Vegetable Recipes.

Sussex Mushroom Pasties 1 packet of ready-made pastry 450g onions, chopped 1 clove garlic, crushed 225g mushrooms, sliced 1 small leek, washed & sliced small handful shredded green herb, such as tarragon or parsley 1/4 teaspoon cayenne pepper 2 hard-boiled eggs beaten egg for glazing Preheat oven to 220°C. Gently fry the onion, leek & garlic in a little olive oil & after they have softened, add the mushrooms, herbs & cayenne pepper. Remove from heat. Mash hard-boiled egg yolks into mixture, roughly chop egg whites & add also. Season & leave to cool. Divide the pastry into 8 pieces and roll out each into a small saucer-size circle. Brush the edge of the pastry with beaten egg & spoon 1-2 tablespoons of mushroom mixture into the middle of each circle. Fold the circle over to form a pasty shape and seal by pressing or folding in a decorative way. Brush the outsides with egg and make a small hole in the top of each to allow steam to escape. Bake for 15-20 mins & serve hot or cold. Goes well with salads. Pepper, tomato & cheese bake 2 peppers cut in half lengthways 1 clove garlic, finely sliced 100g spinach 4 sliced cherry tomatoes 75g pine nuts 75g feta cheese (or other kind) Divide sliced tomatoes & garlic between each pepper half and place spinach leaves on top. Grate or crumble cheese & mix with pine nuts. Season to taste and spoon mixture into pepper halves. Press down firmly. Bake in a moderate oven for 25mins or until golden & bubbling.