Whether at a special dinner, on a buffet table, or at a supper party, vegetarians will love these mains. We’ve also included a selection of potato, rice, and vegetable side dishes, which go down very well served alongside many of the main courses in this book.
MUSHROOM AND SPINACH CANNELLONI
MUSHROOMS AND SPINACH EN CROÛTE
MUSHROOM STROGANOFF
BUTTERNUT SQUASH LASAGNE
SPICY ROAST SQUASH AND FETA SALAD
BUTTERNUT SQUASH WITH SPINACH AND MUSHROOMS
RED PEPPER AND AUBERGINE SALAD WITH BASIL DRESSING
GLOBE ARTICHOKE AND PUY LENTIL SALAD
CHARGRILLED VEGETABLE AND HALLOUMI SKEWERS
AUBERGINES BAKED WITH FETA AND CHICKPEAS
MINI AUBERGINE AND ROCKET PIZZAS
GOAT’S CHEESE, THYME, AND ONION MARMALADE GALETTE
PENNE ALLA PARMIGIANA
PENNE WITH ASPARAGUS AND DOLCELATTE
ROASTED VEGETABLE RISOTTO
VEGETABLE KORMA
GARLIC AND CORIANDER NAAN BREADS
PILAF RICE
THAI GREEN RICE
ROAST POTATOES WITH CHILLI AND THYME
HEAVENLY POTATO GRATIN
CHEESE-TOPPED DAUPHINOIS POTATOES
ORANGE-GLAZED CARROTS
ROASTED CHICORY WITH GARLIC BUTTER
ROASTED CAULIFLOWER AND CARROTS
SWEET CHILLI COLESLAW
ROASTED MEDITERRANEAN VEGETABLES
g Contents g Main Courses Vegetarian and Vegetable Sides
MUSHROOM AND SPINACH CANNELLONI
To make the cannelloni easier to serve, arrange them in neat rows in a rectangular dish. Serve with dressed salad and crusty bread.
Serves 6
Special equipment 1.7 litre (3 pint) wide-based ovenproof dish
1 tbsp olive oil
500g (1lb 2oz) mixed mushrooms, such as shiitake, chestnut, and button, roughly chopped
3 garlic cloves, crushed
225g (8oz) baby spinach, roughly chopped
salt and freshly ground black pepper
400g can tomatoes, drained and juice discarded
2 tbsp pesto
75g (21⁄2oz) freshly grated Parmesan cheese or vegetarian alternative
12–14 cannelloni tubes
For the sauce
75g (21⁄2oz) butter
75g (21⁄2oz) plain flour
900ml (11⁄2 pints) hot milk
100ml (31⁄2fl oz) double cream
2 heaped tbsp pesto
Serves 12
Special equipment 2 x 1.7 litre (3 pint) wide-based ovenproof dishes or 1 x 3 litre (51⁄4 pint) dish
2 tbsp olive oil
1kg (21⁄4lb) mixed mushrooms, such as shiitake, chestnut, and button, roughly chopped
6 garlic cloves, crushed
500g (1lb 2oz) baby spinach, roughly chopped
salt and freshly ground black pepper
2 x 400g cans tomatoes, drained and juice discarded
4 tbsp pesto
175g (6oz) freshly grated Parmesan cheese or vegetarian alternative
24–28 cannelloni tubes
For the sauce
175g (6oz) butter
175g (6oz) plain flour
1.7 litres (3 pints) hot milk
200ml (7fl oz) double cream
4 heaped tbsp pesto
1. Heat the oil in a frying pan, add the mushrooms, and fry over a high heat for 2 minutes or until just cooked. Add the garlic and spinach and toss together until the spinach is just wilted. Season with salt and freshly ground black pepper and set aside to cool.
2. To make the sauce, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Whisking all the time, gradually blend in the hot milk and the cream and bring to the boil. Season with salt and freshly ground black pepper, remove from the heat, and stir in the pesto.
3. Put the tomatoes into a mixing bowl, add the cooled mushroom mixture, the pesto, and one-third of the cheese. Stir to combine.
4. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, fill the cannelloni tubes with the mushroom and spinach filling, dividing it equally among them.
5. Spoon one-third of the sauce into the base of the ovenproof dish and arrange the filled cannelloni on top in neat rows. Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
6. Bake for 30–35 minutes (45 minutes for 12) or until golden brown and bubbling.
IN THE AGA
Bake the cannelloni on the grid shelf on the floor of the roasting oven for 15 minutes (25 minutes for 12), transfer to the top set of runners, and cook for a further 20 minutes (30 minutes for 12).
PREPARE AHEAD
The cannelloni can be made up to the end of step 5 up to 8 hours ahead. Not suitable for freezing.
MUSHROOM AND SPINACH CANNELLONI
g Contents g Main Courses Vegetarian and Vegetable Sides
MUSHROOMS AND SPINACH EN CROÛTE
Whether it’s on a buffet table or at a supper party, vegetarians will love this. Be sure to buy all-butter puff pastry, as it has a much better flavour than other kinds and is a little softer to handle. If you are serving large numbers, make multiple en croûtes – never make an en croûte larger than for 12, as the pastry may split. Serve with dressed salad leaves.
Serves 6
1 tbsp olive oil
1⁄2 large onion, chopped
1 garlic clove, crushed
150g (51⁄2oz) chestnut mushrooms, sliced
225g (8oz) baby spinach
125g (41⁄2oz) ricotta
75g (21⁄2oz) Gruyère, grated
1 egg yolk
dash of Tabasco
salt and freshly ground black pepper
a little plain flour, to dust
1⁄2 x 500g packet ready-rolled all-butter puff pastry (freeze the other half for another occasion)
1 egg beaten with 1 tbsp milk
Serves 12
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
250g (9oz) chestnut mushrooms, sliced
450g (1lb) baby spinach
200g (7oz) ricotta
175g (6oz) Gruyère, grated
1 egg
dash of Tabasco
salt and freshly ground black pepper
a little plain flour, to dust
375g packet ready-rolled all-butter puff pastry
1 egg beaten with 1 tbsp milk
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7) and put a baking sheet in the oven to get hot. Meanwhile, heat the oil in a non-stick frying pan, add the onion, and fry for 2 minutes. Lower the heat, cover with a lid, and cook for 15 minutes or until soft.
2. Add the garlic, mushrooms, and spinach and cook over a high heat for 3 minutes or until the spinach has wilted and the mushrooms have softened. Set aside to cool.
3. Meanwhile, put the ricotta, Gruyère, egg yolk (whole egg for 12), and Tabasco into a bowl, season with salt and freshly ground black pepper, and mix until combined. Stir into the cold spinach mixture.
4. Lay the sheet of pastry on a lightly floured work surface and roll it out into a 28 x 33cm (11 x 13in) rectangle (33 x 38cm/13 x 15in rectangle for 12).
5. Pile the spinach mixture into the middle, leaving a 4cm (11⁄2in) gap around the edge. Brush the pastry with the egg mixture, then fold the ends over the filling and bring the sides up so they meet at the top. Crimp the ends together to seal, then brush the pastry with egg.
6. Transfer to the hot baking sheet and bake for 30 minutes (45 minutes for 12) or until golden all over. Leave to rest at room temperature for 5 minutes, then slice and serve hot.
IN THE AGA
Sit the en croûte on a cold baking sheet and bake on the floor of the roasting oven for 25–30 minutes.
PREPARE AHEAD
The en croûte can be made up to the end of step 5 up to 8 hours ahead. Not suitable for freezing.
MUSHROOMS AND SPINACH EN CROÛTE
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bsp; g Contents g Main Courses Vegetarian and Vegetable Sides
MUSHROOM STROGANOFF
This is great for vegetarians and meat-eaters alike – the mass of tasty mushrooms is delicious and the cornichons (baby gherkins) give a lovely texture and sweetness. If you don’t have any Marsala, you can use another fortified wine such as medium sherry or Port. Serve with rice.
Serves 6
25g (scant 1oz) butter
1 large onion, thinly sliced
2 garlic cloves, crushed
1 tbsp paprika
1 tbsp plain flour
100ml (31⁄2fl oz) Marsala
200g tub full-fat crème fraîche
650g (1lb 7oz) mixed mushrooms, such as oyster, chestnut, and portabella, sliced
salt and freshly ground black pepper
juice of 1⁄2 lemon
1 tsp tomato purée
1 tsp caster sugar
50g (13⁄4oz) cornichons, chopped
Serves 12
2 large onions, thinly sliced
4 garlic cloves, crushed
2 tbsp paprika
2 tbsp plain flour
200ml (7fl oz) Marsala
2 x 200g tubs full-fat crème fraîche
1.1kg (21⁄2lb) mixed mushrooms, such as oyster, chestnut, and portabella, sliced
salt and freshly ground black pepper
juice of 1 lemon
2 tsp tomato purée
2 tsp caster sugar
100g (31⁄2oz) cornichons, chopped
1. Melt the butter in a deep frying pan, add the onion, and fry for 1 minute. Lower the heat, cover with a lid, and simmer for 15 minutes or until soft.
2. Stir in the garlic, then sprinkle in the paprika and flour and mix well. Add the Marsala and crème fraîche and stir until thickened slightly.
3. Add the mushrooms, season with salt and freshly ground black pepper, and simmer over a low heat for 4 minutes (5–10 minutes for 12) or until the mushrooms are just cooked.
4. Stir in the lemon juice, tomato purée, and sugar and check the seasoning. Scatter over the cornichons and serve hot.
IN THE AGA
Soften the onion in the simmering oven for 15 minutes, then continue on the boiling plate.
PREPARE AHEAD
This is best made and served immediately. Not suitable for freezing.
MUSHROOM STROGANOFF
g Contents g Main Courses Vegetarian and Vegetable Sides
BUTTERNUT SQUASH LASAGNE
A lasagne with wow factor. The star ingredient is butternut squash. Prepare the dish the day before if you can, so the lasagne sheets have time to soften in the sauce. Serve with salad and crusty bread.
Serves 6
Special equipment 2.4 litre (4 pint) shallow wide-based ovenproof dish
1 tbsp olive oil
225g (8oz) butternut squash (peeled weight), chopped into small cubes
1 red pepper, halved, deseeded, and diced
1 onion, roughly chopped
2 garlic cloves, crushed
225g (8oz) chestnut mushrooms, sliced
2 x 400g cans chopped tomatoes
1 tbsp tomato purée
2 tsp sugar
1 tbsp freshly chopped thyme
salt and freshly ground black pepper
100g (31⁄2oz) spinach, chopped
6–8 sheets lasagne
For the white sauce
75g (21⁄2oz) butter
75g (21⁄2oz) plain flour
900ml (11⁄2 pints) hot milk
2 tsp Dijon mustard
100g (31⁄2oz) Gruyère cheese, grated
250g (9oz) mozzarella, chopped into small cubes
Serves 12
Special equipment 2 x 2.4 litre (4 pint) shallow wide-based ovenproof dishes or 1 x 4 litre (7 pint) shallow wide-based ovenproof dish
2 tbsp olive oil
500g (1lb 2oz) butternut squash (peeled weight), chopped into small cubes
2 red peppers, halved, deseeded, and diced
2 onions, roughly chopped
4 garlic cloves, crushed
500g (1lb 2oz) chestnut mushrooms, sliced
4 x 400g cans chopped tomatoes
2 tbsp tomato purée
1 heaped tbsp sugar
2 tbsp freshly chopped thyme
salt and freshly ground black pepper
200g (7oz) spinach, chopped
12–16 sheets lasagne
For the white sauce
175g (6oz) butter
175g (6oz) plain flour
1.7 litres (3 pints) hot milk
1 heaped tbsp Dijon mustard
200g (7oz) Gruyère cheese, grated
1. Heat the oil in a large deep frying pan. Add the squash, pepper, onion, and garlic and fry over a moderate heat for 4–5 minutes or until the onion is starting to soften. Add the mushrooms, tomatoes, tomato purée, sugar, thyme, and some salt and freshly ground black pepper. Cover with a lid and simmer over a low heat for 20–30 minutes (35–40 minutes for 12) or until the vegetables are tender. Add the spinach and toss together until just wilted.
2. Meanwhile, make the white sauce. Melt the butter in a saucepan, add the flour, and stir over the heat for 1 minute. Slowly whisk in the hot milk until the sauce is smooth and thick. Season with salt and freshly ground black pepper, then stir in the mustard and half the Gruyère.
3. Spoon one-third of the tomato sauce over the base of the ovenproof dish, then spoon one-third of the white sauce on top. Arrange a single layer of lasagne over the white sauce and scatter over half the mozzarella. Spoon half the remaining tomato sauce on top, followed by half the remaining white sauce. Arrange another layer of lasagne on top and scatter over the remaining mozzarella. Spread the rest of the tomato sauce on top, followed by the rest of the white sauce, then sprinkle with the remaining Gruyère.
4. Transfer to the fridge for at least 6 hours or overnight so the lasagne starts to soften.
5. To serve, preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6), then bake the lasagne for 45 minutes (1–11⁄4 hours for 12) or until golden brown and bubbling around the edges.
IN THE AGA
Cook the tomato sauce in the simmering oven for 20–30 minutes. Bake the lasagne in the middle of the roasting oven for 40–45 minutes (1 hour for 12).
PREPARE AHEAD AND FREEZE
The lasagne can be made up to the end of step 3 up to 2 days ahead. Freeze for up to 2 months.
BUTTERNUT SQUASH LASAGNE
g Contents g Main Courses Vegetarian and Vegetable Sides
SPICY ROAST SQUASH AND FETA SALAD
This unusual salad goes well with barbecued meat or fish. To allow the flavours to infuse, make it up to six hours ahead.
Serves 6
1 large butternut squash
1 red onion, thinly sliced
2 tbsp olive oil
salt and freshly ground black pepper
1 tsp ground cumin
100g (31⁄2oz) feta cheese, crumbled
2 tbsp freshly chopped parsley
For the dressing
1 tbsp white wine vinegar
2 tbsp olive oil
1 tsp honey
1⁄2 garlic clove, crushed
Serves 12
2 large butternut squash
2 red onions, thinly sliced
4 tbsp olive oil
salt and freshly ground black pepper
1 tbsp ground cumin
200g (7oz) feta cheese, crumbled
4 tbsp freshly chopped parsley
For the dressing
2 tbsp white wine vinegar
4 tbsp olive oil
2 tsp honey
1 garlic clove, crushed
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Cut the squash in half lengthways, then scoop out the seeds and fibres with a spoon and discard. Then cut into sections and use a peeler to remove the skin. You may need a knife for larger sq
uash. Cut the flesh into thin half-moon slices.
2. Scatter the squash and onion over the base of a roasting tin. Drizzle with the oil, season with salt and freshly ground black pepper, and toss to combine.
3. Roast for 25–30 minutes (30–35 minutes for 12) or until pale golden and just tender. Transfer to a mixing bowl with a slotted spoon, scatter over the cumin, and toss together. Set aside to cool.
4. When completely cool, stir in the feta and parsley. Put the ingredients for the dressing into a clean jam jar, tighten the lid, and shake well.
5. Pour the dressing over the salad and mix together. Transfer to a salad bowl and chill for up to 6 hours before serving.
IN THE AGA
Roast the squash on the floor of the roasting oven for 20–25 minutes (25–30 minutes for 12).
PREPARE AHEAD
The salad can be made up to 6 hours ahead. Not suitable for freezing.
SPICY ROAST SQUASH AND FETA SALAD
g Contents g Main Courses Vegetarian and Vegetable Sides
BUTTERNUT SQUASH WITH SPINACH AND MUSHROOMS
Half a small butternut squash per person is ideal at lunchtime or even as a main meal. Choose the smallest squash you can find – somewhere between 400–700g (14oz–11⁄2lb) works well. Serve with dressed salad and bread.
Serves 6
3 x 400g (14oz) butternut squash, halved lengthways through the stalk and seeds and fibres discarded
2 tbsp olive oil
150ml (5fl oz) water
salt and freshly ground black pepper
2 leeks, sliced
250g (9oz) chestnut mushrooms, quartered
100g (31⁄2oz) baby spinach
100ml (31⁄2fl oz) double cream
75g (21⁄2oz) Parmesan cheese or vegetarian alternative, freshly grated
freshly chopped parsley, to garnish
Serves 12
6 x 400g (14oz) butternut squash, halved lengthways through the stalk and seeds and fibres discarded