Main Courses and Suppers
Leftovers from the main meal of the day produce many a good snack; the recipes have suggestions on how to use them. Always, as with any food item you are going to reuse, treat it properly i.e. cooled, covered and then refrigerated.
Always having something in the fridge to use as a base, is one of the secrets to a shaman's kitchen, it is a good place to start when thinking about what to cook. Remember to gather the ingredients in front of you, whether you are using a recipe or not. Take a moment to appreciate them, think about where they have come from and give thanks for it.
The recipes have suggestions for accompaniments; they in turn form a menu that can be viewed on Sample menu. Use these ideas as a base, and once you become familiar with them, try experimenting with your own creations and see what delights you can conjure up.
Each recipe is for approximately 4 adults, unless otherwise stated. The amount of seasoning you use is a personal thing, in words similar to those used by the great Elisabeth David, perhaps the most influential cookery writer of her time; adding an extra pinch, a teaspoon or half, a dash or a drizzle will not spoil any dish, but will simply give you more confidence in how much to use next time.
Main Course and Supper Recipes
(Click on any recipe name for details)
- Baked red peppers with wild mushroom and sun-dried tomato filling
- Grilled lemon thyme polenta
- Courgettes with tomato and saffron sauce
- Black bean sauce
- Stir-fry Vegetables with grilled marinated tofu
- Ribbon noodles with lime and sesame
- Lentil cottage pie with mustard basil mash and golden Gloucester cheese crust
- Onion paprika sauce with roasted vegetables in spicy glaze
- Green beans with lime or lemon and hemp or olive oil dressing
- Lentil and fruit nut loaf served with creamy mushroom sauce
- Roast potatoes and whole garlic
- Spring cabbage with toasted sesame seeds and walnut oil
- Red lentils and sun dried tomato with blue cheese baked in Savoy cabbage
- Rosemary roasted potatoes
- Carrot and parsnip mash laced with black pepper
- Leeks with lemon and hemp oil dressing