One list, five meals: Broad Bean and Pea Soup
flour for dusting
1 tsp of chilli powder
8 small mackerel, whole but gutted
2 tbs of sesame oil
ÂĽ tbs of fish sauce
½ tbs of rice wine vinegar
1 clove of garlic, crushed
a squeeze of lime juice
1 small red pepper, de seeded and sliced
1 red chilli pepper, de seeded and sliced
a bunch of coriander, chopped
1 courgette, cut into thin batons and the center discarded
I like to use whole mackerel. I ask my fishmonger to gut them but I keep the bones and the head on as I think it adds greatly to the flavour.
If you prefer you can use fillets for this recipe instead. I would cook them for slightly less if you do.
Mix the flour, chilli powder and seasoning. Toss the mackerel in the flour, coating each fish completely.
Mix the oil, fish sauce, vinegar and garlic. Add some black pepper and lime juice to taste.
Toss the pepper, chilli coriander and courgette in the dressing and set aside.
Heat another dash of oil and fry the fish until cooked through, turning once.
It should only take about four minutes a side. Serve with the salad on the side. You can also serve with rice of potatoes.
potatoes for four
1 cucumber, de seeded and roughly grated
500g of natural yogurt
2 tbs of lemon juice
3 cloves of garlic, crushed
4 large lamb chops
2 dashes of olive oil
green leaves for four
a bunch of chives, finely chopped
4 tsp of smoked paprika
Put the potatoes on to boil in lightly salted water and drain any excess water once they are cooked.
If you place the cucumber in the centre of a clean tea towel and squeeze out the juices you will get a nicer consistency tzatziki.
Toss the squeezed cucumber in the lemon juice then stir in the yogurt and garlic. Season to taste. Keep half of the tzatziki for Thursday night’s dinner. You can store it covered in the fridge.
Rub the chops with a little oil and seasoning and grill under a medium heat until cooked to your liking.
Toss the potatoes in a little oil, seasoning and the chives.
Serve with the chops then put a generous dollop of the tzatziki on the side and sprinkle it with a little smoked paprika.
1 large onion, sliced
2 cloves of garlic
a knob of butter
800g of broad beans shelled
500g of peas, removed from the pod
a handful of mint leaves, roughly chopped
1 liter of stock
a handful of chives, chopped
4 slices of brown soda bread
This soup is great for using up peas and broad beans that are appearing in abundance at this time of year.
If you do not have access to fresh ones you can always substitute with frozen.
Sauté the onion in the butter over a low heat until it has turned translucent. Add the garlic and stir for 30 seconds.
Add the broad beans and peas and stir them until coated in butter. Add the stock and allow to bubble away very slowly for about ten minutes until the beans and peas have softened. Stir in most of the mint. Blitz with a soup gun until a smooth paste.
Sprinkle the chives and another small sprig of mint on top. Serve with the soda bread and some more butter on the side.
A dash of rapeseed oil
1 medium butternut squash, peeled, de seeded and chopped
1 small red pepper, deseeded and chopped
1 red onion, peeled and sliced
4 cloves of garlic, sliced
4 pitta breads
tzatziki from Tuesday
2 handfuls of mixed leaves
Toss the squash, pepper, red onion and garlic in the rapeseed oil and seasoning.
Roast in the oven until the vegetables are soft.
Make a slit in the pitta breads and lightly toast them. Fill with a handful of lettuce, the mixed vegetables and a dollop of the tzatziki.
600g of parsnips
3 onions, sliced
two knobs of butter
1 tsp of honey
4 large banger style sausages
1 tsp of ground cumin
1 tsp of chilli powder
100 mls of milk
Put the parsnips on to boil in lightly salted water and drain when cooked.
Heat a knob of butter and sauté the onions gently until they are translucent. Keep the lid on as this keeps the moisture and sweetness in the pan.
You can shake the pan if you are worried about them burning. Taste and season once they have completely softened. Stir in the honey and set aside.
Grill the bangers until they are cooked through.
Mash the parsnips with the cumin, chilli and milk. Taste and season and add the second knob of butter if you wish. Serve all three components together.
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