One list five meals: Baked Eggs with Ricotta and Courgette

Serves 4
A dash of rapeseed oil 
2 onions, sliced 
2 small courgettes, sliced

8 eggs 

2 tbsp of milk 

2 tsp of nutmeg 

A bunch of parsley, finely chopped 

2 tbsp of ricotta cheese 

Mixed winter salad leaves for four 

1 tbsp of vinaigrette dressing 

This can be made in any dish that will go into the oven. It looks nice in a flan tin but you can use a frying pan with an ovenproof handle or a lasagna dish if you prefer.

Heat a dash of oil and sauté the onions until they are turing translucent, add the courgettes and stir until they are softening and turing golden.

Whisk the eggs with the milk, nutmeg and seasoning.

Pour the egg into an ovenproof dish and sprinkle with the onion and courgette. Place into an oven heated to 160 degrees for about ten minutes or until it has started to harden. Sprinkle with the ricotta and some cracked black pepper and place back in until golden on top and the eggs are cooked.

Toss the salad in the dressing and serve with the bake.

Kale and Prawns with Seeded Rice 

Serves 4

Brown rice for four 

A dash of rapeseed oil 

300g of prawns 

4 cloves of garlic, finely chopped 

4 shallots, peeled and sliced 

A thumb-size piece of ginger, sliced  

2 green chillis, sliced 

2 large handfuls of kale 

1 tsp of honey 

2 tbs of light soya sauce 

A handful of sesame seeds 

2 spring onions, sliced 

Put the rice on to boil in lightly salted water and drain when cooked. It takes a little longer than white rice so give it an extra ten minutes or so.

Heat the oil in a large frying pan and sauté the prawns until they are pink and beginning to turn golden. Remove them from the pan and set aside.

Heat another dash of the oil and sauté the garlic, shallots, ginger and chilli until the garlic has started to change colour. Add the kale and sauté until soft. Stir in the honey and soya sauce and season to taste.

Stir the seeds through the rice and then stir the prawns into the kale. Serve together and sprinkle with thinly sliced spring onion.

Pumpkin Bruschetta with Dates 

Serves 4

600g of pumpkin, de seeded, peeled and diced 

1 head of garlic, sliced in half 

½ tsp of chilli powder 

A dash of olive oil 

16 sage leaves 

16 slices of baguette style bread 

A handful of dates, chopped, I use medjool dates 

3 tsp of tahini paste 

Zest of a lemon 

Toss the chopped pumpkin and the halved bulb of garlic in the oil and chilli powder. Season and place into the oven heated to 180 degrees. Roast until the pumpkin is soft and the garlic cloves have also softened.

Once cool enough to handle, pop the garlic cloves out of their casing. It may seem like a lot of garlic but the taste is always far milder when the cloves are not chopped. Put the garlic and pumpkin into a liquidiser or blend with a soup gun. Add the lemon zest and tahini and a little oil if necessary to make a smooth paste. Taste and season.

Rub the slices of bread with oil and place into the oven until turning slightly golden. Spread the pumpkin mixture on top and place back into the oven for a minute until it is hot.

Heat a little more oil in a pan and fry the sage leaves until crispy. It will only take a few seconds.

Serve the bruschetta with the chopped dates on top and the sage leaves sprinkled on each one.

Kale and Potato Gratin 

Serves 4 

500g of potatoes, sliced into slices less than 1 cm in width 

A dash of rapeseed oil 

3 cloves of garlic, finely chopped 

200g of kale, stalks and all 

1 tsp of nutmeg 

100g of cheddar cheese 

200g of smoked rashers, sliced 

150mls of stock 

Put the potatoes on to boil in lightly salted water for 10 minutes until they are beginning to soften. Drain and set aside until they are cool enough to handle.

Heat the oil in a large saucepan and sauté the garlic until it is just starting to change colour. Add the kale and gently stir fry until it has wilted. Allow to cook until there is no liquid left in the pan. Stir in the nutmeg and season to taste.

Layer a third of the potatoes in an oven proof dish that is about 9 by 7 inches. Lay a half of the kale over and then sprinkle with half of the slices of bacon and a third of the cheese. Repeat this again: potato, the other half of the kale, bacon and some cheese. Then top this with the remaining potatoes and finally a layer of cheese.

Pour the stock over the lot and cover with tinfoil, place into an oven heated to 200 degrees for 20 minutes. Remove the tinfoil and place back in for another five minutes or until the potatoes have completely softened.

Tossed Salad of Chickpeas, Feta and Chorizo

Serves 4

A dash of olive oil 

4 cloves of garlic 

200g of chorizo, thinly sliced 

2 tins of chickpeas 

Juice of a large lemon 

3 tsp of honey 

2 tsp of cumin seeds, toasted 

1 red onion, sliced 

1 red pepper, de seeded and roasted 

100g of feta, chopped into bite size pieces 

A bunch of parsley, chopped 

Crunchy bread for four 

Heat the oil and sauté the garlic until it is about to change colour. Add the chorizo and stir through until it is emitting its oil. Stir in the chickpeas, lemon juice, honey and cumin seeds and allow to warm up. Taste it and season to taste.

Stir through the red onions and roasted peppers and drizzle with a little more olive oil.

Heat the bread and then place the feta and parsley on top just before serving.


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