Miso sesame stir fry

I’m always trying to create the perfect stir fry and it’s fair to say I’ve had many a fail! The main problems have been over-cooked veggies and not enough sauce! I think stir fries can be a little tricky to get right as it’s all about the prep and timing. You really have to think about how to get everything cooked at the same time. So the key to a good stir fry is mise en place: all your ingredients out in front of you ready to go. That includes part cooking any veggies that will take too long to fry. This recipe is my version of a stir fry as I’ve cooked the veggies and tofu separately from the sauce and just drizzled it over in the bowls. But if you prefer to add the sauce to the veggies etc at the end and gently warm through, you can do that too.

Ingredients

Serves 4

• 280g firm tofu (this is the packet size of Tofoo, you can adjust a bit), chopped in cubes or 1 chicken breast, salted chopped into small slices

• 3 spring onions, 1cm diagonal slices

• 3 small carrots, chopped into thin batons

• 1/2 head of broccoli, florets separated and then cut each one into 3-4 thin slices

• 350g jasmine rice

• 3-4 tbsp sesame seeds

• Groundnut or rapeseed oil

Miso & sesame sauce

• 1 thumb ginger, grated

• 1 large garlic clove, grated

• 2 tbsp white miso

• 4 tbsp tahini

• 2 tbsp honey, start with 1.5 and add the rest if you want it sweeter

• 4 tbsp rice vinegar

• 2 tbsp sesame oil

• 2 tbsp sunflower oil

• Approx 4-6 tbsp water

Method

• First, prep! Chop all the veggies and whichever protein you’re using.

• Mix all the sauce ingredients together apart from the water (I had to use a hand blender as my tahini had separated and was quite lumpy). Add the water gradually to get a consistency of runny honey, set aside.

• Rinse the rice well and cook as per the instructions and leave in the pan with the lid on once ready.

• Steam the carrots and broccoli for 4-5 minutes so they are part cooked with a little crunch.

• Dry toast the sesame seeds in a small frying pan and tip into a bowl to cool. Then heat a little groundnut or rapeseed oil in the same pan and pour a good drizzle of groundnut or rapeseed oil into a wok and put on a med-high heat.

• Once the oil is hot in both pans add the tofu or chicken to the little pan and the veggies to the wok. I prefer to separate them as I find the ingredients start to steam rather than brown if the pan is too crowded, but you could cook the tofu or meat in the wok first and then set aside in a warm lidded bowl if you want to use one pan.

• Keep the veggies on a high heat and keep stirring so they brown on different sides. Same goes for the tofu and both should should take about 5 minutes to cook through and colour. If you’re using meat it may take a couple of minutes more - a meat thermometer is the safest way to check.

• Turn off both pans and tip the tofu or meat into the veggies. Briefly warm the sauce in the small pan, but don’t leave it for long, it just needs a couple of minutes.

• Serve adding the rice, then veggies, then protein. Drizzle over the sauce using a tablespoon and sprinkle over the sesame seeds to finish.

Tip

• Choose 3 types of veggie and one protein when doing a stir fry or you’ll end up with too many ingredients and probably an over cooked soggy mess!

• You can choose whichever brand of tofu you prefer, I like Tofoo as it’s firm and tastier than some other brands.

Orzo, roast tomato & broccoli salad with pesto

This is a quick and easy salad that can be eaten warm or cold, so it’s a good one to make all year round. I also like to add a little cheese to this dish by crumbling over some feta or grilling 2-3 slices of halloumi;. It goes really well with roast chicken, pan fried fish or even chickpeas roasted in a pan with a little olive oil, salt and a squeeze of lemon.

Ingredients

Serves 4-6

• 1 head broccoli, chopped into florets

• 400g cherry tomatoes, halved

• 1 tbsp rapeseed or olive oil

• 350g orzo

• 20g toasted almond flakes

• 2 tbsp any kind of pesto - I made some myself, but you can use jarred or fresh ready made from the supermarket.

  Pesto

  Makes enough for this recipe plus 4 servings with pasta

• 90g basil - or wild garlic when it’s in season (March/April)

• 1 small clove garlic (but don’t add if you’re using wild garlic!)

• 2 tbsp lemon juice (approx juice of 1 lemon)

• 6 tbsp olive oil

• 60g pine nuts

• 15g parmesan, chopped roughly

• 1/2 tsp sea salt

  Method

• Preheat the oven to 180°c

• First make the pesto by putting all the ingredients into a food processor and blitzing until they form a loose paste-like texture. If the parmesan isn’t grated add this first and blitz, followed by the pine nuts and repeat, then add the rest of the ingredients. You don’t want it too smooth though as pesto isn’t a purée!

• Next put the veggies on a large tray so they have plenty of space and drizzle with the oil, sprinkle with salt and mix well. Roast for 12 mins, then turn the broccoli and put back in the oven for a further 5-8 minutes so it has started to brown a little on the other side, but still has a bit of a bite.

• While the veggies are roasting, cook the orzo as per the packet instructions - usually boil for 10 mins - then drain thoroughly and stir in the pesto.

• Spoon the orzo and veggies on to a serving plate, season and sprinkle with toasted almonds.

• Serve straightaway if you want the salad warm. Otherwise leave to cool and eat at room temperature.

  Tips

• All salads taste better when eaten at room temperature, rather than chilled, so remember to take it out of the fridge about an hour or so before eating.

• Try adding some sliced avocado if you’re eating it at room temperature.

• A drizzle of posh balsamic or balsamic glaze (same sweet tangy flavour as the posh, but way cheaper!) would also work well.

• Make the pesto a day or so ahead so you cut down on the prep time. Pesto stores really well in the fridge for 7 days or freezes for up to 3 months and this recipe will give you enough to add to another meal at least, so it’s a good one to make ahead and save time in the kitchen later. I love to roast a tray of mixed vegetables and add a few dollops of pesto or it’s great added to risotto as a flavour boost at the end.

Creamy aubergine & tomato spaghetti

This is a classic combination that makes a great family friendly vegetarian dish - as the kids can pick out the aubergine . I’m hoping that one day, after feeding this to them 500 times, they might start trying it… who knows … anyway for now it’s one dish we can all enjoy in our various ways!

🌱Vegan option: replace the crème fraîche with @oatly cream, it tastes amazing!

Ingredients

• 2 aubergines, cut into 1 cm slices

• 2 large cloves garlic, minced

• 2 tins 400g plum tomatoes

• 2 tbsp crème fraîche or Oatly cream

• Handful fresh basil, stalks chopped, leaves ripped and set aside

• 350g spaghetti

• 200g feta, crumbled

Method

• Preheat the oven to 180°c.

• Lightly drizzle the tray with rapeseed or olive oil and spread out the aubergine slices evenly.

• Drizzle the top side of the aubergine and sprinkle with sea salt.

• Place in the oven 30-35 minutes until golden brown, turning halfway to colour both sides.

• While the aubergine is roasting, heat a couple of lugs of olive oil in a wide bottomed pan and add the garlic, allow to gently brown without burning.

• Pour in the tomatoes and heat through, add the basil stalks and turn down to a simmer for 20 minutes.

• Cook the spaghetti while the sauce simmers.

• Add the cooked aubergines to the tomatoes and cook for 5 minutes and then spoon in the crème fraîche and basil leaves. Warm through adding 1/2 tsp sea salt and a good grind of pepper, plus some dried chilli flakes if you want a bit of spice.

Tip

Alternative vegan option: just leave out the crème fraîche and add a little balsamic vinegar to the sauce at the end, cook for 5 mins and sprinkle toasted pine nuts on top to serve.

Crunchy cauliflower mac ‘n’ cheese with garlic breadcrumbs

I have to admit that I’d consigned mac ‘n’ cheese to a kid-only carb fest a good few years ago, but I after revisiting this classic combo I might just have changed my mind. My main motivation was to trick the kids into eating cauliflower, but I’m also trying to build a stock of recipes for my eldest to cook at uni. Questionable success on the former, let’s see about the latter - I’ve sent him a dish, a whisk, scales and a measuring jug.

So despite not really intending to eat this mac n cheese I actually surprised myself by really enjoying it! Good to know that I like to eat my own dishes eh?! It’s not that I have anything against mac ‘n’ cheese, but having eaten it a lot over the years I guess I just wasn’t feeling that excited about it. However, after adding roasted cauliflower and a crunchy topping I’m a born again fan.

Ingredients

Serves 6, or 8-10 as a side

• 1 med cauliflower, chopped into florets

• 2 tbsp rapeseed or olive oil

• 350g macaroni

  Cheese sauce

• 60g butter

• 60g flour

• 900ml milk

• 200g mature cheddar cheese, grated

• 1tsp sea salt

  Bread crumbs

• 100g bread crumbs - see tip below on how to make them yourself

• 1 small clove garlic, grated

• 20g parmesan, grated

• 50g mature cheddar, grated

Method

• If you haven’t got the bread crumbs ready to go, then prep them first - scroll down to my Tips section on how to make them quickly.

• Preheat the oven to 180ºc

• Put the cauliflower florets on a tray, drizzle with the oil and place in the oven for 15 minutes. Check and turn putting them back in the oven for a further 5 minutes. Once they’re cooked through, but not too soft, slice the florets into small pieces so you don’t get big chunks in the final dish.

• Mix the minced garlic into the bread crumbs, using your (clean!) hands to really make sure it is spread evenly then add the parmesan and grated cheddar.

• Cook the macaroni as per the packet instructions, drain and set to one side. I rinse mine under cold water to stop it over cooking and to get rid of some of the starch so it’s less sticky. Once it has drained properly, put the cooled pasta into a large (approx 35x25cm) oven-proof dish and mix in the cauliflower.

• While the pasta is cooking make the cheese sauce; use a non-stick pan and a silicone whisk if you have one to prevent lumps, but a non-metal spoon or spatula will do otherwise - you’ll just need to stir a bit faster!

• First add the butter to the pan, melt and then tip in the flour, whisk thoroughly and allow to warm through for a minute.

• Here is where you need to do things quickly as the roux will thicken up rapidly each time you add more milk, but don’t panic, you can almost always whisk out the lumps at each stage if you’re vigorous enough. Start pouring the milk in slowly, 50ml at a time at first so you don’t get lots of splashing as you whisk it in. Quickly add the next 50ml and repeat until you’ve got to about 300ml and then you can start adding 100ml at a time. Once you’ve poured in all the milk leave on a low heat for 15-20 minutes to cook through and get rid of the floury taste, but whisk or stir regularly so the bottom doesn’t stick and cause lumps.

• Add the grated cheese and salt; stir, allow to melt and then pour over the pasta mixing well.

• Spread the bread crumbs evenly over the top and put in the oven for 20 minutes until the top is browned

  Tips

• I like to make my own bread crumbs by dry out a few slices of sourdough that are a bit past their best, so they don’t get wasted. You can leave them out on the side for a few hours, or speed up the process by breaking them up on a tray and placing in a low 50ºc oven for 20 minutes. Remember you don’t want them browned, just dried out. Then leave to cool and harden. I like to smash them up in a bag or teacloth with a rolling pin as you get a more varied texture than in a food processor. For this recipe just dry out 100g - about 2 slices.

• When roasting any vegetables, I always open the oven (just an inch) after about 10-12 minutes to let out excess steam so that they brown more easily. Your oven might be better at venting the steam out, so this might not be necessary, but double check one time when you’re roasting high water content ingredients like veggies. I always get a face full of steam! I usually repeat this once more.

• You can prep the cheese sauce earlier in the day to save time later, but make sure you place a piece of buttered clingfilm or baking parchment directly on top to prevent a skin forming. When you reheat, stir regularly to keep it smooth.

Vegan mixed bean chilli

Anyone who visited The Little Bookshop in Leeds is likely to have seen or tried this recipe as it was a really popular dish on the menu. Sadly as it’s unlikely that I’ll be able to serve you in person anytime soon, I thought it would be nice to share the recipe so you can make it at home.

It’s great to make in a big batch like this one and freeze some or have with different things to save time in the kitchen during the week. I really like a recipe that is super versatile, so you can eat it again and it’s not just left overs, but a whole different meal.

You can try serving it with classic brown basmati rice (spiked with toasted cumin seeds), paprika roasted squash or sweet potato wedges, guacamole, baked potato, coconut quinoa (photo below) feta and/or yoghurt (vegan coconut goes especially well). You can also make a wrap with avocado, feta, rice and a little yoghurt, or a quesadilla with plenty of cheese and rice.

Let me know in the comments below if you make it, I love to hear that people are enjoying my recipes.

Ingredients

• 3 medium (or 2 large) onions, small dice

• 3 mixed peppers (yellow, orange or red, no nasty green), same size as the onions

• 2 large cloves of garlic, grated

• 1.5 tsp smoked paprika

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp dried chill flakes (or 2 if you like it hot!)

• 3 x 400g tins tomatoes

• 4 x 400g tins beans (whatever kind you prefer, but make sure one is kidney)

• 30g fresh coriander, leaves chopped roughly and stalks chopped finely

• 1 tbsp maple syrup or honey

• 1 tbsp cider vinegar (or any kind apart from malt!)

• Juice of 1 lime, plus another chopped into wedges

Method

• Heat a couple of lugs of olive oil in a large wide bottomed pan, add the onions and peppers.

• Cook on a medium heat to allow the water to steam out of the veggies, but don’t let them burn, turn the heat down if they begin to stick.

• Stir on and off for 20-25 minutes until the onions are just beginning to colour (to add extra flavour) then add the garlic and cook for a further 2 minutes.

• Next add the ground spices and stir for a minute to warm then through (and release their flavour) before pouring in the chopped tomatoes plus 1/2 a tin of water, all the beans and then the coriander stalks. Allow to gently bubble away for 25 minutes without the lid on, but keep an eye on it and put it on if the chilli begins to dry out or stick. You can always add a little water if needed.

• Lastly add the maple and vinegar and allow to bubble for a further 5-10 minutes without the lid on. Sir in the juice from 1 lime and save the rest for serving. Chop the other lime into wedges as well.

Tip

When you add the water fill one tin 1/2 way and swirl in each one to get all the tomato juice out.

Roast tomato & red pepper risotto with garlic ciabatta

Ingredients

Serves 4-6

• 300g cherry tomatoes

• 1 red pepper

• 1 onion, chopped finely

• 1 stick celery, chopped finely

• 1 clove garlic, grated

• 15g fresh basil, stalks finely chopped / leaves torn

• 1 glass of white wine

• 350g risotto rice

• 900ml vegetable stock

• 40g parmesan, finely grated

• 1 tbsp unsalted butter

• ¾ tsp sea salt

  Garlic ciabatta

• ½ ciabatta loaf, cut into about 6 slices slices

• 20g unsalted butter, room temperature

• 1 small clove garlic, grated

• pinch sea salt

• chopped chives, optional

Method

• Preheat the oven to 180°C

• Chop the cherry tomatoes in half and spread out on a baking tray, drizzle with olive or rapeseed oil. Bake for 20 minutes until starting to brown on the tray. After you take them out make sure you scrape the tray to loosen all the brown caramelisation to use later.

• Put the whole red pepper on some tin foil and place under a hot grill and blacken on all sides - this should take about 12-15 minutes, turning every 2-3. Wrap in the foil once cooked and leave to cool for 5 minutes, then peel, deseed and chop or tear into ½ cm wide strips.

• While the tomatoes and pepper are cooking, chop the onion, celery and basil stalks then add a glug of olive oil to a wide low sided pan and cook gently for around 10 minutes or until soft, but not browned.

• Add the garlic and cook for 1 minute.

• Warm the stock on the hob or microwave.

• Next add the risotto rice to the onion mix and stir well to coat, turn the heat up a little and pour in the wine. Let the rice sizzle until the alcohol has burnt off - about 2/3 minutes.

• Now turn the heat down and start to add the stock one ladle at a time, stirring well to combine. The rice will need to cook for 20 minutes, but after 12 minutes add the roasted tomatoes (don’t forget the tasty tray scrapings!) and red pepper strips.

• Get the garlic bread prepped while the risotto is cooking. Mix the garlic into the butter with a fork and spread on once side of each slice. Place on a baking tray and put in a 180°C oven for 6-8 minutes, or place under a hot grill (non buttered side first) for a couple of minutes a side.

• Keep adding the rest of the stock and then finish by stirring in the butter, basil leaves and 2/3 of the parmesan, reserving the last bit to sprinkle on top to serve. You could artfully place a few pretty basil leaves on top too if you’re feeling flash :-)

• Serve with a green salad, garlic bread and a glass of chilled Albariño.

Tip

• A note about stock - if I’m using a cube then I will double the amount of water recommended on the pack, so for this recipe I just used one cube for one litre of water. Otherwise you’ll end up tasting the stock cube rather than it being a savoury back note.

• I don’t always want to open a bottle of wine just for cooking, so I keep a bottle of Sherry or Vermouth in the cupboard to use for risotto. It doesn’t go off like wine, so you can just use a glass as and when you need it.

• To make the risotto vegan, you could use non-dairy butter and add a tablespoon of nutritional yeast and or a little oat cream instead of cheese. Top with toasted pine nuts or pumpkin seeds.

• I use a Microplane or fine grater for the cheese and garlic.

Cheesy baked potatoes

The humble baked potato: not usually worthy of a blog post, but these are one of our family faves so I thought I’d share as they’re a sure fire hit. If you’re stuck with what to cook and only have basic ingredients this is a super simple way of turning an ordinary baked pot into something special! (well almost)

Ingredients

• 1 baked potato per person and a couple extra for lunch tomorrow

• The same amount of butter and cheddar cheese that you would normally use for the number of potatoes you’e cooking

Method

• Preheat the oven to 180°C.

• Bake your potatoes as usual; once they’re done, cut in half, scoop out the insides and put in a big bowl ready to mash.

• Put in a teaspoon of butter and a small handful of cheddar for each potato. I didn’t have quite enough cheddar so I used some parmesan as well, but save some cheddar for topping if you can and mash.

• Add any of the following: diced fried onion, roasted red peppers (jarred for ease), sun dried tomatoes, bacon, tuna mayo (think tuna melt), ham or mozzarella, feta - anything you like really, but make sure it’s chopped fairly small.

• Mix up the lot and put it back in the skins, top with grated cheese and put back in the oven for 5-10 mins or until browned on top. If they won’t brown then just flash under the grill for 2 mins.

• Great for lunch with salad or a simple dinner. We ate ours for lunch with a combination of veggie sausages, salad and beans (for the kids).

  Tip

  For a more ‘sophisticated’ option could also try the same method with sweet potato - it’s lovely with mozzarella, basil & roasted red peppers.

Green lentil dal with crispy red onion

This was a cupboard and fridge raid dinner as we didn’t have much in, but it turned out to be really tasty. Lentils are a great source of protein and fibre and the combination with brown rice and roasted veggies makes this dish low fat and packed with nutrients.

Ingredients

Serves 6-8 portions

• 600g green lentils

• 5 cloves garlic, grated or finely chopped

• Thumb of fresh ginger, grated

• 1 tbsp turmeric

• 1-2 tsp dried chillies

• 2 tbsp groundnut oil

• 2 red onions, finely sliced

• 1 tbsp cumin seeds

• 1 tsp mustard seeds

• Fresh coriander, chopped to serve if you have it. I didn’t and it was still tasty without

• 1 cauliflower, chopped into florets

• 4 red onions sliced into half moons

Method

• Preheat the oven to 180°c.

• Rinse the lentils well and then add to a large pan with 3L of water, boil and then reduce to a simmer. For the first 15 mins make sure you take off the scum as it can make the dal bitter.

• Once the scum has stopped forming add the garlic, ginger, turmeric and dried chilli. Simmer for about 1 1/2 hrs, stirring occasionally, until the lentils have completely broken down and there isn’t much liquid left. Season with 1-1 1/2 tsp sea salt to taste.

• While the lentils cook add the mustard seeds to another pan with a little oil and heat until they start to pop.

• Next put in the onions and fry gently until they’re browning and starting to crisp. This will take a while, 20-30 mins. Add the cumin seeds for the last 5 mins.

• While the dal is cooking, place the florets on a baking tray (well spaced out) and drizzle with rapeseed or olive oil and sprinkle with sea salt and cumin seeds. Roast for 15 minutes and then turn, put back in the oven for 5-8 minutes - or until the other side is browned.

• Serve with basmati (I added wild rice too) and the cauliflower and red onions ( the photos shows some slices of white sweet potato too, you don’t need these, I just wanted to use some up).

Vegan noodle bowl

I’m rapidly becoming obsessed with making noodle bowls! They’re the perfect balance of flavour, texture, nutrients and they look bloody amazing too. This is my latest combo that we ate for lunch today, but it would have been equally good as a main course - it might only serve 3 for dinner though, so make a bit more if you have big appetites!

Ingredients

• 220g packet brown vermicelli noodles

• 130g mangetout or sugar snap peas, whole 

• 150g carrots, as finely julienned as possible 

• 2 spring onions - I used 3cm of the green end of leek as I didn’t have any onions, red would also be fine too

• 100g radishes, chopped into thin slices

• 100g cucumber, julienned

• Juice of 1 lime 

• 200g firm tofu - optional

  Dressing 

• 7 tbsp rapeseed or sunflower oil

• 1 tbsp sesame oil

• 3 tbsp soy sauce

• 2 tbsp rice vinegar (white wine if not)

• 4 tbsp smooth peanut butter, crunchy is fine too though

Method

• First cook the noodles as per the packet instructions, rinse well in cold water and set aside. 

• Chop the veggies and set aside, but don’t mix them.

• Put all the dressing ingredients into a shaker (this Oxo Good Grips one is great - no more leaky jars!) or jar and mix really well as the peanut butter will take longer to dissolve.

• Pour 2/3 of the dressing over the noodles and mix well. If the dressing is a little thick then add a tbsp or two of water. 

• Divide the noodles into 4 bowls and add the veggies in little groups. 

• If you’re using tofu then chop into small cubes and fry on a medium heat for about 5 minutes in a little sesame oil. Once browned on at least two sides add a splash of soy for flavour. 

• Add the tofu to the bowls and serve with a lime wedge and the rest of the dressing drizzled over the veggies.

Mushroom, pepper & brown basmati stir fry

Before I made this I decided to do some research online as according to my harshest critics - the kids - my stir fry skills have been going a bit downhill recently. Yes, you heard that right....  I know, I can't believe it either! Anyway, after a bit of investigating and a bit more effort, I think I pulled off a pretty decent one tonight, so here are the main tips I learnt and a recipe for you to try. Let me know what you think!

• Choose: one protein - tofu / quorn / meat; either rice or noodles; and only 3 types of veggies so you don’t end up with too much in the pan and a soggy mess.

• Cook the in batches and set to one side while you fry the veggies - in small batches as well.

• If you’re using meat then try to make sure it is only just cooked through so it doesn't go over once you add it back to the pan at the end to warm through.

• Marinate the tofu / quorn / meat; make enough to heat through and use as a sauce at the end.

• Get the wok hot before adding the oil and then again before adding the ingredients - you don’t want to cook any them for very long, only just enough time to brown.

• 4. Use a high smoke point oil like ground nut, rapeseed or sunflower.

Ingredients

Serves 4-6

• 2-3 tbsp ground nut oil, or sunflower if you are allergic

• 250g tofu / 3 quorn or chicken breasts, diced into bite sized pieces

• 1 medium onion, sliced

• 1 green pepper, sliced

• 1 yellow pepper, sliced

• 4 large mushrooms, sliced

• 360g brown basmati (or white if you prefer)

Marinade

• 1 clove garlic, minced, or finely chopped

• 2cm ginger, minced

• 4 tbsp soy sauce

• 2 tbsp honey or maple

• Juice of 1 lime, and extra to serve

Method

• Start by mixing all the marinade ingredients together in a bowl and add which ever protein you’re using; set to one side while you chop the veggies.

• Cook the rice as per the packet instructions; drain well and set to once side in a covered pan to keep it warm.

• Heat the wok so it is really hot and add the oil; next drain off the marinade from the protein cooking in two batches. If you put it all in at once it will just steam rather than brown as too much liquid will be released when it cooks.

• Fry the protein on a high heat to brown and cook through, this will take about 5 minutes, but double heck a piece to make sure if you’re using chicken. Once the first batch is cooked, put to one side on a warm plate. Fry the second batch and add the the plate while you cook the veggies.

• Next add the onions and peppers, frying on a high heat for around 3 minutes, or until browned and softened a bit. Keep stirring or they'll burn.

• Then add the mushrooms for 2 minutes before turning down the heat and pouring in the remaining marinade heating it through thoroughly especially if it has had raw chicken in it.

• Next put in the protein and cooked rice mixing thoroughly.

• Serve with a good squeeze of fresh lime.

Courgette & chickpea curry

Another courgette delivery from my green fingered allotment owning friends means a tasty vegan curry tonight. This is a store cupboard recipe that I quickly put together and it turned out to be a good ‘un. I wish I could say the kids loved it too, but I'd be lying, they had fish fingers (sigh). Anyway, the good news is that this recipe is really quick to prepare and serves 6 so you'll have plenty of leftovers for another night, even if the kids think it looks like the devil’s work.

Ingredients

Serves 6

• 1 tsp mustard seeds

• 15 curry leaves

• 2 tbsp rapeseed oil

• 1 onion, chopped finely

• 1 1/2 tsp ground cumin

• 1/2 tsp chopped dried chilli flakes, or more if you like it hotter!

• 1 tsp tumeric

• 1 tbsp tomato puree

• 4 large courgettes, chopped in slices and then in half

• 1 x 400ml tin coconut milk ( I like Sainsburys own brand, it's not as gloopy as others)

• 1 x 400g tin chickpeas, drained

• Fresh coriander

• Lime

Method

• Heat the oil in a large pan and then add the mustard seeds; warm until they being to pop and then add the curry leaves and warm through for a minute.

• Put the onion in the pan and cook gently on low for 15 minutes until soft.

• Next add the spices and stir for a minute to warm through and release their flavour.

• Put the courgettes in the pan and mix, cook for around 10 minutes until softened and then add the tomato purée followed by the coconut milk and chickpeas; simmer for a further 10 minutes.

• Serve with a sprinkle of coriander, a squeeze of fresh lime and a cold beer.

Lemon, chill & garlic courgettes

How good is seasonal veg? It's the courgette's turn to be ready for picking at the moment and these beauties from my friend's allotment tasted amazing. I griddled them and made a simple dressing as they really don't need many additions when they're this good. Below is a very straightforward recipe that you can either eat as a side dish, or add to pasta to make a main.

Ingredients

• 4 large courgettes, cut in half and slice reasonably thinly

• Juice of 2 lemons

• 1 small ish clove garlic

• 1 fresh red chilli or 1/2-1 tsp dried depending on how you like your heat levels

• seasoning

Method

• Brush one side of each courgette with olive oil and season.

• Get the griddle very hot.

• Place the courgettes on rows along the pan and sizzle for a few minutes until they have griddle lines and are partially softened. You'll need to do a few batches as they wont all fit in the pan.

• Brush the side facing up with olive oil and turn to cook.

• Place in a warmed dish while you cook the rest.

• Meanwhile make the dressing by putting all the ingredients in a bowl and mixing together. couldn't be easier. Once all the courgettes are cooked, dress and serve.

Tip

• We had this dish with BBQ roast chicken and minted new potatoes, which was delicious on a hot Sunday evening. Great alternative roast dinner!

• Another great alternative would be to cook some tagliatelle, make a bit more dressing, mix with the courgettes and a big handful of parmesan.

Cous cous & chickpeas in ras el hanut

Cous cous can be a bit boring unless you really work on the flavourings and this recipe certainly does that. Usually consigned to side dish status, here the long suffering cous cous gets a chance to shine. Great with any kind of tagine, but also it works really well for lunch the day after topped with a poached egg.

Ingredients

Serves 4

• 1 small onion

• 4 cloves garlic, peeled and thinly sliced

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 tablespoon ras el hanut spice

• 200g cooked chickpeas

• 1 tomato

• 120g cous cous

• 360ml boiling water

• Handful chopped coriander, to taste

Method

• Fry the onion and garlic for about 5 minutes until they begin to soften and colour. I use a large skillet for this dish and serve the cous cous in the pan on the table.

• Add the salt and ras el hanut, mixing well to release the flavours.

• Next add the chickpeas and chopped tomato and cook for a minute or so. Tip in the cous cous followed by the boiling water, bring to the boil and then turn off the heat and cover.

• Leave to stand for about 10 minutes while the cous cous absorbs all the water. When ready break up with a fork and serve with chopped coriander.

Asparagus with poached egg on sourdough

Last night was a rare occasion; husband was away and kids all fed in one way or another. I found myself starving at 8pm and looking into the fridge with despair, until I noticed the asparagus that I had bought from the local farmer's market at the weekend. I decided on a classic combo, pairing griddled asparagus with a soft poached egg on sourdough. Wow, what a dish! Very simple, very effective - my perfect mid-week dish description.

Having said this would also make a great breakfast, brunch or lunch!

Ingredients

Serves 1

• 6 asparagus spears

• 1 egg

• Fresh bread (of any variety)

• Pinch of sweet smoked paprika

• 1 tablespoon parmesan, finely grated

• Salt & pepper

Method

• Baste the asparagus in a little olive oil and heat a griddle, or frying pan if you don't have one. Place the asparagus in the pan and allow to colour on both sides. This shouldn't take much more than 4-5 minutes. 

• As the asparagus goes in the pan, bring a pan of water to boil and poach the egg; put the bread in the toaster. Everything cooks quickly, so it all have to go on together pretty much. 

• Once the toast is done, butter and put on the plate followed by the asparagus, sprinkled with a little paprika and then top with the egg. Finish with the grated parmesan and there you have one of the tastiest, quickest meals you'll ever make.

Tip

Perfect poached eggs

Ever wondered how chefs get their poached eggs into small neat looking bundles that wobble delicately on top of you toast? The trick is to to put the whole egg (still in the shell) on a spoon and place it in boiling water for 10 seconds. Then remove and crack into the water. You'll find that the small amount of heat you gave it in the shell just keeps the white together nicely, so it forms a better shape when poached. Of course if you have super fresh eggs then this isn’t necessary, but it’s a good trick to know for most standard supermarket ones!

Chana masala / chickpea curry

I made a big pot of this curry the other night so I have some tasty lunches over the next few days.

This is a recipe from Meera Sodha’s wonderful debut cookbook Made in India. Apparently I’m not alone in loving this dish as as she says in her description that, “right now, millions of Indians are probably tucking into a chana masala: it’s the dish that sustains a nation, the coals of India’s engine room.” Well, I can understand why – it’s full of protein-rich chickpeas, delicious aromatic spices and low in fat. What’s not to like?

Ingredients

Serves 4

• 200g dried chickpeas (or 2 x 400g tins)

• 1 teaspoon bicarbonate of soda

• 3cm ginger, peeled and grated finely

• 2 cloves of garlic, peeled and grated finely

• 1 fresh green chilli, finely chopped

• 3 tablespoons of rapeseed oil

• 2 onions, slicces

• 1 x 400g tinned plum tomatoes

• 1 tablespoon tomatoe puree

• 1 teaspoon garam masala

• ¾ teaspoon ground cumin

• ½ teaspoon chilli powder

• ¼ teaspoon ground turmeric

Method

• If you are using dried chickpeas then soak in cold water with the bicarbonate of soda over night, or at least 6 hours. Rinse, drain, then cover with more cold water and boil for 30-45 minutes until soft, discard the scum if it appears when boiling.

• Grate the ginger and garlic, then chop the chilli, mix together with a pinch of salt.

• Put the oil into the pan and heat, when it is hot add the onions and cook for 10 minutes or until they become golden. Keep stirring!

• Add in the ginger, garlic and chilli mix into the pan and stir, then the tomatoes and squash them once in the pan, followed by the tomato puree. Cook the sauce for 8-10 minutes.

• Add the garam masala, 1 ½ teaspoons of salt, cumin, chilli powder and turmeric, cooking for a few minutes before adding the chickpeas. Add up to 5 tablespoons of water to thin the sauce if it is quite thick at this point. Stir well and cook for another 5 minutes.

• Serve with chapattis and a tomato and sweet onion salad dressed with rapeseed oil and fresh lime. 

Chapattis

Ingredients

Makes approx 5

• 300g Chapatti Flour 

• 100ml - 200ml water

• 2tbs sunflower or rapeseed oil (optional)

Method

• Place flour in a large bowl, make a well in the centre and stir the

• water in stages.

• Add the oil and work into a soft dough by hand. Knead for

• approximately 5 minutes.

• Divide the dough into 5 equal pieces and make into small balls by hand.

• Roll out each piece on a floured surface, with a rolling pin, into a thin round circle.

• Place a frying pan on a medium heat.

• Put the chapatti into the pan until blisters appear, then turn and cook the other side.

• Cook until golden brown on both sides and serve hot.

Tip

• Sodha's original recipe says to bash up the garlic, ginger and chilli using a pestle and mortor, but my method cuts out a lot of bashing time. I use a parmesan cheese grater or a Microplane to get a fine texture.

• Rapeseed oil – why use it ? It’s versatile, healthy, and is one of the only oils grown and bottled in the UK along with linseed. Rapeseed oil is high in mono-unsaturated and poly-unsaturated fats omega 3, 6 and 9, so can help you maintain healthy cholesterol levels. It also has less unhealthy saturated fat than all other cooking oils and fats.

Sweet potato, mozzarella, chilli & basil

This is a lovely easy recipe that you can make quickly and either eat at home if you're not in the office, or put in Tupperware to take with you. I absolutely love the fresh flavours of this dish - I could eat it everyday!

Ingredients

Serves 2

• 1 sweet potato

• 100g buffalo mozzarella, sliced

• 1/2 red chilli, thinly sliced, or chopped finely

• Juice of 1/2 lemon juice

• Drizzle of olive oil

• Basil leaves, ripped

• Salt and pepper

• Salad leaves & / roasted red pepper slices

  Method

• Roast a sweet potato on a baking tray in the oven at 180ºc for about 45 minutes depending on size. You can test with a skewer to see if is soft right the way through.

• Prep and plate the salad - have any combination you like, I like leaves and roasted red pepper (from a jar - easy!), but you could add grated carrot, red onion, raw peppers, cucumber - any salad you like.

• Cut the potato in half lengthways and top with mozzarella and chilli, then add a drizzle of olive oil and finish with a good squeeze of lemon.

Tip

• Keep a jar of roasted red peppers in your cupbaord as they’re great for quickly improving a salad or making sauces or dips like romesco or muhammara.