In the kitchen with Gaz Oakely

Recipe

• Welsh cawl
• Ingredients:
• • 1 tbsp olive oil
• • 2 leeks
• • 3 celery sticks
• • 2 garlic cloves, minced
• • 1 swede or a small pumpkin, peeled and chopped
• • 2 potatoes, peeled and chopped
• • 2 carrots, peeled and chopped
• • 1 tsp sea salt
• • 2 tsp cracked black pepper
• • 3 litres vegetable stock
• • 2 tsp cracked black pepper
• • Small handful fresh mint
• • 2 tbsp miso paste
• • 2 cups cooked butter beans/white beans, drained and rinsed
• • A large handful of cavolo nero or curly kale, stems removed and cut into bite-size pieces
• • A handful of flat leaf parsley, roughly chopped
• • Juice of 1 lemon
• 
  
• Method:
• Peel and chop all the vegetables into roughly 2 cm pieces. I like to slice the leeks, carrots, and celery on an angle for presentation.
• Heat the oil in a large saucepan over a low heat. When the oil is hot, add the leeks, celery, and garlic. Sauté for 2–3 minutes before adding the remaining vegetables along with the salt and pepper.
• Continue to sauté for a further 5 minutes, allowing the vegetables to take on a little color. Add the vegetable stock, mint, and miso, stirring well to deglaze the pan.
• Bring the soup to a simmer and cook until the pumpkin/swede is tender, around 25–30 minutes.
• Once the swede is fully cooked, stir in the butter beans, cavolo nero, parsley, and lemon juice.
• Simmer for a final 5 minutes before serving, adjusting seasoning to taste.
• 
  
• Welsh rarebit
• Ingredients:
• • 4 tbs olive oil
• • 1 leek, finely sliced
• • 2 cloves garlic, minced
• • 3 tbsp plain flour
• • 1/2 cup (125 ml) beer
• • 2 tsp miso paste
• • 1 tsp mustard
• • 2 tbsp coconut aminos or soy sauce
• • 1 1/2 tsp sea salt
• • 3/4 cup (180 ml) plant based milk
• • 1 tsp ground white pepper
• • A squeeze of lemon juice
• • 1/2 cup (about 30 g) nutritional yeast
• • 6 slices sourdough
• 
  
• Method:
• Preheat your grill to 355℉ (180°C).
• Place a medium-sized saucepan over a medium heat and add the oil followed by the leek and garlic and sauté for 3–4 minutes until softened. Stir in the flour and cook for 2 minutes to form a roux, then deglaze the pan with the beer.
• Allow the alcohol to cook off for a few minutes, then stir in the miso, mustard, and coconut aminos (or soy sauce).
• Pour in the milk and whisk until smooth and lump-free. Add the lemon juice, yeast, sea salt, and white pepper. Reduce the heat to low and let the sauce bubble gently for a few minutes until thickened. Taste and adjust seasoning if needed.
• Meanwhile, toast your sourdough in an oven-proof pan with a little olive oil. Spoon generous amounts of the cheese sauce over each piece of toast, then place the pan under the grill until the topping is golden and caramelized.