Gosh!

Hands up if you’re vegan. 🙋🏼‍♀️🙋🏾‍♂️The latest figures show that there are an estimated 3.5 million vegans in the UK (that’s around seven percent of the population), which is an increase of a massive 546% since 2016. Even if you’re if you’re not vegan, I’ll bet that you know someone who is.

Eating fewer animal products is a very popular choice and more people are choosing to ditch the meat a few times a week. Did you know that more than a quarter of all evening meals in the UK are vegan or vegetarian? Once upon a time, convenience food was a bit of a no-go area for plant-eaters, but now we’re spoiled for choice.

There are tempting treats galore for your shopping trolley, but my favourite range has to be Gosh! for its creative approach to flavours. When given the choice between sweet pumpkin and chilli bites, beetroot burgers or butternut, tomato and basil sausages (and that’s just three of their products), what’s a girl to do?

Well, I’m in luck. I’m really pleased to be working as an ambassador for Gosh! which means that I get to try lots of their gorgeous goodies and use them to create easy recipes for you to enjoy.

I’ll be sharing plenty of delicious dishes this summer, but first up is this easy salad which goes just perfectly with Gosh! Moroccan spiced koftas. These veggie ‘meatballs’ are made with chickpeas, red pepper and apricot so they’re full of flavour – and protein, too. When served with this light but zesty salad, it’s the perfect meal for a summer evening. And because all Gosh! products are naturally free-from, this is fully vegan, gluten-free and nut-free, so that everyone can have a taste!

Moroccan spiced koftas with roasted broccoli, quinoa and orange
Moroccan spiced koftas with roasted broccoli, quinoa and orange

 

Moroccan spiced koftas with roasted broccoli, quinoa and orange

(Serves 2-3)

 

Ingredients

1 packet Gosh! Moroccan spiced koftas

1 head broccoli, broken into florets

200g quinoa, rinsed and drained

3-4 handfuls spinach

2 red or green peppers, cut into medium-sized chunks

A punnet of cherry tomatoes, halved

Half a cucumber, diced

1 orange, divided into segments and chopped

A large handful of flat leaf parsley

The juice of 2 lemons

2 tbsp extra virgin olive oil

5-6 tbsp tahini (optional)

2 tsp sumac (optional)

Salt and pepper

 

Preheat the oven to 200C. Bring a pan of salted water to the boil, then add the quinoa and cook over a medium heat for 15-20 minutes. Meanwhile, in a large oven dish, spread out the broccoli florets and peppers and pour over half the lemon juice and the sumac, if using. Season with salt and pepper and place in the oven for 10-15 minutes. Remove from the oven, add the koftas and cook for another 10 minutes.

When the quinoa is cooked, drain and set aside. In a large bowl, massage the spinach leaves with half of the remainder of the lemon juice, a little oil and some salt. Add lemon juice and olive oil to the quinoa and stir, then add the cucumber, tomatoes, orange and parsley. Add this mixture to the spinach leaves with the roasted broccoli and peppers. Divide between plates and serve with the koftas. Drizzle over some tahini, if you like.

 

 

 

 

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Park House Restaurant

I’d never normally put vegan and fine dining in the same sentence  – or so I thought. Then I tried the tasting menu at Park House Restaurant in Cardiff, and let me tell you, it changed everything.

These days, it’s so much easier to eat out as a vegan – I mean, we can even go to Nando’s – and we enjoy delicious meals at restaurants up and down the country, but it’s hardly haute cuisine. And that’s fine by me because that’s not the kind of food I want to eat every day.

For a special occasion though, and especially if your meat-eating friends want a slap-up meal, options can be a bit thin on the ground if you’re not a carnivore. Fortunately for us friends of the animals, fancy restaurants are starting realise that vegans like food, too.

I really like food and I really liked the dishes at Park House Restaurant, and as with all good restaurants, there’s an emphasis on using quality seasonal ingredients that are locally sourced. Any chef worth his or her salt can create something exquisite with vegetables and chef patron Andrew Frost is la crème de la crème of the Welsh culinary world so we’re in safe hands. My friend Cara had the regular menu and was just as impressed, and we enjoyed every morsel of our eight (yes, eight!) courses.

6.Heritage carrots with ras el hanout, grilled vegan halloumi and local sea herbs
This photo really doesn’t do justice to this plate of perfection.

The menu changes weekly (which makes sense with all the lovely seasonal veg that’s around) but here’s what I ate when I visited last week:

  1. Leek and wild garlic veloutte

This was the perfect start to the meal and came with bread and some amazing garlic and lemon ‘butter’.

  1. Heritage tomato (cannelloni – capers)

The cutest little cannelloni with juicy tomatoes and tart capers.

  1. Cardiff salad (mixed vegetables and black garlic).

This came from just down the road in Bute Park and was simple and delicious.

  1. Pertuis asparagus (morels and vin jaune jus)

The asparagus hailed all the way from the town of Pertuis in Provence and was served with morels, a type of funghi, and a jus that tasted just like heaven.

  1. Fricassee of beans and peas with garlic

A goddess of green goodness. Very, very moreish.

  1. Heritage carrots with ras el hanout, grilled vegan halloumi and local sea herbs

The star of the show – and yes, vegan halloumi is pretty swell, especially with all these flavours.

  1. Rhubarb with Brecon gin sorbet

Two of my favourite things combined in a dessert. Sharply sweet and refreshing.

  1. Apple tart tatin

Just lovely, especially when served with vegan vanilla ice cream.

At £75, it’s not cheap – and it costs the same as the regular menu which obviously contains meat – so I can understand why some vegans won’t want to fork out that much money. But when you take into account the cost of running a restaurant (paying staff wages, rent, ingredients etc.), and the skill involved, it seems a fair price to pay. You can also try the five-course tasting menu for £55.

So yes, it’s a treat (and full disclosure: I didn’t have to pay for this) but like the food, the service is exquisite, so you’re paying for an experience. It’s a grand old building, too (Grade 1 listed), so it’s the perfect place to be wined and dined. If you’re celebrating or simply want to spoil yourself with some vegan fine dining, book a table – you won’t be disappointed.

Park House Restaurant is at 20 Park Place, Cardiff CF10 3DQ.

https://www.parkhouserestaurant.co.uk