I like the combo of jerk flavours. They are spicy but have a herby warmth too. Spatchcocking the chicken means is cooks at a similar speed to the vegetables and allows you to spread the bird over them so they flavour everything beautifully. A link to a youtube video showing how to spatchcock the chicken… Read More Jerked Spatchcocked Chicken with Roasted Vegetables
Happy days, colder evening mean you feel able to get back to slow cooking a stew to warm your body and soul! This dish uses cheap cuts of beef, herbs, chilli, ginger, red wine and root vegetables including beetroot to give an even deeper colour and a natural sweetness along side the chilli! Serve it… Read More Warming Beef & Beetroot Stew – It’s True!
This soup is simple but full of warm flavour. Serves four. Ingredients 2 tbls olive oil Small butternut squash (about 600g) – peeled, deseeded and cut into 1.5cm cubes Small onion, shopped 2 garlic cloves, crush 2cm of fresh finger, peeled and grated 1 red chilli, deseeded and chopped 1.5 litres vegetable stock Chopped coriander… Read More Roast Butternut Squash & Ginger Soup
A simple Southern Indian vegetarian curry with low fat and flavour. Serve with a chilli yoghurt dip and some flatbread or similar. Enough for 4 people. Ingredients 1 tsp cumin seeds 1 tsp fennel seeds 3 tbsp rapeseed oil 1 tsp mustard seeds 1 onion, peeled and finely chopped 3 garlic gloves, peeled and finely… Read More Vegetarian Sabji
Apple and pork with some other simple flavours are an easy but tasty way to create up to 8 skewers to eat with some salad or on a bed of couscous. Each one is about 150 calories. Enjoy. Ingredients 500g pork fillet or loin, cut in to 2cm pieces 2 apples (granny smiths or other… Read More Pork, Orange & Apple Kebabs
Super, simple recipe for spiced up cauliflower. If you don’t have preserved lemons use half a fresh one. If you have them use some diced olives or a hand full of pomegranate seeds as a garnish too. Nice for a light supper or lunch eaten with some couscous or along side some grilled meat. Its… Read More Moroccan Style Cauliflower
I like marrow and in the late summer/autumn you can get them easily but you can use an over sized courgette or long gourd to do this recipe too. I’ve added lentils to the stuffing for both flavour and extra volume. Feel free to change the herbs and add some spice if you’re in the… Read More Turkey, Lentil & Herb Stuffed Marrow Rings
This recipe has an autumnal feel. The word olive is because of the shape of the rolled meat not the fact it has olives in it! It serves four assuming you have two pieces each at 450 calories per person. Ingredients 800g (8 slices) lean braising steak 1 large onion, finely chopped 200g chestnut mushrooms,… Read More Slow Cooked Beef Olives
A ploughman’s lunch isn’t a ploughman’s lunch with out a pickled onion or two. These are hot, sharp and sweet all at the same time and I like to eat them on their own too. The longer you leave them the rounder and deeper the flavour becomes. Mix up the spices depending on your taste… Read More Sweet & Hot Pickled Onions
Fritters, fritters, more fritters. I love them. Polenta adds additional corn flavours and the pea based dip is a winner. Great as a starter or make small ones as a canapés or as a side alongside a main course like chilli. Ingredients 75g polenta 50g self-raising flour 1⁄2 tsp salt 1 egg 100ml milk 300g… Read More Polenta, Coriander & Corn Fritters with Pea Guacamole
