This year, National Vegetarian Week is 18-24 May. Celebrate with Alan Coxon’s flavoursome recipes that will even have tenacious carnivores converted!

Alan’s vegetarian recipes incorporate his Heart of England Fine Food (HEFF) nominated Luxury Golden Baby Beetroots with Roman Vinaigre, a great product for both vegetarians and omnivores alike!

Before red beetroots became fashionable, mainly for their pigment, golden beetroots were the original and most popular variety in the Roman period. By using golden beetroots Alan has brought a taste of the past to this traditional pickle.

Alan’s Luxury Golden Baby Beetroots with Roman Vinaigre is part of the Historic Food range, currently comprising three Historic Vinaigres and seven Historic Pickles and Chutneys, available in stores across the UK. For more information visit or

Pappardelle with Creamy Tomato Sauce

Serves 4

Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 25 minutes


•1 pinch salt and fresh ground black pepper
•300g pappardelle pasta
•100ml double cream
•1 tbsp green peppercorns, crushed
•2 of Alan Coxon’s Luxury Golden Baby Beetroots with Roman Vinaigre, chopped

For the tomato sauce:

•2 tbsp olive oil
•½ onion, roughly chopped
•4 garlic cloves, crushed
•240g canned tomatoes
•1 tbsp tomato purée
•½ tsp caster sugar
•1 tbsp Alan Coxon’s Mediaeval Ale-Gar
•1 pinch salt and fresh ground black pepper
•1 tbsp fresh basil leaves, torn


1. First make the tomato sauce.
2. Heat the olive oil in a heavy-based saucepan and add in the onions. Fry gently for 2-3 minutes, then add the garlic and fry for a further 2-3 minutes, stirring regularly.
3. Add the canned tomatoes, tomato puree, sugar, Mediaeval Ale-Gar, salt, freshly ground pepper and basil.
4. Bring to the simmer, reduce the heat and cook gently for 6-7 minutes. Leave to cool slightly then blend using a hand or jug blender.
5. Bring a large pan of salted water to the boil. Add in the pappardelle and cook until al dente then drain.
6. Meanwhile, heat the double cream and half the tomato sauce in a saucepan (reserving the remainder for future use), stirring well.
7. Stir in the green crushed peppercorns, the diced golden beetroots.
8. Season to taste with salt and freshly ground pepper and serve with the pappardelle.

Open Ravioli with Smoked Ricotta, Cherry Tomatoes and Pine Nuts

Layers of silky homemade pasta, smoky ricotta and garlicky cherry tomatoes create a great tasting Italian job from Alan Coxon.

Serves 4
Level of difficulty: Intermediate
Preparation Time: 50 minutes, plus 45 minutes resting and drying time for pasta
Cooking Time: 10 minutes


For the ravioli:
•375g ’00’ flour
•4 eggs, beaten
•1 tsp salt
•1 tbsp olive oil

For the filling:
•30ml extra virgin olive oil
•3 garlic cloves, crushed
•24 cherry tomatoes
•1 lemon, zest and juice
•400g smoked ricotta cheese
•45g pine nuts, toasted
•Small bunch basil leaves
•4 of Alan Coxon’s Golden Baby Beetroots with Roman Vinaigre


1. To make the pasta, sieve the flour into a heap on a clean work surface and make a well in the centre.
2. Pour the eggs into the well. Add the salt and oil.
3. Bring the mixture together using a fork or your fingers, gradually combining it with the surrounding flour. Continue until all the flour and egg has been incorporated into a paste.
4. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until the dough is silky, smooth and elastic. Wrap in cling film and leave to rest for 30 minutes before using.
5. Using a pasta machine, roll the dough into a sheet around 30-46 cm long (it should be paper-thin). Cut the dough into squares and lay out to dry for 10-15 minutes.
6. Cut the pasta into triangular shapes and set aside.
7. Heat the olive oil in a saucepan and add the garlic. Cook for 1-2 minutes over a gentle heat until the garlic has softened.
8. Add the tomatoes and the golden baby beetroots and continue to cook for 2-3 minutes. Stir in the lemon zest and juice.
9. Bring a large saucepan of salted water to the boil and cook the pasta for 2-3 minutes, until al dente then drain.
10. Spoon a small amount of ricotta onto a plate, and place a triangle of drained pasta on the top. Add a further 2 layers of ricotta and pasta.
11. Divide and arrange the cherry tomatoes and diced golden baby beetroots all around the plate and drizzle with a little oil.
12. Scatter the toasted pine nuts and basil leaves over the pasta then serve immediatly.

For more information visit