Ingredients:-

• 1/2 Litre chicken Stock
• 2 – 3 Green/Spring onions – finely sliced into rounds
• 1 Tablespoon Oyster Sauce
• 1 Tablespoon Light Soy Sauce
• 1 Tablespoon Dark Soy Sauce
• 2 servings of cooked spaghetti squash
• 4 leaves Bok Choy/Pak choi sliced
• Chopped roast pork pieces
• 2 handfuls frozen peas, soya beans
• 2 handfuls sliced mushrooms
• 2 carrots cut into chunky matchsticks

Method:-

• In a large saucepan, heat the chicken stock and bring to a boil.
• Add the green onions, Bok Choy, peas, beans, carrot pieces, mushrooms ,soy sauces, oyster sauce & the squash.
• Reduce the heat and simmer until just cooked.
• Add the squash and heat through.
• Serve hot

Yield: 5-6 servings

Total Time: 2 hours, 20 minutes

Prep Time: 2 hours

Cook Time: 20 minutes

Ingredients:-

Ingredients:-

For the dumplings

• 300 g (10 oz) stale bread, diced (which can be obtained by dicing 450 g of fresh bread and laying it on a perforated tray for 24 hours, covered with a tea towel)
• 225 ml (1 cup) milk
• 3 eggs, lightly beaten
• 60 g (½ cup) white flour
• 3 Tbsp (minced) flat leaf parsley
• 200 g (7 oz) cheese, e.g.: Fontina, Raclette (smoked or plain), or Gouda (smoked or plain), diced
• 45 g (3 Tbsp) unsalted butter
• 1 ½ Tbsp olive oil
• 1 onion, finely chopped
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp nutmeg
• 3 liters (12 cups) of vegetable stock (for boiling)

To serve them 'dry'

• 20 g (1 ½ Tbsp) per serving of unsalted butter
• 10 g (2 tsp) per serving of grated Parmigiano
• 1 small bunch of chives, thinly sliced

To serve them in broth

• 1 cup per serving of extra vegetable stock
• Some grated Parmigiano
• Some chives, thinly sliced (optional)

Method:-

• Put the stale bread into a large mixing bowl (1). Add the milk (2), the eggs (3), as well as salt, pepper and nutmeg.
• Mix well and let it rest for at least two hours, covered with a tea towel, in a cool place or in the fridge. Stir occasionally to ensure that the mix absorbs the liquid uniformly.
• After the two hours, add the flour (4), then the parsley (5), and the cheese (6). Mix gently.
• Finely chop the onion (7) and fry it in oil and butter for ten minutes at medium heat, stirring occasionally.
• Let the onion cool off (8), then incorporate it into the mix (9).
• Let the mixture rest for another half an hour covered with a tea towel. It should look uniformly moist and slightly sticky.
• Using your hands, form the canederli by pressing together enough of the mix to make balls the size of a small orange (60 to 80 grams). You should be able produce 14-16 balls out of the entire mix.
• After making each ball, roll it in flour to seal the outside and prevent the canederli from sticking to each other (10).
• When all the canederli are ready, re-roll them into flour and compress them a second time (11).
• Have the vegetable stock in a large pot, well boiling on the stove.
• Place the canederli gently in the pot (12-13), wait until the boil is resumed (14).
• Boil the canederli for 12-15 minutes (they will be floating the whole time), then drain them gently.
• If serving the canederli 'dry', warm up the butter just enough to melt it. Place 3 canederli into each plate, pour the melted butter on them, then sprinkle with some thin-sliced chives, a generous amount of grated Parmigiano, and some freshly ground black pepper.
• If serving the canederli in broth, prepare more vegetable stock (as the one used for boiling will be cloudy because of the flour). Place one or two canederli into each bowl, then pour the broth on them. Finish with some grated Parmigiano and (optional) chives.

Note:-

Note: once boiled, the canederli can be stored in the fridge for up to 3 days, or in the freezer for up to 2 weeks.

If serving the canederli in broth, prepare more vegetable stock (as the one used for boiling will be cloudy because of the flour). Place one or two canederli into each bowl, then pour the broth on them. Finish with some grated Parmigiano and (optional) chives.

The timid and frankly watery carrots of spring are becoming more interesting. Less sweet, deeper flavour, a good earthy crunch. Their flavour intensifies with roasting, something I do more often than steaming them. (I doubt I am alone in finding a steamed carrot worth eating only once it is rolled in copious amounts of melted butter and parsley). Roasted, they take on a delicious caramelised note that makes them worth eating.

Serves 4 as a side dish

Ingredients:-

• carrots 500g, assorted
• garlic 4 cloves
• groundnut oil 3 tbsp
• ginger 25g, fresh
• sake 200ml
• light soy sauce 1 tbsp
• white (shiro) miso 3 tbsp
• caster sugar 2 tbsp
• cabbage 150g
• black sesame seeds 2 tsp

Method:-

• Heat the oven to 200C/gas mark 6. Trim the carrots, leaving a short tuft of stems at the top. Halve the carrots lengthways then put them in a roasting tin. Peel the garlic, tuck it among the carrots then pour over the oil. Season with black pepper then toss the carrots in the oil. Roast for 35 minutes, until they are appetisingly golden.
• Grate the ginger into a small saucepan, then add the sake, soy sauce, white miso and caster sugar and place over a moderate heat. Bring almost to the boil, stirring until the sugar has dissolved. Lower the heat and simmer for about 10 minutes, until it has reduced by half.
• Finely shred the cabbage. When the carrots are ready, remove them to a serving dish. Place the roasting tin over a moderate heat and add the shredded cabbage. Toss the cabbage in the oil in the pan then tip the miso dressing in. Spoon the cabbage and dressing over the roasted carrots then scatter the sesame seeds over.

Ingredients:-

FOR THE BURGER

• 250g Rice, cooked and cooled
• 125g courgette, coarsely grated
• 75g feta, crumbled
• 3 tbsp Parmigiano Reggiano or Gran Moravia vegetarian hard cheese, grated
• 75g fresh breadcrumbs
• 50g plain flour
• 2 medium Eggs, beaten
• ½ x 25g pack basil, chopped

TO SERVE

• 4 brioche burger buns
• 1 Tomato, sliced
• ½ small red onion, sliced
• 25g rocket leaves
• ½ x 150g tub fresh mayonnaise
• 1-2 tsp rose harissa

Method:-

• Prepare and light the barbecue or preheat a griddle.
• In a large bowl mix all the burger ingredients together and season well. With damp hands, shape the mixture into 4 burgers and chill for 1 hour or until ready to cook.
• Place the burgers on greased foil and cook over a hot barbecue for 3-4 minutes each side then finish over the flames for 1-2 minutes until golden.
• Serve in toasted brioche burger buns topped with tomato, red onion, rocket leaves and fresh mayonnaise swirled with rose harissa.