Vegan Shortbread

Ingredients
125g Vegan margerine (or butter)
55g Caster sugar
180g Plain flour

Method

1. Preheat the oven to 190 degrees centigrade.
2. Beat the margerine and sugar together until smooth.
3. Stir in the flour to get a smooth paste.
4. Turn onto a work surface and gently roll out until the paste is 1cm thick. Cut into fingers and place on a baking tray. Stick a skewer all the way through the fingers to create a pattern. Chill in the fridge for at least 20 minutes.
5. Bake in the oven for 20-25 minutes, until golden-brown. Cool on a wire rack.

Aubergine Melts

Serves 4
Ingredients
3 Tablespoons olive oil
2 Small aubergines, sliced lengthways
2 Large tomatoes, sliced into rounds
1 x 150g Ball mozzarella, drained and sliced into 8 slices

Method

1. Preheat the oven to 200 degrees centigrade.
2. Drizzle the aubergine with oil and bake for 25 minutes.
3. Put 2 slices of tomato on each aubergine half, followed by two slices of mozzarella.
4. Return to the oven for another 5 minutes. Serve with couscous and green salad.
   

Green Salad

Ingredients
1 Small round lettuce
60g Lambs lettuce
70g Rocket
Half a cucumber, diced
3 Large spring onions, chopped finely
2 Large garlic cloves
1 Dessertspoon balsamic vinegar
1 Dessertspoon red wine vinegar
10 Dessertspoons olive oil
5-6 Black peppercorns
1 Dessertspoon coarse sea salt
Freshly ground black pepper

Method

1. Tear the lettuce into a large serving bowl, then add the lambs lettuce and rocket. Tip in the cucumber and spring onions, and toss well.
2. For the vinegarette, begin by crushing the salt with a mortar and pestle, then add the garlic. As you crush it, it will quickly break down into a paste. Then add the peppercorns and crush it in thoroughly. Then add some ground black pepper-to taste. Add the vinegars and grind them in. Add the oil and whisk with a fork until combined.
3. Add the vinegarette and toss well. Serve immediately.