Jerusalem artichoke pancake with goats cheese & salad
Cabbage and sausage bake
Quick and Easy Jerusalem Artichoke Recipe Ideas
Spicy purple sprouting broccoli pasta sauce
Gratin of Macaroni with Bacon and Leeks
Lentil and Cauliflower Pilaff
Caramelised Apple Tart
Stuffed Cabbage Leaves
Kale, garlic and olive pasta
Watercress Soup
Borscht
Swiss Chard Frittata
Green Cabbage and Pasta bake

....MORE RECIPES >>

Chicken & bean sprout stir-fry
Ingredients
500g chicken breast (already marinated 2-3 hours)
1 tsp cornflour
1 tbsp soy sauce,
2 tbsp oil
1 tbsp hoisin sauce
100g fresh bean sprouts and 200g of the vegetables from your veg bag
Rice or noodles to accompany.
Method:
1. Cut the chicken into strips or small pieces. Mix with the cornflour, soy sauce and oil and let marinate for a few hours.
2. Heat some oil in a wok or non-stick frying pan. Sauté the chicken until it is cooked then add the other vegetables you have decided on to cook. Once these are partially cooked add the beansprouts and continue to cook until just heated through. They'll start going soggy if you cook them for too long. Serve immediately.

Cauliflower & Chickpea Pitta Pockets 
Ingredients
1 medium cauliflower
200g cooked chickpeas, 150ml natural yoghurt
5 spring onions, Small bunch watercress
1 pitta bread per person
2 tablespoons tahini or peanut butter (optional)
Method
Break off the cauliflower florets into thumb-sized chunks. Wash well.
Cook in a small amount of boiling water in a covered pan for 5-8 minutes, until tender. Drain and allow to cool.
Wash and trim the spring onions. Slice finely.
Wash the watercress and drain well. Chop finely.
Mix together the spring onions, watercress and yoghurt. Season with salt and pepper to taste.
Mix together the cooked cauliflower, chickpeas and the dressing, until thoroughly combined.
Cut each pitta pocket in half and smear one inner side with ¼ of the tahini or peanut butter, if using.
Divide the chickpea and cauliflower mixture even between the pitta pockets. Serve immediately.

Sweetcorn fritters
 Ingredients
2 oz plain flour
2 tablespoons milk
Good pinch of paprika and or cayenne
1 large egg yolk
¼ teaspoon salt
Grain from two cooked corn cobs
1 large egg white stiffly whipped 
Method:
Corn fritters are popular in the southern states of the USA where they like their soul food hot, spicy and fried. They would typically be eaten with fried chicken. This one is from Jane Grigson.
1. Boil the corn for 5 to 10 minutes and allow to cool. Stand the cobs on a board and slice the grains from the cob by pushing down with a sharp knife. This is actually surprisingly easy and is a good alternative to corn on the cob.
2. Mix the ingredients in the order given then drop table spoons of the thick batter into hot butter in a heavy pan and fry until golden brown both sides.

Baked Apple stuffed with Prunes
 Ingredients:
4 x Cooking Apples, 12 x Pitted Prunes
60g butter
Cinnamon, Brown sugar
White wine
Cream
Mint leaves to garnish
Method:
Preheat the oven to 200c/400f/gas 6
Stuff the apples with 3 prunes each and top with butter cinnamon and sugar. 
Place on a baking sheet and splash with white wine.
Place in the oven and bake for 20 minutes or until soft.
Serve drizzled with cream and topped with mint leaves.

Swiss Chard Tart
Ingredients
300g shortcrust pastry
3 tbsp olive oil
2 medium onions, finely sliced
250g Swiss chard
2 medium eggs plus 1 medium egg yolk
200ml crème fraîche
Salt and freshly ground black pepper
50g finely grated Gruyère 
Method:
Roll out the pastry on a lightly floured surface. Loosely wrap around the rolling pin and carefully unroll over a 25cm, round tart dish. Gently press the pastry into the dish and prick the bottom with a fork. Line with crumpled greaseproof paper and fill with baking beans. Chill for 30 minutes. Preheat the oven to 180°C, gas mark 4.Put the pastry in the centre of the oven and bake blind for 20 minutes. Remove from the oven, remove the paper and baking beans and return to the oven for 5 minutes to dry out. Then remove from the oven. Keep the oven on.
Meanwhile, heat the oil in a frying pan over a low heat and fry the onion until soft. Prepare the Swiss chard by ripping the green leaves away from the white stems. Finely slice both and add the stems to the onions. Fry gently until they begin to soften then add the sliced leaves and fry until soft. Season to taste and tip the mixture into the pastry case. Beat together the eggs, egg yolk and crème fraîche, mix in the Gruyère, season to taste and pour into the tart, making sure that it seeps through the chard filling to the base. Bake for 25 minutes until golden and slightly risen. Serve hot, warm or cold.

250g beetroot, boiled until tender, peeled and grated
Method
1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease a baking tin of approximately 20 x 30 x 3cm and line the bottom with baking parchment.
2. Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl. As the oven begins to warm up, put the bowl onto one of the shelves for a few minutes until the chocolate and butter starts to melt. Stir, and put back into the oven for a few more minutes to melt completely.
3. Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour then the beetroot – be careful not to over mix or it will make the brownies tough.
4. Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes. A knife or skewer pushed into the middle should come out with a few moist crumbs clinging to it. Don't be tempted to overcook them! Remove the tin from the oven and leave on wire rack to cool before cutting into squares.

Braised Red Cabbage with Apple

Ingredients

50g butter

1 x onion finely chopped

2 x dessert apples, peeled, cored and sliced

1kg red cabbage finely sliced

100g sultanas or raisins

200ml sherry vinegar

Salt and freshly ground black pepper

Method:

Melt the butter in a flameproof casserole and Fry the onion in the butter for three minutes, then add the cabbage and apple. Cook for five minutes until softened and then add the sherry vinegar

Place a lid on the pan and cook for one hour  until all the vegetables are just tender.

Season to taste with salt and black pepper. Continue to cook until the cabbage is tender and all of the liquid has evaporated.

The dish will keep for several days covered I the fridge. Simply heat up again when ready to serve.

2-3 Parsnips

50g Parmesan, grated

1 x onion finely chopped

1 tbsp flour

2 1/4 pints Vegetable or chicken stock

Salt and pepper

Double cream

Method:
1. Chop the parsnips into strips and boil for a few minutes, drain well and mix with 3/4 of the cheese.

2. Roast in a preheated tray with olive oil for 45 minutes turning

frequently. Drain the excess oil into a saucepan and sauté the onion

until soft. Stir in the flour and cook for a further minute.

3. Add the stock and bring to the boil whilst stirring. Add the parsnips and simmer gently for 10 –15 minutes.

4. Add the rest of the parmesan and puree adding the cream and seasoning to taste.

Pear and Almond Tart
Ingredients

4 x pears

Short crust Pastry

260g Butter, 260g Sugar

260g Flaked Almonds

3 x Eggs

Vanilla Essence

Slosh of Brandy or Amaretto

 Method

Bake a short crust pastry case blind. Arrange the peeled pear pieces around the case. Soften the butter and mix with the sugar in a food processor. Add the flaked almonds and blitz for ten seconds. Add one egg and blitz again repeating for the other two eggs. Add the Vanilla and brandy and process for another  twenty seconds. Spread the mixture over the pears in the pastry case and bake at 160C for forty five minutes until firm. Serve with cream.

Jerusalem Artichoke pancake with goat's cheese and salad
Ingredients:
375g potatoes, 375g Jerusalem artichokes
75g plain flour, 75ml cream
4 eggs, separated
1 tbsp Dijon mustard, salt & pepper
olive oil, for cooking
300g winter leaves
3 Jerusalem artichokes, peeled & sliced
chopped parsley, lemon juice & olive oil dressing
slice of goats cheese
Method:
1. Peel, then boil potatoes and Jerusalem artichokes separately, as they cook at different rates, until soft.
2. Drain and return veg to saucepan and return to heat for a short time until completely dry. Mash carefully or pass through a potato ricer.
3. Mix in the flour, cream, egg yolks and mustard and season well. Whisk egg whites until soft then fold through the mash.
4. Brush a heavy based frying pan with olive oil and spoon in the butter in 12cm rounds. Cook until coloured on underside, then either flip pancake over to cook, or place under a hot grill to brown top.
5. To finish, dress salad and add shaved Jerusalem artichokes and herbs and toss together. Place pancake in the middle of a plate. Arrange salad on top and top with a slice of goats cheese. 

Quick and Easy Jerusalem Artichoke Recipe Ideas
Soup
Soften 1 x chopped onion in 25g butter, then add 600g Jerusalem Artichokes peeled and sliced an 1 litre of vegetable stock. Simmer for 20 minutes, then blitz until smooth. Stir in single cream and grated Parmesan cheese and season to taste. Serves 4.

Dauphinoise
In a buttered ovenproof dish, layer 700g Jerusalem Artichokes peeled and finely sliced, 1 x sliced onion, fresh thyme and seasoning. Pour over double cream and a little milk. Bake at 190C for 35-40 minute until tender. Serves 4.

Roasted
Toss 450g of Jerusalem Artichokes, scrubbed, 6 x Shallots, peeled and halved and 70g pancetta or streaky bacon in a little olive oil. Roast at 200C for 35 minutes until tender and golden. Delicious either hot in roasts or cold in salads. Serves 4.

Beetroot Soup

Ingredients:
450g beetroot
15g butter
110g chopped onions
Salt and freshly ground pepper
1 litre chicken or vegetable stock (or 850ml stock and 150ml creamy milk)
Chive cream
4-6 tbsp sour cream or crème fraîche
1-2 tbsp finely chopped chives.
Method:
1. Wash the beetroot carefully under the cold tap. Don't scrub; simply rub off any earth with your fingers. Don't damage the skin or cut the ends or it will bleed its colour during cooking. Put the beetroot into a pan, cover with water, bring to the boil, and then reduce the heat and simmer, covered, for anything from 20 minutes to 2 hours depending on their size and age. The beetroot are cooked when the skins rub off easily. When cool enough to handle, rub off the skins and chop the beetroot.
2. Melt the butter in a heavy-bottomed saucepan over a medium-low heat. When it foams, add the onion. Season well, stir, and then cover with a 'lid' made from baking parchment, putting the paper right on top of the onions. Cover the pan, turn the heat low and sweat over a gentle heat for 10 minutes. Meanwhile, bring the stock to the boil. 3. Add the beetroot to the onions with the stock. Season, then purée. Reheat, adding more stock or milk if you like, and adjust the seasoning. Serve garnished with swirls of chive cream.

Spicy purple sprouting broccoli pasta sauce

Ingredients:
50g fresh breadcrumbs
75ml olive oil
300g purple sprouting broccoli (PSB) trimmed
300g cauliflower florets
salt
1 tbsp capers
4-6 anchovy fillets (optional)
6 cloves garlic, chopped
1/2 tsp fennel seeds
pinch dried chilli flakes
1 tbsp chopped parsley
4 tbsp chopped black olives

Method:
Toss the breadcrumbs in 2 tsp olive oil and spread on a baking tray. Bake in a hot oven for about 5 minutes until golden. Break the cauliflower into small florets and the psb into separate small heads. Warm about 2 tbsp olive oil in a shallow pan - add the broccoli and cauliflower, stir in pan and leave vegetables to cook
until you see edges browning slightly. Season and stir gently. Soak, rinse and dry capers then roughly chop and add to the vegetables. Stir carefully. Once the psb and cauliflower is just tender, add a drizzle of olive oil and scatter with chopped anchovy, garlic, fennel
seeds and chilli flakes. Toss to mix in. Cook for 2 more minutes and add parsley and olives. Finish with toasted breadcrumbs. This can now be used as a sauce with penne, shells or fuselli. Alternatively serve on its own or as an accompaniment to grilled or roasted poultry.

Method:
 Preheat the oven to 190°C, gas mark 5. Cook the pasta according to pack instructions, drain thoroughly and return to the pan to keep warm. Meanwhile, heat the oil in a medium pan and fry the leek and bacon for 2-3 minutes, or until the leek is starting to soften. Stir in the cheese sauce, bring to a bubble, then add the pasta and stir together. Season with freshly ground black pepper and transfer to a baking dish. Sprinkle with the cheese and place the tomatoes over the top. Bake on the top shelf of the oven for 20-25 minutes, until the topping is golden and the tomatoes have softened.
Serve with a mixed herb salad. 

Lentil and Cauliflower Pilaff

Ingredients:
2 tsp sunflower oil
1 onion, finely chopped
2 vegetable stock cubes
350g Basmati Rice
1 cauliflower, cut into small florets
2 tbsp Hot Madras Curry Paste
410g can Lentils, drained and rinsed
Freshly ground black pepper

Method:
Heat the oil in a large pan and gently fry the onion for 5 minutes, until softened. In a large jug, make up the stock by dissolving the stock cubes in 1 litre boiling water. Add the rice and cauliflower florets to the pan and cook for a further 1-2 minutes. Stir in the curry paste and lentils then add the hot stock. Bring to the boil, cover and simmer gently for 15 minutes, or until the rice and cauliflower are tender. Season with pepper to taste, garnish with some fresh mint leaves and serve with a crisp salad.

Ingredients:

½ pack fresh filo pastry (8 sheets)
125g unsalted butter
175g caster sugar
7 or 8 large apples, peeled, cored and quartered

Method:
Remove the filo pastry from the fridge about 2 hours before you intend to use it - leave it unopened and allow it to come to room temperature. Take a heavy-based, 25cm round, flameproof pan about 5cm deep (a cast-iron frying pan with an ovenproof handle is ideal). Melt two-thirds of the butter over a moderate heat. Add about two-thirds of the sugar and carefully tilt the pan over the heat until the sugar melts and is well mixed with the butter. The mixture should coat the pan and cover the entire base. Remove from the heat.

Arrange the apple quarters over the butter mixture - start from the outside and make tight circles into the centre. Sprinkle the apple with the remaining sugar and dot with half the remaining butter.

Cook over a medium heat for 20 minutes, until the butter mixture bubbles up between the apples - gently shake the pan from time to time. You may need to reduce the heat after a while to make sure the caramelised butter does not burn. Remove from the heat and leave until it is just cool enough to handle.

Preheat the oven to 220°C, gas mark 7. In a separate pan, melt the remaining butter. Take 2 sheets of filo, covering the rest with clingfilm. Place the filo over half the apples and, using your fingers, tuck the edge in between the apples and the side of the pan. Repeat with another 2 sheets to cover the other half. Brush with half the melted butter, then give the pan a quarter turn and repeat with the remaining sheets, brushing with the remaining butter.

Bake for about 20-25 minutes, until the pastry is crisp and golden. Remove from the oven and leave to cool for at least 5 minutes before serving.

To serve, cover the pan with a slightly larger serving dish. Holding both pan and dish (using oven gloves if necessary), quickly turn the pan over onto the dish. Tap the base of the pan a few times, then carefully lift it up so that the caramelised apples end up on top of the pastry. Tidy up the apples if necessary and serve immediately.

Preparation Time: 10 minutes
Cooking Time: 17-20 minutes

Serves: 4

Ingredients:
3/4lb minced beef
3 small eggs
salt
pepper
1/2tsp ground caraway seeds
2 large onions (chopped)
1 large white cabbage (individual leaves)
core of the cabbage (chopped)
1 clove garlic

Method:
1. Cut the core from the cabbage and blanche the rest in boiling salt water until the leaves are just soft. Peel leaves one by one off the cabbage. If the stem is too thick, cut core in small pieces like a chopped onion.
2. Sautee onions and chopped cabbage core until lightly brown.
3. Put mince in a bowl, add eggs, spices and cooked onion/cabbage. Season with salt and pepper. Mix well.
4. Fill cabbage leaves with mince mixture, wrap as parcel.
5. Over very high heat, fry cabbage parcels for 1-2 minutes, turn, reduce heat and fry gently for apporx 15 minutes, stiring from time to time.
Serve with fresh vegetables and mashed potato.

Kale, garlic and olive pasta

Ingredients:
250g fresh or dried pasta
25g walnuts
10ml balsamic vinegar
100g butter
40g pitted black olives
salt and pepper
4 garlic cloves
200g kale
parmesan cheese

Method:
1. Remove the stalks from the kale, finely chop and blanch or steam for 2-3 minutes. Rinse in cold water. Finely chop the olives, and crush the walnuts into pieces (optional item). Peel and cut the garlic in paper thin slices.
2. Cook the pasta until al dente, with a little olive oil in the water.
3. Melt the butter in a large pan or wok; add the garlic, walnuts, and olives then cook over a moderate heat for 2-3 minutes, continually stirring.
4. Add the kale, drained pasta, balsamic vinegar, salt and freshly ground pepper and cook for a further 2-3 minutes. Keep turning the mixture.
5. Serve on individual warmed plates dressed with plenty of freshly grated parmesan cheese.

Watercress Soup

Ingredients:
3 tbsp olive oil
1 large onion, finely chopped
250g celeriac, peeled and cut into chunks
1.2 litres vegetable or chicken stock
170g watercress
Salt and freshly ground black pepper
Extra virgin olive oil, to finish (optional)

Method: Heat the oil in a large saucepan over a gentle heat and fry the onion until softened but not coloured. Add the celeriac and fry for 3-4 minutes more. Pour in the stock, bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the celeriac is soft.
 Meanwhile, cut away the tougher stems of the watercress. When the celeriac is soft, stir the watercress into the hot soup and immediately remove from the heat. Purée the soup until smooth in a blender (you'll need to do this in batches). Season to taste and serve drizzled with a little extra virgin olive oil if you like.

Borscht

Ingredients:
500g (1lb) beetroot
1 large onion, chopped
500g (1lb) potatoes, chopped
2 tbsp oil
2 garlic cloves, crushed
1.2 litres (2 pts) vegetable stock/beetroot cooking liquid
2 tbsp lemon juice
salt & pepper
150ml (5floz) thick yoghurt

Method:
1. Wash the beetroot and place in a pan of salted water, bring to the boil and simmer for 45 minutes until tender. Allow to cool slightly, peel and chop. Reserve the cooking liquid.
2. Saute the onion and potatoes in hot oil for 10 minutes. Add the garlic and cook for a further 5 minutes. Add the stock/cooking liquid, cover and simmer for 15 minutes until tender.
3. Add the beetroot and lemon juice to the pan, season with salt and pepper and continue cooking for 5 minutes.
4. Cool slightly, transfer to a liquidiser and blend until smooth. Reheat before serving, adding a swirl of yoghurt to each bowl.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2

Ingredients:

400g Swiss chard
4 eggs
120g parmesan/mature cheddar, grated
160g breadcrumbs
50g butter
salt & pepper
grated nutmeg

Method:

1. Trim off any long stems and blanch the chard in plenty of lightly salted, boiling water for 3 minutes.

2. Drain and press hard in a colander to remove as much water as possible. Turn onto a chopping board and chop the compressed mound roughly.

3. Beat the eggs in a large bowl and mix in the freshly grated parmesan (you could substitute with mature cheddar), breadcrumbs, salt, pepper and nutmeg to your taste and finally the chard. Go easy on the nutmeg; just a light dusting.

4. Finally mix the chard evenly, which you will find easiest with your hands. Melt the butter in a heavy pan and pour or spread your mixture out and firm down if necessary.

5. Fry over a moderate heat for about 8 minutes. For the authentic version turn over, in which case it will almost certainly fall apart unless you have Italian blood, or just finish for a few minutes under the grill until golden brown. Turn out on to a dish and serve with salad and bread.

Ingredients:

1 small green cabbage
1 medium onion
2 tbsp oil
1 tbsp fresh parsley
350g (12oz) penne pasta
150 ml (5fl oz) single cream
50g (2oz) Gruyere cheese
300ml (1/2 pint) vegetable stock
salt and pepper

Method:
1. Finely shred the cabbage and place in a large bowl.
2. Chop the onion and sauté in hot oil until the onion is transparent. Add to the cabbage. Stir in the chopped parsley.
3. Cook the pasta accordingly to the packet instructions and drain. Mix the pasta with the cabbage and place in a shallow baking dish.
4. Mix the cream with the grated Gruyere and stir in the stock. Season with salt and pepper and pour over the cabbage.
5. Cover and bake at 180C (350 F) Mark 4 for 35 minutes. Remove the cover and allow to brown for the last 5 minutes.