This a simple and delicious red lentil stew full of spinach and tomatoes and accompanied by a refreshing cucumber yoghurt and served with tasty baked potatoes.
Ingredients: 250g potatoes, 6-10 red cherry tomatoes, 2 cloves of garlic, 1/2 a chilli, 2 shallots, sprig of oregano, handful of spinach, 2 stems of basil, ½ cucumber.
From the larder: 80g red lentils, 1 tin chopped tomatoes, ½ cup yogurt, oil, salt and pepper.
- Preheat oven to 200 degrees. 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
- Place lentils in a pot of cold water, bring to the boil and simmer until soft, approx. 10 mins.
- Chop shallots, garlic, chilli (if you like it spicy – it also tastes fine without) and sauté on a low heat until translucent and then add the tin of tomatoes.
- Chop oregano and tomatoes. Add to the pan, season and let simmer.
- When lentils are soft, drain and add to bubbling tomatoes and cook for a further 5-10 mins.
- Grate or finely chop ½ the cucumber and mix with yogurt in a bowl.
- Just before serving the lentil stew, stir in chopped spinach and basil and allow to wilt.
- Serve with hasselback potatoes and cucumber yogurt. Add grated cheese as an optional extra.
Coconut milk and a homemade curry paste forms the base of this lovely curry. Discover some new flavours and enjoy the interesting combo of lemongrass, galangal and turmeric along with tomatoes, potatoes and green beans.
Ingredients: 2 cloves of garlic, 10g galangal, 10g turmeric, 1 Thai chilli, 1 stalk of lemon grass, 2-3 shallots, 120g potatoes, 100g green beans, 120g tomatoes, small bunch of coriander.
Larder: 150g rice, 1 tin coconut milk, lime juice, (optional chicken cut into pieces).
- Start cooking the rice.
- Peel 2 garlic cloves, galangal and turmeric. Whizz in a processor with chilli and lemongrass or chop finely and bash into a paste.
- Start cooking the chicken pieces (if using) and shallots in a wok.
- Cook the shallots gently until translucent and then add the curry paste.
- Slice the potatoes, top and tail green beans and halve the tomatoes. Add the potatoes and coconut milk to the curry paste along with a pinch of salt. Simmer for approximately 10 minutes and then add the green beans and tomatoes and continue to simmer until, potatoes are soft, green beans are al denté and tomatoes burst. Chicken should be cooked through and the beans still have a slight crunch.
- Season and serve with rice, chopped coriander and a squeeze of lime.
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.
This is a great and quick mid-week meal. A Spanish omelette using new potatoes, purple sprouting broccoli and accompanied by vitamin rich kale hopefully helps you stay on your feet while sticking to the beat!
Ingredients: 150g potatoes, 5-6 cherry tomatoes, 100g purple sprouting broccoli, 1-2 spring onions, small bunch of chervil, a generous handful of kale.
From the larder: 4-5 eggs, 2 tbsp milk, olive oil, salt, pepper, (optional chorizo).
- Heat the grill to 180 degrees C. Slice the potatoes and boil them in a small saucepan of water for approximately 10 minutes.
- Roughly chop the broccoli, blanche with the potatoes for the last 2-3 minutes of their cooking and then drain.
- Transfer potatoes and broccoli into a frying pan and fry, along with sliced chorizo, if using for about 5-7 minutes.
- When potatoes are soft and slightly browning, slice the spring onion and quarter the tomatoes and add to the frying pan.
- In a bowl, beat the eggs and milk together. Chop the chervil and add to the eggs. Pour into the frying pan over the veg. Cook for about 5-10 minutes while the egg sets. Periodically run a spatula around the edges and let the uncooked egg run to the edges.
- Carefully check the bottom of the omelette and if set and browning, sprinkle over optional grated cheese. Remove from the heat and place under the grill. If you do not have a grill, carefully flip the omelette and cook the other side.
- Bake under the grill for about 10 minutes, until golden and puffed up.
- While cooking, boil the kale in a saucepan of boiling water for 2-3 minutes. Serve slices of the Spanish omelette with the kale.
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).
- 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.