Hi guys, I've just put together a whole bunch of beautiful recipes for my veg
book I know you're gonna love it. Now I think I've got for you one of the
very best veggie burgers ever. Whether you eat meat or not you're gonna love
this. We're gonna take some onions, carrot, squash. My inspiration came from an onion
bhaji but we're gonna load it, load it with flavour. We're gonna take a carrot
and do nice long strokes. I'm using a butternut squash, and you can just grate
that in as well. So let's get all that veg in there. And now paneer is
basically an Indian cheese. You could use halloumi, but the paneer is really good.
Look out for it, It's fantastic. Just two level teaspoons of cumin go in. The next
spice is tumeric. Two of those. Two cloves of garlic and then ginger. A thumb-sized
piece of ginger. For the last two things, I want to add flavour-wise, a chilli. So we
do want a little bit of a kick. And then a nice little wadge of coriander.
Now we're gonna bind this with some flour. So I'm gonna use gram flour. Season
it with some nice sea salt and a little swig of water and we're gonna mix it up.
And that my friends is perfect. And then you can pat them out to little patties.
I've also got my hand quite messy now. But just a little bit of oil in a pan.
And then we'll go in with this nice little patty. I'll cook two, but you can
do them in batches, and they'll be lovely. So if we kind of get back to that whole
kind of vibe about a burger right. You'd normally have some mayonnaise so I'm
gonna kind of do my sort of Indian version of that, with a coriander yogurt.
Get a pestle and mortar, a little pinch of salt and have a smash up. Just put the
yogurt in here and I'm just gonna muddle it in. So look at that colour absolutely
beautiful. Okay let's have a little check of the
fritters. One, two, three. And what's lovely you get the golden on the outside and on
the inside it's just luminous yellow. And then I want some more crunch some more
freshness so I've got a nice gem lettuce here. And then there's one last bit;
papadums. Snap them and then kind of crumble them up, like that. Now I've got
these buns. These are spongy white rolls which is exactly what I wanted. I
want to put the coriander yogurt in, on both sides. And then we're gonna dust
that with the papadums. It's gonna be crazy good. Let's take one of my patties.
We're gonna go straight on there with some mango chutney, a whole load of the
lettuce, some corianders, just a few more chillies - just to remind them. And then the
last bit on top, like that, and that my friends is one hell of a mouthful. That's
probably the best veggie burger I've ever had.
I'm going to show you how to make the most delicious reverse puff
pastry pizza packed full of veg and it is so easy
to put together. All happens in here, in a tray. Well we're going kind of
Provencal with the veggies so courgettes, peppers, an onion and 250 grams of lovely
cherry vine tomatoes. And what I want to do is just kind of clank everything up.
Not too small otherwise you're going to lose the veg, but also so it's nice
little bite-size pieces. So centimetre slice on the courgette. With
the onion just peel it, and quarter it. And then in the tray just kind of click
it into little petals. It cooks really nicely so this dish for me is a real
cracker when you want to put something together it's really easy, this is the
one. You can buy these amazing rolls of puff pastry, which you know it's all
rolled out, it's all done. I mean look, I love making homemade pastry but puff
pastry is a real thing, it's a real ritual, it takes loads of time and space
and effort and to be honest most people haven't got time for that.
Then with the cherry tomatoes try and get different coloured ones if you can.
Simply cut them in half. So this recipe is one of the recipes from my new
cookbook, "Veg". This is a book that's really close to my heart. I wrote it
about eight years ago and then in the recent years when people have become so
much more interested in veg, plant-based cooking, I've brought it back. And I've
re-edited it, rewritten it, reshot it. You know I'm a meat-eater, I eat fish. And I think
it's amazing that you know you can have a delicious meal that feels totally
complete that you're missing nothing, and I hope you like it. With the veggies here,
what we want to do now is amplify flavour. So there's a couple of things you can do.
First a little season up with salt and pepper. I'm using Oregano, a really
brilliant herb. And what I want to do is simply take it off the stalk, give it a
little twist, just to kind of bash and bruise up the oils. And then I want to
just drizzle on some nice olive oil and give it a little dress. So give it a nice
little mix up. All the seasoning, the herbs and the oil, and what we want to do is
slow roast this and it will reduce in size but it will absolutely amplify in
flavour. So we're gonna roast at 180 degrees Celsius which is 350 Fahrenheit.
Look at the colours, amazing. Super easy. And then after 50 minutes I'll show you
what to do next. So it's had 50 minutes and it smells
incredible. Have a little look at that. So the next part is really really simple.
We've got ourselves some beautiful all butter puff pastry. When it cooks it goes
like that, and it gives you this most incredible crispy, crunchy, luxurious
texture. So of course normally with a pizza it will be a dough that you have
to sort of spin and turn, but we're cheating. So what I want to do is get the
knife and just push the veg right into the middle like that, because what we
want is extra delicious, crispy edges and sort of nice packed veggies in the
middle. I'm gonna take the puff pastry. It's already rolled out for us, so easy.
Drop it straight on and then like tuck it into bed and literally push it in and
that is gonna be incredible. So this goes back in the oven for about half an hour
until this pastry has gone golden and crispy and delicious- and that pans hot.
So I'm gonna put this back in the oven and I'll show you what it looks like, and
I'll show you how to finish it. And have a little look at that. Absolutely
beautiful. And you can see how golden and puffy and crispy it's got. Get a
little spatula or spoon, and just go around the edges like that. Just push in
so it goes underneath. Get yourself a nice board or platter, put it on top then
get yourself a cloth to hold the edges, a little good luck, count to three; one, two,
three and flip. Give it a nice little tap, and you're gonna get the most incredible
reverse pizza. Here we go. Woah. Come on! Look at the crispy edges, full of colour,
absolutely beautiful. I'm gonna take some gorgeous mozzarella.
Bust that open and get little bombs of the mozzarella and stuff it in between
the veggies. A few lovely delicate basil leaves. Tomatoes, basil, mozzarella. What's
not to love? And actually what's nice is as the seasons track throughout the year
you can change up your veg. Now last but not least get yourself some beautiful
sticky balsamic vinegar, and I want you to go a little bit of Jackson Pollock.
Just have a little drizzle up, and there you go. A flavour combo that's gonna slap
your taste buds around the face. Enough talking, let's have a little slice.
Boom. Brilliant, with a salad, glass of wine. Crispy, colourful and delicious. And what's
nice is that residual heat from the crust will start to slowly melt the
mozzarella, so it's half cold, half melted, half oozy. And then it's gonna half get
in my mouth, but not for half long. Good times.
Eat it like a normal pizza. Mmm. Oh yeah. Pure pleasure and I'll be
honest normally I eat it with a knife and fork. But
it's quite nice to go a little bit filthy, and I hope you enjoy.
Take care.
I can't wait to show you this delicious meal. It's mushroom stroganoff.
How do you get incredible flavour out these beautiful mushrooms? So starting
off with 400 grams of beautiful mushrooms. This will be enough for a
generous two portions. So if you go to the supermarket you'll find a whole
array of mushrooms. We've got some standard brown mushrooms, classic oyster
mushrooms, girolles - I absolutely love these. But they all taste a little bit
different, but they're all kind of, you know, giving you that deep sort of savoury
flavours that we love. You can just slice these up no trouble at all. You can tear
them. There's no right or wrong just you know rip them up like that.
Make it a nice mouthful size. We're gonna get a big pan on a medium-high heat
and I'm not going to add any fat at all. Cooking the mushrooms in a dry pan like
this naturally brings out the nuttiness from the mushroom. So I probably eat
vegetarian two or three times a week. I really enjoy it. I think to be a fully
rounded cook it's really good to not rely on meat, to kind of get away with
big flavour. So I find it a really positive thing for my cooking. I think
it's a really positive thing for your health. Now back in the pan, we're still
dry frying guys so you're sort of lightly charring it, you're making it nutty. You
can see the moisture is coming out. So while that goes on, I want to quickly
prep the garlic and the onion. I've got one red onion. I'm just gonna peel it,
half it, and then finely slice it. But then I'm also gonna finely slice the
garlic. Everything's gonna happen quite quickly from here on in. We'll give it a
shake around. A little seasoning, salt and pepper, and some nice olive oil. So it's
the first introduction of fat. The minute you add the oil we're changing gear,
right. So now we've gone from nuttiness to more sort of caramelisation and
frying. So as that fries around, I'm gonna take just a few cornichons, four little
silver skinned pickled onions. I'm just gonna finely slice those. It gives you
this beautiful sort of slightly acidic crunch.
It's a really nice surprise. So I'm also gonna add a little caper. They're just a
little tablespoon like that. Oh I absolutely love it. So that goes in now.
Add a nice pinch of paprika. That's gonna give it a little spice. Absolutely
beautiful. I want to add some parsley. Rip off the kind of herby part for later,
and then with the stalks don't throw it away. Finely slice the stalks.
There's brilliant flavour in there. Very sweet. And that's gonna go in the pan
right now, and then I'm gonna flame it. Now you don't have to flame it. I'm using
whiskey, you could use cognac, you could use even gin. Very very nice. So give your
pan a nice little shake like this. Then add your chosen alcohol. Just a couple of
good shots like that, and then flame it. There you go.
Flaming it, is gonna help to caramelise and flavour the vegetables which is
really nice. Of course put your fan on. You know get
your hair out the way, don't singe it. You know be careful. You don't have to do
this. But when you do flame the booze, you cook away the alcohol. And then what
you're left with is the effort of the maker. Now at this part in the story
we're kind of done. All we have to do is add a nice spoon of creme fraiche. You
could of course use cream. I'm gonna add just a little swig of water to give you
a consistency of a nice creamy sauce. Go in with some roughly chopped parsley
leaves. We'll bring that to the boil, and that my friends is gonna be a delicious stroganoff.
I think it's a brilliant time now to embrace more veggie dishes. Whether your
veggie, vegan, or you're just trying to reduce the amount of meat dishes you
have in the week, this is a brilliant brilliant thing. And if it's delicious,
it's delicious. You know veggie food should never be a compromise. Have a
little serve up. Look at the colours guys. The lovely different shades and colours
of the mushrooms. Look at that. You could serve this with noodles but for me it
has to be fluffy basmati rice. So these are been cooked for like 12 minutes and
I just put the lid on and let it steam. It'll soak up all of that beautiful
creamy sauce. This is absolutely one of my favourites. It really makes me happy
when I eat this. It's a generous portion, look. So there you go, delicious mushroom
stroganoff. Enough yapping, let's have a try. There we go. Mmm. Rich
and intense and delicious. Have a go, have a cook up, and enjoy.