Starters

My source: adapted from The Cranks Bible by Nadine Abensur

Serves 4

A few small tweaks to make this easier and vegan, this soup is perfect as a seasonal special (a starter for your festive dinner? - leave out the toasts if so), and went straight into my top 5 soups ever - subtly rich and with a fascinating spectrum of flavours.

Ingredients

2 thin leeks, trimmed and sliced
1 carrot, peeled and chopped
8 garlic cloves, thinly sliced
1 small red pepper, chopped
8 strips of orange peel
1 tbsp fennel seeds
1 tsp saffron threads
1 tbsp tomato purée
1 tbsp basil-infused olive oil
1 head of celeriac, peeled and chopped into 1" (2.5cm) cubes
2 pints light vegetable stock (e.g. use 2 heaped tsp bouillon powder)
6 fl oz (170ml) dry white wine
3 tbsp finely chopped parsley
12 slices from 1 baguette
2 oz (55g) Smoked flavour Scheese
4 tbsp rouille
seasoning

Instructions

1. Heat 3 tbsp of the oil in a large pan and fry the leeks. When softened, add the carrot, red pepper and garlic and continue to fry over medium heat till all vegetables are softened.
2. Add the orange peel, fennel seeds, saffron threads and tomato purée, stir briefly then add the basil oil and celeriac.
3. Stir and fry for about 5 minutes before adding the stock, bringing to the boil and allowing to simmer for 30 - 35 minutes, until the celeriac is soft.
4. Towards the end of this time, add the wine, parsley and remaining olive oil and continue to heat through.
5. Allow to cool a little then liquidise in batches until completely smooth - the original recipe uses the word "voluptuous" and that's exactly it: you don't want celeriac purée, so add a little more stock or water if it's too thick. Heat through.
6. Note that this keeps very well and is probably best a day after making.
7. For the toasts, toast the baguette slices gently on both sides.
8. Sprinkle over the grated Scheese and grill till it wilts.
9. Divide the soup between 4 bowls, place 3 toasts on each and loosely drag 1 tbsp rouille across the toasts and the surface of each soup.

Make the toppings at least 4 hours before serving, or the day before.

Ingredients

12 slices from a baton, toasted

Topping #1
1 each red and yellow peppers, roasted and skinned 
   and cut into strips
1 clove garlic, thinly sliced
1 tbsp fresh marjoram, finely chopped
seasoning
2 tsp balsamic vinegar
2 tbsp best olive oil

Topping #2
2 field or Portabella mushrooms, sliced
2 tbsp olive oil
seasoning
2 tbsp dry sherry
2 tsp white balsamic vinegar
2 tsp capers, rinsed and minced
2 tbsp parsley, chopped

Topping #3
1 medium courgette, sliced lengthways into 4 then 
   across into 2 lots
2 tbsp olive oil
seasoning
2 tbsp parsley, fenely chopped
juice of half a lemon
1 clove garlic, finely chopped
2 tsp vegan mayonnaise
1 tsp tahini

Instructions

My personal take on the ideal version of this classic Mexican dish. For me, it's about enhancing rather than masking the subtle flavour of the avocados. It is absolutely essential to use perfectly ripe avocados: over, and there's a risk of 'off' bits (grey and mushy), plus the texture can be too sloppy; under, and the flavour just isn't there. The other ingredients are finely chopped and added in small quantities to provide the right 'lift' without taking over.

Serves 2

Ingredients

2 ripe avocados, skinned and stoned
2 tsp lime juice
green of 1 spring onion, very finely chopped
1 small (or ½ medium) clove garlic, very finely chopped
2 tsp chopped fresh coriander
1 - 2 tsp very finely chopped green chilli flesh (optional)
seasoning

Instructions

1. Mash the avocado flesh coarsely (I've used fork, potato masher and ricer before, all to good effect) to leave a little chunkiness.
2. Mix in the remaining ingredients and consume within 30 minutes.
3. Ideal as a starter with plain tortilla chips.

I'd got a meal planned and realised I'd forgotten to sort out an accompaniment, so I knocked up this starter after rummaging through the pantry to see what we'd got in - it turned out a winner.

Serves 2

Ingredients

1 tbsp olive oil + extra for frying
1 shallot, finely chopped
2 oz arborio rice
pinch saffron threads (optional)
1 tbsp dry vermouth or white wine
about 10 fl oz (275ml) light stock
2 tbsp chopped fresh parsley
2 tbsp chopped artichoke hearts in oil 
1.5 tbsp capers
4 green olives
1/2 tsp pesto
a little olive oil, to loosen

Instructions

1. Heat the oil in a small pan and gently fry the shallot.
2. Add the rice, stir, and add the vermouth (and saffron if using).
3. Stir until almost absorbed, then gradually add the stock, stirring often.
4. When completely absorbed, remove from heat and stir in parsley and artichoke hearts.
5. Allow to cool.
6. When cooled, form into cakes with the hands and partially or completely freeze.
7. Now prepare the relish: finely chop the capers and olives to a chunky puree, then mix in the pesto and a little olive oil to loosen.
8. When the cakes are ready, fry in the remaining oil at medium-high heat, turning once brown.
9. Serve topped with the relish as an elegant starter.

Serves 2 - 4

Ingredients

1 tbsp olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
1 tbsp ground cumin
2 tbsp chilli powder
1½ pints (850ml) vegetable stock
2 15 oz (400g) cans red kidney beans
1 11 oz (320g) can whole kernel corn
1 dash black pepper
8 fl oz (200ml) passata

Instructions

1. Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes.
2. Stir in cumin and chilli powder; cook for 1 minute.
3. Stir in vegetable broth, 1 can of beans, corn and black pepper.
4. Bring to a boil.
5. Meanwhile, in a food processor or blender, process remaining can of beans and the passata until smooth.
6. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Based on a recipe from Christopher Lloyd's 'Gardener Cook', itself based on a Jane Grigson recipe, this makes a delicious starter to an elegant meal and perfectly showcases sorrel's beguiling lemon-like sour edge. Although sorrel is available over an extended season, this time of year is ideal to harvest a glut of home-grown.

Serves 4

Ingredients

1oz (25g) margarine
2 shallots
8oz (225g) potatoes, peeled and diced
1½ pints (900ml) vegetable stock
2 good handfuls sorrel leaves, any excess stem trimmed
seasoning
pinch each of nutmeg and sugar
4 tbsp soya cream
4 tbsp snipped fresh chives

Instructions

1. Melt the margarine and cook the shallots gently - they shouldn't actually brown.
2. Add the diced potato and stock and bring to the boil.
3. Simmer till the potatoes are cooked and allow to cool a little.
4. Liquidise, in batches if necessary, along with the uncooked sorrel leaves.
5. Return to the pan and check seasoning.
6. Add the remaining ingredients and heat through gently (do not boil) before serving.

My source: Vegan by Tony Weston and Yvonne Bishop

Serves 4

Fusion cooking at its best, this combines the flavours of Scotland, the Mediterranean and the Far East in a classy start to any meal. We enjoyed this as part of our anniversary celebrations.

Ingredients

4 large even-sized field mushrooms
3 tbsp olive oil
1 red pepper, finely chopped
1 medium courgette, finely chopped
3 spring onions, finely chopped
8 kalamata olives, finely chopped
4 tbsp porridge oats
2 tbsp shredded basil
juice of ½ lime
2 tbsp tamari
seasoning
mixed salad to serve

Instructions

1. Pre-heat the oven to 180°C.
2. Heat 1 tbsp of the oil in a medium saucepan and fry the pepper, courgettes, spring onions and oats till the vegetable are cooked and the oats golden.
3. Add the olives, basil, lime juice and tamari, mix well and season to taste.
4. Brush the mushrooms with the remaining oil and divide the filling between them.
5. Bake for 15 - 20 minutes.
6. Prepare a green salad and dress with a vinaigrette of mixed sherry and balsamic vinegars, Dijon mustard and you best extra virgin olive oil.
7. Divide between plates and serve the mushrooms on top.

My source: Mexico - The Vegetarian Table by Victoria Wise

Serves 6

This should have been included long ago as it's an established favourite - one of the two best soups we've ever had.

Ingredients

olive oil (about 1 - 2 fl oz)
1 head (yes, HEAD!) garlic, chopped 
   (smoked garlic works well if you can get it)
½ baguette, sliced into 6
1 dried ancho chilli, re-hydrated and finely chopped 
   (chillihedz can add a finely-chopped re-hydrated 
    habanero at this stage)
3 - 4 tomatoes, chopped
2 pints (1.2l) water
salt to taste

Instructions

1. Heat the oil in a heavy-bottomed frying pan, preferably a cast-iron skillet, until quite hot.
2. Add the garlic and stir well, until browning; remove with a slotted spoon to a medium saucepan.
3. Put the baguette slices into the skillet and fry until browning; turn and fry the other side, adding more oil if necessary.
4. Remove the bread then add the chopped tomatoes and chilli and cook until soft.
5. Add to the saucepan, along with water and salt and bring to the boil.
6. Simmer for 10 - 20 minutes and spoon over a baguette slice to serve.

My source - A Vegan Taste of Greece by  Linda Majzlik

Serves 4

These are among the finest stuffed mushrooms I've tasted. They'd make ideal party food too.

Ingredients

16 medium-sized mushrooms
2 oz (50g) walnuts, partially crushed
1 oz (25g) wholemeal breadcrumbs
1 tbsp Parmazano
1 clove garlic, finely chopped
1 tbsp olive oil + extra for brushing
2 tbsp white wine or dry vermouth
1 tsp dried oregano
seasoning

Instructions

1. Remove the stalks from the mushrooms and chop finely; fry with the garlic in the oil till the juices run.
2. Remove from the heat and add the crushed walnuts, breadcrumbs, Parmazano, wine and oregano.
3. Season to taste and mix thoroughly.
4. Brush the outside of the mushroom caps with the extra oil and stuff with the mixture, forming a small mound on top.
5. Place in a preheated oven at 180°C and cook for 15 - 20 minutes till tender.
6. Serve warm or cold.

My source: adapted from a recipe in The Vegetarian

Serves 4

This is the perfect soup for Christmas dinner: it's seasonal, luxurious and rich enough to match a special wine.

Ingredients

¾ oz (30g) dried porcini
hot water, for soaking
2 oz (50g) margarine
1 small onion, finely chopped
2 cloves garlic, crushed
4 oz (120g) wild or field mushrooms, chopped
1 tsp wholegrain mustard
2 fl oz (50ml) port (strict vegans should use crusted)
¾ pint (275ml) rich vegetable stock
5 fl oz (125ml) soya milk or unsweetened soya cream
seasoning

Instructions

1. Soak the dried porcini for 30 minutes in the hot water.
2. Remove and squeeze dry, retaining all the liquid.
3. Heat the margarine and sauté the onion till browning, then add the garlic, then all the mushrooms, and continue to sauté till cooked.
4. Now add the mushroom soaking liquid, half the port and half the stock.
5. Blend in a liquidiser, return to the pan and heat through.
6. Add the soya milk/cream, the remaining port and any more stock necessary to give a rich but mobile texture.
7. Stir in the mustard, check for seasoning and serve hot.

Tip: make up to the point of adding the cream the day before.