SPICY TOMATO RELISH

225g red onions, peeled
500g tomatoes, roughly chopped
225g cooking apples, peel, cored and roughly chopped 

thumb-size piece of ginger, peeled and chopped1 red chilli, deseeded
75ml red wine vinegar
75ml balsamic vinegar
1tbsp olive oil
1tsp coriander seeds
1tsp cumin seeds
2tbsp honey
about 75g sugar (to taste)

Place the onions in a food processor and whizz until very finely chopped.
Heat the oil and gently fry the onions until soft.

Meanwhile, place tomatoes, apples, ginger and chilli in the food processor and whizz together.

Grind the cumin and coriander.

When the onions have softened, add the coriander and cumin and stir to coat.

Pour in the tomato mixture and add the other ingredients.

Bring to the boil and simmer until most of the liquid has evaporated.

Allow to cool. Place in a jar. 

Keep in the fridge and use within 1 month.

SWEET CHILLI AND JALAPENO HOUMOUS

2 jalapenos (or up to 4 for a hotter dip)
3 garlic cloves
2tbsp olive oil
1 large can chickpeas
1tbsp lemon juice
1tbsp tahini
small bunch coriander
1tsp chilli powder
1tsp paprika
1tsp cumin
2tbsp sweet chilli sauce

Place whole jalapenos and garlic cloves in a baking tray with 1tbsp of the oil.
Roast at Gas 6/ 200C for 15 minutes, shaking halfway through.

Remove the garlic and set aside. Put the jalapenos in foil and leave to steam for a few minutes.
Drain the chickpeas over a bowl and place them and about half the liquid in a food processor.
Add the coriander stalks and half the leaves, along with the chilli powder, chilli sauce, paprika, cumin, lemon juice and tahini.
Pour in the remaining 1tbsp of oil, plus the used oil from the tray.
Squeeze the garlic cloves out of their skins and add them.
Carefully undo the foil. Slice the jalapenos open and remove the seeds.

Add the skin and flesh to the blender with the other ingredients.

Whizz until smooth and season to taste.

Serve with the remaining coriander leaves.

Lovely on toast.

Fantasy Veggie Dinner Guest - MORRISSEY

 

No-one who was young in the 1980s, could have avoided The Smiths and the influence of Morrissey. 

The man himself combines talent with a serious sense of self-worth and, quite often, a chip on his shoulder. Zelda did consider a chip recipe but instead chose an old Manchester favourite and  jazzed it up a bit to add a bit of glamour when he comes to dinner. 

MANCHESTER TART

125g puff pastry (1/3 of a pre-rolled sheet)
2tbsp strawberry or raspberry jam
50g fresh white breadcrumbs
25g butter
25g caster sugar
1 egg, separated

Serves 2

Line a small dish with the pastry.

Spread the jam over the base.

Melt the butter. Combine it with the breadcrumbs and the yolk of the egg.

Place on top of the jam.

Cook at Gas 6/ 200˚C/ 400˚F for 30 minutes. 

Whisk the egg white until it makes firm peaks. Gradually whisk in the caster sugar.

Spread over the tart.

Turn the oven down to as cool as possible.
Cook until the meringue browns. 

CHICKLESS SALAD WRAP

1 wholemeal wrap
handful of lettuce, finely shredded

1 carrot, grated

1 apple, grated
2tbsp yogurt and mint sauce
1tbsp sandwich pickle
salt and black pepper
1tbsp oil
4 quorn nuggets in batter (usually found in the frozen section of the supermarket)
handful of flatleaf parsley

Serves 1 - can easily be multiplied

Mix the lettuce, carrot, apple, yogurt and mint sauce and sandwich pickle. Season well. 

Heat the oil and fry the nuggets gently until cooked through and slightly browned. Allow to cool slightly.

Spread the salad mixture over the wrap.

Place the quorn nuggets in a line and sprinkle over the parsley.

Roll up and serve.

A TRIO OF SOUPS

 Just right for a shared meal on a cold day.

Parsnip and Apple Soup

Leek and Potato Soup

Hot Lentil Soup

PARSNIP AND APPLE SOUP

 

2 parsnips, peeled and chopped

1 large apple, peeled and chopped
1 onion, peeled and chopped
2 tbsp oil
1tsp medium curry powder
salt and black pepper
handful fresh breadcrumbs
500ml vegetable stock.

Serves 2

Heat 1tbsp of the oil and gently fry the onions until just starting to turn golden. 

Add the parsnips, apple and curry powder and stir to coat.

Pour in the stock. Bring to the boil and simmer for about 20 minutes.

Transfer to a blender and blitz until smooth, Then return to the pan, reheat and season well.

Heat the remaining oil in and fry the breadcrumbs until crisp and brown. 

Scatter over the top of the soup.

HONEY ROAST PARSNIPS

2 large parsnips
1tbsp sunflower oil
1tbsp honey
Serves 2 but can easily be multiplied.

Heat oven to Gas 7/ 220˚C/ 425˚F
Peel the parsnips and cut into large chunks.

Place in a pan of cold water. 

Bring to the boil and simmer for 3-4 minutes.

Then drain.
Heat the sunflower oil, then add the parsnips, shaking well to coat.

Cook for 20 minutes.

Mix in the honey.
Return to the oven and cook for 10-15 minutes more.

Fantasy Veggie Dinner Guest - DIETER ROTH

Dieter Roth (1930 – 1998) was a Swiss artist who made a career of producing art from found materials.
He was most famous for Literaturwurst, his sequence of artists’ books on the theme of the sausage. Each book used a traditional sausage recipe but replaced the meat with pages from a book or magazine. He then used the cover as the skin of the sausage.

He didn’t take himself too seriously, notoriously

quipping, “When I was young I wanted to become a real artist. Then I started doing something I felt wasn't real art, and it was through this that I became a well-known artist” and often using the work of people he wanted to annoy.

I think he would be great company and, as he likes meat-free sausages, this might please him.

VEGGIE SAUSAGE GNOCCHI BAKE

3 vegetarian sausages, defrosted if frozen
1 red pepper, roughly chopped
1 onion, roughly chopped
1tbsp olive oil
200ml tomato pasta sauce, in a jar or home-made (+ 100ml water)
2tsp chopped mixed herbs
1tbsp sweet chilli sauce
1tbsp tomato puree
1 ball mozzarella, torn into pieces
100g cheddar cheese, grated
500g gnocchi
salt and black pepper

Serves 2

Heat the oil and fry the sausages until browned.

Set them to one side and chop them diagonally.

Add the onion and red pepper to the pan and fry until soft and just starting to brown. Replace the sausage pieces.

Pour in the tomato sauce and the water.
Add the tomato puree, mixed herbs, sweet chilli sauce and season.
Allow to simmer and thicken slightly.

Bring a pan of water to the boil and add the gnocchi.

Cook for a couple of minutes – when it floats, it’s done. Drain.
Add to the sauce.

Mix all together, then place in an ovenproof dish.
Top with both cheeses and lots of black pepper.

Place in oven at Gas 7/ 425˚F/ 220˚C and cook for about 30 minutes.

Serve with a side salad or some focaccia.