One list five meals: Asparagus and Courgette Omelette
8 eggs
2 tbsp of milk
1 tsp of ground nutmeg
A dash of olive oil
2 courgettes, sliced
200g of asparagus
2 cloves of garlic
100g of feta cheeses
Heat a dash of oil and gently sauté the courgette, asparagus and garlic until they are softening and the garlic has changed colour.
Remove the vegetables from the pan.
Whisk the eggs, milk, nutmeg and seasoning until foamy.
Heat another dash of oil in the same pan.
When the vegetable have cooled a little stir them through the eggs.
Pour the mixture into the pan and allow to firm up around the edges.
Gently drag the firm egg into the centre and allow the raw mixture to take its place.
Continue until the omelette is almost cooked then sprinkle with the cheese.
Allow to finish cooking while the cheese is melting.
Rice for 4
A dash of olive oil
1 onion, finely chopped
2 carrots, finely diced
4 chicken thighs
4 cloves of garlic, sliced
1 red chilli, finely chopped
1 tsp of cumin seeds, toasted
1 tsp of ground cinnamon
100 mls stock
1 tin of tomatoes
1 tsp of honey
Put the rice on to boil in lightly salted water and drain when cooked.
Heat a dash of oil in a large saucepan and sauté the onion gently until it is translucent, keeping the lid on the saucepan.
Turn up the heat and add the chicken, brown all over.
Add the carrots and garlic and stir them in for about 30 seconds.
Stir in the chilli, cumin and cinnamon.
Add the stock, tomatoes and honey and allow to bubble away with the lid on for about 45 minutes until the chicken is cooked through.
New potatoes for 4
4 trout fillets
A dash of olive oil
1 lemon, sliced
A bunch of chives, roughly chopped
A bunch of dill, roughly chopped
A bunch parsley,
Green leaves for four
1 tbsp of vinaigrette dressing
Put the potatoes on to boil in lightly salted water and drain when cooked.
Season the fish and brush with oil, place a slice of lemon on each piece. Place skin side down under a medium grill until it has cooked through and is golden on top. Sprinkle with a little of the chives and dill.
Toss the leaves and the remaining herbs in a dressing. Serve with the potatoes and fish.
4 medium-sized sweet potatoes, cut into bite-size chunks
A dash of olive oil
20g of butter
300g of kale, roughly chopped
1 clove of garlic, dropped in boiling water then patted dry
60g of creamy goats cheese
A bunch of thyme, removed from stalk
2 tbsp of buttermilk
1 tbsp of white wine vinegar
A handful of walnuts, roasted and roughly chopped
A handful of almonds, roasted and roughly chopped
A handful of hazelnuts, roasted and roughly chopped
Crunchy bread for four
Toss the sweet potato into oil and season well.
Place into an oven heated to 180 until they are cooked. It should take about 30 minutes.
Melt the butter in a large pan and fry the kale for a minute.
Add 3 tbs of water and allow to reduce with the lid on for about
Blitz the garlic, goats cheese, thyme, buttermilk and vinegar until it is a smooth paste.
Taste and season, add a little more of any of the ingredients if you like.
Toss the kale, nuts and sweet potato in the dressing and serve with the bread on the side.
25g of dried mushrooms such as Porcini
Spaghetti for 4
6 cloves of garlic, finely sliced
30g of butter
200g of asparagus
75g Parmesan cheese, grated
25g of dried mushrooms generally equals one pound of fresh mushrooms, so they can appear expensive at first glance.
To re-hydrate the mushrooms, place in a bowl and then cover completely with warm water.
Allow them to steep for up to 20 minutes until they have puffed up.
Dried mushrooms have a more concentrated flavour than fresh and the water used to soak them can be used as a rich mushroomy stock.
Slice the mushrooms thinly.
Put the spaghetti on to boil in the leftover liquid from the mushrooms.
Add a little more water if necessary and season.
Steam the asparagus. I throw the asparagus water into the pasta as well to add more goodness and flavour.
Melt the butter and sauté the garlic gently until it is just about to change colour.
Toss the pasta, mushrooms and asparagus in the garlic butter.
Sprinkle with the cheese before serving.
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