VEGAN COOKERY WITH CHRIS WILLIAMSON

With the autumn just around the corner, now is a good time to start thinking about those warming dishes to keep the cold out.

So, this recipe is for homemade wholemeal bread to go with carrot and potato soup is ideal for those dark nights to come.

WHOLEMEAL BREAD

INGREDIENTS

450g strong stoneground wholemeal flour

1 level dessertspoon fine sea salt

2 level teaspoons (or a 7g packet) fast action dried yeast

350ml of hand-hot water

METHOD

Mix the flour, salt and yeast together thoroughly.

Add the water then mix together for around five minutes to gradually to form a dough.

Then place the dough on a floured surface and knead for two minutes and form it into an oblong shape.

Now put the dough into a 2lb baking tin and sprinkle the surface with a dusting of flour.  Cover loosely with clingfilm and leave to rise for around 30 minutes.  It may rise more quickly in a warm environment.

Then place in the centre of a pre-heated oven at 200°C, gas mark 6 for 40 minutes.  If you like it crusty bread, return the loaf to the oven upside down, after you have removed it from the tin, for a further 5-6 minutes to crisp the base and sides.

QUICK CARROT AND POTATO SOUP

INGREDIENTS

1 Large red onion, peeled and chopped

1 Large potato, peeled and chopped

4 Large carrots, peeled and chopped

1 litre of water

Sea salt

Black pepper

Chives and parsley, chopped.

Soften the onion, potato and carrots with a small amount of water, then the one litre of water and simmer for 10 – 12 minutes until the vegetables are tender. 

Add the salt and black pepper then liquidise.  Finally, add the chives and parsley.

It is genuinely delicious served with the warm, freshly made wholemeal bread.