Vegetarian Living - October 2016 UK

October 2016 4.
50
Healthy Sustainable Delicious www.vegetarianliving.co.uk
39
savoury
nibbles
Photograph: laura edwards

Inside
this
issue
OCTOBER 2016
Full of flavour
Its easy to be inspired and create great food every
month with our superb seasonal recipe ideas.
Suitable for vegans Suitable for freezing
Adaptable for vegans Ready in minutes
CelebratE the autumn harvest with
Warming, hearty supper ideas Starters & light bites Sweets & treats
Nourishing Noodles | easy family eating | Superhero lunches | Modern bakes
16 B lackberry basil bruschetta 21 M ini pumpkin cashew

18 Warm pumpkin, quinoa and cheesecakes
cabbage salad 30 Bollywood bar
Heavenly vegan
ines chocolate
66 Kale minestrone
89 Spicy carrot and chickpea
soup
89 Braised cauliflower couscous
31 Zebra cheesecake
32 Pistachio and lime
courgette cake
40 Apple and pecan crumble
smoothie bowl with orange tofu 41 Crumble cupcakes
90 Walnut and black bean wraps 50 Chocolate shake smoothie
bowl
53 Main courses 62 Apple and green cabbage cake
meat-free
recipes Straight 17 G olden vegetable tagine
20 Sweet potato tacos with apple
radish slaw
68 Lemon and poppy seed
drizzle loaf
71 Fluffy omelette with stewed
29
Vegan
to wok
Nourishing
23 Involtini di melanzane
26 Turlu
37 Squash and Parmesan souffl
39 Root vegetable gratin
71 N
berries
alesniki with sweet cinnamon
cheese
72 Lazy dumplings with sugary
dishes
noodles in soups 45 Mushroom noodle soup with brown butter
and stir-fries grated beetroot, tarragon and 73 Autumnal potato knedle with
capers juicy plum filling
45 Sweetcorn, chilli and miso noodle 83 Hazelnut biscuits
fritters with soy and lime dipping 84 Easy chocolate bites with date
sauce and coconut
46 Broccoli, pea and spinach rice-
mediterranean
turlu with freekeh
noodle stir-fry with fried egg Dips, sauces, sides & more
and herbs 46 Butternut squash and cavolo nero 24 R oasted aubergines with
green curry with rice noodles zaatar
49 Sticky soy and ginger beetroot 24 Aubergine dip
Easy Superhero
with egg noodles
49 Roasted sweet potato, aubergine
and cauliflower with coriander
24 Zaalouk
26 Freekeh with herbs
36 Baked squash with chilli and
Family
pesto and miso soba noodles rosemary
lunches
58 Five-a-day Moroccan casserole 39 Savoury gratin muffins
with Swiss chard and couscous 42 Home-baked baguettes
Eating
59 Puy lentil Bolognese with 50 Homemade cashew milk
pasta 63 Crab apple and port jelly
67 Vegan chilli 89 Crunchy cumin chickpeas
Lizzie Kamenetzky shows how to Energy-packed midday boosts 75 Mole pepitas on griddled or
roasted vegetables
please a crowd with tasty gratins, from Julie montagu 75 Beer-battered stuffed Padrn
chillies
souffls, muffins and crumbles
79 Butternut chickpea curry
79 Rainbow veggie pie
80 Matter paneer
82 Black bean and squash Many of the recipes have
quesadillas suggestions on how to adapt
83 Spiced Indian vegetable them for vegans, written by our
strudel vegan editor Alice Gunn.
www.vegetarianliving.co.uk
Modern bakes
Bake Offs Martha
Souper soup
Blog star Indy Power
Weekend brunch
Treat yourself with Zuza
Submit a recipe
Do you have a fabulous vegetarian or vegan dish that you want to share
Collison creates fun shares her recipes for Zaks deliciously different with the world? Then do so at www.vegetarianliving.co.uk.
desserts with a twist boosting wellbeing Polish breakfast dishes
Subscribe today!
PLUS: Perfect pumpkins | Natural skincare | Community orchards Subscribe to the UKs best vegetarian and vegan magazine, on page 56.
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27/11/2015 23:13:50
The UKs best-selling, award-winning vegetarian magazine
Tara Fisher
Welcome
Dan Pearce
Martha
30 Collison
Oh my goodness, we have packed in the flavours this month! I approach recipes as
The pay-off for the dwindling sunny days in October is most something to inspire new
certainly the glut of delicious seasonal produce, just ripe for a creations rather than as a
spot of comfort food. Simply the mention of blackberries, apples, set of rules to be followed
squashes and aubergines get the taste buds watering and makes me
want to roll up my sleeves
Rachel Demuth brings a taste of the Mediterranean with her
gorgeous collection of aubergine recipes (page 22), including the
crowd-pleasingly unctuous involtini de melanzane. And if your
Martin Poole
Subscribe friends are still there for brunch, then Zuza Zak has it covered
today with her very tasty, berry-based Polish-inspired breakfast dishes on
And receive a page 70, or dive into pure indulgence with ine Carlins chocolate
FREE copy of shake smoothie bowl (page 50).
Deliciously Ella If your crowd includes younger family members, then you
Every Day. cant go wrong with Lizzie Kamenetzkys delicious autumnal Indy
See page 56 for ideas, from a fuss-free squash and Parmesan souffl (itll work 66 Power
full details. trust us!), to her heartwarming apple and pecan crumble. Shes The easier it is to eat well,
even suggested clever ways to use up leftovers in a second recipe. the more likely you are to
For quick midweek meals you cant beat noodles, and Kathryn look after yourself and
Bruton has created some really tempting after-work nourishment the people around you
that showcases the autumnal flavours of mushrooms, beetroot and
butternut squash (page 44). Plus, theres cake, of course! Octobers
shorter evenings are the perfect excuse to snuggle on the sofa with
a slice of Martha Collisons zebra cheesecake.
COVER RECIPE: Mediterranean turlu with freekeh and herbs by Rob Wicks/Eat Pictures
Lindsey Harrad, Editor

Lizzie Kamenetzky
Editors pick Lizzie

36 Kamenetzky
My mum taught me that

food should be fun, it
doesnt have to be fancy...
Sharing something youve
cooked with loved ones is
about as good as life gets
Magic lanterns Good morning Knead to know
Get creative with Indulge in authentic Learn the secrets to
pumpkin-carving tips Polish brunch recipes, from making traditional French
and festival fun. pancakes to dumplings. baguettes.
Page 28 Page 70 Page 42 03
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In this issue win!
vegan make-up
brushes
worth 80
page 93
Editors
pick
71
37 24
58 89 28
Food matters 50 Vegan kitchen

ine Carlin creates the perfect autumnal
15 Seasons eatings breakfast with chocolate and berries
22 Its October, the season of squashes and
50 preserves made from hedgerow berries 58 Thrifty dinners
Make your money go further with meal ideas
44 22 Aubergine dream from BBCs Eat Well for Less
Relive the warmth of Mediterranean suppers
36
with Rachel Demuths velvety aubergine dishes 62 First fruit
88 From windfalls to crab apples, find new ways
30 Get creative! to use these versatile orchard fruits
Bake Offs Martha Collison reveals her fun flare
for baking with imaginative sweet treats 66 Indys Irish kitchen
Health food blogger Indy Power serves up
3 ways to buy 36 Season of plenty casual dishes for relaxed weekend dining
Never miss an issue of Clever recipes from Lizzie Kamenetzky which
Vegetarian Living leave leftovers to make a second dish 70 A Polish brunch
Try something new for weekend breakfast,
l Subscribe: get the equivalent of
two FREE issues delivered direct
42 Kitchen tutorial with sweet pancakes, omelettes and
Make your own authentic French baguettes dumplings from Zuza Zak
to your door see page 56
l Buy online at www.selectps.com 44 Use your noodle 74 A walk on the mild side
l Download the digital edition Simple but tasty noodle suppers, from soup Its not all about heat, as Sarah Beattie reveals
from www.pocketmags.com and stir-fries to fritters the more subtle side to chillies
04 |
004-5_VL75[Contents]NT3SJ2SM2.indd 1 19/08/2016 11:24

Contents
Subscribe today and receive
Deliciously Ella Every Day for FREE! see page 56
18
67 70
60 32 09
78 Easy Indian cooking for Regulars

little ones
Asian-style recipes for babies and toddlers 03 Welcome Theres nothing
82 Home cooking with Chava 07 Shopping list wacky or hippyish
Global ingredients from the supermarket Celebrate the arrival of autumn with
kitchenware inspired by berry-filled hedgerows
at the club, and
88 Superhero lunches
Super-speedy nutrition-packed ideas from 08 New shoots thats deliberate
Julie Montagu News, competitions, new veggie and vegan
products, plus reviews and events Dale Vince,
Features join the club,
page 52
69 Back issues
28 Pumpkin patch art Dont miss out! Order your copies here
Top tips from the man who has taken pumpkin
carving to a whole new level 84 Little life
Half term and Halloween fun, from spooky
60 Orchard tales cookie making to woodland adventures
Meet the community trust ensuring the
survival of endangered apple species 92 Beauty notes
Natural anti-ageing skincare products
52 Join the club
How entrepreneur Dale Vince took his 98 Eating out: Rome
eco-message into the world of football Alex Bourkes guide to the eternal city
www.vegetarianliving.co.uk | 05
004-5_VL75[Contents]NT3SJ2SM2.indd 2 19/08/2016 10:53

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Shoppinglist
Time for tea
Enjoy a blend of
blackberries, elderberries
and raspberries in this
fruity little number from
The Exotic Teapot.
8.96 at
www.notonthehighstreet.com/
theexoticteapot
Gin soaked
Pinksters fabulous boozy berries
are infused with the companys
award-winning gin, and are ideal
for trifles or sorbets.
7 from www.notonthehighstreet.
com/pinkster Box of delights
This cute purple snack Made to measure
box is part of a set Part of a range of funky purple
of four, all featuring kitchen accessories from
friendly owls in a variety Colourworks, these scales weigh in
of colours. at a pocket-friendly price too.
7.50 from 16.99 search for stockists at
www.beckyandlolo.co.uk www.kitchencraft.co.uk
Berry good
Capture the vibrant colours and
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and tasty treats.
Protect and serve

The gloves are off with Valillas
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Hotpot heaven Bramble patch

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this shallow cast-iron casserole dish Wilkinsons great value frosted glasses earthenware serving bowl is part of a
looks fabulous in rich Cassis colour. are perfect for winter tipples. range from M&S.
190 from www.johnlewis.com 3 each from www.wilko.com 12.50 from www.marksandspencer.com
007_VL75[ShoppingList]NTSJSM.indd 1 18/08/2016 15:01

newshoots
All the latest vegetarian and vegan lifestyle news
and products, plus reviews, events and much more...
Danish crusade
Nordic food waste campaigner set to go global
A grassroots volunteer who led a bakeries as well and it really got me down
revolutionary battle against food waste for many years.
in Scandinavia is planning to launch her In 2008 Selina decided to start a
campaign globally and shes looking for Facebook group targeting food waste. Selina Juuls campaign has reduced food
people to help in the UK. Within three months she was contacted by waste by a quarter in Denmark
The amount of food thrown away the supermarket chain Rema 1000, who
unnecessarily in Denmark has fallen by offered their support and agreed to stop
25 per cent since graphic designer Selina offering bulk discounts like buy one get one America, Greenland and China wanting
Juul started her Stop Wasting Food free. Since then the campaign has gathered to know what we did and how they can
campaign in 2008. Denmark now has more momentum with companies and politicians, start a movement in their countries. We
programmes in place to battle the issue than with initiatives ranging from government are beginning to work on expanding and
any other country, ranging from food waste subsidies for food waste projects to service creating an activist movement.
supermarkets to apps telling customers stations recycling misshapen Danish pastries If people in the UK think they want to
where they can buy leftover food cheaply into the dessert romkugler (rum balls). help, I would be delighted if they just get in
from restaurants at closing time. Stop Wasting Foods programme has gone touch, says Selina. We will need every bit
Selina told Vegetarian Living that she on to feature in initiatives from the EU and of help we can possibly get and I always say
now hopes her battle will take off in other UN, and Selina has also given a Ted talk on what is key to these campaigns is not the
countries. I think its time that we take food waste. politicians or the companies they come
this campaign internationally. Weve been She says social media has been key in and go its the people who really make the
working for eight years now and cut food spreading the message and can help make difference. We need to change our mentality.
waste by a quarter here, but what we did the campaign a global force. We want With climate change and resource scarcity
in Denmark we can share with the rest of to make a food revolution and that starts we cannot afford to feed one-third of the
the world. with awareness. When we began, food worlds food to the garbage.
The 36-year-old says the origins of her waste didnt matter in Denmark, now every
campaign began during her childhood in supermarket has a strategy to reduce it. We l For more information on the campaign, visit
Moscow, growing up in an atmosphere are getting messages from people in Brazil, www.stopspildafmad.dk/inenglish.html.
where shortages meant food was regarded
as precious. Her mothers job took the family
Selinas top tips on becoming a food waste expert

to Scandinavia where they were shocked
at the amount of food that was not only
available but also thrown away.
Growing up in Soviet Russia I was raised Shop wisely Use your Dont shop Food share Sunday
with the view that you never waste food Ultimately its UFOs Frozen hungry Before you tapas Check
because you dont know if theres going all down to leftovers often Youll always go on holiday, your fridge
to be any tomorrow. We never starved awareness. get forgotten. buy more than contact your and eat any
but we thought of food as like gold. So People buy Clear these you need, so neighbours leftovers on
when we came to Denmark I was amazed far too much unidentified make sure and give them a Sunday.
to see 10 types of yogurt in the stores dont buy five frozen objects youve eaten any food you Make a tapas
it was incredible! But I quickly became of something from your before you have that will spread, then
depressed, seeing the amount of food that if you only freezer each go to the go off while food wont go
my classmates threw away. Then I realised need two. month. supermarket. youre away. to waste.
it was happening in supermarkets and
08 |
008-9_VL75[NewShoots]NTSJSM.indd 8 17/08/2016 18:05

Festival fun
A day to celebrate
Organisers at VegFest UK
say theyre hoping for record
numbers at this years event in
Cottage industry
Its World Vegetarian Day on 1 October
London (22 and 23 October), and to mark the occasion the Vegetarian
which will see more stalls and Society have put together a new guide
exhibitors than ever before. There to the most enjoyable ways to embrace Hugh Fearnley-Whittingstalls latest
will be a huge range of food on a meat-free diet. Going Veggie: What book, River Cottage A to Z, might
offer at Olympia everything To Eat is free to download or order, be his most ambitious yet. He and
and contains recipes and nutritional his team have assembled their own
from sushi to Caribbean callaloos information to help guide new vegetarians Larousse-style guide to more than 350
with more emphasis this year into their cruelty-free diet. ingredients, with sections on everything
on vegan products. As well as the l Visitwww.vegsoc.orgto order or from herbs and spices to fungi and
250 stands, therell be cookery download your copy. foraged foods, plus oils, vinegarsand
classes, raw food demos, a string many more. Although there are some
October
of speakers and a kids area. meat dishes, the
Under-16s get free entry. publishers promise
its heavy on veggie-
l www.london.vegfest.co.uk/
friendly recipes and
ticket-info
Five ways information.
l River Cottage
to get A to Z is published
inspired...
on 8 September by
Bloomsbury at 40.
Lovely bubbly
A string of events is planned for
National Champagne Week
(17 October) with winemakers from
France and the UK taking part in what
organisers are calling a battle of the
Go slow
bubbles. Vegetarians need to choose
carefully with fizz, as animal products
are often used during filtration, but
more and more veggie-friendly
products are becoming available. Last There have never been more food events across the world, but the Slow Food
year Duval Leroy became the first exhibition in Turin rightly remains the ultimate must-see celebration for many
totally vegan Champagne house and foodies. It is virtually impossible to explain the number of stalls and diversity
they will be hosting an event at the of the produce you will find there the scale of the spectacle in Turin is
Supper Club in London.
genuinely overwhelming. Tickets for this years event (2226 September) are
l For details, visit
www.nationalchampagneweek.co.uk. free and the theme for 2016 is Loving the Earth.
l www.salonedelgusto.com/en

newshoots
Meet the
maker
Chocolate dreams
Its National Chocolate Week this month, as there was no really high quality Fairtrade We are both foodies and very conscious
an event which sees some of the leading organic chocolate bars on the market, says of what we are eating, says Birgitte. It
lights of the industry gathering at the huge Richard. We wanted to make a chocolate was important to us to be able to make
Chocolate Show in Londons Olympia. As brand that above all was high quality and chocolate that wed be happy to give to
20,000 chocoholics descend on the hall, its very tasty. It was also hugely important that our five-year-old daughter she enjoys
a chance to reflect on how far the artisan it was organic and that the ingredients were our Panama 80% chocolate bar. It was also
market has come over the last decade, sourced ethically. important for us to be able to offer high
which has seen the rise of a new generation Six years on and their jump into the quality organic chocolate with more cocoa,
of British chocolatiers doing pioneering unknown has proved their instincts were less sugar, and no additives or milk. We use
work both with innovative flavours and right. Theyve created seven unique flavours almond and coconut milk instead of dairy,
ethical production. of chocolate and won 18 awards from the and are planning to develop more flavours
One of those with much to celebrate likes of Great Taste and the Academy of with high cocoa content and no milk,
is Chocolate & Love, the multiple award- Chocolate. They are clearly thrilled by the because we believe this to be the future.
winning brand which was set up by Richard awards but you sense they regard working We also want to add to our range with
OConnor and Birgitte Hovmand in 2010. with ethical suppliers as just as much of more exciting flavours and use interesting
The husband and wife team got together in an achievement. All their cocoa is sourced cacao from different countries in South and
2008 and soon after started to talk about from Fairtrade cooperatives in Peru, the Central America.
setting up a business together, and their Dominican Republic and Panama. The bars
shared love of chocolate led them to see a are free of gluten, GMO and additives and, l Find out more about the Chocolate & Love
gap in the market. aside from two flavours, are dairy-free and range and where you can find stockists at
We realised there was a great opportunity suitable for vegans. www.chocolateandlove.com.
Taste test
Sea-salted caramel chocolate
In the space of a decade, this once unheard of
mix of sweet and savoury flavours has become
an essential offering for chocolatiers.
1 Chocolate & Love 2 Harry Specter 3 Paul A. Young

Its easy to see why this is C&Ls Superb quality handmade This is the signature dish of Britains leading
best-selling bar and has won two chocolates from the chocolatier and one taste makes it easy to
Great Taste awards. The mix of Cambridgeshire-based company see why hes a multiple award winner and a
dark chocolate with the caramel that employs workers with autism. legend in the industry. Yes, theyre ruinously
crunch and salty back note is Beautifully decorated expensive but theyre also everything youd
absolutely delicious. Perfect if you and packaged. ever dream a chocolate could be.
find liquid caramel a bit much. l 6.10 as a pack of six from l From 7 for a four-piece box. Call the store for
l 2.99 for a 100g bar from Ocado. www.harryschocs.co.uk. mail order on 020 7437 0011.
10 |

In our trolley
The Veg Living teams
veg
Mixer LIVING
Beast magic LOVES
favourite products
of a
Autumn means a return to
baking for many cooks
Souper
beer
especially with some gorgeous
relaunch new mixers to tempt us!
Twenty years since they started
making soups in their kitchen in Every year Badger Ales
Devon, Tideford Organics have make a unique beer thats
decided to relaunch as the UKs first only available for one
manufacturer to be entirely organic batch. This year the Dorset
and vegan. As a dedicated, ethical brewery, known for naming
and organic producer, the move to their beers after local
vegan was the obvious next step, wildlife, have unveiled the
said managing director Lynette Sturminster Beast, a huge
Sinclair. The evidence of the impact cat which legend has it
we could make by removing meat prowls the ancient remains of KitchenAid have launched a striking
and dairy from our recipes was too Sturminster Castle. new pink range called Raspberry Ice.
compelling to ignore, and we wanted A dark imperial stout, it will October is Breast Cancer Awareness
to do our bit to help. Theyve marked be perfect as the nights month and theyre giving 50 from
the move with 22 new products that get cooler. each sale of their 4.8-litre mixers to the
have been approved by the Vegan l 1.791.99 from major charity Breast Cancer Haven.
Society, including tasty flavours supermarkets. l 485 from www.kitchenaid.co.uk.
such as Brown Rice Miso Broth with
Mushroom and Kale, and Smoky
Tomato, Black Rice and Chilli Soup.
As well as the new soups, make sure
you look out for Tidefords latest
range of fresh miso pastes too.
l The Tideford Organics Soup range
comes in 300g and 600g sizes for
1.99 and 2.89 respectively, available
from Ocado and Tesco. The iconic Kenwood mixer has been
given a new look for autumn with the
Chef Titanium range. It has a new
in-bowl illumination feature which
Best for zest Autumn gold

Olive oil lovers always look
allows you to check the colour and
consistency of your mix.
l 429.99 from
Zesting the fruit for a
lemon drizzle cake can forward to autumn because it www.kenwoodworld.com/uk.
be an unpopular job but means the arrival of the new
Microplanes Flexi Zesti is a harvest, and Pomora have
fantastic value gadget that an innovative way of enticing
rescues cooks from grazing customers to abandon the
their knuckles. Its designed big brands in favour of a truly
to fit into the palm of the artisan product. They offer
hand and the zesters blade is flexible the chance to adopt an olive
enough to curve around the fruit, tree and in return they deliver
meaning it removes the zest but not tins of their premium olive
the bitter white pith. oil every quarter. Their oils,
l Available at House of which come from two growers
Fraser for 9.99. in Sicily and Campania, have Smeg may be best known for their retro
won gold medals at the New fridges but their smaller appliances
York International Olive Oil are just as stylish. Their pastel range of
competition. mixers includes eye-catching shades of
Grate design
We have five Microplane Flexi Zesti l Adopt an olive tree and pink and green that add a real burst of
zesters to give away. To enter, go receive deliveries of oil for 29 colour to anyones kitchen.
to www.vegetarianliving.co.uk. per quarter. Visit l 349.99 from John Lewis, Currys
Competition closes 6 October 2016. www.pomora.com for details. and Lakeland.

newshoots
Turin turns veggie
The newly elected mayor of Turin revealed in her manifesto
has announced plans to transform that encouraging vegan
it into Italys first vegetarian and vegetarian diets would
city. Chiara Appendino said her be a priority. The 62-page
administration would promote document did not go into
vegan and vegetarian diets detail about her exact plans to
to protect the environment, promote meat-free diets, but
health and animals. its expected that educational
The 31-year-old was elected initiatives will be introduced
in June when she stood for to teach children about animal criticism in the city, which is part out that there are now more
the protest party Five Star welfare and nutrition. of the Piedmont region famous than 30 vegan and vegetarian
Movement, which was formed Perhaps, inevitably, the move in Italy for its traditional meat restaurants in Turin, showing
in 2009, and subsequently has been greeted with some dishes, but supporters point support for a meat-free lifestyle.
Hug in a can
Beans on toast are top of the list for
many Brits when theyre asked what
meal they turn to when they need some
comfort food. Now vegetarian supplier
Suma have launched their take on tinned
beans and sausages, which they say
are the first vegan-friendly version of
the combo available in the UK. They
developed the recipe in partnership with
vegan specialists VBites and promise
In the pink
they taste like junk food but without
the junk.
Wed checked out other meat-free
alternatives to traditional tinned beans
and sausages, but werent bowled over Healthy-eating manufacturers Rude Health
with whats currently on the market, have celebrated their 10th anniversary by
explained a Suma spokesperson, who launching their first ever caf. Husband and
promised the recipe contains the tastiest wife Nick and Camilla Barnard (pictured
sausages. above) launched the company in 2005,
We love comfort food as much as selling muesli theyd made on the kitchen
anyone, and these beans and meat-free table of their home in London. A decade
sausages really hit the spot for a filling, on and they have set up their first caf on
speedy lunch. the New Kings Road in Putney, just walking
l The range is available in shops now distance from their original base.
for 1.49. They describe the caf as a celebration
of positive eating, offering dishes that use
no artificial ingredients and are ethically
sourced and nutrient dense. The menu,
which is predominantly vegetarian but
features the occasional meat product,
focuses on fermented, sprouted, cultured
and activated foods and drinks, alongside
local and seasonal produce.
12 |
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VL75_014.indd 14 18/08/2016 22:55:48

Seasonseatings
Delicious in October
With the leaves turning to autumnal shades of
russet, orange and yellow around us, Octobers finest
seasonal produce comes in similar hues, from crisp
English apples and quinces to plump squashes. Feast
on foraged blackberries and cobnuts, make hearty
crumbles and warming soups, and dont forget to
carve a pumpkin for Halloween too.
We squashes
Colourful and full of character, the squash whether its a butternut, pumpkin
or acorn variety has become the symbol of autumn, with its vibrant displays
at market stalls. Although peeling and deseeding can be time-consuming,
the cook is rewarded with the ultimate versatile vegetable, its soft sweet flesh
perfect for baking and desserts, as well as savoury dishes.
Cosy soup Get stuffed Chips ahoy

Chop and fry 1 onion, Slice a butternut squash in Squashes and
1 stick of celery, 1 carrot, half lengthways, drizzle with pumpkin make
2 cloves of garlic and oil and season, then roast in healthy alternatives
half a red chilli, with a the oven for 4050 minutes to regular chips and
sprig of fresh rosemary. until soft. Mix cooked quinoa kids will love them.
Season, then cook for or couscous with roasted Cut into thick slices
about 10 minutes. Add vegetables such as peppers or wedges, toss in
1kg cubed butternut and courgettes (or roast these rapeseed oil and
squash and 1 litre alongside the squash), plus roast until soft and
boiling vegetable stock sliced spring onion, cubes of caramelised, then toss Turn to page 21
and simmer until feta or goats cheese, toasted in a little sea salt. They to make Kate
Hackworthys
soft. Blend, check the pine nuts, lemon juice and work well with garlic pumpkin
seasoning, and serve herbs. Pile on to your squash, and robust herbs, such cheesecakes
with croutons. then bake for 10 minutes. as sage and rosemary.
015_VL75[SeasonalSection]NTSJSM.indd 15 17/08/2016 12:05

Seasonal star
Blackberries
This fast-growing, adaptable them when ready to use, as
shrub grows all over the UK, they spoil easily. The berries
everywhere from hedgerows will freeze well: spread them
Photograph: Jack Mathews

to woodland and even by out on a baking sheet to
the roadside. Blackberries freeze individually, then bag
are perfectly suited to family them up. You can use them
foraging expeditions, as straight from frozen in baking
these glossy berries are easily or stewing, or whizz them up
identifiable, making them safe in a smoothie.
and easy to pick just watch Blackberries are packed with
out for prickly brambles! antioxidants and vitamin C,
Collect the fruit in and pair beautifully with
containers rather than autumnal fruits such as
plastic bags to prevent them apples, plums or pears in
sweating, and avoid picking crumbles, cobblers and pies.
berries close to roads or too Or stew them with apples for
low to the ground where they a rich compote that will go
may be contaminated. Keep with Greek yogurt, pancakes
them refrigerated when you or porridge for a deliciously
get home, and only wash autumnal breakfast.
Blackberry basil bruschetta
Serves 4 | Prep/cook 10 mins 2 Meanwhile, toast or grill the
bread. While its still warm,
250ml fresh blackberries
drizzle the bread with olive oil
tsp balsamic vinegar
and rub with the cut side of the
Your October larder

68 slices of crusty bread
garlic clove.
extra-virgin olive oil,
3 Top the toasted bread
for drizzling
with slices of mozzarella, the
clove garlic
blackberries, chopped basil,
225g fresh mozzarella, sliced Fruit and nuts Apples, bilberries, blackberries,
drizzles of honey, and a pinch of
handful of fresh basil,
salt and pepper. chestnuts, cobnuts, elderberries, figs, grapes, hazelnuts,
thinly sliced
honey, for drizzling
n Per serving 380 cals, fat 18.2g, medlar, pears, quince, walnuts
sat fat 8.7g, carbs 38g, sugars
sea salt and freshly ground
9.4g, protein 16.6g, salt 2.2g, Vegetables Artichoke, beetroot, broccoli,
black pepper
fibre 4g butternut squash, celeriac, celery, chicory, chillies, fennel,
1 Place the blackberries in a garlic, horseradish, Jerusalem artichoke, kale, kohlrabi,
small bowl and drizzle with
Recipe adapted
leeks, marrow, parsnips, potatoes (maincrop), pumpkin,
the balsamic vinegar, a pinch
of salt, and freshly ground
from The Love & runner beans, salsify, shallots, swede, sweetcorn, turnips,
Lemons Cookbook
black pepper. Use your hands by Jeanine truffles (black), wild mushrooms
Donofrio (Avery,
to gently break them apart. an imprint of Salad and herbs Chives, cucumber, lettuce and salad
Set aside to macerate for Penguin Random
about 10 minutes, or until the House, 25).
Photography by
leaves, parsley, radishes, rocket, rosemary, sage, sorrel,
blackberries are soft and juicy. Jack Mathews. spring onions, thyme, tomatoes, watercress
16 |
016-7_VL75[SeasonalSection]NT2SJSM.indd 16 17/08/2016 11:56

Photograph: david munns Seasonseatings
Golden vegetable tagine

Traditionally, tagines are cooked in their about 2cm in size (from 1 medium squash, 2 Add the honey and apricots, and bring
namesake domed clay dishes, set upon about 1kg before prep) back to the boil. Then add the chickpeas,
open fires, but this one featuring butternut large pinch of saffron season with salt and pepper, and simmer,
squash is a quick dish to do at home with 400g can chopped tomatoes uncovered, for 1520 minutes, until the
just a casserole or heavy saucepan. 2 tbsp clear honey, plus extra to drizzle squash is cooked through.
150g dried apricots 3 Taste and adjust the seasoning, if
Serves 6 | Prep 15 mins | Cook 30 mins
400g can chickpeas necessary the tagine should be sweet,
2 tbsp olive oil 1 tbsp chopped flat-leaf parsley mildly spicy and fragrant. Finally, stir in
1 onion, chopped 1 tbsp chopped fresh coriander the parsley, coriander and lemon zest, and
2 cloves garlic, chopped zest of lemon finish with a good drizzle of honey. Serve
1 large cinnamon stick, broken in two sea salt and freshly ground black pepper with couscous and harissa, if you like.
1 tsp ground cumin Cooks tip Ras el hanout is a North African
1 tsp cayenne pepper 1 Heat the oil in a large casserole or heavy- spice mix containing ginger, paprika,
1 tsp paprika based saucepan over a medium heat. cardamom and rose petals, along with
1 tbsp lightly crushed cardamom pods Throw in the onion and cook until softened, other aromatics. It is easy to find in most
1 tsp lightly crushed coriander seeds for about 58 minutes. Stir in the garlic and supermarkets and online.
1 tbsp ras el hanout all the dry spices, then add the stock, diced n Per serving 233 cals, fat 6.5g, sat fat 0.7g,
500ml vegetable stock squash, saffron and tinned tomatoes. Bring carbs 38.4g, sugars 25.2g, protein 7.7g, salt
800g peeled butternut squash cubes, to the boil. 2.2g, fibre 8.6g
Recipe adapted from Heat:

Cooking with chillies, the
worlds favourite spice by Kay
Plunkett-Hogge (Quercus, 20).
Photography by David Munns.
016-7_VL75[SeasonalSection]NT2SJSM.indd 17 17/08/2016 11:56

Seasonseatings
Photograph: Jason Loucas

Warm
pumpkin,
quinoa and
cabbage
salad
Serves 4 | Prep 10 mins
Cook 20 mins
750g pumpkin, skin on, seeds

removed, sliced into 8 pieces
1 tbsp grapeseed oil
good pinch of sea salt
140g cooked red quinoa
small handful of flat-leaf parsley
leaves
130g red cabbage, finely shredded
60g walnuts, toasted
For the dressing:

2 tbsp extra-virgin olive oil
1 tsp balsamic vinegar
pinch of ground cinnamon
1 tsp maple syrup (optional)
1 Preheat the oven to 200C/

fan 180C/gas 6 and line a large
baking tray with baking paper.
Toss the pumpkin slices in the oil
and salt and arrange on the tray
so they lay as flat as possible;
this helps keep them whole for
presentation. Bake in the oven for
20 minutes, or until golden.
2 Once cooked, arrange the
pumpkin in layers on a large serving
platter with the quinoa, parsley,
cabbage and walnuts.
3 Combine all of the dressing
ingredients together, then drizzle
over the salad. Serve while warm
(although this salad is also delicious
served cold).
n Per SERVING 276 cals, fat 19.6g, sat
fat 2.3g, carbs 18.9g, sugars 6.4g,
protein 6.3g, salt 0.5g, fibre 5.6g
Recipe adapted from

Seasons to Share
by Jacqueline Alwill
(Murdoch Books,
18.99). Photography
by Jason Loucas.
18 |
018_VL75[SeasonalSection]NT2SJSM.indd 1 17/08/2016 11:54

Seasonseatings
Growing tales
Vivien Lloyd, preserve maker
Interview: lindsey harrad
When Vivien Lloyd moved to Dodford, advice. Experimentation is good once you
Worcestershire, in the late 1980s, she lived have a reliable recipe to develop. If you enjoy
in a 19th-century house with an abundant experimentation, chutney is a good preserve
cottage garden, including a heavy-cropping to try adding different flavours to.
plum tree. One year we had 180kg of Early Preserving is an age-old technique with
Prolific Plums from one tree, she says. My a venerable history, but even the most
enthusiasm for preserving started with that entrenched traditions see new trends coming blackcurrant jam, but says her personal
crop, and of course the first preserve I made and going. Vivien says the current anti-sugar favourites are autumn raspberry jam, and
was plum jam. trend has influenced jam-makers too. In plum and damson chutneys.
In the years since, Vivien, also known as recent times Ive noticed an overwhelming Vivien published her preserve-making
the Jam Mistress, has made a career out of trend to regard sugar as a bad food and bible, First Preserves, a few years ago,
preserving and making jams, marmalades the desire to reduce sugar in jams and which is packed with foolproof recipes for
and chutneys, and is in demand as a tutor at marmalades to produce a fruitier preserve, jams, chutneys and marmalades, and shes
cookery schools and demonstrator at food she says. This tends to create many products currently collaborating on a new baking
events, as well as becoming a respected with darker colours, a slacker consistency and preserving book with a well known
competition judge. and a shorter shelf life. A few years ago I baker. She says the public enthusiasm for
Success with my own preserves at my was asked to experiment with making a jam preserving continues unabated. Its all part
local village show encouraged me to take using an alternative to sugar. Unfortunately, of a growing interest in where our food
certificates in preservation and judging the end result was inedible as traditional jam comes from, a revival in self-sufficiency
with the National Federation of Womens needs cane sugar to gel and set. fuelled by changes in social mobility and
Institutes, Vivien explains. If youre a Now living in Somerset, Viviens husband the economy.
beginner to preserve making, I always Nigel grows most of the fruit and vegetables
recommend starting with jam, the easiest in their own garden that she uses in her l First Preserves, a guide to making
preserve to make, and making a small batch, products. There is something humbling marmalades, jams and chutneys by Vivien
no more than 2.25kg, as small batches about being able to pick fruit and pot it into a Lloyd (Citrus Press, 11.99) is available from
give the best flavour. Preserve making is preserve in one day, knowing exactly where her website at www.vivienlloyd.com. Vivien
more about science than cooking, so I also that fruit comes from. Vivien enjoys making has also published a collection of eBooks
recommend using tried and tested recipes a variety of products with her homegrown on a range of preserve-making techniques,
and techniques. As a judge, I frequently produce, ranging from elderflower cordial which are available to download from iTunes
taste preserves made without following this to damson cheese, red berry jelly and for 5.49 each.
019_VL75[GrowTales]NTSJSM.indd 19 17/08/2016 11:53

Seasonseatings
Sweet potato tacos with apple radish slaw

Serves 4 | Prep 15 mins + chilling 1 Preheat the oven to 200C/fan 180C/gas 6. ground pepper. Toss to coat. Chill for
Cook 25 mins Line a large baking sheet with parchment 30 minutes. After chilling, season the slaw
paper. Toss the sweet potatoes with the olive with additional salt and pepper, to taste.
2 medium sweet potatoes, cubed
oil, chilli powder and pinches of salt and 4 Assemble the tortillas with the sweet
(about 700g)
pepper. Roast until golden brown, about potatoes, apple radish slaw and diced
2 tsp extra-virgin olive oil
25 minutes. avocado. Serve with lime wedges on the side.
tsp chilli powder
2 To make the slaw, slice the apple into 4 n Per serving 514 cals, fat 17g, sat fat 4.5g,
8 tortillas, warmed or grilled
sections around the core. Slice the first carbs 81.8g, sugars 15.7g, protein 10.1g, salt
1 avocado, diced
section into very thin planks, then stack the 2.5g, fibre 12g
lime wedges, for serving
planks and slice them horizontally into thin
sea salt and freshly ground black pepper
2.5cm matchsticks. Repeat for each section,
For the apple radish slaw: slicing the rest of the apple. Slice the radishes
1 Gala apple into very thin planks, then stack the planks
810 small red radishes and slice them horizontally into matchsticks,
Recipe adapted from The
4 spring onions, chopped small matching the size of the apple matchsticks. Love & Lemons Cookbook by
juice of 1 lime 3 In a medium bowl, combine the sliced Jeanine Donofrio (Avery, an
imprint of Penguin Random
tsp extra-virgin olive oil apple, radishes, spring onions, lime juice, House, 25). Photography by
125ml chopped coriander olive oil, coriander, a pinch of salt and freshly Jack Mathews.
20 |
020_VL75[SeasonalSection]NTSJSM.indd 20 16/08/2016 14:52

Seasonseatings
Taste not waste Save our scraps

SOS
Kate Hackworthy shows how to turn your Halloween Make the most of discarded seeds and
lantern leftovers into rich mini cheesecakes. flesh from your pumpkin-carving.
l Save the pumpkin seeds to roast as a snack.
Toss them in oil and cook in a single layer on
a baking tray at 200C/fan 180C/gas 6 for
I grew up in Canada where Halloween 50g ground almonds
3040 minutes. Try these toppings: rosemary
was a massively popular holiday, 50g oats
and sea salt, cinnamon and sugar, onion and
synonymous with trick or treating, 2 tsp coconut oil
garlic powder, or garam masala.
fancy dress and, of course, pumpkins. 3 tbsp unsweetened desiccated coconut
l Use your pumpkin pure to create a breakfast
There was the yearly visit to the tsp ground cinnamon
bowl of cinnamon pumpkin porridge, or swirl it
pumpkin farm, the ceremonial carving
For the filling: into yogurt with some maple syrup.
of pumpkins with my sisters, and even
175g raw unsalted cashews l Mix the pure with oats, raisins and a banana
eating pumpkin in everything from pie
250g pumpkin pure to cook into healthy biscuits.
to pancakes. Throughout October, every
juice of lemon
house was festooned with the orange
120ml maple syrup
globes, carved into frightening faces
60ml coconut milk
and lit nightly with candles.
3 tbsp coconut oil, melted About Kate
It seems so strange that pumpkins
1 tsp vanilla extract
are planted, tended, grown, shipped Kate Hackworthy is a food writer
tsp ground cinnamon
about the country, and then used as 1/8 tsp ground nutmeg
and recipe developer who blogs
an ornament, a party decoration we 1/8 tsp ground cloves
at www.veggiedesserts.co.uk.
mustnt forget they are a food, first 1/8 tsp ground ginger
Her creative vegetable desserts
and foremost. Although pumpkin isnt have frequently appeared in
pinch of sea salt
quite as flavourful as butternut squash, The Guardian and she was
it is still a great ingredient. Its versatile, 1 Put the cashews in a large bowl, cover Jamie Olivers Food Blog of
nutritious and pairs beautifully with generously with water and soak for the Month. Follow Kate on Twitter: @veggie_
cinnamon, nutmeg and chai spices. 8 hours or overnight. desserts, Facebook: VeggieDessertsBlog and
I do carve pumpkins with my children, 2 To make the base, soak the dates in Instagram: @kateveggiedesserts.
but I try to make the most of each one. warm water for at least 15 minutes to
We always roast the seeds, usually with soften, then drain and add them to a
cinnamon as a healthy treat they love food processor along with the almonds,
getting their hands mucky pulling the oats, coconut oil, dessicated coconut
seeds out of the hollow insides! Using and cinnamon. Pulse until it forms a
spoons, we carve away as much of the fine meal.
inner flesh as we can, without the shell 3 Lightly grease 8 cups of a muffin
becoming too fragile, then cook it along tray with coconut oil, then press the
with the stringy guts and blend to make mixture firmly and evenly into the bases.
a fresh pumpkin pure. The pure can Refrigerate for 1 hour or overnight.
be used to flavour lots of recipes from 4 Make the pumpkin pure. If using a
desserts to cakes and cookies. Here Ive whole pumpkin, cut it into large pieces,
used it to make mini cheesecakes. remove the seeds, then peel and cut into
chunks. Boil in a large pan of water for
1520 minutes or until tender. Drain and
Mini pumpkin cashew pure in a food processor or blender.
cheesecakes Set aside to cool.
These mini treats are a rich and lightly 5 If you are carving the pumpkin first,
spiced vegan alternative to traditional take out the stringy innards and remove
cheesecake. The non-dairy filling is the seeds. Using a spoon, scrape out
made of pured soaked cashews, as much of the insides as you can, pumpkin pure and remaining filling
which blend into a silky-smooth and without thinning the shell too much. ingredients, to a food processor or
decadent dessert. Add the stringy innards and flesh to a blender, then whizz until smooth.
saucepan of water and cook, stirring 7 Spoon the filling on to the bases and
Makes 8
continually, for 10 minutes. Drain and chill in the refrigerator for 6 hours or
Prep 15 mins + soaking and chilling
pure as above. overnight, until set. Serve cold.
Cook 20 mins
6 To make the filling, drain the cashews n Per cheesecake 374 cals, fat 24.9g, sat
For the base: and pat them dry with a clean tea fat 10.9g, carbs 30.3g, sugars 23.1g,
10 dates, pitted towel. Add them, along with the cooled protein 7.8g, salt 0.5g, fibre 4.4g
021_VL75[SeasonalTNW]NTSJSM.indd 1 15/08/2016 08:09

With dishes packed full of rich, velvety
aubergines, chef Rachel Demuth relives the
warmth and taste of the Mediterranean.
Aubergine dream
As summer turns to autumn, I like to make The name eggplant is common in North
the most of the vegetables reminiscent of America and Australia. Some suspect that
Mediterranean summer holidays that bring this name came from the white, often round,
back the warmth of taverna suppers. A fruits that were popular in India when the
popular vegetable in southern Europe and British established the British East India
the Middle East, aubergines are delicious Company. It has also been suggested that
About and versatile. They will soak up treasured the eggplant name might have been linked to
Rachel bottles of olive oil and marry well with the small, pale green fruits of the mandrake.
Chef-proprietor capers and olives, plus they combine
of the award- beautifully with spices. They can be simply The practice of salting
winning Demuths griddled, turned into a smoky-flavoured dip, While wild aubergines are very bitter (and the
restaurant in or added to hearty stews or curries for a mature or ripe fruit also develops bitterness),
Bath for 25 velvety meaty texture. modern cultivars are rarely bitter because it
years, Rachel is The aubergine is in the Solonaceae family, has been bred out of them, which is a shame
now dedicated along with tomato, potato, peppers and two as bitterness helps to balance flavours.
to running ancient herbal medicines, belladonna and The practice of salting or degorging sliced
the Demuths mandrake. The most common aubergine form aubergines before cooking was said to be
Vegetarian Cookery School, which offers across the world is the glossy, deep purple useful to reduce the bitter constituents, but
a range of themed workshops, guest variety. Their shape can vary from oval to the benefit has always been doubtful. Now,
chef events, cookery holidays in France globe-like, a bit like elongated teardrops, with less bitter varieties, salting is no longer
and Italy, and the Demuths Vegetarian with colours ranging from purple through necessary, which also avoids adding extra
and Vegan Diplomas for professional violet, often with variegated stripes, or they unwanted salt to your food. There was also
chefs and keen cooks. As a well-travelled can be pure white or cream. In the countries a belief that salting meant the aubergine
foodie, Rachel loves to combine her of Southeast Asia you will find a greater absorbed less cooking oil I have not found
passion for global cuisine with the best of variety of shape, size and colour from the this to be the case. Yes, aubergines are
locally grown produce. small yellow Thai aubergines to the tiny greedy for oil, so best practice is to use
www.demuths.co.uk pea-sized Indian ones which are prized for it sparingly, and the aubergines will still
their bitterness. cook perfectly.
22 |
022-6_VL75[Rach_Mediter]NTSJSM.indd 22 17/08/2016 18:03

Chefslarder
ALL images rob wicks/eat pictures
Buying, storing and cooking
The fruit is eaten immature or unripe and,
although there are tiny seeds inside, if left
to mature the flesh becomes bitter and the
seeds harden. When buying, the calyx (stem
end) and the tip should have green colouring,
as though it had just been picked. The skin
should be bright, smooth and firm without
any brown spots or patches, and certainly
without any bruises or punctures. An
aubergine with lots of black seeds and brown
flesh is a ripe aubergine. Both extremes of
heat and cold will encourage aubergines to
spoil too warm in a room or in sunlight will
accelerate ripening, and too cold will damage
the flesh. They are best stored in the salad
drawer in the fridge at 810C.
Aubergine is not eaten raw and there is no
need to peel the skin. The best way to cook
them is to roast, fry or griddle. The flesh is
like a sponge, which softens when roasted
or fried with olive oil, and absorbs flavours
Involtini di
beautifully. The recipes I have chosen melanzane
this month use my favourite methods of

roasting and griddling but, whichever way
you prepare your aubergines, make sure
they are really well cooked, and have lost
their whiteness, turned dark and become
unctuously soft and juicy.
Involtini di melanzane
There are many variations of this Italian
classic our version is topped with a roasted
cherry tomato sauce.
3 medium aubergines
4 tbsp olive oil
2 Romano red peppers
For the cherry tomato sauce:

600g cherry or small sweet ripe tomatoes,
on the vine
4 cloves garlic, unpeeled until soft to the touch but not too brown. then add a few drops of vinegar. Lastly, add
2 tbsp olive oil Alternatively, cook them on a griddle. the chopped basil.
pinch of sugar 2 Slice the peppers lengthways and remove 5 To make the cheese filling, whisk together
balsamic vinegar or red wine vinegar the seeds and stalk. Rub with olive oil and the ricotta, grated cheese, eggs and nutmeg,
handful of fresh basil, chopped roast until the skins are beginning to blacken. and season with a pinch of salt and pepper.
For the cheese filling: Place in a bowl and cover with cling film. When 6 To make the rolls, lay out an aubergine
250g ricotta cool, peel off the skin and slice into lengths to slice, put a tablespoon of cheese filling at the
50g vegetarian hard cheese, grated match the width of the aubergine slices. bottom end and a slice of roasted pepper
2 free-range eggs 3 To make the sauce, place the tomatoes and on top, then roll up and place in a greased
grating of nutmeg garlic in a roasting tray and drizzle over the baking dish. Repeat the process to use up all
sea salt and black pepper oil. Roast for 2030 minutes or until the garlic the aubergine and cheese mixture.
is soft and can be squeezed from its skin. 7 Spoon the tomato sauce over the top of the
1 Preheat the oven to 180C/fan 160C/gas 4. 4 Allow to cool, then remove the tomatoes aubergine rolls, and drizzle a little extra olive
Cut the stalk off the aubergine and stand it from the vine and place in a blender. Squeeze oil over the top. Bake for 20 minutes until the
up on the cut end. Slice down the length into the garlic from its skin, add to the blender filling inside the rolls is set.
even slices, about 5mm thick. Rub the slices with the tomatoes and pure until smooth. n Per serving 276 cals, fat 21.1g, sat fat 7.1g,
in the oil, then spread in a single layer over Taste and season with salt, pepper, and the carbs 10.9g, sugars 10.2g, protein 11.1g, salt
2 baking trays and cook for 1520 minutes, pinch of sugar, if needed. If it is a little sweet, 1.5g, fibre 6.6g

Chefslarder
n Per serving 111 cals, fat 9.3g, sat fat 1.4g,
Aleppo pepper carbs 3.1g, sugars 1.7g, protein 4.3g, salt 1.1g,
fibre 4.3g
A Turkish dried and flaked chilli pepper,
Aleppo has a mild heat similar to a
Mexican ancho chilli, with a sweet,
slightly smoky tomato-like flavour. Use
Zaalouk
Zaalouk is a Moroccan aubergine salad,
instead of paprika and black pepper,
usually served with warm flatbread. We like
as it will add colour and a little kick of
to add roasted pepper to give the dish colour
spicy heat.
and add a touch of sweetness.
Serves 4 | Prep 15 mins | Cook 1 hr

Roasted aubergines until they start to smell fragrant. Tip them 1 large aubergine
with zaatar into a pestle and mortar and grind until 1 red pepper
Eat as part of a mezze with the aubergine dip, smooth. Dry-fry the sesame seeds for a 2 large tomatoes (about 300g)
zaalouk and warm pitta bread. You can also minute to give them a little colour, then mix 1 tbsp olive oil
serve this as a starter with labna or a tahini with the ground cumin and coriander, thyme, 3 cloves garlic, chopped
dip, pomegranate seeds and salad leaves. oregano and sumac. Store in an airtight jar. 1 tsp ground cumin
COOKS TIP Sprinkle zaatar over lavash or pinch of paprika
Serves 4 | Prep 10 mins | Cook 20 mins pitta bread before baking; eat it with bread pinch of chilli flakes
3 tbsp olive oil by dipping the bread in olive oil, then the juice of lemon
2 tbsp zaatar spice blend (see recipe, below) zaatar; and use as a seasoning to sprinkle 2 tbsp chopped parsley
zest of lemon on roasted vegetables or spice up hummus, 2 tbsp chopped coriander
8 baby aubergines or 1 medium aubergine soups or rice dishes. sea salt and black pepper
pinch of salt
1 tsp Aleppo pepper flakes, to garnish 1 Preheat the oven to 180C/fan 160C/gas 4.
Aubergine dip Place the whole aubergine on a foil-lined
1 Preheat the oven to 180C/fan 160C/gas 4. Aubergines are roasted and blackened in roasting tray and bake for about 45 minutes
Mix together the oil, zaatar and lemon zest in Greece, Turkey and in the Middle East and until soft. Allow to cool a little, then peel
a small bowl. made into a dip, sometimes smooth and away and discard the skin. Chop the flesh up
2 Cut the aubergines in half lengthways and sometimes chunky, but always with lots roughly, then place the flesh in a colander
score a crisscross pattern into the flesh, of garlic! over a bowl and allow the juices to run out.
avoiding cutting through the skin. Lay them 2 Cut the pepper in half, remove the seeds,
skin-side down on a baking tray and cover Serves 4 | Prep 15 mins | Cook 45 mins then grill until the skin blackens. Place in a
with the oil mixture, rubbing it all over the 1 large aubergine bowl and cover with cling film. Set aside for
aubergines with your hands. 1 whole head of garlic 10 minutes, or until cool enough to handle
3 Roast the aubergines for 20 minutes 2 tbsp tahini and the skin comes away easily when peeled.
until they are soft and brown on top. If the 2 tbsp lemon juice Discard the skin, and chop the pepper finely.
aubergines are larger, you will need to cover sea salt and black pepper 3 Place the tomatoes in a heatproof bowl and
them in foil and cook for an extra 20 minutes. Aleppo pepper flakes, to garnish cover with hot water from a just-boiled kettle.
Sprinkle with Aleppo pepper flakes to serve. After 23 minutes, remove from the water
n Per serving 93 cals, fat 10.4g, sat fat 1.6g, 1 Preheat the oven to 220C/fan 200C/gas 7. and peel away the skins. If they dont come
carbs 2g, sugars 2g, protein 2g, salt 1.3g, Prick the aubergine all over and bake for off easily, place back in the hot water for a
fibre 5g about 45 minutes, until the skin is wrinkly minute more. Chop roughly.
and beginning to blacken. 4 Heat the olive oil in a large frying pan, then
2 At the same time, put the whole bulb of add the chopped garlic. Fry for a minute until
Zaatar spice blend garlic, unpeeled, into the oven and bake for the garlic is just beginning to colour, then
Zaatar is a spice mix which is prepared 30 minutes. add the tomatoes. Cook on a medium heat
using herbs, spices and sesame seeds to 3 Let the aubergine cool, then place in a food for 510 minutes, until they soften and can be
which sumac is often added. Households processor. Squeeze the roasted garlic out mashed with a fork.
throughout the Middle East have their own of the skins and place in the food processor 5 Add the cumin, paprika and chilli, then
homemade spice mixtures. with the aubergine. Pulse quickly to chop stir through the aubergine and pepper and
up the aubergine, then add the tahini and gently cook for 5 minutes.
1 tsp cumin seeds
lemon juice. Season to taste and serve with a 6 Season with lemon juice, salt and pepper,
1 tsp coriander seeds
sprinkling of Aleppo pepper. tasting and adjusting to balance the flavours.
2 tbsp sesame seeds
COOKS TIP If you prefer your aubergine with You may want to add more paprika, chilli and
1 tsp dried thyme
a more charred flavour, blacken it over a lemon. Remove from the heat and add the
1 tsp dried oregano
gas flame on a fork, or under the grill. Then chopped herbs. Serve at room temperature
1 tbsp sumac
remove the blackened, burnt skin and you with warm pitta bread.
Toast the cumin and coriander seeds will be left with a smoky flavour; for a very n Per serving 63 cals, fat 3.5g, sat fat 0.5g,
separately (as the cumin burns quickly) by strong flavour, add some of the blackened carbs 6.3g, sugars 5.4g, protein 2.1g, salt 1.1g,
placing them in a dry frying pan and cooking skin when you blend the dip. fibre 4.4g
24 |

Zaalouk
Roasted
aubergines
with zaatar
Aubergine dip

Chefslarder
Turlu Serves 4 | Prep 30 mins | Cook 1 hr 3 tbsp olive oil

tsp allspice
Turlu is a Turkish mix of vegetables and 1 large aubergine, cubed into 3cm pieces
2 tsp coriander seeds
changes with the seasons. We have added 1 beetroot, peeled and cut into 8 wedges
sea salt and black pepper
squash and beetroot to the traditional 1 red pepper, thickly sliced
400g can chickpeas, drained
Mediterranean mix of aubergine, peppers 500g butternut squash, peeled and cubed
200ml passata
and tomatoes. When tomatoes are not in 1 red onion, peeled and cut into 810 wedges
2 tbsp pomegranate syrup
season, we prefer to use passata. 3 cloves garlic, sliced
handful of fresh parsley, chopped
handful of fresh coriander, chopped
1 Preheat the oven to 200C/fan 180C/gas 6.

In a large bowl, mix all the vegetables
together with the olive oil, allspice, coriander
seeds and a large pinch of salt and pepper.
Spread the vegetable mix in one layer in a
large roasting tray and roast for 45 minutes,
stirring every 15 minutes. The vegetables
should be caramelised on the edges but
not burnt.
2 Add the chickpeas, passata and
pomegranate syrup. Stir through, then roast
for a further 10 minutes.
3 Serve warm with a green salad, pitta bread
and freekeh with herbs (see recipe, below).
carbs 35.9g, sugars 21g, protein 11.7g, salt
1.1g, fibre 11.8g
Freekeh
with herbs
Freekeh with herbs

Freekeh is a Middle Eastern-grown wheat
Turlu
that is picked while green and unripe, and
then roasted over wood fires to burn off the
husk, giving it a slightly smoky flavour. It can
be bought whole or cracked. This salad is
more a herb salad than a grain dish, so dont
stint on the herbs.
100g cracked freekeh (or bulgur wheat)

large handful flat-leaf parsley
large handful of fresh mint
25ml olive oil
juice of lemon
handful of pomegranate seeds, to garnish
1 Soak the freekeh in cold water for 5 minutes,

then rinse and drain well. Place in a pan,
cover with water and boil for 15 minutes.
Drain, and return the freekeh to the hot
saucepan with the lid on to finish cooking in
the residual heat and steam for 5 minutes.
2 Remove the stems from the parsley and
mint and chop the leaves. Mix the freekeh
with the herbs, add the olive oil and season
to taste with lemon juice, salt and pepper.
Garnish with pomegranate seeds to serve.
26 |

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THE EUROPEAN UNION AND GREECE 20/5/2016 16:11:00
14/07/2016
14:07:06
Turn to
page 21 for
tips on using
up your
lantern
leftovers
kins a Pump
Pumpkin patch art
Gareth Glover at Pukk

Gardening editor Alice Whitehead meets one man who will
be taking his pumpkin carving to another level this October
You could say allotmenteer Gareth Glover is Monroe into squash skin. It brings a whole sculptedon to what is essentially a piece of
carving a niche when it comes to Halloween new meaning to getting a skin peel. fruit, he says. But I gave it a go and seem to
pumpkins. Over the last three years the It was three years ago that Gareth turned have a real aptitude for it.
36-year-old has given over a quarter of his hobby into a seasonal business, when
his Hull allotment to pumpkin growing, he quit his office job to take a horticulture Fruits of his labour
producing more than 20 of the large orange course at his local agricultural college. Fed Today, Gareth creates complex squash
specimens every year. But he doesnt keep up with the small pumpkins on offer in the sketches directly from photographs,
them all to himself. In fact, Gareth isnt just a supermarkets, he began experimenting with transferring his handmade patterns on to
keen grow-your-owner, hes also a pumpkin homegrown jack-o-lanterns. The first year the pumpkins. But, he says, the art of good
artist, responsible for chiselling spookily was an absolute disaster, admits Gareth. carving always begins in the potting shed.
accurate portraits of faces among them I germinated the seeds too late and planted I sow between 30 and 40 pumpkin seeds
Johnny Depp, Robin Williams and Marilyn them out too early and made every mistake in February and of those maybe 10 per cent
there was to make! But luckily my fellow wont germinate, he says. From the ones
allotmenteerswere on hand to offer advice that do, Ill select the healthiest ones to grow
About Alice and the following year I grew three different on and discard the weakest, and just after
Alice Whitehead is varieties, with one of them growing so long it theyve got their first true leaves Ill pot them
a writer who loves rampaged across my allotment and into the into 30cm pots.
to grow, eat and next one! In April, Gareth hardens the plants off so
get muddy. For After a successful harvest, Gareth spotted they are acclimatised to outdoor conditions
16 years she has a pattern for a pumpkin design on the and plants them out into the allotment after
written garden internet. It was a very basic pattern but I the last frost, feeding as they grow. If you
and food features was so amazed at how my carving turned want nice big pumpkins, its all about soil
for magazines out that I decided to send the whole thing improvement. Work as much well-rotted
and newspapers, and more recently split to my mum in the mail, says Gareth. The compost as you can into the soil some of
her time between tending two large, postal costs were astronomical, of course the old guys on the plot even grow them
city allotment plots and a school garden and goodness knows what my parents on their compost heaps! he says. I keep
club. She still hasnt decided whether she thought when they got a pumpkin by post! the plants in check by only allowing two
prefers the pen or the spade. After researching advanced designs, Gareth or three fruits per plant, and removing the
www.wonderlandfreelance.co.uk soon became captivated by carving. Its rest. This ensures the plant puts its energy
amazing how such intricate designs can be into swelling a few select pumpkins instead
28 |
028-9_VL75[AlicePumpkins]NTSJSM.indd 1 16/08/2016 12:04

Pukka Pumpkins
Greenliving
Pumpkins
pumpkin fun
Gareth Glover at Pukka

Gareth Glover at
Pumpkin Rescue
Throughout October
Did you know that we discard some 18,000 tonnes
of edible pumpkin each October? The Hubbub
Foundation are encouraging communities to put a stop
to this waste and get involved in its Pumpkin Rescue,
with cookery and composting workshops, pumpkin
pop-ups and feasts across the UK.
www.hubbub.org.uk/pumpkin-rescue2
of putting on unwanted growth. If all sorts of challenging commissions.
you want a decent design, youll also
need a smooth surface too so when
Ive had some strange requests over
the years, from pet Chihuahuas to
Slindon Pumpkin Display
Early October to November
the pumpkins are starting to grow, politicians! says Gareth. One mum-to-
The late Ralph Upton grew pumpkins in Slindon for
I stand them on their bottoms so be even wanted me to carve the shape
over 45 years and started creating fruit murals as an
they naturally grow with a smooth of her unborn foetus into a pumpkin to
autumn display in 1968. Today the tradition continues,
front and back. And make sure announce the pregnancy to her family.
with 50-plus varieties of pumpkin and over 30 varieties
you harvest them with a really nice It was made particularly difficult as I
of squash arranged into a spook-tacular display.
long stalk as this not only gives the had no design to reference!
www.slindonpumpkins.co.uk
pumpkin character, but they often The whole creative process from
last longer too. selecting the pumpkin, to hollowing
it out and transferring the image can
Spalding Pumpkin Festival
7 October
Magic lanterns take up to five hours and Gareth
This annual festival has fancy dress competitions, live
People love the fact that I germinate, is keen not to waste anything. We
music and a famous Pumpkin Parade.
plant out and care for the pumpkins make an awful lot of pumpkin soup
www.sholland.gov.uk
I carve for them, says Gareth, whose in my house! he jokes. And only
business is blooming. Obviously, I
cant do it all year round because
when the pumpkin is illuminated from
within does it comes to life. Without
Cambridge Pumpkin Festival
2230 October
of the availability of pumpkins but light, they just look like pumpkins
Cambridge Sustainable Food group will be
some people have suggested I turn my with holes in, says Gareth. But when
offering cookery workshops, a kids disco soup,
talent to watermelons as well! Such you add the candle, thats when the
storytelling and more.
is his skill, Gareth is now accepting magic happens.
www.cambridgesustainablefood.org
Gareths ghoulishly
good guide to carving tips Riverford Pumpkin Day
29 October
Riverford Organic farms in Devon, Hampshire,
Yorkshire and Peterborough and Londons
Choose the right pumpkin traced, drop some talcum powder
Spitalfields City Farm will be holding a pumpkin
Every pumpkin has a character and over the surface, which makes the
carving day with worm digging, vegetable games and
lends itself to particular designs. dotted lines more visible.
cookery demos, alongside organic wines and beers.
www.riverford.co.uk/pumpkinday
Get the right tools Throw Dont rush Its heartbreaking
away that kitchen knife and get making a mistake at this stage and
yourself some proper sculpting accidentally cutting somebodys
tools, as they are much sharper and nose off, or giving them a wonky
more accurate. eye! So take your time.
Hollow it out Cut a hole in Preserve your art Spray

the bottom of the pumpkin, not your pumpkin with a mild bleach
the top. If you remove the stalk, solution, as this will kill any fungal
youre removing most of the fruits and bacterial spores and will slow
structural integrity and it will not down its decomposition.
last as long.
Use artificial light When you
Use a stencil Make sure the put a candle inside a pumpkin it
pumpkin skin is dry before you start, will start to cook the flesh from the
then draw the outline. If you find it inside, so use LED battery-operated
Riverford Organic
difficult to see the pattern youve candles instead.
pumpkin farm day
028-9_VL75[AlicePumpkins]NTSJSM.indd 2 16/08/2016 12:05

Get creative!
Great British Bake Offs youngest
contestant Martha Collison shares her best
bakes with a fun, contemporary twist.
Bollywood
bar
Bollywood bar
I first tasted this delicious version of rocky
3 Split the cardamom pods (if using), empty
road in a bakery in Southwold. Its not where
out the seeds and discard the pods, then
you might expect to encounter Bollywood-
crush the seeds in a pestle and mortar. If
themed bakes, but it was a happy surprise
you dont have a pestle and mortar, put the
discovery for me. This is my attempt to do
seeds into a plastic bag and use a rolling pin
justice to the flavours of India, which that
to crush them to a powder. Add the ground
Suffolk bakery managed so well.
cardamom and the chilli to the melted
Makes 14 bars 1 Line a 20cm x 30cm brownie tin with a chocolate and stir.
Prep/cook 20 mins + chilling sheet of baking parchment. 4 Break the biscuits into small pieces and
2 Chop the white chocolate into small cubes stir into the chocolate with the pistachio
300g white chocolate
that are all roughly the same size and put nuts, dried apricots and marshmallows until
25g butter, cubed
into a heatproof bowl with the butter. Put the they are all completely coated. Pour into the
8 cardamom pods or tsp ground
bowl over a saucepan of barely simmering prepared tin and push the mixture right into
cardamom
water, stirring now and again to stop it the edges.
tsp chilli powder
burning. White chocolate is difficult to melt 5 Sprinkle the chopped pistachio nuts and
125g digestive biscuits
properly, so make sure you keep the heat apricot pieces over the top, then put into
50g pistachio nuts
low and avoid steam getting into the mixture the fridge for at least 2 hours before slicing.
50g dried apricots, chopped
as this will make the chocolate seize and Store in the fridge, where it will keep for up
50g vegetarian mini marshmallows
go grainy. When the chocolate has nearly to 2 weeks.
To decorate: melted, take the pan off the heat but leave n Per bar 215 cals, fat 12.4g, sat fat 5.9g, carbs
10 pistachio nuts, chopped the bowl over the water for a few more 22.7g, sugars 17.9g, protein 3.4g, salt 0.3g,
4 dried apricots, chopped minutes, stirring until it is smooth. fibre 1.3g
030-2_VL75[MarthaC]NT2SJ2SM.indd 30 15/08/2016 08:11

Sweettreats
Zebra
cheesecake
photographY: Tara Fisher
Zebra cheesecake 100g white chocolate, melted tin with one large sheet of tin foil, then repeat
A really simple technique is used to create 100g dark chocolate, melted with a second piece. Covering it with foil
this spectacular cheesecake. It doesnt look serves two purposes: it stops the cheesecake
like much at first glance, but as soon as it 1 Preheat the oven to 170C/fan 150C/gas 3. leaking out and stops the water from getting
is cut, all of its stripy secrets are revealed. I Grease the bottom of a 20cm springform tin in. Put the foil-wrapped tin into a roasting
would really recommend using a hot knife and line with a circle of baking parchment. tray that is slightly larger than the tin.
to slice this, to make sure you get the clean, 2 To make the biscuit base, blitz the 5 Put a spoonful of the white chocolate
defined stripes just put the blade of a digestive biscuits in a food processor until mixture into the centre of the base then put
metal knife in boiling water, dry it, then they resemble very fine crumbs. Pour the a spoonful of dark chocolate mixture directly
clean off between each slice. Repeat the melted butter into the crumbs and blitz in the centre of the white chocolate. It should
heating process every few minutes so the again until all the biscuit crumbs are coated start spreading out, but if it doesnt, give
knife remains hot. Cooking the cheesecake in butter. Alternatively, put the biscuits into the tin a gentle shake. Continue to alternate
in a water bath seems like an odd idea, but a plastic bag and use a rolling pin to crush spoonfuls of mixtures inside each other until
it is an essential part of creating a smooth them to a fine powder, then put the crumbs they are both used up. Give the tin a final
texture. It allows the cheesecake to cook into a bowl and stir in the butter. Press the shake to even out the top.
slowly and evenly all the way around, so the mixture into the base of the prepared tin, 6 Put the roasting tin into the centre of the
edges do not brown or dry out too much. pressing firmly with the back of a teaspoon oven, then fill the roasting tin with boiling
to make sure it sticks together, then chill for water. Stop pouring water in when it reaches
Serves 10
at least 30 minutes. halfway up the tin or it will be difficult to get
Prep 30 mins + chilling
3 Beat the cream cheese, soured cream out. Bake for 4550 minutes.
Cook 50 mins
or yogurt, and caster sugar together until 7 The outside of the cheesecake should
butter, for greasing smooth, then carefully stir in the eggs and be firm, but the centre should have a slight
egg yolks. You dont want to beat in too wobble. Take the roasting tin out of the oven
For the base:
much air or your cheesecake wont be and, using oven gloves, carefully lift out the
250g digestive biscuits
smooth and creamy. Divide the mixture cheesecake tin. Unwrap it, then put it on a
75g butter, melted
between two bowls then gradually stir the wire rack to cool down. When the cheesecake
For the topping: melted white chocolate into one bowl and is cool, put it into the fridge. If you can, leave it
500g full-fat cream cheese the melted dark chocolate into the other. overnight to firm up completely. Serve chilled.
100g soured cream or full-fat natural yogurt Dont pour the chocolates in all at once or n Per serving 609 cals, fat 44.6g, sat fat
150g caster sugar you will cook the eggs. 26.3g, carbs 44.5g, sugars 33g, protein 8.2g,
3 free-range eggs, plus 3 yolks 4 Cover the bottom and outsides of the salt 0.7g, fibre 1.3g

Sweettreats
Pistachio and lime
courgette cake
Pistachio and lime courgette cake

It sounds peculiar but I promise that you will For the icing: out clean. Remove from the oven and leave
love this cake. It is not just another food fad 100g full-fat cream cheese to cool completely in the tin before removing
courgette in a cake really does work! I was 250g icing sugar and decorating.
sceptical at first too, but upon trying a bite zest and juice of unwaxed lime 5 To make the icing, beat the cream cheese,
of an incredibly moist sponge with the zingy 30g pistachio nuts icing sugar and lime juice together until
lime icing, you will not look at a courgette in smooth. Spread on the top of the cooled
the same way again. 1 Preheat the oven to 180C/fan 160C/gas 4, cake. Chop the pistachio nuts and sprinkle
then grease a 20cm tin and line the base and them over the cake, then top with the
sides with baking parchment. remaining lime zest.
butter, for greasing 2 Grate the courgettes coarsely (there is no n Per serving 423 cals, fat 19.3g, sat fat 4.6g,
250g courgettes, around 23 small ones need to peel them); if they are grated too carbs 58.2g, sugars 41.1g, protein 4.9g, salt
2 free-range eggs finely they will turn to mush. 0.6g, fibre 1.4g
125ml vegetable oil 3 Put the eggs, oil and sugar in a bowl then
150g caster sugar beat by hand until creamy. Fold in the flour,
225g self-raising flour baking powder and salt. Stir in the courgette
tsp baking powder and the zest. The mixture does look unusual
tsp salt at this stage, but bear with it as it completely
zest of unwaxed lime transforms when baked!
4 Pour the mixture into the prepared tin and Recipes adapted from Twist
by Martha Collison (Harper
bake for 3540 minutes, until golden on top Collins, 16.99). Photography
and firm to touch or a skewer inserted comes by Tara Fisher.
32 |

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Root
vegetable
gratin
page 38
Everyday eats
Ease yourself into autumn with clever dishes that make leftovers for
another recipe, plus fun and flavourful noodle suppers.
035_VL75[Midweek_Intro]NTSJSM.indd 1 17/08/2016 11:52

Season
of plenty
Lizzie Kamenetzky shares cosy autumnal dishes
that provide enough to feed the family with handy
leftovers to make another recipe too.
Baked squash
with chilli and
rosemary
The autumn brings wonderful
displays of beautiful pumpkins
and squash with their firm
flesh and edible skins. This is
a vibrant and delicious dish,
either as a side or a main meal.
Serves 4, plus leftovers

Prep 10 mins | Cook 45 mins
2kg squash or pumpkin,

deseeded and cut into wedges
1 bulb garlic, cloves separated
2 red chillies, finely sliced
4 sprigs of rosemary
olive oil, to drizzle
1 tbsp cider vinegar
sea salt and freshly ground
black pepper
several handfuls of baby leaves,
to serve
Preheat the oven to 200C/

fan 180C/gas 6. Tumble the
squash, garlic, chillies and
rosemary into a roasting tin.
Drizzle with plenty of olive oil
and add the vinegar. Season
with lots of sea salt and
black pepper and roast for
4045 minutes until tender. Toss
with the baby leaves and serve.
n Per serving 80 cals, fat 4.7g,
sat fat 0.8g, carbs 6.7g, sugars
5.4g, protein 2.7g, salt 1g,
fibre 4.8g
36 |
036-41_VL75[Bountiful]NT2SJSM.indd 36 16/08/2016 12:47

Clevercooking
recipe photographY: Laura Edwards
Squash and Parmesan souffl

Souffls, they cast fear into the heart of many cooks, but in reality they are much more robust
and simple to make than you would imagine. In the past I have even removed a souffl from
the oven, dug into the centre, realised it is not quite cooked and stuck it back in to finish!
Serves 4 | Prep 20 mins 1 Preheat the oven to minute or two. COOKS TIP If you dont
Cook 30 mins 200C/fan 180C/gas 6. 3 Remove from the heat have the leftover baked
Grease a deep 20cm and stir in the egg yolks, squash, peel 250g squash
50g unsalted butter, plus extra
souffl dish with butter and mashed squash and or pumpkin and steam
for greasing
then coat with a thin layer Parmesan-style cheese. for 1015 minutes until
handful of fresh or dried of breadcrumbs, polenta Whisk the egg whites in softened. Mash. Heat a pan
breadcrumbs, polenta or semolina or semolina to help the a clean bowl until holding with a little oil and fry half
40g plain flour mixture climb up the sides stiff peaks. Mix a dollop into a finely chopped red chilli
300ml whole milk of the dish. the bechamel sauce, then and a finely sliced garlic
sea salt and freshly ground black 2 Melt the butter in a gently fold in the remaining clove, then mix through the
pepper saucepan then add the egg whites. mashed squash. Cool and
4 free-range eggs, separated flour and cook for a couple 4 Fill the souffl dish to just use in the souffl.
200250g leftover baked squash of minutes. Add the milk below the top. Place on a n Per serving 411 cals, fat
(see recipe, opposite), mashed a little at a time, stirring baking sheet, and bake for 26.8g, sat fat 15.1g, carbs
100g vegetarian Parmesan-style to create a smooth sauce. 2530 minutes until well 21.8g, sugars 6.2g, protein
cheese or any other cheese, grated Season and bubble for a risen and golden. 21.2g, salt 1.8g, fibre 1.8g

Root
vegetable
gratin
38 |

Clevercooking
Savoury
gratin
muffins
Root vegetable gratin flour and plenty of seasoning. Tumble into Cheddar, Parmesan-style cheese or Gruyre
There was a bit of debate when the dish. 1 bunch of chives or spring onions,
photographing this recipe about the 2 Mix the stock and cream together and finely chopped
difference between a gratin and a pour over the vegetables, then mix the
dauphinoise. We reached the conclusion that breadcrumbs and cheese together and 1 Preheat the oven to 200C/fan 180C/gas 6
a dauphinoise is a type of gratin and that scatter over the top. and line a 12-hole muffin tin with paper cases.
anything topped with a browned crust is all 3 Bake for 1 hours until the vegetables are 2 Mash the leftover gratin with a fork.
familie gratin! tender and the top golden and bubbling. Whisk the egg yolks and flour together,
n Per serving 541 cals, fat 43.7g, sat fat 26.6g, then whisk in the milk and add the mashed
carbs 30.5g, sugars 6.3g, protein 7.7g, salt gratin, melted butter, cheese and chives or
Prep 15 mins | Cook 1 hrs
2.1g, fibre 5.3g spring onions.
30g unsalted butter 3 Whisk the egg whites in a clean bowl until
1 onion holding stiff peaks and gently fold them into
300g floury potatoes Savoury gratin muffins the gratin mixture until just combined.
2 parsnips A savoury gratin muffin is so much more 4 Divide between the muffin cases and bake
1 celeriac versatile than the sweet kind. A fabulous for 1518 minutes, until risen and golden.
handful of thyme sprigs, leaves stripped breakfast on the go, or a simple lunch Leave to cool in the tin then serve warm.
2 tbsp plain flour warm from the oven with a glass of cold COOKS TIP If you dont have any leftover
sea salt and freshly ground black pepper beer or cider. root vegetable gratin, grate a small potato,
300ml vegetable stock a small parsnip and a little bit of celeriac.
Makes 12 | Prep 15 mins | Cook 18 mins
400ml double cream Blanch briefly in boiling salted water, then
handful of fresh or dried breadcrumbs 350g leftover root vegetable gratin drain well and pat dry. Mix with a little double
50g vegetarian Cheddar cheese, grated (see recipe, above) cream and plenty of seasoning and use 300g
5 medium free-range eggs, separated of this mixture instead of the leftover gratin
1 Preheat the oven to 180C/fan 160C/gas 4. 150g self-raising flour in your muffins.
Rub the butter all over the inside of 1.2-litre 60ml whole milk n Per muffin 157 cals, fat 9.1g, sat fat 3.9g,
ovenproof dish. Peel and finely slice all the 30g unsalted butter, melted carbs 11.3g, sugars 1g, protein 7.7g, salt 0.5g,
vegetables and toss together with the thyme, 100g grated vegetarian cheese, such as fibre 1.1g

Apple and pecan crumble
Crumbles are the king of winter 1 Peel and core the apples, cut into
comfort puddings, and for good chunks and put in a pie or ovenproof
reason. Nestled underneath a golden, dish. Add the lemon juice, caster
nutty crumb is soft and sharp sugar, spices and 50g of the butter
apple, steaming and begging to be and mix together.
smothered with sweet custard. 2 Preheat the oven to 160C/fan 140C/
gas 3. Toss the remaining butter with
the flour and rub together with your
Prep 20 mins | Cook 50 mins
fingertips until the mixture resembles
2 Bramley apples breadcrumbs. Add the pecans,
56 Cox apples demerara, soft brown sugar and salt
juice of 1 lemon and mix well, then scatter over the top
100g caster sugar of the apples.
good pinch of ground cinnamon 3 Bake for 4050 minutes until golden
grating of fresh nutmeg and bubbling. Serve with cream or
200g unsalted butter, cubed vanilla ice cream.
175g plain flour n Per serving 772 cals, fat 48.1g, sat
150g pecans, finely chopped fat 20.3g, carbs 79.6g, sugars 56.9g,
75g demerara sugar protein 6.4g, salt 0.7g, fibre 5.7g
40g soft brown sugar (light or dark)
1 tsp flaky sea salt
cream or vanilla ice cream, to serve

Clevercooking
Crumble cupcakes
With just a big spoonful of leftover
crumble you can make these
wonderful teatime cupcakes.
150g unsalted butter, softened

150g caster sugar
3 free-range eggs
125g self-raising flour
200g leftover apple and pecan
crumble (see recipe, opposite)
splash of milk (optional)
For the icing:

3 tbsp custard powder
100ml double cream
200g unsalted butter or a mix of
butter, mascarpone or cream cheese
(anything firm and spreadable)
125g icing sugar
1 Preheat the oven to 180C/fan 160C/

gas 4 and line 9 holes of a 12-hole
muffin tin with paper cases.
2 In a bowl, beat the butter and
sugar together until light and fluffy.
Add the eggs, one at a time, beating
before adding the next one, then
add the flour and leftover apple and
pecan crumble, reserving some of the
crumble topping to decorate. Fold
together, adding a splash of milk if the
mixture is too thick.
3 Dollop into the paper cases and
bake for 2025 minutes until golden
and risen.
4 Meanwhile, blend the custard
powder and cream together in a small
pan over a medium-low heat and cook
for 23 minutes, until you have a lovely
thick paste. Set aside to cool.
5 Beat the butter (or butter,
mascarpone or cream cheese) together
with the icing sugar until fluffy. Add
the cooled custard mixture and fold
Crumble
in. Chill for at least 30 minutes. cupcakes
6 When ready to ice, spread the top of
each cupcake with some of the icing.
Scatter with some reserved crumble
topping and serve.
COOKS TIP To make these cupcakes
from scratch, peel and core 250g Cox
apples and cook with a knob of butter,
a splash of water and 1 tablespoon
of caster sugar for 10 minutes. Use Recipes adapted
50g ground almonds instead of the from The Bountiful
crumble topping in the mix. Kitchen by Lizzie
Kamenetzky (Kyle
n Per serving 621 cals, fat 41.6g, sat Books, 16.99).
fat 25.3g, carbs 57.9g, sugars 35.7g, Photography
Laura Edwards.
protein 4.6g, salt 0.3g, fibre 1.1g

How to
Make your own baguettes
Baguettes are best eaten fresh, within an
hour or so of baking, which is where the
home baker has a serious advantage. By
the end of the day, most baguettes will have
hardened. This recipe creates a baguette
with a slightly open, waxy, springy crumb
perfect for slathering butter on while still
warm from the oven.
As with any bread-making, preparing
the baguettes is a labour of love, so do
plan ahead and make sure you allow plenty
of time. The poolish or starter mixture
should be made the night before and left
to ferment, and the combined proving and
baking times will take about 4 hours.
Home-baked
baguettes
Makes 2 baguettes
For the poolish:

80ml water
2g fresh yeast
80g T55 flour (see flour tips, opposite)
For the baguettes:
photographY: Jonathan Gregson

220ml water
2g fresh yeast
310g T55 flour
160g poolish
6g salt
olive or rapeseed oil, for the bowl
semolina, for dusting (optional)
Make the poolish and leave

overnight This is the starter for your
baguette. Place the water and yeast in a fitted with a dough hook, and stir until all Knock back the dough and leave
mixing bowl and stir until the yeast has the ingredients are incorporated. Add the to rest After this, knock back the dough
dissolved. Add the flour and mix until the poolish and gently mix again, and then lastly by folding the edges tightly into the centre,
dough is wet and runny. Cover the bowl with add the salt and mix to form a silky-smooth cover, and leave it to rest for a further hour at
a cloth and leave at room temperature for dough. Knead the dough until it becomes room temperature.
8 hours, or overnight. Bubbles will form on smooth and elastic.
the top. Divide the dough and leave to rest
Leave to rest Place the dough in a Lightly oil a non-stick baking sheet. Remove
Mix the dough To make the baguettes, lightly oiled bowl. Cover with a cloth and the dough and divide into 2 lumps for the
place the water, yeast and flour into a leave the dough to rest for at least 1 hour at baguettes. Shape each into a bloomer, place
large mixing bowl or electric stand mixer room temperature. them on the baking sheet, cover with a cloth,
42 |
042-3_VL75[tutBaguettes]NT2SJSM.indd 42 16/08/2016 12:17

Kitchentutorial
Ideas for stale bread

Fresh baguettes do go hard quite
quickly, but any leftovers can be used
to make breadcrumbs and croutons.
Breadcrumbs
Although stale bread is hard by nature,
making it ideal for breadcrumbs and
croutons, it often benefits from being
crisped up in the oven to dry it out
even more for a superior texture. To
make extra crispy breadcrumbs from
stale bread, preheat your oven to
200C/fan 180C/gas 6, tear the bread
into small chunks, place them on a
baking tray and bake for 1012 minutes.
They should dry out and turn a pale
golden brown. Remove from the oven,
and either blitz them in a food processor
to your desired consistency, or crush
them with a rolling pin for a coarser
crumb. These breadcrumbs can then
be used for coating veggie burgers, in
and leave to rest at room temperature for salads, or to top grilled dishes such as
30 minutes. stuffed tomatoes and mushrooms.
You can mix herbs through them for
Shape the baguettes and leave extra flavour.
to prove Have ready a baguette pan or Recipes adapted from
Crispy croutons
a baking tray dusted with semolina. Shape A Handful of Flour: Recipes
from Shipton Mill by Tess Lister
each piece of dough into a baguette and (Headline, 27). Photography
place on your baguette pan or baking tray. by Jonathan Gregson. To make these, first preheat your oven
Cover in a plastic bag and leave to prove to 200C/fan 180C/gas 6 and line a
until they have doubled in size. This will take baking tray with baking parchment.
around 1 hour, depending on temperature. Flour tips Slice or tear the bread into crouton-
The dough should be light and pillowy to the For an authentic result, Shipton Mills T55 sized chunks, and place them on the
touch when it is ready. French White Flour (1.30 for a 1kg bag) baking tray. If you want, drizzle them
is a good all-round bread flour and is with some olive oil for extra flavour.
Bake in the oven Score the tops with excellent for making baguettes. Shipton Bake for 1012 minutes, until they turn
around 5 short, straight cuts, and bake Mill currently produce this flour using only golden brown and have crisped up.
them in the oven at 240C/fan 220C/gas 9 French varieties of wheat, with baguettes These are delicious in soups and stews,
for 2025 minutes, until golden in colour. in mind. Otherwise, use a good quality or for salads. Theyre also ideal to use
The bread should sound hollow when you all-purpose white flour. in panzanella salads.
knock on the base.
042-3_VL75[tutBaguettes]NT2SJSM.indd 43 16/08/2016 12:17

Use your
noodle
From soup and stir-fries to fritters,
Kathryn Bruton shows how noodles
are the ideal ingredient to add fun and
flavour to easy evening suppers.
Mushroom
noodle soup
with grated
beetroot,
tarragon and
capers
044-9_VL75[Noodles]NTSJSM.indd 44 15/08/2016 08:13

Workingweek
Recipes and styling: Kathryn Bruton

Photography: Catherine Frawley
Noodle note
For speed, weve used ready-to-eat
noodles in a number of these recipes
(also sometimes called straight to
wok). They can be bought at the
fresh section of your supermarket,
but if you cant find them you can
cook dried noodles separately and
add them instead. The lactic acid
listed on some ready-to-eat noodles
may confuse vegans; Amoy uses a
vegan source in their range.
Mushroom noodle soup

with grated beetroot,
tarragon and capers
Deeply flavoured with mushrooms and
soy sauce, filling with chunky noodles and
topped with punchy garnishes, this soup is
the ultimate meal in a bowl. Satisfying food
at its very best.

Sweetcorn,
groundnut oil, for frying chilli and
miso noodle
onion, finely sliced fritters with
soy and lime
2 cloves garlic, finely chopped or grated dipping sauce
30g dried mushrooms
450g chestnut mushrooms, sliced Sweetcorn, chilli and miso 1 Mix the noodles, sweetcorn, chilli, lime zest
4 tbsp soy sauce or tamari and coriander together. Whisk the miso with
1.7 litres water
noodle fritters with soy and the eggs and pour over the noodles. Season
200g ready-to-eat udon noodles lime dipping sauce generously and toss everything together.
60g rocket This is such a great way to use noodles. 2 Place a large frying pan on to a high heat
1 small fresh beetroot, coarsely grated These fritters couldnt be easier to make and and generously coat with groundnut oil.
1 tbsp capers if you omit the chilli they are also perfect Place heaped spoonfuls of the mixture into
12 sprigs of tarragon, finely chopped for children. the pan you should fit about 34 fritters.
Fry for about 3 minutes, until the edges are
1 Heat a little groundnut oil and saut the Serves 4 | Prep 10 mins | Cook 15 mins
browning and starting to crisp. Confidently
onion and garlic on a medium-low heat for
300g ready-to-eat egg noodles, flip and cook for a further 3 minutes.
about 5 minutes, or until slightly softened.
roughly chopped 3 Repeat until all the mixture has been used,
2 Add all of the mushrooms, soy sauce or
195g can sweetcorn, drained if necessary, adding a little more oil to the
tamari, and water. Bring to the boil, reduce to
1 red chilli, finely chopped frying pan between batches. Once cooked,
a gentle simmer and cook for 1520 minutes.
(deseeded if preferred) pop the fritters on to a sheet of kitchen towel
Add the noodles and cook for a further
zest of 2 limes to soak up excess oil.
5 minutes, until they are heated through.
35g coriander, roughly chopped 4 To make the dip, mix the soy sauce, lime
3 Place a handful of rocket into each bowl.
2 tbsp sweet white miso juice and caster sugar together. Stir until the
Spoon in some noodles and mushrooms,
3 free-range eggs sugar has dissolved. Garnish with the sliced
then pour the broth over the top. Garnish
sea salt and black pepper chilli. Serve the fritters alongside the dip and
with the grated beetroot, capers and
groundnut oil, for frying lime wedges.
tarragon before serving.
lime wedges, to garnish n Per serving 285 cals, fat 10.6g, sat fat 2.3g,
carbs 34.5g, sugars 6.8g, protein 11.6g, salt
carbs 22.9g, sugars 4.9g, protein 5.8g, salt For the dipping sauce:
3.8g, fibre 3.5g
2.4g, fibre 3.8g 70ml soy sauce
freezeme juice of 2 limes

pinch of caster sugar
The soup can be frozen without the
noodles and garnishes. 1 red chilli, sliced

Workingweek
Broccoli, pea and spinach rice- For the sauce: 3 Place a frying pan on to a high heat with a
noodle stir-fry with fried egg 30g ginger, finely grated little groundnut oil coating the bottom. Fry
This light and refreshing dish is for those cold 3 tbsp soy sauce the eggs to your liking.
evenings when you need substance but not 1 tbsp sherry vinegar 4 Serve the noodles topped with a fried egg,
stodge. This is reviving food for when your tsp sugar and garnish with the sesame seeds, chopped
body needs a kick-start. 1 tsp sesame oil chilli and coriander.
Serves 4 | Prep 10 mins | Cook 20 mins 1 Cover the broccoli and peas with boiling carbs 38.8g, sugars 8.5g, protein 22.2g, salt
1 large head of broccoli, cut into florets water, leave for 5 minutes, drain and refresh 2.3g, fibre 12.1g
200g frozen peas under cold water. Set aside. Mix all of the
23 tbsp groundnut oil sauce ingredients together. Serve without the fried egg, or top with thinly
4 spring onions, thinly sliced 2 Heat the groundnut oil in a wok or large sliced, fried slices of firm tofu.
1 clove garlic, finely chopped or grated frying pan. When smoking hot, stir-fry the
10g ginger, peeled and julienned spring onions, garlic and ginger for a couple
of minutes. Add the spinach (you may need
260g baby spinach
300g ready-to-eat rice noodles to do this in batches) and use tongs to turn
Butternut squash and
4 free-range eggs the leaves until wilted. Add a splash of water, cavolo nero green curry
1 tbsp black sesame seeds if necessary. Now add the broccoli, peas and with rice noodles
1 red chilli, finely chopped noodles. Stir in the sauce and allow to bubble This dish is as vibrant in flavour as it is in
a few sprigs of coriander, finely chopped for a few minutes. appearance. If you cant find cavolo nero,
kale will make a good substitute.
1 medium butternut squash, peeled

23 tbsp groundnut oil
200g cavolo nero, stalks removed
400ml can coconut milk
200g rice noodles
lime wedges, to garnish
For the curry paste:

60g fresh coriander
2 spring onions
40g ginger
1 red chilli (deseeded if preferred)
2 cloves garlic, peeled
40g fresh coconut
1 tbsp sesame oil
1 tbsp soy sauce
50ml water
1 Put the curry paste ingredients into a small

hand-held blender and blitz until smooth.
Set aside.
Slice the squash in half, remove the seeds,
cut each half in two again, and cut into 5mm
slices. Place in a large roasting dish, dress
with the groundnut oil, salt and pepper and
roast for 25 minutes.
3 Remove the squash from the oven, add the
cavolo nero, curry paste and coconut milk.
Mix well, return to the oven and cook for a
further 10 minutes.
4 Meanwhile, cook the noodles according to
packet instructions. Serve the curry with the
noodles and lime wedges alongside.
COOKS TIP Fresh, ready-prepared coconut
can be found in most supermarkets.
Broccoli, pea and
spinach rice-noodle carbs 50.5g, sugars 9.7g, protein 11.8g, salt
stir-fry with fried egg
2.2g, fibre 9.1g
46 |

Butternut
squash and
cavolo nero
green curry
with rice
noodles

Sticky soy and
ginger beetroot
with egg noodles
48 |

Workingweek
Sticky soy and ginger beetroot
with egg noodles
Beetroot is the star of the show here and
demonstrates beautifully how one vegetable
alone can be at the heart of a gorgeous plate
of food.
700g mixed beetroot (about 5 medium)

23 tbsp groundnut oil
150ml soy sauce
60ml mirin
1 tsp sesame oil
1 tbsp rice wine vinegar
50g honey
1 red chilli, finely chopped (deseeded if
preferred)
40g ginger, finely chopped or grated
300g ready-to-eat egg noodles
3 spring onions, finely sliced
150g beansprouts
1 carrot, peeled and julienned
lime wedges, to serve

Peel the beetroot and cut each one into 16
thin wedges. Place on a roasting tray, coat
with the oil, season generously and roast for
30 minutes.
2 Meanwhile, mix the soy sauce, mirin,
sesame oil, rice wine vinegar, honey, chilli
and ginger together. After 30 minutes,
remove the beetroot from the oven, pour
the soy mixture all over and roast for a
further 10 minutes. Roasted sweet potato, aubergine
and cauliflower with coriander
3 Heat the noodles according to packet pesto and miso soba noodles
instructions. When ready, serve with the

roasted beetroot, a generous helping of 1 large or two medium sweet potatoes, 1 Preheat the oven to 200C/fan 180C/gas 6.
sauce poured all over, and the spring onions, peeled and cut into long thin wedges Place the sweet potato and cauliflower on to
beansprouts and carrots to garnish. Finish 1 cauliflower, cut into small florets one baking sheet, and the aubergine on to
with a squeeze of lime juice. 200g baby aubergines, quartered another. Coat with a drizzle of groundnut oil
n Per serving 381 cals, fat 9.1g, sat fat 1.7g, lengthways and season generously with salt and pepper.
carbs 61.5g, sugars 33g, protein 11.3g, salt groundnut oil, for roasting Roast the sweet potato and cauliflower
6.8g, fibre 8.5g sea salt and black pepper for 2025 minutes, and the aubergine for
2 tbsp sweet white miso 15 minutes.
1 tbsp mirin 2 Meanwhile, mix the miso, mirin, sake
Choose rice or wheat noodles in place of
the egg variety. 1 tbsp sake and chopped chilli together until smooth.
2 red chillies, one finely chopped the Cook the soba noodles according to
other sliced packet instructions.
200g soba noodles 3 Using a hand-held blender, blitz all of the
Roasted sweet potato, 1 tbsp black sesame seeds, to garnish ingredients for the pesto until smooth, and
aubergine and cauliflower For the coriander pesto: season to taste.
with coriander pesto and 50g coriander 4 When ready to serve, dress the noodles
miso soba noodles 20g ginger with the miso sauce. Serve with the roasted
vegetables and a generous spoonful of pesto
1 spring onion
The roasted root veg in this recipe need
25g almonds on the side. Garnish with the sliced chilli and
little more than a touch of seasoning their
zest of 1 lime sesame seeds.
flavours sing alongside sweet miso-soaked
juice of 1 limes n Per serving 597 cals, fat 25.5g, sat fat 4.5g,
noodles and punchy coriander pesto.
50ml groundnut oil carbs 74.7g, sugars 14.7g, protein 14.7g, salt
Serves 4 | Prep 10 mins | Cook 25 mins sea salt and black pepper 3.6g, fibre 11.4g

bins on Rob
Our columnist ine Carlin focuses on fun, flavour and

photograph: Jas
fantastic food, sharing everything from brilliant baking

tips to essential ingredients and simple switches that will
transform your dairy-free cooking.
Shake it up!
Its early autumn. The weather is getting
colder. The nights are slowly looming in.
easy and tastes a thousand times
better than any shop-bought non-dairy
Chocolate shake
smoothie bowl
1 large ripe banana, fresh or frozen

80ml leftover coffee or 1 espresso shot
80ml homemade cashew milk
Getting up in the morning is becoming milk full of additives and unnecessary
(see recipe, below)
increasingly harder. Youre probably sugar. I like to sweeten mine with a
3 Medjool dates
thinking a warm bowl of porridge is just few dates and, even though cashew
25g oats
what I need, as you push thoughts of milk is naturally smoother in texture
50g cashew milk pulp or 2 tbsp nut
banana nice-cream sundaes to one side. than others, I still like to squeeze mine
butter
Well, just before you resign yourself to through a nut-milk bag rendering it
1 heaped tbsp raw cacao powder
the fact that summer is well and truly silky smooth and completely bit-free.
tbsp maca powder
dead and buried, let me suggest an in- Youll be seriously amazed at how much
1 tbsp cacao nibs
betweeny offering that will both satisfy pulp you actually collect, which can
pinch of pink Himalayan salt
and nourish, as well as give you some then be used in bliss balls, whizzed into
handful of ice cubes
much-needed here comes winter pep. smoothies or even used as a base for
If youre pushed for time (heck, who dairy-free Nutella. Keep the remaining Place everything in a blender and
isnt?), this deeply chocolately smoothie milk in the fridge and use on cereals, in whizz until smooth, scraping down the
bowl is exactly what youre after and if oatmeal and even as a refreshing drink. sides from time to time. Pour into a bowl
you really cant handle anything frozen So versatile. So tasty. And so, so simple and top with blackberries, oats and
mid-October, then simply use a regular to make. So, no excuses! cacao nibs.
banana and omit the ice. Simples. I What with this being breakfast n n Per serving 695 cals, fat 30.8g, sat fat
always seem to have a little leftover all, we really want this smoothie bowl 9.8g, carbs 87.5g, sugars 63.3g, protein
coffee in the cafetire but you could to pack a nutritional punch and that 18.4g, salt 1.3g, fibre 11.6g
easily use an espresso shot instead, and means banana (frozen or not), oats
if you think maca powder is just plain (gotta have dem oats!), as well as a
silly/expensive/all of the above, switch double antioxidant hit in the form of
it out for a teaspoon of cinnamon. What raw cacao powder and cacao nibs. Homemade cashew milk
youll forfeit, however, is that wondrous Whammo. I personally think smoothie 110g cashews, soaked in filtered water
malty flavour thats going to ensure bowls should be slightly thicker than the overnight
your chocolate shake smoothie bowl is slurp-through-a-straw sort that way 750ml filtered water
next level Eds Diner-esque delicious. you can scoop it up easily with a spoon 2 Medjool dates
You have been warned! and load on the toppings without them pinch of pink Himalayan salt
Of course, Im going to insist you sinking into the liquid like quick-sand.
make your own plant milk here (in this Ive chosen blackberries because Im 1 Put everything into a blender and whizz
case cashew) because it is so darned still able to forage a few stragglers here on a high speed for several minutes or
in Cornwall, but you can use whatever until completely smooth.
toppings you fancy. Think seasonal and 2 Place a nut-milk bag or muslin cloth in
About ine you cant go wrong. Then its simply a a basin or bowl, then carefully pour in the
ine blogs at www.peasoupeats.com case of sprinkling over whatever else you cashew liquid. Gently squeeze the milk
about vegan food, fashion and have to hand muesli, granola, oats, its through the bag, reserving the pulp.
lifestyle. Her first cookbook, Keep it entirely up to you. 3 Transfer to a sterilised bottle (simply
Vegan, was published by Kyle Books Now go forth and build the breakfast run it through a dishwasher on a high
in 2014, and her second, The New bowl of your dreams or at the very heat) and refrigerate until needed.
Vegan, is on sale now. least, pop it in a Tupperware container The milk will keep for 34 days. Shake
and take it to work as is vigorously before pouring.
50 |
050-1_VL75[Aine_Column]NTSJSM.indd 1 15/08/2016 08:16

Vegankitchen
Chocolate
shake
smoothie
bowl
050-1_VL75[Aine_Column]NTSJSM.indd 2 15/08/2016 08:16

Join the
club
Environmental entrepreneur Dale Vince shares the 20-year journey behind

Ecotricity, the countrys leading green energy company, and his plans to make
Forest Green Rovers the most eco-friendly football club in the world.
Words: Lindsey Harrad
After 10 years living a self-sufficient outdoors and with a bit of a Scrapheap needed a 30-metre high wind-monitoring
lifestyle on the road, Dale Vince realised Challenge aspect. Actually, I didnt give it a tower. I didnt have any money to buy one,
he could rejoin society and use some of lot of thought; I just decided to give it a go but I did have the means to make one and
the knowledge hed acquired from living and got on with it. I didnt try to measure put it up on my lorry, he says. That led to a
a low-impact lifestyle to make a bigger my prospects of success; I didnt give any small business in making wind-monitoring
difference as a social entrepreneur. It was thought to that. I knew nothing, I started masts for other people, which then paid for
a convergence of a number of things that from nothing. me to take the next steps, such as getting
made my decision having seen a wind farm Its a remarkable start to a 20-year journey planning permission, negotiating with the
in operation in Cornwall, and the fact Id been that took Dale from living in a van as a New grid company, learning how to get a contract
using small wind power for my own energy Age traveller and one-time protester, to for the power, how to fight an appeal for
for a number of years, he says. All these running the countrys leading green energy planning permission, and how to find a bank
things came together in a kind of epiphany company, Ecotricity, making him an OBE and that would work with us.
either I could spend another 10 years living a multi-millionaire in the process albeit one If Id looked at all of this from the
this lifestyle, which was successful on a who would never wear a suit and drives an beginning I might have concluded it was
small scale, or I could drop back in and build electric motorbike. The biggest challenge impossible, but I took on each step as it came
bigger windmills. I knew this was something Ive ever faced was building the very first along and just got on with it. My only big plan
I could do. windmill, he says. There was a possibility that was to just do it, one bite at a time. It was a
Dale started investigating the broader if I hadnt built that one then nothing would real learning curve, but it did lead to a real
possibilities of wind power. What Id learned have followed; it was a make-or-break thing. understanding of the end-to-end process of
on the road was self-reliance, and that did a wind project, which is also applicable to a
give me a great degree of self-confidence. Winds of change solar project and any other project you like.
I had a can-do attitude from doing so After attending every conference he could So eventually it was the blueprint for our
many things for myself often practical find on wind power and reading every bit Ecotricity development team, the company
things like building trucks and things to of information he could to understand the was formed from that five-year period of
live in, or rebuilding engines, usually in the technology behind it, he realised first he deep learning.
52 |
052-4_VL75[ForestRovers]NT2SJSM.indd 52 17/08/2016 17:51

Ecobusiness
I see us as a bit of a
hybrid: weve got the
mission-driven aims of
an NGO like Greenpeace,
but we use the tools of
business to get there The club has solar panels on the roof and
the pitch is maintained by a mow-bot
Although he says the biggest headache

along the way has been becoming an energy
supplier, mostly thanks to the ever-changing
rules and bureaucracy, he always felt it was
important to close the loop. Generating the
energy is the easiest bit of this. We are
empowered by our integrated approach, and
were now seeing others following our lead.
There are two ways to bring about
change, in my opinion. One way is to do it;
the other way is to show people that it works.
We are not about making money money is
a means to an end. We want to bring about
change, and we make money in order to
do the things we want to do. That was a
fundamental choice from the beginning Sporting chance
should we become a charity and ask people In 2010, Dale invested in and became
to fund what we were doing, or do we use a chairman of Forest Green Rovers football
business model and earn the money to pay club, based in Nailsworth, near Ecotricitys
for what we think needs to be done? he says. headquarters in Stroud. The club had a
Sometimes I see us as a bit of a hybrid: proud history going back over 100 years but
weve got the mission-driven aims of an NGO had been struggling financially. Although it
like Greenpeace, but we use the tools of wasnt part of the business plan, Dale felt that
business to get there. The main difference a club that was such a big part of his local
between an NGO and a business is that an community shouldnt be left to struggle, and
NGO will campaign against something, but possibly fail. Once we got involved, however,
what they dont offer is the positive alternative. we realised the club needed far more help
They may talk about it, but they dont offer a than they had told us, or they even knew, and
way to fulfill it. As a hybrid NGO business we it was a massive job. So we could either step
also offer the fulfillment we say here is the away and see it go down, or roll our sleeves
green energy you need to buy in order to up and get involved more deeply, he says.
make that change away from using fossil fuels. We chose the latter path, and that was aided
Were closing the loop between problem and by the idea of taking our eco-message into
solution, showing people they can take the world of football through Forest Green,
individual action to make a difference they as a way to justify the amount of effort and
dont have to wait for governments to act. money we were about to put in.

Ecobusiness
Dales tenure at Forest Green has not
A proposed design for the new stadium
been without its controversy when he
and sports complex
took red meat off the menu, the move did
attract criticism at first. We found people
did adapt very quickly to the idea. We
argued that its one game, once a fortnight
for a couple of hours, so come to the club
and eat something different to what youd
eat for the rest of the week.
Now, the club has made the bold move of
going vegan the only club in the world to
take such a step and serves up a vibrant,
crowd-pleasing menu of traditional dishes
every match day, including the clubs signature
Q Pie and mash or burgers and chips, but its
all completely, if not obviously, vegan. The
success of the new menu is firstly that its
very tasty, but also the style of the dishes are
within the comfort zone of the average match-
goer no mung beans or tofu in sight. What Left: Q Pie, the Below: Dale and interim
were here to do is to encourage people to try clubs signature manager Scott Bartlett ahead
something new. One of our arguments is that vegan dish of the promotion semi-final
giving up meat-and-two-veg opens up a world against Dover last season
of choice, says Dale.
Green by name, green by nature

The menu is just one of the many changes
theyve made in a bid to make Forest Green
the most sustainable football club in the
country, and eventually the world. Their
eco-initiatives have even attracted the
attention of Gary Neville, who invited Dale to
provide wind power for the then Manchester
United players testimonial match at Old
Trafford. The pair has since gone on to found
Sustainability in Sport, a foundation aimed
at taking the environmental message into
the wider world of sport. At Forest Green,
rainwater is collected from under the pitch at its heart. Dale and his team have found losing 31 in the play-off against Grimsby
for irrigation and the pitch itself is organically an ideal location just off junction 13 of the Town at Wembley, in what was arguably
grown and maintained. The stadium roof M5, and have currently whittled down the biggest day in the clubs 27-year history.
has solar panels and the pitch is groomed the contenders to the last two designs But the longest-serving members of the
using the UKs first electric mow-bot, which in the stadium architecture competition National League are quietly confident theyll
when it arrived put Forest Green in the they launched, and are awaiting planning have an even more successful season from
same league as Bayern Munich, which also permission which will hopefully be granted this autumn.
cares for its pitch using this revolutionary later this year. Weve had incredible support Indeed, in everything Dale has achieved
technology. Dale even changed the clubs for the project, so it does give us some so far, its always been a step-by-step, one-
strip to green and black to hammer the confidence. Its got so much to offer Stroud day-at-a-time process, never looking too far
message home. But while some initiatives that we think weve pitched the right project ahead. I think if you look at my journey from
are more visible than others, on match day for the right location, and we hope it will A to B it seems like a big leap, but Ive lived
Forest Green has the same atmosphere as create 4,000 jobs in the green economy. every day of it for the last 20 years and so it
any small club up and down the country. Theres an opportunity to restore a missing doesnt seem such a leap for me from that
Nothing shouts eco at the club, says piece of canal, which is an important first windmill to what weve created now,
Dale. Theres nothing wacky or hippyish as project for Stroud, and the sports complex he says. These days Im empowered by the
you walk around, and thats deliberate. The will offer fantastic new facilities. With a success of Ecotricity to do the things I want
message is that you dont have to be weird more accessible home for Forest Green, to do, which is really exciting for me.
or strange to live in a more eco-friendly way; well be seeking to get ourselves into the
the changes that need to be made are very championship and take our message higher l For more info about Forest Green Rovers,
accessible, and everything looks very normal. up through the leagues of football. go to www.forestgreenroversfc.com.
But big plans are in progress to build Sadly, despite their best attempts at the Ecotricity is Britains leading green energy
a new sports complex and eco-business end of last season, Forest Green narrowly generator and supplier; find out more at
park, with a new stadium for Forest Green missed promotion to division two after www.ecotricity.co.uk.
54 |

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Thrifty dinners
If you want to make your money go further in the kitchen,
try these tasty budget-busting recipes inspired by
Gregg Wallace and Chris Bavins TV show, Eat Well for Less.
Five-a-day Moroccan
casserole with Swiss chard
and couscous
Easy to prepare and extremely good for
you, this is a delicious spicy and vegetable-
filled casserole.
Serves 6 | Prep 20 mins | Cook 45 min s
3 tbsp olive oil

5 carrots, peeled and cut into chunks
1 butternut squash, peeled and cut into
chunks
3 large courgettes, cut into chunks
2 red peppers, deseeded and cut in
2.5cm chunks
1 yellow pepper, deseeded and cut in
2.5cm chunks
2 red onions, cut into wedges
4 cloves garlic, thinly sliced
1 tsp ground coriander
2 tsp smoked paprika
2 tsp ground cinnamon
1 tsp ground cumin
2 x 400g cans chopped tomatoes
1 tbsp harissa paste
2 tbsp clear honey
small bunch of coriander, finely chopped
200g dried apricots, halved
2 x 400g cans chickpeas, drained and rinsed
350g couscous Five-a-day Moroccan
casserole with Swiss
100g sultanas chard and couscous
zest and juice of 1 lemons

1 tsp rapeseed oil 2 Heat a large casserole dish until hot, then The vegetables should now be tender and
large handful of rainbow chard, stalks finely add the last tablespoon of oil and the onions the sauce thickened. Season to taste with
diced and leaves coarsely cut and fry for 35 minutes, until softened. salt and black pepper.
2 cloves garlic, finely sliced Add the garlic, ground coriander, smoked 5 While the casserole cooks, prepare the
sea salt and freshly ground black pepper, paprika, cinnamon and cumin, mix well and couscous and chard. Place the couscous
to taste fry for 12 minutes. and sultanas into a large bowl and pour over
3 Add the chopped tomatoes, harissa 350ml of boiling water plus the zest and juice
1 Preheat the oven to 190C/fan 170C/gas 5. paste, honey, fresh coriander, apricots and of 1 lemon. Stir well, then cover with cling film
Heat a large frying pan until hot, then add chickpeas and stir together. Add the sauted and leave for 10 minutes.
1 tablespoon of the olive oil. Add half the vegetables to the dish and stir well. Cover 6 Meanwhile, heat a medium frying pan until
carrots, squash, courgettes and peppers and place the casserole in the oven to bake medium hot, add the rapeseed oil, garlic and
and fry for 34 minutes until just coloured. for 20 minutes. chard stalks and cook for a few minutes until
Remove and set aside, then repeat with 4 Remove the casserole from the oven and the leaves have wilted. Stir in the remaining
another tablespoon of oil and the remaining carefully add 200ml cold water, stir well then lemon zest and juice and season to taste with
vegetables. Season well with salt and pepper. return to the oven to cook for 10 minutes. salt and black pepper.
58 |
058-9_VL75[EatWelForLess]NTSJSM.indd 58 15/08/2016 08:22

Budgeteats
7 Run a fork through the couscous to
separate the grains, then season with sea salt
and black pepper. Serve with the chard and
the casserole.
1.5g, fibre 22.5g
Puy lentil Bolognese

with pasta
This dish has all the flavours and textures of
a classic ragu great for serving to a mixed
group of veggies and meat-eaters. Weve
made a double batch of the sauce, so you
can serve four portions now, and save some
for another meal.
1 tbsp olive oil

2 large onions, chopped
3 carrots, peeled and chopped
2 celery sticks, chopped
2 tsp picked thyme leaves or 1 tsp
dried thyme
2 cloves garlic, finely chopped
2 tbsp tomato pure
500g Puy lentils, rinsed and drained
400g can tomatoes
1.5 litres vegetable stock
1 tbsp balsamic vinegar
300g pasta
sea salt and freshly ground black pepper,
to taste
grated vegetarian cheese, to serve
green salad, to serve
1 Heat a large frying pan or flameproof

casserole dish until medium hot. Add the Puy lentil
Bolognese
olive oil, onions, carrots and celery and cook with pasta
over a medium heat for 5 minutes. You want

the veg to soften but not colour if you like and turn up the heat. Stir well so that the water if needed to loosen the sauce and to
you can put a lid on to the pan to help keep tomato pure goes all through the vegetables, coat all the pasta. Serve straight away with a
the moisture in and steam the vegetables then add the Puy lentils and mix again. grating of cheese and perhaps a green salad.
at the same time. 3 Tip in the tinned tomatoes and the n Per serving 599 cals, fat 11.8g, sat fat 4.9g,
2 Add the thyme and garlic and cook for vegetable stock, stir well and bring to the carbs 96.7g, sugars 11g, protein 31.2g, salt
another minute, then stir in the tomato pure boil. Turn the heat down to a gentle simmer 4.2g, fibre 11.3g
and cook for 2025 minutes, until the lentils
are tender and the sauce has reduced
Serve with a grating of
slightly. Add the balsamic vinegar and dairy-free Sheese on top Turn to
season to taste.
mealmaker tip
of your Bolognese.
page 36
4 When the sauce has only 15 minutes left for more
Divide the leftover sauce into 4 equal to cook, bring a large saucepan of salted adaptable
portions. Transfer to freezer-proof water to the boil. Add the pasta and cook meal ideas
containers, cool then refrigerate or freeze according to the packet instructions until
until needed. Defrost and reheat to serve. al dente, then drain, reserving some of the
Use as a topping for jacket potatoes, as cooking water. Recipes adapted from Eat
Well for Less: 80 recipes for
a base for a chilli sauce (add chillies and 5 To serve, remove half the sauce and set healthy family meals from
kidney beans and serve with rice) or use aside in a bowl (see tip). Tip the drained the hit BBC One series by
Jo Scarratt-Jones, foreword
as a sauce for a veggie lasagne. pasta into the pan with the remaining sauce by Gregg Wallace and Chris
and mix well, adding the reserved pasta Bavin (BBC Books, 14.99).
058-9_VL75[EatWelForLess]NTSJSM.indd 59 15/08/2016 08:22

Orchard tales
Community action in Brighton has ensured the survival
of endangered apple species, using permaculture
principles to manage local orchards and scrumping
projects to prevent fruit going to waste.
Words: Barbara Hopkins
Sussex Mother, Tinsley Quince and Bossom: of the National Permaculture Association
these evocatively named varieties of Sussex (Britain). Bryn explains that permacultures
apple are just three of many endangered core ethics of earth care, people care and
varieties now thriving, thanks to the work fair shares mean that were concerned with
of the Brighton Permaculture Trust and its protecting and conserving the environment,
partner organisations. improving conditions in disadvantaged
The Trusts CEO Bryn Thomas is communities and promoting sustainable
delighted that these varieties (and almost development. The Brighton Permaculture
All photos by kate Greenhalf except where stated

30 others) have been recognised by Trust began with a small team and has
Plant Heritage, with National Collection grown organically, with more people getting
status since 2013. Were proud to be part involved and expanding into new areas.
of a movement to bring them back, he At Stanmer Park the trust manages three
enthuses. Permaculture is about efficiency orchards, providing a local food source and
and is inspired by natural ecosystems, community involvement. In east Brighton,
Bryn continues. In food production, most Racehill Community Orchard is managed
of the food we eat degrades the soil and with, and for, local people in partnership with
uses massive inputs of fertiliser and fossil other organisations and residents, who will
fuels. Appropriately managed tree crops benefit from free fruit. Education is a core
can be highly productive, build soil around part of the Trusts activities and training
their roots and need little in the way of courses include eco-building and renovations,
material and energy inputs. Apples, the gardening and introductions to permaculture
quintessential English fruit, are the most and permaculture design. Fruit tree courses
reliable fruit tree crop in the UK. cover planning and planting, ongoing care
The trusts passion for apples is celebrated and cooking the resulting harvest.
each year with an Apple Day in the orchards Bryn explains how the Trust also works Super scrumping
at their base in Brightons Stanmer Park. This with partner organisations in the wider Waste in permaculture terms can be a
years event is on 2 October and a day of community. Since 2003 we have worked resource, and Brighton Permaculture Trusts
apple-themed activities, orchard tours and to support the setting up of 115 orchards in successful scrumping project processes fruit
displays will highlight more of the trusts work. schools and community areas, encouraging that may go to waste into jams, chutneys and
the growing, harvesting and eating of local juices, sold on Apple Day and at Brightons
Earth care, people care fruit. Helping to assess the proposed site, Open Market. We import tonnes of fruit
Formed in 2000 as an ethical not-for- selecting trees and help with training on the each year into the UK, comments Bryn. Yet
profit organisation, the trust was awarded care of young trees all taps into learning hundreds of tonnes of fruit can go to waste,
charitable status in 2013 and is a member about where food comes from. unpicked, in our local area alone.
60 |
060-3_VL75[Apples]NT2SJSM.indd 60 16/08/2016 12:18

Photograph: Bryn thomas Ecoaction
Turn the
page for
delicious
autumn apple
recipes
Local householders and orchard owners

overwhelmed with fruit are among those
sharing their bounty. The trusts volunteers
can pick as much as one-third of a tonne of
potential waste fruit from a single tree, and
the scrumping project includes not only
apples but pears, mulberries, cherries and
damsons too.
The latest development is the Fruit
Factory: a publicly accessible space in
Stanmer Park, allowing increased production
levels of scrumped fruit, with bigger facilities
for processing and storage. Visitors will have
complete visibility of the processing kitchen
and the Fruit Factory will be a new venue
for teaching courses, hosting events and
product sales.
The conversion of an old tractor shed
into this new trust hub was the result of a
successful crowd-funding campaign. The
Apples, the quintessential English fruit, are the

response was fantastic, Bryn comments.
With Buzzbnk we set out to raise 12,000
in 30 days and the target was exceeded
by over 2,000. This new hub will also be
most reliable fruit tree crop in the UK
part of our ongoing schools education
programme across Sussex the Fruit
Factory is a fabulous venue for our range of
courses. The world we live in faces so many Find out more
challenges environmentally and socially. For more information, contact the Brighton Permaculture Trust at
We offer inspiration and encouragement www.brightonpermaculture.org.uk. Follow them on Facebook at
to individuals and communities to make a www.facebook.com/brightonpermaculture and Twitter @BPTpermaculture.
positive difference.

First fruit
photographY: Nassima Rothacker

Whether youve got a bag of windfalls or have been foraging for crab apples,
there are so many delicious sweet and savoury uses for this versatile fruit.
Apple and green cabbage cake 4 large or 5 medium free-range eggs mixture into the prepared tins and bake for
This makes a rather impressive three-tier 375ml liquid coconut oil (about 300g solid), 45 minutes or until springy to the touch and
cake that is deliciously moist, has telltale macadamia nut oil or cooking oil of your the cake pulls away from the sides of the tin.
green flecks and a wonderful flavour. The choice 4 Leave to cool in the tins for about
icing is also good with a bit of double 300g very finely shredded green (sweet) 10 minutes, before turning out and cooling
cream whisked into the cream cheese cabbage, chopped up a few times completely on a wire rack.
instead of butter. Buy a few pots of organic 2 large cooking apples (about 450g), peeled, 5 For the icing, cream the butter with an
pured apple in the baby section of your cored and finely grated electric whisk until light and fluffy. Add the
supermarket, or make your own by cooking 70g chopped dried apple cream cheese and beat until smooth and
down some apples and blitzing into a pure, well combined, then stir in the maple syrup.
For the icing:
then freeze what you dont need in ice-cube Chill in the fridge to set slightly before using
200g unsalted butter, at room temperature
trays. Try to find organic dried apple, as it is to sandwich the cake layers and spread over
400g cream cheese, at room temperature
chewier than non-organic. the finished cake.
90ml maple syrup
1 Preheat the oven to 180C/fan 160C/gas 4. carbs 69.2g, sugars 44g, protein 11.6g, salt
Cook 45 mins
Grease three 20cm cake tins and line the 1.1g, fibre 6.4g
For the cake: bases with greaseproof paper.
380g wholemeal spelt flour 2 For the cake, whisk together the flour,
50g almond flour or ground almonds almond flour, sugar, bicarbonate of soda
280g dark muscovado sugar and salt in a bowl. In a separate bowl, whisk
1 tbsp bicarbonate of soda together the vanilla seeds, apple sauce, eggs
1 tsp sea salt and oil. Recipe adapted from
1 vanilla pod, split lengthways and seeds 3 Pour the wet ingredients into the dry and Good Better Green by Zita
Steyn (Quadrille, 18.99).
scraped out whisk until just combined. Stir in the cabbage, Photography by Nassima
250ml apple sauce or pure (see above) grated apple and dried apple. Pour the Rothacker.
62 |

photographY: Alan Benson
Appleideas
Turn to
page 40 to
try apple and
pecan crumble Crab apple and port jelly
or page 20 for
apple radish Raw crab apples are small and hard and
slaw have a sour taste, but with added sugar
they make an excellent jelly which is
great to have in the pantry try it with
goats cheese on a slice of toast.
Makes about 1.5kg
1.5kg crab apples

500g sugar
juice of 1 lemon, strained
100ml tawny port
1 Wash and sterilise three 500ml jars

or similar.
2 Cut the crab apples in halves or
quarters, leaving the peel on and cores
in. Put them in a large stainless steel
saucepan and cover with water. Cook
for about 30 minutes, until the fruit turns
to a pulp.
3 Pour this mixture into a jelly bag, or a
colander lined with two layers of muslin,
and allow to drain until all the juice
has been extracted. Leave it overnight
if you can. Dont be tempted to squeeze
the pulp through, or your jelly will
become cloudy.
4 Measure the juice into a preserving
pan: you should have 1litre. Warm the
sugar in a low oven. Add the lemon
juice to the pan and bring to boil, then
add the warm sugar. Reduce the heat
and continue stirring until the sugar has
dissolved. Increase the heat so that it
starts to boil rapidly and leave to simmer
for 810 minutes. Add the port and
stir thoroughly.
5 Check the set (see cooks tip,
below) and pour into the sterilised jars
immediately. Store in the pantry for up
to a year, and in the fridge once opened.
COOKS TIP To check the set, put a
saucer in the freezer. Remove the jelly
from the heat so it doesnt overcook,
then dribble a little on to the cold
saucer. Leave it for 30 seconds and if
your finger running across the drop of
jam causes it to wrinkle, then the setting
point has been reached.
Recipe adapted
from Not Just Jam
by Matthew Evans
(Murdoch Books,
14.99). Photography
by Alan Benson.

Vegetarian_Living_0316.ai 1 17/3/16 5:55 PM
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VL70_037.indd 37 23/03/2016 15:33:17

Photograph: Laura Edwards
Lazy
dumplings
with sugary
brown butter
page 72
cooking
for a crowd
Feed your friends with Indy Powers wholesome easygoing dishes, or
sweet and tempting Polish brunch ideas from Zuza Zak.
065_VL75[CookCrowd_Intro]NTSJSM.indd 1 15/08/2016 08:23

One of Irelands most popular health food bloggers,
Indy Power believes that what we eat can transform
how we look and feel. Here she shares relaxed dishes
for a casual gathering of friends or family.
Indys Irish kitchen

photographY: Martin Poole
Kale minestrone
Minestrone is somehow both light and
really hearty. This recipe uses quinoa
instead of pasta, which absorbs all
of the flavours as it cooks, and Ive
added curly kale, which is just divine
after bubbling away in the yummy
tomato broth. A little hint of balsamic
vinegar makes this minestrone extra
special. The key to this recipe is not to
rush it letting it simmer for an hour
or more makes such a difference
and is well worth the wait. The longer
the better.

Cook 1 hr 7 mins
2 tbsp olive oil

2 cloves garlic, minced
1 white onion, diced
3 celery stalks, chopped
1 carrot, chopped
750ml vegetable stock
2 x 400g cans chopped tomatoes
100g curly kale, stalks removed and
Kale minestrone
roughly chopped
66 |
066-8_VL75[GreenSpoon]NTSJSM.indd 66 18/08/2016 09:57

Blogfocus
1 courgette, chopped
400g can cannellini beans, drained
85g quinoa
handful of fresh basil, chopped
2 tbsp balsamic vinegar
coarse salt and pepper
1 Heat a large pan on a medium heat

and add in the olive oil. Add the garlic
to the oil, letting it cook for about
2 minutes.
2 Add the onion, celery and carrot to
the pan and cook for about 5 minutes,
stirring regularly.
3 Add in the stock and tinned
tomatoes and stir. Add the kale and
courgette to the pan and turn the
heat down to low, letting it simmer for
about 30 minutes.
4 After 30 minutes, add the beans,
quinoa, chopped basil and balsamic
vinegar to the pan and let it simmer
for another 30 minutes. Serve with a
sprinkling of salt and pepper.
n Per serving 167 cals, fat 5.7g, sat fat
5.7g, carbs 23.2g, sugars 9.8g, protein
8.1g, salt 2.9g, fibre 7.8g
Vegan chilli
Talk about comfort food. This vegan
chilli warms the soul its made for
curling up by the fire with a bowl
in your lap. This is the ultimate
hearty winter dinner, full of yummy
chickpeas, kidney beans and sweet
Vegan
potato. Perfect for coming home to chilli
after a wintry walk.
2 sweet potatoes
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
1 onion, diced
2 red or yellow peppers, deseeded with a little olive oil and a sprinkle of 4 When the sweet potatoes are ready,
and chopped salt and pepper, before popping in the add them to the pot and give it a stir.
red chilli, deseeded and chopped oven for about 30 minutes. Let the chilli cook for at least another
400g can chickpeas, drained 2 While theyre cooking, add the olive 5 minutes after adding the sweet
400g can kidney or butter beans, oil to a large pan on a medium heat, potatoes. The longer the flavours can
drained followed by the spices. Let them toast infuse, the better. Serve topped with
2 x 400g cans tomatoes and sizzle a bit and then add the fresh coriander and Greek yogurt,
large handful of fresh coriander onion, peppers and chilli to the pan. if desired.
coarse salt and pepper Cook for 510 minutes until the onion n Per serving 422 cals, fat 11.9g, sat
Greek yogurt (optional) and peppers have softened. fat 3.3g, carbs 64.5g, sugars 22.8g,
3 Add in the chickpeas and kidney or protein 16g, salt 1.2g, fibre 18.4g
1 Preheat the oven to 200C/fan 180C/ butter beans and toss well, then add
gas 6. Peel and chop the sweet in the tinned tomatoes, stirring well.
Serve without the optional Greek yogurt,
potatoes into small cubes. Add them Let the chilli simmer and reduce for or choose a plain soya yogurt, such as
to a roasting tray and drizzle them about 30 minutes. Alpro, instead.
Blogfocus
Lemon and poppy seed
drizzle loaf My cooking isnt about giving up things,
This loaf is virtuously light, gorgeously zesty
and sports the most delicious drizzle of
least of all taste. Its about embracing
frosting whats not to love? Heaven with a
cup of tea.
natural, nutritious and nourishing foods
80ml melted coconut oil, plus extra

for greasing
180ml honey
Lemon and
150ml almond milk poppy seed
drizzle loaf
zest of 2 lemons
2 tbsp poppy seeds
300g ground almonds
2 tsp baking powder
tsp coarse salt
2 free-range egg whites
For the drizzle:

400ml can coconut milk, refrigerated
overnight
2 tbsp honey
juice of 2 lemons
To serve:
lemon peel

In a large bowl, combine the melted coconut
oil, honey, almond milk, lemon zest and
poppy seeds. Keep the lemons that you
zested, you can use their juice for the drizzle.
2 In a separate bowl, combine the ground
almonds, baking powder and salt. Gradually
add the almond mixture to the wet
ingredients in three stages, mixing well after
each addition.
3 In a separate bowl, whisk the egg whites
until stiff peaks form, then gently fold the
egg whites into the batter.
4 Grease a 450g loaf tin with coconut
oil or line it with parchment paper. Pour
the mixture into the tin and bake in the oven
for 3540 minutes, until golden on top
and a knife inserted into the middle comes
out clean.
5 As soon as you put the loaf in the oven,
make the drizzle. Scoop the coconut cream
from the top of the tin of chilled coconut
milk (keep the coconut water for something
else). Add it to a large bowl and mix in the
honey and lemon juice. You should have a
tart, runny mixture. Pop it in the fridge to
thicken just a little while the loaf cooks.
6 Take out the loaf and leave it to cool. When
the loaf is completely cool, take the drizzle The Little Green Spoon
out of the fridge, give it a stir and then spoon Recipes adapted Follow Indys blog at www.thelittlegreenspoon.com,
it on to the loaf, letting it drip down the from The where she focuses on natural, nutritious ingredients,
Little Green
sides. Top with strips of lemon peel. Spoon by Indy often creating healthier versions of old favourites.
n Per serving 531 cals, fat 40.5g, sat fat 17.2g, Power (Ebury Her recipes are free of gluten and refined sugar, with
Press, 18.99).
carbs 31.6g, sugars 29.9g, protein 10.5g, salt Photography by many paleo, dairy-free and vegan options.
0.5g, fibre 0.6g Martin Poole.
68 |
066-8_VL75[GreenSpoon]NTSJSM.indd 68 17/08/2016 11:52

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photographY: Laura Edwards
Fluffy
omelette
with stewed
berries
Got friends over for a lazy morning together? Why not take
inspiration from Zuza Zaks approach to Polish cooking and
serve something a little different from fluffy omelettes with
berry compote to juicy plum dumplings.
70 |
070-3_VL75[Polska]NTSJSM.indd 70 15/08/2016 08:24

Weekendbreakfast
Fluffy omelette with
stewed berries
This fruity, sponge cake omelette is
not the kind of savoury omelette you
would usually find in the West and its
far tastier than your average sponge
cake. For the berries, use whichever
ones are in season or locally
available. If you have any spare egg
whites from baking, then add an
extra one (or even two) to the recipe
for even more fluffiness. For every
extra egg white add an additional half
tablespoon of flour.
Serves 2 | Prep/cook 20 mins
150g mixed berries

50g caster sugar
4 free-range eggs, separated
4 tbsp plain flour
1 tbsp unsalted butter
crme frache and honey, to serve
1 First stew the berries: put them in a

pan with the sugar and a tablespoon
of water. Cover and cook over a
low heat until they have burst and
released their juices this should take
about 10 minutes.
2 In a bowl, whisk the egg whites
until stiff peaks form, then start
adding the yolks, one by one, followed
by the flour.
3 Heat half of the butter in a small
frying pan and once its hot pour
in half of the mixture to make one
omelette. Fry over a medium heat
for about 23 minutes on each side.
Some people grill the other side, but
Nalesniki with sweet
if the omelettes are quite small then cinnamon cheese
you shouldnt have a problem flipping

them over; just shake the pan a few fresh white cheese instead. If you have 1 tbsp raisins
times and make sure that the omelette any of this cheese left over at the end, single cream, to serve
is moving before quickly flipping to you can serve it as a cold snack, with
1 Make the pancake batter: tip the
soft-side down. jam or honey, either on its own or on
flour into a bowl, add the egg and
4 Top with the stewed berries, a some crusty, freshly buttered bread.
whisk in the milk until you have
dollop of crme frache and a drizzle
Serves 4 | Prep 10 mins | Cook 15 mins a smooth batter which has the
of honey.
consistency of double cream. Add a
n Per serving 659 cals, fat 27.1g, sat For the pancakes:
pinch of salt and the vanilla extract
fat 13.7g, carbs 84.3g, sugars 38.4g, 250g plain flour
(if using) and whisk again.
protein 20.7g, salt 0.5g, fibre 5.2g 1 free-range egg
2 Melt a little of the butter in a small
300ml milk
frying pan. Cook the pancakes one at a
pinch of salt
time, ensuring they are reasonably thin,
Nalesniki with sweet 1 tsp vanilla extract (optional)
asyou will be wrapping them around
cinnamon cheese 100g unsalted butter
a filling. Add 4 tablespoons of batter
Once youve tried these refried For the filling: and swirl to coat the base of the pan.
pancakes stuffed full of sweet, white 300g twarg (or ricotta) Cook for a couple of minutes, then flip
cheese, youll never look back. It is 2 tbsp Greek yogurt over and cook the other side. Repeat
best to use the Polish cheese twarg 1 tbsp caster sugar with the remaining batter, adding more
(available from any good Polish shop), 1 tsp ground cinnamon butter to the pan, as needed, until you
but you can also use ricotta or another 1 free-range egg yolk have made 8 pancakes.

Weekendbreakfast
3 Use a fork to mash the twarg with the
yogurt, sugar and cinnamon. Add the egg
yolk and continue mashing. Finally, stir in
the raisins.
4 Put a couple of heaped teaspoons of filling
in a thick line on one-third of a pancake and
roll it up like a burrito: fold the two ends in
first, then roll around the filling quite tightly
to makea roll thats 58cm wide and 1215cm
long. Repeat with the remaining pancakes
and filling.
5 Heat the remaining butter in a frying pan
over a medium heat and fry each pancake
until crispy on each side. Serve immediately
with a drizzle of single cream.
1g, fibre 3.1g
Lazy dumplings with sugary

brown butter
Lazy dumplings have a dreamy melt-in-
your-mouth texture and an indisputably
lovely delicate, sweet flavour. This would
normally be made with twarg, a fresh curd
cheese that you find everywhere in Poland,
but I have replaced it with ricotta as I prefer
the milder flavour and creamier texture.
3 free-range eggs, separated

80g salted butter, softened
500g ricotta
150g plain flour
pinch of salt
2 tsp soft brown sugar
50g dried breadcrumbs
large pinch of ground cinnamon, plus extra
to garnish
soured cream, to serve
1 Blend the egg yolks with half of the butter

until smooth (this may take a little time). Add
the ricotta and blend again until completely
combined. Beat the egg whites until they Lazy dumplings with
form soft peaks and slowly add these to the sugary brown butter
mixture. Sift in the flour and mix gently to

combine. Blend it all together with a pinch making sure theyre covered in flour. Be 5 Make the sauce: melt the remaining butter
of salt. careful with the flour, as you dont want the in a pan. Whenit is bubbling add the sugar
2 Bring a large pan of lightly salted water to dumplings to become too dense, but if the and stir together for a couple of minutes.
the boil while you shape the dumplings. mixture is so sticky it is unmanageable then Add the breadcrumbs and fry until golden,
3 Dust a clean work surface with flour and there is not enough flour, so add it in bit by then add the cinnamon.
tip the mixture on toit. Start to knead the bit, until its just workable for you. 6 Add the dumplings to the pan and coat
mixture into a ball, adding more flour ifit 4 Chop the snakes into even, diagonal, bite- in the delicious mixture. Serve with a dollop
feels too sticky. After 5 minutes, separate the sized pieces and drop into the boiling water, of soured cream and an extra sprinkling
mixture into2 or 3 pieces and roll them into in batches. Once they float to the top, give of cinnamon.
long cylinders. Be gentle, as this dough is them 23 minutes more. Remove with a n Per serving 597 cals, fat 37.8g, sat fat 22.7g,
soft and fragile. Once youve rolled them out, slotted spoon, and transfer them to a plate carbs 42.5g, sugars 7.7g, protein 22.7g, salt
form them into three flattish snake-shapes, while you cook the rest. 1.8g, fibre 2.3g
72 |

Autumnal potato knedle
with juicy plum filling
Plums immediately come to my mind when
I think of early autumn and these dumplings
hold a special place in both my heart and
stomach. This sugary, soft dumpling releases
its glorious, sweet-yet-tangy, fragrant
juiciness once pierced with a knife. As soon
as you smell the sweetness of the cooked
plum and see the juices escaping out on
to the plate its very hard to wait before Autumnal
potato
eating them, but wait you must just for knedle with
juicy plum
a moment before you bite into this small filling
piece of heaven, as it will be too hot for
immediate consumption.
300g plums, pitted

100g brown sugar, plus extra to serve
350g potatoes, cooked and mashed
125g plain flour
1 small free-range egg
pinch of salt
50g salted butter
125g dried breadcrumbs
1 First place the plums in a bowl with half the

brown sugar and toss to coat.
2 Combine the mashed potatoes with the
flour, egg and salt in a bowl and knead it
with your hands until you create a doughy
consistency. Turn out on to a floured surface
and roll into a baguette shape. Cut the
baguette shape into even slices, and make a well, then transfer them to the pan of
little dent in each one. Place a sugary plum in breadcrumbs and fry for a minute or two,
each one, fold the dough over and pinch all until they are coated with the breadcrumbs.
the way round to seal them. 5 Melt the remaining butter in a separate
3 Bring a pan of lightly salted water to the frying pan and add any leftover plums.
boil and place all the dumplings in it. When Cook for a minute or two, until they release
the dumplings float to the top, cook for a their juices. Serve the dumplings with the
further 45 minutes. plum sauce on the side, sprinkled with
Recipes adapted
4 While the dumplings are cooking, melt brown sugar. from Polska: New
three-quarters of the butter in a frying pan n Per serving 510 cals, fat 12.7g, sat fat 7.1g, Polish Cooking by
Zuza Zak (Quadrille,
and fry the breadcrumbs for a few minutes carbs 91.1g, sugars 37.4g, protein 9.6g, salt 25). Photography
until golden brown. Drain the dumplings 0.9g, fibre 5.5g by Laura Edwards.

When it comes to chillies, some
may like it hot, but Sarah Beattie
shows they have a subtle and
interesting mild side too.
A walk on the mild side

You could be forgiven for thinking that where France and Spain blend, youll find find them whole, they almost look heart-
the be-all and end-all of chillies is their the piment dEspelette. Eaten fresh green shaped. Mostly though, theyre ground. They
heat. Everything you read seems to point or red it is grilled or fried and often served give you deep spiciness without heat. In my
that way. Its a shame, so now its time with egg dishes. Its wonderfully mellow and mole recipe, opposite, their dark notes are
to slide down the Scoville scale (which fruity, especially when red, and now has DOC brought out. Poblanos are used for patriotic
measures the fieriness) and explore their status, protecting it from pretenders. From red, white and green dishes chiles en
milder side. Without worrying whether you late summer you can buy strings of dried nogado and chiles rellenos (stuffed and then
can cope with the heat, you can appreciate red Espelettes, jars of crumbled flakes and fried). Theyre quite similar to Spanish Padrn
the other flavours and fruitiness they have bags of powdered ground pepper to flavour chillies so beloved of tapas bars, where
to offer. soups, stews and rice dishes through the theyre simply fried or grilled whole and
Its unsurprising that the French, whose winter months. served with a sprinkle of crushed salt. Most
dislike of spiciness is renowned, have quite Slightly further north into Les Landes, long, are very mild but, just occasionally, you can
a few mild chillies. In the Basque country thin chillies which curl into fantastic shapes find a hot one. In Japan theres a similar chilli
are grown. Thrown on to the barbecue, called a shishito. Its served the same way
roasted or fried, whole or in pieces, these but with some soy sauce or it can be fried
chillies have a sweetness, a tender skin and a in tempura batter. Spain also produces ora
about Sarah
Photograph: LilliRu
distinct pepperiness without being hot. They chillies, mostly around Valencia. Dried and
A Vegetarian Living are perfect in a piperade or in migas, a dish sold as flakes, they have a deep earthy chilli
regular, Sarah is using stale chunks of bread and tomatoes flavour with no heat. I use them in cornbread,
the author of seven (youll find a recipe on the Vegetarian Living on salads, in quiches and in batters.
cookbooks. She has website). Youll also find these chillies grown This months recipes are somewhat of a
been vegetarian since in Morocco and Tunisia, along with Anaheim, Spanish/Mexican fusion. The mole pepitas
she was 17 and revels a smooth bullet-shaped chilli. The Anaheim is wonderfully savoury and has an intriguing
in the pleasure of good is named after a town in California where its flavour thats quite addictive. I like it cold too.
food through the alchemy of cooking. blackened and peeled before stuffing, put The crisp-coated Padrn chillies can be filled
She has appeared on BBC Food & Drink, into salsa verde or added to salads. with leftover paella rice or risotto, or you can
This Morning and Womans Hour and has Further south in Mexico, despite having make a soft paste with ground almonds, or
been shortlisted for the prestigious Guild some of the hottest chillies on earth, milder cheese or breadcrumbs. In Mexico the batter
of Food Writers Cookery Journalist of the chillies like poblano are also appreciated. is made with egg white, but I have used a
Year award in 2013 and 2015. When allowed to go red and then dried, beer batter so it can be enjoyed by vegans
Follow on Twitter @sarahbeattiegra poblanos are known as anchos. Ancho is too (just make sure you check your beer for
Spanish for wide, as the chilli is fat. If you vegan-friendly ingredients!).
74 |
074-5_VL75[SB_Chillies]NTSJSM.indd 1 16/08/2016 12:08

Gettogether
photograph: Sarah Beattie 2016

Mole pepitas on griddled
or roasted vegetables
1kg vegetables of your choice to griddle or

roast, cut into chunks or strips
60g pumpkin seeds
2 tbsp oil
1 small onion, chopped
2 cloves garlic, chopped
1 tbsp ancho chilli powder
1 tbsp peanut butter
2 tbsp breadcrumbs
sea salt and ground black pepper
pinch of ground allspice
pinch of ground cloves
1 tsp cinnamon
1 tsp muscovado sugar
pinch of dried oregano
1 tbsp butter or coconut oil
1 Prepare all the vegetables and then put

them on the griddle or roast in a hot oven
with very little oil. Keep warm.
2 Toast the pumpkin seeds in a small pan
over a low heat. Shake the pan often so that
they dont catch and burn. They will start to
smell delicious. Take off the heat and allow
to cool.
3 Heat the oil and fry the onion and garlic
until softened and browned. Add the ancho
and cook a minute more, stirring frequently.
4 Whizz the pumpkin seeds in a blender
until finely ground, then add the fried onion,
peanut butter, breadcrumbs, a pinch of salt
and a good grinding of black pepper, all the Beer-battered stuffed 3 Put the whole Padrn chillies (dont remove
spices, the sugar and oregano. Add 150ml of
Padrn chillies the stalks) on a griddle or in a frying pan and
the stock and blend to a smooth paste. cook, shaking the pan from time to time, until
5 Heat the butter or coconut oil in a pan, Serves 6 | Prep 20 mins | Cook 10 mins the skins start to blister. Allow to cool.
then scrape in the paste. Cook over a 4 Mix together the rice, onion, parsley, the
2 tbsp rice (preferably Spanish)
moderate heat, stirring constantly for zest and 1 teaspoon of juice from the lemon,
1 tbsp olive oil
34 minutes, as the paste darkens. Stir in and the ora flakes. Season with salt and
1 small onion, chopped
the rest of the stock, blending well. Simmer pepper. Slit each chilli from stalk to tip and fill
200g Padrn chillies
for 10 minutes, stirring occasionally. Spoon with the rice mixture.
1 tbsp chopped parsley
over the vegetables and serve. 5 Mix the flour, a good pinch of salt and the
1 lemon
COOKS TIP I used fennel, pepper, courgettes beer together to make a batter.
2 tsp ora chilli flakes
and onions, but aubergine, squash, 6 Heat the oil for deep frying. Dip the filled
sea salt and ground black pepper
mushroom, sweet potato, corn, cauliflower chillies, one by one, into the batter, holding
75g plain flour
and broccoli are all good in this recipe too. them by the stalk, then lower them into the
100ml beer
n Per serving 200 cals, fat 14.4g, sat fat 3.6g, hot oil, a few at a time. Fry until crisp and
oil, for deep frying
carbs 13.9g, sugars 8.7g, protein 6.9g, salt browned. Drain on kitchen towel and
3.2g, fibre 6.7g 1 Cook the rice according to packet serve immediately.
instructions, until just softened. Drain. n Per serving 248 cals, fat 17.4g, sat fat 1.4g,
Opt for the coconut oil not the butter, in the last 2 While the rice is cooking, heat the oil and carbs 20.2g, sugars 2.5g, protein 2.6g, salt
stage of cooking. fry the onion slowly until golden. 1.1g, fibre 2.2g
074-5_VL75[SB_Chillies]NTSJSM.indd 2 16/08/2016 12:08

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VL75_076.indd 76 18/08/2016 15:29:27

Something for
everyone
Introduce your children to new tastes and flavours with baby food
and family fare inspired by global dishes.
Black bean
and squash
quesadillas
page 82
Photograph: Chava Eichner
077_VL75[Family_Intro]NTSJSM.indd 1 17/08/2016 18:01

Butternut
chickpea curry
Easy Indian cooking

for little ones
When Jainab Jagot Ahmed was weaning her first child she wanted to make nutrient-rich,
homemade baby food, so she created her own award-winning cookbook of Asian-inspired
recipes for babies many of which can be adapted for the whole family.
078-80_VL75[EasyIndianSFood]NTSJSM.indd 78 15/08/2016 08:25

Babyspice
photographY: Zainab Jagot Ahmed

Butternut chickpea curry
Chickpeas, members of the protein-rich
food group, are an excellent source of fibre,
folic acid and manganese. Combined with
the health benefits of the butternut squash
(beta-carotene), this is a sweet, tangy
curry the whole family will reap the health
rewards from! Rainbow
veggie pie
50ml olive oil 4 Add salt and cayenne pepper (if using) 1 small sweet potato, Baby
1 onion, peeled and chopped
2 tsp minced garlic
to the main pot and stir. Return to the heat
for a further 12 minutes. Garnish the main
washed, peeled and cubed
1 medium white potato, only
1 tsp ground cumin Family servings (and your little ones) with fresh
coriander and serve with couscous or rice.
washed, peeled and cubed
400ml water
friendly
tsp ground turmeric
1 tsp ground paprika COOKS TIP Tinned chickpeas are already 80g broccoli florets, washed and chopped
1 tbsp tomato pure cooked, so there is no need to overcook (no stems)
tsp ground black pepper them in the pot. Simply allow them to warm 60g frozen peas, washed
400g can chopped tomatoes up and absorb the delicious flavours. 40g medium vegetarian Cheddar cheese,
1 butternut squash, peeled, deseeded n Per serving 276 cals, fat 13.6g, sat fat 1.8g, grated
and cubed carbs 30.7g, sugars 13.8g, protein 8.4g, salt 12 tbsp whole milk (optional)
250ml water 1.5g, fibre 9.3g
400g can chickpeas, drained and washed 1 Heat the oil in a large pan, add the onion
salt, to taste (optional) and stir-fry on medium-low heat for
34 minutes until soft and lightly golden.
ground cayenne pepper, to taste (optional)
Rainbow veggie pie Turn to low heat and add the garlic, tomato,
fresh coriander, washed and chopped,
for garnish This scrumptious pie epitomises the concept cumin and coriander and stir-fry for 2 minutes.
of feeding your little one a rainbow. 2 Add the carrot, sweet potato and white
1 Heat the oil in a large pan, add the onion Packed with red, green, orange and white potato, pour in the water and stir. Bring to
and stir-fry on medium-low heat until soft vegetables, this pie is loaded with a range of the boil and simmer (covered) on medium-
and golden. Add the garlic and stir-fry for vitamins and minerals perfectly balanced for low heat for 15 minutes.
30 seconds to 1 minute, then add the cumin, your baby (7 months and up). It also includes 3 Add the broccoli and peas and continue to
turmeric, paprika, tomato pure and black starchy foods and dairy, utilising almost simmer for a further 57 minutes, or until all
pepper and stir-fry for another minute to every food group. of the vegetables are tender.
lightly cook the spices. 4 Sprinkle the cheese over the cooked
2 Add the tomatoes and squash and pour vegetables in the pan, fold in until
in the water. Bring to the boil and simmer 1 tbsp olive oil melted and mash to achieve a soft lumpy
(covered) on a medium-low heat for about 1 small onion, peeled and chopped consistency. Add some milk or cooled boiled
15 minutes. tsp minced garlic water to make it smoother, if necessary.
3 Add the chickpeas, stir and simmer for a 1 tomato, washed, deseeded and chopped Serve to baby warm.
further 5 minutes until the squash is tender. pinch of ground cumin n Per serving 129 cals, fat 4.8g, sat fat 1.9g,
Once cooked, remove a serving for your little pinch of ground coriander carbs 17.5g, sugars 5.3g, protein 4.4g, salt
one and set aside. 1 carrot, washed, peeled and chopped 0.2g, fibre 3.8g

Babyspice
Matter
paneer
Wanting my daughter Aaliyah to be in touch with her roots, I

searched for Indian-influenced baby food recipes online and for any
cookery books, but surprisingly I didnt find much. So I decided to
create my own healthy adaptations of traditional Indian recipes
Matter paneer 1 tbsp tomato pure then stir and simmer for 23 minutes until the
A South Asian vegetarian classic, comprising 225g frozen peas, washed peas are tender, stirring occasionally.
matter (peas) and paneer a commonly salt, to taste (optional) 4 Remove a serving for your little one and
used unsalted full-fat Indian cottage red chilli powder, to taste (optional) set aside. Then add salt and red chilli powder
cheese. Once only found in specialist Indian (if using) to the main pan and stir. Return to
grocers, it is now readily available at most 1 Drizzle 12 tablespoons of olive oil into a the heat for a further 12 minutes to lightly
supermarkets. Paneer is protein-rich and large, non-stick frying pan and lightly fry the cook the chilli. Serve with roti.
an excellent source of calcium, essential for paneer on medium-low heat until the cubes n Per serving 341 cals, fat 25.8g, sat fat 10.4g,
building strong teeth and bones. turn golden. Remove from the pan, place on carbs 9.2g, sugars 6.1g, protein 18.5g, salt
kitchen paper and set aside. 1.1g, fibre 4.3g
2 Using the same frying pan, add the 50ml of
50ml olive oil oil, the cumin seeds and garlic to the pan and
Family
225g paneer, cubed stir-fry on medium-low heat. When the seeds
1 tsp cumin seeds begin to splutter, add the tomatoes and stir-
1 tsp minced garlic
3 tomatoes, washed, friendly fry for 23 minutes. Then add the turmeric,
water and tomato pure and allow the sauce
Recipes adapted from Easy
Indian Super Meals for Babies,
deseeded and chopped to simmer on medium heat for a few minutes Toddlers and the Family by
Zainab Jagot Ahmed (Ebury,
tsp ground turmeric until it thickens. 14.99). Photography by
100ml water 3 Once cooked, add the paneer and peas, Zainab Jagot Ahmed.
80 |

Discover
Create
Enjoy
At AMIRA we're here to help you discover, create and enjoy delicious home-cooked
food. Whether it's brilliant biryani or the best jambalaya in the world, AMIRA Superior
Aromatic's delicate and fluffy rice, with grains longer than traditional basmati, makes
it a meal to remember.
Look out for AMIRA Superior Aromatic at Morrisons, Tesco, Waitrose and all good
independent stores. For amazing recipe ideas, visit www.amirafoods.co.uk
Amira Foods UK @AmiraFoodsUK
VL66_100.indd 100 26/11/2015 16:46:37

50293_Vegetarian Living_275x220_AW.indd 1 16/10/2015 15:59
The range of unusual ingredients in our supermarkets makes it easy for even
the ordinary cook to experiment and discover dishes from around the world.
Are you a loyal customer? Or do you flit happily
between discounters, the big four supermarkets
and independent stores? In our quest for
convenience, theres no doubt that our shopping
habits have changed dramatically in the last 50
years. Those out-of-town retail parks are buzzing
with hectic activity on a Saturday morning,
shoppers piling up their cars with groceries, toys
and white goods. After all, as customers its great to
get all our shopping in one place and supermarkets
have certainly picked up on this demand for
convenience. Click and collect and home delivery
have proved to be a lifesaver for many busy families.
(Thank goodness for those last-minute order
updates at 23.45pm when Ive changed my mind!)
Supermarkets have also really improved their
veggie offerings and cater well for meat-free eating.
Black bean
However, I wonder if vegans and vegetarians still and squash
shop in a more old school way? After all, we rarely quesadillas
manage to get everything in just one place. So

well often choose to squeeze in an extra trip to Black bean and squash you cut them the quicker they will
our trusted health food shop or get clicking at that
specialist online retailer. From nutritional yeast to
quesadillas cook), then add the water and stock
cube and stir well.
flavoured tofu and dairy-free truffles, these kinds The chipotle paste in this recipe is from 2 Cover the pan and simmer for
of vegan essentials are still hard to find in the Tesco Ingredients range with added 810 minutes, until the squash is soft.
mainstream supermarkets. smoked paprika. It works really well in Use a potato masher to mash the squash.
However, when it comes to unusual ingredients this dish and has a nice, spicy kick to it. 3 Add the spring onions, black
from around the world, its a delightfully different If you are using a different paste you beans and dairy-free cheese. When
story. Im always pleasantly surprised to see such could always add some extra smoked everything is well combined, stir in
variety and choice in my local big store. Over the paprika to taste. the chipotle paste. Start with half a
last few decades there has certainly been a real tablespoon and add more, depending
shift in the British kitchen towards embracing world on how spicy you like the filling. Stir
foods and foreign cuisines. Whether your taste olive oil, for frying through the chopped coriander.
buds are tingling for Indonesian nasi goreng paste, 1 onion, chopped 4 Spread a quarter of the filling on
Jamaican ackee or Thai lime leaves its all there! 400g butternut squash, peeled, half of your first tortilla wrap. Fold the
These supermarket shelves of foreign delights deseeded and cubed other side over to create a half-moon
are such fun to explore, particularly if you, like me, 5 tbsp water shape. Cut it in half with a sharp
dont have easy access to the authentic world food vegetable stock cube knife, and continue with the remaining
shops of a big city. In the years BC (before children), 2 spring onions, finely sliced filling and wraps.
my partner and I used to travel globally much more x 400g can black beans (or black- 5 Use some cooking spray or brush a
and Ive never lost the love for experimenting with eyed beans) little olive oil over the quesadillas. Place
ingredients and flavours from other countries. 75g dairy-free cheese them under a hot grill until the tops begin
So this month Im inviting you to join me for a bit 1 tbsp chipotle chilli paste to turn brown. Watch really carefully at
of culinary travel, while we settle back to school handful of coriander, chopped this stage so they dont burn. Serve with
routines and autumn days. You can start your 4 tortilla wraps avocado, spicy vegan mayonnaise, lime
journey with Mexican quesadillas one day, continue wedges and slices of tomato.
along with the Indian spiced strudel and finish in 1 Heat a little oil and saut the onion n Per quesadilla 159 cals, fat 7.8g, sat
Germany for delectable hazelnut biscuits. until softened. Add the squash pieces fat 3g, carbs 17.7g, sugars 3.7g, protein
and cook for a few minutes (the smaller 6.2g, salt 0.8g, fibre 4.5g
82 |
082-3_VL75[ChavaDPS]NTSJSM.indd 1 18/08/2016 15:00

Familyfare
Spiced Indian
vegetable Hazelnut
strudel biscuits
Spiced Indian vegetable For the raita: Hazelnut biscuits

strudel cucumber, peeled
Every German family has a stack of favourite
125g plain dairy-free yogurt
I like to make the filling for this strudel ahead 2 tbsp chopped mint biscuit recipes. The hazelnut flavour in these
of time it can even be frozen. When it sea salt and black pepper easy Haselnusspltzchen is utterly delicious.
comes to assembling, its just a quick roll out pinch of sugar You can buy ready-ground hazelnuts in
of the pastry, scooping the filling on top and Sainburys, but if you cant find ground
folding it all together in a nice strudel shape. 1 Preheat the oven to 190C/fan 170C/gas 5. hazelnuts or dont have a way of grinding the
I used Pataks Rogan Josh Curry Paste, which Heat the oil and saut the onion until whole nuts, you could try ground almonds.
is more concentrated than their curry sauce. softened. Add the carrots to the pan, then
Again, if you use something different like a stir in the cumin seeds, crushed garlic and a
super-hot vindaloo paste, be sure to adjust little splash of water. Simmer with a closed lid 100g hazelnuts, plus an extra handful for
the quantities. for a few minutes until tender. Use a potato decoration
masher to roughly crush the carrots; they 100g self-raising flour
dont need to be smooth. 100g brown sugar
For the strudel: 2 Stir in the chickpeas, curry paste and finely 75g dairy-free margarine
olive oil, for frying chopped spinach. Continue to stir until the 50g dairy-free chocolate
1 onion, finely chopped spinach has wilted. Add salt to taste and
3 carrots (175g), grated or julienned set aside to cool (if the filling is too warm it 1 Preheat the oven to 180C/fan 160C/
tsp whole cumin seeds (optional) makes it very difficult to handle the pastry). gas 4 and line 2 baking trays with baking
1 fat clove garlic, crushed 3 Roll out the pastry until you have a large parchment.
400g can chickpeas rectangle (about 25cm x 35cm). Any leftover 2 Grind the nuts finely in a food processor.
2 tbsp Indian curry paste (see above) pastry can be frozen or kept in the fridge for Combine the ground nuts in a bowl with the
200g fresh spinach leaves, finely chopped a couple of days. Put the pastry on a piece of flour, sugar and margarine until you have a
sea salt baking paper as this will help with making the smooth dough. Add a teaspoon of dairy-free
500g block chilled shortcrust pastry strudel and transferring it to a baking tray. milk if needed, to bring the dough together.
4 Place the filling in the middle, leaving a 3 Chop the extra hazelnuts roughly with a
generous gap at either end to allow you to sharp knife and set aside.
pinch the ends shut. Fold half the pastry up 4 Take a heaped teaspoon of the dough,
over the filling, then roll it over so the strudel roll it into a ball and then flatten it on the
ABOUT CHAVA lies with the seam-side down. Bake in the tray. Continue with the remaining dough,
Chava Eichner is a freelance food writer oven for 35 minutes. ensuring you leave plenty of space between
and photographer who passionately 5 To make the raita, grate the cucumber the biscuits, as they will spread out. Sprinkle
creates for many meat-free companies coarsely. With clean hands, squeeze out as the chopped nuts on the top and press them
and organisations like Viva! and the much of the cucumber water as possible. in gently. Bake for 89 minutes, until the
Vegetarian Society, among others. She Combine the cucumber, yogurt and mint. biscuits begin to turn golden brown, then
lives in the Cotswolds with her partner Season with salt, pepper and a pinch of cool on a wire rack.
David and two young boys, Sam (9) sugar, to taste. 5 Melt the chocolate in a bowl over a pan of
and Alex (6). Visit her website and blog 6 Serve slices of the strudel with the raita barely simmering water. Drizzle it over the
to find more mouth-watering food and a tomato salad. biscuits and serve.
inspiration at www.flavourphotos.com. n Per serving 509 cals, fat 31.8g, sat fat 10.4g, n Per biscuit 117 cals, fat 7.3g, sat fat 1.4g,
Follow on Twitter @flavourphotos carbs 45.6g, sugars 7.5g, protein 10.8g, salt carbs 11.4g, sugars 7.1g, protein 1.5g, salt 0.1g,
2.3g, fibre 8.3g fibre 0.7g
082-3_VL75[ChavaDPS]NTSJSM.indd 2 18/08/2016 15:00

Autumn adventures
Photograph: ben andrews
RSPB-IMAGES.com
veg
LIVING
LOVES
Roll up, roll up!
A cunning plan help Give biscuits and cookies an

easy Halloween makeover with
this mini laser-engraved rolling
The RSPB has launched a fun new digital updates on how they have helped nature in pin. Adorned with ghosts and
tool designed to help wildlife supporters their own garden. ghouls, cute little skeletons and
create happy homes for the creatures that There are varied activities, including making bats, its made from natural
inhabit their gardens and outdoor spaces, an autumn butterfly banquet from old
beech wood and is designed
with seasonal projects and family activities bananas, building a multistorey bug hotel,
to ensure that little nature lovers keep busy giving garden birds winter meals, and to create incredible patterns
all year round. establishing highways and byways in the with one simple sweep. Its
The new online personalised plan creates garden to allow creatures to move about freely. also ideal for playdough and
a tailored list of activities based on a few Luke Surry, RSPB head of digital, said: This pottery making.
simple details, including postcode, size of journey is designed to inspire people to take
garden and available time, and will pinpoint actions on their plan to help wildlife where Crafted by Polish rolling pin
the struggling species in the surrounding they live. By creating a personal plan we will specialists Rolling Woods, the
area, as well as covering garden favourites. be taking participants on a journey, filled with rolling pin is one of a range
Once complete, participants can go back to videos, nature stories, participant content
the website and tell the RSPB what they have and an option to buy a home for nature, for
available at en.dawanda.com,
done, ticking off each activity and sharing those who are less handy. with prices starting at
achievements on social media. Participants l To get started with your personal plan, around 11.50.
will also earn digital badges for sharing head to rspb.org.uk/homes.
Date night Easy chocolate bites with

date and coconut
3 Melt the chocolate and coconut oil or butter
together in a heatproof bowl set over a pan
of simmering water. Once melted, spread
Load the fridge with these tasty morsels full
Makes 25 | Prep 15 mins + setting over the date mixture, sprinkle with sea salt
of good-for-you nuts and dates in time for
(if using) and return to the fridge until set.
Halloweens inevitable sweet cravings! 90g coconut chunks
4 Cut into 25 pieces and store in an airtight
75g cashew nuts
container in the fridge for up to 5 days.
165g pitted Medjool dates
COOKS TIP To cut the bites neatly, dip your
1 tbsp maple syrup
cook
knife in hot water first, dry with a tea towel,
50g dark chocolate, minimum 85% cocoa
then slice.
2 tsp coconut oil or butter
n Per bite 63 cals, fat 3.5g, sat fat 1.8g,
pinch of sea salt (optional)
carbs 6.9g, sugars 6.5g, protein 1g, salt 0.1g,
1 Place the coconut and cashew nuts in fibre 0.9g
a food processor and whizz until finely
chopped. Add the dates and maple syrup, Ensure your dark chocolate contains no
and whizz to make a coarse paste. dairy ingredients, and opt for the coconut
2 Spread the mixture out on a sheet of oil rather than the butter.
baking parchment and, using a small palette

Recipe and photography courtesy of Waitrose.
knife, shape into a 15cm square with a Thousands of recipes can be found at
thickness of about 1.5cm. Place in the fridge. www.waitrose.com/recipes.
84 |
084-5_VL75[LittleLife]NT2SJ2SM.indd 1 16/08/2016 12:19

Littlelife
Carve a
Halloween lantern
Carved pumpkins have come a long
way since the days of wobbly teeth and
jagged little peephole eyes. Thanks to an
abundance of free patterns and stencils
online, pumpkin carving is getting more
elaborate and extravagant every year. From
celebrity faces (pumpkin Bieber, anyone?)
to woodland themes, spooky critters,
Head to the woods

superheroes and intricate floral designs,
theres something out there to suit every
GO!
Autumn is a fantastic time to explore local taste. Dont forget to get creative with
woodland as a family, with glorious colours the leftovers too!
on display, fabulous foraging opportunities l Find ideas and over 700 free stencils at
and, of course, huge piles of lovely www.pumpkinlady.com or visit
leaves for little wellies to scuffle through! www.pumpkinpile.com for an array of
Woods and forests are full of endless pop culture designs.
opportunities for young adventurers,
whether theyre building dens, climbing
trees, making dams or learning more Five fab things to Turn to page 29 for
pumpkin-carving tips
about insects and wildlife. Head to the
Woodland Trusts website for a handy
online tool which will point you to your
do in OCTOber
nearest woodland, from forests and parks
to small wooded areas in urban locations.
l Go to www.woodlandtrust.org.uk/
visiting-woods to find your nearest Plan half term fun
woodland area and read articles on ideas From beastly bug hunting in
for woodland activities. Worcestershires Client Hills to creepy
trails around Castle Drogo in Devon,
foraged tea parties in Norfolks
Sheringham Park, wand whittling in
Cliveden, and wicked wild art workshops
in Erddig, Wrexham, National Trust
venues around the UK will be hosting an
array of autumnal adventures during the
October half term holidays.
l Visit www.nationaltrust.org.uk/
features/october-half-term-events
for events near you.
National Trust Images/John Millar
Visit a glowing garden

Enter a magical floodlit world at
Abbotsbury in Dorset, where the
Subtropical Gardens become ablaze with
National Trust Images/Chris Lacey
light every October for the venues annual
Get stamping
Enchanted Illuminations. Candles and
floodlights light up the gardens paths and
Give craft projects an autumn vibe with foliage, with a guided route to showcase
Yellow Owl Workshops sweet stamper the best sights. Halloween activities add to
sets. Available in pairs, the two rubber the fun, with scary face painting, a creepy-
stamp designs feature an autumn leaf crawly bug show and spooky characters.
and acorn (ink sold separately). Ideal for l 1326 October (Family Fright
decorating gifts and cards, as well as Nights 2729 October). Visit
making lovely leafy artwork! www.abbotsbury-tourism.co.uk
l 12.95 from www.papermash.co.uk. for tickets and more information.
084-5_VL75[LittleLife]NT2SJ2SM.indd 2 16/08/2016 12:21

VL75_086.indd 86 18/08/2016 15:34:57
photograph: Yuki Sugiura
Walnut and
black bean
wraps
page 90
mindful
meals
Prepare super lunch ideas, super fast with Julie Montagus quick
and healthy soup, salad and wraps.
087_VL75[Healthy_Intro]NTSJSM.indd 1 17/08/2016 11:50

photographY: Yuki Sugiura
Spicy carrot and

chickpea soup
Superhero
lunches
Reinvent your midday meal with nutrition expert,
yoga guru and TV star Julie Montagus super-
speedy, nutrition-packed recipe ideas.
88 |
088-90_VL75[SupFoodFast]NTSJSM.indd 88 15/08/2016 08:38

Energyboost
Spicy carrot and
chickpea soup
This is a super-simple soup for those times
when you just cant be bothered to really
cook... but the good news is that it sure is
good for you.
1 tbsp coconut oil

5 carrots, sliced
400ml coconut milk
1 tsp ground cumin
400g can chickpeas, drained and rinsed
2 tsp chilli flakes
small handful of flat-leaf parsley, chopped,
to garnish
crunchy cumin chickpeas (optional),
to garnish (see recipe, below)
1 Melt the coconut oil in a large saucepan

over a medium-high heat. Add the carrots
and cook for3 minutes. Pour in the coconut
milk and vegetable stock along with the
cumin and stir well.
2 Continue to cook for 10 minutes before
adding the drained chickpeas. Lower the
heat and stir well before mixing in the chilli
flakes. Stir for a few more minutes and then
whizz to a smooth pure in a food processor
or blender.
3 Serve in bowls, garnished with the parsley
and your crunchy cumin chickpeas.
n Per serving 630 cals, fat 46.4g, sat fat
34.9g, carbs 42.4g, sugars 17.6g, protein
14.7g, salt 1.9g, fibre 17.5g Braised cauliflower
couscous with orange tofu
Braised cauliflower couscous 1 Place the couscous in a large bowl and

with orange tofu cover with the boiling water or vegetable
Crunchy cumin chickpeas I always look for ways to spice up my tofu, stock. Cover and leave until the liquid
Possibly one of my favourite on-the-go and the orange in this recipe really works is absorbed.
snacks. Seriously. I am much more of a well with all the ingredients. 2 Melt the coconut oil in a large frying
savoury person than a sweet one and so pan overa medium-high heat. Add the
having a bag of these in my backpack while Serves 4 | Prep 5 mins | Cook 15 mins cauliflower andcook, stirring regularly, for
cycling around London is perfect, delicious 10 minutes. Sprinkle the cauliflower with
200g uncooked wholewheat giant
and super-energising, which is exactly what the paprika and cinnamon and continue to
couscous
I need. cook for another 2 minutes, making sure the
400ml boiling water or vegetable stock
cauliflower is nicely coated. Remove from
400g can chickpeas, drained and rinsed 2 tbsp coconut oil, plus extra if needed
the heat and add to the couscous.
1 tbsp olive oil 1 small cauliflower, cut into small florets
3 Add the crumbled tofu to the same pan
tsp sea salt (use the stalkstoo)
(feel free to add a bit more coconut oil) and
1 tsp ground cumin 1 tsp sweet paprika
cook until slightly golden, about 3 minutes.
pinch of cayenne pepper (optional) 1 tsp ground cinnamon Add the orange zest and juice, honey and
Preheat the oven to 200C/fan 180C/gas 6 250g firm tofu, drained and crumbled nutritional yeast and coat the tofu well. Fry
and line a baking sheet with parchment zest and juice of orange for another minute, then add to the couscous.
paper. Put the chickpeas into a bowl and 1 tbsp honey 4 Mix the salad well and gently stir in the
coatwith the olive oil, salt and spices before 1 tbsp nutritional yeast mint, spring onions and flaked almonds.
spreading them out on the baking sheet and small handful of mint, finely chopped Season to taste.
roasting them for 15 minutes. Either serve 2 spring onions, sliced n Per serving 366 cals, fat 13.2g, sat fat 5.6g,
immediately or leave to cool before storing good handful of flaked almonds carbs 47.3g, sugars 8.9g, protein 15.6g, salt
in an airtight container. sea salt and freshly ground black pepper 1g, fibre 4g

Energyboost
Walnut and black

bean wraps
This is the meatless burrito
lunch that Ive been making for
a few years now, and its a big
hit withmy kids, too (minus the
cayenne pepper). Feel free to
add additional toppings such
as cheese or sour cream (for
vegetarians) to make it a bit
heartier, but these wraps are
simply wonderful for a very
quick lunch.
400g can black beans, drained

and rinsed
100g walnut halves
100g sundried tomatoes
tsp ground cumin
tsp paprika
tsp cayenne pepper (optional)
To serve:
2 wholemeal tortillas
head of romaine lettuce,
shredded
avocado, peeled and sliced
juice of 1 lime
sea salt and freshly ground black
pepper
1 Blitz the black beans, walnuts,

sundried tomatoes and spices
in a food processor until the
walnuts look like large crumbs.
2 Simply line the tortillas with
the walnut and black bean taco
meat, shredded lettuce and
avocado. Squeeze the lime juice
over each one and sprinkle with a
little salt and pepper.
n Per serving 683 cals, fat 45.6g,
sat fat 6.6g, carbs 47.4g, sugars Recipes adapted from
8.4g, protein 21.8g, salt 1.6g, fibre Super Foods Super Fast by
Julie Montagu (Quadrille,
18.9g 18.99). Photography by
Yuki Sugiura.
90 |

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drug testing Parkinsons disease asthma
bone disease epilepsyleukaemia cystic fibrosis
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cancer
mental health lung disease diabetes
asthma heart disease
Alzheimers cancer schizophrenia kidney disease pain AIDS
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PLEASE SUPPORT OUR WORK. DONATIONS AND LEGACIES
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Vegfam, c/o Cwm Cottage, Cwmynys, Cilycwm,
Llandovery, Carmarthenshire, Wales, SA20 0EU.
Tel: 01550 721197 /+44 1550 721197.
RCN 232208. Established 1963.
VL75_091.indd 91 18/08/2016 15:37:21

Holding back the years
by Sara Niven, beauty editor
Turn back the clock in more ways

than one this October, with products
to help ensure a youthful glow.
Super serum
Katherine Daniels Urban
Shield Concentrate is a
brand new hydrating serum
thats been proven to
Skin boost
increase skin hydration by
Firm results
up to 73% after 30 minutes
and also treats redness. B. Boosted Peptide Rich Elixir is
Green Peoples Age Defy+ Lip and Eye l 35 from vegan-friendly, dermatologically
Line Eraser treats lines in those areas with www.katherinedaniels approved and a great option above
scientifically proven natural ingredients, cosmetics.com pricier anti-ageing products if youre
including stem cells from sea holly to on a budget. It contains ingredients
stimulate collagen production and skin to boost the skins collagen
hydration and argan seed extract for production and an extract from the
firming. It promises a noticeable effect immortality herb to restore the skins
after a month of using twice a day. barrier function.
l 20 from www.greenpeople.co.uk l 15.99, available from Superdrug
Back to base
Opt for a good quality, anti-ageing base like Living
Young at heart Natures Soft Lights Illuminating Foundation, or The eyes have it
The Body Shops Drops of Youth Cream alternatively try the vegan-friendly Embryolisse Frankincense Intense Age-Defying
was launched earlier this year and joins Complexion Correcting Care CC Cream, which is Eye Cream by Neals Yard Remedies
an existing anti-ageing line-up which new to the UK and a firm favourite with this beauty is clinically proven to deliver visible
includes a serum, overnight mask and night editor who loves the light feel and natural effect. It results in 15 days.Use it to reduce
cream. The vegan-friendly formulation includes soft focus particles to hide imperfections fine lines and wrinkles, dark circles
contains a blend of three plant stem cells, and, importantly, SPF 20. and puffiness although the 15g pot
including edelweiss known for its protective l Living Nature Soft Lights Illuminating Foundation, is very small for the price, you only
properties and criste marine which is 29.50 from www.botanicalbrands.com. use a tiny amount.
recognised for helping natural skin renewal. Embryolisse Complexion Correcting Care l 45 from
l 20 from www.thebodyshop.com CC Cream, 32.50, available at Boots www.nealsyardremedies.com
Disclaimer: Vegetarian Living only features products that are entirely vegetarian and/or vegan in formulation.The magazine also requests an assurance that the product and ingredients
within it are not tested on animals and the company does not carry out or fund animal testing either in the UK or overseas. However formulations can change and policies can vary so we
would advise checking directly with the companies ifyou have any concerns.
92 |
092-3_VL75[Beauty]NTSJSM.indd 92 18/08/2016 14:59

Beautynotes
Face facts
Founder of anti-ageing skincare
range Face Matters,beauty
therapistSally Cursonprovides
some advice when it comes to
facial skincare.
Free-from and fabulous How much of a part do

skincare products play in
preventing ageing?
My current favourite make-up product is Jane Iredales Lip It depends on how lucky
Fixation in Compulsion (22), a long-lasting, neutral lip youve been in the gene pool.
stain complete with sparkly lip gloss. It is also one of many Some people can use soap, I cant afford lots of
products to be placed in this years annual FreeFrom Skincare water and a basic supermarket money on expensive
Awards which celebrates the best natural beauty products brand cream and have perfect anti-ageing products.
(it won a bronze in the make-up category). The awards were skin. However, even those What do I really need?
presented at the recent Love Natural, Love Organic show at blessed with complexion For a cleanser, choose
Olympia, with the gold winners in each of the 14 categories perfection in earlier years, something gently foaming and
pictured here. The top award went to Kinvara Skincare for still need to take care of their natural, if possible. Use a clean
their Absolute Cleansing Oil, with Fiona Treacy from the skin as they age, especially face cloth to thoroughly wash
company shown holding the glass plaque alongside natural once the menopause kicks it off, and do this twice; this
and holistic beauty guru Janey Lee Grace. For more details in. Lifestyle plays a huge exfoliates as well as cleansing,
on the winners, visit www.freefromskincareawards.co.uk. part: smoking, diet, alcohol meaning one less product
and most importantly sun to buy. Choose a lightweight
damage all take their toll. Sun natural oil to nourish and use
protection is essential all year sparingly. Natural products
Brush with fate

round and I would recommend go further and nourish more,
a foundation, mineral powder rather than just sitting on the
or tinted moisturiser with an surface of the skin.
Bathing Beautys new professional make-up SPF which will protect all day
brushes are registered with the Vegan Society long, rather than a traditional What part do facials play?
and designed by celebrity make-up artist sun cream which realistically In the UK a facial is still seen
Caroline James. The set of 10 brushes even few of us use unless we are as a luxury, but in France it
come with a handmade lavender soap brush on holiday. is part of a womans regular
cleanser. They are a serious investment at 80, beauty regime.A good facial
but the great quality means they should last for Ive noticed my cheeks should include plenty of
years, as well as ensuring professional results. getting redder overrecent massage to increase blood
Bathing Beauty founder and former model years. Is there anything I flow, lift soft tissue and
George Jones explains she had wanted to can do? provide a mini workout for the
add a set of vegan brushes to her product Known as rosacea, this skin face. I used to recommend
range, but lacked the expertise in this area: condition was the reason I that clients put 1 a day in a jar
By chance I met Caroline, who obviously knows began formulating my own and after a month that could
exactly what goes into a good make-up brush, products, which contain be used towards their facial.
and after 18 months of development where organic silica to calm and If having one regularly isnt
everything from the angle of the brushes to the take away the redness. Stress, an option, then a DIY weekly
weight of the handles has been considered hormones, diet and climate face massage and mask is
were delighted with the finished product. all play a part in rosacea, but the next best thing. You can
it can be controlled with the buy kaolin online and mix
correct products, without with an appropriate product
resorting to steroids or long- according to skin type:
term antibiotics. Red wine rosehip oil for dry/dehydrated
is a personal trigger for my skin, witch hazel if oily or rose
own rosacea, so I now only water for sensitive.
Sweep the board have a very occasional glass.
One lucky reader will win a
In addition to treatment and l Sallys vegetarian-friendly,
full set of Bathing Beauty
vegan make-up brushes, prevention, you can also use cruelty-free range can be
worth 80. To enter, go to a green-coloured concealer found at www.facematters-
www.vegetarianliving. on the cheeks and nose area skincare.com. All her products
co.uk. Competition closes under your base make-up to except 24/7 Balm are also
6 October 2016. help disguise it. suitable for vegans.
092-3_VL75[Beauty]NTSJSM.indd 93 18/08/2016 14:59

tomato soup with garlic and pizzette from top with cinnamon
by izy hossack. PHotography izy hossack
Vegetarian Living, PO Box 6337
Bournemouth BH1 9EH
Subscription enquiries
t. +44 (0)1202 586848 [email protected]
Editorial
Editor
Lindsey Harrad
[email protected]
Group Managing Editor Production Editor

Sarah Moran Suzanne Juby
[email protected]
Contributors
Nutrition Editor Sarah Beattie, Jon Bennett,
Sue Baic Alex Bourke, Kathryn Bruton,
ine Carlin, Rachel Demuth,
Gardening Editor Chava Eichner, Kate Hackworthy,
Alice Whitehead Karen Hollocks, Barbara Hopkins
Vegan Editor Design

Alice Gunn Nick Trent
[email protected]
Beauty Editor
Sara Niven
Cover images
Mediterranean turlu with freekeh and herbs by Rob Wicks/Eat Pictures
Kitchen suppers
Heavenly vegan by ine Carlin
Modern bakes by Tara Fisher
Souper soup by Martin Poole
Weekend brunch by Laura Edwards
Additional images courtesy of Shutterstock November issue, On sale 6 october
Publishing
Useful conversions
Oven temperatures
Publisher Celsius Fahrenheit Gas
Tim Harris mark
Use these handy conversion guides to help you
110 225
out in the kitchen. For readers in Australia or the 130 250
Advertising Sales Manager Production Manager USA who prefer to use cup measurements, try an
Wendy Kearns John Beare 140 275 1
online converter, like the user-friendly calculator 150 300 2
[email protected]
t. +44 (0)1392 466099 IT Manager at www.theonlineconverter.co.uk. 170 325 3
Vince Jones 180 350 4
Online Marketing Executive Weight 190 375 5
Adrian Lito Subscriptions Manager 200 400 6
10g oz 700g 1lb 9oz
[email protected] Chris Wigg 220 425 7
25g 1oz 800g 1lb 12oz
[email protected] 230 455 8
Circulation Manager (See page 56 for 50g 1oz 900g 2lb
Tim Harris subscription details) 75g 2oz 1kg 2lb 4oz Volume
100g 3oz
Published by Printed by 125g 4oz 30ml 1fl oz
Select Publisher Services Precision Colour Printing 150g 5oz 50ml 2fl oz
PO Box 6337 Haldane, Halesfield 1 175g 6oz 100ml 3fl oz
Bournemouth BH1 9EH Telford, Shropshire TF7 4QQ 200g 7oz 125ml 4fl oz
t. +44 (0)1202 586848 t. +44 (0)1952 585585 225g 8oz 150ml 5fl oz ( pint)
250g 9oz 175ml 6fl oz
275g 9oz 200ml 7fl oz
300g 10oz 300ml 10fl oz ( pint)
www.vegetarianliving.co.uk 325g
350g
11oz
12oz
400ml
500ml
14fl oz
18fl oz
375g 13oz 600ml 1 pint
Select Publisher Services Ltd 2016. All rights reserved. No part of this magazine, or digital versions of
the magazine, may be used, reproduced, copied or resold without written permission of the publisher. All 400g 14oz 700ml 1 pints
information and prices, as far as we are aware, are correct at the time of going to press but are subject to 425g 15oz 850ml 1 pints
change.Select Publisher Services Ltdcannot accept any responsibility for errors or inaccuracies in such
information. Unsolicited artwork, manuscripts or designs are accepted on the understanding thatSelect 450g 1lb 1 litre 1 pints
Publisher Services Ltdincur no liability for their storage or return. 500g 1lb 20z 1.2 litres 2 pints
Disclaimer: We cannot guarantee that events (such as festivals, markets, workshops, courses, etc.) 600g 1lb 5oz Source: Guild of Food Writers
covered in Vegetarian Living are completely vegetarian and/or vegan.
94 |
094_VL75[TeamNextMonthUSconv]NT3SJSM.indd 1 18/08/2016 14:58

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095_VL75[Advertorial]NTSJSM.indd 1 18/08/2016 18:49

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VL75-96-7.indd 97 19/08/2016 11:07:33

Eatingout
Alex Bourke of Vegetarian

Guides roams the eternal city.
ROME
Rome is a visual feast of history, tart with hot salad, roasted
from the ancient ruined forum aubergine terrine, buckwheat NEED TO KNOW
and Colosseum to the Trevi blinis, or strawberry and green Hotel Raphal
Fountain, Spanish Steps, St bean salad. Its also open to and Mater Terrae
Peters and the Sistine Chapel. non-residents if you show your www.raphaelhotel.com
Walk, hop on a scooter or take passport. Alternatively, The The Beehive
an open-top bus tour, head Beehive budget boutique hotel www.the-beehive.com
further out for an olive oil or wine and hostel has a vegetarian
Vegan Quo Vadis?
visit, and thrill the kids with a caf, while at Vegan Quo Vadis? www.veganquovadis.com
trip to gladiator school. Savour English-speaking vegan Alfredo
Ops!
the aroma of bread and pizza at Gagliardi rents out self-catering
www.opsveg.com
a morning food market, fashion apartment rooms.
shop in cobble-stoned side The best vegan restaurant in Grezzo
www.grezzoitalia.it
streets around the Pantheon, town is Ops!, near Villa Borghese,
and kick back in a rooftop bar. which does light breakfasts such Universo Vegano
www.universovegano.it
Roman specialities include globe as croissants, and a monster
artichokes, broad beans, thin- pay-by-weight buffet (=C28/kilo). Orto
crust pizza from a wood-fired Dozens of dishes feature creative www.ristoranteorto.it
oven, chickpea and pasta soup, combinations like artichoke with Ecru
and gelato parlours often have almonds, polenta with spinach specialising in chocolate and www.facebook.com/ecrurawfood
vegan flavours. mousse, beetroot and orange, gluten-free, and open until a Passione Vegana
For that special anniversary, even pineapple with radishes. decadent 11pm. Think chocolate www.passionevegana.com
five-star Hotel Raphal has its Desserts include dark chocolate brownie with hazelnut, almond Rifugio Romano
own museum and art gallery and pie, chocolate cake, and pear tiramisu, Sacher cake, cashew Facebook: Rifugio Romano
a rooftop vegetarian restaurant, and pistachio tart. Wednesday is fruit cheesecake, mousses,
Mater Terrae, with magnificent gluten-free day. truffles and chocolates. There
views from the terrace. Starters Grezzo is a sweet-toothed are almond ice creams, almond
and mains (=C20=C24) include fantasy, a pasticceria or Italian rawpuccino, and you can
asparagus with fennel sauce, pastries caf-shop north of restore the balance with a green
farinata almond vegetable the Colosseum. Its raw vegan, shake or pina colada. About
Alex
Also recommended Alex is the
founder of
l Universo Vegano has Italian Vegetarian
vegan fast food near the Guides,
Campo de Fiori food market. publisher of guidebooks to
Try the big smoky burger, London, Britain and Paris at
pasta, soup and tiramisu. www.vegetarian.travel. He
l Orto Italian vegetarian will be giving a workshop
restaurant is behind Castel at London VegFest on
SantAngelo. Buffet weekday 23 October with top tips
lunch and weekends, or fixed price buffet with pastas, for travelling as a vegan,
la carte. risottos, tempeh, seitan and including how to guarantee
l Ecru is a sumptuous new soya dishes. a vegan meal, how to
raw restaurant with a buffet l Rifugio Romano pizzeria, find and choose between
and wine, just across the river while not vegetarian, has three veggie restaurants, and a
from the Vatican. vegan staff and pizzas with rundown of his favourite
l Passione Vegana, by vegan cheese, calzone and destinations in the UK.
Ciampino airport, does a seitan ravioli.
98 |
098_VL75[EatingOut]NTSJSM.indd 1 15/08/2016 08:37

VL75_099.indd 99 18/08/2016 15:46:45
VL75_100.indd 100 18/08/2016 15:47:39

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What recipes are highlighted for their crowd-pleasing qualities?

What recipes are highlighted for their crowd-pleasing qualities?

What location is featured for its vegetarian and vegan dining options?

What location is featured for its vegetarian and vegan dining options?

October 2016 4.

Photograph: laura edwards

16 B lackberry basil bruschetta 21 M ini pumpkin cashew

53 Main courses 62 Apple and green cabbage cake

001_VL75[OctCoverV9]SMSJSM2.indd 1 19/08/2016 11:19

Lindsey Harrad, Editor

Editors pick Lizzie

My mum taught me that

003_VL75[editorial]NT2SJSM.indd 1 19/08/2016 09:16

Food matters 50 Vegan kitchen

004-5_VL75[Contents]NT3SJ2SM2.indd 1 19/08/2016 11:24

78 Easy Indian cooking for Regulars

004-5_VL75[Contents]NT3SJ2SM2.indd 2 19/08/2016 10:53

With iron, folate, vit.B12

supermarkets, pharmacies, health stores

VL72-054.indd 54 19/05/2016 16:54:18

Protect and serve

Hotpot heaven Bramble patch

007_VL75[ShoppingList]NTSJSM.indd 1 18/08/2016 15:01

Selinas top tips on becoming a food waste expert

008-9_VL75[NewShoots]NTSJSM.indd 8 17/08/2016 18:05

008-9_VL75[NewShoots]NTSJSM.indd 9 18/08/2016 10:11

1 Chocolate & Love 2 Harry Specter 3 Paul A. Young

010-11_VL75[NewShoots]NTSJSM.indd 10 15/08/2016 08:02

Best for zest Autumn gold

010-11_VL75[NewShoots]NTSJSM.indd 11 15/08/2016 08:03

012_VL75[NewShoots]NTSJSM.indd 12 15/08/2016 08:04

super soft laundry

Delicious vegan & lactose-free cream cheese made on the

See for yourself what all

VL75_014.indd 14 18/08/2016 22:55:48

Cosy soup Get stuffed Chips ahoy

015_VL75[SeasonalSection]NTSJSM.indd 15 17/08/2016 12:05

Photograph: Jack Mathews

Your October larder

016-7_VL75[SeasonalSection]NT2SJSM.indd 16 17/08/2016 11:56

Golden vegetable tagine

Recipe adapted from Heat:

016-7_VL75[SeasonalSection]NT2SJSM.indd 17 17/08/2016 11:56

Photograph: Jason Loucas

750g pumpkin, skin on, seeds

For the dressing:

1 Preheat the oven to 200C/

Recipe adapted from

018_VL75[SeasonalSection]NT2SJSM.indd 1 17/08/2016 11:54

019_VL75[GrowTales]NTSJSM.indd 19 17/08/2016 11:53

Sweet potato tacos with apple radish slaw

020_VL75[SeasonalSection]NTSJSM.indd 20 16/08/2016 14:52

Taste not waste Save our scraps

021_VL75[SeasonalTNW]NTSJSM.indd 1 15/08/2016 08:09

022-6_VL75[Rach_Mediter]NTSJSM.indd 22 17/08/2016 18:03

this month use my favourite methods of

Serves 6 | Prep 30 mins | Cook 50 mins

For the cherry tomato sauce:

022-6_VL75[Rach_Mediter]NTSJSM.indd 23 17/08/2016 18:03

Serves 4 | Prep 15 mins | Cook 1 hr

16 B lackberry basil bruschetta 21 M ini pumpkin cashew

53 Main courses 62 Apple and green cabbage cake

78 Easy Indian cooking for Regulars