Laura Wycherley is a keen cook, who eats mostly vegan dishes when at home with her husband James. She likes to cook from scratch, believing that what we put in our bodies should be as natural as possible. Laura’s approach to cooking has rubbed off on her two daughters and son-in-law, who feed her two grandsons healthy dishes with lots of fresh fruit and vegetables. Laura also has a very new granddaughter. Says a proud Laura: “Her meals are the healthiest they can be because they are supplied by her mum”.
Another of Gary Rhodes’ recipes that I use frequently is Vegetarian Scotch Broth. Thankfully, I have no embarrassing memories
to confess. In fact, I served this to my meat-eating friends who declared that the meal was delicious, “despite there being no meat included anywhere!”
This meal is great when entertaining. It can be made the day before and left on the stove for the flavours to infuse. Simply heat up when your guests arrive.
2oz/50g pearl barley
1.5 litres/2.5 pints vegetable stock
2 onions, diced
2 carrots, diced
1 large turnip, diced (I have left this out when they are not in season and the dish is still good)
1 small swede, diced
2 sticks of celery, diced
1 large potato, diced
1 leek, shredded
Dairy-free spread such as Vitalite or Pure
Salt and pepper (optional)
1 dessertspoon of chopped fresh parsley
- Wash pearl barley well. Place in large cooking pot with stock. Bring to simmer, skimming off impurities. Simmer for 30–40 mins until tender.
- Add onions and carrots and simmer for 8 minutes.
- Add turnip, swede, celery and potato; simmer for 20 minutes.
- Check all vegetables are cooked.
- Add leek and simmer for 5 minutes.
- Add large knob of dairy-free spread and chopped parsley.
- Serve in warm bowls with crusty bread.