Vegetarian Kitchen

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Heat the oven to 180C. Cook and mash your parsnips. Fry the onion and garlic in the oil gently until soft. Grind the cashew nuts (I just whizz them in my food processor), then mix with the breadcrumbs. Add the beaten egg, then stir in the mashed parsnips, herbs and onion. Mix well and then add the yeast extract dissolved in the hot water. Season with some salt and pepper. Turn on the oven to 190C/gas mark 5. Add half the oil to a roasting tin and cover the base of the tin. Cut all the tomatoes in half and spread out in the roasting tin. Add the garlic cloves and pour the rest of the oil over the tomatoes. Sprinkle with salt and pepper. Put in the oven for 30 minutes.

Don’t add too much water to your lentils or you will end up with soup rather than loaf. Start with 750ml and add more as needed. Start with the lamb. Make knife point incisions in the fatty side of the lamb. Rub over a palmful of olive oil. Rub in lemon rind and thyme leaves. Sprinkle with sea salt. Set aside for as long as you can. You could do this the night before and leave it in the fridge or if it's a last-minute thing just do it as you go. flour and oats (a mixture of brown and white flour with a handful of oats is best – and keep a few oats to one side to sprinkle on top for added crunch) Let the sauce cool slightly, then liquidise until it is smooth. Gently re-heat the sauce in a clean pan.

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Sarah Brown is a vegetarian chef, who hosted a television series called "Vegetarian Kitchen" for the BBC. She has her own wholefood vegetarian shop, restaurant and bakery, and at the time was the National Coordinator of Cookery for the Vegetarian Society of the United Kingdom. This book is a follow-up to her television series. Red Dragon Pie is the veggie replacement for shepherd’s pie. Just as tasty, and delicious with vegetables and vegetarian gravy. When the lentil loaf comes out of the oven LEAVE IT TO STAND IN THE TIN for at least 15 minutes. This allows it time to firm up a little and should mean it comes out of the tin intact. Whether you are a vegetarian or you simply enjoy the occasional meal without meat or fish, this is a book which you will turn to again and again for inspiration and advice.

I have a number of great winter stew and lamb dishes collected from various places and adapted over time. But for spring lamb my favourite recipe is one I got from Maggie Darling (the chancellor's wife, my neighbour at No 11 and a famously fantastic cook) which I love unchanged by me. She has let me share it with OFM readers/ Serves four. aduki beans, steeped in boiling water for an hour then cooked until soft. (Or a 400g can aduki beans, drained) Serve it straight at the table. Slice lamb and dole out vegetables as you go. If I'm serving it for supper I put a crusty loaf on the table. If it's for Sunday lunch there will be a bowl of crisp mixed salad leaves. Ginger oat rhubarb crumbleAdd the flour, margarine and butter to a big mixing bowl and rub together through your fingers until it looks like breadcrumbs (half margarine/half butter combines good health with best taste, but you can adjust the proportions to all one or the other). Stir in the 50g sugar and ½ teaspoon of ginger into the crumble topping. I always make more of this loaf than we need for one meal because it makes FABULOUS leftovers! Try it… Excitingly, I met Sarah Brown on Friday 8th March 1991 when she came and gave a lecture at an International Women’s Day event , entitled “Is Our Food Fit for the 90’s?” organised by the National Council of Women. Knowing she was to be there I took my book with me and she signed it “With best wishes, Sarah,”... aaahhh my heroine then and now!

Line your tin with baking parchment and allow it to hang over the sides. When the loaf is cooked and has rested you can use the overhang to lift it from the tin. Sarah Brown's Vegetarian Microwave Cookbook. (1987) Dorling Kindersley Publishers Ltd. ISBN 978-0863181993 [4]Sarah Brown is an English food writer and television cook. She presented the first vegetarian cookery show on British television. Dating originally from 1984, Sarah Brown's Vegetarian Cookbook tries to capture the mainstream audience of meat-eaters, who at the time were beginning to be interested in either a vegetarian lifestyle, or perhaps eating the occasional vegetarian meal. In her introduction, Sarah Brown feels the need to explain, Sarah Brown is an English food writer and television cook. She presented the first vegetarian cookery show on British television. Sarah Brown opened a whole food shop in Scarborough in 1978. Two years later this evolved into a vegetarian restaurant. She appeared several times on Yorkshire Television's Farmhouse Kitchen. In 1984 her successful series Vegetarian Kitchen was broadcast on BBC Two. Her book of the same name was reprinted eight times.She served as the national coordinator of cookery for the Vegetarian Society. (en)

A vegetarian does not eat fish, meat or poultry, and may or may not eat milk, dairy products and eggs. People adopt this way of life for various reasons, of which the main ones are usually humanitarian or to do with ecology or health." Meanwhile, boil the potatoes until cooked and mash with the butter. Season well and top your bean mixture. Bake in the oven for around 40 minutes until the top has browned. There are lots of reasons to eat more vegetarian food. We are hearing constantly about how we should all help to avert the climate crisis by eating less meat and dairy . In spring, early rhubarb is just delicious (although the term "forced" rhubarb is not very pleasant sounding). I love this crumble with the heat of the ginger in the crumble, leaving the rhubarb with its own flavour. It is also great at this time of year served with a scoop of vanilla ice cream or frozen yoghurt rather than the traditional custard. Serves four.The soup is now ready and just needs to be heated up in a saucepan. A drop of fromage frais and a sprinkling of chopped parsley or basil adds to the flavour and makes it look more attractive to serve to guests. Maggie's new season roast lamb on leeks and potatoes While the tomatoes are roasting, boil the potato in 300ml of water. When it is cooked, use a fork to take the potato out and keep the water to one side.