Welcome to our recipes section, here you can find delicious vegetarian food ideas and recipes to make at home.

Lentil Stuffed Marrow

Lentil stuffed Marrow
INGREDIENTS
1 onion
1 stalk celery
2 carrots
4 sun dried tomatoes
2 tbsp Olive oil or rapeseed oil, plus more for drizzling
1 large marrow
Salt (sea)
Pepper
Fresh herbs (rosemary, thyme, bay leaves) – optional
1 cup dried puy lentils (washed)
2 cups water of vegetable stock
150 grams halloumi, cut into 1 cm wide slides
Handful of fresh basil

Pre-heat the oven to 190 degrees

Put the onion, celery, carrots, sun dried tomato and the tablespoon of oil in a large saucepan over a low heat, and allow to sweat for 10 minutes. Add the puy lentils, and cover with water or vegetable stock. Add the fresh herbs (excluding the basil) if using. Bring to a boil, and allow to boil for three minutes, before simmering for around 30 minutes, or until the lentils are tender and the water/stock is absorbed

Meanwhile, halve the marrow lengthways (CHECK THIS – AS IN, SO YOU MAINTAIN THE WHOLE LENGTH), brush each half with the tablespoon of olive oil, and put in the oven for 20-30 minutes, or until the marrow is soft.

When the marrow is soft, scoop out and discard the watery centre. Cut out the rest of the marrow, leaving the skin intact, cut into small pieces and mix with the lentil mixture. Add some basil to the lentil mixture, then place the mixture into the marrow skin. Top with the halloumi slices, then put into the oven for another 15-20 minutes.

Serve with a salad of your choice

Spaghetti with Courgette, Pesto,
& Stuffed Courgette Flower

Spaghetti with Courgette, Pesto, 
& Stuffed Courgette Flower

INGREDIENTS

For the Pesto:
1 bunch fresh basil
Handful of pine kernels or sunflower seeds
½ clove of garlic (optional)
Salt (sea)
Pepper
50g Parmesan, Pecorino, or a Hard Goats Cheese, finely grated (optional)
Good Olive Oil
For the Courgette Flower
4 small courgettes with flowers attached
100 grams soft goats cheese
1 tsp lemon zest
Black pepper (to taste)
350g Spaghetti, linguine, or parpadelle
1 large courgette
Lemon Juice (to taste)

Preheat the oven to 200 degrees

Toast the pine kernels or sunflower seeds in a dry pan. Keep watching them to ensure they don’t burn. They are done when they are browned and aromatic. Either place them in a blender with the basil, garlic (if using), and blend, before adding in enough olive oil to make a consistency that drips from a spoon (you can also make pesto in a pestle and mortar, which gives a more vibrant green colour). Add the cheese (if using), and season to taste. The Pesto will keep, covered with olive oil, in the fridge for up to a week

Mix the goats cheese with the lemon zest and black pepper, then carefully remove the stymen from the middle of the courgette flower, and place as much as the filling as you can in the courgette flower with breaking the flower. Put some olive oil and a pinch of salt on the courgette and flower, and place on a baking tray. Put in the oven once the Spaghetti is cooking, and cook for 6-8 minutes.

Use a grater to peel the courgette into long thin slices, and discard the seedy central part. Then cut the ribbons of courgette into long, thin slices. Cook the Pasta according to packet instructions, adding the courgette in for the last 1 minute. Drain the pasta and courgette, add enough pesto to thinly coat it, and serve between four bowls, with a courgette with courgette flower on top of each bowl.

Caponata with Carta Di Musica
& Goats Curd

Caponata with Carta Di Musica
& Goats Curd

We were inspired to make this after eating a similar dish at 10 Greek Street <link>. It had the perfect balance of sweetness, sourness, creamy tang from the coats curd and crunch from the Carta Di Musica (Italian crispbreads). This dish makes for great lunch box stocks throughout the week and can all be made in advance; I find this usually goes down well at dinner parties too as it’s quite the showstopper with no added “last minuet” stress!

Ingredients
For the Caponata
2 medium aubergines, cut into 1 inch cubes, salted and left in a colander to drain for 30 minutes
1 large onion, diced
2 stalks celery, sliced into 1 inch long slices
1 Carrot, diced
2 medium courgettes, cut into cubes
Red and yellow peppers
4 large tomatoesA handful of olives, pitted (usually, pre pitted olives lack flavour, so it’s best to pit your own, or cut them in half and remove the stone)
A handful of raisins or sultanas
Sugar and red wine vinegar, to taste
A handful of Parsley and or basil
Olive Oil
1 + ½  Tabplespoon extra virgin olive oil, to finish
Sea Salt and Black Pepper
A few chilli flakes (to taste – we like a small amount (around 1 teaspoon) to give a backnote of warmth, without making the dish spicy)

For the carta di musica (alternatively, use shop bought
carta di musica or other crispbread)
100g 00 flour (pasta making flour
100g semolina
½ tsp salt
About 130 ml water
Sea salt (to serve)

For the goat curd
150 grams home made or bought goats curd (to make it, mix 500 ml of (whole) goat yogourt and a teaspoon of salt, and place in a sieve lined with muslin cloth, place over a bowl. Leave in the fridge for two days)

If you can’t get goats curd, you can beat some soft goats cheese (around 130g) with a dash (about 20ml) of yogourt (preferably goat yogurt), and add half a teaspoon of lemon zest.

For the caponata
The caponata can easily be made in advanced, and improves in flavour as it is left. It is best served warm, but not piping hot

Pre-heat the oven to 200 degrees C

Rub the Peppers with olive oil and place on a tray, put in the oven until the skin is blistered and they are collapsing.

Remove from the oven and place in a bowl, covered with cling film. When cool, peel off the skin, cut the pepper into chunks, discarding the seeds

Rub the aubergine with olive oil, salt, and pepper, place on one side of a large roasting dish and place into the oven

After 20 minutes, rub the celery with olive oil, salt, and pepper, and add to the aubergine dish, keeping them separate

Then, rub the courgettes with olive oil, salt and pepper and add to the dish

Cook for a further 20 minutes, or until the vegetables are tender but retaining their shape

Meanwhile, sweat the onion in some olive oil over a low heat with some sea salt, then add the carrot and the chilli flakes. Cook until soft

Slit the tomatoes at either end, then place into boiling water for around thirty seconds. Rise under cold water, then peel off the skin, cut into chunks, and add to the onion and carrot. When the tomatoes have started to break down, add the roasted vegetables,  the raisins or sultanas, then add some red wine vinegar and sugar a little at a time, tasting as you go until you achieve the desired balance of sweetness and acidity. Then add the olives and, just before serving and when off the heat, stir through most of the basil and parsley (reserving some).

For the carta di musica (alternatively, use shop bought carta di musica or other crispbread)
Mix the flours and the ½ tsp salt in a bowl. Make a well in the centre and add the water slowly and mix together to form a dough (you may not need all the water, so keep mixing as you go until a dough is formed). Once a dough is formed, put it on a floured surface and knead for around 10 minutes, until the dough is smooth, stretchy, and soft.

Roll the dough into multiple tongue like shapes, as thin as possible (anything between 20 and 30 cm long, 8-12 cm wide, and just a few millimitres thick). If your oven gets very hot (250 degrees C or higher), you can place on parchment lined baking trays and bake for around four minutes, until they are puffed up and golden. They may not be hard as they leave the oven, but harden once removed. If your oven does not get so hot, use a heavy, cast iron pan, get the pan hot, and add the rolled dough to the pan, until golden and puffy – it will not take long, so keep an eye on it. Turn part way through. Do them in batches to make sure each one is touching the base of the pan – you can get into a rhythm or putting one in the oven/pan whilst you roll the next. When done, sprinkle with sea salt

To serve:
Place the caponata in a large bowl. Put dollops of the goat curd around, then sprinkle over a tiny bit more parsley and basil. Place the Carta Di Musica in around the side of the bowl (sticking them in so they face upwards like shards gives the dish height), and drizzle the remaining tablespoon and a half of olive oil all around