This is a great dish at anytime of day, I like it at weekends when you’ve slept a little bit later and maybe need a little bit of help with a hangover (basically brunch). Quick, satisfying and easy to make, its also ideal as mid week dinner.
If you’re vegetarian, you can swap out the chorizo for a teaspoon of smoked paprika for the same flavour.
50 Grams Chorizo (thinly sliced) or 1 Tbsp of smoked paprika
400 Grams Tin of butter beans (drained)
1 Small onion or 4-5 scallions/spring onions (finely sliced)
1 Red pepper
200 Grams Cherry tomatoes (chopped)
Salt and pepper
Heat a large frying pan with a lid, add the chorizo until it starts to release it’s oil, remove from the pan and set to one side
Add the vegetables to the pan and cook until soft. Add the butter beans to the pan and crush gently with the back of a spoon
Add the chorizo back to the pan and stir well.
Make four wells in the mix and crack an egg into each well
Cover the pan with a lid and turn off the heat. Allow to sit for 5 minutes until the egg whites are cooked
I love oat cakes and these are incredibly easy to make. I have flavoured these with onion seeds because I think they taste great with cheese. Cumin or fennel seeds also work really well if you fancy changing things up, or just leave plain if you prefer.
1/2 Tsp salt
150 Grams Porridge oats
1 Tsp Onion (Nigella) seeds
20 Grams Butter
125ml Boiling water
Plain flour for rolling out
Add the porridge oats to a food processor and whiz until the oats are finer, then pour into a bowl with the onion seeds and salt
Add the butter to hot water stir until it has melted
Add the hot water and butter to the oats and mix well. Allow to stand for 5 minutes
Preheat you oven to 160 degrees and line a baking sheet with parchment
Flour your work surface and roll the oat mix out until it’s 0.5cm thick. Use a cookie cutter to cut out oat cakes to the desired size. Reform and roll out again to use up any remaining mix
Bake for 20-25 minutes and cool on a wire wrack. Keep in airtight box for 3-4 days
People still argue about if super foods actually exist. Regardless of this, everything in this salad is good for you, and tastes delicious.
It’s packed full of protein, flavour and different tastes and texture. I enjoy this with hummus, (so ideal for vegans and vegetarians). It’s also great in wraps with holoumi or as a side dish with grilled chicken or fish.
For the salad
50 Grams Endamame beans (I used frozen ones that I thawed)
100 Grams Quinoa (dried weight), cook as instructed on the packet
50 Grams Almonds (toasted and chopped)
2 handfuls Rocket/Arugula (or other peppery salad leaf)
1 large Carrot (grated)
1 Red pepper (cut in into 1cm chuncks)
400 Gram Tin of cannellini beans (use what ever type of beans you like, just drain them first)
2 Tbsp Pumpkin seeds
1 Large avocado (chopped)
Juice of one lime
For the dressing
2 Tbsp Olive oil
Zest and juice of 2 limes
2 Tbsp Corriander (chopped, you can use other herbs like mint or parsley if prefer)
Salt and pepper to taste
Cook the quinoa as instructed on the packet and allow to cool
In a dry frying pan, toast the almonds and allow to cool before chopping (you don’t need to do this but it really does help improve the flavour)
Chop the avocado and cover with the juice of one of the limes to prevent it from discolouring
Add all the salad ingredients (except the rocket) to a bowl and mix well
Add the dressing and check the seasoning, mix in the rocket just before serving
I have to give a shout out to my friend Nuala for turning me into this, and I love.
If you haven’t used Sichuan pepper before you can by it ready ground in most big supermarkets. You can also buy packets of the whole peppercorns, and are reddish black in colour. While there is some heat, they are also really aromatic and work nicely in lots of other recipes.
This makes a great mid week dinner and is ideal for anyone following a low carb diet. If you’re not then enjoy this with rice or noodles. I used frozen greens to save time.
250 Grams Minced pork
500 Grams Green beans blanched on boiling water
Thumb sized piece of ginger (grated)
2 Cloves of garlic (finely chopped)
2 Scallions/spring onions (finely chopped)
1 Red chilli pepper (finely chopped)
2 Tbsp Soy sauce
1 Tbsp Sesame oil
1 Tsp Ground Sichuan pepper
Blanch the green beans in boiling water and drain
Fry the minced pork in a large frying pan or wok until no longer pink
Add the rest of the ingredients and cook for a further 5 minutes. If the mix starts to catch in the pan you can add a little water to stop this
I hate food waste, but like everyone else I’m not perfect.
One of the things I always ended up throwing out was Greek yogurt. The small pots weren’t enough, and the larger containers meant I always had some left over.
A friend told me about this recipe and I love it. Most people are put off making bread bread because it can take time to prove, knead etc. This couldn’t be quicker or easier.
Equal amounts of flour and yoghurt, and like making scones these rolls benefit from not handling to much. This recipe makes 4 rolls, but you can double the recipe if you want more. You can brush the uncooked rolls with egg or melted butter if you want a glazed top, but I just sprinkled with flour.
I haven’t given exact weights. I literally just used a mug to ensure I was measuring equal amounts.
These also freeze really well.
1 Cup self raising flour 1 Cup of Greek yogurt (I used full fat yoghurt as this is what I had, it also gives a softer texture, but use what you have)
Measure out the flour and yoghurt and add to a bowl.
Pre heat your oven to 180 degrees
Stir with a wooden spoon until the dough is combined and turn onto a lightly floured surface
Divide the dough into 4 equal parts and roll into balls
Place on a baking sheet and bake for 25 minutes or until the bottoms sound hollow when tapped
I love the spring rolls I usually get from my local Chinese take away, but am conscious that they are deep fried and probably not great for my first waistline.
I wanted to make a slightly healthier version, so these are packed with vegetables and using filo pastry which can be baked rather than deep fried. This version is vegan, but you could also add cooked chicken or prawns if you wanted to add more protein. I used shop bought filo pastry which makes things quicker (anyone who makes their own probably needs to get out more), and is a great way to use up left over veggies.
The dipping sauce was a bit of store cupboard throw together, (my favourite dip is usually shop bought sweet chilli sauce). I have a friend who is much more experienced cooking Asian cuisine and she told me that all good dipping suaces should include sweet, sour, salt, and heat. I’m definately making this again. These are great as a starter or side dish, but I enjoy them as a snack along with a cold beer.
For the spring rolls
270 Gram Pack Filo pastry
1 Onion (finely sliced)
1 Carrot (cut into matchsticks)
1 Red Pepper (finely sliced)
2 Handfuls Cabbage or any greens you prefer (I used some left over cooked cabbage I had, but if using raw cabbage make sure it’s very finely sliced)
4-6 cm Knob of ginger (grated)
2 Cloves of garlic (grated or finely chopped)
1 Tsp Chinese 5 spice powder
2 Tbsp Oil
1 Tbsp Sesame seeds (optional)
For the dipping sauce
1 Tbsp Sesame oil
1 Tsp Chilli flakes/fresh chilli
1 Clove of garlic (grated or finely chopped)
1 Tsp Honey
1 Tsp Soy sauce
1 Tbsp Warm water
1 Tbsp Vinegar (if you have rice wine vinegar is probably best, I didn’t have this so used red wine vinegar and it was fine)
Heat a tablespoon of oil in a pan/wok, and add the vegetables, cook lightly for a few minutes and add the Chinese 5 spice powder, garlic and ginger, fry for another minute or two until the vegetables start to soften. Remove from the heat and allow to cool completely before trying to assemble the spring rolls
Preheat your oven to 200 degrees. Open your packet of pastry, most packs recommend that you cover the pastry with a slightly damp tea towel if you are not able to work quickly. This prevents the pastry from drying out and becoming brittle and difficult to work with
I cut sheets of around 8-10 cm long and 6-8 cm wide (you can make smaller rolls if you prefer). Lay a sheet on your work surface and brush or spray with oil (those low cal oil sprays now a available are really handy, but just brush lightly with oil if you don’t have this) and top with another sheet of pastry, and repeat until you have 3 layers of filo pastry
With the pastry lengthways in front of you, lay a good heaped tablesoon of your vegetable filling and place near the right hand corner of the pastry. Tuck short corner of the pastry over the vegetables and tuck on the sides and roll (as shown in the photo)
Brush/spray the rolls with oil and sprinkle with sesame seeds if you are using them and place on a baking tray. Place in your heated oven and bake for 15-20 minutes until crisp and golden
The dipping sauce is strainght forward, simply combine all the ingredients in a bowl and stir before checking the taste (you mighy want more heat, sweetness etc). Put into separate serving bowls, Serve along side the spring rolls
I’m lucky enough to have a very kind friend Bronagh, who’s husband enjoys hunting. She never arrives empty handed and on a recent visit brought me some delicious venison.
Venison is one of the healthiest meats you can eat. This recipe uses meat that requires long slow cooking. Other cuts of venison like the loin need to be served rare or else they’ll become tough.
When you have a really great ingredient like venison you don’t need to do a lot to it. About 10 minutes prep at the start and the oven does all the work for you. I love this served with greens, and velvety butter bean mash. It’s also fantastic with mashed potatoes or crusty bread to mop up all the delicious gravy.
1kg Venison (cut into 3-4cm chunks)
1 Large Onion (peeled and roughly chopped)
2 Carrots (peeled and roughly chopped)
2 Parsnips (peeled and roughly chopped)
2 Stalks of celery (cut into chunks)
250ml Red wine (optional, but replace with the same amount of stock if not using wine)
750ml Beef stock
3 Tbsps Plain flour
25 Grams Butter
1 Tbsp Olive Oil
1 Tbsp Tomato purée
1 Tbsp Dried thyme
Salt and pepper
Add the flour, salt and pepper to a plate and mix. Toss the chunks of venison in the seasoned flour
In an oven proof dish heat the oil and butter. Cook small batches of the venison chunks being careful not to overcrowd the pan so that the are sealed
Remove the venison and set to one side. Add all the vegetables (I like to keep them chunky) and tomato puree for 5 minutes stirring occasionally
Add the wine and cook for a further 5 minutes to allow the alcohol to burn off. Stir well to deglaze the pan, then add the thyme and beef stock cover with a lid and move to oven (this can be cook stove top, but I think then gives a more even heat)
Preheat your oven to 180 degrees, and cook for one and a half to two hours until the meat and vegetables are tender
Yep, we’re in bloody lockdown again and we’re all trying to limit how much we go out.
With this in mind, like last time I decided to have a look and use up food I already had at home. I first made this type of chilli years ago when I was a flat broke student. My Mum would sometimes send me home with a bag of tinned food. I came up with this version of chilli and it’s surprisingly flavoursome.
I know most people wouldn’t use corned beef in a chilli, but it works well. If you don’t want to use baked beans you can use whichever beans you like, just maybe add some vegetable stock to loosen up the mix. This is also a good dish to use up any vegetables that have been hanging around your fridge or freezer for a while.
It’s cold and miserable outside and while I’ll admit it’s not fine dining it’s quick, cheap and proper comfort food. This goes well with rice, or pasta, in a baked potato or with garlic bread.
340 Gram Tin of corned beef (cut into cubes)
500 Gram Carton of passata (or a tin of chopped tomatoes)
410 Gram Tin of baked beans
1 Tbsp Oil
1 Tbsp Tomato purée
1 Onion (chopped fairly finely)
1 Carrot (grated)
1 Red pepper (cut into 1 cm chunks)
1 Tsp salt
1 Tsp Ground cumin
1 Tsp Chilli powder
1 Tsp Ground coriander
3 cloves of garlic
Heat your oil in a large flat bottom pan. Fry the carrot, pepper, and onion over a medium heat until the the onion becomes translucent
Add the garlic, spices, tomato puree and corned beef, and stir through the vegetables and cook for 5 minutes until the corned beef starts to break down.
Stir in the passata, and baked beans, mixing well. Cook over a medium heat for a further 15 minutes. Stir occasionally to prevent sticking
Serve with your favourite carbs. This keeps in the fridge for 3-4 days
I think we’ve established I love a galette. What’s better than a galette, a galette with my two other great loves cheese and mushrooms.
This is definately a pure filth recipe, yes it’s rich but it’s not the type of thing you’re going to make every day.
When cooking for vegetarians I often feel bad that the main course can look a bit lacklustre. This looks good when you bring it to the table and tastes amazing.
If you are making this, it’s really important that the filling is totally cold before you assemble the galette (otherwise you’ll end up with pastry that will melt and be impossible to handle).
The good thing is that if you are making this for a special occasion you can prepare all the elements in advance and assemble the elements just before baking.
For the pastry
200 Grams Plain flour
100 Grams Butter
1 Egg yolk
1/2 Tsp Salt
1/2 Tsp Cayenne pepper (optional)
Additional egg yolk to brush the galette with before baking
For the filling
500 Grams Mushrooms (sliced)
25 Grams Butter
1 Tbsp Olive oil
Salt and pepper
25 Grams Grated cheese
25 Grams Butter
25 Grams Plain flour
25 Grams Grated cheese (I used Cheddar but you can use other cheeses)
To make the pastry, and the flour, butter, salt, egg yolk and Cayenne to a food processor and whizz until the mix resembles breadcrumbs
Gradually add some small amounts of very cold water until the mix starts to come together
Turn the mix onto a floured surface and form into a ball before wrapping in cling film and chilling for at least 30 minutes
For the cheese filling, melt the butter over an even heat and stir in the flour to create a soft paste
Add the milk and stir continuously until the paste in combined and the sauce starts to thicken.
Cook over a low heat stirring regularly for another 10 minutes until the sauce no longer tastes floury. Stir in the cheese, once it has melted remove from the heat and place a sheet of cling film on the surface to stop a skin forming
In a large frying pan’ heat the oil and butter together, and half the mushrooms (if you add all the mushrooms in one go they steam not fry). One of the best pieces of advice I ever received from a chef is not to stir mushrooms too often, as it makes them release water which makes them soggy. So fry for 5 minutes each side without stirring too much, set to one side and allow to cool
Roll out the pastry on a floured surface in a circle that is about 1cm thick. Transfer to a sheet of baking paper and place on a baking sheet
Spread the thick cheese sauce in the centre of the pastry leaving a 3-4cm border around the edge of the pastry
Place the fried mushrooms on top of the cheese sauce. Brush edges of the pastry with the remaining egg yolk and pleating the edges inward
Brush the outside of the galette with egg yolk and sprinkle grated cheese over the top of the mushrooms
I think I’ve developed an obsession with soda bread. It’s hard not to, it’s quick and easy, and it’s amazingly versatile.
You can usually rustle up a version with stuff you have in the fridge or cupboard. This version has a Mediterranean slant and is great with cheese or prosciutto.
I like it with soup, and like any good soda bread its delicious with butter. This takes 5 minutes to prepare and if you’re having friends over they’ll be really impressed that you made your own bread (your place will also smell fantastic).
350 Grams Plain flour
1 Tsp Bicarbonate of soda
1 Tsp Oregano
1/2 Tsp Black pepper
100 Grams Feta cheese (chopped)
75 Grams Sun dried tomatoes (chopped)
275 ml Buttermilk (if you don’t have buttermilk, you can add lemon juice to ordinary milk and let it sit for a couple of minutes. It will do same job)
Measure out your flour, oregano, black pepper and bicarbonate of soda into a large bowl
Add the Feta cheese and toss in the flour, then add sun dried tomatoes and toss on the flour as well (this will prevent them sticking together in clumps)
Add the buttermilk to the mix and stir well. Form into a ball
Line a baking sheet with baking paper and pre heat your oven to 180 degrees
Transfer your dough onto the baking paper and cut a cross into the ball of dough (about one third of the depth of the ball of dough)
Bake for 40 minutes or until the base sounds hollow when tapped