Fennel and Potato Bake

1 fennel bulb slices finely and steamed

1 can of tomatoes

1 onion

2 sliced carrots

100 g walnuts

Vegan cheese

2 baking potatoes

Chop the onions and stir fry with the tomatoes

Peel slice and steam the carrots 

Mix the fennel, carrots, tomato and onions together

Peel and slice the potatoes thinly

Line the bottom of a baking dish with slices of potato

Cover with the fennel mix and repeat

Grate the cheese and break up the walnuts and cover the potatoes

Cover with foil and bake in a hot oven for an hour and then remove the foil and bake for a further ten minutes... serve on its on or with rice, quinoa or couscous

Asparagus Risotto

1 bunch of Asparagus 

1 medium onion finely chopped

1 liter of veg stock

300 ml of white wine

200 g risotto rice

200 g peas

Fresh terragon

Salt and pepper to taste.

 

stir fry the onions in a bit of olive oil until soft

  

add the rice and the 200 ml of wine and some tarregon and stir continuously until all the liquid is absorbed

Keep adding stock in small amount once it is abosrbed

When the rice is nearly cooked steam the asparagus and add the peas to the rice

Violet Chocolates

150 g dark cooking chocolate

1 tsp sunflower spread

15 large Parma Violet sweets

Crystalised violet petals

(if you have Violet Liqueur add a couple of drops too)

Melt the chocolate and stir in the tsp of sunflower spread.

Crush the Parma Violets and add 2/3 of them to the chocolate and mix.

Put the chocolate into small paper cases and decorate with the remaining crushed Parma Violets and crystlized violet petals.

                                                       Allow to cool until solid.