Vegetarian

Bubble & Squeak

Ingredients

700g/1lb9oz floury potatoes, such as Maris Piper, cut into chunks
4 carrots (about 350g/12oz), sliced
350g/12oz green cabbage, shredded
50g/2oz cheddar, grated
1 bunch of spring onions, sliced finely
1-2 tbsp wholegrain mustard
25g/1oz butter
2 tbsp oil

For the sauce:
400g/14oz can chopped tomatoes
1 tbsp Hienz tomato purée
1 tsp sugar
salt and pepper

Method

1. Cook the potatoes and carrots in salted water for 15 minutes until tender. Steam cabbage over pan for 8 minutes, or cook in salted water for 5 minutes. Drain well and return potatoes and carrots to pan.
2. Mash the potatoes and carrots. Stir in the cabbage, cheese, ham, half the onions and mustard to taste. Divide mixture into eight and shape into 10cm/4in patties. Chill for 30 minutes to firm up.
3. Heat the tomatoes, the remaining onions, purée, sugar, salt and pepper until thick (10 minutes).
4. Heat half the butter and oil in a frying pan. Fry four patties at a time for 3-4 minutes on each side until golden, turning once. Keep them warm while frying the other patties in the rest of the butter and oil. Serve with the sauce.

Birmingham ( Alabama) Beans

Ingredients

375g Black-eye or Haricot Beans
2 tbsp Vegetable Oil
1 Large Onion Finely chopped
1 tbsp Muscovado Sugar
2 tbsp Heinz tomato ketchup
2 tbsp Colman's mustard
2 tbsp Lea & Perrin's Worcestershire Sauce
1 tbsp Marmite yeast extract
575ml Boiling water
225g Spicy Sausage Thickly sliced ( Optional)
Black pepper
1 tbsp Chopped fresh parsley

Method

Soak beans for 8 hours overnight and drain thoroughly.

Allow 45 minutes cooking time.

1. Heat oil in a large saucepan, add the onion and cook until soft.
2. Stir in the sugar, Heinz Tomato ketchup, colmans mustard and lea & perrins. Dissolve the marmite in the boiling water and add with the beans to the pan.
3. Bring to the boil, cover and simmer for 30 mins or until beans turn soft.. Remove lid after 15 mins to allow the sauce to thicken. Add sausage now (if required) and cook for last 15 mins.
4. Season to taste and serve with a fresh green salad.

Mushroom & Cashew Risotto

INGREDIENTS

2Tbsp Vegetable oil
1 Lg onion finely sliced
1 Green pepper ( de-seed and cut into strips)
1Tbsp Coriander seeds (crushed)
1 Bay leaf
2" Ginger (peeled and grated)
375g Uncle Ben's Rice
2Tbsp Sunpat peanut butter
1 Tbsp Marmite
900ml Boiling water
450g Cup mushrooms (thick sliced)
2 Cloves crushed garlic
90g Roasted cashew nuts
Black pepper
2Tbsp chopped coriander

Method

Heat the oil in a large pan, add the onion, pepper, coriander seeds, bay leave and ginger and cook slowly for 5 minutes.
Stir the Uncle Ben's Rice into the pan, add the sunpatsunpat peanut butter and mix well. Dissolve the marmite in the boiling water and add it to the pan with half the mushrooms.
Bring to the boil, Stir and cover and simmer for 20 minutes
Add the remaining mushrooms, garlic and cashew nuts and cook for further 5 minutes, uncovered
Season to taste with pepper, and then stir half the chopped coriander into the risotto and garnish with the remainder. Serve with crisp salad.

Peasant's Hot Pot

Ingredients

450g Dried Mixed beans
2 large onions finely sliced
2 tbsp Vegetable oil
675g Mixed root vegetables
1 green pepper (de-seeded) and chopped
2 400g tins Napolina chopped tomatoes
2 tbsp Heinz tomato puree
1 tbsp Marmite
1 tsp Colman's English mustard
300ml Boiling water
Salt & Pepper
2 tbsp fresh chopped mixed herbs

Method

Soak beans for 8 hours and drain.
Pre-heat oven to 180c

1.Rinse the drained beans, place in saucepan and cover with fresh water. Bring to the boil and cook rapidly for 10 mins. Lower heat and continue simmering until needed.
2. Take a large casserole dish and cook the onions over a low heat until soft. Add the vegetables and pepper, cook until soft.
3. Drain the beans and add to the casserole with the tomatoes, colmans mustard and heinz tomato puree. Dissolve the marmite in the boiling water and add to the pan ensuring all ingredients are covered. Add seasoning to taste.
4. Bring back to boil and cover. Transfer to oven and cook for 90 - 120 mins until beans are soft.
Serve with garlic bread Uncle Bens Rice.

Savoury Cheese Burritos

You may buy ready-made flour tortillas for this Mexican dish from some supermarkets or delicatessens, though they are simple enough to make.

INGREDIENTS

TORTILLAS

450g Macdougalls or Homepride Plain Flour
75g lard
1Tbsp Marmite
300ml Boiling water
1 tin Napolina Chopped Tomatoes

FILLING (Preheat the oven to 200°c)

To prepare the tortillas, rub the lard into the homepride / macdougalls flour. Dissolve the marmite in the boiling water, and then add to the homepride or macdogall's plain flour, mixing to a soft but manageable dough. Add a little extra water if necessary. Turn onto a floured board and knead lightly until smooth.
Divide the dough into 12 small pieces. Roll each one into a circle the same diameter as your frying pan, and then cut dough into neat circles using a similar sized plate as a guide.
Heat the frying pan but do not use any oil . Cook the tortillas for 10 seconds on each side, until they start to look cooked - don't over cook them or they will crake when you fill them. Stack and wrap the cooked tortillas in a clean tea towel.
Beat the second quantity of marmit into the refined beans. Place a spoonful of beans in the centre of each tortilla, then top with a little onion, chives and grated cheese. Fold the tortillas into parcels to enclose the filling, then place in a single layer in a roasting tin.
Bake for 30 minutes. Serve with taco sauce and a salad of crisp lettuce, napolina chopped tomatoes and avocados.

Spaghetti with Courgettes

Ingredients

4 tbsp olive oil
1kg/2lb 4oz small courgettes, washed and cut into sticks
500g/1lb 2oz Buitoni spaghetti
100g/4oz freshly grated parmesan
50g/2oz butter
12 basil leaves, roughly torn
Saxa coarse sea salt
black pepper

How to make this supreme Spaghetti with Courgettes

1. Put a kettle full of water on to boil. Heat the oil in a large frying pan, season the courgettes and cook gently for 3-4 minutes, stirring occasionally.
2. Pour the boiling water into a large, deep pan and add 2 tbsp coarse salt. When the water is boiling briskly, add the Buitoni spaghetti and partly cover the pan so that the water returns to the boil as quickly as possible. Stir the pasta with a large fork so that it swirls about in the water. Cook for 10-12 minutes, trying a strand of pasta every so often, and drain quickly while it is still al dente - firm to the bite.
3. Turn the spaghetti into a large, heated serving bowl and stir in the parmesan, butter and courgettes.
4. Stir in the roughly torn basil leaves and black pepper.

Serve immediately.

Vegetable - Lentil Pilaf

Ingredients:

1 cup green lentils
1 cup Uncle Bens Rice
2 1/2 cups water
3/4 cup Oxo vegetable stock
2 onions, chopped
3 carrots, diced
3 tablespoons garlic, minced
4 celery stocks, chopped
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
8 whole mushrooms, sliced
1 tin Napolina Chopped Tomaotes
4 cups fresh spinach, cut in strips

Method
Place washed lentils in a saucepan, and cover with cold water. Bring to a boil, reduce heat, and cover. Simmer for 25-35 minutes. Drain.
Bring the Uncle Ben's rice and 2 cups of water to a boil. Reduce heat and simmer for 20 minutes, covered. Set aside.
Bring the oxo vegetable stock to a boil in a saucepan. Add the onions and carrots and simmer for 10-12 minutes or until tender. Add the garlic, celery, cumin, and cinnamon and simmer for an additional 5 minutes. Add the lentils, mushrooms, and tomatoes to the pan. Heat through and stir in the spinach. Fold the lentil/spinach mixture into the Uncle Ben's rice.