Gloucester Road WI

The WI for Bristol's most interesting and independent high street. Meeting the 3rd Tues monthly.



Red Dragon Pie – Vegan


  • 1 onion
  • 2 sticks of celery
  • 3 carrots
  • 1 parsnip
  • 1 pepper
  • Mushrooms
  • Swede
  • 4 handfuls of dry brown lentils
  • Tin of tomatoes
  • Potatoes for topping
  • Curry powder
  • Garam masala
  • Nigella seeds
  • Smoked paprika
  • Garlic
  • Rapeseed oil
  • Oregano


Chop all the veg into small chunks.

Sweat the vegetables in the oil until soft. Add the garlic and spices, then add the tomatoes.

Cover the lentils in water and boil until soft. Strain and reserve the juice.

Add the lentils to the vegetable mix and simmer until cooked through. Add lentil juice if needed.

Part blend and place in a dish.

Boil the potatoes and mash. Add to the dish as topping and grill in the oven.



Hibiscus Margarita


  • 2 part tequila
  • 2 part lime juice
  • 1 part Cointreau (or orange liqueur)
  • 1 part hibiscus syrup (monin is best)


  1. Add ice to blender with all cocktail ingredients. Pulse for frozen margaritas.
  2. Or, serve in a margarita glass with a slice of lime.

Chocolate Fudge Cake – Gluten Free


  • 5oz Margarine
  • 9oz caster sugar
  • 4oz doves farm GF self raising flour
  • 3oz ground almonds (the trick to a light, grain free gluten free sponge!)
  • 4 eggs
  • 5oz sour cream (not fluid oz)
  • 2oz cocoa powder
  • 1 tsp GF baking powder


  1. Beat the eggs and margarine. Beat eggs separately. Add all the other ingredients to mixing bowl as well as the pre-beaten eggs, and mix together. An electric whisk works best for this to get it nice and light.
  2. Line the base of cake tin with baking paper. Preheat fan oven to 160. Bake for 25-30 mins.
  3. For the filling my dad uses a chocolate buttercream and the ganache on the top is made from melted milk chocolate which you stir double cream into as its melting (to ensure the cream cooks so you do not have to refridgerate the cake!) there are no measurements here, just go with what tastes good. The ganache is simple but delicious.

Nb. Large cadburys chocolate buttons are GF but cadburys chocolate bars are not.

Warm Prawn Salad with Indian-spiced Lentils, Yogurt and Pumpkin seeds


  • ½ tsp fennel seeds
  • 1 lemon
  • 16 large prawns, peeled and deveined
  • 1 ½ tbsp peeled and finely chopped ginger
  • 4 tbsp extra virgin olive oil
  • Cayenne pepper
  • 175g small green or brown lentils, rinsed
  • 1 large garlic clove, gently smashed and peeled, plus 1 large galic clove finely chopped
  • Fine sea salt
  • ½ tsp plus 1/8 tsp turmeric
  • ¼ tsp ground cumin
  • 1 tbsp finely chopped shallot
  • 2 tsp fresh lemon juice
  • 3 tbsp greek yogurt
  • 3 tbsp extra virgin olive oil
  • Freshly ground black pepper
  • 225g baby spinach
  • 1 ½ tbsp coarsely chopped coriander
  • 4 tsp roasted, shelled pumpkin seeds


  1. In a small frying pan, toast the fennel seeds over a medium-low heat for about 3 mins, shaking the pan back and forth over the heat until fragrant and lightly toasted. Transfer to a spice grinder or pestle and mortar and finely grind. Finely zest the lemon into a medium bowl, then add the ground fennel, prawns,1/2 tbsp ginger, 2 tbsp oil and 1/8 tsp cayenne pepper. Toss to combine and set aside.
  2. Place the lentils, the gently smashed garlic clove, a scant ½ tsp salt and ½ tsp turmeric in a medium saucepan. Add water to cover by 5cm. Bring the mixture just to the boil, then reduce to a gentle simmer and cook for 25-30 mins until tender, stirring occasionally and adding water if necessary to keep the lentils covered.
  3. Drain the lentils and place in a bowl. In a medium non stick frying pan, heat the remaining 2 tbsp oil over a medium-high heat until hot but not smoking. Remove the pan from the hear then stir in the chopped garlic, 1 tbsp ginger, cumin, 1/8 tsp turmeric and a pinch of cayenne pepper. Leave to stand for 1 min, then add the mixture to the lentils and stir to combine. Cover to keep warm.
  4. Return the frying pan to a medium-high heat. Add the prawns with any oil and spicecs from the bowl, and 1/8 tsp salt. Cook for 2-3 mins, stirring occasionally, until the prawns are opaque and just cooked through. Transfer to a bowl.
  5. To make the salad, stir together shallot, lemon juice, and salt in a large bowl, and leave to stand for 10 mins. Add the yogurt, oil and a pinch each of black pepper and cayenne pepper, and whisk to combine well. Add the spinach and gently toss to combine.
  6. Arrange the spinach on 4 serving plates. Top with the warm lentils and prawns. Sprinkle the salads with coriander and pumpkin seeds.

Serves 4.

Barley and Roasted Aubergine Salad


  • 680g aubergine
  • 4tbsp extra virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 140g pearl barley
  • A small bunch of flat leaf parsley, coarsely chopped, plus more for garnish
  • 3 tbsp finely chopped mint, plus more for garnish
  • 1 small garlic clove, coarsely chopped
  • 1 ½ tsp deseeded ad finely chopped serrano chilli
  • ½ tsp dried oregano
  • 1 large lemon
  • 115g feta cheese, crumbled
  • Place a rack in the middle of the oven and preheat to 200/Gas 6. Line a baking tray with baking paper.


  1. Halve the aubergine lengthways and score the flesh in a criss-cross pattern. Brush the flesh sides with 1tbsp of the oil, and season with a generous pinch of salt and pepper. Arrange the aubergine halves, cut side down, on the prepared baking tray and roast for 45-50 minutes, until the flesh is tender.
  2. Meanwhile, bring a large pan of salter water to the boil and cook the barley for about 45 minutes, until tender yet still firm to the bite. Drain, then spread the barley on a baking tray set over a wire rack to cool.
  3. Transfer the baking tray with the roasted aubergine to another wire rack. Turn the aubergine halves cut side up and leave to cool for 5 minutes, then scrape the flesh from the skins, transfer to a fine mesh sieve set over a bowl and leave to drain for 30 minutes.
  4. Mound the parsley, mint, garlic, chilli and oregano on a chopping board and finely chop together.
  5. In a large frying pan, heat the remaining oil over a medium-high heat. Add the herb and spice mixture, reduce the heat to low and cook, stirring frequently, for 3 minutes. Stir in the aubergine and cook for a further minute. Remove the pan from the heat.
  6. Transfer the aubergine mixture into a large bowl. Add the barley and toss together to combine. Finely zest the lemon into the bowl, then squeeze enough lemon to make 1 ½ tbsp juice to add to the bowl. Add half of the cheese, 1/4tsp of sale, and toss to combine.
  7. Serve the salad warm or at room temperature, garnished with the remaining cheese and more fresh herbs.
  8. Serves 4.



  • 175g/7oz shortcrust pastry
  • 3 tbsp vegetable oil
  • 350g/120z onions, peeled and thickly sliced
  • 3 cloves garlic, crushed
  • Salt and freshly ground pepper
  • 100g/4oz sliced mushrooms
  • Herbs, either a dessert spoon of dried oregano, or a tbsp each of fresh thyme and parsley
  • 2 cans (400g/15oz) chopped tomatoes
  • 80g/30z grated cheese (half cheddar, half parmesan)
  • Anchovy fillets in oil, or 2 tbsp anchovy essence
  • 3 eggs
  • Black olives


  1. Line a 9-10” flan tin or rectangular baking tray with the pastry, and blind bake for 10 mins at 220 (200 fan).
  2. Heat oil in a pan and fry onions and garlic gently for 5 minutes. Add mushrooms and fry for 2 more minutes. Mix in the tomatoes and herbs, and cook on a low heat for 30 minutes. If too liquid after this time, boil rapidly to reduce until fairly thick. Beat eggs with most of the cheese, reserving some to sprinkle on the top. Mix tomato mixture with egg and cheese, and add anchovy essence if using. Eason to taste.
  3. Pour mixture into the prepared pastry case and sprinkle with the remainder of the cheese. Arrange anchovies on top, if paste has not been used. Lastly, add olives to decorate.
  4. Bake at 220 (200 fan) for 15 minutes, then at 180 (160 fan) for a further 15 minutes. Eat cold.

Sausage Danish


  • 400g breakfast sausages
  • 375g all butter puff pastry
  • 1 egg, beaten
  • 2 tbsp fennel seeds


  1. Pre heat the oven to 200/Gas6. Lightly flour a pastry board or work surface, then roll out the pastry to a rectangle about 30cm x 20cm.
  2. Remove the skins from the sausages (slice the skin from one end to the other then peel away from the sausage meat). Spread the sausage meat over the pastry, leaving a small border around the edges.
  3. Scatter over the fennel seeds, and brush the edges with a little beaten egg.
  4. With the long edge facing you, roll the short sides of the pastry, both left and right, until the rolls meet in the middle. Brush with more beaten egg and press the rolls lightly together.
  5. Cut into 8-10 finger-thick slices. Place these flat on a baking sheet and brush lightly with more egg. Bake for 10-15 minutes, until puffed and golden.

Makes 8-10.

Watermelon, Feta and Black Olive Salad


  • 1 small red onion
  • 2-4 limes, depending on juiciness
  • 1.5kg sweet, ripe watermelon
  • 250g feta cheese
  • 1 bunch fresh flat leaf parsley
  • 1 bunch fresh mint, chopped
  • 3-4 tbsp extra virgin olive oil
  • 100g pitted black olives
  • Black pepper


  1. Peel and halve the red onion and cut into very fine half-moons, and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
  2. Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks.
  3. Cut the feta into similar sized pieces and put them both into a large, wide, shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
  4. Tip the now glowingly puce onions, along with their pink juices, over the salad in the bowl. Add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether it needs more lime.

    Serves 8

Lentil, Walnut and Carrot salad


  • 8oz lentils, cooked and drained
  • 2oz walnuts, chopped
  • 1 garlic clove, crushed
  • 1 bunch spring onions, trimmed and chopped
  • 2 carrots, grated
  • Vinaigrette
  • Salt and pepper
  • Parsley, chopped.


Mix all ingredients together and garnish with the parsley.

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