This is looks good (it’s a lovely green colour) and is quick to make. Serves 2:
- 1 tbsp oil
- 1/2 onion (finely sliced)
- 2 rashers of bacon (thinly sliced – preferably unsmoked)
- 300g frozen peas
- 500ml vegetable stock
- Leaves from 4 sprigs of mint (finely chopped)
- 2 tbsp double cream
- Lemon juice and black pepper to taste
Heat the oil in a largish saucepan. Add the bacon and cook (over a medium heat) for 2 minutes. Stir in the onion and cook very gently for 10 minutes.
Add the peas and the stock. Bring to the boil and cook for 3 minutes.
Purée the soup using a hand blender, liquidiser or a food processor. Then add the cream and heat gently to just below boiling point, stirring occasionally.
Stir in the mint, lemon juice and pepper, and 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.
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 recipe is adapted from a Turkey Meatball recipe in Waitrose Kitchen magazine January 2015. Enough for 2:
- 1 small onion (finely chopped)
- 2 tbsp olive oil (more for finally baking the ‘no-meatballs’)
- 1 clove of garlic (chopped/crushed)
- 1 courgette (grated)
- 1/2 400g tin of cannellini beans (drained (the other half was used in Sausage and white bean stew) and mashed)
- 1 tsp allspice (ground)
- 50g feta (crumbled)
- Small bunch of parsley (chopped)
- 2 tsp tahini mixed with 2 tsp water
- Black pepper
- 120g wholemeal couscous
- 130ml boiling water
- 100g frozen peas
- 4 sprigs of mint (chopped)
- Small bunch of coriander (chopped)
- Juice of 1/2 lemon
- 50g rocket
Heat 1 tbsp of oil in a pan, and gently cook the onion for 8 minutes. Add the garlic and cook for a further 2 minutes.
Meanwhile grate the courgette and squeeze as much excess liquid as possible from it. Mix together the onion, garlic, courgette, beans, allspice, feta, half the parsley, black pepper to taste, and the tahini/water mix.
Form into 10 balls. Roll each in oil and bake in the oven at 180C (Gas Mark 4) for about 20 minutes, until browned.
Put the couscous into a bowl and mix in the remaining 1 tbsp of oil, and then the boiling water. Cover and stand for 6 minutes. Cook the peas as indicated on the packet. Mix the peas, the remaining herbs and the lemon juice, into the couscous. If necessary, keep warm until the balls are cooked, adding the rocket immediately before serving.
I did find that the balls did not hold their shape very well, despite the binding effect of the tahini/water mix. If I make this again, I think that I will try adding some fresh breadcrumbs.
This is based on a recipe which appeared in Sainsbury’s live well for less magazine (Issue 04). Enough for 2:
- 2 tbsp oil
- 1 boned chicken breast (cut in to smallish chunks)
- 1 clove garlic (crushed/chopped)
- 1 tsp turmeric
- 1 tsp garam masala
- 1 leek (sliced)
- 120g basmati rice
- About 20 raisins
- chicken stock (equal to twice the volume of the uncooked rice)
- 80g kale (washed, cut and with the stalks removed)
- 100g frozen peas
Heat 1 tbsp of oil in a heavy bottomed pan. When hot, add the chicken, and brown. Remove the chicken with a slotted spoon.
Turn down the heat and add the remaining oil. Stir in the garlic and the spices and cook for 1 minute. Add the leeks and cook slowly for a further 5 minutes. Stir in the rice, raisins and add the chicken stock. Bring to the boil, and simmer (covered) for about 12 minutes, or until the rice is almost cooked.
Add the kale and frozen peas and cook for a further 2-3 minutes.
Yesterday I decided to make smoked haddock chowder as I had some bacon that need to be finished.
I was well into cooking it, when I discovered that I didn’t have a can of sweetcorn. Instead I decided to use a large carrot (cut into small dice – added at the same time as the potatoes) and 100g of frozen peas (added about 2 minutes before adding the cream).
It tasted just as good!
This used up some left-over brown rice.
Mixed the rice with spring onions, frozen peas and salted, roasted peanuts; and a dressing made from soy sauce, olive oil, a little hot chilli sauce, a little white wine vinegar and some grated ginger.
Also cherry tomatoes, beetroot, spring onions and carrot sticks.