3 Family-Friendly Veggie Recipes To Try At Home

Preheat the oven to 200°C/180°C Fan/400°F/Gas 6 and line a baking tray with baking paper.

Place the celeriac slices in a single layer in the baking tray and brush with oil. Season with salt and black pepper and roast for 10-25 minutes, until tender, then remove and leave to cool.

Meanwhile, mix the buttermilk with the crushed garlic and season with a bit of salt and pepper.

Place the flour in a shallow bowl, the beaten eggs in another and the breadcrumbs in a third. Season the flour and breadcrumbs with salt and black pepper.

When the celeriac is cooled, dip each slice into the flour and then into the beaten eggs, and finally coat it with breadcrumbs, pressing lightly to ensure they adhere.

Heat a few good glugs of vegetable or sunflower oil in a large frying pan over a medium heat. In batches, fry the celeriac slices, turning until they are golden brown and crispy on both sides (about 2-3 minutes per side), then transfer them to a baking sheet lined with kitchen paper to drain away any excess oil.

Make the sauce. Melt the butter in a small saucepan over a medium heat. Add the capers and tomatoes and cook for 1-2 minutes, stirring occasionally, until the tomatoes have slumped a little. Remove the saucepan from the heat and stir in the juice of one lemon half and half the parsley.

Serve the celeriac topped with the butter sauce and sprinkled with the remaining parsley. Serve with the remaining lemon cut into wedges and the watercress or rocket on the side.

n a small saucepan mix together the sugar, soy sauce, garlic, ginger, half the cornflour, and as much of the gochujang as you like until fully combined. Add 100ml of water, place the pan over a medium/high heat and bring the liquid to a rapid boil. Then, reduce the heat and simmer for 3-4 minutes, until reduced by half and thick and syrupy. Put it to one side.

Toss the tofu in the remaining cornflour. Heat 2 tablespoons of the oil in a frying pan or wok over a medium heat. Add the tofu and fry it for 50-10 minutes, until it’s piping hot and beginning to turn a nice golden-brown colour on all sides. Remove the tofu with a slotted spoon and put it to one side on a plate.

Wipe out the pan or wok and pour in the remaining oil. Place over a medium/high heat until smoking hot, then add the onion and fry for 2-4 minutes to just soften and turn lightly golden brown. Add the cooked rice, increase the heat to high, and fry for 5 minutes, stirring until all the grains are coated in oil and thoroughly heated through.

Turn down the heat slightly and add the beaten eggs and the kimchi, mixing well to coat the rice, then turn up the heat and fry hard, stirring every now and then, for a further 5 minutes, until the egg is cooked and ribboned through the rice.

Stir in the spring onions and add the fried tofu back to the pan. Finally, add the gochujang sauce and season with salt and black pepper. Sprinkle with the sesame seeds to finish.

In a bowl, whisk together all the ingredients for the marinade until well combined. Put to one aside.

Heat the vegetable or sunflower oil in a large frying pan (skillet) or wok over a medium/high heat. Add the oyster mushrooms and stir-fry for 3-4 minutes, until they start to release their moisture and become tender.

Pour the sauce over the mushrooms and stir to coat. Cook for 5-8 minutes, until the mushrooms begin to stick. Season with salt and black pepper to taste.

While the filling is cooking, prepare the Chinese pancakes according to the packet instructions.

To assemble, spread a small amount of hoisin sauce on each pancake. Add a spoonful of the oyster mushroom filling and top with some spring onions and cucumber. Roll the pancakes tightly, tucking in the sides as you go.