This vegetarian collection is Rose Elliot at her best – simple, fresh, and delicious recipes in one delightful cookbook. Over 150 reliable yet stylish recipes from Britain’s best-loved vegetarian chef.
Featured in The Guardian’s 10 Best 10-minute meals!
Rose Elliot is the definitive voice in vegetarian cookery and her recipes have been enjoyed and shared by generation. With her wealth of experience, she brings vegetarian food to life with colour, vibrancy, and flavour, making it simple and accessible for all.
In The Best of Rose Elliot you will find recipes selected from two of Rose’s best-loved books – Veggie Chic and Vegetarian Supercook. With sumptuous photography throughout, this elegant collection is a delicious showcase of Rose’s favourite dishes.
Whether it’s an after-work meal for the family that can be cooked in under 30 minutes, ideas for entertaining with ease, classics reworked with an exciting twist or even ideas for how to stay slim while eating mouth-watering meals, here you’ll find simple-to-follow recipes to prepare at home without any fuss.
‘Vegetarians often miss out. But Rose Elliot’s menu means you won’t have to.’
- Eat In
Kedgeree with eggs & tarragon butter
Preparation 20 minutes
Cooking 35 minutes
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
¼ teaspoon turmeric
1½ cups basmati rice
¾ cup split red lentils
3 cups water
2 tablespoons lemon juice
4–6 hen eggs or 8–12 quail eggs, hard-boiled and halved
salad of peppery greens, such as arugula, to serve
salt and black pepper
For the tarragon butter:
6 tablespoons butter, softened
¼ cup chopped tarragon
1 Heat the olive oil in a large, heavy saucepan, add the onion, cover, and cook gently for 10 minutes, stirring from time to time.
2 Stir in the garlic and turmeric and cook for a minute or two longer, then add the rice and lentils and stir until they are coated with the onion and spice mixture.
3 Pour in the water and bring to a boil, then reduce the heat, cover, and let cook gently for 20 minutes, until the lentils are pale, the rice is tender, and all the water has been absorbed.
4 While the rice is cooking, make the tarragon butter. Beat the butter with a fork until creamy, then stir in the tarragon. Form into a log shape on a piece of wax paper or aluminum foil and refrigerate until required.
5 Using a fork, gently stir the lemon juice into the rice—this will brighten the color instantly—and season with salt and black pepper. Turn the mixture into a warmed shallow serving dish or onto individual plates and top with pieces of tarragon butter and the cooked eggs. Serve at once with a salad of peppery greens, such as arugula.