With Blue Monday fast approaching, I think we are all in need of a tasty, warming meal to lighten our spirits.
After the December meat-fest, I always like to plan my meals around vegetarian dishes filled with fresh vegetables and rich in nutrients to help me feel good on the inside and out. For this reason, this week’s two recipes are rich in flavour and filled with goodness - perfect to serve in your favourite bowl, sat in front of the telly with your newest TV series obsession.
Read more: Top five TV shows coming in 2025
As always, if you fancy a bit of meat with your vegetables, these dishes are great as a tasty side - Vegetable Bourguignon and Orzo with Wild Mushrooms.
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Vegetable Bourguignon
(Serves 6)
Ingredients
· Olive oil
· 350ml red wine
· 125g cooked chestnuts
· 125g dried apricots
· 2 tins chickpeas
· 2 onions, chopped
· 2 carrots, chopped
· 1 aubergine, cubed
· 1 tbsp paprika
· 6 cloves garlic, crushed
· 3 sprigs thyme, destalked
· 8 juniper berries, crushed
· 1 vegetable stock cube
· Zest and juice of half a lemon
· Chopped parsley, to garnish
Method
· Heat some oil in a heavy-bottomed casserole pan. Then add the onions, carrots and aubergine and cook until the onions are softened for approximately 10 minutes.
· Next, stir in the paprika and garlic. After two minutes, add the remaining ingredients including the chickpeas, chickpea water, wine and the zest and juice of half a lemon. Ensure there is enough liquid to cover the ingredients at the start of the process and season well. Bring to a simmer and cook for one hour.
· After one hour, strain the liquid into a clean pan and boil to reduce. Return liquid to the vegetables when ready to serve and garnish with chopped parsley.
Orzo with Wild Mushrooms
(Serves 2)
Ingredients
· 3 tbsp olive oil
· 250g orzo pasta
· 500ml vegetable stock
· Handful of mushrooms, cleaned and chopped
· 1 clove garlic, finely chopped
· 75ml cream
· 3 tbsp grated parmesan, plus extra for garnish
· 2 tbsp chopped herbs
· Salt and pepper
Method
· In a large pan, heat two tablespoons of olive oil on a medium heat and add in the orzo, toasting lightly for one minute without colouring.
· Next, add half the stock and stir occasionally. Once the liquid is absorbed, add the rest of the liquid. This will take 10 to 12 minutes.
· Once the pasta is al dente, remove from the heat. In a separate pan, add the rest of the olive oil and fry off the mushrooms until golden. Add the garlic and cook for half a minute.
· Next, add the orzo and stir. Then add the cream and mix until the liquid has absorbed but not dry.
· Season to taste with salt and pepper, then add in the parmesan and herbs. Serve with a garnish of more parmesan and chopped herbs.
