• Vegetarian approved
  • Vegan approved
  • Award Winning
  • Gluten free products
  • Ideal Gifts
  • Vegetarian approved
  • Vegan approved
  • Award Winning
  • Gluten free products
  • Ideal Gifts

Recipe Ideas....

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Drivers Mushroom Wellington with Caramelised Onion

Ingredients - For the Wellington

1 tbsp olive oil

4 Banana shallots, slices

2 Tablespoons of Drivers caramelised onion

1 tbsp chopped fresh thyme

1 garlic clove, finely chopped

1 bay leaf

6 Portobello mushrooms, chopped

1 handful shiitake mushrooms

1 handful chestnut mushrooms

50g/1¾oz baby spinach

500g/1lb 2oz puff pastry

plain flour, for dusting

2 free-range eggs, beaten

handful watercress, to garnish

Method

To make the Wellington, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.


Heat the oil in a frying pan and caramelise the shallots for 30 minutes until golden. Add the balsamic vinegar, red wine vinegar, thyme, garlic and bay leaf and cook for another 10 minutes. Meanwhile, fry the mushrooms in a separate frying pan for 10 minutes and then mix together with the onions and the Drivers caramelised onion. Stir in the baby spinach leaves until wilted. Leave to cool.


Roll out the pastry on a lightly floured work surface into a rectangle 25x20cm. Place the mushroom mixture down the centre of the pastry and dot the feta over the top. Wrap and seal the pastry around the filling, using some egg to seal the edges. Glaze all over with the egg, transfer to the baking tray and bake for 20–30 minutes or until golden.


Cut the Wellington into slices and place on warmed plates. Garnish with watercress and serve immediately.


Drivers Vegan Roasted Butternut Squash Chickpea Curry

Comforting vegan roasted butternut squash and chickpea curry in a flavourful creamy coconut and tomato sauce. Perfect for cold dark nights and ready in under an hour!

Ingredients - To serve

• Chopped coriander

• Basmati rice

• Drivers Spicy Mango Chutney

Ingredients - Main

• 1 medium butternut squash (about 500g, cubed)

• 1 small aubergine (cubed)

• 2 tbsp coconut oil

• 1 red onion

• 4 garlic cloves

• Thumb sized piece of ginger

• 1 tbsp curry powder, medium

• 1 tsp garam masala,

• 1/2 tsp ground cumin

• 1/2 tsp cumin seeds

• 1 tbsp curry powder, medium• 1/4 tsp turmeric

• 1/4 tsp hot chilli powder

• 1 tin (400ml) chopped tomatoes

• 1 tin (400ml) coconut milk

• 200ml vegetable stock

• 1 tin (400g) chickpeas

• Salt and pepper

• 1 tbsp Drivers Spicy Mango Chutney

Instructions

1. Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half lengthways. Cut into roughly equal sized cubes about 1 cm.

2. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges.

3. In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion and aubergine. Stir and fry for a few minutes then add crushed garlic and grated ginger. Leave to cook for a further minute.

4. Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.

5. Add the chopped tomatoes, coconut milk and vegetable stock and Drivers Spicy Mango Chutney. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender till smooth, or a food processor. Transfer back to the pan.

6. Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.

7. Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite side of Drivers Spicy Mango Chutney

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