RECIPES - VEGETARIAN

Explore what delicious flavorsome vegetarian dishes we have for you to try.

• Roasted Ratatouille Read more
  

  Serves: 4

  This recipe is great served with crusty bread or couscous!

  Ingredients

  • 3 Small red onions, each cut into 6 wedges
    1 Aubergine, cut into chunks
    200g baby courgettes, halved lengthways
    2 garlic cloves, sliced
    150g sweet baby orange peppers, deseeded and cut into chunky slices
    4 tomatoes
    16 cherry tomatoes on the vine (cut vine into 4 bunches)
    4 tbsp olive oil
    1 bunch of fresh marjoram

  Preparation method

  1. Pre-heat the oven to 200⁰c/400⁰f/gas mark 6
  2. Take a large ovenproof dish and add the onions, aubergines, courgettes, garlic and peppers, then drizzle with olive oil
  3. Cook for 20 minutes then turn all vegetables over, add the tomatoes and sprinkle over most of the marjoram leaves
  4. Cook for another 25 minutes until the vegetables are tender

  Notes

  10 minutes to prepare 45 minutes to cook
• Mini Herbed Drop Scones with Feta Cheese Read more
  

  Serves:

  Great for a canapé

  Ingredients

  • 200g/7oz self raising flour
    1 teaspoon baking powder
    2 beaten eggs
    200ml milk
    1 tablespoon finely chopped fresh thyme
    A handful of black olives, chopped (optional)
    Freshly ground black pepper
    Vegetable oil for frying
    175g/6oz Feta cheese, cut into small pieces
    200g/7oz small cherry tomatoes, halved
    Extra virgin olive oil to drizzle

  Preparation method

  1. Make the scones ahead and freeze them layered with cling film. Defrost in the fridge overnight.
  2. Mix together the flour, baking powder, eggs and milk to create a smooth thick batter, then add the thyme, olives and freshly ground black pepper.
  3. Heat some oil on your griddle or in a non-stick frying pan and drop small, bite-sized spoonfuls of the mixture into the hot pan.
  4. Cook until golden brown or until bubbles have appeared on the surface, flip over and cook the other side. Remove from the pan and place on to a tray covered in baking parchment and continue cooking more scones until all the mixture is used.
  5. Pre heat the grill. Place the scones onto a baking tray (or a double sheet of foil) that fits onto the grill trivet in its lower position.
  6. Place the scones onto the tray or foil, top each with a piece of cheese and a tomato half.
  7. Grill until the cheese has browned and the tomato heated through.
• Creamy Parsnip Soup Read more
  

  Serves: 6

  Ingredients

  • 40g/1½oz butter
    1 onion peeled and sliced
    700g/1½lb parsnips, peeled and finely diced
    ½ teaspoon ground cumin
    1.2 litres/2 pints chicken or vegetable stock
    Salt and freshly ground pepper
    150ml/¼pint single cream
    Paprika to sprinkle when serving

  Preparation method

  1. Melt the butter in a large pan, add the onion and cook without colour for about 5 minutes.
  2. Add the parsnips and cook gently for about 3 minutes. Add the cumin, stock and seasoning.
  3. Bring to the boil and simmer gently until the vegetables are tender. Cool slightly and puree in a food processor. For a really smooth and silky soup, pass the soup through a sieve.
  4. Return the soup to the cleaned pan, check the seasoning and reheat but do not boil. Add the cream, saving a little to swirl on each portion. At this stage if you feel the soup is a little thick add some milk. Re-check the seasoning.
  5. When ready to serve, pour the soup into a serving bowl and swirl with the cream and sprinkle with the paprika.