National Vegetarian Week,
October 18-24, 1993
Menu for the Week
Tuesday
Main Meal |
Shirley Poppy Bake from
Margi Clarke
225g / 8oz yellow split peas, dry weight
1 clove garlic
1tbsp vegetarian Worcester sauce
450g / 1lb mixed vegetables, sliced or chopped; choose from courgettes,
mushrooms, leeks, fresh peas, broccoli florets, onion, green beans
etc.
1tbsp olive oil
14g / 1oz margarine
1tbsp plain flour, sieved
450ml
/ ¾pint
well flavoured vegetable stock
1tbsp grain mustard
1 glass vegetarian red wine
55g / 2oz breadcrumbs
55g / 2oz vegetarian Cheddar cheese, grated
1. Boil yellow
split peas for 8-10 minutes in plenty of water, with the garlic
and Worcester sauce. Drain and leave to one side.
2. Sauté the vegetables in the olive oil for 10 minutes
3. Toss with the split peas and put in a greased baking dish.
4. Melt the margarine in a frying pan, add the flour and brown.
5. Gradually add the vegetable stock, stirring to ensure a smooth gravy, add
the mustard and the red wine. Pour the gravy over the split peas and vegetables.
Cook for 40 minutes on 230°C/460°F/Gas
Mark 7.
6. Mix together the breadcrumbs and cheese and sprinkle over the top.
Put it back in the oven and turn the oven up to crisp the top.
7. Serve with roast potatoes and vegetables.
Any left over can be served cold the next day.
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Tuesday
Breakfast
Lunch or tea |
