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Zucchini Noodles recipe

We’ve reached the end of our Vegetarian Alphabet experiment. It’s been fun, but we’re happy to move on now….. So - “Z” was “Zucchini Noodles”


2 Large Courgettes ( Zucchini )
½ a Red Onion, finely Sliced
2 Spring Onions, sliced
6 Cherry Tomatoes, halved
2 Cloves of Garlic, minced
1/ a Lemon
A dash of Soy Sauce
6 to 8 Basil Leaves
Olive Oil
Grated Italian style hard Cheese to garnish
Salt & Pepper


(1) With a Potato peeler shave the Courgettes into ribbons and then cut into NoodlesThe strong Mediterranean and Basil flavours made this fresh and reminiscent of a very chunky Basil Pesto. A really tasty side.
(2) Place in a bowl and sprinkle with Salt to release the water.
(3) Leave for 30 minutes and then dry on Kitchen Paper.
(4) In a pan add the Olive Oil and from the Onion until translucent.
(5) Add the Garlic, Soy Sauce and season with Salt & Pepper.
(6) Add the Spring Onions, Tomatoes and Basil Leaves.
(7) Stir for a few Minutes.
(8) Add the Noodles and stir gently with tongs.
(9) Add a squeeze of Lemon and garnish with the grated Cheese.

The strong Mediterranean and Basil flavours made this fresh and reminiscent of a very chunky Basil Pesto. A really tasty side.

Superb Gluten free Yorkshire Pudding Recipe

For “Y” in our Vegetarian Alphabet it would be wrong not to include our universal soldier Gluten from Yorkshire Pudding recipe.


100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper


(1) Heat your oiled Yorkshire Pudding tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 210c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.

We use this recipe for Yorkshire Puddings with roast dinners. We also use it as a Pizza base and quite often we load a whole roast dinner in one, with lots of Gravy!

Ximenia and Chilli Chutney

“X” in any of our Alphabet gigs is always a bit of a challenge. But with a good deal of artist license this is a good as it get for our Vegetarian Alphabet – Ximenia and Chilli Chutney.

Ximenia is an Indian fruiting bush which is distantly related to the Prunus tress. So a bit like a Plum. They are described as similar to a Greengage. Well clearly York is not the most likely place to find them and Greengages are out of season. So I just substituted Plums!!!! (Read as – I cheated considerably….)


1 Punnet of Plums. Or indeed Ximenia if you know where to get some!
3 Red Chillies
250g of Sugar
1 Tsp of Salt
300ml of Distilled Vinegar.


(1) Cut the fruits and remove the stones.
(2) Pop everything in a large pan and bring to the boil.
(3) Reduce the heat and simmer until everything is well cooked and the volume has reduced by a half.
(4) Use a hand blender if you want a smooth Chutney.
(5) Allow to cool and then pour into a seal-able jar.

According to the recipe this improves with age, but it’s pretty powerful already.

Wild Mushroom Risotto recipe

“W” in our Vegetarian Alphabet… OK we’ve had to bend the rules a little as our Mushrooms weren’t actually foraged as it the wrong time of year for most of them. But you get the idea I hope?

Today’s bit of useless information. Auricularia auricula-judae go by many common names. As you can see by their Latin name “Wood Ears” is one of the more polite versions. “Jews Ears” is the older and now generally redundant version. Legend has it that Judas Iscariot hung himself from an Elder Tree after betraying Jesus. The Elder is the favoured host species, so the similarity to ears and legend combined to give this interesting like Fungus it’s name. In fact there’s likely to be very little truth in this particular legend as Elder prefer colder and wetter conditions, also the wood if very brittle and doesn’t support much weight before snapping. But who am I to question an good myth?!


Wild Mushrooms (We had a pack of dried Auricularia auricula-judae from the local Chinese Supermarket and a pick of Woodland Mushrooms from the Supermarket)
Vegetable Stock
1 Large Onion, finely chopped
3 Cloves of Garlic, minced
Risotto Rice
A Small (125ml) bottle of White Wine
Butter (Or Margarine)
Fresh Parsley to garnish
Grated Italian style Cheese
Lemon Juice
Salt & Pepper to season
Olive Oil
Dried Thyme


(1) If you are using dried Mushrooms rehydrate them according to the instructions.
(2) Fry the Mushrooms in Butter or Margarine and set aside.
(3) Add more Butter (Margarine) and Olive Oil to the frying pan.
(4) Gently fry the Onions until they are translucent.
(5) Add the Rice dry and stir it to coat.
(6) Add the Wine and simmer to reduce whilst stirring regularly.
(7) Add the Garlic and Thyme.
(8) Add the Stock little by little stirring continuously.
(9) Once to liquid has been absorbed add the Mushrooms and stir well.
(10) Just before serving stir in the Italian Style grated Cheese.
(11) Season with Salt & Pepper to taste.
(12) Plate up and squeeze a little Lemon juice over and garnish with fresh Parsley.


Vegetarian Aubergine Vindaloo

The later letters in any of the ‘Alphabet’ gigs can be a bit tricky recipe wise. But this worked well for ‘V’ in our Vegetarian Alphabet.

Ingredients for the curry:-

1 Aubergine, chopped
1 Red Onion, finely diced
200g of Mushrooms, roughly chopped
1 Tin of chopped Tomatoes
A handful of fresh Coriander Leaves, roughly chopped
2 Spring Onions, sliced across
1 Cinnamon Stick
1 Tbsp of Tomato Puree
Oil to fry

Vindaloo Paste Ingredients:-

2 Tbsp of Balsamic Vinegar
1 Tbsp of Olive Oil
6 Cloves of Garlic, minced
1 Thumb of Ginger, minced
2 Tsp of Garam Masala
1 Tsp Turmeric
1 hot Red Chilli, chopped
1 Tsp of Mustard Seeds
1 Tsp of Cumin Seeds
1 Tsp of Caster Sugar
1 Tsp of Salt
1 Tsp of hot Chilli Sauce


For the Vindaloo Paste:-

(1) Grind the seeds in a pastel and mortar.
(2) Add all the ingredients into a bowl and mix.

For the Curry:-

(1) Fry the Onions in a little Oil until translucent.
(2) Stir in the Tomato Puree.
(3) Add in the Vindaloo Paste.
(4) Add the tin of Tomatoes and Cinnamon Stick and allow to simmer for 20 minutes.
(5) Add all the other ingredients, excluding the  Coriander Leaves and again allow to simmer for 20 minutes.
(6) About 5 minutes before serving and most of the  Coriander Leaves, keeping enough back to garnish.

We served ours with boiled Rice, Vada ( Recipe here )and Pappadums. Garnished with the remaining  Coriander Leaves just to add a bit of colour. Nom!

Our DIY Hot Chilli Sauce recipe is here


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