OK, the name of this dish is maybe a bit flouncy, but this is a really tasty and colourful dish, so I decided to go a bit whimsical.
One of the few upsides of the whole pandemic is that hopefully people’s behaviour is changing. More and more people are trying to support small local businesses, to help sustain them and avoid the lines in supermarkets.
I’ve starting going back to my local butcher, and found that they offer great value meat parcels. Part of the meat parcel I bought contained sausages, and I had to think about what I could do with them that was a bit more exciting than a sausage sandwich.
While I love food I don’t think you have spend hours slaving away to eat well. This recipe needs about 5-10 minute prep time at the start, and then the oven does most of the work while you get on with your life.
500 Grams Sausages (whatever flavour you like)
500 Grams Butternut Squash (cut into 2 cm cubes)
2 Red peppers (cut into 2 cm chunks)
1 Large or 2 small courgettes (cut into 1 cm think slices)
2 Large red onions (each cut into 8)
2 Tbsp Olive oil
1 Tsp Dried Thyme
Pre-heat your oven to 200 degrees
Add the oil to an oven proof dish, and then add the butternut squash and time to the dish and bake for 20 minutes
After 20 minutes remove the dish form the oven and add the other vegetables. Mix the vegetables to makes sure they are coated with the oil
Lay the sausages on top of the vegetables and bake for 20 minutes, give the vegetables and sausage another mix and bake for another 10-15 minutes or until the sausage are browned. I like this served with crusty bread, but it also tastes good with mashed potatoes or rice.
Like most people who eat meat, chicken is a staple for me. Lets admit it, it can get a bit boring after a while. I was looking for something different and remembered that I had something similar to this in Mexican restaurant years before.
I like to use chicken thighs because I think they have more flavour and are cheaper than chicken breast, but use these if you prefer (just reduce the cooking time so they don’t dry out).
The ingredients for the marinade are pretty straightforward and packs lots of fresh clean flavours. I only marinade the chicken for 30-60 minutes, which is good that you don’t have to plan to far in advance. If you don’t like coriander, I would still recommend giving this a chance, as cooking does change the flavour. I finish these in the oven, but they would also be great on a barbecue. I serve these with some rice, and avocado, but it’s also great served along with salad if you’re going low carb.
4 Large or 8 small chicken thighs
Juice and zest of 2 limes
2 Cloves of garlic (finely chopped)
1 Tsp Chilli flakes
2 Tbsp Olive oil
Handful of coriander (roughly chopped)
Combine oil, chilli flakes, garlic, zest and juice of a lime, and coriander in a bowl
Add chicken and marinade for 30-60 minutes
Heat a large pan (ideally one that is oven proof), on the stove top, and add the chicken. Pre-heat your oven to 180 degrees
Brown the chicken quickly on both sides, add any remaining marinade, and place the pan in the oven. If you don’t have an oven proof pan, transfer the chicken to oven proof dish, and make sure to scrape in all the yummy juices and chicken bits in pan
Bake for 30 minutes, and check that chicken juices run clear, (if not cook for another 5-10 minutes before checking again
I first had this as a teenager when a school friend’s Mum made this one night when I was at their house. It was a taste revelation to me. Up until then I had only had corned beef (chipped beef in the US) in sandwiches.
I had the idea to make this when looking in a cupboard I found the strange shaped tin with the stupid little key and strange opening mechanism. Honestly, after all these years, why does corned beef have to be stored in these weird shaped tins. And don’t even start me about the stupid key thing you need to open it, that you cut yourself on every single time. I mean it, if anyone knows why this still happens please tell me.
Anyway, rant over. You can make this with ready made pasty if you want this to be super quick. I have included details for anyone who prefers to make their own pastry. It’s a good way to use up left over potatoes, and makes an easy inexpensive meal.
For the pastry
225 Grams Plain flour
100 Grams Butter (cut into cubes)
For the filling
300 Grams Potatoes (cooked)
1 Onion (finely sliced)
340 Gram Tin of corned beef
Salt and pepper
My hand are always really warm, so I’m not best suited to make pastry, this is part of the reason I add the flour and butter to a food processor and pulse until I get a mix that looks like bread crumbs (you can also use the traditional rubbing in method, but generally I’m too lazy for this).
When your mix looks like breadcrumbs, start by adding a little cold water at a time until the mix comes together to form a ball. Wrap in cling film and chill in the fridge for 30 mins. If you’re stuck for time or just can’t be bothered, it’s totally fine to use shop bought pastry
Pre-heat your oven to 180 degrees and put a baking sheet in the oven to heat. Grease a 9 inch loose base cake/pie tin and set to one side, ready for your pastry
Remove your pastry from the fridge and let it sit for 5-10 minutes so it isn’t too stiff to roll out. While you wait on this, chop your onion finely, and cube your cooked potatoes (which should be cold), after you have wrestled your corned beef out of the tin and tried really hard not to scream f*ck at it, you should cube this as well
Mix the potatoes, corned beef, and onion together and season with salt and pepper
Put the pastry on a floured surface and cut approx 1/3 off and set to one side (this will be the lid for your pie)
Roll the remaining pastry out as thinly as possible, and make sure it’s big enough to fit your pie tin. Line the tin with the pastry, making sure that you have pushed into the edges
Put your corned beef mix into the lined pie dish, and then roll out the remaining pastry to form a lid. brush the edges of the pastry lining the tin with beaten egg and then place the lid on top. I press down the edged with a fork to make sure it’s sealed
Brush the pie with some more beaten egg (it will help it look pretty when it’s cooked) and add a couple holes to allow steam to escape. Place the completed pie on top of the baking sheet that has been heating in the oven (this help ensure the base if cooked).
Bake for 30-40 minutes or until the pastry is a deep golden brown
I’m not a vegan or even vegetarian, but still enjoy a good meat free recipe.
This is a good way to get your 5 a day, and is quick and tasty, with a nice range of flavours and textures. I served mine with some avocado on top, and corn bread, but it’s also really good with rice or tortillas. You can also top it with sour cream or grated cheese if you’re not vegan.
1 Red pepper
2 Stalks celery
150 Grams Sweetcorn
400 Grams Cannelli beans (you can use whatever beans you have)
400 ml Passata
1 Tsp Ground cumin
1 Tsp Smoked paprika
1 Tsp chilli powder
2 Cloves of garlic (finely chopped)
1 Tbsp Tomato puree
1 Tbsp Olive oil
Chop the vegetables into equal sizes (I like to keep mine pretty chunky)
Heat the oil in a pan, and gently fry the vegetables for 5-10 minutes until they have softened
Add the garlic, spices and tomato puree to the pan and cook for a few minutes before adding the beans and passata
Simmer over a low heat for another 10-15 minutes, until the sauce has thickened
It was the week before payday, and I was scanning round the kitchen for what I could make for dinner. I was lucky enough to find some minced lamb and frozen peas in the freezer.
This is may not be 100% authentic, but tasted great. It was even better the next day. A good spice cupboard can transform anything into a brilliant meal.
500 Grams Lamb mince
400ml Tin of tomatoes
250 Grams Frozen peas
1 Onion (Finely sliced)
2 Cloves of garlic (Minced)
4cm Piece of ginger (Grated)
1 Tsp Cinnamon
1 Tsp Cumin
1Tsp Chilli powder (optional)
1 Tsp Ground Coriander
1 Tsp Gram Masala
1 Tsp Nigella (onion) seeds
1 Tbsp Oil (flavourless, like sunflower)
Heat the oil in a pan over a medium heat. Add the sliced onion, cook for about 15 minutes, stir as needed until caramelised (this adds loads of flavour)
Take onions out of the pan and set to one side. Add the Nigella seeds to the pan cook for a for 2 minutes or until you hear them popping. Take care not to let them burn. Remove from the pan and a side with the cooked onions
Add the lamb to the pan along with the other spices, and continue cooking and stirring until the lamb is browned
Add the peas, tomatoes and onion and Nigella seeds to the pan
Simmer for 15 minutes, adding some water if it’s getting too dry.
Normal mac n cheese I think we can all agree is a thing of beauty!
I had a friend coming for lunch and was doing my usual scoot around the fridge to see what I had, and came up with this. I’ve added some vegetables to help lighten it up, as well as add flavour and texture. But if you feel that you want pure filth (and hey doesn’t sometimes), you could leave them out or substitute them for other veggies you like, sweetcorn works well in this too.
This makes a great week night dinner, and is quite happy to live in the fridge for a couple of days (if it lasts that long).
500 Gram Bag of ready made gnocchi
50 Grams Mushrooms (sliced)
1 Onion (sliced)
1 Red pepper (sliced)
1 Green pepper (sliced)
50 Grams Green beans (canned/frozen)
2 Tbsps of Chopped Parsley (optional)
1 Tbsp Oil
25 Grams Butter
25 Grams Flour
50 Grams Grated cheese (I used a mix of cheddar and mozzarella, but use what you prefer or what you have in the fridge)
50 Grams Breadcrumbs (optional, I always keep a bag of breadcrumbs in the freezer, it’s a cheap, quick and easy way to add a bit of crunch to dishes)
Cook the gnocchi as per the instructions on the packet, then drain and set to one side.
Add the oil to a pan and over a medium heat cook the vegetables until softened
Put the gnocchi and vegetables in an oven proof dish, and pre-heat your oven to 200 degrees
Melt the butter in a pan and stir in the flour to make a smooth paste over a medium heat, stir in the milk gradually to avoid lumps.
The sauce will start to thicken as it cooks, reduce the heat and let the sauce cook out for another five minutes or until it no longer tastes of flour. Stir in half the cheese and mix until it has melted
Add the sauce to the gnocchi and vegetables, and mix until well combined. Cover with the remaining cheese and breadcrumbs if your using them
Bake for 20-30 minutes depending on how brown you want the topping to be
I make no claims that this recipe is anywhere close to being an authentic hot pot. But it was topped with finely sliced potatoes, so in my mind at least this is a hot pot.
If any one follows this blog regularly, you’ll know I hate food waste. So before I go food shopping. I always have a whiz around the fridge and cupboards to see what I can make rather than letting food spoil. That’s how this recipe came together. This doesn’t stop it being properly delicious comfort food on a frosty day. Chicken and vegetables in a creamy mustard sauce topped with a crispy potato crust, yum! Before you freak out, yes I know there is alot of cream/sour cream, but I was trying to use up left over cream. If you want be a little healthier you could halve the amount of cream and replace it with chicken stock. Just remember to reduce the sauce for a little longer so that it’s not watery.
1 Tbsp cooking oil
4 Large or 6 Small Chicken Thighs (cooked)
1 Onion (finely sliced)
2 Celery Stalks (finely sliced)
150 Grams Sweetcorn
300ml Double Cream
250ml Sour Cream
1 Tsp Grain Mustard
300 Grams Potatoes (finely sliced)
1Tbsp Melted Butter
Salt and Pepper
Heat oil in a large frying pan, and fry onion and celery until soft
Add the chicken and sweetcorn and heat through
Add the cream, sour cream, and mustard to the pan, cook for another 5 minutes until the sauce thickens a little
Check the seasoning and transfer to an oven proof dish
Evenly lay the finely sliced potatoes on top of the chicken mixture
Brush the potatoes with melted butter and sprinkle salt and pepper
Bake in an oven preheated to 180 degrees for 30 minutes, or until the potatoes are crispy and golden brown.
I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.
Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.
500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)
8 Pork sausages (cut into chunks)
2 Red onions (thinly sliced)
2 Dessert apples (cut into chunks)
2 Tbsps Olive oil
Salt and pepper
Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
Add the cut up sausages and onions, and stir occasionally until browned
Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage
Autumn is my favourite time of year, not just because of the colours and dark nights. What I really love are the fantastic fruit and vegetables that come into their own.
I love warming, stick to your ribs comfort food at this time of year. I’ve had some really bland apple crumbles, so for a while I experimented with different versions and this is my favourite. I’ve used cinnamon, but cardamom also works really well.
I also added chopped dates, which adds a lovely toffee back note. The crumble has oats and nuts to add flavour and texture. It comes out of the oven with a crunchy topping and gooey jammy fruit base. I like mine with custard, but it also works well with ice cream.
600 Grams Plums (stones removed)
75 Grams Dates (finely chopped)
1/2 Tsp Cinnamon
100 Grams Brown Sugar
200 Grams Plain flour
100 Grams Porridge oats
50 Grams Almonds (chopped)
100 Grams Butter (cut into cubes)
Cut the plums in half and remove the stones
Put the plums in an oven proof dish, and mix with the cinnamon and chopped dates
For the crumble, you can add the flour, and butter to a food processor and mix. I couldn’t be bothered with the faff of getting the food processor out and then cleaning it. Instead I added the ingredients to a bowl and rubbed the flour and butter together
When the flour, and butter are combined, add the sugar, oats and nuts and mix well
Sprinkle the crumble over the fruit. Put the dish in an oven preheated to 180 degrees. Bake for 30-40 minutes, until brown and delicious
I know what you’re thinking, big woo chicken pie, but trust me this is delicious. Yes, there is a lot of wine and cream, but it also has a lot of vegetables (in my mind that sort of balances it out).
This is a pie to make when you have plenty of people to feed, and it is really satisfying. Serve it with salad in the Summer, or if you’re making it in colder weather it’s fantastic with buttery mashed potatoes and greens. I used shop bought pastry (there I’ve said it, and I’m not even sorry, sometimes life is just too short)
1 Sheet ready made short crust pastry (you can also use puff pastry if you prefer_
500 Grams Butternut squash
2 Tbsps Vegetable oil
500 Grams Chicken thighs (bones and skins removed)
2 Red peppers
1 Green pepper
2 Sticks of celery
150 Grams Green beans
150 Grams Sweet Corn
Half bottle of white wine ( this was the amount of wine I had hanging around the kitchen, you can reduce this, or remove it and add 250 ml of chicken stock if you would rather not use wine)
2 Tsps Dijon mustard
2 Tbsp Sesame seeds (optional)
Salt and Pepper
Chop the butternut squash into 3-4cm chunks add to a baking tray and sprinkle with 1 tablespoon of vegetable oil before baking for 20 mins in an oven preheated to 200 degree
While the butternut squash is roasting, chop your chicken, peppers, celery, and onion into 3-4 cm pieces (I like the filing fairly chunky)
Heat 1 tablespoon of oil in a large pan, and on a high heat cook your chicken until its sealed. Remove the chicken from the pan, reduce the heat and add the onions, peppers and celery and cook for 5 minutes
Add the green beans, corn, butternut squash and chicken to the pan and add the white wine
Cook on a high heat for 5 minutes until the alcohol has burned of the wine (you can tell this by having a could sniff of the pan, and if it doesn’t make your nose tingle the alcohol has burned off)
Now add the cream and mustard and stir well, it will seem like there is a lot of liquid, but trust me if you continue to cook over a medium heat for another 15 minutes it will thicken into a really delicious sauce
Once the sauce has thickened check the seasoning and add salt and pepper if you think it needs it. Transfer the contents of the pan into a large baking dish, and allow to cool
When the pie filling is cool, pre-heat your oven to 180 degrees and drape your sheet of pastry over the filling. Brush with a beaten egg to get a nice glaze. I also sprinkled mine with sesame seeds because I love them, but don’t stress if you don’t have them, the pie will still be delicious. Cook for 25-30 minutes until the pastry is a deep golden brown