Serves 4/6 as a starter, light lunch or accompaniment to curry
Time: 15-20 mins preparation time, 5-10 mins cooking time

• Ingredients
• 2 large carrots
• 1 large courgette
• 1 small onion
• 60g Feta Cheese
• 30g Plain Flour
• 1/2 tsp cumin seeds
• 1/2 tsp poppy seeds
• 1tsp medium curry powder
• 1tbsp chopped fresh parsley
• 1 Egg (beaten)
• 30g Butter
• 2tbsp Vegetable oil
• Salt & Pepper
• Sprigs of fresh herbs (optional)

Method

1. Grate carrots, courgette, onion and Feta cheese coarsely (hand or food processor)
2. Mix together the flour, cumin & poppy seeds, curry powder and parsley in a large bowl. Season with salt & pepper
3. Add the vegetable and cheese mixture to the seasoned flour, tossing well to combine evenly
4. Stir in the beaten egg and mix well.
5. Heat the butter and oil in a large frying pan.
6. Place heaped tablespoonfuls of the mixture in the pan, flattening them slightly with the back of the spoon.
7. Fry gently for about 2 minutes on each side, until crisp and golden brown.
8. Drain on paper towels and keep warm until all the mixture is used.
9. Serve garnished with sprigs of fresh herbs.

Serves 4 as a side or 2 as a main dish
Time: 35 minutes

Ingredients

• 4 small onions, finely chopped
• 6 large cloves of garlic finely sliced
• 4 medium size courgettes, quartered then finely chopped
• 2 medium sized tomatoes, finely chopped
• 1 tbsp cumin seeds
• Small bunch dried thyme
• 4 tbsp dried fenugreek (optional)
• 1 tbsp thick tamarind paste
• 1 tbsp ghee or butter and 3 tbsp sunflower oil

Method

1. Heat the oil and ghee in a large wide saucepan over a medium high heat.
2. Add the cumin seeds and when they begin to crackle add the onions.
3. Fry the onions until they have become soft and caramel coloured. You will need to stir frequently to prevent the onions from sticking and burning.
4. Add the garlic slices, fry for a minute and then add the chopped tomatoes, thyme leaves and fenugreek (if using).
5. Keep stirring the vegetables frequently. When the tomatoes have broken down add the courgettes.
6. Keep stirring until they have softened and released some of their moisture.
7. Add the tamarind paste and a little water, turn the heat down to simmer and cover with a lid.
8. Cook for a further 20 mins.
9. The dish should be ready when the courgettes are meltingly soft and the other ingredients have become a gooey sauce.
10. You may need to vary the cooking time to achieve the correct consistency.

This is a very simple, orginal dish, but delicious. All ingredients are approximate, so keep tasting while you’re cooking.

Ingredients

• Olive Oil
• 8ozs (175g) Halloumi cheese
• 1 onion, chopped
• 80zs (175g) squash, cubed
• 8ozs (175g) Arborio rice
• Approx. 1 pint (568ml) vegetable stock (A stock cube will do)
• Chopped parsley
• Salt and pepper to taste

Method

1. Dry-fry the halloumi in a large frying pan for about 2 miniutes until it starts to brown. Remove from pan.
2. Add some olive oil to the pan; enough to cover the base. Add the onion and fry slowly until transparent.
3. Add the squash, rice, parsley and enough stock to cover the ingredients.
4. Stir and season.
5. Simmer for about half an hour, stirring regularly. Add more stock gradually as it absorbs.
6. Once the rice is cooked and creamy, taste and adjust the seasoning if required.
7. Leave to stand for about 5 minutes to absorb any remaining stock.
8. Sprinkle some more parsley on top and serve.

(Cooking Club tip: When cooking a risotto, use your rice packet as a guide to get the perfect finish, as cooking times may vary.)

Here’s an exclusive recipe extract that we’d like to share with you for ’Heavenly Lemon Cheesecake’.

Download recipe here

“Pumpkins are traditionally used for the festival of Succoth or harvest festival. Round pumpkins are an important motif in Judaism – their shape symbolizes a good life, their golden colour reminiscent of coins. They are also the base of a colourful soup served in a shell that doubles up as a dramatic container. ” – (Ruth contributes to The Jewish Chronicle ‘Food & Health’ pages)

Serves 6-8

Ingredients

• 1 very large pumpkin
• 2 large onions, roughly chopped
• 500g (1lb 2oz) carrots, chopped
• 500g (1lb 2oz) potatoes, chopped
• 25g fresh parsley, chopped
• Salt and Pepper to taste
• 1 desertspoon Olive Oil
• 2.4 litres (4pints) stock – vegetable or chicken
• 1 tspof paprika or cumin

Method

1. Select a very large pumpkin that is heavy for its size
2. Cut a lid off the top and save
3. Scoop out the flesh; check that a large Pyrex bowl will fit in the cavity
4. Sweat two large peeled and roughly chopped onions with a dessertspoon of olive oil
5. When the onions are soft, add the peeled and chopped carrots and cleaned potatoes cut into rough chunks
6. Cook until tender, approx 25 minutes adding the pumpkin flesh for the last 10 minutes, with the stock
7. Then process with fresh parsley, freshly milled salt and pepper and the paprika or cumin
8. Add a little more stock if necessary
9. To serve, add the soup to the pumpkin case, garnish with more parsley and replace the lid

Serves 6

Ingredients

• 1 large marrow, cubed
• 3 sweet peppers (red, green, yellow), sliced into strings
• 1 onion
• 4 cloves of garlic
• 300 g of mashrooms, sliced
• 6 ripe tomatoes or 2 tins of chopped tomatoes
• Salt, pepper
• 1 tsp chilli powder or hot paprika
• 1 tsp of majoran
• 1 bay leaf
• 4 allspice berries
• 4 tbsp of sunflower oil

Method

1. In a heavy based pot or casserole dish, fry onions and garlic on low heat for a couple of minutes
2. Add marrow, sweet peppers, mushrooms, all spice berries and seasoning to onion
3. Fry everything together on a low heat
4. When vegetables are softened, add tomatoes and season with plenty of freshly ground black pepper and salt
5. Add extra chilli powder if you lke it more fiery
6. Cook it until soft leaving plenty of juice, but not too watery
7. Serve hot with some fresh bread or boiled/jacket potatoes

Makes 1 loaf

Ingredients

• 1/2 cup of soft brown sugar
• 1/2 a cup of sunflower oil
• 3/4 cup of peeled, boiled and mashed butternut squash – a great way to use up last nights leftover mashed squash!
• 2 eggs, medium
• 1 cup plain white flour
• 1/2 a cup of whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon of mixed spice
• A pinch of salt
• 1/2 cup of dried cranberries or sultanas

Method

1. In a large bowl, stir together the sugar, squash, oil and eggs
2. Add all other dry ingredients and stir
3. Lightly pour into a greased loaf tin
4. Bake at 180 degrees C  for an hour or until a skewer comes out clean
5. Turn out and allow to cool before serving
6. Best served sliced with butter

Serves 4
Time: less than 30 minutes

Ingredients

• 1 onion, finely chopped
• 1 stick of celery, finely chopped
• 400g tiger prawns, cooked
• 140 ml double cream or sour cream or crème fraiche
• 1 tbsp wholegrain mustard
• Dash of brandy (if feeling decadent) or cider for a real summery kick
• 1 tbsp of vegetable or rapeseed oil
• Fresh coriander or parsley, to garnish

Method

1. Sauté the onion and celery in the oil until soft and slightly brown.
2. Stir in the double cream (sour cream or crème fraiche), mustard and bring to a simmer.
3. Add the prawns and either the brandy or cider dash.
4. Slightly simmer for around 3 or 4 mins, add more cider or brandy if you wish (to taste)
5. Serve on top of a piece of wholemeal crusty bread or wild rice and top with the fresh herbs
6. Enjoy….

Serves 4
Time: 10 minutes
Tastes delicious!

Ingredients

• Two very ripe mangoes
• Two large ripe bananas
• One ripe pineapple or large tin of pineapple rings with juice
• Punnet of blueberries

Method

1. Blend together the mangoes, bananas and pineapple to a thick, smooth constistency.
2. Place in sundae dishes and drop in blueberries.
3. Decorate with a strawberry and some mint leaves.