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Shallots work well in this recipe, providing lots of very good onion flavor without altering the consistency of the fondue too much. I puree the shallots, so they blend better into the melted cheese.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 4

• 2 shallots
• 2 mild red chilies, seeded
• 300ml (10 fl oz) cide
• Juice of 1 lemon
• 450g (1 lb) Swiss cheese, finely sliced or grated
• Salt and black pepper
• 1 Tbsp corn flour
• 2-3 Tbsp Calvados (optional)
• French bread and cucumber for dipping

1. Roughly chop the shallots and chilies, then blend them to a smooth puree, adding a little of the cider, if necessary.
2. Bring the cider and lemon juice to boil, then add the cheese and seasonings. Stir constantly, over a low heat, until the cheese melts and starts to bubble.
3. Blend the corn flour with the Calvados or a little more cider, then stir it into the fondue. Cook for a further 3 to 4 minutes, until thickened.
4. Pour the fondue into a warmed dish and set over a table burner to keep warm and melted. Dip chunks of bread and cucumber into the pan to scoop up the cheese.

Shallot Caesar salad

I love risottos made with cracked wheat – they have more crunch than those made with rice. Here the onions and chicken really star for flavor, along with the peanuts.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 4

• 2 large onions, finely sliced
• 2 Tbsp olive oil
• 2 chicken breast fillets, sliced
• 1 red pepper, seeded and sliced
• 300 g (101/2 oz) cracked wheat
• 500 ml (18 fl oz) vegetable or chicken stock
• 3 Tbsp tamari or soy sauce
• 2 handfuls bean sprouts
• 115 g (4 oz) dry-roasted, unsalted peanuts
• Salt and black pepper
• Chopped fresh parsley to garnish

1. Cook the onions in the oil in a large frying pan until soft and just starting to brown; add the chicken and stir-fry until it is white all over.
2. Add the pepper and cracked wheat, and toss them in the pan juices, then add the stock. Season with the tamari or soy sauce, bring to the boil and simmer gently for 15 minutes, until most of the stock has been absorbed.
3. Add the bean sprouts and peanuts. Season with salt and pepper if necessary, then continue cooking for a further I to 2 minutes to heat everything through.
4. Garnish with plenty of chopped parsley and serve with a side salad.

Champ

When you make potato salad, whether it’s French or Italian vinaigrette style or American-style with mayonnaise, the potatoes have to be cooked with the skin on to keep them from getting mushy. I usually make the former, because the American style is so labor-intensive, what with boiling, cooling, peeling, slicing, etc.
Gourmets believe in getting the dressing—or at least the vinegar—onto the potatoes while they’re still as hot as can be, which means peeling the steaming hot spuds by hand while they’re still scalding. There was a day when I would attempt such a thing, rubber gloves and all, but gradually I came to realize that life just might be too short for such things. Now, not only do I not cut them into tempting little bite-size pieces, I don’t even peel the potatoes at all, and I’m sure I’m the better for it. (Ail the vitamins are in the skin, you know.)
This whole-spud approach can only be done, of course, if you have tiny potatoes, so buy the littlest new potatoes you can find. The red-skinned ones look nice in the following salad. You may want to double this recipe because it’s great to have leftovers. The dressing here is the standard vinaigrette that I throw together for any green salad, with or without garlic, but don’t skimp on the Dijon, which holds the whole thing together and makes the texture creamy.
Serves 4

• 11/2 pounds new potatoes
• 1/2 pound fresh green beans
• Dressing
• 1 clove garlic
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Scrub any dirt off the potatoes and put them in a large saucepan. Cover with cold water and add a couple of teaspoons of salt. Bring to a boil over medium heat and cook until tender and the skins just start to crack, 10 to 15 minutes.
2. While the potatoes are cooking, snap the ends off the green beans and break them into bite-size lengths. Before the end of the potato-cooking time, add the green beans and cook them until they’re bright green but still crunchy, 3 to 5 minutes.
3. While the beans and potatoes finish cooking, make the dressing. Push the garlic through a press into a small jar with a tightly fitted lid. Add the remaining dressing ingredients and shake hard until the dressing is thick and creamy.
4. Drain the beans and potatoes, and place them in a large serving bowl. Pour dressing over all and toss well to coat. Eat right away or let cool for several hours. Store, covered, in the refrigerator.

Lamb and onion curry

Of Indian origin, this deliciously flavoured recipe traditionally uses lamb and lentils. Here the ‘meat’ is whole chestnuts, making it ideal for vegetarians. If you can get to a delicatessen, the cooked dry, or vacuum-packed, chestnuts are the closest in flavour and texture to the fresh nut. Canned whole chestnuts are available from large supermarkets.

Serves 4
Preparation time: 10 mins.
Cooking time: 25 mins.

• 5 tablsp cooking oil
• 2 teasp coriander seeds, crushed
• 1/2 teasp chili powder
• 1 teasp turmeric
• 1 teasp cumin
• 1 aubergine, cut into chunks 1 onion, peeled and chopped 4 oz (100g) red lentils
• 14 oz (397g) can chopped tomatoes
• 15 oz (425g) whole chestnuts, drained but reserve liquor if canned
• 12 oz (350g) spinach, washed and sliced
• Salt and pepper
• 511 oz (150m1) carton natural yoghurt
• Fresh coriander for garnish (optional)

1. Heat the oil in a large saucepan and add the next six ingredients.
2. Fry gently for 5 minutes, stirring well, then add the lentils, tomatoes, chestnuts and the liquor made up to ‘A pt (150m1) with water.
3. Pile the spinach on top with a generous shake of salt and pepper. Bring to the boil, put on a lid and simmer gently for 20 minutes, stirring occasionally.
4. Stir in the yoghurt and serve garnished with chopped coriander if liked.
5. Serve accompanied with brown rice or naan bread.

vegetarian recipes

As a child, I found broccoli among the least offensive of vegetables, so my mother fed it to me frequently, and consequently, though I didn’t hate it, I got sick and tired of it.
It was a happy day when I met Sesame Broccoli in a Chinese restaurant. Soy sauce and toasted sesame oil don’t mask the flavor; they heighten it. And so far, I haven’t tired of Sesame Broccoli.

Serves 2

• 1 large bunch broccoli
• 1 clove garlic
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons sesame seeds

1. Bring a pot of salted water to a boil. Trim the broccoli into long florets, including the stems. When the water is boiling, drop in the broccoli and cook for about 5 minutes until it’s tender but still bright green (not the dark green of overcooked broccoli).
2. Push the garlic through a press into a serving bowl. Add the soy sauce, sesame oil, and sesame seeds. Stir the dressing with a fork.
3. When the broccoli is cooked, drain it well and add it to the serving bowl. Toss to coat with dressing. This is as good of room temperature as it is piping hot.

Simple Vegetable Recipes

Make this tasty, light lunch or supper dish when courgettes reach rock bottom price, usually in June or July. Serve with fresh crusty bread and butter.

Serves 2

Preparation time: 10 mins.

Cooking time: 10 mins.

• 1 tablsp oil
• 1 lb (450g) courgettes, sliced
• 2 beefsteak tomatoes
• Salt and freshly ground black pepper
• 2 tablsp roughly chopped fresh basil

1. Heat the oil in a saucepan or large frying pan and stir-fry the courgettes for 5 minutes.
2. Remove and discard the skins from the tomatoes by spearing with a fork and plunging into boiling water for a few seconds. Slice the flesh.
3. Add the tomatoes, salt, pepper and basil to the courgettes and continue stir-frying for a further 5 minutes until the courgettes are tender and the tomatoes have broken down.

How To Steam Spinach

Subtly flavoured with a hint of lemon and ginger, these tooth-tender vegetables make a wonderful healthy supper dish. Vegetarians can omit the prawns and substitute bean sprouts and a few chestnuts. Serve with hot garlic bread.

Preparation time: 12 mins.

Cooking time: 25 mins.

Serves 4

• 4 tablsp cooking oil
• 1 onion, peeled and sliced
• Large knob ginger, peeled and grated
• 12 oz (350g) broccoli, cut into small pieces
• 1 lb (450g) courgettes, sliced
• 1 red pepper, de-seeded and sliced
• 1 yellow pepper, de-seeded and sliced
• 8 oz (225g) mange-tout
• 2 teasp curry paste
• Juice 1 lemon
• 1 teasp yeast extract, mixed with 1/4 pt (150m1) water
• 8 oz (225g) peeled prawns

1. Heat the oil in a wok or very large frying pan; failing these a large saucepan will do.
2. Add the onion, ginger, broccoli, courgettes, peppers and mange-tout.
3. Stir-fry the vegetables for 15 minutes.
4. Stir in the curry paste, lemon juice, yeast extract and water. Cook gently for a further 10 minutes.
5. Add the prawns and serve garnished with chopped fresh coriander if liked.

Easy Vegetable Recipes

At first glance this recipe has a rather off-putting long list of ingredients, but it is a throw-it-all-in-the-pot meal and quite quick to prepare. Serve with pilau rice or naan bread.

Preparation time: 15 mins.

Cooking time: 40 mins.

Serves 4

• 1 teasp coriander seeds
• 2 teasp cumin
• 1 teasp garam masala
• teasp mustard seeds
• 2 cloves garlic, peeled and finely chopped
• 6 tablsp cooking oil
• 1 large onion, peeled and chopped
• 2 fresh chilies, chopped OR 1 teasp crushed dried chilies
• 1/2 lb (225g) button mushrooms
• 1 aubergine, cut into dice
• 1/2 lb (225g) leeks, sliced
• 4 medium potatoes, peeled and cut into dice
• 1 cauliflower, broken into florets
• 14 oz (397g) can peeled tomatoes
• 1 teasp salt
• Pepper

1. Pre-heat oven to 170°C (325°F) or Gas No 3.
2. Crush the coriander seeds with a rolling pin.
3. Sauté coriander, cumin, garam masala, mustard seeds and garlic in the oil for a couple of minutes.
4. Add all the remaining ingredients and sauté for about 10 minutes, stirring frequently.
5. Turn the mixture into an ovenproof casserole with lid and cook for about 30 minutes until the vegetables are tender. Adjust seasoning if necessary.

Indian Vegetable Recipes

A crispy hors d’oeuvre to serve with drinks. I rub the prepared toasts with the cut surface of a shallot for extra onion flavor. Using prepared cocktail toasts cuts down on preparation time.

Serves 4
Preparation time: 15 minutes
Cooking time: 5 minutes

• 1 large shallot

• 16 prepared cocktail toast squares

• 4 spring onions, finely chopped

• 1 Tbsp chopped fresh rosemary

• 2 sun-dried tomatoes, finely chopped

• 115 g (4 oz) crumbled Gorgonzola

• Salt and black pepper

Method

1. Cut the shallot in half and rub the surface over the toasts, then finely chop the shallot and place it in a bowl with the remaining ingredients. Mix well.
2. Preheat the grill. Divide the topping among the flavored toasts, then grill theta until the cheese is just starting to melt and brown. Serve immediately.

Healthy Vegetable Recipes

I’m sure it’s peeling the onions that put people off pickling their own! Pouring boiling water over the onions and leaving them for 5 minutes prior to peeling can make the skins easier to slip off. I add sugar to my onions because I like them slightly sweet, but it’s not essential.

Preparation time: 20 minutes, plus 2 days for brining

Spicing and filling time: 21/2, hours for vinegar; 10-15 minutes to fill the jars.

Makes about 21/4 lb (1 kg)

• 21/4 lb (1 kg) pickling onions or small shallots
• 125 ml (4 fl oz) sea salt
• 1 quart (1L) water
• 1/2 cup (125 ml) sugar. Preferably unrefined
• 1L (13/4 pints) malt vinegar
• 2 Tbsp pickling spice or coriander seeds

Method

1. Put a small slice from each end of the onions, place them in a bowl, and cover with boiling water. Leave for 5 minutes, then drain the onions and pour in the cold water until cool enough to handle. Slip off the skins.
2. Stir the salt into the water until dissolved, then pour the brine over the onions in a mixing bowl. Put a plate on the onions in the bowl, to stop them bobbing out of the brine. Cover and leave for 48 hours – any less and the onions will be soft; some pickling experts say 3 days, but I find 2 days is right.
3. Place the sugar, vinegar and spice in a covered pan and bring almost to the boil. Stir in to ensure the sugar is dissolved, cover then leave for 2 hours or until the vinegar is cold. Strain to remove the spice.
4. Drain the thoroughly rinse the onions, then pack them tightly into clean pickle jars – really push them in. add enough cold vinegar to cover the onions completely.
5. Seal the jars with screw-top lids, then label. Leave to mature for at least a month before eating.

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