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Celebrate the warmer weather with some tasty meals perfect for the great outdoors

Inner pickle picnic balls

By Red Willow from

Makes 15 | Prep 15 mins plus 30 mins cooling | Cook 45 mins | Calories 126 (per ball, without centres)

100g (3½oz) millet

250ml (8½fl oz) vegetable stock

1 tsp marmite

1 tsp mushroom ketchup

1 onion, diced

3 garlic cloves, crushed

250g (8½oz) tin of borlotti beans, drained and rinsed

1 heaped tbsp fresh sage, chopped

1 heaped tbsp fresh thyme, chopped

1 heaped tbsp chives, chopped

1 heaped tbsp Dijon mustard

1 tsp nutmeg salt and pepper

60g (2oz) breadcrumbs/ garlic breadcrumbs

50g (1¾oz) cornflour oil, for frying

OPTIONAL SURPRISE CENTRES piccalilli, tomato chutney, apple sauce, small cornichons, sauerkraut, small pickled baby onions, mini beetroot balls or a little bit of whatever you fancy

1 Put dry millet in a heavy-based pan and toast on a gentle heat for about 5 minutes until it starts to brown slightly and smell a bit toasty.

2 Allow to cool slightly then add stock, marmite and ketchup. Stir to incorporate, bring to a boil then allow to simmer gently for 25 minutes until all the water has been absorbed and the grains are soft. Skim off any yeasty scum that rises to the top and add a splash more water if necessary.

3 When the millet is cooked cover the pan with foil and allow to steam for a further 10 minutes.

4 Meanwhile, heat a little oil in a separate pan then sauté the onion and garlic until soft.

5 In a food processor, blitz the millet with the onion, beans, herbs, nutmeg and mustard. You should now have a sticky, lumpy paste. Place into the fridge for about 30 minutes.

6 Mix the cornflour with a little lukewarm water until it has the consistency of single cream and pour into a wide shallow dish. Prepare a further dish containing the breadcrumbs.

7 Take a tbsp of the millet mixture and roll it into a ball. If you want to add surprise fillings, mould the mixture into a flat disc on your palm, add your filling and then manipulate the mix around it, pinch it to seal, then roll to form a ball. Don’t be tempted to add too large an amount here as you will find it impossible to roll afterwards.

8 Dunk the balls in the cornflour and then roll in breadcrumbs making sure the whole surface is covered.

9 Prepare a plate with two layers of kitchen paper. Fill 6cm (2¼in) deep oil in a pan and heat until shimmering. Carefully drop the balls in 3 or 4 at a time. When golden brown, lift out with a metal slotted spoon and allow to sit on the prepared plate to absorb the excess oil.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan barbecue special - Jul 2019
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About Vegan Food & Living Magazine

Planning a vegan bbq or picnic? Don't just rely on the basics you can pick up from the supermarket, whip up a true feast to impress with the help of the July issue of Vegan Food & Living. With ideas for everything from aubergine and tofu kebabs to cauli-rice maki rolls, leek, mushroom and 'blue cheese' quiche, and creamy potato salad, your friends won't believe their tastebuds. Also this issue, we show you how to create your own tempeh using just 3 ingredients, create some epic vegan street food and share everyday superfoods that can help balance hormones. If that's not enough, we explore if our avocado obsession is destroying the planet, reveal how a vegan diet can help reverse type 2 diabetes and take a look at why palm oil is so controversial.