Vegetarian recipe for the weekend

The Chequers at Weston's delicious char grilled vegetable souffl� with Parmesan. SG121113-448NG
The Chequers at Weston's delicious char grilled vegetable souffl� with Parmesan. SG121113-448NG

The Chequers at Weston shares a recipe for vegetable soufflé

Historically, some people would avoid eating meat on certain days either for religious reasons or else as a result of war-time rationing.

Today we might choose to eat meat-free for our health or as our contribution to protecting the planet – evidence is showing how the growth of the global meat industry is having environmental consequences.

However, the Chequers Bar and Restaurant at Weston is sharing a recipe that will tempt you to eat vegetarian. It’s Char grilled vegetable soufflé with Parmesan, rosti potato, rocket or spinach leaves and pesto.

YOU WILL NEED

1 x green courgette

1 x yellow courgette

1 x aubergine

1 x red onion

1 x white onion

1 x potato

Pesto

Rocket or spinach leaves

Grated Parmesan cheese

2 x eggs

Double cream

Melted butter

Salt and ground black pepper

METHOD

Soufflé:

Thinly slice the courgettes, aubergine, red onion, char grill and dice.

Mix equal quantities of eggs and double cream, season to taste.

Brush the sides of a soufflé mould with butter and coat with Parmesan cheese.

Add the diced char grilled vegetables to the egg/cream mix and pour into the dishes.

Place into a fan oven at 1600C for about 45 minutes.

Potato rosti:

Grate the potato and white onion, and squeeze in a tea towel to remove the excess juices.

Form the mix into potato cakes and shallow fry both sides till cooked through.

Place the wilted spinach on top of the rosti, turn out the soufflé placing that on top, drizzle with the pesto.