Rose Elliot - Rose Elliot’s New Complete Vegetarian

SERVES 3–4

3 tbsp smooth peanut butter

5 tbsp coconut milk

1 tbsp tamarind

1 tbsp Thai red curry paste

Put the peanut butter into a small mixing bowl and gradually stir in the coconut milk, tamarind and curry paste to make a smooth cream. Transfer the sauce to a small serving bowl to serve.

This sauce is served cold, but can accompany both hot and cold dishes.

MAKES 275ML (10FL OZ)

150ml (5fl oz) soured cream

150ml (5fl oz) natural yoghurt

2 tbsp chopped fresh herbs, (e.g.flat-leaf parsley, chives, tarragon, thyme)

salt and freshly ground black pepper

Simply mix everything together and season to taste.

VARIATION

Make as described, leaving out the herbs and flavouring with 2–3 teaspoons of grated horseradish and 1–2 teaspoons of red wine vinegar. This is even nicer if you add a little mayonnaise, or replace 2 tablespoons of the yoghurt with 2 tablespoons of mayonnaise. This is wonderful with walnut pâté en croûte.

This tangy sauce can be made in moments and is a great way of livening up anything from lentil croquettesto grilled polentaor cheese fritters.

SERVES 2–4

4 tbsp mayonnaise

1–15 tbsp small capers, rinsed

1–1½ tbsp small gherkins, drained and chopped

1 tsp finely chopped onion

1 tbsp chopped fresh flat-leaf parsley

a few drops of Tabasco sauce

Just put all the ingredients into a bowl and mix together. Keep in a covered container in the fridge until required.

VARIATION

This is delicious made with a good vegan mayonnaise; I like the egg-free one with garlic that is widely available in health-food shops.

This sauce really couldn’t be easier and is one of my standbys. I find it best not to let the tomatoes cook for very long this way the sauce has a much fresher flavour. It’s worth buying good-quality canned tomatoes because they have a much richer flavour and produce a better sauce.

SERVES 4–6

1 onion

1 tbsp olive oil

1 garlic clove, crushed

450g (1lb) tomatoes, skinned or 400g can chopped tomatoes

1 tsp dried oregano (optional)

salt and freshly ground black pepper

Peel and chop the onion and fry it gently in the oil in a medium-sized saucepan, with a lid on the pan, until it’s soft but not browned – about 10 minutes.

Add the garlic, along with the tomatoes and oregano (if using). Simmer, uncovered, for 10–15 minutes or until thick.

You can blend the sauce, or leave it chunky. Taste and season with salt and pepper.

Tip

The basic recipe can be varied in lots of ways. Try putting a bay leaf with the onion to draw out its lovely flavour while it softens; or add a little chopped fresh or dried basil, thyme or cinnamon to the finished sauce; or stir a couple of tablespoons of red wine into the blended mixture before you reheat it. It can be served chilled, too.

If you cover onion rings with an oil and vinegar dressing and leave them for an hour or so to marinate, they soften and become less hot. This relish is delicious as a side for spicy lentil and rice dishes.

SERVES 4

1 tbsp red wine vinegar

2 tbsp olive oil

salt and freshly ground black pepper

2 large mild onions, sliced into rings

1 tbsp poppy seeds

2 tsp paprika

Put the vinegar and oil into a shallow container with some salt and pepper and mix together.

Add the onion rings and mix again, so that they are all covered with the dressing.

Sprinkle with the poppy seeds and paprika.

Leave to one side for at least 1 hour, longer if possible, even overnight. Give it a stir every so often.

This is the easiest chutney recipe I know and it tastes delicious, just like a traditional one that’s been bubbling over a hot stove for ages. To sterilise the jam jars, either run them through a hot dishwasher cycle, or wash them, stand them on a baking sheet and place in a cool oven, 140°C (275°F) gas mark 1, for 10–15 minutes or until they are dry.

MAKES 3 KG (7LB)

450g (1lb) stoneless dates

450g (1lb) sultanas

450g (1lb) apples, peeled

450g (1lb) onions

450g (1lb) dark muscovado sugar

575ml (1 pint) vinegar (I use cider vinegar)

1 tsp salt

freshly ground black pepper

dash of cayenne pepper, allspice and ground ginger

Finely chop the first four ingredients in a food processor or by hand, then stir in the sugar and vinegar.

Add the salt, some pepper, and a pinch each of cayenne, allspice and ground ginger.

Leave the mixture to stand for 24 hours, giving it a stir from time to time, then spoon into sterilised jars and seal. Store in a cool, dry place. It keeps very well, just like a traditional chutney.

Salads are fantastically versatile and so easy to make. I love their vibrant colours, contrasting textures and delightful flavours. Plus, there’s the added bonus of no slaving over a hot stove!

You can eat salads for almost any meal of the day and they can play various roles. Some, such as endive salador fennel and cucumber salad, make great accompaniments; others, like the great veggie caesar, can be wonderful starters or main courses, depending on portion size. You can complement any salad with whatever you fancy, such as fresh bread or potatoes.

Dressings are also quick and simple to make at home; I really don’t know why anyone buys them. It’s much better to spend your money on good-quality olive oil and various vinegars, starting with some red wine vinegar and adding others as you go, plus sea salt. Make the dressing straight into the salad bowl each time, or whisk up enough for several salads and keep in the fridge – as convenient as any bought dressing but a million times nicer!

A luxurious and pretty dressing that I like on almost any salad. Try it on top of a red bean saladwith a base of shredded lettuce.

SERVES 4–6

1 large ripe avocado

juice of ½ lemon

1 tbsp red wine or cider vinegar

1 tbsp best-quality extra-virgin olive oil

salt and freshly ground black pepper

Tabasco sauce or curry powder (optional)

Halve, stone and skin the avocado. Put the flesh into a blender or food processor with the rest of the ingredients and whiz to a luscious pale green cream. Alternatively, put the ingredients into a deep bowl and use a hand blender.

You can perk up the flavour with a drop or two of Tabasco sauce or a pinch or two of curry powder.

This is a lovely sweet and tangy dressing, particularly good with slightly bitter salad leaves, though really it’s delicious on almost anything. For a vegan version, use agave syrup or maple syrup instead of the honey.

MAKES ABOUT 150ML (5FL OZ)

6 tbsp extra-virgin olive oil

2 tbsp balsamic vinegar

1 tbsp clear honey

1 tbsp wholegrain mustard

Either whisk the ingredients together in a bowl or put them into a screw-top jar and shake to combine. The latter is a handy way of making it because you can then keep the jar in the fridge.

Shake or whisk the dressing again before serving.

VARIATION