Makes ~24 dumplings ½ onion 3 garlic cloves 2 cm ginger 1 carrot 8 mushroomss 2 leeks ¼ Chinese cabbage 1 tbsp miso 1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp mirin Gyoza skins Finely chop all the vegetables. Fry the onions, ginger and garlic. Add the other vegetables and sauces and sautée with the sauces. Place a teaspoon of the vegetable mix into each wrapper....
Makes main for 4 people. ½ red onion, thinly sliced 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamon pods 2 tsp cumin seeds 2 tsp coriander seeds 3 tbsp olive oil 1 onion, roughly chopped 4 garlic cloves, crushed 2cm fresh ginger 1 green chilli 1 cinnamon stick 1 tsp ground turmeric 2 plum tomatoes 2 tbsp coriander leaves Tofu Meatballs 2 tbsp olive oil 250g chestnut mushrooms, sliced 200g firm tofu, crumbled 3 garlic cloves, crushed 150g silken Tofu 2 tbsp tahini 1 tbsp soy sauce 30g breadcrumbs ½ tbsp cornflour 5 spring onions 10g coriander, finely chopped Fry the courgette in light olive oil on both sides until brown....
Makes 2 portions. Farfalle pasta, 220g 1 courgette 50g Scamorza affumicata Handful fresh basil leaves Half-handful fresh Parsley Handful frozen edamame beans Lemon zest Fry the courgette in light olive oil on both sides until brown. Set aside. Boil the pasta until al dente, adding the frozen edamame beans 1 minute before draining. Drain and run under cold water, then leave to dry. Finely chop the basil and parsley....
Makes 2 portions. 1/4 onion 1/3 carrot 1 glass wine 8 handfuls rice 1 litre veg stock 1 knob butter Parmesan (lots) Finely chop onion and carrot (no garlic!). Heat oil in pan and cook until soft. Add rice and cook until seethrough-ish. Add wine, cook until it’s all absorbed. Add stock 1 spoon at a tine, constantly stirring. Add veg (mushrooms, asparagus etc....
Broccoli and Gorgonzola pie...