A delicious vegetarian tart from ” Puff it Up” by Caitlin Macdonald. Serve with a big salad on the side.
Courgette and Goat’s Cheese Tart (4-6)
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Tag Archives: Vegetarian
Polenta with Butter, Cheese and Greens (4)
Pisto with sultanas, pine nuts and fried eggs (4)
Noor’s Black Lime Tofu (4)
The Ultimate Traybake Ragu (6-8)
Described as ” a plant based ragu to end all others ” I can assure you this vegan recipe will not disappoint. The ragu will keep in the fridge for up to 3 days, or in the freezer for a month. It can be served with pasta or polenta, or used as a base for lasagne or shepherds pie ( for the latter cook a bit less as it will cook more in the oven.) The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
Emily Ezekiel’s Massaman Curry (4)
Haggis Keema and Tattie Rotis (4)
A recipe using vegetarian haggis from the inspired ” Dinner” by Meera Sodha. It’s a book I am gradually cooking my way through and I have yet to find a recipe that does not please. The haggis keema and the rotis can be treated as separate recipes- in the version pictured I served the haggis with naan bread and purple sprouting broccoli.
