French Quorn, Fennel, Broad Bean, Yellow Courgette & Saffron Ragout

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Serves 4

Ingredients

280g of vegan chicken style pieces

1 fennel bulb, sliced

1 onion, chopped

1 yellow courgette, cubed

1 red chilli, chopped (optional)

1 cup of broad beans

2 garlic cloves, chopped

1 large pinch of saffron threads

8 new potatoes, sliced in to 1 cm thick pieces

1/2 a cup of white wine

250g of passata

1 tsp of vegan bouillon powder

1 tsp of dried thyme

1 tsp of dried parsley

2 bay leaves

1/2  a cup of water

Salt

Pepper

1 tbsp of olive oil

Method

Fry the garlic and onion in olive oil for around 5 minutes until they start to cook.

Add the fennel and fry for a further 2 minutes.

Add quorn pieces and white wine, simmer for 5 minutes.

Add the passata and stir in the bouillon.

Add the potatoes, broad beans, courgette, chilli, bay leaves, saffron and salt and pepper to taste.

Top up with water to make a nice consistency.

Bring to the boil and then turn heat down, add pan lid and simmer for 20 minutes until the potatoes are cooked.

Serve with rice or vegan garlic baguette (remember to remove the bay leaves)

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Beetroot, Fennel & Chickpea Curry

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Serves 4

2 Beetroot, peels and cubed

1 tin of chickpeas

1 fennel bulb, sliced

2 potatoes, peeled and quartered (I always peel potatoes when currying them as it guarantees they soak up the flavour)

1 onion, chopped

6 large tomatoes, chopped (alternatively, 1 tin of chopped tomatoes)

3 tbsps of vinegar

Salt

Ingredients

Nana’s Spice Mix

1/2 tsp chilli powder

1/2 tsp  cumin powder

1/2 tsp ground ginger powder

1/2 tsp tumeric

1/2 tsp paprika

1 tsp coriander powder

1/2 tsp garlic powder

3 cups of water

Method

Mix spices in a saucepan with a little water to make a paste.

Fry spices until the water reduces being careful not to burn the spices.

Add a little more water and reduce again. Repeat this once more. (Frying your spices properly makes all the difference in flavour)

Add the onion and fennel and fry gently for around 5 minutes.

Add the beetroot, potatoes, chickpeas, tomatoes, water, vinegar and salt to taste and bring to the boil.

Turn heat down, add lid to the pan and simmer for 30 minutes.

Serve with basmati rice

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Fennel, Broad Bean, Courgette & Mint Risotto

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Serves 2

Ingredients

1 fennel bulb, sliced

1/4 cup of broad beans (fresh or frozen, for fresh, immerse in boiling water for 3 minutes, remove and run under cold water to cool before shelling)

1/2 a courgette, diced

1 onion, chopped

250g of arborio rice

1 clove of garlic, chopped

1/2 a cup of white wine

1 tsp of vegetable bouillon

800ml of water

1 sprig of mint, chopped (alternatively 1 tsp of dried mint)

1 tsp of dried thyme

Salt

Pepper

2 tbsps of vegan butter

2 tbsps of vegan parmesan, grated

Method

Boil water and pour in to a jug, mix in the bouillon to make a stock.

In one pan melt 1 tbsp of butter

Add the onion and garlic and saute for around 5 minutes until the onion starts to soften.

Add the rice and wine, stir and cook for two minutes until the wine is almost evaporated.

Pour around 100ml of the stock in to the pan, stir in and wait until the liquid soaks in to the rice and reduces down.

Repeat this process 100ml at a time until all the stock is used up and the rice is the correct, slightly al dente consistency. 

In the mean time, in another pan, melt 1 tbsp of butter, add the fennel and saute until the fennel starts to turn golden.

Add the broad beans, courgette, mint and thyme, saute for a further 5 minutes.

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Stir the fennel, broadbeans and courgette mix in to the rice adding salt and pepper to taste.

Stir in the parmesan.

Serve with a little drizzle of olive oil.

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