Serves 4-6


8-10 baby carrots, or 4-5 medium carrots, halved if large

4-5 baby turnips, halved or quartered depending on size

8-20 small white onions

3-4 small bulbs fennel, cut in 8 wedges

4-6 baby courgettes, thickly sliced

2 Tbsp thyme

butter for baking dish 

For the cheese and mustard sauce:

50g/2oz butter

25g/1oz plain flour

450ml/16fl oz milk, more if needed

100g/4oz grated gruyere or cheddar cheese

1 ½ tsp smooth mild or hot Dijon mustard

1 Tbsp   Pomegranate Vinegar


1.  Put the carrots in a pan of cold salted water, cover and bring to the boil and simmer until just tender, 8-10 minutes.  Cook turnips in the same way, allowing 10-15 minutes until tender but still crunchy.  Drain both vegetables well and set aside. 

2.  Bring a pan of salted water to the boil, add the onions and simmer, uncovered, until just tender, 6 -1o minutes.  Drain, rinse with cold water and leave to drain thoroughly.  Cook fennel and courgettes separately in the same way, allowing 5-8 minutes for fennel and 2-3 minutes for courgettes. 

3.  Preheat the oven to 400F/200C/gas mark 6.  Butter a medium shallow baking dish (about 1.5 litres / 2¾ pints) or 4-6 individual gratin or baking dishes.  Mix all the vegetables, thyme and spread them in the dish(es). 

4.  To make the sauce:  Melt the butter in a saucepan, whisk in the cornflour and cook for a minute or two till foaming.  Pour in the milk and bring to the boil, whisking constantly until the sauce thickens.  Season with salt and pepper and simmer for 2 minutes.  Take the sauce from the heat, stir in half the cheese.  Add the mustard and vinegar and stir well. 

5.  Pour the sauce over the vegetables.  Bake for 10 minutes, then place under a pre-heated grill to brown the top.

Serve as a first course, a light main course, or as an accompaniment to chicken or fish.



Serves 4

4 pork steaks

½ cup mixed nuts

½ cup cranberries

2 tsp five spice powder

Small bunch coriander, leaves only

For the salad

Mixed salad leaves

1 Tbsp honey

1 fresh red chilli, deseeded & finely chopped

For the dressing

Juice of 1 tangerine/clementine

Juice of 1 lime

1 Tbsp Pomegranate fruit vinegar

½ red onion, peeled & finely grated

1 tsp sesame oil

1 Tbsp soy sauce

2.5cm fresh root ginger, peeled & finely grated

Extra virgin olive oil

Salt & black pepper


For the pancakes

1 cup flour

1 egg

Pinch salt

1 cup milk

2 Tbsp water

 1.  Slice the pork steaks as thinly as possible.  Heat a tablespoon of olive oil in a pan and stir fry the pork over high heat till cooked through.  Lower the heat and add the nuts, cranberries and five spice powder.  Mix well and leave to cook stirring occasionally to preventing sticking and burning.  Add the honey to the pan and stir through.  Turn up the heat for a few seconds to crisp up the pork.  Place in a serving bowl and keep warm. 

2.  To make the salad:

Place the salad land coriander leaves in a bowl.  Make the salad dressing in a jug by mixing the juice of tangerine/clementine, juice of a lime and vinegar together.  Add the grated onion.  Check the amount of dressing and add three times the amount of olive oil, mixing well.  Add the sesame oil and soy sauce, mixing well.  Season, stir and taste adding extra lime juice or soy sauce if needed.    Just before serving, pour over the salad, toss well and transfer to a serving platter garnishing with the finely chopped chilli. 

3. To make the pancakes:

Beat the egg, milk and water in a jug.  Sift the flour and salt into a mixing bowl.  Make a well in the centre and add the milk mixture.  Beat well to make a smooth batter.  Set aside for 10 minutes.  Heat a small 15cm non-stick frying pan.  Grease lightly with a little vegetable oil then pour in enough batter to make a thin pancake.  Cook the pancakes one at a time on one side, turn over to cook the other side.  Keep warm.  Makes approximately 14, very thin, 15cm pancakes

To serve:  Allow each person to fill their own pancakes with some salad topped with pork.



Make a free website with Yola