Our Snowdonia Beano is based at the Trigonos Centre in North Wales, a place renowned for the quality of its vegetarian catering – partly because of the excellent chefs, and partly because much of the fruit and veg is grown on Trigonos’s own 3-acre farm just a few hundred yards from the kitchen.
To celebrate National Vegetarian Week, we asked our friends at Trigonos if they could contribute one of their excellent recipes for us to share with you. They responded with three, two of which we’ll give you today. Nothing for the vegans this time round, sorry – but look out for the third recipe coming soon.
Lasagne can be a tricky point with long-standing vegetarians. It tends to be one of those token veggie offerings on pub menus where the cook doesn’t really “get” vegetarian food, and ends up being the same as the meat lasagne but with the meat taken out. For a lasagne to be worthy of appearing on the dinner menu at Trigonos, there has to be something special about it. And trust us, this one has it – we’ve tried it. It may be simple, but it’s just that bit different. Don’t forget the sprinkling of nutmeg on the spinach – it really does matter.
Some would question whether the world needs vegetarian cake recipes. We would say: when they taste like this, yes, definitely. The beetroot helps make the cake dark, rich and moist.
Our thanks to Zoe Weston for the photos on this page.