Rose Elliot - Rose Elliot’s New Complete Vegetarian

Brush the slices lightly on both sides with oil and place side by side in a single layer on a grill pan; you may have to do them in batches. Grill for about 5 minutes or until pale brown on top, then turn them over and grill the other side until lightly browned and tender when pierced with a sharp knife. Leave to cool.

To make the rolls, spread one of the aubergine slices quite thinly with tapenade, then roll it up firmly like a Swiss roll. Place seam-side down on a serving plate. Continue in this way until you have done all of them. Serve them whole like this or cut each one in half, which makes them easier to eat if you’re serving them as canapés. Garnish parsley sprigs.

VARIATION

Use 250g (9oz) bought or homemade hummusinstead of the tapenade and include a little chopped coriander in each roll. Garnish with extra coriander.

Use 250g (9oz) dairy or vegan cream cheese with garlic and herbs instead of the tapenade. Garnish with parsley.

I love this combination of sharp citrus fruit and buttery avocado. The colours are very pretty and fresh-looking, too.

SERVES 6

2 grapefruit

2 oranges

2 avocado

lettuce

1 tbsp chopped mint

Using a serrated knife, and holding the fruit over a bowl, cut, peel and pith the grapefruit and oranges and slice out the segments.

Thinly peel, stone and slice the avocados, and add to the grapefruit and oranges. Pile onto lettuce leaves and serve chilled and sprinkled with chopped mint.

Adding ginger works magic on melons that are not sweet and fragrant enough to be eaten on their own.

SERVES 6

1 honeydew melon

3 pieces of preserved stem ginger, chopped

6 tbsp of the syrup from the preserved ginger

If the melon is really tender (it can be sliced into with a spoon), cut it into six wedges, remove the seeds, spoon the chopped ginger and the syrup over each piece of melon, and serve.

For less-than-perfect melon, slice off the skin, remove the seeds, and cut the flesh into small pieces. Place in a mixing bowl, add the chopped ginger and syrup and stir together. Serve in individual bowls.

VARIATION

A speciality of a friend of mine and, I must admit, I’d never have thought of this combination, but it’s wonderful. Use a melon with white or pale green flesh – again, it’s a fantastic way of cheering up a melon that’s lacking in flavour. Cut the melon into wedges, pour 1–2 tablespoons of crème de menthe over each and garnish with a sprig of fresh mint if you have some.

Serve these spicy, piquant mushrooms well chilled, with some bread to mop up the spicy juices.

SERVES 4

450g (1lb) baby button mushrooms

2 tbsp olive oil

2 tsp ground coriander

1 bay leaf

2 garlic cloves, crushed

salt and freshly ground black pepper

2 tbsp lemon juice

chopped fresh flat-leaf parsley, to serve

Wash the mushrooms, halving or quartering any larger ones, then fry them in the olive oil with the coriander, bay leaf and garlic for about 2 minutes, stirring all the time.

Put the mushrooms straight into a large bowl to prevent further cooking, then add the lemon juice and a grinding of black pepper. Cool, then chill the mixture.

Check the seasoning before serving the mushrooms on individual plates with a scattering of chopped parsley on top.

The secret to this dish is using really ripe, sweet pears. I find it’s safest to buy hard pears up to a week in advance and let them ripen gently at room temperature. Small pears with a rounded shape work best – Comice are perfect.

SERVES 4

4 ripe sweet pears

juice of 1 lemon

1 tbsp extra-virgin olive oil

salt and freshly ground black pepper

50g (2oz) shelled walnuts pieces

125g (4oz) watercress

125–175g (4–6oz) Stilton or Danish Blue cheese, broken into pieces

Preheat the grill if you are toasting the walnuts. Peel the pears and cut into even-sized pieces, removing the core. Put into a bowl with the lemon juice, oil, some salt and a generous grinding of pepper, and mix together.

Spread the walnuts on a grill pan and toast under the hot grill for a few minutes until they smell wonderful, but be careful not to burn them. Or use them untoasted if you prefer.

Arrange the watercress on four plates. Spoon the pears on top and divide the dressing between the plates.

Tuck pieces of cheese among the pears and watercress, and scatter with the walnuts, breaking them up a bit in your fingers as you do so. If they’re still warm from the grill when you serve them, that’s even better.

Salsify – and their close relative, scorzonera – look like long, rather dirty dark roots when you see them in the shops, but when they’re peeled and cooked they have a delicious, delicate flavour.

SERVES 4

1kg (2 lb) salsify or scorzonera (unpeeled weight)

2 tbsp lemon juice

salt

25g (1oz) butter

freshly ground black pepper

2 tbsp chopped fresh flat-leaf parsley

Peel the roots, keeping them under cold water to preserve the colour. Cut them into 2.5cm (1in) pieces and put them straight into a bowl of cold water with 1 tablespoon of lemon juice.

Bring 2.5cm (1in) of salted water to the boil in a large saucepan, add the roots and cook for about 10 minutes or until just tender.

Drain and add the butter, the remaining lemon juice, the parsley and salt and pepper to taste. Heat gently to melt the butter, then serve at once.

These delicate fritters make a perfect first course.

SERVES 4

700g (1 lb) salsify or scorzonera

3 tbsp red wine vinegar

1–2 tbsp chopped fresh herbs (e.g. parsley or dill)

salt and freshly ground pepper

125g (4oz) plain flour

1 tbsp olive oil

2 eggs, separated

150ml (5fl oz) water

vegetable oil, for deep-frying

lemon slices, to serve

Prepare and cook the salsify as described in the first two paragraphs of the previous recipe. Drain well, then sprinkle with the vinegar, herbs and some salt and pepper.

Mix together the flour, oil, seasoning, egg yolks and water to form a batter. Whisk the egg whites, then fold into the batter.

Heat enough oil to half fill a medium-sized saucepan to 190°C (375°F) (or when a little batter sizzles if dropped into the oil). Coat the salsify pieces in batter, then fry for about 4 minutes or until browned. Drain and serve with the lemon slices.

Cooked and mixed with mayonnaise, salsify makes a lovely dish that I think of as the vegetarian equivalent to a light fish dish, though I can’t swear to this as I haven’t eaten fish since I was three years old!

SERVES 4

1kg (2 lb) salsify or scorzonera

2 tbsp lemon juice

3 tbsp mayonnaise

3 tbsp natural yoghurt

TO GARNISH

1 tbsp chopped fresh flat-leaf parsley

lemon slices

Peel and cook the salsify until tender. While still hot, add the lemon juice, mayonnaise and yoghurt. Leave to cool.

Serve on individual plates, garnished with the parsley and lemon slices.