Rose Elliot’s Vegetarian Meals In Minutes. Rose Elliot

href="#fb3_img_img_57331097-fce2-5480-827c-4003ae0c9e51.jpg" alt="images"/> Add the garlic and cook for 1–2 minutes longer. Season with salt and pepper.

       Meanwhile, heat the grill. Slice the top off the roll to make a lid; scoop out and discard most of the crumb. Warm through the roll and lid under the grill, turning it.

       Spoon the mushrooms into the roll and replace the lid. Serve at once.

      SERVES 1

      CHUTNEY BEAN BURGER

       Use whatever chutney or pickle you like in this; you could also add extras such as grated cheese, mustard, mayonnaise, sliced tomato and lettuce to make a kind of burger with everything.

      1 onion, peeled and chopped

      1 tbls olive oil

      1 garlic clove, crushed

      1 × 225g / 8oz can butter beans, drained

      1–2 tbls chutney or pickle

      salt and freshly ground black pepper

      1 soft burger roll

       Fry the onion in the olive oil, with a lid on the pan, for 5 minutes. Add the garlic to the pan and cook for 1–2 minutes longer.

       Add the beans to the pan and cook gently for about 5 minutes, until heated through, mashing the beans to make a rough puree. Stir in the chutney or pickle and season with salt and pepper.

       Heat the grill. Cut the burger roll in half and warm it through under the grill, then pile the bean mixture on one half, top with the other half, press down and serve immediately.

      SERVES 1

      BRIOCHE WITH VACHERIN AND APRICOT CONSERVE

       An indulgent breakfast, brunch or pudding.

      1 individual brioche

      125g / 4oz Vacherin cheese

      1–2 tbls best-quality apricot conserve

       Warm the brioche in the oven or under the grill, then serve with the Vacherin cheese and apricot conserve.

      SERVES 1

      GINGER AND CREAM CHEESE BAGELS

      125g / 4oz cream cheese, full fat or low fat

      2 pieces of preserved stem ginger

      6 walnut halves

      a little milk (optional)

      2 bagels

       Put the cream cheese into a bowl. Chop the ginger and walnuts and heat into the cream cheese, adding a little milk it necessary to soften it.

       Cut the bagels in half, spread with the filling

      and sandwich together.

      SERVES 2

      BAGELS WITH CHOPPED-HERRING-WITHOUT-HERRING

      This filling is a piquant and intriguing relish from New Food For All Palates by Sally and Lucian Berg. It also makes a good topping for crostini or bruschetta.

      25g / 1oz white bread, crusts removed

      7 tsp white wine vinegar

      2 eggs, hard-boiled

      40g / 1¹/₂oz mild onion

      25g / 1oz green pepper

      25g / 1oz peeled sharp apple

      1 rounded tsp sea salt

      4 tsp olive oil

      white pepper

      2 bagels

       Tear the bread into pieces, put these into a bowl and sprinkle with the vinegar.

       Shell the eggs, chop them roughly and put them into a food processor with the onion, green pepper and apple, also in rough chunks. Add the bread, salt and oil and whizz to a chunky puree. Season, adding some while pepper to taste.

       Cut the bagels in half, spread the filling over them and sandwich together.

      SERVES 2

      PANETTONE WITH FRESH FIGS

       This makes a good quick festive pudding. Other fruits such as Clementines, peeled and sliced, could be substituted for the figs, or instead of the fresh fruit you could use fruits preserved in alcohol.

      6–8 fresh figs

      4 slices of panettone

      1 tub of thick Creek yogurt

      a few flaked almonds

       Wash and slice the figs, then arrange them on individual plates with a slice of panettone, a good dollop of Greek yogurt and a few flaked almonds.

      SERVES 4

      CINNAMON TOAST WITH HONEYED APPLES

       Rather like an apple charlotte, this is a pleasant combination of crisp, sugary cinnamon toast and buttery apple slices. The recipe also works well with pears instead of apples, and white bread rather than brown. Some chilled thick yogurt or pouring cream makes a good accompaniment.

      2 sweet, mellow eating apples, such as Cox’s

      butter

      2 tbls honey

      2–4 slices of white bread

      2–4 tbls demerara sugar

      ground cinnamon

       Peel the apples, cut them into quarters, remove the cores, then cut each quarter into thin slices.

       Heat a little butter in a saucepan and add the apples and honey. Cook, uncovered, over a gentle heat, until the apple slices have softened, about 3–4 minutes, stirring gently from time to time.

       Meanwhile, make the cinnamon