Make these hearty plant-based dishes created by head chef Grant Jones from The White Horse, Graffham, West Sussex, at home to impress your family and friends.
White Horse White Bean Soup recipe
Ingredients
One small onion (or shallot)
Vegetable oil, drizzle
Three cloves of fresh garlic, peeled with centre taken out
One tin of white beans
300mls water
Sea Salt and White pepper
Peel the onion, and gently sweat in a pan with a little bit of vegetable oil until translucent.
Finely dice the garlic cloves and add to the pan with the onion. Cook gently for a further four minutes on a low heat.
Open the tin of white beans, and add to the onions and garlic. Add the water and bring to the boil. Turn down the heat and simmer for seven minutes.
Remove from the heat and blitz the beans mixture in a blender until you achieve a velvety consistency. It should be completely smooth. Season with sea salt and white pepper.
Serve with warm, crusty bread.
Cauliflower Madras Masala recipe
Ingredients
Extra virgin rapeseed oil
Madras paste
Half a cauliflower, cut into florets
One onion, chopped
Four cloves of garlic, roughly chopped
1 tablespoon of coriander, stalks, chopped
50 g of almonds
One tin of organic, peeled cherry tomatoes
Sea Salt and pepper
Half a tin of coconut milk
200 g of jasmine rice
200mls of water
In a bowl, combine 1 tsp of extra-virgin rapeseed oil with 1 tsp of the madras paste. Add the Cauliflower florets and marinade for 30 minutes.
Once the cauliflower is marinated, take a large non-stick frying pan and add 1 tsp of oil. Roast the cauliflower florets on a high heat to get some dark, charring colour.
Turn the heat down to low, add the chopped onion and garlic and cook for two minutes. Add the chopped coriander stalks and almonds. Continue cooking until you have a little toasted colour on the almonds.
Add 3 tsp Madras paste and the tin of cherry tomatoes. Season to your liking.
Check the cauliflower is tender by gently stabbing it with a knife - you should feel a low resistance. Once it’s tender, add the coconut milk. Cook for a further minute, taste and adjust seasoning, if required.
Weigh out 200g of rice and wash gently in water until the water is clear and not cloudy
Add the rice to 20 mls of water with a small pinch of salt. Put a lid on the pan and bring to the boil. Once boiling, reduce the heat to the lowest possible and simmer for 4 to 5 minutes. Do not stir or move the pan and you will have light fluffy rice that has absorbed all of the water.
Avoid cooking the rice with too much water as you will lose a lot of the delicate flavour the Jasmine rice has.
Serve the Cauliflower madras masala with jasmine rice and Naan bread.
