Apple and Grapefruit Fool 

• 225g Apples
• Grated rind and juice of 1 grapefruit
• 100g caster sugar
• 2 eggs, beaten
• 75ml evaporated milk, well chilled
• 
  
  

1. Peel, core and thinly slice the apples.
2. Put in a saucepan with the orange rind and juice. Sprinkle with sugar, cover and cook very gently, stirring frequently, until soft and pulpy.
3. Blend the apple to a smooth pure¢ e in an electric blender.
4. Put the apple in a basin and beat in the eggs. Cook over a saucepan of simmering water, stirring frequently, until smooth and thick. Cool
5. Whisk the evaporated milk until thick. Fold into the cold apple mixture and serve in individual dishes.

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Artichoke Soup (for four people)

• 1 lb Jerusalem Artichokes, washed and chopped
• 2 medium sized Onions, peeled and chopped 
• 1 medium sized potato, peeled and chopped (optional)
• 1 pint stock
• Ground black pepper
• 4 tbs Orange or lemon Juice
  

1. Boil the artichokes, onions and stock in a pan until the vegetables are tender.
2. leave to stand for about half an hour.
3. Liquidize mixture and drain through a strainer.
4. Liquidized potato can be added to thicken if desired. 
5. Serve with a splash of orange juice, or lemon, and black pepper.

With Special thanks to Janet Kempton

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Baked Onion with Coriander 

• 2 – 3 Red Onions – peeled and the roots trimmed.
• 3-½ oz freshly grated Parmesan
• 2-½ oz butter
• 2 eggs
• 2 tbspn brandy
• A handful of fresh coriander chopped.

With Special thanks to anonymous customer

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Beetroot Cake 

1. Line a 20cm round cake tin with baking parchment.
2. Preheat the oven to 180° C/350° F/Gas mark 4.
3. Mix together the flour, baking powder, cinnamon and salt. Beat in the oil and sugar.
4. Beat in the egg yolks, beetroot, carrots and nuts.
5. Whisk the egg whites until stiff, and then fold into the mixture using a metal spoon.
6. Spoon the mixture into the prepared tin, level and bake for 1 hour until springy to the touch. Leave cake to cool in the tin for 10 minutes, then turn onto a cooling tray.

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Broccoli & Macaroni Casserole 

1. Cook the macaroni in boiling salted water for 12-13 minutes, until just tender. Drain and keep warm.
2. Trim the broccoli and steam or cook in boiling water, until just tender. Drain.
3. Simmer the tomatoes, onion, garlic and oregano, seasoned with black pepper, for 20 minutes or until the onion is tender.
4. Heat the oven to 200° C/400° f/Gas 6.
5. Put a layer of the tomato sauce into an ovenproof dish; cover with a layer of cooked macaroni then a layer of broccoli. Repeat the layers.
6. Beat together the yoghurt and cheese, season with salt and pepper. Spread over the casserole and bake for about 30 minutes, until the topping is bubbling and golden brown. Sprinkle with bran flake. Garnish with the parsley and serve very hot.

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Broccoli & Pasta Bake 

• 8oz dry pasta shells
• 8oz broccoli floret
• 3 pints milk
• 1 large onion peeled
• 3oz butter
• 3oz flour
• 12oz cheese, grated
• salt and pepper

1. Preheat oven 200° C, 400° , gas mark6.
2. Cook and drain the pasta. Lightly cook the broccoli until just tender, drain and roughly chop. In a saucepan bring the milk and onion to the boil, then cover and leave to cool.
3. Make a cheese sauce by melting the butter, stir in the flour and cook for 2-3minutes. Gradually pour in the milk and bring to the boil, stir occasionally until the sauce thickens.
4. Combine the pasta, broccoli and sauce together and place in an ovenproof dish. Sprinkle on the balance of the cheese and bake in the oven for about 20 minutes.

Adapted from the 
National Trust Vegetarian Recipes

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Cabbage & Potato Hot Pot 

1. Preheat oven: 220° C, 425° F; 
   gas mark 7.
2. Slice cabbage and bring to the boil in boiling salted water. Drain in a colander.
3. Peel potatoes and cut into (¼in) slices. Cook for 5 minutes in boiling water and drain.
4. Slice onion and fry gently in half the butter or margarine until soft but not coloured.
5. Arrange the vegetables in layers in an earthenware dish, season with the salt and pepper. Finish with a layer of potatoes. Dot the remaining butter and bake in the oven for 30 minutes.

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Calabrese Salad 

You will need: 

• 1lb Calabrese washed and trimmed
• 1 Small Red Onion, or Spring Onions - finely chopped 
• 4 Small Gherkins - finely chopped
• 2 Tomatoes - finely chopped
• 4 Radishes - finely chopped
• 1/3 pint French dressing (with mustard and honey)
• 2 tablespoons fresh Chives
• 2 tablespoons fresh Tarragon
• 2 tablespoons fresh Parsley 
• 2 hard boiled Eggs - chopped
• Cayenne Pepper

Method: 

1. Steam the calabrese until 'al dente'. Refresh in cold water, drain and set aside to dry.
2. Combine all the other ingredients except for the hard boiled eggs and the cayenne pepper.
3. Divide the calabrese into small florettes, stir in the dressing mixture and put in a serving dish. Spoon over the hard boiled eggs and sprinkle with cayenne pepper. 
   
   With Special thanks to Tina Selwyn

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• 225g Carrots, coarsely grated
• 115g Cashew Nuts
• 50g Raisins

• The rind and juice of 1 Orange
• A small pot of Greek yoghurt
• Salt and Pepper
• A little crushed coriander (optional)

1. Mix the salad ingredients together in a bowl.  Combine the dressing ingredients and gently stir in the salad.
2. Decorate with chopped coriander or parsley, and a twist of orange.

   Note: The salad provides an exquisite contrast of creamy, crunchy textures…

From the National Trust Vegetarian Recipes

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Carrot & Sesame Seed Salad 

• A bunch of Carrots, washed and cut in half if too big
• 2 teaspoons Sesame Seeds 
• And for the dressing: 
• The Zest of ½ Orange 
• 4 Tbsp Olive Oil 
• Sea Salt and Black Pepper

1. Cook the carrots in lightly salted water until just cooked. 
2. Place the dressing ingredients in a screw top jar and shake well to combine. 
3. Drain the carrots and coat with the dressing while still hot. Add the sesame seeds. 
4. For colour try garnishing with edible flowers (say mallow or violets). 

Serve at room temperature…

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Cauliflower & Pasta Bake

Adapted from the 
National Trust Vegetarian Recipes

1. Preheat oven: 200° C, 400° F: gas mark 6.
2. Cook and drain the pasta shells according to instructions on the packet. Lightly cook the cauliflower until just tender, drain and roughly divide into florets.
3. In a saucepan bring the milk to the boil with an onion, bay leaves, grated nutmeg and peppercorns, then cover and leaves to cool before straining.
4. Make a cheese sauce by melting the butter, stir in the flour and cook for 2-3 minutes. Gradually pour in the strained milk and bring to the boil, stirring constantly until the sauce thickens. Take of the heat and add 300g (10oz) of grated cheese and season with salt and pepper.
5. Combine the pasta shells, cauliflower and cheese sauce together and spoon into an ovenproof dish. Sprinkle on the balance of the cheese and bake in the oven for about 20 minutes or until golden and bubbling.
6. Serve with a tomato or green salad.

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Cauliflower Dhal 

• 4 tbsp oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 inch piece of root ginger, grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3oz red lentils
• 2 tbsp curry paste
• ½ pt canned coconut milk
• ½ tsp garam masala
• ½ pt vegetable stock
• 1 ¼ lbs cauliflower florets
• 1 tbsp lemon juice

1. Cook Cauliflower until just tender.
2. Heat the oil and add curry paste, onion, garlic, ginger and dry spices. Fry gently for 5 minutes.
3. Add lentils and stock. Bring to the boil, cover and simmer gently for 10 minutes
4. Add coconut milk and continue cooking for a further 10 minutes
5. Add Cauliflower, stir and heat through gently.
6. Add lemon juice, stir and serve with rice or naan bread.

With Special Thanks to 
Miranda Dawson

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Cauliflower with Chilli and Sour Cream

You Will Need

• 1 Medium Cauliflower separated into florets
• Salt & Pepper
• 4 oz Bacon - diced
• 4 oz Mushrooms - diced
• 1 small dried red chilli - crushed
• 2 oz Butter
• ¼ pint Sour Cream
• 3 oz grated Cheddar Cheese
• Cayenne 
   
  With Special thanks to Tina Selwyn
  

Method

1. Steam Cauliflower until just tender. Refresh in cold water, 
   drain and set to one side.

2. Melt butter in a large pan and fry bacon and mushrooms for 10 
   minutes, adding the chilli for the last minute. Mix in the cauliflower and season.

3. Put the cauliflower mixture into a baking dish and pour over 
   the sour cream. Sprinkle with 2/3 of the cheddar and bake in 
   a medium to hot oven for 15 minutes.

4. Before serving sprinkle the remaining cheese and a dash of Cayenne pepper.

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Celeriac & Mushroom Salad 

1. Cook the celeriac for about 20 minutes in boiling salt water with half of the lemon juice. Drain and leave to cool.
2. Mix together the yoghurt, cheese and remaining lemon juice. Season with the pepper.
3. Slice the celeriac very thinly, then cut into matchstick strips. Toss the mushrooms, pour over the dressing and toss to blend thoroughly.

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Celeriac & Parsley Soup 

• 1 medium Onion, finely chopped
• 1 clove of Garlic, finely chopped
• 1 tbs Olive Oil 
• 1 Celeriac, peeled and diced 
• 1½ pints Chicken or Vegetable Stock
• ½ pint semi-skimmed Milk
• 1 tbs double Cream, or Lemon Juice
• 2 tbs finely shredded Parsley, Salt and ground black Pepper

1. Soften the onion and garlic together in the olive oil over a low heat. Add the celeriac and cook gently for 3 minutes, stirring.
2. Add the stock and simmer, covered, for 30 minutes until celeriac is very tender. Blend until smooth.
3. Add milk, double cream (or lemon juice), parsley and seasoning to taste. Serve with an additional scattering of parsley and a generous swirl of cream.

With Special thanks to Patricia Costa

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Celery Consommé 

 

Adapted from the Herb Book

1. Scrub the celery well and chop it roughly, root, leaves and all.
2. Put it in a pan with the cold stock and bring very slowly to the boil.
3. Cover and simmer for 30 minutes, until it is well flavoured.
4. Strain the stock and return to a clean pan.
5. Reheat. Adding salt and pepper to taste, with a little lemon juice.

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Chilli Fried Rice Noodles 

• 1 kg fresh rice Noodles
• 2 tablespoons of oil
• 2 Red onions sliced
• 3/4 small mixed chillies, finely chopped
• 2 cloves of garlic, crushed
• 4 baby yellow onions, chopped
• 2 tablespoons light soy sauce
• 125g tofu (or bacon)
• 2 tablespoons of sherry
• 2 cups (200g) bean sprouts
• 2 sticks of celery, chopped
• 1 tablespoon of extra oil
• 2 tablespoons of dark soy sauce

1. Cut noodles into thin strips. Heat oil in wok, add onions and tofu (or bacon), stir-fry until red onions are lightly browned. Add chilli, sherry and garlic, stir-fry for 30 seconds. Add bean sprouts, celery and yellow onions, stir-fry until vegetables are just tender and remove from wok.
2. Heat extra oil in wok, add noodles, stir gently until heated through, add soy sauces and vegetable mixture, stir-fry until heated through.

Adapted from the Australian Women’s Weekly Oriental Cook Book

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Cider Vegetable Hotpot 

Adapted from the Alison Burt Cookbook

1. Cut the swede and parsnips into 2.5cm/1 inch cubes.
2. Melt the butter in a large saucepan, add the onion, leek, swede, carrot, and parsnip and fry gently, stirring frequently for 10 minutes. Remove the vegetable and place them in a lightly greased ovenproof dish.
3. Put the flour and cider into the saucepan and bring to the boil, whisking all the time with a balloon whisk. Add the Worcestershire sauce, tomato purée, seasoning and yeast extra. Pour the sauce over the vegetables.
4. Arrange the sliced potato over the vegetables. Brush with oil and sprinkle the cheese on top. Cover and bake in a moderately hot oven (200° C, 400° f, Gas mark 6) for 1½ - 2 hours, or until the vegetables are cooked. Uncover for the last 30 minutes to brown the top. Serve as soon as possible.

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Diannes Spicy Tomato Soup 

With special thanks to Dianne Chapel

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Fennel & Apple Salad 

• 1 medium sized Fennel Bulb
• 2 or 3 small Dessert Apples
• 2 oz shelled Hazelnuts, roughly chopped
• ¼ pint thick Mayonnaise
• 5 tablespoons Orange Juice
• Salt and freshly ground Black Pepper 

With Special thanks to Carol Sampson

1. Cut fennel bulb in half lengthways. Trim off feathery green 
   leaves from the top and reserve for garnish. Slice fennel very
   finely and put in large mixing bowl. 
2. Quarter the apples and cut into thin slices. Then add the apples and chopped hazelnuts to the fennel. 
3. Spoon the mayonnaise into a large bowl or jug, adding orange juice. Blend until smooth. Add salt and pepper to taste.
4. Pour the dressing over the salad and toss until all the ingredients are thoroughly coated.
5. Garnish with reserved fennel leaves. 

Serve as a side dish with main meal. Ideal with fish… 

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Green Kale with Chestnuts 

• 5 tbsp Olive Oil
• 2 Onions, chopped
• 8 oz Green Kale leaves, chopped, with thick stems removed
• 8 oz Chestnuts, cooked, peeled and cooled
• 1 eating Apple, sliced
• ½ cup Peanuts
• 1 pinch of Nutmeg
• Plain Yoghurt

1. Cut fennel bulb in half lengthways. Trim off feathery green 
   leaves from the top and reserve for garnish. Slice fennel very
   finely and put in large mixing bowl. 
2. Quarter the apples and cut into thin slices. Then add the apples and chopped hazelnuts to the fennel. 
3. Spoon the mayonnaise into a large bowl or jug, adding orange juice. Blend until smooth. Add salt and pepper to taste.
4. Pour the dressing over the salad and toss until all the ingredients are thoroughly coated.
5. Garnish with reserved fennel leaves. 

Serve as a side dish with main meal. 
Ideal with fish… 

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Grilled Spiced Grapefruit 

1. Cut the grapefruit in half, loosen the segments with a knife and remove any pips.
2. Mix the remaining ingredients together in a bowl and spread over the top of each half.
3. Place under a preheated hot grill and cook for 5 minutes or until the tops are bubbling and browned.
4. Transfer to individual serving bowls and serve immediately.

With Special Thanks to Rachel Hawkesworth

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Hot or Cold Cucumber Dish  

• ½ Cucumber (for 2 people)
• Fresh tarragon or Dill
• Double Cream
• Sugar and Salt
  
  
  With Special thanks to Sasha McGlashan

1. Peel and cut cucumber into two inch pieces. Sprinkle with salt, and rinse a couple of hours later. Simmer in boiled water until almost cooked and quite tender. Dry off. 
2. Chop either fresh tarragon or dill and cook in double cream a couple of minutes. Add a pinch of salt. If herbs are dried, soak in boiled water a few minutes, then add to cream.
3. Place strained cucumber in serving dish, cover with cream and 
   herb mixture, and serve cold or heated in oven. 

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Kiwi, Banana & Lime Cheesecake 

• 5 oz Digestive Biscuits, crushed 
• 2 oz organic Cornflakes, crushed
• 2 oz Butter 
• About 15oz Soft cheese
• 2 Egg Whites
• 1 Lime, finely grated rind and juice
• 2 oz Caster Sugar
• ¼ pint Greek Yoghurt
• ½ oz Gelatine Powder
• 2 Kiwi Fruit, peeled and sliced
• 1 Banana, skinned and sliced 
  
  
  With Special thanks to Carol Sampson

1. Mix crushed biscuits and cornflakes together. Melt the butter and mix with the crumbs. Press crumbs into base of an 8 inch dish and smooth over.
2. Beat low fat or soft cheese with lime rind and juice, sugar and yoghurt.
3. Sprinkle gelatine over a cup containing 3 tbsp water and leave to soak for 2-3 minutes; then stand over a pan of hot water until dissolved and clear. Stir into cheesecake mixture.
4. Whisk egg whites and gently fold in. Then pour mixture over the crumb base and chill for 1 hour until set. Decorate with kiwi and banana slices dipped in lime juice to prevent discoloration.
   

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Kohl Rabi Croquettes  

• ¼ pint savoury White Sauce
• 1/2lb peeled and diced Kohl Rabi, blanched
• 2 oz mixed nuts, finely chopped 
• A pinch of grated nutmeg
• Salt & freshly ground pepper
• 1 Egg
• 2 Tablespoons Water
• Flour for coating
• Dry White Breadcrumbs for coating
• Oil for deep frying 

1. Combine the white sauce, kohl rabi, nuts, nutmeg, and season with salt and pepper. Mixture should be very stiff. Chill for about 1 hour and divide mixture into 12 equal portions. Shape 
   each portion into a croquette.
2. Beat egg with the water. Coat the croquettes with flour, dip into the egg mixture and coat with breadcrumbs.
3. Deep fry the croquettes in batches in hot oil for 2-3 minutes until crisp and golden brown all over. Drain well on kitchen paper and serve hot. 
   
   With Special thanks to Carol Sampson

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Lemon Roasted Onions & Carrots 

• 2 Large Brown Onions
• 2 Medium Lemons
• 350g Carrots, halved
• 4 cloves Garlic, unpeeled
• A few sprigs of Rosemary
• 2 tablespoons Olive Oil
  
  From an old Provencal recipe

1. Cut the onions and lemons into 8 wedges.
2. Combine the onions, lemon, carrot, garlic and rosemary in a baking dish. Pour over oil, stir gently and bake uncovered in a moderate oven for about 1 hour until tender.
3. Increase oven temperature to hot. Bake vegetables for about 10 minutes or until browned.

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Leek and Almond Cream 

• Butter
• 175g blanched Almonds
• 4 Eggs, beaten
• ¼ tsp grated Nutmeg
• 50g Swiss Cheese, grated
• 330g Leeks, sliced
• 150ml single (light) Cream
• ¼ tsp Salt and ¼ tsp Pepper
• 1 slice Bread, cubed

1. Heat a little butter in a shallow pan and stir-fry the leeks for 2 minutes, without browning. Add the almonds and cook
2. for a further minute. Remove from heat.
3. In a bowl, blend the cream, eggs, salt, pepper and nutmeg. Soak the bread cubes in this mixture.
4. Add the cooked leeks and almonds and leave for 20 mins.
5. Fill 4 buttered ramekin dishes with the leek mixture. Sprinkle with grated cheese and stand in a baking tin half-filled with water.

Bake at 190C/gas mark 5 for 20 minutes

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Leek and Mushroom Risotto 

• 225g trimmed leeks
• 3 crushed garlic cloves
• 1 large onion, chopped
• 350g risotto rice
• Grated rind of 1 lemon
• 50g freshly grated parmesan
• salt & fresh ground black pepper
• 225g mushrooms
• 30ml olive oil
• 75g butter
• 1.2lt of vegetable stock
• 45ml lemon juice
• 60ml mixed chives & parsley
• lemon wedges to serve

 

With Special Thanks to 
Anne Lord

1. Wash the leeks well, Slice them in half lengthways and chop them roughly. Wipe the mushrooms with kitchen paper and chop them roughly.
2. Heat the oil in a large saucepan and cook the garlic for about 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over a medium heat for about 10 minutes or until softened and browned. Remove from the pan and set aside.
3. Add one third of the butter to a pan. As soon as it has melted add the onion and cook over a medium heat for 5 minutes until softened and golden.
4. Stir in the rice and cook for about 1 minute until the grains begin to look translucent and are coated in the fat. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until the liquid has been absorbed.
5. Continue to add stock, a ladleful at a time until all the stock has been absorbed. This should take about 25-30 minutes. The risotto will turn thick and creamy and the rice should be tender but not sticky.
6. Just before serving, stir in the leeks, mushrooms, remaining butter, lemon rind and juice. Add half the parmesan and herbs. Adjust the seasoning and serve, sprinkled with the remaining parmesan, herbs and lemon wedges.

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Leek & Potato Hot Pot 

• 15ml (1 tablespoon) sunflower oil
• 450g (1lb) leeks 
• 5ml (1 teaspoon) mustard
• 25g (1 oz) plain flour 
• 170g (6oz) Cheddar cheese, grated
• 250ml (1/2 pint) milk 
• 450g (1lb) new potatoes, cooked
• Parsley, chopped into 2.5cm (1 in) pieces

Trim, slice and wash leeks in a colander. Sauté gently in sunflower oil until soft but not mushy. Make a cheese sauce: melt the butter, stir in the flour and cook for a couple of minutes. Gradually add the milk, stirring all the time, until the mixture comes to the boil and a thick sauce is made. Add the mustard and cheese, heat gently until melted into the sauce. Arrange half of the potatoes in the bottom of each dish, then the leeks, cover with the cheese sauce. Arrange the balance of the potatoes on top, brush with a little extra oil and bake uncovered in the oven for 20 minutes. Serve with a scattering of chopped parsley.

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Lettuce Soup 

1. Heat the oil and butter in the large saucepan.
2. Tear the lettuce leaves into pieces and sauté in the pan with the sliced leek and chopped potatoes.
3. Pour in the stock, bring to the boil and simmer until the vegetables are tender.
4. Cool slightly before placing in a food processor and processing until smooth.
5. Return to the saucepan and season to taste with salt and pepper. Reheat before serving, ladle into individual bowls and sprinkle over the fresh, chopped parsley.

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Orange Wholemeal Cake 

Adapted from the National Trust Vegetarian Recipes

1. Preheat oven 180° C, 305° F or gas mark 4
2. Line an 8in cake tin.
3. Place all the cake ingredients in a bowl and beat well with an electric whisk until light and creamy. Place the mixture in the tin and level the top.
4. Bake for approximately 30-40 minutes until well risen and slightly shrunk from the sides of the tin. Then turn on to a wire rack to cool.

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Potato and Swede Pie 

1. Cook the vegetables in boiling salted water for 15 minutes until tender.
2. Drain well then mash together.
3. Stir in the milk and season to taste.
4. Sprinkle the cheese over the top. Bake in a preheated oven at 200° C/400