We love celebrating food! And today is World Vegetarian Day! At The Kitchen Table we love food. We love local, ethically reared, free-range & organic where possible meat. We love our dairy suppliers at Country Cheeses & Riverford Dairy and we think Laydilay eggs, mayo & pavlovas are amazing! We have, what we believe to be the very best growers in Devon! Bee Organics, Huxham’s Cross and School Farm CSA supply us with the most beautiful, organic and heritage vegetables and they taste and look spectacular!
We just love food and we love providing our clients with the things they like and can eat, and we are always happy to accommodate dietary reqs – we have some lovely veggie, vegan, gluten free, low and sugar free recipes as well as traditional or quirky but non dietary recipes!
I thought I would share a recipe I created for a client last year who was vegetarian, allergic to cow’s milk and gluten intolerant and hated rice…. I used Hunt’s Devon cider, local veg, Grown In Totnes oats and sheep’s milk cheese. He LOVED it!
Autumn squash & walnut gratin. Serves 8
x2 onions, finely diced
x2 cloves garlic, crushed
400ml Hunt’s Devon Cider
250ml oat/ goat or cow’s milk
2tbs rice flour/ plain flour/ oat flour
50g sheep/ goat/ cows butter/ margarine
750g cubed roasted squash
250g peeled, cored & cubed apple, in lemon juice
200g parsnips, peeled/ scrubbed and cubed, then roasted
200g carrots, peeled/ scrubbed and cubed, then roasted
200g swede, peeled/ scrubbed and cubed, then roasted
200g potatoes, peeled/ scrubbed and cubed, par-boiled then roasted
For the crumble
75g sheep/ goat/ cows butter/ margarine
50g oat flour
50g flaked oats
50g walnuts, coarsely chopped
75g grated cheese
handful of fresh sage leaves, chopped finely or dried sage
Fry the onions and garlic in the 50g of fat. Stir in the flour and with a whisk, slowly beat in the cider and milk and cook on a low heat until it’s thick and the flour tastes cooked. There shouldn’t be any lumps. Allow to cool a little then add the eggs and beat slightly.
Add the cooked root veg and combine well. Season and pour into a baking dish.
Meanwhile, make the crumble by rubbing together the 75g of fat with the oat flour, flaked oats and seasoning to a breadcrumb consistency. Stir in the cheese, walnuts, seasoning and sage. Top the veg with the crumble and bake in a medium oven for 30-45 minutes. Serve with steamed greens and a glass of Hunt’s cider!