Real vegetarian food, served in an imaginary world...

Wednesday, 30 July 2014

Fantasy Veggie Dinner Guest - LAURIE LEE


Laurie Lee, the well-loved author and poet, is best remembered for his autobiographical work Cider With Rosie.


Never to be forgotten, that first long secret drink of golden fire, juice of those valleys and of that time, wine of wild orchards, of russet summer, of plump red apples, and Rosie's burning cheeks. Never to be forgotten, or ever tasted again...


Here, then is a vegetable pie which incorporates those flavours.

It serves 2 - 4, depending upon the size of portion.

CIDER VEG PIE

175ml/6floz stock
280ml/½pint sweet cider
1tsp brown sugar
2 carrots, chopped
2 large parsnips, chopped
2 heads broccoli, cut into florets
¼cauliflower, cut into florets
1tbsp wholewheat flour
2tbsp chopped parsley
1 medium onion
salt and pepper
250g/9oz puff pastry

Heat oven to 200˚C/400˚F Gas Mark 6
Slice the onions and fry until golden.
Mix the stock with the cider and sugar and put into a large pan with the carrots and parsnips.
Cook until just tender, remove the vegetables and put to one side.
Add the broccoli and cauliflower. Cook until tender. Remove and reserve with the other vegetables.
Mix the flour with a little water, add to the cider and cook until thickened, stirring all the time.
Cook for 2-3 minutes, remove from the heat and add the parsley.
Place vegetables in a greased dish and season well.
Put the pastry on top of the dish and slash with a sharp knife.


Bake for 25-30 minutes.

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