And here I want festivity, which is why I’ve gone back to Elliot’s idea of chestnut puree, and incorporated Young’s sauteed mushrooms to add flavour and texture, and Mob Kitchen’s onion, plus some seasonal fruit, though I prefer the sharpness of cranberries with the chestnuts. Cook the brown rice, once cooked place rice into a salad bowl, fluff it up with a fork and pour the dressing over (start with 3 tablespoons then add more to taste) while it's still hot. Though a sausage roll is certainly not just for Christmas, is it really a Christmas party without them?

Beautifully illustrated with 200 color photos, and presented in Delia’s friendly, inimitable style, this is a book that all cooks will want to own. There are some great above and beyond tips here, such as with the Thai Curry, chopping the lemon grass and soaking it in lime juice for some time before blending it, this made such a difference to the taste, I feel that lemon grass bought in the UK is so dried up, soaking it first helps to rehydrate and release some flavour. In a large bowl measure out the flour, then take the margarine out of the freezer and grate it using a coarse grater into the flour. Having said this, these sausage rolls are a rare exception and they’re an absolute godsend when catering for my own family which includes both die-hard vegetarians and die-hard meat eaters.Take the sausages out of their casings, add the onion and mush up with your hands until well incorporated (vegetarian sausages have a very firm texture so this can be quite hard work but when you add the onion the whole mixture will start to soften up). Laura Fyfe’s recipe for Jamie magazine also contains cheese (stilton this time), but the base is roast butternut squash mixed with breadcrumbs and chopped walnuts, which makes it much more adaptable – you could easily leave out the cheese, or replace it with a plant-based substitute without changing the flavour profile too much.

The book was listed in "good" condition, when actually, it was in "very-good to pristine" condition. Use scissors or the tip of a knife to snip a small hole in the top with scissors, then sprinkle with seeds, if using. Meanwhile, put the oil in a frying pan over a medium heat and, once hot, fry the onion, stirring regularly, until soft and golden. She also refers to 'vegetarian gelatine' in recipes which I find rather odd and in the method she shortens it further to just 'gelatine' - this makes me wonder if she's really made the recipes with agar agar or whatever or is just assuming you can.As The Meat Eater went to the effort of cooking dinner, I should really make the effort of typing up the recipe. Then leave them to cool on a wire rack before storing in an airtight tin (that is, if they're not all eaten before you get the chance! Delicious as these are, however, they’re far softer and sweeter than a traditional sausage roll, and I’d like to find something that doesn’t feel so much like a vegetarian alternative. Breakfast is simple - cereals, porridge, berries, yoghurts , non dairy if they are dairy free but worth a try for anyone , almond or oat milk , toast etc.

All recipes, photos, reviews and opinions are copyright of Becky Gregory of Veghotpot {unless otherwise stated}. She talked to Delia Smith in 1980 about becoming a vegetarian, initially living "off chocolate and tea" and some. Other good ones include Vegetarian Pad Thai Noodles (lovely and fresh), Roasted Tomato Soup with a Puree of Basil and Olive Croutons (gorgeous and warming) - and for parties - Caramelised Balsamic and Red Onion Tarts with Goat's Cheese - something special.The item was shipped fast and was nicely packaged in a very thick paper mailing envelope and arrived as scheduled in perfect used condition. Book was also carefully and professionally wrapt, was a very fast ship, and was in good condition as described.

First you need to make a batch of Delia Smith’s quick flaky pastry which is pretty foolproof and can also be used for topping sweet and savoury pies. Pasta and noodle recipes, for example, include the wonderful Trofie with Pesto, Green Beans and Potatoes, together with many other classic Italian dishes; while the East contributes Singapore Stir-Fried Noodles and Soba Noodles with Soy and Citrus Dressing. All traditional sausage rolls, whether they’re billed as Christmas pudding or “ blistering hot”, have meat as their base. The combo of the mushrooms, pak choi, spring onion, ginger, and hoi sin sauce was really flavoursome and this beats a take-away any day.No one one should be flummoxed by producing a few non meat meals these days- I’d recommend Bosh books for starters but they have a free online recipes too. Then toss the dice in a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate.