One of Nigel Slater’s. Very tasty.

Tags: Nigel slater

This is another salad where you can (mostly) just grab ripe stuff from the garden.
Ingredients
new potatoes, halved and cooked for about 8 minutes
sliced runner beans (cook on a steamer over the potatoes)
feta cheese, cubed
sliced sun-dried tomatoes
chopped mint
honey salad dressing
method
mix the ingredients together and serve
notes
Avoid the stringy, older runner beans.

Tags: vegetarian, salad

Ingredients
6oz red lentils
12 fl oz water
4 oz cheddar cheese
1 onion, peeled and finely chopped
1 tablespoon fresh parsley, chopped
½ teaspoon cayenne pepper
a little lemon juice
1 large egg
3 tablespoons single cream
salt and freshly ground black pepper
1 teaspoon butter
method
Pre-heat the oven to gas mark 6, 190C
Rinse the lentils, add the water and bring to the boil. Turn down the heat, put the lid on and simmer for 10 to 15 minutes. Check in case you need to add water. The mixture should cook to a stiff puree.
Remove from the heat and mix in the grated cheese, chopped onion, parlsey, cayenne pepper and lemon juice. Season to taste.
Beat the egg, stir in some cream and mix with the lentils.
Grease a 1 lb loaf tin with the butter and pour in the mixture.
Bake for 45 - 50 minutes until the top is golden brown and the mixture feels firm to the touch.
Let it stand for 10 minutes before turning it out.

Tags: main meal, vegetarian

Ingredients

2 oz stilton cheese.
1 tablespoon sour cream
2 eggs
2 tablespoons double cream
salt and pepper, dash of tabasco
1 oz gelatine
Cayenne pepper

Method

Disolve the gelatine in a little water and cool. Separate the eggs, whisk the yolks until yellow and creamy. Add salt and pepper and stir in the gelatine and tabasco. Blend in the sour cream and stilton until smooth. Whip the double cream and whisk the egg whites until stiff. Fold the whipped cream into the egg mixture and then, lastly, the egg whites. Set in the fridge for an hour and sprinkle with cayenne pepper before serving.

Tags: starter

This recipe comes from the original (and best) Crank's cookbook. This amount makes about 6 ramekins.

Ingredients

10oz wholemeal shortcrust pastry
¾ lb Potatoes
1lb onions
3 tablespoons oil
1 oz butter or margarine
Chopped parsley
4 oz grated cheese
2 crushed garlic cloves
1 tablespoon milk
Salt and freshly ground black pepper to taste

Method

Pre-heat the oven to gas mark 7.
Line about 6 ramekins with the pastry. Boil or steam the potatoes until tender. Chop the onions finely and saute in the oil until really soft. Add together the onions, potato, parsley, most of the cheese, garlic, milk and season well to taste.
Leave to cool a little and then fill the pastry cases with the mixture. Sprinkle the remaining cheese over the top and then bake in the oven for about 20 minutes or until they are golden.

Tags: vegetables, vegetarian

I thought that I had this recipe in one of my books (I've made it before). I couldn't find it and searched the web. I modified what I found and it turned out ok.

Ingredients

75g butter
120 ml fresh mushrooms (3 large flat mushrooms)
75g finely chopped onion
30 ml sherry
85g cream cheese
fresh parsley

method

Melt the butter, add the mushrooms and onion and cook over a low heat until the mushrooms are browned. Keep stirring.
Mix together the cream cheese and parsley and then add in the mushroom mixture. I used a blender so the mushroom was chopped nice and finely.
Put into 4 ramakins and chill for a few hours.
It goes well with toast.

Tags: starter

I made his from Gill's new vegetarian book. Basically, you take some puff pastry and lay it out on a baking tray. You then put overlapping rows of brie, courgette and tomato onto it. The courgettes were fried with oregano for a couple of minutes. It takes about 20 minutes in the oven and tastes great. I imagine that mushrooms would go well, even asparagus. Worth experimenting with.

Tags: main meal, vegetarian