Terre a Terre, the innovative vegetarian restaurant situated in Brighton, has released its long-awaited cookbook that demonstrates how meat-free food has more to do with indulgence than abstinence.
Terre a Terre: The Vegetarian Cookbook features more than 100 easy-to-follow recipes from the seaside restaurant’s flamboyant menus, alongside details of how to construct each intricate dish.
Quirky-named starters include Dunkin Doughnuts (parmesan doughnuts rolled in porcini dust, served with chestnut soup with frothy mace bay cream and frozen pear shavings) and Arepas Mojo (corn cakes rolled in spice dust, stacked and served with tamarillo salsa, oregano mojo and avocado lime salsa).
Meanwhile, the main courses section features a vegetarian twist on fish and chips, Better Batter (buttermilk-soaked halloumi in chip shop batter, topped with lemony Yemeni relish, minty mushy peas, vodka-spiked grape tomatoes, pickled quail’s eggs and seas salad tartare sauce), and Smoked Sakuri Soba Noodle Salad.
Amanda Powley, who has run Terre a Terre with business partner Philip Taylor since 1993, said despite serving a meat-less menu, the restaurant’s clientele was predominantly carnivorous.
“Contrary to popular belief, meat-free doesn’t have to be fun-free,” she said. “At Terre a Terre we passionately believe that vegetarian food is vibrant, exciting and challenging. Our food philosophy has always been to mix and match and in our book you’ll find recipes that’ll inspire your creativity.”