Baked avocado sabayon
1. Halve the avocado and remove the stone. Place avocado on a baking dish. 2. Top with the sliced tomato and bake in a hot oven 220C/425F/Gas 7 for ten minutes. 3. Meanwhile, whisk the egg yolk over a bain-marie until light and frothy. 4. Cover ... [... more]
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Banana muffins
1. Heat the oven to 190C/375F/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through. 2. With a fork, beat together the ... [... more]
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Vegetarian Mushroom Pie
Stir in herbs and enough water to form a fairly stiff dough. Brush with egg or milk, then cook in oven 400°F/200°C/gas mark 6 for about 35 minutes. Beaten free range egg or milk Bring to the boil, stirring. Turn mixture into a pie dish and allow . [... more]
Vegetarian Society |
Roasted Tenderstem, Grilled Halloumi & Cherry Tomato Salad
Cooking Time: 20 minutes Heat oven to Gas 6/200C/400F Next recipe - Tenderstem & Chickpea Fritta Tenderstem & Chickpea Frittata Black pepper Tenderstem & Sweet Potato Filo Rolls Prep Time: 15 minutes Tenderstem Intro Page [... more]
Vegetarian Society |
Chocolate beetroot cakes
1. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin. 2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. 3. Purée the beetroot in a food processor. Add the eggs, .. [... more]
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Roast Goosnargh Duckling
6 duck breasts, one per person (use double crowns on the bone) 1. Place a roasting tin in the oven at 220C/425F/Gas 7 to heat up. When the oven is heated, place the duck crown in the tin, skin side down and cook for 14 minutes. Take out of the ... [... more]
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Stuffed pork with leek and butternut squash
1. Preheat the oven to 220C/425F/Gas 7. Cut a pocket lengthways along the pork chop and set aside. 2. To make the stuffing, gently sauté the butternut squash and leeks in two teaspoons of the olive oil until soft. Add the breadcrumbs and season ... [... more]
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Roast Pumpkin and Swiss Chard Risotto
A pinch cinnamon powder A squeeze lemon juice to taste Heat oven to Gas 5/ 190C/ 375F Cooking Time: 30 minutes Can be vegan* Prep Time: 15 minutes [... more]
Vegetarian Society |
Fennel Salad with Toasted Walnuts
This refreshing salad is made with autumnal ingredients. If you prepare it in advance, add the pears at the last minute or they will become soggy. Toast the walnuts for 5-7 minutes in a hot oven, 200°C/400°F/gas mark 6. Toss the dressing into the [... more]
Vegetarian Society |
Roast Potatoes
Cook uncovered at 150°C/300°F/Gas 2 for 45 minutes. Turn occasionally. Increase temperature to 200°C/400°F/Gas 6 and cook for a further 15-20 minutes until crisp and golden. Mix together and place in a shallow tin. Steam for 7 minutes [... more]
Vegetarian Society |
Pan roasted salmon with mango and tomato salsa
1. For the salsa, purée half the chopped mango and add to the remaining mango flesh. Add the tomato, chilli flakes and mint. 2. Heat the oven to 220C/425F/Gas 7. Place the spring onions in a baking tray dressed in the oil. Bake for ten ... [... more]
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Gressingham Duck with Chicory Tarts
1. Roll out the pastry to 5mm thickness. Cut out four rounds a good 3cm larger than the diameter of your tartlet tins, that is 11-13cm. Prick the bases lightly and chill to rest. Preheat the oven to 200C/400F/Gas 6. 2. Using a thin sharp knife, ... [... more]
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