I was having one of those nights when I came home and there was nothing in the fridge that immediately lept out at me for dinner.
I cobbled this together from what I had at hand, and it was amazing. Gorgeous with pasta, its also fabulous drizzled over roast potatoes, or use it as a spread to tasty up sandwiches. This pesto is really versatile, I stirred some through plain boiled rice and the freshness of the parsley and slight hum of garlic totally transformed it. This takes 5 minutes to make and will live in a jar in your fridge for 3-4 days (if it lasts that long)
100 Grams Almonds
25 Grams Parsley (stalks and all)
100 ml Olive oil
25 Grams Parmesan (you can use vegan parmesan if you have dairy free diet)
1 Clove of Garlic (roughly chopped)
Salt and pepper
In a dry frying pan toast the almonds until they are lightly browned and smell nutty
Add the almonds to a food processor and blitz until the almonds look like course sand
Add the rest of the ingredients and blitz until we’ll combined, check if it needs salt and pepper. Some people like it super smooth, but I prefer it a bit chunkier. Serve with pasta or roast vegetables, save any left over pesto in an airtight jar in the fridge
Shop bought granola can be expensive and sometimes a bit blah. This version is a feast of different tastes and textures. It’s also quick and easy to make, and tastes better than anything you can buy.
I like to team it up with some Greek yoghurt and fresh fruit for a quick and wholesome breakfast that will definitely keep you full until lunch. It also tastes really good sprinkled over ice cream for some crunch. This will keep well in airtight container for 10-14 days.
250 Grams Porridge oats
100 Grams Dessicated coconut
25 Grams Sunflower seeds
25 Grams Pumpkin seeds
50 Grams Pitted dates
50 Grams almonds
100 Grams Peanut butter
3 Tbsp Maple syrup
100 Ml Vegetable oil
Add all the ingredients to a bowl
Get your hands in and makes sure the peanut butter is rubbed thoroughly in the mixture
Transfer to a baking tray, and put in an oven preheated to 180 degrees
Bake for 30 minutes, half way through take the mix out and stir the mixture to make sure it cooks evenly
I love harissa, it’s fantastically versatile and can be made for a fraction of the price of the pre made brands. Visit your local Asian supermarket to buy your spices, and this will be even cheaper.
Harissa is great smeared on chicken or lamb before cooking. It’s also delicious mixed with yoghurt and drizzled over roast vegetables, or mixed with mayonnaise to add some zing to toasted sandwiches or burgers. This traditional Moroccan paste makes any tagine come alive.
This recipe will make a large jar of harissa paste that will live quite happily in your fridge for several weeks, or you can share with a friend. It also makes a nice gift for anyone who’s a foodie. This is quite firey, so use with care at first.
120 Grams Chilli flakes
1 Tsp Carraway seeds
1 Tsp Coriander Seeds
1 Tbsp Cumin Seeds
1 Tsp Salt
4 Cloves of garlic
3 Tbsp Olive oil
Cover the chilli flakes with boiling water, and soak for 30 minutes before draining through a sieve.
In a dry frying pan toast the cumin, coriander, and carraway seeds until you smell the spices. You can grind these with a pestle and motar. I don’t have one, so I used the end of a rolling pin which worked well
In a food processor, combine all the ingredients and whizz until the paste start to look smooth
Transfer to a clean jar and keep in the fridge for up to 4 weeks
This is an easy, healthy curry that even the most ardent
meat lovers can enjoy.
Don’t be put off, if it seems that there are a lot of ingredients. I know I prattle on about how good Asian supermarkets are, but you can build up a good stock of cheap spices that will help change how you cook.
500gms Butternut Squash (peeled, deseeded, and diced)
200gms Frozen Peas
150gms Red Lentils
1 Large onion (chopped)
2 Tbsp Coconut or other oil
1 Red chilli pepper
4 Cloves of garlic
1 Tsp Fennel seeds
1 Thumb sized piece of ginger
2 Tsp Garam Masala
2 Cardamom pods
500ml Vegetable stock
2 Tbsp Chopped coriander
Add the fennel seeds and cardamom pods to a dry pan and toast until you can spell the spices.
Add the coconut oil and once heated add the onion and cook over a medium heat for 10-15 minutes, stirring occasionally. The onions should be cooked gently until they caramelise and turn brown. Taking the time to do this might seem like a bit of a faff, but it does help improve the depth of flavour
Add the butternut squash (which has been diced in 1.5cm cubes), and continue to cook over a gentle heat for 5 minutes
Grate the ginger and add to the pan along with finely chopped chilli, garam masala, red lentils, and vegetable stock, cook for a further 10 minutes
Add finely chopped garlic to the pan, along with frozen peas, and cook 5 more minutes
Check that the butternut squash is tender, and check the seasoning and adjust to your taste. (I usually go easy when adding chilli, as it’s always easier to add more, but if you like a super hot then go nuts)
Serve with basmati rice or naan bread (or both if you’re a total carb junkie like me). This curry reheats really well, and will keep in the fridge for 3-4 days
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
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.