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October 2016 £4.50

Healthy • Sustainable • Delicious



Inside this issue …

Full of flavour

It’s easy to be inspired and create great food every month with our superb seasonal recipe ideas. Suitable for vegans Adaptable for vegans

Nourishing Noodles | easy family eating | Superhero lunches | Modern bakes

CelebratE the autumn harvest with Warming, hearty supper ideas

Starters & light bites

Heavenly vegan Áine’s chocolate smoothie bowl

53 meat-free

Straight to wok



Vegan dishes

Nourishing noodles in soups and stir-fries

mediterranean turlu with freekeh and herbs

Easy Family Eating

Superhero lunches

Energy-packed midday boosts from Julie montagu

Lizzie Kamenetzky shows how to please a crowd with tasty gratins, soufflés, muffins and crumbles

Modern bakes Bake Off’s Martha

Souper soup Blog star Indy Power

Weekend brunch Treat yourself with Zuza

Collison creates fun desserts with a twist

shares her recipes for boosting wellbeing

Zak’s deliciously different Polish breakfast dishes

PLUS: Perfect pumpkins | Natural skincare | Community orchards

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Photograph: laura edwards

savoury nibbles

16 B  lackberry basil bruschetta 18 Warm pumpkin, quinoa and cabbage salad 66 Kale minestrone 89 Spicy carrot and chickpea soup 89 Braised cauliflower couscous with orange tofu 90 Walnut and black bean wraps

Main courses

17 G  olden vegetable tagine 20 Sweet potato tacos with apple radish slaw 23 Involtini di melanzane 26 Turlu 37 Squash and Parmesan soufflé 39 Root vegetable gratin 45 Mushroom noodle soup with grated beetroot, tarragon and capers 45 Sweetcorn, chilli and miso noodle fritters with soy and lime dipping sauce 46 Broccoli, pea and spinach ricenoodle stir-fry with fried egg 46 Butternut squash and cavolo nero green curry with rice noodles 49 Sticky soy and ginger beetroot with egg noodles 49 Roasted sweet potato, aubergine and cauliflower with coriander pesto and miso soba noodles 58 Five-a-day Moroccan casserole with Swiss chard and couscous 59 Puy lentil Bolognese with pasta 67 Vegan chilli 75 Mole pepitas on griddled or roasted vegetables 75 Beer-battered stuffed Padrón chillies 79 Butternut chickpea curry 79 Rainbow veggie pie 80 Matter paneer 82 Black bean and squash quesadillas 83 Spiced Indian vegetable strudel

Suitable for freezing Ready in minutes

Sweets & treats

21 M  ini pumpkin cashew cheesecakes 30 Bollywood bar 31 Zebra cheesecake 32 Pistachio and lime courgette cake 40 Apple and pecan crumble 41 Crumble cupcakes 50 Chocolate shake smoothie bowl 62 Apple and green cabbage cake 68 Lemon and poppy seed drizzle loaf 71 Fluffy omelette with stewed berries 71 N  alesniki with sweet cinnamon cheese 72 ‘Lazy’ dumplings with sugary brown butter 73 Autumnal potato knedle with juicy plum filling 83 Hazelnut biscuits 84 Easy chocolate bites with date and coconut

Dips, sauces, sides & more…

24 R  oasted aubergines with za’atar 24 Aubergine dip 24 Zaalouk 26 Freekeh with herbs 36 Baked squash with chilli and rosemary 39 Savoury gratin muffins 42 Home-baked baguettes 50 Homemade cashew milk 63 Crab apple and port jelly 89 Crunchy cumin chickpeas

Many of the recipes have suggestions on how to adapt them for vegans, written by our vegan editor Alice Gunn.

Submit a recipe

Do you have a fabulous vegetarian or vegan dish that you want to share with the world? Then do so at

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Subscribe to the UK’s best vegetarian and vegan magazine, on page 56.

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© Tara Fisher

The UK’s best-selling, award-winning vegetarian magazine

Subscribe today…

Lindsey Harrad, Editor

Martha Collison

‘I approach recipes as something to inspire new creations rather than as a set of rules to be followed’


Indy Power

‘The easier it is to eat well, the more likely you are to look after yourself – and the people around you’

© Lizzie Kamenetzky

COVER RECIPE: Mediterranean turlu with freekeh and herbs by Rob Wicks/Eat Pictures

And receive a FREE copy of Deliciously Ella Every Day. See page 56 for full details.

Oh my goodness, we have packed in the flavours this month! The pay-off for the dwindling sunny days in October is most certainly the glut of delicious seasonal produce, just ripe for a spot of comfort food. Simply the mention of blackberries, apples, squashes and aubergines get the taste buds watering and makes me want to roll up my sleeves… Rachel Demuth brings a taste of the Mediterranean with her gorgeous collection of aubergine recipes (page 22), including the crowd-pleasingly unctuous involtini de melanzane. And if your friends are still there for brunch, then Zuza Zak has it covered with her very tasty, berry-based Polish-inspired breakfast dishes on page 70, or dive into pure indulgence with Áine Carlin’s chocolate shake smoothie bowl (page 50). If your ‘crowd’ includes younger family members, then you can’t go wrong with Lizzie Kamenetzky’s delicious autumnal ideas, from a fuss-free squash and Parmesan soufflé (it’ll work – trust us!), to her heartwarming apple and pecan crumble. She’s even suggested clever ways to use up leftovers in a second recipe. For quick midweek meals you can’t beat noodles, and Kathryn Bruton has created some really tempting after-work nourishment that showcases the autumnal flavours of mushrooms, beetroot and butternut squash (page 44). Plus, there’s cake, of course! October’s shorter evenings are the perfect excuse to snuggle on the sofa with a slice of Martha Collison’s zebra cheesecake.


© Martin Poole

© Dan Pearce


Editor’s pick


Lizzie Kamenetzky

‘My mum taught me that food should be fun, it doesn’t have to be fancy... Sharing something you’ve cooked with loved ones is about as good as life gets’

Magic lanterns

Good morning

Knead to know

Get creative with pumpkin-carving tips and festival fun. Page 28

Indulge in authentic Polish brunch recipes, from pancakes to dumplings. Page 70

Learn the secrets to making traditional French baguettes. Page 42

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In this issue…


vegan make-up brushes worth £80 page 93

Editor’s pick









Food matters

50 Vegan kitchen

15 Season’s eatings

Áine Carlin creates the perfect autumnal breakfast with chocolate and berries


It’s October, the season of squashes and preserves made from hedgerow berries

58 Thrifty dinners


22 Aubergine dream

Make your money go further with meal ideas from BBC’s Eat Well for Less

Relive the warmth of Mediterranean suppers with Rachel Demuth’s velvety aubergine dishes

62 First fruit

30 Get creative!

From windfalls to crab apples, find new ways to use these versatile orchard fruits

Bake Off’s Martha Collison reveals her fun flare for baking with imaginative sweet treats

66 Indy’s Irish kitchen

36 Season of plenty

Health food blogger Indy Power serves up casual dishes for relaxed weekend dining

Clever recipes from Lizzie Kamenetzky which leave leftovers to make a second dish

70 A Polish brunch

42 Kitchen tutorial Make your own authentic French baguettes

Try something new for weekend breakfast, with sweet pancakes, omelettes and dumplings from Zuza Zak

44 Use your noodle

74 A walk on the mild side

Simple but tasty noodle suppers, from soup and stir-fries to fritters

It’s not all about heat, as Sarah Beattie reveals the more subtle side to chillies


3 ways to buy Never miss an issue of Vegetarian Living l Subscribe: get the equivalent of two FREE issues delivered direct to your door – see page 56 l Buy online at l Download the digital edition from 04 |

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Subscribe today and receive Deliciously Ella Every Day for FREE! – see page 56


18 67

60 78 Easy Indian cooking for little ones



Asian-style recipes for babies and toddlers

03 Welcome

82 Home cooking with Chava

07 Shopping list

Global ingredients from the supermarket

Celebrate the arrival of autumn with kitchenware inspired by berry-filled hedgerows

88 Superhero lunches Super-speedy nutrition-packed ideas from Julie Montagu

Features 28 Pumpkin patch art

08 New shoots News, competitions, new veggie and vegan products, plus reviews and events

69 Back issues 84 Little life

60 Orchard tales

Half term and Halloween fun, from spooky cookie making to woodland adventures

Meet the community trust ensuring the survival of endangered apple species

92 Beauty notes

How entrepreneur Dale Vince took his eco-message into the world of football


There’s nothing wacky or hippyish at the club, and that’s deliberate Dale Vince, join the club, page 52

Don’t miss out! Order your copies here

Top tips from the man who has taken pumpkin carving to a whole new level

52 Join the club


Natural anti-ageing skincare products

98 Eating out: Rome Alex Bourke’s guide to the eternal city

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Shoppinglist Time for tea

Enjoy a blend of blackberries, elderberries and raspberries in this fruity little number from The Exotic Teapot. £8.96 at theexoticteapot

Gin soaked Pinkster’s fabulous boozy berries are infused with the company’s award-winning gin, and are ideal for trifles or sorbets. £7 from www.notonthehighstreet. com/pinkster

Box of delights This cute purple snack box is part of a set of four, all featuring friendly owls in a variety of colours. £7.50 from

Made to measure

Part of a range of funky purple kitchen accessories from Colourworks, these scales weigh in at a pocket-friendly price too. £16.99 – search for stockists at

Berry good

Capture the vibrant colours and flavours of an autumn hedgerow with these kitchen accessories and tasty treats.

Protect and serve

The gloves are off with Valilla’s stunning new Ruusunen kitchen accessories; look out for placemats, an apron, a breadbasket and more in the same print. £8.90 from

Hotpot heaven Part of Le Creuset’s Signature range, this shallow cast-iron casserole dish looks fabulous in rich Cassis colour. £190 from

Drink it in

We love the berry shades and fun slogan on this ceramic mug, ideal for satisfying caffeine cravings on the go. £11 from

A touch of glass

Wilkinson’s great value frosted glasses are perfect for winter tipples. £3 each from

Bramble patch This pretty country-style blackberry earthenware serving bowl is part of a range from M&S. £12.50 from

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newshoots All the latest vegetarian and vegan lifestyle news and products, plus reviews, events and much more...

Danish crusade

Nordic food waste campaigner set to go global A grassroots volunteer who led a revolutionary battle against food waste in Scandinavia is planning to launch her campaign globally – and she’s looking for people to help in the UK. The amount of food thrown away unnecessarily in Denmark has fallen by 25 per cent since graphic designer Selina Juul started her Stop Wasting Food campaign in 2008. Denmark now has more programmes in place to battle the issue than any other country, ranging from food waste supermarkets to apps telling customers where they can buy leftover food cheaply from restaurants at closing time. Selina told Vegetarian Living that she now hopes her battle will take off in other countries. ‘I think it’s time that we take this campaign internationally. We’ve been working for eight years now and cut food waste by a quarter here, but what we did in Denmark we can share with the rest of the world.’ The 36-year-old says the origins of her campaign began during her childhood in Moscow, growing up in an atmosphere where shortages meant food was regarded as precious. Her mother’s job took the family to Scandinavia where they were shocked at the amount of food that was not only available but also thrown away. ‘Growing up in Soviet Russia I was raised with the view that you never waste food because you don’t know if there’s going to be any tomorrow. We never starved but we thought of food as like gold. So when we came to Denmark I was amazed to see 10 types of yogurt in the stores – it was incredible! But I quickly became depressed, seeing the amount of food that my classmates threw away. Then I realised it was happening in supermarkets and

bakeries as well and it really got me down for many years.’ In 2008 Selina decided to start a Facebook group targeting food waste. Within three months she was contacted by the supermarket chain Rema 1000, who offered their support and agreed to stop offering bulk discounts like ‘buy one get one free’. Since then the campaign has gathered momentum with companies and politicians, with initiatives ranging from government subsidies for food waste projects to service stations recycling misshapen Danish pastries into the dessert romkugler (rum balls). Stop Wasting Food’s programme has gone on to feature in initiatives from the EU and UN, and Selina has also given a Ted talk on food waste. She says social media has been key in spreading the message and can help make the campaign a global force. ‘We want to make a food revolution and that starts with awareness. When we began, food waste didn’t matter in Denmark, now every supermarket has a strategy to reduce it. We are getting messages from people in Brazil,

Selina Juul’s campaign has reduced food waste by a quarter in Denmark

America, Greenland and China wanting to know what we did and how they can start a movement in their countries. We are beginning to work on expanding and creating an activist movement. ‘If people in the UK think they want to help, I would be delighted if they just get in touch,’ says Selina. ‘We will need every bit of help we can possibly get and I always say what is key to these campaigns is not the politicians or the companies – they come and go – it’s the people who really make the difference. We need to change our mentality. With climate change and resource scarcity we cannot afford to feed one-third of the world’s food to the garbage.’ l For more information on the campaign, visit

Selina’s top tips on becoming a food waste expert Shop wisely Ultimately it’s all down to awareness. People buy far too much – don’t buy five of something if you only need two.

Use your UFOs Frozen leftovers often get forgotten. Clear these ‘unidentified frozen objects’ from your freezer each month.

Don’t shop hungry You’ll always buy more than you need, so make sure you’ve eaten before you go to the supermarket.

Food share Before you go on holiday, contact your neighbours and give them any food you have that will go off while you’re away.

Sunday tapas Check your fridge and eat any leftovers on a Sunday. Make a ‘tapas’ spread, then food won’t go to waste.

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Festival fun

Organisers at VegFest UK say they’re hoping for record numbers at this year’s event in London (22 and 23 October), which will see more stalls and exhibitors than ever before. There will be a huge range of food on offer at Olympia – everything from sushi to Caribbean callaloos – with more emphasis this year on vegan products. As well as the 250 stands, there’ll be cookery classes, raw food demos, a string of speakers and a kids’ area. Under-16s get free entry. l ticket-info

A day to celebrate

It’s World Vegetarian Day on 1 October and to mark the occasion the Vegetarian Society have put together a new guide to the most enjoyable ways to embrace a meat-free diet. ‘Going Veggie: What To Eat’ is free to download or order, and contains recipes and nutritional information to help guide new vegetarians into their cruelty-free diet. l Visit to order or download your copy.


Five ways to get inspired...

Cottage industry Hugh Fearnley-Whittingstall’s latest book, River Cottage A to Z, might be his most ambitious yet. He and his team have assembled their own Larousse-style guide to more than 350 ingredients, with sections on everything from herbs and spices to fungi and foraged foods, plus oils, vinegars and many more. Although there are some meat dishes, the publishers promise it’s heavy on veggiefriendly recipes and information. l River Cottage A to Z is published on 8 September by Bloomsbury at £40.

Lovely bubbly A string of events is planned for National Champagne Week (1–7 October) with winemakers from France and the UK taking part in what organisers are calling a ‘battle of the bubbles’. Vegetarians need to choose carefully with fizz, as animal products are often used during filtration, but more and more veggie-friendly products are becoming available. Last year Duval Leroy became the first totally vegan Champagne house and they will be hosting an event at the Supper Club in London. l For details, visit

Go slow There have never been more food events across the world, but the Slow Food exhibition in Turin rightly remains the ultimate must-see celebration for many foodies. It is virtually impossible to explain the number of stalls and diversity of the produce you will find there – the scale of the spectacle in Turin is genuinely overwhelming. Tickets for this year’s event (22–26 September) are free and the theme for 2016 is Loving the Earth. l

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newshoots Meet the maker

Chocolate dreams It’s National Chocolate Week this month, an event which sees some of the leading lights of the industry gathering at the huge Chocolate Show in London’s Olympia. As 20,000 chocoholics descend on the hall, it’s a chance to reflect on how far the artisan market has come over the last decade, which has seen the rise of a new generation of British chocolatiers doing pioneering work both with innovative flavours and ethical production. One of those with much to celebrate is Chocolate & Love, the multiple awardwinning brand which was set up by Richard O’Connor and Birgitte Hovmand in 2010. The husband and wife team got together in 2008 and soon after started to talk about setting up a business together, and their shared love of chocolate led them to see a gap in the market. ‘We realised there was a great opportunity

as there was no really high quality Fairtrade organic chocolate bars on the market,’ says Richard. ‘We wanted to make a chocolate brand that above all was high quality and very tasty. It was also hugely important that it was organic and that the ingredients were sourced ethically.’ Six years on and their jump into the unknown has proved their instincts were right. They’ve created seven unique flavours of chocolate and won 18 awards from the likes of Great Taste and the Academy of Chocolate. They are clearly thrilled by the awards but you sense they regard working with ethical suppliers as just as much of an achievement. All their cocoa is sourced from Fairtrade cooperatives in Peru, the Dominican Republic and Panama. The bars are free of gluten, GMO and additives and, aside from two flavours, are dairy-free and suitable for vegans.

‘We are both foodies and very conscious of what we are eating,’ says Birgitte. ‘It was important to us to be able to make chocolate that we’d be happy to give to our five-year-old daughter – she enjoys our Panama 80% chocolate bar. It was also important for us to be able to offer high quality organic chocolate with more cocoa, less sugar, and no additives or milk. We use almond and coconut milk instead of dairy, and are planning to develop more flavours with high cocoa content and no milk, because we believe this to be the future. We also want to add to our range with more exciting flavours and use interesting cacao from different countries in South and Central America.’ l Find out more about the Chocolate & Love range and where you can find stockists at

Taste test…

Sea-salted caramel chocolate In the space of a decade, this once unheard of mix of sweet and savoury flavours has become an essential offering for chocolatiers.

1 Chocolate & Love

It’s easy to see why this is C&L’s best-selling bar and has won two Great Taste awards. The mix of dark chocolate with the caramel crunch and salty back note is absolutely delicious. Perfect if you find liquid caramel a bit much. l £2.99 for a 100g bar from Ocado.

2 Harry Specter

Superb quality handmade chocolates from the Cambridgeshire-based company that employs workers with autism. Beautifully decorated and packaged. l £6.10 as a pack of six from

3 Paul A. Young

This is the ‘signature dish’ of Britain’s leading chocolatier and one taste makes it easy to see why he’s a multiple award winner and a legend in the industry. Yes, they’re ruinously expensive but they’re also everything you’d ever dream a chocolate could be. l From £7 for a four-piece box. Call the store for mail order on 020 7437 0011.

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In our trolley

The Veg Living team’s favourite products…

Souper relaunch Twenty years since they started making soups in their kitchen in Devon, Tideford Organics have decided to relaunch as the UK’s first manufacturer to be entirely organic and vegan. ‘As a dedicated, ethical and organic producer, the move to vegan was the obvious next step’, said managing director Lynette Sinclair. ‘The evidence of the impact we could make by removing meat and dairy from our recipes was too compelling to ignore, and we wanted to do our bit to help.’ They’ve marked the move with 22 new products that have been approved by the Vegan Society, including tasty flavours such as Brown Rice Miso Broth with Mushroom and Kale, and Smoky Tomato, Black Rice and Chilli Soup. As well as the new soups, make sure you look out for Tideford’s latest range of fresh miso pastes too. l The Tideford Organics Soup range comes in 300g and 600g sizes for £1.99 and £2.89 respectively, available from Ocado and Tesco.

Best for zest Zesting the fruit for a lemon drizzle cake can be an unpopular job but Microplane’s Flexi Zesti is a fantastic value gadget that rescues cooks from grazing their knuckles. It’s designed to fit into the palm of the hand and the zester’s blade is flexible enough to curve around the fruit, meaning it removes the zest but not the bitter white pith. l Available at House of Fraser for £9.99.

Grate design We have five Microplane Flexi Zesti zesters to give away. To enter, go to Competition closes 6 October 2016.

Beast of a beer

Every year Badger Ales make a unique beer that’s only available for one batch. This year the Dorset brewery, known for naming their beers after local wildlife, have unveiled the Sturminster Beast, a huge cat which legend has it prowls the ancient remains of Sturminster Castle. A dark imperial stout, it will be perfect as the nights get cooler. l £1.79–£1.99 from major supermarkets.

Autumn gold Olive oil lovers always look forward to autumn because it means the arrival of the new harvest, and Pomora have an innovative way of enticing customers to abandon the big brands in favour of a truly artisan product. They offer the chance to adopt an olive tree and in return they deliver tins of their premium olive oil every quarter. Their oils, which come from two growers in Sicily and Campania, have won gold medals at the New York International Olive Oil competition.  l Adopt an olive tree and receive deliveries of oil for £29 per quarter. Visit for details.

veg Mixer LIVING magic LOVES Autumn means a return to baking for many cooks – especially with some gorgeous new mixers to tempt us!

KitchenAid have launched a striking new pink range called Raspberry Ice. October is Breast Cancer Awareness month and they’re giving £50 from each sale of their 4.8-litre mixers to the charity Breast Cancer Haven. l £485 from

The iconic Kenwood mixer has been given a new look for autumn with the Chef Titanium range. It has a new in-bowl illumination feature which allows you to check the colour and consistency of your mix. l £429.99 from

Smeg may be best known for their retro fridges but their smaller appliances are just as stylish. Their pastel range of mixers includes eye-catching shades of pink and green that add a real burst of colour to anyone’s kitchen. l £349.99 from John Lewis, Currys and Lakeland.

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newshoots Turin turns veggie The newly elected mayor of Turin has announced plans to transform it into Italy’s first ‘vegetarian city’. Chiara Appendino said her administration would promote vegan and vegetarian diets ‘to protect the environment, health and animals’. The 31-year-old was elected in June when she stood for the protest party Five Star Movement, which was formed in 2009, and subsequently

revealed in her manifesto that encouraging vegan and vegetarian diets would be a ‘priority’. The 62-page document did not go into detail about her exact plans to promote meat-free diets, but it’s expected that educational initiatives will be introduced to teach children about animal welfare and nutrition. Perhaps, inevitably, the move has been greeted with some

criticism in the city, which is part of the Piedmont region famous in Italy for its traditional meat dishes, but supporters point

out that there are now more than 30 vegan and vegetarian restaurants in Turin, showing support for a meat-free lifestyle.

Hug in a can

Beans on toast are top of the list for many Brits when they’re asked what meal they turn to when they need some comfort food. Now vegetarian supplier Suma have launched their take on tinned beans and sausages, which they say are the first vegan-friendly version of the combo available in the UK. They developed the recipe in partnership with vegan specialists VBites and promise they taste ‘like junk food – but without the junk’. ‘We’d checked out other meat-free alternatives to traditional tinned beans and sausages, but weren’t bowled over with what’s currently on the market,’ explained a Suma spokesperson, who promised the recipe contains the ‘tastiest sausages’. ‘We love comfort food as much as anyone, and these beans and meat-free sausages really hit the spot for a filling, speedy lunch.’ l The range is available in shops now for £1.49.

In the pink

Healthy-eating manufacturers Rude Health have celebrated their 10th anniversary by launching their first ever café. Husband and wife Nick and Camilla Barnard (pictured above) launched the company in 2005, selling muesli they’d made on the kitchen table of their home in London. A decade on and they have set up their first café on the New Kings Road in Putney, just walking distance from their original base. They describe the café as ‘a celebration of positive eating’, offering dishes that use no artificial ingredients and are ‘ethically sourced and nutrient dense’. The menu, which is predominantly vegetarian but features the occasional meat product, focuses on fermented, sprouted, cultured and activated foods and drinks, alongside local and seasonal produce.

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Delicious Sausages and Falafel Flavours; Spinach, Leek & Cheese Tomato & Garlic (v) Mushroom & Tarragon (v) Carrot & Coriander (v, gf) Mini Falafel Balls (v)

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Delicious vegan & lactose-free cream cheese made on the stunning Isle of Bute in Scotland

See for yourself what all the fuss is about! Award-winning Dairy-Free Loads of flavour Versatile Vegan Inclusive not exclusive animal-free foods since 1994 Bute Island Foods |

Smile & Say “Sheese”!

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Delicious in October

With the leaves turning to autumnal shades of russet, orange and yellow around us, October’s finest seasonal produce comes in similar hues, from crisp English apples and quinces to plump squashes. Feast on foraged blackberries and cobnuts, make hearty crumbles and warming soups, and don’t forget to carve a pumpkin for Halloween too.


… squashes

Colourful and full of character, the squash – whether it’s a butternut, pumpkin or acorn variety – has become the symbol of autumn, with its vibrant displays at market stalls. Although peeling and deseeding can be time-consuming, the cook is rewarded with the ultimate versatile vegetable, its soft sweet flesh perfect for baking and desserts, as well as savoury dishes. Cosy soup Chop and fry 1 onion, 1 stick of celery, 1 carrot, 2 cloves of garlic and half a red chilli, with a sprig of fresh rosemary. Season, then cook for about 10 minutes. Add 1kg cubed butternut squash and 1 litre boiling vegetable stock and simmer until soft. Blend, check the seasoning, and serve with croutons.

Get stuffed Slice a butternut squash in half lengthways, drizzle with oil and season, then roast in the oven for 40–50 minutes until soft. Mix cooked quinoa or couscous with roasted vegetables such as peppers and courgettes (or roast these alongside the squash), plus sliced spring onion, cubes of feta or goat’s cheese, toasted pine nuts, lemon juice and herbs. Pile on to your squash, then bake for 10 minutes.

Chips ahoy Squashes and pumpkin make healthy alternatives to regular chips and kids will love them. Cut into thick slices or wedges, toss in rapeseed oil and roast until soft and caramelised, then toss in a little sea salt. They work well with garlic and robust herbs, such as sage and rosemary.

Turn to page 21 to make Kate Hackworthy’s pumpkin cheesecakes

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Seasonal star

Photograph: Jack Mathews


Blackberry basil bruschetta Serves 4 | Prep/cook 10 mins 250ml fresh blackberries ½ tsp balsamic vinegar 6–8 slices of crusty bread extra-virgin olive oil, for drizzling ½ clove garlic 225g fresh mozzarella, sliced handful of fresh basil, thinly sliced honey, for drizzling sea salt and freshly ground black pepper 1 Place the blackberries in a small bowl and drizzle with the balsamic vinegar, a pinch of salt, and freshly ground black pepper. Use your hands to gently break them apart. Set aside to macerate for about 10 minutes, or until the blackberries are soft and juicy.

2 Meanwhile, toast or grill the bread. While it’s still warm, drizzle the bread with olive oil and rub with the cut side of the garlic clove. 3 Top the toasted bread with slices of mozzarella, the blackberries, chopped basil, drizzles of honey, and a pinch of salt and pepper. n Per serving 380 cals, fat 18.2g, sat fat 8.7g, carbs 38g, sugars 9.4g, protein 16.6g, salt 2.2g, fibre 4g

Recipe adapted from The Love & Lemons Cookbook by Jeanine Donofrio (Avery, an imprint of Penguin Random House, £25). Photography by Jack Mathews.

This fast-growing, adaptable shrub grows all over the UK, everywhere from hedgerows to woodland and even by the roadside. Blackberries are perfectly suited to family foraging expeditions, as these glossy berries are easily identifiable, making them safe and easy to pick – just watch out for prickly brambles! Collect the fruit in containers rather than plastic bags to prevent them sweating, and avoid picking berries close to roads or too low to the ground where they may be contaminated. Keep them refrigerated when you get home, and only wash

them when ready to use, as they spoil easily. The berries will freeze well: spread them out on a baking sheet to freeze individually, then bag them up. You can use them straight from frozen in baking or stewing, or whizz them up in a smoothie. Blackberries are packed with antioxidants and vitamin C, and pair beautifully with autumnal fruits – such as apples, plums or pears – in crumbles, cobblers and pies. Or stew them with apples for a rich compote that will go with Greek yogurt, pancakes or porridge for a deliciously autumnal breakfast.

Your October larder Fruit and nuts Apples, bilberries, blackberries, chestnuts, cobnuts, elderberries, figs, grapes, hazelnuts, medlar, pears, quince, walnuts Vegetables Artichoke, beetroot, broccoli,

butternut squash, celeriac, celery, chicory, chillies, fennel, garlic, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, marrow, parsnips, potatoes (maincrop), pumpkin, runner beans, salsify, shallots, swede, sweetcorn, turnips, truffles (black), wild mushrooms Salad and herbs Chives, cucumber, lettuce and salad

leaves, parsley, radishes, rocket, rosemary, sage, sorrel, spring onions, thyme, tomatoes, watercress

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Photograph: david munns

Season’seatings Golden vegetable tagine Traditionally, tagines are cooked in their namesake domed clay dishes, set upon open fires, but this one featuring butternut squash is a quick dish to do at home with just a casserole or heavy saucepan. Serves 6 | Prep 15 mins | Cook 30 mins 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, chopped 1 large cinnamon stick, broken in two 1 tsp ground cumin 1 tsp cayenne pepper 1 tsp paprika 1 tbsp lightly crushed cardamom pods 1 tsp lightly crushed coriander seeds 1 tbsp ras el hanout 500ml vegetable stock 800g peeled butternut squash cubes,

about 2cm in size (from 1 medium squash, about 1kg before prep) large pinch of saffron 400g can chopped tomatoes 2 tbsp clear honey, plus extra to drizzle 150g dried apricots 400g can chickpeas 1 tbsp chopped flat-leaf parsley 1 tbsp chopped fresh coriander zest of ½ lemon sea salt and freshly ground black pepper 1 Heat the oil in a large casserole or heavybased saucepan over a medium heat. Throw in the onion and cook until softened, for about 5–8 minutes. Stir in the garlic and all the dry spices, then add the stock, diced squash, saffron and tinned tomatoes. Bring to the boil.

2 Add the honey and apricots, and bring back to the boil. Then add the chickpeas, season with salt and pepper, and simmer, uncovered, for 15–20 minutes, until the squash is cooked through. 3 Taste and adjust the seasoning, if necessary – the tagine should be sweet, mildly spicy and fragrant. Finally, stir in the parsley, coriander and lemon zest, and finish with a good drizzle of honey. Serve with couscous and harissa, if you like. Cook’s tip Ras el hanout is a North African spice mix containing ginger, paprika, cardamom and rose petals, along with other aromatics. It is easy to find in most supermarkets and online. n Per serving 233 cals, fat 6.5g, sat fat 0.7g, carbs 38.4g, sugars 25.2g, protein 7.7g, salt 2.2g, fibre 8.6g

Recipe adapted from Heat: Cooking with chillies, the world’s favourite spice by Kay Plunkett-Hogge (Quercus, £20). Photography by David Munns.

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Warm pumpkin, quinoa and cabbage salad

Photograph: Jason Loucas


Serves 4 | Prep 10 mins Cook 20 mins 750g pumpkin, skin on, seeds removed, sliced into 8 pieces 1 tbsp grapeseed oil good pinch of sea salt 140g cooked red quinoa small handful of flat-leaf parsley leaves 130g red cabbage, finely shredded 60g walnuts, toasted For the dressing: 2 tbsp extra-virgin olive oil 1 tsp balsamic vinegar pinch of ground cinnamon 1 tsp maple syrup (optional) 1 Preheat the oven to 200C/ fan 180C/gas 6 and line a large baking tray with baking paper. Toss the pumpkin slices in the oil and salt and arrange on the tray so they lay as flat as possible; this helps keep them whole for presentation. Bake in the oven for 20 minutes, or until golden. 2 Once cooked, arrange the pumpkin in layers on a large serving platter with the quinoa, parsley, cabbage and walnuts. 3 Combine all of the dressing ingredients together, then drizzle over the salad. Serve while warm (although this salad is also delicious served cold). n Per SERVING 276 cals, fat 19.6g, sat fat 2.3g, carbs 18.9g, sugars 6.4g, protein 6.3g, salt 0.5g, fibre 5.6g

Recipe adapted from Seasons to Share by Jacqueline Alwill (Murdoch Books, ÂŁ18.99). Photography by Jason Loucas.

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Growing tales

Vivien Lloyd, preserve maker Interview: lindsey harrad When Vivien Lloyd moved to Dodford, Worcestershire, in the late 1980s, she lived in a 19th-century house with an abundant cottage garden, including a heavy-cropping plum tree. ‘One year we had 180kg of Early Prolific Plums from one tree,’ she says. ‘My enthusiasm for preserving started with that crop, and of course the first preserve I made was plum jam.’ In the years since, Vivien, also known as ‘the Jam Mistress’, has made a career out of preserving and making jams, marmalades and chutneys, and is in demand as a tutor at cookery schools and demonstrator at food events, as well as becoming a respected competition judge. ‘Success with my own preserves at my local village show encouraged me to take certificates in preservation and judging with the National Federation of Women’s Institutes,’ Vivien explains. ‘If you’re a beginner to preserve making, I always recommend starting with jam, the easiest preserve to make, and making a small batch, no more than 2.25kg, as small batches give the best flavour. Preserve making is more about science than cooking, so I also recommend using tried and tested recipes and techniques. As a judge, I frequently taste preserves made without following this

advice. Experimentation is good once you have a reliable recipe to develop. If you enjoy experimentation, chutney is a good preserve to try adding different flavours to.’ Preserving is an age-old technique with a venerable history, but even the most entrenched traditions see new trends coming and going. Vivien says the current anti-sugar trend has influenced jam-makers too. ‘In recent times I’ve noticed an overwhelming trend to regard sugar as a “bad” food and the desire to reduce sugar in jams and marmalades to produce a fruitier preserve,’ she says. ‘This tends to create many products with darker colours, a slacker consistency and a shorter shelf life. A few years ago I was asked to experiment with making a jam using an alternative to sugar. Unfortunately, the end result was inedible as traditional jam needs cane sugar to gel and set.’ Now living in Somerset, Vivien’s husband Nigel grows most of the fruit and vegetables in their own garden that she uses in her products. ‘There is something humbling about being able to pick fruit and pot it into a preserve in one day, knowing exactly where that fruit comes from.’ Vivien enjoys making a variety of products with her homegrown produce, ranging from elderflower cordial to damson cheese, red berry jelly and

blackcurrant jam, but says her personal favourites are autumn raspberry jam, and plum and damson chutneys. Vivien published her preserve-making bible, First Preserves, a few years ago, which is packed with foolproof recipes for jams, chutneys and marmalades, and she’s currently collaborating on a new baking and preserving book with a ‘well known baker’. She says the public enthusiasm for preserving continues unabated. ‘It’s all part of a growing interest in where our food comes from, a revival in self-sufficiency fuelled by changes in social mobility and the economy.’ l First Preserves, a guide to making marmalades, jams and chutneys by Vivien Lloyd (Citrus Press, £11.99) is available from her website at Vivien has also published a collection of eBooks on a range of preserve-making techniques, which are available to download from iTunes for £5.49 each.

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Sweet potato tacos with apple radish slaw Serves 4 | Prep 15 mins + chilling Cook 25 mins 2 medium sweet potatoes, cubed (about 700g) 2 tsp extra-virgin olive oil ½ tsp chilli powder 8 tortillas, warmed or grilled 1 avocado, diced lime wedges, for serving sea salt and freshly ground black pepper For the apple radish slaw: 1 Gala apple 8–10 small red radishes 4 spring onions, chopped small juice of 1 lime ½ tsp extra-virgin olive oil 125ml chopped coriander

1 Preheat the oven to 200C/fan 180C/gas 6. Line a large baking sheet with parchment paper. Toss the sweet potatoes with the olive oil, chilli powder and pinches of salt and pepper. Roast until golden brown, about 25 minutes. 2 To make the slaw, slice the apple into 4 sections around the core. Slice the first section into very thin planks, then stack the planks and slice them horizontally into thin 2.5cm matchsticks. Repeat for each section, slicing the rest of the apple. Slice the radishes into very thin planks, then stack the planks and slice them horizontally into matchsticks, matching the size of the apple matchsticks. 3 In a medium bowl, combine the sliced apple, radishes, spring onions, lime juice, olive oil, coriander, a pinch of salt and freshly

ground pepper. Toss to coat. Chill for 30 minutes. After chilling, season the slaw with additional salt and pepper, to taste. 4 Assemble the tortillas with the sweet potatoes, apple radish slaw and diced avocado. Serve with lime wedges on the side. n Per serving 514 cals, fat 17g, sat fat 4.5g, carbs 81.8g, sugars 15.7g, protein 10.1g, salt 2.5g, fibre 12g

Recipe adapted from The Love & Lemons Cookbook by Jeanine Donofrio (Avery, an imprint of Penguin Random House, £25). Photography by Jack Mathews.

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Taste not waste Kate Hackworthy shows how to turn your Halloween ‘lantern leftovers’ into rich mini cheesecakes. I grew up in Canada where Halloween was a massively popular holiday, synonymous with trick or treating, fancy dress and, of course, pumpkins. There was the yearly visit to the pumpkin farm, the ceremonial carving of pumpkins with my sisters, and even eating pumpkin in everything from pie to pancakes. Throughout October, every house was festooned with the orange globes, carved into frightening faces and lit nightly with candles. It seems so strange that pumpkins are planted, tended, grown, shipped about the country, and then used as an ornament, a party decoration – we mustn’t forget they are a food, first and foremost. Although pumpkin isn’t quite as flavourful as butternut squash, it is still a great ingredient. It’s versatile, nutritious and pairs beautifully with cinnamon, nutmeg and chai spices. I do carve pumpkins with my children, but I try to make the most of each one. We always roast the seeds, usually with cinnamon as a healthy treat – they love getting their hands mucky pulling the seeds out of the hollow insides! Using spoons, we carve away as much of the inner flesh as we can, without the shell becoming too fragile, then cook it along with the stringy ‘guts’ and blend to make a fresh pumpkin purée. The purée can be used to flavour lots of recipes – from desserts to cakes and cookies. Here I’ve used it to make mini cheesecakes.

Mini pumpkin cashew cheesecakes These mini treats are a rich and lightly spiced vegan alternative to traditional cheesecake. The non-dairy filling is made of puréed soaked cashews, which blend into a silky-smooth and decadent dessert. Makes 8 Prep 15 mins + soaking and chilling Cook 20 mins For the base: 10 dates, pitted

50g ground almonds 50g oats 2 tsp coconut oil 3 tbsp unsweetened desiccated coconut ½ tsp ground cinnamon For the filling: 175g raw unsalted cashews 250g pumpkin purée juice of ½ lemon 120ml maple syrup 60ml coconut milk 3 tbsp coconut oil, melted 1 tsp vanilla extract ½ tsp ground cinnamon 1/8 tsp ground nutmeg 1/8 tsp ground cloves 1/8 tsp ground ginger pinch of sea salt 1 Put the cashews in a large bowl, cover generously with water and soak for 8 hours or overnight. 2 To make the base, soak the dates in warm water for at least 15 minutes to soften, then drain and add them to a food processor along with the almonds, oats, coconut oil, dessicated coconut and cinnamon. Pulse until it forms a fine meal. 3 Lightly grease 8 cups of a muffin tray with coconut oil, then press the mixture firmly and evenly into the bases. Refrigerate for 1 hour or overnight. 4 Make the pumpkin purée. If using a whole pumpkin, cut it into large pieces, remove the seeds, then peel and cut into chunks. Boil in a large pan of water for 15–20 minutes or until tender. Drain and purée in a food processor or blender. Set aside to cool. 5 If you are carving the pumpkin first, take out the stringy innards and remove the seeds. Using a spoon, scrape out as much of the insides as you can, without thinning the shell too much. Add the stringy innards and flesh to a saucepan of water and cook, stirring continually, for 10 minutes. Drain and purée as above. 6 To make the filling, drain the cashews and pat them dry with a clean tea towel. Add them, along with the cooled


Save our scraps

Make the most of discarded seeds and flesh from your pumpkin-carving. l Save the pumpkin seeds to roast as a snack. Toss them in oil and cook in a single layer on a baking tray at 200C/fan 180C/gas 6 for 30–40 minutes. Try these toppings: rosemary and sea salt, cinnamon and sugar, onion and garlic powder, or garam masala. l Use your pumpkin purée to create a breakfast bowl of cinnamon pumpkin porridge, or swirl it into yogurt with some maple syrup. l Mix the purée with oats, raisins and a banana to cook into healthy biscuits.

About Kate Kate Hackworthy is a food writer and recipe developer who blogs at Her creative vegetable desserts have frequently appeared in The Guardian and she was Jamie Oliver’s Food Blog of the Month. Follow Kate on Twitter: @veggie_ desserts, Facebook: VeggieDessertsBlog and Instagram: @kateveggiedesserts.

pumpkin purée and remaining filling ingredients, to a food processor or blender, then whizz until smooth. 7 Spoon the filling on to the bases and chill in the refrigerator for 6 hours or overnight, until set. Serve cold. n Per cheesecake 374 cals, fat 24.9g, sat fat 10.9g, carbs 30.3g, sugars 23.1g, protein 7.8g, salt 0.5g, fibre 4.4g

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15/08/2016 08:09

With dishes packed full of rich, velvety aubergines, chef Rachel Demuth relives the warmth and taste of the Mediterranean.

Aubergine dream About Rachel Chef-proprietor of the awardwinning Demuths restaurant in Bath for 25 years, Rachel is now dedicated to running the Demuths Vegetarian Cookery School, which offers a range of themed workshops, guest chef events, cookery holidays in France and Italy, and the Demuths Vegetarian and Vegan Diplomas for professional chefs and keen cooks. As a well-travelled foodie, Rachel loves to combine her passion for global cuisine with the best of locally grown produce.

As summer turns to autumn, I like to make the most of the vegetables reminiscent of Mediterranean summer holidays that bring back the warmth of taverna suppers. A popular vegetable in southern Europe and the Middle East, aubergines are delicious and versatile. They will soak up treasured bottles of olive oil and marry well with capers and olives, plus they combine beautifully with spices. They can be simply griddled, turned into a smoky-flavoured dip, or added to hearty stews or curries for a velvety ‘meaty’ texture. The aubergine is in the Solonaceae family, along with tomato, potato, peppers and two ancient herbal medicines, belladonna and mandrake. The most common aubergine form across the world is the glossy, deep purple variety. Their shape can vary from oval to globe-like, a bit like elongated teardrops, with colours ranging from purple through violet, often with variegated stripes, or they can be pure white or cream. In the countries of Southeast Asia you will find a greater variety of shape, size and colour – from the small yellow Thai aubergines to the tiny pea-sized Indian ones – which are prized for their bitterness.

The name ‘eggplant’ is common in North America and Australia. Some suspect that this name came from the white, often round, fruits that were popular in India when the British established the British East India Company. It has also been suggested that the eggplant name might have been linked to the small, pale green fruits of the mandrake.

The practice of salting While wild aubergines are very bitter (and the mature or ripe fruit also develops bitterness), modern cultivars are rarely bitter because it has been bred out of them, which is a shame as bitterness helps to balance flavours. The practice of salting or ‘degorging’ sliced aubergines before cooking was said to be useful to reduce the bitter constituents, but the benefit has always been doubtful. Now, with less bitter varieties, salting is no longer necessary, which also avoids adding extra unwanted salt to your food. There was also a belief that salting meant the aubergine absorbed less cooking oil – I have not found this to be the case. Yes, aubergines are greedy for oil, so best practice is to use it sparingly, and the aubergines will still cook perfectly.

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Chef’slarder Buying, storing and cooking The fruit is eaten immature or unripe and, although there are tiny seeds inside, if left to mature the flesh becomes bitter and the seeds harden. When buying, the calyx (stem end) and the tip should have green colouring, as though it had just been picked. The skin should be bright, smooth and firm without any brown spots or patches, and certainly without any bruises or punctures. An aubergine with lots of black seeds and brown flesh is a ripe aubergine. Both extremes of heat and cold will encourage aubergines to spoil – too warm in a room or in sunlight will accelerate ripening, and too cold will damage the flesh. They are best stored in the salad drawer in the fridge at 8–10C. Aubergine is not eaten raw and there is no need to peel the skin. The best way to cook them is to roast, fry or griddle. The flesh is like a sponge, which softens when roasted or fried with olive oil, and absorbs flavours beautifully. The recipes I have chosen this month use my favourite methods of roasting and griddling but, whichever way you prepare your aubergines, make sure they are really well cooked, and have lost their whiteness, turned dark and become unctuously soft and juicy.

ALL images © rob wicks/eat pictures

Involtini di melanzane

Involtini di melanzane There are many variations of this Italian classic – our version is topped with a roasted cherry tomato sauce. Serves 6 | Prep 30 mins | Cook 50 mins 3 medium aubergines 4 tbsp olive oil 2 Romano red peppers For the cherry tomato sauce: 600g cherry or small sweet ripe tomatoes, on the vine 4 cloves garlic, unpeeled 2 tbsp olive oil pinch of sugar balsamic vinegar or red wine vinegar handful of fresh basil, chopped For the cheese filling: 250g ricotta 50g vegetarian hard cheese, grated 2 free-range eggs grating of nutmeg sea salt and black pepper 1 Preheat the oven to 180C/fan 160C/gas 4. Cut the stalk off the aubergine and stand it up on the cut end. Slice down the length into even slices, about 5mm thick. Rub the slices in the oil, then spread in a single layer over 2 baking trays and cook for 15–20 minutes,

until soft to the touch but not too brown. Alternatively, cook them on a griddle. 2 Slice the peppers lengthways and remove the seeds and stalk. Rub with olive oil and roast until the skins are beginning to blacken. Place in a bowl and cover with cling film. When cool, peel off the skin and slice into lengths to match the width of the aubergine slices. 3 To make the sauce, place the tomatoes and garlic in a roasting tray and drizzle over the oil. Roast for 20–30 minutes or until the garlic is soft and can be squeezed from its skin. 4 Allow to cool, then remove the tomatoes from the vine and place in a blender. Squeeze the garlic from its skin, add to the blender with the tomatoes and purée until smooth. Taste and season with salt, pepper, and the pinch of sugar, if needed. If it is a little sweet,

then add a few drops of vinegar. Lastly, add the chopped basil. 5 To make the cheese filling, whisk together the ricotta, grated cheese, eggs and nutmeg, and season with a pinch of salt and pepper. 6 To make the rolls, lay out an aubergine slice, put a tablespoon of cheese filling at the bottom end and a slice of roasted pepper on top, then roll up and place in a greased baking dish. Repeat the process to use up all the aubergine and cheese mixture. 7 Spoon the tomato sauce over the top of the aubergine rolls, and drizzle a little extra olive oil over the top. Bake for 20 minutes until the filling inside the rolls is set. n Per serving 276 cals, fat 21.1g, sat fat 7.1g, carbs 10.9g, sugars 10.2g, protein 11.1g, salt 1.5g, fibre 6.6g

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Chef’slarder 111 cals, fat 9.3g, sat fat 1.4g, carbs 3.1g, sugars 1.7g, protein 4.3g, salt 1.1g, fibre 4.3g

n Per serving

Aleppo pepper A Turkish dried and flaked chilli pepper, Aleppo has a mild heat similar to a Mexican ancho chilli, with a sweet, slightly smoky tomato-like flavour. Use instead of paprika and black pepper, as it will add colour and a little kick of spicy heat.

Roasted aubergines with za’atar Eat as part of a mezze with the aubergine dip, zaalouk and warm pitta bread. You can also serve this as a starter with labna or a tahini dip, pomegranate seeds and salad leaves. Serves 4 | Prep 10 mins | Cook 20 mins 3 tbsp olive oil 2 tbsp za’atar spice blend (see recipe, below) zest of ½ lemon 8 baby aubergines or 1 medium aubergine pinch of salt 1 tsp Aleppo pepper flakes, to garnish 1 Preheat the oven to 180C/fan 160C/gas 4. Mix together the oil, za’atar and lemon zest in a small bowl. 2 Cut the aubergines in half lengthways and score a crisscross pattern into the flesh, avoiding cutting through the skin. Lay them skin-side down on a baking tray and cover with the oil mixture, rubbing it all over the aubergines with your hands. 3 Roast the aubergines for 20 minutes until they are soft and brown on top. If the aubergines are larger, you will need to cover them in foil and cook for an extra 20 minutes. Sprinkle with Aleppo pepper flakes to serve. n Per serving 93 cals, fat 10.4g, sat fat 1.6g, carbs 2g, sugars 2g, protein 2g, salt 1.3g, fibre 5g

Za’atar spice blend Za’atar is a spice mix which is prepared using herbs, spices and sesame seeds to which sumac is often added. Households throughout the Middle East have their own homemade spice mixtures. 1 tsp cumin seeds 1 tsp coriander seeds 2 tbsp sesame seeds 1 tsp dried thyme 1 tsp dried oregano 1 tbsp sumac Toast the cumin and coriander seeds separately (as the cumin burns quickly) by placing them in a dry frying pan and cooking

Zaalouk Zaalouk is a Moroccan aubergine salad, usually served with warm flatbread. We like to add roasted pepper to give the dish colour and add a touch of sweetness. Serves 4 | Prep 15 mins | Cook 1 hr

until they start to smell fragrant. Tip them into a pestle and mortar and grind until smooth. Dry-fry the sesame seeds for a minute to give them a little colour, then mix with the ground cumin and coriander, thyme, oregano and sumac. Store in an airtight jar. COOK’S TIP Sprinkle za’atar over lavash or pitta bread before baking; eat it with bread by dipping the bread in olive oil, then the za’atar; and use as a seasoning to sprinkle on roasted vegetables or spice up hummus, soups or rice dishes.

Aubergine dip Aubergines are roasted and blackened in Greece, Turkey and in the Middle East and made into a dip, sometimes smooth and sometimes chunky, but always with lots of garlic! Serves 4 | Prep 15 mins | Cook 45 mins 1 large aubergine 1 whole head of garlic 2 tbsp tahini 2 tbsp lemon juice sea salt and black pepper Aleppo pepper flakes, to garnish 1 Preheat the oven to 220C/fan 200C/gas 7. Prick the aubergine all over and bake for about 45 minutes, until the skin is wrinkly and beginning to blacken. 2 At the same time, put the whole bulb of garlic, unpeeled, into the oven and bake for 30 minutes. 3 Let the aubergine cool, then place in a food processor. Squeeze the roasted garlic out of the skins and place in the food processor with the aubergine. Pulse quickly to chop up the aubergine, then add the tahini and lemon juice. Season to taste and serve with a sprinkling of Aleppo pepper. COOK’S TIP If you prefer your aubergine with a more charred flavour, blacken it over a gas flame on a fork, or under the grill. Then remove the blackened, burnt skin and you will be left with a smoky flavour; for a very strong flavour, add some of the blackened skin when you blend the dip.

1 large aubergine 1 red pepper 2 large tomatoes (about 300g) 1 tbsp olive oil 3 cloves garlic, chopped 1 tsp ground cumin pinch of paprika pinch of chilli flakes juice of ½ lemon 2 tbsp chopped parsley 2 tbsp chopped coriander sea salt and black pepper 1 Preheat the oven to 180C/fan 160C/gas 4. Place the whole aubergine on a foil-lined roasting tray and bake for about 45 minutes until soft. Allow to cool a little, then peel away and discard the skin. Chop the flesh up roughly, then place the flesh in a colander over a bowl and allow the juices to run out. 2 Cut the pepper in half, remove the seeds, then grill until the skin blackens. Place in a bowl and cover with cling film. Set aside for 10 minutes, or until cool enough to handle and the skin comes away easily when peeled. Discard the skin, and chop the pepper finely. 3 Place the tomatoes in a heatproof bowl and cover with hot water from a just-boiled kettle. After 2–3 minutes, remove from the water and peel away the skins. If they don’t come off easily, place back in the hot water for a minute more. Chop roughly. 4 Heat the olive oil in a large frying pan, then add the chopped garlic. Fry for a minute until the garlic is just beginning to colour, then add the tomatoes. Cook on a medium heat for 5–10 minutes, until they soften and can be mashed with a fork. 5 Add the cumin, paprika and chilli, then stir through the aubergine and pepper and gently cook for 5 minutes. 6 Season with lemon juice, salt and pepper, tasting and adjusting to balance the flavours. You may want to add more paprika, chilli and lemon. Remove from the heat and add the chopped herbs. Serve at room temperature with warm pitta bread. n Per serving 63 cals, fat 3.5g, sat fat 0.5g, carbs 6.3g, sugars 5.4g, protein 2.1g, salt 1.1g, fibre 4.4g

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Roasted aubergines with za’atar

Aubergine dip

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Chef’slarder Turlu

Serves 4 | Prep 30 mins | Cook 1 hr

Turlu is a Turkish mix of vegetables and changes with the seasons. We have added squash and beetroot to the traditional Mediterranean mix of aubergine, peppers and tomatoes. When tomatoes are not in season, we prefer to use passata.

1 large aubergine, cubed into 3cm pieces 1 beetroot, peeled and cut into 8 wedges 1 red pepper, thickly sliced 500g butternut squash, peeled and cubed 1 red onion, peeled and cut into 8–10 wedges 3 cloves garlic, sliced

3 tbsp olive oil ½ tsp allspice 2 tsp coriander seeds sea salt and black pepper 400g can chickpeas, drained 200ml passata 2 tbsp pomegranate syrup handful of fresh parsley, chopped handful of fresh coriander, chopped 1 Preheat the oven to 200C/fan 180C/gas 6. In a large bowl, mix all the vegetables together with the olive oil, allspice, coriander seeds and a large pinch of salt and pepper. Spread the vegetable mix in one layer in a large roasting tray and roast for 45 minutes, stirring every 15 minutes. The vegetables should be caramelised on the edges but not burnt. 2 Add the chickpeas, passata and pomegranate syrup. Stir through, then roast for a further 10 minutes. 3 Serve warm with a green salad, pitta bread and freekeh with herbs (see recipe, below). n Per serving 283 cals, fat 11.7g, sat fat 1.6g, carbs 35.9g, sugars 21g, protein 11.7g, salt 1.1g, fibre 11.8g

Freekeh with herbs

Freekeh with herbs Turlu

Freekeh is a Middle Eastern-grown wheat that is picked while green and unripe, and then roasted over wood fires to burn off the husk, giving it a slightly smoky flavour. It can be bought whole or cracked. This salad is more a herb salad than a grain dish, so don’t stint on the herbs. Serves 4 | Prep 10 mins | Cook 20 mins 100g cracked freekeh (or bulgur wheat) large handful flat-leaf parsley large handful of fresh mint 25ml olive oil juice of ½ lemon sea salt and black pepper handful of pomegranate seeds, to garnish 1 Soak the freekeh in cold water for 5 minutes, then rinse and drain well. Place in a pan, cover with water and boil for 15 minutes. Drain, and return the freekeh to the hot saucepan with the lid on to finish cooking in the residual heat and steam for 5 minutes. 2 Remove the stems from the parsley and mint and chop the leaves. Mix the freekeh with the herbs, add the olive oil and season to taste with lemon juice, salt and pepper. Garnish with pomegranate seeds to serve.

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20/5/2016 16:11:00 μμ 14/07/2016 14:07:06

Gareth Glover at Pukk a Pump


Turn to page 21 for tips on using up your lantern leftovers

Pumpkin patch art Gardening editor Alice Whitehead meets one man who will be taking his pumpkin carving to another level this October… You could say allotmenteer Gareth Glover is carving a niche when it comes to Halloween pumpkins. Over the last three years the 36-year-old has given over a quarter of his Hull allotment to pumpkin growing, producing more than 20 of the large orange specimens every year. But he doesn’t keep them all to himself. In fact, Gareth isn’t just a keen grow-your-owner, he’s also a ‘pumpkin artist’, responsible for chiselling spookily accurate portraits of faces – among them Johnny Depp, Robin Williams and Marilyn

About Alice Alice Whitehead is a writer who loves to grow, eat and get muddy. For 16 years she has written garden and food features for magazines and newspapers, and more recently split her time between tending two large, city allotment plots and a school garden club. She still hasn’t decided whether she prefers the pen or the spade.

Monroe – into squash skin. It brings a whole new meaning to getting a skin peel. It was three years ago that Gareth turned his hobby into a seasonal business, when he quit his office job to take a horticulture course at his local agricultural college. Fed up with the small pumpkins on offer in the supermarkets, he began experimenting with homegrown jack-o’-lanterns. ‘The first year was an absolute disaster,’ admits Gareth. ‘I germinated the seeds too late and planted them out too early – and made every mistake there was to make! But luckily my fellow allotmenteers were on hand to offer advice and the following year I grew three different varieties, with one of them growing so long it rampaged across my allotment and into the next one!’ After a successful harvest, Gareth spotted a pattern for a pumpkin design on the internet. ‘It was a very basic pattern but I was so amazed at how my carving turned out that I decided to send the whole thing to my mum in the mail,’ says Gareth. ‘The postal costs were astronomical, of course – and goodness knows what my parents thought when they got a pumpkin by post!’ After researching advanced designs, Gareth soon became captivated by carving. ‘It’s amazing how such intricate designs can be

sculpted on to what is essentially a piece of fruit,’ he says. ‘But I gave it a go and seem to have a real aptitude for it.’

Fruits of his labour Today, Gareth creates complex squash sketches directly from photographs, transferring his handmade patterns on to the pumpkins. But, he says, the art of good carving always begins in the potting shed. ‘I sow between 30 and 40 pumpkin seeds in February and of those maybe 10 per cent won’t germinate,’ he says. ‘From the ones that do, I’ll select the healthiest ones to grow on and discard the weakest, and just after they’ve got their first true leaves I’ll pot them into 30cm pots.’ In April, Gareth hardens the plants off so they are acclimatised to outdoor conditions and plants them out into the allotment after the last frost, feeding as they grow. ‘If you want nice big pumpkins, it’s all about soil improvement. Work as much well-rotted compost as you can into the soil – some of the old guys on the plot even grow them on their compost heaps!’ he says. ‘I keep the plants in check by only allowing two or three fruits per plant, and removing the rest. This ensures the plant puts its energy into swelling a few select pumpkins instead

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Gareth Glover at

Gareth Glover at Pukka


Pukka Pumpkins


of putting on unwanted growth. If you want a decent design, you’ll also need a smooth surface too – so when the pumpkins are starting to grow, I stand them on their bottoms so they naturally grow with a smooth front and back. And make sure you harvest them with a really nice long stalk as this not only gives the pumpkin character, but they often last longer too.’

Magic lanterns ‘People love the fact that I germinate, plant out and care for the pumpkins I carve for them,’ says Gareth, whose business is blooming. ‘Obviously, I can’t do it all year round because of the availability of pumpkins – but some people have suggested I turn my talent to watermelons as well!’ Such is his skill, Gareth is now accepting

all sorts of challenging commissions. ‘I’ve had some strange requests over the years, from pet Chihuahuas to politicians!’ says Gareth. ‘One mum-tobe even wanted me to carve the shape of her unborn foetus into a pumpkin to announce the pregnancy to her family. It was made particularly difficult as I had no design to reference!’ The whole creative process from selecting the pumpkin, to hollowing it out and transferring the image can take up to five hours – and Gareth is keen not to waste anything. ‘We make an awful lot of pumpkin soup in my house!’ he jokes. And only when the pumpkin is illuminated from within does it comes to life. ‘Without light, they just look like pumpkins with holes in,’ says Gareth. ‘But when you add the candle, that’s when the magic happens.’

Gareth’s ghoulishly good guide to carving


Choose the right pumpkin Every pumpkin has a character and lends itself to particular designs.

traced, drop some talcum powder over the surface, which makes the dotted lines more visible. 

Get the right tools Throw away that kitchen knife and get yourself some proper sculpting tools, as they are much sharper and more accurate.

Don’t rush It’s heartbreaking making a mistake at this stage and accidentally cutting somebody’s nose off, or giving them a wonky eye! So take your time.

Hollow it out Cut a hole in the bottom of the pumpkin, not the top. If you remove the stalk, you’re removing most of the fruit’s structural integrity and it will not last as long.

Preserve your art Spray your pumpkin with a mild bleach solution, as this will kill any fungal and bacterial spores and will slow down its decomposition. 

Use a stencil Make sure the pumpkin skin is dry before you start, then draw the outline. If you find it difficult to see the pattern you’ve

Use artificial light When you put a candle inside a pumpkin it will start to cook the flesh from the inside, so use LED battery-operated candles instead. 

pumpkin fun Pumpkin Rescue

Throughout October Did you know that we discard some 18,000 tonnes of edible pumpkin each October? The Hubbub Foundation are encouraging communities to put a stop to this waste and get involved in its Pumpkin Rescue, with cookery and composting workshops, pumpkin pop-ups and feasts across the UK.  

Slindon Pumpkin Display

Early October to November The late Ralph Upton grew pumpkins in Slindon for over 45 years and started creating fruit murals as an autumn display in 1968. Today the tradition continues, with 50-plus varieties of pumpkin and over 30 varieties of squash arranged into a spook-tacular display.

Spalding Pumpkin Festival

7 October This annual festival has fancy dress competitions, live music and a famous ‘Pumpkin Parade’.

Cambridge Pumpkin Festival

22–30 October Cambridge Sustainable Food group will be offering cookery workshops, a kids’ ‘disco soup’, storytelling and more.

Riverford Pumpkin Day

29 October Riverford Organic farms in Devon, Hampshire, Yorkshire and Peterborough – and London’s Spitalfields City Farm – will be holding a pumpkin carving day with worm digging, vegetable games and cookery demos, alongside organic wines and beers.

Riverford Organic pumpkin farm day

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Get creative! Great British Bake Off’s youngest contestant Martha Collison shares her best bakes – with a fun, contemporary twist.

Bollywood bar

Bollywood bar I first tasted this delicious version of rocky road in a bakery in Southwold. It’s not where you might expect to encounter Bollywoodthemed bakes, but it was a happy surprise discovery for me. This is my attempt to do justice to the flavours of India, which that Suffolk bakery managed so well. Makes 14 bars Prep/cook 20 mins + chilling 300g white chocolate 25g butter, cubed 8 cardamom pods or ½ tsp ground cardamom ½ tsp chilli powder 125g digestive biscuits 50g pistachio nuts 50g dried apricots, chopped 50g vegetarian mini marshmallows To decorate: 10 pistachio nuts, chopped 4 dried apricots, chopped

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1 Line a 20cm x 30cm brownie tin with a sheet of baking parchment. 2 Chop the white chocolate into small cubes that are all roughly the same size and put into a heatproof bowl with the butter. Put the bowl over a saucepan of barely simmering water, stirring now and again to stop it burning. White chocolate is difficult to melt properly, so make sure you keep the heat low and avoid steam getting into the mixture as this will make the chocolate seize and go grainy. When the chocolate has nearly melted, take the pan off the heat but leave the bowl over the water for a few more minutes, stirring until it is smooth.

3 Split the cardamom pods (if using), empty out the seeds and discard the pods, then crush the seeds in a pestle and mortar. If you don’t have a pestle and mortar, put the seeds into a plastic bag and use a rolling pin to crush them to a powder. Add the ground cardamom and the chilli to the melted chocolate and stir. 4 Break the biscuits into small pieces and stir into the chocolate with the pistachio nuts, dried apricots and marshmallows until they are all completely coated. Pour into the prepared tin and push the mixture right into the edges. 5 Sprinkle the chopped pistachio nuts and apricot pieces over the top, then put into the fridge for at least 2 hours before slicing. Store in the fridge, where it will keep for up to 2 weeks. n Per bar 215 cals, fat 12.4g, sat fat 5.9g, carbs 22.7g, sugars 17.9g, protein 3.4g, salt 0.3g, fibre 1.3g

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photographY: Tara Fisher

Zebra cheesecake

Zebra cheesecake A really simple technique is used to create this spectacular cheesecake. It doesn’t look like much at first glance, but as soon as it is cut, all of its stripy secrets are revealed. I would really recommend using a hot knife to slice this, to make sure you get the clean, defined stripes – just put the blade of a metal knife in boiling water, dry it, then clean off between each slice. Repeat the heating process every few minutes so the knife remains hot. Cooking the cheesecake in a water bath seems like an odd idea, but it is an essential part of creating a smooth texture. It allows the cheesecake to cook slowly and evenly all the way around, so the edges do not brown or dry out too much. Serves 10 Prep 30 mins + chilling Cook 50 mins butter, for greasing For the base: 250g digestive biscuits 75g butter, melted For the topping: 500g full-fat cream cheese 100g soured cream or full-fat natural yogurt 150g caster sugar 3 free-range eggs, plus 3 yolks

100g white chocolate, melted 100g dark chocolate, melted 1 Preheat the oven to 170C/fan 150C/gas 3. Grease the bottom of a 20cm springform tin and line with a circle of baking parchment. 2 To make the biscuit base, blitz the digestive biscuits in a food processor until they resemble very fine crumbs. Pour the melted butter into the crumbs and blitz again until all the biscuit crumbs are coated in butter. Alternatively, put the biscuits into a plastic bag and use a rolling pin to crush them to a fine powder, then put the crumbs into a bowl and stir in the butter. Press the mixture into the base of the prepared tin, pressing firmly with the back of a teaspoon to make sure it sticks together, then chill for at least 30 minutes. 3 Beat the cream cheese, soured cream or yogurt, and caster sugar together until smooth, then carefully stir in the eggs and egg yolks. You don’t want to beat in too much air or your cheesecake won’t be smooth and creamy. Divide the mixture between two bowls then gradually stir the melted white chocolate into one bowl and the melted dark chocolate into the other. Don’t pour the chocolates in all at once or you will cook the eggs. 4 Cover the bottom and outsides of the

tin with one large sheet of tin foil, then repeat with a second piece. Covering it with foil serves two purposes: it stops the cheesecake leaking out and stops the water from getting in. Put the foil-wrapped tin into a roasting tray that is slightly larger than the tin. 5 Put a spoonful of the white chocolate mixture into the centre of the base then put a spoonful of dark chocolate mixture directly in the centre of the white chocolate. It should start spreading out, but if it doesn’t, give the tin a gentle shake. Continue to alternate spoonfuls of mixtures inside each other until they are both used up. Give the tin a final shake to even out the top. 6 Put the roasting tin into the centre of the oven, then fill the roasting tin with boiling water. Stop pouring water in when it reaches halfway up the tin or it will be difficult to get out. Bake for 45–50 minutes. 7 The outside of the cheesecake should be firm, but the centre should have a slight wobble. Take the roasting tin out of the oven and, using oven gloves, carefully lift out the cheesecake tin. Unwrap it, then put it on a wire rack to cool down. When the cheesecake is cool, put it into the fridge. If you can, leave it overnight to firm up completely. Serve chilled. n Per serving 609 cals, fat 44.6g, sat fat 26.3g, carbs 44.5g, sugars 33g, protein 8.2g, salt 0.7g, fibre 1.3g

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15/08/2016 08:11

Sweettreats Pistachio and lime courgette cake

Pistachio and lime courgette cake It sounds peculiar but I promise that you will love this cake. It is not just another food fad – courgette in a cake really does work! I was sceptical at first too, but upon trying a bite of an incredibly moist sponge with the zingy lime icing, you will not look at a courgette in the same way again. Serves 10 | Prep 30 mins | Cook 40 mins butter, for greasing 250g courgettes, around 2–3 small ones 2 free-range eggs 125ml vegetable oil 150g caster sugar 225g self-raising flour ½ tsp baking powder ¼ tsp salt zest of ½ unwaxed lime

For the icing: 100g full-fat cream cheese 250g icing sugar zest and juice of ½ unwaxed lime 30g pistachio nuts 1 Preheat the oven to 180C/fan 160C/gas 4, then grease a 20cm tin and line the base and sides with baking parchment. 2 Grate the courgettes coarsely (there is no need to peel them); if they are grated too finely they will turn to mush. 3 Put the eggs, oil and sugar in a bowl then beat by hand until creamy. Fold in the flour, baking powder and salt. Stir in the courgette and the zest. The mixture does look unusual at this stage, but bear with it as it completely transforms when baked! 4 Pour the mixture into the prepared tin and bake for 35–40 minutes, until golden on top and firm to touch or a skewer inserted comes

out clean. Remove from the oven and leave to cool completely in the tin before removing and decorating. 5 To make the icing, beat the cream cheese, icing sugar and lime juice together until smooth. Spread on the top of the cooled cake. Chop the pistachio nuts and sprinkle them over the cake, then top with the remaining lime zest. n Per serving 423 cals, fat 19.3g, sat fat 4.6g, carbs 58.2g, sugars 41.1g, protein 4.9g, salt 0.6g, fibre 1.4g

Recipes adapted from Twist by Martha Collison (Harper Collins, £16.99). Photography by Tara Fisher.

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comfort cheating Brand new baked beans with sausages from Suma. Wonderfully warming, wholesome and hearty... its a meat-free meal in moments. Available from independent retailers, or find us online.


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photograph: Laura Edwards

Root vegetable gratin page 38

Everyday eats Ease yourself into autumn with clever dishes that make leftovers for another recipe, plus fun and flavourful noodle suppers.

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Season of plenty Lizzie Kamenetzky shares cosy autumnal dishes that provide enough to feed the family – with handy leftovers to make another recipe too.

Baked squash with chilli and rosemary The autumn brings wonderful displays of beautiful pumpkins and squash with their firm flesh and edible skins. This is a vibrant and delicious dish, either as a side or a main meal. Serves 4, plus leftovers Prep 10 mins | Cook 45 mins 2kg squash or pumpkin, deseeded and cut into wedges 1 bulb garlic, cloves separated 2 red chillies, finely sliced 4 sprigs of rosemary olive oil, to drizzle 1 tbsp cider vinegar sea salt and freshly ground black pepper several handfuls of baby leaves, to serve Preheat the oven to 200C/ fan 180C/gas 6. Tumble the squash, garlic, chillies and rosemary into a roasting tin. Drizzle with plenty of olive oil and add the vinegar. Season with lots of sea salt and black pepper and roast for 40–45 minutes until tender. Toss with the baby leaves and serve. n Per serving 80 cals, fat 4.7g, sat fat 0.8g, carbs 6.7g, sugars 5.4g, protein 2.7g, salt 1g, fibre 4.8g

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Clevercooking recipe photographY: Laura Edwards

Squash and Parmesan soufflé Soufflés, they cast fear into the heart of many cooks, but in reality they are much more robust and simple to make than you would imagine. In the past I have even removed a soufflé from the oven, dug into the centre, realised it is not quite cooked and stuck it back in to finish! Serves 4 | Prep 20 mins Cook 30 mins 50g unsalted butter, plus extra for greasing handful of fresh or dried breadcrumbs, polenta or semolina 40g plain flour 300ml whole milk sea salt and freshly ground black pepper 4 free-range eggs, separated 200–250g leftover baked squash (see recipe, opposite), mashed 100g vegetarian Parmesan-style cheese or any other cheese, grated

1 Preheat the oven to 200C/fan 180C/gas 6. Grease a deep 20cm soufflé dish with butter and then coat with a thin layer of breadcrumbs, polenta or semolina to help the mixture climb up the sides of the dish. 2 Melt the butter in a saucepan then add the flour and cook for a couple of minutes. Add the milk a little at a time, stirring to create a smooth sauce. Season and bubble for a

minute or two. 3 Remove from the heat and stir in the egg yolks, mashed squash and Parmesan-style cheese. Whisk the egg whites in a clean bowl until holding stiff peaks. Mix a dollop into the bechamel sauce, then gently fold in the remaining egg whites. 4 Fill the soufflé dish to just below the top. Place on a baking sheet, and bake for 25–30 minutes until well risen and golden.

COOK’S TIP If you don’t

have the leftover baked squash, peel 250g squash or pumpkin and steam for 10–15 minutes until softened. Mash. Heat a pan with a little oil and fry half a finely chopped red chilli and a finely sliced garlic clove, then mix through the mashed squash. Cool and use in the soufflé. n Per serving 411 cals, fat 26.8g, sat fat 15.1g, carbs 21.8g, sugars 6.2g, protein 21.2g, salt 1.8g, fibre 1.8g

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Root vegetable gratin

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Savoury gratin muffins

Root vegetable gratin There was a bit of debate when photographing this recipe about the difference between a gratin and a dauphinoise. We reached the conclusion that a dauphinoise is a type of gratin and that anything topped with a browned crust is all familie gratin! Serves 4, plus leftovers Prep 15 mins | Cook 1½ hrs 30g unsalted butter 1 onion 300g floury potatoes 2 parsnips 1 celeriac handful of thyme sprigs, leaves stripped 2 tbsp plain flour sea salt and freshly ground black pepper 300ml vegetable stock 400ml double cream handful of fresh or dried breadcrumbs 50g vegetarian Cheddar cheese, grated 1 Preheat the oven to 180C/fan 160C/gas 4. Rub the butter all over the inside of 1.2-litre ovenproof dish. Peel and finely slice all the vegetables and toss together with the thyme,

flour and plenty of seasoning. Tumble into the dish. 2 Mix the stock and cream together and pour over the vegetables, then mix the breadcrumbs and cheese together and scatter over the top. 3 Bake for 1½ hours until the vegetables are tender and the top golden and bubbling. n Per serving 541 cals, fat 43.7g, sat fat 26.6g, carbs 30.5g, sugars 6.3g, protein 7.7g, salt 2.1g, fibre 5.3g

Savoury gratin muffins A savoury gratin muffin is so much more versatile than the sweet kind. A fabulous breakfast on the go, or a simple lunch warm from the oven with a glass of cold beer or cider. Makes 12 | Prep 15 mins | Cook 18 mins 350g leftover root vegetable gratin (see recipe, above) 5 medium free-range eggs, separated 150g self-raising flour 60ml whole milk 30g unsalted butter, melted 100g grated vegetarian cheese, such as

Cheddar, Parmesan-style cheese or Gruyère 1 bunch of chives or spring onions, finely chopped 1 Preheat the oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with paper cases. 2 Mash the leftover gratin with a fork. Whisk the egg yolks and flour together, then whisk in the milk and add the mashed gratin, melted butter, cheese and chives or spring onions. 3 Whisk the egg whites in a clean bowl until holding stiff peaks and gently fold them into the gratin mixture until just combined. 4 Divide between the muffin cases and bake for 15–18 minutes, until risen and golden. Leave to cool in the tin then serve warm. COOK’S TIP If you don’t have any leftover root vegetable gratin, grate a small potato, a small parsnip and a little bit of celeriac. Blanch briefly in boiling salted water, then drain well and pat dry. Mix with a little double cream and plenty of seasoning and use 300g of this mixture instead of the leftover gratin in your muffins. n Per muffin 157 cals, fat 9.1g, sat fat 3.9g, carbs 11.3g, sugars 1g, protein 7.7g, salt 0.5g, fibre 1.1g

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16/08/2016 12:15

Apple and pecan crumble Crumbles are the king of winter comfort puddings, and for good reason. Nestled underneath a golden, nutty crumb is soft and sharp apple, steaming and begging to be smothered with sweet custard. Serves 4, plus leftovers Prep 20 mins | Cook 50 mins 2 Bramley apples 5–6 Cox apples juice of 1 lemon 100g caster sugar good pinch of ground cinnamon grating of fresh nutmeg 200g unsalted butter, cubed 175g plain flour 150g pecans, finely chopped 75g demerara sugar 40g soft brown sugar (light or dark) 1 tsp flaky sea salt cream or vanilla ice cream, to serve

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1 Peel and core the apples, cut into chunks and put in a pie or ovenproof dish. Add the lemon juice, caster sugar, spices and 50g of the butter and mix together. 2 Preheat the oven to 160C/fan 140C/ gas 3. Toss the remaining butter with the flour and rub together with your fingertips until the mixture resembles breadcrumbs. Add the pecans, demerara, soft brown sugar and salt and mix well, then scatter over the top of the apples. 3 Bake for 40–50 minutes until golden and bubbling. Serve with cream or vanilla ice cream. n Per serving 772 cals, fat 48.1g, sat fat 20.3g, carbs 79.6g, sugars 56.9g, protein 6.4g, salt 0.7g, fibre 5.7g

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Clevercooking Crumble cupcakes With just a big spoonful of leftover crumble you can make these wonderful teatime cupcakes. Makes 9 | Prep 30 mins | Cook 25 mins 150g unsalted butter, softened 150g caster sugar 3 free-range eggs 125g self-raising flour 200g leftover apple and pecan crumble (see recipe, opposite) splash of milk (optional) For the icing: 3 tbsp custard powder 100ml double cream 200g unsalted butter or a mix of butter, mascarpone or cream cheese (anything firm and spreadable) 125g icing sugar 1 Preheat the oven to 180C/fan 160C/ gas 4 and line 9 holes of a 12-hole muffin tin with paper cases. 2 In a bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating before adding the next one, then add the flour and leftover apple and pecan crumble, reserving some of the crumble topping to decorate. Fold together, adding a splash of milk if the mixture is too thick. 3 Dollop into the paper cases and bake for 20–25 minutes until golden and risen. 4 Meanwhile, blend the custard powder and cream together in a small pan over a medium-low heat and cook for 2–3 minutes, until you have a lovely thick paste. Set aside to cool. 5 Beat the butter (or butter, mascarpone or cream cheese) together with the icing sugar until fluffy. Add the cooled custard mixture and fold in. Chill for at least 30 minutes. 6 When ready to ice, spread the top of each cupcake with some of the icing. Scatter with some reserved crumble topping and serve. COOK’S TIP To make these cupcakes from scratch, peel and core 250g Cox apples and cook with a knob of butter, a splash of water and 1 tablespoon of caster sugar for 10 minutes. Use 50g ground almonds instead of the crumble topping in the mix. n Per serving 621 cals, fat 41.6g, sat fat 25.3g, carbs 57.9g, sugars 35.7g, protein 4.6g, salt 0.3g, fibre 1.1g

Crumble cupcakes

Recipes adapted from The Bountiful Kitchen by Lizzie Kamenetzky (Kyle Books, £16.99). Photography Laura Edwards.

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How to…

Make your own baguettes Baguettes are best eaten fresh, within an hour or so of baking, which is where the home baker has a serious advantage. By the end of the day, most baguettes will have hardened. This recipe creates a baguette with a slightly open, waxy, springy crumb – perfect for slathering butter on while still warm from the oven. As with any bread-making, preparing the baguettes is a labour of love, so do plan ahead and make sure you allow plenty of time. The poolish – or starter mixture – should be made the night before and left to ferment, and the combined proving and baking times will take about 4 hours.

Home-baked baguettes Makes 2 baguettes For the poolish: 80ml water 2g fresh yeast 80g T55 flour (see flour tips, opposite) photographY: Jonathan Gregson

For the baguettes: 220ml water 2g fresh yeast 310g T55 flour 160g poolish 6g salt olive or rapeseed oil, for the bowl semolina, for dusting (optional)

Make the poolish and leave overnight This is the starter for your baguette. Place the water and yeast in a mixing bowl and stir until the yeast has dissolved. Add the flour and mix until the dough is wet and runny. Cover the bowl with a cloth and leave at room temperature for 8 hours, or overnight. Bubbles will form on the top.

Mix the dough To make the baguettes, place the water, yeast and flour into a large mixing bowl or electric stand mixer

fitted with a dough hook, and stir until all the ingredients are incorporated. Add the poolish and gently mix again, and then lastly add the salt and mix to form a silky-smooth dough. Knead the dough until it becomes smooth and elastic.

Leave to rest Place the dough in a lightly oiled bowl. Cover with a cloth and leave the dough to rest for at least 1 hour at room temperature.

Knock back the dough and leave to rest After this, knock back the dough by folding the edges tightly into the centre, cover, and leave it to rest for a further hour at room temperature.

Divide the dough and leave to rest Lightly oil a non-stick baking sheet. Remove the dough and divide into 2 lumps for the baguettes. Shape each into a bloomer, place them on the baking sheet, cover with a cloth,

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Ideas for stale bread Fresh baguettes do go hard quite quickly, but any leftovers can be used to make breadcrumbs and croutons.


Although stale bread is hard by nature, making it ideal for breadcrumbs and croutons, it often benefits from being crisped up in the oven to dry it out even more for a superior texture. To make extra crispy breadcrumbs from stale bread, preheat your oven to 200C/fan 180C/gas 6, tear the bread into small chunks, place them on a baking tray and bake for 10–12 minutes. They should dry out and turn a pale golden brown. Remove from the oven, and either blitz them in a food processor to your desired consistency, or crush them with a rolling pin for a coarser crumb. These breadcrumbs can then be used for coating veggie burgers, in salads, or to top grilled dishes such as stuffed tomatoes and mushrooms. You can mix herbs through them for extra flavour.

and leave to rest at room temperature for 30 minutes.

Shape the baguettes and leave to prove Have ready a baguette pan or a baking tray dusted with semolina. Shape each piece of dough into a baguette and place on your baguette pan or baking tray. Cover in a plastic bag and leave to prove until they have doubled in size. This will take around 1 hour, depending on temperature. The dough should be light and pillowy to the touch when it is ready.

Bake in the oven Score the tops with around 5 short, straight cuts, and bake them in the oven at 240C/fan 220C/gas 9 for 20–25 minutes, until golden in colour. The bread should sound hollow when you knock on the base.

Recipes adapted from A Handful of Flour: Recipes from Shipton Mill by Tess Lister (Headline, £27). Photography by Jonathan Gregson.

Flour tips For an authentic result, Shipton Mill’s T55 French White Flour (£1.30 for a 1kg bag) is a good all-round bread flour and is excellent for making baguettes. Shipton Mill currently produce this flour using only French varieties of wheat, with baguettes in mind. Otherwise, use a good quality all-purpose white flour.

Crispy croutons

To make these, first preheat your oven to 200C/fan 180C/gas 6 and line a baking tray with baking parchment. Slice or tear the bread into croutonsized chunks, and place them on the baking tray. If you want, drizzle them with some olive oil for extra flavour. Bake for 10–12 minutes, until they turn golden brown and have crisped up. These are delicious in soups and stews, or for salads. They’re also ideal to use in panzanella salads.

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16/08/2016 12:17

Use your noodle

From soup and stir-fries to fritters, Kathryn Bruton shows how noodles are the ideal ingredient to add fun and flavour to easy evening suppers.

Mushroom noodle soup with grated beetroot, tarragon and capers

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Recipes and styling: Kathryn Bruton Photography: Catherine Frawley

Workingweek Noodle note For speed, we’ve used ready-to-eat noodles in a number of these recipes (also sometimes called ‘straight to wok’). They can be bought at the fresh section of your supermarket, but if you can’t find them you can cook dried noodles separately and add them instead. The lactic acid listed on some ready-to-eat noodles may confuse vegans; Amoy uses a vegan source in their range.

Mushroom noodle soup with grated beetroot, tarragon and capers Deeply flavoured with mushrooms and soy sauce, filling with chunky noodles and topped with punchy garnishes, this soup is the ultimate meal in a bowl. Satisfying food at its very best. Serves 4 | Prep 10 mins | Cook 30 mins groundnut oil, for frying ½ onion, finely sliced 2 cloves garlic, finely chopped or grated 30g dried mushrooms 450g chestnut mushrooms, sliced 4 tbsp soy sauce or tamari 1.7 litres water 200g ready-to-eat udon noodles 60g rocket 1 small fresh beetroot, coarsely grated 1 tbsp capers 1–2 sprigs of tarragon, finely chopped 1 Heat a little groundnut oil and sauté the onion and garlic on a medium-low heat for about 5 minutes, or until slightly softened. 2 Add all of the mushrooms, soy sauce or tamari, and water. Bring to the boil, reduce to a gentle simmer and cook for 15–20 minutes. Add the noodles and cook for a further 5 minutes, until they are heated through. 3 Place a handful of rocket into each bowl. Spoon in some noodles and mushrooms, then pour the broth over the top. Garnish with the grated beetroot, capers and tarragon before serving. n Per serving 146 cals, fat 3.7g, sat fat 0.7g, carbs 22.9g, sugars 4.9g, protein 5.8g, salt 2.4g, fibre 3.8g


The soup can be frozen without the noodles and garnishes.

Sweetcorn, chilli and miso noodle fritters with soy and lime dipping sauce

Sweetcorn, chilli and miso noodle fritters with soy and lime dipping sauce This is such a great way to use noodles. These fritters couldn’t be easier to make and if you omit the chilli they are also perfect for children.  Serves 4 | Prep 10 mins | Cook 15 mins 300g ready-to-eat egg noodles, roughly chopped 195g can sweetcorn, drained 1 red chilli, finely chopped (deseeded if preferred) zest of 2 limes 35g coriander, roughly chopped 2 tbsp sweet white miso 3 free-range eggs sea salt and black pepper groundnut oil, for frying lime wedges, to garnish For the dipping sauce: 70ml soy sauce juice of 2 limes pinch of caster sugar 1 red chilli, sliced

1 Mix the noodles, sweetcorn, chilli, lime zest and coriander together. Whisk the miso with the eggs and pour over the noodles. Season generously and toss everything together. 2 Place a large frying pan on to a high heat and generously coat with groundnut oil. Place heaped spoonfuls of the mixture into the pan – you should fit about 3–4 fritters. Fry for about 3 minutes, until the edges are browning and starting to crisp. Confidently flip and cook for a further 3 minutes. 3 Repeat until all the mixture has been used, if necessary, adding a little more oil to the frying pan between batches. Once cooked, pop the fritters on to a sheet of kitchen towel to soak up excess oil. 4 To make the dip, mix the soy sauce, lime juice and caster sugar together. Stir until the sugar has dissolved. Garnish with the sliced chilli. Serve the fritters alongside the dip and lime wedges. n Per serving 285 cals, fat 10.6g, sat fat 2.3g, carbs 34.5g, sugars 6.8g, protein 11.6g, salt 3.8g, fibre 3.5g

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Workingweek Broccoli, pea and spinach ricenoodle stir-fry with fried egg This light and refreshing dish is for those cold evenings when you need substance but not stodge. This is reviving food for when your body needs a kick-start. Serves 4 | Prep 10 mins | Cook 20 mins 1 large head of broccoli, cut into florets 200g frozen peas 2–3 tbsp groundnut oil 4 spring onions, thinly sliced 1 clove garlic, finely chopped or grated 10g ginger, peeled and julienned 260g baby spinach 300g ready-to-eat rice noodles 4 free-range eggs 1 tbsp black sesame seeds 1 red chilli, finely chopped a few sprigs of coriander, finely chopped

For the sauce: 30g ginger, finely grated 3 tbsp soy sauce 1 tbsp sherry vinegar ½ tsp sugar 1 tsp sesame oil 1 Cover the broccoli and peas with boiling water, leave for 5 minutes, drain and refresh under cold water. Set aside. Mix all of the sauce ingredients together. 2 Heat the groundnut oil in a wok or large frying pan. When smoking hot, stir-fry the spring onions, garlic and ginger for a couple of minutes. Add the spinach (you may need to do this in batches) and use tongs to turn the leaves until wilted. Add a splash of water, if necessary. Now add the broccoli, peas and noodles. Stir in the sauce and allow to bubble for a few minutes.

3 Place a frying pan on to a high heat with a little groundnut oil coating the bottom. Fry the eggs to your liking. 4 Serve the noodles topped with a fried egg, and garnish with the sesame seeds, chopped chilli and coriander. n Per serving 392 cals, fat 16.7g, sat fat 3.6g, carbs 38.8g, sugars 8.5g, protein 22.2g, salt 2.3g, fibre 12.1g Serve without the fried egg, or top with thinly sliced, fried slices of firm tofu.

Butternut squash and cavolo nero green curry with rice noodles This dish is as vibrant in flavour as it is in appearance. If you can’t find cavolo nero, kale will make a good substitute. Serves 4 | Prep 10 mins | Cook 35 mins 1 medium butternut squash, peeled 2–3 tbsp groundnut oil sea salt and black pepper 200g cavolo nero, stalks removed 400ml can coconut milk 200g rice noodles lime wedges, to garnish For the curry paste: 60g fresh coriander 2 spring onions 40g ginger 1 red chilli (deseeded if preferred) 2 cloves garlic, peeled 40g fresh coconut 1 tbsp sesame oil 1 tbsp soy sauce 50ml water

Broccoli, pea and spinach rice-noodle stir-fry with fried egg

1 Put the curry paste ingredients into a small hand-held blender and blitz until smooth. Set aside. 2 Preheat the oven to 190C/fan 170C/gas 5. Slice the squash in half, remove the seeds, cut each half in two again, and cut into 5mm slices. Place in a large roasting dish, dress with the groundnut oil, salt and pepper and roast for 25 minutes. 3 Remove the squash from the oven, add the cavolo nero, curry paste and coconut milk. Mix well, return to the oven and cook for a further 10 minutes. 4 Meanwhile, cook the noodles according to packet instructions. Serve the curry with the noodles and lime wedges alongside. COOK’S TIP Fresh, ready-prepared coconut can be found in most supermarkets. n Per serving 528 cals, fat 31.4g, sat fat 19.4g, carbs 50.5g, sugars 9.7g, protein 11.8g, salt 2.2g, fibre 9.1g

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Butternut squash and cavolo nero green curry with rice noodles

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Sticky soy and ginger beetroot with egg noodles

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Workingweek Sticky soy and ginger beetroot with egg noodles Beetroot is the star of the show here and demonstrates beautifully how one vegetable alone can be at the heart of a gorgeous plate of food. Serves 4 | Prep 15 mins | Cook 40 mins 700g mixed beetroot (about 5 medium) 2–3 tbsp groundnut oil sea salt and black pepper 150ml soy sauce 60ml mirin 1 tsp sesame oil 1 tbsp rice wine vinegar 50g honey 1 red chilli, finely chopped (deseeded if preferred) 40g ginger, finely chopped or grated 300g ready-to-eat egg noodles 3 spring onions, finely sliced 150g beansprouts 1 carrot, peeled and julienned lime wedges, to serve 1 Preheat the oven to 200C/fan 180C/gas 6. Peel the beetroot and cut each one into 16 thin wedges. Place on a roasting tray, coat with the oil, season generously and roast for 30 minutes. 2 Meanwhile, mix the soy sauce, mirin, sesame oil, rice wine vinegar, honey, chilli and ginger together. After 30 minutes, remove the beetroot from the oven, pour the soy mixture all over and roast for a further 10 minutes. 3 Heat the noodles according to packet instructions. When ready, serve with the roasted beetroot, a generous helping of sauce poured all over, and the spring onions, beansprouts and carrots to garnish. Finish with a squeeze of lime juice. n Per serving 381 cals, fat 9.1g, sat fat 1.7g, carbs 61.5g, sugars 33g, protein 11.3g, salt 6.8g, fibre 8.5g Choose rice or wheat noodles in place of the egg variety.

Roasted sweet potato, aubergine and cauliflower with coriander pesto and miso soba noodles The roasted root veg in this recipe need little more than a touch of seasoning – their flavours sing alongside sweet miso-soaked noodles and punchy coriander pesto. Serves 4 | Prep 10 mins | Cook 25 mins

Roasted sweet potato, aubergine and cauliflower with coriander pesto and miso soba noodles

1 large or two medium sweet potatoes, peeled and cut into long thin wedges 1 cauliflower, cut into small florets 200g baby aubergines, quartered lengthways groundnut oil, for roasting sea salt and black pepper 2 tbsp sweet white miso 1½ tbsp mirin 1½ tbsp sake 2 red chillies, one finely chopped the other sliced 200g soba noodles 1 tbsp black sesame seeds, to garnish For the coriander pesto: 50g coriander 20g ginger 1 spring onion 25g almonds zest of 1 lime juice of 1½ limes 50ml groundnut oil sea salt and black pepper

1 Preheat the oven to 200C/fan 180C/gas 6. Place the sweet potato and cauliflower on to one baking sheet, and the aubergine on to another. Coat with a drizzle of groundnut oil and season generously with salt and pepper. Roast the sweet potato and cauliflower for 20–25 minutes, and the aubergine for 15 minutes. 2 Meanwhile, mix the miso, mirin, sake and chopped chilli together until smooth. Cook the soba noodles according to packet instructions. 3 Using a hand-held blender, blitz all of the ingredients for the pesto until smooth, and season to taste. 4 When ready to serve, dress the noodles with the miso sauce. Serve with the roasted vegetables and a generous spoonful of pesto on the side. Garnish with the sliced chilli and sesame seeds. n Per serving 597 cals, fat 25.5g, sat fat 4.5g, carbs 74.7g, sugars 14.7g, protein 14.7g, salt 3.6g, fibre 11.4g

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15/08/2016 08:14

bins on Rob photograph: Jas

Our columnist Áine Carlin focuses on fun, flavour and fantastic food, sharing everything from brilliant baking tips to essential ingredients and simple switches that will transform your dairy-free cooking.

Shake it up!

It’s early autumn. The weather is getting colder. The nights are slowly looming in. Getting up in the morning is becoming increasingly harder. You’re probably thinking ‘a warm bowl of porridge is just what I need’, as you push thoughts of banana nice-cream sundaes to one side. Well, just before you resign yourself to the fact that summer is well and truly dead and buried, let me suggest an ‘inbetweeny’ offering that will both satisfy and nourish, as well as give you some much-needed ‘here comes winter’ pep. If you’re pushed for time (heck, who isn’t?), this deeply chocolately smoothie bowl is exactly what you’re after – and if you really can’t handle anything ‘frozen’ mid-October, then simply use a regular banana and omit the ice. Simples. I always seem to have a little leftover coffee in the cafetière but you could easily use an espresso shot instead, and if you think maca powder is just plain silly/expensive/all of the above, switch it out for a teaspoon of cinnamon. What you’ll forfeit, however, is that wondrous ‘malty’ flavour that’s going to ensure your chocolate shake smoothie bowl is next level ‘Ed’s Diner-esque’ delicious. You have been warned! Of course, I’m going to insist you make your own plant milk here (in this case cashew) because it is so darned

About Áine Áine blogs at about vegan food, fashion and lifestyle. Her first cookbook, Keep it Vegan, was published by Kyle Books in 2014, and her second, The New Vegan, is on sale now.

easy and tastes a thousand times better than any shop-bought non-dairy milk full of additives and unnecessary sugar. I like to sweeten mine with a few dates and, even though cashew milk is naturally smoother in texture than others, I still like to squeeze mine through a nut-milk bag rendering it silky smooth and completely ‘bit-free’. You’ll be seriously amazed at how much pulp you actually collect, which can then be used in bliss balls, whizzed into smoothies or even used as a base for dairy-free ‘Nutella’. Keep the remaining ‘milk’ in the fridge and use on cereals, in oatmeal and even as a refreshing drink. So versatile. So tasty. And so, so simple to make. So, no excuses! What with this being breakfast ‘n’ all, we really want this smoothie bowl to pack a nutritional punch and that means banana (frozen or not), oats (gotta have dem oats!), as well as a double antioxidant hit in the form of raw cacao powder and cacao nibs. Whammo. I personally think smoothie bowls should be slightly thicker than the slurp-through-a-straw sort – that way you can scoop it up easily with a spoon and load on the toppings without them sinking into the liquid like quick-sand. I’ve chosen blackberries because I’m still able to forage a few stragglers here in Cornwall, but you can use whatever toppings you fancy. Think seasonal and you can’t go wrong. Then it’s simply a case of sprinkling over whatever else you have to hand – muesli, granola, oats, it’s entirely up to you. Now go forth and build the breakfast bowl of your dreams – or at the very least, pop it in a Tupperware container and take it to work as is…

Chocolate shake smoothie bowl Serves 1 | Prep 10 mins 1 large ripe banana, fresh or frozen 80ml leftover coffee or 1 espresso shot 80ml homemade cashew milk (see recipe, below) 3 Medjool dates 25g oats 50g cashew milk pulp or 2 tbsp nut butter 1 heaped tbsp raw cacao powder ½ tbsp maca powder 1 tbsp cacao nibs pinch of pink Himalayan salt handful of ice cubes Place everything in a blender and whizz until smooth, scraping down the sides from time to time. Pour into a bowl and top with blackberries, oats and cacao nibs. n Per serving 695 cals, fat 30.8g, sat fat 9.8g, carbs 87.5g, sugars 63.3g, protein 18.4g, salt 1.3g, fibre 11.6g

Homemade cashew milk 110g cashews, soaked in filtered water overnight 750ml filtered water 2 Medjool dates pinch of pink Himalayan salt 1 Put everything into a blender and whizz on a high speed for several minutes or until completely smooth. 2 Place a nut-milk bag or muslin cloth in a basin or bowl, then carefully pour in the cashew liquid. Gently squeeze the ‘milk’ through the bag, reserving the pulp. 3 Transfer to a sterilised bottle (simply run it through a dishwasher on a high heat) and refrigerate until needed. The milk will keep for 3–4 days. Shake vigorously before pouring.

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Chocolate shake smoothie bowl

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Join the club Environmental entrepreneur Dale Vince shares the 20-year journey behind Ecotricity, the country’s leading green energy company, and his plans to make Forest Green Rovers the most eco-friendly football club in the world. Words: Lindsey Harrad After 10 years living a self-sufficient lifestyle on the road, Dale Vince realised he could rejoin society and use some of the knowledge he’d acquired from living a low-impact lifestyle to make a bigger difference as a social entrepreneur. ‘It was a convergence of a number of things that made my decision – having seen a wind farm in operation in Cornwall, and the fact I’d been using small wind power for my own energy for a number of years,’ he says. ‘All these things came together in a kind of epiphany – either I could spend another 10 years living this lifestyle, which was successful on a small scale, or I could drop back in and build bigger windmills. I knew this was something I could do.’ Dale started investigating the broader possibilities of wind power. ‘What I’d learned on the road was self-reliance, and that did give me a great degree of self-confidence. I had a can-do attitude from doing so many things for myself – often practical things like building trucks and things to live in, or rebuilding engines, usually in the

outdoors and with a bit of a Scrapheap Challenge aspect. Actually, I didn’t give it a lot of thought; I just decided to give it a go and got on with it. I didn’t try to measure my prospects of success; I didn’t give any thought to that. I knew nothing, I started from nothing.’ It’s a remarkable start to a 20-year journey that took Dale from living in a van as a New Age traveller and one-time protester, to running the country’s leading green energy company, Ecotricity, making him an OBE and a multi-millionaire in the process – albeit one who would never wear a suit and drives an electric motorbike. ‘The biggest challenge I’ve ever faced was building the very first windmill,’ he says. ‘There was a possibility that if I hadn’t built that one then nothing would have followed; it was a make-or-break thing.’

Winds of change After attending every conference he could find on wind power and reading every bit of information he could to understand the technology behind it, he realised first he

needed a 30-metre high wind-monitoring tower. ‘I didn’t have any money to buy one, but I did have the means to make one and put it up on my lorry,’ he says. ‘That led to a small business in making wind-monitoring masts for other people, which then paid for me to take the next steps, such as getting planning permission, negotiating with the grid company, learning how to get a contract for the power, how to fight an appeal for planning permission, and how to find a bank that would work with us. ‘If I’d looked at all of this from the beginning I might have concluded it was impossible, but I took on each step as it came along and just got on with it. My only big plan was to just do it, one bite at a time. It was a real learning curve, but it did lead to a real understanding of the end-to-end process of a wind project, which is also applicable to a solar project and any other project you like. So eventually it was the blueprint for our Ecotricity development team, the company was formed from that five-year period of deep learning.’

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‘I see us as a bit of a hybrid: we’ve got the mission-driven aims of an NGO like Greenpeace, but we use the tools of business to get there’ Although he says the ‘biggest headache’ along the way has been becoming an energy supplier, mostly thanks to the ever-changing rules and bureaucracy, he always felt it was important to close the loop. ‘Generating the energy is the easiest bit of this. We are empowered by our integrated approach, and we’re now seeing others following our lead. ‘There are two ways to bring about change, in my opinion. One way is to do it; the other way is to show people that it works. We are not about making money – money is a means to an end. We want to bring about change, and we make money in order to do the things we want to do. That was a fundamental choice from the beginning – should we become a charity and ask people to fund what we were doing, or do we use a business model and earn the money to pay for what we think needs to be done?’ he says. ‘Sometimes I see us as a bit of a hybrid: we’ve got the mission-driven aims of an NGO like Greenpeace, but we use the tools of business to get there. The main difference between an NGO and a business is that an NGO will campaign against something, but what they don’t offer is the positive alternative. They may talk about it, but they don’t offer a way to fulfill it. As a hybrid NGO business we also offer the fulfillment – we say here is the green energy you need to buy in order to make that change away from using fossil fuels. We’re closing the loop between problem and solution, showing people they can take individual action to make a difference – they don’t have to wait for governments to act.’

The club has solar panels on the roof and the pitch is maintained by a ‘mow-bot’

Sporting chance In 2010, Dale invested in and became chairman of Forest Green Rovers football club, based in Nailsworth, near Ecotricity’s headquarters in Stroud. The club had a proud history going back over 100 years but had been struggling financially. Although it wasn’t part of the business plan, Dale felt that a club that was such a big part of his local community shouldn’t be left to struggle, and possibly fail. ‘Once we got involved, however, we realised the club needed far more help than they had told us, or they even knew, and it was a massive job. So we could either step away and see it go down, or roll our sleeves up and get involved more deeply,’ he says. ‘We chose the latter path, and that was aided by the idea of taking our eco-message into the world of football through Forest Green, as a way to justify the amount of effort and money we were about to put in.’

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Ecobusiness Dale’s tenure at Forest Green has not been without its controversy – when he took red meat off the menu, the move did attract criticism at first. ‘We found people did adapt very quickly to the idea. We argued that it’s one game, once a fortnight for a couple of hours, so come to the club and eat something different to what you’d eat for the rest of the week.’ Now, the club has made the bold move of going vegan – the only club in the world to take such a step – and serves up a vibrant, crowd-pleasing menu of traditional dishes every match day, including the club’s signature Q Pie and mash or burgers and chips, but it’s all completely, if not obviously, vegan. The success of the new menu is firstly that it’s very tasty, but also the style of the dishes are within the comfort zone of the average matchgoer – no mung beans or tofu in sight. ‘What we’re here to do is to encourage people to try something new. One of our arguments is that giving up meat-and-two-veg opens up a world of choice,’ says Dale.

A proposed design for the new stadium and sports complex

Left: Q Pie, the club’s signature vegan dish

Below: Dale and interim manager Scott Bartlett ahead of the promotion semi-final against Dover last season

Green by name, green by nature The menu is just one of the many changes they’ve made in a bid to make Forest Green the most sustainable football club in the country, and eventually the world. Their eco-initiatives have even attracted the attention of Gary Neville, who invited Dale to provide wind power for the then Manchester United player’s testimonial match at Old Trafford. The pair has since gone on to found Sustainability in Sport, a foundation aimed at taking the environmental message into the wider world of sport. At Forest Green, rainwater is collected from under the pitch for irrigation and the pitch itself is organically grown and maintained. The stadium roof has solar panels and the pitch is groomed using the UK’s first electric ‘mow-bot’, which when it arrived put Forest Green in the same league as Bayern Munich, which also cares for its pitch using this revolutionary technology. Dale even changed the club’s strip to green and black to hammer the message home. But while some initiatives are more visible than others, on match day Forest Green has the same atmosphere as any small club up and down the country. ‘Nothing shouts eco at the club,’ says Dale. ‘There’s nothing wacky or hippyish as you walk around, and that’s deliberate. The message is that you don’t have to be weird or strange to live in a more eco-friendly way; the changes that need to be made are very accessible, and everything looks very normal.’ But big plans are in progress to build a new sports complex and eco-business park, with a new stadium for Forest Green

at its heart. Dale and his team have found an ideal location just off junction 13 of the M5, and have currently whittled down the contenders to the last two designs in the stadium architecture competition they launched, and are awaiting planning permission which will hopefully be granted later this year. ‘We’ve had incredible support for the project, so it does give us some confidence. It’s got so much to offer Stroud that we think we’ve pitched the right project for the right location, and we hope it will create 4,000 jobs in the green economy. There’s an opportunity to restore a missing piece of canal, which is an important project for Stroud, and the sports complex will offer fantastic new facilities. With a more accessible home for Forest Green, we’ll be seeking to get ourselves into the championship and take our message higher up through the leagues of football.’ Sadly, despite their best attempts at the end of last season, Forest Green narrowly missed promotion to division two after

losing 3–1 in the play-off against Grimsby Town at Wembley, in what was arguably the biggest day in the club’s 27-year history. But the longest-serving members of the National League are quietly confident they’ll have an even more successful season from this autumn. Indeed, in everything Dale has achieved so far, it’s always been a step-by-step, oneday-at-a-time process, never looking too far ahead. ‘I think if you look at my journey from A to B it seems like a big leap, but I’ve lived every day of it for the last 20 years and so it doesn’t seem such a leap for me from that first windmill to what we’ve created now,’ he says. ‘These days I’m empowered by the success of Ecotricity to do the things I want to do, which is really exciting for me.’ l For more info about Forest Green Rovers, go to Ecotricity is Britain’s leading green energy generator and supplier; find out more at

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Thrifty dinners If you want to make your money go further in the kitchen, try these tasty budget-busting recipes inspired by Gregg Wallace and Chris Bavin’s TV show, Eat Well for Less. Five-a-day Moroccan casserole with Swiss chard and couscous Easy to prepare and extremely good for you, this is a delicious spicy and vegetablefilled casserole. Serves 6 | Prep 20 mins | Cook 45 min s 3 tbsp olive oil 5 carrots, peeled and cut into chunks 1 butternut squash, peeled and cut into chunks 3 large courgettes, cut into chunks 2 red peppers, deseeded and cut in 2.5cm chunks 1 yellow pepper, deseeded and cut in 2.5cm chunks 2 red onions, cut into wedges 4 cloves garlic, thinly sliced 1 tsp ground coriander 2 tsp smoked paprika 2 tsp ground cinnamon 1 tsp ground cumin 2 x 400g cans chopped tomatoes 1 tbsp harissa paste 2 tbsp clear honey small bunch of coriander, finely chopped 200g dried apricots, halved 2 x 400g cans chickpeas, drained and rinsed 350g couscous 100g sultanas zest and juice of 1½ lemons 1 tsp rapeseed oil large handful of rainbow chard, stalks finely diced and leaves coarsely cut 2 cloves garlic, finely sliced sea salt and freshly ground black pepper, to taste 1 Preheat the oven to 190C/fan 170C/gas 5. Heat a large frying pan until hot, then add 1 tablespoon of the olive oil. Add half the carrots, squash, courgettes and peppers and fry for 3–4 minutes until just coloured. Remove and set aside, then repeat with another tablespoon of oil and the remaining vegetables. Season well with salt and pepper.

Five-a-day Moroccan casserole with Swiss chard and couscous

2 Heat a large casserole dish until hot, then add the last tablespoon of oil and the onions and fry for 3–5 minutes, until softened. Add the garlic, ground coriander, smoked paprika, cinnamon and cumin, mix well and fry for 1–2 minutes. 3 Add the chopped tomatoes, harissa paste, honey, fresh coriander, apricots and chickpeas and stir together. Add the sautéed vegetables to the dish and stir well. Cover and place the casserole in the oven to bake for 20 minutes. 4 Remove the casserole from the oven and carefully add 200ml cold water, stir well then return to the oven to cook for 10 minutes.

The vegetables should now be tender and the sauce thickened. Season to taste with salt and black pepper. 5 While the casserole cooks, prepare the couscous and chard. Place the couscous and sultanas into a large bowl and pour over 350ml of boiling water plus the zest and juice of 1 lemon. Stir well, then cover with cling film and leave for 10 minutes. 6 Meanwhile, heat a medium frying pan until medium hot, add the rapeseed oil, garlic and chard stalks and cook for a few minutes until the leaves have wilted. Stir in the remaining lemon zest and juice and season to taste with salt and black pepper.

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Budgeteats 7 Run a fork through the couscous to separate the grains, then season with sea salt and black pepper. Serve with the chard and the casserole. n Per serving 626 cals, fat 11.8g, sat fat 1.6g, carbs 112.8g, sugars 51.7g, protein 21.3g, salt 1.5g, fibre 22.5g

Puy lentil Bolognese with pasta This dish has all the flavours and textures of a classic ragu – great for serving to a mixed group of veggies and meat-eaters. We’ve made a double batch of the sauce, so you can serve four portions now, and save some for another meal. Serves 4 | Prep 10 mins | Cook 30 mins 1 tbsp olive oil 2 large onions, chopped 3 carrots, peeled and chopped 2 celery sticks, chopped 2 tsp picked thyme leaves or 1 tsp dried thyme 2 cloves garlic, finely chopped 2 tbsp tomato purée 500g Puy lentils, rinsed and drained 400g can tomatoes 1.5 litres vegetable stock 1 tbsp balsamic vinegar 300g pasta sea salt and freshly ground black pepper, to taste grated vegetarian cheese, to serve green salad, to serve 1 Heat a large frying pan or flameproof casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want the veg to soften but not colour – if you like you can put a lid on to the pan to help keep the moisture in and steam the vegetables at the same time. 2 Add the thyme and garlic and cook for another minute, then stir in the tomato purée

mealmaker tip Divide the leftover sauce into 4 equal portions. Transfer to freezer-proof containers, cool then refrigerate or freeze until needed. Defrost and reheat to serve. Use as a topping for jacket potatoes, as a base for a chilli sauce (add chillies and kidney beans and serve with rice) or use as a sauce for a veggie lasagne.

Puy lentil Bolognese with pasta

and turn up the heat. Stir well so that the tomato purée goes all through the vegetables, then add the Puy lentils and mix again. 3 Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20–25 minutes, until the lentils are tender and the sauce has reduced slightly. Add the balsamic vinegar and season to taste. 4 When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente, then drain, reserving some of the cooking water. 5 To serve, remove half the sauce and set aside in a bowl (see tip). Tip the drained pasta into the pan with the remaining sauce and mix well, adding the reserved pasta

water if needed to loosen the sauce and to coat all the pasta. Serve straight away with a grating of cheese and perhaps a green salad. n Per serving 599 cals, fat 11.8g, sat fat 4.9g, carbs 96.7g, sugars 11g, protein 31.2g, salt 4.2g, fibre 11.3g

Serve with a grating of dairy-free Sheese on top of your Bolognese.

Turn to page 36 for more adaptable meal ideas

Recipes adapted from Eat Well for Less: 80 recipes for healthy family meals from the hit BBC One series by Jo Scarratt-Jones, foreword by Gregg Wallace and Chris Bavin (BBC Books, £14.99).

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Orchard tales Community action in Brighton has ensured the survival of endangered apple species, using permaculture principles to manage local orchards and scrumping projects to prevent fruit going to waste.

Sussex Mother, Tinsley Quince and Bossom: these evocatively named varieties of Sussex apple are just three of many endangered varieties now thriving, thanks to the work of the Brighton Permaculture Trust and its partner organisations. The Trust’s CEO Bryn Thomas is delighted that these varieties (and almost 30 others) have been recognised by Plant Heritage, with National Collection status since 2013. ‘We’re proud to be part of a movement to bring them back,’ he enthuses. ‘Permaculture is about efficiency and is inspired by natural ecosystems,’ Bryn continues. ‘In food production, most of the food we eat degrades the soil and uses massive inputs of fertiliser and fossil fuels. Appropriately managed tree crops can be highly productive, build soil around their roots and need little in the way of material and energy inputs. Apples, the quintessential English fruit, are the most reliable fruit tree crop in the UK.’ The trust’s passion for apples is celebrated each year with an Apple Day in the orchards at their base in Brighton’s Stanmer Park. This year’s event is on 2 October and a day of apple-themed activities, orchard tours and displays will highlight more of the trust’s work.

Earth care, people care Formed in 2000 as an ethical not-forprofit organisation, the trust was awarded charitable status in 2013 and is a member

of the National Permaculture Association (Britain). Bryn explains that ‘permaculture’s core ethics of earth care, people care and fair shares mean that we’re concerned with protecting and conserving the environment, improving conditions in disadvantaged communities and promoting sustainable development’. The Brighton Permaculture Trust began with a small team and has grown organically, with more people getting involved and expanding into new areas. At Stanmer Park the trust manages three orchards, providing a local food source and community involvement. In east Brighton, Racehill Community Orchard is managed with, and for, local people in partnership with other organisations and residents, who will benefit from free fruit. Education is a core part of the Trust’s activities and training courses include eco-building and renovations, gardening and introductions to permaculture and permaculture design. Fruit tree courses cover planning and planting, ongoing care and cooking the resulting harvest. Bryn explains how the Trust also works with partner organisations in the wider community. ‘Since 2003 we have worked to support the setting up of 115 orchards in schools and community areas, encouraging the growing, harvesting and eating of local fruit. Helping to assess the proposed site, selecting trees and help with training on the care of young trees all taps into learning about where food comes from.’

All photos by kate Greenhalf except where stated

Words: Barbara Hopkins

Super scrumping ‘Waste’ in permaculture terms can be a resource, and Brighton Permaculture Trust’s successful scrumping project processes fruit that may go to waste into jams, chutneys and juices, sold on Apple Day and at Brighton’s Open Market. ‘We import tonnes of fruit each year into the UK,’ comments Bryn. ‘Yet hundreds of tonnes of fruit can go to waste, unpicked, in our local area alone.’

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Photograph: Bryn thomas


Turn the page for delicious autumn apple recipes

Local householders and orchard owners overwhelmed with fruit are among those sharing their bounty. The trust’s volunteers can pick as much as one-third of a tonne of potential waste fruit from a single tree, and the scrumping project includes not only apples but pears, mulberries, cherries and damsons too. The latest development is the Fruit Factory: a publicly accessible space in Stanmer Park, allowing increased production levels of scrumped fruit, with bigger facilities for processing and storage. Visitors will have complete visibility of the processing kitchen and the Fruit Factory will be a new venue for teaching courses, hosting events and product sales. The conversion of an old tractor shed into this new trust hub was the result of a successful crowd-funding campaign. ‘The response was fantastic,’ Bryn comments. ‘With Buzzbnk we set out to raise £12,000 in 30 days and the target was exceeded by over £2,000. This new hub will also be part of our ongoing schools’ education programme across Sussex – the Fruit Factory is a fabulous venue for our range of courses. The world we live in faces so many challenges – environmentally and socially. We offer inspiration and encouragement to individuals and communities to make a positive difference.’

‘Apples, the quintessential English fruit, are the most reliable fruit tree crop in the UK’ Find out more For more information, contact the Brighton Permaculture Trust at Follow them on Facebook at and Twitter @BPTpermaculture.

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photographY: Nassima Rothacker

First fruit

Whether you’ve got a bag of windfalls or have been foraging for crab apples, there are so many delicious sweet and savoury uses for this versatile fruit. Apple and green cabbage cake This makes a rather impressive three-tier cake that is deliciously moist, has telltale green flecks and a wonderful flavour. The icing is also good with a bit of double cream whisked into the cream cheese instead of butter. Buy a few pots of organic puréed apple in the baby section of your supermarket, or make your own by cooking down some apples and blitzing into a purée, then freeze what you don’t need in ice-cube trays. Try to find organic dried apple, as it is chewier than non-organic. Serves 10 | Prep 30 mins Cook 45 mins For the cake: 380g wholemeal spelt flour 50g almond flour or ground almonds 280g dark muscovado sugar 1 tbsp bicarbonate of soda 1 tsp sea salt 1 vanilla pod, split lengthways and seeds scraped out 250ml apple sauce or purée (see above)

4 large or 5 medium free-range eggs 375ml liquid coconut oil (about 300g solid), macadamia nut oil or cooking oil of your choice 300g very finely shredded green (sweet) cabbage, chopped up a few times 2 large cooking apples (about 450g), peeled, cored and finely grated 70g chopped dried apple For the icing: 200g unsalted butter, at room temperature 400g cream cheese, at room temperature 90ml maple syrup 1 Preheat the oven to 180C/fan 160C/gas 4. Grease three 20cm cake tins and line the bases with greaseproof paper. 2 For the cake, whisk together the flour, almond flour, sugar, bicarbonate of soda and salt in a bowl. In a separate bowl, whisk together the vanilla seeds, apple sauce, eggs and oil. 3 Pour the wet ingredients into the dry and whisk until just combined. Stir in the cabbage, grated apple and dried apple. Pour the

mixture into the prepared tins and bake for 45 minutes or until springy to the touch and the cake pulls away from the sides of the tin. 4 Leave to cool in the tins for about 10 minutes, before turning out and cooling completely on a wire rack. 5 For the icing, cream the butter with an electric whisk until light and fluffy. Add the cream cheese and beat until smooth and well combined, then stir in the maple syrup. Chill in the fridge to set slightly before using to sandwich the cake layers and spread over the finished cake. n Per serving 952 cals, fat 70.3g, sat fat 49.2g, carbs 69.2g, sugars 44g, protein 11.6g, salt 1.1g, fibre 6.4g

Recipe adapted from Good Better Green by Zita Steyn (Quadrille, £18.99). Photography by Nassima Rothacker.

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photographY: Alan Benson

Appleideas Turn to page 40 to try apple and pecan crumble or page 20 for apple radish slaw

Crab apple and port jelly Raw crab apples are small and hard and have a sour taste, but with added sugar they make an excellent jelly which is great to have in the pantry – try it with goat’s cheese on a slice of toast. Makes about 1.5kg 1.5kg crab apples 500g sugar juice of 1 lemon, strained 100ml tawny port 1 Wash and sterilise three 500ml jars or similar. 2 Cut the crab apples in halves or quarters, leaving the peel on and cores in. Put them in a large stainless steel saucepan and cover with water. Cook for about 30 minutes, until the fruit turns to a pulp. 3 Pour this mixture into a jelly bag, or a colander lined with two layers of muslin, and allow to drain until all the juice has been extracted. Leave it overnight if you can. Don’t be tempted to squeeze the pulp through, or your jelly will become cloudy. 4 Measure the juice into a preserving pan: you should have 1 litre. Warm the sugar in a low oven. Add the lemon juice to the pan and bring to boil, then add the warm sugar. Reduce the heat and continue stirring until the sugar has dissolved. Increase the heat so that it starts to boil rapidly and leave to simmer for 8–10 minutes. Add the port and stir thoroughly. 5 Check the set (see cook’s tip, below) and pour into the sterilised jars immediately. Store in the pantry for up to a year, and in the fridge once opened. COOK’S TIP To check the set, put a saucer in the freezer. Remove the jelly from the heat so it doesn’t overcook, then dribble a little on to the cold saucer. Leave it for 30 seconds and if your finger running across the drop of jam causes it to wrinkle, then the setting point has been reached.

Recipe adapted from Not Just Jam by Matthew Evans (Murdoch Books, £14.99). Photography by Alan Benson.

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5:55 PM


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page 72

Photograph: Laura Edwards

‘Lazy’ dumplings with sugary brown butter

cooking for a crowd Feed your friends with Indy Power’s wholesome easygoing dishes, or sweet and tempting Polish brunch ideas from Zuza Zak.

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One of Ireland’s most popular health food bloggers, Indy Power believes that what we eat can transform how we look and feel. Here she shares relaxed dishes for a casual gathering of friends or family.

photographY: Martin Poole

Indy’s Irish kitchen

Kale minestrone Minestrone is somehow both light and really hearty. This recipe uses quinoa instead of pasta, which absorbs all of the flavours as it cooks, and I’ve added curly kale, which is just divine after bubbling away in the yummy tomato broth. A little hint of balsamic vinegar makes this minestrone extra special. The key to this recipe is not to rush it – letting it simmer for an hour or more makes such a difference and is well worth the wait. The longer the better. Serves 6 | Prep 10 mins Cook 1 hr 7 mins

Kale minestrone

2 tbsp olive oil 2 cloves garlic, minced 1 white onion, diced 3 celery stalks, chopped 1 carrot, chopped 750ml vegetable stock 2 x 400g cans chopped tomatoes 100g curly kale, stalks removed and roughly chopped

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Blogfocus 1 courgette, chopped 400g can cannellini beans, drained 85g quinoa handful of fresh basil, chopped 2 tbsp balsamic vinegar coarse salt and pepper 1 Heat a large pan on a medium heat and add in the olive oil. Add the garlic to the oil, letting it cook for about 2 minutes. 2 Add the onion, celery and carrot to the pan and cook for about 5 minutes, stirring regularly. 3 Add in the stock and tinned tomatoes and stir. Add the kale and courgette to the pan and turn the heat down to low, letting it simmer for about 30 minutes. 4 After 30 minutes, add the beans, quinoa, chopped basil and balsamic vinegar to the pan and let it simmer for another 30 minutes. Serve with a sprinkling of salt and pepper. n Per serving 167 cals, fat 5.7g, sat fat 5.7g, carbs 23.2g, sugars 9.8g, protein 8.1g, salt 2.9g, fibre 7.8g

Vegan chilli Talk about comfort food. This vegan chilli warms the soul – it’s made for curling up by the fire with a bowl in your lap. This is the ultimate hearty winter dinner, full of yummy chickpeas, kidney beans and sweet potato. Perfect for coming home to after a wintry walk.

Vegan chilli

Serves 4 | Prep 10 mins | Cook 55 mins 2 sweet potatoes 2 tbsp olive oil 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp cayenne pepper 1 onion, diced 2 red or yellow peppers, deseeded and chopped ½ red chilli, deseeded and chopped 400g can chickpeas, drained 400g can kidney or butter beans, drained 2 x 400g cans tomatoes large handful of fresh coriander coarse salt and pepper Greek yogurt (optional) 1 Preheat the oven to 200C/fan 180C/ gas 6. Peel and chop the sweet potatoes into small cubes. Add them to a roasting tray and drizzle them

with a little olive oil and a sprinkle of salt and pepper, before popping in the oven for about 30 minutes. 2 While they’re cooking, add the olive oil to a large pan on a medium heat, followed by the spices. Let them toast and sizzle a bit and then add the onion, peppers and chilli to the pan. Cook for 5–10 minutes until the onion and peppers have softened. 3 Add in the chickpeas and kidney or butter beans and toss well, then add in the tinned tomatoes, stirring well. Let the chilli simmer and reduce for about 30 minutes.

4 When the sweet potatoes are ready, add them to the pot and give it a stir. Let the chilli cook for at least another 5 minutes after adding the sweet potatoes. The longer the flavours can infuse, the better. Serve topped with fresh coriander and Greek yogurt, if desired. n Per serving 422 cals, fat 11.9g, sat fat 3.3g, carbs 64.5g, sugars 22.8g, protein 16g, salt 1.2g, fibre 18.4g Serve without the optional Greek yogurt, or choose a plain soya yogurt, such as Alpro, instead.



Blogfocus Lemon and poppy seed drizzle loaf This loaf is virtuously light, gorgeously zesty and sports the most delicious drizzle of frosting – what’s not to love? Heaven with a cup of tea.

‘My cooking isn’t about giving up things, least of all taste. It’s about embracing natural, nutritious and nourishing foods’

Serves 8 | Prep 30 mins | Cook 40 mins 80ml melted coconut oil, plus extra for greasing 180ml honey 150ml almond milk zest of 2 lemons 2 tbsp poppy seeds 300g ground almonds 2 tsp baking powder ½ tsp coarse salt 2 free-range egg whites

Lemon and poppy seed drizzle loaf

For the drizzle: 400ml can coconut milk, refrigerated overnight 2 tbsp honey juice of 2 lemons To serve: lemon peel 1 Preheat the oven to 180C/fan 160C/gas 4. In a large bowl, combine the melted coconut oil, honey, almond milk, lemon zest and poppy seeds. Keep the lemons that you zested, you can use their juice for the drizzle. 2 In a separate bowl, combine the ground almonds, baking powder and salt. Gradually add the almond mixture to the wet ingredients in three stages, mixing well after each addition. 3 In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold the egg whites into the batter. 4 Grease a 450g loaf tin with coconut oil or line it with parchment paper. Pour the mixture into the tin and bake in the oven for 35–40 minutes, until golden on top and a knife inserted into the middle comes out clean. 5 As soon as you put the loaf in the oven, make the drizzle. Scoop the coconut cream from the top of the tin of chilled coconut milk (keep the coconut water for something else). Add it to a large bowl and mix in the honey and lemon juice. You should have a tart, runny mixture. Pop it in the fridge to thicken just a little while the loaf cooks. 6 Take out the loaf and leave it to cool. When the loaf is completely cool, take the drizzle out of the fridge, give it a stir and then spoon it on to the loaf, letting it drip down the sides. Top with strips of lemon peel. n Per serving 531 cals, fat 40.5g, sat fat 17.2g, carbs 31.6g, sugars 29.9g, protein 10.5g, salt 0.5g, fibre 0.6g

The Little Green Spoon Recipes adapted from The Little Green Spoon by Indy Power (Ebury Press, £18.99). Photography by Martin Poole.

Follow Indy’s blog at, where she focuses on natural, nutritious ingredients, often creating healthier versions of old favourites. Her recipes are free of gluten and refined sugar, with many paleo, dairy-free and vegan options.

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15/08/2016 08:23

photographY: Laura Edwards Fluffy omelette with stewed berries

Got friends over for a lazy morning together? Why not take inspiration from Zuza Zak’s approach to Polish cooking and serve something a little different – from fluffy omelettes with berry compote to juicy plum dumplings. 70 |

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Weekendbreakfast Fluffy omelette with stewed berries This fruity, ‘sponge cake’ omelette is not the kind of savoury omelette you would usually find in the West and it’s far tastier than your average sponge cake. For the berries, use whichever ones are in season or locally available. If you have any spare egg whites from baking, then add an extra one (or even two) to the recipe for even more fluffiness. For every extra egg white add an additional half tablespoon of flour. Serves 2 | Prep/cook 20 mins 150g mixed berries
 50g caster sugar 4 free-range eggs, separated
 4 tbsp plain flour
 1 tbsp unsalted butter crème fraîche and honey, to serve 1 First stew the berries: put them in a pan with the sugar and a tablespoon of water. Cover and cook over a low heat until they have burst and released their juices – this should take about 10 minutes. 2 In a bowl, whisk the egg whites until stiff peaks form, then start adding the yolks, one by one, followed by the flour. 3 Heat half of the butter in a small frying pan and once it’s hot pour in half of the mixture to make one omelette. Fry over a medium heat for about 2–3 minutes on each side. Some people grill the other side, but if the omelettes are quite small then you shouldn’t have a problem flipping them over; just shake the pan a few times and make sure that the omelette is moving before quickly flipping to soft-side down. 4 Top with the stewed berries, a dollop of crème fraîche and a drizzle of honey. n Per serving 659 cals, fat 27.1g, sat fat 13.7g, carbs 84.3g, sugars 38.4g, protein 20.7g, salt 0.5g, fibre 5.2g

Nalesniki with sweet cinnamon cheese Once you’ve tried these refried pancakes stuffed full of sweet, white cheese, you’ll never look back. It is best to use the Polish cheese twaróg (available from any good Polish shop), but you can also use ricotta or another

Nalesniki with sweet cinnamon cheese

fresh white cheese instead. If you have any of this cheese left over at the end, you can serve it as a cold snack, with jam or honey, either on its own or on some crusty, freshly buttered bread. Serves 4 | Prep 10 mins | Cook 15 mins For the pancakes: 250g plain flour 1 free-range egg 300ml milk pinch of salt 1 tsp vanilla extract (optional) 100g unsalted butter For the filling: 300g twaróg (or ricotta) 2 tbsp Greek yogurt
 1 tbsp caster sugar 1 tsp ground cinnamon 1 free-range egg yolk

1 tbsp raisins single cream, to serve 1 Make the pancake batter: tip the flour into a bowl, add the egg and whisk in the milk until you have a smooth batter which has the consistency of double cream. Add a pinch of salt and the vanilla extract (if using) and whisk again. 2 Melt a little of the butter in a small frying pan. Cook the pancakes one at a time, ensuring they are reasonably thin, as
you will be wrapping them around a filling. Add 4 tablespoons of batter and swirl to coat the base of the pan. Cook for a couple of minutes, then flip over and cook the other side. Repeat with the remaining batter, adding more butter to the pan, as needed, until you have made 8 pancakes.

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Weekendbreakfast 3 Use a fork to mash the twaróg with the yogurt, sugar and cinnamon. Add the egg yolk and continue mashing. Finally, stir in the raisins. 4 Put a couple of heaped teaspoons of filling in a thick line on one-third of a pancake and roll it up like a burrito: fold the two ends in first, then roll around the filling quite tightly to make
a roll that’s 5–8cm wide and 12–15cm long. Repeat with the remaining pancakes and filling. 5 Heat the remaining butter in a frying pan over a medium heat and fry each pancake until crispy on each side. Serve immediately with a drizzle of single cream. n Per serving 701 cals, fat 40.4g, sat fat 24.6g, carbs 65.4g, sugars 17.5g, protein 20.2g, salt 1g, fibre 3.1g

‘Lazy’ dumplings with sugary brown butter ‘Lazy’ dumplings have a dreamy melt-inyour-mouth texture and an indisputably lovely delicate, sweet flavour. This would normally be made with twaróg, a fresh curd cheese that you find everywhere in Poland, but I have replaced it with ricotta as I prefer the milder flavour and creamier texture. Serves 4 | Prep 25 mins | Cook 15 mins 3 free-range eggs, separated
 80g salted butter, softened 500g ricotta 150g plain flour
 pinch of salt 2 tsp soft brown sugar 50g dried breadcrumbs
 large pinch of ground cinnamon, plus extra to garnish soured cream, to serve 1 Blend the egg yolks with half of the butter until smooth (this may take a little time). Add the ricotta and blend again until completely combined. Beat the egg whites until they form soft peaks and slowly add these to the mixture. Sift in the flour and mix gently to combine. Blend it all together with a pinch of salt. 2 Bring a large pan of lightly salted water to the boil while you shape the dumplings. 3 Dust a clean work surface with flour and tip the mixture on to
it. Start to knead the mixture into a ball, adding more flour if
it feels too sticky. After 5 minutes, separate the mixture into
2 or 3 pieces and roll them into long cylinders. Be gentle, as this dough is soft and fragile. Once you’ve rolled them out, form them into three flattish snake-shapes,

‘Lazy’ dumplings with sugary brown butter

making sure they’re covered in flour. Be careful with the flour, as you don’t want the dumplings to become too dense, but if the mixture is so sticky it is unmanageable then there is not enough flour, so add it in bit by bit, until it’s just workable for you. 4 Chop the snakes into even, diagonal, bitesized pieces and drop into the boiling water, in batches. Once they float to the top, give them 2–3 minutes more. Remove with a slotted spoon, and transfer them to a plate while you cook the rest.

5 Make the sauce: melt the remaining butter in a pan. When
it is bubbling add the sugar and stir together for a couple of minutes. Add the breadcrumbs and fry until golden, then add the cinnamon. 6 Add the dumplings to the pan and coat in the delicious mixture. Serve with a dollop of soured cream and an extra sprinkling of cinnamon. n Per serving 597 cals, fat 37.8g, sat fat 22.7g, carbs 42.5g, sugars 7.7g, protein 22.7g, salt 1.8g, fibre 2.3g

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Autumnal potato knedle with juicy plum filling Plums immediately come to my mind when I think of early autumn and these dumplings hold a special place in both my heart and stomach. This sugary, soft dumpling releases its glorious, sweet-yet-tangy, fragrant juiciness once pierced with a knife. As soon as you smell the sweetness of the cooked plum and see the juices escaping out on to the plate it’s very hard to wait before eating them, but wait you must – just for a moment – before you bite into this small piece of heaven, as it will be too hot for immediate consumption.

Autumnal potato knedle with juicy plum filling

Serves 4 | Prep 35 mins | Cook 25 mins 300g plums, pitted 100g brown sugar, plus extra to serve 350g potatoes, cooked and mashed
 125g plain flour
 1 small free-range egg
 pinch of salt
 50g salted butter 125g dried breadcrumbs 1 First place the plums in a bowl with half the brown sugar and toss to coat. 2 Combine the mashed potatoes with the flour, egg and salt in a bowl and knead it with your hands until you create a doughy consistency. Turn out on to a floured surface and roll into a baguette shape. Cut the baguette shape into even slices, and make a little dent in each one. Place a sugary plum in each one, fold the dough over and pinch all the way round to seal them. 3 Bring a pan of lightly salted water to the boil and place all the dumplings in it. When the dumplings float to the top, cook for a further 4–5 minutes. 4 While the dumplings are cooking, melt three-quarters of the butter in a frying pan and fry the breadcrumbs for a few minutes until golden brown. Drain the dumplings

well, then transfer them to the pan of breadcrumbs and fry for a minute or two, until they are coated with the breadcrumbs. 5 Melt the remaining butter in a separate frying pan and add any leftover plums. Cook for a minute or two, until they release their juices. Serve the dumplings with the plum sauce on the side, sprinkled with brown sugar. n Per serving 510 cals, fat 12.7g, sat fat 7.1g, carbs 91.1g, sugars 37.4g, protein 9.6g, salt 0.9g, fibre 5.5g

Recipes adapted from Polska: New Polish Cooking by Zuza Zak (Quadrille, £25). Photography by Laura Edwards.

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When it comes to chillies, some may like it hot, but Sarah Beattie shows they have a subtle and interesting mild side too.

A walk on the mild side

about Sarah A Vegetarian Living regular, Sarah is the author of seven cookbooks. She has been vegetarian since she was 17 and revels in the pleasure of good food through the alchemy of cooking. She has appeared on BBC Food & Drink, This Morning and Woman’s Hour and has been shortlisted for the prestigious Guild of Food Writers Cookery Journalist of the Year award in 2013 and 2015. Follow on Twitter @sarahbeattiegra

Photograph: LilliRu

You could be forgiven for thinking that the be-all and end-all of chillies is their heat. Everything you read seems to point that way. It’s a shame, so now it’s time to slide down the Scoville scale (which measures the fieriness) and explore their milder side. Without worrying whether you can cope with the heat, you can appreciate the other flavours and fruitiness they have to offer. It’s unsurprising that the French, whose dislike of spiciness is renowned, have quite a few mild chillies. In the Basque country

where France and Spain blend, you’ll find the piment d’Espelette. Eaten fresh – green or red – it is grilled or fried and often served with egg dishes. It’s wonderfully mellow and fruity, especially when red, and now has DOC status, protecting it from pretenders. From late summer you can buy strings of dried red Espelettes, jars of crumbled flakes and bags of powdered ground pepper to flavour soups, stews and rice dishes through the winter months. Slightly further north into Les Landes, long, thin chillies which curl into fantastic shapes are grown. Thrown on to the barbecue, roasted or fried, whole or in pieces, these chillies have a sweetness, a tender skin and a distinct pepperiness without being hot. They are perfect in a piperade or in migas, a dish using stale chunks of bread and tomatoes (you’ll find a recipe on the Vegetarian Living website). You’ll also find these chillies grown in Morocco and Tunisia, along with Anaheim, a smooth bullet-shaped chilli. The Anaheim is named after a town in California where it’s blackened and peeled before stuffing, put into salsa verde or added to salads. Further south in Mexico, despite having some of the hottest chillies on earth, milder chillies like poblano are also appreciated. When allowed to go red and then dried, poblanos are known as anchos. Ancho is Spanish for ‘wide’, as the chilli is fat. If you

find them whole, they almost look heartshaped. Mostly though, they’re ground. They give you deep spiciness without heat. In my mole recipe, opposite, their dark notes are brought out. Poblanos are used for patriotic red, white and green dishes – chiles en nogado and chiles rellenos (stuffed and then fried). They’re quite similar to Spanish Padrón chillies so beloved of tapas bars, where they’re simply fried or grilled whole and served with a sprinkle of crushed salt. Most are very mild but, just occasionally, you can find a hot one. In Japan there’s a similar chilli called a shishito. It’s served the same way but with some soy sauce or it can be fried in tempura batter. Spain also produces ñora chillies, mostly around Valencia. Dried and sold as flakes, they have a deep earthy chilli flavour with no heat. I use them in cornbread, on salads, in quiches and in batters. This month’s recipes are somewhat of a Spanish/Mexican fusion. The mole pepitas is wonderfully savoury and has an intriguing flavour that’s quite addictive. I like it cold too. The crisp-coated Padrón chillies can be filled with leftover paella rice or risotto, or you can make a soft paste with ground almonds, or cheese or breadcrumbs. In Mexico the batter is made with egg white, but I have used a beer batter so it can be enjoyed by vegans too (just make sure you check your beer for vegan-friendly ingredients!).

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photograph: Sarah Beattie 2016


Mole pepitas on griddled or roasted vegetables Serves 6 | Prep 10 mins | Cook 25 mins 1kg vegetables of your choice to griddle or roast, cut into chunks or strips 60g pumpkin seeds 2 tbsp oil 1 small onion, chopped 2 cloves garlic, chopped 1 tbsp ancho chilli powder 1 tbsp peanut butter 2 tbsp breadcrumbs sea salt and ground black pepper pinch of ground allspice pinch of ground cloves 1 tsp cinnamon 1 tsp muscovado sugar pinch of dried oregano 750ml vegetable stock 1 tbsp butter or coconut oil 1 Prepare all the vegetables and then put them on the griddle or roast in a hot oven with very little oil. Keep warm. 2 Toast the pumpkin seeds in a small pan over a low heat. Shake the pan often so that they don’t catch and burn. They will start to smell delicious. Take off the heat and allow to cool. 3 Heat the oil and fry the onion and garlic until softened and browned. Add the ancho and cook a minute more, stirring frequently. 4 Whizz the pumpkin seeds in a blender until finely ground, then add the fried onion, peanut butter, breadcrumbs, a pinch of salt and a good grinding of black pepper, all the spices, the sugar and oregano. Add 150ml of the stock and blend to a smooth paste. 5 Heat the butter or coconut oil in a pan, then scrape in the paste. Cook over a moderate heat, stirring constantly for 3–4 minutes, as the paste darkens. Stir in the rest of the stock, blending well. Simmer for 10 minutes, stirring occasionally. Spoon over the vegetables and serve. COOK’S TIP I used fennel, pepper, courgettes and onions, but aubergine, squash, mushroom, sweet potato, corn, cauliflower and broccoli are all good in this recipe too. n Per serving 200 cals, fat 14.4g, sat fat 3.6g, carbs 13.9g, sugars 8.7g, protein 6.9g, salt 3.2g, fibre 6.7g Opt for the coconut oil not the butter, in the last stage of cooking.

Beer-battered stuffed Padrón chillies Serves 6 | Prep 20 mins | Cook 10 mins 2 tbsp rice (preferably Spanish) 1 tbsp olive oil 1 small onion, chopped 200g Padrón chillies 1 tbsp chopped parsley 1 lemon 2 tsp ñora chilli flakes sea salt and ground black pepper 75g plain flour 100ml beer oil, for deep frying 1 Cook the rice according to packet instructions, until just softened. Drain. 2 While the rice is cooking, heat the oil and fry the onion slowly until golden.

3 Put the whole Padrón chillies (don’t remove the stalks) on a griddle or in a frying pan and cook, shaking the pan from time to time, until the skins start to blister. Allow to cool. 4 Mix together the rice, onion, parsley, the zest and 1 teaspoon of juice from the lemon, and the ñora flakes. Season with salt and pepper. Slit each chilli from stalk to tip and fill with the rice mixture. 5 Mix the flour, a good pinch of salt and the beer together to make a batter. 6 Heat the oil for deep frying. Dip the filled chillies, one by one, into the batter, holding them by the stalk, then lower them into the hot oil, a few at a time. Fry until crisp and browned. Drain on kitchen towel and serve immediately. n Per serving 248 cals, fat 17.4g, sat fat 1.4g, carbs 20.2g, sugars 2.5g, protein 2.6g, salt 1.1g, fibre 2.2g

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18/08/2016 15:29:27

Something for everyone Introduce your children to new tastes and flavours with baby food and family fare inspired by global dishes.

Black bean and squash quesadillas

Photograph: Chava Eichner

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Butternut chickpea curry

Easy Indian cooking

for little ones

When Jainab Jagot Ahmed ­was weaning her first child she wanted to make nutrient-rich, homemade baby food, so she created her own award-winning cookbook of Asian-inspired recipes for babies – many of which can be adapted for the whole family.

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photographY: Zainab Jagot Ahmed


Butternut chickpea curry Chickpeas, members of the protein-rich food group, are an excellent source of fibre, folic acid and manganese. Combined with the health benefits of the butternut squash (beta-carotene), this is a sweet, tangy curry the whole family will reap the health rewards from!

Rainbow veggie pie

Serves 4 | Prep 20 mins | Cook 30 mins 50ml olive oil 1 onion, peeled and chopped 2 tsp minced garlic 1 tsp ground cumin ¼ tsp ground turmeric 1 tsp ground paprika 1 tbsp tomato purée ¼ tsp ground black pepper 400g can chopped tomatoes 1 butternut squash, peeled, deseeded and cubed 250ml water 400g can chickpeas, drained and washed salt, to taste (optional) ground cayenne pepper, to taste (optional) fresh coriander, washed and chopped, for garnish

Family friendly

1 Heat the oil in a large pan, add the onion and stir-fry on medium-low heat until soft and golden. Add the garlic and stir-fry for 30 seconds to 1 minute, then add the cumin, turmeric, paprika, tomato purée and black pepper and stir-fry for another minute to lightly cook the spices. 2 Add the tomatoes and squash and pour in the water. Bring to the boil and simmer (covered) on a medium-low heat for about 15 minutes. 3 Add the chickpeas, stir and simmer for a further 5 minutes until the squash is tender. Once cooked, remove a serving for your little one and set aside.

4 Add salt and cayenne pepper (if using) to the main pot and stir. Return to the heat for a further 1–2 minutes. Garnish the main servings (and your little one’s) with fresh coriander and serve with couscous or rice. COOK’S TIP Tinned chickpeas are already cooked, so there is no need to overcook them in the pot. Simply allow them to warm up and absorb the delicious flavours. n Per serving 276 cals, fat 13.6g, sat fat 1.8g, carbs 30.7g, sugars 13.8g, protein 8.4g, salt 1.5g, fibre 9.3g

Rainbow veggie pie This scrumptious pie epitomises the concept of ‘feeding your little one a rainbow’. Packed with red, green, orange and white vegetables, this pie is loaded with a range of vitamins and minerals perfectly balanced for your baby (7 months and up). It also includes starchy foods and dairy, utilising almost every food group. Serves 6 | Prep 5 mins | Cook 30 mins 1 tbsp olive oil 1 small onion, peeled and chopped ½ tsp minced garlic 1 tomato, washed, deseeded and chopped pinch of ground cumin pinch of ground coriander 1 carrot, washed, peeled and chopped

Baby only

1 small sweet potato, washed, peeled and cubed 1 medium white potato, washed, peeled and cubed 400ml water 80g broccoli florets, washed and chopped (no stems) 60g frozen peas, washed 40g medium vegetarian Cheddar cheese, grated 1–2 tbsp whole milk (optional) 1 Heat the oil in a large pan, add the onion and stir-fry on medium-low heat for 3–4 minutes until soft and lightly golden. Turn to low heat and add the garlic, tomato, cumin and coriander and stir-fry for 2 minutes. 2 Add the carrot, sweet potato and white potato, pour in the water and stir. Bring to the boil and simmer (covered) on mediumlow heat for 15 minutes. 3 Add the broccoli and peas and continue to simmer for a further 5–7 minutes, or until all of the vegetables are tender. 4 Sprinkle the cheese over the cooked vegetables in the pan, fold in until melted and mash to achieve a soft lumpy consistency. Add some milk or cooled boiled water to make it smoother, if necessary. Serve to baby warm. n Per serving 129 cals, fat 4.8g, sat fat 1.9g, carbs 17.5g, sugars 5.3g, protein 4.4g, salt 0.2g, fibre 3.8g

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Matter paneer

‘Wanting my daughter Aaliyah to be in touch with her roots, I searched for Indian-influenced baby food recipes online and for any cookery books, but surprisingly I didn’t find much. So I decided to create my own healthy adaptations of traditional Indian recipes’ Matter paneer A South Asian vegetarian classic, comprising matter (peas) and paneer – a commonly used unsalted full-fat Indian cottage cheese. Once only found in specialist Indian grocers, it is now readily available at most supermarkets. Paneer is protein-rich and an excellent source of calcium, essential for building strong teeth and bones. Serves 4 | Prep 5 mins | Cook 15 mins 50ml olive oil 225g paneer, cubed 1 tsp cumin seeds 1 tsp minced garlic 3 tomatoes, washed, deseeded and chopped ¼ tsp ground turmeric 100ml water

Family friendly

1 tbsp tomato purée 225g frozen peas, washed salt, to taste (optional) red chilli powder, to taste (optional) 1 Drizzle 1–2 tablespoons of olive oil into a large, non-stick frying pan and lightly fry the paneer on medium-low heat until the cubes turn golden. Remove from the pan, place on kitchen paper and set aside. 2 Using the same frying pan, add the 50ml of oil, the cumin seeds and garlic to the pan and stir-fry on medium-low heat. When the seeds begin to splutter, add the tomatoes and stirfry for 2–3 minutes. Then add the turmeric, water and tomato purée and allow the sauce to simmer on medium heat for a few minutes until it thickens. 3 Once cooked, add the paneer and peas,

then stir and simmer for 2–3 minutes until the peas are tender, stirring occasionally. 4 Remove a serving for your little one and set aside. Then add salt and red chilli powder (if using) to the main pan and stir. Return to the heat for a further 1–2 minutes to lightly cook the chilli. Serve with roti. n Per serving 341 cals, fat 25.8g, sat fat 10.4g, carbs 9.2g, sugars 6.1g, protein 18.5g, salt 1.1g, fibre 4.3g

Recipes adapted from Easy Indian Super Meals for Babies, Toddlers and the Family by Zainab Jagot Ahmed (Ebury, £14.99). Photography by Zainab Jagot Ahmed.

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Discover Create Enjoy

At AMIRA we're here to help you discover, create and enjoy delicious home-cooked food. Whether it's brilliant biryani or the best jambalaya in the world, AMIRA Superior Aromatic's delicate and fluffy rice, with grains longer than traditional basmati, makes it a meal to remember. Look out for AMIRA Superior Aromatic at Morrisons, Tesco, Waitrose and all good independent stores. For amazing recipe ideas, visit

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26/11/2015 16:46:37 16/10/2015 15:59

The range of unusual ingredients in our supermarkets makes it easy for even the ordinary cook to experiment and discover dishes from around the world. Are you a loyal customer? Or do you flit happily between discounters, ‘the big four’ supermarkets and independent stores? In our quest for convenience, there’s no doubt that our shopping habits have changed dramatically in the last 50 years. Those out-of-town retail parks are buzzing with hectic activity on a Saturday morning, shoppers piling up their cars with groceries, toys and white goods. After all, as customers it’s great to get all our shopping in one place and supermarkets have certainly picked up on this demand for convenience. ‘Click and collect’ and home delivery have proved to be a lifesaver for many busy families. (Thank goodness for those last-minute order updates at 23.45pm when I’ve changed my mind!) Supermarkets have also really improved their veggie offerings and cater well for meat-free eating. However, I wonder if vegans and vegetarians still shop in a more ‘old school’ way? After all, we rarely manage to get everything in just one place. So we’ll often choose to squeeze in an extra trip to our trusted health food shop or get clicking at that specialist online retailer. From nutritional yeast to flavoured tofu and dairy-free truffles, these kinds of ‘vegan essentials’ are still hard to find in mainstream supermarkets. However, when it comes to unusual ingredients from around the world, it’s a delightfully different story. I’m always pleasantly surprised to see such variety and choice in my local big store. Over the last few decades there has certainly been a real shift in the British kitchen towards embracing world foods and foreign cuisines. Whether your taste buds are tingling for Indonesian nasi goreng paste, Jamaican ackee or Thai lime leaves – it’s all there! These supermarket shelves of foreign delights are such fun to explore, particularly if you, like me, don’t have easy access to the authentic world food shops of a big city. In the years BC (before children), my partner and I used to travel globally much more and I’ve never lost the love for experimenting with ingredients and flavours from other countries. So this month I’m inviting you to join me for a bit of culinary travel, while we settle back to school routines and autumn days. You can start your journey with Mexican quesadillas one day, continue along with the Indian spiced strudel and finish in Germany for delectable hazelnut biscuits.

Black bean and squash quesadillas

Black bean and squash quesadillas The chipotle paste in this recipe is from the Tesco Ingredients range with added smoked paprika. It works really well in this dish and has a nice, spicy kick to it. If you are using a different paste you could always add some extra smoked paprika to taste. Makes 8 | Prep 10 mins | Cook 25 mins olive oil, for frying 1 onion, chopped 400g butternut squash, peeled, deseeded and cubed 5 tbsp water ¼ vegetable stock cube 2 spring onions, finely sliced ½ x 400g can black beans (or blackeyed beans) 75g dairy-free cheese ½–1 tbsp chipotle chilli paste handful of coriander, chopped 4 tortilla wraps 1 Heat a little oil and sauté the onion until softened. Add the squash pieces and cook for a few minutes (the smaller

you cut them the quicker they will cook), then add the water and stock cube and stir well. 2 Cover the pan and simmer for 8–10 minutes, until the squash is soft. Use a potato masher to mash the squash. 3 Add the spring onions, black beans and dairy-free cheese. When everything is well combined, stir in the chipotle paste. Start with half a tablespoon and add more, depending on how spicy you like the filling. Stir through the chopped coriander. 4 Spread a quarter of the filling on half of your first tortilla wrap. Fold the other side over to create a half-moon shape. Cut it in half with a sharp knife, and continue with the remaining filling and wraps. 5 Use some cooking spray or brush a little olive oil over the quesadillas. Place them under a hot grill until the tops begin to turn brown. Watch really carefully at this stage so they don’t burn. Serve with avocado, spicy vegan mayonnaise, lime wedges and slices of tomato. n Per quesadilla 159 cals, fat 7.8g, sat fat 3g, carbs 17.7g, sugars 3.7g, protein 6.2g, salt 0.8g, fibre 4.5g

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Spiced Indian vegetable strudel

Spiced Indian vegetable strudel I like to make the filling for this strudel ahead of time – it can even be frozen. When it comes to assembling, it’s just a quick roll out of the pastry, scooping the filling on top and folding it all together in a nice strudel shape. I used Patak’s Rogan Josh Curry Paste, which is more concentrated than their curry sauce. Again, if you use something different like a super-hot vindaloo paste, be sure to adjust the quantities. Serves 6 | Prep 25 mins | Cook 35 mins For the strudel: olive oil, for frying 1 onion, finely chopped 3 carrots (175g), grated or julienned ½ tsp whole cumin seeds (optional) 1 fat clove garlic, crushed 400g can chickpeas 2 tbsp Indian curry paste (see above) 200g fresh spinach leaves, finely chopped sea salt 500g block chilled shortcrust pastry

ABOUT CHAVA Chava Eichner is a freelance food writer and photographer who passionately creates for many meat-free companies and organisations like Viva! and the Vegetarian Society, among others. She lives in the Cotswolds with her partner David and two young boys, Sam (9) and Alex (6). Visit her website and blog to find more mouth-watering food inspiration at Follow on Twitter @flavourphotos

Hazelnut biscuits

For the raita: ¼ cucumber, peeled 125g plain dairy-free yogurt 2 tbsp chopped mint sea salt and black pepper pinch of sugar 1 Preheat the oven to 190C/fan 170C/gas 5. Heat the oil and sauté the onion until softened. Add the carrots to the pan, then stir in the cumin seeds, crushed garlic and a little splash of water. Simmer with a closed lid for a few minutes until tender. Use a potato masher to roughly crush the carrots; they don’t need to be smooth. 2 Stir in the chickpeas, curry paste and finely chopped spinach. Continue to stir until the spinach has wilted. Add salt to taste and set aside to cool (if the filling is too warm it makes it very difficult to handle the pastry). 3 Roll out the pastry until you have a large rectangle (about 25cm x 35cm). Any leftover pastry can be frozen or kept in the fridge for a couple of days. Put the pastry on a piece of baking paper as this will help with making the strudel and transferring it to a baking tray. 4 Place the filling in the middle, leaving a generous gap at either end to allow you to pinch the ends shut. Fold half the pastry up over the filling, then roll it over so the strudel lies with the seam-side down. Bake in the oven for 35 minutes. 5 To make the raita, grate the cucumber coarsely. With clean hands, squeeze out as much of the cucumber water as possible. Combine the cucumber, yogurt and mint. Season with salt, pepper and a pinch of sugar, to taste. 6 Serve slices of the strudel with the raita and a tomato salad. n Per serving 509 cals, fat 31.8g, sat fat 10.4g, carbs 45.6g, sugars 7.5g, protein 10.8g, salt 2.3g, fibre 8.3g

Hazelnut biscuits Every German family has a stack of favourite biscuit recipes. The hazelnut flavour in these easy Haselnussplätzchen is utterly delicious. You can buy ready-ground hazelnuts in Sainbury’s, but if you can’t find ground hazelnuts or don’t have a way of grinding the whole nuts, you could try ground almonds. Makes 18 | Prep 10 mins | Cook 10 mins 100g hazelnuts, plus an extra handful for decoration 100g self-raising flour 100g brown sugar 75g dairy-free margarine 50g dairy-free chocolate 1 Preheat the oven to 180C/fan 160C/ gas 4 and line 2 baking trays with baking parchment. 2 Grind the nuts finely in a food processor. Combine the ground nuts in a bowl with the flour, sugar and margarine until you have a smooth dough. Add a teaspoon of dairy-free milk if needed, to bring the dough together. 3 Chop the extra hazelnuts roughly with a sharp knife and set aside. 4 Take a heaped teaspoon of the dough, roll it into a ball and then flatten it on the tray. Continue with the remaining dough, ensuring you leave plenty of space between the biscuits, as they will spread out. Sprinkle the chopped nuts on the top and press them in gently. Bake for 8–9 minutes, until the biscuits begin to turn golden brown, then cool on a wire rack. 5 Melt the chocolate in a bowl over a pan of barely simmering water. Drizzle it over the biscuits and serve. n Per biscuit 117 cals, fat 7.3g, sat fat 1.4g, carbs 11.4g, sugars 7.1g, protein 1.5g, salt 0.1g, fibre 0.7g

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Photograph: ben andrews

Autumn adventures veg LIVING LOVES

A cunning plan


The RSPB has launched a fun new digital tool designed to help wildlife supporters create happy homes for the creatures that inhabit their gardens and outdoor spaces, with seasonal projects and family activities to ensure that little nature lovers keep busy all year round. The new online personalised plan creates a tailored list of activities based on a few simple details, including postcode, size of garden and available time, and will pinpoint the struggling species in the surrounding area, as well as covering garden favourites. Once complete, participants can go back to the website and tell the RSPB what they have done, ticking off each activity and sharing achievements on social media. Participants will also earn digital ‘badges’ for sharing

updates on how they have helped nature in their own garden. There are varied activities, including making an autumn butterfly banquet from old bananas, building a multistorey bug hotel, giving garden birds winter meals, and establishing highways and byways in the garden to allow creatures to move about freely. Luke Surry, RSPB head of digital, said: ‘This journey is designed to inspire people to take actions on their plan to help wildlife where they live. By creating a personal plan we will be taking participants on a journey, filled with videos, nature stories, participant content and an option to buy a home for nature, for those who are less handy.’ l To get started with your personal plan, head to

Date night

Easy chocolate bites with date and coconut

Load the fridge with these tasty morsels – full of good-for-you nuts and dates – in time for Halloween’s inevitable sweet cravings!


Makes 25 | Prep 15 mins + setting 90g coconut chunks 75g cashew nuts 165g pitted Medjool dates 1 tbsp maple syrup 50g dark chocolate, minimum 85% cocoa 2 tsp coconut oil or butter  pinch of sea salt (optional) 1 Place the coconut and cashew nuts in a food processor and whizz until finely chopped. Add the dates and maple syrup, and whizz to make a coarse paste. 2 Spread the mixture out on a sheet of baking parchment and, using a small palette knife, shape into a 15cm square with a thickness of about 1.5cm. Place in the fridge.

Roll up, roll up! Give biscuits and cookies an easy Halloween makeover with this mini laser-engraved rolling pin. Adorned with ghosts and ghouls, cute little skeletons and bats, it’s made from natural beech wood and is designed to create incredible patterns with one simple sweep. It’s also ideal for playdough and pottery making. Crafted by Polish rolling pin specialists Rolling Woods, the rolling pin is one of a range available at, with prices starting at around €11.50.

3 Melt the chocolate and coconut oil or butter together in a heatproof bowl set over a pan of simmering water. Once melted, spread over the date mixture, sprinkle with sea salt (if using) and return to the fridge until set. 4 Cut into 25 pieces and store in an airtight container in the fridge for up to 5 days. COOK’S TIP To cut the bites neatly, dip your knife in hot water first, dry with a tea towel, then slice. n Per bite 63 cals, fat 3.5g, sat fat 1.8g, carbs 6.9g, sugars 6.5g, protein 1g, salt 0.1g, fibre 0.9g Ensure your dark chocolate contains no dairy ingredients, and opt for the coconut oil rather than the butter. Recipe and photography courtesy of Waitrose. Thousands of recipes can be found at

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Littlelife Carve a Halloween lantern

Head to the woods


Autumn is a fantastic time to explore local woodland as a family, with glorious colours on display, fabulous foraging opportunities and, of course, huge piles of lovely leaves for little wellies to scuffle through! Woods and forests are full of endless opportunities for young adventurers, whether they’re building dens, climbing trees, making dams or learning more about insects and wildlife. Head to the Woodland Trust’s website for a handy online tool which will point you to your nearest woodland, from forests and parks to small wooded areas in urban locations. l Go to visiting-woods to find your nearest woodland area and read articles on ideas for woodland activities.

Turn to page 29 for pumpkin-carving tips

Plan half term fun

From beastly bug hunting in Worcestershire’s Client Hills to creepy trails around Castle Drogo in Devon, foraged tea parties in Norfolk’s Sheringham Park, wand whittling in Cliveden, and wicked wild art workshops in Erddig, Wrexham, National Trust venues around the UK will be hosting an array of autumnal adventures during the October half term holidays. l Visit features/october-half-term-events for events near you.

Visit a glowing garden © National Trust Images/Chris Lacey

Give craft projects an autumn vibe with Yellow Owl Workshop’s sweet stamper sets. Available in pairs, the two rubber stamp designs feature an autumn leaf and acorn (ink sold separately). Ideal for decorating gifts and cards, as well as making lovely leafy artwork! l £12.95 from

Five fab things to do in OCTOber

© National Trust Images/John Millar

Get stamping

Carved pumpkins have come a long way since the days of wobbly teeth and jagged little peephole eyes. Thanks to an abundance of free patterns and stencils online, pumpkin carving is getting more elaborate and extravagant every year. From celebrity faces (pumpkin Bieber, anyone?) to woodland themes, spooky critters, superheroes and intricate floral designs, there’s something out there to suit every taste. Don’t forget to get creative with the leftovers too! l Find ideas and over 700 free stencils at or visit for an array of pop culture designs.

Enter a magical floodlit world at Abbotsbury in Dorset, where the Subtropical Gardens become ablaze with light every October for the venue’s annual Enchanted Illuminations. Candles and floodlights light up the gardens’ paths and foliage, with a guided route to showcase the best sights. Halloween activities add to the fun, with scary face painting, a creepycrawly bug show and spooky characters. l 13–26 October (Family Fright Nights 27–29 October). Visit for tickets and more information.

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photograph: Yuki Sugiura

Walnut and black bean wraps page 90

mindful meals Prepare super lunch ideas, super fast with Julie Montagu’s quick and healthy soup, salad and wraps.

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photographY: Yuki Sugiura

Spicy carrot and chickpea soup

Superhero lunches

Reinvent your midday meal with nutrition expert, yoga guru and TV star Julie Montagu’s superspeedy, nutrition-packed recipe ideas. 88 |

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Energyboost Spicy carrot and chickpea soup This is a super-simple soup for those times when you just can’t be bothered to really cook... but the good news is that it sure is good for you. Serves 2 | Prep 5 mins | Cook 15 mins 1 tbsp coconut oil
 5 carrots, sliced
 400ml coconut milk 200ml vegetable stock
 1 tsp ground cumin
 400g can chickpeas, drained and rinsed
 2 tsp chilli flakes small handful of flat-leaf parsley, chopped, to garnish crunchy cumin chickpeas (optional), to garnish (see recipe, below) 1 Melt the coconut oil in a large saucepan over a medium-high heat. Add the carrots and cook for
3 minutes. Pour in the coconut milk and vegetable stock along with the cumin and stir well. 2 Continue to cook for 10 minutes before adding the drained chickpeas. Lower the heat and stir well before mixing in the chilli flakes. Stir for a few more minutes and then whizz to a smooth purée in a food processor or blender. 3 Serve in bowls, garnished with the parsley and your crunchy cumin chickpeas. n Per serving 630 cals, fat 46.4g, sat fat 34.9g, carbs 42.4g, sugars 17.6g, protein 14.7g, salt 1.9g, fibre 17.5g

Crunchy cumin chickpeas Possibly one of my favourite on-the-go snacks. Seriously. I am much more of a savoury person than a sweet one and so having a bag of these in my backpack while cycling around London is perfect, delicious and super-energising, which is exactly what I need. 400g can chickpeas, drained and rinsed 1 tbsp olive oil ½ tsp sea salt
 1 tsp ground cumin
 pinch of cayenne pepper (optional) Preheat the oven to 200C/fan 180C/gas 6 and line a baking sheet with parchment paper. Put the chickpeas into a bowl and coat
with the olive oil, salt and spices before spreading them out on the baking sheet and roasting them for 15 minutes. Either serve immediately or leave to cool before storing in an airtight container.

Braised cauliflower couscous with orange tofu

Braised cauliflower couscous with orange tofu I always look for ways to spice up my tofu, and the orange in this recipe really works well with all the ingredients. Serves 4 | Prep 5 mins | Cook 15 mins 200g uncooked wholewheat giant couscous 400ml boiling water or vegetable stock
 2 tbsp coconut oil, plus extra if needed
 1 small cauliflower, cut into small florets (use the stalks
too) 1 tsp sweet paprika
 1 tsp ground cinnamon 250g firm tofu, drained and crumbled
 zest and juice of ½ orange 1 tbsp honey
 1 tbsp nutritional yeast small handful of mint, finely chopped
 2 spring onions, sliced
 good handful of flaked almonds
 sea salt and freshly ground black pepper

1 Place the couscous in a large bowl and cover with the boiling water or vegetable stock. Cover and leave until the liquid is absorbed. 2 Melt the coconut oil in a large frying pan over
a medium-high heat. Add the cauliflower and
cook, stirring regularly, for 10 minutes. Sprinkle the cauliflower with the paprika and cinnamon and continue to cook for another 2 minutes, making sure the cauliflower is nicely coated. Remove from the heat and add to the couscous. 3 Add the crumbled tofu to the same pan (feel free to add a bit more coconut oil) and cook until slightly golden, about 3 minutes. Add the orange zest and juice, honey and nutritional yeast and coat the tofu well. Fry for another minute, then add to the couscous. 4 Mix the salad well and gently stir in the mint, spring onions and flaked almonds. Season to taste. n Per serving 366 cals, fat 13.2g, sat fat 5.6g, carbs 47.3g, sugars 8.9g, protein 15.6g, salt 1g, fibre 4g

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Walnut and black bean wraps This is the meatless burrito lunch that I’ve been making for a few years now, and it’s a big hit with
my kids, too (minus the cayenne pepper). Feel free to add additional toppings such as cheese or sour cream (for vegetarians) to make it a bit heartier, but these wraps are simply wonderful for a very quick lunch. Serves 2 | Prep 10 mins 400g can black beans, drained and rinsed 100g walnut halves 100g sundried tomatoes ½ tsp ground cumin ½ tsp paprika
 ¼ tsp cayenne pepper (optional) To serve: 2 wholemeal tortillas ½ head of romaine lettuce, shredded ½ avocado, peeled and sliced juice of 1 lime sea salt and freshly ground black pepper 1 Blitz the black beans, walnuts, sundried tomatoes and spices in a food processor until the walnuts look like large crumbs. 2 Simply line the tortillas with the walnut and black bean taco ‘meat’, shredded lettuce and avocado. Squeeze the lime juice over each one and sprinkle with a little salt and pepper. n Per serving 683 cals, fat 45.6g, sat fat 6.6g, carbs 47.4g, sugars 8.4g, protein 21.8g, salt 1.6g, fibre 18.9g

Recipes adapted from Super Foods Super Fast by Julie Montagu (Quadrille, £18.99). Photography by Yuki Sugiura.

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Holding back the years by Sara Niven, beauty editor

Turn back the clock in more ways than one this October, with products to help ensure a youthful glow. Super serum

Firm results Green People’s Age Defy+ Lip and Eye Line Eraser treats lines in those areas with scientifically proven natural ingredients, including stem cells from sea holly to stimulate collagen production and skin hydration and argan seed extract for firming. It promises a noticeable effect after a month of using twice a day. l £20 from

Katherine Daniels Urban Shield Concentrate is a brand new hydrating serum that’s been proven to increase skin hydration by up to 73% after 30 minutes and also treats redness. l £35 from www.katherinedaniels

Skin boost B. Boosted Peptide Rich Elixir is vegan-friendly, dermatologically approved and a great option above pricier anti-ageing products if you’re on a budget. It contains ingredients to boost the skin’s collagen production and an extract from the immortality herb to restore the skin’s barrier function. l £15.99, available from Superdrug

Back to base Young at heart The Body Shop’s Drops of Youth Cream was launched earlier this year and joins an existing anti-ageing line-up which includes a serum, overnight mask and night cream. The vegan-friendly formulation contains a blend of three plant stem cells, including edelweiss known for its protective properties and criste marine which is recognised for helping natural skin renewal. l £20 from

Opt for a good quality, anti-ageing base like Living Nature’s Soft Lights Illuminating Foundation, or alternatively try the vegan-friendly Embryolisse Complexion Correcting Care CC Cream, which is new to the UK and a firm favourite with this beauty editor who loves the light feel and natural effect. It includes soft focus particles to hide imperfections and, importantly, SPF 20. l Living Nature Soft Lights Illuminating Foundation, £29.50 from Embryolisse Complexion Correcting Care CC Cream, £32.50, available at Boots

The eyes have it Frankincense Intense Age-Defying Eye Cream by Neal’s Yard Remedies is clinically proven to deliver visible results in 15 days. Use it to reduce fine lines and wrinkles, dark circles and puffiness – although the 15g pot is very small for the price, you only use a tiny amount. l £45 from

Disclaimer: Vegetarian Living only features products that are entirely vegetarian and/or vegan in formulation. The magazine also requests an assurance that the product and ingredients within it are not tested on animals and the company does not carry out or fund animal testing either in the UK or overseas. However formulations can change and policies can vary so we would advise checking directly with the companies if you have any concerns.

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Face facts

Founder of anti-ageing skincare range Face Matters, beauty therapist Sally Curson provides some advice when it comes to facial skincare.

Free-from and fabulous My current favourite make-up product is Jane Iredale’s Lip Fixation in Compulsion (£22), a long-lasting, neutral lip stain complete with sparkly lip gloss. It is also one of many products to be placed in this year’s annual FreeFrom Skincare Awards which celebrates the best natural beauty products (it won a bronze in the make-up category). The awards were presented at the recent Love Natural, Love Organic show at Olympia, with the gold winners in each of the 14 categories pictured here. The top award went to Kinvara Skincare for their Absolute Cleansing Oil, with Fiona Treacy from the company shown holding the glass plaque alongside natural and holistic beauty guru Janey Lee Grace. For more details on the winners, visit

Brush with fate Bathing Beauty’s new professional make-up brushes are registered with the Vegan Society and designed by celebrity make-up artist Caroline James. The set of 10 brushes even come with a handmade lavender soap brush cleanser. They are a serious investment at £80, but the great quality means they should last for years, as well as ensuring professional results. Bathing Beauty founder and former model George Jones explains she had wanted to add a set of vegan brushes to her product range, but lacked the expertise in this area: ‘By chance I met Caroline, who obviously knows exactly what goes into a good make-up brush, and after 18 months of development – where everything from the angle of the brushes to the weight of the handles has been considered – we’re delighted with the finished product.’

Sweep the board One lucky reader will win a full set of Bathing Beauty vegan make-up brushes, worth £80. To enter, go to www.vegetarianliving. Competition closes 6 October 2016.

How much of a part do skincare products play in preventing ageing? It depends on how lucky you’ve been in the gene pool. Some people can use soap, water and a basic supermarket brand cream and have perfect skin. However, even those blessed with complexion perfection in earlier years, still need to take care of their skin as they age, especially once the menopause kicks in. Lifestyle plays a huge part: smoking, diet, alcohol and most importantly sun damage all take their toll. Sun protection is essential all year round and I would recommend a foundation, mineral powder or tinted moisturiser with an SPF which will protect all day long, rather than a traditional sun cream which realistically few of us use unless we are on holiday.  

I’ve noticed my cheeks getting redder over recent years. Is there anything I can do?

Known as rosacea, this skin condition was the reason I began formulating my own products, which contain organic silica to calm and take away the redness. Stress, hormones, diet and climate all play a part in rosacea, but it can be controlled with the correct products, without resorting to steroids or longterm antibiotics. Red wine is a personal trigger for my own rosacea, so I now only have a very occasional glass. In addition to treatment and prevention, you can also use a green-coloured concealer on the cheeks and nose area under your base make-up to help disguise it.

I can’t afford lots of money on expensive anti-ageing products. What do I really need? For a cleanser, choose something gently foaming and natural, if possible. Use a clean face cloth to thoroughly wash it off, and do this twice; this exfoliates as well as cleansing, meaning one less product to buy. Choose a lightweight natural oil to nourish and use sparingly. Natural products go further and nourish more, rather than just sitting on the surface of the skin.  

What part do facials play?

In the UK a facial is still seen as a luxury, but in France it is part of a woman’s regular beauty regime. A good facial should include plenty of massage to increase blood flow, lift soft tissue and provide a mini workout for the face. I used to recommend that clients put £1 a day in a jar and after a month that could be used towards their facial. If having one regularly isn’t an option, then a DIY weekly face massage and mask is the next best thing. You can buy kaolin online and mix with an appropriate product according to skin type: rosehip oil for dry/dehydrated skin, witch hazel if oily or rose water for sensitive.    l Sally’s vegetarian-friendly, cruelty-free range can be found at All her products except 24/7 Balm are also suitable for vegans.

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tomato soup with garlic and pizzette from top with cinnamon by izy hossack. PHotography © izy hossack

Vegetarian Living, PO Box 6337 Bournemouth BH1 9EH Subscription enquiries t. +44 (0)1202 586848 •

Editorial Editor Lindsey Harrad Group Managing Editor Sarah Moran

Production Editor Suzanne Juby Contributors Sarah Beattie, Jon Bennett, Alex Bourke, Kathryn Bruton, Áine Carlin, Rachel Demuth, Chava Eichner, Kate Hackworthy, Karen Hollocks, Barbara Hopkins

Nutrition Editor Sue Baic Gardening Editor Alice Whitehead Vegan Editor Alice Gunn

Design Nick Trent

Beauty Editor Sara Niven Cover images Mediterranean turlu with freekeh and herbs by Rob Wicks/Eat Pictures Heavenly vegan by Áine Carlin Modern bakes by Tara Fisher Souper soup by Martin Poole Weekend brunch by Laura Edwards

Kitchen suppers

Additional images courtesy of Shutterstock

November issue, On sale 6 october


Useful conversions

Publisher Tim Harris Advertising Sales Manager Wendy Kearns t. +44 (0)1392 466099 Online Marketing Executive Adrian Lito

Production Manager John Beare IT Manager Vince Jones

Circulation Manager Tim Harris

Subscriptions Manager Chris Wigg (See page 56 for subscription details)

Published by Select Publisher Services PO Box 6337 Bournemouth BH1 9EH t. +44 (0)1202 586848

Printed by Precision Colour Printing Haldane, Halesfield 1 Telford, Shropshire TF7 4QQ t. +44 (0)1952 585585 © Select Publisher Services Ltd 2016. All rights reserved. No part of this magazine, or digital versions of the magazine, may be used, reproduced, copied or resold without written permission of the publisher. All information and prices, as far as we are aware, are correct at the time of going to press but are subject to change. Select Publisher Services Ltd cannot accept any responsibility for errors or inaccuracies in such information. Unsolicited artwork, manuscripts or designs are accepted on the understanding that Select Publisher Services Ltd incur no liability for their storage or return. Disclaimer: We cannot guarantee that events (such as festivals, markets, workshops, courses, etc.) covered in Vegetarian Living are completely vegetarian and/or vegan.

Use these handy conversion guides to help you out in the kitchen. For readers in Australia or the USA who prefer to use cup measurements, try an online converter, like the user-friendly calculator at Weight 10g 25g 50g 75g 100g 125g 150g 175g 200g 225g 250g 275g 300g 325g 350g 375g 400g 425g 450g 500g 600g

¼oz 1oz 1¾oz 2¾oz 3oz 4½oz 5½oz 6oz 7oz 8oz 9oz 9¾oz 10½oz 11½oz 12oz 13oz 14oz 15oz 1lb 1lb 20z 1lb 5oz

700g 800g 900g 1kg

1lb 9oz 1lb 12oz 2lb 2lb 4oz

Oven temperatures Celsius Fahrenheit Gas mark 110 225 ¼ 130 250 ½ 140 275 1 150 300 2 170 325 3 180 350 4 190 375 5 200 400 6 220 425 7 230 455 8 Volume 30ml 50ml 100ml 125ml 150ml 175ml 200ml 300ml 400ml 500ml 600ml 700ml 850ml 1 litre 1.2 litres

1fl oz 2fl oz 3½fl oz 4fl oz 5fl oz (¼ pint) 6fl oz 7fl oz 10fl oz (½ pint) 14fl oz 18fl oz 1 pint 1¼ pints 1½ pints 1¾ pints 2 pints

Source: Guild of Food Writers

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Promotions Keep spiders out!

Eat more veg

Made with plant extracts and essential oils, Ecozone’s naturally formulated Spider Repellant is child- and pet-friendly and moves spiders on their way without killing or harming them – or anything else in the process. Simply spray a light shower of the barrier around any openings or areas where you think spiders may be entering and repeat every two to three weeks for long-lasting protection from eight-legged intruders! Registered vegan, cruelty-free and BUAV approved. l £4.99 from Ocado, or visit for more stockists.

Tideford Organics’ mission to encourage people to ‘take the pledge to eat more veg’ ramps up this autumn with their release of a delicious new range of organic, vegan soups that really pack in the flavour. Featuring a rainbow of delicious organic vegetables, the new releases are the latest offerings from the Devon-based company that has been specialising in nutritious homemade-style soups for over 20 years. Treat yourself to the warming flavours of Sweet Potato, Ginger & Black Onion Seed, and Red Lentil, Apricot & Chilli, or ramp up the goodness with the Tideford superfood recipes which include Supergreens with Seaweed, Spirulina & Quinoa, and Smoky Tomato, Black Rice & Chilli. Also, miso fans

Teatime favourite Sometimes we all crave that quick, comfort-food fix that takes us straight back to childhood and Suma has released a new tin of tastiness that will supply just that! Suma’s new baked beans in a rich tomato sauce with vegan Lincolnshire herby sausages will be a real crowd pleaser for an easy tea, on toast or in a jacket potato. We can see plenty of happy faces around campfires enjoying these! l Available from high street retailers at £1.49. For more information, visit

The essential collection A shopping guide to the latest products for your vegetarian or vegan lifestyle…

will be able to enjoy Brown Rice Miso Broth with Mushroom, Kale & Tamari, and Soyafree Miso Broth with Coconut & Coriander. All the soups are organic, vegan and gluten-free, with low salt and fat, no added sugar and nut-free. That should keep us all happy this winter! l £2.89 from Waitrose, Tesco, Booths, Ocado, Able & Cole, Planet Organic, Wholefoods and independents. Visit for more information.

Chinese made easy If you are looking to ‘beef’ up your noodles, add flavour to your curries or even create a vegan version of duck pancakes, then GranoVita’s Mock Duck provides a simple, tasty and quick solution. Made from wheat gluten and braised in vegan gravy, the Mock Duck is a good source of protein and is extremely easy to add to anything from casseroles to stir-fries. l £2.39 from www.ethical Enter offer code X5LVC at the checkout and get £5 off your order when you spend £30 (offer ends 31 December 2016).

Take it on the chin Artisan crafts Visit One Village, the online store that works to promote beautiful crafts and products from Asia and Africa, working with local cooperative artisan groups to bring you hard to source, unique items. Their beautiful Kathiawadi hand-embroidered Indian cushions are available in either a multicoloured design or a more subtle grey. Featuring two peacocks, the symbol of eternity, these 60cm square covers would be perfect for a wedding gift. l £35 from

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Great value is the watchword in these uncertain times and Handmade Naturals certainly provide this with products that rival top brands in terms of quality, but at a very affordable price. Their new Beard Oil for Men is no exception – combining organic argan, camelia and kahai oils to condition and soften all beard types, it is unfragranced, comes in a handy spray, and can be applied directly to the skin as a nourishing moisturiser too. l £8.50 from www.handmadenaturals. or call 01270 877516.

18/08/2016 18:49

vegetarian LIVING La Maison du Vert vegetarian & vegan hotel & restaurant


Our hotel & restaurant is set in a stunning Normandy valley within 3 acres of beautiful gardens.


• Delicious vegetarian and vegan gourmet menus • Naturally grown produce, organic wines, ciders and beers • Visit Honfleur, Camembert, Monet’s garden, Mont St Michel Bayeux, D-Day landing beaches and war memorials • Chateaux, markets, gardens, beaches, picturesque towns • Walk, cycle, relax! • Free WIFI

45mm wide x rest 55mm high see

Contact: Debbie & Daniel Armitage 61120 Ticheville, Normandy, France Email:

00 33 2 33 36 95 84

Eco-Friendly Ski Chalets

95mm wide x vegetarian 55mm high ski groups up to 30% off charming chalets ¬ real food ¬ quaint alpine villages Paradiski, French Alps

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Sandburne Vegetarian Guest House

Keswick’s Vegetarian Accommodation of Choice!

This spacious, relaxing, quality accommodation is the former home of Donald Watson, founder of the Vegan Society. It offers stunning views of the North Western Fells and a choice of twin rooms with luxury showers or a self-catering cottage sleeping 2- 5 next door. * Delicious vegetarian or vegan breakfasts * Plentiful parking, free wifi For more information please contact; Anthony Hazzard , Sandburne Vegetarian Guest House Chestnut Hill, Keswick CA12 4LS 017687 73546 / 07795673687 email:

95mm wide x 115mm high

Ambleside Manor V E G E TA R I A N C O U N T RY G U E S T H O U S E • Comfortable rooms on a vegetarian bed and breakfast basis • Set in over two acres of private grounds with plenty of parking • A short stroll from our award-winning vegetarian restaurants Zeffirellis and Fellinis

Rothay Road, Ambleside LA22 0EJ • 015394 32062 •

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19/08/2016 11:07:20 www.vegetarianliv w

45mm wide x 175mm high

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120+ stalls & caterers Saturday 29th 40 talks & workshops FREE & Sunday 30th 10 cookery demos October Goodie Bag for first Live entertainment 10am 6pm @ 100 visitors Vegan bar Wolves Civic, each day! 145mm wide 145mm wide Kids activities North Street, x x Alternative therapy Wolverhampton After party 55mm highon Saturday 55mmWV1 high 1RQ



Midlands biggest ever celebration & promotion of compassionate, healthy, planet-friendly vegan lifestyles! For further info, stall bookings etc 01527 458395

to advertise call Wendy onto01392 advertise 873270 call or email: onto 01392 advertise 873270 call Wendy or email: on to wendy@v 01392 advertis 87 to advertise call Wendy on 01392 466099 or Wendy email: VL75-96-7.indd 97

19/08/2016 11:07:33


Alex Bourke of Vegetarian Guides roams the eternal city.

ROME Rome is a visual feast of history, from the ancient ruined forum and Colosseum to the Trevi Fountain, Spanish Steps, St Peter’s and the Sistine Chapel. Walk, hop on a scooter or take an open-top bus tour, head further out for an olive oil or wine visit, and thrill the kids with a trip to gladiator school. Savour the aroma of bread and pizza at a morning food market, fashion shop in cobble-stoned side streets around the Pantheon, and kick back in a rooftop bar. Roman specialities include globe artichokes, broad beans, thincrust pizza from a wood-fired oven, chickpea and pasta soup, and gelato parlours often have vegan flavours. For that special anniversary, five-star Hotel Raphaël has its own museum and art gallery and a rooftop vegetarian restaurant, Mater Terrae, with magnificent views from the terrace. Starters and mains (=C20–=C24) include asparagus with fennel sauce, farinata almond vegetable

tart with hot salad, roasted aubergine terrine, buckwheat blinis, or strawberry and green bean salad. It’s also open to non-residents if you show your passport. Alternatively, The Beehive budget boutique hotel and hostel has a vegetarian café, while at Vegan Quo Vadis? English-speaking vegan Alfredo Gagliardi rents out self-catering apartment rooms. The best vegan restaurant in town is Ops!, near Villa Borghese, which does light breakfasts such as croissants, and a monster pay-by-weight buffet (=C28/kilo). Dozens of dishes feature creative combinations like artichoke with almonds, polenta with spinach mousse, beetroot and orange, even pineapple with radishes. Desserts include dark chocolate pie, chocolate cake, and pear and pistachio tart. Wednesday is gluten-free day.  Grezzo is a sweet-toothed fantasy, a pasticceria or Italian pastries café-shop north of the Colosseum. It’s raw vegan,

NEED TO KNOW Hotel Raphaël and Mater Terrae

The Beehive

Vegan Quo Vadis?



Universo Vegano


Ecru specialising in chocolate and gluten-free, and open until a decadent 11pm. Think chocolate brownie with hazelnut, almond tiramisu, Sacher cake, cashew fruit cheesecake, mousses, truffles and chocolates. There are almond ice creams, almond ‘rawpuccino’, and you can restore the balance with a green shake or pina colada.

Also recommended… l Universo Vegano has Italian vegan fast food near the Campo de’ Fiori food market. Try the big smoky burger, pasta, soup and tiramisu.  l Orto Italian vegetarian restaurant is behind Castel Sant’Angelo. Buffet weekday lunch and weekends, or à la carte. l Ecru is a sumptuous new raw restaurant with a buffet and wine, just across the river from the Vatican. l Passione Vegana, by Ciampino airport, does a

fixed price buffet with pastas, risottos, tempeh, seitan and soya dishes. l Rifugio Romano pizzeria, while not vegetarian, has three vegan staff and pizzas with vegan cheese, calzone and seitan ravioli.

Passione Vegana

Rifugio Romano

Facebook: Rifugio Romano

About Alex Alex is the founder of Vegetarian Guides, publisher of guidebooks to London, Britain and Paris at He will be giving a workshop at London VegFest on 23 October with top tips for travelling as a vegan, including how to guarantee a vegan meal, how to find and choose between veggie restaurants, and a rundown of his favourite destinations in the UK.

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