One List Five Meals:
800g of potatoes — half to be kept aside for tomorrow
50 mls of milk
3 tbsp of good quality olive oil
Green beans for 4
1 clove of garlic, crushed
Zest of a lemon
4 fillets of pollock
A knob of butter
Put the potatoes on to boil in lightly salted water. Drain when cooked through. Mash the milk and olive oil into the potatoes.
Season especially with black pepper and continue to mash until smooth. Add a little more milk if necessary. Keep half of the mash for tomorrow night, once it has cooled store it in the fridge.
Steam or boil the beans then drain. When they are still hot toss them in the garlic and lemon zest and add a very small amount of olive oil. Taste and season.
Heat a griddle pan and melt the butter.
Season the fish and place on the pan skin side down for three minutes or until the skin is crisp.
Turnover and griddle the other side for about two more minutes until the fish is cooked through.
Serve on top of a scoop of mash and serve the beans on the side, pour any butter left in the pan over the fish.
750g piece of bacon
200 mls of apple juice
30g of butter
300g of young cabbage, sliced
Mashed potato from yesterday
100mls of milk
A small bunch of spring onions, white parts sliced
A small bunch of parsley
Place the bacon in a large saucepan with the apple juice and then top it up with water until the bacon is submerged.
Bring to a simmer, then cook for 45 mins, topping up with water if needed.
Melt the butter and add about two tablespoons of water. Place the sliced cabbage into the pan until it is cooked through.
Add the milk and cabbage to the mashed potato and gently heat, mashing every now and then.
Add the cabbage, parsley and spring onion and mash again until combined. Taste and season.
Serve with the bacon.
Pasta shapes for 4
2 onions, sliced
1 red pepper, de seeded and sliced
200g of green beans, topped, tailed and cut in two
8 sausages, sliced
2 tbsp of basil pesto
A large bunch of parsley, chopped
Put the pasta on to boil in lightly salted water and drain when cooked but still having a little bite.
While the pasta is boiling sauté the onions until they are starting to soften.
Do this with the lid on checking every two minutes or so.
Add the sliced peppers and allow to soften with the onions. Add the green beans once the pepper is soft and sauté for another minute.
Heat another dash of oil and fry the slices of sausage until brown on the outside and cooked through.
Stir the pasta and sausage through the peppers with the pesto and parsley. This works well with wild garlic pesto too if you are lucky enough to come by some.
Noodles for 4
A dash of sesame oil
4 cloves of garlic, chopped
600g of firm tofu
4 tbsp of soy sauce
2 tbsp of honey
2 tbsp of rice wine vinegar
2 bulbs of pak choi, broken into leaves
A bunch of spring onions, sliced
½ a red chilli, finely chopped
Put the noodles on to boil in lightly salted water and drain when cooked.
Heat the sesame oil and fry the garlic until it is about to change colour.
Add the tofu and fry until it is heated through.
Stir the soy sauce, honey and vinegar together. Stir this sauce, the pak choi and spring onions into the pan.
Fry quickly for a minute or two and then place everything on top of the noodles. Sprinkle with the chilli before serving.
2 cloves of garlic
A bunch of rosemary, pulled from the stalk
½ red chilli
1 tsp of sea salt
4 chicken thighs on the bone
½ tbsp of honey
150g of samphire
Salad leaves for four
1 tbsp of vinaigrette dressing
A handful of slivered almonds, toasted
100g of soft goats cheese
Samphire grows wild along Irish coast lines.
Many fishmongers and vegetable shops now sell it. I love its saltiness and often eat a bowl of it on its own as I am cooking dinner.
You can substitute it for some more green beans or asparagus if you can not get some in your area.
Blitz the garlic, rosemary, chilli, and sea salt until they are the consistency that will allow you to rub into the chicken.
Coat the chicken thighs with the rub making sure to cover it all over. Place into a medium oven for 25 minutes.
Remove and toss gently. Coat them in the honey and place back into the oven for 10 to 20 minutes or until cooked.
Boil the samphire for two minutes then toss in a little butter. I usually sprinkle it with white pepper rather than black.
Toss the leaves in the dressing and gentle toss through the cheese and almonds.
Serve the salad with the samphire and chicken.
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