I love a hearty breakfast, and this is quick enough for a weekday breakfast but you might prefer to save it for the weekend as it makes a great brunch/lunch dish.
I have shown quantities per person, so just up the amounts based on how many people you’re cooking for. I know we don’t usually use herbs at breakfast time, but the coriander and mint really make this delicious (I love picking this from my window box). This meal has plenty of fibre and protein and will fuel you for a good part of the day. If you are gluten free, you can swap the wholemeal tortilla for corn tortilla (just make sure to check the label, to ensure they are GF)
Ingredients (per person)
1 Wholemeal torilla
1/2 Avocado (diced)
6 Cherry tomatoes (halved)
1 Spring onion/scallion (finely sliced)
1 Tbsp Mint (finely chopped)
1 Tbsp Coriander (finely chopped)
100 Grams Canned black beans
Chilli powder – according to taste
1 Tsp Oil
Heat oil in a small pan, crack both eggs into the pan (I like to add a little water and cover with a lid so they steam fry, but feel free to cook the eggs your preferred way)
While your eggs are cooking, slice the vegetables and herbs. Place the tortilla on a plate
Place your eggs on top of the tortilla, and use the same pan to warm through the black beans
Scatter the vegetables, herbs and heated black beans, across the tortilla and eggs and sprinkle with chilli powder (or sliced fresh chillies if you prefer) according to how spicy you like your food.
Classic dauphinoise potatoes are loaded with cream and sometimes cheese, and are one of my favourite things to eat.
The first time I made this I had spuds but no cream, so these were basically an experiment. But it was a really yummy one. It’s also nice to mess with the classics sometimes.
I could eat a massive bowl of this on its own, but it’s works really well as a side dish to marinated tempeh or chicken or fish if you’re a carnivore. This is full of creamy, garlicy, chilli gorgeousness.
Left overs are also great heated up with a fried egg on top.
400ml Tin of Coconut mik
3-4 Cloves of Garlic (minced)
1Tsp Chilli flakes
1 Tsp Ground ginger
Preheat your oven to 180 degrees (Celsius)
Peel and slice your potatoes as finely possible. Some people use a mandolin, but I’ve never been able to use one without cutting myself, I just use a kitchen knife
Add the coconut milk, garlic and spices to a saucepan and heat over a gentle heat, add the sliced potatoes and simmer very gently for 10 minutes
Line a baking dish with parchment paper (you don’t have to this, but it does make it easier to clean the dish afterwards)
Add the potatoes to the dish and spread evenly before putting in oven for 40-45 minutes. Test with a fork to make sure the potatoes are soft
Food is one of the best ways to nurture people but also remember those who we loved.
We are in the middle of the Jewish holiday of Hanukah. I’m not Jewish, but my much loved sister in law Bobra Fyne was. She was great at describing the customs surrounding the holiday and was a brilliant story teller (she was one of my favourite people in the world).
She also shared my family’s love of carbs and was an amazing cook, and so I made these as a way to remember her.
This is a simple recipe from Claudia Roden’s The Book of Jewish Food. While grating the potato is a bit of a faff the results are delicious served the traditional accompaniments of sour cream or apple sauce. Similar to a potato rosti, they can be served as an appetiser or side dish.
1 Tsp Salt
Oil for frying
Peel and grate the potatoes, rinse in cold water to remove the starch.
Drain in a colander. Depending on the type of potatoes you use, you might need to put the grated potatoes in a clean tea towel and squeeze out the excess liquid. Transfer to a large bowl
Lightly beat the eggs with the salt and add to the potatoes. Mix until combined
In a large pan, add just enough oil to cover the base and heat over a medium heat
Add a tablespoon of the potato mixture to the pan at a time and flatten slightly so they cook evenly, (they should be thin enough to make sure you don’t have raw potato in the middle)
When brown, turn with a spatula and cook until brown on he other side
My brother made this soup for me and I loved it. He only gave me the recipe on condition of a name check, so thanks Michael.
This is proper comfort food, and while the recipe is Vegan friendly it’s a really hearty stick to your ribs meal in a bowl.
400 Gram Tin of cannelini beans
2 Stalks of celery (fine chopped)
2 Carrots (grated)
1 Onion (finely chopped)
1 Vegetable stock cube (or tablespoon of buillion powder)
2 Cloves of garlic (crushed or very finely chopped)
1 Tbsp Oil
500 ml Boiling water
Add the oil to a deep sauce pan and heat over a medium heat
Add the onion and fry gently for 5 minutes until the onion softens but doesn’t colour
Then add the carrot and celery and cook gently for an other 10 minutes
Stir in the garlic and beans (including half the water they came in), crumble in the stock cube, add the boiling water and stir well. Check the seasoning and add salt and pepper if you feel it needs it
Simmer for 10-15 minutes until the the vegetables are soft and then serve with crusty bread
There are countless versions of Jollof Rice and Chicken across Africa and the Caribbean. The are many reasons why it’s so popular, it’s quick and easy to make, it’s a one pot dish that can feed a family cheaply, and most importantly it’s really delicious.
I mean, tender chicken and really well flavoured rice with vegetables, where could you go wrong. This is also a great dish for using up odd bits of vegetables you have in the fridge
4 Large chicken thighs or 8 small ones (I use the ones with the bone in, as I think it keeps the chicken tender)
1 Tbsp Oil
2 Red peppers (cut into 1-2cm pieces)
1 Onion (cut into 1-2cm pieces)
1Tbsp Tomato puree
400 Gram Tin of chopped tomatoes
1 Red chilli pepper (finely chopped) or 1 tsp chilli powder
1 Tsp Smoked paprika
3 x Cloves of garlic (finely chopped)
Thumb sized piece of ginger (grated, I always keep ginger in the freezer. It stops it going to waste and it’s easier to grate)
250 ml Vegetable/chicken stock (I used a stock cube to make it)
325 Gram Long grain rice, dry weight (I use basmati, but other types are fine)
2 Tbsp Chopped coriander (optional)
Heat the oil in a large flat bottom pan. When hot, add the chicken thighs and seal on both sides
Add the vegetables and tomato puree to the pan and cook for 5 minutes
Add the remaining ingredients to the pan and cover with a lid. Bring to the boil and then reduce to a gentle simmer for 15-20 minutes, adding more water if the rice dries out before it’s cooked
Check the chicken is cooked through and the rice is soft
Do you ever get a bit over zealous when shopping and have stuff hanging about the fridge that you forget about. I do this more often than I should. I recently found a tub of cherry tomatoes that I had forgotten about and were starting to go a bit soft. I decided to cook these long and slow and they tasted fantastic.
I used these as a side dish, but they would be fantastic stirred into some freshly cooked pasta, or served cold in salads or on some crusty bread with some soft cheese. These are every bit as tasty as sun-dried tomatoes. I made quite a small batch of these (because it was a small tub of tomatoes), but I’m definitely going to make bigger batches next time. These can live in your fridge for 3- 4 days in an air tight jar.
250 Grams Cherry tomatoes (halved)
1 Tbsp Olive oil
1/2 Tsp salt
2 Cloves of garlic (roughly chopped)
3-4 Sprigs of thyme or 1/2 Tsp dried thyme
Preheat your oven to 180 degrees
Place all the ingredients on a baking sheet and mix well to ensure the tomatoes are coated in the oil. Bake for 20 minutes
Reduce the heat to 140 degrees and cook for a further 30-40 minutes, until the tomatoes start to look wizened up and starting to char
I love super simple recipes, that don’t require dozens of ingredients or loads of time.
This is really simple and delicious and is perfect as a lunch to share or as a sharing starter. You can cut the feta into smaller pieces if you prefer to make these single serving.
The hazelnuts should be kept fairly chunky (I crushed these in a mug with the base of a rolling pin to stop them rolling all over a cutting board). I also like a light drizzle of honey at the end, as I think its a nice contrast against the saltiness of the feta, serve it with salad and some crusty bread.
200 Gram Feta/Greek salad cheese
40 Grams Hazlenuts
4-5 Sprigs Thyme/1/2 Tsp Dried thyme
1 Tbsp Oil
1 Tbsp Honey (Optional)
Take the cheese out of the fridge about 30 minutes before your plan to bake it (if you forget to do this its no biggy), pat dry with kitchen paper and rub with the oil. Preheat your oven to 200 degrees (Celsius)
Coat both sides of the cheese with the crushed hazelnuts and thyme, move to an oven proof dish and bake for 20 minutes or until the hazelnuts and toasted and brown
Remove from the oven and drizzle with honey (if honey isn’t your thing don’t worry it will still be delicious)
It’s barbeque season and although I do love meat, the side dishes can take your barbeque to a whole other level.
I first had this years ago in a restaurant with barbecued pork and I fell in love. It’s one of those Summery side dishes that goes with pretty much every thing. I use it in wraps, in salad and rice bowls and could eat a bowl of it on its own.
I use fresh pineapple in this recipe, but if you can’t find it, canned pineapple will also work. This takes 5 minutes to make, but I like to leave it in the fridge for 30 minutes to allow the acid in the pineapple to help soften the raw onion flavour which works well. You can leave the out or increase the chilli depending on your taste.
500 Grams Pineapple (cut into 2cm chunks)
1/2 Red pepper (cut into 2 cm chunks)
1 Red chilli pepper (seeds removed and finely sliced)
1/4 Red onion, or 2-3 scallions/spring onions (finely sliced)
2 Tbsp Coriander (mint also works well)
Juice of 1/2 Lime
In a bowl combine all the ingredients and stir well. Chill for 30 mins before serving.
This will keep in a sealed container in the fridge for 3-4 days
I tried these out these because I misjudged the amount of rice pudding I was making (in my never ending quest to use up things that have hanging around my cupboards).
The up shot is that I had a big load of rice pudding that I didn’t want to throw away so I came up with these as a way of using it up. Turns out pretty much any type of fried carb is delicious. These also make a lovely dessert for anyone who needs a gluten free option. Yes, they might be a bit of work but you can make the rice pudding ahead of time. I would class this as weekend cooking.
Just like making the savoury version, the rice needs to be cold. I tried a couple of different versions with different centres. If you’re a chocolate lover, I tried one’s with a chocolate button in the middle which were really good. However, for my favourite ones I added a teaspoon of jam for the centre, but feel free to experiment with other fillings.
For the rice pudding
200 Grams Pudding Rice
300ml Condensed milk
For the coating
2-3 Tbsps Corn flour
1-2 Eggs (beaten)
150 Grams Rice crispies or puffed rice (put in a plastic bag and scrunch up to crush the cereal into finer pieces, but not dust)
Oil for frying.
Add the rice, milk and condensed milk to a pot with a lid. Bring up to just before boiling point, then reduce the heat to a gentle simmer. Stir regularly to prevent sticking, cook until soft (the rice I used took just over an hour, but other brands of rice may not take that long. Depending on the rice you use you may need to add more milk/water, but the pudding should be pretty thick
When your rice is cooked, you can enjoy some rice pudding right away. The rest of it should be allowed to cool before transferring to an air tight container and refrigerate (ideally overnight, but at least for a couple of hours)
Take a large tablespoon of chilled rice pudding and flatten in the palm of your hand. Add whatever filling you are using to the centre of the mix and form the rice around it until you make a ball (wetting your hands stops the rice sticking to them)
When you have finished making all the balls, place on a plate and refrigerate for an hour to allow them to set
To prepare the balls, first of all heat your oil (I don’t know the exact temperature to tell you, but my go way to check the temperature is to drop in a cube of bread if it start frying right away you’re probably good to go. Be careful the oil doesn’t get too hot or else the centre of the rice ball will be cold)
In separate dishes, lay out the cornflour, egg and crushed rice crispies
Roll each ball in first the cornflour, then the egg and finally in the rice crispies.
Add to the oil in batches and fry until golden brown (don’t be tempted to cook too many at one time). These are gorgeous served with vanilla ice cream.
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