Chef Cook-a-long with Nick Coetzer, Roots Catering

What you’ll need:

Starter – Heritage Tomato Tart (serves 2)

• 350g mixed heritage tomato
• 2tbsp chopped mixed soft herbs e.g. dill, basil, parsley, coriander
• 1tbsp Dark soy
• 2tbsp Balsamic vinegar or sherry vinegar.
• 50g olive oil
• 4tbsp caramelised onion chutney
• 1 Roll vegan puff pastry (some ‘Just Roll’ puff pastry is vegan)
• 1 handful watercress leaves
• Balsamic reduction to garnish
• Flaked sea salt
• Ground pepper

Main Course – Panko Chick’aint Schnitzel (serves 2)

For the Schnitzel

• 2 Roots seitan chickn’ fillets, available to order @ www.rootscatering.uk
• 50g self raising flour
• 80g panko bread crumb

For the Fricassee

• 180g celeriac, diced
• 1 baby gem lettuce, picked into individual leaves
• 112g frozen peas
• 2 rasher Roots smoked streaky smoked bacn’
• 160ml veg stock
• 100ml Plant milk, mixed with 3g cornflour
• 4 sprigs of thyme
• 2tbsp chopped fresh herbs
• Salt & pepper

For the whipped butter

• 4tbsp vegan butter
• 1tbsp white miso paste
• 1tbsp hazelnut butter

For the herb potatoes

• 200g new potatoes
• 3tbsp chopped fresh herbs
• 1tbsp whole grain mustard
• 1 zest lemon
• 50ml extra virgin olive oil
• Salt & pepper

Dessert – Maple Roast Peach (serves 2)

• 2 peaches, halved and de-stoned
• 120ml maple syrup
• 2tbsp vegan butter
• 1 rosemary sprig
• 1 pinch sea salt
• 200g coconut yogurt
• 6 mint leaves, sliced thin
• 1 juice of lime & zest

For the crumb

• 180g vegan short bread
• 30g flaked almonds
• 15g mixed seeds
• Dark chocolate for shaving