AIR FRYER CHEESE AND LEEK CROQUETTES

Chop 1 leek finely and fry gently in a little butter until soft.

Boil 4 medium potatoes, chopped.

Mash the potato, then add the leek along with one beaten egg, salt and black pepper and a large handful of grated cheese.

Allow to cool.
Put a mix of fine breadcrumbs and panko breadcrumbs on a plate.

Take scoops of the potato mixture, form into sausage shapes and roll in the breadcrumbs until fully covered.

Chill for at least half an hour.
Spray with oil and place in the air fryer.
Cook at 200˚C for 5 minutes.
Turn carefully and cook for 5 minutes more.

AIR FRYER HALLOUMI FRIES

Cut a pack of halloumi into slices.

On a plate, mix 3tbsp plain flour with 1tsp garlic granules and 1tsp paprika.
Place panko breadcrumbs on a separate plate.
In a bowl, beat an egg with 1tbsp milk.

Coat each strip in the flour, place in the egg mix and then roll in the breadcrumbs.
Put on a clean plate and spray with sunflower oil.

Place in the air fryer and cook at 180˚C for 12 minutes, turning half way through.

Serve with dips of your choice, I used sweet chilli sauce and minted yogurt.

Fantasy Veggie Dinner Guest - ZAPHOD BEEBLEBROX

I've been making a lot of journeys lately, by coach and by train, which has made me consider travelling in general. It seems that every station shop has the same vegetarian option (which is, in fact, very tasty). I decided to put my own twist on it and cook it for one of the greatest travellers in the universe. 

Zaphod Beeblebrox, with his two heads and three arms, is possibly Douglas Adams' most impressive creation. Serve with a Pan Galactic Gargle Blaster.

FALAFEL WRAPS WITH BEETROOT HOUMOUS

Serves 4

First make the BEETROOT HOUMOUS (Recipe here.)

Then, make the FALAFEL

Heat 1tbsp olive oil in pan and fry 1 onion, finely chopped, until soft.

 

Tip into a food processor along with 1 can chickpeas, drained and rinsed, 1tsp crushed garlic, 1tsp ground coriander, 1tsp ground cumin and 3tsp curry powder.
Add a handful of coriander leaves and stalks, 1tbsp plain flour and 1 egg, beaten.

Whizz together well.

Drop spoonfuls of mixture into another tbsp of hot oil and squash into patty shape with back of spoon.
Fry in batches until golden brown and firm, turning regularly. (Makes 12 falafel in total.)

To serve:

Set out 4 wraps.

Assemble all other fillings. I used some pickled cabbage, lettuce, chopped spring onion and caramelised onion chutney.

Spread on a generous amount of beetroot houmous.

Add the other fillings and place falafel on top.

Roll up and tuck the ends in. 

Cut in half.

SPINACH PANCAKE PIE

 

Makes 2 pies

Defrost 3 balls of frozen spinach.

Place in a food processor with 100g plain flour, 150ml milk and 1 egg, beaten.

Whizz all together well and transfer to a bowl.

Heat a little oil and cook the batter, a ladleful at a time, turning halfway.

Place to one side and repeat with the remaining batter. This should make four pancakes in total.

Make up a pack of flavoured couscous according to packet instructions.

Heat another 1tbsp of oil and gently fry 1 red onion, chopped and 1 yellow pepper, chopped.

Combine with the couscous and allow to cool.

Place the couscous mixture on one side of a pancake.

Fold over (like a pasty). Cut in half.

Lifting carefully, place each inside a round baking tin. Repeat.

Grate 100g cheese. Cover the top of each pie with half of the cheese.

Cook at Gas 7/ 220˚ C for about 15 minutes until the cheese bubbles.

Can be eaten hot or cold. Either serve in the dish...

or, cover with a small plate and turn out.

HOUMOUS TWO WAYS

Start by draining a 400g can of chickpeas over a bowl.

Split the chickpeas in half, using two bowls.

For the CORIANDER HOUMOUS (Make this one first)

Add 2tsp of the reserved liquid, 1tsp chopped garlic, 1tbsp tahini, 1tsp lemon juice and 1tsp olive oil. Sprinkle in 1tsp ground cumin.

Place into the food processor and whizz to combine. 

Add a large handful of fresh coriander, leaves and stalks.

Whizz again until at required texture.

Place in a bowl and wipe out the bowl of the food processor, although you don't need to wash it.

 

For the BEETROOT HOUMOUS   

 

Add 1tbsp of the reserved liquid, 1tbsp tahini and 1tbsp olive oil to the second bowl of chickpeas.

Place in the food processor and whizz to combine.

Add 85g of cooked beetroot from a jar (dry off any extra vinegar).

Whizz again, keeping it a little grainy to give it the right texture.

Serve together for maximum effect.