Waitrose & Partners Weekend Issue 613

2 2 18 AUGUST 202 2 FOOD&DRINK Elly cooks If you’re planning ahead, I hope these four recipes find their way into your weeknight dinner plans again and again. I’ve made a calzone, using frozen, ready-made pizza dough, that you could adapt to use up all sorts of leftovers (a spoonful of pesto, the last olives from a jar, soft cheese etc), served with a tomato and basil salad. Calzones are fun to make and kids love them. There’s a quick, easy noodle dish that can be adapted in all sorts of ways. Use the delicious gochujang-based sauce on your favourite noodles (I recommend these fat udon though, if you’ve not tried them before) and whatever greens you like. Topping the dish with an egg is a simple way to add protein. I’ve included a five-minute romesco sauce (using roasted peppers from a jar) and served it with pan-fried gnocchi (no need to boil first). Double the sauce quantities and freeze the leftovers for speedy suppers in future – it goes brilliantly with roasted cauliflower or white fish. You can also dunk roasted new potatoes into it, for a great snack. Finally, a vegan version of Caesar salad. I top it with chunks of crispy coated tofu instead of bread croutons. The ‘chicken seasoning’ is a clever blend of herbs and spices and contains no chicken, I promise! If you’re not vegan, speed things up with a ready-made Caesar dressing, then it’s a quick compilation job once you’ve got the tofu in the oven. Enjoy, and do showme what you make – I love to see your creations. @ellypear Serves 4 as a starter Prepare 15 minutes Cook 25 minutes 280g pack The Tofoo Co Naked Tofu 100ml unsweetened oat, almond or soy drink 2 tbsp cornåour 50g panko breadcrumbs 2 tsp Bart Chicken Seasoning 1 tbsp olive oil, for drizzling and greasing 1 pack 2 Essential Romaine Hearts 2 tbsp änely grated Violife Prosociano Wedge For the Caesar dressing 80g Rubies In The Rubble Plant Based Garlic Mayo 1 tsp white miso paste 2½ tsp lemon juice (from ½ a lemon) 10 drops Henderson’s Relish 1 tsp nutritional yeast åakes 1 heaped tbsp Violife Prosociano Wedge, änely grated 1 Preheat the oven to 220ºC, gas mark 7. Pat the tofu dry, cut into 4 slices, then tear into 20 bitesized pieces. In a medium bowl, whisk a little of the oat, almond or soy drink with the cornåour to make a paste, then whisk in the remaining drink until fully combined. Season and set aside. 2 Mix the panko and chicken seasoning in a large bowl and season with black pepper. Line a large baking tray with baking parchment or a silicone mat and drizzle with ½ tbsp oil. 3 Place the tofu pieces in the cornåour mixture, toss to coat and leave for 2 minutes. Then, one by one, dip the tofu pieces into the bowl of panko and shake or swirl the bowl to coat completely. Place on the prepared tray. Drizzle with the remaining ½ tbsp oil. Bake for 15 minutes, then turn and bake for another 8-10 minutes, until golden. 4 Meanwhile, slice the romaine into thick ribbons, wash and dry well. Whisk or blend the dressing ingredients with 1 tbsp warm water until fully combined. Season with black pepper. Put ½ the dressing into a serving bowl and toss with the lettuce. Top with the crispy tofu, änely grated prosociano and some black pepper. Serve the extra dressing on the side. Elly’s tip Different types and brands of tofu behave very differently, so always use the one speciäed in a recipe for the correct results. This tofu is ärm and doesn’t need to be pressed before using. V Per serving 1470kJ/353kcals/23g fat/3.2g saturated fat/ 23g carbs/2.3g sugars/2.4g äbre/11g protein/1.1g salt/vegan Vegan Caesar with crispy tofu croutons You can make this salad with bread croutons, or serve as a side, if you prefer Use any sort of noodle ingredients Serves 2 Prepare 10 minutes Cook 10 minutes 1 head baby leaf greens, trimmed 2 tbsp Cooks’ Ingredients Gochujang Chilli Paste 2 tbsp Cooks’ Ingredients Light Soya Sauce 1 tbsp maple syrup 1 tbsp smooth peanut butter 2 No.1 Longstock Gold Free Range Eggs 2 tsp vegetable oil 1 clove garlic, änely chopped or grated 120g petits pois ½ tsp sea salt åakes 2 x 150g Amoy Straight to Wok Udon Thick Noodles Toasted sesame oil, to serve Black sesame seeds, to serve Lime wedges, to serve