12 baby aubergine OR 2 large aubergine, cut into 2cm thick slices 30ml olive oil 250ml greek yoghurt 45ml tahini paste 2 cloves of garlic, minced
Slice the aubergine in half and score the flesh. Brush the olive oil on the scored side and either grill over an open fire or in a very warm pan until cooked and slightly charred. Arrange the aubergine on a serving plate. Add the yoghurt, tahini paste and garlic to a small bowl and mix together. Smear the tahini paste against the side of the bowl and scrape it off again so that it mixes through the other ingredients. Serve the sesame dressing on the aubergine at room temperature.
The traditional Italian cacciatore is made with poultry and celebrates generosity and variety. This is my vegetarian interpretation and will feed six people when served with mashed potato or polenta.
90ml olive oil 250g button mushrooms 2 medium aubergines, diced 2 onions, diced 2 cloves of garlic, minced 3 carrots, peeled and cut into small chunks 2 medium red sweet peppers, sliced in strips 250ml dry red wine 2 x 400g tins of chopped tomato 2 x 400g tins of butter beans 250ml whole black olives 500ml vegetable stock 125ml parsley, chopped 5ml salt black pepper
Heat the oil in a large saucepan on a high heat. Add the mushrooms and aubergine and fry for a few minutes until browned. Remove from the saucepan with a slotted spoon and keep aside. Lower the heat to medium and add the onion and garlic and cook until the onion is soft. Add the carrot and sweet peppers and fry for a minute or so. Pour in the wine and simmer until the wine is reduced completely. Add the tomato, beans, olives, stock and salt and simmer for 5-10 minutes, stirring occasionally. Add the cooked mushrooms and aubergine and stir through. Simmer for a further 5 minutes. Take the saucepan from the heat and add the parsley. Taste the dish and adjust the seasoning. Serve on mashed potato or polenta and a generous drizzle of olive oil.
Quinoa is an ancient grain that is a complete protein and has a deliciously nutty flavour. This salad offers all the nutrients you need for a meal on its own or as a side dish to whatever else you are cooking.
45ml olive oil 30ml lemon juice
375ml quinoa, cooked according to the packet instructions 250ml tightly packed sun-dried tomatoes, chopped half a red onion, finely chopped 125ml feta cheese, crumbed 1 apple, chopped into small cubes a small bunch of chives or any other soft, fresh herbs, chopped
Whisk the olive oil and lemon juice together and set aside. Add all the other ingredients to a bowl and mix through. Drizzle the olive oil mixture over the salad and serve.
This is a delicious and healthy meal based on Jamie Oliver’s avocado pastry recipe. The quick pickle elevates this plant-based dish from good to absolutely fabulous!
2 medium avocado pears 400g self-raising flour ice water 6 eggs 5ml salt 400g frozen peas, defrosted 140g cheddar cheese, grated 200g sugarsnaps, halved
Quick Pickle: 500ml vinegar 500ml water 83ml sugar 30ml salt 10ml mustard seeds 10ml whole black peppercorns 4 cloves of garlic, cracked 2 bay leaves 12 zucchini
Start by making the pickle: Slice the zucchini into coins/strips and place it in a glass bowl. Add the rest of the ingredients for the pickle to a saucepan. Place over high heat until tiny bubbles appear at the edges. Remove the saucepan from the heat and pour the pickle onto the prepared zucchini. Set aside until cold. (The pickle may be bottled at this stage and stored in the refrigerator).
Preheat your oven to 180℃ and spray a 38cm X 25cm oven tray with cooking spray. Scoop the flesh from the avocados into a food processor and add the flour. Pulse at high speed until the mixture resembles coarse, wet sand. Add a very small amount of ice cold water to the mixture while the engine is running. The mixture should come together into a ball. Line the prepared baking tray with the avocado-pastry by pushing it about 2cm up the sides of the tray as well as covering the bottom as evenly as you can. The pastry is too wet to roll – be patient in pushing/spreading it out as evenly as you can. Set aside. Add the eggs, salt, defrosted peas and cheddar cheese to the bowl of your food processor and blitz on high speed. Pour this mixture onto the avocado-pastry and scatter the fresh sugarsnaps on top. Bake the flan for 30 minutes. Remove from the oven and immediately cut into portions. Serve a portion of the flan with a generous amount of zucchini pickles on top.
This banana bread is delicious and chocolatey without being sweet and has incredible depth of flavour. I have included the substitutes for ingredients in brackets, to make it vegan. Enjoy this tea-time bread with a spread of salted butter.
220g banana, mashed (about three bananas) 5ml apple cider vinegar 35g butter, melted (nut butter) 300ml milk (soy milk) 100g sugar (Erythritol/any other sweetener) a pinch of salt 200g flour 2,5ml bicarbonate of soda 10ml baking powder 50g cacao powder 40g + 40g dark chocolate, chopped
Preheat your oven to 180℃ and line a small bread tin (22cm X 11cm) with baking paper. Mash the banana with a fork in a mixing bowl. Add the vinegar, melted butter and milk and mix through with a spatula. Add the sugar to this mixture and stir through. Sift the flour, bicarbonate of soda, baking powder and cacao powder into the bowl and mix well. Stir in 40g of the chopped chocolate. Spoon the batter into the prepared bread tin and sprinkle the other 40g of chopped chocolate on top. Bake the bread for 1 hour 35 minutes or until a toothpick inserted into the middle of the bread, comes out clean. Take the banana bread from the oven and lift the bread from the tin by holding the ends of the baking paper. Cool the bread completely on a cooling rack before cutting. Serve with a spreading of salted butter.
Cook the lentils according to the instructions on the packet. Set aside. Add the ghee to a saucepan on medium heat and fry the onion for 2 – 3 minutes. Add the garlic, ginger and chilli and fry on low heat until fragrant. Add the fennel seeds, mustard seeds, cumin seeds, garam marsala and sugar. Stir the mixture for about one minute while cooking gently. Add the spinach, mint and 45ml water to the saucepan and immediately cover with the lid. Cook for about 3 minutes, stirring occasionally. Place the spinach and spices into a blender, add 320ml water and blend until smooth. Pour the sauce back into the same saucepan, on low heat. Add the yoghurt, salt and the juice of about half a lemon. Serve with fragrant rice and tomato salad.
My Whisk and I 