19 11 APRIL 2024 Serves 2 Prepare 15 minutes + cooling Cook 25-30 minutes 3½ tbsp extra virgin olive oil 1 Essential Leek, thinly sliced 250g pack chestnut mushrooms, thinly sliced 2 cloves garlic, nely chopped Few sprigs thyme, leaves picked ½ x 500g Jus-Rol Shortcrust Pastry Block ½ x 200ml tub Oatly! Creamy Oat Fraiche, plus 1 tbsp ½ tbsp wholegrain mustard ½ tbsp Marigold Engevita Yeast Flakes 285g pack rainbow salad bowl 1 Heat 1½ tbsp oil in a large nonstick frying pan over a medium heat. Stir in the leeks with a pinch of salt. Fry, stirring occasionally, for 3 minutes until starting to soften. 2 Turn the heat up, add the mushrooms with 1 tbsp oil and cook until starting to brown, and most of the liquid has evaporated, 10-12 minutes. Add the garlic and thyme, stir for 1 minute, then spread over a large plate and allow to cool to room temperature. Preheat the oven to 200ºC, gas mark 6 and put a baking sheet in to heat up. 3 Meanwhile, shape the pastry into 2 equal balls. On individual sheets of baking parchment, roll into rough circles 2-3mm thick and 25cm across. Tip the cooled mushroom mixture into a sieve and use the back of a spoon to squeeze out as much liquid as possible. Mix in a bowl with the oat fraiche, mustard and seasoning. 4 Spread the mix over the pastry circles, leaving a border of approx 3cm. Fold, gather and press the pastry border over the lling to secure it well (see tip). Loosen the remaining 1 tbsp oat fraiche with a drop of water, brush over the pastry and sprinkle with the nutritional yeast. Carefully move to the hot baking tray, still on the paper, then bake for 25-30 minutes, or until golden and cooked through. Serve with the salad, dressed with the remaining 1 tbsp oil. V Per serving 3652kJ/879kcals/62g fat/21g saturated fat/63g carbs/8.5g sugars/8.3g bre/14g protein/1.2g salt/ vegan Leek & mushroom galettes with ‘cheesy’ pastry Serves 4 Prepare 10 minutes Cook 10 minutes 1 tsp vegetable oil 400g pack No.1 Free Range 6 Pork Sausages, meat squeezed out, skins discarded 2 cloves garlic, nely chopped 235g pack green pak choi, leaves separated 5g piece ginger, peeled and nely grated 2 tbsp Cooks’ Ingredients Shaoxing Rice Wine 1 tsp Lee Kum Kee Chiu Chow Chilli Oil 3 tbsp Essential Crunchy Peanut Butter 1½ tbsp low salt soy sauce 250g pack wholewheat noodles 2 Essential Salad Onions, nely sliced 1 Heat the oil in a large nonstick frying pan and add the sausagemeat. Using a wooden spoon, break up into little pieces, then fry for 8-10 minutes, stirring regularly, until browned and crisp and no pink meat remains. Add the garlic and pak choi and stir fry for a minute or so more until the greens have wilted. 2 While the sausagemeat is cooking, in a large bowl, stir together the ginger, rice wine, chilli oil, peanut butter and soy, then set aside. 3 Cook the noodles according to pack instructions, reserving a cup of cooking water, then drain and rinse under cold water. Add 50ml noodle cooking water to the peanut butter mixture, then stir to loosen. 4 Tip the noodles and sauce into the bowl and toss until well combined and the noodles are coated. Add a dash more cooking water if needed. Divide between bowls and top with the crispy sausagemeat and pak choi, then scatter with salad onions to serve. Per serving 2856kJ/684kcals/38g fat/10g saturated fat/ 44g carbs/4.5g sugars/9.3g bre/36g protein/2.2g salt Spicy sausage & peanut noodles COOK’S TIP The thickness of peanut butter varies considerably from brand to brand, so you may have to add more or less noodle cooking water to reach the ideal coating consistency. COOK’S TIP Squeezing out the excess liquid from the mushroom and leek mixture is an essential step and will help to prevent a soggy bottom. Take extra care to pinch the pastry folds together so that the pastry isn’t too much thicker in these places to ensure even cooking. Photographs: Clare Win eld, Food styling: Jennifer Joyce, Styling: Max Robinson, Art direction: Corrie Heale
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