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Summer savouries

08 August 2014

iStock

I HAVE not made a nut roast for ages, but the spices and yogurt in this Walnut roast make it perfect for a summer evening. It is enough for four.

olive oil

1 onion, finely chopped

2 sticks celery, finely chopped

2 cloves garlic, finely chopped

1 carrot, finely chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

1 tablespoon plain flour

140ml (¼ pt) vegetable stock

1 tablespoon tomato purée

110g (4 oz) walnuts, shelled and  chopped

110g (4 oz) brown breadcrumbs

2 tablespoon parsley, chopped

1 tablespoon coriander leaves,

chopped

1 egg

vine leaves (or other leaves)

1 courgette

seasoning

For the sauce:

140g (5 oz) yogurt thickened with  1 teaspoon cornflour

Or 140g (5 oz) full-fat Greek  yogurt

1 teaspoon tomato purée

1 teaspoon ground coriander

1 teaspoon honey

1 teaspoon coriander leaves, finely

chopped

Heat the oven to Gas 4/180°C/350°F. Line a small non-stick loaf tin with a layer of leaves overlapping generously. Gently fry the onion, celery, carrot, and garlic until they are tender. Add the ground spices to warm through. Add the flour, and allow it to cook for a minute. Add the stock and tomato purée, and heat and stir till you have a thick vegetable sauce. Stir in the chopped nuts, breadcrumbs, and herbs. Mix together with the egg, and season well. Pack the nut roast into the loaf tin, neatly folding the leaves across the top. Arrange thin slices of courgette on top, and bake in the oven for one hour.

Meanwhile, make the sauce by mixing the ingredients together gently in a saucepan. If you are using thin yogurt, stir the cornflour in thoroughly while it is still cold, before heating it. The loaf should be juicy, and the courgettes should roast to a crisp, flaky garnish.

Another good supper dish is this Tomato fondue - not much lighter than a cheese fondue, but with an agreeable varied flavour:

a garlic clove

500g (1 lb) cheddar, grated

4 tomatoes

olive oil or butter

1-2 teaspoons chopped basil

pinch paprika, salt, and pepper

1 glass wine

Rub the inside of the fondue pot or an oven-to-table casserole with the garlic clove. Peel, chop, and de-seed the tomatoes. (Drop them whole into a bowl of boiling water till the skins burst, and peel away easily.) Cook the tomatoes with the basil in some oil or butter. Add a pinch of paprika and the wine. Just before you are ready to serve the fondue, stir in the grated cheddar, and serve as soon as it has melted. Serve with chunks of French bread.

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