Mix the ricotta with the toasted pine nuts and about three-quarters of the pecorino. Season to taste. This recipe includes a 500ml bottle of strong dry cider, which altogether is the exact amount required for ... Almost everyone suggests buying vegan puff pastry, which is certainly the easiest option, but, while all pastry is good, it’s hard to deny the fact that homemade pastry is usually better, and Smith’s flaky pastry always is. (Rhodes gives a vegetarian suet version, but that involves palm oil, so I’d prefer to steer clear.) It all depends how much time and patience you have. While they're cooking, heat 2 tablespoons of oil in a large solid frying pan and fry the onions until they're soft and tinged brown at the edges (about 5 minutes), then add the chopped pepper and soften and brown that too for about another 4 minutes. Next add the garlic, cook for 1 minute more, then transfer the whole lot to a plate. Next transfer the aubergines to a clean tea cloth to squeeze them dry, then add a further 2 tablespoons of oil to the frying pan, turn the heat up to high and toss the aubergines in it so they get evenly cooked. When they're starting to brown a little, add the drained tomatoes and the onion and pepper mixture to the pan. Next add the blanched vegetables to the lentil mixture along with the yoghurt, tomato puree and just ½ teaspoon of cayenne pepper. Stir well, and try to push all the vegetables below the surface of the liquid. Now bring to simmering point, cover and cook for a further 20 minutes, or until everything is tender. Taste and add a further ¼ teaspoon of cayenne, if you prefer a hotter flavour, and season with salt.

Cheese and Parsnip Roulade with Sage and Onion Stuffing

Start off by preparing the courgettes and aubergine an hour ahead of time: chop them into 1½ inch (4 cm) chunks, leaving the skins on, and layer them in a colander with a sprinkling of salt between each layer. Walnuts are at their best at Christmas time and, together with some dried wild mushrooms, can be used to ma... Twice-cooked soufflés can be made 2 or 3 days in advance (or even weeks if you want to freeze them). Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart. Aubergines done like this go extremely well with lamb, or they’re good on their own as a lunchtime dish wit...

Laura Fyfe’s recipe for Jamie magazine also contains cheese (stilton this time), but the base is roast butternut squash mixed with breadcrumbs and chopped walnuts, which makes it much more adaptable – you could easily leave out the cheese, or replace it with a plant-based substitute without changing the flavour profile too much. (Other recipes that fall into this category include Anna Jones’s root vegetable rolls and Bosh’s giant parsnip and bean one.) Delicious as these are, however, they’re far softer and sweeter than a traditional sausage roll, and I’d like to find something that doesn’t feel so much like a vegetarian alternative. Now spread the whole lot evenly into the prepared tin over the stuffing mixture, and bake on the top shelf of the oven for 20-25 minutes or until it feels springy and firm in the centre. Meanwhile cook the parsnips in a steamer for 10-15 minutes until they're soft, then cream them together with the butter, double cream and a seasoning of nutmeg, salt and pepper (this can be done by hand or in a food processor). When they're ready, keep them warm while you lay a sheet of greaseproof paper (slightly longer than the roulade) on a work surface and sprinkle the hazelnuts all over it. This salmon is fresh, light and delightful. Braising beats poaching and steaming as my favourite light meth...

Vegetarian Moussaka with Ricotta Topping | Recipes - Delia Online

When I wrote my Summer Collection book I felt I'd got Caesar Salad as perfect as it could be, but then I at... Though making a soufflé proper can be a stressful experience, particularly if you've had no practice, making a soufflé omelette is a doddle. Having combed my bookshelves, and the internet, I’ve concluded that meat-free sausage rolls fall into a number of broad camps. The first, represented here by Christmas queen Delia Smith, though also favoured by the likes of Gary Rhodes and Prue and Peta Leith, relies on cheese. Cheddar, in Smith’s case, flavoured with grated onion and chopped herbs, bulked out with soft breadcrumbs and moistened with cream. And I can see why so many of you recommended them to me – they’re as rich and satisfyingly greasy (and I mean that in a good way) as the real thing, with an emphatically savoury flavour. My concern, however, apart from the fact that they occupy much the same party-food space as a cheese straw, is that they’re not vegan-friendly.Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty... If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top.