Rose Elliot’s New Complete Vegetarian - Rose Elliot

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slice the chicory lengthways into quarters, and the cucumber, tomatoes and eggs into circles.

      Arrange all the ingredients attractively on individual dishes or a large platter, garnish with olives and serve with vinaigrette.

      Globe artichoke hollandaise

      This is a delightful starter: cooked globe artichokes filled with hollandaise sauce. You pull off the leaves and dip the bases in the sauce, then enjoy the delicious heart. You’ll need finger bowls, and bowls in which to put the discarded leaves after you’ve sucked the flesh from them. It’s best to cook the artichokes ahead of time then gently reheat them just before serving.

       SERVES 4

      4 globe artichokes, stems removed

      a squeeze of lemon juice

      blender hollandaise, to serve

      Cut the stalks off the artichokes so that they will sit level, then wash them thoroughly under the cold tap. You might like to trim the points off the leaves using scissors, so that they are less sharp; or you could leave them as they are.

      Cook the artichokes in a large saucepan of boiling water, with a good squeeze of lemon juice added, for about 45 minutes, or until a leaf will pull off easily. Drain and rinse under cold water to cool quickly.

      Open out the leaves to get to the centre of the artichoke, like opening out the petals of a flower. Pull off and discard the central purple cluster of tender leaves. Underneath you will find the fluffy ‘choke’, which is inedible, so you’ll need to scoop this out with a knife or pointed teaspoon, then rinse the artichoke under the cold tap.

      Just before you want to serve the artichokes, reheat them in a microwave in a covered container on high for 4–6 minutes, or until heated through, or stand them in a shallow roasting tin or ovenproof dish, cover with foil and reheat in the oven preheated to 180°C (350°F), gas mark 4 for about 15 minutes or until heated through.

      Place each artichoke on a warm plate. Spoon the hollandaise sauce into the centre and serve at once.

      This is one of the simplest ways of preparing aubergines, but one of my favourites, and I think it’s tasty enough to serve as an extra course or light meal on its own.

       SERVES 6

      450g (1lb) aubergines

      plain flour for coating

      salt and freshly ground black pepper

      olive oil, for shallow-frying

      grated Parmesan-style cheese

      lemon wedges

      watercress

      425ml (15fl oz) homemade tomato sauce, soured cream and herb sauce or tartare sauce, to serve

      Wash the aubergines and remove the stems, then cut the aubergines into 6mm (¼in) slices and dip them in flour that has been seasoned with salt and pepper.

      Just before you want to serve the aubergines, heat a little oil in a frying pan and fry the slices, a few at a time, on both sides, until the outside is crisp and the inside feels tender when pierced with the point of a sharp knife.

      As the fritters are ready, put them in a roasting tin lined with crumpled kitchen paper and keep them warm under the grill or in a low oven until they are all ready.

      Serve the fritters sprinkled with a little grated Parmesan-style cheese and garnished with wedges of lemon and sprigs of watercress. Serve the sauce separately.

      Aubergine and tapenade rolls v

      These rolls are easy to make and are wonderful as part of a selection of canapés or tapas, or arranged on individual plates with some yoghurt and green herb dressing, for a starter.

       MAKES 24 OR 48 ROLLS

      3 large aubergines

      6–8 tbsp olive oil

      1 quantity of tapenade

      a sprig of flat-leaf parsley, to garnish

      Heat the grill.

      Cut the stalk ends from the aubergines, then cut the aubergines lengthways into slices about 6mm (¼in) thick. (You will probably get 8–10 slices from each aubergine.)

      Brush the slices lightly on both sides with oil and place side by side in a single layer on a grill pan; you may have to do them in batches. Grill for about 5 minutes or until pale brown on top, then turn them over and grill the other side until lightly browned and tender when pierced with a sharp knife. Leave to cool.

      To make the rolls, spread one of the aubergine slices quite thinly with tapenade, then roll it up firmly like a Swiss roll. Place seam-side down on a serving plate. Continue in this way until you have done all of them. Serve them whole like this or cut each one in half, which makes them easier to eat if you’re serving them as canapés. Garnish parsley sprigs.

       VARIATION

      Aubergine and hummus rolls v

      Use 250g (9oz) bought or homemade hummus instead of the tapenade and include a little chopped coriander in each roll. Garnish with extra coriander.

      Aubergine and garlic cheese rolls v

      Use 250g (9oz) dairy or vegan cream cheese with garlic and herbs instead of the tapenade. Garnish with parsley.

      Avocado and grapefruit salad v

      I love this combination of sharp citrus fruit and buttery avocado. The colours are very pretty and fresh-looking, too.

       SERVES 6

      2 grapefruit

      2 oranges

      2 avocado

      lettuce

      1 tbsp chopped mint

      Using a serrated knife, and holding the fruit over a bowl, cut, peel and pith the grapefruit and oranges and slice out the segments.

      Thinly peel, stone and slice the avocados, and add to the grapefruit and oranges. Pile onto lettuce leaves and serve chilled and sprinkled with chopped mint.

      Melon with ginger v

      Adding ginger works magic on melons that are not sweet and fragrant enough to be eaten on their own.

       SERVES 6

      1 honeydew melon

      3 pieces of preserved stem ginger, chopped

      6 tbsp of the syrup from the preserved ginger

      If the melon is really tender (it can be sliced into with a spoon), cut it into six wedges, remove the seeds, spoon the chopped ginger and the syrup over each piece of melon, and serve.

      For less-than-perfect melon, slice off the skin, remove the seeds,

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