One list five meals: Baked Herb Frittata


Lamb Burgers with Hidden Vegetables

Serves 4

Burgers are a good way to hide vegetables. These contain grated carrot as well as courgette.

It can be likened to baking a loaf of bread and filling it with seeds and nuts.

500g of potatoes, two thirds cut into wedges

A bunch of rosemary, pulled off the stalk

A dash of rapeseed oil

450g of lamb mince

1 small courgette, roughly grated

1 large carrot, roughly grated

2 eggs, lightly beaten

1 tbsp of tomato purée

1 large tomato, sliced

A handful of rocket leaves, washed

4 baps, cut in half

I use a spicy tomato relish but you can use what ever sauce you like best

Toss the potato wedges and rosemary in the oil and season.

Place on a baking tray in an oven heated to 200 degrees and bake until golden on the outside and cooked through. It should take about 30 minutes.

Mix the lamb, grated courgette, grated carrot, tomato purée and eggs until combined.

Season and divide into four burgers. Set aside in the fridge to cool for 15 minutes.

Heat the oil in a large saucepan and fry the burgers until cooked through which should take about five minutes a side.

You can test to see if they are cooked by cutting into the centre of one of the burgers.

Serve in the bap with a slice or two of tomato and the rocket leaves. Top with some sauce and serve the wedges on the side.


Roasted Chicken Legs with Pea and Potato Mash

Serves 4

8 chicken legs on the bone

A dash of rapeseed oil

2 small onions sliced

2 leeks, white part sliced

A bunch of thyme, removed from the stalk and chopped

A bunch of rosemary, removed from the stalk and chopped

1 kg of floury potatoes

150g of frozen peas

100 mls of milk

200 mls of stock

A tbsp of either vermouth, brandy or marsala

1 tsp of plain flour

Toss the chicken in the oil and seasoning. Brown the legs in a pan until the skin has turned golden.

Put the onions, leeks, thyme and rosemary into an ovenproof dish.

Sit the legs on top of the vegetables and place the dish into an oven heated to 180 degrees.

Put the potatoes on to boil and drain when cooked. Keep aside 400g or just less than half for tomorrow night’s dinner.

Cover them and place into the fridge over night.

Cook the peas in a small saucepan until they are completely soft. Drain any excess liquid.

After half an hour the chicken legs should be done. Check to see if they are cooked through and remove them and the vegetables from the dish.

Leave the juices where they are. Pour the stock and alcohol into the chicken juice. Stir well so they soak up all the nice bits from the roasting then stir in the flour and combine well so it thickens the sauce.

Heat the sauce either by placing the dish back in the oven or pouring it into a small saucepan.

Mash the peas and potatoes together with the milk and some seasoning. You can add a knob of butter too if you wish.

Serve with the sauce poured over the chicken and vegetables with the mash on the side.


Baked Herb Frittata

Serves 4

Potatoes from Tuesday, mashed

A bunch of parsley, chopped

A bunch of dill, chopped

A bunch of baby spinach, chopped

2 spring onions, very finely chopped

150g of sharp cheddar, finely grated

6 eggs, lightly whisked

A generous dash of olive oil

2 tbsp of chutney

Combine the mashed potato, parsley, dill, spinach and spring onion with the grated cheddar and eggs. Season well.

Heat the oil in a large heavy pan. Pour the mixture in and give it a bit of a shake so it settles quite flat in the pan.

Cook over a low heat for five minutes.

Place into the oven heated to 170 degrees for 25 minutes until the top browns and the eggs are cooked through.

Serve with the chutney. It is nice served with either salad or bread.


Artichoke Toast with a Walnut Salad

Serves 4

A dash of rapeseed oil

4 cloves of garlic

2 spring onions, finely sliced

400g of artichoke hearts, drained and chopped, you can buy them in jars

100g of cheddar, finely grated

50 mls of creme fraiche

1 tsp of dijon mustard

1 tsp of grated nutmeg

1 small baguette, sliced in half

Mixed leaves for four

½ tbsp of vinaigrette dressing

A handful of walnuts, toasted

Heat the oil in a frying pan and sauté the garlic until it is about to change colour.

Stir in the spring onions, artichoke, cheese, creme fraiche, nutmeg and mustard until combined.

Spread the mixture onto the baguette and place under a medium grill until bubbling and the bread is turning golden.

Toss the leaves in the dressing and sprinkle with walnuts. Serve beside slices of the toast.


Creamy Celeriac Soup with Chorizo and Parsley

Serves 4

A dash and a tbsp of olive oil

750g of celeriac, peeled and cut into cubes

2 small onions, sliced into large slices

4 cloves of garlic, roughly chopped

2 tsp of honey

A bunch of thyme, removed from the stalk and chopped

8 thick slices of chorizo, each one sliced into strips

100 mls of white wine

1 litre of stock

Two handfuls of parsley

100 mls of cream

Crunchy bread for four

Toss the celeriac, onion slices and garlic in the oil and some seasoning.

Roast in an ovenproof dish in an oven heated to 180 for 20 minutes. Add the thyme and stir in the honey.

Place back into the oven until the celeriac is completely soft which should take about 10 more minutes.

Place the strips of chorizo into the oven on another dish and remove when crispy

Pour the vegetables into a large saucepan. Use the white wine to rinse out the dish and remove any of the juices.

Pour this on top of the celeriac in the saucepan. Add the stock and bring to the boil.

Blitz the parsley with a tablespoon of olive oil until completely smooth.

Stir the cream through the soup and taste and season.

Sprinkle the chorizo on top and drizzle the oil over each bowl of soup. Serve with the crunchy bread.


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