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Cooking, Recipe and Food Blog

Fish and Tomato Bake

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River Cobbler or Haddock work really well, however, any White fish will do a great job in this dish. Serve it with Potatoes and Green Beans, cooked fresh to really make the difference.

Haddock Fillet

Try using different cuts of Fish – Smoked Haddock offers a delicate treat, and different taste completely.

To Serve 4
2 Shallots or 1 Onion, chopped
1 Sweet Special Pointed Pepper, deseeded and roughly chopped
1tbsp Olive Oil
400g Can Chopped Tomatoes
1tsp Chopped Dried Oregano
2tbsp Tomato Ketchup
100g Crème Fraiche
600g River Cobbler or Haddock Fillet, or other White Fish
Potatoes and Green Beans, to serve

1. Heat an oven to 180C.
2. Cook the Shallots (or Onion) along with the Red Pepper over a medium heat for ten minutes, until soft. Add the Tomato and Oregano, then boil, uncovered for around three minutes stirring all the time.
3. Remove from the Heat, add the Ketchup and Crème Fraiche, before seasoning to taste with Salt and Pepper. Pour into an Ovenproof dish large enough to place the Fish in a single layer across the base.
4. Add the Fish, cover with a lid or with foil then cook for twenty to twenty five minutes, until soft and tender in the middle.

Serve with the Potatoes and Green Beans.

Photo Courtesy of: *Jeffery*

Extra Quick One Pan Chicken Roast

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Full of flavour, chock full of colour and tonnes of taste, this dish is superb – It takes just under 90 minutes, and serves four. What’s more, it’s healthy, and not too expensive to make!

Chicken Roast

Try serving with some different vegetables – Turnip, Potatoes, Swede, maybe even add some Bacon to add other tastes.

To Serve 4
2tbsp Olive Oil
1tbsp Clear Honey
1tsp Wholegrain Mustard
2 Large Sweet Potatoes, peeled and cut into large chunks
2 Large Carrots, halved lengthways
2 Large Parsnips, peeled and quartered lengthways
1 Large Red Onion, cut into eight wedges
1 Red Pepper, deseeded and cut into large pieces
4 Chicken Breasts, skinned

1. Heat the Oven to 200C, then mix a teaspoon of the Olive Oil with a teaspoon of the Honey and the Mustard, then set aside.
2. Add the Sweet Potatoes, Carrots and Parsnips to a large pan of boiling water. Bring back to the boil, and simmer for three minutes. Drain the pan, and put the Vegetables into a bowl, then toss in the remainder of the Oil.
3. Place the Vegetables into a large roasting tin, and bake for twenty five minutes, turning once or twice to make sure each piece is covered and cooked evenly.
4. Add the Onion and Pepper to the part-cooked Vegetables in the roasting tin, along with the rest of the Honey, and turn to coat.
5. Brush the Chicken with the dressing, then add to the roasting tin, baking for a further twenty five to thirty minutes, or until cooked through and the juices run clear.

Phoot Courtesy of: naotakem

Tomato and Chilli Chutney

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Left unopened, these jars will last around a year – when they’re open, store them in a fridge and use within two weeks, and they’ll be great still.

Tomato and Chilli Chutney

You can use these as presents, or as a treat every so often – served over a Jacket Potato, with a Salad or on Toast as a spread.

To make 3 Jars
1.5kg Vine Ripened Tomatoes
3 Medium Red Onions, peeled and chopped
2 Bramley Cooking Apples, peeled, cored and roughly chopped
3cm Root Ginger, peeled and grated
3 Large Red Chillies, finely chopped (remove the seeds for a milder flavour)
2 Garlic Cloves, finely chopped
150g Sultanas
600ml Red Wine Vinegar
350g Light Soft Brown Sugar
1 1/2level tsp Mustard Powder

1. Make a small cut in the base of each Tomato, and place in a heat-proof bowl. Pour enough boiling water to cover them, and leave to stand for a minute. Drain off the Water and skin the Tomatoes. Chop Roughly, then place in a Large Saucepan.
2. Add the Onion, Apple, Ginger, Chillies, Garlic, Sultanas and a teaspoon of Salt to the Saucepan, then stir. Place on a medium heat, then add the Red Wine Vinegar, Soft Brown Sugar and Mustard Powder, then bring to the boil, stirring occasionally.
3. Simmer without a lid on for two hours, or until the mixture is thick – the exact time will depend on the thickness of the pan, and the heat used. As it thickens up more, start to stir more to prevent anything sticking to the base of the pan.
4. Wash the Jars that you are going to use in hot soapy water. Rinse clean of any suds, and place in the Oven, open side down at 140C for twenty minutes.
5. Test the Chutney is ready. To do this, draw a wooden spoon across the base of the pan, and if you can clearly see the base of the pan, it’s ready!
6. Spoon the chutney into the Jars, then leave to cool. Leave to mature for at least six weeks before eating, to give the flavours a chance to mature and the Vinegar taste to mellow slightly.

Photo Courtesy of: Elin B

Danish Hash

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Very quick to make, this dish is very simple as well. It’s hot, tasty and full of nutrition – a personal favourite after a weekend.

Danish Hash

The Root Vegetables in the meal provide a heap of Carbohydrates – essential to give you energy, and the Bacon will provide a great amount of Protein which will help re-build any muscle tissue spent over the course of exercise.

To Serve 4
1 Large Onion
3 Garlic Cloves, roughly chopped
1/2tsp Crushed Dried Chilli, optional
4tbsp Extra Virgin Olive Oil
110g Bacon, or 1 Packet Lardons
3 Carrots
3 Large Potatoes
1 Parsnip or ¼ Swede or ¼ Turnip
Black Pepper, to taste

1. Peel and Chop all of the Vegetables into cubes, around one centimetre square.
2. Using a Large Pan with a lid, cook the Onion, Garlic and Chilli in the Oil over a low heat until the Onion is soft.
3. Cut the Bacon into similar sized pieces then add to the pan. Cook with the lid on for a couple of minutes, checking regularly.
4. Add all of the vegetables into the pan and stir until all coated in Oil – you can add more if needed.
5. Cook with the Lid on for a fifteen to twenty minutes, checking on a frequent basis. If the Hash starts to stick, then add a small amount of Water.
6. Remove the lid and turn up the heat, cooking until the Hash is crispy and there’s no fluid left in the pan.
7. Serve with a handful of Green Leaves such as Rocket or Baby Spinach – you could even place a poached Egg on top for added protein, colours and flavours.

Photo Courtesy of: joyosity

Piccalilli

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A traditional British spread. It’s sweet and sour, soft and crunchy all at the same time, which goes great with a whole range of Cold Meats and Sandwiches. A lot of Supermarket varieties are very ‘saucy’ rather than Vegetables.

Piccalilli

A very quick dish to make, but it’ll take a little bit of time to prepare the Vegetables, but make them rustic – it’ll be quicker and give more variety.

To make 2 Jars
250g Cauliflower Florets, trimmed to 1cm
250g Frozen Baby Silver Skinned Onions
150g Green Beans, cut into cubes
100g Celeriac, peeled and cut into cubes
150g Unpeeled Cucumber, halved, seeds removed from the core
150g Maldon Sea Salt
1 1/2 Litre Malt Vinegar
1tsp Pickling Spices
2tsp Turmeric
2tsp Ground Ginger
1 1/2tbsp English Mustard Powder
2tsp Mustard Seeds
300g Demerara Sugar
1 1/2tbsp Cornflour

1. Place all of the prepared Vegetables into a large bowl, then cover with a litre of Vinegar and the Sea Salt before leaving to marinade overnight. This process is called ‘brining’, which will help to flavour, season and preserve them.
2. The next day, thoroughly rinse the Vegetables off, and leave to drain well.
3. To make the Liquor that provides the flavouring, combine the Spices into a saucepan, begin to heat, then add the Demerara Sugar and Cornflour. Add a small amount of Vinegar to the pan to make a paste, then start to add the rest of the Vinegar, and then bring to the boil over a low heat. Add the Vegetables, then cook for around ten to fifteen minutes. Remove from the heat and leave to cool.
4. Decant into clean and sterilised jars, which you can seal tight.

It will store for about three months in a fridge, and serve on Crusty Bread – try with some Maple Glazed Ham to make a truly delicious sandwich!

Photo Courtesy of: hobbs_luton

Mixed Mushroom Parcels

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This is a simple dish, great served as a starter, or even as a light summer lunch dish. Using a jar of mixed Mushrooms will give you a range of tastes and textures, but if you’re particularly fond of a certain Mushroom, then use more of that variety if you want!

Mixed Mushroom Parcels

To Serve 6
50g Wild Rice
Salt and Pepper
125g Butter
175g Onions, peeled and finely chopped
2 Garlic Cloves, peeled and crushed
175g Celery, finely chopped
175g Carrot, peeled and finely chopped
700g Brown and White Capped Mushrooms, chopped
225g Jar Mixed Wild Mushrooms in oil
75g Toasted Hazelnuts, chopped
75g No-Soak Dried Apricots, chopped
6 Sheets Filo Pastry
1tbsp Sesame Seeds
4tbsp Chopped Fresh Chives
200g Crème Fraiche

1. Cook the Rice in boiling salted water until tender, before draining and setting aside.
2. Melt twenty five grams of Butter in a large pan then cook the Onion and Garlic for around ten minutes, until soft and brown. Add the Celery and Carrot. Fry for a further three or four minutes. Add another twenty five grams of Butter to the pan then add the Fresh Mushrooms. Cook uncovered for another fifteen minutes with no cover on, so that the all the excess liquid has evaporated.
3. Add the Drained Mushrooms to the pan, and cook for five more minutes. Remove from the heat, before seasoning to taste, and stirring in the Hazelnuts, Wild Rice and Apricots into the Mushroom mixture.
4. Butter one sheet of Filo Pastry with a small amount of melted Butter, then fold in half, then in half again – you should aim to end up with a sheet about nine inches square. Place a sixth of the mixture in the centre of the sheet, and gather up the sides to form a parcel. Press gently to seal shut, and then repeat with the rest of the sheets of Pastry. Brush the tops with Butter, and sprinkle with a small amount of the Sesame Seeds.
5. Place the Parcels on a warmed baking sheet, then bake at 190 C for twenty five to thirty minutes. Stir the Chives into the Crème Fraiche, and season to taste. Serve the Parcels on a plate with a spoonful of the Sauce.

Photo Courtesy of: randomduck

Classic Tomato Sauce

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A must-have Sauce for virtually all Pasta dishes, and a wide range of other dishes too. In fact, it’s in a wide range of dishes on this site – such as the Crespoline from earlier today!

Tomato Sauce

You can serve this Sauce on top of a bowl of freshly cooked pasta, or mixed in instead – it’s very versatile, and very easy to make.

To Serve 4
1tbsp Olive Oil
75g Onion, peeled and diced
75g Carrots, peeled and diced
75g Celery, trimmed and diced
1 Garlic Clove, peeled and crushed
2 Cans of Chopped Tomatoes
2tbsp Tomato Puree
150ml Light Stock
125ml Red Wine
Salt and Pepper
50g Sun-Dried Tomatoes, finely chopped

1. Heat the Olive Oil in a large saucepan, then add the Diced Onions, Carrots and Celery, and the Crushed Garlic. Cook for around five minutes, stirring all the time until the Vegetables have begun to soften but not changed colour.
2. Stir in the Canned Chopped Tomatoes, Tomato Puree, Stock, Wine and then season to taste. Simmer for around thirty minutes with a tight-fitting lid on, stirring occasionally. Once cooked, puree in a food blender, before stirring in the Sun Dried Tomatoes
3. Season to taste, before tossing into some hot pasta, and then top with Parmesan Cheese or Freshly Chopped Basil.

Photo Courtesy of: ashengrove

Caramelized Onion and Gruyere Frittata

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A simple classic, updated and given a modern twist. The Onion and Cheese combination is very tasty mixture, and cooked until golden brown on top, it’s a treat for all the senses.

Frittata

To add some colour to the dish use Red Onions instead of the more traditional ones that are used. This will also change the taste slightly, so try a combination of the two to get the right flavours.

To Serve 4
2tbsp Vegetable Oil
700g Onions, peeled and sliced
1 Garlic Clove, peeled and sliced
4 Eggs
1tbsp Fresh Chives, chopped
1tbsp Fresh Parsley, chopped
Salt and Pepper
125g Spinach, roughly chopped
75g Gruyere, cut into 1cm Cubes
75g Edam, cut into 1cm Cubes

1. Heat the Vegetable Oil in a small frying pan – about nine centimetres across. Cook the Onions and Garlic with a lid on, for about twenty five to thirty minutes, or until the Onions and Garlic have caramelized and golden brown, stirring occasionally.
2. Beat the Eggs together with the Chives, Parsley, Salt and Pepper.
3. Take the Onion out of the pan, and replace with the Spinach. Stir over a very low heat until wilted and the extra liquid has evaporated. Return the Onions to the pan, and add the Cheese, before stirring until well combined.
4. Pour the Egg mixture into the pan, and allow to run through the Onions. Cook over a medium heat, and keep loosening the edges of the mix with a spatula. After three or four minutes (or when the mixture has set)
5. Cover the Handle with foil, then place under a grill for three or four more minutes or until the top is set and turned golden brown

Photo Courtesy of: jefferyw

Italian Meatloaf

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Slightly different to the traditional Meatloaf, this dish is a more mature and grown up version – spicier with stronger flavours in it, it’s a great adult alternative to a boring meal time!

Meatloaf and Vegetables

To serve 8
Vegetable Oil
125g Chorizo, finely diced
175g Red Onion, peeled and finely diced
450g Lean Minced Beef
2 Garlic Cloves, peeled and crushed
5tbsp Chopped Fresh Parsley
150g Fresh White Breadcrumbs
2 Eggs
1 Egg Yolk
150ml Passata
Salt and Pepper
75g Cheddar, grated
50g Soft Blue Cheese, crumbled (i.e., Roquefort)
150ml Single Cream
125g White Bread, crusts removed and diced

1. On a piece of foil, mark a rectangle about forty three by thirty five centimetres, and brush with oil.
2. In a large bowl, mix the Sausage, Onion, Garlic and Minced Beef. Slowly add in the Parsley, most of the Breadcrumbs, the Whole Eggs, Passata and the Salt and Pepper. Knead well until the mixture is smooth, and then spread over the foil, leaving a border one inch from the sides.
3. Mix the Cheddar and Soft Blue cheese together, then set aside twenty five grams of the Cheese to one side. Add the rest of the Breadcrumbs to the twenty five grams of Cheese, along with more of the Parsley.
4. Bring the Single Cream to the boil, and pour over the Diced White Bread. Add the Cheddar and Soft Blue cheese mixture, and beat in the Egg Yolk until well mixed. Pour and spread evenly over the Meat, then roll up from the shorter side, using the foil as help. Place seam-side down on a lightly Oiled baking tray, then remove the foil.
5. Place in an oven at 180c for around an hour. Sprinkle the rest of the Cheese and Crumb mixture over the top, and return to the Oven for a further fifteen minutes until well browned.
6. Allow to sit for five minutes before cutting into thick slices, then serve straight away.

Photo Courtesy of: fifikins

Creamy Curried Beef

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This is a traditional Curry Dish, using Minced Beef in place of cubed – flavoured with various Spices, Raisins, Tomatoes and Almonds.
Minced Beef Curry
If you want a hotter tasting Curry, replace the Medium Curry Powder with a hotter one, add more garlic or include some finely chopped Chillies.

To serve 2
350g Minced Beef
1 Medium Onion, chopped
2 Garlic Cloves, peeled and crushed
1 Large Carrot, finely grated
2 Tomatoes, peeled and sliced
1tbsp Tomato Puree
100g Raisins or Golden Sultanas
250ml Beef Stock
3tbsp Wine Vinegar
1tsp Ground Cumin
1/2tsp Ground Cinnamon
1tsp Ground Allspice
2tsp Medium Curry Powder
120g Long Grain Rice
5tbsp Sour Cream or Natural Yogurt

1. Heat a large saucepan, and heat the Beef, Onion, Garlic and Carrot and heat over a low heat until the fat begins to run from the Beef, and then raise the heat slightly until the Minced Beef is browned off.
2. Add the Tomatoes, Tomato Puree, Raisins (or Golden Sultanas), Beef Stock, Vinegar, Spices, and season to taste. Bring to the boil, check the consistency, and add some extra water if required.
3. Cover and simmer gently for twenty minutes until very tender, stirring frequently to make sure nothing sticks and burns. At the same time, begin to cook the Rice in some Salted Water for twelve to fifteen minutes, or until tender.
4. When the Rice is cooked, stir the Sour Cream or Yogurt into the meat, and drain the Rice. Slowly add the Rice to the pan of the Beef Curry, and stir in well, before serving on warmed plates.

Serve with Poppadoms or Naan Bread, fresh from the pan.

Photo Courtesy of: Xelcise

Chicken and Almond Rissoles, with Stir-Fried Vegetables

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Cooked Potato and Chicken are a great combination in this dish – rolled in chopped Almonds, and served with stir-fried Vegetables makes a great dish, it’s very easy and quick to make, and can easily be spiced up to suit more peoples tastes!

Chopped Chicken

To Serve 1
125g Boiled Potatoes
90g Carrots
125g Cooked Chicken Meat
1 Garlic Clove, crushed
1/2tsp Dried Tarragon or Thyme
Large Pinch Ground Allspice or Coriander
1 Egg Yolk, beaten
30g Flaked Almonds
Salt and Pepper
1 Celery Stick
2 Spring Onions, trimmed
1tbsp Oil
8 Baby Sweetcorn Cobs
10 Mange touts, trimmed
2tsp Balsamic Vinegar

1. Grate the Boiled Potatoes and Raw Carrots into a bowl, and finely chop the Chicken, before adding into the bowl. Add the Garlic, Tarragon, Allspice and plenty of Salt and Pepper.
2. Add the Egg Yolk, and blend the ingredients together very well. Divide the mixture into two separate balls, and shape into two Sausages.
3. Chop and crush the Almonds finely, and then roll each sausage (or Rissole) in them until evenly coated. Place in a greased, ovenproof dish, and cook at 200c for about twenty minutes, until lightly browned. Alternatively, fry them in a small amount of oil until brown all over and cooked through.
4. Whilst the Rissoles are cooking, prepare the Vegetables for the Stir-Fry. Cut the Spring Onions and Celery into narrow slices, and heat up the tablespoon of Oil in a pan, and cook over a high heat for one or two minutes, before adding the Sweetcorn Cobs, and Peas. Add Vinegar, then season to taste.

Photo Courtesy of: thomaswanhoff

Sweetcorn and Potato Fritters

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An ideal dinner dish for two people, this is a very quick and easy dish, which looks great and tastes superb – the mixture of textures in each Fritter is really enjoyable.
Potato Fritters
As an alternative, try replacing the Sweetcorn with Peas for a different colour, texture and taste, or use a variety of spices – Paprika goes very well with this dish.

To Serve 2
2tbsp Oil
1 Small Onion, thinly sliced
1 Garlic Clove, crushed
350g Potato
200g Can Sweetcorn, drained
1/2tsp Dried Oregano
1 Egg, beaten
60g Edam or Gouda Cheese, grated
Salt and Pepper
2 Eggs
2 Tomatoes

1. Heat a tablespoon of the Oil in a non-stick frying pan, and add the Onion and Garlic, frying gently until soft and slightly coloured. Remove from the heat.
2. Grate the Potatoes very coarsely into a large bowl, mix in the Sweetcorn, Oregano, Beaten Egg, and season well with Salt and Pepper.
3. Divide the Potato and Sweetcorn mixture into two even-sized balls, and shape into two oval cakes. Heat the rest of the Oil in the pan, and then cook the Fritters gently for around ten minutes – making sure that they are brown underneath, and nearly cooked through. Keep them in shape with a spatula or palette knife.
4. Sprinkle each Potato Fritter with the Grated Cheese, and place underneath a medium heat grill, and cook until Golden Brown.
5. Waiting until the Fritters are nearly cooked, begin to Poach the Eggs.

Serve fresh from the Grill tray, with the sliced Tomatoes and Poached Egg on top of the Fritter, garnish with a Sprig of Parsley, and serve at once.

Photo Courtesy of: arvindgrover

Walnut, Egg and Cheese Pate

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Great as a Pate or as the stuffing for a Mushroom, Celery or Tomato, and flavoured with Dill and Parsley, this mixture is a bit unusual, but it’s one that’ll leave you wanting more and more.
Peanuts and Walnuts
Serve it fresh out of the fridge to make sure it has fully set.

To Serve 2
1 Celery Stick
2 Spring Onions, trimmed
30g Walnuts, shelled
1tbsp Chopped Fresh Parsley
1tsp Chopped Fresh Dill
1 Garlic Clove, peeled and crushed
Worcestershire Sauce
125g Cottage Cheese
60g Blue Cheese
1 Hard Boiled Egg
30g Butter
Salt and Pepper

1. Chop the Celery finely, slice the Spring Onions very finely and chop the Walnuts evenly, but not too finely, and place them all in a bowl.
2. To the bowl, add the Chopped Herbs, Garlic and add a generous amount of Worcestershire Sauce and mix well before stirring the Cottage Cheese in evenly throughout the mixture.
3. Grate the Blue Cheese (either Stilton or Danish Blue) and Boiled Egg into the Pate Mixture, and then season to taste with the Salt and Pepper.
4. Melt the Butter, before pouring over the top and stirring through the bowl evenly. Spoon into a serving dish or into two individual dishes, but do not press down firmly. Chill in the refrigerator until set.
5. Serve straight from the refrigerator, garnished with some fresh herbs.

If you’re serving as a stuffing for the Tomatoes, try to find some extra large Tomatoes, slice the tops off of them and remove as much of the flesh as possible, and spoon the mixture in, making sure you do not break the skin.

Photo Courtesy of: viZZZual.com

Turkish Aubergines

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If you’ve ever had Stuffed Peppers, Mushrooms or Courgettes, then this dish is another Stuffed Vegetable to go into your repertoire. The difference in flavour from this dish means it’s great to have as an option for a different taste and texture.
Aubergine
A very important part of this process is making sure you leave enough of the skin and flesh so that it won’t disintegrate when cooking – about a centimetre all around should be enough.

To Serve 6
6 Small Aubergines
200ml Olive Oil
450g Onions, peeled and finely sliced
3 Garlic Cloves, peeled and crushed
400g Can Chopped Tomatoes, drained
4tbsp Fresh Chopped Parsley
3/4tsp Ground Allspice
Salt and Pepper
1tsp Sugar
2tbsp Lemon Juice

1. Cut the Aubergines in half lengthways, and scoop out most of the flesh, keeping it to one side.
2. Heat three tablespoons of the Olive Oil in a pan on a low heat, and add the Onions and Garlic to the pan, frying gently for around fifteen minutes – the Onions should be soft, but not coloured.
3. To the Saucepan, add the Tomatoes, Aubergine Flesh, Parsley and Allspice, seasoning to taste with Salt and Pepper. Simmer for around twenty minutes, until the mixture has reduced.
4. Once cooked, the flesh of the Aubergine should be quite soft. Spoon this mixture into the Halves, and place them side by side in a shallow ovenproof dish – they should fit quite closely together.
5. Mix the remaining Olive Oil with the Sugar, Lemon Juice and 150ml of Water. Season and then pour around the Aubergines, before covering the dish and baking in the oven at 150c for an hour.
6. When cooked, remove from the oven, uncover and leave to cool for an hour. Chill in the refrigerator for at least two hours before serving, garnished with freshly chopped Parsley.

Photo Courtesy of: FotoosVanRobin

Baked Vegetables with a Spicy Sauce

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A simple dish, that can be used as a side for a range of meats – especially Roast dinners such as Chicken, Beef or Pork – you name it, this dish can go with it. It’s best served with a simple tasting dish, otherwise the combinations of the flavours will be too overpowering, and you may not fully appreciate the range of tastes that are on offer.

Vegetables

To Serve 6
8 Cherry Tomatoes
3 Rosemary Sprigs
125ml Extra Virgin Olive Oil
Coarse Sea Salt and Pepper
1 Red Pepper, deseeded and halved
1 Yellow Pepper, deseeded and halved
6 Shallots, peeled
1 Aubergine, cut into thin slices
3 Courgettes, thickly sliced
1 Fennel Bulb, quartered lengthwise
175g Parsnips, halved
125g Baby Sweetcorn, halved lengthwise
225g Mushrooms, left whole
1tbsp Sunflower Oil
1 Small Onion, peeled and finely sliced
1 Garlic Clove, peeled and finely sliced
1 Green Chilli, peeled and finely sliced
2tsp Capers
2tsp Soft Brown Sugar
Juice of ½ Lemon
175g Passata

1. Cut a small cross in the base of each Tomato, but make sure you leave them whole. Strip the Rosemary Leaves, and chop finely before adding them into a bowl with the Olive Oil, Salt and Pepper. Add the Tomatoes, Peppers, Shallots, Aubergines, Courgettes, Fennel, Parsnips, Baby Sweetcorn and Mushrooms, turning to make sure they are coated evenly, leaving to absorb the flavours for at least an hour.
2. Put all of the Vegetables (except for the Tomatoes) into a large, flat baking tray, and put in the oven at 220C, turning and basting for around forty minutes, until they are cooked through and browning slightly. Add the Tomatoes after thirty minutes.
3. For the Spicy Sauce, heat the Sunflower Oil, and add the sliced Onion, Garlic, Chilli and fry until they are starting to soften. In a food processor, add the Capers, Sugar, Lemon Juice and Passata, and blend until smooth. Season to taste with Salt and Pepper, and add to the Chilli mixture in the pan. Cover the pan and cook for five to ten minutes, stirring from time to time.
4. Once cooked, allow the Vegetables to drain slightly of the Oil, and serve on a plate, with the Sauce to the side

Photo Courtesy of: AndyRob

Courgette and Bacon Frittata

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A classic, simple dish, which is very useful and fast to make. It got a mix of textures and tastes, so can easily be adjusted to suit any palette if required. Serve fresh out of the pan, along with fresh bread or rolls to bulk up into a bigger meal.

There is a Cypriot Version of this dish, which is much simpler – no Bacon or Onion, and much fewer herbs, and served as part of a larger Meze, along with dishes like the Keftedes, Dolmades and Koftas.

To Serve 4
1tbsp Vegetable Oil
450g Courgettes, thickly sliced
125g Rindless Smoked Streaky Bacon, chopped
50g Onion, peeled and chopped
2tbsp Chopped Fresh Thyme
1tbsp Chopped Fresh Rosemary
2 Eggs
Salt and Pepper

1. Heat the Vegetable Oil in a medium sized pan over a high heat, and sauté the Courgettes, Bacon and Onion together for four to five minutes, until the Onions and Courgettes have softened, and the Bacon begins to brown off.
2. In a medium sized bowl, mix together the Eggs, along with the Chopped Thyme and Rosemary, before seasoning well with Salt and Pepper.
3. Lower the heat for the Pan, and pour the Egg mixture into the pan, and leave to set for around two to three minutes. When it begins to solidify, start to move around in the pan with a Fish Slice to change to a scrambled-egg texture.
4. Serve immediately, and garnish with fresh-chopped Herbs.

Photo Courtesy of: Girl Interrupted Eating

Lamb and Lentil Bake

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Crisp, light Filo pastry with juicy Lamb and soft Lentils is a beautiful dish.

Filo Pastry

Be careful with handling the pastry – it’s really easy to rip or tear, so cover it with clingfilm or a tea towel to keep it damp, to avoid it drying out and becoming fragile.

To Serve 4
2tbsp Vegetable Oil
125g Onion, peeled and Finely Chopped
2.5cm Root Ginger, peeled and finely chopped
1 Garlic Clove, peeled and Crushed
1/2tsp Chilli Seasoning
1/2tsp Paprika
1/2tsp Dried Marjoram
225g Minced Lamb
175g Red Lentils
2tbsp Tomato Puree
2tbsp Lemon Juice
50g Raisins
600ml Chicken Stock
Salt and Pepper
50g Butter
About 125g Filo Pastry
Poppy Seeds

1. Heat the Oil up In a large saucepan, and cook the Onions for about five minutes. Add the Ginger, Garlic, Chilli, Paprika and Marjoram, and cook for another minute, stirring constantly.
2. Add the Minced Lamb to the pan, and cook until it changes colour, and has no large lumps left, before mixing in the Lentils, Tomato Puree, Lemon Juice, Raisins and the Chicken Stock. Cover and cook for around twenty to twenty five minutes, or until the Lentils and Mince are tender and soft, and most of the liquid has been absorbed. Remove the cover, and heat the pan to boil off any excess liquid, stirring occasionally, and season to taste. Place the mixture into a bowl, and allow to cool completely.
3. Melt the butter, and grease a loose-based flan tin. Line with sheets of the Filo Pastry, brushing with the melted butter between each layer, and overlapping them in a random pattern. There shouldn’t be any spaces in the Pastry, and any excess should be hanging over the edge of the tin.
4. Spoon the cold Mince and Lentil mixture into the case, and wrap the excess Pastry over the top to cover the mixture in the middle. Brush with butter, and garnish with any trimmings of the Pastry, before brushing with any butter left over. Sprinkle the Poppy Seeds over the top, then cook at 190C for around fifty to fifty five minutes, covering with foil after the first thirty to thirty five minutes.

Allow to stand and cool for ten minutes before serving.

Photo Courtesy of: Mart_Moppel

Coconut Curry

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This is a very simple dish, and it makes a very flavoursome curry, with tastes of (as the name suggests) coconut. It’s a very creamy dish, and quite heavy on the calories, so may not be the best thing for straight after Christmas!

Coconut Curry

Serve it with a freshly toasted Naan bread, and Rice – try adding some tumeric and chopped almonds to the Rice once cooked to add more flavours to the side.

To Serve 4
1tbsp Oil
450g Minced Beef
2 Garlic Cloves, Crushed
1tsp Ground Cumin
1tsp Ground Coriander
1tsp Garam Masala
1/2inch Fresh Root Ginger, Grated
2tbsp Ground Almonds
175ml Coconut Milk
120ml Beef Stock
Salt and Pepper
2tbsp Fresh Coriander, Chopped

1. Heat the Oil in a large Saucepan, and add the Minced Beef and Garlic. Cook for five minutes over a medium-high heat.
2. Add the Cumin, Coriander, Garam Masala and Ginger, and cook for two more minutes, before adding the Ground Almonds and seasoning to taste.
3. Drain any excess liquid off, leaving around a tablespoon in the pan, then add the Coconut Milk and Stock. Mix in well, and bring to the boil.
4. Reduce the heat and simmer for twenty minutes, before adding in the Fresh Coriander and cooking for a further ten minutes until the sauce is thicker (it shouldn’t be dry, but shouldn’t be very…saucy).

Serve fresh and still hot from the pan, along with Rice, Naan Bread, Yogurt dip and Coriander on the plate.

For an alternative, simply replace the Minced Beef with diced Chicken, and cook until done through before moving on to the next step. Try adding different vegetables to the mix – Onions, Peppers and sliced Aubergines are all good to use.

Photo Courtesy of: Avlxyz

Simply Stunning Sides

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Four side dishes, which are easy to make, taste amazing and look even better! All of these sides make enough to serve six people, but you can always adjust the quantities to serve more or less – if you want to that is!!!

Potatoes and Onions

Roasted Onion and Potato Slices

1kg Baking Potatoes

2 Red Onions

3tbsp Oil

½ tsp Paprika

1.       Peel and slice the Onion and Potatoes – the Potato into rounds about 1cm thick, and the onion as thin or as thick as you’d like.

2.       Heat the oven to 200 C or Gas Mark 6. Pat the potatoes dry, and mix with two tablespoons of the Oil with the Paprika, seasoning with Salt and Pepper.

3.       Transfer to a large, non-stick roasting tin, and spread out in a single layer, and bake for twenty minutes, turning occasionally.

4.       Mix the onions with the remaining Oil, and scatter in with the Potatoes. Cook for a further fifteen to twenty minutes, until golden and crispy.

Thyme and Lemon Courgettes with Fennel

3 Courgettes, Sliced

Juice and Zest of ½ Lemon

3tbsp Olive Oil

1tbsp Dried Thyme

1 large bulb of Fennel, sliced thinly

1.       Heat half the Oil and Thyme in a large frying pan, add the Fennel and cook for two to three minutes. Remove from the pan and set aside.

2.       Heat the remaining Oil and fry the Courgettes on a high heat for two to three minutes until almost tender.

3.       Re-Add the Fennel to the pan, along with the Lemon Zest and Lemon Juice. Season with salt and pepper, and serve.

Slow-Roasted Balsamic Tomatoes

450g Tomatoes

½ tbsp Thyme Leaves

2tbsp Balsamic Vinegar

1tbsp Olive Oil

1.       Heat the oven to 150 C or Gas Mark 2.

2.       Halve the Tomatoes, and arrange in a roasting tray. Drizzle Balsamic Vinegar and Olive Oil over the top, sprinkle with Thyme Leaves and season well with Salt and Pepper.

3.       Bake for one to two hours until lightly caramelised.

Creamy Spinach with Cheese

40g Butter

2 cloves of Garlic, Sliced thinly

75g Grated Full-Flavour White Cheese

500g Spinach

Nutmeg

50ml Double Cream

1.       Cook the Spinach in a large pan for two to three minutes until wilted. Tip into a colander and squeeze well to remove excess water.

2.       Melt the Butter in a large pan over a medium-low heat, add the Garlic, and cook for two to three minutes until softened, but not changing colour. Add the Spinach to the pan, and grate some Nutmeg over the top. Season with Salt and Pepper.

3.       Stir in the Cream and Cheese, and cook for one minute until melted

Photo Courtesy of: Jon Mountjoy

Cheese and Onion Tart

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Sweet Onions with creamy ricotta, this posh vegetarian dish is so tempting that you’ll have to make more for the meat eaters.

It’s also quite healthy, and ready in just over thirty minutes, so very handy as an ‘Oops I’ve forgotten dinner’ dish, without anyone realising!

Serve as part of a Ploughmans Lunch, or in a large slice on a big spread of picky-bits, with a variety of other dishes.

To Serve 6

20cm Shortcrust Pastry Dish

1tsp Olive Oil

4 Medium Onions (Sliced)

3 Sprigs Thyme (leaves only)

50g Tin of Anchovies in Olive Oil (drained and finely Chopped)

1tbsp Brown Sugar

2 Leeks (Sliced)

125g Ricotta Cheese

30g Parmesan (Grated)

1.       Heat the oven to 200 C or Gas Mark 6

2.       Line the pastry case with Baking paper and baking beans, putting in the oven for twenty minutes, before removing the paper and beans, and cooking empty for another five minutes.

3.       Heat the Oil in a frying pan, and add the Onions, Thyme and Anchovies, before cooking for ten minutes.

4.       Add the Sugar and Leeks to the frying pan, and cook for a further ten minutes, stirring well to make sure it’s evenly spread.

5.       Season the Ricotta to taste, and spread over the pastry base. Sprinkle the Parmesan cheese on top, and then spoon the Onion mixture on top of this.

6.       Bake for ten minutes, and serve.

Photo Courtesy of: Kirsten Loza