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Cooking with Colm O Gorman: Roast butternut squash and red pepper linguine with walnuts
This week s recipe is a great example of a vegan alternative to a cheesy dish
Sun, 09 May, 2021 - 17:30
Colm O’Gorman
The first full meal I ever cooked was vegetarian. I was twelve and the rest of my family had gone for a walk and I had opted to stay home and cook lunch for everyone. Mam was vegetarian, she had been for a few years at that point, so it had to be a meat free dish. I ended up making a vegetable pie from a recipe by the legendary vegetarian cookery writer Rose Elliot. It involved making a cheese sauce from scratch, and lots of slicing and dicing of vegetables, blanching them, and finally assembling my pie and roasting it in the oven. I served it with a big green salad. It went down a treat, and I was delighted with myself.
Festive bites: Felicity Cloakeâs perfect vegetarian sausage rolls. Photograph: Dan Matthews/The Guardian. Food styling: Loic Parisot
Though a sausage roll is certainly not just for Christmas, is it really a Christmas party without them? Frankly, Iâm not sure it is, unless youâre vegetarian, in which case youâre often expected to celebrate with fridge-cold hummus or fight over a brie and cranberry tartlet instead. These particular sausage rolls, however, are a true crowd-pleaser: meat-free, but not flavour-free. As an enthusiastic consumer of the classic variety, I can hand on heart assure you that they more than live up to expectations.
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