Creamy Mushroom and Chard Pasta

The combination of chard, mushrooms and rosemary is too good to be true! This is a delightful pasta dish and tasty to boot!

Serves 2

Ingredients: Chestnut mushrooms, maitake mushrooms, dried mushrooms, swiss and rainbow chard, shallots, garlic, rosemary.

From the larder: 200g Pasta, olive oil, pinch of salt and pepper, 150ml cream, 25g Parmesan or pecorino.

Instructions:

  • In a small bowl place the dried mushrooms and cover with 150ml boiled water.
  • Mince shallots and garlic. Slice the fresh mushrooms, separate chard leaves and stems, chop both. Strip rosemary leaves from their stem.
  • Cook the pasta to the boiling water and cook for 9-11 minutes until al denté.
  • Meanwhile heat 3 tbsp of olive oil in a frying pan, and fry rosemary leaves for 2-3 minutes. Remove the rosemary from the oil and set aside on paper towel.rosemary frying 600px
  • Using the same oil and frying pan, fry the fresh mushrooms until soft and browning and then add the garlic and shallots into the same pan, sauté for 2-3 minutes until soft. Keeping the mushroom water, chop the refreshed mushrooms and add to the frying pan.
  • In another sauté pan, cook the chard stems for 2 minutes and then add the leaves and cook until wilted.

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  • While the chard is cooking, add ¾ the dried mushroom water, cream, a knob of butter, rosemary and salt to the mushrooms and garlic.
  • Cook for 4-5 minutes so that it is bubbling and reduces slightly and then mix in the pasta and chard.pasta final 600px
  • Divide between 2 plates and serve with grated parmesan on top.

Parsley Root Rosti with Kale and Red Currants

The leaves are turning and autumn colours are beginning to show. This autumn rosti served with kale and red currants is full of colour not to mention full of flavour too!

Serves 2

Ingredients: 200g purple and new potatoes, 1 parsley root, 1-2 carrots, 2-3 shallots, 1 garlic clove, small bunch of tarragon, 60g red currants, a large handful of kale.

Larder: 2 eggs, 3 tsp sugar, oil salt and pepper.

Instructions:

  • Parboil the potatoes for 5 minutes. Drain and run under the cold tap to cool them down enough to handle.
  • Grate the parsley root, carrot and parboiled potatoes into a bowl. Chop tarragon leaves and add to the bowl along with 2 eggs.
  • Finely dice the shallots and garlic clove. Add ¾ to the rösti bowl and set the other ¼ aside. Mix the rösti mixture well and season.
  • Place the remaining chopped shallot and garlic into a small saucepan with a tsp of oil and start to sauté. Pick the red currants from their stem and add to the pan along with 3 tsp sugar. Just cover with water and simmer for a 3-5 minutes, stirring frequently until a saucy consistency. Add more water in tiny amounts if needed.cooking-rostis-600px
  • Heat a little oil in a large frying pan. Using a large serving spoon, spoon out portions of rösti into the frying pan and flatten. Don’t worry if they are loose – the egg will bind the mixture together. Cook for about 3-5 minutes until golden on one side before carefully flipping over and cooking the second side. When golden and crispy on both sides, remove from the pan and place on a plate.
  • Chop the kale, place in a saucepan and cover with boiling water. Cook for 3-4 minutes until bright green and a little crunchy.
  • Serve the röstis with red currant sauce and kale on the side.

Red Lentil Stew

This is a simple stew of tomatoes, spinach, lentils and warming herbs served with rice or a baked potato and accompanied by a minty yoghurt. What’s not to love?

Serves 2

Ingredients: handful of cherry tomatoes, 2 cloves of garlic, 1 red chilli, 2-3 shallots, small bunch of oregano, large handful of spinach, 5 basil leaves, small baby cucumber.

From the larder: 150g rice or 2 baking potatoes, 100g red lentils, 1 tin chopped tomatoes, ½ cup yoghurt, oil, salt and pepper (optional: grated cheese).

Instructions:

  • Start cooking the rice or baking potatoes in preheated oven (180 degrees C). If using potatoes, allow up to an hour for them to bake.
  • Place lentils in a saucepan of cold water, bring to the boil and simmer until soft, approx. 10 minutes.
  • Chop the shallots, garlic and chilli (use half or a whole chilli if you like it spicy – it also tastes fine without). Sauté on a low heat until translucent and then add the tin of tomatoes.
  • Chop the oregano leaves and quarter the tomatoes. Add to the sauté pan, season and let simmer for 5-10 minutes.

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  • When lentils are soft, drain and add to the tomatoes along with 50ml of water and cook for a further 5-10 minutes.
  • Grate or finely chop the cucumber and mix with yoghurt in a bowl.
  • Chop the spinach and basil leaves and just before serving the lentil stew, stir them in allowing them to wilt.lentils and spinach 600px
  • Serve the lentil stew with rice or baked potatoes and cucumber yoghurt on the side. Add grated cheese as an optional extra.

Paella

Ingredients: 4 shallots, 1 clove of garlic, 1 red romero pepper, 120g fresh peas, 10 cherry tomatoes, 1 sprig of rosemary and 1 sprig of thyme.

Larder: 160g paella rice or arborio rice, 500-600ml stock, 2 tsp smoked paprika, and juice of ½ a lemon (optional extra: sliced chorizo).

Instructions:

  • Chop the shallots, garlic and pepper.
  • Fry in a little oil with paprika and chorizo (optional) for 5 mins.
  • Prepare the stock and pour into the same pan.
  • Once simmering, add the rice and simmer, covered on a low heat for 10 minutes.
  • Quarter the tomatoes, strip rosemary and thyme from their stems and chop and shell the peas. Add all to the pan, season and gently simmer uncovered for another 10 minutes.cooking-paella-2
  • While cooking add more stock if drying out.
  • Paella is ready when stock is absorbed and rice is fluffy. Before serving, you can cover and allow to stand for a few minutes for flavours to settle. Serve with a wedge of lemon.

Patty Pan Tartlets

Ingredients: 200g Potatoes, 1 clove of garlic, 1 courgette, 3 patty pan, 4 shallots, 2 carrots, small bunch of tarragon, very small bunch of chives.

Larder: 1 roll of ready-made short crust pastry, 50g cheddar cheese, 1 tsp lemon juice, 2 eggs. Or make your own pastry using 175g flour and 85g butter – see recipe step email.

Instructions:

  • Preheat oven to 180 degrees C. Grease 6-8 holes in a muffin tin. Roll out the pastry and cut circles slightly to big for the holes. Press into the holes with pastry slightly oversized to allow for shrinking. Place a circle of tin foil or baking paper on top of the pastry and weigh down with dry rice. Bake blind for 10-15 minutes.
  • Chop the shallots and mince one garlic clove. Finely dice the patty pans, courgette and tarragon leaves.
  • Sauté the shallots and garlic for 3 minutes, and then add the patty pans, courgettes, tarragon. Season and cook until just turning brown.
  • Remove pastry from oven. Remove baking paper and rice. Fill pastry cases with patty pan mixture. Beat the eggs in a bowl and pour over the tartlets. Top each tartlet with grated cheese. Bake for 5-10 minutes, until cheese is golden and tart filling puffed up.
  • While tartlets are baking, boil potatoes until soft and when cooked mix in chopped chives. Grate the carrot and mix with lemon juice.
  • Serve tartlets with the potatoes and grated carrot.baked-tarts-close-up-cropped

Red Rice Salad

Red rice has a lovely wholesome and nutty flavour, not to mention and fabulous colour. It’s combined with beetroot, rocket and delicious dressing in this tasty salad.

Serves 2

Ingredients:  1 and a half beetroot, 1-2 carrots, 2 runner beans, 1 spring onion, handful of rocket, small bunch of curly parsley and flat parsley and 1-2 shallots depending on size.

Larder: 200g red rice or mixture of puy lentils and red rice, 1 tsp honey, 3 tbsp olive oil, 1 tbsp red wine vinegar, juice of ½ a lemon,

(optional extras: 50g feta, grilled fish or chicken, stock cube).

 Instructions:

  • Preheat oven to 200 degrees C.
  • Cook the rice with 600ml of water or stock. Bring to the boil and simmer for approx 30 mins.
  • Make the dressing. Combine oil, vinegar, lemon juice, honey, a pinch of salt and finely minced shallots in the salad bowl, whisk to combine, adjust proportions to taste.dressing in a bowl 600pxdressing and herbs 600px
  • Finely slice the spring onion and chop both kinds of parsley. Add to salad bowl and mix.
  • Peel and grate the beetroot and carrot. Add to the salad bowl.
  • Slice runner beans on the diagonal into 2cm pieces and when rice nearly ready, add them to the rice for the last 3 or so minutes of cooking. When rice cooked, drain any remaining water.red rice and runner beans 600px
  • Add to the salad bowl. Mix in the rocket and if using, crumble in the feta.
  • Serve with optional grilled chicken or fish.salad on a plate original 600px

Tomato and Pepper Rigatoni

This comforting bowl roasted of roasted tomatoes, romero pepper, melted mozzarella and pasta can’t be beat on a cool Autumn night.

Serves 2

Ingredients: 10 cherry tomatoes, 1 romero pepper, 1 spring onion, 2-3 shallots, a few sprigs of oregano and thyme, a garlic clove.

Larder: 200g rigatoni or similar pasta, 1 ball of mozzarella, olive oil and salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • Weigh out the pasta and bring a pot of water to the boil.
  • Halve the tomatoes and chop the pepper into 1 cm squares, chop the shallots, spring onion and garlic clove: place all in a baking tray.Tomatoes drizzled in tray
  • Drizzle the tomatoes with olive oil, add salt and pepper. Roast for 15 minutes.
  • Cook the pasta according to packet instructions. When ready, drain.
  • When tomatoes and peppers are juicy and soft, remove from the oven.
  • Tear or chop the mozzarella into chunks. Strip the oregano and thyme from their stems.
  • Add the pasta, herbs and mozzarella to the roasted tomatoes and peppers, mix well and put back in the oven.
  • Bake for 5-10 mins until mozzarella is bubbling and starting to turn golden. Serve immediately.Baked in tray

Oregano Pesto Pasta with Roast Veg

Serves 2

Ingredients: 10g Oregano, 12g basil, 7-10 cherry tomatoes, 1 and a half beetroot, 2 heritage carrots, 2-3 shallots, a garlic clove.

Larder: 200g pasta, 30g Parmesan, 5 tbsp oil, 50g cashews or pine nuts (optional extra: sausages roasted with the veggies).

 Instructions:

  • Preheat the oven to 200 degrees C.
  • Peel and chop the beetroot, carrots and shallots into small chunks and crush the garlic. Place them all in a roasting tin along with the tomatoes whole. Drizzle with 1-2 tbsp oil, season and roast for 20 mins. If using sausages, place in the oven with the veggies. They will increase the cooking time slightly.close up roasting veg 600px
  • Start cooking the pasta according to instructions.
  • Remove basil and oregano from their stems. In a processor or pestle and mortar, whizz together the oregano and basil leaves, 20g parmesan, cashews and 4-5 tbsp oil to make the pesto.pesto ingredients 600 pxpesto blender 600px
  • Add more oil if you like a runnier consistency.
  • When pasta is ready: drain and mix in the pesto. Remove the veggies from the oven and place on top of the pasta.
  • Grate over remaining parmesan and serve garnished with any remaining herbs.

Udon Noodle Soup

Ingredients: 1 spring onion, 1 garlic clove, 2cm ginger, 1 red chilli, 60g button mushrooms, 1 carrot, 60g kale, 100g daikon, a small bunch of coriander.

Larder: 2 pints of stock, udon noodles, 1-3 tbsp soy sauce, vegetable oil.

Instructions:

  • Thinly slice the garlic, ½ the chilli (use according to taste), ginger, spring onion, mushrooms and coriander stems.
  • In a medium to large saucepan, heat a glug of oil and add the garlic, chilli, ginger, coriander stems and mushrooms. Fry gently for 2 minutes or so.
  • Meanwhile, slice the carrot and daikon into matchsticks and finely slice the kale so that it is shredded into very thin strips.
  • Prepare the stock, add 1 tbsp soy sauce, add to the saucepan and bring to the boil and reduce to simmer.
  • Add the carrot, daikon and kale to the soup and simmer gently for 5 minutes.
  • Add the udon noodles to the stock and veggies and continue to cook for 3 minutes. Taste the stock and add more soy sauce if needed.
  • To serve use tongs to portion out the noodles and then ladle on the stock and veggies. Garnish with coriander leaves and spring onions.

Ratatouille with Hasselback Potatoes

Ingredients: 200g Potatoes, 1 clove of garlic, 2 shallots, 1 red pepper, 1 courgette, 2 pattypan, 1 san marzano tomato, a few basil stems, a few sprigs of oregano.

Larder: 1 tin of tomatoes, 2 tsp honey, 1 tbsp balsamic vinegar, olive oil, salt and pepper, (optional extra: grilled chicken or sausages and a dollop of yoghurt or grated cheese).

 

Instructions:

  • Preheat the oven to 200 degrees C. To make the hasselback potatoes: thinly slice half way through the potatoes at 3mm intervals, rub with olive oil, sprinkle with salt and place in the oven on a baking tray for about 25 minutes. Use a wooden spoon to hold the potatoes while you slice them.
  • If using meat, roast or grill in the oven.
  • Heat a glug of oil in a pan. Chop half the shallots and a clove of garlic, sauté for about 5 minutes until soft.
  • Chop the patty pan, pepper and slice the courgette. Add to the pan and sauté for 5 minutes.
  • Chop the tomato and add to the pan along with the tin of tomatoes, chopped oregano balsamic vinegar, sugar, salt and pepper.
  • Stir and leave to simmer for 15 minutes, stirring occasionally. Chop the basil and add half to the ratatouille.
  • When potatoes are golden and crispy, serve with the ratatouille and meat if using. Garnish with any remaining herbs and a dollop of yoghurt or a sprinkling of grated cheese if desired.