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Daikon Chips & Salad

“D” in our Vegetarian Alphabet is Daikon a big fat Radish. Ours cost the princely sum of 80p and we made two very tasty side dishes with it.

Daikon Chips


Daikon, cut into chips
Dried Ginger
Chilli / Tomato paste
Soy Sauce


(1) Mix all the ingredients (apart from the Daikon) in a bowl.
(2) Coat the Daikon.
(3) Lay in a dry oven tray and roast at 180C until golden brown.

Daikon Salad


Daikon, sliced finely
Onion, sliced finely
Soy Sauce
Died Ginger


(1) Mix it all together and enjoy as a side!


Chickpea, Chilli and Cheese Bake

“C” in our Vegetarian Alphabet seems suitably covered with this recipe title!

As seems to be the case with these Vegetarian creations, we made far too much and will be having a second helping this evening. So a bonus cost and cooking free day sorted!


1 tin of Chickpeas, drained
1 tin chopped Tomatoes
Chilli flakes
A squirt of Tomato Puree
1 tsp Sugar
Mixed herbs
2 leaves from a Spring Green Cabbage, chopped
2 medium Potatoes
1 Carrot
1 Small Pepper
1 Onion
1 tsp Turmeric
3 Mushrooms, quartered
Grated Cheese


(1) In a pan add the chopped Tomatoes, Chilli flakes, Tomato Puree, Sugar and mixed Herbs.
(2) Bring to the boil and then simmer for 20 minutes.
(3) Peal and roughly chop your Potatoes, Carrot, Pepper and Onion. Stand in water.
(4) Per boil your Potatoes.
(5) Add your Chickpeas and Turmeric to water in a pan and simmer for 5 minutes. Then drain.
(6) Preheat the oven to 180C.
(7) In a baking tray mix your vegetables and most of the Chickpeas, keep a handful back for a garnish.
(8) Place the tray in the oven for 20 minutes.
(9) Lightly fry most of the Cabbage leaves in a little Oil, keeping ¼ back for a garnish.
(10) After 20 minutes stir the Mushroom into your tray back, pour the Tomato Chilli sauce over and sprinkle with the grated Cheese.
(11) Return to the oven for a further 10 minutes or until the Cheese has melted and slightly browned.
(12) In a deep fat fryer fry the remaining Cabbage leave and Chickpeas until they are crispy.
(13) Form a circle of fried Cabbage leave from the frying pan on your plates.
(14) Spoon the Bake into this circle.
(15) Garnish with the deep fried Cabbage and Chickpeas.

We had a home made Garlic Bread as a side. Again for a pair of Omnivorous creatures this was a very tasty and filling meal.  

Stuffed Stuffing Ball ( Gluten Free)

Well there was the Chilli injected Scotch Egg experiment a while ago. Clearly Sage & Onion Stuffing Balls need “improvement” Either that or we’ve a bit too much time on our hands!

The Cheese we used was actually home made Sage and Garlic Roule, but shop bought will do the trick. Or even Mozzarella….

For the Bread component we used a couple of Gluten free Thins which had been loitering in the freezer. But sliced Gluten free bread works just a well.


Fresh Sage, finely chopped
1 Onion, finely chopped
Bread, reduced to crumbs in a food wuzzer
1 Egg, whisked
Salt & Pepper


(1) Combine everything except the Cheese. Use enough Margarine so that you will be able to form your Stuffing into ball which will not fall apart.
(2) Form your Stuffing into balls.
(3) Rub a little Margarine over a baking tray so that your Stuffing Balls won’t stick.
(4) Add your Stuffing Balls to the tray and place in the fridge to harden for 15 minutes.
(5) Press your thumb into the centre of each Stuffing ball and press a piece of Cheese into the middle.
(6) Roll in your hands to close the Cheese in.
(7) Roast in the oven for 20 minutes at 180C.

The Cheese should soften slightly but if you are using a melting Cheese don’t cook for too long or the Cheese will run out.

Beetroot and Bryndza warm Salad

Our second “Vegetarian Alphabet” recipe. This was quite a long process. But very tasty….


100g Rosecoco Beans
2 Fresh Beetroots including their tops
2 Medium Potatoes
Bryndza Cheese ( We made this ourselves – Feta will replace this )
2 Small Onions
½ a Yellow and ½ a Red Pepper
Fresh Rosemary
Dried Rosemary
Mixed Herbs
2 leaves of Winder Green Cabbage
Chilli Flakes
Salt & Pepper
Spirit Vinegar
Halved Cherry Tomatoes


(1) Soak the Beans for at least 5 hours.
(2) Cut the greens off the Beetroots, leave a inch or so attached.
(3) Sprinkle with Vinegar, lay on fresh Rosemary and drizzle with Oil. Keep the greens.
(3) Roast them for 40 minutes at 180c and then set aside to cool.
(4) Drain the Beans and add to a pan of fresh water with a little Turmeric.
(5) Bring to the boil and then simmer for 40 minutes.
(6) Drain the Beans and set aside.
(7) When cool enough to handle peel the Beetroot and cut into chunks.
(8) Peel and dice the Potatoes and pre boil in salted water for 5 minutes.
(9) Drain and add little salt, a dash or Oil and mixed Herbs. Set aside to cool.
(10) Skin and chop the Onions and Peppers, arrange on a baking tray and drizzle with Oil and sprinkle with dried Rosemary.
(11) Add the Beetroot and stir together.
(12) Place in the oven on the middle shelf at 180c.
(13) Place the Beans on a baking tray at the bottom of the oven.
(14) Grill the Cheese the Cherry Tomatoes.
(15) Chop the Cabbage leaves and Beetroot stems and stir fry with a little Salt & Pepper.
(16) Fry the diced Potatoes until crispy. These can be served as a side once dried on kitchen paper.
(17) Sprinkle the roasted Bean with Chilli flakes and then place under the grill so they pop.
(18) Bring everything together on a plate and dress with the Cheese and grilled Tomatoes.

We fried some Beetroot discs as crisps for a side to go with the cubed Potatoes. This is certain not a recipe for a quick turn-around. But it was really tasty.

Sue’s daughter Claire bought her a Cheese making kit for Mothers Day. As we were plunged into Lock Down and we love messing about in the kitchen this turned out to be the best gift possible. Or first completed Cheese was the cornerstone of last nights meal and it was really good.
Our only alteration next time we do this recipe will be to use slightly less Salt in the drying stage and just give it a bit more time.


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