This galette is made for sharing. If you’re a little nervous about cooking with pastry, rest assured that the rustic appearance of this freeform pie will hide any mistakes! Serve with a leafy green salad and crisp green apples.DETAILSServes 4INGREDIENTS2 tbsp sunflower oil 1 red onion, sliced 1 small butternut squash, peeled, deseeded ...
Alice Zaslavsky says: ‘Once you get the hang of these, you’ll be making them all the time, and adding your own go-to combinations beyond these bases. In fact, the more veg you can pack in, the better – think zucchini (courgette), frozen peas, shredded red capsicum (pepper) and the like. Keeping the corn frozen adds ...
Alice Zaslavsky says: ‘Whenever I’m asked to sum up Georgian food, I always fire back ‘walnuts, garlic, coriander’– it may as well be our holy trinity. Whether these are blitzed in, stirred through, or sprinkled on top, many vegetable dishes in the cuisine benefit from this combination, from spinach to beetroot to aubergine. I particularly ...
Gizzi Erskine says: ‘Why have I never put cauliflower in any pasta dishes before? It’s not like it doesn't make sense to put cauliflower cheese with pasta?! The first time I saw anyone do it in a way that piqued my interest was when cookery writer Rosie Birkett made this lovely roasted cauliflower pasta with ...
DETAILSPrep: 10 minutes Cook: 20 minutes Serves 6-8INGREDIENTS200g pack sliced Cavolo Nero 50g butter 1 onion, finely chopped (200g) 1 clove garlic, finally chopped 1 Bramley apple, grated (250g) 50g flaked almonds, toasted 50g walnuts, roughly chopped 50g dried cranberries Zest of 1 clementine 200g fresh breadcrumbs 100ml hot vegetable stockMETHODPreheat the ...
DETAILS Serves 8Prep 45 minsCook 1 hr 25 mins INGREDIENTS 500g puff pastry block1 free-range egg, beaten or 4 tbsp olive oil, for glazingFor the squash and red pepper filling:½ butternut squash, peeled and deseeded2 tsp olive oil6 cloves garlic, in skins6 sage leaves2 red peppers, deseeded and slicedFor the leek filling:2 tbsp olive oil2 onions, diced2 leeks, ...
DETAILSServes: 4 Prep time: 20 minutes Cooking time: 45 minutesINGREDIENTS250g potatoes (Charlotte or any white salad potatoes work well), boiled in their skins 350g ready-made puff pastry 25g butter 6 shallots, peeled and diced 150g chestnut mushrooms, sliced or halved 150g blue cheese, such as Stilton Fresh thyme leaves Salt and freshly ground ...
DETAILS Serves: 4 INGREDIENTS For the Wellington:2 shallots500g button mushrooms2 tbsp rapeseed oil1 sprig rosemary1 tsp coconut sugarSea saltFreshly ground black pepper275g frozen (vegan) puff pastry, thawed1 small garlic clove2 tbsp mustard2–3 tbsp vegan cream cheeseFor the chestnut cream:1 large floury potato400 g precooked chestnuts150 ml almond milk50 g dairy-free butter1 tbsp almond butter1 tsp coconut sugar METHOD Preheat the ...