Vegetarian Wellington

1 Pack of pre-rolled puff pastry
Half a pack of precooked basmati rice
zest of 1 lemon
Handful of finely chopped parsley
Baby leeks trimmed and halved
1 jar of roasted red pepper
2 oz blue cheese
8oz mushrooms
pack of chestnuts
1 oz butter
1 finely chopped onion
garlic
salt and pepper
1 beaten egg to glaze

1 x 2lb loaf tin. lined with a strip of baking parchement to help with turning out the wellington.

You may need to roll out the puff pastry a little so that it fits the tin. Lay it into the tin so that the excess falls to one side to create the lid.

Mix the rice with the lemon zest and parsley and half the chopped onion and press into the bottom of the wellington.

slice and saute the mushrooms in the butter with the garlic and the other half of the chopped onion. Allow to cool and then add 100 g of vac packed chestnuts.

Drain the jar of peppers and reserve the oil as this is great for dressings.

Slice the leeks in half and lay cut side up lengthways down the tin. Season with salt and pepper.

Crumble the blue cheese on top of the leeks.

Place a layer of peppers on top of this.

Cover with the mushrooms and chestnuts.

brush the overhanging edges of the pastry with a little of the egg then fold over the top and seal around the edges with a fork.

Make a couple of cuts into the lid to allow the steam to escape and glaze with the egg.

Bake at 200c / 400f / gas 6 for 45 mins

This  can be served hot or cold.

Curry Sauce Base

This is a good base stock sauce for any sort
of curry, it stops your curries from being
too gritty – especially veggie ones. It also
freezes well.
2 large onions, peeled and quartered
1 tbsp crushed garlic
1 tbsp grated ginger
2 tbsps paprika
2 tbsps turmeric
1 tsp salt
2 tsps black pepper
1 pack of passeta [sieved tomatoes – if not
available 2 14oz cans of chopped tomatoes]
4 tbsp of tomato puree
8 tbs of oil
Quarter the onions and boil in salted water
[reserve the water you may need some of it
later].
Wizz the onions in a blender with the tomato
puree – if you are using chopped tomatoes
add these as well.
Heat the oil, quicky fry the garlic and
ginger, taking care not to burn it, adding a
little of the reserved onion water will help
stop this.
Add the spices followed by the onions, and
then the tomatoes and puree

cook for 20 mins, add some of the reserved
water if its getting too thick. Do this in a large pan as it does tend to splatter.

This should make enough sauce for about 2
average size curries or maybe more.

Davis’s Cookies

These are a very tasty energy bar type cookie. A huge favorite of a friend of mine who has no known upper limit for the amount he will consume.

4 oz butter
7 oz brown sugar
2 eggs
1/2 large jar of apple sauce
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
6 oz plain flour
12 oz rolled oats
6 oz dried fruits
5 oz nuts
Cream the butter and sugar, add the eggs and flavourings then add everything else.

Make into cookies or bake in a tray. If you do use a tray then they will need to be in for 20 – 30 mins.
Remove, allow to cool slightly then cut into bars.