Mildreds, one of our favourite meat-free restaurants in London, has come out with a cookbook! Now, you can have a hand at recreating your well-loved vegetarian dishes with Mildreds: The Vegetarian Cookbook. While you’re waiting for your copy to arrive in the post, keep cravings at bay with these two recipes straight from the pages of the new book. These, in our opinion, would be fabulous for a summer get-together. Happy eating!
PUY LENTIL SALAD WITH ROASTED VEGETABLES
serves 6-8 as a starter
200g (7oz) Puy lentils
1 red onion, very finely diced
80ml (3fl oz) olive oil
80ml (3fl oz) balsamic vinegar
1 red chilli, trimmed and chopped
3 garlic cloves, chopped
2 tablespoons dark brown sugar
3 tablespoons tomato purée
1 tablespoon fennel seeds, toasted and lightly crushed
1 bunch of flat leaf parsley leaves
75g (3oz) baby spinach leaves, red chard leaves or bull’s blood leaves
For the roasted vegetables
300g (10oz) pumpkin or butternut squash, peeled and cut into 2cm (1-inch) thick wedges
1/2 fennel bulb, trimmed and cut into 1cm (1/2-inch) thick wedges
150g (5oz) cherry tomatoes
1 courgette, cut into 1cm (1/2-inch) thick wedges
2 red or yellow peppers, cored, deseeded and cut into 1-cm-(1/2-inch) thick wedges
Preheat the oven to 200°C/fan 180°C/Gas Mark 6. Bring a saucepan of salted water to a boil and add the lentils. Lower the heat and simmer for 15–20 minutes until tender. Drain and put in a large salad bowl.
Put the onion, olive oil, balsamic vinegar, chilli, garlic, sugar, tomato purée and crushed fennel seeds in a small saucepan. Bring to a simmer and cook gently, stirring frequently, for 4–5 minutes until the sugar has dissolved. Spoon the warm dressing over the lentils and leave to cool.
For the roasted vegetables, drizzle a little oil on to the base of a roasting tin. Add the pumpkin or squash pieces, season with salt and mix together thoroughly. Roast for 10 minutes. Toss the fennel and whole tomatoes in a little oil, add to the tin and roast for another 10 minutes. Finally, toss the courgettes and peppers in a little oil, add to the tin and roast for a further 10 minutes. By now the vegetables should all be tender and cooked through. Set aside to cool slightly. Roughly chop the parsley and add to the salad bowl along with the salad leaves and roasted vegetables. Mix everything together well and serve.
MANGO SUMMER ROLLS WITH SPICY PEANUT SAUCE
90g (3oz) vermicelli rice noodles
100g (3oz) bean sprouts
1 large red chilli, trimmed and diced
grated rind of 2 limes
12 x 22cm (9 inch) rice paper wrappers
1/2 cucumber, deseeded and cut into 5mm (1/4 inch) thick batons
1 small ripe mango, peeled and cut
into 5mm (1/4 inch) thick batons
handful of mint, leaves picked
handful of fresh coriander, leaves picked
1 medium beetroot, coarsely grated
1 large carrot, coarsely grated
For the spicy peanut sauce
200g (7oz) crunchy peanut butter
200ml (7fl oz) water
1 red chilli, trimmed and finely diced
juice of 2 limes
1 tablespoon dark muscovado sugar
4 garlic cloves, very finely chopped
1.5-cm (3/4 inch) piece of fresh root
ginger, peeled and very finely chopped
Cook or soak the rice noodles in boiling water according to the packet instructions, then drain well and leave to cool. Once cool, tip into a bowl with the bean sprouts, chilli, and grated lime rind and mix together well.
Wet a rice paper wrapper by dipping it in a bowl of water for 15–20 seconds until it starts to soften and become pliable, then place it on a clean work surface. Arrange a few batons of cucumber and mango across the centre of the wrapper, leaving a gap of 4–5cm (11/2–2 inches) either side for folding.
Add a few mint and coriander leaves, then a small handful of the noodle mix and grated vegetables.
Bring the bottom and top edges of the wrapper tightly up over the filling then fold the sides in over it. Continue to roll up tightly and place on a plate. Repeat this process with the remaining rolls and filling ingredients.
To make the spicy peanut sauce, put all the ingredients in a bowl and whisk together until smooth. Serve with the rolls.