Vanilla Black: Fresh Flavours for Your Vegetarian Kitchen by Andrew Dargue

  • Best porridge (page 14)

    from Vanilla Black: Fresh Flavours for Your Vegetarian Kitchen Vanilla Black by Andrew Dargue

    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Baked beetroot and apple, celeriac mash and toasted hazelnut oil

    • kaberett on October 16, 2024

      Used balsamic in place of sherry vinegar, as suggested in the recipe, and James Grieve rather than Braeburn, which perhaps predictably attempted to turn into mush, and a mix of colours of beetroot. Overall: this is fairly simple and straightforward and I am wistful for Vanilla Black the restaurant, but setting aside the mourning I became steadily more interested in this the more of it I ate. NB did also serve with Puy lentil-chestnut-red onion-parsley-apple cider vinegar salad, because we wanted some protein as well, and apart from my hand slipping on the vinegar that's extremely satisfactory and A Good Complement.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1444794000
  • ISBN 13 9781444794007
  • Linked ISBNs
  • Published May 07 2015
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Saltyard Books

Publishers Text

'To us, the fact our cooking is vegetarian is incidental - we just like to eat good food. We love to reinvent classic dishes, create new flavour combinations, source unusual ingredients and occasionally we use a microwave because well, why not?' From the start, Andrew and Donna's rule was, no pasta bake and no vegetable curry. They set up Vanilla Black as a restaurant with a mission - to reinvent expectations about what it means to eat vegetarian food. It's all about the flavour, the first bite that intrigues, the surprising, the unusual, the recipes your friends will want to steal. From Jerusalem artichoke, white wine and thyme pie to a reinvention of classic tomatoes on toast, from Savoy cabbage pudding to broad bean and lemon cheesecake, from smoky baked beans to Marmite new potatoes, and from parsnip cake with Horlicks frosting to cherry Bakewell tart with marzipan custard, this surprising and inventive cookbook will change the way you think about food - and leave you wanting more. Vanilla Black restaurant is co-owned by Andrew Dargue, head chef, and his partner Donna Conroy, who runs front of house. www.vanillablack.co.uk @vanillablack1

Other cookbooks by this author