Serves 4 people.

Ingredients

Method:

Heat the olive oil in the sauce pan and then add the onion and garlic, cooking it until soft.
Add the grated vegetables and cook it until they are dry.
Turn off the heat, allowing the vegetables to cool down.
While the vegetables are cooling, mix roughly the chickpeas and the tahini paste (you can use a food processor if available).
Place the mix in a bowl, add the vegetables, the spices, a dash of soy sauce, the oats and the cornflour.
Mix everything together and season to taste.
Create patties from the mix; they should be roughly 180 grams each.
Pan fry the patties in olive oil and cook slightly in the oven for 6 minutes at 170°c degrees.
Serve with chips and/or side salad.

Serves one person.

Ingredients:

Method:

Fry the risotto and shallots in butter gently for 2 minutes until there is no colour.
Gradually add the stock, stirring as you do so.
Begin adding the puree, mascarpone, parmesan and seasoning to taste.
The risotto should be stirred/cooked until al dente.
To finish, top the risotto with oil, seeds and belper knolle cheese to your desired taste.

Serves 10 people.

Ingredients

For the parmesan mornay sauce:

Method:

For the duxelle mushroom sauce:
Sweat the onion and garlic in vegetable oil.
Add the mushrooms and cook for a few more minutes.
Add the white wine and reduce the heat until the mushrooms are dry.
Pour in the cream and stir until it has been absorbed.
Mix together until it becomes a fine duxelle mixture (use a food processor if you have one to hand).
For the parmesan mornay:
Melt the butter and add the flour and cook for 3 minutes.
Gradually add the milk, whisking it until it is boiling hot for another 3 minutes.
Add the parmesan and continue to whisk until it is a smooth mornay.
Season with nutmeg and salt and pepper to taste.

To complete:

For more recipe ideas, check out our at-home blogs for inspiration.

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