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

Sunday 29 October 2023


One third of a sheet of pre-rolled puff pastry will make 10 mini pinwheels.
Peel one small red onion and chop very finely.
Fry gently in a little oil.
Add 1tbsp of curry paste and stir to combine.
Add 1tbsp of tomato puree and a large splash of hot water. Mix all together.
Allow to reduce until you have a sticky, jam-like paste.
Spread over the pastry (landscape).
Roll up carefully. Then cut into 10 sections. Squash each one and place on a sheet of grease proof paper on a baking tray. 
Cook at Gas 7/ 210˚C for about 15 minutes.
Serve with some chopped coriander.

Fantasy Veggie Dinner Guest - PK DUBEY

PK (Parabatlal Kanhaiyalal) Dubey, played by Vijay Raaz was the surprise star of the 2001 film Monsoon Wedding. He is the wedding planner who has been employed to make sure everything goes smoothly. A classic combination of the ridiculous and the sincere, his wooing of the servant girl Alice is a beautiful thing to behold.
For dinner, Zelda would make a combination of Indian plates to dip into.
Serve with chapatis.


Peel 1 large or 2 medium sweet potatoes and cut into chunks.
Place in a pan of boiling water and cook until soft.
Drain and allow to steam.
Add a handful of grated cheese, 1tsp cumin, 1tsp coriander and 1tsp turmeric.
Mash all together and season.
Serve with some coriander.

Combine in a bowl:
1 large red onion, peeled and sliced very finely
½ cucumber, sliced lengthways and finely chopped. (Discard any bits that are all seeds.)
small handful of mint leaves, chopped
small handful of coriander leaves, chopped
2 small green chillies, deseeded and thinly sliced
1 tsp cumin seeds, crushed with a pestle and mortar
1tbsp red wine vinegar
1tbsp lemon juice
1 large tomato, chopped into small pieces
salt and black pepper
Allow to settle overnight and pour off any excess liquid.


Halve 6 large or 12 small tomatoes and remove the seeds.
Place in a food processor with 1tsp grated ginger and 1tsp chopped garlic. Add 100ml hot water and blitz until fairly smooth. 
Peel 400g potatoes and chop into chunks. Place in a pan of boiling water and cook for about 8 to 10 minutes until just starting to soften. Drain and allow to steam.
Peel one onion. Halve and slice each half thinly. 
Heat 1tbsp oil in a pan and fry the onion very gently until soft. 
Deseed 2 green chillies and chop finely. Add to the onion with 2tsp coriander, 2tsp garam masala and 1tsp cumin and cook through.
Pour in the pre-made tomato sauce and the cooked potatoes and combine.
Now add 2tbsp tomato puree and 200ml vegetable stock.
Bring to the boil and simmer gently until you have a dry gravy again and the potatoes are cooked through. 
Serve with some fresh coriander leaves.


 Makes 3 pancakes - can easily be multiplied.

In a bowl, whisk together 100g self raising flour, 2 eggs, 150ml milk, a drop of mint flavouring and a few drops of green food colouring.
Put a separate bowl over a pan of simmering hot water and break in 100g dark chocolate. Stir gently to melt.
Warm and spray a pan with low fat spray. Place a ladleful of mixture in it and swirl to coat the bottom.
Cook until the air bubbles start to rise then flip and cook the other side.
Cover a board with greaseproof paper.
Slide the cooked pancake onto the paper.
Decorate. This can be as complicated as you want but I just used the melted chocolate and some large chocolate buttons.

Afterwards fold and eat.

Monday 23 October 2023


An easy, tasty snack if ever there was one...


Peel a large potato and cut into matchsticks.
Place them in a sieve and rinse well to rinse off as much of the starch as possible.
Dry them thoroughly and then place them in a bowl or on a plate.
Spray with oil and cook (in batches if needed) in the base of the air-fryer 
for about 10 to 12 minutes, shaking part way through.
Sprinkle with salt and allow to cool.

Thursday 19 October 2023


1 sheet of pre-rolled puff pastry will make about 30 mini pinwheels. 


Spread the pesto (vegetarian versions are available) over a third of the puff pasty, landscape. 
Spread onion chutney over another third, then top with grated cheese.
Roll up very carefully so that you keep the basic shape but don't worry about leakage.
Cut each roll into ten sections. (The easiest way to do this is to take the ends off, then cut in half, then cut each half into four.) 
Press each down to make them wider and to help to seal in the filling.
Place on a baking tray lined with greaseproof paper. 

Cook at Gas 7/ 210˚C for about 15 minutes.