Tom Hunt Ev­ery­day favourites

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Mac’n’cheese

Prep Cook Serves 10 min 1 hr 10 min 4

For the sauce

1 litre unsweet­ened oat milk

300g cau­li­flower, roughly chopped, leaves kept

1 onion, peeled and finely chopped

4 cloves gar­lic, peeled and crushed

150g tapi­oca flour

1 tbsp di­jon mus­tard 1 tbsp nutri­tional yeast 3 tsp cider vine­gar

¼ tsp turmeric

Salt and black pep­per 400g dried mac­a­roni, whole­meal if pos­si­ble 50ml ex­tra-vir­gin olive oil, plus ex­tra for driz­zling

85g whole­meal flour 6 sprigs herbs (pars­ley, rose­mary, thyme) 40g bread­crumbs

To make the cheese sauce, pour the oat milk into a saucepan, then add the cau­li­flower, onion and half of the gar­lic, and bring to a boil. Re­duce to a sim­mer and cook for 10 min­utes. Al­low to cool a lit­tle, then care­fully blend with the tapi­oca flour, mus­tard, yeast, vine­gar and turmeric. Sea­son to taste.

Cook the mac­a­roni in plenty of salted boil­ing wa­ter un­til only just cooked and still firm to the bite (about half of the time stated on the packet). Drain and put to one side.

Heat the oil and flour in a heavy-based pan over a low flame, stir­ring well to make a roux. Add a lit­tle of the cau­li­flower mix­ture at a time, whisk­ing out the lumps, un­til it is all in­cor­po­rated. Bring to a low sim­mer and cook for a few min­utes, or un­til thick­ened and stretchy, then sea­son to taste. Add the mac­a­roni and a splash of olive oil, stir to com­bine, then trans­fer to a casse­role dish about 20cm x 30cm.

Heat the oven to 180C (160C fan)/gas 4. Finely chop the herbs and mix into the bread­crumbs with the re­main­ing gar­lic and a splash of ex­tra-vir­gin olive oil. Sea­son to taste, then sprin­kle over the mac­a­roni and bake for 30 min­utes, or un­til golden.

Len­til and cele­riac shep­herd’s pie

Prep Cook Serves 20 min 1 hr 20 min 4

400g floury po­ta­toes, diced with the skin on 400g cele­riac, root re­moved, and diced with the skin on Ex­tra-vir­gin olive oil 5g dried ceps (op­tional) 1 onion, peeled and finely diced

2 large car­rots, diced 200g mush­rooms, finely chopped

2 cloves gar­lic, peeeled and chopped

1 tbsp Mar­mite

5 sprigs rose­mary, leaves picked, chopped

1 tbsp tomato paste

1 x 240g tin green or brown lentils, drained

1 tsp maple syrup 1 tbsp ve­gan Worces­ter­shire sauce 250ml red wine 100g frozen peas

In two pans of salted wa­ter, sep­a­rately bring the po­ta­toes and cele­riac to a boil, then sim­mer gen­tly for about 20 min­utes, or un­til ten­der. Drain and mash the po­ta­toes with a glug of oil. Drain the cele­riac, keep­ing the wa­ter, and blend smooth, adding back wa­ter if nec­es­sary. Mix the cele­riac with the potato and sea­son well, adding more oil to taste, then put to one side. Soak the ceps, if us­ing, in the re­main­ing cele­riac cook­ing wa­ter.

Heat a heavy-based pan over a medium flame with a glug of oil. Add the onion, car­rots and mush­rooms, and fry for 10 min­utes, or un­til it be­gins to caramelise. Stir in the gar­lic, Mar­mite, rose­mary, tomato paste, lentils, maple syrup and Worces­ter­shire sauce, then add the wine and bring to a boil. Finely dice the soaked ceps, if us­ing, and add them, along with 150ml of the cele­riac wa­ter, and re­turn to the boil. Re­duce to a sim­mer and cook for about 10 min­utes, or un­til the mix­ture is thick and the lentils are just cooked. Sea­son to taste. Heat the oven to 180C (160 fan)/gas 4. Trans­fer the lentils to a deep 20cm casse­role dish and top with the cele­riac po­ta­toes. Bake for 20 min­utes, then fin­ish un­der the grill to get a nice golden top.

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