One list five meals: Carrot and Spicy Sausage Bowl
A dash of rapeseed oil
1 onion, finely sliced
½ a green chilli, finely sliced
A knob of butter
170g of broad beans, doubled shelled
4 eggs
2 tbsp of white wine vinegar
4 thick slices of bread, toasted
Rocket for 4
A big bunch of parsley
Juice of half a lemon and zest of 1
Heat some oil and sauté the onion and chilli on a low heat until it has turned completely transparent.
Add a knob of butter and when it has melted stir in the broad beans and two tablespoons of water. Turn up the heat and allow to come to the boil until the water has evaporated Blitz the whole lot into a rough paste. Taste and season.
To poach your eggs use a small sauce pan filled with water and vinegar. Bring it to the boil and crack the egg onto a saucer. Stir the water gently and pour the egg from the saucer into the swirl in the boiling water.
Cook the egg to your liking. Three to four minutes for soft and a minute or two longer for hard. Remove the egg with a slotted spoon and repeat for the other three.
Whisk the lemon juice and zest with twice the amount of oil and some seasoning. Toss the rocket and parsley in the dressing.
Butter the toast and spread broad bean mash on top.
Place a poached egg over the lot, sprinkle with salt and pepper and serve with the rocket on the side.
Rice for four
A dash of olive oil
2 onions, finely chopped
4 cloves of garlic, finely chopped
About 14 stoned dates, roughly chopped, I use Medjool dates
A handful of pine nuts, toasted and roughly chopped
4 breasts of chicken
4 tsp of cumin seeds, toasted
1 tbsp of honey
100 mls of dry sherry
A bunch of fresh oregano, optional
Put the rice on to boil and drain when cooked.
Heat a dash of oil and sauté the onion and garlic until they give off an aroma. Stir this through the chopped dates and pine nuts.
Create a slit in each breast and push it open so you have a pocket to put the stuffing into. Push the date mixture into each of the four slits.
Rub the breasts with the cumin and drizzle with a little more oil.
Place on an ovenproof dish and roast at 180 degrees in the oven for 10 minutes. After this time pour the honey and seasoning over the breasts and put back into the oven for a further 10 minutes.
Remove the breasts from the dish, checking that they are cooked through.
Pour the sherry in to remove all the flavours and to make a sauce. Sprinkle with the oregano.
Serve the chicken on the rice with the sauce poured over.
This is nice served with salad or some green vegetables.
A dash of rapeseed oil
1 onion, finely chopped
6 small carrots, sliced
4 cloves of garlic, finely chopped
2 green chillis, finely sliced
8 spicy sausages, such as merguez
2 tins of chickpeas, drained
100 mls of water
2 tsp of cumin seeds, toasted
1 tsp of turmeric
200g of baby spinach
Heat the oil and sauté the onion, carrots, chilli and garlic over a low heat, with the lid on, until the onion is turning translucent.
If you are feeling indulgent you can use butter instead of oil.
Add the sausages to the saucepan and fry until they are golden on the outside.
Stir in the chickpeas and the water, as well as the cumin seeds and turmeric.
Allow to bubble away for about 15 minutes stirring occasionally.
Taste and season and also make sure the sausages are cooked through. It will depend on their thickness.
Stir through the spinach until wilted and serve.
Rice for four
125 mls of teriyaki sauce
1½ tbsp of orange marmalade
1 tsp of ground ginger
4 cloves of garlic
A dash of rapeseed oil
8 pork chops
4 small heads of baby gem lettuce, sliced in half lengthwise
100 mls of stock
Put the rice on to boil in lightly salted water and drain when cooked.
Mix the teriyaki with the marmalade and ginger and rub the mixture all over the pork chops. Allow to sit for 20 minutes in the fridge.
When the chops are ready heat the oil and add the garlic and chops to the pan.
Fry until the chops are golden. Add any remaining sauce from the marinade and heat completely
Heat your grill to high or you can use a hot griddle pan.
Toss the lettuce with some of the oil and season. Quickly grill the half heads of lettuce on both sides under the high heat for about 10 to 15 seconds.
Place the chops onto the rice and add the stock to the pan.
Stir the stock around so it removes all of the flavour and juice from the pan. Pour this over the chops and serve.
1 small cauliflower, cut into florets
1 onion, finely sliced
A dash of rapeseed oil
A bunch of rosemary
250 ml of milk
1 tsp of turmeric
6 eggs
4 handfuls of cherry tomatoes
250g of soft goats cheese, finely crumbled
Gently boil the florets in lightly salted water until soft, it should take about 10 minutes.
Heat a dash of oil and sauté the onion and rosemary until the onion is turning translucent.
Whisk the milk, turmeric and eggs, stir in half of the cheese and season.
Lay the tomatoes on the base of an ovenproof dish.
Flatten the onions over them and then the cauliflower.
Pour the egg mixture over the whole lot and top with the rest of the cheese and some seasoning.
Bake in the oven at 180 degrees for 35 minutes until golden on top and firm throughout.
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