam-making tips
& techniques
1 Pick the best fruit
To give your jam the best chance of setting
easily, make sure you use slightly under-ripe
or perfectly ripe fruit, as it contains useful
levels of pectin. Overripe fruit is not great for
jam, as it is naturally low in pectin.
sweet &
simple
2 Prepare your equipment

You can use any good quality jars, even
second-hand ones, as long as they have
new lids, or intact seals, and are properly
sterilised. Be sure to time your sterilising
well, so the jars are at the right temperature
for the contents. The rule of thumb is to put
warm contents into warm jars, or the glass
may crack. Also make sure all your other
utensils, such as ladles, spoons and funnels,
are spotlessly clean anddry.
3 Sterilising methods
4 Check the setting point
Boiling: Place your jars and lids in a large

pan, cover with water and bring to the boil.
Turn off the heat and leave in the water until
you need to use them. Be very careful when
retrieving your jars as they will be hot and full
of boiling water. Place your drained jars and
lids on a clean tea towel until you are ready
to use them.
Follow one of these methods to check if

your jam has reached setting point. If your
batch of jam refuses to set after cooling, tip
it back into the pan, add some more lemon
juice and bring back to the boil for another
5 minutes or so.
Dishwasher: Put your jars and lids through a

hot wash cycle at 65C. Leave to air dry.
Sugar thermometer: The jam will have

reached setting point when it registers 104C
(220F) on a sugar thermometer, which you
can buy inexpensively from kitchen shops.
Oven: Heat the oven to 150C/fan 130C/gas 2.

Wash your jars in hot soapy water and rinse
them, then place in the heated oven for
30 minutes. Turn the oven off and let them
sit there until you are ready touse them.
Wooden spoon: Dip a wooden spoon into

the jam and slowly remove it. If the jam isnt
ready, it will run off the spoon in a single,
thin drip. If it is ready, it will slowly form two
thick drips.
Baby bottle steriliser: Electric baby

bottle sterilisers are great for small-batch
preserving and the jars will stay warm until
you need them.
The wrinkle test: Place a saucer or metal

spoon in the freezer. When you think you
are near setting point, take it out and place a
small amount of jam on to it. Pop it back into
the freezer for a minute, then push the jam

with your finger. If the jam wrinkles on the
surface, it is done.
5 Seal your jars

There is no sweeter sound than freshly
potted jam jars sealing. Youll hear a little
pop, and then youll know that the jar has
vacuum-sealed. Test by pressing on the lid
it should be concave and firm. You can then
leave the jars in a dark cupboard for up to
6 months. If any of your jars havent sealed
properly, store them in the fridge and use
within 2 weeks.
Recipe adapted from Real

Food Projects by Kate Walsh
(Murdoch Books, 18.99).
Photography by Cath Muscat.
042-3_VL72[tutBerryJam]NTSJLH.indd 43
43
18/05/2016 08:27
Recipes and styling: Liz Martin

Photography: Michael Dannenberg
Delicious served with

a fresh seasonal salad,
homemade quiches,
tarts and pastry bakes
are easier than you
think to prepare and are
substantial enough for
hungry families.
Mediterranean baklava
Cook 1 hr 35 mins
3 tbsp olive oil, plus extra for brushing
1 large aubergine, cut into 1.5cm cubes
2 courgettes, cut into cubes
3 medium tomatoes, cut into cubes
390g can artichokes, drained and cut
into smaller wedges
1 yellow pepper, deseeded and cut
into cubes
1 red pepper, deseeded and cut
into cubes
2 cloves garlic, chopped
4 tbsp good quality pesto
175g vegetarian feta cheese, crumbled
100g pitted black olives, quartered
11 sheets filo pastry
1 tbsp sesame seeds
1 tbsp black sesame seeds
Mediterranean
baklava

gas 6. Toss together the oil, aubergine,
courgette, tomato, artichoke and
pepper and cook in a roasting tray
for 20 minutes. Remove from the
oven and stir. Add the garlic and
roast for a further 25 minutes, stirring
once during cooking, until golden
and tender.
2 Remove the tray from the heat and
allow to cool. Stir through the pesto,
feta and olives.
3 Reduce the oven temperature to
180C/fan 160C/gas 4. Brush the base
and sides of a 23cm square baking
tray. Cut 6 sheets of filo pastry into
23cm x 26cm rectangles and then
layer into the base, brushing each
44 |
044-9_VL72[Liz_Pastries]NTSJLH.indd 44
18/05/2016 08:28
Pastrybakes
sheet with oil and turning the tray
after each layer. Allow the pastry to
come evenly up the sides.
4 Top evenly with half the vegetable
mixture. Cut the remaining filo sheets
in half. Top with 4 more filo sheets,
brushing each sheet with oil. Spread
over the remaining vegetable mixture
and top with the remaining filo sheets,
brushing with oil again.
5 Using a sharp knife, cut parallel lines
to create diamond shapes. Sprinkle
over both types of sesame seeds and
bake for 4050 minutes, until golden.
6 Remove from the heat and allow to
stand for 15 minutes. Serve warm or
cold with a leafy salad.
Seeded pistachio and

broccoli tarts
These pretty diamond baklavas will still

look and taste fantastic without the feta.
Alternatively, opt for a vegan cheese of your
choice. Dont forget to use a cheese-free
pesto also!
Seeded pistachio
and broccoli tarts
Serves 4
Prep 30 mins + cooling and chilling
Cook 25 mins
For the pastry:
175g plain flour
25g pistachio nuts
75g butter
3 tbsp mixed seeds
1 free-range egg yolk
2 tbsp olive oil
150g long small tenderstem broccoli
tips
1 red chilli, thinly sliced
pared zest and juice of lemon
2 smallmedium ripe avocados,
stoned and peeled
400g can chickpeas, drained
1 tbsp tahini paste
1 small bunch of fresh coriander
25g salted pistachio nuts, chopped
coriander leaves, to garnish
1 To make the pastry, place the flour
and pistachio nuts in a food processor
and blend until combined. Add the
butter and pulse until the mixture
resembles crumbs. Add the mixed
seeds, egg yolk and 4 tablespoons
of cold water and blend until the
mixture forms a smooth dough. Turn
out, knead lightly on a floured work

surface, then cover with cling film and
chill for 30 minutes.
2 Divide the pastry into 4 and roll
out each piece. Use each one to line
a 12cm individual fluted tart tin. Trim
the edges, prick the base and sides of
each tartlet with a fork and place on a
baking tray. Cover with cling film and
chill for a further 15 minutes.
gas 5. Line the pastry cases with
parchment paper and baking beans,
then bake blind for 15 minutes.
Remove from the oven, discard the
beans and paper and bake for a
further 10 minutes. Remove from the
heat and allow to cool.
4 Meanwhile, heat the oil in a large

pan and saut the broccoli, chilli and
half the garlic for 5 minutes, until
tender. Add the lemon zest and cook
for 1 minute. Remove from the heat
and allow to cool.
5 Place the avocado, chickpeas,
remaining garlic, lemon juice, tahini
paste and coriander in a food
processor and blend until smooth.
6 To serve, remove the pastry cases
from the tins and divide the filling
between them. Add the broccoli
mixture and scatter over the pistachio
nuts and coriander leaves.
45
18/05/2016 08:28
Pastrybakes
Open-baked filo
mushroom tarts
4 medium field or portabellini mushrooms
2 tbsp olive oil, plus brushing
1 red onion, chopped
50g sunblush tomatoes, chopped
avocado, stoned, peeled and chopped
1 tbsp fresh thyme leaves, plus extra
to garnish
50g garlic and herb cream cheese
25g panko breadcrumbs
3 sheets filo pastry
balsamic dressing, to drizzle
Open-baked filo
mushroom tarts

Using a sharp knife, cut the stalks from the
mushrooms and finely chop. Heat the oil in a
pan and saut the stalks, onion and garlic for
5 minutes, until softened. Remove the pan
from the heat and allow to cool. Gently stir
through the tomato, avocado, thyme, cream
cheese and breadcrumbs.
2 Unfold the filo pastry and cut in half, then
cut each half into 4 rectangles. Lightly oil
4 large muffin tins. Then, working with
one tin at a time, use 6 sheets of filo to line
each muffin tin, brushing with oil each time.
Repeat with the remaining filo sheets to
create 4 pastry cases.
3 Divide three-quarters of the filling
between the mushrooms and divide the
remaining between the pastry cases,

pressing down level. Fit a mushroom into
each pastry case, cap-side uppermost.
Drizzle over a little olive oil and bake for
2025 minutes, until the pastry is golden and
the mushrooms are tender.
4 Serve immediately, garnished with thyme
leaves and drizzled with balsamic dressing.
0.4g, fibre 3.6g
Choose from a small but tempting range of vegan
garlic and herb cream cheeses, including Sheese
and Tofutti. Jus-Rol filo pastry is suitable for vegans.
Asparagus, chive and

goats cheese cheesecake
Serves 8 | Prep 40 mins + cooling and chilling
Cook 5 mins
For the base:
200g flavoured oatcakes, crushed
2 tbsp poppy seeds
100g butter, melted
275g asparagus tips
350g vegetarian goats cheese
300g cream cheese
4 spring onions, chopped
2 tbsp snipped fresh chives
2 tbsp chopped fresh basil
1 tbsp lemon juice
200ml double cream
chopped fresh chives and French dressing,
to drizzle (optional)
1 Mix together the crushed oatcakes, poppy
seeds and butter until well blended. Use to
line a 36cm x 14cm rectangular flan tin. Chill
for 30 minutes.
2 Meanwhile, heat a non-stick frying pan and
cook the asparagus for 5 minutes, in batches
if necessary, turning occasionally until tender.
Remove from the heat and allow to cool.
3 Beat together the goats cheese and cream
cheese in a large mixing bowl, until smooth.
Fold in the onions, chives, basil and lemon
juice. Add the cream and whisk until the
mixture thickens. Spread evenly over the
biscuit base. Top with asparagus, pressing
down slightly into the mixture. Cover and
chill overnight.
4 Remove the cheesecake from the tin and
scatter with a few chopped chives. Drizzle
over French dressing, if using, and serve with
a mixed tomato salad.
1.5g, fibre 3.8g
46 |
18/05/2016 08:55
Asparagus, chive
and goats cheese
cheesecake
18/05/2016 08:29
Free-form
courgette
and butter
bean tart
48 |
18/05/2016 08:29
Pastrybakes
Free-form courgette
and butter bean tart
Tomato, basil, olive

and Gruyre Danish
Serves 4
Prep 30 mins + cooling and chilling
Cook 35 mins
For the pastry:
175g plain flour
1 tbsp chopped fresh rosemary
75g butter
1 free-range egg yolk
4 tbsp olive oil
1 tbsp sweet smoked paprika
400g can butter beans
1 tbsp lemon juice
1 tbsp fresh thyme leaves
1 large courgette, peeled into strips
1 red onion, finely sliced
1 free-range egg, beaten, for glazing
2 tbsp clear honey
1 tsp nigella seeds
2 tsp mixed seeds
1 tbsp poppy seeds
1 tsp coriander seeds
tsp chilli flakes
rocket leaves, to serve
1 Place the flour, rosemary and butter in a
food processor and blend until the mixture
resembles crumbs. Add the egg yolk and
4 tablespoons of cold water and pulse until
the mixture forms a smooth dough. Turn out,
knead lightly on a floured work surface, then
cover with cling film and chill for 30 minutes.
2 Meanwhile, heat 1 tablespoon of the olive
oil and lightly saut the garlic for 2 minutes.
Turn off the heat, add the paprika and allow
to cool. Drain the butter beans, reserving
3 tablespoons of the can juices. Place the
beans and reserved juice in a food processor
with the garlic mixture, lemon juice, thyme
and remaining oil and blend until smooth.
3 Roll out the pastry to a 32cm circle and
place on a baking sheet lined with parchment
paper. Spoon the butter bean mixture on
top of the pastry circle and spread evenly,
leaving a 2cm border. Arrange the courgette
and onion slices on top. Fold over the pastry
edges and crimp into a design. Brush with
beaten egg. Cover with cling film and chill for
30 minutes.
Uncover the tart and bake for 2030 minutes,
until golden. Remove from the heat and
allow to cool slightly.
5 Meanwhile, heat 3 tablespoons of water
with the honey, seeds and chilli flakes until
hot. Place the tart on a serving plate and
drizzle over the honey mixture. Top with
rocket leaves.
n Per serving 601 cals, fat 37g, sat fat 13.5g,

0.5g, fibre 9.3g
Tomato, basil, olive

and Gruyre Danish
Makes 8 pastries | Prep 30 mins
Cook 20 mins
320g ready-rolled puff pastry
4 tbsp black olive tapenade
3 tbsp chopped fresh basil
2 cloves garlic, finely crushed
3 medium tomatoes, thickly sliced
75g100g vegetarian Gruyre cheese, grated
Unroll the pastry and cut into 8 rectangles
measuring 12cm x 10cm, rolling out the
pastry further, if necessary.

2 Mix together the tapenade, 2 tablespoons
of the basil and half the garlic until well
blended. Divide between the pastry
rectangles, placing in the centre of each one.
3 Cut each rectangle of pastry from the
corners, stopping at the olive mixture. Fold
over alternate pastry corners, pressing down
in the centre, to create a Catherine wheel
effect. Add a tomato slice on top of each
one and place on a baking tray lined with
parchment paper. Mix the remaining garlic
and basil with the olive oil and Gruyre, and
scatter over the pastries.
4 Bake for 20 minutes, or until well risen
and the tomatoes are cooked. Serve warm,
scattered with baby basil leaves.
COOKS TIP Ensure your jar of tapenade
doesnt contain anchovies.
n Per PASTRY 231 cals, fat 17.1g, sat fat 7.8g,
carbs 14g, sugars 1.6g, protein 5.2g, salt 0.9g,
fibre 2.2g
49
18/05/2016 08:30
The simple life
Sicilian food writer Veronica

Lavenia embraces the rich
ingredients and culture of
her homeland, extolling the
benefits of simple, seasonal
eating in her new book, The
Vegetarian Italian Kitchen.
Born and raised in Italy on the slopes of

Mount Etna in Sicily, food writer Veronica
says she inherited her parents love of travel,
cooking and organic, sustainable food.
I was born and raised in the countryside and
around nature. My parents are great foodies.
My mother is an excellent cook, and always
prepared (and still does) delicious dishes
with vegetables that my father picked from
our family garden. This was not a fad, it was
our way of living, so I learned as a child the
importance of healthy, sustainable food.
After going on to become a university
professor of Spanish language and a
freelance writer, Veronica found herself
continually drawn back to her Sicilian
culinary heritage, and realised food was
the subject she was preoccupied by most.
Inspired by family recipes, I moved into
writing my experiences and studies on the
subject, she says. Sustainability, seasonality

and selection of raw ingredients as much
as possible local, organic and unrefined are
the basis of my food philosophy.
Regional traditions
Italian cuisine is comprised of a patchwork
of traditions, ingredients and cooking
techniques that vary from region to region,
and from north and south, with recipes for
classic dishes varying even from the kitchen
of one venerated nonna to another. But not
surprisingly, Veronica considers Sicilian food
to be the best in Italy. I love Italian food from
north to south but, of course, the Sicilian
influences are obvious in my recipes, and not
only because it is where I grew up.
Sicily is a magical island, full of every
resource. In terms of food and wine we
have all we need. The climate is perfect for
50 |
050-3_VL72[ItalianKitchen]NTSJLH.indd 50
18/05/2016 08:31
Italiantraditions
Natural goodness
One of the attractions of Italian
food is not just the wonderful
flavours, but the ingredients also
form the basis of the typical
Mediterranean diet, which is
considered to promote health
and longevity. The Italians are
among the longest-lived people
in the world. So why is this way of
eating so beneficial?
I believe its partly because
of its extreme simplicity, which has its
roots in the so-called poor cuisine, the
healthy diet of farmers, who were able to
create delicious dishes with just a few simple
ingredients dishes that now appear on
the menus of top chefs. Italian cooking is,
in large part, a natural cuisine, with many
vegetarian recipes too. It is rich in legumes
and vegetables, wholegrains, fruit and
natural sweeteners.
Veronica herself loves to make cakes and
desserts, with Sicilian Modica chocolate,
which is made to an ancient Aztec recipe,
her favourite sweet ingredient. But she also
loves Medjool dates for a healthier, more
natural treat and, as a keen baker, she always
makes her cakes using natural, unrefined
photographY:
Giuseppe
cultivating everything, even tropical fruits

such as bananas, avocado and mango in
my garden, I have a stunning banana tree.
To me, Sicily has the best food in all of Italy.
It is the freshest. It is the cleanest. It is the
most varied. The best known Italian dishes
all come from the south, including favourites
such as Margherita pizza, Caprese salad,
Caprese cake, orange salad, Sicilian cannoli,
gelato, Parmigiana... the list goes on!
But Veronica is fascinated by cooking
and ingredients from the north too, and as
an academic enjoys researching the diverse
array of Italian produce. The Italian culinary
heritage is so vast that it is impossible to
stop studying and knowing, she says. To
give just one example, in Italy there are
over 400 varieties of cheeses, each with
different characteristics and history. The
same applies to the extra-virgin olive oils,
whose organoleptic characteristics vary from
region to region. Even among the vegetables
there are so many varieties: Sicilian tomatoes
have singular characteristics differing from
the San Marzano tomatoes of Campania; the
red onion from Tropea is different from other
varieties. Understanding the differences is
essential to writing about true Italian food
and to make a true Italian recipe.
Giustolisi
For Italians, eating is not only

what goes in your mouth, but
also how you eat. It means taking
care of the people we love, sitting
down and taking your time.
Time to feed, to enjoy the small
pleasures of life, time to share
ingredients. But whatever shes making, as

with all Italians, seasonality is key.
The Italians love seasonal ingredients.
Fruits and vegetables in season are less
expensive; they are usually grown locally so
they are the freshest too. Ive been brought
up to believe that for each season, our
bodies demand the most suitable, available
foods. So when I was little, in winter my
mother always prepared oven-baked apples
and pears, glazed with honey. When I asked
her why I could not eat strawberries and
peaches in winter, she answered: Fruit cold
when its hot, hot fruit when its cold. In any
case, theres no point eating strawberries or
tomatoes in winter as they have no taste.
51
18/05/2016 08:31
Cherry
mozzarella
salad
Veronicas easy three-step recipes

Cherry mozzarella salad
Cherry mozzarella balls are elegant, perfect
for single servings and ideal for any type of
salad. This can also be a main dish, especially
on hot days, when we have little desire for
rich dishes but we cant give up essential
nutrients for the body. Or, alternatively, it
can also be served as an appetiser in small
glass dishes.
Serves 4 | Prep 10 mins + standing
10 lettuce leaves
10 cherry tomatoes
3 tbsp balsamic vinegar
juice of 1 large lemon
1 tbsp chopped parsley
10 pitted olives
15 cherry mozzarella balls
5 basil leaves
4 slices of rustic bread, cut into cubes
1 Wash, dry and chop the lettuce. Wash, dry
and split the cherry tomatoes in half.
2 Pour the vegetables in a large bowl and
season with balsamic vinegar, olive oil, lemon
juice and parsley. Add the olives and let
stand for 10 minutes.
3 Add the mozzarella balls

and basil leaves (washed and
dried). Serve with the rustic
bread warmed and tossed
through the salad.
n Per serving 331 cals, fat
22.6g, sat fat 7.3g, carbs
21.4g, sugars 5.1g, protein
Courgette
baked frittata
This frittata is beautiful and,
above all, good for you. It is colourful and
perfect for brunch or a light casual dinner
with friends, also lovely eaten cold and diced.
2 large courgettes
extra-virgin olive oil, to taste
1 clove garlic
pinch of sea salt
white pepper, to taste
4 large free-range eggs
2 tbsp grated vegetarian Parmesan-style
cheese
3 tbsp rice milk (or organic cows milk)
1 tbsp brown rice flour

Wash the courgettes and cut into rounds
(scrape the skin if they are not organic). Pour
the courgette into an oiled pan, add a clove
of garlic, salt and pepper and brown. Once
cooked, remove the garlic.
2 Beat the eggs, add the cheese, rice milk
and flour. Add the courgette and gently mix
the ingredients.
3 Cover a shallow ovenproof dish with
parchment paper and pour in the omelette.
Bake for 1520 minutes. Serve while still hot.
1.7g, fibre 1.8g
52 |
18/05/2016 08:32
Italiantraditions
Courgette
baked frittata
Amaretti chocolate cups

These cups are a simple but refined
dessert. The unique taste and the crunchy
texture of Italian amaretti goes perfectly
with dark chocolate ganache and fresh
cream. You can make this recipe in a few
minutes and serve immediately as the
cream fondant, especially if stored in a
refrigerator, tends to solidify.
20 amaretti biscuits
200g dark 70% chocolate
50g dark 60% chocolate
50g butter
125ml fresh whipping cream
1 Crumble 10 of the amaretti biscuits in
each glass or cup and set aside.
2 Melt the chocolate with the butter. Once
it has cooled, pour the cream-ganache
over the amaretti.
3 Whip the cream and fill each glass
with a generous dose. Decorate with the
remaining amaretti biscuits, crushed, and
serve immediately.
Recipes adapted from

The Vegetarian Italian Kitchen by
Veronica Lavenia (New Holland
Publishers, 19.99). Photography
by Giuseppe Giustolisi.
53
18/05/2016 08:32
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19/05/2016 16:54:18
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055_VL72[DigitalIssue]NTLHSJ.indd 1
20/05/2016 10:51
Robbins
photograph: Jason
Our new columnist ine Carlin focuses

on fun, flavour and fantastic food,
sharing everything from brilliant
baking tips to essential ingredients
and simple switches that will
transform your dairy-free cooking.
Back to basics
Ive been keeping things pretty simple
of late in my kitchen. Resisting the urge
to add in this and that does not come
naturally to me, but Im actually really
enjoying having pared back meals that
still pack a nutritional (and flavourful)
punch. Getting creative with just a
handful of ingredients is endlessly
exciting Im finding plus it means I can
eke out my weekly shop just that little
bit further too.
Being a food writer youd think my
fridge would be brimming with food,
but in actual fact Im pretty frugal when
it comes to groceries. While I may have
amassed a plethora of seasonings and
spices, for perishables I usually stick to
the basics and try my darndest to keep
within a pretty tight budget something
that flies in the face of how most people
view veganism, which is typically an
expensive lifestyle only available to the
privileged few. Well, Im pleased to say
that my version of veganism doesnt
involve crazy expensive specialist
products that are sure to break your
bank balance and instead sticks to
familiar foods that are always affordable.
On the face of it, this simple dish of
roasted tomatoes and stir-fried quinoa
might not seem like something to sing
and dance about, but in reality its a
moreish little meal that has quickly
become a staple. Being something of
a protein powerhouse, quinoa is the
perfect go-to ingredient for vegans like
myself who need grains in order to feel
totally satisfied.
And, in case youre curious, my
steadfast method for the fluffiest quinoa
has remained unchanged for years
and goes a little something like this:
thoroughly rinse your quinoa before

adding twice as much water to grain,
cover, bring to the boil, then reduce to
a simmer until all the liquid has been
absorbed. Remove from the heat and
set aside to steam for at least 10 minutes
before lightly fluffing with a fork
et voil, faultless quinoa a go-go.
Peas too are a terrific source of
protein and lend that authentic air
to proceedings without the added
MSG and horrific amounts of oil that
accompany its stir-fried take-out
counterpart. You can obviously switch
up the vegetables to suit whatever you
have to hand (PS some grated ginger
wouldnt necessarily go amiss), but I
say err on the side of restraint to really
allow those lip-smacking tomatoes
to shine.
In that regard, let the tamari do the
talking because the tomatoes will really
soak up that deliciously salty seasoning,
but be sure to balance it out with a
smidge of sweet in this case I find a
splash of maple syrup does the trick.
Then roast away until they are soft
but still retain their shape and if you
happen to have any left over, why not
whizz them up in a blender to create the
ultimate easy pasta sauce. For want of
a better phrase, thats called two birds
with one stone. Ahem.
This dish is also great for transitioning
vegans or those who simply like to
dabble. Having handy recipes like this
up your sleeve can often mean the
difference between remaining plantbased or succumbing to that cheese
slice sandwich. No fuss, minimal prep,
just good food in less than 30 minutes.
Now tell me, who could say no to that?
56 |
056-7_VL72[Aine_Column]NTLHSJLH.indd 1
18/05/2016 08:34
Vegankitchen
Tamari-roasted tomatoes
with stir-fried quinoa
My version of veganism doesnt involve

crazy expensive specialist products
and instead sticks to familiar foods that
are always affordable

For the tomatoes:
3 large tomatoes, halved
2 tbsp tamari
1 tbsp maple syrup
tbsp cider vinegar
tbsp sesame oil
pinch of black pepper
sesame seeds, to serve
simple
quinoa
supper
Tamari-roasted
tomatoes
with stir-fried
quinoa
For the stir-fried quinoa:

tbsp coconut oil
1 spring onion, finely diced, plus extra
to serve
1 celery stick, finely diced
1 small courgette, finely diced
1 small carrot, finely diced
2 cloves garlic, crushed
1 cup cooked quinoa
juice of lime
1 cup frozen peas, defrosted
sea salt and white pepper
gas 6. Place the tomatoes in a roasting
tin. Whisk the tamari, maple syrup, cider
vinegar and sesame oil together and
distribute evenly over the tomatoes.
Season with a little pepper and roast for
2530 minutes.
2 Meanwhile, make the stir-fried quinoa.
Heat the coconut oil in a large frying pan.
Add the diced spring onion, celery,
courgette and carrot to the pan along
with the garlic. Season generously and
stir-fry until the vegetables begin to
soften but still retain their bite.
3 Tumble in the quinoa, squeeze over the
lime juice and fry for a further 34 minutes,
until the quinoa absorbs the flavours in
the pan. Finally, stir through the peas and
remove from heat.
4 Serve the tomatoes alongside the stirfried quinoa. Garnish with extra sliced
spring onion and sesame seeds.
15g, salt 3.2g, fibre 10.8g
About ine
ine blogs at www.peasoupeats.com
about vegan food, fashion and
lifestyle. Her first cookbook, Keep it
Vegan, was published by Kyle Books
in 2014, and her second, The New
Vegan, is on sale now.
056-7_VL72[Aine_Column]NTLHSJLH.indd 2
57
18/05/2016 08:34
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19/05/2016 16:52:53
page 71
Photograph: Rita Platts
Strawberry
and coconut
cake
cooking
for a crowd
Weve got the perfect dishes for summer entertaining char-grilled
barbecue recipes, plus pretty cakes made with sweet seasonal fruit.
059_VL72[CookCrowd_Intro]NTSJLH.indd 1
18/05/2016 08:35
Bookshelf
photographY: Haarala Hamilton Photography
A taste of
Sirocco
Following the success of her first award-winning and

best-selling cookbook Persiana, these recipes from
Sabrina Ghayours new book, Sirocco, reveal how she
skillfully blends the flavours of Eastern cuisine with the
fresh produce, techniques and cooking style of the West.
Bread boats
These bread boats are popular in Turkey and
Georgia and I can understand why much
like pizza, a bread boat is a complete meal
all in one. They are great at any time of day,
but I do think they are the perfect brunch
dish, and I love this version, with its crowning
glory of an egg cracked on top, to finish.
Makes 4 | Prep 40 mins + proving
Cook 25 mins
About
Sabrina
Named Rising
Star of 2014
and The Golden
Girl of Persian
Cookery by
The Observer,
Sabrina is an
Iranian-born, self-taught cook and multiaward winning, bestselling author and
food writer, hosting the hugely popular
Sabrinas Kitchen Supper Club in London,
specialising in Persian and Middle Eastern
flavours. Sabrinas debut cookbook,
Persiana: Recipes from the Middle East
(May 2014), topped the bestseller lists,
received The Observer Food Monthlys
Best New Cookbook 2014 award and
won Food and Travel Magazines Best
Cookbook of the Year 2015.
For the dough:

7g sachet fast-action dried yeast
500ml warm water
700g strong white bread flour
2 heaped tbsp crushed sea salt flakes
75ml olive oil
50g butter, melted
For the filling
6 large free-range eggs
250g ready-grated vegetarian mozzarella
(not Buffalo mozzarella)
120g young spinach leaves, roughly chopped
4 spring onions, thinly sliced
1 tsp cayenne pepper
pinch of grated nutmeg
finely grated zest of 1 unwaxed lemon
sea salt flakes and freshly ground black
pepper
1 Stir the yeast into 50ml of the warm water,
then allow it to sit for a few minutes until it
has dissolved.
Bread boats
2 In a large bowl, combine the flour and

crushed salt, then make a well in the centre.
Pour in the remaining warm water, 50ml of
the olive oil and the yeast dissolved in water
and combine using your hands until you have
a smooth dough. If the dough is a bit too
sticky, just add a little extra flour and, if it is
dry, an additional splash of warm water.
3 On a clean, floured surface, knead the
dough for 5 minutes to activate the yeast
and stretch the glutens within it. Allow
the dough to rest for 10 minutes before
kneading it again for 2 minutes. Repeat this
process another 3 times and, on the second,
incorporate the remaining 25ml of olive oil.
Return the dough to the bowl, cover it
with a clean tea towel and leave it to rest for
3 hours. Once the resting period is over, the
dough will have tripled in size.
Line a large baking tray with baking paper.
Divide the dough into 4 equal portions and
shape each into a boat shape and place
on the lined tray. Cover loosely with cling
film and leave to rest in a warm place for
4560 minutes.
5 Make the filling. In a mixing bowl, beat
1 egg with the mozzarella, spinach, spring
onions, cayenne, nutmeg and lemon zest and
season well with salt and pepper. Blend well
until the mixture is smooth.
6 Divide the mixture into 4 equal portions
and place 1 in the centre of each bread boat,
60 |
060-1_VL72[recSirocco]NTLHSJLH.indd 60
18/05/2016 08:36
leaving 2.5cm clear at the edges. Pick

up the clear edges of dough and tuck
them inwards to secure the filling.
Beat 1 of the remaining eggs and
brush any exposed pastry dough with
this egg wash.
7 Bake for 1517 minutes, remove from
the oven and carefully crack 1 egg
into the centre of each boat. Bake for
68 minutes more or until the egg
whites are opaque.
n Per serving 1,143 cals, fat 50.2g, sat
Dark chocolate, cardamom

and espresso mousse cake
Dark chocolate,
cardamom and espresso
mousse cake
I dont really need to tell you how
good chocolate cake is, nor shall I go
on about how incredible chocolate
mousse is. But put the two together
and add a little spice in a simple,
foolproof recipe? Thats when you
know you are on to a really good
thing. I never get tired of making this,
and because it is so light its often my
first choice of chocolate dessert to
serve after one of my feasts. Serve by
itself or with a scoop of vanilla bean
ice cream.
Serves 10 | Prep 20 mins + cooling
Cook 15 mins
200g best-quality dark chocolate
175ml olive oil
3 shots of strong espresso
seeds from 8 green cardamom pods,
ground using a pestle and mortar
5 free-range eggs, separated
75g caster sugar
gas 6. Line a 24cm-diameter springform
cake tin with baking paper.
2 Melt the chocolate in a heatproof
bowl set over a pan of hot water, then
stir in the olive oil until the mixture
is smooth and fully combined. Take
the bowl off the heat and leave the
mixture to cool for 15 minutes. Once
cool, add the espresso and ground
cardamom and stir well.
3 Whisk the egg yolks and sugar
until the mixture is pale in colour
and nice and fluffy. Stir in the cooled
chocolate and oil mixture.
4 In a separate bowl, whisk the egg
whites until they reach the stiff-peak
stage. Gently fold the beaten egg
whites into the chocolate mixture until

evenly combined.
5 Pour the cake mixture into the
prepared tin and bake for 15 minutes.
Remove from the oven and allow
to cool in the tin before serving.
Note that the cake will collapse
slightly around the edges, but this is
perfectly normal.
Recipes adapted from Sirocco: Fabulous

Flavours from the East by Sabrina Ghayour
(Mitchell Beazley, 25). Photography by
Haarala Hamilton Photography.
060-1_VL72[recSirocco]NTLHSJLH.indd 61
61
18/05/2016 08:36
photographY: Kris Kirkham
The big
smoke
Veggie barbecue food can be much
more exciting than meat-free
sausages and burgers. Ben Tish
of Ember Yard creates vibrant
veggie dishes perfect for grilling
that will delight your guests at a
barbecue party.
Grilled baby artichokes
with pine nut pure and
poached eggs
Violet baby artichokes are a joy to
cook in the summer, and they make
the perfect seasonal tapa. After weve
removed the woody stalk and leaves,
we cook them in water, wine and
vinegar with plenty of fresh herbs until
soft and tender, then grill them over
hot coals. The pine nut pure is a great
thing to have in your armoury and its
delicious eaten as a rich, hummus-like
dip. Some beautiful flatbreads would
go brilliantly with this.
Cook 30 mins
4 small artichokes or 8 baby violet
artichokes
juice of lemon
300ml white wine
300ml white wine vinegar, plus a
splash extra
5 black peppercorns
1 bay leaf
1 sprig thyme
65g pine nuts
175ml full-cream milk
4 free-range eggs, each cracked into
a cup
olive oil, for cooking
Grilled baby
artichokes with
pine nut pure and
poached eggs
1 Trim the ends of the stalks from the

artichokes, then keep trimming away
the woody, dark-green leaves until
you reach the pale-green hearts. With
a sharp peeler, peel from the base of
the heart to the ends of the stalks, to
reveal the tender, pale-green flesh.
Use a teaspoon to scrape out the hairy
choke, if there is any. Immediately
rub the artichokes all over with lemon
juice to stop them discolouring, then
place in a non-reactive saucepan.
2 When all the artichokes are
prepared, add the wine, vinegar,
peppercorns, bay leaf, thyme and
a sprinkle of salt to the pan, then
pour in enough cold water to cover.
Place on the stovetop and bring to
the boil, then turn down to a simmer
and cook for 1214 minutes, or until
the artichokes are tender (a small
knife inserted into the fattest part
of the artichoke shouldnt meet any
resistance). Drain the artichokes, then
leave to cool and dry on paper towel
before cutting in half lengthwise.

3 Light and set a barbecue for
indirect/direct cooking.
4 Place a small frying pan in the
indirect heat zone and slowly toast
the pine nuts, controlling the heat by
moving the pan between heat zones
until they have released their natural
oils and turned golden brown. Pour
in the milk and bring to the boil, then
simmer for 3 minutes until the milk has
reduced slightly. Pour the pine nuts
and milk into a blender, season and
process to a smooth pure.
5 Back on the stovetop, bring a
saucepan of water to the boil and add
a splash of vinegar. Turn down to a
simmer, then carefully slide in the eggs
and poach for 34 minutes for soft
yolks,or 67 for more set yolks. Lift out
with a slotted spoon and drain well.
6 While the eggs are poaching, lightly
drizzle the artichokes with olive oil and
season them. Lay them on the grill
in the direct heat zone and cook for
62 |
062-5_VL72[Ben_BBQ]NTLHSJLH.indd 62
18/05/2016 08:37
Barbecuecooking
Bens barbecue tips
Using charcoal Dont be afraid to experiment
with charcoal there is plenty of wonderful, slowburning charcoal out there. We like to use singlespecies varieties of charcoal, such as oak, silver birch,
hazel and apple. Their subtle flavours permeate the
food without any overpowering acridity, and you can
experiment by matching specific woods with different
foods. Great fun.
The barbecue grill You dont need a fancy

expensive barbecue for these recipes all you need
is a sturdy, robust barbecue witha large surface area,
and a lid so you can smoke food. Personally, Im nota
huge fan of the gas barbecue, but if you have one, by
all means use it for these recipes; youll just end up
with different flavours.
All-season cooking Dont be a fair weather

barbecuer yes, it may be chilly, but wrap up warm
and get cooking you can always eat inside. Besides,
the British summer is usually way too short to miss
out on the fantastic smoky flavours and ceremony
of cooking over charcoal and wood at other times of
the year.
Kitchen char-grilling You can make many

of these dishes using a stovetop char-grill pan in the
kitchen, but their soul comes from cooking them over
the open flame with charcoal, wood and smoke.
Barbecued
mushrooms with
rosemary, garlic
and soy butter
23 minutes on each side until lightly

charred. Serve the grilled artichokes
alongside the pine nut pure and finish
with the poached eggs.
4.4g, carbs 6g, sugars 4.7g, protein
Barbecued mushrooms
with rosemary, garlic
and soy butter
My favourite mushrooms for cooking
on the barbecue are the meaty
ones: porcini, king oyster or big flat
portobellos. You need firm, sturdy
fungi to stand up to the heat of the
charcoal and develop a crust while
staying juicy inside.
Serves 4 | Prep/cook 15 mins
100g unsalted butter, softened
2 cloves garlic, finely chopped
3 rosemary sprigs, leaves chopped,
stalks reserved
2 tsp dark soy sauce
812 portobello or flat-cap meaty
mushrooms, stalks intact
olive oil, for cooking
1 Light the barbecue and set for
direct/indirect cooking.
2 Place the butter in a bowl and
stir through the garlic, chopped
rosemary leaves and soy sauce,
then season with pepper. Reserve
at room temperature.
3 Wipe the mushrooms with damp
paper towels to clean, if necessary,
and trim the very ends of the stalks.
Drizzle with olive oil and season with
salt and pepper.
4 Dampen the rosemary stalks with
a little water and throw them on to
the charcoal. Place the mushrooms
gill-sideup on the grill in the direct
heat zone and divide half the butter
between the mushroom cups, then
The smoky, rich taste of food

cooked over an open fire is
one of lifes true pleasures, and
theres really nothing like it
Direct/indirect
cooking
Whether you are using a rectangular drum-style

barbecue or a round kettle-style barbecue, the
cooking area can be differentiated into two zones.
If all you want to do is fast grilling, simply fill the
base of your barbecue with charcoal, then light. This is
known as direct cooking, as you are cooking directly
over the hot coals.
Leaving a charcoal-free space of, say, a half or
a third of the barbecue, allows for direct/indirect
cooking. This enables you to grill or sear in the direct
heat zone and then finish the cooking in the indirect
heat zone, which is a slower-cooking, more oven-like
environment. With indirect cooking and some direct
cooking the lid of the barbecue needs to be closed,
in order to capture the heat and smoke.
63
18/05/2016 08:38
Barbecuecooking
close the lid ofthe barbecue. Cook
for 5 minutes, then check to see if the
mushrooms are cooked through; this
will depend on their size larger ones
may need another minute or so.
5 Transfer the cooked mushrooms
to the perimeter of the indirect heat
zone. Divide the remaining butter
evenly between them and leave for a
minute or two to let the butter melt
before serving.
1.3g, salt 2g, fibre 0.6g
Hot-smoked butternut
squash with ricotta and
grape jam
An unusual but stunning recipe,
courtesy of Jacques and Michelle
Fourie at Ember Yard. At the
restaurant, we bake the squash, then
cold-smoke it and finish it over the grill.
For home cooking, the hot-smoking
process followed by a quick grilling
works beautifully you will need a
lump of oak hardwood and some
oak wood chips for this. The sweetsour grape jam and creamy ricotta
complement and cool the smokiness.
Serves 4 | Prep 10 mins | Cook 1 hrs

1 medium butternut squash
500g seedless black grapes
125g dark brown sugar
125ml red wine
125ml red wine vinegar
60g ricotta
1 tsp oregano leaves, to serve
direct/indirect cooking. Place the
wood to the side of the charcoal to
start smoking.
2 Cut the squash in half lengthwise,
scoop out the seeds and then score
the flesh in a criss-cross pattern with
a sharp knife, being careful not to cut
right through. Season with salt and
pepper and place on the grill in the
indirect heat zone. Close the lid and
the vent and cook for about 1 hours
(the temperature inside the barbecue
should be 180C/350F), throwing a
handful of oak chips on to the charcoal
halfway through the cooking time.
3 When the squash is nearly done, put
the grapes, sugar,wine and vinegar
into a small saucepan. Open the lid
of the barbecue, place the pan in
the direct heat zone and bring to the
boil, then move into the indirect
heat zone and simmer for 20 minutes
until the grapes have a jammy,
syrupy consistency.
4 The squash is ready when its nice
and tender the tip of a small knife
should go in easily. Cut the squash
halves in half lengthwise again, then
serve with the ricotta, some grape jam
and a sprinkling of oregano leaves.
1.2g, carbs 62.2g, sugars 56g, protein
4.2g, salt 1.1g, fibre 5g
Seasonal salad of
heritage carrots,
organic leaves, radish
and cumin dressing
Hot-smoked butternut
squash with ricotta
and grape jam
I love using heritage carrots. Their

interesting shapes and colours make
for an exciting presentation, and
cooking the carrots in a foil parcel
helps retain all their natural sweetness
and flavour. You can of course use
bunched organic carrots or any other
tasty organic variety. The cumin
dressing is an unusual but highly
successful pairing.
Serves 4 | Prep 15 mins + cooling

Cook 45 mins
1.2kg mixed heritage or bunched
organic carrots, stalks removed
(save any feathery tops for the
salad), washed
50g unsalted butter
3 cloves garlic, crushed
1 tbsp cumin seeds
50g French Breakfast or White Icicle
radishes, trimmed
2 handfuls of mixed salad leaves,
washed
1 tbsp blossom honey
1 tbsp red wine vinegar
1 tbsp extra-virgin olive oil,
for cooking
direct/indirect cooking.
2 Spread out a double layer of foil
large enough to enclosethe carrots.
Place the carrots on the foil, then dot
with the butter and add a drizzle of
olive oil. Scatter over the garlic and
1 tablespoon of the cumin seeds, then
season well before wrapping up the
foil to make a well-sealed parcel.
3 Using long-handled tongs, nestle
the parcel into the coals and cook for
about 3545 minutes, depending on
the thickness of the carrots. When
they are ready, they should be nice
and tender. Carefully remove the
parcel from the barbecue, then leave
to rest and cool for 15 minutes.
4 Meanwhile, use a pestle and mortar
or spice grinder to coarsely crush the
remaining cumin seeds. Finely slice
the radishes and place in a bowl, along
with the salad leaves. Cut the carrots
into small chunks or slices and add to
the bowl.
5 Whisk together the honey, vinegar
and extra-virgin olive oil to make
a dressing, then stir in the crushed
cumin seeds. Pour the dressing over
the salad and toss well, mixing in any
carrot tops. Season before serving.
7.4g, carbs 30.8g, sugars 28g, protein
Recipes adapted
from Grill Smoke
BBQ by Ben Tish
(Quadrille, 25).
Photography by
Kris Kirkham.
64 |
18/05/2016 08:38
Seasonal salad of
heritage carrots,
organic leaves, radish
and cumin dressing
65
18/05/2016 08:38
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18/05/2016 08:39
Summertime
and the baking is easy
Strawberry
and coconut
cake (page 71)
068-71_VL72[CKidston]NTSJLH.indd 68
18/05/2016 08:40
Fruitcakes
Whether you need a pretty cake to take to the village fete or for
your next afternoon tea with the girls, these Cath Kidston recipes
use summer fruit to add a real taste of sunshine to your bakes.
Almond and
elderflower cake with
gooseberry cream
Cook 30 mins
250g unsalted butter, softened, plus
extra for greasing
200g caster sugar
4 medium free-range eggs, separated
100g self-raising flour
120g ground almonds
1 tsp baking powder
4 tbsp elderflower cordial
finely grated zest of 1 lemon

gas 4. Lightly grease and line two
20cm sandwich tins with baking
parchment.
2 Place the butter and sugar in a
large mixing bowl and beat until very
pale and fluffy. Gradually add the
egg yolks, beating well after each
addition. Sift over the flour, ground
almonds and baking powder and
gently fold through the mixture until
just incorporated. Pour in the cordial,
sprinkle over the lemon zest and fold
through, being careful not to over-mix.
3 Whisk the egg whites in a clean
bowl until they form soft peaks.
Spoon a third of the egg white on top
of the cake batter and very gently
fold through to loosen the mixture.
Carefully fold in the remaining
egg white, a third ata time, until
just combined. Divide the mixture
between the tins and level each out
with a spatula.
4 Bake for 2530 minutes, until
the cakes are golden and a skewer
inserted into the centre comes out
clean. Leave the cakes to cool in their
tins for 10 minutes, before turning out
on to a wire rack to cool completely.
5 To make the filling, tip the
gooseberries into a small saucepan
photographY: Rita Platts
For the filling:

250g gooseberries, topped and tailed
50g caster sugar
400ml double cream
4 tbsp elderflower cordial
Almond and elderflower

cake with gooseberry cream
with the caster sugar and a

tablespoon of water. Place over a low
heat and stir until the gooseberries
begin to pop. Once the sugar has
dissolved and the gooseberries have
broken down, set aside to cool.
6 Pour the cream and cordial into a
mixing bowl and beat until the cream
just holds its shape. Place one of the
cakes on a serving plate and spoon on
half of the gooseberry cream. Spread
the cream almost to the edge of the
cake then gently drizzle two-thirds
of the gooseberries over it. Top
with the second cake and spread

the remainder of the cream over
it, then drizzle over the remaining
gooseberry mixture.
COOKS TIP This cake can be kept
for up to 3 days in the fridge allow
it to come to room temperature
before serving. When gooseberries
arent in season, use 8 tablespoons
of gooseberry conserve and omit
the sugar.
protein 6g, salt 0.3g, fibre 1g
69
18/05/2016 08:40
Peach Melba
streusel slices
70 |
18/05/2016 08:40
Fruitcakes
Peach Melba
streusel slices
Makes 16 | Prep 25 mins | Cook 1 hr
For the streusel:
100g plain flour
75g unsalted butter, at room
temperature, cut into small cubes
40g demerara sugar
25g flaked almonds
strawberry and
coconut cake
For the cake:

200g unsalted butter, at room
temperature, plus extra for greasing
200g caster sugar
4 medium free-range eggs, beaten
1 tsp baking powder
50g ground almonds
2 ripe peaches, halved, stoned and cut
into 5mm wedges
150g raspberries
gas 4. Grease and line a 20cm square
baking tin with baking parchment.
2 Begin by making the streusel. Tip the
flour and butter into a bowl and, using
your fingertips, rub the butter into the
flour until the mixture forms clumps and
no lumps of butter remain. Stir through
the sugar and almonds and place in the
fridge until needed.
3 For the cake, beat the butter and
sugar until pale and fluffy. Gradually
add the egg, beating well between each
addition. Sift over the flour and baking
powder and sprinkle over the ground
almonds, breaking up any lumps as you
go. Fold through until just combined,
before gently stirring throughthe
vanilla, until just incorporated.
4 Spoon the mixture into the prepared
tin and smooth out into an even layer.
Lay the peach slices over the cake and
scatter over the raspberries, followed
by the streusel topping.
5 Transfer to the oven and bake for
50 minutes to 1 hour, until the cake has
risen and a skewer inserted into the
centre comes out clean. Check the cake
after 35 minutes; if the top is getting
quite golden, cover with foil and return
it to the oven. Leave the cake to cool
in its tin before removing and cutting
into squares.
COOKS TIP The cake can be kept in an
airtight container for up to 2 days.
n Per SLICE 305 cals, fat 18.8g, sat fat
Strawberry and coconut cake

225g unsalted butter
225g caster sugar
4 medium free-range eggs, lightly beaten
tsp baking powder
100g desiccated coconut, plus an extra
2 tbsp, to decorate
For the buttercream:
40g freeze-dried strawberries
300g unsalted butter, at room temperature
600g icing sugar
200g fresh strawberries, finely sliced
Grease and line two 20cm sandwich tins with
baking parchment.
2 Beat the butter and sugar together until
pale and fluffy. Gradually beat in the beaten
eggs, a little at a time, beating well after
each addition. Sift over the flour and baking
powder and gently fold into the mixture until
just combined. Add the vanilla and coconut
and gently stir through. Divide the mixture
between the prepared tins, smoothing the
tops with a palette knife or spatula.
3 Bake for 2530 minutes, until the cakes are
golden and a skewer inserted into the centre
comes out clean. Transfer the cakes to a wire
rack and leave to cool completely. Once cool,
use a bread knife to carefully slice each cake
into two even layers. Set aside.
4 To make the buttercream, place the freezedried strawberries in a food processor and
blitz to a powder (you could also pound
them using a pestle and mortar). In a large
bowl, beat the butter until soft, then add a
third of the icing sugar and beat until the
mixture is crumb-like. Add another third of
the sugar, beat again and when the sugar is
incorporated, beat in the remainder, along
with the strawberry powder. Mix until light
and fluffy.
5 Pile 56 tablespoons of the buttercream
on to one of the cake layers. Using a palette
knife, smooth it evenly to the edges of
the cake and top with a third of the sliced
strawberries, arranging them in as even and
flat a layer as possible. Repeat these layers
until all of the cakes are stacked up (the
top cake wont have any buttercream or
strawberries on it). Smooth the remaining
buttercream over the top and sides of the
cake and decorate the top with the extra
desiccated coconut, to serve.
carbs 86.1g, sugars 72g, protein 5.5g, salt
0.3g, fibre 5.4g
Recipes adapted from Cath

Kidston Teatime (Quadrille, 15).
Photography by Rita Platts.
71
18/05/2016 08:40
Pintxos
for picnics
In the latest of her summer series on picnics
with a global twist, Sarah Beattie is inspired
by the tastes of the Basque region.
about Sarah
A Vegetarian Living
regular, Sarah is
the author of seven
cookbooks. She has
been vegetarian since
she was 17 and revels
in the pleasure of good
food through the alchemy of cooking.
She has appeared on BBC Food & Drink,
This Morning and Womans Hour and has
been shortlisted for the prestigious Guild
of Food Writers Cookery Journalist of the
Year award in 2013 and 2015.
Follow on Twitter @sarahbeattiegra
Photograph: LilliRu
I live in Gascony in southwest France, and on

a clear day we can see into Spain from the
windows of our house. Once we drove over
the border for lunch. How strange it is that
just a line on a map makes such a difference.
This side you speak French and you avoid
spicy food and on that side you speak
Spanish and are happy to eat pimentn
piccante in all sorts of ways.
The border here wiggles through the high
Pyrenees, looping around the tiny state of
Andorra and running from the Bay of Biscay
through to the Mediterranean. This is Basque
and Catalan country. You dont eat tapas
you have pintxos. Pintxos (or pinchos) are
served in bars: small titbits skewered with a
toothpick and often served on bread. The
word comes from the verb pinchar, meaning
to skewer or puncture. Some pintxos are
served warm, but the majority are presented
cold. I thought theyd make perfect picnic
food the toothpicks would hold them
together and theyd be like open sandwiches.
The simplest can be constructed from

jars of pickled vegetables. Thread quartered
artichoke hearts, olives, peppers, onions
and mushrooms on to long toothpicks. Do
a fresh version with cherry tomatoes, firm
white cheese or marinated tofu and cubes of
cucumber. Fresh figs can be stuffed with soft
cheese and drizzled with honey or buy a box
of membrillo (quince cheese) and pair cubes
of it with an aged sheeps cheese. Stab all
these to thin slices of baguette.
Pimientos de Padrn, little green bulletshaped peppers with just a hint of a prickle
of heat, can be blistered on a griddle or
under a grill and sprinkled with soft sea salt.
Put them on a slice of bread spread with a
garlicky white bean pure. Tiny whole or
quartered aubergines can be treated the
same way.
Leftover paella or other cooked soft rice,
mashed potato or even thick cheese sauce
can be used to make croquettes. Season well,
adding extra flavour in the form of chopped
olives, sundried tomato, lemon zest or herbs.
Form into fat cork shapes, roll in beaten egg,
then in crumbs and fry.
Spanish tortillas are not at all like Mexican
ones: theyre fat omelettes stuffed with sliced
potato and eaten just warm or cold. When
offered as pintxos, the wedges of tortilla are
served on bread. For my first picnic recipe
Ive conflated this dish with another favourite
potato one patatas bravas, a spicy mix of
fried potatoes, smoked chilli and tomato.
My second dish is based on piquillo peppers
the red, sweet ones you find in jars, peeled
and pickled. They can be stuffed with all sorts
of things. Ive done a cheese version but you
could use tofu scramble (add some lemon
zest, herbs and garlic), fried breadcrumbs
with onion, pine nuts or almonds, raisins and
cinnamon or mashed chickpeas.
Tortilla de patatas bravas

Serves 6 | Prep 5 mins + soaking
Cook 30 mins
600g potatoes (I used smallish red ones)
salt
olive oil, for frying
5 free-range eggs
mild Spanish onion, peel and thinly sliced
1 tbsp chilli tomato sauce, or harissa or
chipotle paste
baguette, sliced
a few chives, chopped
1 Peel the potatoes and, if fairly small, slice
5mm thick. If larger, halve (and quarter, if
very big), then slice. Put into cold, well-salted
water. Leave at least 15 minutes to soak.
Drain and dry very well in a clean tea towel.
2 Heat a little olive oil in a deep frying pan
to a depth of 1cm. As a haze appears above
the oil, add the potatoes. Carefully shake the
pan to ensure all the potatoes are in the oil.
Cook steadily, shaking the pan from time to
time, until nicely browned. If you must, use
a fish slice to turn over any slices that arent
browning but try not to handle them too
much you dont want to break them up.
3 Remove the fried potatoes from the oil
and drain well on kitchen paper. Pour most
of the oil into a heatproof bowl, just leaving
a slick across the base of the pan. In a large
bowl, quickly beat together the eggs, onion
and chilli sauce. Mix in the potatoes, then
pour the mixture back into the pan and shake
gently to settle.
4 Cook slowly until the egg looks set, then
loosen the edges and quickly tip on to a large
plate or baking tray. This requires courage,
oven gloves, care and a deft flip. Slide the
tortilla back into the pan for another couple
of minutes.
72 |
072-3_VL72[SB_Picnic]NTSJLH.indd 1
19/05/2016 14:16
photograph: Sarah Beattie 2016
Gettogether
Piquillos
rellenos
Tortilla de
patatas bravas
assorted
pintxos dishes
5 Cool, then cut into wedges and pin to the

bread with a sprinkling of chopped chives.
1.4g, fibre 3g
Piquillos rellenos
400g jar piquillo peppers
100g vegetarian sheeps milk cheese,
e.g. Yorkshire Fettle
1 tbsp very finely chopped parsley

1 tbsp very finely chopped Spanish onion
squeeze of lemon
black pepper
some olives
baguette, sliced
1 Drain the peppers and pat dry. If youre
lucky theyll be quite small and you can stuff
them individually. If they are large, split and
flatten them on a sheet of baking paper.
2 Crumble the cheese into a bowl. With a
fork, mash it together with the parsley, onion,
lemon juice and a good grinding of pepper.

3 Fill the small peppers with the cheese
mixture or spread the cheese over the
flattened large peppers and roll up, then cut
into fat slices. Pin a pepper, topped with an
olive, to each slice of baguette.
carbs 13.2g, sugars 3g, protein 5.9g, salt
0.6g, fibre 2.1g
Leave out the cheese and experiment with one of
Sarahs vegan suggestions (opposite) for stuffing
the peppers.
072-3_VL72[SB_Picnic]NTSJLH.indd 2
73
19/05/2016 14:16
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VL70_037.indd 37
23/03/2016 15:33:17
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19/05/2016 17:52:24
Something for
everyone
Photograph: Chava Eichner
Join Stephen and David Flynn for tasty wholefood cooking, while
Chava Eichner checks out vegan foods at the supermarket.
077_VL72[Family_Intro]NTSJLH.indd 1
Eat your
greens pie
page 82
19/05/2016 14:18
Wholefoodcooking
The
y
h
t
l
hea
r
i
a
p
What started as just a fruit and veg store for David and Stephen Flynn has
now blossomed into a growing ethical business, with a mission to spread
the word about natural food for a healthier and happier lifestyle.
After growing up in the friendly and idyllic
seaside community of Greystones in County
Wicklow, Ireland, twins Stephen and David
Flynn returned from their travels in 2004
as new vegetarians with a plan to open
their own fruit and veg shop in the town.
Now their plant-powered empire includes a
family-run natural food store, two wholefood
cafs and a restaurant, a superfood sprout
farm and a best-selling cookbook. With the
launch of their second book, The World
of the Happy Pear packed with their
trademark fun and accessible veggie and
vegan recipes the boys take time out of
their busy lives to share their story.
You both decided to go vegetarian within

a week of each other while travelling
separately. What was the motivating
factor for each of you?
It just felt right. Neither of us could really
justify it if asked, but it just felt right. We had
always lived at home and eaten what our
mother cooked, so it wasnt until we went
away travelling separately that we both took
the leap. I think health was probably the first
reason and then it just seemed so obvious
and black and white for us on so many levels
after we learned of the environmental and
other bigger issues.
Before going travelling, what career

plans did you have for your return?
At that time we were focused on what life
had to offer and the adventures ahead.We

really didnt have a plan for our return, other
than knowing we would most likely do
something together and it was highly unlikely
that we would ever work for the man or
get what we used to call a real job! Weve
found our unique relationship provides huge
support and security, and it also makes
everything that much more fun and easy.
Having a twin is a real asset!
Youve always been inspired by your

dreams, but what has been the toughest
aspect of running aday-to-day business?
Its always been difficult to focus on the
big picture while also ensuring that wages
are paid, rosters are done and the cogs
kept turning.Weve both found the most
challenging things are the systems and
structures of running a business, as we are
not naturally very good at systems in any
sense! More recently weve been learning to
let go of some aspects of the business a little,
so that we can grow.
Tell us about your ethical approach

to business?
Our philosophy is about being unpretentious
and open to everyone. Its why weve given
away free porridge for the past five years
every morning and why we host great baking
contests every year to celebrate community!
We try our best to support local suppliers
and were also passionate about helping kids
to be healthier.Weve been involved with the

local schools since we started, doingdemos
and talks during their healthy-eating events
to shareour simple message to eat more
veg. Its really important to us to give and
share with others.
What do you find are the biggest

misconceptions your customers have
about plant-based eating?
There are loads of social stigmas around
plant-based eating that are starting to lift in
lots of ways. Most days we are asked about
protein in our diet and where we get it from.
Equally, people often ask about calcium,
iron and other similar questions. A lot of
people seem to think that a veggie diet is
lacking in something, without questioning
the standard Western diet that most people
are eating.
Your new book has launched so whats

next for The Happy Pear?
We set up The Happy Pear to start a healthy
food revolution, so we feel were only
beginning to gain traction now. Wed love to
be able to share our message through a TV
show one day, but really we see no limits to
what were doing.
l The World of the Happy Pear (Penguin,

18.99) is on sale now. Find out more at
www.thehappypear.ie.
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photographY: Alistair Richardson
Meaty
veggie
burgers
Happy families
Becoming fathers has made David and

Stephen very aware of the importance
of educating kids about healthy eating,
and just how important it is to get them
started off on the right foot early on.
Here are a few rules they live by:
l Dont expect them to eat anything
you wouldnt eat yourself.
l Make sure they always get a
wholesome breakfast.
l Vegetable juices and smoothies are
great snacks and a good way for them
to get their micronutrients, but limit the
fruit (to protect against blood-sugar
spikes and tooth decay).
l You can make a big difference to
your childrens overall health if you use
brown couscous, brown bread, brown
rice and brown pasta rather than white,
and replace ordinary potatoes with
sweet potatoes occasionally.
l If they really dont like a certain veg
you can cut it up really small and hide it
so its unidentifiable.
l Dont overcrowd their plates make
their meal a manageable amount.
l When offeringtreats, try to go for
homemade ones.
l And really important dont beat
yourself up if youre not managing it
every day. Beans on toast is a great
meal when youre under pressure!
Meaty veggie burgers

A great entry-level veggie burger! These are
packed full of flavour and are really quick to
make. Serve in a bun, with some homemade
ketchup and mayo.
Makes 6 burgers | Prep 20 mins | Cook 25 mins
thumb-sized piece of ginger
3 cloves garlic
300g block of tempeh
2 tbsp oil
100g pumpkin seeds
4 tbsp tamari
3 tbsp honey
2 tbsp toasted sesame oil
juice of 1 lime
small bunch of fresh parsley or coriander
400g can black beans
handful of rolled oats
6 burger buns or wholemeal pittas
1 Peel and finely chop the ginger and garlic.
Dice the tempeh into small cubes.
2 Put the oil into a large frying pan on a
high heat. Add the ginger, garlic, pumpkin
seeds and tempeh and fry for 45 minutes,
keeping everything moving in the pan, until
the tempeh is nice and brown and a fab smell
wafts up.
3 Mix together the tamari, honey and sesame
oil in a mug and add to the mixture in the
frying pan. Cook for a further 3 minutes, then
remove from the heat. Add the lime juice and
the chopped parsley or coriander.
4 Drain and rinse your black beans. Put them
into a food processor with the fried tempeh
mixture and whizz for 1 minute, until smooth
but make sure not to blend for any longer,
otherwise too much liquid will be released
and the burgers will end up soggy!
5 Take the blended mixture and shape into

6 burger-shaped patties, using your hands
(you may need to mix in some of the oats
to dry the mixture as needed, so that the
burgers are nice and firm).
6 Grill or barbecue (or bake in the oven at
180C/fan 160C/gas 4 for 15 minutes) until
cooked through, then sandwich in toasted
burger buns or pittas and serve with
homemade ketchup and mayo.
n Per BURGER 565 cals, fat 21.2g, sat fat 2.6g,
carbs 68g, sugars 13.9g, protein 26.5g, salt
2.2g, fibre 10.9g
Happy Pear mayo

This is a creamy, fatty mayo very like
the real thing! Its easy and makes
most things taste great. It goes brill with
burgers or in any sandwich.
2 cloves garlic
300ml soya milk
3 tbsp lemon juice
tsp salt
tsp freshly ground black pepper
1 tbsp Dijon mustard
300ml olive oil
gas 4. Put the garlic cloves (in their
skins) on a baking tray and roast for
10 minutes until soft.
2 Squeeze the garlic cloves out of their
skins into a blender, along with all the
other ingredients except the olive oil
and blend for 1 minute. Then, keeping
the blender running, slowly add the oil
until the mix emulsifies.
79
19/05/2016 14:27
Chocolate chilli
with cornbread
Chocolate is a key ingredient in some
mole dishes that come out of Oaxaca
in Mexico. Mole (pronounced mo-lay)
is the local word for sauce. This recipe
is a tasty take on a chilli, with dark
chocolate giving it a depth of flavour
and adding an air of intrigue to the dish!
Chocolate
chilli with
cornbread
For the chocolate chilli:

4 cloves garlic
2 medium leeks
2 red peppers
1 whole fresh chilli or tsp
ground chilli
1 courgette
2 tbsp oil
1 tbsp cumin seeds
2 tsp salt
400g can kidney beans
2 x 400g cans chopped tomatoes
100g tomato pure
1 tbsp ground coriander
1 tbsp ground cumin
tsp smoked paprika
tsp freshly ground black pepper
50g dark chocolate
small bunch of fresh coriander (20g)
juice of lime
100g baby spinach
For the cornbread:
1 tbsp ground flax seeds
3 tbsp water
130g fine polenta
85g buckwheat flour/rice flour
2 tsp baking powder
tsp salt
80ml honey/agave syrup
90ml rice milk
60ml rapeseed oil
gas 4. Peel and finely chop the garlic.
Slice the leeks into rounds, including
the green tops. Deseed the peppers
and, if using fresh chilli, deseed and
finely slice it lengthways. Chop the
courgette into bite-sized pieces.
2 Heat the oil in a big saucepan and
fry the leeks and garlic on a medium
heat for 5 minutes, stirring regularly
to make sure they dont burn. Add the
courgette and peppers along with the
chilli, whole cumin seeds and salt, and
fry for a further 5 minutes.
3 Drain the kidney beans and rinse
thoroughly. Add to the pan together
with the tinned tomatoes, tomato
pure, ground coriander, ground
19/05/2016 14:28
Wholefoodcooking
cumin, paprika and black pepper. Turn
the heat up to high and bring to the
boil, then reduce to a simmer, add the
chocolate and leave to simmer for a
further 10 minutes.
4 Finely chop the fresh coriander
and mix it into the chilli with the lime
juice. Taste and adjust the seasoning
if necessary.
5 To make the cornbread, first mix
the ground flax and water together
in a small bowl to make flax eggs.
Leave to sit for 10 minutes. Meanwhile,
mix the rest of the dry ingredients
together in a large bowl. In a separate
bowl, mix all the wet ingredients, then
add the flax eggs and stir in. Add
the wet mix to the dry ingredients
and mix thoroughly until they form
a dough.
6 Put the chilli into a shallow pie dish
(or an approx. 25cm quiche dish),
spreading it evenly. Cover the chilli
with the spinach leaves. Top it off with
the cornbread dough, then put into
the preheated oven and bake for
15 minutes.
7 Serve with a simple green salad and
sour cream (or coconut yogurt if you
are dairy-free).
n Per serving 383 cals, fat 18g, sat
protein 9.9g, salt 3.7g, fibre 9g
Savoury Swiss roll
Check dark chocolate labelling for small

amounts of dairy or go straight for a bar
explicitly labelled as vegan. Choose agave
syrup over honey when making the cornbread.
Savoury Swiss roll

This is quite a common Spanish dish
and very versatile you can fill it with
lots of different things. Here we roll up
some roasted veg, rocket, Happy Pear
mayo and pickled ginger. You could
also use ketchup, or add some of your
favourite cheese, grated.
5 free-range eggs
1 tbsp honey/agave syrup
5 tbsp white spelt flour
(or any white flour)
200g vegetables for roasting
(aubergines, peppers, onions,
courgettes)
1 tsp salt
1 tbsp olive oil
40g mayo
30g rocket
10g pickled ginger

gas 3. Crack the eggs into a large
bowl, add the honey/agave syrup and
beat with a hand blender until you
get a sticky, foam-like consistency
(around 15 minutes).
2 Sieve the flour into the bowl, folding
it gently through a little bit at a time.
Spoon the mixture into a flapjack tray
lined with baking paper and spread it
out evenly.
3 Bake in the preheated oven for
12 minutes, until the top is golden.
Set aside until the sponge is cold, then
peel the paper off. Turn the oven up to
180C/fan 160C/gas 4.
4 Cut all your veg for roasting into
bite-sized pieces, put them on a

baking tray and add some salt and oil.
Bake in the oven for 20 minutes, until
they are softened and beginning to
char on the edges, then set aside to
cool down.
5 Put the sponge on a board with the
dark side facing up and spread with
the mayo. Add the rocket, the roasted
vegetables and the pickled ginger
and roll it up carefully, trimming any
ragged bits off either end to present
it nicely. Cut into chunky slices and
serve. Great with a sharp green salad!

The World of the Happy
Pear by Stephen and
David Flynn (Penguin,
18.99). Photography
by Alistair Richardson.
81
19/05/2016 14:28
While vegans have more choice than ever at the supermarket as meat- and
dairy-free options become increasingly mainstream, its worth remembering
that even vegan convenience foods can be unhealthy!
When you hear the word vegan do you immediately
think healthy diet? In years gone by, avid meateaters would scaremonger with clichs of the palefaced undernourished hippy. So if celebrities and
top sports people went vegan for their health, it
used to cause quite a stir in the media.
These days, hardly a week passes without another
celebrity announcing their newfound delight with
the cruelty-free lifestyle. If you look at ber-fit
role models, like tennis world number one Serena
Williams, its easy to feel inspired! Even at 34 she still
performs at the very top of her game. Undoubtedly
her success has encouraged her fellow tennis players.
Male counterpart Novak Djokovic and his wife Jelena
have opened a trendy vegan eatery in Monaco
this spring. For more awe-inspiring vegans look no
further than marathon record holder Fiona Oakes,
free runner Tim Shieff or Mr Universe Barny du
Plessis. They are just some of the brilliant advocates
for getting it right. They provide their bodies with
the best nutrients in the best possible way.
Unlike these heroes, we may not have our own
nutritionist or personal chef but a healthy vegan
diet really isnt rocket science! Many of the vegan
organisations and charities in the UK provide all
the information and advice you could need. And
shopping for vegan products is getting easier all
the time.
On a recent trip to the supermarket I was thrilled
to see the ever-expanding vegan range right on
my doorstep. However, I still feel compelled to read
the ingredients lists. After all, old habits die hard
and Ive become an expert at checking labels for
animal ingredients!
Nowadays you can even get vegan convenience
foods from caramel ice cream cones to tasty pies,
from dairy-free cheese to garlic dough balls. There
really is something for every taste. As a working
mum I appreciate the need to reach for quick and
easy convenience food sometimes, but while Im
excited that there is enough demand for the big
supermarkets to stock vegan products, I cant help
being disappointed about the nutritional values
of some of these new offerings. So watch out
processed food will often be high in salt, sugar and
fat. And remember, just because its vegan doesnt
always mean its good for you!
Eat your
greens pie
Eat your greens pie

This is one of my favourite pies! You
could make this at the weekend and
then keep it in the fridge for easy
weekday lunches or dinners. Dont
be put off by a couple of unusual
ingredients. Nutritional yeast flakes
are available in health food shops
or online. Gram flour is now sold in
most supermarkets in the world foods
section. Both have so many uses and
health benefits that theyve become
storecupboard staples for our family.
For the pie crust:
50g brazil nuts
200g self-raising wholemeal flour
50g dairy-free margarine
68 tbsp water
pinch of salt
For the filling:
2 tbsp olive oil
1 large onion, finely chopped

150g leek, chopped
75g broad beans (fresh or frozen)
150g fresh spinach, roughly chopped
vegan bouillon powder
300g silken tofu
100g caramelised onion hummus
3 heaped tbsp nutritional yeast flakes
50g gram flour (also called chickpea or
besan flour)
salt and pepper
gas 4.
2 To make the pastry, grind the brazil
nuts in a food processor. Add the flour,
margarine and salt. While using the
pulse function, keep adding a little
water at a time until the dough starts
coming together. Knead on a clean
worktop until pliable and roll out to
3mm thick. Use the pastry to line a
26cm loose-bottomed pie tin and trim
any excess. Cover and set aside.
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Familyfare
3 To make the filling, heat the oil in a pan and
slowly saut the onion and chopped leek
until softened. Dont rush this step as it adds
a lot of flavour to your pie. Add the broad
beans and spinach leaves and heat until
the spinach has wilted. Season with a little
bouillon powder and set aside.
4 Blend the tofu, hummus, yeast flakes and
gram flour in your processor (or with a handblender) until smooth. Stir into the veggies
and adjust the seasoning with salt and pepper.
5 Spread the filling into your prepared tin
and bake for 35 minutes. Remove from the
oven and allow to cool to room temperature
before serving, or serve chilled.
COOKS TIP Please bear in mind that gram
flour has a slightly metallic taste until its
baked. So dont be surprised if you try the
uncooked mixture. The pie will keep in the
fridge for up to 3 days.
carbs 24.2g, sugars 2.7g, protein 12g, salt 2g,
fibre 6.6g
Summer panzanella salad

As children we used to grill bread slices by
the fire and then rub them with a clove of
garlic. Ive used this method to add a tasty
twist to my panzanella salad. If you spread
your toasted bread with some dairy-free
margarine, you also get the easiest and most
delicious campfire garlic bread!
Serves 4 | Prep 15 minutes
100125g ciabatta bread
1 clove garlic
cucumber, diced
250g ripe tomatoes, diced
1 green pepper, deseeded and diced
1 small red onion, finely sliced
handful of basil leaves
For the dressing:
4 tbsp olive oil
2 tbsp white wine vinegar
tsp salt
1 tbsp agave nectar or sugar, to taste
1 heaped tbsp chopped chives
1 Slice the ciabatta into 2cm-thick slices and
toast them. Roughly rub the garlic clove over
the crusty bread slices, then cut them into
small cubes.
2 For the salad, prepare the cucumber,
tomato and pepper and combine with the
onion, basil leaves and bread cubes in a large
salad bowl.
3 To make the vinaigrette, combine all the
dressing ingredients. If you have some
leftover garlic (from the bread) you can chop
ABOUT CHAVA
Chava Eichner is a freelance food writer
and photographer who passionately
creates for many meat-free companies
and organisations like Viva! and the
Vegetarian Society, among others. She
lives in the Cotswolds with her partner
David and two young boys, Sam (9)
and Alex (6). Visit her website and blog
to find more mouth-watering food
inspiration at www.flavourphotos.com.
Follow on Twitter @flavourphotos
Coconut, raspberry
and lemon cake
Summer
panzanella
salad
it finely and add it too. Adjust the seasoning

to taste and pour the dressing over the salad.
Traditionally, panzanella salad is supposed to
sit for a few hours for the bread to soak up all
the dressing. I prefer to serve it straight away
but its up to you!
1.2g, fibre 3.7g
Coconut, raspberry
and lemon cake
This easy sponge cake will delight your kids.
The bright pink icing looks stunning and its
coloured entirely with fresh raspberries no
need for artificial food dyes. Whether its for
a relaxed afternoon tea, picnic in the park or
a special occasion, this recipe is a keeper!
Serves 10 | Prep 15 mins | Cook 40 minutes
1 level tsp baking powder
175g sugar
zest of 1 lemon, plus extra for decoration
250ml dairy-free milk, e.g. Koko
25ml vegetable oil
35ml fresh lemon juice
100g raspberries
1 tsp cornflour
For the icing:
30g coconut oil
125g icing sugar
30g fresh raspberries
Grease and line a 900g loaf tin with baking
parchment.
2 Sieve the flour and baking powder into a

mixing bowl. Add the sugar and lemon zest.
In a separate jug, whisk together the milk,
oil and lemon juice. Blend the wet and dry
ingredients together until you have a smooth
cake batter.
3 Coat the raspberries with a dusting of
cornflour this prevents them from sinking
to the bottom of your cake.
4 Pour the cake batter into the loaf tin
and place the raspberries on top. Bake for
40 minutes or until an inserted skewer comes
out clean. Remove the cake from the tin and
allow cool completely before icing.
5 To make the icing, gently melt the coconut
oil in a pan over a low heat. Stir in the icing
sugar and raspberries, crushing them with
the back of a spoon until they are blended
into the icing. Allow to cool, then place in the
fridge until firm.
6 Give the icing a quick stir, spread over the
top of the cake, then decorate with some
lemon zest before serving.
0.3g, fibre 1.5g
freezeme
Allow the cake to cool, then wrap and freeze

without the icing.
082-3_VL72[ChavaDPS]NTLHSJLH.indd 2
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18/05/2016 09:15
Fun for everyone

This is a milkshake version of the classic
dessert lemon meringue pie: a lemon
yogurt drink, topped with a crisp
delicate meringue. Serve with a spoon so
that you can eat the meringue when you
have slurped up the drink. Dont forget
the straws!
Veggie
family life
Lemon meringue
milkshake
Tammy Fry Kelly is a lifelong

vegetarian, marketing director
for Frys Family Foods and allround super-mum.
As the daughter of Debbie and Wally
Fry, Tammy inspired the creation of the
family business. After refusing to eat meat
as a child, her parents set about making
homemade protein alternatives which
evolved into a new business venture, Frys
Family Foods.
But Tammy admits it was challenging to be
veggie at a time when it wasnt a mainstream
lifestyle. I think the toughest time was my
teen years.Vegetarianism was still a foreign
concept at the time in South Africa where we
live and I often found myself trying to defend
my food choices.However, having said that,
being the strongest athlete in the school
helped enormously.It showed that you dont
need to eat animal products to live a healthy
and active lifestyle.
Now the mother of two sons, Josh and
Kai, Tammy is raising her own vegetarian
family with her husband Richard, and says
she believes most children have an empathy
for animal welfare. Children have a natural
tendency to avoid eating animals once they
know what it is.Most children do not make
the connection that bacon is pig or drumstick
is chicken if they know this when they try
the meat forthe first time, they tend to avoid
it (although this doesnt work once they have
been eating the meat for years), she says.
As a working mum, Tammy understands
the need to get nutritious food on the table
MEET
quickly, and says the Frys products were
all created with busy families in mind. Im
not that great at planning meals ahead, but
I always have a Bolognese made with Frys
mince and a veggie soup in the freezer for
those days when I just cannot summon the
creative juices and time to make something.
Luckily, Tammy says shes rarely had to
deal with fussy eating as her two boys eat
almost anything. I tend to make sure that
they finish whatever is on their plate before
I give them anything else, she says. Star
charts also work wonders for my kids. If they
complete the chart they get an experience,
like going to the skate-park or waterpark.
Look out for new innovations in the Frys
range, which include gluten-free products
and ingredients such as quinoa, flax and chia.
All of the products we launch are developed
in our home kitchen, says Tammy. And our
kitchen is the heart of our home!
l Find out more about Frys products at
www.frysvegetarian.co.uk.
cook
3 tbsp lemon curd

300ml lemon yogurt
3 scoops lemon or vanilla ice cream
300ml milk, chilled
2 mini meringues
1 Put 2 tablespoons of the lemon curd in
a squeezy bottle or piping bag and pipe
a lemon spiral on to the inside of a glass.
2 Put the yogurt, ice cream, milk and
remaining tablespoon of lemon curd in a
blender and whizz until smooth.
3 Pour into the prepared glasses and
top each with a meringue. Serve
immediately with straws and a spoon to
eat the meringue.
n Per SERVING 454 cals, fat 14.9g, sat fat
Shaken, not
stirred
Vegetarian Living readers
can buy Milkshake Bar for
the special price of 7.99, including p&p,
by calling 01256 302699 and quoting
reference GK7.
Recipe adapted from

Milkshake Bar by
Hannah Miles (Ryland
Peters & Small, 9.99).
Photography by
Kate Whitaker.
84 |
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20/05/2016 08:40
Take the plunge
National Trust images, Oskar Proctor
National Trust images, David Levenson
Littlelife
With hot summer days on the horizon, nothing beats

a paddle or a dip outdoors. Head to the beach for the
day or why not try a spot of wild swimming? Go to
www.wildswimming.co.uk for tips and advice on how
to stay safe, plus details of tried and tested locations.
If you prefer an outdoor experience thats not so wild,
try one of the UKs outdoor swimming pools or lidos
visit www.lidos.org.uk to find places near you.
Wherever you choose to

swim, a hooded towel is a
must-have for chilly little
ones when they emerge
from the water. We love
this Zoocchini Sherman
the Shark design, 29 from
www.potwells.co.uk.
photograph: Dan Medhurst
GO!
Five fab things

to do in JULY
Fly a kite
This summer, the National Trust is

encouraging kids to tick more activities off
their 50 things to do before youre 11 list.
From geocaching to tree climbing, there are
lots of activities on offer throughout July
and August, including Wild Wednesdays and
Thursdays at the Brancaster Estate in Norfolk.
These free family fun beach days provide an
opportunity to build an epic sandcastle, hunt
for creepy-crawlies, learn to fly kites and have
a go at skimming stones.
l Go to www.nationaltrust.org.uk/
brancaster-estate for dates and times.
Sleep in the wild
The RSPB is encouraging nature lovers

to spend a night under the stars for its
annual Big Wild Sleepout on the weekend
of 2931 July, to discover the amazing
nocturnal wildlife on your doorstep. You
can choose to sleep out in your own
garden or outdoor spaces, or join an
organised event at RSPB nature reserves
and partner sites.Evening activities at
organised events may include stargazing,
bushcraft, fireside cooking and stories
around the campfire.
l Sign up for a Big Wild Sleepout pack
and register to take part at www.rspb.
org.uk/sleepout. Dont forget to share
your experiences on the website and on
social media using #BigWildSleepout.
Play a family game
Summer brings lots of opportunities to

play outdoors, but sometimes you just
need a quiet activity or something for a
rainy day. The Veg Patch Match board
game from Orchard Toys is an ideal
way for children to learn about fruit and
vegetables as they build matching and
memory skills in a colourful game with a
cheeky twist. This fun and strategic game
is ideal for all the family to play together,
and is suitable for children aged 5+.
l 7.50 from www.orchardtoys.com.
Enjoy your first festival
You may not be ready to brave the full

Glastonbury experience with children, but
there are a number of family-friendly festivals
over the summer months that are a great
entry-level experience for them and possibly
even you! One of our favourites is Latitude
(1417 July) at Henham Park in Southwold,
Suffolk, which combines live music, comedy,
theatre, poetry and film with arts and crafts,
wildlife, live entertainment and plenty of daring
adventures and workshops for kids too.
l Find out more at www.latitudefestival.com.
084-5_VL72[LittleLife]NT2SJLH.indd 2
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VL72-086.indd 86
19/05/2016 17:48:17
Savoury
flapjacks
photograph: Lisa Cohen
page 90
mindful
meals
Give yourself a natural boost with energising protein-filled snacks and
light bites for when youre on the go.
087_VL72[Healthy_Intro]NTSJLH.indd 1
18/05/2016 09:16
Sumac sweet
potato, fig and
chicory salad
88 |
Get energised!
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18/05/2016 09:17
Healthybalance
Trained naturopath and chef Kimberley

Parsons has created recipes inspired by
yogic principles, focusing on light bites
and snacks made without gluten and
refined sugar that will boost your sense of
wellbeing and make you feel revitalised.
Sumac sweet potato,

fig and chicory salad
The soft texture of roasted vegetables,
the sweetness of fresh fruit, the creamy
texture of goats cheese and the bitterness
of chicory are all brought together bya
fragrant dressing.
4 small sweet potatoes, about 1kg in total,
washed
75ml melted coconut oil
1 tsp sumac
4 tsp balsamic vinegar
4 tsp pure maple syrup
2 tsp orange blossom water
2 heads of chicory, trimmed and separated
into leaves
100g red chard leaves, washed or baby
spinach leaves
4 spring onions, thinly sliced on the angle
6 fresh, ripe figs
150g vegetarian soft goats cheese, crumbled
Line 2 baking trays with baking paper. Cut
the sweet potato into wedges by halving
them lengthways and then cutting each half
into 35 long wedges.
2 Place the sweet potato wedges into a
large mixing bowl, sprinkle with the coconut
oil, sumac and a little salt and pepper. Toss
to combine, then spread the wedges out
on to the prepared baking trays, skin-side
down, and cook for 25 minutes until soft and
browned. Remove from the ovenand allow
to cool.
3 To make the dressing, whisk together
the balsamic vinegar, maple syrup, orange
blossom water, olive oil and salt and pepper
in a smalljug. Set aside.
4 Mix the sweet potatoes, chicory leaves, red

chard and spring onions together in a
large mixing bowl. Place the salad on a
large serving platter, then rip the figs into
pieces and dot over the top. Scatter the
crumbled goats cheese over, and drizzle a
little of the dressing over the salad. Serve at
room temperature.
13.8g, salt 2g, fibre 12.4g
Green quinoa burgers

Crispy on the outside and soft on the inside,
these burgers are so versatile as a snack or
lunchtime protein side.
Makes 20 | Prep 30 mins + chilling
Cook 30 mins
1 butternut squash, peeled and cut into small
1cm cubes
3 tbsp melted coconut oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt flakes
350g cooked quinoa
200g chard leaves, lightly steamed
2 spring onions, finely sliced
135g crumbled vegetarian goats cheese
small bunch of parsley, finely chopped
2 free-range eggs, lightly whisked
1 tsp sea salt
freshly cracked black pepper
45g rice flour
1 tsp sesame seeds
For the dressing:
3 tbsp probiotic yogurt
juice of lemon
1 dill sprig, roughly chopped
Place the squash on a baking tray. Drizzle
Green
quinoa
burgers
with 1 tablespoon of the coconut oil and

sprinkle over the cumin and coriander. Using
your hands, toss the squash to coat in the
oil and spices, then sprinkle with the sea salt
flakes. Roast in the oven for 15 minutes or
until soft and cooked through.
2 Combine the cooked squash pieces,
cooked quinoa, steamed chard leaves,
spring onion, goats cheese, parsley, eggs
and a little salt and pepper and gently toss
together. Add the rice flour, just enough
so that the mix comes together. Cover and
leave to cool, then chill in the refrigerator for
at least 30 minutes.
3 Once the mixture is chilled, take a small
handful sized piece into your hands and
form into a small patty shape. Repeat with
the remaining mixture, then sprinkle a few
sesame seeds over the patties.
4 Place a large frying pan overa mediumhigh heat and add 1 tablespoon of the
coconut oil. Tilt to coat the pan in the oil and
then add the patties in batches and fry for
34 minutes on either side, until browned.
Add the remaining tablespoon of coconut oil
when needed and repeat until all the patties
are cooked.
5 Place the patties on to a baking tray and
bake in the oven for 57 minutes or just
enough time to cook through. Remove from
the oven.
6 Mix all the ingredients for the dressing
together in a bowl and serve drizzled on
topof the burgers.
n Per burger 104 cals, fat 4.5g, sat fat 2.9g,
0.7g, fibre 1.6g
89
18/05/2016 09:17
Healthybalance
Savoury flapjacks
This flapjack really hits the spot when
youre craving something savoury, but
light a great on-the-go snack that tastes
remarkably like a pizza slice. Feel free to play
around with the ingredients here, you can
substitute the courgettes for carrots and feta
for goats cheese, if you prefer.
Makes 12 flapjacks | Prep 10 mins
Cook 40 mins
1 tbsp coconut oil
1 small red onion, finely chopped
1 red pepper, diced
2 courgettes, grated
3 tbsp Kalamata olives, pitted
2 free-range eggs, lightly whisked
50ml olive oil
250g gluten-free rolled oats or millet flakes
1 tsp dried oregano
1 tsp sea salt
tsp freshly cracked black pepper
150g crumbled vegetarian feta
Line a 36cm x 20cm square baking tin with
baking paper.
2 Place the coconut oil in a frying pan over a
medium heat, add the onion and red pepper
and saut until soft. Add the courgettes and
olives and cook for a further few minutes.
3 Transfer to a large mixing bowland add
the eggs, olive oil, oats, oregano, salt and
pepper. Using your hands, mix to combine,
then transfer to the prepared tin.
4 Add the crumbled feta over the top of
the mixture and, using your hands or a flat
spatula, pat the mixture firmly down into
the baking tin. Sprinkle with a little more
dried oregano.
5 Bake in the oven for 35 minutes or until
golden and cooked through. Allow to cool
before cutting into12 squares.
n Per flapjack 176 cals, fat 10.1g, sat fat 3.6g,
0.9g, fibre 2.3g
Chocolate and maca

quinoa pops
The herb maca can be added to many
recipes such as these chocolatepops or your
morning smoothie. These bars are best eaten
from the refrigerator.
Makes 12 bars | Prep/cook 15 mins + chilling
120ml melted coconut oil
120ml coconut nectar, raw honey or pure
maple syrup
60g cacao powder
Savoury flapjacks
40g maca powder

pinch of salt
80g puffed quinoa (or other puffed cereals
such as rice, spelt, buckwheat, millet)
80g roasted hazelnuts, roughly chopped
40g dried unsweetened cranberries, roughly
chopped
40g raw pistachios, roughly chopped
1 Place the coconut oil in a medium saucepan
over a medium-low heat. Add the sweetener
of your choice and combine. Now add the
cacao and maca powder, plus the pinch of
salt and whisk until the mixture forms a loose
paste. Remove from the heat.
2 Add the quinoa puffs andstir to combine,
making sure all the ingredients are coated
in the chocolate paste. Taste and add a little
more salt if needed.
3 Line a 15cm x 20cm baking tin with baking
paper and scoop the batter into it. Use the
palm of your hands to press everything
loosely down into the tin. Now sprinkle the
hazelnuts, cranberries and pistachios evenly
over the surface and, using thepalm of your

hands again, press everything together
tightly and evenly to roughly 23cm deep.
4 Leave to cool, then place in the refrigerator
to firm for 30 minutes.
COOKS TIP These bars will last for 1 week in
the refrigerator, or can be frozen for up to
2 months.
n Per bar 227 cals, fat 17.3g, sat fat 9.5g, carbs
13.9g, sugars 9.6g, protein 4.1g, salt 0.2g,
fibre 2.6g
Opt for Kimberleys suggestion of coconut
nectar or maple syrup, instead of honey.

The Yoga Kitchen by
Kimberley Parsons
(Quadrille, 20).
Photography by
Lisa Cohen.
90 |
18/05/2016 09:18
Chocolate
and maca
quinoa pops
91
18/05/2016 09:18
Treats for feet

by Sara Niven, beauty editor
Smooth operator
Feet take a lot in their stride

every day and are never more
on show than in the summer, so
why not give your feet a wellearned pamper this month?
Softy Foot Lotion by Lush contains

Fairtrade organic cocoa butters
teamed with marshmallow root
and almond oil to soften. It will also
leave your feet smelling sweet with
a blend of lavender, bergamot and
sandalwood essential oils.
l From 6.95 for 100g at
www.lush.co.uk
Soak it up
Cool running
Superdrugs new Peppermint & Pumice Foot Scrub
and Mint & Blueberry Foot Cooler come in handy
travel sachets for holiday pampering, are veganfriendly and a bargain price too.
l 1.29 from www.superdrug.com
Scrub-a-dub
A zingy and highly effective foot scrub
containing pumice, peach stone and
ginger mint. Our tester was a big fan
their only gripe was that it took a while to
clean out the bath afterwards!
l 15 from
www.nealsyardremedies.com
Simply Skins foot products are all

vegan-friendly and include Relaxing
Foot Soak which contains healing
lavender and tea tree essential oils
to soothe tired feet. Other options in
the range include luxurious Foot Rub
and Foot Butter.
l Relaxing Foot Soak 16.50, Foot
Rub 19, Foot Butter 19. Gift set of
all three products 48. All available
from www.simplyskin.eu
Disclaimer: Vegetarian Living only features products that are entirely vegetarian and/or vegan in formulation.The magazine also requests an assurance that the product and ingredients
within it are not tested on animals and the company does not carry out or fund animal testing either in the UK or overseas. However formulations can change and policies can vary so we
would advise checking directly with the companies ifyou have any concerns.
92 |
092-3_VL72[Beauty]NTSJLH.indd 92
18/05/2016 09:18
Beautynotes
Head
over
heels
Shine on
Pacifica 7 Free Vegan Nail Polish is
a long-lasting formulation in a range
of summery brights and more subtle
shades that is free from many of
the chemicals commonly found in
nail varnishes.
l 9.95 from online stockists, including
www.ethicalsuperstore.com
If youve got a special

occasion that calls for
heels, it can be a challenge to end the evening
still wearing them! One solution is to opt for a
halfway house like wedges or lower, wider, block
heels which are not only more comfortable
but also reduce the risk of ankle sprains. But
whichever shoe choice you opt for there are
products that can help keep you smiling and
not through gritted teeth!
Carnation foot products could be the answer.
All except one are vegan-friendly and include
Anti-Blister Stick to stop shoes rubbing (this
contains beeswax), Tip Toes Invisible Gel
Cushions which can be placed in high heeled
shoes to help reduce pressure, Corn Caps and
for pre-event pampering Foot Scrub and Hard
Skin Remover Pen. All products are available
from Boots or at www.firstaidfast.co.uk.
Feet first
We have five sets of
Carnation foot goodies worth around 20
each to give away. To enter the draw, go to
www.vegetarianliving.co.uk. Competition
closes 7 July 2016.
Overnight sensation
Slather Fushis Organic Virgin Shea Butter

(8 for 250g) on dry, filed feet, pop on
a pair of socks and leave overnight. The
transformation on even the roughest
feet is quite amazing!
Home help
Podiatrist Beverley Ashdown of the

Ashdown Clinic in Hertfordshire,
gives her top tips for healthy feet.
A fifth of us think our feet are the

most unattractive part of our body,
but aside from medical issues (in
which case you should always seek
advice from a registered podiatrist/
chiropodist; visit www.scpod.org to
find one) feet respond very well to
some basic home care.
To get rid of or help avoid cracked
heels, use a diamond file or pumice
stone to smooth away the hard
patches followed by a liberal coating
of thick hand cream twice a day.
Avoid applying between the toes,
however, as this will encourage
sweating and fungal infections, and
dont do this if you have a verruca
(or suspect you might) as rubbing
could cause it to spread.
Cut toenails straight across, just
slightly shorter than the toe. Using a
buffer to shine up nails can look very
attractive, or choose lighter, more
opaque, coloured varnish to avoid
drying out or staining. Cosmetic nail
treatments involving UV light that
make varnishes stay on for many
weeks should be saved for special
occasions, as your own nails will
undoubtedly suffer.
To avoid getting new bumps and
blisters, be sure that your shoes fit.
Stick to wearing open-toed sandals
rather than pumps that make you
grip with your toes. Vary the heel
heights of the shoes you wear
regularly, and for home exercises try
doing a Mexican wave with your toes
or write the alphabet in the air while
keeping your legs straight!
092-3_VL72[Beauty]NTSJLH.indd 93
93
18/05/2016 09:19
Photography: Martin poole
Vegetarian Living, PO Box 6337

Bournemouth BH1 9EH
Subscription enquiries
t. +44 (0)1202 586848 chris@selectps.com
Editorial
Editor
Lindsey Harrad
lindsey@vegmag.co.uk
Group Managing Editor
Sarah Moran
sarah@vegmag.co.uk
Production Editor
Suzanne Juby
Contributors
Sarah Beattie
Alex Bourke
ine Carlin
Rachel Demuth
Chava Eichner
Kate Hackworthy
Liz Martin
Nutrition Editor
Sue Baic
Gardening Editor
Alice Whitehead
Vegan Editor
Alice Gunn
Design
Nick Trent
enty209@gmail.com
Beauty Editor
Sara Niven
Cover images
Free-form courgette and butter bean tart
by Michael Dannenberg
Sarah Raven by Jonathan Buckley
On the go by Lisa Linder
Sweet treats by Rita Platts
New ideas by Haarala Hamilton Photography
Enjoy a summer fiesta

August issue, On sale 7 July
Additional images courtesy of Shutterstock
Publishing
Useful conversions
Publisher
Tim Harris
Advertising Sales Manager
Wendy Kearns
wendy@vegmag.co.uk
t. +44 (0)1392 466099
Online Marketing Executive
Adrian Lito
adrian@selectps.com
Production Manager
John Beare
IT Manager
Vince Jones
Circulation Manager
Tim Harris
Subscriptions Manager
Chris Wigg
chris@selectps.com
(See page 66 for
subscription details)
Published by
Select Publisher Services
PO Box 6337
Bournemouth BH1 9EH
t. +44 (0)1202 586848
Printed by
Precision Colour Printing
Haldane, Halesfield 1
Telford, Shropshire TF7 4QQ
t. +44 (0)1952 585585
Select Publisher Services Ltd 2016. All rights reserved. No part of this magazine, or digital versions of
the magazine, may be used, reproduced, copied or resold without written permission of the publisher. All
information and prices, as far as we are aware, are correct at the time of going to press but are subject to
change.Select Publisher Services Ltdcannot accept any responsibility for errors or inaccuracies in such
information. Unsolicited artwork, manuscripts or designs are accepted on the understanding thatSelect
Publisher Services Ltdincur no liability for their storage or return.
Disclaimer: We cannot guarantee that events (such as festivals, markets, workshops, courses, etc.)
covered in Vegetarian Living are completely vegetarian and/or vegan.
Use these handy conversion guides to help you

out in the kitchen. For readers in Australia or the
USA who prefer to use cup measurements, try an
online converter, like the user-friendly calculator
at www.theonlineconverter.co.uk.
Weight
10g
25g
50g
75g
100g
125g
150g
175g
200g
225g
250g
275g
300g
325g
350g
375g
400g
425g
450g
500g
600g
oz
1oz
1oz
2oz
3oz
4oz
5oz
6oz
7oz
8oz
9oz
9oz
10oz
11oz
12oz
13oz
14oz
15oz
1lb
1lb 20z
1lb 5oz
700g
800g
900g
1kg
1lb 9oz
1lb 12oz
2lb
2lb 4oz
Oven temperatures
Celsius Fahrenheit Gas

mark
110
225
130
250
140
275
1
150
300
2
170
325
3
180
350
4
190
375
5
200
400
6
220
425
7
230
455
8
Volume
30ml
50ml
100ml
125ml
150ml
175ml
200ml
300ml
400ml
500ml
600ml
700ml
850ml
1 litre
1.2 litres
1fl oz
2fl oz
3fl oz
4fl oz
5fl oz ( pint)
6fl oz
7fl oz
10fl oz ( pint)
14fl oz
18fl oz
1 pint
1 pints
1 pints
1 pints
2 pints
Source: Guild of Food Writers
94 |
094_VL72[TeamNextMonthUSconv]NT2LHSJ.indd 1
20/05/2016 08:41
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l 4.99 from Ocado.
095_VL72[Advertorial]NTLHSJ.indd 1
Fresh Juniper varieties. Made from naturally

derived raw materials, Bio-D products are
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Vegan Society and Cruelty Free International.
l Find out more at www.biodegradable.biz.
Handmade Naturals have become wellknown as specialists in creating high

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l From 3.95 at www.handmadenaturals.
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Super
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As seen on the BBCs
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l Greens Organic Inulin 12.95 for 250g
at www.ethicalsuperstore.com. Enter
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get 5 off when you spend 30 (offer
ends 31 July 2016).
Great for grilling

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range, are seasoned with cumin and
cracked black pepper. A new product
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bun, or are equally delicious crumbled
over a salad or tucked into a pitta. They
are a great source of protein and high in
fibre and iron.
l 2.95 for a pack of four burgers from
Ocado. Find out more about the Frys
range at www.frysfamilyfoods.co.uk.
20/05/2016 10:53
vegetarian LIVING
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La Maison du Vert
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eat
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within 3 acres of beautiful gardens.
Delicious vegetarian and vegan gourmet menus
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Bayeux, D-Day landing beaches and war memorials
Chateaux, markets, gardens, beaches, picturesque towns
Walk, cycle, relax!
Free WIFI
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Contact: Debbie & Daniel Armitage

61120 Ticheville, Normandy, France
Email: mail@maisonduvert.com
00 33 2 33 36 95 84
www.maisonduvert.com
relax
at The Hotel Continental

where Vegetarians cook for Vegetarians
For Lunches and Dinner Flexihours
To book Tel.01255 551298
email.hotconti@btconnect.com
www.hotelcontinentalharwich.co.uk
Advertise in the pages of

Vegetarian Living
95mm wide
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or email
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VL72-96-7.indd 96
20/05/2016 09:02:47
Veg Living Magazine ad 0516:Layout 7
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VL72-96-7.indd 97
20/05/2016 09:03:04
Eatingout
Alex Bourke of Vegetarian
Guides Czechs out Europes
most vegan-friendly city.
Prague
Prague has the worlds greatest
concentration of vegan eateries
a mouthwatering 30 in the
centre of this walkable capital
of just 1.27 million inhabitants.
For the perfect sightseeing
and gastronomic getaway
recipe, stir in the hilltop castle,
cobblestoned streets, museums
and concerts, with great veggie
dining out. Book a half-day,
seven-course walkabout with
I Like Veggie (60 all-in), enjoy
a steamboat trip, and at dusk
ride the funicular up Petrin Hill
to see the red-roofed city light
up below.
Moment hipster vegan
caf, opposite Svatopluka
Cecha park, is full of art, with
a childrens corner and menu
in English. Come for breakfast
fruit pancakes or scrambled
tofu bagel with coconut bacon.
Lunch could be bean soup with
cardamom, then wraps or meal
of the day (4) such as moussaka
or goulash with mushrooms.
They major in desserts like
coconut banana cake or
cheesecake, which pair perfectly
with soyaccino or almond latte.
Raw food fans will delight in

eight luscious raw vegan cafs.
The pioneer in 2013 was Secret
of Raw, where at lunchtime soup
is just 1 when you have a main
(46), such as vegetable curry
with coriander and cauliflower
rice, courgette macaroni with
mushroom ragout, falafel or
portobello burger. Finish with
banana pancakes with fresh fruit
and aai cream (3). Best value
is the tasting menu (10) with
soup, three mains and a sweet.
Their other caf, Sweet Secret
of Raw, offers a jaw-dropping 50
shades of dessert.
Lehka Hlava (Clear Head)
vegetarian restaurant has
magical interiors, three rooms
that envelop you in a twinkly,
starry sky or Gaudi-style painted
walls. Mains (6) feature spicy
bean tacos, organic raw-tatouille,
Thai tofu red curry, burgers,
NEED TO KNOW
I Like Veggie
www.ilikeveggie.com/prague
Moment
www.momentcafe.cz
Secret of Raw
www.secretofraw.cz
Sweet Secret of Raw
www.sweetsecretofraw.cz
Lehka Hlava
www.lehkahlava.cz
Maitrea
www.restaurace-maitrea.cz
Country Life
www.countrylife.cz
Green Spirit
smoked tofu and veg kebabs,
and salads. Desserts include
cashew and walnut cheesecake
or chocolate cake. They have
a Buddhist-themed sister
restaurant, Maitrea, near the old
town square.
www.greenspiritbistro.cz
Vegans Prague
www.vegansprague.cz
Etnosvet
www.etnosvet.cz/en
Loving Hut
www.lovinghut.cz
Dhaba Beas
www.beas-dhaba.cz/en
Also recommended
l The central branch of
Country Life vegan restaurant
and shop at Melantrichova,
off the old town square, has
a wholefoods buffet and
ice cream.
l Green Spirit vegetarian
bistro has garden seating,
between Petrin park and the
river. Try the tofu burger and
plum beer.
l Vegans Prague is an
elegant new restaurant
between the castle and Petrin
park, with world and Czech
dishes like smoked tempeh
with veg cream.
l Etnosvet is a posh
vegetarian buffet restaurant
with craft beer and local
l Tourist info
www.czechtourism.com
www.prague.eu/en
www.justapack.com/praguetravel-guide
About
Alex
wines, and a vegan bistro

round the corner.
l Fake meat fans love Loving
Hut, the chain of Chinese
vegan buffet restaurants. Or
try the five Dhaba Beas north
Indian vegetarian buffets.
Alex Bourke is
the publisher
of Vegetarian
Guides to
London, the British Isles
and Paris. Vegetarian
Paris is 9.95 from
www.vegetarian.travel,
where youll also find book
extracts, links to veggie
travel websites and a
calendar of vegan festivals.
98 |
098_VL72[EatingOut]NTSJLH.indd 1
18/05/2016 09:20
GENUINELY NOT LEATHER
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VL72-100.indd 100
18/05/2016 16:17:19

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July 2016 4.

Healthy Sustainable Delicious

Its easy to be inspired and create great food every

beautiful bakes perfect for

Suitable for vegans

Starters & light bites

try her simple

up healthy dishes you

cakes are perfect for tea

returns with a tempting

Suitable for freezing

Sweets & treats

Dips, sauces, sides

 moky tomato sauce

Many of the recipes have

Happy summer eating!

If you go about it the right

A while ago during an interview, the chef Yotam Ottolenghi

The UKs best-selling, award-winning vegetarian magazine

Lindsey Harrad, Editor

Make Liz Martins

Alice Whitehead gets

Persiana author Sabrina

Never miss an issue of

Liz Martin creates gorgeous pastry bakes to

In July, were celebrating versatile courgettes,

50 The simple life

Food writer Veronica Lavenia shares simple

Rachel Demuth prepares savoury recipes

31 Fresh from the garden

Food writer and gardener Sarah Raven

ine Carlin keeps things simple and delicious

36 Guilt-free fast food

62 The big smoke

Honestly Healthys Natasha Corrett returns

Expert griller Ben Tish shows how veggie

68 Summertime... and the baking

Try our foolproof step-by-step berry jam

Pretty fruit-filled cakes from Cath Kidston

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72 Pintxos for picnics

Sarah Beattie prepares alfresco nibbles to go,

78 The healthy pair

Stephen and David Flynn from The Happy

Bright and beautiful kitchenware for sunny days

82 Home cooking with Chava

Chava checks out supermarket vegan foods

News, reviews, veggie and vegan products,

Boost your wellbeing with nutritious snacks

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28 Digging the city

94 Conversion tables and next issue

Alice Whitehead discovers Green City

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98 Places to go: Prague

Oers broad spectrum UV

Available from good health shops, independent pharmacies and online.

The bees knees

Perfect for parties or presents,

moky tomato sauce