378158835C V 2015 04 VK Com Englishmagazines PDF

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COOK VEGETARIAN
COOK VEGETARIAN | ISSUE 77 | APRIL 2015
MEAT-FREE FOOD MADE EASY
Hello Spring! 30+

* ONE-HOUR EASTER MENU
* CAULIFLOWER CHEESEBURGER SIMPLE FAMILY
* CRISPY ASPARAGUS FILO RECIPES
www.cookveg.co.uk
PLUS:
Rachel Khoo,
0 4
ISSUE 77 | APRIL 2015 £3.99
Valentine Warner,
771757 454057
MEAT-FREE FOOD MADE EASY
Anjum Anand
& more!
9
DELICIOUSLY
HEALTHY
RICH PUMPKIN SOUP * PEAR AND STILTON
SALAD * REFRIED BEAN TORTILLAS
Guilt-free
Easy entertaining...
delicious
cheesecake
p23 p78 p70 p60

WWW.COOKVEG.CO.UK
Almond-crusted Fries Sensational Sushi Tapenade Focaccia Midweek Risotto

CV ISSUE 75 APR 15master_COOK VEG 13/02/2015 16:04 Page 2
Leader Qx_Layout 1 13/02/2015 12:09 Page 2
Welcome to
COOK VEGETARIAN Isn’t this a magical time of year? From
the mysterious floral aroma in the air
to the change of birdsong, the
guarantee of warmer weather ahead is
finally upon us.
And with that promise comes one of
the most exciting times in the foodie
calendar – the arrival of the spring
produce! Delicacies such as British
asparagus and Jersey Royal potatoes will soon fill our
supermarket shelves (and then our bellies) as we shake off the
heavy comfort food of the winter months.
So, this issue we celebrate this special season with plenty of
mouth-watering inspiration. Valentine Warner’s on board to
show us how to make the most of this exciting new bounty
(his description of rhubarb is rib-tickling – check it out on
p29), rising star Natasha Corrett gives us her recipes that’ll
help you spring clean your plate on p23, while we’ve collated
an Easter Sunday menu that’s ready in under an hour to help
you make the most of the bank holiday weekend (p32).
Elsewhere, we chat to Rachel Khoo who shows us how to
make a cauliflower cheeseburger (it’s incredible – do try it)
starting on p14, and we investigate one of the hottest foodie
trends for 2015 – fermenting – from p78-81. It’s the perfect
long weekend project (start saving your jars now!).
Meanwhile, comedian Lucy Porter rounds off the issue with
a confession regarding sugar. We wouldn’t know what she
means – we certainly didn’t eat all of the Easter eggs on p37 in
one go...
However you plan to make the most of the time off and
exciting new produce, make it delicious.
Happy Easter!
Fae x
WWW.COOKVEG.CO.UK 3
Contents April Qx_Layout 1 16/02/2015 12:56 Page 2
APRIL 2015
50 26 19
SPRING SPECIAL 38 SOPHIE WRIGHT'S GUIDE

TO SPRING
CLEAN FOOD
Try Sophie’s delicious dinners that use the
23 HONESTLY HEALTHY best of spring produce
43 THE ART OF EATING WELL
Natasha Corrett serves up some deliciously Rachel de Themple’s recipes will have you hitting
different but oh-so-simple dinner ideas your five-a-day every day
41 BAKING BONANZA
Here’s a roundup of our favourite baking
28 “THE SEASONAL TRAFFIC accessories to inspire your cake making 46 SHARE THE LOVE
LIGHTS HAVE TURNED GREEN” Try your hand at these nutritious recipes from top
Valentine Warner shows us how to make the health food blogger Shelly West
best of the new season’s ingredients
53 LIVE WELL, EAT WELL
31 ONE INGREDIENT, FIVE Some of the greatest raw foods to include in
DINNERS your meals
This month, cook up a storm using Jersey
Royal potatoes
32 YOUR EASTER MENU “Try my Cauliflower Cheese-

Just one hour is all it takes to make this bank
holiday feast burger on p15. It’s wrapped
37 GET CRACKIN’!
in a lettuce leaf and
It’s a tough job, but we’ve gathered our
favourite Easter gifts for you to choose from
makes the perfect Saturday
night dinner”
COVER: TIME SYNDICATION/MYLES NEW
SYMBOLS IN COOK VEGETARIAN: FREEZES

WELL
QUICK
MAKE £ COST
CUTTING E ECO
FRIENDLY V VEGAN
FRIENDLY GF GLUTEN
FREE
4 WWW.COOKVEG.CO.UK
Contents April Qx_Layout 1 16/02/2015 12:58 Page 3
CONTENTS
CONTENTS
64 NEW SKILLS
Harness the 69 ASK ROSE
flavours of Asia The veggie expert is here to answer your
with our gourmet culinary queries
know-how
74 COOKING WITH CHICO
The London Vegetarian Cookery School
owner celebrates April with guest-of-honour
British asparagus
14 56 63
EVERYDAY WEEKEND
54 200 CALORIE SCRUMPTIOUS
COOKING
LUNCHES 70 BREAKING BREAD
You’ll be the envy of your colleagues with these Get a slice of Jewish culture with these
portable lunch ideas moreish bread recipes by food writer
Anne Shooter
59 “INDIAN IS THE BEST CUISINE
FOR VEGETARIANS” 76 VOTE IN THE VEGGIES
We catch up with TV chef Adnjum Anand and Have your say in the 2015 Veggie Awards and
discover her store cupboard essentials you could win a £100 Ocado voucher!
60 MIDWEEK MATTERS 78 LET IT STEW

Lighten up your dinners with our hearty and easy We discover why fermented foods are set to
be one of the hottest trends of this year
dinner ideas
WIN
82 FROM THE INSIDE OUT
Shake off the colder months and kick start KITCHEN
your health with our handy advice
GADGETS
Calorie and fat analysis provided by Nutracheck.co.uk, the UK’s largest
& MORE!!
online calorie counter, (over 100,000 foods). Download the App – search We’ve got seven Tefal Fruit
for ‘Nutracheck’ in the App Store or Play Store. Blenders, planter kits, luxury
chopping boards and an OXO
DIGITAL EDITIONS ARE AVAILABLE FROM: baking bundle to give away (p92).
Or, write in to win a brand new
range from Beloved (p12).
WWW.COOKVEG.CO.UK 5
Recipe Index april Qx_Layout 1 16/02/2015 14:17 Page 1
ADVICE
COOK VEGETARIAN
April’s Recipes GENERAL ENQUIRIES
(01206 508627
8fae@cookveg.co.uk
SUBSCRIPTION ENQUIRIES
All of the full-length recipes in this issue of (0844 856 0648
Cook Vegetarian are listed here, but remember – 8cookvegetarian@
servicehelpline.co.uk
there are lots more tips & recipe ideas throughout!
www.cookveg.co.uk
www.facebook.com/cookvegetarian
Herb-roasted Jersey Royals with www.twitter.com/cookveg
Cucumber and Paprika Dip 31
Honeyed Parsnip Quinoa with
Chilli, Cardamom and Orange 45
Jersey Royals Lyonnaise 35 25 Phoenix Court, Hawkins Road,
Perfect Boiled Rice 64 Colchester,
Purple Sprouting Broccoli Essex, CO2 8JY
with Tahini Dressing & Poppy Deputy Editor
Seeds 39 Hannah Tudor hannah@cookveg.co.uk
Red Cabbage Pesto Pasta 39
Publishing Director
Turshiya 79 Helen Tudor
STARTERS & SWEETS AND

Group Editor
LIGHT BITES
Charlotte Smith
Asparagus & Cheese Tarts 38

DESSERTS Group Advertising Manager
Chocolate Espresso Almond Daniel Lodge
Baked Goat’s Cheese Cigars 01206 505951 daniel@aceville.co.uk
Biscotti 48
with Melon, Radish & Cucumber
Lemon Drizzle Cake 39 Advertising Manager
Slaw 18
Pistachio & Pomegranate Cake 17 Lee Forster
Beetroot & Quinoa Salad 81 01206 505928 lee@cookveg.co.uk
Chicory, Pear & Stilton Salad 55
Cucumber & Tempeh Salad 24 OTHER Art Editor
Matt Sumner
Garden Soup with Lovage Broccoli Pesto 26
Mayonnaise 61 Coconut Curry 38 Buckwheat Porridge with Designers
Jersey Royals, Goat's Cheese & Blueberries,Yoghurt & Manuka Louise Abbott, Ami WIlliams
Greek Salad with Jassy's Fried
Feta 43 Asparagus Flan 31 Honey 53 Ad Production
Green Minestrone 39 Jersey Royal Sag Aloo 31 Cashew Cheese 25 Angela Scrivener
Green Minestrone with Kale Pasta Primavera Beetroot & Classic Sweet & Sour Stir-fry Photography
Pistachio Pesto 46 Quinoa Salad 74 Sauce 64 CliQQ Photography www.cliqq.co.uk
Jersey Royals in honey and Pesto & Goat's Cheese Lemon & Ginger Stir-fry Sauce 64
Promotions Manager
Mustard Dressing 31 Mushroom Burger with Onion Pletzels 70 Liz Tuthill 01206 505927
Pickled Cucumber, Bean Caramelised Shallots 62 Sticky Soy & Five Spice Stir-fry
Licensing & Content Syndication
Sprouts, Orange & Peanut Portobello Burgers 25 Sauce 64
David Mason 01206 505923
Salad 38 Roasted Flat Mushroom with Strawberry Gin 32
Sautéd Jersey Royals, Baby Sundried Tomato & Goat's Cheese Accounts
Potato, Egg & Caper Salad 38 Joy Loveday 01206 505914
Pumpkin Soup with Tortilla Spinach & Herbed Goat's Babka Buns 72
Chips 56 Cheese Beetroot & Quinoa Tomato, Feta & Tapenade Subscriptions/Back Issues
Salad 31 'Focaccia' 70 Tel: 0844 856 0648
Radish, Pomegranate & Red Overseas: +44 (0) 1795 414906
Quinoa Salad 39 Roasted Pepper Risotto 62 Email: cookvegetarian
Refried Bean Tortilla Wraps 55 Spiced Tofu Balls 25 @servicehelpline.co.uk
Souk Salad with Spiced Spinach, Potato & Courgette
Marketing Executive
Aubergines & Pistachio Fritatta 62 Callum Burgess 01206 508605
Yoghurt 44 Stuffed Pimiento Cheese Veggie
Design/Reprographics/Typesetting
Temaki Rolls with Fermented Burgers 47
19 Phoenix Court, Hawkins Road,
Seed Pâté 79 Colchester
Watercress, Kale & Spinach SIDES Publisher
Soup 39 Almond-crusted Courgette Matthew Tudor
Fries 26
MAIN Baked Asparagus Fries with a
Published by:
COURSES
Aceville Publications Ltd
Citrus Mayonnaise 39 25 Phoenix Court,
British Brie & Asparagus Buttery Braised Fennel 61 Hawkins Road,
Tart 32 British Broad Beans & Peas with Colchester, CO2 8JY
Cauliflower Cheese Burgers 15
Tel: 01206 505900
Butter, Lemon & Black Pepper
Cauliflower, Chickpea and 35
6 WWW.COOKVEG.CO.UK
News April Qx_Layout 1 13/02/2015 12:05 Page 2
Kitchen notebook
Discover what’s been whetting our appetite this month!
5 WAYS WITH... BRIGHTEN UP

Nigella refers to her kitchen
Tenderstem as her ‘pleasure palace’, and

it’s definitely the room most
1. TENDERSTEM IN CHEESE of us spend our time in. That’s
Boil 250g Tenderstem for 5-7 minutes why the ambience is key
and drain. Make 250ml cheese sauce. – you want your space to feel
Add 1 tsp mustard and 1 tsp Henderson’s cosy yet functional. A simple
Relish. Place the Tenderstem in a way to create this easy-going
roasting dish and pour over the sauce. charm is with these fresh
Top with breadcrumbs and grill. spring-like colours found at
T&G Woodware’s homewares
collection. To find your local
2. TENDERSTEM TEMPURA
stockist, visit www.www.tg-
Mix together 100g corn flour, 100g plain
woodware.co.uk
flour and 10g baking powder. Stir in
enough chilled sparkling water to make
a batter that will coat the vegetables.
Half fill a large saucepan with vegetable
oil and heat. Then coat your Tenderstem
in the batter and fry in batches.
3. TENDERSTEM TART
Preheat the oven to 200C/400F/Gas 6
and blanch 200g Tenderstem in boiling
water. Drain. Roll out a sheet of puff
pastry and arrange your Tenderstem
on top along with 12 halved cherry
Master class
tomatoes. Dot with veggie brie then No matter how
bake in the oven for 10 minutes. accomplished you
4. TENDERSTEM WITH think you are as a
CHILLI & SESAME SEEDS vegetarian cook, the COOKBOOK OF THE MONTH
Blanch 400g Tenderstem in boiling real joy of creating in From everyday to gourmet, this
water for a minute. Fry 2 sliced garlic
the kitchen is that collection of recipes is here to inspire
cloves and 1 red deseeded sliced chilli
there’s always Regardless of
for one minute before adding the
your motivations
Tenderstem. Stir-fry for five minutes something new to for adopting a
then add 1 tbsp tamari and 1 tbsp toasted learn. You can vegan diet, the
sesame seeds. last thing you’ll
broaden your skill want to feel is
5. TENDERSTEM PASTA set this month with either you’re
Gently fry 1 crushed garlic clove in missing out, or
olive oil for one minute
cookery school that you’re just re-
before adding the Cordon Vert’s one- creating the same
zest and juice of 1 day class on 23 dishes over and
lemon. Cook for a over. Help is at
April, which will hand with Easy Vegan, by Sue Quinn (£14.99,
further minute
before serving be focusing on classic Murdoch Books), which is packed full of 140
over pasta, British dishes – all recipe ideas including Roasted Tofu with
Indian Spices, Vegan Shepherd’s Pie and
Tenderstem vegetarian, of course! Vegetable Crumble, as well as how to make
and vegetarian your own basics like seed milk, soya yoghurt
Parmesan-style and no-egg mayo.
cheese. TO FIND OUT MORE, VISIT
WWW.CORDONVERT.CO.UK
8 WWW.COOKVEG.CO.UK
News April Qx_Layout 1 13/02/2015 12:05 Page 3
INSTARTERS
SEASON
What’s in store...
GORGEOUS BITES FOR A SPECIAL SPRING
1 Sticky spreads
The nut butters from Pip & Nut are
glorious in their simplicity – with
ingredients such as Peanut, Almond or
Coconut and Almond and a sprinkling
of sea salt. Try swirling in smoothies,
on crackers, or with some sweet chilli
for a delicious noodle sauce. Visit
www.pipandnut.co.uk
For the icing

Y 150g icing sugar Y cold water Y 20g
Whitworths pineapple, chopped
1 Preheat the oven to 190C/375F/Gas 5. Put 2 We love pie!

PINEAPPLE CUPCAKES 12 paper cup cake cases into a 12 hole bun tin. Dress a green salad and tuck into
2 Put spread, sugar, flour and eggs into a bowl this deliciously light pie from
£ and mix well with an electric hand whisk for Pieminister, £3.50. The seeded crust
Makes 12 one minute. Stir in the chopped pineapple. and mouth-watering combination of
Ready in 30 mins 3 Spoon into the paper cases and bake in the
feta, butternut squash and sun-dried
oven for 15 minutes until well risen and golden
Y 100g soft spread, suitable for baking brown. Leave to cool. tomatoes makes this veggie pie a
Y 100g caster sugar Y 100g self-raising flour 4 Mix the icing sugar with enough water to perfect springtime lunch. Available
Y 2 medium free-range eggs Y 50g pack make a thick icing and spread on top of the from Ocado
Whitworths pineapple, chopped cakes. Decorate with the remaining pineapple.
FRESH AND JUICY HOW TO USE UP...

ESCHEW THE SAUVIGNON WITH THIS SELECTION OF POSH SOFT DRINKS
LEFTOVER APPLES
Stew ‘em
Pair stewed apples
with oats and plain 3 Easter treat
yoghurt for a snazzy, This Easter Egg Cookie Baking Mix,
vitamin-packed £9.95, makes a great gift for Easter.
breakfast. It uses quality ingredients and comes
with a Rabbit Cookie cutter. All you
Add to relish do is wet the ingredients to make 8-12
Chop apples, onions biscuits. For more information, visit
and pickles and add www.cuckooland.com
Rose and Fresh greens Exotic pairing vinegar and sugar for a
Cawston Press This thirst-quencing tangy relish. Serve with
bubbles Sweet Greens, £2.99, Belvoir Coconut and
your favourite veggie
The Luscombe tastes like a sweet Lime Presse, £1.82,
Damascene Rose salad in a glass! The fuses fresh coconut burger or cheese
Bubbly, £2.75, has apple and pear bring water with the tangy selection.
a delicate hint of rose, a fruity balance to zest of lime juice.
perfect if you want
Drink infusion
the mint, lettuce and Serve chilled with a
the elegance of cucumber that’s just spring of mint... and Pour vodka over
Champagne without beautiful chilled on vodka or gin, if you chopped apple and let
the sore head. a spring day. have to! sit for a few days. Voila!
WWW.COOKVEG.CO.UK 9
Kitchen Candy_Layout 1 13/02/2015 12:01 Page 2
WEEKEND
COOKING
Tea Towels 1
With our helpful

roundup, finding a tea
towel as beautiful as
your cooking has
never been so simple
1. Kissing Squirrels set of 2, £14, 3
www.anorakonline.co.uk
2. Beetroot, £11,
www.lushlampshades.co.uk 3
3. Iconic Tea Towel, £8,
www.agacookshop.co.uk 4
4. Jelly & Cake, £12.95,
www.annabeljames.co.uk
5. Lorna set of 3, £12, Habitat 6
6. One Hot Mama, £7.49,
www.suttons.co.uk
7. Madelaine Sage Organic, £6,
www.ochreandocre.com
8. Allotment Mud, £8,
5
www.bettyandwalter.com
8
7
10 WWW.COOKVEG.CO.UK
Recipe of the month Apr Qx_Layout 1 13/02/2015 12:38 Page 3
EVERYDAY
Recipe of the
THE MONTH
Round off your bank holiday celebrations in style with this
delicious cheesecake that you needn’t feel guilty about
LEMON RICOTTA 4 large free-range eggs

150g lemon curd
the filling ingredients into a food processor
and whiz until smooth. Pour into the tin and
CHEESECAKE 75g caster sugar place on a baking sheet.
£ E 40g cornflour 3 Place on the middle shelf of the oven with
250g raspberries, to top a roasting tin of hot water in the bottom, and
Serves 8-10
icing sugar, for dusting turn the oven down to 150C/300F/Gas 2. Bake
Ready in 1 hr 30 mins (plus for about one hour to one hour ten minutes,
cooling time) until the cheesecake has set but still has a
You will also need: slight wobble in the centre. Remove from
20cm (8in) cake tin, 7.5 cm (3in) deep, with the oven and place straight in the fridge
For the base
150g lemon shortbread biscuits
removable base, oiled until completely cooled. This will help to
stop it from cracking.
50g butter, melted
1 Crush the biscuits in a plastic bag by 4 When cooled, remove from the fridge and
rolling over with a rolling pin. Mix with the gently release the tin. Arrange the raspberries
For the filling melted butter and use to line the base of the on top, dust with icing sugar, and serve. This
1kg ricotta cheesecake tin. Pat the mixture down, then chill. will keep in the fridge for up to three days.
zest of 4 lemons, juice of 2 2 Heat the oven to 170C/325F/Gas 3. Put all PER SERVING (10 SERVINGS): 387 CALS, 23G FAT
WWW.COOKVEG.CO.UK 11
Letters Apr_Layout 1 13/02/2015 12:30 Page 2
STARTERS
IN SEASON GET IN TOUCH
@ EMAIL
yourtips@cookveg.co.uk
FACEBOOK
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cookvegetarian
TWITTER
Over to you
@cookveg.co.uk
We’d love to hear your news and views, favourite recipes and comments
you’ve read in Cook Veg, and you could win a fantastic prize
STAR
Quality cooking
Need for speed LETTER
Axe to Gruyère
on-the-go
I’m just writing in to let you know how helpful
I found the midweek recipe feature in your Can you advise me regarding Gruyère
February issue. I’m spending the majority of my cheese or a vegetarian alternative? Many
time at work and then in the gym these days, so products that say they are suitable for
my cooking has been rather lacklustre to say the vegetarians contain Gruyère cheese. But
least! The Pea & Cauliflower Frittata has been a I’ve always thought Gruyère wasn’t suitable
life saver, and is incredibly tasty too! for veggies . Quorn have products that use
Tracy Phelan, by email Gruyère, and Quorn tell me that they make
theirs specially, and it’s not available to the
We’ve all been re-visiting those speedy public. I also contacted the British Cheese
after-work dinners too. It’s brilliant when Socierty who tell me a mild Cheddar is my
quick dinners cut down the cooking time, only option! Do you know if a vegetarian
but not any of the taste! Gruyère cheese exists? I have seen recipes
in your publication using Gruyère cheese, so
I hope you are able to help with this (plea!)
“We recommend a request.
vegetarian emmental Lee Dodge, via email
as a replacement” Thanks for your email Lee and apologies
if you saw a recipe that called for Gruyère
Over the Pond in Cook Vegetarian. We usually call for
I’m a big fan of the magazine but there’s one ‘vegetarian Gruyère-style cheese’ in our
slight problem – I’m now based in the US! What’s recipes as you’re quite right, Gruyère is not
the easiest way that I can get my hands on a copy suitable for vegetarians. We recommend a
over here? vegetarian emmental as a replacement, and
Gill Durham, via email as emmental is a little milder and sweeter
than Gruyère, dishes that call for this
Great to hear that you’re a fan Gill, and that cheese can often benefit from a little
you’re flying the Cook Veg flag over in the vegetarian Parmesan too. Try Sainsbury’s
U.S of A. We’d recommend the Cook Veg Basics Italian Hard Cheese.
app if you have a tablet or smartphone. You
WRITE IN can also access all of our old issues via the
online newsstand too!
TO WIN!
For your chance to win the new range from
Beloved, simply write in to tell us your favourite What you’re cooking this month...
recipes and cookery tips using dates. Or, share
your ideas with us via Twitter @cookveg or @QuantuamGeek01 @JustIngs1981 @AMViaggi
Facebook www.facebook.com/cookvegetarian. knocked up the perfect has proven a popular has cooked a
Inspired by the delicious and nutritious date lunch – a veggie patty, Twitter chef on our lovely roasted
fruit, the tasty range includes Date Nectar, three halloumi, mushrooms, kale timeline by creating seitan with
and some chilli sauce, all some gorgeous looking tonnes of veg
varieties of cereal bars, granola and muesli. meals. Here’s a beautiful
nicely slotted in between
Each is naturally sweetened with Beloved’s Date some delicious rye bread tofu noodle dish
Nectar, which retains the benefits of the whole
fruit. Beloved, is a new premium date food OUR FAVOURITE ONLINE COMMENT THIS MONTH...
collection which launched in March. Visit “I love the recipes you post, they give me something new to make every month!” Kathy Cakebread, via
www.belovedates.com for more info, Facebook. Share your comments www.facebook.co.uk/cookvegetarian
Rachel Khoo's Fave Veg recipes Qx_Layout 1 13/02/2015 12:33 Page 3
Rachel Khoo’s
delicious
vegetarian menu
Join the Parisian-style chef for a dinner
seasoned with French know-how
IN SEASON
STARTERS
I find inspiration from a wealth of

places. Sometimes it’s down the
market, sometimes when I’m eating
out. But often it can be when I’m
having a bubble bath reading a geeky
techy magazine and I’ll suddenly get
inspired by something as random as a
gadget! Other times, I’ll get inspiration
from fellow foodies. I was on the
Dutch version of Masterchef and one
of the contestants made apple chips
– slices of apple deep-fried in batter
and seasoned with salt and pepper.
The mix of sweet and savoury was
incredible and really got me thinking.
Cauliflower If I had a tip for how Cook Veg

Cheese Burgers readers can devise a recipe, I’d say
start with your produce. And invest
the most you can afford on your
I travel a lot and I always carry a ingredients. If you do this, the
notebook around. The idea for my vegetables will do all the hard work for
new book – Rachel Khoo’s Kitchen you. Take a tomato for instance. You
Notebook – came when I realised that buy a tomato, it’s summer, it’s been
this notebook, full of recipes, scribbles ripened on the vine, it’s juicy, it’s
and illustrations, might make a great flavoursome, it’s sweet and it’s tart.
starting point for a cookbook. All you need to do is slice it up and
serve it scattered with basil and
The book is designed to look like my drizzled in olive oil. But in winter, if
notebook, a little scruffy and full of you buy a green tomato, you’re going to
notes. That’s how a good cookbook have to work a little harder. You know
should be. If I ever visit somebody at you’re going to have to cook it up, add
home and they happen to have one of some spices and inject some flavour.
my cookbooks, I always hope that it So, start with your key ingredient and
looks used, scruffy and covered in go from there.
chocolate finger marks.
I have so many cookbooks – there
I have lived in Paris for eight years, are some I’m ashamed to say I
but I grew up in the UK. I’ve also haven’t actually cooked from. I used
to work in a cookbook shop, which
Y
ou’ll probably know spent time in Germany and my dad’s
Malaysian while my mum’s Austrian. didn’t help. I love Diana Henry – her
Rachel Khoo from her
I really wanted to show people after recipes always hit the spot – and I have
Parisian-based cookery
my last two cookbooks that while all the classics like Jamie, Nigella,
television show where
I love French food, I’m not all about Nigel and so on. But the one book I use
she delighted viewers
French cooking. the most isn’t actually a cookbook. It’s
with her indulgent French-inspired
called The Flavour Thesaurus which
cooking. But this cook is not a one-
I’m definitely a flexitarian. A dish is a list of flavours or ingredients and it
trick pony. With a new cookbook just
doesn’t have to be meat-and-two-veg tells you what goes well with it. It’s a
out, Rachel proves that her food can
for me to find it satisfying, so I like to great starting point.
be so much more than the restaurant
-quality dishes she’s famous for. include a lot of fruit and veg in my
We caught up with her to hear cookery. My style of cooking is fresh CAULIFLOWER
about the new book and her views and I like to keep it quite light. I hope CHEESE BURGERS
on vegetarianism. my food is quite approachable too.
£ E
Serves 6
“I’m a flexitarian. A dish doesn’t Ready in 45 mins
have to be meat-and-two-veg 1 very small head of cauliflower

(approx. 200g), trimmed and
for me to find it satisfying...” separated into florets
For the sponge

2 x 150g pots of natural yoghurt
100g pistachio kernels
1 x 150g yoghurt pot of caster sugar
1 x 150g yoghurt pot of sunflower oil
2 free-range eggs, lightly beaten
1 tsp vanilla extract
2 x 150g yoghurt pots of plain flour
2 tsp baking powder
1/2 tsp sea salt
For the Yoghurt Icing

1/2 a pomegranate
250g icing sugar

50g natural yoghurt
You’ll also need: a 20cm springform

tin, buttered and floured
1 Preheat the oven to 180C/350F/

Gas 4.
2 Empty the contents of the yoghurt
“Turkish pastries, such as the intensely pots into a bowl, then wash and dry
them ready to measure the remaining
sweet and extremely sticky baklava, ingredients. You’ll need one for wet
ingredients and one for the dry.
were nothing new to me; however, the Whiz the pistachios to a powder in
a blender.
pomegranate juice stands that cropped 3 Put the caster sugar and oil in a
large bowl, then mix together with
up on Istanbul’s street corners were a an electric hand whisk for two
minutes, until the sugar has dissolved.
delightful discovery” Gradually add the eggs and vanilla
extract. Fold in the yoghurt, then add
the flour, baking powder, salt and
ground pistachios and gently fold
150ml red wine vinegar and put the rest of the breadcrumbs them in.
2 tbsp raisins, finely chopped on to a plate. Brush each patty 4 Spoon the batter into the tin. Bake
2 tbsp soft brown sugar all over with egg white and press for 50 minutes. Leave to cool for five
into the crumbs, making sure they minutes before turning out on to a
1 Steam the cauliflower florets for are covered. rack to cool.
7-8 minutes. Take off the heat, drain 5 Put the oil into a large frying pan on 5 When the cake is cool, hold the
and leave in the colander to cool. a medium-high heat. When hot, cook pomegranate inside a big bowl before
2 In the meantime, start to make the the patties in batches for 3-4 minutes hitting the back of the fruit with a
chutney. Put the butter in a frying pan on each side, until crisp. Slice the wooden spoon to remove the seeds.
on a low heat, then add the onions and remaining Cheddar and put a slice on 6 Sift the icing sugar into a bowl, then
salt. Fry for about 20 minutes. Add the top of each patty while in the pan to add the yoghurt and mix well to get a
vinegar, raisins and sugar, and cook for melt. Place each patty in a lettuce thick pouring consistency. Pour on top
another five minutes. Check seasoning. leaf, add a slice of tomato and serve of the cooled cake, gently guiding it
3 When the cauliflower is cool, put the with a generous spoonful of chutney. down the sides. Once the icing has
haricot beans into a food processor and PER SERVING: 384 CALS, 22.4G FAT
stopped dripping, take the
pulse, then add the cauliflower and pomegranate juice and dot several
pulse lightly. You don’t want to
PISTACHIO AND
drops along the top of the cake. Drag
overwork it as the mixture. Place in a skewer or toothpick in a figure-of-
a bowl and add one tablespoon of POMEGRANATE eight pattern through the drips of
CAKE
breadcrumbs. Grate 80g of the Cheddar pomegranate, swirling it all around.
and add to the bowl, along with the 7 Stick the pomegranate seeds to the
parsley, nutmeg, lemon zest and side of the cake when the icing has
hazelnuts. Season and form the mix £ E
stopped dripping. If it’s difficult to
into six patties, around 6cm in make them stick, chill the cake for
diameter, in the palms of your hands. Serves 8–10
10 minutes in the fridge first.
4 Lightly whisk the egg white in a bowl, Ready in 1 hr 10 mins PER SERVING (10 SERVINGS): 497 CALS, 22.1G FAT
STARTERS
Pistachio and
Pomegranate Cake
IN SEASON
STARTERS
1 Preheat the oven to 200C(180C

Fan)/400F/Gas 6.
2 Unroll a sheet of filo horizontally on
your work surface. Cut the filo sheet in
half lengthways and in half crossways
to make four rectangles measuring
approximately 15x20cm. Lay them all
out on the work surface, brush
generously with butter, ensuring that
about one tablespoon is saved.
Sprinkle some thyme along the long
length of each rectangle and fold it in
about 2cm. Crumble a line of goat’s
cheese in a line along the opposite
short side of the pastry.
3 Drizzle the honey along the goat’s
cheese on each pastry. Starting at the
goat’s cheese end, roll the pastry over
the cheese and all way to the thyme,
sealing the join. Repeat the process
to make four cigars. Place on a lined
baking tray and brush again with
butter. Bake for 15-20 minutes.
4 In the meantime, make the salad
by using a mandolin to julienne the
cucumber and the melon. Place them
in a bowl with the radishes. Put the
dressing ingredients into a jar. Mix.
5 Once the cigars are cooked, toss
your salad with the dressing and
place in the centre of your plate.
Serve with the cigars on top.
*INCLUDES NON-VEGETARIAN CONTENT

PER SERVING: 358 CALS, 22.6G FAT
Baked Goat’s Cheese BOOKSHELF

Cigars with Melon, Radish
and Cucumber Slaw Recipes taken from Rachel
Khoo's Kitchen Notebook*
(£13.60, Michael Joseph)
1-2 rectangular filo sheets

COOK’S TIP (depending on the size of
Filo sheets dry out really quickly. your sheets)
Be sure to store them in cling- 60g butter, melted
film. Also, be gentle when 8 sprigs of thyme, leaves picked
brushing the sheets as they can 125g soft goat’s cheese
tear easily. You can flavour the 4 tsp honey (lavender if possible)
cheese with any dried herbs
or caramelized onions in place
For the slaw
of the honey.
1 small cucumber
1/2 unripe galia melon, seeds
BAKED GOAT’S removed
CHEESE CIGARS 6 radishes, trimmed and sliced
WITH MELON AND into thin rounds
RADISH SLAW For the dressing

£ E 1 tbsp extra virgin olive oil
1/2 tbsp red wine vinegar
Serves 4, as a starter sea salt and freshly ground
Ready in 40 mins pepper, to taste
22nd-25th May 2015 Gosport Hampshire.

www.cakebakefood.com
Ticket office: 02393 787613
Exhibition competitions,
Live music stage,
Main and VIP bars,
VIP areas with extra
entertainment,
The Southern Wedding
Fayre,
Free From Valley, Hot food vendors,
Kiddies Kingdom, Panto performances,
Chocolate workshop, Hands-on demonstrations,
Interactive classes, Cake workshops, Celebrity
chefs and bakers, Wacky food challenges,
Food Science experiments and so much more.
In
association
with The
Yummys
Awards
/cakebakefood @cakebakefood
Welcome to Spring Qx_Layout 1 13/02/2015 12:59 Page 2
SPRING
SPECIAL
WELCOME TO...
Prepare yourself for fresh flavours, crispy

textures and exciting inspiration as we
dive into the new season’s bounty
s
Strawberry Gin Val Warner Portobello Burger
Your one-hour The top chef on Cook yourself
Easter menu spring veggies happy!
Spring clean your food Qx_Layout 1 13/02/2015 11:44 Page 2
SPRING
SPECIAL
Spring clean
your plate
Natasha Corrett – the brains behind alkaline
food company Honestly Healthy – serves up
some deliciously different but oh-so-simple
dinner ideas. Tuck in!
N atasha Corrett was used to a life of yo-yo dieting, believing

that because she was vegetarian, she was pretty healthy.
But that all changed after an injury. “I truly believe that
things happen for a reason,” she explains. “One summer five years
ago, I had been working so hard – cooking and delivering vegetarian
lunches to people’s offices – and my dodgy back gave way the day
before my birthday. I could hardly walk. It was a Friday afternoon
and I couldn’t get an appointment anywhere; then, my mother told
me to go and see her Ayurvedic doctor for some acupuncture, as it
would help release the muscle spasm. During the session, as he was
inserting needles into my back, the doctor told me that I was far too
acidic and that I needed to do an alkaline cleanse. It seemed, too,
that my body was in a toxic state from the stress and overwork
I had put it through – such a state, in fact, that he said there was
no way it could absorb the goodness and nutrients I was feeding
myself.” And since modifying her diet, she’s never looked back.
CUCUMBER AND 3 Return the frying pan to the heat

and cook the tempeh cubes in the
TEMPEH SALAD sunflower oil until golden brown on
all sides.
£ E V 4 Add the tempeh to the bowl of salad
Serves 3–4 and then add the lime juice and zest to
Ready in 25 mins the dressing in the saucepan.
5 Toss the salad together, transfer
to a platter and then drizzle over
75g cashew nuts
the dressing.
150g cucumber, cut into 2cm cubes PER SERVING: 288 CALS, 21.1G FAT
1 large handful sprouts
2 large handfuls rocket
1/4 red onion, finely sliced
PORTOBELLO
2 spring onions, finely sliced at BURGERS
an angle £ E GF V
2 tbsp chopped coriander
Serves 2
150g tempeh, cut into 2cm cubes
Ready in 30 mins
1 tsp sunflower oil
4 Portobello mushrooms
For the dressing
30ml rice vinegar a pinch of Himalayan pink salt
a pinch of Himalayan pink salt Broccoli Pesto (see Masterclass)
1 tsp agave syrup 20g rocket
1 tsp toasted sesame oil 1 large vine tomato, sliced
1 garlic clove, finely chopped 1 spring onion, sliced
1/4 large red chilli, finely chopped
10g flat leaf parsley, leaves picked
1 tsp tamari Cashew Cheese (see Masterclass)
juice of 1 lime and finely grated zest 1 tbsp raw sesame seeds
of 1/2 1 tbsp sunflower oil
Almond-crusted Courgette Fries
1 First make the dressing. Put all the (see p26)
ingredients for it, except for the lime
juice and zest, in a saucepan and heat 1 Preheat the oven to 170C/350F/Gas 4.
very gently for 3-4 minutes. Remove 2 Carefully cut the stalks off the
from the heat and set aside to allow mushrooms and massage the oil into
the flavours to infuse. the caps. Place them on a baking tray,
2 Dry-toast the cashews then transfer with the gills facing uppermost, and
them to a bowl along with the sprinkle with salt. Bake for 10 minutes,
cucumber, sprouts, rocket, onion, then turn them over and bake for a
spring onions and coriander. further five minutes.
SPRING
IN SEASON
SPECIAL
MASTERCLASS
Cashew Cheese
Makes a small kilner jar
Ready in 40 mins
250g raw cashews

150ml water
15g nutritional yeast
juice of 1/2 lemon
1 garlic clove
1 Soak the cashews in the

water for 30 minutes if using
a high-speed blender. If
3 To serve, put a mushroom cap on a Serves 4 using a standard
plate, add a dollop of broccoli pesto, Ready in 50 mins blender, soak them for at
then some rocket and a slice of tomato least two hours: they need to
along with some spring onion and 1/2 red onion, grated be extra soft.
parsley. Place another mushroom cap 2 Put all the ingredients,
200g courgette, grated
on the plate and spread some cashew including the cashews’
200g carrot, grated
cheese over it, then sit it on top of the soaking water, into the
vegetables to form the top half of ‘bun’. 1 tsp ground cumin
1 large garlic clove, finely chopped blender and whiz until
Sprinkle with sesame seeds to make it velvety smooth. Pour into a
look like a real burger. 1 tsp ground ginger
1/2 tsp paprika
clean jar and pop into the
4 Serve with the courgette fries, fridge to cool and set.
sprinkle with apple cider vinegar and 150g smoked tofu, grated PER BATCH: 1,554 CALS, 127.8G FAT
salt for an authentic chip flavour. 2 tbsp brown rice flour
PER SERVING (WITHOUT PESTO OR CASHEW CHEESE): 548 CALS,
finely grated zest of 1/2 lime
47.2G FAT
a pinch of Himalayan pink salt
2 garlic cloves, finely chopped
SPICED TOFU freshly ground black pepper
1/2 tsp ground cumin
BALLS For the sauce 1 tsp paprika

1/2 red chilli, finely chopped
1 white onion, diced
£ E V GF 400g tinned tomatoes
1 tsp sunflower oil, plus extra
SPRING
SPECIAL
MASTERCLASS
Broccoli Pesto
Makes about 150g
Ready in 5 mins
120g broccoli
30g basil leaves
40g pumpkin seeds
1 small garlic clove
4 tbsp olive oil
juice of 1/2 lemon

1 To make the pesto, put all
the ingredients into a high-
speed blender or food
processor and pulse until
you get a wonderfully
thick texture.
2 Alternatively, use a pestle
and mortar to pound the
ingredients. Pop the pesto
BOOKSHELF into a clean glass jar and
store in the fridge, where it
Recipes taken from Natasha keeps for up to one week.
Corrett’s Honestly Healthy PER BATCH: 776 CALS, 74.1G FAT
Cleanse* (£25, Hodder &
Stroughton).
200g cherry tomatoes, halved

120ml water ALMOND-
1 large handful of washed CRUSTED
spinach leaves COURGETTE FRIES
1 Preheat the oven to 170C/ £ E
350F/Gas 4.
2 First make the sauce. Using an
Serves 2
ovenproof frying pan, sauté your
Ready in 30 mins
onions in the sunflower oil for a couple
of minutes until translucent. Add the
garlic, cumin and paprika and continue 2 courgettes
to sauté on a low heat for a further a pinch of Himalayan pink salt
two minutes when the air will start 100g ground almonds
to smell wonderful. 2 tbsp sunflower oil
3 Add the chilli, both types of tomatoes
and the water. Turn the heat down to 1 Preheat the oven to 170C/350F/
a low simmer and leave the sauce to Gas 4.
reduce and develop a rich flavour – 2 Slice the courgettes into long, chip-
about 20 minutes. like shapes – the thinner they are, the
4 Meanwhile, combine all of the crunchier they will become.
ingredients for the tofu balls in a bowl. 3 Combine the salt and almonds in
Roll the mixture into little balls (you a wide shallow bowl.
should get about 12 balls) between completely wilted. 4 Massage the courgette ‘chips’ with
your hands and set aside. As you 6 Arrange the tofu balls across the the oil, then roll them in the bowl
shape the balls, squeeze out any tomato sauce, drizzle with a touch with the almond mixture in it. Place
excess moisture. of oil and bake in the oven for 15-20 on a baking sheet and bake for
5 Once the sauce has reduced down, minutes, until the tofu balls are 15-20 minutes until they start to
taste and add a pinch of Himalayan golden brown and the tomato sauce brown. Remove from the oven and
salt, if necessary. Pop the spinach in is beautifully thick. serve immediately.
the tomato sauce and stir through until PER SERVING: 144 CALS, 3.6G FAT PER SERVING: 484 CALS, 42.9G FAT
reasons to love spring_Layout 1 16/02/2015 15:05 Page 2
“The seasonal traffic lights

have switched to green!”
Seasonal expert Valentine Warner extols the
virtues of spring’s bounty
reasons to love spring_Layout 1 16/02/2015 15:07 Page 3
SPRING
SPECIAL
W
hile everyone else can’t in the breeze. It happens with such speed yet slowness that
wait until spring, I’m I wonder if I were to stand motionless, whether I could possibly witness
not in so much of a this unfolding with my bare eyes?
rush because log-splitting indulges
my Viking fantasies, and I enjoy Embrace the change
wearing long johns under heavy Winter (or a little longer!) has been full fat for me, but my spring
wool and seeing my breath on the dishes tend to be lighter thanks to an appreciation of seasonality. My
cold air against crispy blue frost. ingredients are synchronised with the weather. Mother Nature knows
I like to see every season play out in best and by that I mean, come spring and we want to throw off the
full, and am in no hurry for the next. blankets of cream and butter and tuck into the beginnings of a fecund
Nevertheless, each season table of options that approaches. Spring is no time be pushing rocket
arrives with its own wonderful leaves around a plate, so here are a few of its delightful offerings, those
treats. Spring’s tiny multiple jump leads to chuck you into longer days. The seasonal traffic lights
eruptions and explosions of new life in hedgerows, trees and nests have switched to green! So, skip with the same new exuberance as those
inevitably bring with it an awareness and appreciation of that obscure overwintered cows released into the fields dancing with delight.
Val x
fresh fragrance in the air, which arrives with the stretched daylight and
new life. Small buds on bare trees soon become a flutter of sparkling Happy springaling to you all!
green leaves, a growing audience of a million little green hands clapping
Valentines’
SPRING VEG BOX
Asparagus If you’re tired of (unless you have sadomasochistic pan. Do not be tempted to overcook it as
eating asparagus with butter, try this. tendencies). Wash the nettles well and most do. It is nicer when holding its
Cut the spears 8cm (3 in) from the tip then drain. Sauté an onion in butter shape. Delicious with full-fat yoghurt
and roll in no more than two layers of until totally tender. Throw in a good and with the possible chance you may
filo pastry painted generously with load of fresh nettles with a little finely have some, a spoon of liquorice syrup.
butter. Dust with pepper and vegetarian diced potato, Cover in good veg stock Cooked simply without sugar, it is
Parmesan-style cheese and roast in the and simmer. Cook the potato until lovely when eaten with a Scandie crisp
oven on a high heat until the filo is tender but not for so long the nettles bread, soft sharp goat’s cheese, a little
very crisp. lose all their vibrancy. Blend until oil, fresh herbs and salt and pepper.
smooth and then season with plenty of
Ground Elder Ground Elder is celery salt. Grate in a little nutmeg and Spring Onions I like to char
mercilessly hounded with weaponised grind in some pepper. This is lovely these alliums and lay them side by side.
sprays by angry gardeners, but think when served with some soft-boiled Spoon over some French vinaigrette
again, and instead regard these pesky quails eggs popped in. and scatter with chopped parsley and
patches as one would a fine bed of grated hard-boiled egg.
spinach or chard. Originally brought Purple Sprouting
over by the Romans and planted as a Broccoli Simply melt some Wild Garlic grows in abundance
recognizable vegetable for marching vegetarian blue cheese into some come late spring. If you smell it, you’re
troops and settlers, ground elder was double cream, add a finely grated garlic standing on it. The leaves – when
once enjoyed for the delicious thing it is. clove, a tiny splash of red wine vinegar washed and finely chopped, then
Pick the smaller younger leaves and the and some black pepper. Spoon the combined with good olive oil, lemon
wash thoroughly. Sauté as you would warm sauce over some well drained juice and salt – make a fine dressing
spinach and with plenty of butter, salt steamed PSB. for potato gnocci. A little grated
and pepper. Pile onto some good toasted vegetarian Pecorino-style cheese
sourdough and scatter with a small Rhubarb This techno pink, sexy, is a good addition.
handful of toasted walnuts followed by lycra-clad disco leg is revitalising When the wild garlic flowers arrive,
a squeeze of lemon juice. thanks as much to its colour as its sharp pick them with the stem before gently
twang. Chop into 10cm (4 in) pieces washing and patting dry. Mix Dove’s
Nettle Soup Nettles have long and cook with barely more water than Farm gluten-free self-raising flour
been one of my favourites, not the the drops that cling to it post-washing. with cold cider. Dip the flowers in
‘desperation food’ that some people Add honey, a twist of lemon and lots of the batter and deep fry. Serve with
regard it as. Pick the young spring very finely sliced peeled ginger or stem salt and a wedge of lemon or bowl
leaves and tops with rubber gloves on ginger. Gently braise with the lid on the of mayonnaise.
one ingredient, five dinnersFINAL_Layout 1 13/02/2015 09:49 Page 3
SPRING
IN SEASON
SPECIAL
5 WAYS WITH... JERSEY ROYALS!

The Jersey Royal season is short-lived, so make the most of it with these
sensational dishes perfect for spring
ROASTED the frying pan and add 200g young leaf
spinach, stirring it in gently until the leaves
herbs, ¼ finely chopped cucumber and ½ tsp
paprika. Serve with the Jersey Royals and
PORTOBELLO have wilted. Season to taste, then serve. sprinkle with a little extra paprika.
MUSHROOM WITH
SAUTÉD JERSEY HERB-ROASTED JERSEY ROYALS,
ROYAL POTATOES JERSEY ROYALS WITH GOAT’S CHEESE AND
Serves 4 CUCUMBER AND ASPARAGUS FLAN
Ready in 30 mins PAPRIKA DIP Serves 6-8
Serves 4 Ready in 1 hr and 20 mins
Preheat the oven to 230C/450F/Gas 8. Cook Ready in 1 hr
200g Jersey Royals until slightly under done, Preheat the oven to 200C/400F/Gas 6. Cook
then cool them in cold water. Dry, then cut in Preheat the oven to 200C/400F/Gas 6. Cook 450g Jersey Royals in lightly salted boiling
half. Blend 200g vegetarian goat’s cheese, 1kg Jersey Royals in lightly salted boiling water until just tender, then drain well and
30ml whipping cream, 1 free-range egg yolk, water until almost tender for about 10-15 wait to cool. At the same time, cook 250g
10g chopped parsley, 10g chopped basil, minutes. Drain well. Tip the Jersey Royals into asparagus in a small amount of boiling water
10g chopped chervil and salt and pepper, a roasting pan and add 2 tbsp olive oil, 1 tbsp for 3-4 minutes. Drain and then rinse with cold
and refrigerate for couple of hours. Next fry chopped rosemary and 1 tbsp chopped water to cool quickly. Roll out 500g ready-to-
4 portobello mushrooms for 90 seconds on thyme. Season with salt and pepper, then toss use shortcrust pastry on a lightly floured
each side and then place on a baking tray. Fry to coat. Roast for 25-30 minutes, until surface and use it to line a 20x30cm tart tin.
the Jersey Royals until golden brown. Place browned. Make the dip by mixing together Line with a piece of greaseproof paper, fill with
the Jersey Royals on the mushrooms and 100g low fat Greek-style baking beans and bake blind for 15 minutes.
season. Wilt 200g baby spinach in a saucepan yoghurt, 300g tub of Take the flan from the oven, remove the paper
and stir for 1 minute. Season and drain in a light soft cheese and beans, and reduce the oven to 180C/
colander. Place the spinach on top of the with garlic and 350F/Gas 4. Arrange the Jersey Royals and
Jersey Royals, add 1 tbsp goat’s cheese on asparagus over the base of flan. Beat together
each stack and bake for 4-5 minutes. For the 3 free-range eggs and 300ml pot of crème
garlic butter sauce, gently cook 2 chopped fraîche. Pour into flan case and arrange with
shallots and 2 chopped garlic cloves in 200g sliced vegetarian goat’s cheese on top.
butter. Turn up the heat and add 40ml Bake for 30-35 minutes until set and then
vegetarian white wine and reduce, then add serve warm, garnished with fresh herbs.
15ml double cream, bring back to boil then
whisk in 90g of butter. Add the juice of
¼ lemon and 20g chopped chives with
JERSEY ROYALS IN
salt and pepper. Remove the stacks from HONEY AND
oven, plate up and drizzle with butter. MUSTARD
DRESSING
JERSEY ROYAL Serves 4-6
Ready in 30 mins
SAG ALOO
Serves 4
Ready in 40 mins Bring a large pan of water to the boil.
Add 700g small Jersey Royals, bring
back to the boil and simmer gently
Cook 900g Jersey Royals in lightly
for 12-15 minutes. Meanwhile, heat
salted boiling water for about 15-20
45ml clear honey, 40g butter and
minutes until just tender. Drain well.
2 tsp Dijon mustard in a small
About 10 minutes before the the
saucepan, stirring until well
potatoes are ready, melt 25g
blended. Add the juice of ½ lime.
butter in a frying pan and add
Drain the cooked Jersey Royals and
1 sliced onion and 1 sliced
pour the honey glaze over and toss
garlic clove, cooking them
until potatoes are evenly coated.
gently until very soft. Add ½ tsp
cumin seeds, ¼ tsp ground Serve hot or warm, garnished with
turmeric, 1 tsp garam masala 1 tbsp chopped coriander.
and 2 tsp grated ginger and
cook for 2 minutes. Tip the hot
Jersey Royals into
Easter menu_Layout 1 16/02/2015 11:34 Page 2
YOUR NEW
Bank
Holiday
menu
PINK BLOSSOM WREATH £35, WWW.TCH.NET
Get family and friends together this bank holiday weekend and
enjoy this special meal that only takes one hour to make...
SPRING
XXXXXXXX
SPECIAL
THE COCKTAIL
STRAWBERRY GIN
GF E V
Makes 1 large bottle
Ready in 5 mins (plus 3 days
macerating)
450ml strawberries
150g sugar
700ml gin
1 Roughly crush the strawberries

with a fork or a potato masher then BRITISH BRIE AND
spoon into a wide-necked bottle or ASPARAGUS TART
Le Parfait-style storage jar. Add the
sugar then the gin, seal and give a
gentle shake to mix.
2 Leave the jar at room temperature VEGANISE IT!
for three days, giving the container
a gentle shake twice a day to make Simply ensure the puff pastry you
sure the sugar dissolves. use is suitable for vegetarians and
3 Strain the mixture, then decant into omit the British brie. Spread
a clean, dry serving bottle. On the day, tomato purée on the pastry before
serve with ice and tonic water, or adding the vegetables and finish
chilled sparkling vegetarian white with dollops of vegan green pesto
wine. Slice a strawberry from the and toasted pine nuts. Brush the
bottom, 2/3 of the way up and place edges of the pastry with your
over the rim of the glass. favourite milk replacement.
PER SERVING (8 DRINKS): 284 CALS, 0.3G FAT
BRITISH BRIE AND few drops of vegetable oil

ASPARAGUS TART 320g ready-rolled puff pastry,
thawed if frozen
200g British brie, sliced
100g roasted red peppers (from a jar),
drained and sliced
freshly ground black pepper
1 tbsp semi-skimmed milk

Gas 7.
2 Cook the asparagus in boiling water
for 3-4 minutes. While it’s cooking,
lightly grease a baking tray with the
vegetable oil and unroll the puff
THE MAIN EVENT pastry sheet onto it. Score a border of
2cm all around the sides, taking care
BRITISH BRIE AND not to cut right through.
3 Drain the asparagus and rinse with
ASPARAGUS TART cold water. Arrange on top of the
pastry sheet, within the border, with
E £ the brie and the peppers. Season with
PREP 3 DAYS black pepper. Brush the edges of the
IN ADVANCE
FOR A 5 MIN Serves 6 pastry with milk.
COCKTAIL! Ready in 55 mins 4 Bake for 25-30 minutes, until the
pasty has risen and is golden brown.
Serve while warm.
150g fine asparagus spears, halved PER SERVING: 389 CALS, 27.5G FAT
THE POTATOES
JERSEY ROYALS
LYONNAISE
GF £ E V
Serves 4
Ready in 55 mins
1 kg Jersey Royals, scrubbed

and sliced
3 tbsp olive oil
2 garlic cloves, crushed
1 small onion, finely chopped
1 tbsp fresh rosemary
salt and freshly ground black pepper
1 Cook the Jersey Royals in lightly

salted boiling water for until just
tender, about 4-5 minutes. Drain and
set aside. Preheat the oven to
190C/375F/Gas 5.
2 Heat the olive oil in a frying pan and
gently fry the onion for five minutes.
Add the garlic and fry for a further
minute. Add the sliced potatoes and
rosemary. Season with pepper and
toss to coat.
3 Tip the potatoes into a roasting tin
and bake in the oven for 20-25 minutes
until golden.
PER SERVING: 298 CALS, 17.5G FAT RANGE OF EASTER DECORATIONS AND GIFTS, ALL WWW.JOHNLEWIS.COM
Finish with a cheeseboardh

SNOWDONIA RED STORM, FROM
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WWW.SNOWDONIACHEESE.CO.UK
Red Leicesters are making a real come
back with cheese lovers so ensure your fromage
selection has a red to boast about. Snowdonia’s Red
Storm is the perfect option – aged for 18 months, it
has an intense yet smooth flavour that's
dangerously moreish.
QUICKES ELDERFLOWER CHEDDAR,

FROM £15 PER KG, WHOLEFOODS BELTON’S RED FOX, £1.25 PER 100G, WAITROSE
Mary Quicke has been making Called a ‘British Modern’, Belton’s Red Fox is based on
cheese at her farm in Devon a Red Leicester recipe but is deliciously different. With
for 40 years using the most a sweet-yet-savoury flavour, and a surprising crunch,
traditional of methods. Each of it’s the perfect centrepiece of any cheeseboard, but
her cheeses is full of flavour, also works fabulously as part of a Ploughman's lunch,
and this Elderflower cheese is or even in pasta bakes.
no exception. Buttery, fresh and
floral, it’s the perfect fromage for
spring gatherings.
APPLEWOOD, £1.85 FOR WEDGE, TESCO

Britain’s favourite smoky cheese has a smooth and creamy texture, and adds a lovely
smoky touch to all your pies, bakes and pasta dishes. Made in Somerset from quality
West Country cheddar, Applewood cheese is available in wedges, slices and snacking
SPRING
VARIOUS DECORATIONS, IN SEASON
SPECIAL
FROM £2.99,
WWW.RETREAT-HOME.COM
JERSEY
ROYALS ARE
IN SEASON
FROM MARCH
TO JULY
BRITISH BROAD BEANS, PEAS

WITH BUTTER, LEMON &
BLACK PEPPER
SPRING SIDE
BRITISH BROAD
BEANS, PEAS WITH
BUTTER, LEMON &
BLACK PEPPER
GF £ E
JERSEY ROYALS
Serves 4 LYONNAISE
Ready in 30 mins
250g fresh peas, shelled

250g fresh broad beans, podded
100g butter
the zest and juice of 1 lemon
salt and cracked black pepper
1 Bring a medium-sized pan of salted

water to the boil. Add the peas and broad
beans and cook for two minutes, then
drain. Set to one side. (Unless they are
very young and fresh, it’s a good idea
to squeeze the broad beans out of their
shells once cooked.)
2 In the same pan, heat the butter until VEGANISE IT!
just starts to brown, add the lemon zest Simply swap the 100g butter
and juice, then add the peas and beans. for 50ml olive oil for an equally
Season and serve. tasty dish.
PER SERVING: 265 CALS, 22G FAT
Award Winning
Cheesemakers
Best English Cheese at
British Cheese Awards
and Best Speciality Cheese
Nantwich ICA Show 2014
…with a range of Traditional English

Regional and Organic Cheese made
using milk
from
local Farms
Belton Cheese Ltd

Tel: 01948 662125
www.beltoncheese.co.uk
Handmade on the Farm

BeltonCheese @BeltonCheese www.danddchocolates.com
Get Crackin' Qx_Layout 1 13/02/2015 11:24 Page 4
SPRING
IN SEASON
SPECIAL
Get Crackin'!
Make Easter extra exciting this year with these wonderful gift ideas
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WAITROSE
EGG, £20
A SOPHISTICATED DARK
CHOCOLATE EGG WITH
A LUXURIOUS GOLDEN
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TO FIND SCRUMPTIOUS
MANDARIN GANACHE
FILLED MINI EGGS AND
AN EDIBLE NEST!
SEASONAL
FAIRY CAKES,
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WHICH IS PLAYFULLY CRAFTED INTO A UP BY DECORATED DARK,
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DAIRY AND GLUTEN FREE

EASTER EGG, £5.99,
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CHOCOLATES.COM
THIS IS SOME OF OUR FAVOURITE
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CONSTRUCTED INTO A BEAUTIFULLY
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SWEET TREATS VEGAN

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DELICIOUS SOFT FUDGE – AVAILABLE
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Sophie Wright FINAL_Layout 1 13/02/2015 12:54 Page 2
LIGHTER DISHES FOR
Brighter days
Make the most of spring with Sophie Wright’s fresh dinner ideas
Grate over 50g vegetarian emmental ground coriander, 1 tsp ground

cheese, add more black pepper. turmeric, 1 pinch chilli flakes and
Place the baking sheet into a 2 tbsp tomato purée. Season with
190C/375F/Gas 5 preheated oven and salt and pepper. Stir well and cook
cook for 15 minutes until the pastry for a further 3 minutes before
is golden and well risen at the sides. adding 400g cauliflower florets.
Serve with a crispy green salad. Coat the cauliflower in all the spices
before adding 300ml gluten-free
Seasonal side vegan vegetable stock, 200ml light
coconut milk and 250g drained
chickpeas. Allow to simmer on a
PURPLE medium heat for 20 minutes. Once
SPROUTING the cauliflower is tender, add 200g
washed baby leaf spinach and
BROCCOLI WITH allow this to wilt. Once it’s wilted, the
TAHINI DRESSING curry is ready to serve.
AND POPPY SEEDS Veg-packed
£ E GF crunkch salad
Trim 500g purple sprouting broccoli
of any woody stalks and large leaves.
PICKLED
Boil in salted water until tender for 5-6 CUCUMBER,
Simple yet minutes. Mix 2 tbsp tahini with the
juice of 1 lemon, 1 tbsp runny honey,
BEAN SPROUTS,
sublime lunch 2 tbsp extra virgin olive oil and 1 ORANGE AND
crushed garlic clove. Mix well and PEANUT SALAD
ASPARAGUS AND pour over the cooked warm broccoli.
CHEESE TARTS Sprinkle with 1 tbsp black poppy or a
handful of sesame seeds.
E GF
£ E Peel 1 cucumber and cut it in half

One-pot supper length ways. Use a spoon to scoop
Unroll 1 sheet puff pastry and lay it out the seeds and cut each half into
crescent moons. Place these into a
out on a chopping board and cut into
4 rectangles. Score a 2cm boarder CAULIFLOWER, bowl and pour over 2 tbsp rice wine
around the edge of each rectangle. CHICKPEA AND vinegar and 1 tsp sugar. Leave to
Take a baking tray and line it with non-
stick parchment paper. Carefully lift
COCONUT CURRY marinade while you segment
1 large orange, removing all the pith
each rectangle onto the parchment. and skin. Add the orange segments
£ E GF V to the cucumber along with 2 large
Mix 150g mascarpone the zest of 1
unwaxed lemon and season well with handfuls bean sprouts. Lightly toast
salt and pepper. Spoon the mixture Place a large saucepan on the stove 3 tbsp plain peanuts in a frying pan
onto the base of each tart, making and add 2 tbsp oil. Once hot, add and when slightly golden, crush and
sure you don’t go into the boarder. Lay 1 sliced red onion and allow to cook add them to the salad. Add 10-15
12 spears of asparagus side by side, for 3-4 minutes before adding 2 shredded mint leaves and serve
filling the centre of the rectangles. crushed garlic cloves. 1 inch peeled with a large wedge of lime.
Brush the boarders with a beaten egg. and grated ginger, 2 tsp cumin, 1 tsp
Sophie Wright FINAL_Layout 1 13/02/2015 12:54 Page 3
SPRING
IN SEASON
And for dessert… SPECIAL
SERVE UP A SLICE OF THIS FLUFFY

LEMON DRIZZLE CAKE AFTER DINNER
Preheat the oven to 180C/350F/
Gas 4. Line a 450g loaf tin with
Twist on a Spring in a bowl baking parchment. In a bowl, beat
together 110g butter and 110g
classic WATERCRESS, caster sugar until fluffy. Add 2 free-
range eggs, one at a time, beating
POTATO, EGG KALE AND vigorously. Sift in 225g plain flour
AND CAPER SPINACH SOUP and fold into the cake mixture until
SALAD well blended. Add the juice and
zest of 3 unwaxed lemons and mix
£ GF
GF
well. Spoon the mixture into the
E
prepared loaf tin and level the top
Pour 2 tbsp rapeseed oil into a large
with a knife. Bake for 30 minutes
Boil 400g Jersey Royal potatoes saucepan. Add the 1 sliced onion
until the cake begins to turn golden
in boiling salted water until tender. sliced, 2 chopped garlic cloves and
brown and a skewer inserted into
This should take around 15 minutes. 1 diced potato. Cook on a low heat for
the centre of the cake comes out
While they are cooking, boil 2 large 5-6 minutes. Season with a little salt
clean. Meanwhile, in a small bowl
free range eggs for 8 minutes in and pepper. Once the onions are soft,
mix together 2 tbsp of lemon juice
boiling water. Place in cold water add 1 lt gluten-free vegetable stock
and icing sugar for the lemon
before peeling and chopping finely. and bring to the boil. Simmer until the
drizzle glaze. While the cake is
Drain the potatoes and cut into potato is completely soft. Now add
still in its tin pour the lemon glaze
halves or quarters depending on the 200g washed baby leaf spinach, 200g
over the top and allow to cool
size. Mix 2 tsp Dijon mustard with kale and 200g baby watercress and
completely. When the cake
the chopped egg, the juice 1/2 a cook for 30 seconds to 1 minute until
is cooled, remove from the tin,
lemon, 2 tbsp crème fraîche and all is wilted. Leave this to cool before
slice and serve.
2 tbsp drained and chopped capers. pouring into a liquidisers, in two
Mix this sauce with the potatoes and batches and blend until completely
20g chopped fresh flat-leaf parsley. smooth. Enjoy this soup hot or cold
Serve while the potatoes are still with a generous serving of crème
fraîche and some toasted pine nuts.
slightly warm.
Dinner today,
Crowd- lunch tomorrow
Market- pleasing main RADISH,
fresh soup SAVOY CABBAGE POMEGRANATE AND
PESTO PASTA RED QUINOA SALAD
GREEN
£
MINESTRONE E £ E
Take 1 medium savoy cabbage and Boil 150g quinoa in salted water for
E remove the dark outer leaves. Remove 12 minutes or until tender. Shave or very
the woody stalks and discard before finely slice 12 radishes and add these to
Chop 1 medium onion, ½ leek, the cooked quinoa along with 200g picked
roughly chopping the remaining leave.
2 celery sticks and 2 garlic cloves. Finely shred the paler part of the pomegranate seeds and 100g crumbled
Place a large casserole pan on the cabbage. Place the darker chopped feta cheese. Now add 2 tbsp sunflower
stove and add 2 tbsp rapeseed oil. leaves into a food processor and add and poppy seeds. Make a
Add all the chopped vegetables into 100g toasted pine nuts, 2 chopped dressing by combining the
the pan and cook on a low heat for garlic cloves, 50g grated vegetarian juice and zest of 1/2 an
5-6 minutes until the vegetables Parmesan-style cheese, the juice and orange, the juice of 1 lemon,
have started to soften. Bring 1 lt zest of 2 unwaxed lemons and 300ml 1 tbsp runny honey, 1 tbsp
rapeseed oil. Blend until you have a Dijon mustard and 4 tbsp
vegetable stock to the boil. Season
thick pesto. Add a little more oil if it’s a rapeseed oil. Dress over the
with a little salt and lots of pepper.
bit too think. Cook 300g penne pasta in salad. Serve with
Simmer for a few minutes, add chopped
boiling salted water until cooked to al
1 handful Israeli couscous and cook dente. Add 2 tbsp rapeseed oil to a large coriander.
for 10 minutes or until just tender. frying pan on medium and when hot,
Now add 2 grated courgettes, add the finely cabbage. Cook this for a 2
2 sliced spring onions, 100g of peas minutes before adding 200ml vegetable
and 2 handfuls of shredded spring stock and simmer until all of the liquid
greens. Simmer for 1-2 minutes has evaporated. At this stage add in
before turning off the heat and your pesto. Stir well, heat through
serving with some shaved for a few minutes on low. Add the
vegetarian Parmesan-style cheese. pasta to the pesto cabbage.
Sweet, light, fluffy and completely

gelatine, gluten, nut, dairy and
egg free, FreedomConfectionery’s
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Available in 75g (full size or miniature

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Retail £2.49
Also available in 1kg catering size
packs, either in it’s full size or
miniature size. (Please contact us).
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Baking bonanza Qx_Layout 1 13/02/2015 11:00 Page 2
Baking Bonanza
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5 7
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5 a day_Layout 1 16/02/2015 13:43 Page 3
CLEAN FOOD
The art of
EATING WELL
Make salad feel like a treat with these nourishing dishes for gluttons
W e all want mouth-watering food that's good for us,

but let's face it – eating healthy can be a chore. When
the world is filled with creamy pastas, the cheesiest
of pizza and chocolate cake, why bother with a salad? Well,
fellow food lovers, cooking wholesome ingredients doesn’t
mean you have to compromise on flavour. The trick is to use a
clever combination of herbs and spices and offset the textures
of fresh vegetables. And these glorious recipes from Rachel De
Thample’s new book 5-a-day show just how easy eating well
can be, and how delicious it can be too!
GREEK SALAD
WITH JASSY’S
FRIED FETA
GF E
Serves 4
Ready in 25 mins
1 red onion, thinly sliced

1kg tomatoes (try a mix of colours
if available)
1 tsp fresh oregano or thyme leaves
2 tbsp red wine vinegar
a little olive oil GREEK SALAD WITH
JASSY'S FRIED FETA
1 cucumber, thinly sliced
2 peppers (a mix of colours), cut into
rounds (seeds and stem discarded)
4 tbsp pitted olives or 2 tbsp capers bowl and pour boiling water over and/or capers on top.
(or a combo) them. Leave to soak and soften while 4 Cut the feta into four large chunks.
400g feta you make up the rest of the salad. Soak the cheese in water for a minute,
2 tbsp gluten-free flour 2 Slice the tomatoes. Sprinkle with then dust with the flour, coating well
a gloss of runny honey the oregano or thyme and a pinch of on all sides. Heat a large frying pan
salt and pepper. Splash the vinegar and add a drop of oil. Add the feta and
zest of 1 unwaxed lemon
over. Arrange on your plates or a fry until golden on all sides.
a large handful of fresh herbs (dill,
serving platter and add a drizzle of 5 Top the salad with the feta. Add a
mint, basil, parsley, coriander, olive oil. very faint gloss of honey and follow
chervil, chives) 3 Scatter the cucumber and pepper with a drizzle of olive oil. Dust with a
sea salt and freshly ground slices over the top. Drain the onions pinch of salt and pepper and scatter
black pepper and add them to the salad along with over the lemon zest. Finish with
the mixed leaves. Gently fold through the herbs.
1 Place the thinly sliced onions in a the tomatoes and dot the olives PER SERVING: 453 CALS, 28.2G FAT
5 a day_Layout 1 13/02/2015 11:29 Page 4
SOUK SALAD WITH

SPICED AUBERGINES AND
PISTACHIO YOGHURT
olive oil. Roast on the heated tray for

“All the herbs, veg and spice 40 minutes until tender. Mix up the
aubergine spices. Dust over the
packed into this pretty salad cooked aubergine. Roast for another
five minutes.
are hugely energising” 2 For the pistachio yoghurt, whiz the

pistachios with the mint and yoghurt
in a food processor until smooth.
Alternatively, grind the pistachios in a
pestle and mortar, add the mint,
SOUK SALAD For the Spiced Aubergines pound it to a paste and whisk into the
WITH SPICED
2 aubergines yoghurt. Season, to taste. Trickle in a
1 garlic clove, chopped little olive oil, as needed.
AUBERGINES & a drizzle of olive oil 3 Clean your salad leaves. Mix in
PISTACHIO 1 tbsp cumin seeds a large bowl with your herbs and
seasonal veg. Sprinkle over a pinch
YOGHURT 1 tsp sweet paprika
1 tsp ground cloves
of salt and pepper, gloss with a drop
of olive oil and mix well.
1 tsp ground cinnamon
GF E 4 Roll the pomegranates on a firm
a pinch of chilli powder surface to loosen the seeds. Place
Serves 4 a sieve over a bowl. Cut the
For the Pistachio Yoghurt pomegranates over the sieve so the
Ready in 1 hr
6 tbsp shelled pistachios juices are caught in the bowl. Pluck
a large handful of fresh mint the seeds from the pomegranates.
4 handfuls of mixed salad leaves
250g natural yoghurt You can do this by inverting the
2 handfuls of 2-3 fresh herbs (mint, pomegranate halves; gently teasing
1-2 tsp olive oil
parsley, dill, coriander, chives, basil, any stuck seeds out with your fingers.
tarragon or sorrel) Remove any white pith from your pile
2 large handfuls of mixed seasonal of seeds.
Gas 6. Place a baking tray on the top
veg (such as radishes, cucumber, 5 Drizzle the pomegranate juice over
shelf to heat up. First, make the
purple sprouting broccoli and the salad. Divide between plates.
aubergines; halve the aubergines
fennel) Dollop with some pistachio yoghurt.
lengthways and make 1cm deep cuts
a drizzle of olive oil Place a spiced aubergine half on each
on the diagonal, about 2cm apart.
salad. Finish with the pomegranate
2 pomegranates Repeat in the opposite direction,
seeds and the edible flowers, if
a handful of edible flowers creating a criss-cross pattern. Rub
using. Serve the remaining yoghurt
(optional) the chopped garlic over the top. Dust
on the side.
sea salt and ground pepper with salt and pepper and drizzle with
5 a day_Layout 1 13/02/2015 11:29 Page 5
STARTERS
THE BEST VEG...

GET YOUR 5-A-DAY FROM ABEL & COLE
To make sure you get the most

flavoursome seasonal vegetables,
eschew the supermarket and opt for
Abel & Cole’s veg box. This organic
Medium Gourmet Box, £18.50,
contains a selection of nine
adventurous vegetables for avid
foodies and keen cooks. Also
included are mouth-watering recipe
ideas, hints and tips, so you can cook
up a treat. For more information,
visit www.abelandcole.co.uk
HONEYED PARSNIP
QUINOA WITH
CHILLI, CARDAMOM
& ORANGE
GF £ E
Serves 4
Ready in 40 mins
1kg parsnips, peeled and cut into 4cm HONEYED PARSNIP

long batons QUINOA WITH CHILLI,
CARDAMOM AND ORANGE
1 large onion, thinly sliced
a pinch of chilli powder
4 tbsp olive oil for the dressing
200g quinoa
500ml water
3 oranges
the water, pop a lid on, lower the heat and the remaining dressing. Tuck
1 tbsp runny honey
and let it cook for 20 minutes, or until all the roasted parsnips in to the mix,
4 cardamom pods, seeds once cooked. Scatter the toasted
the water is fully absorbed. Remove
finely ground from the heat, lid still on, and leave to almonds over the top. Serve warm
a large handful of fresh parsley, steam for a further five minutes. Drain or cold.
finely chopped any excess water. PER SERVING: 650 CALS, 30.2 G FAT
a large handful almonds, toasted 4 Halve one of the oranges. Squeeze out
sea salt and black pepper eight tablespoons of juice into a clean,
lidded jam jar. Mix with the four
1 Preheat the oven to 220C/400F/ tablespoons of olive oil, a pinch of salt,
Gas 6. Place a large roasting or the honey and ground cardamom.
baking tray on the top shelf of the Shake until fully emulsified. Taste and
oven to warm up. adjust the seasoning to your liking.
2 Toss the parsnips and onion in a bowl 5 Once the parsnips are nearly done,
with a little salt, pepper and chilli pour a little dressing over them, just
powder. Gloss with just enough oil to enough to lightly coat, and pop them
lightly coat. Tumble onto the warmed
tray and roast for about 25-30 minutes,
back in the oven for a couple of minutes,
allowing the dressing to
BOOKSHELF
Recipes taken from Five: 150
or until golden and tender. turn to a sticky glaze.
Effortless Ways To Get Your 5+
3 Meanwhile, rinse your quinoa in a fine 6 Cut the remaining oranges into 1cm-
Fruit And Veg A Day* by Rachel
mesh sieve. Heat a lidded pan and toast thick rounds – whip the peel
de Thample (£14.99, Ebury
the rinsed grains for a moment. Swirl in off the rounds. Mix them through the
Press)
a pinch of salt and a drop of oil. Pour in quinoa, along with the chopped parsley
WWW.COOKVEG.CO.UK
17
Veggie ventures Qx_Layout 1 16/02/2015 14:25 Page 3
GREEN MINESTRONE
WITH KALE PISTACHIO PESTO
CLEAN
IN SEASON
FOOD
SHARE
I
became obsessed with
cooking at an early age.
My babysitter had a Mickey
Mouse Cookbook that I
THE LOVE would pore over. I was so

in love with the idea that I, not my
parents, could combine ingredients
and create something to eat. I’m
When creating delicious pretty sure I asked to borrow that
veggie dishes changed from book so many times she eventually
just gave it to me. It still sits on my
a necessity to a pleasure, shelf with my other cookbooks to
blogger Shelly West this day.
wanted to share her recipes Food as fuel town I visit, since two markets are
with the world Growing up, my family did not have a never the same. I think the market tells
particular interest in cooking and the you a lot about a city and can give a real
type of meals my mother cooked were insight into what thrives in those
usually meat and microwavable towns. My migas (a Spanish breakfast
vegetables. I grew up in a small town dish), potato pancakes and jambalaya
VISIT: WWW.VEGETARIANVENTURES.COM in the Midwest that didn’t have a lot of were all inspired by trips I've taken.
cultural diversity; it was pre-internet Of course, cooking disasters come with
so recipe resources were mainstream the territory as I get bored and want to
magazines or the tiny cookbook test myself, and the best way to get out
section at the public library. of the groove is to try new things. My
STUFFED
I became vegetarian when I was disasters range from burnt caramel
PIMIENTO twelve. I think Lisa from The Simpson’s (I really struggle with this one!) to
CHEESE VEGGIE
BURGERS was a small influence, and my brother bland dressings.
telling me I couldn’t do it! But my real
interest in cooking was sparked Starting your blog
because I was in a meat-centric culture I started Vegetarian Ventures when
and vegetarianism wasn’t well known I was in college. It was a great creative
where I grew up. My mother struggled outlet because I was very anxious about
to feed me and would buy these hippie graduating and found that writing
magazines with bad images and too soothed my fear of change (a little bit).
much focus on health for a 12-year-old The hardest part is starting out and
to get excited about. I spent the first sticking with it. Blogging takes
few years eating a lot of bread, pasta, persistence and you’ll never get to that
and peanut butter! When I became old point where you feel really comfortable
enough, I would take the train into with your posts until you’ve written lots
Chicago and visit the vegan diners and you aren’t satisfied with.
try to replicate the recipes at home. So don’t get discouraged when you
Obviously, once the internet made an don't like with how a post comes out,
appearance, it opened up a whole new it means you have goals to work
world of resources for me. towards and can continue to grow.
If you want to create your own blog,
Travelling to discover I say just go for it!
Nowadays, I still love discovering new
dishes and I travel a lot. I love to To find out more information, visit
explore the farmers’ market in each www.vegetarainventures.co.uk
STUFFED PIMIENTO completely sealed with the chickpea

mixture. Wrap back up and transfer to
CHEESE VEGGIE the fridge. Repeat this process with the
BURGERS rest of the burger balls.
5 Place the burgers on the grill for a
£ E few minutes on each side but be
careful with them as veggie burgers
Makes 6 burgers
can fall apart easily. Top with whatever
Ready in 40 mins, plus chilling you fancy but I recommend toasting
some baguette for the bun and topping
For the pimiento cheese with more pimiento cheese, onions,
450g cheddar, grated gherkins, tomatoes and micro-greens.
80g gherkins, finely chopped PER SERVING: 545 CALS, 40.6G FAT
100g pimiento peppers, finely chopped
80g mayonnaise GREEN
2-3 spring onions, chopped MINESTRONE
salt and pepper
WITH KALE
For the burgers PISTACHIO PESTO
450g tin of chickpeas, drained
£ E GF CHOCOLATE ESPRESSO
2 carrots ALMOND BISCOTTI
30g breadcrumbs Serves 6
2 tbsp sunflower seeds Ready in 30 mins
2 tbsp chickpea flour
For the pesto To garnish
For the topping 200g of kale chives
6 heirloom tomato slices 30g pistachio, shelled pumpkin seeds
sliced onions (soaked in gherkin brine 4 tbsp olive oil vegetarian Parmesan-style cheese
for 30 minutes to take away the bite) 2 garlic cloves
1-2 gherkins salt and pepper 1 For the pesto, blend all ingredients
micro-greens together in a food processor until a
For the minestrone smooth, green paste forms. Season
350g green vegetables (I used broccoli, with salt and pepper.
1 For the pimiento cheese, combine all
courgette, celery and peas) 2 Heat the olive oil in a large stockpot
the ingredients together. Cover the bowl
over medium heat. Add the garlic and
and place in the fridge until they are 1 lt gluten-free vegetable stock
leeks and sauté for two minutes or until
ready to use. 1 leek, sliced (place the pieces in a fragrant. Next, add the green vegetables
2 For the burgers, add the carrots to a bowl of water to remove any dirt and sauté for another five minutes.
food processor and pulse until they are caught in the rings) Add the gluten-free vegetable stock
diced. Next, add in the chickpeas and 1 tbsp olive oil and bring to a boil. Once boiling, add
sunflower seeds and continue mixing
2 garlic cloves the pasta and cook for as long as the
until everything is very finely chopped
50g dried pasta instructions on packet. Remove from
(and has almost turned into a paste).
salt and pepper the heat and season.
Transfer to a mixing bowl and fold in
3 Divide the soup between bowls, swirl
the breadcrumbs, salt and pepper.
in some pesto. Garnish with chives,
3 Sprinkle the chickpea flour on a clean
pumpkin seeds and vegetarian
surface and use that area to divide the
Parmesan-style cheese.
burger mix into six balls (making sure PER SERVING: 237 CALS, 18.1G FAT
each ball is coated with a little bit of
CHOCOLATE
flour). Wrap the balls in foil and transfer
to the fridge until chilled (about 30
minutes to an hour). ESPRESSO
4 Once the burger mix is chilled, gently
roll out each ball on a floured work ALMOND BISCOTTI
surface and dab a tablespoon of £
pimiento cheese mix in the centre. Fold
the outer edges into each other until Serves 4
the pimiento cheese centre is Ready in 50 mins
INCLEAN
SEASON
FOOD
50g almonds, chopped
1 Preheat oven to 170C/350F/Gas 4 and

grease a baking sheet. Whisk together
the flours, cocoa powder, coffee,
cinnamon and salt. In the bowl of a
stand mixer fitted with a paddle
attachment, add the eggs and sugar and
beat. Add the dry ingredients while the
mixer is on medium-low setting, until a
thick dough has formed. Add chopped
almonds and chocolate chips and
continue to beat.
2 Divide the dough in half and make two
flattened logs on a baking sheet, bake
for 25 minutes.
3 Let cool, transfer to a baking sheet,
ALSO and cut 2.5cm diagonal slices and
DELICIOUS transfer the pieces back to the baking
WITH
PEPPERMINT sheet. Bake for an additional 15-20
TEA minutes. Serve with fresh coffee.
125g flour
120g whole-wheat flour
45g cocoa powder
1 tbsp coffee grounds
1 tsp cinnamon
1/2 tsp salt
3 large free-range eggs

110g brown sugar
50g sugar
30g dark chocolate chunks, chopped
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FREE for you

online this month
Make your April all that more special with a little help
from your favourite cookery website
1
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ONLY VEGETARIANS DO
Do you get annoyed when people start tucking into the
limited veggie option at a buffet? Find out 12 more things
that will resonate with you if you’re on a meat-free diet at
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FREE MEXICAN RECIPES

Spice up your Saturday with our collection of 34
dinners that’ll have your guests asking for seconds –
www.cookveg.co.uk/mexican
PLUS EASY DINNER IDEAS...

Log on to www.cookveg.co.uk for over
1,000 vegetarian, vegan and gluten-free
meals and snacks. Search by what you have
in the fridge, or get ideas from our gorgeous
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Eat well April Qx_Layout 1 13/02/2015 14:52 Page 1
EAT SMART
Eat well
LIVE WELL
Something sweet to ward off viruses and organic buys you’ll love
Chef says... BUCKWHEAT

PORRIDGE WITH
“Eat raw manuka BLUEBERRIES,
honey little and YOGHURT &
often when you feel MANUKA
a sore throat HONEY
coming on. It is GF E
antibacterial and Serves 3

Ready in 50 mins
full of good
For the porridge Y 200g
enzymes and buckwheat groats Y 1 tsp
antioxidants that cinnamonY 1/2 tsp ground ginger
Y 1 handful of sultanas Y 230ml
will support your water Y 480ml unsweetened
immune system almond milk Y 1 pinch of salt
to fight off any For the topping

nasty bugs.” Y 150g blueberries Y 40g
toasted flaked almonds Y 1-2
Amber Rose, tbsp plain yoghurt Y 1 tsp Steens
CO-AUTHOR OF NOURISH 10+ Raw Manuka Honey
MIND BODY & SOUL
(£19.99, KYLE BOOKS).
1 Start by soaking the
buckwheat groats in water
overnight. Drain and rinse the
seeds. Place into a saucepan
along with the spices, sultanas
and the water. Bring to the boil
ORGANIC ALL THE WAY! then reduce the heat and cover
with a lid. As the groats start
IF YOU'RE GOING TO SPEND A LITTLE EXTRA ON ORGANIC, THESE STAPLES ARE WORTH IT to absorb the water, add half
of the milk, stir, cover and allow
to simmer.
2 When more of the liquid is
absorbed, add the rest of the
milk and keep simmering
until thick.
3 While the buckwheat is
cooking prepare the blueberries.
Place them in a small saucepan
with 1-2 tablespoons of water
and place on a medium heat.
Allow to come to the boil then
Healthy spray Nuts for flour Taste hero turn down the heat and simmer
The Groovy Food Company Organic Tigernut Flour, £2.70 for If you like dairy-free yoghurts, until you have a syrupy juice.
Organic Cooking Spray with 500g, is a delicious grain-free you’ll love the new Provamel Soya- Remove from the heat.
Virgin Organic Coconut Oil, flour that can be eaten raw or Almond, and the Provamel 4 When you are ready to serve,
£2.50 from Tesco, is the first used in baking instead of nuts. Soya-Coconut plant-based place the porridge into the
coconut oil spray and is great for We love it sprinkled on muesli alternatives to yoghurt bowls and top with the lightly
frying, roasting and baking. The and topped up with almond milk. (£1.99 each, Ocado). They’re both cooked blueberries, a dollop of
spray helps you portion control, For more information, visit high in protein and free from yoghurt, a sprinkle of flaked
making it great for dieting. www.artisanbread-abo.com sugars and gluten. almonds and the honey.
200 cal Scrumptious lunches Qx_Layout 1 13/02/2015 12:47 Page 3
200 calorie
Scrumptious
Lunches!
Prepare to be the envy of your workplace
with these uniquely delicious – and
lower calorie – lunch ideas
S LI
S!
IN SEASON
CLEAN FOOD
“Wraps are very versatile and make great finger food. If

you’re eating them as a packed lunch, make them up in
advance and just use the tortillas straight from the packet
– there’s no need to warm them. Always check the labels
carefully when you buy tortillas and wraps because they
vary enormously in size, weight and calories. In general,
the cornmeal and wholewheat varieties have fewer
calories than the soft white ones”
CHICORY, PEAR
AND STILTON
SALAD
£ E GF
Serves 2
Ready in 10 mins
2 heads white or red chicory, sliced

thinly into rounds
1 medium ripe pear, cored and
thinly sliced
1/4 red onion, finely chopped
1 ripe baby avocado, peeled, stoned

and diced
30g vegetarian Stilton, diced
small bunch of parsley, finely
chopped
3 tbsp oil-free vinaigrette dressing
1 tsp honey mustard
juice of 1 lemon
salt and freshly ground black pepper
1 Mix the chicory, pear, onion, avocado,

Stilton and parsley together in a bowl.
2 Blend the dressing with the
mustard and lemon juice and season
with salt and pepper; either whisk
together in a bowl or shake together REFRIED BEAN
in a screw-top jar until emulsified.
3 Pour the dressing over the salad TORTILLA WRAPS
and toss gently together. Serve the £ E
salad immediately.
PER SERVING: 200 CALS, 14G FAT Serves 2
Ready in 15 mins
OR TRY THIS...
Instead of a pear, use a medium- 200g can refried beans
sized juicy red-skinned apple, such 3 spring onions, chopped
as Cox’s or Braeburn. Core and cut 1/4 cucumber, diced
into small chunks. Substitute
few fresh coriander sprigs, chopped
Dolcelatte for Stiltion and the
2 x 30g wholewheat tortillas
calories remain the same. However,
if you use Stilton, you will add handful of shredded iceberg lettuce
approximately 10 calories and 2 tbsp low-fat tomato salsa
1g fat per serving. 2 tbsp virtually fat-free fromage frais
CLEAN FOOD
OR TRY THIS...
For a more peppery flavour, use
watercress or rocket instead of
iceberg lettuce.
PUMPKIN SOUP
WITH TORTILLA
CHIPS
£ E
Serves 4
Ready in 45 mins
spray oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 tsp smoked paprika
675g pumpkin, peeled, deseeded
and cubed
750ml hot vegetable stock
60ml low-fat crème fraîche
To serve
few fresh chives, snipped

45g tortilla chips, roughly crushed
BOOKSHELF
HY
60g coarsely grated low-fat
Recipes taken from Quick & Easy Cheddar cheese
PI !
Low Calorie Cookbook* by Heather
Thomas (£14.99, Pavilion). 1 Spray a large pan lightly with oil
Photography by Clare Winfield. and place over a very low heat. Add
the onion and garlic and cook very
gently, stirring occasionally to
“A warming substantial soup that tastes and looks prevent them sticking to the pan,
for about 15 minutes, or until tender
amazing. Measure out the tortilla chips carefully and and starting to caramelize. Stir in
the paprika.
check the nutritional information on the packet 2 Add the pumpkin and hot stock and
before buying, as the calorie and fat content can vary bring to the boil. Reduce the heat to
a simmer, cover the pan and cook
significantly depending on the brand” gently for 15-20 minutes, or until the
pumpkin is tender.
them in the oven for five minutes. 3 Blitz the soup in a blender or purée
lime wedges, to serve 4 Pile the shredded lettuce in the in the pan with a hand-held electric
centre of each tortilla and top each blender until really smooth. Stir in the
1 Preheat the oven to 190C/375F/ with the refried bean mixture and crème fraîche and season to taste
Gas 5, if using. a tablespoon each of tomato salsa with pepper.
2 Mix the refried beans with the spring and fromage frais. Roll up like a 4 Ladle the hot soup into bowls
onions, cucumber and coriander. cigar or fold the ends in to enclose and serve immediately, sprinkled
3 Warm the tortillas on a ridged the filling and then roll up. Serve with chives, tortilla chips and
griddle pan set over a low heat or immediately, with lime wedges. grated cheese.
wrap them loosely in foil and warm PER SERVING: 200 CALS, 4G FAT PER SERVING: 200 CALS, 7.5G FAT
INDULGENCE
IN SEASON
LOW-FAT
SNACKS FREEDOM CONFECTIONERY MARSHMALLOWS,
£2.49, HOLLAND AND BARRETT
Freedom Confectionery’s marshmallows have been created using a
Don’t give in to the biscuits! For a new binding agent made from natural extracts, which means that
unlike virtually all other confectionery products, they contain no
lighter nibble, try these delicious gelatine. The marshmallows are also gluten-, nut-, dairy- and egg-
options instead free. Approved by the Vegetarian Society, Vegan Society and Coeliac
UK and have a 12-month shelf life.
VBITES’ WOT NO DAIRY DESSERTS, 59P, SELECTED

YU! FRUIT STARS, £2 FOR FIVE, SAINSBURY’S HOLLAND & BARRETT SHOPS
If you need a little help to get your five-a-day, but also suffer from Vbites’ Wot No Dairy Desserts are tasty snacks that are dairy-, soya-
a bit of a sweet tooth, try these little treats from Yu! Nothing other and cholesterol-free, with no GMOs, hydrogenated fats or artificial
than pressed fruit, the sweets come in mango, strawberry and colours. You can choose from Raspberry, Peach & Apricot, Black
raspberry flavours. Plus, they’re high in fibre, contain no added Cherry, Strawberry and Plain. They can be stored in your dry
sugar and are suitable for vegans. cupboard or in your fridge too.
HODMEDOD’S ROASTED
FAVA BEANS, £2.25,
WWW.HODMEDODS.CO.UK
Hodmedod’s Roasted Fava Beans
are available in a range of
flavours; we love the Sea Salt and
Cider Vinegar variety. The British-
grown beans (also known as
broad beans) are roasted in
rapeseed oil then seasoned with
sea salt and cider vinegar. They’re
INSPIRAL INCAN BBQ KALE CHIPS, £2.19, PLANET are a great source of protein and
ORGANIC fibre, and have less than a third
If you think kale chips are only for the healthiest-living among us, the fat of most roasted nuts.
think again. These kale chips, with their smoked paprika BBQ-
style seasoning are wonderfully addictive.
Tigernut Products
• Nutty taste without nuts!
• Chocolate drops that aren’t
chocolate!
• Sweetness that is not from sugar!
• No gluten, no eggs!
Tigernut
Cookies
Cup Cakes Miracle Cake organic Tigernut flour organic
“ Whether you're gluten-intolerant, allergic to eggs, or simply

after an indulgent treat that's good for you too,
Artisan Bread has it all !
www.artisanbread-abo.com 01227 771 881
“ Cake bites
organic
15 Minutes with... March_Layout 1 13/02/2015 10:40 Page 2
CLEAN FOOD
“INDIAN IS
THE BEST
CUISINE FOR
VEGETARIANS”
TV chef Anjum Anand talks to
Cook Vegetarian about her love
of vegetarian cuisine
What’s your favourite vegetarian dish?
TV CHEF I love all lentil dishes and I tend to gravitate towards
ANJUM ANAND them when I’m eating out in restaurants. You’ll also find
IS DETERMINED
TO MAKE INDIAN me cooking lots of dhal at home, which is a guaranteed
COOKING FRESHER, crowd pleaser!
ANJUM’S STORE LIGHTER AND
CUPBOARD SIMPLER What’s the first dish you remember cooking?
ESSENTIALS TO COOK
I remember, aged eight or so, helping my mother in the
kitchen making samosas. It was away from the fire so it was
ONIONS safe and I was tasked with filling and making them into
Onions are an essential asset to many pretty small triangular shapes. I also have fond memories of
varieties of curries where they are often
lots of baking. Some of my creations were successful and
fried very slowly until soft and ‘brown’.
some were, well, experimental to say the least.
It’s always best to thinly slice the onions,
which will break them up and help to
release a natural sweetness. Make sure Who inspires your cooking?
that you fry them well – it will help to I get really excited by what I eat on my travels or by what
create a lovely, deep flavour base. I read or watch on television. I find people who are natural
cooks very inspiring and I try to visit as many street food
GARLIC stalls as possible, as they cook the same dish day in, day
Garlic is integral to your Indian dishes out; they become the best experts at their particular style
and you can prepare it in a variety of of cooking.
different ways. There are some great
options: keep things traditional with
What’s your biggest foodie disaster?
freshly chopped garlic; crush it into a
garlic paste; slow cook the garlic in oil; About a decade ago I planned to have some friends over for
fire roast your garlic over a stove; or use dinner. I’d recently returned from Los Angeles and decided
garlic flakes that you can purchase in the to cook a Californian menu with lots of new dishes I had
supermarket. Each method will modify never cooked before – I was really excited by it! After a
your dish in a subtle yet intriguing way. morning of shopping, prepping and cooking, I burst into
tears as a couple of the dishes weren’t turning out as I had
GINGER hoped. Substandard dishes just weren’t acceptable! My
Ginger is used heavily in Indian cooking, husband took one look at me and called all of our guests
not just because of its vibrant taste and
and informed them that we were taking them out to dinner.
smell, but for its useful health benefits
I learnt a vital lesson that day; dinner parties are about
too. Also, merging ginger and garlic to
make a thick paste is a staple ingredient meeting friends and having a good time, not creating a
to North Indian cooking. Give it a go! cutting-edge, adventurous menu. Now I keep the food
simple but tasty, I don’t take on too much and have learnt
that there’s no need to stress if the dish could’ve been better!
“I find people who are Why should vegetarians give Indian cooking a go?
natural cooks very inspiring It is the best cuisine for vegetarian dishes, as Indians have
been eating meat-free meals for centuries. I feel they have
and I try to visit as many perfected the art of veggie cooking, making sure that meals
food stalls as possible” are tasty, balanced, healthy and varied.
00
Your midweek cookbook Qx_Layout 1 13/02/2015 12:22 Page 3
MAKE THE MOST

OF DELICIOUS
FENNEL WITH
THIS BEAUTIFUL
OVEN-ROASTED
DISH – TRY IT
TODAY!
BUTTERY BRAISED FENNEL
IN SEASON
EVERYDAY
Your Midweek
COOKBOOK
Look forward to dinner every night of the week with
these family-friendly dishes
Mondayh and cover with boiling water to blanch.

Leave for one minute before draining
VALENTINE
and removing the skins. Chop the
tomatoes very finely and put all the
WARNER'S pulp, juice and seeds back into the
GARDEN SOUP bowl. Add the sea salt, cover with
clingfilm and chill until needed.
WITH LOVAGE 5 Add the garlic to the sautéed onions
MAYONNAISE and gently cook for one minute, before
pouring in the wine. Simmer until the
£ E wine evaporates and then do the same
with the vegetable stock. Stir the
Serves 4
mixture into the chilled tomatoes and
Ready in 25 mins, plus chilling
add the tarragon, dill, spearmint and
chives. Chill for at least one hour, so
For the soup the flavours develop
2 tsp sunflower oil, plus extra 6 Preheat the grill, then brush the
for brushing baguette slices with oil. Grill them for
2 medium banana shallots, finely diced one minute on each side. Divide the
1kg ripe tomatoes soup between four bowls, top with the
1 tsp flaked sea salt GARDEN SOUP WITH WITH grilled baguette crouton and the
LOVAGE MAYONNAISE lovage mayonnaise.
2 garlic cloves, finely grated
50ml vegetarian white wine free-range egg yolks and mustard
Tuesdayh
100ml vegetarian stock powder together in a small bowl.
2 tbsp tarragon leaves, roughly Continue to whisk while slowly adding
CREDIT TO RUN UPSIDE OF IMAGE: RECIPE COURTESY OF THE LONDON PRODUCE SHOW
chopped the oil in a very thin stream, until the

4 spearmint leaves, thinly sliced mixture is thick.
2 Beat in the vinegar and lemon juice BUTTERY BRAISED
FENNEL
4g fresh dill fronds, finely chopped
6 chives, finely sliced to taste, along with one teaspoon of
warm water. Stir in the sugar and
4 baguette slices £ E
season with a little more salt than you
may think in order to really bring out Serves 4
For the Lovage Mayonnaise the taste. Stir in the lovage and chill Ready in 1 hr
2 medium free-range egg yolks until needed.
1 1/2 tsp mustard powder 3 To make the soup, heat a medium- 750g fennel bulbs, trimmed, halved,
200ml sunflower oil sized saucepan and add the oil. Gently
trimmings reserved
2 tsp white wine vinegar sauté the shallots on a very low heat
for 10-12 minutes or until totally 75g Kerrygold butter
2 tsp lemon juice
1/2 tsp caster sugar tender and still transparent. 3 tbsp dry vegetarian white wine
4 Meanwhile, remove the cores from 25g vegetarian Parmesan-style
12 lovage leaves, finely chopped
the tomatoes and criss-cross the cheese, grated
sea salt
underside of the tomatoes with a 1 tbsp butter
sharp knife. Place in a heatproof bowl 25g breadcrumbs
1 To make the mayonnaise, whisk the
1 Preheat the oven to 170C/325F/Gas 3.

Melt the butter in a casserole dish over
a low heat. Place the fennel into the
butter, cut-side down, and scatter
around the trimmings. Season with salt
and freshly ground black pepper, then
increase the heat.
2 Add the wine, and put the lid on top.
Place into the oven to cook for 30
minutes. Remove the dish from the oven
and turn over the fennel. Return to the
oven and cook for a further 30 minutes.
3 Melt the butter in a frying pan, add the
breadcrumbs and stir occasionally until
the breadcrumbs are golden and
crunchy. Tip the breadcrumbs over the
SPINACH,
fennel and sprinkle over the vegetarian POTATO AND
COURGETTE
Parmesan-style cheese. FRITATTA
Wednesdayh
PESTO AND
GOAT’S CHEESE RECIPE COURTESY OF WWW.UKSHALLOTS.COM
MUSHROOM
BURGER WITH 3 Top the mushrooms with the 3 tbsp milk
CARAMELISED
goat’s cheese and return to the 50g mature vegetarian Cheddar
oven alongside the ciabatta for a cheese, grated
SHALLOTS few minutes until the cheese is
beginning to melt and the bread 1 Preheat the grill. Heat the oil in a
£ E is warmed through. non-stick frying pan. Add the spring
Serves 2 4 Serve in the split ciabatta topped onions, courgette and potatoes and
Ready in 25 mins with the shallots and an extra drizzle cook on the hob for 4-5 minutes,
of pesto. stirring often. Add the peas and
PER SERVING: 590 CALS, 36.5G FAT spinach and cook for 2-3 minutes, to
2 large Portobello mushrooms
wilt the leaves.
Thursdayh
8 shallots, peeled and quartered
2 Beat the eggs and milk together,
4 tbsp vegetarian pesto, plus a
season, then pour into the frying pan.
little extra Cook over a medium-low heat for
1 tsp olive oil
1/2 tsp sugar
SPINACH, POTATO 4-5 minutes to set the base, then
85g round soft goat’s cheese AND COURGETTE sprinkle the cheese on top. Transfer
to the grill for about 4-5 minutes to
2 ciabatta rolls FRITATTA set the surface. Remove from the
heat and allow to cool.
1 Preheat the oven to 200C/400F/Gas 6. GF £ E PER SERVING: 272 CALS, 14.1G FAT
Remove the stalks from the mushrooms Serves 4
and chop them very finely. Finely chop
one of the shallots and mix it into the
pesto with the mushroom stalks. Place
Ready in 30 mins
Fridayh
1 tbsp vegetable oil
the whole mushrooms gill side up on an
6 spring onions, sliced ROASTED PEPPER
oiled baking tray, fill with the pesto mix
and cook for approximately 15 minutes 1 large courgette, sliced RISOTTO
until softened. 400g cooked new potatoes,
£ E
2 While they are cooking, place the chopped into chunks
shallots in a pan with the olive oil and 75g frozen peas Serves 4
sugar and cook over a low heat until 2 handfuls young spinach leaves Ready in 1 hr
softened and lightly caramelised. 6 free-range eggs
IN SEASON
EVERYDAY
DOUBLE THE ROASTED RED

QUANTITIES OF PEPPER
RISOTTO
THIS RISOTTO –
IT’S FABULOUS
REHEATED FOR
LUNCH THE
FOLLOWING DAY
450ml hot gluten-free

PESTO AND vegetable stock
GOAT’S
CHEESE 150g Greek style natural yoghurt
MUSHROOM
BURGERS 2 tbsp fresh parsley, chopped
3 tbsp vegetarian Parmesan-style
cheese
1 Place the red pepper halves, cut

side down on a baking sheet and
grill under a high heat for 15
minutes until the skin is blackened.
Remove from the oven and place in
PERFECT
bowl. Cover with clingfilm and leave
until cool enough to handle.
2 Peel off the skins and discard. Cut
VEGGIE BURGER
the peppers into long strips and set
aside. Heat the oil in a pan and
sauté the onion and garlic until soft.
Add the rice, tomatoes, sundried
tomatoes, peppers and a little stock.
Bring to the boil then lower the heat
25g risotto rice and simmer for 20 minutes, adding
2 red peppers, halved and the stock a little at a time and
deseeded stirring occasionally until the rice
1 tbsp olive oil is cooked through.
1 onion, chopped 3 Stir through the yoghurt, parsley
2 garlic cloves, crushed and cheese. Season with freshly
2 tomatoes, deseeded and chopped ground black pepper. Spoon into
bowls and sprinkle over a little
6 sundried tomatoes in oil, drained
more cheese to serve.
RECIPE COURTESY OF WWW.UKSHALLOTS.COM and chopped PER SERVING: 176 CALS, 9.6G FAT
Cookery School Apr Qx_Layout 1 13/02/2015 11:06 Page 2
····························································· №4 ······················································
cookery school Harness the flavours of Asia with our gourmet know-how
····························································································································
ECIPE
THE ESSENTIAL R
There is
arguably no
better Perfect Rice
continent in Measure the rice in volume using either cups or a measuring
the world for
jug. Place in a sieve and rinse really well until the water runs
veggies than Asia. From
the Far East with its clear (this removes the starch which can make rice sticky). Pop
delicious tofu, to India in a suitably sized saucepan with a pinch of salt and double the
– the country with the volume cold water. Bring the water to the boil then turn the heat
highest number of down to its lowest setting. Place a lid on the saucepan and cook
vegetarians in the world for 10 minutes. Check the rice and cook for longer if required.
– Asia is a place of
flavourful dishes.
And it’s wonderful for vegans
too. Unlike the rest of the world,
its cuisines don’t use a lot of
dairy, and whenever I need to cut
down on my cheese intake, I look
to Asia for inspiration.
With that in mind, in these
pages we’ve taken a trip to the
East and gathered together all
our favourite culinary tips and
skills to better your cookery.
We’ve discovered the best easy
stir-fry sauces for the ultimate in
healthy fast food; we’ve
uncovered veggie ingredients
that will open up your Asian
repertoires; and uncovered top
advice for making your best ever
curry, meaning this weekend you
can ditch the takeaway menus.
3 MUST-MAKE STIR-FRY SAUCES
WHETHER YOU’RE AFTER A QUICK DINNER OR NEED TO CLEAR OUT
we love THE FRIDGE, THESE SAUCES WILL SEE YOU RIGHT
Vegetarian
Oyster Sauce
LEMON & GINGER STICKY SOY & FIVE SPICE CLASSIC SWEET & SOUR
Whisk together 200ml Mix together 1 tsp Blend together 2 tbsp
Made by the family who originally stock with 2 tbsp Chinese five-spice each ketchup, Kikkoman
invented oyster sauce, this Kikkoman soy sauce, 1 powder, 3 tbsp Kikkoman Soy Sauce, white wine
vegetarian alternative provides tsp sesame oil, juice of Soy Sauce and 1 tbsp vinegar, sugar and
just the same umami-rich flavour. 1/2 lemon, 1 tsp grated maple syrup. Pour over cornflour. Add 2cm piece
Get yours for just £3 from ginger, 2 crushed garlic your stir-fry and add a grated ginger and 300ml
www.souschef.co.uk cloves with 2 tsp flour. sprinkle of sesame seeds. pineapple juice.
cookery
school
Master:
SEASONING A WOK
1. 2. KIT LIST
Better your Asian cooking with the best tools
WHICH WOK? SCRUB THAT!

Buy a cheap wok – it will Give it a really good clean
conduct heat better for and a scrub to remove the
quicker cooking. protective coating.
Adjust-a-slice £26.99, www.creamsupplies.co.uk

3. 4. Achieve great looking fruit and vegetables time after
time with this combined julienne/mandolin device
from Cream Supplies. The julienne option produces
perfect ‘matchsticks’ of fruit or veg while the
mandolin slices effortlessly across a choice of three
thicknesses. It has non-slip grooves that fit securely
over the edge of most bowls, plus it’s dishwasher safe.
GET YOUR COAT ON

Using tongs holding paper
GET SMOKIN’
ILLUSTRATION: LOUISE ABBOTT
towel, cover the wok in a thin

Heat the wok until brown coating of vegetable oil and
patches appear (these are heat heat again for 15 minutes. To
spots). Keep the windows keep the seasoning, simply
open, it will smoke. wash in water after you use it.
NEVER LEAVE THE WOK UNATTENDED.
Naturals Granite Pestle & Mortar

Make your best ever... £17.99, www.sizzle.co.uk
Whole spices are so much better than the ground
CURRY versions we tend to buy in supermarkets. Grind them
up and release their aroma using this weighty pestle
Indian chef, Padmaja Kochera, shares her top four and mortar from Ocado’s kitchen shop.
tips to achieving a perfect curry, every time
1 Cook your onions correctly. The onions need to
be browned, almost dark brown (but not burnt!),
so they can disintegrate easily and later form a base that will
thicken the dish and create a lavish sauce.
2 Use freshly ground spices to achieve the best possible
flavour. Powered spices just aren’t the same.
3 Check the shelf-life of your spices. Don’t use any that have
been opened for longer than six months.
4 Ginger garlic paste is a vital ingredient in Indian cookery
and is simple to make. Blend three to four bulbs of garlic
with a large piece of ginger root and add oil to form a paste.
You can store this in the fridge for up to two weeks, or Lock & Lock Spice Store £9.99, www.lakeland.co.uk
freeze in small portions. Store spices correctly and they'll stay more pungent
for far longer, which is why we love this sturdy Lock
PADMAJA KOCHERA TEACHES INDIAN COOKERY AT HER HOME IN BENTLEY, ESSEX, AND AT COOKERY SCHOOLS IN & Lock Spice Store from Lakeland.
ESSEX. FOR MORE INFO ON HER COURSES, OR TO DISCOVER HER RECIPES, VISIT WWW.COOKWITHPADMAJA.CO.UK
cookery
IN SEASON
school
TADKA
DAAL
Serves 2-4, with roti or rice
Ready in 1 hr
250g yellow lentils

600ml water
1 tbsp coconut oil
1 heaped tsp cumin seeds
2 tsp crushed garlic
2 tsp very finely chopped ginger
2 tsp very finely chopped chilli
2 tomatoes, chopped
½ tsp turmeric powder
½ tsp cumin powder
1 heaped tsp sea salt
4 tbsp fresh coriander leaves
1 Rinse the lentils under cold

running water 4-5 times. Using a
medium saucepan, bring the Tast
600ml water to the boil then add
sourcye
of low-
lentils and cook over a medium proteinfat
heat for 20-30 minutes until
lentils are tender.
2 In a large, non-stick pan, place
the coconut oil and then add the
cumin seeds. Once golden brown, FOR MORE RECIPES AND INFO ON THE RELEASE OF MIRA MANEK’S BOOK ‘GREEN DAAL STORIES’ GO TO: WWW.MIRAMANEK.COM OR @MIRAMANEK
add the ginger, garlic and chilli,
stir for one minute and then add
the chopped tomatoes. Now you “There’s something truly heart-warming
can pour in the boiled lentil mix
and add turmeric and cumin about daal, especially yellow tadka daal,
powder, as well as the salt and a
handful of fresh coriander.
infused, enlived and transfixed with garlic,
3 Let this simmer for around
15 minutes. Remove from the heat
ginger and chillies. It’s a dish I can eat
and check the seasoning. along, with no roti and no rice, bowl after
4 Serve hot with a sprinkle of the
remaining coriander.
bowl after bowl”
FOOD HISTORY
While everyone can agree that tofu was invented in
China, like the invention of cheese, no one is quite
sure of its exact origins.
It has been commonly produced and consumed in China since 2BC, although
not in the same forms it’s enjoyed today. Before refrigeration, tofu was only
sold in the winter times, as in summer it would spoil after a day, and the rise in
use of tofu coincided with the rise of Budhism, as it was an important source of
veggie protein for the religion’s sometimes meat-free diet.
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Ask rose Apr Qx_Layout 1 13/02/2015 10:47 Page 1
NEW SKILLS
XXXXXXXX
AskROSE
Let Rose in the kitchen to answer your culinary questions. This month, purple
sprouting broccoli, soggy crusts and meat alternatives are up for discussion
q I WOULD LIKE TO TRY PURPLE SPROUTING

BROCCOLI BEFORE IT GOES OUT OF SEASON NEXT
MONTH. WHAT’S THE BEST WAY TO SERVE IT?
a Purple sprouting broccoli is

delicious – and really easy to
prepare. Just trim the stems
the stems easily with the point of a knife.
You can serve it like asparagus with melted
butter and a wedge of lemon, or with a
and whiz a potato peeler down the lower hollandaise sauce to dip it in, or you can
part of them to remove any toughness, go the Asian route and toss it with a
and you’re good to go. You can add the tablespoonful of toasted sesame oil, a
broccoli to a stir-fry, or steam it, or cook splash of shoyu, and a scattering of sesame
it in just a little water, so it half steams, seeds. You could even add some chunks
half boils. Put a lid on the pan and cook of marinated or fried tofu to make it into
for a few minutes until you can pierce a main course.
q THE BOTTOM OF MY PIE CRUST ALWAYS

TURNS OUT SOGGY. HELP!
a
Oh dear, those soggy bottoms! This will almost ‘waterproof’ the pastry so
With a flan, ‘blind bake’ the pastry it stays crisp. With pies, you could put the
case first (20 minutes at 200C/ bottom crust into the dish and give it a
375F/Gas 6, then stand it on a baking sheet preliminary bake – a bit like baking blind –
when you finish cooking it with the filling). then add your filling and top crust and bake
Or, you can try baking the case as described, as usual. I have been known to take a
then, the moment it comes out of the oven, cooked pie out of its dish and cook
‘waterproof’ it by pouring two tablespoons it for a bit in some oil in a frying pan if
of boiling hot rapeseed oil into the base. I fear sogginess.
q MY PARTNER IS PRETTY ATTACHED TO HIS MEAT-

EATING WAYS, BUT I WANT TO PROVE THAT
VEGGIE DISHES CAN BE JUST AS SATISFYING.
WHAT SHOULD I COOK HIM?
a
You can make delicious veggie avocado and sour cream); tasty
versions of so many meat vegetable curries with rice, naan or
dishes, so flavour and texture poppadums and chutneys. Or, a good
are not really the problem, it’s more double-crystal pie, is difficult to resist,
about perception. It’s often the more too: a mixture of cheese and onion,
traditional veggie dishes that seem to hit or veggie ‘meat’ pieces in rich onion
the spot:, yummy red bean chilli with gravy, topped with melt-in-the-
fajitas, and all the trimmings (such as mouth pastry.
RISE AND SHINE

What does Rose Elliot start the day with? Here, she shares her favourite breakfast options:
1 A big bowl of fresh fruit. 2 If I’m in a rush, 3 Plain, unsweetened 4 Raw organic porridge 5 Sizzling omelette with
My favourite combination 1-2 large bananas will soya yoghurt with freshly- oats with water or soya fillings such as
is mango, cherries, Cox or do as I’m running out ground golden flax seeds, milk, seeds and nuts, plus mushrooms, chopped
Russet apples, plus sweet of the door. chopped walnuts and a juicy raisins, and a drizzle herbs or cheese.
and easy-peel citrus fruit. swirl of flaxseed oil. of honey.
Have you got a question to ask Rose? Email rose@cookveg.co.uk or find us on Twitter or Facebook
A slice of Jewish culture Qx_Layout 1 13/02/2015 12:52 Page 3
67
Breaking Bread
Try these sensational bread recipes from food writer Anne Shooter,
which are sure to get everyone to the table on time
“Apples, honey, almonds, figs, pomegranates, Knead for about 10 minutes using a
free-standing mixer with a dough
cinnamon, orange zest, sesame, lemons and hook, or tip onto a lightly floured work
vanilla. These are the scents that filled the surface and knead for 15 minutes by
hand, until it’s smooth and elastic.
kitchen when I was growing up and the 3 Divide the dough into 10-12 portions.
flavours of the food I was brought up eating. Mould into the shape of pletzels by
balls, then flattening them
They are ingredients from all over the world, forming
slightly with the palm of your hand.
brought together in the home where I lived in Place on a lightly greased baking
Romford, East London, with my mum and sheet around 2cm apart. Form a deep
dimple in the middle of each pletzel
dad and younger twins brothers. with your fingers and fill it with a
“In my family, every festival was (and still is) an opportunity to get tablespoon of the onion and poppy
seed mixture.
together with family and friends to eat. But aside from food, there 4 Cover the pletzels with oiled
are other common Jewish traits that are ever-present on such clingfilm and leave somewhere warm
occasions – warmth, noisy conversation and, certainly in the to prove for 45 minutes, until they are
puffy and just touching each other.
Shooter household, much laughter. (Obviously there is the 5 Meanwhile, preheat the oven to
occasional humdinger of a row too, but let’s not dwell on them.) 250C/475F/Gas 9.
6 Bake for 25 minutes, or until brown
“The Jews’ obsession with food is written into their theology and and cooked through. Cool on a wire
culture. For the observant, there is a prayer for every morsel and rack, then pull apart to eat.
PER SERVING (12 SERVINGS): 153 CALS, 0.8G FAT
a rule for every conceivable bite or swallow. Every festival is linked
to particular foods, and every weekly Sabbath (Shabbat) revolves TOMATO, FETA
around food; there is even a requirement to fit in an extra meal AND TAPENADE
at teatime.” ‘FOCACCIA’
£
ONION PLETZELS 7g instant yeast
3 tsp salt Makes 10
£ 2 tsp sugar Ready in 1 hr 20 mins (plus 30
200ml warm water mins proving)
Makes 10–12
Ready in 1 hr 5 mins (plus 45 100ml warm milk
1 kg strong white bread flour
mins rising)
1 Fry the onions gently in a little 5g instant yeast
sunflower oil until meltingly soft but 2 tsp salt
4 onions, finely chopped not coloured, around 20 minutes. Stir 650ml tepid water
30ml sunflower oil, plus extra for in the poppy seeds and cool to room 50ml olive oil, plus extra for drizzling
frying and greasing temperature. Set aside until needed.
and greasing
3 tbsp poppy seeds 2 Mix the flour, yeast, salt, sugar, water,
milk and oil together in a large bowl. 165g jar of vegetarian black
500g strong white bread flour
WEEKEND
IN SEASON
COOKING
“Is it a cake? Is it a bread? To be

honest, it’s somewhere in between. I
ate something similar in
Kadosh, the most gorgeous Tel Aviv
bakery, where I would spend my whole
life if I lived in Israel. I like to serve a
basket of these soft, doughy, savoury
rolls with a soup or salad lunch”
WEEKEND
COOKING
Ready in 1 hr (plus 1 hr rising)
400g plain flour, plus extra for

kneading and rolling
30g sugar
10g instant yeast
1/2 tsp salt
120ml tepid milk

1 free-range egg, plus 3 yolks, beaten
115g butter, cut into small pieces, plus
2 tbsp melted butter, plus extra for
greasing
3 tbsp sun-dried tomato paste

150g crumbly, mild goat’s cheese
BOOKSHELF
sunflower and poppy seeds
Recipes taken from Anne 1 Lightly grease two 12-hole muffin

Shooter’s Sesame & Spice* tins. If you wish, you can use baking
(£25, Headline). parchment to line each hole in the pan,
*INCLUDES NON-VEGETARIAN CONTENT too – this is worth doing as it looks
great as well as making the babkas
easier to remove, but it isn’t essential.
2 Put the flour, sugar, yeast and salt into
“In Israel, every bakery a bowl and stir to combine. In a
separate bowl or jug, mix the milk with
and cafe sells what they the egg and yolks, then add to the dry
ingredients and stir well.
call ‘focaccia’, but that 3 Knead for about 10 minutes using a
free-standing mixer with a dough hook,
bears no resemblence to or tip onto a lightly floured work surface
and knead for 15 minutes by hand, until
the dimpled, Italian, you have a soft, smooth, elastic dough.
4 Add the butter pieces a little at a time,
squishy breads” incorporating each addition before
adding the next. The dough should
become silky and shiny.
olive tapenade sheets, covered with oiled clingfilm, 5 Divide the dough into two and roll
6 tomatoes, thinly sliced and allow to prove for around each piece into a rectangle around
30 minutes, or until a little puffier 40x25cm on a floured surface. Spread
200g feta cheese
but still pretty flat. half the sundried tomato paste on each
fresh thyme leaves rectangle of dough and crumble the
4 Meanwhile, preheat the oven to
220C/425F/Gas 7. goats’ cheese over the top. Grind a little
1 Put the flour, yeast and salt in pepper over.
the bowl of a freestanding mixer or 5 Spread each flatbread with tapenade
and top with slices of tomato. Crumble 6 Roll each rectangle up tightly, like a
in a large mixing bowl. Make a well Swiss roll, and cut each into 12. Place
in the centre, pour in 100ml of the over a little feta, scatter with thyme
leaves and drizzle a few drops of olive a babka roll into each of the muffin-tin
tepid water and the olive oil and holes, pushing it in firmly. Brush the top
mix in slowly. oil over the top.
6 Bake for about 8-10 minutes, until of each roll with the melted butter and
2 Little by little, add the rest of the sprinkle with sunflower and poppy
water, stirring all the time, allowing the the base is cooked through.
PER SERVING: 500 CALS, 16G FAT seeds. Cover each tray loosely with
flour to absorb the water before adding lightly oiled clingfilm and allow to rise
more or you will end up with a sloppy for an hour or so, until puffy and
mess. Be patient – this might take
about half an hour. By the end, your
SUNDRIED doubled in size.
paste-like dough will have been TOMATO AND 7 Meanwhile, preheat the oven to
180C/350F/Gas 4.
kneaded well and will be smooth and GOAT’S CHEESE 8 Bake for 20–25 minutes, or
elastic, though still very wet.
3 With oiled hands, divide the dough BABKA BUNS until golden and firm. Cool on a
wire rack then serve warm or at
into 10 equal portions and work each £ room temperature.
piece into a flat shape, around 20cm PER SERVING: 149 CALS, 8.3G FAT
long. Place on two lightly oiled baking Makes 24
cooking with Chico April_Layout 1 13/02/2015 11:15 Page 2
hico’s
NEW SKILLS
C
Cookery School
This month, London Vegetarian Cookery School owner Chico
Francesco celebrates April with guest of honour asparagus
PASTA PRIMAVERA
A
sparagus is a vegetable we
are all familiar with, and 1 Put a large saucepan of water on the
is readily available cooker to boil. Once up to a rolling boil,
add 100g linguine pasta and cook
throughout the year in our according to packet instructions. Run
under cold water, drain then set aside.
supermarkets, along with many
other vegetables which come
from the southern hemisphere.
But April is the time to
celebrate our own short season,
and homegrown asparagus has
a truly different flavour to its
foreign cousins.
2 Cut 1 red onion into thin slices
Cook it simply by either lengthways. Slice 100g asparagus spears
blanching, roasting, steaming or 1cm thick diagonally (reserving the tips).
Cut 1 medium-sized courgette in half
grilling it. And when it comes to lengthways and then 1cm diagonally.
flavour, just a drizzle of olive oil,
a squeeze of lemon juice, a knob 3 Heat a frying pan and add
of butter or a little Hollandaise the prepared vegetables along
with 30ml olive oil and 1 tsp
sauce is all you’ll need to salt and pepper. Sauté for a
accompany this veg. few minutes until softened
and lightly browned.
TAKE YOUR PICK...

In the UK, you’ll most commonly find the green
varieties, but when in season, you might be 4 Add the boiled pasta, 10g finely
lucky enough to come across the purple neck chopped parsley, the zest of 1/2 a lemon
varieties, which also make their debut in April. and 30g hazelnuts and pinenuts. Quickly
Once cooked, they taste very similar. mix well without overcooking the pasta.
The white asparagus is commonly found in Serve with a light drizzle of extra virgin
olive oil and grated vegetarian Pecorino-
Europe spanning France through to Poland and
style cheese.
North Italy. The taste, texture and density is PER SERVING (1 LARGE SERVING): 1,138 CALS,
different to the green, and it’s often referred 72.8G FAT
to as ‘the royal vegetable’. Unlike the green, ILLUSTRATIONS BY
this needs to be lightly peeled. When the
crop arrives, demand often outstrips Chico Francesco is the owner of London Vegetarian Cookery
supply in countries like Germany where School and is an expert in world cuisine. He trained in Tunisia,
freshness really counts and you’ll Italy, Bombay and Britain, gaining an unrivalled knowledge of
frequently spy pick-your-own Middle Eastern, North African, Southern European, Asian and
opportunities next to the high-speed Far Eastern foods. For more information on his courses, visit
German autobahn exits. www.londonvegetarianschool.co.uk
Flax Farm
Linseed Whole Foods
For all your The Groovy Food
Flax, Linseed & Company is excited to
Omega-3 needs present the first Organic
UK-grown.
Freshly pressed Cooking Spray with
and milled. Virgin Organic Coconut
Great range Oil available in the UK.
available online,
Borough Market Combining the brand’s organic
and selected virgin coconut oil with organic
outlets. rapeseed oil, the product contains
Lauric acid and is rich in Omega 3.
With just one calorie per spray,
it’s perfect for frying, roasting
and baking.
Available exclusively in Tesco

stores, priced at £2.50 for 190ml.
Order UK-grown Linseed direct from www.groovyfood.co.uk
the farm in Sussex: call 01403 268844 twitter.com/thegroovyfoodco
or online www.flaxfarm.co.uk facebook.com/thegroovyfoodcompany

instagram.com/thegroovyfoodcompany
Awards dps Qx_Layout 1 16/02/2015 14:48 Page 3
VOTE ONLINE WWW.COOKVEG.CO.UK/AWARDSVOTING
WIN!£100
ONE OF TEN VOUCHERS
TO SPEND AT OCADO
It’s time to have your say in the most important awards
in the world of vegetarianism
Fancy getting your hands on a £100 Ocado service such as colour-coded bags, receipts categories will be voted for by you – our readers
voucher? Simply tell us your favourites from provided in date order, reminder texts with – and the other half will be decided by a select
the list of Veggie Awards-nominated your driver’s name, along with convenient set of judges who include Cook Vegetarian
companies opposite and send to the address, hourly delivery slots will make your shopping favourites Rose Elliot and Tim Maddams,
or head to www.cookveg.co.uk/awardsvoting experience a pleasure! and TV chefs such as Simon Rimmer and
to be in with a chance of winning. Ocado boasts vast vegetarian and vegan Anjum Anand.
ranges, nominated in the Veggie Awards, So, what are you waiting for? This is your
WIN YOUR SHOPPING! including brands such as Quorn, Meet the chance to shape the food we eat, the meals
We’ve teamed up with online supermarket Alternative, Secret Sausages, Dee’s, Easy Bean we're served and the books we’re provided
ocado.com to give ten lucky readers a shopping and Tivall, with more to come later in the year. with. Cast your vote and change the way
voucher worth £100! we live today!
You can shop on the move with the mobile GET INVOLVED!
app, Ocado on the Go. It delivers over 40,000 The Veggie Awards are the UK's biggest meat- For all the latest news, follow
products, including a selection of delicious free awards and are your chance to tell the Ocado and Cook Vegetarian on
Twitter, @Ocado or @CookVeg,
veggie options, big-name brands, a range of industry just what you think of their foods,
and keep your eye out for the
over 650 Ocado Own Label products and a restaurants, cookbooks and much more.
#veggieawards hashtag.
growing non-food selection. Thoughtful This year, for the first time, half of the
T&CS: THE VOUCHER NEEDS TO BE REDEEMED IN FULL IN 2015.
Awards dps Qx_Layout 1 16/02/2015 14:49 Page 4
VOTE ONLINE WWW.COOKVEG.CO.UK/AWARDSVOTING

VOTE HERE OR ONLINE TO ENTER!
Complete this form by selecting one of the options. If your favourite isn’t there tell us by
ticking the ‘other’ box and filling it in. Send the completed form to
Cook Vegetarian Awards 2015, Marketing Department, 21-23 Phoenix Court, Hawkins Road, Essex,
Colchester, CO2 8JY.
Or vote online at www.cookveg.co.uk/awards. Deadline for entries 12th of April
Best Ready Meal Brand for Best Vegetarian Snack or Best Restaurant Chain for Vegetarians
Vegetarians Confectionery Brand SPONSORED BY
SPONSORED BY SPONSORED BY
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Amy's Kitchen Oreo Pizza Hut
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Best Meat Replacement Product Best Online Retailer for Vegetarians SPONSORED BY
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Quorn Meat Free Sausages Holland & Barrett Delia's Vegetarian Collection
Quorn Meat Free Fillets Tesco Rose Elliot - New Complete
Goodlife Sausages Waitrose Vegetarian
Quorn Meat Free Mince Ocado Yotam Ottolenghi - Plenty
Other Other Other
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SPONSORED BY SPONSORED BY SPONSORED BY
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Cheezly Other
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Best Vegan Brand Best Supermarket for Vegetarian Other
SPONSORED BY Food Products
Reader's Choice
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Fermenting Qx_Layout 1 13/02/2015 12:14 Page 3
T  
PE
THE WEEKEND PROJECT
FermentingPreserve your favourite veggies and enjoy

fermenting at home with these must-have recipes
WEEKEND
IN SEASON
COOKING
F
ermenting, which is allowing ingredients TEMAKI ROLLS
like cabbage, cucumber, tea or yoghurt to WITH FERMENTED
sit and steep until their sugars become SEED PÂTÉ
bacteria-boosting agents, is an ancient E GF V
art that’s seeing a revival on the trendy Makes 12
food circuits. But it’s not the healthy probiotic Ready in 30 mins, plus 4 days
properties that’s got us interested – it’s what they fermenting
can add to your dinner! Virtually any vegetable,
For the pâté
fruit or spice can be used, with delicious results. 240g pumpkin seeds
The flavours tend to be slightly sour and astringent, 840ml water, for soaking
but balanced with a rich, almost creamy tone. 50ml olive oil
What makes them really special is the moreish 60ml water
1 garlic clove
burst of umami flavour. Don’t feel restricted to just 1/2 tsp turmeric powder
sauerkraut (cabbage left in salt, it’s incredible 1 tbsp nutritional yeast (optional)
topped on a veggie sausage or layered into a giant 3 tsp rice or barley miso
2 tsp lemon juice
sandwich), as there are a whole host of ways to use 1/2 tsp salt
them, as Croatian chef Dunja Gulin explores in her freshly crushed black pepper
new book Fermented Food for Vitality & Health
(£11.99, Ryland, Peters and Small). We’ve picked our For the rolls
6 sheets of nori seaweed
favourites for you to try out... 2 medium carrots
280g sauerkraut
TURSHIYA (MIXED half lengthwise, remove the stem 1 ripe avocado

and seeds and cut each half again 3 spring onions
VEGETABLES lengthwise into 2-3 slices. Cut the 2 handfuls rocket
IN BRINE) cucumbers into thick half-moons,
with the skin on. Place all the
E GF V vegetables into the bucket. In a 1 First make the pâté. Soak the
separate bowl, whisk together the pumpkin seeds in 840ml of water for
Makes 7 lt bucket
water and salt until dissolved. 2-3 days without changing the water,
Ready in 10 mins, plus 3-4 weeks
Pour over the vegetables. until slightly fermented. Discard the
fermenting time 2 Find a plate or lid that fits into the soaking water and rinse them
bucket and place over the vegetables thoroughly under running water.
1 small cauliflower to keep them submerged in the brine Drain well. Place in a high-speed
8 small carrots at all times. Cover with a clean tea blender jug, together with the
4 small onions towel and let sit at room remaining ingredients. Blend until
4 green peppers temperature, but away from direct smooth. If you don’t own a high-speed
2 cucumbers sunlight. The fermentation process blender, the pâté will turn out chunkier,
3 lt water will start in about two days with and more water will need to be added,
some foam forming on the surface resulting in a runnier consistency.
120g sea salt
of the liquid. Check the bucket every 2 Let it sit in the fridge for another day;
2-3 days, remove any mould that the flavours really develop in this final
You’ll also need might appear and continue stage of setting. There will be some
3 lt pickle press fermenting. Depending on the room leftovers, but you can easily store this
7 lt bucket temperature the vegetables can be in the fridge and use it as a dip or as a
ready in 3-4 weeks, but in colder spread within a week.
1 Wash the vegetables (do not scrub temperatures it can take up to two 3 Wash and julienne the carrots. Peel
them too hard because this removes months. Be patient, check your the avocado, slice in half, discard the
enzymes beneficial for fermentation) bucket frequently and taste the stone and cut both halves in strips.
and remove any dark spots. Remove vegetables from time to time to see Wash the rocket or sprouts and pat
any leaves from the cauliflower and how the flavour is developing. After dry. Take only the green parts of the
break it into fairly large florets. Leave they are sour to your taste, pack spring onions, wash them well and cut
the carrots whole or slice them them in clean jars, cover in the into 10cm pieces. Cut each nori sheet
lengthwise. Peel the onions and cut brine and keep refrigerated. in half with scissors.
into quarters. Slice the peppers in PER SERVING: 417 CALS, 24.8 G FAT 4 Make sure your hands are dry before
LET IT STEW
MANY FOODS ARE SURPRISINGLY EASY
TO FERMENT. GIVE THESE CLASSIC
RECIPES A GO...
DILL PICKLES: Place cucumbers

in a sterilised jar with brine
(equal parts vinegar and
water) and add dill seeds
and garlic cloves.
KOMBUCHA TEA: To make this

deliciously tart and fizzy drink,
add tea sweetened with sugar to
a mother culture (a flat, jelly-like
disc made up of bacteria and
yeasts that you can buy online).
SAUERKRAUT: Toss shredded

cabbage and salt together.
Squeeze and knead it with your
hands. Pack into a sterilised jar.
Cover loosely and allow to sit at
room temperature, undisturbed,
for at least one month.
cover the jar with a lid or a muslin

“This vegan sushi is really easy to make. with a rubber band tied around it.
Let the quinoa soak for 24 hours at
It’s a great choice for parties and best room temperature.
3 Put both the quinoa and the soaking
rolled at the table” water in a saucepan, bring to a boil, add
a few pinches of salt, lower the heat to
starting. Place a piece of / tsp salt
1 2 its minimum setting, half-cover the
nori (shiny side down) in the palm 170g quinoa saucepan and cook until the quinoa
of your hand and add 1½ 480ml water absorbs all the water. Remove from the
tablespoons of pumpkin seed pâté. heat and allow to cool. Meanwhile, rinse
70g sunflower seeds
Spread it gently on the left third of the sunflower seeds under running
1 tbsp umeboshi vinegar
the nori sheet. Place your chosen water and drain well. Put the seeds in a
fillings diagonally over the pâté. 1 small onion frying pan over a medium heat and dry-
Do not overfill; a couple of carrot 4 tbsp fresh flat-leaf parsley, chopped roast, stirring vigorously until the seeds
matchsticks, one slice of avocado, 4 tbsp olive oil start sizzling and turn golden brown.
one tablespoon of sauerkraut and freshly squeezed lemon juice or apple Pour into a clean bowl and, while still
some greens are more than enough. cider vinegar, to taste hot, pour over one tablespoon of
Fold the bottom left corner of the salt and crushed black pepper, to taste umeboshi vinegar and stir until
nori over and begin rolling into a absorbed.
cone shape. Wet the edge with little You’ll also need: 4 Finely chop the onion and the parsley.
water and seal. Continue until all In a large glass mixing bowl, gently mix
1 lt preserving jar
nori is used. Serve the temaki rolls all the ingredients and season with
with more fermented vegetables, olive oil, lemon juice or cider vinegar
condiments, some soy sauce and 1 Wash, peel and finely grate the and salt and pepper. Garnish with more
leftover greens. beetroot. Put in a bowl, add the salt and chopped parsley. Refrigerate shortly
PER SERVING: 197 CALS, 16.5 G FAT squeeze really well with your hands before serving.
until the beetroot flesh starts sweating. PER SERVING: 417 CALS, 24.8G FAT
BEETROOT AND Cover with a small plate that fits into the
bowl, top with something heavy and
QUINOA SALAD allow to rest for 24 hours. If there isn’t BOOKSHELF
enough juice to cover the beetroot, add Recipes taken from
E GF V just enough salted water to cover. Fermented Foods
Serves 4 Before using the beetroot in this salad, For Vitality & Health
Ready in 40 mins, plus 2 days drain off most of the pickle juice. by Dunja Gulin
2 Put the quinoa in a sieve and rinse (£14.99, Peters &
fermenting time
well under running water. Drain. Put the Small). Images by
drained quinoa into the preserving jar Toby Scott
2 medium beetroot covered with 480ml of water. Loosely
WEEKEND
IN SEASON
COOKING
ADD FETA
AND PEAR
FOR EXTRA
ZING
10 ways to super charge Qx_Layout 1 13/02/2015 11:56 Page 3
JASMINE & M
10 WAYS TO
HEMSLEY
SUPER-CHARGE
your wellbeing
Put a spring in your step with these
veggie-friendly changes that will have
a big impact on your health
2
1
FIX TUMMY TROUBLES
Giving your digestive system a helping hand is a great
way to improve overall health as most of your Sisterly advice
Make these everyday changes from
immune tissue is located in your tummy. The best
healthy eating gurus to the stars Hemsley
way to do this is to de-stress and watch what you eat. + Hemsley and feel better immediately:
Medicinal chef Dale Pinnock, author of Digestion, Y Start your day by drinking a glass of
Eat Your Way To Better Health (£14.99, Quadrille warm water with half a lemon squeezed
Publishing) champions onions as a simple way to in, then rinse your mouth out.
boost your gut flora: “Onions are a great all-rounder Y Before a shower, dry body brush for a
minute every morning, using a soft bristle
for digestive health as they are a rich source of inulin,
brush to boost and aid your circulation.
a potent probiotic that encourages the growth and Y If you feel like a snack, try some nut
flourishing of the gut flora.” butter on apple slices. If you get a food
craving, check that you are hydrated.
Drink something tangy or with bitter
flavours, like ginger.
TIPS TAKEN FROM HEMSLEY +
HEMSLEY THE ART OF EATING WELL
(£25, EBURY PRESS)
4. A GOOD NIGHT’S SLEEP

GETTING ENOUGH SLEEP IS VITAL FOR BOLSTERING YOUR IMMUNE SYSTEM. IF YOU STRUGGLE TO
DROP OFF, RELAXING YOUR MUSCLES CAN PREPARE YOU FOR SLEEP. ANXIETY EXPERT CHARLES
LINDEN SAYS: “LYING DOWN, TAKE A DEEP, SLOW BREATH IN THROUGH YOUR NOSE AND, AT THE
SAME TIME, SQUEEZE YOUR TOES TIGHTLY, THEN RELEASE. ON ANOTHER SLOW BREATH, CURL
YOUR FOOT UP TOWARD YOUR KNEE, THEN RELEASE. BREATH AGAIN, AND SO ON UNTIL YOU HAVE
3
MOVED ALL THE WAY UP YOUR BODY, SQUEEZING AND RELEASING THE MUSCLES ONE BY ONE.”
“Adding some slices of avocado to your

salad can help reduce cholesterol levels*”
*Study published in the Journal of the American Heart Association
10 ways to super charge Qx_Layout 1 13/02/2015 11:56 Page 4
IN SEASON
CLEAN FOOD
6
*ACCORDING TO A STUDY PUBLISHED IN THE JOURNAL CIRCULATION
JASMINE & MELISSA
HEMSLEY
“FOR A HEALTHY HEART, MAKE
PISTACHIOS YOUR MID-
MORNING SNACK. RECENT
RESEARCH SHOWS THEY CAN
LOWER BLOOD PRESSURE*”
7 POP A PILL
Most of us veggies know the importance of
getting adequate omega 3, and as non-
vegetarian foods are the most common dietary
source, what’s a herbivore to do? Thankfully
there are plenty of vegetarian ways to get this
healthy fat into your diet: chia seeds, hemp
seeds, seaweed, chickpeas and surprisingly
cauliflower. You can also supplement with
Flax Farm Linseed Oil Capsules, £12.75 for
120x1000 mg (www.flaxfarm.co.uk).
5
8 DON’T WASTE THE
9
BEST BITS! IF YOU WANT TO GIVE UP SUGAR BUT
Many of your favourite fruit and vegetables
STILL INDULGE YOUR SWEET TOOTH, TRY
have skins and leaves that are more
colourful than the flesh – a sign they OF THE EARTH SUPERFOODS YACON
contain nutritious phytochemicals. Here's SYRUP, £16.49 FOR 450G
how to use what you’d normally compost: (WWW.OTESUPERFOODS.COM). IT'S A
Runner’s MELON RIND This is rich in an amino acid
that improves circulation. Blend the rind
RUNNY SYRUP THAT CAN BE ADDED TO
high with the flesh for a super delcious smoothie
SWEET RECIPES AND USED IN YOUR
If you've taken up jogging, we salute you! BROCCOLI LEAVES Use the green leaves as CUPPA.
But what are the best meals and snacks to you would cabbage, and while you're there,
make sure your body is nourished? Janey don't forget to use the stems as a crudité
and Bibi Rodgers of www.veggie- for your hummus. They contain lots of
runners.com give us these top tips: health-giving vitamin A and fibre.
10
Y Nothing beats starchy carbs; Try a
banana and jam sandwich.
Y Plan ahead and have protein-packed
snacks ready after your run. Chia seed
Think
energy balls, or nut bars stop you reaching yourself healthy
for junk when you're sweaty and starving. Meditation forces us to slow down and be on the spot.
Y Contrary to common misconceptions,
This de-stresses the body and hey-presto – more vitality
getting enough protein as a veggie runner
all round. Give this mediation from Zen master Thich
is easy. Load up on beans, quinoa and
peanut butter and your muscles will Nhat Hanh a go and you’ll notice a difference in no
thank you. time. Close your eyes and sit comfortably.
And, if you're looking for some super- Breath in and say in your mind, “I am
comfy vegetarian trainers, try the Trail aware of my whole body”. Breathing out,
Legend trainers, £74.95 (www.vegetarian- say: “I am aware of my whole body”.
shoes.co.uk). They have breathable mesh Then say “I calm my body” and “I bring
uppers, reinforced toes and wear-points,
and are free from any animal by-products.
peace into my body”, repeating and
breathing as you go.
G&G Advertorial_NEW Qx_Layout 1 13/02/2015 11:38 Page 2
THE BRILLIANCE
OF BARLEY
Have you been overlooking the health-boosting benefits of barley?
G&G Vitamins reveals the goodness behind the protein-rich grain...
B
arley has long been a staple of Protein is made up of essential amino acids; 20
the health food scene, as it was
Vital protein for veggies are standard amino acids that the body is able
The brilliance of barley is that it contains the
first harvested by farmers generate itself, eight can not be made by the
health-boosting enzyme Superoxide Dismutase,
thousands of years ago – some body and need to come via your diet – such as
which can help fight dangerous free-radicals in
grain pros claim it was first fitting G&G’s Essential Food with pre-
your body. What's more, pre-sprouted barley is
farmed as early as 7,000 B.C! Research sprouted Aktivated Barley® into your daily
even better for you due to the high protein content.
suggests that it was the favourite grain in routine.
Palestine, Asia Minor and Mesopotamia. Newly formed barley sprouts offer a great
Plus, Egyptians, Sumerians and Babylonians source of key nutrients, as it hasn’t undergone
all used barley as a form of sustenance, and it the demands for sustenance that growth
was even used as a form of currency in many requires. That is why G&G’s Essential Food
places due to its much sought-after with pre-sprouted Aktivated Barley® is so
qualities! ideal as a source of nutrition for vegetarians.
The most famous use of barley in history is Pre-sprouted Aktivated Barley®, is harvested
its role in Ancient Rome. Gladiators in at the point of its highest nutritional value in a
Rome's arenas used barley as a nutritional process that does not use heat. Those of us
source of strength and stamina – they found who keep a close eye on their eco-footprint will
the grain easy to grow and it offered a perfect be happy to know that it's a 100% organic and
combination of protein and nutrients. It has free from chemicals – healthier for the family
been claimed that a diet high in barley is and the environment!
what helped the Roman's phenomenal army
trek extremely long distances. So keen Boost your metabolism
joggers will be safe in the knowledge that If you feel like your metabolism isn't what it
barley has been trialled for thousands of used to be, then pre-sprouted Aktivated
ESSENTAIL FOOD AVAILABLE AT WWW.GANDGVITAMINS.COM
years! OR CALL 01342 312811. 200G FOR £14.95. Barley® may provide a much needed helping
G&G Advertorial_NEW Qx_Layout 1 13/02/2015 11:39 Page 3
IN SEASON
PROMOTION
CELEBRATING 50 YEARS OF QUALITY

G&G VITAMINS, A FAMILY OWNED, INDEPENDENT RETAILER AND MANUFACTURER
OF FOOD SUPPLEMENTS IS ENTERING ITS 50TH YEAR.
Starting in 1965 in the front room of David and Sheila Gaiman’s home in East Grinstead,
G&G quickly expanded into a shop in East Grinstead’s High Street and has continued to
expand to its new, state of the art facilities, manufacturing not only its own brand such as
the innovative Essential Food – which is supplied to over 50 countries throughout the world
– but also manufacturing for some 200 other award-winning brands in the UK and Europe.
Over the last five decades, G&G has grown from a cottage industry, into one of the largest
independent makers of vitamin and mineral products in the UK. Never compromising on its
ethos of quality is what makes G&G so different.
“Reaching our Golden Anniversary is a very proud moment for all of us here at G&G
Vitamins,” says Myles McEntyre, CEO of G&G.
hand. It has the ability to increase the fruit juice or a delicious banana and
metabolism within a very short period of orange smoothie.
ingestion, while its complex carb content Pre-sprouted Aktivated Barley® contained in
offers a slow, sustained support system to Essential Food, opens new dietary
energy levels. possibilities and is great for both general
Pre-sprouted Aktivated Barley® contains an health and if you're in need of a quick surge of
abundance of helpful vitamins and a plethora recovery. Pre-sprouted Aktivated Barley® is a
of health-boosting minerals – so a little drop major breakthrough in dietary formulations
of Essential Food in the morning can set you and looks set to be a popular health ingredient
up for the entire day! by fitness obsessives this year.
Health and happiness Cook Vegetarian readers receive one free “Being a family owned and run
Pre-sprouted barley creates a better digestive tub of Mega 2000 Multivitamin (RRP company, we are passionate
environment for the body and can help £16.34) with your order of Essential Food about our independence. We
facilitate a few of the conditions associated (200g – £14.95 or 600g - £40). Please use
with excess acidity. Pre-sprouted barley is promo-code 'cookveg' online, or quote
have a great team at G&G, with
not just a great source of nourishment, it also 'Cook Vegetarian' to a sales representative. the focus and experience to
has an added interest; its flavour. Unlike a lot T&Cs apply. move forward into a healthy
of plant-derived vitamin sources, pre- For more information visit future and the next 50 years!”
sprouted Aktivated Barley® mixes well with www.gandgvitamins.com or telephone
MYLES MCENTYRE, CEO OF G&G.
liquid and works perfectly when added to 01342 311 401
CV Template NEW Qx_Layout 1 16/02/2015 11:25 Page 2
Suma Advertorial Qx_Layout 1 16/02/2015 14:54 Page 1
PROMOTIONAL
FEATURE
COMMUNITY VALUES
When it comes to low prices and convenience, there’s no denying that
supermarkets are hard to beat. However, keeping your money in the local
economy can lead to wider benefits like improved town centres and high
streets, more local jobs and a much more personal shopping experience.
O
ne strong supporter of local
businesses and communities is
ethical worker’s cooperative Suma
Wholefoods who supply healthy,
Fairtrade and organic products to independent
shops and delis across the UK. One example is
Real Foods, which has two specialist
vegetarian and organic shops in Edinburgh
with long-standing links to the local
community. Real Food’s Marketing Manger Pip
pointed out how this relationship is mutually
beneficial, “Great local supplier and customer
relationships help reduce food miles and
provide better customer service than the
supermarkets can. We do regular in-store
events and since we know our customers and
have flexibility in ordering, we can cater to
what our customers are interested in trying.”
always good to have in plentiful supply.
Team up for Veggie Benefits There are loads of options for special diets
If you’re not lucky enough to have great too, like gluten-free flour, veggie sausages,
independent shops in your neighbourhood, tofu and vegan pesto. Teaming up with
food buying groups are a great way to get friends for your Suma shopping is a great
involved in your community and access top excuse to mix-and-match ingredients and
quality food at wholesale prices, delivered to cook up a glorious veggie banquet! The
your door by a friendly Suma Driver. You can eco-friendly cooperative also supplies a supermarkets as you can search for the best
set up a group with friends, neighbors, relatives large range of cruelty-free body care and fresh produce and receive a personal and
or in a community group; all of whom can household products such as its own tailored service. Keep an eye out for Suma's
reduce their carbon footprint, cut packaging Ecoleaf cleaning range, made right here in great value basics and speciality items, like
waste and even save money by clubbing the UK. organic cooperative pasta and its award-
together for their shopping. winning organic Yorkshire ales. These quality
Popular products with food groups include Keep it Local foods highlight why seeking alternatives to
basics like dried fruits, big bags of pasta and Your friendly local independent shops your local supermarket is a trick that you don't
tinned beans and pulses; essentials that are offer a bright alternative to the major want to miss!
YOU CAN VIEW THE FULL RANGE OF SUMA PRODUCTS AND FIND OUT ABOUT SETTING UP YOUR OWN FOOD GROUP AT
WWW.SUMA.COOP/ORDER/FOOD-GROUPS
Pure Style 77 qx_Layout 1 13/02/2015 14:56 Page 3
IN SEASON
EVERYDAY
Pure Style
Make your environment just that little bit lovelier...
3 OF THE BEST...
Natural
beauty buys
THE ONLY WAY IS ETHICS

Give your interiors a pop of colour
with the vibrant new range of home
accessories from ethical retailer
Traidcraft. The Chicken Wire Cake GENTLE HAIR DY
E
Stand, £18, and the Hand Painted
Ceramic Drawers, £28, will Herbatint Light Ash Chestnut,
transform your abode and the profits £9.50, www.herbatint.co.uk or
from your purchases will go towards call 0800 5947 706
the wellbeing of the artisans making
the goods in India. Visit
www.traidcraftshop.co.uk
KIND WIPES
Natracare Cleansing Make-up

Removal Wipes, £3.99.
Available from Ocado
SOFT SUDS
AMAZING
GRACE! Madara Cranberry and Juniper
Hand and Body Soap, £6
ECO QUEEN JANEY LEE www.mypure.co.uk
GRACE KNOWS EVERY
GREEN TRICK GOING
“I scared myself when I realised just how
Dressed to chill
Whether you’re a yoga enthusiast or
many paper towels I was getting through!
just fancy milling around at home
So if I’m just mopping up spills, I’ve started
in comfort and style, the chic
using fabric remnants instead. I’m guessing
lounge wear from No Balls
Keep it cool you have several old cotton T-shirts kicking
around that aren’t in good enough condition
(www.noballs.co.uk) is the perfect
Ideal to keep your vegetarian wine attire for some serious relaxing.
for the charity shop, so I’d suggest you re-
cool until your ready to refill, this Every item is made using bamboo
purpose them as mop-up cloths. When
Terracotta Owl Wine Cooler, £10, fibres which is eco-friendly and
you’re done, pop them in the laundry or
was produced by fairtrade initiative breathable, keeping you cool when
assign them to the compost!”
you are warm and warm when you
Jute Works. Available from TO FIND OUT MORE ABOUT JANEY, VISIT
are cool! Prices start from £12.
www.notonthehighstreet.com WWW.IMPERFECTLYNATURAL.COM
Subs April15 Qx_Layout 1 16/02/2015 14:10 Page 2
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TRIAL OFFER!
3 issues for just £6.00*
PLUSreceive a bonus gift of an OXO 3-piece berry
bowl & colander set and cherry pitter!
Rinsing and storing your
berries couldn’t be easier
with OXO’s new 3-piece
berry bowl and colander
set. Ideal for anyone with
limited storage, the bowls nest
together and the unusual
elongated hole pattern on the
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berries dry more efficiently.
When it comes to preparing
cherries, the die-cast zinc
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WORTH
OVER
£26
Cook Vegetarian is the UK's leading meat- vegan, quick, seasonal or more indulgent
free cookery magazine. Offering recipes, food. Crammed with beautiful
time-saving menu planners and family- photography, inspirational advice and
friendly meal ideas for all occasions, it insightful celebrity chef interviews, it’s
caters for those who enjoy eating veggie, your go-to publication for all things
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giveaways Apr_Layout 1 13/02/2015 14:30 Page 3
INDULGENCE
UP FOR GRABS
This month we’re offering Tefal fruit blenders, handy vegetable growing
kits, glorious OXO baking bundles and more!
WORTH
WIN A POP-UP PLANTER KIT WIN A TEFAL £40!
You don’t need a garden or allotment to grow delicious fresh
vegetables and flavoursome herbs. Enter our competition to win
FRUIT BLENDER
Tefal is offering seven lucky readers the chance to win
one of five Veg Trug Pop-Up-Planter kits, worth over £50 each, one of its new Fruit Sensation Blenders, worth £40. Creating
courtesy of Suttons Seeds. delicious blends from smoothies to soup, it has two speed
The planter kit creates a perfect plot for your veg, settings, and comes with two handy accessories: a grinder
WORTH
and the two living wall planters can be hung to crush anything from nuts to coffee beans, and a chopper
£50!
almost anywhere. Winners will also receive a that gently breaks down soft fruits. Both accessories also
selection of vegetable come with storage lids so you can keep any unused
seeds to get their growing ingredients in the fridge.
space started, making this This compact blender has an easy clean system and
prize ideal for any will go in the dishwasher – which eliminates the chore of
vegetarian who wants to washing up your juicer every day. It also
make their dishes more comes with a recipe booklet to inspire you
tasty and fresh! Check out with refreshing and healthy ideas –
www.suttons.co.uk to find although blending up a cheeky chocolate
out more about the range, mousse would never be frowned upon!
and visit our website for Visit our website to enter and go to
your chance to win. www.homeandcook.co.uk for more information.
WIN LUXURY HARCH WOOD WIN AN OXO

COOKING BOARDS BAKING
We’re giving away five bunches of beautifully hand-crafted wooden
BUNDLE
chopping boards, courtesy of Harch Wood. Each bundle is made up of
WORTH
£100!
four dinky chopping boards, perfect for serving To ensure that
afternoon tea, appetisers or a sophisticated breakfast. you bake up a
treat this Easter,
WORTH
Quirky and different, these boards are made from
£45!
locally sourced Irish hardwood, with each individual OXO has three sets
board being carved from one entire piece of wood, of baking essentials to
avoiding splits or joins which can later give away, worth over
cause warping. Designed and hand- £100 each. Stir up your best
crafted by Harch Wood Couture bakes in OXO’s stainless steel mixing bowl, and whip
in County Tyrone, Northern up a treat with the vibrant coloured silicone whisk. If
Ireland, Harch Wood sweet pies tickle your taste buds, OXO’s rolling pin
produces a variety of makes life easier in the kitchen thanks to its non-stick
homeware to surface, and OXO’s silicone decorating bottle kit allows
decorate your you to add icing and dispense easily to your bakes.
home with. Visit Also up for grabs are OXO’s cookie press,
www.harchwood baker’s dusting wand, seven-piece
couture.com to measuring spoon set and angled measuring
learn more about the jug. For more information, please visit
luxury kitchen and www.oxouk.com or call 0114 242 7295.
homeware brand. Go to our website to win this prize.
HOW TO ENTER... For your chance to win this month’s fabulous

prize draws get online today! www.cookveg.co.uk/giveaways
TERMS AND CONDITIONS damaged. Entries that do not abide by these terms and conditions will be disqualified. Prizes must
These prize draws are open to all UK residents aged 18 or over, excluding employees or agents of be taken as stated and cannot be deferred. The decision of the judge is final and no correspondence
the associated companies and their families. One entry per person. The prizes detailed in each will be entered into. CLOSING DATE: 10th April 2015. Winners will be notified by 24th of April, a list
prize draw cannot be exchanged for goods, or towards the purchase of goods at any retail outlet. of winners will be available in writing on request from Andrea Turner, 21/23 Phoenix Court,
Entries must be via our online entry page. It cannot be exchanged for cash, or replaced if lost or Hawkins Road, Colchester, Essex, CO2 8JY
Top picks Apr Qx_Layout 1 16/02/2015 11:00 Page 2
COOK VEGETARIAN
PIPING HOT Here you’ll find an exciting selection of all the best
veggie food, appliances and places to visit we’ve
discovered this month
SWEET SAVIOUR START YOUR

Most veggies can hold up their
hands and admit that they get a
DAY RIGHT
Bursting with goodness
touch of food envy when they see and taste, Eat Natural’s
their non-veggie friends treating new Toasted Muesli
themselves to delicious looking with Buckwheat is the
marshmallows. Well, fret no ultimate in healthy
more as Freedom Confectionery breakfast treats.
has come to save the day for Naturally gluten-free,
mallow-deprived vegetarians, as this gorgeous blend of
its marshmallows are suitable toasted buckwheat and
for vegetarians, vegans and crisped rice with raisins,
people with Halal and Kosher mixed seeds, coconut, honey and a pinch of cinnamon is now
dietary requirements. They’re available in a handy serving pouch – ideal for on-the-go
available in vanilla and strawberry flavour and are made with all eating and portion control. It’s perfect for handbags, a gym
natural flavours and colourings, and are especially ideal for baking bag or even your coat pocket on the way to work. Combine it
and sprucing up your evening hot chocolate! with some delicious almond milk and you have the breakfast
Available in miniature size 75g packs (£2.49) and also 1kg bags of champions.
for the catering industry. Visit www.freedommallows.com for A 65g single serve pouch costs just 75p and is available in
more information. Tesco stores. Visit www.crazy4flavour.co.uk
TRY SOMETHING NEW

Red Espresso is an antioxidant-rich coffee alternative that contains A WORK OF ART
no caffeine, preservatives, colouring or additives and is made Nestled in the
entirely from wild grown, hand-harvested South African Rooibos. picturesque area of
To create the convenient north Norfolk, Art
Nespresso compatible capsules, Café serves delicious
Rooibos tea has been refined to vegetarian food
a consistency that allows it to be prepared from local
used in any manual or automatic ingredients with a
coffee maker. The Red Espresso regularly rotating
has slightly earthy undertones menu. Enjoy indulgent
and it provides a full-bodied, rich cakes, scones,
and well-rounded taste. Its dark excellent locally
red colour and creamy effect roasted coffee and a
gives it the appearance of an range of speciality teas while soaking
espresso coffee, perfect if you up the beautiful art adorning the walls. With a gallery,
can’t distance yourself from the stunning countryside, a sunny courtyard and cosy stove for
trendy bistro look! colder days, this is a great destination all year round. Art Café
Pick up 10 Nespresso is open from 10am until 4pm every day and is the perfect
compatible capsules for £2.99 haven for hungry veggies!
from www.creamsupplies.co.uk For more information, visit www.art-cafe.org
Top picks Apr Qx_Layout 1 16/02/2015 11:05 Page 3
TOP PICKS
SUPER SAUSAGES TRÈS BIEN!

A tip of the hat to Original Meat Free Gourmet is almost compulsory La Maison du Vert is a
due to the impressively succulent sausages that the wonderful vegetarian and vegan hotel
company creates. located in the beautiful and
Ranging from Beetroot historic Normandy countryside.
and Horseradish to The restaurant serves delicious
Chestnut and Mushroom and innovative dishes using
varieties, these aren’t just home-grown produce,
meat substitutes, they’re complemented by the
all made from fresh hotel’s organic wine, beer and
vegetables. Providing cider selection.
a quick short-cut to a If it’s a relaxing time you’re
hearty dinner, prepare after, you can simply immerse
them with some sweet yourself in the stunning
potato mash and landscaped gardens or explore the local villages, towns or the
you’ve got a perfect nearby D-day beaches. With three hotel rooms and a cottage, it is
mid-week meal! the perfect getaway for couples and families and was the proud
Available for £3.79 from winner of the Viva! Award for Best Hotel for Vegetarians and
Holland and Barrett. Vegans 2014.
For booking information, visit www.maisonduvert.com
FINE DINING LAKE DISTRICT DELIGHT

Situated on the edge of
the Cumbrian Lake district The English Lake District’s breathtaking
in the gem town of countryside has been the inspiration for
Cockermouth, Quince and many poets, and we can see why! This
Medlar restaurant sits peaceful and idyllic region is the perfect
in the historic part of the place for a much needed retreat. And,
town next to the Castle you would be hard pressed to find a
in a Grade II listed more veggie-friendly hotel than
Georgian building. Yewfield, which is situated in the heart
This small intimate, evening eatery has long been renowned of the area. Yewfield offers a vegetarian
for its imaginative vegetarian cooking. bed and breakfast option, so there’s no
Dishes are created by the chef/owner Colin Le Voi with his better (or healthier!) place to stay when
wife Louisa who takes charge of the dessert menu. you fancy enjoying the view of Lake
Book your table today, by calling 01900 823579. For more Windermere and the other Lake
information, visit www.quinceandmedlar.co.uk District delights.
Visit www.yewfield.co.uk for
booking prices
STAY HEALTHY
Winter is a great time for using Extra
FEELING MELLOW Virgin Avocado Oil. It adds body to soups
and stews, and is loaded with vitamin E,
Farrington Oils’ Mellow Yellow Rapeseed
Oil celebrates its 10-year anniversary necessary to provide energy for winter
this year and the bottle has undergone sports and to keep the immune system
a fabulous re-brand to celebrate. boosted to avoid flus and runny noses.
The fresher design features the Try using it for roasting those winter
trademark yellow flowers that are a root vegetables, for a golden and
symbol of the health properties and the delicious treat.
freshness of the fabulous oil. The vibrant The Extra Virgin Avocado Oil (250ml)
yellow of the new bottle won’t just costs just £4.30, while the Extra Virgin
brighten up your food, it’ll light up the Fair Trade Organic Avocado Oil which
whole kitchen too. Of course, the taste supports over 10,000 Kenyan farmers
is just as great! and helps their families achieve a good
Grab a 500ml bottle for £4.30 life (250ml) is only £4.99.
at Waitrose, Sainsbury’s Available from Sainsbury’s, Waitrose,
and Ocado. Booths, Wholefoods and selected
speciality stores.
CV ISSUE 75 APR 15 veg market_COOK VEG 16/02/2015 09:21 Page 97
Scarthin
01550 721197
Bookshop Cafe
Vegetarian & Vegan,
GF Available - Cosy Tables EST. 1963 RCN 232208
THE VEGGIE
& Secret Garden
Open 9.30am - 5.15pm Mon-Sat. “Feeds the hungry
Sun 10 - 5.15pm without
MARKET
Scarthin Promenade, Cromford, nr. Matlock,
Derbyshire DE4 3QF 01629 823272 exploiting animals”
www.scarthinbooks.com
Seeds, tools, water
Best of Real Vegetarian Food wells, fruit/nut trees.
Saving people’s lives.
Make your brand stand out from the crowd.
Please support our
projects. To advertise in the Veggie Market, please contact
01788 543223 us on : (01206 505928 8 www.cookveg.co.uk
27 High St, Rugby
www.summersault.ltd.uk
www.vegfamcharity.org.uk * info@cookveg.co.uk
Guest House,
Cookery School & Gites
www.tomlinsfrance.com
23 Rue Du Fief
Gourmand,
Chambon,
17290,
FRANCE
+33 546 356 542
Bite sized vegetarian Apr Qx_Layout 1 13/02/2015 14:22 Page 1
FINALLY
Bite-sized The
VEGETARIAN
This month, comedian Lucy Porter comes clean
about her sugar addiction...
ith the approach of Easter, my dreaming of a visit from Santa Claus,
W mind has been set on one thing

– chocolate. To be honest,
chocolate occupies my thoughts no matter
I was yearning for the Milk Tray man
to drop by – I have always loved a selection
box. When I was a teenager there was a TV
what the season. I work from home and use programme called You Bet! in which
sweets as a reward for completing tasks. members of the public completed
The more arduous the job, the greater the challenges. I wanted to go on it to display
indulgence I’m allowed at the end. So for my unique talent: I could identify any
writing a column like this, I will promise chocolate from a selection box without
myself a fun-size Milky Way, for completing seeing any of the packaging. If you plonked
the laundry it’s a full-sized Double Decker, an anonymous choc down in front of me
and after filling in my tax return, I do a I could tell you if it was the Turkish delight
trolley dash down the confectionery from a box of Milk Tray or the Country
aisle at Morrisons! Fudge from Terry’s All Gold. I could never
understand why Matthew Kelly didn’t get in
touch and beg me to be on the show.
Chocs away! The first thing I ever remember ‘cooking’
I used to say ‘I have a sweet tooth’, now
was Easter Nests – basically just melted
I have to admit I am a sugar addict. This has
chocolate and cornflakes. I don’t actually
been a lifelong problem, and the really
think I ever allowed them to solidify into
distressing thing is that I can’t even blame
nests, I just ate the mixture from the pan.
my parents. I am the only one in my family
Of course, now my tastes are much more
with a sweet tooth. Growing up, the rest of
sophisticated – I add salt to my pans full
my clan would snack on cheese, crisps and
of chocolate.
savoury fare, which I found baffling. When
One of the many reasons I love Nigella is
I realised my parents would put Marmite on
because she invented the sweet and salty
their toast even when there was Nutella in
nut crunch bars. These essentially involve
the house I was convinced I must have been
adding peanuts and mushed up Crunchie
adopted.
bars to melted chocolate. Like the Easter
My sister would get her Easter egg, have a
Nests these don’t really involve actual
tiny nibble and then put the rest in the
cooking, although I do sometimes make my
cupboard to save for later. Meanwhile I would
own Crunchie-style honeycomb just to
have scoffed all mine in five
show willing. If you’ve never tried this, do
minutes. Sally would use her unwanted
it immediately – the part where you stir in
confectionery to barter with me, knowing
the bicarbonate of soda and it froths up
that I was powerless to resist any demands
is thrilling.
in return for her excess egg. For a few weeks
I keep hoping that age will cure me of
after Easter I would be constantly tidying her
my sugar addiction. I think I am getting
bedroom, watching what she wanted on TV
slightly less obsessed with it as I get older.
and letting her squeeze my spots (is that
Maybe this year I’ll finally save some of my
weird?).
Easter egg. All this writing about chocolate
has made me feel a bit sick. I’m not sure I’ll
Selection inspection even be able to manage this fun-size Milky
At Christmas, while my classmates were Way. Ooh, go on then.

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OFC_apr Qx_Layout 1 13/02/2015 15:24 Page 1

WIN: BAKING KIT, KITCHEN GARDENS, BLENDERS + MORE!

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SYMBOLS IN COOK VEGETARIAN: FREEZES

60 MIDWEEK MATTERS 78 LET IT STEW

STARTERS & SWEETS AND

Asparagus & Cheese Tarts 38

5 WAYS WITH... BRIGHTEN UP

Tenderstem as her ‘pleasure palace’, and

For the icing

1 Preheat the oven to 190C/375F/Gas 5. Put 2 We love pie!

FRESH AND JUICY HOW TO USE UP...

With our helpful

LEMON RICOTTA 4 large free-range eggs

I find inspiration from a wealth of

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have to be meat-and-two-veg 1 very small head of cauliflower

For the sponge

For the Yoghurt Icing

250g icing sugar

You’ll also need: a 20cm springform

1 Preheat the oven to 180C/350F/

1 Preheat the oven to 200C(180C

*INCLUDES NON-VEGETARIAN CONTENT

Baked Goat’s Cheese BOOKSHELF

1-2 rectangular filo sheets

RADISH SLAW For the dressing

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Prepare yourself for fresh flavours, crispy

N atasha Corrett was used to a life of yo-yo dieting, believing

CUCUMBER AND 3 Return the frying pan to the heat

250g raw cashews

1 Soak the cashews in the

BALLS For the sauce 1 tsp paprika

*INCLUDES NON-VEGETARIAN CONTENT

200g cherry tomatoes, halved

“The seasonal traffic lights

5 WAYS WITH... JERSEY ROYALS!

1 Roughly crush the strawberries

BRITISH BRIE AND few drops of vegetable oil

1 Preheat the oven to 220C/425F/

1 kg Jersey Royals, scrubbed

1 Cook the Jersey Royals in lightly

Finish with a cheeseboardh

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250g fresh peas, shelled

1 Bring a medium-sized pan of salted

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SWEET TREATS VEGAN