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5 MIN READ TIME

ONE POT WONDERS

The extract on pages 64-65 is taken from Foolproof One-Pot by Alan Rosenthal, published by Quadrille (RRP £12.99.) This book contains non-vegan recipes.

BRAISED CELERIAC WITH MISO, SHIITAKE MUSHROOMS AND CAVOLO NERO WITH SESAME CHILLI DRIZZLE

By Alan Rosenthal | Serves4| Prep20 mins| Cook2 hrs 10 mins| Calories372(per serving)

750ml (31/4 cups) hot vegetable stock (broth)

21/2 tbsp miso paste

2 tbsp vegan butter

2 garlic cloves, finely grated

1 large celeriac (celery root) (about 1 kg)

175g (2 cups) fresh shiitake mushrooms

175g (2% cups) cavolo nero, cut into 2.5cm (1 in) pieces across the stem

4 tbsp tahini

sea salt

40g (% cup) roasted salted peanuts

2 spring onions (scallions) chilli oil

cooked brown rice, to serve

1 Preheat the oven to 200°C/Gas Mark 6. In a jug, mix the vegetable stock with the miso, butter and garlic.

2 Using a large knife, cut the base from the celeriac to remove the knobbly roots. Place the celeriac cut-side down on the chopping board and carefully cut away the skin, following the contours from top to bottom until only white flesh remains.

3 Place the celeriac, flat side down, in a deep ovenproof pot. Pour over the stock and miso mixture and throw in the shiitake mushrooms, tearing any large ones in half.

4 Pop the lid on and place in the oven. Cook for 2 hours, basting the celeriac twice during this time with the pot juices.

5 After 2 hours, remove the pot from the oven and baste again. Scatter the cavolo nero around the celeriac, pushing it into the broth as much as possible, allowing the celeriac to poke out in the middle. Pop the pot back in the oven, without the lid, and roast again for 10 minutes, giving it a shake halfway through and pushing the green leaves down into the pot juices to allow them to cook evenly.

6 Meanwhile, mix the tahini with 4 tbsp water and a generous pinch of salt to create a sesame dressing the thickness of double (heavy) cream.

Lightly crush the peanuts in a mortar and pestle and finely slice the spring onions (scallions).

7 Once the cooking time is up, remove the celeriac from the pot and transfer to a chopping board. Cut it into halves and then each half into six wedges. Pop back into the pot, allowing the cavolo and mushrooms to settle among the wedges.

8 Drizzle with the sesame dressing and a little chilli oil and sprinkle with the sliced spring onions and crushed peanuts. Serve with rice.

PER SERVING

CHICKPEA, POTATO AND TURMERIC CURRY

By Alan Rosenthal

Serves 4 | Prep 20 mins | Cook 25 mins

Calories 607 (per serving)

2½ tsp ground coriander

1 tsp ground cumin

2 tsp ground turmeric

a pinch of ground cloves

a pinch of grated nutmeg

4 tbsp vegetable oil

1 onion, peeled and grated

4 garlic cloves, finely grated

1½ tbsp finely grated ginger

1 red bird’s eye chilli, finely sliced, including the seeds

1 cinnamon stick

2 star anise

400ml tin (12⁄3 cups) of coconut milk

300g (2 cups) potatoes, such as Maris Piper, peeled, cut into 2cm (¾in) cubes

2 x 400g tins (31⁄3 cups) of

chickpeas, including liquid

2 lemongrass stalks, bruised

a pinch of caster (superfine) sugar

2 ripe tomatoes, cores

removed and quartered

sea salt

4 tbsp chopped fresh

coriander (cilantro), to serve

1 In a small bowl, mix together the ground coriander, cumin, turmeric, cloves and nutmeg with 3 tbsp cold water and set aside.

2 Heat the oil in a deep pot over medium heat. Once hot, add the onion, garlic, ginger, chilli and a pinch of salt. Cook for 5 minutes, stirring regularly until the pot becomes quite dry and the ingredients are starting to turn a little golden. Add the water and spice mix, then the cinnamon stick and star anise. Cook, stirring, for 1 minute.

3 Add the milk, potato and chickpeas, including the liquid from the tins. Add the lemongrass to the pot with 1 tsp salt and the sugar. Bring to the boil and then lower the heat. Simmer for 15-20 minutes over medium heat until the potato is cooked and the sauce has thickened.

4 Taste for seasoning. You may need to add salt, depending on how salty the chickpea tins were.

5 Just before serving, stir through the tomatoes to warm them slightly (don’t cook them). Serve with plain rice and sprinkle with chopped coriander.

PER SERVING

SATAY-STYLE ROAST TEMPEH WITH COCONUT GREMOLATA

By Alan Rosenthal

Serves 4 | Prep 35 mins | Cook 55 mins | Calories 619 (per serving)

2 tsp mild curry powder

3-4 tbsp vegetable oil

1 tbsp soy sauce

2 banana shallots, peeled and halved lengthways

1 medium sweet potato (about 250g), cut into 2cm ¾ in) chunks

3 small turnips (about 150g), quartered

300g (scant 2 cups) tempeh, cubed

8 small broccoli florets (about 150g)

1 red chilli, finely sliced sea salt

200g (scant 1 cup) coconut yoghurt, to serve

FOR THE SATAY SAUCE

80g (cup) peanut butter

1 tbsp soy sauce

½ tsp curry powder 1 tbsp agave syrup

1 garlic clove, finely grated

½ tsp finely grated fresh root ginger

a pinch of chilli powder

FOR THE GREMOLATA

25g ⅓ cup) unsweetened desiccated (dried) coconut

juice of ½ a lime

3 tbsp finely chopped coriander (cilantro)

1 Preheat the oven to 200°C/Gas Mark 6. Crumple a roughly 35cm (14in) square piece of non-stick baking parchment into a ball. Open it out and use it to line a wide shallow pot.

2 In a large bowl, mix the curry powder, 3 tbsp vegetable oil, the soy sauce and a generous pinch of salt. Add the shallots, sweet potato, turnips and tempeh and toss well to coat. Transfer to the lined pot, leaving any residual marinade behind, and bake for 40 minutes.

3 Add the broccoli florets to the bowl. Give them a toss in the residual marinade and add a little more oil if it feels very dry. Set to one side.

4 For the satay sauce, mix the ingredients in a medium bowl, then gradually add 4-5 tbsp water to create a thick sauce. The water will take some time to be fully incorporated.

5 For the gremolata, mix the desiccated coconut with 2 tbsp water and the lime juice in a small bowl. Allow the liquid to absorb for a minute or two before mixing in the coriander as well as a generous pinch of salt.

6 Once the veg and tempeh have cooked for 40 minutes, remove from the oven and spread the broccoli florets evenly over the other ingredients. Drizzle 4 tbsp of satay sauce over the veg and tempeh. Pop back in the oven for 12-15 minutes until the broccoli is charring slightly and the sauce darkened in colour.

7 Remove from the oven and drizzle over a little more of the satay sauce, sprinkle with half of the gremolata and top with the red chilli. Serve with the remaining satay sauce and gremolata and the coconut yoghurt to the side.

PER SERVING

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Jun 2021
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