Roast vegetable focaccia with a carrot and orange sauce
	Serves 18 + vegan This dish has a heavy Middle Eastern influence. I haven't included a recipe for the focaccia bread so use one from a local deli or supermarket. If you want to make your own then you will find a detailed method in the cooking course. for a gluten free version use brown rice bread or another gluten free bread.		aubergine schnitzel paneer tikka massala fennel spanokopitta pumpkin pie griddled veg focaccia thai style laksa

	Roasting and griddling Olive oil 3 aubergines 6 large heads of fennel 6 courgettes	First cut the fennel in half, brush with plenty of olive oil and and place them in a roasting tray. Cover with aluminium foil and and roast for about two hours in a hot oven until the fennel are completely cooked through. Cool. Slice the aubergines and courgettes lengthways, brush the slices with olive oil, and pan fry them or griddle them on a hotplate until golden brown on both sides. Season all of the vegetables with salt and black pepper.
	Babaghanoush 3 aubergines 3 dessertspoons of tahini paste 3 cloves of garlic Juice of 3 lemons 2 teaspoons of ground cumin 2 teaspoons of salt	Cut the aubergines in half lengthways, score the flesh with a knife, brush with olive oil and roast them open in a roasting tray until soft and completely cooked through. Cool and place them in a food processor with the other ingredients. Whizz up until fine.
	brown stock 150ml (1 cup) olive oil 1 spanish onions 1 carrots 3 stix celery 2 leeks 4 cloves garlic 2 sprigs of rosemary few sprigs of thyme 4 bay leaves 400ml (2 cups) red wine 2 litres veg stock 2 dessertspoons vegetable bouillion 500ml (1 pint) of passata handful of dried porcini mushrooms Carrot and orange sauce Olive oil 10 carrots 2 cloves of garlic 1 large thumb of ginger 2 teaspoons of ground ginger 2 teaspoons of ground turmeric 1 litre (2 pints) of brown stock Zest of 2 oranges Juice of 2 oranges Handful of fresh coriander Salt and black pepper	Unfortunately there is no quick way to make this delicious sauce. If you want to cut out the brown stock one could just use any vegetable stock but you won't get quite the same intensity. For the brown stock Saute the onion, carrot, celery, leeks and garlic in the oilve oil slowly until the vegetables are well browned. Add the herbs and then the red wine. Keep simmering until most of the liquid has been reduced out. Add the remaining ingredients and simmer very slowly for one and a half hours. Pass through a sieve and then it will be ready to use in the carrot and orange recipe. For the carrot and orange sauce Slowly sweat the choppped carrots, chopped garlic and grated ginger in a little olive oil. Do this very slowly and for at least half an hour. Add the spices and cook them through for about 1 minute. Add the brown stock and zest and simmer for about 30 minutes. Take the sauce off the heat add the juice and the coriander and whizz up until fine in a blender. Add more salt and pepper in necessary. To serve the dish spread the focaccia liberally with the babaghanosh. Pile the vegetables high and then bake in a hot oven for about ten minutes until heated though. Serve on the sauce with leaves and a generous dollop of harissa.
	Roast red pepper harissa 3 red peppers 6 red chillies handful of fresh coriander Dash of white wine vinegar 1 teaspoon of ground cumin 1 teaspoon of salt	Roast the peppers in a very hot oven until the skins begin to blacken. Place in a bowl and cover with cling film. When cool place all of the ingredient in a food processor and whizz up.
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