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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Vegetarian Pumpkin and Herb Stuffing

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A good stuffing should complement the flavours of the meat its served with and this pumpkin and herb stuffing recipe works especially well with poultry. That’s right, this is a serious stuffing contender for your Christmas turkey! Seasonal, earthy pumpkin teamed with fragrant herbs brings fresh flavours to a moist roast bird. This stuffing recipe can be used to stuff a bird, or can be simply cooked on the side, which is especially handy if you’re catering for vegetarians. Meat-eaters can switch vegetable stock for chicken stock, and can even add sautéed sausage meat from a couple of Cumberland sausages

Vegetarian Pumpkin and Herb Stuffing

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Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Servings 6

Ingredients
  

  • 1 small pumpkin skin and seeds removed, diced
  • 25 g butter plus extra for greasing
  • 1 red onion finely chopped
  • 2 sticks celery finely chopped
  • 1 tbsp chopped sage
  • 1 tbsp chopped thyme
  • 75 g stale bread crusts removed
  • 1 egg beaten
  • 250 ml vegetable stock

Instructions
 

  • Preheat the oven to 220°C/425°F/Gas Mark 7.
  • Spread out the diced pumpkin onto a lightly greased baking tray. Roast in the oven for 30 minutes, turning once. Remove from the oven and reduce the heat to 180°C/350°F/Gas Mark 4.
  • Melt the butter in a saucepan. Add the red onion, celery and herbs and allow to cook over a medium heat for 5 minutes until soft, stirring frequently.
  • Crumble the stale bread into a large mixing bowl, add the onion mixture, egg, roasted pumpkin, stock and seasoning. Stir thoroughly to combine.
  • Transfer the stuffing to an oven-proof dish and cook in the oven for 40 minutes.
  • Slice into wedges and serve.

Notes

This make-ahead recipe can be stored in the freezer then defrosted and heated through in the oven.

Gordon Ramsay’s Vegetable Pilau Rice

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This is the celeb chef’s version of the classic Indian takeaway favourite, vegetable pilau rice, from the Channel 4 series, Gordon’s Great Escape

Gordon Ramsay's Vegetable Pilau Rice

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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 400 g basmati rice
  • 1 tbsp vegetable oil
  • 2 tbsp ghee or melted unsalted butter ghee is not suitable for vegetarians
  • 1 cinnamon stick
  • 6 cloves
  • 4 cardamom pods lightly crushed
  • 2 bay leaves
  • 2 star anise
  • 2 onions peeled and finely sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp red chilli powder
  • Sea salt
  • 50 g mushrooms cleaned and roughly chopped
  • 75 g green beans
  • 150 g cauliflower cut into florets
  • 1 large carrot peeled and finely chopped
  • 100 g peas thawed if frozen
  • 850 ml water
  • 30 g raisins
  • 30 g toasted pistachio nuts

Instructions
 

  • Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 mins. Drain well and set aside.
  • Heat the oil and 1tbsp of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
  • Fry for a minute until they begin to crackle and smell fragrant.
  • Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
  • Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan. Sautee for 3-4 mins then tip in the drained rice and stir well.
  • Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 mins until the rice looks dry and the water has been absorbed.
  • Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted pistachios and serve.
  • This recipe is taken from Gordon Ramsay's Great Escape, published by Harper Collins, priced £25, available from Amazon
  • Gordon's Great Escape series starts Monday 18th - 20th January 2010, on Channel 4 at 9pm

Notes

In India, the fragrant rice for a pilau is usually cooked separately from the other ingredients and everything is mixed together at the end, similar to the way in which a biryani is made.

Roasted Vegetable and Goat’s Cheese Puffs

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These choux pastry puffs will come in handy over the festive period. Filled with tangy goat’s cheese and rich roasted veg they are sure to impress

Roasted Vegetable and Goat's Cheese Puffs

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Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Servings 4

Ingredients
  

For the filling

  • 1 small aubergine cubed
  • 1-2 courgettes cubed
  • 2 red peppers deseeded and cubed
  • 2-3 tbsp olive oil
  • 100 g round soft goat’s cheese with rind
  • ½ x 200ml carton creme fraiche
  • Salt and ground black pepper

For the choux puffs

  • 60 g 2oz butter
  • 75 g 2½oz plain flour
  • 2 medium eggs

Instructions
 

  • Set the oven to gas mark 7 or 220°C. Place aubergine, courgette and pepper on a baking tray and drizzle with olive oil. Turn the vegetables to coat them, then roast in the centre of the oven for 45 mins-1 hour, turning occasionally, until they are starting to tinge golden. Remove them from the oven.
  • To make the choux puffs: Pour 150ml (¼ pint) water into a pan and add the butter. Place pan over a medium heat and stir until butter melts. Increase heat under the pan and bring mixture to a rapid boil. Remove pan from heat and tip in the flour. Beat mixture until it forms a ball and comes away from the sides of the pan. Leave mixture to cool for at least 10 mins, then beat in the eggs. Spoon mixture on to the lined baking sheet, in 4 balls.
  • Bake above the centre of oven for 15-20 mins until the puffs have risen and are pale golden. Remove from oven and pierce each puff with a skewer, or fine knife, to allow the steam to escape. Return them to oven for 5-10 mins until puffs are crisp. If making in advance, slide them on to a wire rack to cool. Reduce the oven temperature to gas mark 5 or 190°C.
  • When puffs are cool, cut off the tops (reserving tops) and scoop out any soft mixture on the inside.
  • Cut the goat’s cheese into cubes. Layer up the roasted vegetables and goat’s cheese inside the choux puffs, adding some creme fraiche and plenty of salt and pepper. Replace the tops on the puffs.
  • Return the choux puffs to the oven for 15-20 mins, or until the cheese is starting to melt. Serve with the sprouts and root mash, and a little of the cranberry relish.

Notes

Not suitable for freezing. Prepare ahead: The vegetables can be roasted and the choux puffs made the day before. Fill the choux puffs with the mixture on the day of serving, allowing a little extra cooking time to ensure the pastry crisps up and the centres are hot.