This is a super September supper, great for a busy school night. It’s an easy frittata which you can throw together accompanied by a delicious quick pickled cucumber and radish salad.
Ingredients: 30g Samphire, 50g purple potatoes, 100g jersey royals, 1-2 shallot, 100g peas, 50g radishes, 1 baby cucumber, 1 tbsp chopped dill.
From the larder: 25g butter, 5 eggs, 2 tbsp white wine vinegar, 1 tbsp water, 2 tsp sugar, salt and pepper (optional extra: goats cheese).
- Preheat the grill to 200 degrees C.
- Slice the potatoes, place in a saucepan, cover with cold water and bring to the boil. Cook for 10 mins to par boil.
- After 10 mins, blanche with the samphire, by placing in the boiling water for 30 seconds and then drain along with the potatoes and running under cold water.
- Shell the peas and chop the shallot. Fry the shallot in butter and if using bacon, cut into pieces and fry in the pan. When soft, add the potatoes, peas and samphire and fry gently for about 5 mins. Beat 5 eggs and pour into the frying pan and then crumble in the goats cheese.
- Cook for about 5 minutes, pulling up the edges and letting the soft egg run underneath. Pop under the grill for another 5 or so minutes until the top sets, puffs up and starts to brown.
- While the frittata cooks, make a quick pickling brine by mixing white wine vinegar, water and sugar in a small bowl. Thinly slice cucumber and radishes, chop a tsp of dill and mix it all into the brine.
- When frittata is puffy and browned, serve with pickled salad and optional toast.
A frittata is a brilliant mid week meal and a great way to pack lots of veg from your fridge into supper. This frittata is full of spring greens and accompanied by crushed potatoes and crunchy radishes.
Ingredients: 1 shallot, 100g purple sprouting broccoli, 100g fresh peas, 150g purple potatoes, 5-6 breakfast radishes, small bunch of parsley, 2 stems of basil, 1 spring onion.
From the Larder: butter or oil, 4-5 eggs, salt and pepper, 50g goats cheese or feta.
- Roughly chop the potatoes into chunks, and boil from cold for about 10 mins.
- Finely chop the shallot, the broccoli into 2-3cm lengths. Shell the peas and chop the basil.
- In a frying pan, sauté the shallot for a few minutes and then add the broccoli. Sauté for 5 mins.
- In a bowl beat the eggs, mix in the peas, basil, a pinch of salt and pepper, goats cheese or feta and pour into the frying pan. Leave to cook on the bottom and after about 5 mins place under the grill to set the top of the frittata.
- While the frittata is cooking, drain the potatoes and in a bowl crush with a fork, slice the radishes, finely slice the spring onion and chop the parsley. Mix all together, drizzle with oil and season.
- Enjoy the crushed potatoes with the spring frittata.
This is a great way to ease into the new year: A simple frittata containing padron peppers, tomatoes and potatoes and accompanied by a delicious massaged kale and radish salad. You can make frittatas with any combo of veggies so it’s a great way to use up leftover Christmas veggies.
Ingredients: Potatoes, shallots, garlic, tomatoes, padrón pepper, baby red pepper, basil, kale, radish.
Larder: 5 eggs, 2 tsp lemon juice, 2 tbsp olive oil, ½ tsp sugar, salt and pepper, 40g chopped chorizo (optional).
- Preheat the grill.
- Thinly slice the potatoes, slice the shallots, garlic and peppers.
- Heat 1 tbsp oil in a heavy based frying pan; sauté the vegetables with chorizo for 5 minutes.
- Halve the tomatoes and add to the pan – cook for a further 2 minutes.
- Beat the eggs and mix in the salt, pepper and chopped basil leaves. Pour the egg mixture over vegetables and cook for 5-7 mins to set the bottom of the frittata. Then place under pre-heated grill for 5-7 mins to cook the top. If you do not have a grill, carefully turn the frittata and to cook the other side.
- To make the salad, massage the kale for a few minutes with 1 tbsp oil, lemon juice and ¼ tsp salt until tender. Tear into small pieces and mix with sugar and thinly sliced radish. Serve with the frittata.