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3 Quick Vegetarian Canapes for Summer
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3 Quick Vegetarian Canapes for Summer

Three quick and easy canapés to enjoy with friends and family this summer. Originally served at the private viewing of Rewind Rewild, an exhibition of rewilding at OmVed Gardens.


Cauliflower Served 3 Ways


Enough for around 12 people



1 cauliflower

10 dried bay leaves

2 tb Sea salt

200ml extra virgin olive oil


Trim the outer leaves from the cauliflower and cut the inner core from the florets. Wash and chop the outer leaves, stems and core into 3cm sized cubes/pieces, place in lightly salted cold water and bring to the boil and simmer until just tender, about 15 minutes. Break the florets into bitesize pieces, with any trimmings added to the simmering water. Break the bay leaves and place them into a spice grinder or pestle and mortar and add 1 tb of the sea salt, grind to a powder. Place the cauliflower florets into a mixing bowl and drizzle in half of the olive oil, add 2 tsp of the ‘bay salt’ and mix well. Arrange the seasoned florets onto a baking tray and roast them in an oven at 200 deg c for 15 minutes. Making sure you get a lovely dark golden colour to the florets.. Reserve warm..

Strain the simmering core and leaves of the cauliflower and remove as much of the cooking water as possible. Place these pieces into a high powered blender and puree on a high setting, drizzling in the remaining olive oil as it purees and season lightly with the ‘bay salt’.

Place the warm puree into a squeegee bottle with a narrow top. To serve, squeeze a button sized amount of puree onto a serving tray for as many florets as you have. Then place a roasted floret onto each button of puree. Use a cocktail stick in each floret to serve and sprinkle a small amount of the ‘bay salt’ over the whole serving tray.

Linseed Cracker with Smashed Butter Beans and Pickled Plum Ginger


Enough for around 12 people



[For the cracker]

60g Golden Linseed

40g ground golden linseed

50g buckwheat flour

2tsp ground caraway

1tsp chopped fresh thyme leaves

1 tsp sea salt


[For the topping]

100g dried butter beans, soak overnight, drain, rinse and cook till tender (90mins)

2tb white miso paste

1tb Dijon mustard

1tb cider vinegar

2tb extra virgin olive oil

3tsp finely grated fresh ginger

1tsp plum seasoning (details to follow)

3tsp sprouted radish seeds



Soak the whole linseeds in 110ml of boiling water for 15 minutes. Place all of the dry ingredients into a mixing bowl, then place the soaked linseed into the mixture and ix together. In two batches and between two pieces of non stick parchment paper roll the dough out thinly into a giant cracker, peel off the top layer of parchment and bake the cracker at 180 deg c for 20 minutes. Leave to cool then break the cracker into bite sized irregular pieces.


[butterbean puree]

Place the cooked butter beans into a bowl and with the end of a rolling pin, smash the beans into a rough paste, add the rest of the ingredients and mix well. Check the seasoning. Mix the plum paste and grated ginger together.

Place a teaspoon of the butter bean paste onto each cracker and then top that with a small amount of the ginger paste, arrange 3 spouts on top of this and serve.

Beetroot Tartar with Vegan Mayonnaise, Chopped Capers, Garden Chives and Fresh Horseradish


Enough for around 12 people



Vegan mayonnaise

100ml soy milk

200ml vegetable oil

25ml white wine vinegar

25ml Dijon mustard

250g fresh beetroot, cooked until tender in simmering water (90mins)

50g capers in brine, strained

2tb chopped fresh garden chives

20g fresh horseradish

1tsp freshly cracked black pepper

1tsp sea salt


Remove and compost the tops and tails of the cooked beetroot and cut the beetroot into 1cm sized cubes, or even finer if you can. Place the beetroot into a mixing bowl, Chop the capers and add them to the mixing bowl with the chives, salt and pepper. Add 2 tablespoons of the vegan mayonnaise and mixing gently but well. Check for seasoning and place a dessert spoon of the tartar onto serving spoons and grate some fresh horseradish over the top.

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