This was a really beautiful colourful dish and contains everything that I love, including a cheese element. If I have said it once I’ll say it over and over again – I don’t feel the need to buy any special ingredients for my vegetarian meals and this is what I love most about this cookery book. It just focusses on good fresh vegetables. Cooking a dish like this one with the squash and chard I do feel works particularly well later in the season when we are past the season of wanting to cook outdoors.
I served this with the Yuzu Mushrooms with coriander and cashews. I somehow failed to get a decent photo of this dish, so apologies for this. I was intrigued to try the yuzu juice, which was a lovely different citrus taste. I now have a handy bottle of this to use in other dressings.
This dish I failed to include in my first part of this ‘Cook the whole book’ challenge. I made a point of preparing this dish on holiday as we were in Wales so it seemed rather apt. We even went to a small deli/cheese shop in Camarthen to buy some interesting Welsh cheese, rather than using the cheddar suggested in the recipe. I cannot remember if I have ever made Glamorgan sausages before; I have certainly intended to and recommended them to others. I was very pleased with the way that these turned out, particularly as this was a recipe which required a little precision and I’d normally have weighed the cheese and the breadcrumbs. However there were no scales in our holiday cottage. I liked the way that these ‘sausages’ held well together, which is not always the case with vegetable sausages and burgers. I can imagine that they would indeed work well on the barbecue. I cannot now remember what I served them with, but a spicy tomato sauce and some potato salad would work well. I did make too many, so we had the remaining two as part of a cooked breakfast a couple of days later.
Sadly we did not have enough courgettes in the garden to make this dish, but for any good gardener it would be a lovely use of a glut. I like courgettes cooked almost any way, as long as they are kept away from water. These were very thinly sliced and the colours and textures worked well. I cooked mine on a cast iron griddle pan. In fact I cooked the potato dish on the griddle pan too, which made me think that cooking these dishes outdoors would have been a much better idea. My kitchen is small and gets smoky and smelly even with two fans on and the door open.
I served this with the dish you can see below:
Here I have to apologise for not having any tarragon at the right time of the week. It is not a herb that I grow in my garden (clearly I should!) so I bought a pack for this dish but it had wilted and gone brown by the time I came to cook this meal. I thus used some fresh leaves from the garden instead. Maybe this is one to do again next year when I shall hopefully have some tarragon growing! Anyway, it was all worth it even without the correct herbs.
I have spent far too long updating this blog, so I am going to leave this here and include my next recipes in part 3.
A reminder that Rukmini Iyer’s wonderful book can be bought at all good bookshops, including https://uk.bookshop.org/lists/cookery-books-i-love which supports independent bookshops