One list, five meals: Potato Pancakes with Sour Cream and Rough Tomato Salsa

Serves 4 
four fresh tomatoes, chopped 
1 small cucumber, chopped 
1 red onion, finely chopped

1 red chilli, finely chopped

a large bunch of coriander, chopped

the juice of two limes

75g of spelt flour — you can use plain flour if you wish

1 tsp of baking powder

300g of cold mashed potatoes

2 eggs, lightly beaten

125 mls milk

a dash of rapeseed oil

4 tbs sour cream

Toss the tomatoes, cucumber, chilli, red onion and half of the coriander in the lime juice and season well. Set aside to allow the flavours blend.

Sieve the flour and baking powder together and mash through the potato. Add the milk and eggs and combine well. Season the batter.

Heat the oil over a medium heat. Spoon two tablespoons of the batter into the pan and fry until golden on the underside and there are bubbles forming on the surface. Flip and cook on the other side. Hopefully you can do a few at a time if your pan is large enough.

Top each of the pancakes with the sour cream and the salsa. 

Pasta with Vegetable Layers

Serves 4

8 sheets of lasagna, broken in half

2 medium courgettes, sliced

4 cloves of garlic, lightly crushed

1 red onion, peeled and sliced

2 handfuls of cherry tomatoes

a dash of olive oil

a dash of balsamic vinegar

2 tsp of honey

150g of ricotta cheese

zest of 2 lemons

a handful of fresh basil leaves

Put the pasta on to boil in lightly salted water and remove when cooked through but still retaining a little bite.

Toss the courgettes, garlic, red onion and cherry tomatoes in the oil, vinegar and honey. Taste and season. Place into an oven heated to 180 degrees until cooked through, which will take about 20 minutes.

Whisk the ricotta with the lemon zest and black pepper, add salt if needed.

Layer the pasta, basil leaves and vegetables and place a spoon of the ricotta on top of each layer.

One list, five meals: Potato Pancakes with Sour Cream and Rough Tomato Salsa

Quinoa Cabbage Parcels

Serves 4

a dash of olive oil

1 red onion, finely chopped

2 cloves of garlic, finely chopped

200g of butternut squash

8 large savoy cabbage leaves

200g of quinoa

400 mls of stock

2 tsp of mixed cake spice

1 tsp of chilli flakes

a bunch of parsley, chopped

4 tbs of tomato chutney

Toss the red onion, garlic and squash in some oil and place into an oven heated to 180 degrees until soft.

Blanch the cabbage leaves in boiling salted water, drain and set aside.

Boil the stock and cook the quinoa until soft and the little tail is coming away from the grain. Add some boiling water if the stock soaks in before this.

Stir in the spice, chilli flakes and parsley through the drained quinoa. Taste and season.

Heat the chutney and add 2 tablespoons of warm water.

Stir the squash through the quinoa. Flatten out the cabbage leaves and spoon an eighth of the mixture onto one side of each leaf. Roll into a cigar shape then fold down either end to form parcels. Serve the warm chutney with them.

Pork with Peaches

Serves 4 

rice for four

a dash of olive oil

500g of pork loin, chopped

2 red onions, sliced

4 cloves of garlic, lightly crushed

4 peaches, stone removed and quartered

100 mls of cider wine vinegar

Put the rice on to boil in lightly salted water and drain when cooked.

Heat a dash of oil and brown the pork all over. Remove it from the pan and set aside.

Add another dash of oil and heat to medium and sauté the onion until it is starting to soften, add the garlic cloves and continue stir frying until they are giving off an aroma. Add the peaches and cider vinegar to the pan and stir the pork back in. Allow to bubble away on a low heat until the pork is cooked through.

Serve with the rice. 

Turkey Burgers with Chilli Mayonnaise

Serves 4

a dash of rapeseed oil

1 onion, finely sliced

a thumb-size piece of ginger, peeled and very finely sliced

1 tsp of chilli flakes

a small bunch of coriander, finely chopped

85g of rough breadcrumbs

550g of minced turkey

100g of dried apricots, soaked in warm water then finely chopped

1 carrot, grated

2 eggs beaten

spelt flour for dusting

4 tbs of mayonnaise

the zest of 2 limes

1 red chilli, very finely chopped

8 leaves of lettuce

four bread rolls

1 tomato, sliced

Heat a dash of oil in a frying pan and gently sauté the onion until it is turning translucent. Add the ginger and chilli flakes and stir fry for a further minute. Set aside to cool.

Put the coriander, breadcrumbs, minced turkey, the soaked apricots, carrot and eggs together into a bowl. Stir until completely mixed together. Season and add the onion mix. Stir again.

Make into four patties and coat in the flour. Put into the fridge on a plate to sit for half an hour.

Heat another dash of oil and brown the burgers all over for about five minutes a side. Place them onto a baking tray and bake at 180 degrees until they are cooked through.

Blitz the chilli, mayonnaise and lime zest.

Toast the buns and lay two leaves of lettuce on each, cover with the mayonnaise. Place the burger and tomato on top and then cover with the other half of the roll. You can add anything else that you wish, cheese, sliced onion, more coriander. These are nice served with either salad or potato wedges.


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