❤ LOVE LOCAL ❤ VEGFEST
Yes, that’s right, there is even a festival dedicated to the vegan lifestyle. VegFest began in 2003 as the Bristol Vegan Fayre, but grew into its current format of a huge outdoor festival in 2007. The festival takes place in Bristol from May 23rd – 25th and features hundreds of vegan stalls, cookery demos and music from the likes of Boney M.
VEGETARIAN COOKERY CLASSES
Knowing how to make humble vegetables the star of the show can be tricky, which is where vegetarian cookery lessons come in. Again, there is no shortage of cookery schools across the West Country, all offer- ing their own take on vegetarian cooking. Try Philleigh Way Cookery School in Truro for example or River Cottage HQ in Devon, where you can learn veg cookery inspired by Hugh’s TV series and cookbook River Cottage Veg Every Day. In Dorset there’s White Pepper Cookery School, which offers a vegetarian class and The Devilled Egg in Bristol, which has teamed up with Riverford to show people how to make the most of their veg boxes.
LOOKING FOR SOME VEGSPIRATION?
Cooking with veg or vegan ingre- dients as the star just takes a little creativity. Here are some ideas to try at home for yourself…
BRUSCHETTA WITH BROAD BEANS AND ASPARAGUS
This is a fantastic celebration of the crossover between the last of the as- paragus and the fi rst baby broad beans. Later in the summer, you can use a few French beans, just blanched and still crunchy, instead of the asparagus.
Serves 4
❤ 12–15 asparagus spears, trimmed ❤ 200g baby broad beans (podded weight) ❤ A bunch of spring onions ❤ 2 tablespoons olive oil ❤ 4 large slices of sourdough or other robust bread ❤ 1 garlic clove, halved (optional) ❤ Extra virgin olive oil, to trickle ❤ About 50g mild, crumbly goat’s cheese, such as Ticklemore ❤ Sea salt and freshly ground black pepper
1 Bring a pan of salted water to the boil, add the asparagus spears and blanch for 2 minutes. Scoop them out and
drain. Let the water come back to the boil. Now add the baby broad beans and blanch for just 30–60 seconds until tender, then drain.
2 Trim the spring onions, leaving just a little of the green end attached. Slice on the diagonal into 1–2cm pieces. Heat the olive oil in a frying pan over a me- dium heat, add the spring onions and fry fairly gently for 2–3 minutes, until just starting to soften.
3 Cut the asparagus spears into 2–3cm pieces and add, along with the broad beans, to the spring onions in the pan. Add salt and pepper and toss the whole lot together over the heat, for just a minute, then take off the heat.
4 Meanwhile, toast the bread. Rub very lightly with the cut garlic clove, if you like. Trickle the toast with a little olive oil. Crumble the goat’s cheese over the veg in the pan and stir very lightly again. Pile this veg mixture on to the toast, trickle with a touch more olive oil, and serve.
River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall, publisher: Blooms- bury, image © Simon Wheeler
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