Roasted Vegetable Risotto

 Preparation time : 15 minutes

Cooking time : 60 minutes

• 150g baby mushrooms, whole
• 3 mixed colour peppers, de-seeded and cut into large pieces
• 4 baby courgettes, each cut into quarters
• 200g butternut squash, peeled and cut into chunks
• 2 red onions, peeled and each cut into 8 chunks
• 3 tbsp olive oil
• 200g cherry tomatoes on the vine
• 1 onion, chopped finely
• 600ml vegetable stock
• 200g risotto rice
• 8 sprigs fresh thyme
• salt and freshly ground pepper

1. Preheat oven to Gas mark 6/200 C /fan oven 180 C. Place a large roasting tin into the oven to heat up. Place the mushrooms, peppers, courgettes and squash into a large, strong polythene bag. Add the red onions, breaking them roughly into layers. Add 1 tbsp of olive oil to the bag and holding it firmly closed, shake thoroughly. Add a further tbsp oil and shake again.

2. Using oven gloves, carefully remove the hot roasting tin from the oven and tip in all the vegetables from the bag, making sure they are evenly distributed. Roast the vegetables for 40 - 50 minutes, or until the vegetables are cooked and well coloured. Keep checking and give the tin a shake to re-distribute the vegetables around the tin. Add the tomatoes - still on the vine, about 10 -15 minutes before the end of the roasting time.

3. Add 1 tbsp olive oil to a wok or large frying pan and gently saute the onion until softened, but not browned. heat the stock in a seperate saucepan and leave barely simmering, covered, on a low heat.

4. Add the rice to the onion and stir fry for a couple of minutes until the rice becomes opaque. Add a ladleful of hot stock to the rice and continue stirring until all the liquid has been absorbed. repeat, stirring after each addition of stock, until all the liquid has been absorbed.

TIP : If the rice is still a little hard, add two tbsp water and continue cooking until it is creamy and tender.

5. When everything is cooked, remove the rice from the heat, stir in the thyme and season to taste. Gently stir in half of the roasted vegetables, keeping the tomatoes to one side. Serve the risotto on warmed plates and top with the remaining roasted vegetables and the vine tomatoes.

Fresh tomato chutney

 Preparation time : 20 - 30 minutes 

•  6 large vine-ripened tomatoes
• 1 large red onion, finely chopped
• 2 handfuls of fresh coriander, finely chopped
• 1 tbsp olive oil
• 1 tsp cumin seeds

1. Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.

2. Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.

3. To serve, add some salt and serve. 

 

 Garlicky fondant potatoes

 Preparation time : Approx. 1 hour (including chilling)

• 1 tsp olive oil
• 50g butter
• 2 garlic cloves, crushed
• 1.5 kg baby potatoes, cut in half if large
• 1litre hot vegetable stock
• 2 sprigs thyme, leaves only



1. Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.

2. Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.

3. Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze - about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.

 Cheesy leek & spinach pasta

 Preparation time : 25 - 35 minutes

•  good knob of butter
• 1 tbsp olive oil
• 2 large leeks, total weight about 450g/1lb, thinly sliced
• 500g packets penne rigate or your favourite pasta shape
• 200ml tub crème fraîche
• 1 tbsp wholegrain mustard
• 125g packet Danish blue cheese, roughly diced
• 8 sundried tomatoes in oil, drained and thinly sliced
• 225g bag baby spinach leaves



1. Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.

2. While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.

3. Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.

 Asparagus cream pasta

Preparation : 10 minutes

 Cooking time : 30 minutes

• 1 bunch asparagus
• 142ml tub double cream
• 2 garlic cloves, peeled, but left whole
• 50g parmesan, half grated, half shaved
• 250g tagliatelle


1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.

2. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.

3. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream

 Butternut Squash Soup – Serves 3-4

 Preparation Time:  15 minutes                 

 Cooking Time: 25-30 minutes                

• 1 large onion, chopped
• 1 small carrot, chopped
• 750g butternut, peeled, de-seeded and chopped
• 2 pints vegetable or chicken stock
• Cooking spray
• Salt and pepper to season
• Garlic (optional)

1. Heat a large saucepan and spray with cooking oil.  Gently fry the onion and garlic (optional) for a few minutes until soft.  Add a little water to the pan if necessary to stop it sticking.

2. Add squash, carrots and stock and bring to boil.  Simmer for 20-25 minutes until the butternut is soft.  Puree with a blender.

3. Add salt and pepper to season

4. Serve with crusty bread for a delicious and warming soup.

 Rhubarb Crumble

 Preparation time: less than 30 mins

 Cooking time: 30 mins to 1 hour

• 10 sticks of rhubarb
• 4 tbsp water
• 8 tbsp caster sugar
• 1 tsp powdered ginger
• 110g/4oz butter, softened
• 110g/4oz demerara sugar
• 180-200g/6-7oz flour

To serve: ice cream or double cream

1. Preheat the oven to 180C/350F/Gas 4.

2. Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.

3. Once cooked, remove from the oven, sprinkle over the ginger and mix well.

4. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.

5. Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven.

6. Remove and allow to cool slightly before serving with ice cream or double cream.

Brussels Sprouts with Wine and Honey-Glaze

 Preparation Time:5 minutes

 Cooking Time:15-20 minutes

• 450g Brssels sprouts, trimed with outer leaves removed
• 150ml water
• 4 tbsp dry red wine
• 3 tbsp honey
• 1 tbsp soy sauce
• 1 tsp cornflour

1. Cut an X into the base of each Brussels sprout about 1/4" deep and put into a pan of boiling salted water and cook for about 5 minutes

2. In a small bowl combine the wine, honey, and soy sauce and add to Brussels sprouts.  Stir well.  Bring back to the boil, reduce heat, and simmer for a further 5 minutes

3. Mix cornflour with a little water and stir into the saucepan quickly, then cook or another five minutes until thickened

4. Transfer to serving dish