Tom Hunt Everyday favourites
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.