You are what you eat... VEGGIE DELIGHTS

YOU rarely need a reason to celebrate fresh tasty vegetarian food but as this week isWorld Meat FreeWeek, be inspired by these veggie-packed meals.

GARDEN PEA AND NEW POTATO QUICHE

Serves six

1 packet ready-made shortcrust pastry (or make your own); 1 garlic bulb, cloves separated and peeled; 3tbsp olive oil; 1tbsp balsamic vinegar; 400g baby new potatoes, cut to similar size; 150g frozen peas; small bunch of flat-leaf parsley, leaves picked; 4 eggs; 125ml double cream; 3tbsp pesto; salt and black pepper

Method

1 Roll out the pastry until 3mm thick and line your tin with it. Prick the base all over with a fork, then chill in the fridge for 30 minutes. Preheat the oven to 200°C with a baking sheet inside.

2 Line the pastry case with non-stick baking paper and fill it with dried/ceramic baking beans. Bake for 15 minutes. Remove paper and baking beans, then bake for another 15 minutes. Set aside to cool.

3 Toss the garlic cloves with olive oil in a small shallow roasting tin. Cover with foil and roast for 15 minutes. Pour over vinegar, then roast for 5 minutes until the garlic is golden and soft.

4 Boil potatoes in salted water for 12-15 minutes. Just before the potatoes are done, add the peas to the pan and boil for one minute. Drain well.

5 Roughly chop parsley, add to a mixing bowl with eggs, cream and salt and pepper.Whisk together.

6 Arrange the garlic over the base of the pastry case, then add potatoes and peas. Pour over egg mixture, dot the pesto over the top. Bake for 25–30 minutes until golden and just set. Serve with mixed salad leaves.

ROASTED CARROT AND CHICKPEA TRAYBAKE

Serves two 300g small pointy carrots, scrubbed and halved lengthways;

4tbsp olive oil; 1tsp ground coriander; 1tsp cumin seeds; ½ teaspoon dried chilli flakes; 1 orange; 400g can chickpeas, drained; 100g peppery salad leaves, such as rocket, watercress or mustard leaves; 1 small bunch of dill, leaves picked; salt and black pepper

For the tahini sauce: 4tbsp tahini; 2tsp light soy sauce; juice 1 lemon; 5tbsp water; ½tsp clear honey mixed together; 100g natural yogurt

Method

1 Preheat the oven to 200°C.Toss the carrots in a large shallow roasting tin with 2tbsp olive oil, the spices, salt and pepper. Squeeze over the juice of half an orange. Cover with foil and roast for 30 minutes. 2 Crush carrots gently with a fork, then add chickpeas and drizzle over the remaining olive oil. Use two roasting tins if you cannot keep everything in a single layer. Roast uncovered for 25 minutes until carrots are charring at the edges.

3 Stir in zest and juice of half the orange while the vegetables are still warm.

4 Transfer carrots and chickpeas to a large platter and toss with the salad leaves and dill.

5 Mix the tahini sauce with the yogurt and drizzle over.

Recipes courtesy of Higgidy –TheVeggie Cookbook: 120 Glorious Everyday Recipes, by Camilla Stephens (Mitchell Beazley, £20, octopusbooks.co.uk)