Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 31 Photography: Tom Regester Food Styling: Jennifer Joyce Props Styling: Jo Harris 4 Brush the edge of the pie dishes with a little milk alternative. Put the pastry lids on top and press the edges onto the rim of the pie dish with a fork. Glaze the pastry with a little milk alternative and cut a slit in the centre of each pie to allow steam to escape. Put the dishes on a baking tray and bake for 35-40 minutes, or until the pastry is well risen and golden. Serve with the greens and gravy (or all the Christmas trimmings) and cranberry sauce, if liked. Elly’s tip Instead of baking the pies, you can heat the älling on the hob and serve in pie dishes with a pastry ‘lid’ on top. Simply cut the lids the same shape as your pie dishes, lay on a baking tray, decorate and glaze as directed and bake for approximately 25 minutes, or until risen, crisp and golden. Put to one side and serve on top of the heated pie älling when ready. V Per pie 2929kJ/699kcals/29g fat/14g saturated fat/85g carbs/22g sugars/10g äbre/14g protein/4.4g salt/vegan Serves 4 Prepare 10 minutes Cook 5 minutes 3 leeks, trimmed and änely shredded 200g pack cavolo nero, stalks removed, leaves änely shredded 30g vegan butter alternative 50g raisins ½ lemon, juice 25g toasted pine nuts 1 Wash the shredded leeks and cavolo nero in hot water and drain (don’t worry about making it bone dry). Melt the vegan butter alternative in a large frying pan or wok. Add the drained greens, sprinkle with a large pinch of sea salt åakes, add the raisins and sauté until the water has evaporated and the vegetables are wilted and softened (about 4-5 minutes). 2 Squeeze over the lemon juice, transfer to a warm serving dish and sprinkle over the toasted pine nuts before serving immediately. V Per serving 735kJ/177kcals/11g fat/4g saturated fat/ 12g carbs/11g sugars/4.4g äbre/4.2g protein/0.2g salt/ gluten free/vegan Makes about 500ml Prepare 5 minutes Cook 5 minutes 1 Kallo Organic Vegetable Stock Cube (very low salt variety), crumbled 1 tsp Bart Onion Granules ½ tsp dried sage 3 tbsp nutritional yeast åakes ½ tbsp Cooks’ Ingredients Tamari Soya Sauce 1 tsp Maille Traditional Dijon Mustard 2 tbsp gluten-free plain åour 1 tsp Marmite 1 Put all the ingredients in a medium-sized saucepan with 500ml just-boiled water (or vegetable cooking water). Place over a medium-high heat and bring to the boil. Whisk continuously for a couple of minutes, until the gravy thickens. Use a hand blender to get rid of any lumps, if necessary. Serve immediately. V Per 100ml 216kJ/51kcals/0.5g fat/trace saturated fat/ 7.1g carbs/1.3g sugars/1.6g äbre/3.9g protein/0.5g salt/ vegan Sautéed greens with pine nuts & raisins Sage & onion gravy Use a sharp knife or a food processor to finely shred the leek and cavolo nero before starting. Swap raisins for sultanas or dried cranberries if desired. Leftovers make an excellent bubble and squeak If you’ve just boiled some vegetables, use the leftover water in the gravy for added flavour. This keeps for up to 2 days in the fridge, in a sealed container. Just reheat on the hob until piping hot, adding a little more stock or water if it’s too thick (do not shake) and use a spoon to gently lift out the coconut cream, making sure you leave any coconut water behind. There will only be a tiny amount but the cream won’t whip properly unless you separate it. 2 Put the coconut cream in a large bowl. Beat with electric beaters until it starts to whip up and increase in volume. Beat in the brandy (or vanilla), then the icing sugar. Remove 4 tbsp and set aside. 3 Fold in the cocoa powder with a silicone spatula until well incorporated. Taste and, if you’d like it sweeter, stir in a little more icing sugar. Beat again until it’s åuffy and whipped. It should be starting to ärm up. Divide between 4 small glasses or espresso cups (use a piping bag if it helps). Smooth the surface and top with the reserved coconut cream. Chill until ready to serve (it will thicken as it chills), for up to 2 days. 4 When ready to serve, crush the Lotus biscuit into crumbs, mix with a pinch of sea salt åakes and sprinkle over the coconut cream. Scatter over the pomegranate seeds and serve with an extra biscuit on the side, if liked. V Per serving 1297kJ/312kcals/23g fat/18g saturated fat/19g carbs/14g sugars/2.6g äbre/5.4g protein/0.4g salt/vegan Chocolate & brandy mousse with Lotus biscuit crumbs You can serve these chocolate mousses in little espresso cups, but they look best in glasses so you can see the layers Serves 4 Prepare 15 minutes + chilling 2 x 160ml cans coconut cream 2 tsp 3 Year Old French Brandy (or vanilla extract) 2 tbsp icing sugar, or to taste, sifted 4 tbsp Waitrose Duchy Organic Cocoa Powder, sifted 1 Lotus Biscoff Cream Biscuit, plus extra to serve (optional) Pomegranate seeds, to serve 1 Put the cans of coconut cream in the fridge until well chilled. Carefully open them

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