Chantelle Nicholson's 'Planted' recipes: From kohlrabi ravioli to braised hispi cabbage

Tredwells chef Chantelle Nicholson’s new vegan cookbook isn’t actually about veganism: it’s about celebrating produce, seasonality and most importantly food that tastes good

Root awakening: the recipes might look high end, but they’re easy to create at home and are sure to impress even the most devoted carnivores (Photography by Nassima Rothacker)

Beetroot and pine nut tartlets

Sweet, nutty beetroots make such a vibrant and delicious start to any meal. This tart also makes a great lunch: just add a large green salad. The pine nut puree is something you can make in advance and store in the fridge as it works well with crackers or as a snack with fruit.

Serves 4

4 large red beetroots (about 300g) 
2tbsp vegetable oil
Sea salt and freshly milled black pepper

For the pastry

115g wholemeal flour, plus extra for dusting 
50g non-dairy butter
½tsp finely chopped rosemary leaves 
½tsp table salt

For the pine nut puree

100g pine nuts, toasted
4tbsp olive oil 
2tbsp balsamic vinegar
½ candy (chioggia) beetroot, peeled and finely sliced 
½ yellow beetroot, peeled and finely sliced

Preheat the oven to 180C/fan 160C/gas mark 4. Place the red beetroots on a sheet of foil, drizzle with the oil and season well. Wrap the foil around the beetroots and place in the oven for 1½ hours. Remove from the oven and unwrap the beetroots. When cool enough to handle, peel the beetroots, using a small knife. Slice each one into eight wedges.

For the pastry, put the flour, butter, rosemary and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add about 2 tablespoons of cold water to form a stiff dough. Shape into a ball, cover with cling film and refrigerate for 30 minutes.

Place the ball of pastry on a floured surface and roll out to 3mm thick. Transfer to a baking tray lined with parchment paper and return to the fridge for 20 minutes. Preheat the oven to 190C/fan 170C/gas mark 5.

Put the pastry on its baking tray into the oven for 5 minutes. Remove and cut out 4 circles about 10cm in diameter. Return to the oven for a further 8-12 minutes until the pastry is golden and cooked through. Remove from the oven and put the pastry discs on a wire rack to cool.

Put three-quarters of the pine nuts in a blender with 25ml of water. Blend until smooth and creamy, seasoning with salt and adding a little more water if needed to form a smooth puree. Finely chop the remaining pine nuts.

To assemble, spread three-quarters of the pine nut puree over the pastry discs. Mix the olive oil and balsamic vinegar in a large bowl. Add the roasted beetroot wedges and the candy and yellow beetroot slices and season well with salt and black pepper, coating well in the dressing. Place a quarter of the beetroot slices, overlapping each other, on top of the pine nut puree. Pipe the remaining puree on top then garnish with the remaining slices and chopped pine nuts.

(Nassima Rothacker)

Kohlrabi ravioli – pea and avocado guacamole, avocado oil aioli, lemon jam

This is a super-fresh dish whereby thinly sliced kohlrabi is used instead of pasta. It creates a deliciously crunchy wrapper for the creamy guacamole. This makes an interesting and tasty starter.

Serves 4

2 large kohlrabi, peeled
1tsp rice wine vinegar
1tsp avocado oil

For the pea guacamole

1 avocado, halved, stoned and peeled
8 mint leaves, finely chopped
8 coriander leaves, finely chopped
100g frozen peas, defrosted
1 shallot, peeled and finely diced
Zest and juice of ½ lime
¼tsp wasabi paste
Sea salt and freshly milled black pepper

For the avocado oil aioli

30g aquafaba
½ teaspoon dijon mustard
1 garlic clove, peeled and finely grated
1tsp rice wine vinegar
40ml olive oil
50ml avocado oil
½tsp table salt
2tsp Baked Citrus Jam (see below)

To serve

Pea shoots
Edible flowers

Using a mandolin thinly slice the kohlrabi into rounds about 2mm thick. You should have 24 rounds in total. Whisk the rice wine vinegar and avocado oil together to make a vinaigrette. For the guacamole, put all the ingredients into a blender and pulse until a semi-smooth puree is formed. Season to taste.

For the avocado oil aioli, whisk the aquafaba, mustard, garlic and rice wine together until combined. Slowly drizzle in the oils, whisking continuously until fully incorporated. Season to taste. To assemble, brush half the kohlrabi rounds with the vinaigrette. Place 1 teaspoon of the guacamole in the centre of each round then top with another round of kohlrabi. Gently press on the edges of the rounds to seal the raviolis.

Divide the raviolis between four serving bowls and season with salt and black pepper. Garnish with pea shoots and edible flowers and serve with the aioli and citrus jam.

Baked citrus jam

2 lemons (or equivalent approximate weight of other citrus fruit)
4tbsp caster sugar
2tbsp olive oil
Pinch of sea salt

Preheat the oven to 200C/fan 180C/gas mark 6. Put the whole fruit on a foil-lined baking sheet or roasting dish. Bake for 40 minutes until golden and soft. Allow to cool, then blend with the sugar, oil, salt and 25ml of water. Add more water if necessary to form a thick jam.

(Nassima Rothacker)

Braised hispi cabbage, dulse and chestnuts

Braised cabbage takes on lovely sweetness. I am not the biggest seaweed fan, but do really enjoy this dulse emulsion as it has a taste of the sea, as opposed to a fishy flavour. Fresh chestnuts are always one of winter’s treats, so I try to make the most of them in salads and desserts.

Serves 4

1 hispi, or pointed, cabbage
2tbsp vegetable oil
1tbsp table salt
½ bunch of thyme
2 bay leaves
300ml Roasted Vegetable Stock (see page 180)

For the dulse butter

10g dried dulse
25ml olive oil
Freshly milled black pepper
8 fresh raw chestnuts, peeled and finely sliced
½ nutmeg

Remove and discard the large, fibrous outer leaves from the cabbage. Cut the cabbage into 8 wedges. Heat the oil in a large saucepan over a high heat. When almost smoking, season the wedges with the salt and place in the hot oil. Brown on both sides – allow about 4 minutes each side.

Add the thyme and bay leaves and cook for 2 minutes. Add 200ml of the stock, then cover the saucepan with a lid or foil and cook the cabbage for 5 minutes until a knife inserted meets with no resistance.

For the dulse butter, rehydrate the dulse according to the packet instructions. Place the oil in a small saucepan with 100ml of the vegetable stock. Bring to a simmer, then add the dulse. Cook for 3 minutes then blend to form a sauce. Season with black pepper and set aside.

To serve, place the cabbage wedges on a large serving platter. Drizzle with the cooking liquor, and dulse butter. Garnish with the chestnuts and finely grate the nutmeg over the top.

‘Planted’ by Chantelle Nicholson is published by Kyle Books (£25) and is out now