served with coleslaw and roast potatoes
Bread and butter pudding
Harvest of the day: kale, rosemary, jerusalem artichoke, fennel, parsley
Nosh Vegetarian recipe book (4 servings)
3 tablespoons olive oil
1 onion, roughly chopped
2 cloves garlic, sliced
100g kale, chopped
250g ready-cooked quinoa
2 slices bread
6 sun-dried tomatoes
1 egg yolk
1 red onion, sliced
25g butter, measure using packet
1 tablespoon olive oil
4 brioche burger buns
100g cottage cheese bag rocket salad leaves
Heat 1 tablespoon of the oil in a large frying pan and add the chopped onions and garlic. Fry until the onions begin to brown lightly. Transfer to a food processor.
Put the kale in the frying pan with 4 mug of water.Bring to the boil and then simmer, with a lid on the pan, for 2 minutes. Remove the lid and boil off any excess water.
Transfer to a food processor. Season well with salt and pepper and add the quinoa, bread, and tomatoes. Blitz and then add the egg yolk. Pulse a couple of times. Form the mixture into 4 burgers.
Put the 2 tablespoons of oil in the frying pan and fry the burgers, on a gentle heat, until lightly browned on both sides.
Put the sliced red onions, butter and oil in a small frying pan and fry the onions, on a medium heat, until caramelised. This may take 5-10 minutes.
Toast the burger buns. Construct the burgers by adding the burger, then a dollop of cottage cheese and then the onions. Serve with the rocket.
COLESLAW (8 side servings)
- 1 small white cabbage
- 4 carrots peeled
- 1 large red onion
- ½ small bunch dill, parsley
- 1 tbsp mustard
- 100g mayonnaise
- 1-2 tbsp vinegar
- A few pinches of
- 1 garlic bulb
- 1kg potatoes
- 5 tbsp of olive oil
- Pinch of Rosemary and thyme
- 2 tsp flour
- Sprinkle with salt
BREAD AND BUTTER PUDDING (4 servings)
- 25g/1oz butter, plus extra for greasing
- 8 thick slices white bread, (crusts removed if desired)
- 50g/2oz sultanas
- 2 tsp cinnamon powder
- 350ml/12fl oz full-fat milk
- 50ml/2fl oz double cream
- 2 free-range eggs
- 25g/1oz granulated sugar
- Custard to serve (optional)
- Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each slice with on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/160C Fan/Gas 4. Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown. Serve with extra custard, if desired.