Method

The Tomato Cobbles



• 1. Pre-heat an oven to Gas Mark 7, 220C, 425F.
• 2. Chop the onion, take 1/3 of it, and lightly fry in a little olive oil in a shallow pan, until it begins to turn transparent. Remove from heat.
• 3. Weigh out and sieve the flour, bicarbonate of soda, cream of tartar, celery seeds and herbs/seasoning in a large mixing bowl, and mix together.
• 4. Put the tomato juice, malt extract, rapeseed oil, fried onion and vegan Worcester sauce into an electric food mixer, and mix thoroughlyAdd the tomato mixture to the dry ingredients to form a good ball of dough.
• 5. Flatten the dough on a floured surface, and roll into a square shape. Cut into four squares. Place on a floured baking tray. Cook in the oven for 20 to 25 minutes. Then cool on a wire rack.

The Root Patties

• 6. Wash, top and tail, then slice the parsnips. Peel the potatoes, and slice thinly. Put them in a steamer, together with the garden peas. Cook until soft.
• 7. Take the remaining chopped onion and lightly fry in the shallow pan, adding more olive oil in small quantities as required, until turning transparent.
• 8. Drain the butter beans, and put into a large mixing bowl with the fried onion.
• 9. Add the cooked parsnips, potatoes and peas with a teaspoon of vegan margarine. Mash all the ingredients together thoroughly.
• 10. Add soya flour (or other pulse flour), just sufficient to form a firm dough which can then be divided into four and shaped into patties.
• 11. Dust a large plate with soya (or other) flour and dust the patties on both sides, then set them aside.

The Leek and Apple Sauce

• 12. Peel and core the apples, and slice thinly. Place in a lidded saucepan with ½ cup of stock made from the Vegan Bouillon and boiling water. Simmer until thoroughly stewed.
• 13. Wash, and chop the Leeks across the grain into rings. Lightly fry in a little olive oil in a shallow pan until softened.
• 14. Add the Leeks to the stewed apple.
• 15. Mix the cornflour with the soya milk in a cup, and stir until there are no lumps remaining.
• 16. Slowly add the cornflour mixture to the simmering stewed apple and leeks, stirring continuously until the sauce has thickened. Allow to gently simmer over a very low heat.

Putting them all together…

• 17. Place a little olive oil in a shallow pan, and fry the patties, turning them over and cooking the other side when the first has browned.
• 18. Take the broccoli and chop into small florets, including small slices of the more succulent parts of the stalks. Set aside in a small bowl.
• 19. When the patties are cooked, serve them on warmed plates. Take the sauce, and pour an equal measure over each, and on the plate surrounding each patty.
• 20. Garnish the dish with a portion of the raw broccoli pieces placed upon the sauce.
• 21. Slice each of the tomato cobbles and place on individual plates with each dish.
• 22. Serve with a glass of pure, fresh Welsh spring water.