Entertaining Vegetarian Recipes

There's nothing better than a homemade meal. So, when you're not eating one of ours, here are some you can make yourself:

  • Our entertaining range has a 'wow' factor.

Applewood smoked cheddar tart tatin recipeThis delicious all butter puff pastry tatin was a real staple at Café Maitreya. It is quite easy to prepare with a great wow factor on presentation. Now Spring has arrived we are serving this with a lovely fresh herb salsa verde.

Aubergine and pickled walnut caviar recipeRoasting the aubergine with raspberry vinegar gives a lovely tangy flavour when combined with the pickled walnuts. With the addition of olive oil, it has a silky caviar like texture and is excellent with freshly made flat bread.

Aubergine roulade with almond and feta recipe This dish is lovely as a starter or a main course, served hot or cold. The classic Mediterranean flavours of charred aubergine, sweet almonds and salty feta is a great combination. Try with fresh spinach leaves and sundried tomato and chilli pesto.

Baked orange cranberry and saffron cheesecake recipeIt was a real dilemma which baked cheesecake to present for this recipe. The addition of cranberries and a tiny bit of saffron seemed worth the extra effort and expense if going to all the trouble of making a really good cheesecake.

Deep barber’s cruncher Cheddar and cherry tomato tart recipeThe quality of this tart is dependant on organic fresh cherry tomatoes and a crisp buttery pastry. The creamy 'not eggy' texture is down to using extra thick double cream and excellent quality cheddar. Our current favourites are Barber's Cruncher and Quantock Gold.

Fennel ceviche The idea behind this fresh marinated salad is based upon the Peruvian national dish of seafood simply marinated in lemon and seasalt. By using finely shaved fennel and a little raspberry vinegar this tangy salad is perfect with creamy avocado.

Feta marjoram and tomato galettes recipeThese visually stunning all butter puff pastry galettes are quick and easy to prepare. By serving them with a tangy mango and avocado salsa they make a starter with a real wow factor.

Fig, feta and spinach filo recipeSpinach is such an organic star, and available locally all year round, though particularly good in spring. Filo is a dream product for chefs and home cooks alike, and easy to get hold of and quite inexpensive. This is excellent with a baby leaf spinach salad and honey and walnut dressing.

Honey and walnut dressing recipeThis delicious dressing is great with salty cheese's like feta and halloumi. We serve it regularly with a feta, fig and spinach filo. It's also great as a sweet, crunchy salad dressing with peppery leaves such as rocket, watercress etc.

Lemon tart with lemon butterscotch sauce recipeA lemon tart is a great treat all year round. This 'wet pastry' recipe is simple to make an hour or so in advance. The rich, creamy, lemon filling is quick and easy to make. Wonderful with fresh summer berries, and equally with a rich caramel in winter.

Mango and avocado salsaThe best Middle Eastern Hass avocados and Alfonzo mangos from India and Pakistan overlap in their seasonality for a few weeks in March. Try serving this salsa with something crispy and slightly salty, like our feta and sundried tomato galette.

Moorish broth recipeThis fragrant warming broth is good at all times of the year, it's relatively simple to make and always proves popular. You can use vegetable stock cubes instead of fresh stock. If you don't make the chorizo, it's delicious with good pitta slices, pistachios, crème freche and chilli oil.

Nettle and feta pestoNettles can add something unexpected when combined with feta cheese and raspberry vinegar. The nettles will need to be picked in advance and marinated in olive oil to completely remove the stings. This pesto is delicious with roast beetroot, fresh orange and shaved marinated fennel in particular.

Parsnip, emmental and  pistachio rosti recipeThese delicious rostis will take about 40 minutes to prepare. They are a real treat with their sweet nutty flavour, working beautifully with Emmental cheese, sauted Kale and a piquant fruit dressing.

Pistachio Chorizo recipeThis deep flavoured savoury vegetarian treat can be served with a host of dishes or just as a pâté with pitta and olives. It's delicious in a sandwich with avocado and sorrel leaves.

It is best to make the chorizo in a narrow terrine mould or dish for nice chorizo size slices.

Porcini and hazelnut pate/terrine recipeCooking the porcini mushrooms down to a glaze and then combining them with a 'roast hazelnut butter' produces a pate with a huge and complex depth of flavour. It's dairy and gluten free and is a hit with vegans and hardened carnivores alike. Serve with a fruity jelly like Crab apple or Rowan.

Saffron and coriander flatbreads recipeThese simple and relatively easy to make flatbreads are particularly delicious with an array of summer dips, like aubergine and pickled walnut caviar, broad bean hummus, or nettle and feta pesto. You just need a pinch of saffron for a lovely floral, aromatic flavour. A little saffron is a lot.

Slow braised fennel with orange recipeFennel is one of those vegetables like aubergines which seem to be reasonably good and accessible all year round. By braising with orange, stock and olive oil at a low temperature the fennel becomes succulent and tender.

Spinach blinis recipeThese quick and easy light pancakes are a great base for many tasty vegetarian toppings. We have found they are particularly delicious with aubergine and pickled walnut caviar. You can always add a little dollop of sour cream.

Sumac and almond pesto recipeThe unusual fruity lemon flavour of Sumac works really well with sweet almonds and olive oil. We have found it is particularly delicious with asparagus. Simply blanch the Asparagus and toss in a pan with the Sumac pesto and extra olive oil, salt and pepper.

Sundried tomato and chilli paste recipeThis paste keeps well and is very versatile. It can be used as a seasoning or as a base for sauces, and is delicious with cheese or salads. As the chillis are slow cooled you get all the flavour but the just the right amount of heat.

Sweet potato and winter vegetable tagine recipeThis deep flavour one pot tagine is a great winter warmer and relatively quick and easy to make. Its deep, floral flavour also works well in summer with peppers, aubergines and courgettes. The list of ingredients is a little daunting, don't worry if you can't find them all.

Tomato and Goat’s Cheese Chowder recipeAlthough this appears as a chowder visually and texturally, it's a cheeky twist on a classic Spanish tapas dish. Very simply, Goat's cheese toasted over an excellent rich tomato sauce.

White chocolate and almond brownie recipeThe combination of white chocolate and almonds is equally great as a special dessert or a favourite treat for children. It's easy to make but that added 10% pleasure comes from a slightly caramelised base while still retaining a moist 'ganache' raw white chocolate centre.

White chocolate and strawberry roly-poly recipeThis baked swiss roll style roulade can be re-heated and served with a good custard like a roly-poly or served as a cold dessert with a fruit compot or lemon caramel.

Wild garlic pesto recipeFrom mid-March until the beginning of June, many woodlands in the UK are strewn with Wild Garlic leaves and flowers. This delicious pesto is great with cheese, crusty bread and as a condiment with pastry dishes.