vegetarian
Chestnut and Celeriac Puree
 This smooth, velvety puree of celeriac and chestnuts, cooked in vegetable stock, is perfect on a cold winter's night as a wholesome, comforting accompaniment to hot or cold roast meat or game dishes. |
 Chestnut and Celeriac Puree |
Lentil, split pea and nut rissoles
cilantro, garlic and toasted filberts give a tempting aroma to this version of a vegetarian favourite. Crisp and brown outside, chewy within, these rissoles make a satisfying dish. |
 Lentil, split pea and nut rissoles |
Vegetable Gougere
This makes a light vegetarian supper or a main meal served with baked potatoes. |
 Vegetable Gougere |
Bean and Mushroom Burgers
Hungry children will love to tuck into these hearty, lightly spiced vegetarian burgers, made with wholesome ingredients and served with pitta bread, salad and a sweet red onion relish. |
 Bean and Mushroom Burgers |
Cheese, Rice and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rice and Vegetable Strudel |
Vegetarian Christmas Pie
 A sophisticated mushroom flan with a cheese-souffle topping. Serve hot with cranberry relish and Brussels sprouts with chestnuts and carrots. |
 Vegetarian Christmas Pie |
Cheese, Rlce and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rlce and Vegetable Strudel |
Vegetable Gnocchi
This delicious vegetarian main course can be assembled well ahead of time- always a bonus at Christmas. |
 Vegetable Gnocchi |
Mushroom and Fennel Hotpot
Marvellous flavours permeate this unusual vegetarian main course or accompaniment. Mushrooms provide useful amounts of vitamins, minerals and fibre. |
 Mushroom and Fennel Hotpot |
Barley and Mushroom Casserole
Tasty and economical barley and mushroom casserole is filling enough to be a complete meal. Even meat-eaters will find this vegetarian dish a pleasant change. |
 Barley and Mushroom Casserole |
Eggplant Parmagiana
In this simple variation on an Italian classic, eggplants are layered with thick tomato passata, aromatic herbs and creamy mozzarella cheese, and finished with a topping of grated Parmesan. |
 Eggplant Parmagiana |
Tomatoes with a Spinach Stuffing
A generous filling of fresh spinach enriched with pine kernels and Parmesan cheese gives an Italian flavour to the giant tomatoes in this vegetarian dish, and it is equally delicious served hot or cold. |
 Tomatoes with a Spinach Stuffing |
Glazed Carrots with Cider
This recipe is extremely simple to make. The carrots are cooked in the minimum of liquid to bring out the best of their flavour, and the cider adds a pleasant sharpness. |
 Glazed Carrots with Cider |
Fennel and Herb Coleslaw
Serve this delicious vegetarian salad as an accompaniment, or turn it into a main meal with the addition of some low fat cottage cheese and thick slices of crisp red-skinned apples. |
 Fennel and Herb Coleslaw |
|
|
|
|
