Happy Burn's Night!

In homage to my other half's distant Scottish roots and any excuse for a celebration, here's a delicious, vegetarian take on the traditional Burn's Night supper. Enjoy x

Luke's verdict: Can we have bagpipes?

Baked Onions with Vegetarian Haggis

6 medium onions
225g (8oz) tin red kidney beans, drained and chopped
110g (4oz) mushrooms
1 onion
1 carrot
50g (2oz) sunflower margarine
50g (2oz) rolled oats
50g (2oz) oatmeal
50g (2oz) chopped mixed nuts
50g (2oz) vegetable suet
2 tbsp mixed fresh herbs chopped
1 tbsp whisky
1 tsp yeast Extract
grated nutmeg pinch of
juice of 1 Lime
Salt and black pepper
Chives and parsley, to garnish chopped fresh

Do not peel the onions

Cut a slither from the root end of each of the onion, so they stand upright.

Cut a cross in the top about three quarters of the way down.

Place in a large pan, cover with cold water and bring to the boil.

Simmer for 15 minutes, drain and refresh under cold water.

Preheat the oven to 190°C: 375°F: Gas 5.

Melt the margarine in a saucepan, add the oats, oatmeal and mixed nuts.

Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.

Transfer to a bowl.

Finely chop the onion, mushrooms and carrot

Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.

Stir into the toasted oat mixture with the remaining haggis ingredients, season well.

Remove the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.

Stuff with haggis and bake for 40 minutes.

Veggie Bake

This is a really delicious way of getting little ones to eat their vegetables. It is great in the winter months and can be enjoyed in the summer by serving with a crisp green salad. You can adapt the dish to suit your tastes as it works well with most vegetables. The recipe does require lots of chopping but it's a great way to get the kids involved.

Luke's verdict: Let's get chopping!

For the bake:

2 tbsp olive oil
2 carrots - cut, like the courgettes and parsnip, into matchsticks
2 courgettes
1 parsnip
1 tbsp plain flour
300ml vegetable stock
Some broccoli and cauliflower florets
Chopped parsley
2 tbsp creme fraiche

For the topping:

Brown bread crumbs
60g wholemeal flour
Salt and pepper
60g bran flakes
2tbsp grated mature cheddar
60g butter

Preheat the oven to 190 degrees Celsius (375F/Gas mark 5).

Make the topping by putting all the ingredients into a mixing bowl and rubbing in the butter.

Heat the oil in a large saucepan and add the courgettes, carrots and parsnip, cooking until they are golden.

Stir in the flour, then add the stock, bringing it all to a simmer.

Add the cauliflower and broccoli and simmer for 15 minutes.

Add the parsley and creme fraiche, season and put into an ovenproof dish.

Pour the topping over and bake for 30 minutes.

Curried Lentil Soup and Spelt Bread.

We were all need of a lift today as the January snuffles and sneezes continued. This delicious and hearty soup is just what you need to nourish and soothe you back to health. It also has a spicy kick to it, perfect for getting those taste buds tingling. I like to serve the soup with a chunk of homemade bread - ideally warm from the oven. The spelt recipe I have included is great as the spelt flour takes less time to prove and rise than ordinary flour thus saving you precious time in the kitchen.
Enjoy...

Curried Lentil Soup

1 tbsp olive oil
2 onions
2 carrots
1x400g tin of chickpeas (drained)
1x400g tin of green lentils
1 celery stick
2 cloves of garlic, crushed
1 tsp curry powder
1 tbsp tomato puree
1 litre vegetable stock
sea salt and freshly ground black pepper to taste.

1. Finely chop the onions, carrots and celery.
2. Heat the oil in a large saucepan and add the onions. Fry for 5 minutes until soft and golden.
3. Add the carrots, celery, garlic, curry powder and tomato puree and fry for another few minutes.
4. Add the stock, lentils and chickpeas and bring to the boil.
5. Reduce to a simmer, cover and cook for around 25 minutes until the vegetables are fully cooked.
6. Season with the salt and pepper and serve.

Spelt Bread

Pre-heat the oven to 220 degrees Celsuis/Gas Mark 7

500g wholemeal spelt flour
3g salt
5g Quick Yeast
5g sugar
300ml warm water
15ml vegetable oil

1. In a large bowl mix together the flour, salt, yeast and sugar.
2. Make a well in the middle of the mixture and pour the water into it, mixing as you do.
3. While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
4. Leave the dough covered with a clean tea towel until it doubles in size - this should take about 45 minutes.
5.Turn the dough out onto a floured surface and knead for about five minutes.
6. Shape the dough and put it into an oiled bread tin. If you want to make rolls, shape the dough into rolls and place them on an oiled baking tray.
7. Cover and leave to rise in a warm place for about 25 minutes.
8. Bake for 35-40 minutes.
Serve warm with the soup.

Luke's Verdict: I loved mopping up my soup with the yummy bread.

Happy New Year!

As much as I love Christmas, it always feels good to embrace a new year - fresh starts, healthy eating and lots of delicious new vegetarian recipes to discover. Luke has been busy at his Steiner nursery, making bread and soup and rice pudding and I have been dusting off some old faithful recipes to see us through the chilly January days. This one is a particular favourite of ours. It is easy to prepare, very tasty and can be prepared in batches to freeze so you are never short of a quick, hearty supper.

Lentil Shepherds Pie

400g lentils (puy or green work well)
2 large onions, quartered and thinly sliced
500g potato

250g turnip

420g tin of chopped tomatoes
2 tbsp tomato puree
2 tsp crushed garlic
2 tbsp soy sauce
4 tbsp chopped fresh parsley

50g mature cheddar
Ground black pepper
Olive oil

Method:

Simmer the lentils in a large pan for about 25 minutes until softened, then drain.

Meanwhile, chop the potatoes and turnip into cubes and add to a large saucepan of water. Bring to the boil then leave to simmer for 15 minutes.

Put a tablespoon of olive oil into a pan and sauté the onions and garlic for about 5 minutes. Add the tomato paste, chopped tomatoes, soy sauce and parsley and simmer for a more few minutes. Stir through the lentils and heat through. Season with black pepper and transfer the mixture to a large baking dish.

Drain the potatoes and turnip. Mash them into a smooth mixture with a dash of milk and a knob of butter. Add a handful of grated mature cheddar and mix well.

Spread the mashed potatoes and turnips in an even layer over the lentil mixture. Sprinkle the remaining cheese over the top and season with black pepper.

Bake the pie for about 40 minutes in a medium to high oven until the top is nicely browned. Serve with salad or steamed vegetables - peas work really well with this dish.

Luke's verdict: 'I liked chopping the turnips.' 'Delicious!'