SERVES 10 -12
Ingredients

*

Pie Crust

* 125 g butter
* 1/2 cup sugar
* 1 egg
* 2 cups flour, sifted
* salt, sifted

Filling

* 1 liter milk
* 1 tablespoon butter
* 1 cup sugar
* 2 eggs
* 3 tablespoons cornflour (cornstarch)
* 3 tablespoons flour
* 10 ml vanilla essence

1. Cream the margarine and sugar together and beat in the egg.
2. Add the flour and salt and knead until a soft dough is formed.
3. Press the mixture into a greased circular pie dish and bake at 350°F/180°C for 15 minutes.
4. Bring the milk and margarine to the boil.
5. Cream the sugar, eggs, maizena, flour and vanilla essence.
6. Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens.
7. DO NOT BOIL.
8. Pour the filling into the pie crust and cool.
9. Refrigerate until required and sprinkle with cinnamon to serve.

50ml oil
2-3 cloves garlic, crushed
2 onions choppoed
2ml ground turmeric
2ml ground cinnamon
2ml ground ginger
5ml ground corriander
2 sticks table celery, chopped
1 green pepper, seeded and diced
750ml cooked chickpeas, drained (3 tins)
125ml chopped parsley
1 x 410g can chopped tomato and chilli
2 bay leaves
250ml vegetable stock
5ml salt or 10ml vegetable salt
5ml sugar

Ingredients

50g butter (*or vegan margarine) at room temperature
1 1/2 tbsp parsley, chopped
2 cloves garlic, crushed
250g baking potatoes, peeled
75g green lentils
35g puy lentils
15g sesame seeds
20g sunflower seeds
35g brazil nuts
50g fresh wholemeal bread
2 sprigs rosemary, chopped
3 sprigs thyme, chopped
2 tbsp parsley, chopped
2 tbsp onion, finely chopped
salt and pepper to taste
1 free-range egg (*for vegan use 1 tbsp soya flour, 1 tbsp gram flour, 4 tbsp water, 1 tbsp oil, pinch salt, pinch sugar)
200g fine fresh wholemeal breadcrumbs

1. To make the garlic butter: put the butter or margarine in a small bowl together with the parsley and crushed garlic. Work together with a wooden spoon until well combined.

2. Put all the garlic butter onto some baking parchment and use the parchment to work into a log about 5cm long. Wrap in the parchment and chill in the fridge or freezer until firm.

3. To make the kievs: steam the potato, then mash. You should have about 150g of mashe dpotato. leave to cool.

4. Cook the green and puy lentils together until cooked, but not mushy, about 15 minutes. Drain well and leave to cool.

5. Put the sesame and sunflower seeds, brazil nuts and wholemeal bread in a fodo processor and blend into fine crumbs.

6. Mix together the mashed potato, lentils, crumb mixture and onion, and season well.

7. To form the kievs: divide the mixture into five (or if you like big portions, four!). Take the log of garic butter from the fidge and cut into five (or four) slices.

8. Take one portion of the lentil mixture and form into a round. Make a dint in the centre and place a piece of the garlic butter in. Form the lentil mixture round the garlic butter to enclose it, finishing up with a flattened cake shape. Do the same with the rest of the mixture and garlic butter.

9. T coat: whisk the egg, (*or beat together the soya and gram flours, with the water, oil, salt and sugar until smooth). Dip the kievs into the egg (*or soya flour mixture) then into the breadcrumbs. Press the crumbs in well. Chill for 30 minutes.

10. Heat some oil in a large frying pan and fry the kievs until golden and crisp all over. Take care not to split them, otherwise the garlic butter will spill out. Serve hot.

Moroccan red cabbage

2 tsp butter (*or vegan margarine)
1 small red onion
1/2 tsp allspice
400ml red cabbage, shredded
1tsp pomegranate molasses (from Asian and Middle eastern supermarkets)
1 orange, juice only
3 tsp light muscovado sugar
3 tbsp dried cranberries
2 strips fresh orange peel
1/2 pomegranate, seeds only
1 tbsp flaked almonds

1. Melt the butter or margarine in a saucepan and saute the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.

2. Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.

3. Just before serving, add the pomegranate seeds and garnish with toasted almonds.

© The Vegetarian Society 2005

Serves: 4

Ingredients

1 large onion
2 cloves garlic, crushed
1 chilli, deseeded
50ml olive oil
500g shredded cabbage
300g cooked Puy lentils
juice of ½ lemon
1 tbsp chopped coriander
salt and pepper

Any type of cabbage can be used to make this dish.

1. Finely chop the onion and deseeded chilli.

2. In a large saucepan, sweat the onion, garlic and chilli in olive oil until for about 5 minutes until softened.

3. Next, add the shredded cabbage and season well with salt and pepper. Cook the vegetables over a high heat, stirring well until the cabbage has wilted.

4. Add lemon juice, lentils and coriander and season to taste.

Recipe by Jane Baxter