2 tbsp rapeseed oil
2 large leeks, white and light green parts only halved lengthwise, sliced thinly and
salt and pepper
4 large eggs, beaten
1/2 cup fresh breadcrumbs
3/4 teaspoon allspice (optional)
3/4 teaspoon cinnamon (optional)
1/4 teaspoon chilli flakes (optional)
oil for shallow frying
1. Heat the rapeseed oil in a medium skillet over a medium-high flame. (You can
use the same frying to finish the fritters.) Add the leeks and salt and fry for about
5 minutes, until quite wilted.
2. In a bowl, combine the pan fry leeks, salt, eggs, breadcrumbs and the Syrian
spices if you are using them. Mix thoroughly. You should have a rather wet
batter, not something that you could form into a ball, but with some body. If it is
too thin, add a bit more breadcrumbs; or if it is too dry, add another beaten egg.
If you are in doubt, fry a test fritter in step 3, then adjust.
large bunch of cavelo nero or curly kale
2 tsp olive oil
pinch of salt
Preheat oven to 160C/Gas Mark 3/140C Fan.
1. Remove stems from kale, tear into large pieces and place on baking tray.
If too crowded use two baking sheets.
2. Drizzle with olive oil, sprinkle with salt and lightly massage into the kale.
Bake for 20 minutes, turning once, until edges are brown, but not burnt.
1 butternut squash or pumpkin, about 1.5 kg, peeled and seeds removed
2 tbsp olive oil
2 onions, finely chopped
1 red chilli, chopped, seeds optional
3 garlic cloves, crushed
1 litre vegetable stock
Salt and black pepper
1. Chop the onions and fry in oil until soft, about 5-8 minutes, turn down heat
if starting to brown too quickly. Add garlic and chilli and cook for a couple
2. Peel squash and chop into 1 inch size chunks. Add prepared squash to
the pot and add just enough vegetable stock to just cover the ingredients
in the pot and bring to a boil. Reduce heat and cook for about 15-20
3. Remove from heat and carefully whiz using a hand blender. Taste and
adjust the seasoning with salt and pepper to taste. Add a bit of water,
vegetable stock if too thick. Season with salt and pepper.
*This is a base recipe and can be added to in many ways. For Thai flavour
add 2 tsp curry paste and coconut milk. For Mexican flavour add 1 tsp cumin,
coriander, paprika and 1 tin of pinto beans and fresh coriander after blending.
Red lentils can be added, just add more stock. Chopped tomatoes can also
MUSHROOM AND LEEK RISOTTO
serves 4 as a main, 6 as a starter
2 tbsp olive oil
2 large leeks, trimmed and thinly sliced
1 garlic clove, finely chopped
200g brown mushrooms, quartered if small, into sixths if larger
225g aborio risotto rice
900ml hot vegetable stock
fresh parsley, roughly chopped
1. Heat the oil in a large, deep frying pan. Add the leeks, mushrooms and
garlic and fry gently for 8-10 mins until soft. Stir in the rice and cook for 1
2. Gradually add the stock to the rice, making sure it’s absorbed before
adding more, stirring most of the time. Continue until all the stock has been
added and the rice is tender (approx 20 mins).
3. Season to taste with salt and freshly ground black pepper.
4. Serve risotto in warmed bowls topped with parsley.
CARROT AND LENTIL SOUP
2 tbsp vegetable, rapeseed or sunflower oil
2 medium onions, finely chopped
300g carrots, peeled and chopped into 1 inch pieces
200g red lentils
800ml vegetable stock (may need a bit more or less)
salt and pepper to taste
1. Peel carrots and chop into 1/2 inch size pieces.
2. Chop the onions and fry in 1 tbsp of oil until soft. Add carrots and cook for
a couple more minutes.
3. Add lentils and vegetable stock and bring to a boil. Reduce heat and cook
for about 20 minutes.
4. Remove from heat and carefully whiz using a hand blender. Taste and
adjust the seasoning. Add a bit of water or vegetable stock. Add salt and
pepper if needed.
SQUASH AND CHEDDAR MASH
1kg butternut squash or similar winter squash
salt and pepper
1. Preheat oven to 200C/Fan 180/Gas Mark 6.
2. Slice squash in half and scoop out the seeds. Place cut side down on a baking
tray. Pour about 100ml of water into the tray.
3. Place tray in oven and bake for 30 minutes or until squash is tender, a knife can
be easily inserted. Remove from oven and carefully flip squash over. Let cool
until it can be handled, the scrape the inside of the squash away from the skin.
4. Place in a pot and mash with a hand blender or by hand. Stir in a knob of
butter, sprinkle in some cheese and season with salt and pepper. Taste and add
more butter, cheese or salt and pepper if needed.
ROASTED BEETROOT, APPLE & WALNUT SALAD
4-6 beetroot, depending on size (about 800g)
6 small round shallots (about 250g)
2-3 eating apples (about 400g)
3 tbsp olive oil
2 tbsp balsamic vinegar
salt and pepper
50g toasted walnuts for garnish
flat leaf parsley, finely chopped
1. Preheat oven to 200C. Peel beetroot and slice into thick (1/2 inch/1.25 cm)
matchsticks. Peel shallots and slice shallots in quarters.
2. Place vegetables on baking tray, drizzle with olive oil and season with salt
and pepper. Roast for 45 minutes to an hour until beetroot is tender. Turn
every 15 minutes.
3. To toast the walnuts, place on baking tray and place on bottom rack in the
oven. Bake until turning golden and smelling fragrant, 5-8 minutes, turning
once or twice while baking.
4. Peel apples if desired and chop into 1/2 inch cubes.
5. In a large bowl, combine the ingredients for the dressing and whisk with a
fork. Toss roasted vegetables and apple into the bowl, combine well and
season with salt and pepper.
6. Serve on a plate of salad leaves and garnish with toasted walnuts and