Celebrating National Vegetarian Week with Give as you Live


It’s National Vegetarian Week, this week, so we thought we would celebrate by perusing the delicious recipe’s online and planning some meals for the sunny weekend ahead.

Here’s a few recipe’s from BBC Good Food, that make up the perfect dinner party for everyone. And of course you can buy all the ingredients you need from any of our supermarket partners, including Sainsbury’s, Tesco’s and Ocado, while raising money for you favourite charity.

veggie2 Starter: Deep filled courgette & goat’s cheese tart
Ingredients: 1 X 375 block of short crust pastry, 4 large courgettes, butter, 6 eggs, 100 ml double cream, 2 125g logs of goats cheese, without rind.

Heat the oven to 190C/fan 170C/gas 5. Line a 5cm to 6cm-deep, 20cm-wide spring form cake tin with the pastry, fill with baking paper and beans, then blind bake for 10 minutes. Take out paper and beans and cook for another 5 minutes.

Meanwhile, slice the courgettes and cook in a knob of butter in a large frying pan for about 10 minutes or until starting to turn golden. In a separate bowl, mix the eggs and double cream and season, then slice the goat’s cheese logs.

Fill the pastry case with layers of goat’s cheese, egg mix and courgettes, finishing with courgettes and goat’s cheese. Bake for 50 minutes at 190C/fan 170C/gas 5, then leave to

veggie3 Main meal: Grilled Portobello Burgers
Ingredients: 2 tbsp Dijon mustard, 1tbsp balsamic vinegar, 2 large portobello mushrooms, 2 thick slices beefsteak tomato, 2 ciabatta rolls, toasted, 2 slices red onion, 2 handfuls rocket
Mix the mustard and vinegar together. Brush half of it over the mushrooms and season well. Grill for 2-3 minutes each side. Put the tomato slices on top and grill for a minute.

Spread the remaining sauce over the buns then add the tomato and mushroom, tomato side down, followed by the red onion and rocket.

veggie4 Dessert: Eton Mess stacks
Ingredients: 1 egg white, 350g icing sugar, 1 tsp crushed cardamom seeds, a little oil for greasing, 142ml pot double cream, juice 1⁄2 lemon, 250g punnet raspberries.

Lightly whisk the egg white, then stir in the icing sugar and cardamom to make a firm fondant icing. Roll the icing into 8 golfball size balls (you probably won’t need all of it).

Two at a time, place the balls at opposite ends of a greased piece of baking paper, then microwave for 30-40 secs on High until quadrupled in size. Leave to cool for a few mins, then lift off the paper and repeat until all the balls are cooked.

Whip the cream with half the lemon juice. Crush half the raspberries, then fold through the cream. To serve, place a little splodge of raspberry cream onto each plate.

Stack a meringue with some more cream, then place another meringue on top. Spoon over more cream, and then top with a few whole raspberries. Dust with icing sugar and serve.

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