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Aubergine And Feta Tart
1 medium aubergine, weighing about 315 g (10 oz) 2 onions 8 tablespoons olive oil 60 g (2 oz) sun dried tomatoes 2 small courgettes 125 g (4 oz) feta cheese ½ teaspoon mild chilli
Cashew Nut Roll
40 g/1½ oz butter 40 g/1½ oz plain flour 250 ml/8 fl oz milk 4 small eggs, separated 125 g/4 oz cashew nuts, toasted lightly and ground coarsely Pepper FILLING: 500 g/1 lb tomatoes,- Christmas Cauliflower
1 head of cauliflower 4 oz. can of sliced mushrooms ¼ cup of diced green pepper ¼ cup of butter ⅓ cup of flour 2 cups of milk 1 teaspoon of salt 1 cup of shredded Swiss cheese 2 - Christmas Sweet Potato Casserole
3 cups of cooked mashed sweet potatoes 2 eggs 1 cup of sugar ½ cup of milk ½ teaspoon of salt 1 stick of butter, softened 1 teaspoon of vanilla extract 1 cup of light packed brown sugar ½ cup 
Courgettes With Orange
750 g/½ lb courgettes, sliced Grated rind and juice of 2 oranges 25 g/1 oz butter Pepper
Festive Vegetable Pie
STUFFING BALLS 1 large onion 4 garlic cloves 4 tablespoons olive oil 60 g (2 oz) freshly grated Parmesan cheese 250 g (8 oz) fresh breadcrumbs 5 tablespoons chopped fresh herbs Grated rind_T.jpg "Feta And Roasted Vegetable Pie")
Feta And Roasted Vegetable Pie
PASTRY: 125 g/4 oz self-raising flour 50 g/2 oz oatmeal 75 g/3 oz chilled butter, diced FILLING: 1 aubergine, sliced 1 red pepper, cored, deseeded and cut into thick strips 1 onion, cut
Polenta With Saffron Mushrooms
1½ teaspoons salt 280 g (9 oz) polenta 125 g (4 oz) freshly grated Parmesan cheese 3 tablespoons olive oil 1 teaspoon saffron strands 1 onion 3 celery sticks 1 red pepper 45 g (1½ oz) pine
Potato And Leek Bake
1.25kg/2½ lb potatoes, peeled 500 g/1 lb leeks, trimmed and sliced 150 ml/¼ pint single cream 50 g/2 oz vegetarian Cheddar cheese, grated 25 g/1 oz fresh breadcrumbs Salt and pepper Parsley
Roast Lentil Patties
1 large leek 2 courgettes 4 tablespoons olive oil 280 g (9 oz) split red lentils 450 ml (¾ pint) vegetable stock 90 g (3 oz) broken walnuts 2 tablespoons double cream 1 tablespoon chopped_T.jpg "Tabbouleh With Nectarines")
Tabbouleh With Nectarines
250 g (8 oz) bulghur wheat (burgul) 1 orange Pepper 2 garlic cloves 4 tablespoons chopped fresh mint 4 tablespoons chopped fresh parsley ½ teaspoon ground allspice Grated rind and juice of 1
Tomato And Raspberry Soup
2 tablespoons vegetable oil 1 onion, chopped 2 celery sticks, chopped 2 small carrots, chopped 2 x 425 g/14 oz cans chopped tomatoes 300 ml/½ pint vegetable stock 500 g/1 lb frozen raspberries,
Vegetarian Nut Wellington
350 g/12 oz vegetarian puff pastry 1 small onion, peeled and chopped 2 celery sticks 2 garlic cloves, peeled and chopped 2 tbsp sunflower oil 100 g/4 oz walnuts 100 g/4 oz cashew nuts, salted
