Best Vegetarian Recipes | Mary Berry

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt may contain trace minerals and is often less processed.

Add 6 sundried tomatoes and a touch of oil with pressed garlic to a pot.

Add 3 cans of chopped tomatoes to the pot.

Add 500 ml of stock to the pot.

Add a sprinkle of sugar, pepper, and salt to the pot.

Stir the mixture, bring it to a boil, and simmer for 10 minutes.

Blend the mixture until smooth.

Add milk and double cream to the soup, adjusting for richness as desired.

Prepare walnut pastry by adding 175 g plain flour to a food processor.

Season the flour with a little pepper and salt.

Add 100 g of firm butter to the processor and blend until it resembles breadcrumbs.

Add 1 egg and blend until the mixture holds together, being careful not to overwork it.

Roll out the pastry thinly and sprinkle with 30 g of roughly chopped walnuts.

Use cling film to help roll out the pastry without sticking.

Cut out pastry circles slightly larger than the tart cases.

Prick the base of the pastry with a fork to prevent rising.

Chill the pastry cases in the fridge.

Fry 500 g of shallots slowly until golden brown and tender.

Add 1 tablespoon of sugar and 2 tablespoons of balsamic vinegar to the shallots and set aside to cool.

Mix 300 g of soft goat cheese with 2 beaten eggs and 2 tablespoons of chopped parsley for the filling.

Fill the pastry cases with the shallots, then top with the goat cheese mixture, ensuring it doesn't overflow.

Bake the tarts in a preheated oven at 180°C on two baking trays for 20 minutes, switching trays halfway through.

Check that the pastry is crisp and the filling is set and golden when done.

Garnish the tarts with a little parsley before serving.

Prepare roasted vegetables by chopping peppers, courgettes, and butternut squash into chunks.

Season the vegetables with salt, pepper, and a drizzle of olive oil, then massage the oil in.

Roast the vegetables in a 200°C fan oven for 30 minutes until softened and golden brown.

Make a dressing by mixing 1 teaspoon of grainy mustard, 1 crushed clove of garlic, 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of sugar.

Add 1 finely chopped banana shallot to the dressing for crunch.

Plate the roasted vegetables and drizzle with the dressing.

Top the vegetables with feta cheese and garnish with chopped mint and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary