Recipes...

Here I am collating some of my favourite recipes, some may not be as healthy as others but we're all allowed a treat now and again right?  All the recipes here are firm favourites with me and my partner, as well as our friends who we may have cooked for, so I am confident you will love them too!  

Lentil and Tomato Salad

from BBC Good Food

  • 250g dried Puy or green lentil, rinsed

  • juice ½ lime and juice ½ lemon

  • 1 tbsp white wine or cider vinegar

  • 1 red onion, thinly sliced into rings

  • 2 tbsp extra-virgin olive oil

  • 1 tsp ground cumin

  • 1 small garlic clove, crushed

  • 2 tbsp mango chutney

  • handful coriander, roughly chopped

  • 250g cherry vine tomato, halved

  • 85g baby spinach, washed and thoroughly dried

  1. Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.

  2. Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings – after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

Lentil and tomato salad.jpg
Chicken-with-potatoes,-prunes-and-pomegr

Chicken with Potatoes, Prunes and Pomegranate Molasses

from Ottolenghi

  • 8 whole chicken legs (ie, each with a drumstick and a thigh; 2kg in all)  

  • 16 medium charlotte potatoes, peeled (about 800g net) 

  • 3 large onions, peeled and quartered  

  • 120g pitted prunes  

  • 30g grated fresh ginger  

  • 100ml soy sauce

  • 90ml pomegranate molasses     

  • 1 tbsp maple syrup     

  • 120g sweet mango chutney  

  • ½  tsp whole black peppercorns 

  •  20g oregano sprigs, plus a few picked leaves to garnish

  1. Heat the oven to 200C/390F/gas mark 6. Mix all the ingredients in a bowl, then tip into a large casserole dish. Cover with a lid (or thick foil), and bake for 10 minutes. Lower the heat to 180C/350F/gas mark 4, and cook for two hours longer, stirring every now and then.

  2. When the time is up, remove the dish from the oven, stir once more, cover and set aside for at least 15 minutes, to rest and allow the flavours to mingle. Garnish with a few oregano leaves, and serve with a sharp green salad and some good bread to mop up the lovely juices.

savoury-oat-bake-veg-nuts-seeds-cheese-m

Savoury Flapjacks

from Moorlands Eater

  • 50 g butter

  • 150 g rolled/porridge oats

  • 75 g mature cheese, e.g. Cheddar grated

  • 225 g mixed courgette, carrot, red onion grated courgette & carrot, finely chopped red onion

  • 1 tbsp ground or chopped seeds, e.g. flax, pumpkin, sunflower

  • 1 tbsp whole seeds, e.g. hemp hearts, sesame

  • 30 g chopped nuts, e.g. almonds, walnuts, hazelnuts

  • 0.5 tsp dried sage

  • 2 large eggs

  • salt & pepper to taste

  1. Method

  2. Preheat the oven to 180C. Line a 20cm square baking tin with greaseproof paper.

  3. Put all the ingredients except the butter in a large bowl.

  4. Melt the butter in a small saucepan and pour it over the ingredients in the bowl. Stir well to combine.

  5. Transfer the mixture to the tin and press down evenly, smoothing the top down well.

  6. Bake in the oven until cooked through, slightly risen and golden brown (approx. 30-35 min).

  7. Remove from the oven and cut into 12 pieces while still hot, but leave in the tin to cool.

  8. When completely cold, carefully remove the flapjacks and store in an airtight container. Should keep for 3-4 days.