October 2018 • £4.

95
HEALTHY • SUSTAINABLE • DELICIOUS www.vegetarianliving.co.uk
OCTOBER 2018

VEGGIE CHILLI
WITH CHIPOTLES
IN ADOBO

HARVEST
SUPPERS 58
MEXICAN FAVOURITES | BAKE OFF RECIPES | HARVEST SUPPERS | LUCY WATSON | GOOD MOOD FOOD

MAKE EVERYDAY MEALS SPECIAL MEAT-FREE

RECIPES
WITH FRESH SEASONAL PRODUCE

s
36

Fiesta fa v our i te
VEGAN
DISHES

SUPERCHARGE YOUR MEXICAN CHILLI,

NACHOS AND QUESADILLAS

READY, SET, BAKE!

Food for friends
DELICIOUSLY EASY SHARING FEASTS
Gorgeous Bake Off
recipes to try at home
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LUNCH WITH LUCY GOOD MOOD FOOD DINE IN TONIGHT

Enjoy the Made in Discover how changing Camilla Fayed’s Farmacy
Chelsea star’s colourful the way you eat will make serves a plant-based
vegan menu you healthier and happier prescription for wellbeing

PLUS British nuts | Pasties & pies | Community fridge projects | Visit Bath
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Welcome
© DAN PEARCE

Preserves, pies and pumpkins – this issue is full of them, so that TESSA
can only mean it’s October! It’s also the time of year we celebrate 44 TRICKS
the harvest festival, when the abundance of crops from the field,
‘The ethos of community
produce from the veg plot and fruit from the orchards reaches
a peak before the winter months arrive. In his regular column, fridges is about reducing
eco-chef Tom Hunt reveals how to preserve this bounty in quick food waste, bringing
and easy fermenting recipes (page 28), while innovative jam people together and
maker Lillie O’Brien goes foraging to make jams and jellies that normalising the spirit
really capture the flavours of autumn (page 52). of sharing’
On the subject of foraging, Rachel Demuth’s been mushroom
Subscribe picking, using her wild finds in some deliciously different
Eastern European dishes from pierogi to strudel (page 38); and
today…

© DAVID LOFTUS
Kathryn Bruton’s also celebrating the best of seasonal produce,
And receive a
with vibrant orange veg taking a starring role in her warming
FREE copy of
midweek meal ideas (page 46).
The Flexible
We’ve got two glamorous young plant-based pioneers in this
Vegetarian.
issue: restaurateur Camilla Fayed, who shares some of the top
See page 76
dishes from her popular London eaterie Farmacy (page 84); while
for full details.
Made in Chelsea star Lucy Watson returns to serve up a lovely HENRIK
lunch that’s ideal for a girls’ gathering. If you’re entertaining a 82 ENNART
bigger crowd, then Nina Olsson’s three globally inspired menus ‘Any imbalances that
(page 61) are the ultimate relaxed sharing feasts – and perfect
occur in your gut
for a Halloween party too.
And finally, dessert. If, like us, you’ve been glued to a certain
flora are propagated
baking show in recent weeks, turn straight to our Bake Off throughout your entire
special (page 32), featuring three tempting sweet treats that are, body and put a strain
to quote judge Prue Leith, ‘definitely worth the calories’. on your mental health’
Lindsey Harrad, Editor
© DAVID LOFTUS
COVER RECIPE: Veggie chilli with chipotles in adobo by Faith Mason

EDITOR’S PICK
RACHEL
98 KHOO
from Mexicana! by Esther Clark (HarperCollins)

‘I love how the Swedes

celebrate. It always
involves good food, lots
of snaps, some singing
and usually a silly hat!’
Just go nuts Fiesta feasts The pies have it
Meet British nut growers, Mexican food never goes out Chava Eichner’s hearty
grow your own nut butter, of fashion; Esther Clark gives vegan pasties and pies with Follow us on Instagram
and make easy nutty recipes. the classics a tasty twist. delicious seasonal fillings. @veglivingmag for even
PAGE 24 PAGE 66 PAGE 70 more inspiration

03
 Contents

Features
24 Green living
Alice Whitehead on growing your own nut trees
– and making delicious nutty recipes

44 Raid the fridge

We reveal how community fridges are fighting
food waste and bringing people together

82 Eat yourself happy

98 The bestselling book that reveals the connection
between what we eat and how we feel

98 The final word

61 Rachel Khoo on life in Stockholm, Swedish
traditions and a new passion for Scandi cooking

Food matters
21 Season’s eatings
October is the month for squash, from warming
pumpkin soup to spicy butternut curry

28 Eco chef
Tom Hunt on the benefits of seasonal food and
48 EDITOR’S 40 how to preserve the best of it
PICK
32 Mixing bowls at the ready!
ON THE COVER Great British Bake Off is back – get inspired by
gorgeous recipes from the new book

38 Foraged feasts
Rachel Demuth’s Eastern European goulash,
strudel and pierogi made with wild mushrooms

46 46 Harvest suppers
Golden autumnal dishes for weekday meals,
66 featuring squash, carrots and sweet potatoes

32 52 Kitchen tutorial
61 Top tips on making foraged jelly and jams from
Lillie O’Brien at the London Borough of Jam

56 Thrive on the Mediterranean diet

Enjoy Susie Theodorou’s simplified dishes
88 82 84 44 prepared with a handful of seasonal ingredients

04 |
 THIS ISSUE’S RECIPES…
Subscribe today and receive Starters & light bites

The Flexible Vegetarian cookbook! – page 76

22 Pumpkin, ginger, chickpea and cheese soup
58 Slow-cooked beetroot with feta
64 Tandoori cauliflower
67 Sweet potato nachos with crispy onions
71 Shiitake and tofu pixie pasties
81 Stewed spinach eggs
84 Baked chickpea sticks
88 Pomelo salad with sesame-crusted tofu

Main courses
16 Creamy pea and asparagus pasta
16 Middle Eastern squash tart
16 Cheesy sweet potato frittata
23 Red curried butternut squash
26 Orecchiette with walnut pesto and broccoli
39 Hungarian goulash
40 Pierogi
52 42 Mushroom strudel
47 Carrot and pepper black bean stir-fry
47 Roasted root salad with mustard-seed
yogurt dressing
48 Spicy carrot penne with walnuts, olives and

17 carrot-top pesto
48 Crispy filo tart with saffron-orange sweet potato
and fennel relish
50 Miso butternut soup with crispy sesame
tofu fingers
50 Sichuan chilli vegetable casserole
56 Butternut squash, kale and walnut pizza
57 Borlotti bean and radicchio spelt risotto
61 Chipotle jackfruit tacos
62 Tunisian aubergine and pepper stew with couscous
63 Rainbow curry table
67 Veggie chilli with chipotles in adobo
68 Black bean and fontina cheese quesadillas
70 Bombay potato pasties
72 Sweet potato, spinach and blue cheese pies
85 Farmacy burger
89 Butternut squash tart with pumpkin seed pesto

Sweets & treats

16 F ruity cheesecake pots
81 9 17 Hot chocolate with coconut cream
and cacao nibs
26 Kent cobnut and cranberry biscotti
61 My weekend menu Regulars 33 Fresh orange cake
33 Fudgy espresso vegan brownies
Entertain with Nina Olsson’s fabulous sharing
dishes with a global theme 03 Welcome 34 Danish dreams
65 Matcha coconut panna cotta
08 Table talk 74 Wholemeal apple crumble
66 Fiesta favourites 75 Cinnamon scones with vanilla-cinnamon drizzle
Crowd-pleasing Mexican suppers, from 19 Travel journal 83 Raw food bar with cocoa, nuts and dates
sweet potato nachos to chipotle chilli 76 Subscriptions 87 Pitaya tart
90 Avocado chocolate mousse with cherry compote

70 Chava’s kitchen 80 Nourish yourself

Dips, sauces, sides & more…
Cornish pasties and mini pies make perfect 92 Beauty notes 16 Pesto dip
autumn eating and lunchbox treats 95 Back issues 25 Roasted nut butter
25 Spicy walnut savouries
74 Family food 28 Oven-dried tomatoes

3 WAYS TO BUY
Kate Hackworthy puts the joy into baking with
mindful moments in the kitchen
Get the equivalent
84 Dining with Farmacy SUBSCRIBE
of three FREE issues delivered
Favourites from Camilla Fayed’s plant-based
direct to your door – see page 76
Notting Hill restaurant
Add to basket at
BUY ONLINE
88 Lunch with Lucy www.selectmagazines.co.uk
29 Fennel jam
30 Quick and easy fermented vegetables
39 Paprika scones
52 Quince and rosewater jam
53 Medlar and rosemary jelly
54 Pear and Marsala jam
65 Cherry chutney
85 Goji ketchup
85 No-egg alioli

Make a date with Made in Chelsea’s Get the digital edition

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www.vegetarianliving.co.uk | 05
BYO HAUNTED HOUSE £12, XL GINGERBREAD SKELETON £6, DYO SKELETONS £5, 10 GLITTER SPIDERS £4, PIMLICO ALUMINIUM LANTERNS, SET OF 3, £50, ALL AVAILABLE FROM JOHN LEWIS

TREATS, NO TRICKS
Halloween’s gone glam, and grown-ups are increasingly joining in the fun too. With no requirement to exchange gifts yet still plenty
of opportunity to indulge in a few sweet treats, All Hallows Eve is the perfect excuse to get creative with a ghoulish outfit, carve some
creepy jack-o’-lanterns and invite friends over for pumpkin bellinis, apple bobbing and a frightfully tasty sharing feast!
Turn to page 61 for Nina Olsson’s delicious menu ideas, perfect for gatherings.
 Tabletalk
TASTY MEALS, NO BULL
The plant-based trend has truly hit the mass
market as frozen food specialist Iceland has
announced it’s launching the UK’s largest
own-label vegan range.
Earlier this year, Iceland debuted the first
‘bleeding’ No Bull burger to the UK market,
based on the trend for meat lookalikes such
as the Impossible burger in the US. The
No Bull burger outsold all other burgers
in their range and became the retailer’s
surprise bestseller this summer.
Iceland’s head chef Neil Nugent says:
‘When we started spotting consumers
using our No Bull burger to create their
own recipes on social media, we knew we
A festival of food writers
The UK’s oldest literary festival, Cheltenham
Literature Festival (5–14 October), offers a feast
of global food tales this year, from the street
food of Asia with John Torode (pictured) to
Morocco’s scintillating flavours with Nargisse
Benkabbou. Food writer Diana Henry explores
how influences from New York to Mexico have
shaped her cooking, Nadiya Hussain celebrates
the very best UK home cooking, and Prue
Leith takes a break from the Bake Off tent
to share the story of her first cookbook in 20
years. Plus, chefs Gizzi Erskine and Yotam
Ottolenghi reveal their culinary inspirations, while Oz Clarke pops the
cork on his life-long love affair with wine.
Find details at www.cheltenhamfestivals.com/literature.
08 |
Iceland’s No Bull
jalapeño burger
had to create a full vegan range. The range
incorporates entirely new ingredients to us,
including tofu and wheat-based proteins,
and demonstrates how tasty and diverse
vegan food can be. We wanted consumers
to be able to create their own dishes at home
and experiment with new flavours, but also
provide the convenience of ready meals.’
Shoppers can now tuck into meat
alternatives such as No Chick crispy fillets
or chunks, No Bull ‘meat’ balls, mince and
sausages, plus ready meals such as No Chick
and No Porkies Paella and No Bull Chilli &
Rice. Prices start from £2, available available
in Iceland stores and online.
GHOULISHLY GOOD
For a delicious chocolate treat,
the new collection from Dorset-
based artisan chocolatier Chococo
celebrates the Mexican festival of
the Day of the Dead. Far too good
for young trick-or-treaters, these are
best enjoyed by the light of a jack-o-
lantern with a margarita!
Choose from the beautifully hand-
decorated Day of the Dead Skulls;
new Splatter Skull bars (the dark
chocolate is vegan-friendly), Milk
Chocolate Spider Bars and new-look
Halloween Pumpkins in milk and
dark chocolate (also vegan) with
hidden spiders inside…
Browse the Halloween range at
www.chococo.co.uk.
© RHS/SUZANNE PLUNKETT
URBAN JUNGLE
If you have a small space but big
dreams for growing your own, the
RHS London Urban Garden Show
(26–28 October) at RHS Lindley
and RHS Lawrence Hall is all about
inspiring people to get growing,
even on the smallest of plots – or
just pots. Visitors can browse and
buy an exotic assortment of plants
for small gardens, balconies and
windowsills along with popular
houseplants, plus an eclectic range
of botanical-inspired products for
the home. The event will also feature
a host of creative talks on urban
horticulture for those looking to
make the most of their city spaces.
Book tickets at www.rhs.org.uk.

© THE COOK & HIM
THREE CHIAS
FOR LOCAL FOOD
If you love to buy local wherever
possible, grab a pack of the first
UK-grown crop of chia seeds from
Hodmedod, pioneers of British-
grown pulses, grains and seeds.
Hodmedod is working with farmers
Peter and Andrew Fairs of Great
Tey in Essex, to bring this exciting
new British crop to market.
Chia are tiny oil-rich seeds
harvested from the Salvia hispanica
plant, a member of the mint family
originating in central America,
where chia was a staple food in
Aztec cultures, alongside beans
and corn. Rich in protein, fibre,
all the essential amino acids and
omega-3, chia has become popular
in the UK in recent years as a
versatile seed, used for recipes
such as chia puddings and as
vegan egg replacers in baking.
LIVE WELL
AND VEGAN
Vegan trailblazer Tracye McQuirter,
author of the influential book
By Any Greens Necessary, has
published her new book, Ageless
Vegan (Da Capo Press, £16.99),
based on 25 years of teaching
people how and why to live a
healthy vegan lifestyle. Packed with
simple, delicious recipes that abide
by Tracye and her mother Mary’s
‘fab five’ food rules for a long and
healthy life – including eating a
rainbow of colourful foods and
adding dark, leafy grains into two
or three meals a day – plant-based
cooks will love easy, everyday
dishes such as chilli, stir-fries, pot
pie and pizza, as well as tempting
desserts and bakes.
DOTH SUYSTAINOABULE-LIRVINGBSPIECTIALIST JEN GALE
© THE COOK & HIM
WI
A PASSION FOR FASHION
Fashion is the second most polluting industry, after
petrochemicals, so it’s an area where our consumer
choices can have a real impact. On average, each person in
the UK discards 70kg of textiles every single year, and the
concept of ‘slow fashion’ aims to challenge this, investing
in clothing that is made to be loved and to last.
Strawberry and chia seed
muffins (below)
Show you care
Washing clothes correctly keeps them lovely for longer.
According to Love Your Clothes, over a quarter of us aren’t
wearing as many as up to five items in our wardrobes
because we don’t know what the care symbols on the
labels mean! Check out their blog post at
www.loveyourclothes.org.uk.
Make do and mend
© THE COOK & HIM
Until recently I couldn’t even sew on a button, but I’ve
discovered it’s really not that hard! Alternatively, see if you
have a Repair Café near you at www.repaircafe.org/en.
Peter Fairs says: ‘We believe we Buy second-hand
have successfully harvested the first Scour charity shops for hidden gems or get together with
commercial crop of chia seed in the friends and get swishing, which is just a fancy name for
UK. The crop received no pesticides clothes swapping. Have a look at www.getswishing.com
and both yield and quality far if you fancy running your own swish.
exceeded our expectations – and
the bumble bees loved it too!’ Go natural
Hodmedod Chia Seeds are If buying new, look for natural and organic fabrics. Ethical
£2.49 for 200g from brands may be a little more expensive, but are a better
www.hodmedods.co.uk. reflection of the ‘true cost’ of our clothes. It’s time to
embrace the ‘buy less, buy better’ mantra. For budget
options, look at high-street brands such as H&M and
Primark, which have launched
Fairtrade and organic collections.
Make your own
Have a go at making clothes.
Offset Warehouse do an amazing
range of organic fabrics at
www.offsetwarehouse.com,
and Claire Louise at
www.thethriftystitcher.co.uk
has loads of free tutorials to get Look for organic
fabrics on the high
you started. And remember, You
street, such as this
Tube is your friend! Breton tee from
FatFace, £28
ABOUT JEN
TURN TO Jen believes in encouraging people
PAGE 17 FOR to make one small change at a time,
TRACYE’S
which all adds up to make a big
ULTIMATE VEGAN
HOT CHOCOLATE difference. Find out more at
RECIPE www.asustainablelife.co.uk.
www.vegetarianliving.co.uk | 09
 In our trolley
THE VEG LIVING TEAM’S
FAVOURITE PRODUCTS…

SOUPER-DUPER
As the days get chillier, soup starts to
make a welcome return to the menu, and
Yorkshire Provender has launched two tasty
new recipes for autumn. Try Super Broccoli
with Yorkshire Cheddar, a hearty, nutritious
and creamy recipe finished with aged
Taste of the sea
An easy way to incorporate the

PASTA PERFECTION
Italian brand Seggiano has launched a new
collection of organic, gluten-free pasta
made with alternative grains and pulses.
Options include red lentil or green pea fusilli,
rice and quinoa tagliatelle, rice and teff
tagiolini or buckwheat and corn fettuccine.
The pasta is handmade with a rustic texture
and dried at lower temperatures to retain a
delicious nutty flavour.
From £4.60 at www.seggiano.com.
Cheddar, or the vegan-friendly Aromatic
Thai Carrot, which combines sweet
carrots with Thai spices, coconut cream,
lemongrass and a dash of lime juice. Both
flavours are gluten-free, naturally low in fat
with no added sugar, making them ideal for
a quick and healthy lunch.
 £2.50 for 600g from Waitrose
(from 26 September).
goodness of seaweed in your diet
and add flavour without using salt,
Doctor Seaweed’s vegan-friendly
Weed & Wonderful organic infused
rapeseed oils are ideal for drizzling
on salads, grilled veg or stir-fries.
Available in three varieties: Pure
Scottish Seaweed Infused Oil,
Smoked Seaweed Infused Oil, or
Intense Smoked Seaweed Culinary
Essence for a real umami boost.
Pure oil and culinary essence

SHAKE
£8.99, smoked oil £9.99, at
www.weedandwonderful.co.uk.

SPICE IT UP
STICKS Planted is a new
With a burst of chilli plant-based
and lime, we love flavoured milk alternative that comes
the new Emily Crisps in two delicious flavours – Coconut
sweet potato sticks. with Fairtrade Cocoa (also gluten-
Gluten-free and vegan, free) and Oat with Banana. Great for
these crunchy, moreish kids who love milkshakes, both drinks
snacks go perfectly are vegan and fortified with calcium,
with a G&T!
100g sharing bags £2.50 from Tesco;
individual 35g bags £1 from Tesco and Boots.
vitamin D and vitamin B12.
£2 for 1 litre from Asda.
GRAB
A SLICE
POTS, NO PANS
The White Rabbit Pizza Co now
offers two new vegan toppings for
On busy days when you need to eat lunch ‘al desko’, the new PrepCo pots make life their Italian-style, gluten-free pizza
simple – just add hot water! Made with all-natural spices and ingredients, including bases, which are authentically thin
dehydrated vegetables that have been picked at their peak, choose from Mediterranean and crispy. Choose from Viva La
Couscous, Indian Spiced Lentils & Rice, Thai Green Curry Rice & Quinoa, or Mexican Vegan with vegan cheese, pesto
Chilli Rice, each of which contains enough veg to tick off one of your five-a-day. and sundried tomatoes, or Smokin’
£1.99 per pot from major retailers. Vegan, topped with Greek olives,
baby spinach and Sicilian tomatoes
with smoky vegan cheese. The Nudies
thin and crispy free-from plain bases
can also be customised with your own
favourite toppings.
£5 from Waitrose, Sainsbury’s,
Ocado and Abel & Cole. 

10 |
Insulated Reflect
The Insulated Reflect water bottle is
made of three materials: sustainably
harvested bamboo, stainless steel
and food-grade silicone. No paint. No
plastic. Just a deliberate design that
embodies our mission to change the
way that people think and drink. Who
says you can’t have style and
function?

The Climate Lock™ double-wall

vacuum insulation keeps the contents
cold for 24 hours and iced for 40
hours!

www.kleankanteen.co.uk
 Tabletalk
HOT CUPPA
COCONUT
Gareth Gates stole the hearts of the nation
when he appeared in ITV’s Pop Idol talent
show in 2002. Despite narrowly losing in
the final to Will Young, he’s since gone
on to forge a successful career in the
entertainment industry, both as a pop
singer and in musical theatre. However, a
vocal chord injury in 2015 gave him both an
incentive to adopt a healthier lifestyle to aid
his recovery, and time to come up with a
new business idea.
‘After the surgery I was unable to perform
for several months, so I had a lot of time on
my hands!’ says Gareth. ‘I couldn’t help but
notice that coconut was becoming hugely
popular – including coconut oil, coconut
water, and coconut beauty products. But I
An apple a day
Perfect for Halloween treats or Bonfire
Night, making your own toffee apples is
so easy – although adult supervision is
required! Check out this simple recipe
from Pink Lady apples, which takes
just 10 minutes to make, ready for your
celebrations: www.pinkladyapples.
co.uk/kids/tasty-treats/halloween/
pink-lady-toffee-apples.
12 |
MEET THE
realised there was no hot coconut beverage
on the market, so I sat at my kitchen table
spoon-feeding desiccated coconut into
empty teabags to create a prototype! I knew
I was on to something.’
Taking his product to industry
professionals for further development, his
new Cuppanut coconut tea range was soon
ready to hit the shelves, and a month later
he had secured his first major listing with
Holland & Barrett. ‘I’ve always been business
savvy – I like to have fingers in lots of pies!’
he says. ‘But I admit the food and drink
industry was new to me, and when it comes
to launching a product, having a good idea is
only half the battle.’
Made from pure ground coconut (85%
Little life
FAMILY-FRIENDLY IDEAS
LITTLE ONES WILL LOVE
Fright night
A bounty bucket for collecting trick
or treat goodies is a Halloween
essential. We love these fun felt
designs, £5 each from John Lewis.
MAKER
of the bag contents), Cuppanut infusions
come in three flavours – coconut, coconut
and cranberry, and coconut with turmeric
and ginger – and use all-natural ingredients.
‘Our bags are biodegradable too, which was
always very important to us.’
As the popularity of coconut continues to
grow, Gareth says he’s happy to ‘keep riding
the coconut wave’, but is busy brewing ideas
to expand the brand in future. ‘It’s been
very exciting to get big retailers like Marks &
Spencer on board, but I think the highlight
so far has been winning New Producer of
the Year: Most Innovative Product at the
Q Awards. The whole team attended the
event; it was a very proud moment for us.’
www.cuppanut.com
© NATIONAL TRUST IMAGES/CHRIS LACEY
Autumn glory
It’s the best time of year to appreciate some
of the UK’s oldest and largest trees, and enjoy
crunching through fallen leaves. The National
Trust’s 700-acre Petworth Park in West Sussex is
dotted with ancient gnarled specimens, including
an oak dating back to the 12th century that still
puts on a spectacular show of colour every year.
Families can take the Ancient Tree Walks trail
to discover the best sights in the park –
plus October and November are the best
times to see the dramatic annual deer rut.
www.nationaltrust.org.uk
 Shopping list

Gold hexagon wine rack,

£50, Oliver Bonas

Hexagon tray in green,

RICH PICKINGS
£20, John Lewis
Opulent bird jacquard cushion £17.50,
statement floral cushion £19.50, plain
velvet cushion £19.50, Elsie tassel throw
£39.50, all from Marks & Spencer Royal green is on trend
for fashion and interiors
this season. Pair with gold
accessories in your home
and kitchen for an opulent
autumnal look.

Decorative gold Sthål Arabesque tableware,

lantern, £16, Dunelm prices from £24,
www.theatticroom.co.uk

Ceramic green vase,

£18, Debenhams

Typhoon gold kitchen bread

bin and storage canisters, from
£12.99, all from Very

Gold geometric trivet,

£5, Next

Orla Kiely ceramic hanging

indoor plant pot, £35,
www.printerandtailor.com

www.vegetarianliving.co.uk | 13
 Tabletalk
ERPINGHAM HOUSE
The UK’s largest vegan and plastic-free
restaurant, Erpingham House, has recently
opened its doors in Norwich city centre.
Founded by vegan influencer Loui Blake
and championship footballers Declan Rudd
and Russell Martin, the new venue has
already been listed in The Times top 20
vegan restaurants.
Erpingham House, a Grade-II listed
building, has been transformed from a
former steakhouse into a luxurious new
space with neon signs, concept flower walls
and blush-pink velvet seating – making it
a stylish venue for everything from a rose
latte in the café to superfruit cocktails with
SOUPER PARTY
Are you a whizz at making soup? Centrepoint,
the UK’s leading charity supporting homeless
young people, is hoping its Big Broth initiative
(2–10 November) will turn the nation into
Souper Troupers, with 3,000 soup parties to
be held across the country in homes, offices
and community spaces serving up at least
30,000 bowls of hearty soup.
The Big Broth also invites Soupathon hosts
and participants to customise their soup of
choice – whether it’s a homemade or shop-
bought favourite – and fashion a smiley face
with whatever they like – croutons, basil,
cherry tomatoes, grated cheese – and share
14 |
cashew jackfruit korma in the evening, or
even Sunday brunch sponsored by Veuve
Cliquot. All designed by award-winning head
chef Dan Jobey.
Loui Blake – Erpingham House’s managing
director and founder of conscious branding
agency, Tribe – realised there was an
opportunity to create a restaurant that
would appeal to conscious consumers.
Loui says: ‘It’s my mission to bust all myths
around plant-based living with Erpingham
House. And with 90 per cent of our diners
being non-vegans it seems we have cracked
this already!’
www.erpinghamhouse.com
TURN TO
PAGE 22 TO
MAKE PUMPKIN
& CHICKPEA
SOUP
on social channels using #TheBigBroth.
Richard Utting, Centrepoint’s events
director, says: ‘This is Centrepoint’s most
ambitious fundraising project ever. Bringing
people together around a big bowl of soup
will be a great way of raising a smile in
communities and offices while supporting
the 86,000 young people who are at risk of
homelessness every year.’
So, instead of dining out with friends
that week, be a Souper Trouper and
host your own fundraising soup party –
register and download a starter pack at
www.centrepoint.org.uk/bigbroth.
FRESH FLAVOURS TO GO
Itsu, the Asian-inspired healthy fast-
food chain, has launched a new range
of plant-based, dairy-free dishes to
eat in or take away, available from
all Itsu outlets nationwide. The new
vegan-friendly options include
Organic Smoked Tofu’greens with
beechwood-smoked tofu steak,
pickled red cabbage, muki beans and
Asian slaw, a light lunch at just 234
calories; or try the Well’being Warrior
bento salad, including baked Asian
falafel, avocado, pumpkin seeds and
fresh veggie salad with a tasty low-fat
green herb dressing.
www.itsu.com
All Greek
Serving up fresh, contemporary
Greek street food and Hellenic craft
beers at six London outlets, including
a new site in Tooting opened this
summer, and another in Bristol,
The Athenian offers a range of
tempting veggie and vegan options,
including vegan grilled mushroom
gyros and kolokythkeftedes (feta
and courgette fritters), and their new
vegan Santorini tomato croquettes.
If you’re new to The Athenian, you
must try their signature souvlaki – soft
handmade pitta wraps filled with
chargrilled handmade halloumi or the
new vegan option – seitan – all served
with an array of salads and sauces,
including vegan mayo.
www.theathenian.co.uk
 R e t r o f l or a l s
TREND
WATCH
Bloomingville stoneware
Folk bird porcelain mugs, butter dish, £14.50, Newstalgia tins, £10 for three,
£5.95 each, www.rexlondon.com www.hurnandhurn.com Sainsbury’s Home

OCTOBER
IS FOR…
Woodland wonders
Kitchen style notes Autumn colours
The trend for stronger colours for
kitchen furniture continues this
season and versatile freestanding
storage pieces remain popular
too. If you opt for fitted units in
bolder colours, such as deep blue
or charcoal, a vintage piece such
as an antique pine dresser will give
a more eclectic look. If you’re not
sure about going for darker units,
including one cabinet or dresser
painted in a statement shade is a
stylish nod to the trend, while open
Woodcut-print 12-piece dinner set,
shelving gives an opportunity to
£31, Dunelm
showcase harmonising collections
of ceramics and kitchenalia. These
pops of contrast colour will look
especially fabulous against a
darker backdrop.
The industrial feel of a bold,
contemporary kitchen can be
softened by incorporating plenty of
natural materials and handcrafted
pieces. Traditional oak flooring,
a wood-panelled breakfast bar
or a farmhouse kitchen table will
create a homelier, rustic look,
while statement lighting – such
MAIN IMAGE: Swing pine as striking pendants or quirky
cabinet with sliding door, £795, chandeliers – adds a touch of
Fox tea towels, set of two, £12, www.cuckooland.com glamour to a functional space.
Laura Ashley
INSET: Wellington pendant light,
£220, www.fritzfryer.co.uk

LOVE ECO
Rustic meets industrial in this storage
shelf made in Devon using locally
sourced sustainable ash and steel pipes.
Forest-themed tea cosy, £14,
£140, Möa Design at
www.sophieallport.com www.notonthehighstreet.com
www.vegetarianliving.co.uk | 15
 Tabletalk
FIVE
WAYS
WITH…
Cream cheese
With options for dairy or plant-based varieties
readily available, cream cheese is a brilliant
fridge stand-by for whipping up easy meals,
from a simple pasta sauce to a quick dessert.
Pesto dip
Stir together a 180g pack of cream cheese
and 4 tablespoons of pesto. Serve on a
platter with toasted pitta, sliced radishes,
cucumber, red pepper, carrots and anything
else you like to dip!
Middle Eastern squash tart
Mix a 180g pack of cream cheese with
1 teaspoon of harissa and spread on a
sheet of puff pastry within a border scored
with a knife. Toss thin slices of butternut
squash in a little olive oil and 2 teaspoons
of sumac and arrange on top. Bake for
16 |
20 minutes, scatter with feta cheese and
bake for a further 5 minutes. Serve topped
with chopped fresh mint, flat-leaf parsley
and handfuls of rocket.
Cheesy sweet potato frittata
Layer slices of roasted sweet potato and
red pepper in a frittata dish. Steam baby
spinach and add to the dish. Whisk 6 eggs
with a splash of milk and 3 tablespoons of
garlic and herb cream cheese. Dot a few
extra teaspoons of cream cheese around
the dish and scatter with chilli flakes. Pour
over the egg mix and bake in a medium
Creamy pea and
asparagus pasta
Cook 400g spaghetti and toss in a
handful of asparagus spears for a
few minutes at the end. Sauté 100g
frozen peas with crushed garlic in
a little oil, then stir in a 180g pack
of garlic and herb cream cheese.
Add the cooked spaghetti and
asparagus with a little reserved
cooking water. Stir in fresh basil,
grated Parmesan-style cheese and
toasted pine nuts.
oven until golden. Top with grated cheese
and bake for a further few minutes.
Fruity cheesecake pots
Mix equal quantities of cream cheese with
Greek yogurt, adding lemon or orange
zest, and icing sugar to taste. Crush sweet
biscuits and layer in the bottom of a glass
dish – try ginger, amaretti, digestives, oaty
biscuits or shortbread. Top with a generous
dollop of the yogurt mixture, layer with
fruit purée and decorate with fresh fruit,
such as mango, strawberries, raspberries
or blueberries.
PHOTOGRAPH: KATE LEWIS
QUICK
MAKE
Choc full of flavour
There’s nothing like sipping a cup of hot
chocolate on an autumnal day. Protein-
rich cashew milk and coconut cream are
what give this vegan hot chocolate its rich,
indulgent flavour. Either prep a batch of our
coconut cashew milk to keep in the fridge,
or just make your hot chocolate with store-
bought cashew milk, for a speedier drink.
Hot chocolate with coconut
cream and cacao nibs
Serves 2 | Prep/cook 6 mins
240ml coconut cashew milk
(see recipe, right)
2 tbsp unsweetened cocoa powder
2 tbsp coconut cream
¼ tsp cacao nibs
In a blender, combine the milk and cocoa
powder and blend until smooth, for about
1 minute. Put the mixture in a pan and
simmer on low heat until hot, for about
5 minutes. Once hot, pour into mugs and
garnish with the thick coconut cream and
cacao nibs. Serve hot.
COOK’S TIP Coconut cream is the thick, rich,
paste-like cream that rises to the top of
a can of coconut milk. If the cream is not
already formed on top, refrigerate the can MAKE AHEAD
for 24–48 hours for the coconut cream to
solidify, separate, and rise to the top.
Coconut cashew milk
Makes 2 servings
190g raw cashews, soaked in
water for 1 hour and drained
700ml coconut water
3 medjool dates, pitted
½ tsp vanilla extract
Place all the ingredients in a
blender and blend on the highest
Recipe adapted from Ageless speed. For thinner nut milk, strain
Vegan by Tracye Mcquirter the liquid through a fine sieve or
with Mary Mcquirter (Da Capo
Lifelong Books, £16.99).
cheesecloth. Chill and serve.
Photography by Kate Lewis.
www.vegetarianliving.co.uk | 17
 TRAVEL PROMOTION

Going places
Vegetarian and vegan getaways

OUR LIZZY YEWFIELD

Learn how to A peaceful and
cook simple, friendly retreat
tasty, nutritious in the heart of
vegetarian the Lake District,
meals, using Yewfield offers
a variety of vegetarian
ingredients. Our Lizzy offers B&B bed and breakfast as well as luxury
accommodation in the scenic Malvern self-catering accommodation. With
Hills, which can be combined with a its stylish rooms and stunning views,
cookery course – or you can just book Yewfield has been awarded 5 stars by
to stay and enjoy exploring the area. Visit Britain Quality in Tourism.
www.ourlizzy.com www.yewfield.co.uk

COPPERFIELDS
AMBLESIDE
MANOR
THE COSY
VEGAN
VEGETARIAN GUEST HOUSE
Ambleside Near BROADSTAIRS, KENT
Manor is a Dunfermline, Recent winners of Channel 4’s Four
beautiful with easy access in a Bed and a 4-star Silver Award,
Victorian guest to Edinburgh Copperfields is located in the centre
house on the and Glasgow, of picturesque Broadstairs, just
edge of this Lake District town. A short The Cosy Vegan is a welcoming minutes from shops, restaurants,
walk from cinemas and restaurants, the home-from-home for vegan visitors sandy beaches and clifftop walks.
manor is tucked away from the hustle (and their four-legged friends) to A full English vegetarian and
and bustle, with family and ground floor Scotland. Inclusive breakfast, with vegan breakfast is on offer, as well
rooms – plus you can bring your dog too. evening meals available on request. as homemade fruit smoothies and
www.ambleside-manor.co.uk www.thecosyvegan.co.uk juices, and daily specials, using as
much local and ethically sourced
produce as possible.
If you’re visiting for only a day
or two, or planning a longer stay,
THE CLIFTON THE OLD Broadstairs has the perfect blend of
AT PAIGNTON MILL HOUSE town and country life. To help you
Based in the Walk the South unwind, Copperfields also offers reiki
heart of the West Coast treatments and courses with a reiki
English Riviera, Path, explore the master, as well as wellbeing weekends
The Clifton is a beaches along in autumn and spring.
small, friendly, the Jurassic From November through to
licensed home-from-home just off coastline, hunt for fossils or simply laze February, Sunday to Thursday, all
Paignton’s seafront. All rooms are the days away. The Old Mill House, a rooms are £70 a night – a discount of
en-suite, offering full vegetarian 17th-century home and vegetarian B&B up to 26%. So there’s no better time to
English breakfast and optional superb in Bridport, makes the perfect getaway come and stay in this beautiful B&B.
homemade evening meals. for a romantic weekend. www.copperfieldsbb.co.uk
www.cliftonhotelpaignton.co.uk www.theoldmillhousedorset.com

18 |

Acorn
My top choice for smart vegetarian
dining in Bath is Acorn restaurant.
This venerable institution is located in
one of Bath’s oldest buildings, and is
the new incarnation of Demuths, the
vegetarian restaurant opened in 1987
by Rachel Demuth, our VL regular
food writer. In 2013, Rachel sold the
restaurant to her innovative young
head chef, Richard Buckley, who
transformed it into Acorn.
Acorn is Michelin-recommended
and serves up exciting vegetarian and
vegan dishes in an intimate setting.
The current menu is mostly vegan
(all but one dish). ‘We never really
made a conscious choice to cook
vegan, the menu has just evolved that
way,’ explains Richard. ‘But now we
are there, I can’t see us going back. I
find cooking with plants much more
interesting than using butter, cream
and cheese, it feels like a new frontier
where the rules are yet to be written.’
The menu changes regularly but
typically you might feast on Wye Valley
asparagus, compressed with lemon
and served on a bed of spring greens
braised in porcini stock and whipped,
smoked almond curds. Or you may
taste butternut squash terrine with
pine nut risotto, charred broccoli and
pickled squash. It’s all wonderful.
This fare can be sampled in the cosy
Georgian wood-panelled dining room,
overlooking Bath Abbey. Choose from
an à la carte lunch, a two- or three-
course dinner (£28.90/£37.95), or a
five-course tasting menu (£45).
www.acornrestaurant.co.uk
Essential eating
With half a dozen vegetarian cafés and
restaurants, this small city is very
veggie-friendly.
On tour
Travel
Want to get a feel for the vegan scene
in Bath and eat your way around the
journal
city? The Herbitour is a vegan food
tour showcasing some of the best local
vegan-friendly eateries.
www.theherbitour.co.uk
BATH Pit stop
Craving coffee and
cake? Call into the
Caitlin Galer-Unti of
The Vegan Word explores
Cascara for vegan
cake (with gluten-
the World Heritage city and and sugar-free
options), coffee,
discovers Roman Baths, juice or smoothies.
Georgian grandeur and Facebook: Cascara Bath
plenty of plant-based dining.
Hearty bites
Whether you’re
after breakfast,
lunch or dinner,
the vegetarian
Green Rocket Café
has you covered.
Try tofu scramble
on toast for breakfast, a tempeh
sandwich for lunch or a Vietnamese
Q
Is it possible to take a dip in the coconut curry bowl for dinner.
Roman baths? www.thegreenrocket.co.uk
A Although the city is famed for its
Georgian architecture, Bath’s history
stretches back to pre-Roman times, when
the Celts dedicated a shrine at the site
of the hot springs. Later, Romans built a
temple and bathing complex over the city’s IN rTviHsit E KNOCOWWorld
natural hot springs. In the Georgian era, to the UNES
Pl an you
Visit Ba th sit e,
He rit age cit y wit h the
the thermal springs were an attraction for
abou t mu seu ms,
whe re you can lea rn
visitors, as it was believed they had healing
properties. Later, in Victorian times, Roman en dl y ac tivitie s.
pa rks an d famil y-fri
vi sit ba th.co.u k
remains were discovered and excavations
began in 1878. The former dig site is now
home to a fascinating museum of Roman
artefacts, where you can explore the
history of the baths.
However, if you want to experience the
thermal baths for yourself, as well as learn TO WHET YOUR APPETITE…
about their history, you can purchase a Learn to cook with a class at Demuths
combined ticket for the Roman Baths vegetarian cookery school, where you can learn
museum and a 2-hour pass to the modern everything from fermentation techniques to
Thermae bath spa facility, where you can how to create fast vegan meals.
‘take the waters’ just as the Romans did. www.demuths.co.uk
www.romanbaths.co.uk
www.vegetarianliving.co.uk 19
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SHUTTERSTOCK.COM
Season’seatings

Delicious
in October
October ushers in the season of
bonfires, pumpkin carving and
comfort food, and it’s time to start
roasting squashes for supper, making
soups on Sundays for weekday
lunches and wearing wellies to
crunch through fallen leaves. It’s the
perfect time to get cosy in the kitchen
too, while the veg is vibrant and
there’s plenty of in-season fruit just
ripe for crumble making.

Turn to page 56 to make butternut squash, kale and walnut pizza >>

Pumpkin, ginger,
chickpea and cheese soup
This chunky soup could
almost be a meal in itself,
as it’s robust, wholesome
and very tasty. Feel free
to swap out the chickpeas
for cannellini, flageolet or
butter beans, depending
on what you have in your
storecupboard.
Serves 8 | Prep 15 mins
Cook 30 mins
1 large white onion, peeled
and sliced
1 large leek, rinsed and thinly
sliced
2 cloves garlic, peeled and
chopped
1 thumb of fresh ginger,
peeled and chopped
50g butter
2 good pinches of saffron
(or ½ tsp turmeric)
600g pumpkin or butternut
squash, peeled, deseeded
and roughly chopped
600ml vegetable stock
400g can chickpeas, drained
and rinsed
200ml cream
coarsely ground black
pepper
sea salt
freshly grated nutmeg,
to taste
60g coarsely grated
vegetarian cheese (try an
aged Cheddar or pecorino)
100ml sour cream, to garnish
chives, to garnish
22 |
SEASONAL STAR
GINGER
SHUTTERSTOCK.COM
PHOTOGRAPH: MANJA WACHSMUTH
Ginger is often associated with Christmas baking, but its warming,
citrus-spicy flavour works beautifully in all kinds of baking and also
in savoury dishes. It’s reputed to be an aid to digestion and can help
relieve nausea, which is why expectant mothers often use ginger tea or
biscuits to combat morning sickness.
A brown bulbous root, fresh ginger needs to be peeled – use a
teaspoon to gently scrape away the skin and preserve as much of the
ginger flesh as possible – and can then be chopped or grated. It adds
1 Sauté the onion, leek, garlic an authentic flavour to stir-fries and curries, or a marinade for tofu.
and ginger in the butter over Ginger works very well with many autumnal ingredients, including
a low heat with the lid on, pumpkin and squash, sweet potatoes, apples and pears, so whether
stirring occasionally, until you’re making soup or apple pie, try substituting fresh (for savoury
everything softens and wilts. dishes) or ground or chopped stem ginger (best for baking) for your
2 Add the saffron usual spices or herbs.
(or turmeric), pumpkin or Fresh ginger can also be used in smoothies and juices – try with
squash and half the stock, apple and pineapple – or to make a simple tummy-calming tea. Just
then cook over a low heat peel and slice a large piece of ginger root thinly and boil in water for
with the lid on until the 10–20 minutes, then serve with a dash of lime juice and honey or agave
nectar to sweeten.
pumpkin or squash is almost
If you’re making flapjacks, scones or biscuits, stirring in chopped
cooked. Mash it with a potato
masher – it doesn’t need to stem ginger adds little spicy citrus bursts of flavour throughout, while
be smooth. bashing ginger biscuits and adding to your crumble topping will
3 Add the drained chickpeas, elevate any fruity filling, from plum to pear or apple.
the remaining stock, the Turn to page 71 to try Chava Eichner’s shiitake and tofu pasties
cream and plenty of coarsely with fresh ginger.
ground pepper. Bring to a
boil, then reduce to a simmer
with the lid on and cook for
15 minutes.
Your October larder
4 Season with salt and add
nutmeg to taste. Stir in the
cheese and ladle into piping
hot bowls. Dollop on the sour
cream and snip a few chives VEGETABLES Artichoke, beetroot, broccoli, butternut
over the top. squash, celeriac, celery, chicory, chillies, fennel, garlic,
PER SERVING 219 cals, fat 16g, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks,
sat fat 10g, carbs 10g, sugars
marrow, parsnips, potatoes (maincrop), pumpkin,
4g, protein 7g, salt 0.17g,
fibre 4g
radishes, runner beans, salsify, shallots, swede,
sweetcorn, tomatoes, truffles, turnips, wild mushrooms
HERBS AND SALAD Chives, lettuce and salad leaves, parsley,
Recipe adapted
from Eating Well
rocket, rosemary, sage, sorrel, thyme, watercress
FRUIT AND NUTS Almonds, apples, bilberries, blackberries,
Everyday by Peter
Gordon (Jacqui
Small, £22).
Photography Brazil nuts, chestnuts, cobnuts, elderberries, grapes,
by Manja
Wachsmuth.
hazelnuts, medlar, pears, quince, walnuts
 Season’seatings

PHOTOGRAPH: MANJA WACHSMUTH

Red curried
butternut squash
Very rich yet also very refreshing, pumpkin,
celeriac and even potatoes can be used
instead of the butternut in this curry. Serve
with steamed rice or couscous.

Serves 6 | Prep 20 mins | Cook 10 mins

1kg butternut squash, peeled, deseeded and

cut into large chunks
4 green cardamoms (or ⅛ tsp ground
cardamom or ground cinnamon)
2 red peppers, quartered and deseeded
3 tomatoes, quartered
1 red chilli (more or less to taste)
3 cloves garlic, peeled
1 thumb of fresh ginger, peeled and sliced
3 tbsp tomato paste
½ tsp salt
4 tbsp water
1 tbsp vegetable oil
6 portobello mushrooms, quartered
400g spinach, washed and stalks removed
250ml plain yogurt

1 Boil or steam the butternut until it’s only

half cooked – it should have some resistance
when pushing a knife through to test it.
2 Bash the cardamoms and pull the seeds
out from the green husks. It might seem
fiddly but the flavour is worth it.
3 Purée the peppers, tomatoes, chilli, garlic,
ginger and tomato paste in a blender with
the salt and water.
4 Pour the purée into a wide pan with the
cardamom seeds (or ground cardamom
or cinnamon) and oil and bring to the boil,
stirring frequently. It will ‘plop’ a bit so keep
stirring it slowly. Cook for 1 minute.
5 Once it’s warmed up, stir in the butternut.
Put a lid on the pan and simmer until the
butternut is just about cooked. Gently stir
in the mushrooms and cook for 2 minutes.
Lastly, stir in the spinach until it wilts, then
mix in the yogurt and take off the heat.
PER SERVING 149 cals, fat 3g, sat fat 1g,
carbs 20g, sugars 13g, protein 8g, salt 0.74g,
fibre 7g

To veganise this dish, simply swap the dairy

yogurt for a soya- or coconut-based one.

Recipe adapted from Eating Well Everyday

by Peter Gordon (Jacqui Small, £22).
Photography by Manja Wachsmuth.

www.vegetarianliving.co.uk | 23
 © ROUGHWAY FARM
© POTASH FARM/ALEXANDER HUNT
GROW YOUR OWN
© ROUGHWAY FARM

NUT BUTTER
We’re celebrating National Nut Day on 22 October by showing you how you
can grow your own nut trees – and make some deliciously nutty recipes.
When farmer John Cannon was seven years
old, he and his mother would head out
into their hazlenut orchard at lunchtimes
rather than hit the shops for food. ‘We had
a plantation of cobnut trees and would
regularly pick a fresh crop to eat,’ recalls
John, now 87, who has spent the last 50
years farming 35 acres of Kentish cobnuts
at Roughway Farm in Tonbridge, Kent. ‘An
apple, a slice of cheese and a cobnut was
considered a proper meal in those days, and
I always remember my first experience of
that lovely crunchy, milky cobnut flavour.’
At the family farm, John – president of
the Kent Cobnuts Association – and his son
Giles help to harvest 70–90 tonnes of these
ABOUT ALICE
Alice Whitehead is
a writer who loves
to grow, eat and
get muddy. For
20 years she has
PORTRAIT PHOTO © ALICE WHITEHEAD
cultivated hazelnuts by hand every year, and
the farm is home to the ‘National Collection’.
Indeed, cobnut trees – which are slightly
broader and longer than the more familiar
hazelnuts – grow extremely well in our UK
climate and, being fairly compact, make a
great tree for a small garden. If you have the
space, it’s even possible to grow walnut and
almond trees in the UK too. In fact, a ready
supply of homemade nut butter might not
be such a hard nut to crack.
A little nut tree
Hazels, which include cobnuts and filberts,
are probably the easiest nut trees to grow at
home. Uniquely in the UK, the nut is eaten
at multiple stages: moist and fresh straight
after picking in late August and September,
when they have the texture of a sweet
chestnut, and later in autumn as they turn
brown and become much sweeter.
The trees don’t require any special
conditions and don’t grow too tall. John
recommends ‘Kent Cob’, ‘Gunslebert’ or
‘Ennis’ – ‘a large nut, that looks fabulous
Alexander Hunt from Potash Farm in
St Mary’s Platt even recommends containers.
‘They’ll do well in good-sized pots for four
to five years,’ he says. As well as 15 acres
of cobnuts, Alexander also cares for five
acres of walnuts at his farm, producing
seven tonnes of the nuts every year. Though
they grow large – up to the size of a house
if happily situated – like cobnuts they need
minimal care. ‘Walnuts are a real statement
tree and their leaves smell of oranges and
lemons. I recommend a modern variety
such as ‘Lara’, ‘Franquette’ or ‘Broadview’,
which take just a few years to establish,’ says
Alexander. ‘They’ll need minimal pruning and
Alexander Hunt
picking cobnuts
at Potash Farm

written garden in the fruit bowl’ – and planting from mid-

and food features
for magazines
and newspapers, and more recently split
her time between tending two large,
city allotment plots and a school garden
club. She still hasn’t decided whether she
prefers the pen or the spade. Follow Alice
on Twitter @allotmentalice.
October to April. Dig a hole one and a
half times the width and depth of the root
system, plant the tree, back fill and firm in.
Young trees will need staking for a few years,
and will produce fruit in around three years
from planting. ‘Give them a bit of space and
a weed-free area around the base, and prune
back the suckers [small shoots] that grow
from the base,’ advises John.
R HUNT
© POTASH FARM/ALEXANDE

24 |

Walnut trees look beautiful
and need minimal care
© POTASH FARM/ALEXANDER HUNT
are very hardy and disease-resistant. You
can be picking from mid-October until the
end of November.’
Taste of California
While we might not have the wall-to-wall
sunshine of the Golden State, with our
warming climate it is possible to grow
almond trees in the UK too. A relative of
the peach, they grow best against a sunny
south-facing wall – but need protection
from frosts.
‘Pollination can be a nuisance in our
springs,’ says Mark Diacono, former head
gardener at River Cottage, who grows
exotics such as Szechuan pepper, Chilean
guava and over 60 almond trees at his
organic smallholding, Otter Farm, in Devon.
‘They need a nice sheltered spot and a good
summer so they can build up their resilience
for winter. It will be three years before they
really start producing well.’
Fruits, which appear in October, are
naturally engineered with built-in crash
barriers and the edible seed is housed inside
a hard wooden shell, rather like a peach pip,
which is then encased in a thick, leathery,
grey-green hull with a downy exterior. Plants
grafted onto a dwarfing rootstock (such as
‘St Julian A’) work best, and the trees need
to be set slightly away from a wall or fence
so they can soak up the rain. Use horizontal
wires at 30cm intervals to train the branches.
‘You can’t beat fresh almonds,’ affirms
Mark. ‘They are brighter, livelier and
crunchier than imported types.’ Other nut
growers are similarly effusive about their
homegrown crops. Low maintenance and
easy to grow, they can provide baskets of
Greenliving
© ALICE WHITEHEAD
How to make
roasted nut butter
Preheat the oven to 190C/fan 170C/gas 5.
Spread 300g hazelnuts or almonds onto
a baking tray and roast for 10 minutes.
Allow them to cool, then whizz in a food
processor for about 10 minutes until
they form a smooth paste. Add honey or
salt to taste – or pep up with a handful
ANDER HUNT
of seeds, or cocoa powder for nutty
chocolate spread! It can be stored in the
fridge for a few weeks.
© POTASH FARM/ALEX
© POTASH FARM/ALEXANDER HUNT
nuts in the right location, and are packed
with vitamins, minerals and healthy
monounsaturated fats. ‘Picked fresh, English
cobnuts in particular are full of moisture;
crunchy, succulent, with a mild chestnut
flavour that’s great dipped in salt with a
glass of sherry,’ says Alexander. ‘Food miles
are a real issue and demand for locally
grown food like this is definitely here to stay.’
Pot-grown walnut, cobnut and almond
trees are available from www.walnuttrees. Potash Farm’s
co.uk and www.kentishcobnuts.com. spicy walnut savouries
Rub 75g diced butter into 110g flour until
it takes on the texture of breadcrumbs.
Add 2 tablespoons of walnuts and 110g
strong vegetarian Cheddar and mix. Stir
in 1 tablespoon of wholegrain mustard
M
and press the dough together. Add a
© ROUGHWAY FAR
TOTALLY NUTS! little water if it seems too dry. Form into
Roughway Farm a roll and wrap in cling film or foil. This
is offering a can be stored in the fridge for a day or
10% discount to
two and quickly baked when needed, or
Vegetarian Living
it can be frozen. Before baking, brush
readers on all cobnuts up until 15 December
2018. This includes early fresh green cobnuts the roll with milk and roll in sesame
and the sweeter dehusked cobnut gift seeds. Slice into rounds and bake on a
bags, ideal for Christmas. To order, go to greased baking sheet at 180C/fan 160C/
roughwayfarm.co.uk and use VLCOB10 at gas 4 until golden.
the checkout to activate the offer.
www.vegetarianliving.co.uk | 25
 Greenliving
© ROUGHWAY FARM
Roughway Farm’s Kent cobnut
and cranberry biscotti
Makes 10 biscotti | Prep 10 mins
Cook 55 mins
110g plain flour
¾ tsp baking powder
pinch of mixed spice
75g caster sugar
pinch of salt
1 large free-range egg, beaten
few drops of vanilla extract
50g cobnuts, untoasted, skin on
25g dried cranberries
1 Preheat the oven to 180C/fan 160C/gas 4
and grease a baking sheet.
2 Place all the ingredients into a bowl and
work the dough together, adding a drop
of milk if necessary. Tip the dough onto a
floured surface and shape into a long, fat
sausage about 25cm in length, catching
any escapee nuts or cranberries and poking
them back into the mixture.
3 Put the dough onto the prepared baking
tray and bake for about 30 minutes, until
slightly golden. Remove from the oven and
cool on a rack.
4 Once cold, use a serrated bread knife to
cut into diagonal slices around 1cm wide.
Place flat-side down on a baking sheet and
re-cook at 150C/fan 130C/gas 2 for 25 minutes,
until crisp and golden. Remove and allow to
cool. Store in an airtight tin or container.
PER BISCOTTI 120 cals, fat 4g, sat fat 0g,carbs
18g, sugars 9g, protein 3g, salt 0.21g, fibre 1g
26 |
Orecchiette with walnut pesto and broccoli
This version of pesto uses pre-toasted
walnuts instead of pine nuts, giving the
sauce a robust bitterness.
Serves 4 | Prep 10 mins | Cook 20 mins
150g walnut halves
1 small clove garlic, peeled
pinch of sea salt flakes
200g basil leaves
100–120ml olive oil
35g vegetarian pecorino, finely grated, plus
extra to serve
400g dried orecchiette
400g tenderstem broccoli
1 Preheat the oven to 180C/fan 160C/gas 4.
Spread the walnuts out on a roasting tray
and roast for 10 minutes. Tip out onto a
clean tea towel and use it to rub the nuts
and gently remove the skins. Don’t worry
about being too fastidious; as long as some
of the skins are removed, the pesto won’t
taste too bitter.
2 Pulse the garlic, salt and two-thirds of
the walnuts in a food processor to a rough
crumb consistency. Throw in the basil
leaves and oil, then blend to a smooth
paste. Stir in the cheese and taste, adding a
© MARTIN POOLE
little more salt if you feel the need.
3 Bring a large pan of salted water to
the boil, add the orecchiette and cook
according to the packet instructions.
4 While the pasta is cooking, separate the
broccoli stalks from the heads and then
thinly slice. Add the sliced broccoli stalks
to the pan 3 minutes before the pasta is
ready, then the broccoli heads for the final
2 minutes of cooking. Drain and tip the
pasta and broccoli into a large, warmed
bowl, add the pesto and toss to coat.
5 To serve, divide the pasta mixture
between four warmed serving bowls, crush
the remaining walnuts over the top and
finish with a little grated pecorino.
PER SERVING 786 cals, fat 35g, sat fat 6g,
carbs 83g, sugars 7g, protein 29g, salt
0.69g, fibre 11g
Recipe adapted from Root
& Leaf by Rich Harris (Kyle
Books, £19.99). Photography
by Martin Poole.
 MAKING HEALTHY
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SEASONAL ABUNDANCE
Eco-chef Tom Hunt explores why it’s important to
eat seasonally and how to preserve the autumnal
abundance to enjoy all year round.
Over the last few years I’ve been growing
some of my own vegetables, which
has allowed me to observe them more
closely. Currently we have a chard plant
in the garden that has gone to seed; it has
stretched to six feet tall and split into many
fronds, each bearing a few hundred little
seeds. The central frond is flat, textured and
curly like a cat’s tongue.
A seeding plant is a display of Mother
Nature’s generosity, abundance and drive
to reproduce. At this time of year more than
ever, we see evidence of this generosity
as farms and kitchen gardens produce an
abundance of beautiful fruit, vegetables
and herbs. Fields fill with plump pumpkins,
courgettes bulge into marrows and the last
of the summer’s produce ripens. Motivated
by this productivity, my kitchen becomes a
hive of activity featuring jars, pots of jam and
lacto-ferments, all capturing the season’s
glut. English tomatoes, now ripe or left
green, are puréed into passata, whilst other
vegetables are fermented in brine, and fruit
is made into compotes.
The law of economics says that the more
abundant a product is the lower its price
must become. This is true of seasonal
produce. When an ingredient first comes
into season it can be costly as it is highly
sought-after. However, as soon as that
produce becomes more available the price
comes down, which is why seasonal food
offers an affordable way to eat. Preservation
is a good way to take advantage of these
better prices, saving high quality food to
enjoy later in the year.
The other benefit of eating seasonally
is taste. If it hasn’t travelled such long
28 |
distances, been wrapped in plastic or stored
in artificial conditions to prevent it ripening,
the food will be much more delicious. After
all, with less distance to travel, seasonal
produce can be picked at its peak, and riper
food tastes better. There’s a human welfare
benefit too. It’s important that the people
who grow our food are looked after and
paid properly. In the UK we have regulations
that ensure a minimum wage and adequate
working conditions, which aren’t so well
upheld in other countries, so it’s another
good reason to support UK producers.
I often talk about seasonal food, and
this simply means produce grown locally
(or at least nationally in the UK, rather
than imported), without extensive external
inputs to bring it to fruition out of its natural
season. For example, heated greenhouses,
special storage such as gas-regulated
refrigeration, or hydroponics. It’s up to you
to decide how nearby (in terms of miles)
a food should be sourced from, to be
deemed ‘local’.
At our restaurant Poco in Bristol we
source the majority of our fresh produce
from farms and markets within 50 miles of
us, but we still consider produce imported
from other parts of the UK as ‘local’ and
certainly seasonal. Other people might
even argue that buying fresh produce from
Europe is still ‘local’. In the US, ‘local’ can
mean sourced within 1,000 miles to some
farm-to-table chefs.
If you are buying local food for
environmental reasons, the important thing
to remember is that it is transported by
land and not grown with energy-intensive
means (such as the aforementioned
OVEN-DRIED
TOMATOES
heated greenhouses and hydroponics),
or excessive fertilisers or pesticides.
Seasonal-local produce can be just as much
or more damaging for the environment
than imported produce if it is grown using
excessive energy, chemicals or in a wasteful
manner. Always ask your shop, stall or
market trader how your food was grown
– I promise it will lead to an interesting
conversation and also reveal how much they
really know their products.
Oven-dried tomatoes
Oven-drying your own tomatoes is very
simple, takes little preparation time and is
such a delicious treat.
organic tomatoes
salt
oil, to cover
1 Preheat the oven to 80C/fan 60C/gas ¼.
Cut your tomatoes in half lengthways.
Squeeze the seeds out into a sieve and catch
the juice to drink. Save the seeds to plant in
the garden, if you can.
2 Season the tomato halves with a little salt
and lay them cut-side down on an oven rack
with a little space around each one. Place
into the oven and put a lined baking tray
underneath to catch any drips.
3 After 4 hours check the tomatoes,
remove any that are ready (mostly dry but
still chewy) and leave the rest to continue
cooking. Taste them if you are unsure. Leave
to cool and continue drying in a bowl on the
counter. Keep in a sterilised airtight jar and
cover in oil.
 Ecochef

10 WAYS TO
PRESERVE
HARVEST
PRODUCE
FREEZING
Freeze cooked or raw
produce for a quick way to
preserve any food.

DRY FERMENTATION
Slice up vegetables and add
salt to make sauerkraut.

WET FERMENTATION
Make a brine and
ferment vegetables
(see fermentation recipe).

PICKLING
Make a pickling solution with
water, vinegar and salt to
keep vegetables for longer.

JAMMING
Preserve fruit and
vegetables cooked
with sugar (see fennel
jam recipe).

FENNEL JAM
DEHYDRATING
Dry fruit or vegetables in the
Fennel jam sun or a low oven (see oven-
Sugar is a brilliant preservative and a way dried tomatoes recipe).
PORTRAIT PHOTOGRAPH: NEIL WHITE

to turn your fruit or veg into a delicious jam ABOUT TOM

or chutney to preserve your harvest or a glut Tom Hunt is an SUBMERGE IN
of vegetables. acclaimed eco- ALCOHOL
chef and author Store fruit in a mix of alcohol
2–4 bulbs fennel (about 700g), with fronds
of The Natural and sugar.
salt
Cook. He founded
250g brown sugar
50ml vinegar (cider or other)
the Forgotten CANNING
Feast, a campaign Preserve sauces and stews
1 Separate the fennel bulbs from the fronds. working on projects in sterilised jars.
Finely slice the bulbs and the thicker stalks throughout the UK
and add them to a heavy-based pan. to revive our cooking heritage and help SUBMERGE IN OIL
2 Place on a medium heat, add a generous reduce food waste, and also runs his Keep cooked and
pinch of salt, the sugar and vinegar and award-winning restaurant Poco in Bristol. salted vegetables in oil,
bring to the boil. Simmer for about Tom is a vegetarian and an official chef sealed in jars.
15 minutes, stirring occasionally, until the of Feeding the 5,000, a global event
liquid has evaporated and you have a sticky highlighting food waste. Find out more SMOKING
jam-like consistency. at www.tomsfeast.com, and follow Dehydrate vegetables
3 Roughly chop the fronds and add them. on Instagram and Twitter @tomsfeast, through smoking, then
Cook for 2 minutes and remove from the #RootToFruitEating. preserve in oil.
heat. Store in a sterilised jar in the fridge.

www.vegetarianliving.co.uk | 29
Ecochef

Fermented pumpkin,
courgette and leek

Quick and easy fermenting
Fermentation is an interesting and delicious
way to preserve your ingredients, whilst
giving them a probiotic health boost. This
wet lacto-fermentation method is really
quick and doesn’t require any special
equipment. I haven’t included quantities for
the vegetables and herbs as you can choose
to make as little or as much as you like,
depending on what seasonal produce you
have available and what you want to make. I
suggest starting with a small jar, then making
more if you like the results.
seasonal vegetables
herbs and flavourings
14g sea salt
500ml water
1 Choose a seasonal vegetable to ferment. (in which case the flavour will continue to
Clean and, if necessary, peel it, then cut into develop), otherwise store in the fridge.
1–2cm-thick sticks, slices or cubes. COOK’S TIP Your ferment should last for at
2 Pack into a sterilised jar alone or add least 6 months, but I think they are best
an aromatic spice or two. I’ve made three eaten in the first couple of weeks when they
combinations (pictured) – pumpkin with are bubbly and fresh.
chilli and oregano, courgette with garlic
and dill, and leek with lovage seed and long
pepper – but you can use any ingredients
you have available.
3 Make a brine by dissolving the salt in the
water. Pour the brine on top of your veg,
making sure they are submerged (make
more brine if necessary), and secure the lid. CHEF’S NOTE
4 Leave at room temperature for 2–4 days All ingredients in my recipes are optional.
or until the mixture starts to bubble, then Please feel free to increase or decrease quantities
your ferment is ready to eat. Leave at or swap out ingredients when necessary.
room temperature to continue fermenting

30 |
 Affordable organic essentials.

ORGANii is available from health shops, independent pharmacies and online.

www.organii.co.uk
 MIXING BOWLS
SMITH, SMITH & GILMOUR

AT THE READY!
PORTRAIT PHOTOGRAPH: ALEX

Recreate the show-stopping confections from the

Great British Bake Off tent in your own kitchen, with
these delicious recipes from the new book featuring
contributions from judges Paul Hollywood and
Prue Leith, plus all the 2018 contestants.

FRESH
ORANGE
CAKE
 Bakingday
FUDGY ESPRESSO
VEGAN BROWNIES

Fresh orange cake

This is a super-easy, all-in-one cake that
takes minutes to mix up and get in the oven.

Serves 12 | Prep 20 mins | Cook 35 mins

200g self-raising flour

1 tsp baking powder
3 large free-range eggs
200g unsalted butter, softened
200g golden caster sugar
2 tbsp whole milk
grated zest of 1 large unwaxed orange
2 tsp Sicilian orange extract
12 mini orange jelly slices, to decorate

For the filling:

280g full-fat cream cheese
50g unsalted butter
500g icing sugar, sifted
grated zest of 1 large unwaxed orange

1 Preheat the oven to 180C/fan 160C/gas 4.

Grease and base-line two 20cm round
cake tins.
2 Sift the flour and baking powder together

RECIPE PHOTOGRAPHY: SUSANNA BLÅVARG

into a large bowl. Add the eggs, butter,
sugar, milk, orange zest and orange extract
and beat everything together until the
mixture is smooth.
3 Spoon half the sponge mixture into each
prepared tin and level the surface with a
palette knife. Bake for 30–35 minutes, or
until the cakes are firm to the touch and
a skewer inserted into the centre comes
out clean.
4 Remove from the oven and leave the cakes
to cool in the tins for 5 minutes, then turn
out onto a wire rack and peel off the paper.
Leave to cool completely.
5 Meanwhile, make the filling. Beat the cream
cheese and butter together in a bowl until
just incorporated, then beat in the icing
sugar and orange zest until thick and smooth.
6 Use half the filling mixture to sandwich the
sponges together, then spread a quarter of
the remaining filling over the top. Spoon the
remaining quarter into a piping bag fitted
with a 1cm round nozzle and pipe 12 evenly
spaced blobs around the edge of the cake.
Top each blob with an orange jelly slice.
COOK’S TIP Ensure your orange jelly slices are
free of gelatin.
PER SERVING 538 cals, fat 25g, sat fat 15g,
carbs 74g, sugars 61g, protein 5g, salt 0.47g,
fibre 1g
Fudgy espresso vegan
brownies
This egg- and dairy-free chocolate-fudge
brownie is made with storecupboard
ingredients. Turn the brownies into a quick
dessert with a bowl of fresh berries and
a side of fresh raspberry sauce or bitter
chocolate sauce.
Makes 16 | Prep 10 mins | Cook 25 mins
50g cocoa powder
175g plain white flour or white spelt flour
1 tsp baking powder
¼ tsp sea salt flakes
175g golden caster sugar
125ml light olive oil or sunflower oil
150ml warm coffee or water
1½ tbsp cider vinegar
100g 70% dark chocolate chips or chopped
dark chocolate
50g pecan or walnut halves
icing sugar, for dusting (optional)
1 Preheat the oven to 180C/fan 160C/gas 4.
Grease a 20.5cm square brownie tin or
shallow square cake tin with sunflower oil,
then base-line with baking paper.
2 Sift the cocoa powder, flour and baking
powder into a mixing bowl, then stir in the
salt and sugar.
3 Gently whisk the oil and warm coffee or
water in a measuring jug, then whisk in the
vinegar. Pour the liquid mixture into the bowl
with the dry ingredients and stir well until
thoroughly combined. Add the chocolate

www.vegetarianliving.co.uk | 33
 Bakingday
chips or chopped chocolate, and stir until
evenly distributed.
4 Transfer the mixture to the prepared tin,
spreading it evenly, and making sure the
corners are properly filled. Scatter the nuts
over the top, then bake for 25 minutes,
or until a skewer inserted at a mid-point
between the sides and the centre of the
brownie comes out just clean (you’re
aiming for a squidgy brownie, rather than
a dry one).
5 Remove from the oven, place the tin on
a wire rack and leave the brownie to cool
completely before cutting it into 16 squares
in the tin. Dust with icing sugar before
serving, if you wish.
PER BROWNIE 212 cals, fat 12g, sat fat 3g,
carbs 24g, sugars 15g, protein 3g, salt 0.15g,
fibre 1g
Danish dreams
Making rich, buttery Danish pastry dough
takes time, but it’s worth the effort. The
sharpness of the lemon filling in these
Danish dreams beautifully cuts through
the richness.
Makes 18 | Prep 1 hr + chilling and proving
Cook 20 mins
450g strong white bread flour
4 tbsp caster sugar
1½ tsp salt
½ tsp fast-action dried yeast
1 large free-range egg
80ml chilled water
100ml whole milk
225g unsalted butter, chilled
1 free-range egg, beaten
2 tbsp apricot jam, loosened with a splash of
water and warmed
100g icing sugar, sifted, mixed with 3–4 tsp
lemon juice
For the lemon crème pâtissière:
125ml whole milk
1 large free-range egg yolk
2 tbsp caster sugar
½ tsp vanilla paste
1½ tbsp cornflour
2 tbsp lemon curd
1 Place the flour, sugar, salt and yeast into
the bowl of a stand mixer fitted with a
dough hook. Add the egg, water and milk.
Mix on a slow speed until combined, then
increase the speed and mix for 5 minutes to
form a dough.
2 Tip the dough onto a lightly floured
worktop and shape into a disc. Wrap in cling
film and chill for 1 hour, then unwrap and roll
it out into a 1cm-thick rectangle, measuring
45 x 20cm.
34 |
3 Flatten the butter into a 30 x 18cm
rectangle, then lay it on the dough so it
covers the bottom two-thirds. Fold down
the dough to cover one-third of the butter.
Cut off the exposed butter, without cutting
into the dough. Place this butter on top
of the folded dough and fold the bottom
quarter of the dough up. Squeeze the dough
edges to seal. Wrap in cling film and chill for
at least 1 hour to firm up.
4 Place the dough, short side facing you,
on a lightly floured worktop. Roll into a
45 x 20cm rectangle. Fold a third of the
dough up and the top third down. Chill for
1 hour. Repeat twice more, chilling between
folds. After the final fold, chill overnight.
5 Make the crème pâtissière. Heat the milk
until it just boils. In a bowl, beat the yolks
with the sugar, vanilla paste and cornflour,
then pour in the hot milk, and whisk. Transfer
to the milk pan and place over a low heat.
Whisk until the mixture just begins to boil
and thicken. Transfer to a bowl, fold in the
lemon curd, then cover the surface with
cling film.
6 Roll out the pastry to 7mm thick and cut
it into 18 squares of 8cm. Make diagonal
cuts 2.5cm from the corners of each square.
Place the squares onto two baking sheets
lined with baking paper. Gather every
second point of dough to the centre of each
square, and press down to make a hollow.
Cover the sheets loosely with cling film and
leave to prove for 2 hours, or until doubled
in size.
7 Heat the oven to 200C/fan 180C/gas 6.
Put 1 teaspoon of lemon crème pâtissière
into the hollow of each pastry. Brush the
dough with beaten egg, then bake for
15–20 minutes, until golden.
8 While still warm, brush the pastries with
the warmed apricot jam. Transfer to a wire
rack to cool. Drizzle the cooled pastries with
lemony icing sugar to finish.
PER DANISH 264 cals, fat 12g, sat fat 7g,
carbs 34g, sugars 14g, protein 5g, salt 0.43g,
fibre 1g
Recipes adapted from
The Great British Bake
Off: Get Baking for
Friends and Family
(Little Brown, £20).
Photography by
Susanna Blåvarg.
DANISH
DREAMS

www.vegetarianliving.co.uk | 35
 Not-for-profit
clothing
& merchandise

Shop | Directory
Resources | Blogs

Online vegan shop selling an extensive range of not-for-profit

clothing & merchandise that shouts out your vegan/animal
rights message every time you get dressed, while helping us to
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www.bohemianhippy.com

We know a thing
(or three) about
canned beans
Welcome to the three newest
members of our huge Suma family
of organic beans – fresh peas, fresh
chickpeas and fresh borlottis.
You’d expect organic beans when canned
from fresh to taste much better, and they do.
These little beauties are sown exclusively in
the grower’s fields in Northern Italy, cultivated
with care, and canned within 5 hours from
harvesting, with only water and sea salt added.

From the country whose cooking the world

adores, from the brand you can trust.

Ask for them at your local independent

grocery store, or call 01422 313845 to
find your nearest stockist.

/sumawholefoods
 PHOTOGRAPH: FAITH MASON
SWEET POTATO
NACHOS WITH
CRISPY ONIONS

PAGE 66

EVERYDAY EATS
Cooking with autumnal mushrooms and pumpkins,
spicy Mexican favourites, and warming pasties and pies.

FORAGEDfeasts
Rachel Demuth pairs locally picked wild mushrooms
with hearty Eastern European recipes, for comforting
dishes that celebrate the best of autumn.
Autumn is the season for wild mushrooms
and naturally it’s the best time of year for
mushroom cooking too. For wild food lovers,
October signals the end of the fruit season
and the beginning ofmushroom foraging.
While mushrooms do grow all year round,
October brings a greater variety of the best
species. As the autumn leaf colours arrive and
leaves begin to fall, more mushrooms appear
in the countryside, under trees, in hedgerows
and in meadows. But don’t leave it too late to
start foraging, as falling leaves will cover the
mushrooms and they will remain hidden.
The best part of foraging is, of course,
eating your finds. Wild fungi have more
flavours, colours and textures than plain
white cap mushrooms. Even wild field or
horse mushrooms that are close relatives of
the standard shop-bought mushroom have
much more flavour when collected from a
field. But remember you should always cook
wild mushrooms, never eat them raw, so
don’t be tempted to nibble from your basket
as you do when fruit picking.
ABOUT
RACHEL
Chef-proprietor
of the award-
winning Demuths
restaurant in
Bath for 25
years, Rachel is
now dedicated
to running
the Demuths
Vegetarian Cookery School, which offers
a range of themed workshops, guest
chef events, cookery holidays in France
and Italy, and the Demuths Vegetarian
and Vegan Diplomas for professional
chefs and keen cooks. As a well-travelled
foodie, Rachel loves to combine her
passion for global cuisine with the best of
locally grown produce.
www.demuths.co.uk
38 |
If you don’t have the opportunity to
forage for your own mushrooms, you’ll
find that cultivated ‘wild mushrooms’ are
available on market stalls and supermarket
shelves, so you can still enjoy their wonderful
umami flavour. Look out for ‘wild’ selections,
which often contain shiitake, chanterelle,
oyster and shimeji, and then make up the
remaining quantity you need for your recipe
with chestnut mushrooms. Choose a pack
that looks fresh and dry – if the mushrooms
are dark and damp, they will be going bad.
In supermarkets they are usually sold sealed
in plastic, so you can’t do the sniff test – with
loose mushrooms, if they smell off they will
taste off too! Always try to eat mushrooms
while they are as fresh as possible.
It’s best not to wash mushrooms, as
they contain 90 per cent water and will
act like sponges, soaking up the moisture
and becoming soggy. To clean them, just
wipe with a pastry brush or paper towel,
or you can buy a special mushroom brush.
The exception to this rule is when you are
using wild mushrooms, which may be very
gritty. These will need a gentle plunge into
a bowl of water; a running tap is too violent
and may damage them. Always dry the
mushrooms with paper towel before frying
as this will reduce the spitting when you add
them to the hot oil.
Store your mushrooms in a paper bag in
the fridge, never in plastic or covered with
cling film, as this will make them sweat.
Mushrooms are not good to freeze whole as
when unfrozen they go soggy. If you have
extra mushrooms that you want to freeze, it’s
best to cook them up and purée them ready
to make a mushroom sauce or soup or add
flavour and depth to a stew.
In Europe, families forage fungi in the
way we go hunting for blackberries. Wild
mushrooms are plentiful in the woods of
Europe and are an important component
to many traditional dishes, such as Polish
pierogi, Hungarian goulash and Austrian
strudel, which I’ve shared with you in this
month’s recipes.
ALL IMAGES © ROB WICKS/EAT PICTURES UNLESS STATED OTHERWISE. FOOD STYLING BY HELEN LAWRENCE
Chanterelle
mushroom
Mushroom varieties
CHESTNUT mushrooms are
brown-cap mushrooms, with more
flavour than white-cap ones and are
often organic. 
CHANTERELLE mushrooms have
a beautiful orange colour and very
distinctive taste. They are also called
girolles in France. 
OYSTER mushrooms grow on the
trunks of deciduous trees. They
have a delicate flavour so are best in
light dishes, shredded by hand and
quickly stir-fried. 
KING OYSTER mushrooms
are sometimes called trumpet
mushrooms. They have a dense
texture and a sweet mild taste. They
make a good substitute for expensive
porcini mushrooms.
PORCINI (CEPS) are found wild in
the woods in autumn. You can
also buy them dried, with a more
concentrated flavour. 
SHIITAKE are tough, dark brown
mushrooms with a strong flavour.
They grow on tree logs and are
available to buy fresh and dried.
They are well suited to Asian dishes. 
SHIMEJI are popular Japanese
mushrooms and are known as white
or brown beech mushrooms, as in
the wild they grow on fallen beech
trees. They have a nutty flavour and
chewy texture. 
DRIED MUSHROOMS are an essential
storecupboard ingredient. Use them
to add flavour to stocks and soups by
just adding a few, whole, or rehydrate
them in hot water then chop and add
to risottos, pasta dishes or stews.
After rehydrating, you can use the
soaking liquid as a stock – just strain
off any grit and dirt at the bottom of
the soaking bowl first.

PAPRIKA
SCONES
Hungarian goulash
Goulash is a traditional Hungarian stew and
the star of the dish is paprika. Paprika is
made from a sweet large red pepper that
is dried and ground into a rich red powder.
Hungarian paprika is on the sweet side and
mildly hot.
Serves 4 | Prep 30 mins | Cook 40 mins
10g dried porcini mushrooms
250ml hot water
2 tbsp olive oil
8 small shallots, cut in half
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
250g large field mushrooms, thickly sliced
200g chestnut mushrooms, halved
4 cloves garlic, sliced
2 tbsp fresh thyme, chopped
2 tbsp sweet paprika
¼ tsp freshly ground black pepper
1 tsp tomato purée
250g potatoes, peeled and diced
250g tomatoes, diced
250ml lightly flavoured beer
3 tbsp fresh chopped parsley
pinch of salt
1 Cover the dried porcini mushrooms
with the hot water and leave to soak for
30 minutes while you prepare the
vegetables and get the stew going.
2 In a large heavy-based saucepan, heat the
olive oil and fry the shallots for 10 minutes
until soft.
HUNGARIAN
GOULASH
3 Add the peppers, mushrooms, garlic and
thyme all together and fry for another for
10 minutes until soft.
4 Add the paprika, black pepper and
tomato purée and fry for a minute until
fragrant. Add the potatoes, tomatoes,
beer, and rehydrated dried mushrooms with
their soaking water. Bring to the boil and
simmer for 20 minutes until the potatoes
are cooked.
5 Add the chopped parsley and salt to taste.
Serve with traditional noodles or our paprika
scones (see recipe, below).
PER SERVING 185 cals, fat 6g, sat fat 1g,
carbs 20g, sugars 9g, protein 7g, salt 0.30g,
fibre 6g
Paprika scones
Makes 15 | Prep 15 mins | Cook 15 mins
250g self-raising flour
1 tbsp paprika
60g cold butter, diced
150ml plain yogurt
1 free-range egg, beaten
sea salt and black pepper
1 Heat the oven to 220C/fan 200C/gas 7.
Line a baking tray with baking parchment.
2 In a large bowl, mix the flour with the
paprika and a pinch of salt and pepper, and
rub in the butter. Stir in the yogurt and egg
(reserving 1 tablespoon to glaze) to get a
soft, slightly sticky dough.
Chef’slarder
HOW TO COOK
MUSHROOMS
FRYING
Sauté mushrooms in rapeseed,
sunflower or olive oil, but don’t be
too generous with the oil as they will
absorb lots, so it’s best to use less
and stir often and the mushrooms
will start to cook in their own juices.
Mushrooms love heat and should sizzle
when they cook to seal in the flavour
and evaporate their moisture. They
generally release a lot of their moisture
during cooking and then draw it back
in, so wait for the point when they
become dry and begin to crisp on
the edges.
EN PAPILLOTE
Basically, this is roasting in a paper
bag. This is a lovely way to cook wild
mushrooms as they retain all their
unique flavours. Cut a piece of baking
parchment large enough to hold the
mushrooms and big enough to fold
over and twist, so that the mushrooms
are in a sealed pouch and will steam in
their own juices. Rub the mushrooms
in a little oil and add flavourings such
as rosemary and thyme, chilli flakes,
black pepper and flaky salt.
4 Turn onto a floured work surface and
knead gently. Shape into a large round
2cm thick and use a 4cm cutter to cut out
the scones.
5 Place on the baking tray and brush the
tops with the remaining tablespoon of
beaten egg. Bake for 12–15 minutes, until well
risen and golden.
COOK’S TIP You can make the scones mini
too, just use a smaller cutter and they will
need a shorter time to bake.
PER SCONE 100 cals, fat 4g, sat fat 2g,
carbs 13g, sugars 1g, protein 3g, salt 0.17g,
fibre 1g
Important foraging advice
If you’re new to mushroom foraging, always
go picking with an experienced guide
who knows your local area, as some wild
mushrooms are poisonous and correct
identification by an expert is absolutely
essential before you eat any of your finds.
www.vegetarianliving.co.uk | 39
Chef’slarder

Pierogi 100g sauerkraut  4 Remove the rehydrated dried mushrooms

30g prunes, chopped from their soaking water and chop them up.
Pierogi are small, filled dumplings made
1 tbsp lemon juice Add them, along with the soaking water, to
with a very thin bread dough. It is the Polish
sea salt and black pepper the mixture and cook until the mixture is dry.
national dish but they are also popular
Season with salt and pepper and add the
throughout Eastern Europe. Pierogi can be olive oil, for brushing lemon juice.
made with both sweet and savoury fillings.
For the yogurt and dill dip: 5 Preheat the oven to 200C/fan 180C/gas 6.
Serves 4 | Prep 1 hr + resting and soaking  1–2 cloves garlic Divide the dough into 24 small balls and roll
Cook 20 mins pinch of salt each one out on a floured surface to a 3mm-
150ml thick yogurt thick circle. Place a teaspoon of the filling
For the pastry:
handful of dill, chopped onto each circle and fold over to create a
1 tsp dried active yeast
half circle. Press the edges well to seal,
4 tbsp warm water
1 To make the dough, mix the yeast with the using a little water to dampen the edges
¼ tsp sugar
warm water and sugar and wait 5 minutes to help them stick, if needed. Bring the two
200g strong white bread flour 
to activate the yeast. Pour the yeasty water ends together to make a tortellini shape,
2 tbsp olive oil
into the flour and mix, then add the olive as shown.
4 tbsp hot water
oil and hot water. Knead for 1 minute until 6 Place the pierogi onto a baking tray,
For the filling: smooth, then cover and leave to rest for brush the tops with olive oil, and bake for
10g dried shiitake mushrooms  30 minutes while you make the filling. 15–18 minutes until golden.
½ tsp coriander seeds 2 To make the filling, cover the dried 7 Meanwhile, make the yogurt and dill
½ tsp caraway seeds mushrooms with hot water and leave to soak dip. Crush the garlic with the salt to make
½ tsp juniper berries for 30 minutes. Grind the whole spices and a smooth paste, add the yogurt and dill
½ tsp ground allspice add to the ground allspice. and mix well. Refrigerate and serve chilled
1 tbsp olive oil 3 Heat the olive oil and fry the onion with the alongside the pierogi.
1 red onion, diced bay leaves and thyme until soft, then add the PER SERVING 342 cals, fat 10g, sat fat 2g,
2 bay leaves ground spices and fry for 1 minute. Add the carbs 47g, sugars 7g, protein 12g, salt 0.38g,
1 tbsp fresh chopped thyme wild and fresh shiitake mushrooms and fry fibre 4g
50g mixed wild mushrooms, chopped on a high heat until they release their juices.
100g fresh shiitake mushrooms, chopped Add the red wine, reduce for a minute, then The pierogi are vegan, but ensure you use a non-
50ml red wine add the sauerkraut and chopped prunes.   dairy yogurt when making your accompanying dip. 

40 |
PIEROGI

www.vegetarianliving.co.uk | 41
 Chef’slarder
Mushroom strudel
Strudel originated in Austria, but is common throughout
central and eastern Europe. Created with layered
enriched pastry that is rolled very thinly, the pastry can
be made from scratch but it is far easier to buy ready-
made puff. Traditionally strudel is sweet and cooked
with apple, but it is also popular with savoury fillings,
such as cabbage, pumpkin, mushroom and sauerkraut.

Serves 4 | Prep 40 mins | Cook 40 mins

300g potatoes, peeled and diced

1 tbsp butter
1 onion, diced
1 tsp caraway seeds, ground
¼ tsp grated nutmeg
3 cloves garlic, chopped
150g chestnut mushrooms, sliced
150g wild mushrooms, sliced
300g chard or cabbage, sliced
1 free-range egg, beaten
100g sour cream or plain yogurt
25g vegetarian hard cheese, grated
2 tbsp fresh dill, chopped
sea salt and black pepper
275g puff pastry

1 Boil the potatoes in plenty of water for 10–15 minutes,

until tender. Drain and set aside.
2 In a large frying pan, heat the butter and fry the
onion with a pinch of salt and pepper for 5 minutes
until soft. Add the caraway, nutmeg and garlic and fry
for another minute.
3 Add the mushrooms and fry until they are soft and
releasing their juices. Add the chard or cabbage and
cook down for a minute or two. Remove from the heat
and stir in the cooked potatoes. Allow to cool slightly.
4 Whisk together the egg (reserving 1 tablespoon to
glaze), sour cream or yogurt, grated cheese and dill. Add
a pinch of salt and pepper. Stir this into the mushroom
mixture and leave in the fridge to cool completely.
5 Preheat the oven to 200C/fan 180C/gas 6. Roll out
the puff pastry into a large rectangle as thin as possible,
at most, 2mm thick. Place onto a sheet of baking
parchment and spread the mushroom mixture down the
length of the pastry. Fold up the sides, making sure they
overlap by 10cm on top. Pinch the ends of the pastry
together gently. Roll the pastry over so the overlap is
now on the bottom.
6 Using the parchment to help you, lift the pastry onto
a baking tray and shape into a crescent-moon shape,
pinching the ends to a point and trimming off excess
pastry to make it neat. With a small sharp knife, make
some small incisions across the strudel, marking it all the
way along the length. Brush the top with the reserved
beaten egg.
7 Place the strudel in the oven and bake for 30 minutes,
then turn the temperature down to 190C/fan 170C/gas 5
for a further 10 minutes to make sure the pastry is
cooked through, puffed up and a deep golden colour.
Serve hot with seasonal vegetables.
PER SERVING 495 cals, fat 28g, sat fat 18g, carbs 45g,
sugars 5g, protein 13g, salt 1.08g, fibre 4g

42 |
 SPICED
BAKED
FRUIT

MUSHROOM
STRUDEL
 Raid the fridge
Next time you’re in town, take a look inside your
community fridge. From a bunch of bananas to a
sandwich from Pret, you never know what you might find,
says Lindsey Harrad. And if your town doesn’t yet have a Tessa Tricks
from Hubbub
hub for sharing food, why not consider setting one up?
If you’ve heard of community fridges – and exciting as lots of the food can go to projects Creating a network of support to share
with 34 nationwide and plenty more in such as fundraisers or cooking workshops, or best practice and maintain high standards
the planning stages, chances are you’ll be it can be used by youth groups, for example,’ has been crucial in establishing public and
hearing more about them in the future – you says Tessa. ‘We’ve found the fridge brings retailer confidence in the scheme, especially
may have wondered what the fridge is for, people together, which paves the way for after a piece on Jamie Oliver’s Friday Night
who uses it, and who looks after it? other activities such as community gardens, Feast TV show generated hundreds of
‘For us, the Community Fridge Network food co-ops and so on.’ enquiries overnight from groups wanting to
is about sharing the ethos of the fridges, set up their own fridges, as well as responses
which is predominantly about reducing The growing network from funders – including Bosch and the
food waste, bringing people together and Hubbub first got involved in setting up a North London Waste Authority.
normalising the spirit of sharing,’ says Tessa community fridge two years ago, when ‘Interest in the concept just spiralled after
Tricks, creative partner at Hubbub, the they were working with Sainsbury’s in that,’ says Tessa. ‘Luckily we had already
environmental charity that specialises in the Derbyshire town of Swadlincote on a done a lot of legwork on health and safety
creating fun, tangible campaigns relating campaign to help local people make the issues and worked very closely with the
to everyday sustainability issues. ‘What most of their food. Inspired by projects Food Standards Agency and the Sainsbury’s
we really see is that people come down to they’d heard about in India, Germany and health and safety team to put together clear
the fridge, initially out of curiosity, to see Spain, they suggested a similar scheme to guidance about what can and can’t go in the
what’s in there, or maybe they have some Sainsbury’s, and the retailer agreed. fridge, who can put things in the fridge, and
teabags they don’t like or apples they want The community fridge in Swadlincote how it should be monitored and cleaned. We
to donate as they are going on holiday, or a opened up a week after another community also created a strong visual identity for the
glut of tomatoes from their allotment, but fridge project launched in Frome, Somerset, fridge that we felt was fun and inclusive.’
what they also find is a space where people run by the innovative community enterprise
hang out, get to know their neighbours, school Edventure. ‘The Frome project was How does it work?
swap recipes, and also share other set up and run slightly differently but is now Essentially, any individual can donate food
household items.’ part of the Community Fridge Network that is within its use-by date as long as
But what starts as a community fridge too,’ says Tessa.’ The model has evolved it’s not been opened and it’s in its original
project set up to tackle food waste, then also differently in some places, and you do see packaging – so you won’t find any half-eaten
tends to develop other positive offshoots, that happening wherever community fridges packs of cheese! You could also donate spare
helping to build stronger, more sustainable operate around the world, but with the homegrown produce from your allotment.
communities. ‘Many of the fridges tend to Community Fridge Network we’ve tried to But you can’t pop a homemade veggie
be housed in community centres, and this is create a structure that is safe and efficient.’ lasagne, cake or any food you’ve prepared

44 |
 The community Upfront
fridges are run by
local volunteers

yourself in the fridge. Importantly, every
item donated is logged into the fridge, and
logged out again, and it’s project volunteers
who help ensure procedures are followed.
‘People are absolutely welcome to
donate food as long as they follow the user
instructions, which are displayed by the
fridges,’ says Tessa. ‘But 80 to 90 per cent
of the fridge contents are from retailers
donating foods that are past their best-
before dates but are still good to use, as
many retailers will not sell these products
even though they are still perfectly edible.
Prepared foods such as baked items, for
example, have to come from a business with
a food hygiene rating of four and above, so a
local café can donate yesterday’s muffins,
but there has to be traceability so we know
exactly what’s in the muffins and when they
were prepared, then they need to be given a
new use-by date,’ she explains.
If you’re interested in setting up a
community fridge, Hubbub has put together
a guide and multiple supporting resources
on how to go about it, from how to set up
‘We’ve found the fridge brings people together, which paves
the way for other activities such as community gardens,
food co-ops and so on’
as a food business, to ensuring you have
the right kinds of insurance in place, which
they share for free providing you sign up
to become a Community Fridge Network
member. ‘This is crucial to help us to keep
track of things and ensure everyone is
operating to the same high standards,’ says
Tessa. ‘But the advantage of signing up to
the network is that you get a free fridge –
we have a donor who passes on appliances
that have been damaged in transit but
are still functional – and you can also get
donations of food from a growing network
of corporate donors who have confidence
in the network and pledge to donate to
any local community fridge, including
Sainsbury’s, the Co-op, Nando’s and Pret.’
Help on hand
Although each community fridge may be
run slightly differently – some are manned
continually, some only at certain times
depending on the location and nature of
the project – and each may be funded
slightly differently – by fundraising events,
through organisations such as Sainsbury’s
or the North London Waste Authority, by
crowdfunding or by operating a ‘pay-as-you-
feel’ approach – by becoming part of the
network each project has access to fantastic
support and experience, both from Hubbub
and other fridge projects.
Everyone from students to pensioners and
eco-conscious families enjoy feasting from
the fridge, and Tessa says it’s often a valuable
resource for people on low incomes. ‘When
you’re struggling to make ends meet, we
know the first foods to go from your diet are
fresh fruit, salad and veg, so while the fridges
are not really designed for emergency food
provision, we’ve found it does help diversify
and maintain the variety in people’s diets.
‘We also find it broadens people’s
culinary horizons. I was at the Camberwell
community fridge when some tamarind
came in, and we had absolutely no idea what
it was until Muriel, an elderly Jamaican lady,
recognised it and showed us how to eat it
and suddenly everyone wanted to cook with
tamarind! It really does get people talking
and sharing recipes for more unusual foods.
We never know what’s going to come in –
it’s a real lucky dip!’
Find out more at www.hubbub.org.uk and
www.edventurefrome.org

www.vegetarianliving.co.uk | 45
 CARROT AND
PEPPER BLACK
BEAN STIR-FRY

Harvest
suppers
Kathryn Bruton discovers the
power of orange, creating warming
autumnal dishes from carrots,
squash, sweet potato and other
seasonal produce, pepped up with
plenty of storecupboard ingredients.

46 |
 Midweekmeals
Carrot and pepper

PHOTOGRAPHY: CATHERINE FRAWLEY

ROASTED ROOT SALAD

black bean stir-fry

WITH MUSTARD-SEED
YOGURT DRESSING

Vegetables are at their best in a stir-

fry, simply because they are only barely
cooked, retaining all their texture, flavour
and goodness. It is worth buying some
fermented black beans online. They keep for
ages in an airtight container and the flavour
of a homemade black bean sauce trumps
any shop-bought one.

Serves 4 | Prep 15 mins | Cook 12 mins

2 tbsp vegetarian oyster sauce

3 tbsp dark soy sauce
2 tsp rice wine vinegar
1 tsp sugar
1 tbsp cornflour
2 cloves garlic, finely chopped
5cm piece of fresh ginger, finely chopped or
coarsely grated
1 red chilli, sliced
2½ tbsp fermented black beans, rinsed
2 tbsp vegetable oil
2 orange peppers, deseeded and
thinly sliced
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
3 large carrots, thinly sliced
80ml vegetable stock
70g kale
chopped coriander, to garnish
noodles, to serve

1 Mix the vegetarian oyster sauce, soy sauce,

rice wine vinegar, sugar and cornflour
together until smooth. Set aside.
2 In a separate small bowl, mix together
the chopped garlic, ginger, chilli and black
beans. Set aside.
3 Place a wok on a very high heat and heat
the oil until it starts to smoke. Carefully
Roasted root salad with For the mustard-seed yogurt dressing:

add the pepper and carrot and stir-fry for
3–4 minutes, stirring to stop them from
burning and to evenly distribute the heat.
4 Add the black bean mixture and stir-fry
for 2 minutes. Add the paste and toss to
combine. Quickly add the stock and stir
everything together for about 5 minutes; the
sauce will thicken and become glossy. Stir in
the kale and remove from the heat.
5 Serve with noodles and garnish with
chopped coriander.
COOK’S TIP Vegetarian oyster sauce is made
from mushrooms, and sometimes called
‘stir-fry sauce’.
PER SERVING 169 cals, fat 7g, sat fat 1g,
carbs 20g, sugars 13g, protein 4g, salt 2.41g,
fibre 7g
mustard-seed yogurt dressing
This salad is a hearty winter dish, full of
delicious flavour and texture. You can use
any kind of pulses in place of haricot beans.
Chickpeas are delicious, as are butter beans.
Even better, use a mix of all three!
Serves 4 | Prep 10 mins | Cook 40 mins
300g baby carrots, peeled
500g baby parsnips, peeled
1 small celeriac, cut into 2.5cm cubes
2 sweet potatoes, peeled and sliced
into rounds
1 small orange, sliced
3 sprigs of rosemary, leaves picked
4 sprigs of thyme, leaves picked
packet of cooked vacuum-packed beetroot,
quartered
400g can haricot beans, drained and rinsed
150g fresh spinach
chopped parsley, to garnish
50ml olive oil
20ml cider vinegar
1 tbsp wholegrain mustard
3 tbsp natural yogurt
2 tsp black mustard seeds
1 tsp chilli flakes
zest of 1 orange
sea salt and black pepper
1 Preheat the oven to 200C/fan 180C/gas 6.
Place the carrots, parsnips, celeriac, sweet
potato, orange slices, rosemary and thyme
in a large roasting tin and dress generously
with olive oil, salt and pepper. Roast for
35–40 minutes.
2 To make the dressing, whisk the oil,
vinegar and mustard together until
emulsified. Add the yogurt, mustard seeds,
chilli flakes and orange zest. Season to taste
and set aside.
3 When the vegetables are ready, remove
from the oven and allow them to cool

www.vegetarianliving.co.uk | 47
Midweekmeals
slightly. Right before serving, toss the
vegetables together with the cooked
beetroot, haricot beans and spinach,
and season generously. Garnish with the
chopped parsley.
PER SERVING 406 cals, fat 13g, sat fat 2g,
carbs 52g, sugars 22g, protein 12g, salt
0.56g, fibre 19g

To make the dressing vegan-friendly, simply opt for

a plain dairy-free yogurt.

Spicy carrot penne

with walnuts, olives and
carrot-top pesto
Creating a carrot sauce or purée, as you
do here, really captures the flavour of this
everyday vegetable, and showcases it in a
new way. Ensure you buy carrots with their
tops still attached so that you can make the
carrot-top pesto. Failing this, a classic pesto
made using basil will suffice.

Serves 4 | Prep 10 mins | Cook 10 mins

1 tbsp olive oil

1 onion, finely chopped
1 clove garlic, finely grated
1 red chilli, chopped (deseeded, if preferred)
4 medium carrots with leafy tops, grated and
tops reserved
500ml vegetable stock
400g penne pasta
60g walnuts, toasted and roughly chopped
70g pitted green olives, thinly sliced
sea salt and black pepper

For the carrot-top pesto:

100g carrot tops, washed and roughly SPICY CARROT PENNE WITH
WALNUTS, OLIVES AND
chopped CARROT-TOP PESTO

50g vegetarian Parmesan-style cheese

1 small clove garlic with the toasted walnuts, olives and a nice 6 sheets of filo pastry
juice and zest of 1 lemon spoonful of carrot-top pesto. 15g butter, melted
100ml olive oil PER SERVING 798 cals, fat 40g, sat fat 7g, 1 tbsp olive oil
carbs 84g, sugars 13g, protein 21g, salt 1 red onion, thinly sliced
1 Heat the oil and sauté the onion, garlic
0.92g, fibre 11g 3 sprigs of thyme, leaves picked
and chilli for a few minutes, then add the
3 small sweet potatoes, peeled and thinly
grated carrot and stock. Boil on a high heat
Leave the Parmesan out of the pesto, or swap in a sliced lengthways
for 5 minutes, pressing the carrots beneath
vegan alternative. 200ml freshly squeezed orange juice
the liquid to encourage them to cook quickly.
large pinch of saffron
Blitz to a smooth purée and season to taste.
120ml double cream
2 Meanwhile, cook the pasta in generously
salted water until al dente. Crispy filo tart with 100g crème fraîche
3 medium free-range eggs
3 To make the pesto, place the carrot tops, saffron-orange sweet potato sea salt and black pepper
Parmesan-style cheese, garlic, lemon juice
and fennel relish For the relish:
and zest, and olive oil in a hand-held blender
This is an impressive-looking autumnal
and blitz until you have a chunky pesto. 100g fennel, finely chopped
tart that is super-easy to make. Don’t be
Season to taste. 20g coriander, finely chopped
tempted to skip the step where you cook
4 When the pasta is ready, drain and reserve 1 red chilli, finely chopped
the tart on a hot baking tray. This is really
some of the cooking liquid. Add the carrot 30ml olive oil
important to ensure a crispy base.
sauce and a splash of the cooking liquid 30ml freshly squeezed orange juice
and toss until evenly coated. Serve topped Serves 4 | Prep 10 mins | Cook 50 mins 15ml cider vinegar

48 |

1 Preheat the oven to 180C/fan 160C/gas 4
and put a large baking try on the middle
shelf to get hot. Grease a 24cm loose-
bottomed tart tin and dust with a little flour.
Brush each pastry sheet with the melted
butter and carefully line the tin, layering the
pastry as you go and making sure there are
no gaps anywhere. Set aside.
2 Heat the oil and sauté the onion and thyme
for a few minutes. Add the sweet potato and
orange juice. Cover the pan and simmer for
5 minutes, then remove the lid and simmer
for another 5 minutes. Turn off the heat and
carefully transfer the sweet potato to a plate
to cool slightly. Reserve the cooking liquid.
3 Soak the saffron in 1 tablespoon of boiling
hot water. In a jug, whisk together the cream,
crème fraîche, eggs, saffron water and the
liquid left over from cooking the sweet
potato. Mix well and season.
CRISPY FILO TART WITH
SAFFRON-ORANGE SWEET
POTATO AND FENNEL RELISH
4 Arrange the sweet potato slices in the tart
case and pour in the cream mixture. Bake on
the hot tray for about 30–40 minutes.
5 To make the fennel relish, simply mix
the ingredients together and season well.
When the tart is ready, serve topped with
the relish.
PER SERVING 614 cals, fat 42g, sat fat 21g,
carbs 45g, sugars 13g, protein 11g, salt 0.59g,
fibre 5g
www.vegetarianliving.co.uk | 49
Midweekmeals
Miso butternut soup with
crispy sesame tofu fingers 
A simple soup supper, vamped up by the
addition of barley miso. The crispy sesame
tofu fingers take minutes to make, and bring
some great texture to this dish.

Serves 4 | Prep 15 mins | Cook 35 mins

For the miso butternut soup:

1 large butternut squash (about 1kg), peeled,
deseeded and cut into 1cm cubes
2 tbsp coconut oil, melted
2½ tbsp barley miso
15g fresh ginger, peeled and coarsely grated,
plus 3 slices
2 cloves garlic, peeled
1 red chilli, halved
1 litre water

For the crispy sesame tofu fingers:

200g firm tofu
2 tbsp soy sauce
10g fresh ginger, finely grated
10g panko breadcrumbs
5g black sesame seeds
¼ tsp chilli powder
1 free-range egg, lightly whisked
sea salt and black pepper

1 Preheat the oven to 200C/fan 180C/gas 6.

Place the cubes of butternut squash in a MISO BUTTERNUT
SOUP WITH CRISPY
deep roasting tin and coat with the coconut SESAME TOFU FINGERS

oil. Roast for 20–30 minutes until soft,

turning a few times.
2 In a small bowl, mix together the miso
and grated ginger and set aside. To make
the stock, place the sliced ginger, garlic
cloves and red chilli into a saucepan with the
water. Simmer gently with the lid on until the
squash comes out of the oven.
3 In the meantime, make the tofu fingers.
Drain the tofu and pat dry with paper towel.
Squeeze as much liquid from the tofu as
possible without breaking it up. Slice into
four fingers and marinate in the soy sauce
and ginger for about 10 minutes.
4 When the squash is ready, remove the
aromatics from the stock. Transfer to a
blender with the butternut squash and miso
paste and purée until very smooth. Season
to taste.
5 Turn the oven up to 240C/fan 220C/
gas 9 and line a baking tray with baking
parchment.
6 Mix the breadcrumbs with the sesame
seeds, chilli powder and seasoning. Remove
the tofu from the marinade and brush off
any clumps of ginger. Place the tofu in
between two pieces of paper towel and
apply some pressure to gently squeeze out
any excess liquid. Dip into the egg white and
then into the breadcrumb mixture, making
sure they are evenly coated.  100ml soy sauce
7 Place on the prepared baking tray and
bake for 5 minutes, until nicely browned and
crispy. Reheat the soup in a pan and serve
alongside the tofu fingers.
PER SERVING 261 cals, fat 11g, sat fat 6g,
carbs 26g, sugars 12g, protein 12g, salt
2.30g, fibre 6g
Omit the egg and brush the tofu fingers in a little
olive oil, so that the breadcrumbs stick.
Sichuan chilli vegetable
casserole
The ingredients in this recipe create the
most amazing flavour. Your role is simply to
put it all together. Don’t be alarmed about
the amount of chilli used – the resulting
heat is actually quite gentle. I use microwave
rice midweek to save on time. Make it fresh
if you prefer.
Serves 4 | Prep 10 mins | Cook 35 mins
2 tbsp Sichuan peppercorns
2 tbsp gochujang
1½ tbsp doenjang
2 tbsp sriracha
1 tsp fennel seeds
1 tsp chilli flakes
10 dried chillies
600ml water
5 medium carrots, peeled and cut into
2.5cm chunks
3 leeks, cut into 2.5cm chunks
1 small butternut squash, peeled and cut into
1cm-thick slices
juice of 1 lime
small bunch of coriander, chopped, to garnish
basmati rice, to serve
1 Place the Sichuan peppercorns, gochujang,
doenjang, sriracha and soy sauce in a
casserole dish and mix together well. A
whisk is useful to break up the gouchjang
and doenjang. Add the fennel seeds, chilli
flakes, dried chillies and water. Mix and bring
to the boil.
2 Add the prepared vegetables and simmer
for 30 minutes.
3 Add the lime juice and taste for seasoning,
although you should not need any. Garnish
liberally with coriander and serve with rice.
PER SERVING 164 cals, fat 1g, sat fat 0g,
carbs 27g, sugars 20g, protein 5g, salt
3.74g, fibre 11g

50 |
SICHUAN CHILLI
VEGETABLE
CASSEROLE

www.vegetarianliving.co.uk | 51
 SHUTTERSTOCK.COM

Kitchentutorial

How to…
MAKE
YOUR OWN
FORAGED
FRUIT JAM
AND JELLY
MASTERCLASS WITH
LILLIE O’BRIEN
There are few cultures that don’t have a
tradition of making preserves, with skills and
time-honoured traditions passed down from
generation to generation. These techniques
are being rediscovered as an artisanal
trade, and innovative jam makers like Lillie
O’Brien at the London Borough of Jam in
Hackney, the city’s only dedicated jam shop,
are experimenting with different flavour
combinations and ingredients to prove that
preserves can be so much more exciting
than traditional strawberry or apricot.
‘My fascination with jam and preserving
started when I was growing up in Melbourne,
Australia,’ says Lillie. ‘I was so excited by the
process of trapping flavours and colours in a
jar that would then sit untouched for as long
as two years before we would twist off the
lid and immediately be transported back to
their spirit. I love vividly coloured fruit – the
brighter the better – they really inspired me
when looking for new flavour combinations –
capturing that vibrancy in a jar is exciting.’
Foraging and jam making go hand in
connect with the outdoors,’ says Lillie. Here,
she reveals how to use the best of British
fruit in season now, from foraged quinces
and medlars to English apples and pears,
to create preserves that are rich with the
warmth and spice of autumn.
Quince and rosewater jam
Every year I holiday at the same house in
Greece with a lovely generous couple who
have self-contained apartments connected
to their family home. It was Olympia who
introduced me to her version of quince
preserve. The longer you cook quinces the
better the colour will be, so adding more
water at the start gives the fruit much more
room to cook down slowly and develop that
pink blush.
Makes 7 x 220g jars
1.5kg quinces (3 large ones)
2 litres water
1kg caster sugar
© ELENA HEATHERWICK
quarters and remove the cores. Slice these
long fingers in half lengthways. I prefer a
chunkier jam so I chop into 2cm cubes or
you can try grating the fruit or slicing it thinly
into discs.
2 Choose a saucepan with high sides as if it’s
too shallow the liquid will evaporate quickly
and not colour. Put the quince in your pan
and add the water. Bring to the boil, then
reduce the heat to a simmer and cook until
the flesh is tender, about 20–25 minutes.
3 Add the sugar and lemon juice and bring
back to the boil. Boil for 20 minutes and
then reduce the heat to a gentle simmer and
cook for a further 40 minutes, stirring every
so often to check that it is not catching. It

hand too, especially in autumn when so juice of 1 lemon

many native fruits are at their peak. ‘Jam 3 tbsp rosewater
and preserves don’t usually have many
ingredients, so one of my main occupations 1 Wipe away any fur on the skin of the
is taking the time to gather ingredients and quinces. Peel, cut into halves and then

52 |

should be a really lovely ruby colour when
you are ready to take it off the heat.
4 Pour in the rosewater and stir through.
Be careful, it may bubble a little as the jam
is very hot. Leave to rest for 5 minutes and
then pour into warm sterilised jars and seal
immediately. Store in a cool dark place.
Medlar and rosemary jelly
Medlars are one of those strange fruit that
most people know about but don’t really
know what to do with them – you can’t
simply pick them from the tree and eat them
raw. Medlars, like quince, are what I like to
call slow-burning fruit, ones that take time to
prepare and cook. Once I have picked them
I usually leave them in my shop as a display
because they look so pretty and offer a nice
talking point.
Makes 7 x 220g jars
1.2kg medlars, bletted (see note, right)
2 Bramley or Granny Smith apples, roughly
chopped (including skins and cores)
2.5 litres water
2 sprigs of rosemary
800g caster sugar
juice of 1 lemon
SHUTTERSTOCK.COM
1 Slice the medlars in half and place in a
saucepan with the apples and water and
bring to the boil. Reduce the heat to a
simmer and cook for 25 minutes. Don’t cook
this on a heavy boil as it will break up all the
fruit and make a cloudy jelly, so keep it on
a medium heat. You may need to prod
some of the harder medlars with a wooden
spoon to help them break down, but don’t
mash them up as this will also make the
jelly cloudy.
© ELENA HEATHERWICK
2 Remove from the heat, leave to rest for
5 minutes and then strain the fruit through a
cheesecloth-lined sieve set over a large bowl
and leave for 2 hours to hang.
3 Measure the strained liquid – you should
end up with about 1.5 litres. Return it to the
cleaned saucepan and add the rosemary.
Bring to the boil, reduce the heat and add
the sugar, stirring to dissolve, and the BLETTING MEDLARS
lemon juice. Bring back to a rolling boil Medlars need to be left to become
and cook rapidy for 20 minutes or until the completely soft or ‘bletted’ before
jam reaches setting point, 105C on a sugar you can boil them up to make a jelly.
thermometer. This may take a few weeks or a month,
4 Remove from the heat and pull out the depending on the temperature. To do
long stems from the rosemary but leave in this, ensure you spread them out flat on
the small leaves. Pour into warm sterilised a tray – don’t pile them on top of each
jars and seal immediately. Store in a cool other, as they might go mouldy.
dark place.
www.vegetarianliving.co.uk | 53
 Kitchentutorial
SHUTTERSTOCK.COM

GREEN APPLE
STOCK JELLY
This is a naturally set jelly that you
can make with Bramley apples,
though crab apples or Granny Smith
work equally as well. I make this jelly
to help with the set when turning
fruit that are low in pectin into jam,
for example, pears and cherries.
The idea is to make a plain jelly with
a neutral flavour that can be kept
refrigerated or sealed in jars and
stored in your larder.

Makes 10 x 220g jars

2kg Bramley apples

3 litres cold water
1.5kg caster sugar
1 lemon

Wash the apples, cut into quarters

and then halve these chunks again.
Put the chunks in a heavy-based
saucepan and pour over the water.
Slowly bring to the boil and cook
until the apples start to break down,
about 30 minutes.
Pear and Marsala jam setting point, 105C on a sugar thermometer;
Remove from the heat and pass
the pulp through a cheesecloth-lined
Pear jam is tricky because pears have it will need a little longer than other jams.
sieve set over a large bowl. Leave
so little pectin. For this recipe, I used 3 Remove from the heat and leave to rest
for 2 hours to allow the juice to drip
Madernassa pears, which hail from the Roero for 5 minutes before pouring into warm
through. Don’t push the apple pulp
region of northwest Italy. These rustic pears sterilised jars and sealing immediately. Store
though the cloth or the liquid will
are traditionally used as a cooking pear in a cool dark place.
become cloudy. It should produce
because they hold their shape – do ensure COOK’S TIP Replace the Marsala with water,
about 1.7 litres of strained juice.
they are super-ripe, though. You can use any if you prefer, and add a few tablespoons of
Pour the liquid into a clean
pear you like in this recipe provided they are chopped candied ginger if you’re feeling
saucepan, add the sugar and lemon
very soft. If your pears are hard, leave them more traditional.
juice and slowly bring to the boil.
on a window ledge until they soften before
Once it is on a rolling boil, cook
making this jam.
until the jam reaches setting point,
Makes 8 x 220g jars about 15 minutes and 105C on a
sugar thermometer. Pour into warm
2kg ripe pears, quartered, peeled and cored
sterilised jars and seal immediately.
600ml water
Store in a cool dark place.
400ml Marsala wine
800g caster sugar
200g green apple stock jelly
(see recipe, right)

1 Slice the pear quarters into chunky 1cm

cubes. Put them in a heavy-based saucepan
with the water and Marsala and bring to the
boil. Reduce the heat to a simmer and cook
for 15 minutes or until the pears are super-
soft and about three-quarters of the liquid
© ELENA HEATHERWICK

has evaporated. If the pears still feel firm

towards the end of the cooking time, give
them a gentle mash with a wooden spoon. Recipes adapted from
2 Slowly add the sugar and bring the jam Five Seasons of Jam by
Lillie O’Brien (Kyle Books,
back to the boil. Add the jelly and boil for £20). Photography by
about 15 minutes or until the jam reaches Elena Heatherwick.

54 |
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 Be inspired by the simplicity of
Mediterranean cooking to create
Susie Theodorou’s satisfying
family suppers prepared with just
a handful of seasonal ingredients.

Thrive on the
Mediterranean diet
Butternut squash, kale

PHOTOGRAPHY: JOHN KERNICK

and walnut pizza
This is a white or blanco pizza, meaning
there is no tomato sauce to cover the base
and the toppings are layered straight onto
the pizza dough. The butternut squash is
thinly sliced on a mandolin so that it cooks
fast. You may need to bake your pizzas one
after the other.

Serves 4 | Prep 10 mins + standing

Cook 25 mins

500g Tuscan kale, cut into 2.5cm pieces

1 red onion, thinly sliced on a mandolin
2 cloves garlic, grated on a microplane
juice of 1 lemon
4 tbsp extra-virgin olive oil
350g peeled, deseeded butternut squash,
thinly sliced on a mandolin
2 pre-cooked pizza bases
150g buffalo ricotta
2 x 150g vegetarian mozzarella balls
75g walnut pieces
sea salt and black pepper
Calabrian chilli flakes, grated Parmesan-style
cheese and dried oregano, to serve

1 Preheat the oven to 240C/fan 220C/gas 9

and place a pizza stone on the middle shelf
to preheat.
2 Place the kale, onion, garlic, lemon juice,
2 tablespoons of the olive oil and the
seasoning in a bowl and toss together to
coat the leaves well. Leave to stand for
10 minutes. Add the butternut squash and
toss once more to coat the squash with
the flavourings.
3 Spread each pizza base with the ricotta
and then pile the vegetable mixture on top.
4 Tear the mozzarella, and divide between BUTTERNUT SQUASH,
KALE AND WALNUT PIZZA
the pizzas. Scatter the walnuts on top,

56 |
 Simplefare
drizzle with the remaining oil and bake for
20–25 minutes until the squash is tender
and caramelised and the cheese is bubbling.
Serve sprinkled with chilli flakes, Parmesan-
style cheese and dried oregano.
PER SERVING 807 cals, fat 49g, sat fat 16g,
carbs 54g, sugars 11g, protein 33g, salt 1.73g,
fibre 11g

Borlotti bean and radicchio

spelt risotto
This creamy-textured autumn-flavoured
risotto is made with cracked spelt. Most
people cook these ancient grains first in
boiling water, before adding them to a dish,
however, I like to incorporate the liquid
that they are cooked in as it gives more of
a rounded flavour. If using regular, non-
cracked spelt, cook for longer, adding more
liquid as well.

Serves 4 | Prep 5 mins | Cook 50 mins

1.2 litres stock or dried mushroom water

BORLOTTI BEAN
4 tbsp extra-virgin olive oil AND RADICCHIO
SPELT RISOTTO
2 cloves garlic, bashed to split the skins
1 large onion, chopped
350g cracked spelt
50ml good quality red wine
200g fresh podded borlotti beans
50g unsalted butter
100g vegetarian pecorino, finely grated,
plus extra to serve
100g radicchio, sliced
sea salt and black pepper

1 Place the stock or mushroom water in

a deep stockpot and bring to the boil,
then reduce the heat and keep on a
gentle simmer.
2 Heat half the oil in a sauté or risotto pan
and cook the garlic cloves until golden, then
remove and discard. Add the onion to the
pan and cook for 5 minutes until soft, then
stir in the spelt, coating each grain with the
oil. Add the wine and simmer, stirring, until all
of it has evaporated. Add half the stock and
the borlotti beans, stir and cook, partially
covered, for 10 minutes until the liquid is
absorbed. Keep stirring and adding stock for
about 25 minutes, until the beans are cooked
and the spelt is creamy and tender.
3 Remove the pan from the heat, add the
butter and stir to melt. Stir in the cheese and
radicchio, cover the pan and leave to stand
for 5 minutes. Season well to taste and serve ‘Food to the Mediterreaneans is, in my understanding, about an
drizzled with the remaining oil.
COOK’S TIP If you can’t find fresh borlotti appreciation of ingredients, enjoying the role of each, taking in
beans, use canned or dried instead. the flavours of salty, bitter and sweet, and the textures of soft or
PER SERVING 612 cals, fat 24g, sat fat9g,
carbs 73g, sugars 4g, protein 17g, salt 0.06g, crunchy. It’s about being mindful of what you are eating’
fibre 12g

www.vegetarianliving.co.uk | 57
 Simplefare
Slow-cooked
beetroot with feta
In spring and early autumn, when beetroot
are young and small, my laziness takes over
and I don’t peel the bulbs. I simply wash
them well, ensuring all the grit is scrubbed
away, and then I slice them down the
middle. When cooked, the skin comes off
the vegetable very easily and so you can
choose to eat the skin or leave it on the side
of the plate. This dish makes a flavoursome
starter, or mixed into a grain, a satisfying
main course.
Serves 4 | Prep 10 mins | Cook 2 hrs
750g small beetroot, cleaned and cut in half
2 tbsp coriander seeds, lightly crushed
pinch of Calabrian chilli flakes
4 tbsp extra-virgin olive oil, plus extra
to finish
3 tbsp sherry or malt vinegar
150g vegetarian feta, sliced
sea salt and black pepper
58 |
1 Preheat the oven to 180C/fan 160C/gas 4.
Take a large piece of parchment paper,
scrunch it up, hold it under cold running
water and then shake off the excess drips.
Open out the paper and use it to line a
heavy sauté pan with a lid.
2 Place the prepared beetroot in the paper.
Sprinkle over the coriander seeds and chilli
flakes, drizzle with the oil and vinegar and
season. (I don’t mix any further as I don’t
want to discolour everything, especially
my hands!) Take another large piece of wet
parchment and place over the top. Cover
with the heavy lid, allowing the paper to
hang down over the side.
3 Place the pan in the oven and braise the
beetroot for 2 hours until tender.
4 Remove the lid and top piece of
parchment. Scatter the feta over the
beetroot, drizzle with a little more oil and
serve either warm or cold.
PER SERVING 283 cals, fat 19g, sat fat 7g,
carbs 14g, sugars 13g, protein 9g, salt1.25
fibre 5g
Recipes adapted
from Mediterranean
by Susie Theodorou
(Kyle Books, £16.99).
Photography by
John Kernick.
 Delicious
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 CHIPOTLE
JACKFRUIT TACOS
 Diningin

A OLSSON
PHOTOGRAPHY: NIN
Nina Olsson creates three delicious sharing menus perfect for
relaxed entertaining, all rounded off with a light and delicious vegan
dessert. Choose from Mexican, Indian or Tunisian-themed menus,
all guaranteed to be easy to make yet still with a wow factor.

Chipotle jackfruit tacos
A great taco offers a variety of textures and
flavours, and this easy recipe featuring spicy
lentils and garlicky mushrooms ticks all the
boxes. Many people enjoy tacos frequently,
using ready-made spice mixes. Impress
your guests by making your own spice
mix – it adds a vibrant homemade flavour
that is superior to shop mixes. These tacos
are enhanced with a little kick of chipotle
hotness – chipotle is a dried and smokey
variety of jalapeño. You can substitute the
chipotle paste for another chilli.
Makes 8 tacos | Prep 15 mins | Cook 25 mins
2 x 400g cans of green (young) jackfruit
in brine
vegetable oil, for frying
For the spice mix:
2 cloves garlic, minced
1 tsp grated fresh ginger or ground ginger
2 tbsp nutritional yeast (optional) 1 Mix together all the ingredients for the
1 tbsp dried oregano spice mix in a bowl into a paste.
1 tbsp chipotle paste 2 Heat a frying pan to a medium heat.
1 tsp smoked paprika Add a drizzle of vegetable oil and then the
1 tsp ground cumin spice mix, and break it up with a wooden
1 tsp ground coriander spoon. Add the jackfruit and fry, stirring, for
1 tsp ground cinnamon or raw cacao powder 2–3 minutes until they are well coated with
¾ tsp salt, plus extra to taste the spice mixture and fragrant.
¼ tsp freshly ground black pepper 3 Add water and let the jackfruit simmer and
100ml water reduce in the spice mix for 20 minutes; if the
2 tbsp red wine vinegar pan dries out too quickly, add a little more
2 tbsp olive oil water. Taste and adjust the seasoning with
salt, then set aside.
To serve:
4 Fill the tortillas with the jackfruit and your
8 corn tortillas
choice of toppings, and serve with lime
lime wedges
wedges, sour cream and hot sauce.
150ml sour cream
PER TACO 271 cals, fat 10g, sat fat 3g,
hot sauce
carbs 39g, sugars 18g, protein 5g, salt 0.57g,
Toppings: fibre 2g
chopped or sliced avocado, red onion,
peppers, tomatoes, cucumber, cabbage The tacos are vegan-friendly, just make sure you
or baby spinach serve them with a dairy-free sour cream.

www.vegetarianliving.co.uk | 61
 Tunisian aubergine and spices are married together in a tagine-style 400g can chopped tomatoes
stew, which is both comforting and exciting, 4–5 sundried tomatoes in oil, drained and
pepper stew with couscous drizzled with a creamy yogurt dressing. finely chopped (optional)
Tunisian cooking is often overshadowed by juice of ½ lemon
the celebrated Moroccan cuisine, but after Serves 4 | Prep 20 mins | Cook 30 mins
3 dried figs, or other dried fruit, finely chopped
being introduced to it, I fell in love! Tunisian olive oil, for frying 400ml vegetable stock
food is a blend of Mediterranean and North 4 shallots, finely chopped For the tabil spice mix:
African flavours, and the characteristic spice 1 red pepper, deseeded and sliced in strips 1½ tbsp coriander seeds
mix is tabil, widely used on bread and in 2 cloves garlic, minced ¾ tbsp cumin seeds
various warm dishes, and featured in this 2 medium aubergines, chopped ½ tbsp caraway seeds
aubergine one. Here, the aubergine and ¾ tsp salt, plus extra to taste ½ tsp dried chilli flakes

62 |

For the couscous:
240g wholegrain couscous or quinoa
420ml boiling hot vegetable stock
For the yogurt dressing:
200ml Greek yogurt
small handful of chopped mint
1 tsp honey
sea salt and black pepper
To serve:
handful of flat-leaf parsley leaves
Diningin
2 Heat a large saucepan over a medium
heat. Add a drizzle of olive oil and fry the
shallots and red pepper, stirring frequently,
for about 5–7 minutes until translucent.
3 Add the garlic, aubergine and tabil spice
mix with an extra drizzle of olive oil, then
stir to coat the aubergine with the spice.
Fry for about 5 minutes until the aubergine
is nicely browned. Add the salt, tomatoes,
lemon juice, dried figs or other dried fruit,
and stock, mix together well and then
leave the stew to simmer for 15 minutes,
while you cook the couscous and make the
yogurt dressing.
4 Put the couscous in a bowl. Pour over
the boiling hot stock and leave to soak for
10 minutes. Meanwhile, mix together the
ingredients for the yogurt dressing in a bowl.
5 Taste and adjust the seasoning of the
aubergine stew with salt, then serve with
the couscous or quinoa, and the flatbreads,
pomegranate seeds and spinach salad.
PER SERVING 511 cals, fat 17g, sat fat 4g,
carbs 67g, sugars 22g, protein 17g, salt 1.24g,
fibre 11g
Make your dressing with a dairy-free yogurt,
sweetened with agave nectar.
Rainbow curry table
Comforting and full of vibrant flavour,
curries win my heart and my stomach every
time! The concept of this meal is to serve
a table of curries, where the flavours of
the different dishes fold into one another
beautifully when combined in each guest’s
bowl. Alternatively, you can cherry pick any
one of the components to make and enjoy
on its own.
Serves 6 | Prep 30 mins + soaking
Cook 40 mins
For the pilaf:
250g basmati rice
500ml water
1 chai teabag
TUNISIAN
AUBERGINE AND ghee or vegetable oil, for frying
PEPPER STEW
WITH COUSCOUS 2 shallots, finely sliced
1 tsp ground turmeric
½ tsp ground cinnamon
flatbreads
¼ tsp freshly ground black pepper
baby spinach
50g toasted almonds, coarsely ground
toasted almonds
2 cloves garlic, crushed
orange wedges (optional)
handful of raisins
handful of pomegranate seeds (optional)
For the chickpea and spinach curry:
1 Heat a frying pan over a medium heat ghee or vegetable oil, for frying
and toast the tabil spice mix for about 2 shallots, finely diced
20–30 seconds only, stirring. Grind in a spice 2 tsp black mustard seeds, toasted
or coffee grinder, or pulse in a blender, to and ground
fine granules. Set aside. 1 tbsp ground coriander
www.vegetarianliving.co.uk | 63
 PILAF
RAITA
CHERRY
CHUTNEY
TANDOORI
CAULIFLOWER
CHICKPEA AND
SPINACH CURRY
¾ tbsp garam masala 1 To make the pilaf, rinse the rice in several
¾ tsp salt, plus extra to taste changes of cold water until the water is clear,
300g spinach leaves, roughly chopped then soak in fresh cold water for 30 minutes.
2 x 400g cans chickpeas, rinsed and drained 2 Drain the rice and put in a saucepan that
600ml vegetable stock has a tight-fitting lid, cover with the water
10g fresh coriander, finely chopped and add the teabag. Bring to the boil, then
1 tbsp lemon juice reduce the heat, cover the pan with the lid
1 tsp honey and leave to simmer for 10–12 minutes. Turn
off the heat, remove the teabag and leave
For the simple raita:
the rice to stand, uncovered, while you fry
200g plain yogurt
the shallots.
pinch of salt
3 Heat a large, wide frying pan over a
pinch of cumin
medium heat. Add a little ghee or vegetable
2 tbsp grated cucumber (optional)
oil and fry the shallots, stirring frequently,
To serve: for 5–7 minutes until transparent. Add the
tandoori cauliflower (see recipe, above) remaining pilaf ingredients including the
cherry chutney (see recipe, opposite) cooked rice and fry, stirring, for 3–4 minutes.
pickles 4 To make the chickpea and spinach
naan bread curry, heat a saucepan that has a lid over
a medium-high heat. Add a little ghee or
vegetable oil and fry the shallots with the
64 |
Tandoori cauliflower
This dish of mouth-watering cauliflower
is coated with a tandoori yogurt
marinade spiked with sweet and
smoked paprika, before baking for an
extra depth of flavour.
1 cauliflower, divided into florets
For the tandoori yogurt marinade:
300ml Greek yogurt
100ml olive oil
2 tsp sweet paprika
1 tsp smoked paprika
1 tbsp plus 1 tsp garam masala
2 tsp ground turmeric
1 tsp salt, plus extra to taste
2 tsp agave syrup
¼ tsp cayenne pepper, or more to taste
Preheat the oven to 200C/fan 180C/
gas 6. Whisk together all the
ingredients for the tandoori yogurt
marinade in a bowl until smooth.
Rub the cauliflower florets with half
the marinade and arrange them in a
single layer in a large ovenproof dish.
Bake for 45–50 minutes.
Towards the end of the baking
time, gently heat the remainder of
the marinade in a saucepan. When
the cauliflower is done, pour the
warmed-up marinade over the florets
and season to taste with salt and
cayenne pepper.
COOK’S TIP The tandoori marinade can
be prepared a day ahead and kept,
tightly covered, in the fridge.
spices and salt, stirring, for 4–5 minutes.
Add the spinach and cook, stirring it with
the shallots and spices, until wilted. Stir in
the remaining curry ingredients, cover the
pan with the lid and leave to simmer for
10 minutes. Taste and adjust the seasoning
with salt.
5 To make the raita, simply mix the
ingredients together in a small bowl.
6 To assemble the curry table, put the warm
pilaf and chickpea and spinach curry in
serving dishes, along with accompanying
dishes of the tandoori cauliflower and cherry
chutney, plus raita, pickles and naan bread.
PER SERVING 319 cals, fat 6g, sat fat 1g,
carbs 51g, sugars 5g, protein 13g, salt 0.80g,
fibre 6g
Opt for vegetable oil for frying and agave syrup
for the curry, plus dairy-free yogurt for making the
tandoori cauliflower and raita.

Cherry chutney
You can use other fruit or berries, or
vegetables, in place of cherries for
the chutney. To make a punchy salad
dressing, dilute it with olive oil, and
vinegar or lemon juice.
olive oil or ghee, for frying
4 shallots, thinly sliced
2 tsp freshly grated ginger
2 cloves garlic, crushed
1 red chilli, deseeded and finely
chopped
1 tsp ground cardamom
1 tsp ground cinnamon
½ tsp fennel seeds
¼ tsp freshly ground black pepper
sea salt, to taste
2 tbsp coconut sugar or brown sugar
200g pitted cherries
100ml red wine vinegar
Heat a frying pan over a medium-
high heat. Add a drizzle of olive oil or a
little ghee and fry the shallots, ginger,
garlic, chilli, spices, fennel seeds and
seasoning with the sugar, stirring
frequently, for 5–7 minutes or until the
shallots are translucent.
Add the cherries and red wine
vinegar, reduce the heat and leave
the chutney to simmer, stirring, for
about 25–30 minutes under a lid,
stirring occasionally until the liquid has
reduced and the consistency is thick.
Transfer the chutney to a sterilised
airtight jar and leave to cool. Seal the
jar and keep in the fridge until you are
ready to use. Use the chutney within
2 weeks in the fridge.
Matcha coconut panna cotta
This dessert literally melts in your mouth,
as its texture is so refined and silky. While
traditional panna cotta is made with dairy
and gelatin, this version combines coconut
cream and agar-agar to create a fully plant-
based alternative. I’ve added green matcha
tea powder for an interesting twist, but you
can skip it to create a classic white panna
cotta if you prefer. It’s easy to make variations
of this dessert by simply substituting
another ingredient for the matcha – see my
suggestions. You can, of course, use dairy
cream instead of coconut cream if you don’t
need the dessert to be vegan.
Diningin
MATCHA COCONUT
PANNA COTTA
Serves 4 | Prep/cook 10 mins + chilling COOK’S TIP Matcha powder varies greatly
in quality and price. The finest matcha is
For the panna cotta:
handpicked and designated as ‘ceremonial
½ tsp agar-agar powder
grade’, the type used in traditional Japanese
2 tbsp water
tea ceremonies, whereas cheaper and lower
2 tsp green matcha tea powder, plus extra
quality matcha can be more bitter and ‘off’
for sprinkling
in taste. So look for the ceremonial grade
400ml coconut cream
variety when buying.
2 tbsp agave syrup
PER SERVING 241 cals, fat 21g, sat fat 19g,
¼ tsp vanilla extract or 1 vanilla pod, split
carbs 12g, sugars 8g, protein 1g, salt 0.15g,
lengthways and seeds scraped out
fibre 0g
To serve:
agave syrup
sprinkle of bee pollen (optional) VARIATIONS
black sesame seeds or toasted crushed nuts Swap the matcha for one of these ideas:
2 tbsp puréed mango
1 Mix the agar-agar powder with the water
1 tsp freshly brewed strong coffee
and matcha powder in a small bowl until well
1 tsp finely grated lime zest
blended. Place a small saucepan over a low
heat. Add the agar-agar mixture and all the
1 tsp rum
2 tbsp puréed raspberries
remaining panna cotta ingredients, including
1 tsp rose water or rose syrup, or other
your choice of flavouring, and simmer gently
flower extract
for 1–2 minutes.
2 Pour the warm mixture into four moulds
(I use muffin moulds but soufflé dishes or
other round small moulds will also work) and
allow to cool. Chill in the fridge for 1½ hours.
3 Remove from the fridge and invert each
mould in turn onto a serving plate, then lift
away the mould to reveal the panna cotta.
Serve with a drizzle of agave syrup and a Recipes adapted from
pinch of crunchy toppings, like sprinkles of Feasts of Veg by Nina
Olsson (Kyle Books,
bee pollen, black sesame seeds or toasted £18.99). Photography
crushed nuts. by Nina Olsson.
www.vegetarianliving.co.uk | 65
 RITES

PHOTOGRAPHY: FAITH MASON

FIESTA FAVOU
SWEET POTATO
NACHOS WITH
CRISPY ONIONS

Global food trends may come and go but we never tire of

Mexican flavours. Esther Clark reinvents some classic
dishes with fresh twists on nachos, chilli and quesadillas –
perfect for friends and family to dig in and share!

66 |
 Mexicancooking
Sweet potato nachos
with crispy onions
The spiced nuggets of sweet potato, creamy
chipotle cashew cream and crispy fried
onions are an absolute treat – and your non-
vegan friends won’t miss the cheese!

Serves 6 | Prep 25 mins + soaking

Cook 30 mins

500g sweet potatoes, peeled and cut into

1cm cubes
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp hot chilli powder
100g unsalted cashew nuts
140ml cashew or any other nut milk
2–3 tsp chipotle chilli paste
300ml sunflower oil
1 whole large red onion, finely sliced into
thin rounds
2 x 200g bags tortilla chips
1–2 limes, quartered
sea salt and black pepper
salsa, to serve

1 Preheat the oven to 200C/fan 180C/gas 6.

Place the sweet potato on a baking tray, add
the oil, cumin, coriander and chilli powder
and toss together before arranging the
sweet potato cubes in a single layer. Season
with salt and pepper and roast in the oven
for 20–25 minutes or until tender.
2 Meanwhile, place the cashew nuts in a
bowl of boiling water and leave to soak for
15 minutes. Drain and place in a blender or
the small bowl of a food processor. Add the
nut milk, 2 teaspoons of the chipotle chilli
paste and ½ teaspoon of salt and blitz until
completely smooth. Taste the mixture: if you
like it a little spicier, add more of the chipotle
paste. Spoon into a bowl and set aside.
3 Line a baking tray with paper towels. Pour
the sunflower oil into a large, deep heavy-
based saucepan and set over a medium heat.
After around 10 minutes, bubbles should
begin to rise to the surface; this means the
oil is hot enough to fry in. In batches, fry the VEGGIE CHILLI WITH
CHIPOTLES IN ADOBO
onions in the hot oil for 2–3 minutes or until
just beginning to darken and curl up.
4 Remove with a slotted spoon and drain on
Veggie chilli with chipotles Serves 4 | Prep 20 mins | Cook 40 mins

the paper towels, then sprinkle over a little
salt to keep them crisp.
5 Pile the tortilla chips onto a serving plate
and top with the roasted sweet potato,
drizzle over the cashew cream and spoon
over the salsa. Finish with bundles of the
crispy onions and squeeze over the limes
to serve!
PER SERVING 586 cals, fat 32g, sat fat 4g,
carbs 60g, sugars 8g, protein 10g, salt 1.18g,
fibre 8g
in adobo 3 tbsp olive oil
This recipe is bulked out with sweet peppers 1 red onion, chopped
and mixed beans. The smoky, spicy tones 1 red pepper, deseeded and sliced
come from a humble can of chipotles in 1 yellow pepper, deseeded and sliced
adobo. These plump chipotle chillies in a rich small bunch of coriander, stalks chopped
tomato sauce are whizzed up and stirred and leaves reserved
though the bubbling mixture. You can get 2 cloves garlic, crushed
hold of chipotles in adobo sauce online or in ½ tsp hot smoked paprika
Mexican food shops. If you don’t manage to 2 tsp ground cumin
find them, just swirl through 2–3 tablespoons 1 tsp ground coriander
of chipotle chilli paste instead. 200g can chipotles in adobo sauce

www.vegetarianliving.co.uk | 67
 Mexicancooking
400g can kidney beans, rinsed
400g can black-eyed beans, rinsed
400g can chopped tomatoes
1 tbsp brown sugar
50g mature vegetarian Cheddar, grated
50g grated vegetarian mozzarella
3 spring onions, finely sliced
2 x 200g bags tortilla chips
sea salt and black pepper

To serve:
guacamole, soured cream, salsa (optional)
and lime wedges

1 Heat the olive oil in a large, deep frying

pan or wide, heavy-based saucepan. Add
the onion, along with a pinch of salt, and
fry over a low heat for 7 minutes. Add
the red and yellow peppers and fry for a
further 5 minutes. Stir through the chopped
coriander stalks with the garlic, paprika,
cumin and ground coriander, and cook for
3 more minutes.
2 Blitz the tinned chipotles to a smooth paste
in a food processor, or finely chop by hand.
Stir the chipotles through the vegetables,
along with the beans, tomatoes and sugar.
Bring to the boil, then reduce to a simmer
and cook, uncovered, for 20 minutes.
3 Preheat the grill to medium. Sprinkle the
cheese directly over the chilli and place
under the grill to cook for 3–4 minutes, or
until the cheese is molten and golden brown.
4 Top with the reserved coriander leaves
and the spring onions and serve with some
guacamole, soured cream, salsa and lime
wedges, as well as a big bowl of salty tortilla BLACK BEAN AND FONTINA
chips to scoop it up! CHEESE QUESADILLAS

PER SERVING 907 cals, fat 44g, sat fat 9g,

carbs 94g, sugars 17g, protein 25g, salt 1.97g,
fibre 19g
Leave off the cheese, or substitute with a melting
vegan variety.
Black bean and fontina cheese
quesadillas
Ditch the takeaway pizza and slice these
up to share, mixing and matching these
½ large bunch of coriander, roughly chopped
2 large flour tortillas
80g vegetarian fontina cheese, sliced, or
grated mozzarella
1 fresh green jalapeño chilli, thinly sliced
2 tbsp pink pickled onions, drained
sea salt and black pepper
1 Heat the olive oil in a medium frying pan
over a medium heat, add the shallot, along
with a pinch of salt, and fry for 7–10 minutes
or until beginning to soften and turn golden
point. Place one of the tortillas in the pan,
top with the bean mixture and the cheese
and cover with the second tortilla. Use
something heavy, such as a saucepan, to
place on top of the quesadilla to weight it
down. Cook on each side for 1–2 minutes or
until golden brown and molten in the centre.
4 Slice the quesadilla into wedges and serve
topped with the sliced chilli, the remaining
coriander and a bundle of pickled onions, if
you like.
PER SERVING 211 cals, fat 8g, sat fat 4g,

delicious fillings. brown. Add the garlic and cook for another carbs 23g, sugars 7g, protein 9g, salt 0.64g,
minute. Stir through the spices and cook for fibre 3g
Serves 4 | Prep 15 mins | Cook 25 mins
a further 2 minutes.
1 tbsp olive oil 2 Add the tomatoes and brown sugar to the
1 banana shallot, finely sliced pan. Bring to a simmer and cook for 10 minutes
1 clove garlic, crushed or until the liquid is reduced by half. Tip the
1 tsp sweet smoked paprika beans into the pan, along with half the
1 tsp ground coriander coriander, and stir through. Heat through for
½ x 400g can chopped tomatoes a few minutes, then season to taste with salt
1 tbsp brown sugar and pepper and remove from the heat. Recipes adapted from
Mexicana! by Esther Clark
½ x 400g can black beans, drained and 3 Heat a non-stick frying pan over a (HarperCollins, £14.99).
rinsed medium-high heat until almost at smoking Photography by Faith Mason.

68 |
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 Chava’skitchen

PHOTOGRAPHY: CHAVA EICHNER

Pies and tasty
Cornish pasties may evoke
the heady days of summer by
the seaside, but they also
make perfect autumn eating.
Chava Eichner recreates her
favourite holiday snacks with
some tasty twists on the
traditional fillings.
The trees may be beginning to turn glorious
shades of red, amber and gold, but I’m not
quite ready to embrace autumn yet! I’m still
trying to hold on to that summery feeling for
a little while longer. The months of sunshine,
holidays, family time and long walks along
the beach – all topped off with a nice pasty!
For me, pasties are synonymous with the
British seaside. Twenty-one years ago, as
a young German backpacker, I stumbled
across the rugged charm of the Cornish
coast and it was love at first sight. My first BOMBAY POTATO PASTIES
job there was picking daffodils, complete
with breathtaking views of beautiful
St Michael’s Mount. It all sounds so romantic…
Bombay potato pasties 1 heaped tsp grated ginger
This vegan pastry recipe is based on the ½ tsp turmeric
No doubt, over two decades later, the real
very traditional type you would use for ¼ chilli, finely chopped
mud-covered, rain-soaked, back-breaking
Cornish pasties. I always opt for a margarine 1 large tomato, finely chopped
experience has been sugar-coated with
with low-water content, which are usually a 575g waxy potatoes, peeled and cut into
those rose-tinted glasses of nostalgia!
little firmer. Otherwise, you’ll need to adjust 1cm cubes
However, whenever I buy a bunch of
your flour quantity to make the dough easier 2 tbsp chopped fresh coriander
daffodils or eat a pasty it takes me right
to handle, and that would make the pastry a 2 tbsp lemon juice
back to those days spent by the sea.
little less flaky and light. sea salt
As a family, we still visit Cornwall as often
a little dairy-free milk and rapeseed oil,
as we can. And we’ve developed our own Makes 5 pasties | Prep 35 mins + chilling
mixed together
silly, little ‘pasty tradition’ to start each Cook 1 hr 10 mins
holiday. The roadside towards the very tip 1 Make the pastry by combining the flour,
For the pastry:
of Cornwall is dotted with dozens of wind salt and vegetable fat in a food processor or
300g strong white flour
turbines. Whoever spots the first one will by hand in a bowl. Add enough of the water
60g dairy-free margarine, e.g. Pure
be bought a pasty by the hopefully-not-so- until a dough is formed and knead for
60g firm vegetable fat, e.g. Trex
sore loser. I’m delighted to say that there are 2–3 minutes. Wrap the dough in cling film
½ tsp salt
really good vegan pasty options available and chill in the fridge for 3 hours.
80ml cold water
nowadays. This year I noticed how many 2 Preheat the oven to 170C/fan 150C/gas 3.
tasty vegetarian and vegan fillings have For the filling: Heat the oil in a pan and add the onion,
started to pop up on the menu, even in the 2 tbsp vegetable oil cumin seeds, garam masala and grated
small independent bakeries. 1 large onion, finely chopped ginger. Add the turmeric and chilli and stir
So, hopefully, these recipe ideas will help 1 heaped tsp cumin seeds for 1 minute over a gentle heat until the
you hold on to your summer memories too… 1 heaped tsp garam masala spices become fragrant. Add the chopped

70 |
 ABOUT
CHAVA
Chava Eichner is a
freelance food
writer and
photographer
who passionately
creates for many
meat-free
companies and
organisations like Viva! and the SHIITAKE AND
TOFU PIXIE
Vegetarian Society, among others. She PASTIES
lives in the Cotswolds with her partner
David and two young boys, Sam and
Alex. Visit her website and blog at
www.flavourphotos.com, where you
can find more mouth-watering food
inspiration, and follow Chava on Twitter
@flavourphotos.

tomato and cook for 2–3 minutes, until the

tomatoes start to break down a little.
3 Stir in the potato pieces and chopped
coriander. Combine well and season to taste
with the lemon juice and salt. Let the mixture
cool completely.
4 Roll out the pastry on a lightly floured
surface. Use a sharp knife to cut out a 20cm
circle for each pasty, using a small plate
or dish as a guide. Add some of the filling,
ensuring you leave enough space to seal the
filling in securely. Fold the pastry over the
top, crimp the edges together and place on
a baking tray.
5 Brush the mixed dairy-free milk and
rapeseed oil over the finished pasties, and
bake in the oven for 1 hour until golden.
PER PASTY 544 cals, fat 24g, sat fat 7g,
carbs 70g, sugars 4g, protein 10g, salt 0.59g,
fibre 5g
Shiitake and tofu
pixie pasties
In Cornwall, small snack-sized pasties are
called pixies. I love bringing them along to
picnics and buffets as fun finger food! When
you work with pastry it’s important to let
the filling cool down completely. Otherwise
you could end up with pastry that becomes
difficult to handle and may even split open
in the oven.
Makes 12 pixies | Prep 30 mins + chilling
6 tbsp olive oil
1 tsp sesame seeds
150ml water
For the filling:
1 tbsp sesame oil
2 spring onions, finely chopped
300g shiitake mushrooms, finely chopped
2 tsp grated ginger
1 tbsp soy sauce
125g smoked tofu (e.g. Taifun with sesame
and almonds), cut into very small pieces
½ chilli, finely chopped (optional)
sea salt and black pepper
a little dairy-free milk and rapeseed oil,
mixed together
1 Combine the white and spelt flour,
salt, olive oil and sesame seeds in a food
To make the filling, heat the sesame oil and
sauté the spring onions and mushrooms.
After a couple of minutes add the grated
ginger, soy sauce, smoked tofu and chilli,
if using. If the mushrooms give off a lot of
moisture, turn up the heat for a couple of
minutes. Season with salt and pepper and
leave the filling to cool down completely.
3 Roll out the pastry on a lightly floured
surface. Use a 12cm cutter to stamp out each
circle, re-rolling the pastry as needed. Top
each circle with a heaped tablespoon of the
filling, fold then crimp the edges together.
4 Place the pixies on a lined baking tray and
brush with the milk–oil mixture. Bake in the
oven for 30–35 minutes or until the pastry
turns golden brown.
COOK’S TIP Because you will be working with

Cook 40 mins processor or bowl. Add enough of the water
to form a dough that is soft but not sticky.
For the pastry: Knead it for a couple of minutes, then
150g white self-raising flour wrap in cling film and chill in the fridge for
150g wholemeal spelt flour 1–2 hours.
1 level tsp salt 2 Preheat the oven to 180C/fan 160C/gas 4.
a small piece of pastry, ensure that you chop
your filling ingredients very finely, otherwise
it will be a bit tricky to shape the pasties.
PER PIXIE 174 cals, fat 8g, sat fat 1g, carbs
18g, sugars 1g, protein 6g, salt 0.86g,
fibre 2g

www.vegetarianliving.co.uk | 71
Chava’skitchen

Sweet potato, spinach

and blue cheese pies
These rustic pies are bursting
with strong flavours. The mellow
sweetness of the sweet potatoes
works beautifully with the tangy kick
from the blue cheese. Have you ever
noticed how ‘rustic’ seems such a
great word to describe anything that
turns out a bit wonky, not too perfect
and yet utterly delicious? I’ve used
shop-bought shortcrust pastry to cut
down the prep time for this recipe,
but you can of course make your own,
if you prefer.

Makes 12 | Prep 20 mins | Cook 35 mins

1–2 tbsp olive oil

1 red onion, chopped
1 clove garlic, crushed
225g sweet potato, peeled and cut into
1cm cubes
125g fresh spinach
2 tbsp pine nuts
½ tsp Dijon mustard
75g vegan blue cheese (e.g. Tesco)
300g shortcrust pastry (e.g. JusRol)
sea salt and black pepper

1 Preheat the oven to 200C/fan 180C/

gas 6. Heat the oil and sauté the onion
for 3–4 minutes. Add the crushed
garlic, sweet potato, fresh spinach and
pine nuts. Once the spinach has wilted,
stir in the mustard and blue cheese.
Season to taste and set aside to cool.
2 Roll out the pastry thinly on a lightly
floured surface. Try to get it to an even
2–3mm thickness, as it will still rise
in the oven. Use a 10cm cutter or cut
around a dish or plate for each pie.
3 Lay the pastry circles gently over
each hole in a non-stick muffin tray,
spoon some of the filling into the
middle and let the pastry gently ease
down. Ideally you want the pastry
to go evenly down into the hole, but
don’t worry too much about perfectly
shaped pies.
4 Bake the pies for 30 minutes. These
are delicious straight from the oven or
cold the next day.
PER PIE 187 cals, fat 12g, sat fat 5g,
carbs 15g, sugars 2g, protein 3g, salt
0.27g, fibre 2g

72 |
 PROMOTION

The Vegan Society’s

George Gill
Vegan Society CEO
People are becoming more
interested than ever before in
where their products come
from and what goes into them.
At The Vegan Society, this is
great news for us as it has led
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is showing no sign of abating.
Across the board, new people
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However, veganism is not the
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Another specialist category
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You’ll be pleased to hear that
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 Familyfood
COOKING WITH YOUR SENSES
Cook with the carefree curiosity of a child and you’ll discover
that the kitchen can be a magical playground for grown-ups
too, says Kate Hackworthy.
Yesterday my six-year-old daughter and
I were making pancakes together. As she
measured the flour into the bowl, her little
hands quickly reached in and she began
running the flour between her fingers, like
sand on a beach. My first instinct was to
tell her to take her hands out, but instead
I watched her enjoying herself and then I
joined in too. As the superfine grains fell
from our hands, soft as silk, I wondered at
what point do we stop indulging in sensory
exploration. Perhaps baking is a way that we
WHOLEMEAL APPLE
CRUMBLE
74 |
can still explore new sensations as we taste,
smell, knead and whisk.
When you make these recipes, take the
time to bake with your senses. Enjoy the
satisfyingly slow way the knife cuts smoothly
through the cold butter and strikes the
cutting board with a thud. Slowly rub the
butter cubes into the flour with delicate
fingertips, squishing and massaging. Savour
the scent of cinnamon as it wafts through
the air and the spoon clinks against the side
of the jar. Peel the apples in one slow, long
ABOUT KATE
Kate Hackworthy is
the author of Veggie
Desserts & Cakes
(Pavilion Books),
and winner of Best
Blog at the 2017
RECIPE PHOTOGRAPHY: KATE HACKWORTHY
Soil Association
AUTHOR PHOTOGRAPH: BILL BRADSHAW
BOOM Awards for
her website
www.veggiedesserts.co.uk.
She works with various high-profile
brands as a recipe developer and
ambassador, and lives in Somerset
with her young family. Follow Kate on
Instagram at kateveggiedesserts,
Twitter @veggie_desserts and
Facebook at VeggieDessertsBlog.
strip while the juice trickles down your hands
into a little tangy puddle on the countertop.
I’m sure my children still notice these
little details. They’re still enamoured with
exploration and using their senses – it’s me
who methodically gets on with the task at
hand. Well, no more.
I recently saw a popular meme on social
media with a picture of a grown man that
read, ‘Nobody asks me what my favourite
dinosaur is, it’s like they don’t even care’.
It’s sad that in growing up we often lose
a bit of life’s magic. I’m not sure where or
when things change, but I want more of that
childish intrigue back. I want to put my hands
in the flour, get it in my hair without caring
and consider which dinosaur is my favourite!
Wholemeal apple crumble
Demerara sugar has larger crystals, so gives
a nice rough texture and slight crunch to the
crumble topping and its rich flavour works
beautifully with the apples, but feel free to
substitute granulated or brown sugar. The
wholemeal flour adds more flavour to the
crumble than plain flour, along with extra
health benefits.
Serves 6 | Prep 10 mins | Cook 35 mins
For the filling:
8 apples (use your favourite eating or
cooking apples, or a mix)
1 tbsp demerara sugar
1 tbsp plain wholemeal flour
½ tsp ground cinnamon
1 tsp vanilla extract
For the topping:
200g plain wholemeal flour
50g demerara sugar, plus 1 tbsp for
sprinkling
150g cold unsalted butter, cut into cubes,
plus extra for greasing
1 Preheat the oven to 200C/fan 180C/gas 6.
Lightly butter a 24cm ovenproof baking dish.
2 Peel, core and quarter the apples, then
roughly slice and chop. A variety of shapes
and sizes makes a nice texture in the
crumble. Add to a large bowl with the sugar,
flour, cinnamon and vanilla, then mix to coat.
Pour into the ovenproof dish in an even layer.
3 To make the topping, add the flour and
sugar to a large bowl. Using your fingertips,
rub the cubed butter into the mixture until it
forms crumbs.
4 Evenly spread the topping mixture over
the apple filling, sprinkle with the remaining
sugar and bake for 35 minutes or until
golden. Serve warm or cold, with custard or
ice cream, if desired.
PER SERVING 428 cals, fat 22g, sat fat 13g,
carbs 50g, sugars 26g, protein 5g, salt 0.01g,
fibre 5g

Cinnamon scones with CINNAMON SCONES

WITH VANILLA-

vanilla-cinnamon drizzle CINNAMON DRIZZLE

These fragrant cinnamon scones are quick 1/8 tsp ground cinnamon scones. Pat the scraps back together and
and easy to make and the vanilla-cinnamon
1 tsp vanilla extract repeat until you’ve used up all the dough.
drizzle adds a burst of sweet flavour. They’re
3 tsp milk 4 Place the rounds onto the baking sheet
delicious served with clotted cream and jam
and brush the tops with the beaten egg.
or piled with stewed apples.
1 Preheat the oven to 200C/fan 180C/gas 6. Bake for 15–20 minutes until risen and
Makes 12 scones | Prep 20 mins | Cook 20 mins Line a baking sheet with baking parchment. golden, then allow to cool on a wire rack.
2 In a large bowl, combine the flour, sugar, 5 To make the vanilla-cinnamon drizzle, mix
325g self-raising flour
cinnamon, baking powder and salt. Rub the icing sugar and cinnamon in a bowl.
2 tbsp caster sugar
in the butter with your fingertips until it Add the vanilla and 1 teaspoon of the milk,
2 tsp ground cinnamon
forms fine crumbs. Using a knife, mix in the then stir until it reaches a thick drizzling
1 tsp baking powder
milk and vanilla until the dough starts to consistency. Add more milk to thin or icing
¼ tsp sea salt
come together. sugar to thicken, as needed. Drizzle over the
70g cold unsalted butter, cut into cubes
3 Tip the mixture onto a lightly floured cooled scones.
180ml semi-skimmed milk
surface and knead three or four times. Don’t COOK’S TIP Best enjoyed on the same day, or
1 tsp vanilla extract
overwork the dough or the scones could within 2 days if stored in an airtight container
1 free-range egg, lightly beaten, to glaze
become tough. Pat the dough out to 2cm at room temperature.
For the vanilla-cinnamon drizzle: thick and use a 6cm round cookie cutter, PER SCONE 188 cals, fat 6g, sat fat 3g, carbs

75g icing sugar with the edge dipped in flour, to cut out the 30g, sugars 10g, protein 4g, salt 0.46g, fibre 1g

www.vegetarianliving.co.uk | 75
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 PHOTOGRAPH: NICK HOPPER

FARMACY
BURGER

PAGE 85

MINDFUL
MEALS
How food can affect your mood, deliciously healthy dishes from plant-
based restaurant Farmacy, and Lucy Watson’s colourful vegan menu.
 Nourishyourself
That old
chestnut
Chestnuts are not just for
Christmas – the season starts in
October. For the best flavour go
foraging for fresh nuts, or buy
roasted from a street stall. In
the kitchen, vacuum-packed chestnuts add richness to winter
casseroles or try creamy ready-made purée in soups, sauces,
cakes and puddings. Vitamin-packed, including vitamin C and
folic acid, they are also lower in fat than other nuts and are a
great source of fibre, potassium, iron, zinc and manganese.
KIWI COUSIN?
Look out for new nergi berries – often known as kiwi berries – a grape-sized sweet
fruit that’s traditionally only cultivated in hot climates. Now grown in France,
UK consumers can enjoy them until November. Packed with fibre, vitamins and
antioxidants, these cute fruits which look similar to kiwi fruit inside, are great for
dessert, breakfast or in salads. This year they’ll be available from Marks & Spencer for
the first time, plus Costco and Lidl. Find out more at www.nergi.info.
Biscuit blues
Brits love their tea and biscuits, with research
suggesting that 93 per cent of us eat sweet biscuits
regularly. But a study by Action on Sugar has
revealed that 74 per cent of biscuits sold in the UK
received a red or high label for sugar content, with
the average packet clocking in at 30g per 100g –
which really takes the biscuit!
If you’re trying to cut back on the white stuff with
your cuppa, try some healthier alternatives that will
still hit the snack spot:
Fruit and nuts – have a small helping of plain nuts
such as cashews or almonds, with dried fruit such as
sultanas or apricots.
Oatcakes – top with hummus or cheese, or sugar-
free jam for a sweeter option.
Apple slices – thinly spread with your favourite nut
or seed butter for a fibre- and protein-rich snack.
80 |
BACK AND
TURN TO
BEYOND
PAGE 24 FOR
MORE NUTTY
IDEAS
We often don’t think about our backs
until something goes wrong, but
National Back Care Awareness Week
(8–12 October) aims to highlight the
issue of back health.
Registered chiropractor Dr Teri Clarke
of BritChiro Clinics (www.britchiro.com)
believes it’s important that people of all
ages take care of their backs and pay
attention to any warning signs. ‘Our
spine is an amazing thing; it’s what
holds everything together!’ she says.
‘So we need to respect it. Often people
only visit chiropractors when they
experience pain but actually a spinal
check can be a good idea at any point
in life as it can correct any issues before
problems arise.’
Here are her tips to avoid daily
lifestyle challenges:
POSTURE IS KEY Be aware of how
you are sitting when using computers
or mobile devices and take regular
breaks. Younger people particularly are
now at an increased risk of developing
problems through the top of their neck
and back because of their posture,
which is causing a change in the curve
of the back.
KEEP HIGH HEELS FOR SPECIAL
OCCASIONS They alter the angle of
your body so your weight isn’t evenly
distributed, which can cause issues for
your spine as well as your feet.
BE CAREFUL WITH BAGS
Nairn’s Rough Oatcakes Try to choose one with multiple
are high in fibre and
compartments to distribute weight.
have no added sugars,
making them a healthier Don’t carry more than you need and
snack option regularly alternate the shoulder you
carry it on.

HEALTHY
START
Scandi-licious
‘While writing my new cookbook I quizzed
a lot of my Swedish friends and family
for their favourite Swedish foods,’ says
Rachel Khoo. ‘And this recipe was one I
particularly loved for its simplicity, comfort
and wholesomeness.’
RACHEL KHOO’S
1 small red onion, finely chopped
1 tbsp white wine vinegar
pinch of fine sea salt
pinch of sugar
handful of fresh dill, roughly chopped
handful of fresh chives, finely chopped
1 First make the herb garnish. Put the chilli
PHOTOGRAPH: DAVID LOFTUS
5 Just before serving, toss the dill and chives
with the chilli and red onion. Sprinkle over
the spinach and eggs and serve immediately.
COOK’S TIP Traditional recipes call for plain
flour to thicken the mix. I often find cooking
it for longer and evaporating as much of the
water as possible means you don’t need it.
If you find, however, that your spinach is

Stewed spinach eggs and red onion into a glass or ceramic bowl very wet, you can whisk a couple of
with the vinegar, 2 tablespoons of water, the tablespoons of flour into the milk before
Serves 4 | Prep 10 mins | Cook 25 mins salt and the sugar. adding it to the spinach.
2 Next put the spinach, onion and butter PER SERVING 215 cals, fat 15g, sat fat 7g,
500g frozen spinach
into a large frying pan. Place on a very carbs 7g, sugars 6g, protein 12g, salt 0.91g,
1 onion, finely chopped
gentle heat and cook, covered, for 5 minutes. fibre 5g
knob of butter
Uncover, stir and continue to fry for another
150ml single cream TURN TO
5–10 minutes, until the water from the
15ml milk PAGE 98 TO
spinach has evaporated. READ OUR
whole nutmeg
3 Add the cream, milk, a generous grating INTERVIEW
½ tsp white pepper
of nutmeg and the white pepper. Cook for a WITH RACHEL
sea salt
further 5 minutes, stirring at intervals. Taste
4 free-range eggs
for seasoning and adjust to your liking.
For the herb garnish: 4 Make four wells for the eggs. Crack in the Recipe adapted from
1 small fresh red chilli, deseeded and eggs and continue to cook for 5 minutes or The Little Swedish Kitchen
by Rachel Khoo (Michael
thinly sliced until the egg whites have set – covering with Joseph, £20). Photography
a lid will help this along. by David Loftus.

www.vegetarianliving.co.uk | 81
 Eat yourself happy
As more experts prove the link between gut flora and brain function,
there’s growing evidence to suggest that we need to eat the right foods
to be healthy and happy too, according to Swedish journalist and
author Henrik Ennart.
Eat Happy by Melissa Hemsley, Recipes
for Happiness by the Happy Pear
brothers Stephen and David Flynn, and
vegan cookbook Happy Food by Bettina
Campolucci Bordi are just a few of the
positively branded books that have landed
on the Vegetarian Living editorial desk
in recent months. It’s a welcome new
focus on finding the joy in food, perhaps
in some ways a backlash against the
discredited ‘clean eating’ fad, with its focus
on unnecessarily eliminating entire food
groups, self-denial and obsessive focus on
the nutritional content of food, often at the
expense of flavour and enjoyment.
But it’s not just about relishing real food,
or about how baking a cake for friends
makes you feel good in a caring, sharing
way. The latest research makes a crucial
scientific link between what we eat and
how we feel, and it all starts in our most
important internal ecosystem – the gut.
Inhabited by around 40 trillion bacteria,
each with a complex, interdependent role
to play in almost every system and function
of the body, researchers in this field now
believe that our gut bacteria are quite simply
an extension to the brain – and that it’s very
likely the brain is actually the one taking
orders from them.
Matter over mind
‘Today, we are starting to understand
that, together with the food we eat, these
residents of our guts directly affect our
mental health,’ says Henrik Ennart, a leading
Swedish journalist and co-author of Happy
Food, a fascinating new book linking health
and happiness with diet, complete with
recipes by top Swedish chef Niklas Ekstedt.
‘If we treat them well, they won’t merely help
us to become more stress-resistant, alert,
happy and harmonious. A rapidly growing
body of research also shows a direct link
between the condition of gut flora and
depression and other mental illnesses.’
82 |
Henrik Ennart and
Niklas Ekstedt
Making the link between what we eat and
how we feel couldn’t come at a better time,
as the mental health crisis is reaching a peak.
In 2017 depression was classified by the
World Health Organization as the second
most important global cause of disability.
More than 320 million people around
the world are affected and the disease is
becoming increasingly common. Every fifth
person is affected by depression at some
point in their lives.
In 2017, Henrik was the only journalist to
attend an international expert conference
in Bethesda, Washington, which brought
together researchers from universities
across the world. ‘The conclusions reported
were clear,’ says Henrik. ‘According to solid
research, the same sugar-rich industrial food
that has caused global epidemics of obesity
and diabetes, and exponentially increased
gluten intolerance, stomach and bowel
diseases, is contributing ever more to the
current rise of mental illness. At the same
time it is becoming ever clearer what kind
of food can put everything right. This is the
revolution that we wanted to describe in our
book, Happy Food.’
A holistic approach
New research into the relationship between
our gut flora and our general wellbeing
has proliferated faster than gut microbes
themselves over the last two years, with
new findings continually being published.
‘Food regulates how we feel, and it does so
here and now,’ says Henrik. ‘Within 24 hours,
the food you’ve just eaten will have altered the
flora of bacteria that live in your guts in a
way that it is now possible to measure.
These are changes that we can already
begin to link to increased or reduced risk
of a range of diseases, including effects on
your mental wellbeing. This new knowledge
forces us to reassess a number of old lessons
and preconceived ideas.’
Henrik argues that in order for gut flora
to thrive, and consequently our mental
and physical wellbeing too, we need to
take a holistic approach to lifestyle. It’s
not a radical idea – we already know that
managing stress levels, cutting back on junk
food and taking more exercise is probably
a good thing to do – but with new research
to back it up, we’re appreciating more than
ever that nurturing our gut is vital if we want
to live our best life – and who doesn’t want
to be as healthy and happy as possible?
‘Your gut flora is an ecosystem
that reflects your environment. If the
diversity of species in the environment
around you is depleted, if the environment
is full of toxins and you’re inhaling exhaust
fumes, if you’re constantly stressed and
eating a repetitive diet, it will unavoidably
affect the life inside you,’ Henrik says. ‘Any
imbalances that occur in your gut flora are
propagated throughout your entire body
and put a strain on your mental health.
Thanks to research into gut flora, we have
now finally started to understand how all
of this works. And it has suddenly become
obvious that we are part of a greater whole.
For us to be really happy, the world around
us must be healthy and happy too!’

THE ANTI-
DEPRESSION DIET:
10 STEPS
Understanding the workings of
the gut and its impact on health is
complex, but in Happy Food, Henrik
argues that one of the simplest steps
we can take to improve our wellbeing
is to eat a Mediterranean diet,
which most scientists and experts
in this field believe contains the
key ingredients for better all-round
health. The good news is that it’s a
delicious, plant-based way to eat
too, making it perfect for veggies
and vegans.
Raw food bar with cocoa, nuts and dates
Why not combine an energy boost with
friendly fibre? Medjool dates (the slightly
larger variety) are considered not only
to be one of the sweeteners that we can
best cope with, but are also packed with
resistant starch, which provides food
for the hungry bacteria that help you to
balance your blood sugar.
Makes 12 bars | Prep 20 mins + chilling
For the base:
100g almonds, peeled
100g cashew nuts
200g medjool dates, stoned
Healthwatch
1 To make the base, coarsely chop the
nuts and blend with the dates. Lay in a
baking tin coated with cling film. The
base should be around 1.5cm high. Leave
in the fridge for 1 hour.
2 To make the filling, blend the cashew
butter, coconut oil and dates to a smooth
batter. Remove the baking tin from the
refrigerator and spread the filling on
top of the base. Place in the freezer and
allow to stand for at least 1 hour.
3 For the topping, melt the coconut oil
and whisk the cocoa into it. Pour over
the filling, covering the whole surface.
Leave in the freezer for 1 hour.

1 Eat vegetables at every meal –

ideally leafy green vegetables
and tomatoes every day.
2 Have a maximum of 1 potato
per day.
For the filling:
100ml cashew butter
100ml cold-pressed coconut oil
4 Remove from the freezer and cut
into portions. Allow to stand for a
few minutes at room temperature
200g medjool dates, stoned
For the topping:
4 tbsp cold-pressed coconut oil
before serving.
PER BAR 368 cals, fat 26g, sat fat 14g,
carbs 25g, sugars 21g, protein 6g, salt

3 Eat wholegrains every day –

the amount depends on how
physically active you are.
2 tbsp cocoa 0g, fibre 4g

4 Eat legumes 3–4 times a week,

including in the form of hummus,
for example.

5 Choose fruit, vegetables and

nuts as snacks. Eat three fruit a
day and 50g unsalted nuts or seeds.
200g of olives is another option.

6 Eat eggs almost every day

(maximum 6 per week).

7 Eat dairy products 2–3 times per

day – for example, feta cheese
and natural yogurt.

8 Use olive oil as your standard fat

– roughly 60ml of cold-pressed
virgin olive oil every day.

9 Only eat sweet things in

special cases.

10 Water is the best drink. Have

a maximum of 1–2 glasses of
wine every day.

‘The same sugar-rich industrial food that has

PHOTOGRAPHY: DAVID LOFTUS

caused global epidemics of obesity and diabetes, and

Tips and recipe
adapted from
exponentially increased gluten intolerance, stomach
Happy Food by
Niklas Ekstedt and bowel diseases, is contributing ever
more to the current rise of mental illness’
& Henrik Ennart
(Absolute Press,
£22). Photography
by David Loftus.

www.vegetarianliving.co.uk | 83
 Dining with
FARMACY

ER
PHOTOGRAPHY: NICK HOPP
Take inspiration from the most popular dishes on the
menu at Camilla Fayed’s Notting Hill restaurant Farmacy,
for a family meal that looks indulgent but is packed with
nourishing ingredients and bursting with flavour.

Baked chickpea sticks BAKED CHICKPEA STICKS FARMACY SEED MIX

These chickpea sticks taste as good as they
look and their crispness comes from being
baked. Chickpeas are high in protein as well
as fibre and, like all the dishes in the Farmacy
kitchen, they are gluten-free and taste divine.
The sticks are made from chickpea flour,
retaining all the nutrients, and they are a great
source of plant-based iron. These are fun to
eat and great to share – perfect as party food
or a pre-dinner snack.
Serves 6 | Prep 10 mins + chilling
Cook 40 mins
115g chickpea flour
500ml cold water
1 tsp salt
1 chilli
1 tsp Farmacy seed mix (see recipe, right)
½ tsp lemon zest
¼ tsp garlic powder
1 tbsp olive oil, plus extra for cooking
To garnish (all optional):
sesame seeds
paprika
chopped herbs
tahini sauce (see recipe, right)
1 Blend all the ingredients together in a food
processor until smooth. Transfer the contents
to a saucepan and cook over a low heat,
stirring continuously, for about 10 minutes.
You will end up with a consistency similar to
clotted cream or thick porridge.
‘Our mission is to help raise consciousness around food.
2 Pour into an oiled baking dish and
refrigerate until set. This takes about 2 hours.
3 Preheat the oven to 180C/fan 160C/gas 4.
Remove the mixture from the dish and cut
into chip shapes. Place on an oiled baking
tray to prevent them sticking and bake until
they are golden brown, about 30 minutes.
4 Serve sprinkled with sesame seeds,
paprika and chopped fresh herbs, or dip in
tahini sauce.
PER SERVING 89 cals, fat 3g, sat fat 0g, carbs
10g, sugars 0g, protein 4g, salt 0.82g, fibre 2g
This seed mix takes food way beyond
classic seasoning. It deepens flavours,
taking dishes to a new level and pops
up in many of our recipes. Make a
batch and keep it in the kitchen to use
as needed.
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp fennel seeds
Put the seeds in a dry frying pan
without oil over a medium heat and
cook them until they are fragrant.
This takes about 3 minutes. The aim
here is not to toast the seeds, but to
release the beautiful combination
of flavours by warming the seeds
together in the pan.
Put the seeds in a food processor
and pulse and blend until they have a
consistency you like.
Store in an airtight container in a
dry, dark place for up to 6 months.
TAHINI SAUCE
This versatile, oil-free sauce is rich
in protein and minerals, including
magnesium, potassium and iron. We
use it as a creamy, nutritional hit in
many of our dishes and love loading it
onto salads or adding it as a topping
to fresh vegetables.
250ml tahini
125ml lemon juice
½ tsp salt
175ml water

This is a movement that promotes plant-based, organic Mix the tahini, lemon juice and salt in
a blender and gradually add the water
eating and a chemical-free approach to increase health to create the desired consistency.

and wellness for both us and the planet’

Keep in a screw-top jar in the
refrigerator for up to 1 week.

84 |

Farmacy burger
The number one choice on
our restaurant menu, so we
just couldn’t leave it out! This
is our plant-based take on the
ubiquitous burger. It’s full of
flavour and nourishing too.
We use black beans to create
the delicious taste of the bean
burger, supplying protein,
magnesium and vitamins.
The other layers are tasty
additions that, piled together,
create this iconic dish with a
heart. It’s a winner!
Serves 8 | Prep 20 mins + chilling
Cook 25 mins
For the burger:
280g portobello mushrooms
60g red pepper, deseeded and
chopped
30g red onion, chopped
30g brown rice miso
60g gluten-free jumbo oat flakes
¼ tsp ground black pepper
pinch of salt
¼ tsp garlic powder
¼ tsp chilli powder
15g brown rice flour
1½ tbsp olive oil
375g cooked black beans
125g cooked millet
10g parsley, chopped
To assemble:
8 sourdough burger buns
goji ketchup (see recipe, right)
1 small round lettuce
alioli (see recipe, right)
1 large ripe tomato, sliced
1 jar organic pickles
1 avocado, mashed
1 Preheat the oven to 180C/
fan 160C/gas 4. Put the
mushrooms on a baking tray
and cook in the oven for
10 minutes. Take them out,
drain the juice into a jug and
set both to one side to cool.
2 Put the pepper and onion on
another baking tray and cook
for 15 minutes. Set aside to cool.
3 Place the cooled vegetables
in a food processor and blend.
Add the remaining burger
FARMACY
BURGER
ingredients except the millet and
parsley and blend again, being
careful not to over-process the
mixture or it can turn into a
paste. Finally, add the millet and
parsley and stir through.
4 Cool the mixture in the
refrigerator, then take out and
shape into eight burgers.
5 Heat a griddle or frying pan
over a high heat until hot.
Cook the burgers until a little
crust forms underneath, about
5 minutes, turning once.
6 Cut the buns in half and
toast them if you like. Spoon a
tablespoon of goji ketchup onto
the base of each bun and add a
layer of lettuce leaves, followed
by a burger. Add a layer of alioli,
then a slice of tomato and a
couple of slices of pickle. Finally,
spread mashed avocado on the
underside of each bun top and
place on top.
PER SERVING 541 cals, fat 31g,
sat fat 4g, carbs 49g, sugars 5g,
protein 12g, salt 1.17g, fibre 8g
Eatwell
GOJI KETCHUP
40g goji berries
20g sundried tomatoes,
halved
400g can whole, peeled
tomatoes
3 tsp apple cider vinegar
6 tsp maple syrup
2 tsp lemon juice
¼ tsp onion powder
1 tsp olive oil
½ tsp salt
pinch of pepper
Soak the goji berries and
sundried tomatoes in a
bowl of filtered water for
20 minutes. Strain and
discard the soaking water.
Drain the canned tomatoes
and discard the liquid. Blend
all the ingredients together
in a food processor. Taste
and add further seasoning
to taste. Keep in an airtight
container in the fridge for up
to 1 month.
NO-EGG ALIOLI
2 tbsp aquafaba (using the
liquid from jarred chickpeas)
1 tbsp Dijon mustard

1 clove garlic

250ml safflower or
sunflower oil
2 tbsp lemon juice
salt
Place the aquafaba,
mustard and garlic in a food
processor and process at
medium-high speed for
10 seconds. Clean the sides
of the food processor and
set at medium speed, using
the setting for mayonnaise
if your machine has one.
Slowly add the oil in the
thinnest possible stream; this
will take about 4 minutes.
It is important to add the
oil very slowly as you need
to allow the aquafaba to
emulsify. Then add the
lemon juice and salt.
www.vegetarianliving.co.uk | 85
Eatwell

PITAYA TART
Pitaya tart
This is the prettiest pink tart we’ve ever seen.
Pitaya is also known as dragon fruit. It is loaded
with nutrients, including vitamin C, calcium and
phytonutrients and is also rich in antioxidants. This
raw, intensely colourful tart is quick to make and
will look stunning on any table.

Serves 12 | Prep 15 mins + freezing

For the crust:

140g almonds
6 dates
30g coconut flour
¼ tsp vanilla powder
2 tbsp coconut oil, melted
pinch of salt

For the filling:

260g cashews, soaked
200g frozen pitaya
1½ tsp lemon juice
4 tbsp maple syrup
½ tsp vanilla extract
pinch of salt
2 tbsp coconut oil, melted

blackberries and blueberries, to serve

1 To make the crust, put the nuts and dates in a

food processor and blend until they are broken
down and combined. Add the rest of the crust
ingredients and process until well combined.
2 Line a 20cm round tart tin with greaseproof
paper and fill it with the crust, pressing it down to
form an even layer over the base and up the sides.
Put it in the freezer while you prepare the filling.
3 For the filling, rinse the cashews and drain them
well. Put in a blender with all the other ingredients
except the coconut oil. Blend until you have a
smooth consistency. Then slowly pour in the
coconut oil, still blending.
4 Take the tart tin out of the freezer and pour
the filling over the crust. Return to the freezer for
about 3 hours, until set.
5 Take the tart out of the freezer and defrost for
20 minutes at room temperature (or 1 hour in the
refrigerator) before serving with the berries. This
will keep in the freezer for up to 1 month.
PER SERVING 297 cals, fat 22g, sat fat 7g, carbs 16g,
sugars 11g, protein 8g, salt 0.18g, fibre 4g

Recipes adapted from

Farmacy Kitchen by Camilla
Fayed (Octopus Books, £25).
Photography by Nick Hopper.

www.vegetarianliving.co.uk | 87
 POMELO SALAD WITH
SESAME-CRUSTED TOFU

L u n c h Lu c y
Made in Chelsea star and vegan campaigner
with
Lucy Watson shares a vibrant, plant-based menu from
her second cookbook that’s perfect for a girls’ gathering.
STARTER small bunch of mint, leaves chopped 1 Using a sharp knife, cut a thin slice of peel
small bunch of coriander, leaves and stems and pith from each end of the pomelo.
Pomelo salad with finely chopped Put cut-side down on a board and cut off
sesame-crusted tofu 1 red chilli, deseeded and finely chopped the peel and pith in strips. Remove any
How pretty?! Not only that, but this salad is remaining pith. Cut out each segment
For the dressing:
super-yummy! I’d leave out the coriander if leaving the membrane behind. Repeat with
juice of 1½ limes
making it for myself, but I know that some the grapefruit and orange. Or, alternatively,
30g palm sugar, grated
people are real fans, so wanted to make you can slice the peeled orange into
1 shallot, finely chopped
sure the option is there. attractive rounds.
40ml rice vinegar
2 Put the cashew nuts in a dry frying pan
Serves 6 | Prep/cook 45 mins 60ml sesame oil
and toast over a medium-high heat until
1 pomelo For the fried tofu: golden, tossing them regularly. Leave to
1 pink grapefruit 40g sesame seeds one side.
1 navel or blood orange 2 tbsp cornflour 3 Arrange the citrus fruits, radishes, lettuce,
80g cashew nuts 280g block firm tofu, cut into thick slices herbs and chilli on a large serving platter.
100g radishes, thinly sliced sea salt and black pepper To make the dressing, put the lime juice
1 radicchio lettuce, roughly sliced groundnut oil, for shallow-frying and palm sugar in a small bowl and whisk

88 |
 Veganmenu
until dissolved. Whisk in the remaining
dressing ingredients.
4 To make the fried tofu, mix together the
sesame seeds and cornflour, then season
generously with salt and pepper and put on
a plate. Coat the tofu slices in the sesame
seed mixture, pressing each side of the tofu
into the coating. Heat some of the oil in a
non-stick frying pan and fry the tofu until
golden brown on each side.
5 Top the salad with the fried tofu and
toasted cashew nuts. Spoon the dressing
over the salad to serve.
PER SERVING 356 cals, fat 25g, sat fat 4g,
carbs 20g, sugars 13g, protein 12g, salt
0.05g, fibre 4g

MAIN

Butternut squash tart

with pumpkin seed pesto
This gorgeous tart is sweet and savoury at
the same time; the key to perfecting it is
remembering that the thinner the slices of
butternut, the better. The homemade pesto
takes this recipe to the next level; you can
make extra and use it for other things!

Serves 4 | Prep 15 mins | Cook 50 mins

350g butternut squash (neck part), peeled

and cut into 3mm slices
1 tsp thyme leaves
2 pinches of dried chilli flakes
1½ tbsp maple syrup
1½ tbsp olive oil
flour, for dusting
500g puff pastry, thawed if frozen
sea salt and black pepper
rocket, to serve

For the pumpkin seed pesto:

20g pumpkin seeds
15g pine nuts
30g basil leaves
½ clove garlic
squeeze of lemon juice, or to taste
50ml extra-virgin olive oil
1 Preheat the oven to 200C/fan 180C/
gas 6 and line a baking sheet with baking
parchment. Put the butternut squash slices
in a bowl and add the thyme, chilli flakes,
maple syrup and oil. Season with salt and
pepper, then toss together to coat.
2 On a lightly floured work surface, roll out
the pastry to 5mm thick. Using a dinner plate
or something similar as a guide, cut a circle
from the pastry about 27cm in diameter. Put
the pastry circle on the prepared baking
sheet and, using the tip of a sharp knife,
score a circle about 1cm from the edge.
Arrange the butternut slices on top of the
pastry, overlapping the slices and making
sure you stay clear of the scored edge.
3 Put a sheet of baking parchment on top of
the tart, and another baking sheet on top,
then bake for 20 minutes. Remove the top
baking sheet and baking parchment, and
continue cooking for 25–30 minutes until the
pastry is perfectly golden brown and puffed
around the edges.
4 While the tart is baking, make the pumpkin
seed pesto. Toast the pumpkin seeds and
pine nuts in a dry frying pan over a medium-
high heat for 1–2 minutes, until the pumpkin
seeds start to pop and both seeds are
fragrant and lightly browned.
5 Put the seeds and the remaining pesto
ingredients into a mini blender and pulse
BUTTERNUT SQUASH TART
WITH PUMPKIN SEED PESTO
until combined. (Alternatively, you could use
a mortar and pestle, adding the oil at the
end.) Season with salt and pepper.
6 Drizzle the tart with the pesto and serve
with some rocket leaves.
PER SERVING 548 cals, fat 34g, sat fat 14g,
carbs 47g, sugars 11g, protein 10g, salt 0.86g,
fibre 6g
Remember to check your puff pastry ingredients
– some brands are made with butter, not oil.

www.vegetarianliving.co.uk | 89
Veganmenu
DESSERT
Avocado chocolate mousse
with cherry compote
I first made an avocado chocolate mousse
when I went to a cooking class with a
competition winner from my last book.
When I initially saw avocado and chocolate
in the same sentence I thought ‘no thanks’. I
was proved totally wrong, not only because
this is so simple to make, but because it
really tastes like divine chocolate mousse.
How about that, a pudding involving one of
your five-a-day!
Serves 4 | Prep/cook 15 mins
160g dark chocolate, finely chopped,
or buttons
2 ripe Hass avocados, halved and pitted
2 tsp vanilla bean paste
1 tbsp tahini
90 |
AVOCADO
CHOCOLATE
MOUSSE WITH
CHERRY COMPOTE
pinch of salt into the base of each of four stemmed
4 tbsp maple syrup glasses, and spoon in the chocolate mousse.
4 tbsp cherry compote Decorate each glass with a cherry or flowers
4 cherries with stems or edible flowers, on top, then serve.
to decorate (optional) PER SERVING 465 cals, fat 30g, sat fat 10g,
carbs 42g, sugars 39g, protein 5g, salt 0.27g,
1 Melt the chocolate in a heatproof bowl over fibre 6g
a pan of gently simmering water, making
sure the base of the bowl doesn’t touch Check the labelling to ensure your dark chocolate
the water. Stir and remove from the heat. is completely dairy-free.
(Alternatively, put the chocolate in a small
microwave-proof bowl and microwave on
full power for 30 seconds. Stir to ensure the
chocolate is fully melted.)
2 Scoop the flesh from both avocados
and put it into a food processor. Add the
vanilla bean paste, tahini, salt and maple
syrup, then process until smooth. While
the processor is still running, trickle in the
Recipes adapted from
melted chocolate until combined. Feed Me Vegan by Lucy
3 Put a tablespoonful of cherry compote Watson (Sphere, £18.99).
 | @cypressafoods | #foodsofthesun

A TASTE OF THE
MEDITERRANEAN
• Olives & Antipasti I Olive Oil I Pickles
• Cereals & Pulses I Nuts & Seeds
• Halloumi & Feta I Tahini & Halva

www.cypressa.com
For enquiries call 020 8991 6080
or email sales@cypressa.co.uk
Katsouris Brothers Ltd.
100 Queensbury Road, Wembley, Middlesex HAO 1QG
 Give yourself a hand
Give hard-working hands a treat
with a bit of pampering.
Glam & glitter
Treat your nails to a new shade
with Leighton Denny’s Street
Dance vegan-friendly polish
from their latest collection.
£12 from
www.leightondenny-
expertnails.com.
Wild thing
After gardening chores, use a
nailbrush like this one, before
slathering on some gorgeously
decadent Wild Rose Hand Cream.
Brush £2, hand cream £10, both
from www.nealsyardremedies.com.
92 |
BY SARA NIVEN, BEAUTY EDITOR
Hard as nails
Give weak, dehydrated nails
a treat with Cienna Rose’s
Vita Boost, which boasts a
host of natural strengthening
Hand in hand ingredients. Then why not
Seriously dry hands will go for gold with their Big
love a Golden Handshake Spender Nail Lacquer, all
– this hot hand mask from vegan-friendly too.
Lush contains nourishing Vita Boost £9.50, Nail
avocado and argan oil. Lacquer £9, both from
£3.95 from Lush. www.ciennarose.com.
Soap star
Heathcote & Ivory’s new
paraben-free Salsa Silks Hand
Wash contains vitamin E and
will leave hands softly
scented, as well as brightening
up your bathroom.
£9.50 from
www.heathcote-ivory.com.
Pretty in pink
Barry M’s Classic Nail Double up
Paint in Bubblegum is Superdrug’s two-
File style vegan and adds a touch in-one hand cream
Shape and file nails with of fun to fingertips for a moisturises hands
a non-metal file – these bargain price. and strengthens nails.
emery boards are perfect. £2.99 from £1.99 from
£1.99 from Superdrug. www.barrym.com. Superdrug.
 Beautynotes

FREE FOR ALL Clean

The winners in the 2018 Free From
Skincare Awards were recently
announced with Harborist’s Balm-Gel
Cleanser winning the overall award.
Other winners across 14 categories were
Neal’s Yard Remedies for the classic
Wild Rose Beauty Balm and Senspa for
Talc Free Natural Body Powder, while
Lyonsleaf’s Zinc & Calendula Balm won a
special Free From Achievement Award.
‘We had a wide selection of
innovative entries this year with
everything from a lash oil to prebiotic
deodorant and shampoo cubes,’ said
awards coordinator Alex Gazzola.
‘It’s terrific that there’s so much choice
available for those avoiding not only
animal-based ingredients, but also
fragrances and other allergens which
can cause sensitivities. Picking an
overall winner was tricky but Harborist’s
Balm-Gel Cleanser performed
extremely well and ticked lots of boxes,
being fragrance-free, preservative-free
and vegan-friendly.’
Discover the full range of winning
products at www.freefromskincare
awards.co.uk.
routine
New Zealand skincare brand Trilogy has just
launched a new Rosehip Transformation
Cleansing Oil (£21.50; www.trilogyproducts.
co.uk), which is super-effective for removing
every last scrap of make-up. But even the very
best cleanser needs an effective routine to get
great results, as Corinne Morley, Trilogy’s global
in-house beauty expert, explains.
‘Cleansing your skin is one of the most
important parts of a beauty routine and preps it
for all other treatments,’ Corinne says. ‘Twice a
day is ideal, but the general rule is always cleanse
at night, even if you’re not wearing make-up, and
do it thoroughly to remove the grime of the day.’
She recommends the following routine:

GET THE GLOW

I’m loving the new Fig & Vanilla Salted
Body Crush, a luxury scrub from
The Natural Spa Factory, based in
Bath. With two types of salt (fine
for body polishing and coarse for
circulation boosting) and coconut oil, it
Apply ½–1 teaspoon of cleanser onto
fingertips, adding water if required.
Gently massage onto skin using light, circular
motions. Pay attention to all parts of your face
when you’re cleansing, including neck, sides of
nose and hairline. If your
cleanser is suitable for eye
make-up removal, massage
around the eye area as well.

Just
leaves skin radiant and super-soft. Soak a cotton cloth in
£20 from
out
warm water, gently wipe
www.naturalspafactory.com. over entire face once or
twice, then rinse.
‘You can also try a
deep-cleanse ritual, which
is particularly popular in
Asia and generally based

HELP FOR HAIR

around a three-step system,’
explains Corinne:
Use a cleansing oil or balm
to dissolve make-up, then
Flora & Curls Rose & Honey Milk Leave-in Detangler is a new
remove by pressing a hot
veggie-friendly leave-in conditioner that aims to leave hair
cloth to the face.
tangle-free and restore its condition. Containing a blend of
Follow up with a facial gel
coconut and calendula oils, rose water, honey and vitamin B,
wash to remove excess oil
it’s free of chemicals and synthetics.
and clean pores.
£19 from www.floracurl.com.
Use a softening toning
lotion to remove any
residual cleanser, restore
Disclaimer: Vegetarian Living only features products that are entirely vegetarian a healthy pH, and leave
and/or vegan in formulation. The magazine also requests an assurance that the
product and ingredients within it are not tested on animals and the company skin soft and ready
does not carry out or fund animal testing either in the UK or overseas. However, for nourishing serums
formulations can change and policies can vary, so we would advise checking
directly with the companies if you have any concerns. and creams.

www.vegetarianliving.co.uk | 93
 PHOTOGRAPH: CATHERINE FRAWLEY
Vegetarian Living, PO Box 6337
Bournemouth BH1 9EH

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Editorial

Managing Editor
Lindsey Harrad
lindsey@vegmag.co.uk

Nutrition Editor Contributors

Anita Bean Rachel Demuth, Chava Eichner,
Jen Gale, Caitlin Galer-Unti,
Gardening Editor Kate Hackworthy, Tom Hunt,
Alice Whitehead Kathryn Bruton

Beauty Editor Design

Sara Niven Nick Trent
enty209@gmail.com
Production Editor
Suzanne Juby

Cover images
Veggie chilli with chipotles in adobo by Faith Mason
Ready, set, bake by Susanna Blåvarg
Lunch with Lucy by Lucy Watson
Good mood food by David Loftus
Dine in tonight by Nick Hopper

Additional images courtesy of Shutterstock

Feasts and festivities
Publishing SPECIAL 100th ISSUE, ON SALE 25 OCTOBER!
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vegetarian LIVING

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Plant-based courses for everyone

demuths.co.uk us@demuths.co.uk 01225 427 938 6 Terrace Walk, Bath, BA1 1LN

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 www.vegetarianliving.co.uk
www.vegetari

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Sandburne Vegan & Vegetarian Guest House
Former home of Donald Watson, founder of the Vegan Society
Spacious, relaxing, quality accommodation vegetarian & vegan hotel & restaurant
with stunning views.
eat Our hotel & restaurant is set in a stunning Normandy valley relax
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• Delicious vegetarian and vegan gourmet menus
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rest • Chateaux, markets, gardens, beaches, picturesque towns

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Riya’s NEW Vegan approved snack

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ad
 THE FINAL WORD
Rachel Khoo
Food writer and TV presenter
Rachel Khoo moved to Sweden and
discovered a new passion for the Scandi
kitchen, from cinnamon buns to pickles.
Where do you call home?
Stockholm. I love the closeness
to nature here. You are never
more than 100 metres away
from a green space, whether it’s
a park, woods or water. If you
plan to visit, check out my guide
to the city at khoollect.com/
wanderlust/explore-stockholm-
with-rachel-khoo.
How has the Swedish way
of life influenced your own
lifestyle and cooking?
I used to be all about career and
work and now it’s more about
wanting to make my career work
for my life. A balanced approach
is certainly something I’ve had to
adopt in the last couple of years
since living in Sweden. Balance
also comes into play with
regards to the food too. There’s
nothing wrong in enjoying a
fika (coffee and a bun) but you
balance it out with something
more wholesome later on in the
day. I also found the confidence
to work with fewer ingredients
here. Swedish cooking in
essence is simple seasonal
cooking. The geographical
location of Sweden meant
historically you had to work with
a short growing season which
limited the produce you had
access to.
What do you love most
about Swedish ingredients
and traditions?
The first food I fell in love with
here were the cardamom and
98 |
cinnamon buns, of course, but
mainly I love how they celebrate.
It always involves good food,
lots of snaps, some singing
and usually a silly hat! And any
excuse will do; it doesn’t have
to be just for Christmas, Easter
or Midsummer but a social
gathering with a few friends will
do fine any time. When it comes
to ingredients, I love the pickling.
It’s a great way to preserve the
season but also to add a little
liveliness to a dish. The simplest
pickle I do is with red onions. It’s
slightly sweet and sour at the
same time, and adding them to a
salad or a stew is the easiest way
to give it a little zing.
Which five ingredients are
always in your fridge?
I’m a dairy queen: butter, cheese,
yogurt (in Sweden they have one
with 17 per cent fat – I can’t get
enough of the stuff), plus eggs
and pink pickled onions (find the
recipe in my new book, The Little
Swedish Kitchen).
What’s your guilty
pleasure?
A packet of bog-standard salt
and vinegar crisps – not the
fancy kind!
What’s your favourite go-to
quick meal?
Stewed spinach eggs – think a
green Swedish shakshuka (turn
to page 81 for Rachel’s recipe).
I always have frozen spinach
in the freezer and eggs in the
fridge. You just need a good
slice of buttered sourdough to
dip into the eggs.
And what do you like to
cook for friends?
Depends on the friends, as
I know a lot of people with
dietary requirements! But I like
to keep seasonal and simple.
With colder days on the horizon,
my horseradish and cheese
dumplings are a crowd-pleaser –
like Swedish gnocchi but
made with oats and some salty
cheese, with a lovely kick from
the horseradish.
Tell us about your
Khoollect online hub
and studio.
I wanted to create a space
both online and in real life that
I could use as a creative hub to
highlight inspiration you can find
in unlikely places. The Khoollect
studio in London used to be a
standard ground floor Victorian
flat and I transformed it into a
multifunctional space that works
as an office, recipe developing
PHOTOGRAPH: DAVID LOFTUS
kitchen, event space, set for
film and photography, and a
place for me to stay. I worked
hard on designing a space
that could tick all those boxes.
We’ve hosted everything from
influencer workshops to video
shoots for various food writers,
as well as me simply using it
as an office and base when I’m
in London.
Now The Little Swedish
Kitchen is published,
what’s next for you?
My books and shows have done
well in Japan, so I’m off to Tokyo
to promote Rachel Khoo’s Kitchen
Notebook (my previous book)
and TV show and fingers crossed
I’ve got some more exciting
projects coming up – but you’ll
have to sign up to my newsletter
to find out what they are!
The Little Swedish Kitchen by
Rachel Khoo (Michael Joseph,
£20) is out now. Follow Rachel
on Instagram @rachelkhooks
and sign up to her newsletter at
www.khoollect.com.
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