March Recipe: Vegetarian Shepherd’s Pie with Goat’s Cheese Mash

follow site vegandpulses-croppedThe pulses for this recipe you will be able to obtain from Handley Organics. Root vegetables are, of course, very much in season at this time of year, but such small quantities are required that you might want to leave out celeriac and double the quantity of carrots. You could mix the potatoes and use some sweet ones if desired. Continue reading “March Recipe: Vegetarian Shepherd’s Pie with Goat’s Cheese Mash”

February Recipe: Cod, Fennel and Smoked Bacon Pie

here fennelpotatobaconThe Bechamel sauce mentioned in the recipe is made in the usual way for making white sauce. However, you may not know that you can now buy something called ‘sauce flour’ to which you do not need to add any butter.  You just mix the flour with the milk and keep whisking until it comes to the boil, then allow it to simmer for a couple of minutes to cook out the raw flour taste.  You can also make a white sauce, using butter, the all in one way, by just mixing the butter, flour and milk and again whisking until it comes to the boil and then simmering for a couple of minutes. Continue reading “February Recipe: Cod, Fennel and Smoked Bacon Pie”

January Recipe: Oven Baked Beetroot Risotto with Blue Cheese

This is a delicious recipe and suitable for serving to vegetarians.  It is also very easy to do an oven baked risotto, no standing over the saucepan stirring for 20 minutes!  If you grow your own beetroot, or would prefer fresh to vacuum packed, by all means do cook it, this is a bit of a time saving operation, using the vacuum packed.  Fresh beetroot is available readily in Ledbury in our independent greengrocers’ and, of course, Handley Organics.

I love risottos and would eat them on a regular basis, but sadly my husband isn’t so keen, however, he does love beetroot, so this one ticks the boxes. Continue reading “January Recipe: Oven Baked Beetroot Risotto with Blue Cheese”