Flavours of England: Vegetarian - Davies, Gilli
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When it comes to strange names for culinary dishes, the English can boast a few. Pan Haggerty is a traditional Northumbrian dish of potatoes and onions flavoured with cheese. But perhaps it's Bubble & Squeak that takes your fancy? A traditional breakfast dish, it gets its name from the cabbage which makes bubbling and squeaking sounds during cooking. On the more conventional front, just find a good-quality English greengrocer to create delicious and unusual vegetarian dishes, the best of which may be the leek and cheese sausage. With a harvest of fresh beans, peas, carrots and courgettes you…mehr

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Produktbeschreibung
When it comes to strange names for culinary dishes, the English can boast a few. Pan Haggerty is a traditional Northumbrian dish of potatoes and onions flavoured with cheese. But perhaps it's Bubble & Squeak that takes your fancy? A traditional breakfast dish, it gets its name from the cabbage which makes bubbling and squeaking sounds during cooking. On the more conventional front, just find a good-quality English greengrocer to create delicious and unusual vegetarian dishes, the best of which may be the leek and cheese sausage. With a harvest of fresh beans, peas, carrots and courgettes you have all the ingredients to make a rich terrine of vegetables that looks great too. It could be that an asparagus and pecorino risotto or a roast squash salad with feta cheese and toasted seeds is most tempting, but then again some of the most popular pub foods in England at the moment are a good vegetarian curry or mac 'n' cheese. This new series offers up a range of these delicious vegetarian recipes utilising the finest ingredients for both traditional and contemporary English dishes. Recipes included: Vegetable Terrine; Carrot and Spinach Flan; Pan Haggerty; Bubble & Squeak; Spinach, Stilton, Celery and Walnut Filo Ring; Broccoli and Goats Cheese Tart; Vegetable Curry; Asparagus and Pecorino Risotto; Roast Squash Salad with Feta Cheese & Toasted Seeds; Mac 'n' Cheese.
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Autorenporträt
Gilli Davies is the author of 20 books, including Graffeg's Flavours of Wales series and Celtic Cuisine, and has made numerous appearances in the media, on regional and national radio and TV, and in newspapers. Along with running restaurants in Oxford, Berlin and an organic café in Cardiff, Gilli has 40 years of experience giving cookery demonstrations. Huw Jones is a food photography specialist. His specifically designed studio is among the best equipped in the UK, with all dishes prepared and photographed on site using the high-est standard industry equipment. His stunning images complement Gilli s recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School.