Food & Drink

Emma enjoys cooking with vegetables and here she shares two of the dishes she teaches at her cookery school. Adding texture is key so add plenty of nuts, seeds and crispy bits.

Beetroot and Goat’s Cheese Pithivier

(Serves 4) 2 Beetroots, cooked and peeled 2 Large courgettes, topped and tailed 300g Soft goat’s cheese 2 Spring onions, finely shredded (¼ for garnish) 40g Pine nuts (10g for garnish) 1 Garlic clove, finely chopped 20g Chives, finely chopped (5g for garnish) 10g Flat-leaf parsley, finely chopped ½ Lemon (zest and juice) 1 tsp Cumin powder 1 tsp Coriander powder 1 tsp Turmeric powder 2 x 200g Packs ready rolled puff pastry 1 Egg 1 tsp Sunflower oil 1 tsp Extra virgin olive oil 1 tsp Capers Salt and pepper Pre-heat the oven to 180°C. Cut the beetroot in half and hollow out, making a well. In a bowl mix the goat’s cheese, spring onions, pine nuts, garlic, chives, parsley, lemon zest and juice, cumin, coriander, turmeric, salt and pepper. Spoon the mixture into the beetroot, pressing in and making it level. With a vegetable peeler, peel long strips of courgette (at least 20). On a board crisscross five strips to make a pin wheel shape, season. Place the beetroot cheese side up, fold over the courgette strips and turn it over. Cut four 12cm and four 16cm pastry circles. Place the vegetable parcel, flat side down on the smaller circle, making a dome. Whisk the egg and brush round the edge of the pastry circle, then cover with the other pastry circle, press down to seal. Brush the whole thing in egg and leave in the fridge for 10 mins. Preheat an oiled baking tray in the oven. After 10+ minutes remove the Pithivier from the fridge and, with the back of a knife, score lightly all around the pastry, being careful not to pierce the pastry. Make a small steam hole in the top. Place the Pithiviers on the hot tray and cook for 30/40 mins, until golden brown. To serve, place the Pithivier in the middle of a plate and garnish with the remaining chives, pine nuts, capers and olive oil.

“Wine is made from grapes but not all wine is vegetarian” says John, “so it’s always good to ask”. He explains that some winemakers still use animal products such as isinglass, gelatine, milk protein and egg whites when fining their wines. Fining is the process of making wine clear and bright, similar to chefs making clear consommé. There are fining agents that are mineral-based products and some fining agents based on pea protein that can be used so, increasingly, many vignerons are able to label their wines as vegetarian or vegan. Here are three excellent vegetarian wines from around the region.

Vignerons Magali Tissot et Ludovic Bonnelle run the bio-dynamic winery making beautiful AOC Buzet in Lot-et-Garonne. Cuvee Totum is an elegant Merlot Cabernet blend with flavours of ripe dark berries and is perfect with the Beetroot Pithivier. domainedupech.com Near Bordeaux in the commune of Margaux, all of Château Dauzac’s wines have been vegan since 2016. Labastide Dauzac is a big red Cabernet Merlot blend with a hint of Petit Verdot. Lots of plumy and cedar flavours and a nice touch of tannin to finish. chateaudauzac.com Not far from Sainte-Foyla-Grande, Château La Tour de Chollet is another producer of vegan wines. The brilliant crisp white Semillon Sauvignon blend shows flavours of pineapple and honeysuckle with a zesty lime finish and is perfect with the Celeriac Tart. latourdechollet.com

Celeriac, Ricotta and Hazelnut Tart

(Serves 4) 1 Celeriac, peeled 1 tsp Sunflower oil 1 White onion, peeled and finely diced 2 Garlic cloves, chopped 2 tsp Olive oil 1 tsp Dried oregano 1 tsp Dried chilli 2 tsp Turmeric 1 tsp Dried tarragon 20g Flat-leaf parsley, chopped 1 Lemon (zest and juice) 250g Ricotta cheese 2 X 230g Shortcrust pre-rolled pastry 2 Eggs 200ml Milk Salt and pepper 80g Crushed hazelnuts (10g for garnish) 20g Sunflower seeds Rocket Pea shoots and mint leaves (optional) Pre-heat the oven to 180°C. Line four 11cm non-stick tart cases (loose bottomed preferably) with the pastry. Line with parchment paper, fill with baking beans, bake blind for 15 mins. Cut four 2cm slices of celeriac, 10cm wide. Brush them with sunflower oil, salt and pepper and roast for 10 mins or until until they can be pierced with a knife. Cut the remaining celeriac into small dice. Take a frying pan and add the olive oil, onion, garlic and diced celeriac, salt and pepper and cook until softened. Add the oregano, chilli, tarragon and turmeric and cook for 5 mins, remove from the heat. Remove the paper and baking beans and set the tarts to one side. In a jug whisk the milk and eggs together with salt and pepper. Mix the ricotta with the parsley, lemon zest and juice. Place the slice of celeriac at the base of the tart, then layer up with the onion mixture, ricotta, hazelnuts and egg mixture until piled high! Cook in the oven for 15 mins until set and golden. Remove the tarts from the tins and, when cooler, plate up and garnish with the rocket, rest of the hazelnuts, sunflower seeds, pea shoots and mint leaves. Drizzle with olive oil.