We’ve put together the perfect menu plan for a delicious vegetarian dinner party.
Baked Cheese with Walnut Bread and Pears
- 1 large camembert or brie in a box
- a drizzle of walnut oil
- 3 pears, cored and thinly slices
For the bread
- 300g plain flour
- 200g wholewheat flour
- 1 tsp. salt
- 2 tsp. bicarbonate of soda
- 100 walnuts, coarsely choppes
- 284ml buttermilk
- 50ml olive oil
- 150ml milk
- Preheat the oven to 220C
- Mix the flours, salt, bicarbonate of soda, and walnuts in a large mixing bowl
- Stir in the buttermilk and oil, followed by enough milk to make a very soft and sticky dough
- Dust a baking tray with wholemeal flour and shape the dough into a round loaf
- Dust with extra flour and slash the top a few times
- Bake for 30-35 minutes until risen and cooked through
- Unwrap the cheese and place it back into the box
- Drizzle the cheese with walnut oil, season, and put into a 220C oven for 10 minutes
- Serve cheese alongside the warm walnut bread and pears.
- 400g tin chopped tomatoes
- 2 tbsp. olive oil
- 2 onions, finely chopped
- 2 large cloves of garlic, finely chopped
- 1 red bird’s-eye chilli, deseeded and finely chopped
- 1 tsp. cayenne pepper
- 1 tsp. oregano
- 1 bay leaf
- 600g butternut squash, peeled and cubed
- 12 green olives, pitted and chopped
- 150ml red wine
- ½ vegetable stock cube
- 200g piquillo pimiento peppers
- 400g tin red kidney beans, drained
- 175ml sour cream
- fresh chives
- Heat olive oil and add the onions and garlic. Soften gently, stirring occasionally. Add the chilli, cayenne, oregano, and bay leaf to the onions. This recipe is so easy you can even enjoy online blackjack while you cook!
- Fry gently for 1 minute then stir in the butternut, olives, and wine. Simmer for a few minutes and then add the tomatoes, 200ml water, and stock cube. Bring to a simmer, cover, and cook for 30 minutes.
- Add the peppers to the pan, cover, and cook for another 30 minutes
- Add the beans and warm through
- Serve topped with sour cream and freshly chopped chives
Chai Coconut and Mango Creams
- 4 allspice berries
- 4 cardamom pods
- 1 cinnamon stick
- 3 cloves
- 1 vanilla pod, split
- 2 x 400ml cans full-fat coconut milk
- 200g caster sugar
- 1 ripe mango, 1 section cut into small dice, remaining 140g roughly chopped
- juice of ½ lime
- 4 tbsp. agar-agar flakes
- 2 passion fruits
- mint leaves
- toasted coconut shavings
- Crack the allspice berries and cardamom pods in a large saucepan. Add the cinnamon stick, cloves, vanilla pod, coconut milk, and 140g of caster sugar to the pan. Warm to a gentle simmer for 5 minutes, cool and refrigerate overnight.
- Grease 4 x 200ml pudding moulds with a little oil
- Place the remaining caster sugar, mango, and lime juice in a food processor and blend to a puree. Sieve the puree into a saucepan and sprinkle with 1 tbsp. agar-agar flakes and leave to stand for 5 minutes.
- Stir the puree and simmer for 3-5 minutes. Divide between the 4 moulds and chill for at least 2 hours.
- Sieve the infused coconut milk and discard the spices. Add the remaining agar-agar and leave for 5 minutes. Heat gently for 3-5 minutes and divide the mixture between the moulds and chill for at least 4 hours.
- To serve, tip the moulds out onto a plate and top each dessert with the chopped mango, passion fruit, a sprig of mint, and coconut flakes.