Rose Elliot has led the way in revolutionising vegetarian cooking and has played a key role in transforming the image, taste and popularity of vegetarian food.

Rose has written over 50 cookery books (all vegetarian or vegan), with around 3 million sales, making her one of the best-selling cookery writers in the English-speaking world.

To find out more visit www.roseelliot.com

Crunchy Thai Bean Cakes (Serves 2)

If you have a jar of delicious Geo Thai Red Curry Paste and a can of butter beans in the cupboard, you can whip these up in moments, and they’re irresistible. Serve them as a nibble or first course, or make a complete light meal of them with a salad or some stir-fried vegetables and maybe some lovely hot fragrant cooked rice.

400g can butter beans, drained
3-4 teaspoons Geo Thai Red Curry Paste
Geo Atlantic Sea Salt
2 spring onions, chopped
2 tablespoons chopped fresh coriander, optional

For the coating
3 tablespoons cornflour
4 tablespoons of water
113g packet natural dried breadcrumbs
Rapeseed oil for deep-frying

To serve:
Geo Sweet Chilli Sauce

Make sure the beans are well-drained. Put them into a bowl with the Geo Thai Red Curry Paste and mash well. The mixture doesn’t have to be completely smooth, but must hold together.

Stir in the Thai Red Curry Paste and salt to taste, then add the spring onions and coriander if you’re using this.

Form into ‘cakes’ – four large ones, or 6-8 smaller ones. (If the mixture is rather soft, put it into the fridge for 30 minutes or so to firm up first.)

Mix the cornflour and cold water to make a coating paste. Dip the bean cakes first in this, then in breadcrumbs, to coat them completely.

Half-fill a medium saucepan with rapeseed oil. Heat to 190oC (375oF) or until a cube of bread rises to the surface immediately and browns in 1 minute. Deep-fry the cakes, a few at a time, for 4-5 minutes, or until golden and crisp. Drain on kitchen paper.

Easy Satay Rice (Serves 3-4)

Geo Thai Satay Paste makes a great flavouring for rice. Serve this hot with a salad or cooked green beans; or cold, with lettuce leaves, sliced tomatoes and perhaps some quartered hardboiled eggs for a pretty garnish.

200g (7 oz) white Basmati rice
180g jar Geo Thai Satay
4 spring onions, chopped
1 small red pepper, de-seeded and chopped
50g (2 oz) raisins
50g (2 oz) Fair Trade lightly-roasted peanuts
Geo Atlantic Sea Salt

Put the rice into a heavy-based saucepan, add 400ml (3/4 pint) water
and bring to the boil.

Cover, turn the heat right down, and leave to cook very gently for 9 minutes.

Remove from the heat and leave to stand, still covered, for 10 minutes.

Using a fork, stir the Geo Thai Satay paste into the rice, along with the spring onions, red pepper, raisins and peanuts.

Season to taste with Geo Atlantic Sea Salt, and serve. It’s delicious hot, warm or cold.

Summer Kebabs (Serves 4)

I love these made with succulent chunks of aubergine, which absorb the sweet and spicy flavours of the marinade – but other vegetables such as whole baby mushrooms or chunky slices of courgette are excellent too. You will need metal or wooden skewers. If you’re using wooden ones, soak them in water for at least 30 minutes beforehand to prevent them from burning. Using two skewers for each kebab prevents the ingredients twisting around as you cook them, and if you can get Indian Paneer cheese (from Indian shops and some supermarkets) it’s easier to thread on the skewers and grill than the Halloumi because it’s less fragile. Serve with warm soft bread to mop up the juices.

Slice the aubergine into chunky pieces, discarding the stem – aim for about 24 pieces. Cut the cheese into about 20 cubes.

Thread the aubergine and cheese onto skewers, alternating the two ingredients and starting and ending with aubergine.

Place the kebabs on a baking sheet or grill pan. Spoon the Mexican BBQ Dip and Marinade Sauce over them, turning them around to make sure all the ingredients are coated.

Place on a barbecue or under a hot grill for about 20 minutes, turning them as necessary, until the aubergine is tender and the cheese golden brown. Serve at once.

Triple Chocolate Chip Biscuits (approx. 26-28 Biscuits)

My resident biscuit taster pronounced these as ‘really yummy’ and proved his sincerity by eating them in no time at all! Use three different types of chocolate – there are lots of exciting flavours to choose from in the Organica range.

100g Bar Organica Swiss Organic Dairy Milk Chocolate
100g Bar Organica Swiss Organic Dairy White Chocolate
100g Bar Organica Swiss Dark Chocolate
2 eggs, beaten
2 teaspoons vanilla essence
125g (4 oz) soft butter
125g (4 oz) caster sugar
250g (9 oz) self-raising flour, sifted

Heat the oven to 180°C/160°C fan oven, Gas Mark 4. Line 2 or 3 large baking sheets with non-stick paper.

Cut the chocolate into small pieces using a sharp knife. Set aside.

Whisk the eggs with the vanilla essence.

Beat the butter and sugar together until soft, then beat in the beaten eggs and flour alternately to make a dough. Stir in the chocolate.

Put dessertspoonfuls of the mixture well apart on the baking sheets, then flatten them with the back of a spoon. Bake for 10-12 minutes, until golden-brown.

Leave on the baking sheets for a few minutes for firm-up, then lift on to a wire rack to finish cooling.

Vegetable Tikka Masala (Serves 4)

This is all-vegetable curry makes a refreshing meal after all the rich food of the party season. It’s very easy to make and warming for chilly days. For a more filling meal, serve it with some lentil dal – bought or home-made – as well as the rice, and add some chappatis, poppadums or nan bread too if you really want to push the boat out.

1 medium-large cauliflower, cut into bite-sized florets, outer leaves discarded
180g jar of GEO Organics Tikka Masala Curry Paste
200g (7 oz) crimini mushrooms, wiped
225g (8 oz) tender spinach leaves, washed
225g (8 oz) frozen petit peas – petit pois are nice -- defrosted
Geo Organics Atlantic Sea Salt
2 tablespoons chopped fresh coriander, optional

Serve with hot cooked rice and Geo Organics Fairtrade Mango Chutney or Geoo Organics Mango Chutney In Apple Juice

Bring 2-3cm (1 inch) of water to the boil in a large saucepan. Put in the cauliflower and cook for 2 minutes, to par-cook. Drain well into a colander.

Put the empty pan back onto the stove and add the Tikka Masala curry paste. Stir over the heat for a few seconds, then put in the whole crimini mushrooms, cauliflower, spinach and frozen peas.

Cook over a gentle heat for 4-5 minutes, or until the spinach is wilted and all the vegetables are tender. The spinach and mushrooms will produce some liquid which will blend with the curry paste to make a sauce.

Taste and season with Altantic Sea Salt, then serve, sprinkled with the chopped coriander, and accompanied by rice and chutneys.

Chilli-Baked Butternut Squash with Stilton and Cranberries (Serves 4)

Full of seasonal flavours, this is great as part of a festive buffet or makes a satisfying lunch or supper dish. A crunchy green salad, perhaps including some chicory and watercress, goes well with it. Look for a butternut squash which weighs about 1 kg (2 lbs 4 oz) - any larger and it may be tough and difficult to cut.

Cut the squash into several large chunks, leaving the skin on. Scoop out the seeds. Brush the cut surfaces very lightly with olive oil, place in a roasting tin and bake at 190°C / 170°C fan oven Gas mark 5 for about 25 minutes, or until the squash is tender.

Meanwhile put the cranberries into a saucepan with the sugar and cook over a gentle heat for 2-3 minutes, until soft and beginning to burst. Remove from the heat and set aside.

Cut the squash into bite-sized pieces, discarding the skin, or leaving it on, as you please. Place in a shallow casserole. Add the chilli sauce, cooked cranberries and Stilton. Mix gently and season to taste - it won’t need much, because the cheese will be quite salty. Bake at 190°C / 170°C fan oven, Gas mark 5 for about 25 minutes, or until golden brown.

Vegan Alternative: Use a strongly-flavoured, vegan cheese - a type which will melt a bit - coarsely grated, instead of the Stilton. Or leave out the cheese altogether and stir in 100g (31/2 oz) chopped walnuts or pecans instead - watch carefully to make sure the nuts don’t burn in the oven (cover with foil if necessary).