vegetarian
vegetarian
Bean and walnut bake
Serves : 1 Cooked : at oven temp 350F / 180C
1 slice of brittle stale French bread made into crumbs
25g walnuts , finely chopped 100g kidney beans , drained well ½ teaspoon dried thyme
Preparation time : 15 minutes Cooking time : 25-30 minutes
1 egg salt and pepper
1 portion of the red pepper sauce from the chicken dish
1 . Mix the breadcrumbs , beans , walnuts , thyme and egg and season well with salt and pepper . 2 . Oil a large ramekin and push the mix into it and cover with foil , bake for 30 minutes or until risen and firm to the touch . This can be cooked ahead and allowed to cool . Remove from the ramekin and wrap in foil ready to re-heat . dietary requirements : vegetarian : OK
vegan : NO , see alternative vegan recipes
dairy free : NO , as vegan
nut free : OK , but check bread with guest
gluten free : NO , serve without breadcrumb topping
To serve : re-heat for 15 minutes whilst the guest eats the starter and serve on the trio of greens ( see recipe ) and drizzle over the red pepper sauce .
You can use any beans or even chickpeas for this recipe .
Venetian potatoes
Serves : 4 Cooked : at oven temp 350F / 180C
4-8 medium sized potatoes ( see tips ) 3 tablespoons olive oil course ground sea salt freshly ground black pepper wooden spoon or similar
Preparation time : 15 minutes Cooking time : 45 minutes
1 . Wash but do not peel the potatoes . Slice a fine layer off one long side and sit the potato flat on a chopping board on this cut side so it sits securely . 2 . Lay the handle of a wooden spoon along the length of the potato on the chopping board and using a sharp knife slice down the potato along its length . ( The wooden spoon will stop the knife going all the way to the chopping board so the potato will be sliced but not all the way through ). Cut about 3 slices per cm so quite finely . 3 . You can do this in the morning and put the sliced potatoes in a bowl of cold water , if you are doing them in the evening then allow them to sit in cold water for about 20 minutes before draining well on kitchen paper ( this will help them fan out when cooking ). 4 . Put the dry potatoes into a bowl with the olive oil and seasoning , toss well together so the potatoes are well coated and then transfer to a roasting tin or oven tray . 5 . Bake uncovered for 45 minutes or until the potatoes are cooked through and browned . You can take these out of the oven and leave them to one side for about 30 minutes and then return them to the oven for 15 minutes to warm them up – you can snuggle them up on re-heating to save space . thursday dietary requirements : vegetarian : OK vegan : OK dairy free : OK nut free : OK gluten free : OK
To serve : serve in a warmed serving dish for guests to help themselves to .