This is an interesting and slightly different pasta dish. Salty samphire, lots of garlic, yellow chilli, parsley, tomatoes and bread crumbs make a tasty and very flavoursome meal.
Ingredients: garlic, chilli, shallots, tomatoes, samphire, spinach, parsley.
From the larder: 200g tagliatelle or spaghetti, 40g breadcrumbs (1 slice of bread finely grated), 5 tbs olive oil, juice of ½ a lemon, salt and pepper, 2-3 big dollops of crème fraiche.
- Bring a large pot of water to the boil for the pasta.
- Finely slice the chilli and dice the garlic. Quarter the tomatoes and roughly chop the spinach.
- Start cooking the pasta.
- Heat a frying pan and dry fry the bread crumbs for 2-3 minutes until they are crispy but not burnt. Remove from the pan and set aside in a bowl.
- Return the pan to the heat and add a glug of oil. Add the chilli, garlic and shallots and cook for 2-3 minutes.
- Add the tomatoes, spinach and samphire and cook for a further 5 minutes.
- Stir in 2-3 dollops of crème fraiche, the breadcrumbs, a pinch of salt and squeeze in the juice of half a lemon.
- When the pasta is al denté, drain and stir in a generous glug of olive oil and a pinch of salt and then combine with the sauce.
- Serve with chopped parsley sprinkled on top.
A warming curry for this not so warm spring weather! Chantenay carrots, new potatoes and cavolo nero fill out this delicious ginger chilli garlic and coconut milk curry base.
Ingredients: 150g Potatoes, 1/2 -1 red chilli, 2 cloves of garlic, 10g turmeric, 10g ginger, 2 shallots, 150g chantenay carrots, 100g purple sprouting broccoli, 50g cavolo nero and small bunch of coriander.
From the larder: 200g rice, 1 tin coconut milk, 3 tsp oil, ½ tsp salt.
- Start cooking rice according to packet instructions.
- Chop the chilli and the garlic. Peel and grate turmeric and ginger. Fry in oil for 1 minute.
- Slice the potatoes and shallots and add to the pan and then. Sauté for 3 minutes.
- Chop carrots and add to the shallots and potatoes, sauté for 3 minutes.
- Add coconut milk and ¼ C of water and simmer for 15 minutes.
- Chop broccoli and cavolo nero and add to the coconut milk. Simmer for 5 minutes.
- Chop the coriander and serve curry with rice and coriander on top.
An interesting and tasty twist on risotto, this delicious and filling ‘beanotto’ is made with beans, swiss chard, a variety mushrooms and thyme in a base of stock and mascarpone.
Ingredients: 2 cloves of garlic, 2 shallots, 90g button mushrooms, 60g oyster mushrooms, 200g swiss chard, 6g thyme.
From the Larder: glug of oil, 175g mascarpone, 200ml stock, tin of cannellini beans or otherwhite beans, juice and zest of ½ lemon.
- Dice garlic and shallots and begin sautéing in a knob of butter.
- Slice mushrooms and add to the sauté pan and continue to sauté for 5-10 minutes until soft and browned.
- Finely Chop the chard and add to the pan and continue to cook.
- Prepare the stock and then add to the sauté pan and allow to cook for a further 5 mins.
- Drain, rinse and add the cannelini beans.
- Strip thyme leaves off the stems and add to the pan.
- Mix in the marscapone, reduce heat, squeeze in juice of ½ lemon, season to taste, stirring while it gets hot again.
- Serve with lemon zested over,
- And for hungrier tummies, crusty bread or a baked potato.
In this dish we’re mostly roasting. Roasted roots with Tomatoes smothered in ginger, chilli, honey and garlic all served over coconut rice with mint on top….what’s not to love?
Ingredients: ½ chilli, 1 clove garlic, 1cm piece of ginger, 100g Jerusalem artichoke, 200g butternut squash, 100g potatoes, 50g tomatoes, sprig of mint.
From the larder: 1 tin coconut milk, 200g rice (ideally brown), 1tsp honey, oil, yogurt.
- Preheat oven to 200 degrees.
- Only peeling the squash, chop squash, potatoes and Jerusalem artichoke into small chunks. Place in a roasting tin, drizzle with oil, season with salt and pepper and place in the oven to roast.
- Place the rice in a saucepan, add the tin of coconut milk and top up with about ¼ tin of water to the right amount of liquid for the rice to cook. Bring to the boil and simmer until cooked.
- On a chopping board, mince and smash together the ginger, ½ chilli, garlic, honey, and pinch of salt.
- Halve the tomatoes, smear the chilli mix over them and add them to the roasting tin already in the oven. If easier, smear the chilli mix over all the roasting veg.
- When veg is soft, serve on top of coconut rice with torn mint leaves and a dollop of yogurt.