One list, five meals: Roaster Pepper and Goat's Cheese Pasta
Roasted Pepper and Goat’s Cheese Pasta
Serves 4
Spaghetti for 4
A dash of olive oil
6 cloves of garlic
A bunch of thyme, pulled from the stalk
6 roasted peppers, sliced
120g soft goat’s cheese crumbed
You can get great roasted, preserved, peppers in many deli shops and supermarkets. They are a great addition to a quick and easy dinner and work brilliantly in dips or a tomato based soup.
Put the spaghetti on to boil in lightly salted water and drain when cooked.
Heat the oil and sauté the garlic until it is turning golden. Stir the thyme and peppers through the garlic.
Once the pasta is drained stir that through as well and season to taste. Drizzle with a little more good quality olive oil and crumble the goats cheese over it before serving.
Sausage and Potato Hash
Serves 4
New potatoes for 4
A little olive oil
2 onions, finely chopped
8 good quality sausages, cut into inch long pieces
1 medium apple diced
1 tsp of wholegrain mustard
A generous bunch of sage, chopped
2 tbs of creme fraiche
Boil the potatoes until they are cooked through and drain when cooked.
Heat your oil in a pan and fry your onion until translucent, then add your apple and sausage. Fry over a medium heat until they are both lightly browned all over. If you wish you can put a spoon of honey in. Add the mustard, sage and creme fraiche. Let this bubble away for about a minute then stir your potatoes through. Season to taste.
Sausage and Potato Hash
Serves 4
New potatoes for 4
A little olive oil
2 onions, finely chopped
8 good quality sausages, cut into inch long pieces
1 medium apple diced
1 tsp of wholegrain mustard
A generous bunch of sage, chopped
2 tbs of creme fraiche
Boil the potatoes until they are cooked through and drain when cooked.
Heat your oil in a pan and fry your onion until translucent, then add your apple and sausage. Fry over a medium heat until they are both lightly browned all over. If you wish you can put a spoon of honey in. Add the mustard, sage and creme fraiche. Let this bubble away for about a minute then stir your potatoes through. Season to taste.
Beetroot and Chickpea Salad
Serves 4
1 tbsp of red wine vinegar
1 tbsp of lime juice
1/3tsp of honey
3 tbsp of rapeseed oil
1 small red onion, very finely diced
400g of beetroots, peeled diced and roasted
1 tin of chickpeas, drained
1 medium sized apple, peeled, cored and finely diced
140g of feta cheese, finely diced
A bunch of parsley, finely chopped
A bunch of chives, finely chopped
4 slices of brown bread
Whisk the vinegar, lime juice, honey and oil together until smooth. Add the onion and set aside.
Once you have removed the beetroot from the oven allow to cool slightly. Toss it with chickpeas, apple, feta and herbs. Toss the lot in the dressing and season.
Serve with some nice brown bread.
Asian Broth with Shrimp and Coriander
Serves 4
Noodles for four
A dash of sesame oil
3 cloves of garlic, finely chopped
500g of shrimp
2 sachets of miso soup powder
75 mls of fish sauce
1 red chilli, chopped
A thumb size piece of ginger, finely chopped
2 bunches of pak choi, pulled apart and sliced
2 small courgettes, very thinly sliced
A bunch of coriander, roughly chopped
Put the noodles on to boil in lightly salted water and drain when they are almost cooked so that they still retain quite a bite.
Heat the oil in a large saucepan on a medium heat. Sauté the garlic and shrimp until they are cooked through and completely pink.
Add the miso soup powder, fish sauce, chilli, ginger and a half a cup of water to the pan. Bring it to the boil and add the noodles. Place the pak choi and courgette on top and place a lid on the saucepan for about five minutes.
Spoon into bowls and sprinkle with the chopped coriander.
Pan Fried Haddock with a Bacon and Mustard Dressing
Serves 4
New potatoes for 4
200 mls of cream
1 tsp of wholegrain mustard
2 tsp of Dijon mustard
1 tsp of honey
Zest of 2 lemons
A dash of rapeseed oil
4 rashers, thinly sliced
4 haddock fillets about 160g each
A bunch of spring onions, sliced
Put the potatoes on to boil in lightly salted water and drain when cooked.
Heat the cream in a pan until bubbling and leave to simmer until it has reduced by almost half. Stir in the two mustards, honey and lemon zest. Taste and season especially with black pepper.
Heat a dash of oil in a pan and fry the bacon pieces until crispy remove from the pan and set aside. In the same pan in the same oil start to cook the fish, skin side down. Turn after three or four minutes once the side is cooked through, it will become completely opaque. Sprinkle with the spring onions.
Serve with the potatoes and the sauce poured over both.
