FOR THE SAUCE

• 1 tbsp olive oil
• 3 shallots, finely chopped
• 1 clove garlic, crushed
• 2 tbsp tomato purée
• 175ml vegan red wine
• 400g chopped tomatoes
• Pinch dried oregano
• Salt and pepper, to taste

FOR THE JACKFRUIT

• 1 tbsp olive oil
• ½ red onion, sliced
• 400g can jackfruit, drained and rinsed
• Pinch dried oregano
• Pinch chilli flakes
• ¼ tsp smoked paprika
• 2 tbsp cider vinegar
• 50g agave syrup
• Salt and pepper, to taste

FOR THE CRUSHED WINTER VEGETABLES AND VEGETABLE CRISPS

• 1 carrot, chopped into rough dice
• 1 parsnip, chopped into rough dice
• ¼ swede, chopped into rough dice
• Pepper, to taste
• 1 tbsp olive oil

FOR THE VEGETABLE CRISPS

• 500ml vegetable oil for deep frying
• 1 carrot
• 1 parsnip

TO GARNISH

• 3 Brussels sprouts, outer leaves only

METHOD

1. To make the sauce: In a large pan, cook the shallots in the oil over a medium heat until soft. Add the crushed garlic and cook for a minute, then add the tomato purée and cook for another 2 minutes.
2. Add the red wine to the pan and simmer (uncovered) until it reduces by half.
3. Add the chopped tomatoes and oregano. Bring back to a low simmer and cook the sauce for 15 minutes. Remove the pan from the heat and allow to cool slightly before blending into a purée. Season to taste.
4. To make the jackfruit: Preheat the oven to 180°C/gas mark 4.
5. In a large pan, fry the onion in the oil over a medium heat until softened. Add the jackfruit, oregano and spices and cook for a further 5 minutes. Remove from the heat and mix in the vinegar and agave syrup.
6. Transfer the jackfruit mixture onto a baking tray. Cover with foil and cook in the oven for 20 minutes. After 20 minutes, remove the foil and cook for a further 5 minutes. Season to taste.
7. For the winter vegetables: Boil the vegetables in salted water for 5-10 minutes until they start to soften. Drain, then fry in the olive oil for 5 minutes, while crushing. Season to taste.
8. To make the vegetable crisps: Heat the oil to 160°C in a large, wide, sturdy pan (so it is no more than half full). Use a potato peeler to create strips from the carrot and parsnip and fry until golden. Drain on kitchen towel and leave to crisp up.
9. For the garnish: Bring a small saucepan of salted water to the boil. Remove the leaves from the Brussels sprouts and blanch them in the water for 2 minutes. Pat them dry on kitchen towel and set aside.
10. To assemble the final dish: Place the crushed winter vegetables in the centre of the plate, place the jackfruit on top and finish with Brussels sprout leaves and vegetable crisps. Pour the sauce around the outside.

Ingredients

• 500g organic beef mince 
• 5 organic eggs 
• 1 inch of fresh horseradish, grated
• 2 large carrots, grated 
• ½ tsp salt 
• 1 tsp black pepper 
• 200g spelt flour 
• 200g fresh breadcrumbs 
• 500ml of rapeseed oil

Method

1. Soft boil 4 eggs by adding them to a pan of rapidly simmering water and cooking for 5 to 6 minutes. You need them to be firm enough to be covered in the mixture but soft enough that once fried they still have a runny yolk
2. While the eggs are cooking, prepare 3 bowls. Add a gently beaten egg to one, breadcrumbs to another and seasoned flour to the third
3. In a large bowl, combine the beef mince with the grated horseradish and carrot
4. Remove the eggs from the water and place immediately into ice-cold water. As soon as they’re cool enough to handle, peel off the shells
5. Dip each egg into the flour, then into the beaten egg. Using your hands, mould a layer of beef mince mixture about 1cm thick around the eggs. Make sure the layer is even and well sealed all around.  Dip again in the whisked egg before coating generously with breadcrumbs
6. Fill a deep saucepan 2/3 full with oil. Be careful not to overfill the pan as the oil may splash. Heat the oil slowly to between 175°C and 190°C. You’ll know it’s ready when a cube of bread browns immediately when dropped in  
7. Carefully place the Scotch eggs one at a time into the oil and fry until golden crisp. Remove and place on 4 layers of kitchen roll to drain off any excess oil  
8. Serve immediately for runny yolks or allow them to cool before storing in the fridge if you’re making them ahead of time

Recipe from www.coombefarmorganic.co.uk

Ingredients:

For the Brine

● 1 litre Water

● 3 tbsp Soy Sauce

● 1 tsp Fine Salt

● 2 tbsp Light Muscovado Sugar

● 2.2-2.5kg Duck

For the Duck

● 1 Onion, Roughly Chopped

● 1 Clove Garlic, Minced

● 3 Peaches, Quartered

● 3 Peaches, Haved.

● 230ml Water

● 120ml Bourbon

● 1 tbsp Olive Oil

● 2 tsp Fine Salt

● ½ tsp Black Pepper. Coarsely Ground

● ½ tsp Sichuan Peppercorns, Toasted and Coarsely Ground

● 2 tsp Cumin

For the Peach Bourbon Glaze

● 2 Peaches, Cut into 1cm Thick Slices

● 100ml Bourbon

● 100g Light Muscovado Sugar

● 1 tbsp Lemon Juice

● 2 tbsp Honey

Method:

1. Begin with the brine. Mix all ingredients and put into a large sealable bag along with the duck. Sit the bagged duck in a roasting tray and pop in the fridge overnight.

2. The next day, begin the glaze. Add the sugar to a small saucepan along with the bourbon. Dissolve over a low heat then bring to a simmer for 3-5 minutes or until thickened. Remove from the heat, whisk through the lemon juice & honey then add the peach slices to steep. Set aside.

3. Preheat the oven to 220°C. Remove the duck from the brine, discard the brine and pat the duck dry. Pour a kettle full of boiling water over the duck to contract the skin, then dry again. Remove the innards from the duck.

4. Arrange half the onions on the base of a cast iron skillet and sit the duck, breast side up on top. Mix the remaining onions with the peaches and mix the spices and salt in a separate bowl.

5. Rub the duck skin with the olive oil and rub the spice mixture inside and over the skin of the duck. Stuff the cavity with the remaining peaches and onions.

6. Pour 120ml water over the onions in the skillet and roast the duck for 30 minutes.

7. Reduce the temperature to 170°C. Flip the duck onto its back and add the bourbon, plus 120ml water to the skillet and roast for another 30 minutes.

8. Flip the duck once more, add the halved peaches to the skillet and roast for 15 minutes. Spoon the glaze over the duck, reserving 2 tbsp. Roast for 15 minutes more, or until the internal temperature of the duck is 75°C.

9. Remove from the oven, spoon over the remaining glaze, and allow to rest for 15 minutes.

10. Carve and serve with the roast peaches, onions, and cooking juices.

Recipe from www.stellar.co.uk

Ingredients

For the filling

3 x 410g cans sliced peaches, drained

2 tbsp caster sugar

2 tbsp cornflour

1 tsp ground ginger

2 tbsp Eden Mill Amarone Red Wine Cask Aged Gin

For the topping

225g plain flour

100g caster sugar, plus 1 tbsp

1 tsp baking powder

1/2 tsp ground cinnamon

100g butter, chilled and cubed

125ml full-fat milk

For the gin and lime cream

150ml double cream

zest 1 lime

2 tbsp Eden Mill Amarone Red Wine Cask Aged Gin

Directions

Preheat the oven the 180ºC / 160ºC fan / gas 4.

Tip the peaches into a baking dish, making sure they are in an even layer. Sprinkle with the sugar, cornflour and ginger. Pour over the gin and mix with your hands to make sure the peaches are coated.

In a bowl, combine the flour, sugar, baking powder and cinnamon. Add the butter and rub in with your fingertips until it resembles breadcrumbs. Add the milk and bring the mixture together to form a soft dough.

Spoon heaps of the dough over the peaches then sprinkle with the tablespoon of caster sugar. Bake in the oven for 40 minutes until golden.

Meanwhile, whisk the cream until just thickened then fold through the lime zest and gin. Serve alongside the warm cobbler.

Recipe by www.edenmill.com

Ingredients

• 1 organic goose breast 
• handful of mixed plums or damsons (we like Victoria and Mirabelle) 
• handful of blackberries 
• 300ml or a large wine glass of blackcurrant liqueur
• sprig each of fresh thyme and sage
• salt and pepper to season

Method

1. Heat the oven to 180°C fan
2. Pat the goose breast dry and season it all over with salt and pepper. De-stone the plums and place them in a baking tray alongside the blackberries and fresh herbs. Lay the seasoned goose breast on top, skin side up
3. Roast for 15 minutes, checking mid-way through to gently stir the juices from the goose through the fruit
4. After 15 minutes, pour the liqueur over the fruit around the goose and bake for a further 5 to 8 minutes
5. Remove the tray from the oven, wrap the goose breast in 2 layers of foil and leave it to rest for 10 minutes. Finish the sauce while you wait. You can blend the fruit into the liquid before returning it to the pan to reduce it to a thick jus, or leave the fruit whole for a chunky and rustic sauce
6. Serve the goose breast thickly sliced on a bed of creamy mash, accompanied by some dark-green kale and the fruity sauce

Recipe from www.coombefarmorganic.co.uk

Ingredients:

• 4 PGI Welsh Lamb shanks
• 1 tbsp oil
• ½ x can of chopped tomatoes
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp coriander seeds, crushed
• 1 cinnamon stick
• Seasoning
• Water

For the ragout:

• 1 tbsp oil
• 1 onion, chopped
• 1 carrot, thinly sliced
• 300g small potatoes, halved if large
• 2 garlic cloves, finely chopped
• 300ml reserved juices and stock from braising the shanks
• 100g dried red lentils, rinsed and picked over
• Salt, to taste
• Remaining half can of chopped tomatoes
• ½ jar of rogan josh curry paste
• 1 small punnet of cherry tomatoes or tomatoes on the vine
• 400g can of chickpeas, drained and rinsed
• Fresh coriander

Method:

To cook the lamb shanks:

1. Heat the oven to 160ºC / 140ºC fan / Gas 3.
2. Heat the oil in a frying pan and sear the lamb shanks all over until brown, then place them into a deep ovenproof dish.
3. Using the same pan, fry the onion, carrot, bay leaf and spices until brown.
4. Add the onion and carrot mixture to the lamb shanks in the ovenproof dish, then add the chopped tomatoes. Add enough water to half cover the lamb shanks.
5. Cover with tin foil and cook in the oven for 1 hour 30 minutes – 2 hours or until the meat is very tender.
6. Remove the shanks from the stock and cover to rest, reserving the juices and stock from the pan.

To make the ragout:

1. Put the rinsed lentils and the potatoes in cold water. Bring to the boil, and cook for 15 minutes or until just tender. Drain.
2. Heat the oil in a pan and fry the onion, garlic and carrot. When they are soft, add the rogan josh paste, the rest of the can of chopped tomatoes and the cooking liquid to make a smooth sauce.
3. Add the lentil mixture and the chickpeas and cook for a further 10 minutes, adding more liquid if necessary.
4. Five minutes before serving, add the cherry tomatoes and finish with some fresh coriander.
5. Spoon the lentil mixture onto a plate and top with the lamb shanks. Serve with warm naan bread.

Ingredients

for the ragù:

• olive oil
• 1 onion, roughly sliced
• 1 celery stick, finely sliced
• 4 garlic cloves, sliced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 2 tbsp red pesto
• 250ml veg stock
• 400g mushrooms, chopped
• 100ml red wine
• 1 tbsp balsamic vinegar
• 1 tsp tamari or soy sauce
• fresh thyme leaves plus extra for topping – add to your taste
• sea salt & black pepper

for the mash:

• 400g parsnips peeled & cut into cubes
• 200g carrots – peeled & cut into cubes
• 3 tbsp nutritional yeast

Method

• Add the onion, celery and 2 tbsp of olive oil to a large pan on a medium heat and fry for 8-10 minutes until very soft.
• Add the garlic, paprika and oregano and stir to combine, then add the tomato purée, pesto and veg stock and simmer for 1-2 minutes.
• Add the mushrooms and red wine, stir to combine and cook for a further 2-3 minutes. Reduce the heat and simmer for 15 minutes.
• Stir in the balsamic vinegar, tamari and fresh thyme leaves (to your taste) and season with salt and pepper.
• Meanwhile, to make the mash, boil the parsnips and carrot in a saucepan of boiling water for approx. 12-15 minutes or until tender.
• Drain the parsnips and carrots and transfer to a food processor along with the nutritional yeast and 2-3 tbsp of olive oil. Blitz until smooth and creamy, adding a little water if needed for a looser texture. Season to taste with salt and pepper
• Serve the mushroom ragù on a bed of creamy mash with some extra thyme leaves to garnish.

Ingredients

For the pastry

• 220 g (7.7 oz) plain flour, plus extra for dusting
• 6 tbsp vegan margarine or butter
• 1/4 cup granulated sugar
• 2 tsp water

For the filling

• 1/4 cup vegan margarine or butter
• 1 cup brown sugar
• 1/4 cup maple syrup
• 4 tbsp cornflour, cornstarch in the US
• 1 tsp vanilla extract
• 1 x 400 ml (13.5 fl.oz) tin of full-fat coconut milk, cream only (see notes above)
• 3/4 cup pecans

Method

• Preheat the oven to 180°C fan / 400°F.
• To make the pastry, transfer the flour, margarine and sugar to a mixing bowl, and rub the mixture together with your fingers until it resembles a crumble.
• Add the water and combine with your hands to make a dough. Keep adding a touch more water if the dough is still dry until it turns into a dough.
• Wrap the dough in greaseproof paper and refrigerate for 15 minutes.
• Meanwhile, for the filling add the margarine, sugar, maple syrup and cornflour to a pan on a medium heat. Simmer for a couple of minutes, then add the vanilla extract and remove the pan from the heat. Stir the coconut cream into the syrup. 
• Remove the dough from the refrigerator. Dust a work surface and a rolling pin with flour, and roll out the dough on the floured surface until it’s roughly 3mm thick.
• Using a stencil, cut out 12 circles from the dough and place one circle in each muffin mould, making sure the dough is flush against the sides.
• Place 2 or 3 pecan nuts in each mould and spoon in the syrup mixture until the mould is 2/3 full.
• Place muffin tray in the oven and bake for 20-25 minutes.
• Remove the muffin tray from the oven and leave the mini pecan pies to cool for 5 minutes before serving.

Notes

• One tin of coconut milk should give you approximately 1/2 cup (125ml) of coconut cream. Avoid adding any more than this amount because the filling might become too wet.
• The trick to getting the coconut cream to separate from the water is using a can of coconut milk with high fat content. You can usually tell by shaking the can in the supermarket to see if it’s already separated. If you can’t hear it shaking around, then it’s usually a safe bet.
• You will also need a 12 cup muffin tray and a circle stencil roughly 10cm in diameter.

Recipe from www.wearesovegan.com

Ingredients

• 150g grated parsnip
• 250ml water
• 100g chopped dates
• 1 tsp bicarbonate of soda
• 1 tsp ground ginger
• 2 tbsp finely chopped preserved ginger – optional
• 80g soft butter, plus extra for greasing
• 180g caster sugar
• 2 eggs
• 2 ripe pears
• 200g self-raising flour

Method

• Turn your oven to 180⁰C/Gas 4 to preheat. Grease a 20cm square baking tin with a little butter.
• Place the parsnip into a saucepan, along with 250ml of cold water. Bring it up to a gentle simmer. Remove from the heat and add the dates, bicarbonate of soda, and ginger. Leave to steep for 15 mins.
• Put the butter and sugar into a mixing bowl and beat or whisk them together until light, pale and fluffy; this may take 3-4 mins. Beat in the eggs, one at a time, until well incorporated.
• Cut each pear into 8 even wedges
• Tip the parsnip mixture into a blender or food processor and blitz it to a purée; it doesn’t matter if it is still warm. Transfer it to the bowl with the sugar and egg mixture. Mix everything together. Now sift in the flour and gently fold everything together. Take care to not overmix it; stop as soon as you stop seeing any dry parts.
• Scrape the mix to the baking tin and level it with the back of a spoon. Arrange the pears on top as evenly as you can. Transfer to the oven and bake for 30 mins, or until a skewer or knife tip comes out with only a few crumbs attached. Serve warm.

Ingredients

• 2 Earl Grey tea bags
• 1 orange
• 1 apple
• 300g dried fruit
• 250g self-raising flour
• 180g light brown sugar
• 1 tsp mixed spice
• 1 egg
• butter or oil for greasing the tin
• pinch of salt

Method

• Boil a kettle. Measure out 250ml of water into a jug or bowl. Add the tea bags and let them brew for 10 mins.
• Meanwhile, finely zest the orange. Coarsely grate the apple away from its core, skin and all.
• Remove the tea bags, squeezing out as much liquid as you can. Now add the dried fruit, orange zest and grated apple to the tea to soak. Leave for at least 2 hours, and ideally overnight, if you have time.
• When you’re ready to bake, turn your oven to 170˚C/Gas 3. Double line a loaf tin (see tips).
• Sift the flour into a large mixing bowl and add the sugar, mixed spice, and a small pinch of salt. Mix them together well and break up any lumps in the sugar.
• Crack the egg into the soaked fruit and mix it together well. Now, pour the fruit mixture into the dry ingredients. Gently fold everything together, taking care to not overmix; stop as soon as you stop seeing any dry parts in the mix.
• Scrape the mix into the loaf tin, and level it with the back of a spoon. Transfer to the oven and bake for 1 hour, until the top is a deep golden brown. Cover it loosely with foil to stop it burning and then cook for a final 20-30 mins, until a skewer or knife tip comes out clean.
• Cool in the tin for 10 mins before removing to a rack to cool completely. Stored in an airtight container at room temperature, it will be good for 3-4 days. If it feels a little stale, a quick dunk in the toaster can revive a slice. It also freezes very well for up to 4 months, if needed.
• Serve with cold butter and hot tea.

Recipe by www.riverford.co.uk