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Jerusalem Artichoke, Walnut and Horseradish Soup with Parsely and Lemon Pesto

Peel and cut 300g of Jerusalem Artichokes into 3x3cm chunks. Run your fingers along two sprigs of rosemary and sprinkle the leaves over the artichokes. Drizzle over 1tbsp of olive oil and toss to coat evenly. Roast in a preheated oven at 200˚C for 20-25 mins until golden at the edges. Meanwhile, fry half a large onion in a knob of butter until golden and then add 100g of chopped walnuts and a peeled, diced potato before covering with 600ml of vegetable stock and simmering with the lid on for 20 minutes. Make the pesto by combining a generous handful of parsley, the zest of one lemon, 50g of walnuts and 2tbsp of oil and blitzing in a processor (if...

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Panko Crusted Broccoli with Katsu Sauce

Preheat the oven to 200°C. Start by making the Katsu sauce. Dice one large onion and add to a pan with 1 tbsp of oil and five peeled garlic cloves. Sautee on a medium heat for 2 minutes before adding 2 peeled and diced carrots. Cover and sweat down for 10 minutes, stirring occasionally to prevent burning but allowing some caramelisation. Stir in 2 tbsp of plain flour and 1 tbsp of medium curry powder before slowly adding 600ml of vegetable stock, stirring to prevent lumps. Chuck in 2 tsp of honey, 1 tbsp soy sauce and one bay leaf and turn down the heat to simmer for 20 minutes or until a sauce consistency is reached. (The sauce should...

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Carrot-top and herb tabbouleh with spiced-roasted rainbow carrots and yoghurt

Preheat the oven to 200°C. Scrub 400g of carrots until clean and halve or quarter lengthways so that they are approximately 2cm thick. Drizzle with 1tbsp of olive oil and toss with 1tbsp of Ras el Hanout, (you may find this as a dry spice mix or a paste, either is fine) and salt to taste. Place, cut side down on a baking tray and roast for about 25 mins or until tender and starting to brown. Meanwhile, cook 100g of bulgar wheat according to the packet instructions. Combine the juice and zest of one lemon, 1tbsp of extra virgin olive oil, a crushed garlic clove and 25g of raisins or currants and mix this into the bulgar wheat to...

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Valentine’s Beetroot Brownies

It’s best not to think of these as brownies, but once you get past any initial preconceptions of what you think a brownie should be, these are fabulous, fudgy and most importantly, pink. Make these for that special lad, lady, or flatmate in your life. Preheat the oven to 180°C and grease and line a 25x18cm, 5cm deep baking dish. Prepare 450g of beetroots (about 5 medium beetroots) by boiling for 15-20 mins, draining and running under a cold tap to slide their skins off. Puree in a food processor (not with a hand blender – as this recipe writer found – unless you prefer your kitchen units, clothes and face artfully stained pink). Add three large eggs, 200g of caster...

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Beetroot, Orange and Goats Cheese Tart with Dill

Preheat the oven to 180°C. Start by boiling two large beetroots for 15 mins before running under cold water so that you can slide their skins off. Slice the beetroots into 1/2cm thick rounds and marinate in 1tbsp cider or white wine vinegar and the juice of half an orange for 15 minutes. Meanwhile, roll out 500g of puff pastry into an approximately 30 by 20 cm and place in a preheated oven for 15-20 mins, until puffed up and lightly golden. Remove from the oven and push down the risen middle, leaving a 4cm crust. Pat the beetroot slices dry and layer over the tart, topping with some grated orange zest, salt and pepper. Brush the beetroot with olive...

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