Another soup made from beans, root vegetables and cabbage:
- 1 tbsp olive oil
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 3 bacon rashers (thinly sliced)
- 1 largish potato (diced)
- Piece of swede (same size as the potato – diced)
- 550mls vegi stock
- 1/2 400g tin of cannellini beans (drained)
- 100g cavolo nero or savoy cabbage (roughly chopped, with thick stalks removed)
- 1 tbsp basil pesto
- Seasoning (black pepper and a squeeze of lemon juice)
Heat the oil in a large pan. Add the bacon and stir-fry until it just begins to brown. Turn down the heat and gently cook the onions for 5 minutes. Add the garlic, potato and swede, and cook for a further 3 minutes.
Then add the stock. Bring to the boil, cover, and simmer for 25 minutes. Turn up the heat and stir in the beans and cabbage, add more water (if necessary), and cook for a further 3 minutes, stirring frequently.
Stir in the pesto and season to taste. Serve.
I don’t have a juicer, but I managed to make this ‘thick’ fruit/veg drink using a liquidiser. It’s reminiscent of one of the ‘fresh juices’ from Wagamama. Makes about a litre:
- 1 large carrot sliced
- 2 oranges (with the pith removed)
- 1 apple (peeled and cored)
- 2cm (approx.) square piece fresh ginger (grated)
- 250ml cold water
Put all the ingredients in a liquidiser, and blend until smooth. Serve.
This recipe is my adaptation of a recipe in Waitrose Kitchen magazine of February 2015. Serves 2:
For the roast tomatoes:
- 8 small tomatoes (halved)
- Leaves from 2 thyme sprigs
- 1 clove garlic (crushed)
- 1/2 tsp caster sugar
- 1/2 tsp olive oil
- 1 tsp lemon juice
- Black pepper (a few ‘turns’)
For the fritters etc:
- 100g frozen peas (defrosted – use the cheap peas for this recipe)
- 2 spring onions
- Leaves from 6 mint sprigs
- 1 large egg
- 4 tbsp milk
- 70g plain flour
- 1 rounded tsp baking powder
- 1 tbsp oil (for cooking)
- 150g pack of kiln roasted salmon (flaked)
- Soured cream
Place the tomatoes halves, cut side up, on a baking sheet lined with silicone paper. Shake together the thyme, garlic, sugar, oil, lemon juice and black pepper, in a small jar, and drizzle over the tomatoes. Roast at 200C (Gas Mark 6) for 20 to 25 minutes, until they start to char.
Heat the oil in a large non-stick frying pan.
Place the peas, onions, mint, egg and milk in a food processor, and process until smooth.
Sift together the flour and the baking powder. Add this to the food processor. Once the mixture is smooth, spoon it into the frying pan to make 4 even fritters. Cook over a medium heat (2 minutes either side) until golden.
Serve with the tomatoes and the flaked salmon, with a dollop of soured cream.
A squash based muffin recipe. These are low sugar and low fat, but I still think a quite acceptable as a ‘sweet cake’. Makes 12 small muffins:
- 12 small muffin cases
- 40ml light olive oil
- 40ml milk
- 2 large eggs
- 400g (previously roasted) butternut squash (skin and seeds removed)
- 1 tbsp finely grated root ginger
- 200g wholemeal plain flour
- 4 tsp baking powder
- 1 tsp mixed spice
- 60g light soft brown sugar
- 75g raisins
Place the muffin cases in a muffin baking tin.
Heat the oven to 210C (Gas Mark 7).
Liquidise the oil, milk, eggs, squash and ginger.
Sieve together the flour, baking powder and sugar, into a large bowl, and stir in the raisins
Pour the liquid ingredients into the bowl and whisk the contents together.
Spoon the mixture into the muffin cases and bake for about 15 minutes until cooked.
I had half a can of red kidney beans, and most of the other ingredients, so this seemed like a good winter supper. This is another recipe adapted from Waitrose’s ‘Harvest 2015′ booklet. Enough for 4 people:
- 1 tbsp oil
- 1 leek (chopped)
- 3 tsp ‘cajun’ seasoning
- 1 chilli (deseeded and finely chopped)
- 1 courgette (roughly chopped)
- 1 red pepper (cored, deseeded and roughly chopped)
- 200g parsnips (peeled and diced)
- 60g brown rice
- 60g Camargue and wild rice
- 160g can of sweetcorn (drained)
- 1/2 a 400g can red kidney beans
- 1/2 a 400g can of chopped tomatoes
- 400ml vegi stock
- Black pepper (to taste)
Heat the oil in a heavy bottomed pan. Add the leeks and gently cook for 5 minutes. Add the Cajun seasoning and chilli and cook for a further 2 minutes. Stir in the courgette, red pepper, parsnip and the rice, and cook for a further 2 minutes.
Stir in the sweetcorn, the beans, the tomatoes and the stock. Bring to the boil, cover, and simmer for about 35 minutes until the rice is cooked (add more stock if necessary). Season with black pepper to taste.
I served mine with avocado (mashed with a little lemon juice) and grated cheddar.
This is good to eat on a cold winter’s day! Adapted from a recipe in Waitrose’s ‘Harvest 2015′ booklet. Enough for 4 people:
- 1 tbsp oil
- 1 onion (chopped)
- 2 cloves of garlic (finely chopped)
- 3cm cube of ginger (finely chopped)
- 1 red chilli (deseeded and finely chopped)
- 2 large carrots (diced)
- 1 tbsp curry powder
- 250g red split lentils
- 160ml can of coconut cream
- 550ml vegetable stock
- 100g frozen peas
- 50g chopped almonds
- 2 large tomatoes (skinned, deseeded and chopped)
- Torn fresh coriander
- Lemon juice (to taste)
- Flat breads (heated in accordance with the instructions on the packet)
Heat the oil in a heavy pan. Add the onion and cook gently for 5 minutes. Stir in the garlic, ginger and chilli, and continue cooking for 2 minutes. Stir in the carrots and cook for a further 2 minutes.
Add the curry powder, lentils, coconut cream and the stock. Bring to the boil and simmer (covered) for about 20 minutes (until the carrots and the lentils are soft). Take off the heat and roughly mash the mixture with a potato masher.
Add the peas and the chopped almonds, and gently cook for a further 5 minutes. Then stir in the tomatoes and add lemon juice to taste.
Sprinkle with coriander and serve with warm flat breads.
This is a good side dish to add to a lunch of fresh bread, charcuterie and cheese. Enough for 4:
- 4 large peppers (‘bell peppers’ – yellow and red are the tastiest, but green add some colour contrast)
- 2 tbsp good (tasty) olive oil
- 2 tsp lemon juice
- Black pepper to taste
Claudia Roden (in The Food of Italy (Square Peg)), suggests roasting the peppers (whole) in the oven at 190C (170C in a fan oven/Gas Mark 4) for 30-45 minutes “until they feel soft when you press them and their skins blister and begin to blacken”. I followed her instructions, which are certainly less labour intensive than charring the peppers over a flame (or grilling them).
Once cooked, put the peppers in a pan with a tight fitting lid (or seal them in a freezer bag), and leave for 10-15 minutes. This helps to further loosen the skins.
Remove the peppers from the pan/freezer bag, and remove the skins, stalks, cores and seeds. Reserve the juice from cooking the peppers.
Cut the peppers into large slices, and place in a shallow dish. Make the dressing with the oil, lemon juice and 3 tablespoons of the pepper juice (strained). Season the dressing with black pepper to taste, and pour over the peppers.
Allow to cool and store in the fridge before serving.