Ingredients:

Approximately 500gms of mixed vegetables: carrots, cauliflower, broccoli, sweet corn, mixed peppers, peas, asparagus, what ever you have – or like.

1 pint of vegetable stock made using – a stock cube or stock powder and a squirt of tomato puree

1 large teaspoon of VegeSet

Method:

1. Cook the vegetables until just ready – drain well and pat dry with a clean tea towel.

2. Place the vegetables in a loaf tin or your chosen dish

3. Put the stock in a saucepan and gently bring to a simmer, remove from heat and sprinkle VegeSet into the stock, whisk using a balloon whisk or stir vigorously with a wooden spoon.

4. return to heat and gently bring to the boil – remove once it reaches this point but continue to stir.

5. Pour the liquid over the cooked vegetables, leave to cool slightly and then refrigerate for a few hours or overnight if this is possible.

**Alternative**
At stage 4 you could try adding 125g tub of cream cheese (flavoured or plain) stir really well until cream cheese had melted into the stock and then pour over the vegetables and continue with the recipe.

Try serving with a simple pea & mint puree

Ingredients:

10 digestive biscuits
3 tbsp margarine
50g chopped hazelnuts
200g cashews
400ml water
1 1/2 tbsp agave
1 1/2 tbsp cocoa
2 tbsp hazelnut extract
1 tsp vanilla extract
1 1/2 tsp VegeSet

Instructions:

By any means possible, destroy the digestives until you have a big crumbly mess. I find a plastic bag and a rolling pin help. Melt the margarine over a low heat, and stir in the digestive crumbs and hazelnuts. Press down into your cheesecake vessel and chill for 30 minutes.

Meanwhile, in a blender, chop the cashews. Once finely chopped, add the water, and continue blending for 3-5 minutes, until it’s silky smooth. You shouldn’t be able to detect any cashew grounds. Add the agave, cocoa, extracts and VegeSet, and blend for another 30 seconds.

(NB – if you wanted to add a bit of melted chocolate here, I’m sure it wouldn’t do any harm, just add an extra 1/2 tbsp hazelnut extract.)

Heat the cashew blend over a low heat, whisking continuously, until it begins to boil and thicken. Remove the biscuit base, pour the cashew blend over the biscuit base, and leave to set. Once it has returned to room temperature, you can put it in the fridge to firm it up some more. After two hours it should be ready.

9 fl. oz milk
9 fl. oz double cream
1 vanilla pod (or vanilla extract)
1oz sugar
1 large teaspoon VegeSet

Instructions:

Place milk, cream, vanilla and sugar into a pan. Sprinkle VegeSet evenly on the top, whisk immediately whilst bringing the mixture to almost boiling. Remove vanilla pod, pour into ramekins and leave in fridge to set.

Make the coulis by whizzing 100g mixed berries, the juice from 1 lime and 1 tbsp of icing sugar in a blender. Chill and serve with the panna cotta – lovely.

Speak soon I’m sure, Annie Xx