For the red wine braised cabbage wedge
250 ml water
150 g cabbage, cut into 4 wedges
25 ml red wine
10 g clear honey
1 cube vegetable stock
1 piece cinnamon stick
½ tsp salt
pinch black pepper
For the beetroot poached tortelloni pasta
4 each spinach & ricotta tortelloni 28g
250 ml Beet It juice, organic
½ cube vegetable stock
For the carrot puree
250 ml water
120 g carrots, peeled and chopped
15 g clear honey
For the turmeric cauliflower florets
100 g cauliflower florets
½ tsp turmeric
for the pumpkin slice
100 g pumpkin, peeled and sliced
10 ml vegetable oil for frying
salt & pepper to taste
For the sauteed mushrooms
150 g button mushrooms
80 g flat mushrooms, sliced
For the blanched spinach
100 g fresh spinach
500 ml water
Our colleague, Sophie Chapman, was amazed by the quality and variety of the vegetarian meals on offer in California. One particular dish she enjoyed in Carmel was a beautiful still life, with every ingredient contributing a new flavour. This is our version with seasonal English vegetables and dramatic beetroot pasta.
For the red wine braised red cabbage wedge, put all ingredients in a tray, cover with foil. Bake at 150°C for 1 hour, turning cabbage after 30 minutes.
Beetroot poached tortelloni pasta, put all ingredients together in pan and bring to the boil • Simmer until al dente.
Carrot Puree, put all ingredients together in pan, and boil until carrots are soft • Blitz in blender until smooth.
Turmeric cauliflower florets, put all ingredients together in pan and bring to the boil • Simmer until al dente.
Butternut squash slice, fry butternut squash on both sides until golden.
Sautee mushrooms hot oil until golden. Blanch spinach in boiling salted water.