Chinese vegetable spring rolls

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Ah the humble spring roll- a cherished Chinese appetiser that longs to be paired with a sweet chilli sauce or a glossy ginger and soy dip perhaps? Whatever your preference, spring rolls are there to be filled with whatever filling you so choose however a vegetable spring roll is a wonderful thing. I have loved beansprouts since being a child so these are packed with them alongside rice vermicelli noodles that are spiced as well as carrot, sugar snap peas and cabbage. To tell you the truth, I used odds and ends of vegetables that were loitering in the fridge from other recipes so love your leftovers and get rolling!

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Ingredients- makes approx. 12 medium rolls
1 nest of rice vermicelli noodles (optional)
1 garlic clove- crushed
Small piece of fresh ginger- grated
1 tbsp Chinese five spice
2 tsp soy sauce
Handful of beansprouts
1 carrot- thinly sliced or grated
Red cabbage- finely shredded
Small pack of sugar snap peas- thinly sliced
3 spring onions- shredded
3 large filo sheets
1 egg- lightly beaten

1. Start in advance of when you want to serve these as the filling needs to cool before making the rolls. Soak the vermicelli noodles (if using) for 10 minutes until softened before draining well and cutting down. In the meantime, take a wok and heat a glug of vegetable oil. Fry the garlic and ginger for a minute before adding the vegetables, five spice and soy sauce. Cook until softened and add the spring onions at the last minute. Remove from the heat and allow to cool.

2. In a large bowl, mix the cooled filling with the noodles. Take a filo sheet and quarter it. Take a spoonful of the mixture and place near one edge of the filo. Lightly brush the edges of the filo with the beaten egg. Bring the edge of the filo over the filling before then bringing the sides in over the ends before continuing to roll. Make sure the end is well sealed so the roll does not fall apart when you cook it. Repeat this process for the remaining pieces of filo.

3. When the rolls are ready to cook, take a wok and add oil so it is deep enough to fry in. When the surface of the oil is shimmering and small bubbles can be seen, fry the spring rolls in batches. They will take around 5 minutes but the bigger the rolls, the longer they will need. Fry until the rolls are golden and crisp. Blot the cooked rolls on kitchen paper and serve immediately. If you have any left (doubtful!) you can reheat in a moderate oven on a baking tray until warmed through and crisped up.

Vegetable spring rolls- a side dish fit for any Chinese feast!

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Curried root vegetable soup with parsnip crisps

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When the days are short and the nights are long there is only one thing for it- soup! A big pot of soup simmering away is the perfect answer to the dilemma of what to take to work for lunch in the week but is also great for a dinner if you want to make meals ahead for the coming week. This curried root vegetable soup is a classic which makes the most of seasonal vegetables whilst warming it with a little spice which complements the sweetness and earthiness of the roots. When prepping the vegetables try and make sure the chunks of carrot and parsnip are the same size but keep the swede a little smaller as it takes longer to cook. To keep things quick you can use a premade curry powder blend or make your own with a balance of ground cumin, coriander, turmeric, ginger and chilli so you can make it to suit your tastes.

No soup is complete without a topping and this is no exception! Parsnip crisps are ideal for this and can be made by peeling an extra parsnip and ribboning using a peeler. Toss with oil and season. Place on a baking tray and bake at 160c/ 140 fan until crisp and golden.

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Ingredients- serves 6
Glug of vegetable oil
1 large onion- peeled and chopped
2 garlic cloves- peeled and chopped
4 carrots- peeled and chopped
2 parsnips- peeled and chopped
1 swede- peeled and chopped
1 litre of hot vegetable stock
300ml milk
2 tbsp curry powder or to taste
Salt and pepper to season

  1. Start by heating a glug of oil in a large pan that will be big enough to fit the soup in. Gently cook the onion for a few minutes before adding the garlic and continuing to cook until both and softened.
  2. Add in the root vegetables and stir to combine with the onion. Cover the pan and allow to sweat for 10-15 minutes. Next up goes the hot stock and simmer for a few more minutes.
  3. Use a stick blender and blitz the vegetables until thick and creamy. Add in the milk, curry powder and season well to taste. Blend a little more if you like to you achieve a consistency you like; you can also add more stock or milk if you need. Serve in warmed soup bowls with crusty fresh bread and top with parsnip crisps.

Curried root vegetable soup- the perfect antidote to blustery autumn days!

Cheesy vegetable crumble

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Ah October- the month that brings a chill in the air and an urge to hibernate in front of an open fire with all your favourite comfort foods. Well, look no further! This cheesy vegetable crumble makes the most of a range of seasonal vegetables and it is perfect as a main meal or a side dish. Potato, carrot, swede, kale and leek are my vegetables of choice which gives a balanced between earthy flavours and sweetness which marry with the creamy cheesy sauce which is topped with crunchy crumble.

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Ingredients- serves 4 as a main
1 small swede
3 large potatoes such as Maris Piper
1 large carrot
1 leek
Small bag of black kale
500ml vegetable stock
150ml milk
2 garlic cloves- whole
60ml double cream
2 tsp Dijon mustard
Pepper
Crumbly, tangy cheese such as Caerphilly
100g plain flour
50g unsalted butter
Freshly grated parmesan

1. Prepare the vegetables by peeling them and cutting the swede, potatoes and carrots into cubes. Take a large, wide pan and place the cubed vegetables into it along with the vegetable stock and milk. Place two whole unpeeled garlic cloves in that have been pricked with a knife to infuse a delicate flavour. Bring to a boil before lowering to a simmer; cover the pan and simmer until the vegetables are tender to a knife point. Remember that swedes take longer than the other vegetables so keep the cubes of this smaller so they all cook at the same time.

2. Meanwhile, in a small pan sweat the leek with a splash of oil and small knob of butter. Cook until tender before removing and setting aside. Add the kale into the pan along with a splash of water; cover and allow to wilt slightly.

3. Preheat the oven to 200c/ 180 fan. Choose a large ovenproof baking dish that is large enough to fit all the vegetables in. When the vegetables are tender, take the pan off the heat and stir in the double cream along with some freshly grated parmesan cheese, the leeks and kale and mustard. Season to taste. Spoon half into the baking dish before crumbling some Caerphilly through before spooning the remaining vegetables on top followed by more crumbled cheese. Pour the creamy sauce over.

4. Finally, for the crumble topping simply place the flour in a large bowl along with the butter. Cut the butter into small chunks for ease and rub the flour and butter between your fingers to form a crumb. Grate in some parmesan if you like. Scatter the crumble over the vegetables and bake in the oven until golden and crunchy; this should take 30-40 minutes. Remove from the oven and allow to stand for a couple of minutes as it will be red hot! Serve as a main or as a side dish and dive in!

Cheesy vegetable crumble- a comforting autumnal meal that deserves to be centre stage on your dining table!

 

Spiced lamb kofta with quick pickles and yogurt dressing

When the sun starts coming out, minds start turning to BBQ weather and when the first opportunity will be to eat al fresco. Well fingers crossed this will happen very soon but in the meantime there is no reason you can’t enjoy these lamb kofta indoors. Kofta are easy to make and children can also help out! I served the lamb kofta layered on warmed flatbread along with pickled cabbage, carrot and chillies drizzled with a cool, refreshing yogurt dressing. I will admit that I did use shop bought flatbreads on this occasion to save time but feel free to make your own if time allows.

I have separated the recipe into its constituent parts so you can plan ahead. the dressing and pickles can be made ahead of time. The dressing can sit in the fridge overnight but I would tend to make the pickled carrot and cabbage on the day so they retain some crunch.

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Ingredients- serves 4
For the kofta
400g lamb mince- I used 20% fat mince
1 small red onion
2 garlic cloves- crushed
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tbsp chilli powder (optional)
Large handful of fresh mint leaves- finely chopped
Salt and pepper to season

For the pickles
1 small red cabbage- shredded
1 large carrot- grated
3 tbsp.white wine vinegar
1 1/2 tbsp caster sugar
Jarred mild to medium green chillies

For the yogurt dressing
100ml plain Greek style yogurt
Handful of fresh mint leaves- finely chopped
2 tsp ground cumin
1 tbsp olive oil
2 garlic cloves- crushed
1/2 tsp salt

1. Get started by making the dressing. All you need to do is combine all the ingredients, cover and leave in the fridge  until you need it. Simple!

2. Again, the kofta recipe itself is also straightforward. Take a pan and a very small amount of vegetable oil over a medium heat. Add in the onion and garlic and cook until softened. Remove from the heat and cool. Take the mince and add the spices. mint and seasoning to it. Chilli can be added if you like a bit more heat but it is delicious without so you can taste each spice. When the onion and garlic mixture is cool, add this to the mince and use your hands (clean of course!) to squidge and squish it until firm. Cover and place in the fridge for half an hour whilst you do the pickled veg.

3. I pickled each vegetable separately so each retained its colour. Take two bowls and add the cabbage to one and the carrot to the other. Add 2 tbsp white wine vinegar and 1 tbsp sugar to the cabbage and 1 tbsp vinegar and 1/2 tbsp to the carrot. Mix well to combine and set aside for at least half an hour; stir from time to time.

4. When you are ready to get cooking simply shape the kofta into small balls or sausage shapes; make sure they are as unform in shape and size as you can so they cook evenly. Heat a little oil in a frying pan over a medium heat. Add the kofta and cook for around 10 minutes until golden on the outside and cooked through. Sometime I like to start them off on the hob and then finish them in the oven which also frees a bit of hob space up if you need it. For this heat the oven to 200c/ 180 fan and cook to finish them off.

5. Now for the assembly! Take 4 flatbreads and reheat either in a dry, hot pan or griddle. Place one on each person’s plate and layer with the pickled vegetables, kofta and yogurt dressing. This is perfect for feeding a crowd as everyone can load up their own flatbread as they like. A little crumbled feta is also a delicious addition!

Flatbreads loaded with spiced kofta- roll on BBQ season!

 

Autumnal lentil and bratwurst stew with pan fried spaetzle

This is a warming, hearty recipe that is perfect for autumn. Spaetzle are German noodles which are usually boiled or pan fried and served with a main dish. This recipe was inspired by a meal eaten in Berlin and I have used readymade spaetzle however you can easily find recipes online if you have time to give it a go. You can also add some smoked ham into the base of the stew if you like. If you can’t get hold of bratwurst then any good quality sausage will work well.

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Ingredients- serves 4
1 large carrot- finely diced
2 celery sticks- finely diced
1 large onion- finely chopped
2 garlic cloves- finely chopped or crushed
100g diced smoked ham or pancetta (optional)
400g green lentils
600ml vegetable stock
1 tsp red wine vinegar
Fresh parsley
Bay leaves
4 bratwurst sausages
400-500g readymade spaetzle- alternatively you can find a recipe here: http://allrecipes.com/recipe/german-spaetzle-dumplings/

1. Get going by taking a large pan and heating a glug of oil over a medium heat. Cook the onion and garlic for a few minutes before adding in the carrot, celery and ham (if using). Stir through the lentils so they get a light coating of the onions and garlic.

2. Pop in the stock, vinegar and a couple of bay leaves and bring to the boil. I added 400ml of the stock to start with and reserved the rest and added little by little as some lentils are much more absorbent than others to judge it as you go. I always make more stock than I think I need just in case! Lower the heat, season well, cover loosley and simmer for around 30-40 minutes until the lentils are tender and the liquid is reducing but some still remains for the next step.

3. Just before the lentil stew is ready, cook the bratwurst as you wish. Bratwurst can be boiled, grilled or fried so pick the cooking method of your choice! To finish off, you need to pan fry the spaetzle for a couple of minutes until cooked through. Serve the spaetzle and lentil stew with a sprinkle of parsley, with the bratwurst on the side and tuck in! Of course, you can also chunk the sausage and toss that through the lentils if you like.

Lentil and spaetzle stew with bratwurst- a tasty take on a German classic!