Vegan Pancakes

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Ingredients

For the pancakes:

• 300g self-raising flour
• 1 tsp salt
• 1 tsp salt
• 250ml soya milk
• 50ml olive oil, plus extra for frying

For the sweet paprika vegetable filling:

• 1 onion, peeled and diced
• 3 cloves of garlic, crushed
• 1 red pepper, diced
• 1 tsp smoked paprika
• 300g squash, peeled and diced
• 400g kidney beans, drained
• 200g sweetcorn

Method

Whisk all the ingredients together for the pancakes. In a large frying pan drizzle some oil and allow to warm through, pour in some of the pancake batter & swirl it around so it covers the base of the frying.

Fry for a couple of minutes on either side, until golden brown.

For the filling place all the ingredients into a saucepan, bring to the boil then simmer for fifteen minutes. To serve, fold each pancake in half, then in half again and fill the two pockets with the filling.

Fennel, Onion & Blue Cheese Tarte Tatin

From Patisserie Perfection With Eric Lanlard and John Whaite on the 'Big Eat' on Food Network UK...

A great mix of sweet and savoury makes this take on the classic French dish a real winner.

Adding the cheese towards the end stops it melting completely through leaving gooey half melted creamy blue chunks. The pickled walnuts sharpen the dish and the onions and fennel complement each other making this a satisfying side dish or main. 

Easy to make but will impress those your cooking for, pairs perfectly with a glass of port.

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My Fennel, Onion & Blue Cheese Tarte Tatin

Ingredients

• 200g puff pastry
• 3 small brown onions, peeled, trimmed and cut in half
• 2 small fennel, quartered
• 50g butter
• Salt and pepper
• 2 sprigs thyme
• 50g creamy blue cheese
• 25g pickled walnuts, quartered
• 2 tablespoons caster sugar

Method

Pre-heat the oven to 180°C.

In a heavy based 9-10 inch frying pan with an ovenproof handle make a dry caramel and then add the butter. Add the onions, cut side down, and the fennel, thyme and season. Cook over a medium heat, cook for 10 minutes or until caramelised, then add the thyme and cover with foil and bake for 10 minutes to soften the onions. Allow it to cool.

Roll the pastry to a circle roughly the same size as the pan.

Drape over the pan and gently tuck in the edges around the onions.

Prick it in a couple of place and bake for 20 minutes, until it’s golden and crispy.

Carefully turn it out onto a plate and scatter with the walnuts and cheese and carefully flip it back into the frying pan and return the pan to the hob for a minute, until the cheese has melted.

Turn it out onto your serving plate, garnish with some thyme and serve.

Broad Bean & Almond Hummus and Smoked Aubergine Dip

A great alternative to the usual deep fried canapés or starters at a party and can be made in advance giving you more time to spend with friends and family this festive season. 

These dips will work just as well served with grilled meats at a summer bbq, particularly with lamb.

Also, try the almond butter from the butter bean and almond hummus as great alternative to peanut butter.

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My Broad Bean & Almond Hummus and Smoked Aubergine Dip

Ingredients

For the broad bean and almond hummus:

• 400g broad beans, peeled
• 2 tablespoons almond butter (see method below)
• 1 clove garlic, puréed
• Juice of half a lemon
• 1 tablespoon fresh chopped mint
• 60-75ml olive oil
• Salt and white pepper

For the aubergine dip:

• 2 medium aubergines
• 60ml tahini
• 60ml lemon juice
• 2-3 garlic cloves, finely minced
• ¼ teaspoon ground cumin
• ½ teaspoon salt
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon olive oil, optional
• 100g crème fraiche

Method

For the almond butter, in an oven at 180°C, roast 300g of whole almonds for 10 minutes, allow to cool then in a food processor blitz for around 10 minutes, stopping occasionally to scrap the sides, until a creamy consistency. Scoop into a container reserving around 2 tbsp in the processor. The butter can be kept in an airtight container for up to three weeks.

For the broad bean & almond hummus, add all the remaining ingredients with the reserved 2 tbsp of almond butter and blitz till smooth. More olive oil can be added if too thick. Season to taste.

For the aubergine dip, char the aubergines over a flame on the hob, then roast the aubergines in an oven for 45-50 minutes at 170°C. Allow them to cool for about 10-15 minutes in a ziplock bag. Remove the skin and transfer the flesh into a blender. Blitz with crème fraiche, tahini, garlic, lemon juice, olive oil and cumin until smooth. Season with the salt and black pepper, then transfer to your serving dish. The dips can also be placed in the fridge, they taste just as good if not better the next day.

Serve with flatbread, pitta, crisps or can even be spread on toast. 

Find my full episode of '12 Chefs of Christmas' HERE