Stonehenge Veg

Name: Stonehenge Veg
Yield: Serves 4
Cuisine: Asia
Ingredients: 55 g (2 oz) butter; about 400 ml (14 fl oz) boiling vegetable stock; 200 g (7 oz) ready-prepared couscous; 175 g (6 oz) mashed potatoes; 1 tbsp coriander pesto; sprig of rosemary, chopped; handful of parsley leaves, chopped; 100 g (3½ oz) soft rindless goat’s cheese; knob of butter; 2 yellow courgettes, 12 cm (4½ in) long; 2 green courgettes, 12 cm (4½ in) long; salt and black pepper; oil, for brushing; 4 each of baby aubergines, large ceps and tomatoes; 40 g (1½ oz) green lentils; 2 shallots, finely chopped; 1 tbsp olive oil; 1 tomato, skinned, seeded and diced; 2 garlic cloves, finely chopped; splash of red wine; handful of basil leaves, shredded; 100 g (3½ oz) ricotta cheese; 30 g (1¼ oz) sun-dried tomatoes, drained; 400 g (14 oz) mature spinach, thick stems and veins removed; 25 g (1 oz) Parmesan cheese, grated; 40 g (1½ oz) fresh breadcrumbs; drizzle of extra virgin olive oil; juice of 1 lemon

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This “signature dish” came about because we are obsessed with stuffing vegetables and finding new ways of presenting them.

Ingredients

2 green courgettes, 12 cm (4½ in) long
2 yellow courgettes<

Asia
Starter
Mediterranean
Spicy
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Lightly cook the courgettes in boiling salted water for 5–10 minutes