Whole chicken breast tandoori

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Using a 3 tier steamer is a quick way to cook this meal in a healthy way retaining the natural juices of the chicken breast to mingle with tandoori spices.


Prepare per person:


1 large chicken breast sprinkled with salt / white pepper


2 whole savoy cabbage leaves, rinsed


Half a small red onion, peeled and diced


1 tbsp each red and yellow diced bell pepper


1tbsp diced courgette


1 diced flat mushroom


　


In a bowl mix together (same amount of spices whether cooking for one person or more):


1tbsp tomato puree


1 tbsp tandoori spice


1 tbsp garam masala


4 cardomon seeds


1 tsp turmeric


1 tsp cumin


half tsp salt


Per person top the above bowl with:


1 tbsp wild rice


1 tbsp both red and brown lentils


1 tbsp bulghur wheat


Over high hob bring to boil half pint vegetable stock in the base of a 3 tiered steamer. When bubbling add the onion, bell peppers, courgette and mushroom and bring back to the boil.


Spoon and stir in the contents of the tandoori mixture bowl. NB - if cooking for more than one person just ensure that the stock liquid used just covers the ingredients.


Put the chicken breast in the second pan of the steamer and the whole cabbage leaves not overlapping in the top pan of the steamer. Add the steamer's lid and leave on high heat for 10 minutes.


Lower the heat to medium / low and allow to cook for another 15 minutes.
My liquid was well absorbed but if necessary, sieve if there is too much liquid residue.


Serve with the chicken breast topping the cabbage leaves and then the tandoori sauce with a sprinkling of ground linseed.
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Another November RECIPE:

RUGBY BALL SQUASH WITH GIANT COUSCOUS STUFFING

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RUGBY BALL SQUASH WITH GIANT COUSCOUS STUFFING

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Squash comes in a variety of shapes, colours and sizes. I like this recipe using a yellow rugby shaped squash but it can be adapted to any squash. Because this type has a hard outer shell I find the perfect way to cook it is in my slow cooker with savoury couscous stuffing.
Even though this takes 4 hours to cook I describe it as a quick snack because I like to start cooking it before I go out walking and return to a hassle free ready to eat home cooked meal.　


The night before measure out 100g giant couscous into a bowl and just cover with vegetable stock or cold water and leave in the fridge until ready to cook.　


Also prepare the stuffing mixture in another bowl:
Half a finely diced red onion
One quarter each finely diced red and orange bell pepper
One finely diced sundried tomato
I savoy cabbage leaf, rinsed, destemmed and diced
　
Blitz 1tbsp olive oil with two green chilli peppers, 2 cloves garlic, half tsp cayenne pepper, 1 tsp white vinegar, and half tsp salt for 5-10 seconds with to make a smooth paste and stir into the 2nd bowl with the prepared veg then leave overnight in the fridge.
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TO COOK:
Preheat the slow cooker on high heat for 10 minutes prior to adding the food.
Scrub 1 rugby squash and dry with a kitchen towel. The outer shell is hard so carefully cut in half with a sharp knife then again so you have 4 pieces.
Scoop out the seeds and pulp and brush the insides of the squash with olive oil.
Rinse 4 large broccoli florets and rinse / top / tail 8 green beans.
　
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Mix the contents of the two prepared bowls together and fill the squash cavities with the stuffing pressing down firmly with the back of a spoon. Arrange the squash pieces evenly into the preheated slow cooker and if there is any remaining stuffing mix spoon it into spaces in the slow cooker cooking bowl.
Place the florets and green beans into spaces in the bowl.
Add a lid which is well sealed so no air can get in or juices escape. If they do you have filled it too full. I used a one pint slow cooker so if yours is smaller adapt to this by using less cooking ingredients and the cooking time will still be the same.
Slow cook for 4 hours on high.
The squash is used a serving vessel and should not be eaten as it will still have a tougher consistency.
I served mine with a can of mackerel fillets in tomato sauce.
I just opened the tin, discarded the lid and placed it into the slow cooker for around 10 minutes whilst I prepared my drink, fruit salad and tray etc. 
Serves 2 well or 4 as a snack.
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Whole chicken breast tandoori

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Turkey green tabasco steak

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Per person:
Season 1 turkey steak both sides with salt / white pepper
Rinse veg then prepare-
Remove and discard the spine from 1 cavolo nero leaf
Top and tail 4 green beans and 2 runner beans. Leave the green beans whole and chop the runner beans into one inch pieces
Remove and discard the spine from one spring cabbage leaf and slice into strips
Remove root from 2 spring onions and chop into one inch pieces
Remove stems from 2oz cut kale
Finely chop 2 sundried tomatoes from a jar preserved in oil.
Lightly brush any debris from a large flat mushroom and peel, leave whole
Put 2 tbsp of the oil from the sundried tomato jar into a large pan and heat on high heat.
Add the turkey steak into the middle of the pan, sprinkle over Tabasco green pepper sauce and leave for 2 minutes. Arrange the green veg around the steak, spoon 1tsp of the cooking oil on the veg, add a lid and leave for 2 minutes.
Turn all the food and sprinkle over more Tabasco green pepper sauce onto the turkey steak, and 1tsp butter and 1tsp water over the greens. Randomly add the sundried tomatoes over the greens.
Lower the heat a couple of settings, whilst adding the mushroom upper side down in the pan then leave lidded for 2 minutes.
Turn the mushroom over and cook all for a further 2 minutes.
Serve with a sprinkling of olive oil and balsamic vinegar.
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RUGBY BALL SQUASH WITH GIANT COUSCOUS STUFFING

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Whole chicken breast tandoori

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Twice baked pumpkin with turkey melt

Pumpkin is a member of the squash family and there is nutritional info within my other blog post.
There doesn't seem to be many varied recipes for pumpkin other than pumpkin soup and pumpkin pie.
My recipe is a tasty different way to serve this flavoursome veg in season used now particularly for Halloween lanterns.


Prepare:


Preheat a slow cooker on high whist preparing the pumpkin.
Scrub a small pumpkin really well to remove any debris and use a sharp large knife to cut it in half. Scoop out the seeds and reserve them for roasting another day. Scoop out and discard any pulpy flesh.
Cut each quarter into 4 sections removing and discarding the hard stem.
Arrange the pumpkin firstly around the sides of the slow cooker then fill in the middle sprinkling with cayenne pepper and dot with 1tbsp milk and 1oz butter.
Cook for 2 hours until the flesh and peel is soft when prodded with a knife. Allow to cool then put in the firdge until next day for your meal.


Next day:
Per person:
Preheat the oven to 180 fan / 200C for 10 minutes.


Use half the pumpkin and separate the cooked flesh from the peel and layer the pumpkin flesh into an 8" round casserole. Use a knife to roughly chop the pumpkin and cover the bottom of the casserole pressing in with a fork. Sprinkle with salt / pepper.


Top. tail and rinse 4 green beans, cut in half and press into the pumpkin flesh.


Rinse 1 broccoli floret and thinly slice and press into the pumpkin flesh.


Drain a small can of white kidney beans and press evenly into the pumpkin flesh.


Drizzle over with some olive oil. and freshly grind some mixed red, black and white peppers over from a pepper mill.


Use one eighth portion from a red and yellow bell pepper and finely dice, sprinkle with a little oil. Put the peppers into a small casserole big enough to hold a turkey steak portion and place the steak on top of the peppers.


Top the steak with 2 tsp single cream and thinly sliced feta cheese or other cheese of your choice then freshly grind some mixed red, black and white peppers from a pepper mill.


Place both baking dishes into the hot oven and bake for 20 minutes. Serve in the first baking dish with the turkey steak as the topping drizzling the juice from the steak baking dish all over the food.


The pumpkin peel can either be an ingredient for a stir fry or baked in a hot oven for crispy pumpkin skins (recipe to follow).

Chilli beef patties with borlotti beans

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For two patties:


In a lagre bowl mix together 6oz lean beef mince, 1 grated garlic clove, 1 tsp tomato ketchup, half tsp french mustard, 1 lightly beaten egg, half a small finely chopped red onion, 1 finely chopped spring onion, one finely chopped red chilli (omit seeds if you prefer less spicy). Shape into 2 patties.


Heat 2tbsp oil over high hob heat and fry the patties for 4 minutes whilst preparing the veg.


Rinse and destem 2 tbsp fresh kale.


Peel, top and tail one small carrot and cut into matchstick sized pieces.


Rinse and remove the spine from one large savoy cabbage so there are 2 even pieces. Roll each piece into a sausage shape discarding the spine.


Drain a small can of borlotti beans in water discarding the water.


After the 4 minutes frying, lower the hob heat to medium, turn the patties over.


Add another tbsp oil around the patties then add the cabbage 'sausages' first, then the other veg evenly around the edges of the frying pan around the patties. Leave lidded for 2 minutes. Gently turn the veg over and add the drained borlotti beans evenly topping the veg and leave for a further 2 minutes. Serve with a sprinkling of grated cheese if desired.
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October recipe link:

Potato skins with harissa cannellini peppers 

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Cauliflower steak with buttery greens 

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September recipe:
Piri smoked mackerel / kale chessy bake
November recipe:
RUGBY BALL SQUASH WITH GIANT COUSCOUS STUFFING

Potato skins with harissa cannellini peppers

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Per person:


Scrub 1 large Maris Piper potato and peel the skin into long 1" strips


Cut the potato into 1" thick chips


Top, tail and peel 1 carrot and cut into 4 thick lengths


Rinse and halve 1 red and 1 green bell pepper. Remove the white insides and the seeds.
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Preheat the oven to 180 fan, 200 C. Place the chips and carrot into a roasting tin along with the bell peppers (skin side up). Brush generously with oil and sprinkle all over with salt and mixed freshly ground red, black and white pepper. Bake for 15 minutes.


Turn the bell peppers over and evenly fill the cavities with cannellini beans from a can. Top them with quarter tsp harissa paste and 2oz grated cheddar cheese.
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Add the potato skins to the baking dish skin side down, sprinkling them with salt / pepper / 1 tsp white vinegar and 2tsp olive oil. Continue baking for another 15 minutes until the skins are crisp with a soft centre.　


Serve with additional salt and white vinegar.
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October recipe link:
Cauliflower steak with buttery greens 

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Chilli beef patties with borlotti beans

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Cauliflower steak with buttery greens

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Measure out per person:
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Cut a firm cauliflower in half and slice a 1.5" round of cauliflower
6 sugarsnap peas
Strip and discard the thick stems from 2 cavolo nero and roughly tear into strips
Remove any hard stems from a handful of chopped kale
Top, tail and peel 1 carrot and use a veg peeler to cut into thin strips
Rinse and kitchen towel dry all the veg
Peel and quarter 1 large flat mushroom.
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Heat 2 tbsp oil in a deep pan over high hob heat and place the cauliflower round into the hot oil in the middle of the pan cooking it as a steak by leaving it for 2 minutes in the hot oil.
Surround the cauliflower with the sugarsnap peas and carrot and leave lidded for 1 minute. Add the remaining greens and leave another minute.
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Sprinkle everything with salt/freshly ground black pepper and chilli flakes then carefully turn the cauliflower steak over and the veg. Add a knob of butter on top of the cauliflower steak and randomly add the quartered mushroom. Leave lidded for 2 minutes.
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Meantime cube 75g of paneer cheese, measure out 2 tbsp rinsed/dried baby spinach and half a drained can of baked beans from it's tomato sauce. Reduce heat to med / high stirring these ingredients into the frying pan and leave lidded 4 minutes. Serve immediately.
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October recipe link:
Potato skins with harissa cannellini peppers 

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Chilli beef patties with borlotti beans

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Piri smoked mackerel / kale cheesy bake

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I use naturally flavoured mackerel for a quick bake without the need to consider adding spices. Piri smoked mackerel has a great flavour which dominates in this easy meal.
Per person prepare:
Brush away any debris and halve 2 closed cup mushrooms
Cut a round from a piece of marrow, dampen a kitchen sponge and wipe clean, remove seeds and cut the round into one inch cubes
Rinse and remove any tough stalks from 4tbsp kale
Peel and dice one quarter white onion
Rinse 4 sugarsnap peas
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Preheat an oven 200C / 180 fan.
Heat 2 tbsp oil over high heat and toss all the veg in the oil stirring for 5 minutes.
Pile the veg into a one person sized baking dish.
Cut piri flavoured smoked mackerel into random pieces and scatter over the veg.
Top with shavings of edam cheese to cover the veg and bake for 15 minutes until bubbling and golden. Serve immediately.
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Cauliflower steak with buttery greens

Peapod orzo with pinto beans

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I saw peapods in the supermarket for the first time this summer today so I bought and cooked some with pinto beans and orzo (a pasta which looks like rice but I think tastier and easier to cook). Don't throw the peapod jackets out they are edible and as sweet and delicious as the peas inside.

To serve 1:
Rinse, top and tail 6 whole fresh peapods. Pop the peas out and cut the pods in half lengthways and finely chop.
Rinse, top and tail 1 small carrot and finely chop
Peel and dice half a white onion.
Peel and dice 1 large flat mushroom

Heat 2tbsp oil on high heat and fry the above veg for 5 minutes stirring around until softened.
Add 6 whole green beans which have been rinsed topped and tailed.
Add 4tbsp orzo, freshly ground mixed peppercorns and chilli flakes and just cover with vegetable stock.
Bring to boil and boil for 5 minutes with a lid on.
Lower the heat to simmer lidded, for 15 minutes adding 1tsp butter, a handful of washed baby spinach and 120g drained, cooked pinto beans from a can for the last 5 minutes.
Serve with a drizzle of olive oil and a sprinkling of ground linseed.
Good on it's own or with a simply fried steak of your choice. (pork / chicken breast / beef / lamb - 4 minutes on high heat each side).

Caramelised onion beefburgers

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Make the caramelised onion in advanced before making this meal. The onions will keep, covered, in the fridge for a week.


6 red onions


6 tbsp brown sugar


6 tbsp balsamic vinegar


2 tbsp oil


1. Peel the onions and cut them into thin wedges. Place them in a large pot with the sugar, vinegar, oil, 375ml of water, 1 teaspoon of salt and some ground black pepper.


2. Bring the onions to the boil, then reduce the heat and simmer gently, stirring occasionally, for 40-45 minutes or until the liquid has all but evaporated and the onions are very soft. During the final steps of cooking take care that the onions do not catch and burn - give them a stir now and then.


3. Remove the pot from the heat and cool before storing the onions in the fridge in a covered container. The onions will keep, covered, in the fridge for a week. Reheat portions in a small pan or use as a meal ingredient.


Make beefburgers:


Mix 300g lean ground beef and with 3tbsp caramelised onion and 1 tbsp chinese oyster sauce well in a bowl. Season with pepper. Form into four balls, flatten slightly and wrap in clingfilm. Chill for 15 minutes.


I served with the following veg:


Rinse, top and tail 6 green beans and 1 stringless green bean.


Thinly slice one quarter rinsed aubergine.


One half precooked rinsed, roasted and large cubed marrow, (sprinkled with 2 tsps dried sumac and 1 tbsp oil, 180fan for 15 minutes); or just use peeled small cubed marrow raw.


To cook the meal:


Unwrap the burgers and flatten into even rounds, place them in the centre of a frying pan over high hob heat with the green beans around the edges and fry 4 minutes lidded. I did not use oil to fry as the burgers leak sufficiently to cook but if you wish use 2 tbsp oil.


Turn the veg and burgers over after 4 minutes and top the greens with the marrow and cook a further 4 minutes on a med / high heat, adding 2 handfuls of washed and kitchen towel dried spinach for the final minute.


Serves 2.

Marrow and cauliflower cheese

Prepare:


One quarter of a fresh cauliflower broken into pieces.


Peel one quarter of a small marrow. Cut into half, remove the seeds and chop into cubes.
Rinse and remove the hard stalk from a cabbage leaf and slice into strips.


Measure out 2 tbsp rinsed fresh baby spinach.


Bring a large saucepan of water to the boil then add all of the veg except the spinach and cook for 5 minutes.


Drain and tip into an ovenproof dish. Top with the baby spinach.


Heat the oven to 200C/180fan/Gas 6.


Put the saucepan back onto the hob medium heat and add 250ml milk and 25g butter. Whisk briskly whilst slowly adding 2 tbsp plain flour until the butter melts and the mix comes to bubble with the sauce thickening and the flour disappeared (about 2 minutes). Turn off the heat and stir in 50g mature grated cheddar cheese.


Pour over the veg which is in the ovenproof dish. Scatter over 10g chopped walnuts, 2 tbsp fresh breadcrumbs and 25g mature grated cheddar cheese. Sprinkle with freshly ground black pepper. Bake in the oven for 15 minutes until bubbling and golden.


Serves 2 as a snack or 1 as a main meal.

Smoked Gammon steak with fried marrow

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Courgette and marrow make a great combination and the salty smoky flavour of the gammon removes any need for spices or other condiment.

Prepare the veg:

Peel one quarter marrow (when buying choose a dark green one which is heavier compared to others. This will be the freshest more flavoursome). Remove and discard the seeds. Cut the marrow flesh into long strips then small cubes.

Rinse 2 runner beans. Top, tail and discard the stems. Cut the beans into 4 pieces each.

Rinse and remove the inner stem of one white cabbage leaf and roll up into a sausage shape.

Use one quarter courgette (choose a dark green, firm one when buying). Cut and discard the stem. Slice the courgette into long chunky slices.

Peel one large flat mushroom and leave whole.

Heat 2 tbsp oil in a large frying pan for 2 minutes on highest heat.

Place the veg along the outsides of the frying pan in one layer to allow for even cooking.

Add gammon steak/s to the centre of the pan and fry for 3 minutes with a lid on.

Evenly sprinkle 2 tbsp water over the top of the vegetables only, not the mushroom.

Turn everything over to the other side to cook for 3 minutes with the lid on.

Meantime rinse a handful of baby spinach, drain and plate up without cooking the spinach.

Transfer everything on to your serving plate.

Add 6 tbsp baked beans from a tin of baked beans in tomato sauce with the sauce discarded and reserved for another day's meal. Turn the heat off. Replace the lid and leave for 3 minutes before serving with the gammon.
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Cheesy courgette

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Good on its own or as a side dish.

Rinse one half of a dark green corgette and slice into half inch rounds

Dice 1 red onion

Thin Slice one large floret of broccoli

Peel and cube a 2” round of sweet potato

Put the above veg into a preheated frying pan on medium heat with 1 tbsp oil. Add a lid and leave for 10 minutes.

Add 6 topped and tailed green beans, 6 halved button mushrooms, 1 handful of rinsed spinach return the lid and leave for 5 minutes.

Put all of the above into a baking dish. Drizzle over olive oil. Slice 1 whole Italian mozzarella ball and arrange on top. Sprinkle with  freshly ground black pepper and 2tsp dried turmeric. Bake for 10 minutes in a preheated 180fan 200C oven before serving with a simply fried steak or loin cut (4 minutes each side on high heat).

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Mustard rump steak with black eyed beans

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Per person

Rinse 75g black eyed beans. Put in a bowl and just cover with cold water and quarter tsp salt in the fridge overnight.

In a small bowl mix 1 tbsp whole grain mustard with 1 tbsp olive oil and a quarter tsp garlic salt and rub well into a thick portion of rump steak then leave overnight in the fridge.

Next day:

Preheat a slow cooker on high for 10 minutes with the lid on.

Scrub half a small butternut squash. Cut off the hard root. Remove the butternut squash seeds and slice the butternut  squash into 8 wedge pieces. Drizzle with olive oil.

Rinse the black eyed beans.

Put the steak in the slow cooker, then the butternut squash then the black eyed beans. Add 2tbsp tomato puree, 2tbsp water and cook on high for 3.5 hours.

Serve with some pan juices, quartered cherry tomatoes and rocket leaves as a garnish.
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Slowcooked dry cured beef stew

Fish cakes with minted mushy peas

Peel 8 medium new potatoes and dice into small pieces.

Peel 1 medium onion and 3 garlic cloves. Chop the rough bits off and finely dice.

Place all veg into a large saucepan.

Cover with water to completely submerge. Add a lid and turn the heat to high. Bring to boil. Remove lid and boil for 20 minutes until the veg is soft then drain the water from the pan. (A steamer can be used for 15 minutes cooking time).

Add 1 tsp coriander, 1 tbsp olive oil and half tsp salt to the potatoes. Place into a blender or use a hand blender or potato masher until smooth. Mix in 1 tbsp. butter and half tsp double cream.

Skin 2 fish fillets or ask the fishmonger to do this for you and use scissors to cut the fish into rough half inch cubes. 

Add the fish to the potatoes, 1 lightly beaten egg and 1 tbsp. plain flour.

Heat 2tbsp oil in a frying pan on high heat.

Measure 2 tbsp plain flour onto a plate. Shape the fish mix into even sized rounds to make fish cakes.

Dip each cake into the flour to coat on one side and when the oil is hot fry the fish cakes for 4 minutes in the middle of the pan.  

Reduce the heat to medium / high and open a 300g can of mushy peas.

Spoon the the remainder of the flour on top of the fish cakes then carefully turn the cakes. Spoon the mushy peas around the fish cakes and flatten out. Sprinkle on 1 tsp dried mint onto the mushy peas.

Drizzle a dash of worcestershire sauce on each fish cake and fry for another 4 minutes maintaining the medium heat. Serve together. Makes a snack for 2 or meal for 1.
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Marrow / chorizo / manchego crispy bake

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Serves 2.
Heat 1 tbsp oil in a pan. Add 1 chopped onion and cook on low heat for 5 minutes.

Meantime wash a marrow with a clean kitchen sponge and pat dry with kitchen paper. Cut the marrow in half lengthways. Fridge the other half for another day.

Use a vegetable peeler to peel the halved marrow and cut into thin strips, then cut each strip into 2 pieces.s

Remove the seeds from the marrow pulp. Cut the marrow lengthways into 4 long pieces then chop each piece into 2” pieces. Sprinkle freshly ground back pepper and salt over the pieces and a dash of lemon juice.

Add both the marrow pulp and peel strips to the cooking pan and cook another 5 minutes turning once.

Add 2 crushed cloves of garlic, 75g chopped chorizo, 2 tbsp froxen peas, 1 chopped large flat mushroom, 1 tsp smoked paprika, half tsp cayenne pepper, half tsp dried basil, oregano and thyme. Cook 1 minute.

Add 254g can of peeled plum tomatoes and 1 roasted red pepper from a jar and snip both roughly with sharp scissors. Add 1 tsp each brown and red lentils. Bring to a boil, lower heat to medium and cook for 10 minutes. Stir in a handful of chopped parsley.

Preheat the oven to 200 C 180 fan for 10 minutes.

Spoon the marrow / tomato mixture into a baking dish and even up with a spatula. Adjust seasoning to your taste with additional salt and white pepper.

Use a quarter bagette to prepare breadcumbs in a kitchen gadget, (day old bagette makes better crumbs). Spread the crumbs evenly over the marrow / tomato mixture.

Dot 100g grated manchego cheese as a final layer and grind some fresh black pepper on top.

Bake in the oven for 20 minutes until the crumbs are golden and crisp with the cheese melted on top.

Delicious served hot as is or cold with a salad.

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Cajun chicken with seasonal greens

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Per person:

Use a meat tenderiser to pummel one large chicken breast each side to flatten. This will both tenderise the chicken and it will take less cooking time. Sprinkle freshly ground sea salt on one side of the chicken breast. Turn over and spread 1 tbsp Cajun seasoning evenly over the breaat. Sprinkle with turmeric powder.

Top and tail 2 long stringless runner beans. Rinse and cut each into 4 pieces.

Top and tail 6 sugarsnap peas. Rinse and pat dry.

Remove the large leaves from a pointed cabbage until you get to smaller leaves then rinse 2 leaves to use in this meal. Leave them whole.

Heat 2tbsp oil in a frying pan on highest heat. After a minute slide the chicken breast into the oil sea salted side down into the middle of the pan and leave for 4 minutes.

Turn the breast over. Add 1 tsp butter. Place the sugar snap peas, stringless beans and then fold the whole cabbage leaves in half and lay the greens around the edges of the pan. Add a lid and  cook for 2 minutes. Halve 6 cherry tomatoes and add to the pan. Turn the greens once and cook for a further 4 minutes.

Serve on a bed of freshly rinsed and dried spinach leaves and juices from the pan.

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Slow cooked tomato sauce (use in 2 meal recipes)

Stringless green beans in rich tomato sauce with roasted veg (above)

Using simple ingredients anyone can prepare and just leave my tomato sauce to develop into a full bodied tomato sauce to use over a couple of days or one meal for 4 people.

The stringless green beans with roasted veg takes 30 minutes cooking time in the oven.
The pasta dish takes 15 minutes with minimum preparation..

Prepare the tomato sauce (enough for 4 people):

Finely dice 1white onion, 2 scrubbed diced new potatoes, 1 celery branch and 1 carrot and sweat over medium hob heat in 1 tbsp olive oil in a deep frying pan for 7 minutes.

Sprinkle on freshly ground black pepper, and seasalt.

Dice 3 stringless beans and add to the pan cooking for 1 minute. Add 1 tsp garlic powder and 1 large can of plum peeled tomatoes and a sprinkling of white pepper. 1 tbsp sugar and a dash of lemon juice.. Use a pair of scissors to snip the tomatoes into random pieces.

Half fill the empty tomato can with cold water and swirl around to lift the juice and pop into the fry pan stirring in,

Add 3 anchovies and 2 chopped sundried tomatoes, 2 tbsp frozen garden peas, bring to the boil, lower the heat to simmer.

Peel 6 garlic cloves trimming any hard stalks off and pop the whole cloves randomly into the sauce.

Simmer the sauce for 90 minutes. Allow to cool and fridge overnight.
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For Stringless green beans in rich tomato sauce with roasted veg
Per person:
Rinse, top and tail 2 stringless green beans cut into thinly sliced long strips and cut each strip into 4 pieces and place in the bottom of a baking dish. Put a generous layer of the slow cooked rich tomato sauce over the beans.
Rinse and cut 1 fun size apple into slices and place around the outside of the baking dish.
Rinse and cube a quarter butternutsquash, a quarter small sweet potato, a quarter white onion and 2 new jersey potatoes.
Place the veg into a second baking dish.
Peel 4 garlic cloves. Add to the baking dish with the veg.
Sprinkle with freshly ground black pepper, sea salt, garlic powder, dried oregano and basil.
Drizzle with olive oil and 1 tsp balsamic vinegar.
Bake in a preheated oven 180 fan, 200C for 30 minutes.
Serve with the veg topping the greens / tomato sauce.


Ribbon and spiral pasta in slow cooked rich tomato sauce

Per person:

When you are ready for your meal add 50g each of spinach ribbon pasta and spiral pasta to a pan of boiling salted water with 1 tsp oil added for 15 minutes. Reheat quarter of  the tomato sauce (per person) at the same time on medium heat.

Drain the pasta mix and add to the sauce mixing with 2 serving spoons. Serve dotted with torn pieces of mozzarella cheese and a sprinkling of freshly ground black pepper

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Slow cooked dry cured beef stew

The beauty of a slow cooker is the minimum fuss required to make delicious meals and tenderise cheaper cuts with all in one pot locked in flavour which can be cooked overnight whilst you sleep or timed when you go out so the meal is hot and ready when you return with no further preparation (good for when you just want to serve up, sit down and watch the footy or the tennis).

The same effect can be achieved with a regular oven on the lowest setting in one deep baking tray. I cooked this meal overnight for 8 hours. I like using a larger cut of meat so I can whip up a second meal or have some leftover meat in a simple salad.

Serves 2:

Set your slow cooker to low temperature and add the lid.

Layer in the cooker:

500g dry cured British beef roasting joint

1 tsp freshly ground black pepper and half tsp seasalt

1 tbsp plain flour

8 scrubbed new Jersey potatoes cut in halves

2 stringless green beans, quartered

2 topped, tailed and scrubbed carrots cut into 2 down the middle

1 onion peeled and quartered

4 whole garlic cloves peeled

1 large peeled flat mushroom, stalk side down. (Cut the stalk into 4 pieces and also add that to the pot)

1tsp ground white pepper and dried thyme

Quarter pint beef stock

Leave to cook for 8 hours and serve a generous portion of beef with the vegetables. Fridge any leftover meat for a second meal, pulled beef sandwich or in a salad.
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Cod pie with butter bean root mash

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Peel one medium sweet potato, 2 new potatoes and a 1” round of turnip and dice into small pieces.

Peel 1 medium onion and 3 garlic cloves. Chop the rough bits off and slice.

Place all veg into a large saucepan.

Cover with water to completely submerge. Add a lid and turn the heat to high. Bring to boil. Remove lid and boil for 20 minutes until the veg is soft then drain the water from the pan. (A steamer can be used for 15 minutes cooking time).

Drain the thick liquid from a 454g tin of butter beans and rinse the beans with running water.

Add the butter beans, 3 tbsp olive oil and half tsp salt to the root mix. Place all ingredients into a blender or use a hand blender or potato masher until smooth. If the mix is too dry, add a dollop of butter, cream or a splash of veg / chicken stock.

Top and tail 3 stringless beans, rinse and cut in half lengthways, then cut into 3 pieces and put evenly into a 9” baking dish. Spread the butter bean / mash evenly into the dish and use a fork to run lines over the top.

Skin 2 fresh cod (plain or smoked) fish fillets or ask the fishmonger to do this for you and cut the fish into one inch cubes then place evenly over the mash. Dot with 50g butter cut into small pieces. Sprinkle 1 tbsp dried dill evenly over the fish.

Roughly tear half an Italien full fat mozarella ball and dot over the fish. Sprinkle over freshly ground black pepper.

Bake for 20 minutes in a 180 fan / 200C oven.

Serves 2.

If you serve 1 the remainder of the pie can be use next day for an instant soup by adding 1 cup of chicken or vegetable stock heated through for 10 minutes on medium heat.

OR
Fish cakes with minted mushy peas

Heat 2tbsp oil in a frying pan on high heat.

Measure 2 tbsp plain flour onto a plate. Shape the fish mash mix into even sized rounds to make fish cakes.

Dip each cake into the flour to coat on one side and when the oil is hot fry the fish cakes for 4 minutes in the middle of the pan.  

Reduce the heat to medium / high and open a 300g can of mushy peas.

Spoon the top of the fish cakes with the remainder of the flour and carefully turn the cakes. Spoon the mushy peas around the fish cakes and flatten out. Sprinkle on 1 tsp dried mint onto the mushy peas.

Drizzle a dash of tabasco sauce on each fish cake and fry for another 4 minutes maintaining the medium heat for delicious. Serve together. Makes a snack for 2 or meal for 1.
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Italian-style stuffed aubergines

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