Summer Berry Tart Chilli Non Carne

Course: dessert

Serves: 10

Prep: 30 mins, plus chilling

Cook: about 1 hour Vegetarian

250 g (9 oz) plain flour, plus extra for dusting

125 g (4½ oz) butter

50 g (1¾ oz) icing sugar, plus extra for dusting

1 egg, beaten

½ lemon, grated zest and juice

For the Filling:

250 g (9 oz) Greek-style yoghurt

1 x 400 g (14 oz) can condensed milk

4 eggs

2 limes, grated zest and juice

For the Topping:

50 g (1¾ oz) Greek-style yoghurt

250 g (9 oz) seasonal berries

To Serve: icing sugar.

1 To make the pastry, put the flour, butter and icing sugar in a food processor and blitz until the mixture resembles fine crumbs. Add the egg, lemon zest and juice and pulse a few times to bring the pastry together.

2 On a lightly floured surface, roll out the pastry and use to line a loose-bottomed, deep, 23 cm (9 in) tart tin. Prick the base all over with a fork and chill for 15 to 30 minutes.

3 Pre-heat the oven to 190 deg. C., 375 deg. F., Gas Mark 5.

4 Line the pastry case with a circle of non-stick baking paper, then fill with baking beans. Put the tin on a baking sheet and bake for 10 to 15 minutes. Remove the paper and beans and cook for about 5 more minutes until the pastry is crisp and dry.

5 To make the filling, put the yoghurt, condensed milk, eggs, lime zest and juice in a bowl and beat until smooth.

6 Turn oven down to 160 deg. C., 320 deg. F., Gas Mark 3.

7 Pour the filling into the pastry case (still on the baking sheet) and bake for 35 to 40 minutes or until the filling is just set, with a slight wobble, and lightly coloured on top. Remove from the oven and leave to cool.

8 For the topping, spread the yoghurt over the filling. Scatter the berries over the yoghurt. Sift a little icing sugar over the berries to serve.

Course: main Serves: 4 Prep: 1 hour Cook: 1 hour Vegan

For the Spice Mix:

1 tsp chilli powder

2½ tsp ground cumin 3 tsp ground coriander 2 tsp smoked paprika 1 tsp dried oregano

¼-½ tsp dried chilli flakes

2 tsp cocoa powder

For the Base:

1 small onion

1 red pepper

2 cloves garlic

1 tsp rapeseed oil

2 tbs fresh coriander

For the Chilli:

1 small yellow pepper ½ green pepper

150 g (5½ oz) mushrooms

100 g (3½ oz) split red lentils

3 tbs vegan red wine 3 tbs tomato purée

400 g (14 oz) can tomatoes

1 tsp white wine vinegar 200 ml (7 fl oz) vegetable stock

1 x 400 g (14 oz) can red kidney beans

2 tbs fresh coriander

Salt and freshly ground black pepper, to taste

To Serve: rice, crusty bread or tortillas.

1 To make the spice mix, put all the spices and the cocoa into

a bowl, add 3 tablespoons of water and stir until they form a paste. Set aside.

2 To make the base, roughly chop the onion and deseed and roughly chop the red pepper. Peel the garlic. Put the onion, red pepper, garlic, oil and coriander into a food processor and blitz until finely chopped.

3 Place a large saucepan over a high heat and, when hot, add the base mixture. When the mixture starts to sizzle, reduce the heat to low and cook for about 10 minutes until it starts to dry out and is lightly colouring.

4 Add the spice mix, stir through and cook for 5 minutes.

5 To make the chilli, deseed the peppers and chop roughly. Finely chop the mushrooms. Rinse the red lentils. Add the peppers, mushrooms and lentils to the spiced base mixture, then add the wine, tomato purée, chopped tomatoes, white wine vinegar and stock, stir well and gently simmer for 15 minutes.

6 Drain the kidney beans and add to the pan, season with salt and pepper and stir well. Bring to the boil, then reduce the heat and simmer, uncovered, for 30 minutes.

7 Stir through the fresh chopped coriander and serve hot, in bowls.