OK so it is NATIONAL VEGETARIAN WEEK and I want a great veggie recipe for the round up

[Carmenere]

Please

spring vegtable risotto
chop up carrot, shallot and fennel into very small pieces (2 mm cubed or so). Fry very slowly in butter until soft and sweet - carrots should just be beginning to turn brown.
Add risotto rice, turn up heat and cook until rice begins to turn transulent (about 3 mins or so). Add glass or so of dry sherry, noilly prat, or other fragrant wine. When this is all cooked off add veggie stock ladleful at a time. When rice is almost cooked add peas (frozen or freshly podded) and broad beans (ideally shelled as well as podded). Add last ladleful of stock. When cooked add slab of butter and parmesan and season

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in risotto parmesan should be grated

thankyou so much for those veg recipes, I love nasi goreng so that is winning at the mo, that said I also am a huge fan of new season garlic but it is difficult to get

Bean and roast pepper salad
Place a couple of peppers in hot over and roast until skins begin to blacken
Soak a small spoonful of salted capers in water
When peppers have cooled, peel, chop and dress them with drain capers, lemon juice, olive oil and a bit of mustard
Just before serving, cook the broad beans, drain and toss them in pepper mixuter

Bum, witchandchips beat me to it, I was going to suggest asparagus risotto (very seasonal too)

Do want you simple or more involved recipes?

I just added a recipe Carmenere

(it involves a tin or soup, a packet of pasta, and those cheese slice things)

just kidding.

It is a really great recipe actually.

As anybody told the Dalai Lama and his mates that they're fussy-eater-veggie-wankers?

I love risotto with peas and aspargus. Or roasted cherry tomatoes. Or any veggies really.

Risotto is yummy and the great thing is that to cook it you have to open a bottle of white wine.

Cracking Beany salad:

1 tin kidney beans, drained and rinsed
1/2 red onion
big handful of fresh coriander, chopped
1 large red pepper, diced
tin of sweetcorn (340g), drained

serve on a bed of rocket with some olive oil and balsamic

quick, easy & v tasty

That looks great OMDB and thanks to everyone for all the others

'False Sushi' Omelette rolls with courgettes.

Serves four as a big starter or part of a light summer meal.

4 eggs
300g cream cheese
14 cherry tomatoes
a handful of fresh basil leaves
a sprig of fresh parsley
4 courgettes
2 spring onions
4 tbsp olive oil
salt and pepper

1. Beat the eggs with the salt and pepper. Heat 1 tbsp olive oil in a medium sized frying pan. When it's hot, pour in half the egg mixture, and fry the omelette, turning it over with a spatula. Drain on a plate. Repeat with the remaining egg.

1. Beat the cream cheese with the fresh herbs. Then spread the cheese mixture onto the ommelettes. Place a line of cherry tomatoes down the middle of each omelette, and roll up.

1. Wrap the omelette rolls in foil and chill for an hour. Then remove the foil and cut the rolls into approx 2cm slices. Arrange on a plate.

1. Clean the courgettes and cut into batons. Fry in the remaining oil with the spring onions for 10 minutes. Add salt and some basil. Serve with the false sushi.

Bump

I added another one!

Your Moroccan Veg Tagine recipe in the recipe section looks great OMDB