Three Bean Salad
Halve the peppers lengthways, then place cut side down in a grill pan and cook under a hot grill until the skins are black and blistered. Cover with… Read More »
Peppers with Goat’s Cheese and Lentils
Cook the lentils in boiling salted water for 12-15 minutes until just tender. Drain. Meanwhile, halve the peppers lengthwise and remove the core and seeds. Grill the pepper… Read More »
Aubergine, Tomato and Mozzarella Gratin
Trim off the ends of the aubergines and discard. Cut the aubergines lengthways into thin slices. Sprinkle the slices generously with salt and leave to drain in a… Read More »
Corn Kebabs with Tomato Salsa
In a non-metallic bowl, mix together the ingredients for the marinade. Stir in the corn cubes and leave to marinate for at least 15 minutes. Meanwhile make the… Read More »
Vegetable Kebabs with Tofu Sauce
Put the tofu in a blender or food processor with 15 ml (1 tbsp) oil, 10 ml (2 tsp) soy sauce, the lemon juice, garlic and sesame oil… Read More »
Stir-Fried Vegetables
Heat the oil in a wok or large deep frying pan. Add the garlic, ginger and chillies if using, and stir-fry for 1-2 minutes. Add the nuts and… Read More »
Glazed Vegetable Pastries
Layer the filo pastry squares over a buttered upturned Yorkshire pudding tin, brushing liberally with melted butter, to make 4 baskets. Bake at 190°C (375°F) mark 5 for… Read More »
Vegetable Tempura
To make the batter, sift the plain flour, cornflour and arrowroot into a large bowl with a pinch each of salt and pepper. Gradually whisk in 300 ml (… Read More »
