A remedy for over indulging the night before, or if you just feel like you need a good breakfast. They’re also pretty good at any time of day.
These freeze really well and I usually freeze a couple for days when I’m on the go, it takes a few minutes to microwave these once they’re defrosted. This is a vegetarian recipe and is tasty as it is, but meat eaters can add bacon or chorizo if they feel they need to.
2 Large potatoes
1 Large onion
2 Bell peppers
1 Chilli pepper
Handful of chopped parsley or coriander (or a mixture of
both if you have them)
4 Flour tortillas
3 Tbsp. Olive oil
50 gm Grated Cheese (I use cheddar, but use what you have at
Salt and pepper to taste
Wash potatoes and chop into 1cm squares, heat 2
Tbsp. of oil in a large frying pan, and potatoes and cook over a medium
heat. Turn every 5 minutes, or whenever
they are starting to brown
Chop onion and peppers, and add to the potatoes
after the potatoes have started to brown
When the potatoes have browned and the onions
and peppers have softened add the herbs and season with salt and pepper
In another pan, heat the remaining 1 Tbsp. of
olive oil, in a bowl whisk the 8 eggs and add to the pan. Scramble until light
and fluffy and season with salt and pepper if needed
Lay out a tortilla, add one quarter of the
potato mixture, the scrambled egg, and grated cheese along the middle of the
tortilla. Using the edge closest to you,
fold this side over, tucking the two outside edges and the tortilla to make the
Serve immediately, or allow cool, then wrap and
freeze (you can double these quantities if you want to make a larger batch to
I love dips, along with crudités, oat cakes, tortilla chips etc. (usually with something alcoholic).
Most shop bought dips are pretty awful, and this dips is quick, and, easy to make and tastes so much nicer than the gloop most supermarkets try to pass off as dip. If you’re having friends round, it’s also something you can give the poor vegan who has to miss out on the cheese based scrumptiousness that usually goes so well with drinks.
400gm Can of cannellini beans
Juice of half a lemon
2 Roasted red peppers (I use the ones in
jar, but you can roast your own peppers if you prefer)
1 Clove garlic
1 tbsp Olive oil
Drain the beans, and retain some of the water the beans came with.
In a blender or food mixer, add the beans, peppers, lemon juice, olive oil and garlic and blitz until the mixture is smooth
If the mixture is too dry, add a little of the water the beans came in.
Taste the mixture and season with salt if necessary
Don’t freak out if you see ingredients here. My advice is, find an Asian supermarket close to you. They sell spices and some exotic fruit and veg at a fraction of the price of large super market chains. You’ll never look back.
This soup is a great way to clear out your fridge. I rarely use the same vegetables twice. Basically use what you have, it’s also fine
to use frozen vegetables like green beans or spinach.
I call this soup sunshine in a bowl, not just because of the cheery yellow colour but it’s so tasty and wholesome it’ll make you feel good. I’m not vegan but I really enjoy this, especially with some toasted cashews, and deep fried shallots (who has time to make these, I buy them ready made in the Asian supermarket, they’re also really good sprinkled over salad, you can also use the tubs of fried onions sold at a certain large Swedish furniture store)
Serves 4 -6
100 grams Green beans
1 Red pepper
250 grams Bok Choi, or other green leafy vegetable (I’ve
used broccoli before and it works well too)
400ml Can of coconut milk
4 Kaffir lime leaves
1 Stalk of lemon grass
3 Cloves garlic
1 Tsp. Turmeric
1 inch Piece of ginger (I keep ginger in the freezer,
this stops it going off and makes it easier to grate)
1 Red chilli pepper
1 Handful of chopped coriander
Juice of 1 lime or ½
2 Cups of vegetable stock
Salt to taste
1 Tbsp Vegetable/coconut oil
Heat the oil in a pot, and chop the vegetables
into bite sized pieces, bruise the stalk of lemon grass (I usually do this by
bashing it with the base of a pot), and add to the vegetables along with the
turmeric and kaffir lime leaves
Gently fry the vegetables until they start to
Grate the ginger, chop the garlic and chilli
finely before adding the vegetables
Add the can of coconut milk and vegetable stock
(I use a vegetable stock cube, because who has time to make the real deal)
Simmer for 10 minutes, and add half the lime
juice and taste. This is the time to
adjust seasoning, so check if you want some more lime juice or salt.
These beautiful speckled little eggs may sound posh, but they can be bought pretty cheaply (I get mine from an Asian supermarket).
This is a really simple canapé if you want to impress dinner guests, or go down pretty well with a few cold beers. They can also be made well in advance so that you’re not running around like a crazy person. (Just remember to leave an extra dish out for your guests to throw their discarded egg shells in).
Put a medium sized pan of water on to boil
Put a small frying pan on to heat
When the water is boiling, add the quail’s eggs and boil for 4 minutes.
After the 4 minutes, take the eggs out of the boiling water with a slotted spoon and place in a bowl of iced water to stop the cooking
In the frying pan add the cumin seeds and toast until you can smell the cumin, remove from the heat and mix with the salt
Serve with eggs in a dish, with the cumin and salt alongside to dip the eggs in
I had these for the first time in New York, with a cocktail in an air conditioned bar which felt like I’d arrived in heaven after pounding the streets on a hellishly warm day.
These make a great
little starter, or are divine with a glass of wine or a cold beer.
If you are
organised enough to have made the mushroom risotto a day or two before then
these are pretty quick and easy. Some
people like these with a marinara sauce, but I think these are delicious enough
on their own.
500 grams Mushroom risotto
100 grams Mozzarella
(dolcelatte also works really well)
2 Tbsp. Plain
*100 grams White
breadcrumbs (See food hack)
Olive oil for deep
Salt and pepper
the mozzarella into 1.5 cm cubes, or you can use the little mozzarella “pearls”
you can buy in some super markets
a tablespoon of the cold risotto mixture in your hand and flatten it. Add a small piece of cheese and form the
risotto around it to make a ball. Do
this until you have used up all the risotto (it’s useful to have a bowl of
water handy to wet your hands and stop the risotto sticking.
and refrigerate for 30 minutes. Heat oil on a large heavy based pan or deep fat
the flour on a plate and season with salt and pepper, which the eggs in a
separate bowl, and add the breadcrumbs to another dish
Heat oil on a large heavy based pan or deep fat
Role the risotto balls in flour, then beaten
egg, and finally the breadcrumbs
Add the breaded risotto balls to oil and fry
until golden brown, remember to drain any excess oil on kitchen paper and
season with salt and pepper.
* Food Hack – When you’re shopping pick up bead that has been reduced because it’s going stale. When you get home, take 5 minutes and whizz the bread up in a food processor until it’s crumbs. Put these breadcrumbs into a large freezer bag and keep in your freezer. Bread crumbs are an amazingly versatile ingredient, that you can use in everything from gratins, deep fried crusts, stuffing or even thickening sauces.
This is a big batch, but there is
method in my madness.
Firstly this risotto is really unctuous and yummy so you’ll have to fight with yourself not to keep spooning it into you plate. But if you can resist eating it all, the left over risotto makes the most amazing risotto balls or arancini (if you’re feeling posh).
A lot of people are purists about
the type of rice to use whether it’s Arborio or Carnaroli, and to be honest I
haven’t found much of a difference. So
use whatever you can find and what you prefer.
500 grams Carnaroli or Arborio rice
2 Tbsps. Olive oil
1 Large onion
500 grams Mushrooms
4 Cloves of Garlic
3 Tbsps. Dried porcini mushrooms
1.5 Litres Chicken or vegetable
stock (made with stock cube/s is fine)
1 Glass of white wine (this is optional,
I usually prefer to drink wine than cook with it, but it’s also the perfect
excuse to open a bottle)
Grated parmesan (you can also use
Grana which is similar to parmesan, but is a bit cheaper)
Herbs to finish, again this is
optional but it does add another layer of flavour
the porcini mushrooms in enough warm water to cover them
the olive oil in a large heavy bottomed pan.
Finely slice the onion and add to
the pan, cooking until soft.
the fresh mushrooms and garlic, add to the pan and cook gently until the
mushrooms have softened and started to brown (don’t move the mushrooms around
too much in the pan).
the rice and stir the grains are coated in the oil. Add the stock a ladleful at a time. Yes I know this bit is a total faff, but who
am I to argue to with generations of Italian Nonas’.
on the type of rice you use, you may not need all the stock, or you may need a
little. Keep adding the stock until no more will be absorbed by the rice.
is time to stir in the grated parmesan.
Personally for me the more cheese the better, but this is up to your own
Don’t forget to use your left over risotto for arancini balls (you’ll love them)
Cauliflower cheese has always been
a favourite of mine. Unlike most
purists, I use it as vehicle to help use up what’s in my fridge. In this recipe I’ve included what was in my
fridge when I made it.
In the past I’ve included ingredients
such as sautéed mushrooms, bacon, red onion or sweetcorn. As with most of my recipes, you can adapt
them to suit your own taste. I usually
eat this on it’s because it’s pretty substantial, but can also use it as a side
As everyone has got obsessed with low carb eating, cauliflowers have started to get expensive. (I don’t care what anyone says cauliflower rice is not as good as proper rice). I’ve learned that you can also eat the outer leaves of cauliflowers and they’re pretty tasty (think a milder version of cabbage).
1 Large cauliflower
6 Spring onions/scallions
100 grams Chorizo
500 mil Milk
50 grams Flour
50 grams Butter
100 grams Grated Cheese (I use a
mixture of cheddar and mozzarella, because it’s what was in the fridge, but use
whatever you have
Salt and pepper
the cauliflower and separate the head into florets, and chop the outer leaves
a large pot of salted boiling water, cook the cauliflower until just
tender. Once cooked, drain well and
transfer into a shallow oven proof dish
the chorizo and spring onion, in a deep sided frying pan fry the chorizo until
the it starts to release it’s oil, and put to one side,
fry the spring onion in same pan for one minute and put to side with the
the same pan again melt the butter and then gradually whisk in the flour and
milk. Cook for a further 4-5 minutes
over a gentle heat until you have cooked out the flour (this means the sauce
shouldn’t taste floury). Season with
salt and pepper
the chorizo and spring onion back to the sauce and combine with the cooked
cauliflower in an oven proof dish.
the combined ingredients with grated cheese and bake for 30 – 40 minutes or
until golden brown