If you enjoy a bit of weekend cooking this is ideal for you. This recipe is best made with cheap cuts of beef, cooked long and slow until it falls apart. I like this fairly hot, but you adjust the heat to suit your own taste.
The rich tomato sauce is sweet with red peppers, and there’s heat and smokiness from chilli and smoked paprika. Serve with rice and dollop of sour cream for all round satisfying deliciousness.
400gms Chuck beef
1 Large onion
2 Red peppers
250ml Vegetable stock
4 Cloves garlic
1tsp Smoked paprika
1tsp Chilli powder
2tbsp Olive oil
Heat the oil in a large wide bottomed pan. Slice the beef in 1.5 cm strips and sprinkle
with the tablespoon of flour, making sure the meat is evenly coated
Fry the beef over a high heat to seal the meat,
and then remove the beef from the pan
Slice the onion, peppers and mushrooms and add
to the pan, cooking until the onions are translucent.
Mince the garlic and add to pan along with beef,
chilli, smoke paprika, and salt.
Add the stock and deglaze the plan, and add the
passata, cover the mixture with a lid, turn down the heat to a gentle simmer
Cook for 1 hour, and check the seasoning. It’s also worth checking how the meat is
doing (depending on the meat you use, it might be cooked but check in case it a
little more cooking
These were inspired by the great minds at Thug Kitchen, these food writers like myself, try to stay healthy and are prone to saying f*ck quite a lot. You can also use vegan dark chocolate if that’s your thing.
Gorgeous on a hot day, or my own guilty pleasure is to have them while sitting on the sofa with a cup of coffee. But f*ck it, eat them how you like.
6 Lollipop sticks
100 grams Dark chocolate (you can use vegan chocolate if that’s your thing)
1 Tsp. Coconut Oil
50 grams chopped almonds (peanuts,
or hazelnuts also work really well)
Line a baking sheet or plate with grease proof paper.
Toast the nuts in a dry pan, and set to one side. (It’s worth taking the time to do this, as it really improves the flavour).
Chop the chocolate and put in a bowl over a pot of barely simmering water, and allow it to melt. You can also try melting this in the microwave, by give it blasts of 30 seconds at a time. Once the chocolate has melted, stir in the teaspoon of coconut oil.
While the chocolate is melting, peel the bananas and cut width ways. Stick the lollipop stick up the middle of the banana from the flat end.
When the chocolate is melted dip the banana in it, using a spoon to cover any bits that aren’t covered.
Sprinkle the chocolate covered bananas with the nuts, place on the grease proof paper and put in the freezer for 2 hours.
When frozen if you aren’t going to eat these immediately, but them in freezer bag.
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.
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
This is a quick and easy recipe, that makes a tasty lunch. It’s also great as a simple starter, that can be done with little fuss if you are cooking for other people.
The bright tangy orange balances the salty cheese and crunch
of the nuts brings it all together.
1 Large orange
225 grams Halloumi
1 Tbsp. Olive oil
25 grams Hazelnuts
1 Packet of mixed salad
Olive oil and vinegar to dress the
Cut the peel from the orange, making sure you
take all the white pith off. You should
cut out segments (leaving the skin between the segments behind), or cut the
peeled orange across thinly in rounds if you prefer. (This can be done in advance, this is useful
if you are making this as a starter).
In a dry pan toast the hazelnuts, until they
smell nutty. Don’t leave these
unattended as they can burn. (This can also be done advance if you are making
this salad as a starter).
Heat a frying pan with a tablespoon of oil,
slice the halloumi in 1 cm thick slices and fry until golden brown on each side.
Divide the salad between the plates and dress
with your preferred dressing (for this salad, I prefer olive oil and white wine
Distribute the orange segments and hazelnuts
between the plates and top with the fried halloumi.