Here is yesterday’s recipe:
By Dr Peter Toon – St Stephen’s Church
This is a regular feature on our menu and is one of those dishes you don’t really notice is vegan! Clean and chop leeks finely (don’t be mean with the leeks)! Sweat them in a generous amount of olive oil until they are wilted, then add risotto rice and salt. Once the rice is well coated in oil add water (mixed with some wine if you like!) add a spoonful of fresh or whole grain mustard and cashew nuts. Cook gently adding water as necessary until the rice is cooked and all the liquid absorbed.