Recipes

Chorizo, Pepper & Prawn Bake

Chorizo, Pepper & Prawn Bake

Beautifully Fluffy Rice, Garlic, Parsley, Lemon & Yoghurt
Deel op Facebook Print Recipe

Ingredients

Serves 4 | Total 40 Minutes

Instructions

  • Preheat the oven to 220°C.
  • Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes.
  • Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside.
  • Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil.
  • Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat.
  • Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.
  • Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together.
  • When the time’s up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice.
  • Return to the oven for a final 5 minutes, or until the prawns are cooked through.
  • Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves.
  • Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.
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Course; Fish / Pork

Sticky Miso Peppers

Sticky Miso Peppers

Tofu, Pineapple, Rice Noodles & Crushed Wasabi Peas
Deel op Facebook Print Recipe

Ingredients

Serves 2 | Total 25 Minutes

  • 1 x 220g tin of pineapple rings in juice
  • 280 g extra firm tofu
  • 2 mixed-colour peppers
  • 4 spring onions
  • 4 cloves of garlic
  • 90 g rice vermicelli noodles
  • 20 g wasabi peas
  • 2 heaped teaspoons red miso paste

Instructions

  • Place the pineapple rings (reserving the juice) in a large dry non-stick frying pan on a medium heat.
  • Cut the tofu into four chunks and add to the pan.
  • Let it all gently char for 4 minutes, then turn, char on the other side and remove, leaving the pan on the heat.
  • Deseed the peppers, chop into 2cm chunks and place in the pan with ½ a tablespoon of olive oil, then reduce to a medium-low heat.
  • Trim the spring onions, chop the white halves into 2cm lengths and add to the pan, reserving the green tops.
  • Peel, finely slice and add the garlic, then cook it all for 10 minutes, or until soft and charred, stirring regularly.
  • Meanwhile, finely slice the green halves of the spring onions.
  • In a heatproof bowl, cover the noodles with boiling kettle water.
  • In a pestle and mortar, pound the wasabi peas until fine.
  • Mix the miso paste into the reserved pineapple juice, then pour into the pepper pan with a splash of water.
  • Let it sizzle for a minute, then return the tofu and pineapple to the pan to glaze.
  • Drain the noodles, divide between your plates and spoon over the sticky miso peppers, followed by the tofu and pineapple.
  • Sprinkle with the sliced green spring onion and crushed wasabi peas, then tuck right in.
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Course; Side Dish

Double Pepper Chicken

Double Pepper Chicken

Sweet Pepper Chickpeas & Crunchy Pepper Salsa
Deel op Facebook Print Recipe

Ingredients

Serves 4 | Total 35 Minutes

  • 3 red peppers
  • 1 red onion
  • 6 cloves of garlic
  • ½ a bunch of basil 15g
  • 1 x 400g tin of plum tomatoes
  • 2 x 400g tins of chickpeas
  • 4 x 150g skinless chicken breasts
  • thick balsamic vinegar

Instructions

  • Halve, deseed and finely chop the peppers, then place half of them in a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil.
  • Peel and finely chop the onion, adding three-quarters of it to the pan.
  • Peel, finely slice and add 2 cloves of garlic.
  • Cook it all for 10 minutes, or until softened, stirring regularly.
  • Meanwhile, for the salsa, mix the remaining chopped peppers and onion with ½ a tablespoon each of red wine vinegar and extra virgin olive oil.
  • Pick, finely slice and mix in most of the basil leaves, then season to perfection.
  • Add 1 tablespoon of red wine vinegar to the pepper pan, then pour it all into a blender with the tinned tomatoes.
  • Blitz until silky smooth, then pour back into the pan, drain and tip in the chickpeas, stir, and simmer for 15 minutes.
  • Score the chicken breasts in a criss-cross fashion and place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil and the remaining 4 unpeeled garlic cloves.
  • Cook for 8 minutes, or until the chicken is golden, juicy and cooked through, turning halfway.
  • Slice and serve on top of the chickpeas, sprinkled with the salsa, garlic and reserved basil leaves, then drizzle with thick balsamic vinegar, to finish.
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Course; Chicken

My Russian Potato Salad

My Russian Potato Salad

Baby Cornichons, Apples, Carrots, Peas & Chives
Deel op Facebook Print Recipe

Ingredients

Serves 8 As A Side | Total 25 Minutes

  • 800 g new potatoes
  • 400 g carrots
  • 200 g frozen peas
  • 8 heaped tablespoons natural yoghurt
  • 2 heaped teaspoons wholegrain mustard
  • 100 g mixed baby cornichons & pickled onions
  • 2 eating apples
  • ½ a bunch of chives 10g

Instructions

  • Scrub the potatoes and carrots, then dice into 1½cm chunks.
  • Cook in a large pan of boiling salted water for 10 minutes, or until soft, adding the peas for the last 2 minutes.
  • Meanwhile, to make the dressing, put the yoghurt and mustard into a large bowl with 1 tablespoon of red wine vinegar.
  • Finely chop and mix in the cornichons and pickled onions.
  • Add 2 tablespoons of starchy cooking water from the potatoes, then scoop out a few pieces of cooked potato, mash well, and mix through the dressing to make it extra creamy.
  • Season to perfection.
  • Drain the veg and leave to steam dry, while you core the apples and dice into 1½cm chunks.
  • Finely chop most of the chives and stir half into the dressing with the apples, potatoes, peas and carrots.
  • Sprinkle over the remaining chives and drizzle with 1 tablespoon of extra virgin olive oil, to finish.
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Course; Salad
Cuisine; Russian

Potato Lasagne

Potato Lasagne

Creamy Asparagus Sauce, Gorgonzola & Pesto
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 180°C.
  • Snap the woody ends off the asparagus.
  • Finely chop the bottom 3cm of each stalk (reserving the rest).
  • Peel and finely chop the onions.
  • Put the chopped veg into a large non-stick pan on a medium heat with 2 tablespoons of olive oil.
  • Cook for 15 minutes, or until softened, stirring regularly.
  • Stir in the flour, then gradually stir in the milk.
  • Simmer and stir for 5 minutes, blend until smooth (in batches, if needed), then return to the pan.
  • Scrub and finely slice the potatoes, stir into the sauce and simmer on a low heat for another 5 minutes, stirring regularly.
  • Finely grate in the Parmesan and season to perfection.
  • Halve the remaining asparagus lengthways, leaving any thin stalks whole.
  • Get a nice baking dish (roughly 25cm x 30cm) and spoon in enough sauce and potatoes to cover the base.
  • Sprinkle over a few pieces of asparagus and a few bombs of Gorgonzola, then repeat until you’ve used up all the ingredients, finishing with asparagus and a little sauce.
  • Bake for 1 hour, or until golden, bubbling and the potatoes are tender.
  • Let it sit for 10 minutes, then dollop with pesto to serve.
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Course; Pasta

Crispy Potato-Topped Fish

Crispy Potato-Topped Fish

Almond, Basil & Sun-Dried Tomato Pesto & Green Beans
Deel op Facebook Print Recipe

Ingredients

Serves 2 | Total 20 Minutes

Instructions

  • Preheat the grill to high.
  • Scrub the potato, then use a speed-peeler to peel it into ribbons.
  • In a bowl, toss the ribbons with the fish, 1 teaspoon of olive oil and a pinch of sea salt and black pepper.
  • Place the fish on a non-stick baking tray, then take a bit of pride in arranging one layer of potato ribbons in waves on top of each fillet.
  • Grill for 10 minutes, or until golden and cooked through (keep an eye on it).
  • Meanwhile, trim the green beans and cook in a pan of boiling salted water for 7 minutes, or until tender.
  • Tear the top leafy half of the basil into a pestle and mortar, and pound into a paste with a pinch of salt.
  • Peel and bash in the garlic, then pound in the almonds and 1 sun-dried tomato.
  • Finely grate in most of the Parmesan, muddle in 3 tablespoons of extra virgin olive oil to loosen, then season to perfection.
  • Finely chop the other sun-dried tomato.
  • Serve the potato-topped fish with the green beans and pesto.
  • Sprinkle with the chopped tomato, drizzle with a little extra virgin olive oil, and finely grate over the rest of the cheese, to finish.
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Course; Fish / Nuts / Vegetables

Bombay Jacket Spuds

Bombay Jacket Spuds

Carrot Raita, Grated Chilli & Crispy Mint-Spiked Fried Eggs
Deel op Facebook Print Recipe

Ingredients

Serves 2 | Total 1 Hour 10 Minutes

  • 2 jacket potatoes
  • 2 teaspoons garam masala plus extra for sprinkling
  • 2 large carrots
  • 3 heaped tablespoons Greek yoghurt
  • ½ a bunch of mint 15g
  • 2 large eggs
  • 1 fresh or frozen red chilli

Instructions

  • Preheat the oven to 200°C.
  • Scrub the potatoes, stab them all over with a fork, then rub them with 1 teaspoon of olive oil, the garam masala and a pinch of sea salt.
  • Place on a baking tray and roast for 1 hour.
  • Meanwhile, wash and finely grate the carrots, wrap in a clean tea towel and squeeze the tea towel well to remove any excess liquid.
  • Tip into a bowl, mix with the yoghurt and season to perfection.
  • Just before your potatoes are done, put a large non-stick frying pan on a medium-high heat with 1 tablespoon of oil.
  • Pick in the mint leaves, and, after 1 minute, crack in the eggs.
  • Sprinkle with a little extra garam masala and fry the eggs to your liking.
  • Slice open the spuds and pile in the carrot raita.
  • Finely chop the fresh chilli and scatter over to taste, or finely grate over frozen chilli.
  • Plate up the eggs alongside.
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Course; Eggs / Vegetables

Essex Hasselback Hotpot

Essex Hasselback Hotpot

Tender Lamb, Carrots, Cider, Sage & Branston Pickle
Deel op Facebook Print Recipe

Ingredients

Serves 4 | Total 2 Hours

Instructions

  • Toss the lamb with sea salt and plenty of black pepper.
  • Place in a shallow casserole pan on a high heat with 1 tablespoon of olive oil, turning until brown all over.
  • Meanwhile, peel the onions and carrots and chop into chunks the same size as the lamb.
  • Remove the lamb to a plate, leaving the fat behind in the pan.
  • Reduce to a medium heat, stir in the onions and carrots, tear in the sage leaves, and add a splash of water.
  • Cook for 10 minutes, stirring occasionally.
  • Put the lamb back in and stir in the pickle, then the flour.
  • Pour in the cider and 600ml of water to cover.
  • Preheat the oven to 180°C.
  • Place one potato on a board between the handles of two wooden spoons, and carefully slice at just under ½cm intervals all the way along (the spoons will stop you going all the way through).
  • Repeat with the rest of the potatoes.
  • Stir the stew, season to perfection, then push in the potatoes, cut side up.
  • Cook in the oven for 1 hour 30 minutes, or until the potatoes are golden and have sucked up loads of that lovely flavour.
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Course; Lamb / Vegetables

My Mexican Meatloaf

My Mexican Meatloaf

Black Beans, Sweet Red Peppers & Jalapeños
Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 red onion
  • 2 red peppers
  • 14 jarred sliced green jalapeños
  • ½ a bunch of coriander 15g
  • 1 x 400g tin of black beans
  • 500 g lean beef mince
  • 1 x 400g tin of plum tomatoes
  • 4 tablespoons soured cream

Instructions

  • Preheat the oven to 220°C.
  • Peel the onion, cut into wedges, then pull apart into petals.
  • Halve and deseed the peppers, chop into 3cm chunks, then toss both with 1 tablespoon of olive oil in a 25cm x 35cm baking tray.
  • Roast for 15 minutes, while you finely slice the jalapeño and the coriander stalks, reserving the leaves.
  • Drain the beans and put half into a large bowl with the mince, jalapeños and coriander stalks.
  • Add a good pinch of sea salt and black pepper, use your hands to scrunch it all together well, then shape into a loaf.
  • Nestle the meatloaf in the middle of the onions and peppers in the tray.
  • Roast for 15 minutes.
  • Remove the tray from the oven, drizzle 1 tablespoon of red wine vinegar around the meatloaf, scatter in the remaining beans and scrunch in the plum tomatoes, then swirl a small splash of water around the tomato tin and into the tray.
  • Stir the sauce together around the meatloaf, season, and return to the oven for a final 15 minutes, or until the meatloaf is beautifully golden and cooked through.
  • Serve dolloped with the soured cream and sprinkled with the coriander leaves.
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Course; Beef

Pork & Apple Meatballs

Pork & Apple Meatballs

Mustard, Mashed Potato, Soured Cream & Chive Sauce
Deel op Facebook Print Recipe

Ingredients

Serves 4 | Total 35 Minutes

  • 800 g potatoes
  • 500 g lean pork mince
  • 1 teaspoon wholegrain mustard
  • 1 eating apple
  • 150 g soft white bread
  • 1 litre fresh chicken stock
  • 65 g soured cream
  • 1 bunch of chives 20g

Instructions

  • Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
  • Meanwhile, place the mince in a bowl with the mustard.
  • Coarsely grate in the apple.
  • Tear 75g of the bread crust into a blender and blitz into crumbs, then add to the bowl, season with sea salt and black pepper, and scrunch together well.
  • With wet hands, divide into four, then divide each piece into eight, and roll into 32 balls in total.
  • Bring the stock to a simmer in a large pan, then drop in the balls to poach for 5 minutes, or until cooked through.
  • Drain the potatoes, return to the pan, mash well with 1 tablespoon of extra virgin olive oil, then season to perfection.
  • Divide between warm bowls, then use a slotted spoon to scoop out the balls, sitting them on top.
  • Tear the soft inner part of the bread into the blender, with the soured cream and most of the chives.
  • Pour in 300ml of the stock and blitz until silky smooth and aerated.
  • Season to perfection, then divide between the bowls.
  • Finely chop and scatter over the remaining chives and drizzle with 1 tablespoon of extra virgin olive oil, to finish.
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Course; Fruit / Pork