Grigson - My Kitchen Table: 100 Vegetarian Feasts

MY KITCHEN TABLE gives you a wealth of recipes from your favourite chefs. Whether you want a quick weekday supper, sumptuous weekend feast or food for friends and family, let the My Kitchen Table experts bring their favourite dishes to your home.

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Epub ISBN 9781446417249

Published in 2012 by BBC Books, an imprint of Ebury
Publishing. A Random House Group company.

Recipes Sophie Grigson 2012
Book design Woodlands Books Ltd 2012

All recipes contained in this book first appeared in Eat Your Greens (1993), Herbs (1999), Feasts for a Fiver (1999), Sunshine Food (2000) and My Favourite Family Recipes (2003).

Sophie Grigson has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

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Commissioning Editor: Muna Reyal
Project Editor: Joe Cottington
Designer: Lucy Stephens
Photographer: William Reavell Woodlands Books Ltd 2012 (see also credits below)
Food Stylists: Lyn Rutherford, Maxine Clark, Annie Nichols, Denise Smart, Laura Fyfe, Mari Williams and Katie Giovanni
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The page references in this copyright page correspond to the printed edition from which this ebook was created. Photography on p4 Noel Murphy Woodlands Books Ltd 2012; pages 9, 18, 22, 37, 38, 74, 77, 78, 81, 86, 89, 90, 93, 114, 117, 118, 121, 149, 158, 178, 181, 182, 185, 186, 189 and 194 Jess Koppel; pages 41, 42, 45, 82, 85, 113, 122, 125, 126, 150, 153, 154, 157, 190 and 193 Georgia Glynn-Smith.

ISBN: 9781849903998

Most vegetable stock recipes are just meat stocks without the meat, which makes them insipid and unbalanced. When I make vegetable stock I include potatoes and mushrooms to contribute umami, that essential savoury taste, as well as a tomato to introduce a touch of acidity to balance the sweetness of carrots, leeks and onions. This makes a cloudy stock, which is fine for most recipes, just not a glistening limpid consomm.

Makes about 1 litre (1 pints)

1 leek, thickly sliced

1 large carrot, thickly sliced

2 celery sticks, thickly sliced

1 onion, roughly chopped

75g (3oz) button, chestnut or open-cup mushrooms, quartered

1 medium potato, thickly sliced

1 tomato, quartered

3 fresh parsley sprigs

2 bay leaves

4 fresh thyme sprigs

Step one Put all the ingredients into a large pan with 1.5 litres (2 pints) cold water. Bring to the boil, then reduce the heat, cover with a lid and simmer very gently for 30 minutes.

Step two Strain the stock through a fine sieve, pressing the ingredients against the sides of the sieve to extract all the liquid. Leave to cool completely, then chill in a covered container for up to 3 days before use.

This stock can be frozen for up to 3 months.

It is worth growing lovage for soup alone (though theres plenty more to be made of it than that). This soup is thick and warming and nicely spiced with the celery taste of lovage. I like it just as it is, eaten with a hunk of bread, but for a thinner, more elegant version, use stock rather than water, diluting it with a little extra at the end.

Serves 46

1 onion, chopped

4 large carrots, chopped

2 large potatoes, chopped

4 garlic cloves, chopped

zest, pared in strips, and juice of lemon

4 tbsp roughly chopped fresh lovage leaves

25g (1oz) butter

1.21.8 litres (23 pints) or water

1 tomato, skinned, seeded and chopped

salt and pepper

Step one Sweat the onion, carrots, potatoes, garlic, lemon zest and lovage in the butter in a covered pan for about 15 minutes, stirring once or twice. Add 1.2 litres (2 pints) of stock or water, plus the tomato and some salt and pepper. Bring to the boil and simmer for about 2030 minutes, until all the vegetables are very tender.

Step two Liquidize in batches, adding extra stock if you want a thinner soup, then stir in the lemon juice. Taste and adjust the seasoning and serve.

Float a spoonful of whipped cream speckled with some extra chopped fresh lovage or snipped fresh chives on each bowl of soup as it is served and it will look pretty and stylish