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A Magazine for Sheffield

Eat Your Greens

Recipe by Charley Roberts, The Incredible Nutshell
Serves 2

2 portions of pasta
200-240g spinach
4 veggie sausages
3 garlic cloves
A handful of walnuts
A generous splash of olive oil
A splash of lemon juice
A little ground nutmeg, smoked sea salt and black pepper to taste
Vegan parmesan or nutritional yeast (optional)

Cook the pasta and the veggie sausages according to the packet instructions. Grind the walnuts in a food processor or bash them with a pestle and mortar. Add the spinach, garlic, lemon juice and olive oil and blend until it's a rough paste.

In a pan, gently fry the spinach mixture until it reduces slightly. Add the nutmeg, salt and pepper to taste. Combine the pasta, chopped sausages and spinach mixture in a saucepan, reheating if necessary.

Serve and sprinkle with vegan parmesan or nutritional yeast if you like. For a variation on this dish, ready-to-eat smoked tofu or butter beans can be used as an alternative to veggie sausages.

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Recipe by Nick Dunhill, Blue Moon Cafe

1 onion, sliced
1 tbsp of butter
1/3 pint milk
2 tsp cornflour
1 celeriac, peeled and diced
1kg new potatoes
2 crushed cardamom pods
250g cheddar cheese
1 tbsp sunflower oil
Salt & pepper

Cut a third of the potatoes into 1cm cubes and roast in the oven in a little oil and salt (180°C or gas 4) until golden. Boil the remaining potatoes along with the celeriac until tender. Put to one side when done.

Slice the onion and fry gently in the butter and cardamom until caramelised. This will take ten minutes or so. Be careful not to burn the butter.

Add the cornflour and stir for a short time, then add the milk and heat, stirring constantly until the mix thickens. Cook for a short time on a low heat and set aside for three minutes. Add most of the cheese and stir in until melted.

Add the boiled potatoes and celeriac and spoon the mixture into an oven-proof dish. Sprinkle the roasted potatoes on top and scatter with a little of the cheese. Bake for 30 minutes until golden.

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