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Monday 27 June 2016 3:50 PM


11:51 Wednesday 17 April 2013  Written by Nick Mayo

Recipes to get ready for National Vegetarian Week

Recipes to get ready for National Vegetarian Week
Beetroot & Butterbean Hummus
National Vegetarian Week is an annual awareness week aiming to show people how tasty and nutritious a vegetarian diet can be.

It takes place next month from May 20-26.

To celebrate a selection of recipe ideas perfect for a veggie feast have been put together.

Starters include Beetroot & Butterbean Hummus, the perfect centre piece for a sharing plate.

Serve this delicious dip with pitta crisps or crudités.

Mains include Tenderstem & Bengali Split Pea Curry with Caramelized Shallots.

Making a curry from scratch can seem a daunting task, but this is recipe easy enough to make on a Friday night without causing any stress.

It's also a really healthy option, too, as it is full of protein from the split peas and packed with nutrients from the Tenderstem broccoli.

Beetroot & Butterbean Hummus (serves 4-6)


250g cooked beetroot dipped in vinegar (not pickled)

1 tin butterbeans (410g), drained & rinsed

1-2 cloves garlic, crushed

Small bunch fresh chives, finely chopped (reserve a few for garnish)

3tbsp extra virgin olive oil

Sea salt & freshly ground black pepper


Chop the beetroot into small dice, set aside in a medium bowl.

In a food processor blitz the butterbeans with the garlic, chives and olive oil. Season to taste with sea salt & freshly ground black pepper.

Transfer into the bowl with the beetroot and gently fold through to mix. Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives. Serve as a dip with pitta crisps, or part of a salad lunch spread.

Recipe from

Tenderstem & Bengali Split Pea Curry with Caramelized Shallots
Tenderstem & Bengali Split Pea Curry with Caramelized Shallots
Tenderstem & Bengali Split Pea Curry with Caramelized Shallots (serves 4)



1 large onion, roughly chopped

2-3 cloves garlic, peeled and sliced

2 cm piece fresh ginger, roughly chopped

2 tbsp vegetable oil

200g yellow split peas

200g Tenderstem, sliced into 3cm pieces

Small bunch coriander, roughly chopped

Freshly ground black pepper & sea salt

For the spice mix:

2 tsp cumin seeds

2 tsp fennel seeds

2 tsp fenugreek seeds

2 tsp mustard seeds

2 tsp nigella seeds

1-2tsp dried chili flakes, to taste

For the caramelized shallots:

300g shallots, peeled and cut into thin slices

3 tbsp vegetable oil


Make the spice mix by dry frying the all the spices together for a minute or so. As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind. Set aside.

Puree the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process along if necessary.

Heat the oil in a large heavy based pan and gently fry the onion, garlic and ginger puree until soft and translucent. This should take around 10 minutes.

Add the ground spices and fry for a further couple of minutes before adding the split peas. Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer. Cook, uncovered, for 20 minutes stirring from time to time. You may need to add a little more water towards the end if it is looking a little dry.

Whilst the curry is cooking, caramelize the shallots by stir frying with the oil in a large frying pan or wok over a medium high heat. Cook until golden and crisp, then drain on kitchen paper. Set aside.

Stir the Tenderstem through the curry and continue to cook for around 5-8 minutes or until it is tender but with a little bite.

Serve the curry topped with the caramelized shallots and sprinkled with the coriander. Great served with plain rice or naan bread.

Recipe from

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