OUR VEGETARIAN BLOG
Chive egg mayonnaise sandwich
We love taking classics and twisting them. This is a simple and traditional filling, but the chives infused into the oil help to cut the richness of the mayonnaise, giving balance and getting the maximum amount of flavour to lift the simple sandwich to a new level; it…
Cheddar and sage scones
The combination of mature Cheddar and sage works beautifully here, and is best complemented by home-made Apple chutney . Here we use a mixture of butter and sunflower oil, which helps keep the scones moist. For light and fluffy scones, handle the dough gently, and…
Cauliflower sheep’s cheese with fried mustard crumbs
We use a hard sheep’s cheese from the Ribblesdale Cheese Company. It’s a really small cheese-making operation in Yorkshire and – at last count – they had a full staff of two and a half. Matured sheep’s cheese has a complex flavour and tends to be less greasy than…
Red onion, vintage Cheddar and sage pasty
You can’t beat a proper cheese and onion pasty and, when served with piquant Microwave brown sauce (see here) it balances the pasty’s richness and screams ‘British’. You can always make more, as these are good cold and you could take one to work.Next time try…
Leek, lemon and pine nut tart with wilted wild garlic
Leeks are a great vegetable, although they are known as ‘poor man’s asparagus’. This seems unfair, as they can hold their own against the posh spears any day. Try serving this tart with wild garlic; if you can find the leaves at farmer’s markets, take the opportunity…
Jacket potato soup with chive sour cream
This is so hearty that you could turn it into a meal by serving it with Leek and Cheddar Welsh rarebit (see here). To save your energy bills, it’s best to cook the potatoes when you are using the oven for something else; you can always keep the cooked potatoes in the…
Heritage tomatoes and Yorkshire Fettle on toast
If you can get hold of heritage tomatoes, they make this simple dish more interesting. Yorkshire Fettle is a cheese which is really an English feta and is less salty than the Greek version. It was initially called Yorkshire feta but there is a story/myth/legend/fib…
Charred asparagus and quail’s eggs with peas and lime
Asparagus is a curious thing, it comes and goes so quickly. The official season is 23 April until 21 June … but some people are a bit precious about this. Asparagus does not suddenly become tasteless and woody on 22 June so, if it is still around afterwards, why not…
Stuffed Mushrooms with Blue Cheese
The toasted flavor of the sunflower seeds nicely complements the blue cheese in this stuffing. This version is more cheesy and just as delicious. SERVES 4 2 tablespoons raw sunflower seeds 12 large mushrooms Вј cup crumbled blue cheese Вј cup cream cheese 2…
Celeriac and apple soup with walnut oil
This is such an easy but impressive soup to make. It requires minimum input, but the end result is an intriguing flavour … so maximum Brownie points. Because the celeriac has a taste of celery, the walnut oil pairs very well, while the apples help to add a little acid…
Broad bean, spring onion and lemon cheesecake
For this recipe we use fresh beans; you can use frozen but, in the summer, the fresh variety are so easy to get hold of that it’s nice to make use of them. For a variation, try substituting the broad beans with peas and some chopped mint leaves. This dish can be…
Very jammy biscuits
The original name for the version of these biscuits that is sold commercially comes from a Beano comic book character called Roger the Dodger, who I believe was quite jammy. If you are feeling adventurous or reckless you could change the jam for another flavour….