Ingredients

For the red wine braised cabbage wedge            

250 ml   water

150 g      cabbage, cut into 4 wedges

25 ml     red wine

10 g        clear honey

1 cube   vegetable stock

1 piece  cinnamon stick

½ tsp     salt

pinch     black pepper

For the beetroot poached tortelloni pasta                          

4 each   spinach & ricotta tortelloni 28g

250 ml   Beet It juice, organic

½ cube  vegetable stock

½ tsp     salt

pinch     black pepper

For the carrot puree      

250 ml   water

120 g      carrots, peeled and chopped

1 cube   vegetable stock

15 g        clear honey

For the turmeric cauliflower florets       

250 ml   water

100 g      cauliflower florets

½ cube  vegetable stock

½ tsp     turmeric

½ tsp     salt

pinch     black pepper

for the pumpkin slice

100 g      pumpkin, peeled and sliced

10 ml     vegetable oil for frying

salt & pepper to taste

For the sauteed mushrooms                     

150 g      button mushrooms

80 g        flat mushrooms, sliced

10 ml     vegetable oil for frying

salt & pepper to taste

For the blanched spinach                            

100 g      fresh spinach

500 ml   water

½ tsp     salt

Introduction

Our colleague, Sophie Chapman, was amazed by the quality and variety of the vegetarian meals on offer in California. One particular dish she enjoyed in Carmel was a beautiful still life, with every ingredient contributing a new flavour. This is our version with seasonal English vegetables and dramatic beetroot pasta.

Method

For the red wine braised red cabbage wedge, put all ingredients in a tray, cover with foil. Bake at 150°C for 1 hour, turning cabbage after 30 minutes.

Beetroot poached tortelloni pasta, put all ingredients together in pan and bring to the boil • Simmer until al dente.

Carrot Puree, put all ingredients together in pan, and boil until carrots are soft • Blitz in blender until smooth.

Turmeric cauliflower florets, put all ingredients together in pan and bring to the boil • Simmer until al dente.

Butternut squash slice, fry butternut squash on both sides until golden.

Sautee mushrooms hot oil until golden. Blanch spinach in boiling salted water.

Eurostar

Celebrates local
Celebrates local
Features more veg
Features more veg