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Vegetarian shepherd’s pie with spiced lentils

Vegetarian shepherd’s pie with spiced lentils

Vegetarian shepherd’s pie with spiced lentils

This vegetarian recipe for spiced lentil shepherd's pie is a great vegan version of a classic. It's ready in 1 hour and is enough to feed the whole family
Total Time 1 hr
Servings 6
Calories 325 kcal

Ingredients
  

  • coconut oil  for frying
  • 1 onion diced
  • 2 carrots peeled and diced
  • 1 stalk celery diced
  • 2 cloves garlic crushed
  • 1 tsp chilli flakes plus 2 pinches
  • 1 tsp ground cumin
  • 1 tbsp garam masala plus 1 pinch
  • 1 tbsp tomato purée
  • 200 g green lentils 
  • 1 bay leaf
  • 600 ml vegetable stock 
  • a bunch coriander chopped
  • 4 parsnips peeled and quartered lengthways
  • 4 (about 600g) floury potatoes peeled and chopped

Instructions
 

  • Heat 2 tsp coconut oil in a large pan and fry the onion, carrots and celery with a pinch of salt for 5 minutes, until tender. Add the garlic, chilli, cumin and garam masala, and fry for another 2 minutes.
  • Stir in the tomato purée, green lentils, bay leaf and lots of seasoning. Add the stock, bring to a simmer and cover with a lid. Cook for 15-20 minutes, until the lentils are tender but not mushy. Add a splash of water if the lentils are sticking. Stir in the coriander, and a pinch more chilli flakes if you like.
  • Heat the oven to 180C/fan 160C/gas 4. Trim and discard the woody middles from the parsnips and roughly chop the rest. Cook the potatoes and parsnips in boiling salted water for 10-15 minutes, until both are tender when pierced with a knife. Drain, leave to steam dry for a minute, then mash well.
  • Add a pinch of garam masala, a pinch of chilli flakes and 1 tsp coconut oil, mix well, then season. Put the lentils into an ovenproof baking dish, cover with the mash, smoothing over with a fork. Bake for 25-30 minutes until bubbling and the top is lightly golden. Scatter over more coriander to serve, if you like.

Moroccan veggie soup

Moroccan veggie soup

This colourful soup is packed with nutritious veggies, pulses and spices for a vegan winter warmer with less than 250 calories.
*This recipe is gluten-free according to industry standards
Total Time 45 mins
Servings 4
Calories 212 kcal

Ingredients
  

  • 2 tsp vegetable oil 
  • 1 onion finely chopped
  • 3 sticks celery finely chopped
  • 3 cloves garlic finely chopped
  • 2 preserved lemons  flesh discarded and rind finely chopped
  • 2 red chillis deseeded and finely chopped
  • 1 tbsp tomato purée
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 400 g tin chopped tomatoes
  • 1 large (350g) potato cut into 2cm chunks
  • 400 g tin chickpeas drained and rinsed
  • 80 g spinach 
  • a bunch flat-leaf parsley roughly chopped
  • 1 lemon ½ juiced, and ½ wedged to serve

Instructions
 

  • Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.
  • Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.

Spanish tortilla with paprika ketchup

Spanish tortilla with paprika ketchup

What could be more satisfying than homemade tortilla? Ours comes with homemade paprika ketchup, made using fresh vine tomatoes, pimentón, garlic granules and red wine vinegar
Total Time 1 hr 30 mins
Calories 209 kcal

Ingredients
  

  • 450 g waxy potatoes peeled
  • 3 tbsp olive oil
  • 1 onion finely sliced
  • 6 large eggs

PAPRIKA KETCHUP

  • 600 g large ripe vine tomatoes roughly chopped
  • 60 g tomato purée
  • 2 tbsp hot smoked paprika (pimentón) * (see cook's notes, below)
  • 1 tsp garlic granules
  • 1/4 tsp celery salt 
  • 1/4 tsp fine sea salt
  • 4 tbsp red wine vinegar
  • 50 g soft light brown sugar

Instructions
 

  • To make the ketchup, put the tomatoes, tomato purée, paprika, garlic, celery salt and salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 minutes, then uncovered for 15-20 minutes more, stirring frequently until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in the vinegar and sugar. Cook over a low heat for 15-20 minutes or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four weeks.
  • Cut the potatoes into thin slices, put into a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 minutes. Drain well and leave to steam-dry in the colander for a few minutes.
  • Meanwhile, heat 2 tbsp olive oil in a 20cm non-stick frying pan and fry the onion gently for 8-10 minutes, or until soft but not golden. Whisk the eggs with some seasoning in a bowl.
  • Tip the potatoes into the beaten eggs and mix carefully to avoid breaking up the slices. Pour the mixture over the onions in the pan, and leave the base to set over a medium-low heat for 10-15 minutes. When the sides are set, flip the tortilla onto a plate. Add the remaining 1 tbsp oil to the pan, slide the tortilla back in and cook for 5 minutes until set and cooked through. Serve warm or chilled in slices, with a spoon of the paprika ketchup for dunking in.

* Cook's notes

  • Smoked paprika is known as pimentón in Spain, and is widely used in Spanish cooking. This vivid red spice is very different to Hungarian paprika in both look and flavour. To make pimentón, red peppers are dried over wood smoke and then ground to give a smoky, earthy spice. It comes either picante (hot and spicy) or dulce (mellow and sweet). The finest Spanish pimentón has DOP status – check the packaging when buying.

Asparagus and salmon parcels

Asparagus and salmon parcels

Wrap salmon in parcels with asparagus, dill and capers to create plenty of buttery juices to go with this nutritious, protein-packed meal
Total Time 45 mins
Servings 2
Calories 516 kcal

Ingredients
  

  • 250 g asparagus trimmed
  • 2 x 120 g salmon fillets skin removed
  • 1 clove garlic crushed
  • 1 lemon zested and juice, plus wedges to serve
  • 2 tbsp butter
  • a handful dill chopped
  • 1 tbsp capers
  • 300 g new potatoes halved, large ones quartered
  • 75 g frozen peas

Instructions
 

  • Heat the oven to 200C/fan 180C/gas 6. Cut two 20cm x 20cm squares of baking paper and put each on top of a large piece of foil. Divide the asparagus between the squares of baking paper with the salmon fillets on top and season generously. Divide the garlic, lemon zest and juice, butter, dill and capers, then gather up the sides of the parcels to seal completely. Lift onto a baking tray and put into the oven for 15-20 minutes or until the salmon is cooked through.
  • Meanwhile, cook the new potatoes in a large pan of lightly salted boiling water for 10 minutes until tender to the point of a knife, adding the peas to the water for the final minute of cooking, then drain well.
  • Serve the potatoes and peas with the salmon, asparagus, all of the buttery juices and more lemon wedges, if you like.

New potato salad with aïoli

 

New potato salad with aïoli

Crisp, golden potatoes are paired with fresh radish and zingy aïoli in this summery dish (a great side for your next barbecue)
Total Time 50 mins
Servings 8 as a side
Calories 490 kcal

Ingredients
  

  • 1 kg baby new potatoes
  • 80 g salted butter
  • 1 onion large, finely chopped
  • 2 cloves garlic crushed
  • 1 tsp yellow mustard seeds lightly crushed
  • 2 tsp coriander seeds  lightly crushed
  • 1 tsp Dijon mustard
  • 1 lemon juiced
  • 200 g radishes thinly sliced
  • 1 bunch dill roughly torn

AIOLI

  • 2 egg yolks
  • 2 large cloves garlic crushed
  • 2 lemons juiced
  • 250 ml olive oil plus extra for frying

Instructions
 

  • Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Drain and cool.
  • Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent. Add the garlic and fry for another 5 minutes. Add the mustard seeds and coriander seeds, and fry until starting to smell fragrant. Add the dijon mustard and juice of 1 lemon and mix. Transfer to a bowl.
  • Tip the cooled potatoes onto a clean worksurface and use the flat side of a knife to lightly squash each one. Fry the potatoes in a little more oil in a large non-stick frying pan for 10-15 minutes or until starting to crisp up. Tip onto kitchen paper to drain.
  • In the meantime, make the aïoli. Put the egg yolks, garlic, lemon juice and plenty of seasoning in a small blender, and whizz until smooth. Slowly drizzle in the olive oil while still blending on a low speed, until it emulsifies, thickens and is smooth.
  • Put the crispy smashed potatoes into a bowl and mix in most of the onion butter and sliced radishes.
  • Spread the aïoli across a platter and pile the potatoes on top. Finish with a drizzle of the remaining butter and lots of fresh dill.

Pepper and Mozzarella Strudel

This mouthwatering vegetable and cheese strudel makes a hearty, flavour-filled vegetarian main meal

Pepper and Mozzarella Strudel

Cook Time 45 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 2 red peppers deseeded and thickly sliced
  • 2 yellow peppers deseeded and thickly sliced
  • 1 aubergine thinly sliced
  • 2 tbsp olive oil
  • 200 g 7oz filo pastry
  • 100 g 3½ oz butter, melted
  • 2 x 125g packets mozzarella torn
  • Small bunch basil torn
  • Crisp salad and new potatoes to serve

Instructions
 

  • Preheat the oven to 200°C (400°F, gas mark 6). Combine the peppers and aubergine with the oil and season well. Cook under a preheated grill for 10 mins or until softened and lightly charred.
  • Place a sheet of filo pastry on greaseproof paper and brush with butter. Arrange three sheets of pastry on top, overlapping, creating a rectangle 40 x 30cm (16 x 12in).
  • Brush with butter and top with another layer of filo. Place the aubergine slices down the centre of the filo and layer up with the peppers and mozzarella, finishing with the basil.
  • Fold the ends of the filo over the vegetables. Using greaseproof paper, roll the filo up. Put on a baking sheet, brush with more butter and season well. Bake for 25 mins or until golden brown. Serve with a crisp salad and new potatoes.

Notes

Orange peppers work just as well in this recipe - so you can ring the changes if you prefer.

Jammy Coconut Squares

These delicious gluten-free squares have a surprise ingredient – potatoes! Full of the delicious sweetness of jam and coconut, and under 300 cals a slice, these little cakes are a gem

Jammy Coconut Squares

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 18

Ingredients
  

  • 250 g 8oz potatoes, peeled and chopped
  • 1 tbsp milk
  • 250 g 8oz butter, at room temperature
  • 250 g 8oz golden caster sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 250 g 8oz gluten-free self-raising flour
  • 6 tbsp strawberry jam
  • 2 tbsp desiccated coconut
  • 18 x 28cm 7 x 11in tin, greased and lined

Instructions
 

  • Set the oven to 180°C/Gas Mark 4. Put the potatoes into a heatproof bowl with 175ml (6fl oz) water and microwave on High for 10 mins, until tender. (Alternatively, boil the potatoes in a pan.)
  • Drain the potatoes, add the milk and mash them until smooth.
  • Cream the butter and the sugar, until pale and fluffy. Gradually beat in the eggs and vanilla extract.
  • Fold in the flour and mashed potato. Spoon into the prepared tin and bake for 45 mins, until a skewer inserted into the centre, comes out clean.
  • Spread the jam over the top of the the warm sponge and sprinkle with coconut. Cool, then cut into 18 squares. Serve with custard, if you like.

Vegetarian Kievs with Moroccan Red Cabbage

If you’re a vegetarian you don’t have to miss out on a classic Kiev, well not with this vegetarian kievs recipe with Moroccan red cabbage. These creamy vegetarian kievs can be adapted really easily to be suitable for vegans too. If you’re catering for a vegan or vegetarian then this is a great choice for a main dish, the meaties might even be jealous! This recipe serves 4-5 people and should take approximately 1hr to make. Serve your vegetarian Kievs with potatoes, freshly prepared vegetables and of course your side bowl of Moroccan red cabbage.

 

Vegetarian Kievs with Moroccan Red Cabbage

Ingredients
  

For the Kievs

  • 50 g butter *or vegan margarine at room temperature1
  • 2 tbsp parsley chopped
  • 2 cloves garlic crushed
  • 250 g baking potatoes peeled
  • 75 g green lentils
  • 35 g puy lentils
  • 15 g sesame seeds
  • 20 g sunflower seeds
  • 35 g brazil nuts
  • 50 g fresh wholemeal bread
  • 2 sprigs rosemary chopped
  • 3 sprigs thyme chopped
  • 2 tbsp parsley chopped
  • 2 tbsp onion finely chopped
  • salt and pepper to taste
  • 1 free-range egg *for vegan use 1 tbsp soya flour, 1 tbsp gram flour, 4 tbsp water, 1 tbsp oil, pinch salt, pinch sugar
  • 200 g fine fresh wholemeal breadcrumbs

For the cabbage

  • 2 tsp butter *or vegan margarine
  • 1 small red onion
  • 1/2 tsp allspice
  • 400 ml red cabbage shredded
  • 1 tsp pomegranate molasses from Asian and Middle eastern supermarkets
  • 1 orange juice only
  • 3 tsp light muscovado sugar
  • 3 tbsp dried cranberries
  • 2 strips fresh orange peel
  • 1/2 pomegranate seeds only
  • 1 tbsp flaked almonds

Instructions
 

  • To make the garlic butter: put the butter or margarine in a small bowl together with the parsley and crushed garlic. Work together with a wooden spoon until well combined.
  • Put all the garlic butter onto some baking parchment and use the parchment to work into a log about 5cm long. Wrap in the parchment and chill in the fridge or freezer until firm.
  • To make the kievs: steam the potato, then mash. You should have about 150g of mashed potato. leave to cool.
  • Cook the green and puy lentils together until cooked, but not mushy, about 15 mins. Drain well and leave to cool.
  • Put the sesame and sunflower seeds, brazil nuts and wholemeal bread in a food processor and blend into fine crumbs.
  • Mix together the mashed potato, lentils, crumb mixture and onion, and season well.
  • To form the kievs: divide the mixture into five (or if you like big portions, four!). Take the log of garlic butter from the fridge and cut into five (or four) slices.
  • Take one portion of the lentil mixture and form into a round. Make a dint in the centre and place a piece of the garlic butter in. Form the lentil mixture round the garlic butter to enclose it, finishing up with a flattened cake shape. Do the same with the rest of the mixture and garlic butter.
  • To coat: whisk the egg, (*or beat together the soya and gram flours, with the water, oil, salt and sugar until smooth). Dip the kievs into the egg (*or soya flour mixture) then into the breadcrumbs. Press the crumbs in well. Chill for 30 mins.
  • Heat some oil in a large frying pan and fry the kievs until golden and crisp all over. Take care not to split them, otherwise the garlic butter will spill out. Serve hot.
  • Melt the butter or margarine in a saucepan and saute the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.
  • Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.

Notes

Just before serving, add the pomegranate seeds and garnish with toasted almonds.

Spanish-Style Ratatouille

A low cost, quick and simple Spanish ratatouille made with roasted chunky vegetables of aubergine, peppers, potatoes, onions and courgettes

Spanish-Style Ratatouille

Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 4

Ingredients
  

  • 2 tbs olive oil
  • 1 medium aubergine sliced into 12 large slices and halved
  • 1 onion peeled, quartered and leaves pulled apart roughly
  • 1 orange or red pepper deseeded and roughly chopped
  • 2 courgettes trimmed and cut into wedges
  • 400 g can chopped tomatoes
  • 3 tsp fresh oregano or 2tsp dried
  • 2 cloves garlic peeled and chopped
  • 6 medium potatoes unpeeled and thickly sliced
  • Salt and freshly ground black pepper

Instructions
 

  • Set the oven to gas mark 6 or 200°C. Put a roasting tin in the oven to heat up. Add the oil and toss the aubergine, onion, pepper and courgettes in the oil, in the hot tin and roast for 10 mins.
  • Meanwhile, put the can of tomatoes, oregano and garlic in small pan, and simmer over a medium heat for 10 minutes, until reduced by about a third.
  • Mix the slices of potato in with the roasting vegetables, and spoon in the tomato sauce. Season well. Cover the tin with foil. Bake for 30 mins, then take off the foil and bake for another 20-25 mins, until the vegetables are tender. Leave for 5 mins before serving.

Notes

This could be cooked on the hob, for about an hour. If the sauce looks as though it’s disappearing, mix some tomato ketchup with a little hot water and stir it into the vegetables.