Ingredients:

• 2 large potatoes, cubed
• 1 ½ onions, chopped
• 4 cloves of garlic, finely chopped
• 4-5 handfuls of lentils
• 2 chicken breasts, cubed (for vegetarians substitute a tin of chickpeas, butter beans or fresh cubed aubergine)
• 300g spinach, chopped
• 30g fresh coriander, chopped
• 25-50g unsalted butter
• 2 large tomatoes, cubed

Herbs and spices

• 2 bay leaves
• 1-2 teaspoon cumin seeds
• 2 teaspoons ground turmeric
• 2 teaspoons garam masala
• 2 teaspoons fenugreek seeds
• 2 tablespoons ground coriander
• 2-3 teaspoons chilli flakes (or equivalent fresh chopped chilli)
• 1 tablespoon ginger puree or finely chopped fresh ginger
• 2 teaspoons sugar or granulated sweetener
• Black pepper

Method:

1. Fry the onion until soft in a little vegetable oil and then add the tomatoes, garlic, bay leaves and spices (but not the sugar)
2. Add the potato pieces and lentils – mix to ensure everything is coated with the spiced onions
3. Add boiling water so that it just covers the potatoes and lentils. Cover with a lid or some kitchen foil and allow it to boil gently for 30 minutes, stirring occasionally
4. Add the chicken pieces and cook for a further ten minutes (if you are substituting aubergine this may take a little more cooking time)
5. Melt the butter into the curry and check the seasoning. Add the sugar if required
6. If you are using butter beans or chickpeas add these now
7. Just before serving, stir in the chopped spinach and fresh coriander
8. Serve with rice, naan or chapatti (or all three)

Ingredients (per person):

• 1 skinless chicken breast (or a couple of skinless, boneless thighs) chopped
• 1/2 an onion (or 3-4 spring onions) chopped
• 1 teaspoon zatar (you can mix your own with toasted sesame seeds, thyme, salt and sumac)
• 1 teaspoon cumin seeds or ground cumin
• 1 heaped teaspoon sweet, hot or smoked paprika
• Ground black pepper

Method:

1. Put the onions and chicken pieces in a food processor and blend until the mixture is smooth enough to stick together
2. Mix in the spices
3. Take a small piece of the mixture, roll it into a small ball and press it into a hot, oiled frying pan to cook. Taste and check for seasoning
4. When you’re happy with the level of spices, shape the mixture into patties and place them into the hot frying pan
5. Flip after a couple of minutes to let the second side cook and become golden for a few more minutes. If you have made the patties quite thick it may be wise to lower the temperature of your hob and cook the burgers more slowly
6. Cut one burger open to check that they are properly cooked. If they’re done, turn them out onto a plate with a piece of kitchen roll to absorb the excess oil
7. Serve with roasted vegetable cous cous, flat breads and raita

Ingredients:

• 1 can re-fried beans
• 1/2 can fried onions (or 1 small onion, chopped and fried lightly in olive oil)
• 1 red pepper, chopped or sliced
• 1 handful of sweetcorn (fresh or frozen)
• 1 handful of fresh coriander or 2-3 teaspoons of coriander paste
• 2-3 teaspoons of ground cumin
• 1-2 teaspoons of hot paprika (or half and half crushed chilli flakes and sweet or smoked paprika if you can’t find hot paprika)
• Salt and pepper
• A dash of olive oil
• 4 wraps
• Grated cheddar and guacamole to serve

Method:

1. Fry the peppers and spices for a few minutes before adding the onions and re-fried beans. Don’t be scared of how the beans look in the can – they taste better than they look!
2. If you’re using coriander paste, stir this in now
3. Put the sweetcorn in when the bean mixture has heated through and give it a couple of minutes to defrost
4. If you’re using fresh coriander, scatter it in, stir through and remove the bean mix from the heat
5. Place your wraps under the grill to warm through but remove them before they crisp up
6. Spoon some of the bean mixture onto one side of the wraps, sprinkle over the cheese and fold the wraps over to cover the beans
7. Return the wraps under the grill to crisp the top (you can also flip them to crisp the bottom if you like)
8. Serve with guacamole and tuck in!

These wraps are full of fibre and protein but don’t let the health benefits put you off! They taste great too.

A few days ago I had a pizza topped with cajun spiced chicken and the other half ordered some spicy pasta. My chicken was delicious but I also loved the smell of the pasta so I thought I’d try and put them together. This is what I came up with.

Ingredients:

For the spice mix…

• 1 teaspoon ground coriander
• 1 teaspoon cumin (seeds or ground)
• 1 teaspoon paprika (hot, sweet or smoked)
• 1 teaspoon dried thyme
• Chilli flakes (to taste)
• ¼ teaspoon allspice
• ¼ teaspoon ground cinnamon
• Garlic salt
• Black pepper

Other ingredients:

• 2 chicken breasts, skinless
• Casarecce or other short pasta
• 1 carton tomato and basil passata
• 1 red onion, chopped
• 1 green pepper, chopped
• ½ courgette, sliced (optional)
• Olive oil
• Grated cheddar to garnish

Method:

1. Mix the spices together and coat the chicken breasts. Bake for 30 minutes at 200 degrees C in a covered dish with a little olive oil
2. In a pan, heat some olive oil and fry the chopped onion and pepper for a few minutes
3. Add the courgette if you’re using it and cook for a further couple of minutes
4. Add the passata and keep the mix just warm
5. When the chicken is cooked leave it covered while you cook the pasta
6. When the pasta is nearly ready chop the chicken and add it to the warm sauce
7. Stir in the cooked pasta and serve covered in grated cheddar

This recipe makes a tasty but mild dish. If you like more heat feel free to play around with the spice quantities. If you’re short on time or don’t have a ridiculously overstuffed spice cabinet (like me) feel free to use a ready mixed cajun spice blend!

I made this cake at the weekend with leftover tinned pears. Unfortunately, there weren’t quite enough pears left so I added a few peach slices too. The peach worked well but this is designed to be made with just pears and if you have enough you should cover the whole base of your cake tin with them! Serve it either way up.

Ingredients:

• 6 oz flour
• 4 oz butter
• 2 oz vegetable oil
• 6 oz caster sugar
• 1 vanilla pod
• 1 teaspoon almond essence
• 2 eggs
• ¾ teaspoon baking powder
• ¾ teaspoon bicarbonate of soda
• 1 tin of pear quarters with juice, sliced
• 1 teaspoon of honey
• Some grated nutmeg and a pinch of ground cinnamon

Method:

1. Cream the butter, oil and sugar together
2. Add the eggs and beat them in along with the vanilla seeds and almond essence
3. Pour in the flour, baking powder and bicarbonate of soda
4. Beat well to a smooth mixture
5. Place the slices of pear over the bottom of a greased cake tin
6. Pour the cake mix over the pears and bake at 170 degrees C for 20-25 minutes
7. When the cake has cooked, test with a skewer and set on a wire rack to cool in the tin
8. After 5-10 minutes remove the side of the tin or flip it to remove the cake
9. In a pan, heat the juice from the can of pears with some honey and the spices
10. When it has reduced to a thick syrup pour it over the cake
11. Serve alone, or with a dollop of crème fraîche or mascarpone

NB: You can use self raising flour and omit the baking powder and bicarbonate of soda

Pear and almond cake, flipped

Last night I made this dish with a thick, satisfying lamb sauce and roasted vegetables. It has become my new favourite pasta dish to make at home and it’s really versatile as it could work equally well with beef, different vegetables (like aubergine or artichoke) or the addition of olives.

Ingredients:

• 400g ground lamb
• 1 ½ bell peppers (med-large chunks)
• ½ a courgette (medium slices)
• 1 red onion (large chunks)
• 3 medium tomatoes (quartered, seeds removed)
• Olive oil
• 1 can or carton of tomato and basil passata
• 1 teaspoon chilli flakes
• Garlic salt (or normal salt and fresh crushed garlic)
• Ground black pepper
• Casarecce or other short pasta

Method:

1. Bake the vegetables with some olive oil at 200 degrees C for 20 mins
2. Fry the lamb in a little more oil
3. When the lamb is browned add the chilli flakes, seasoning and passata
4. When the vegetables are cooked stir them into the sauce
5. Drain cooked pasta and mix into the sauce before serving.

I served it with crispy garlic bread but it would be good on its own too. Enjoy!

PS. For a complimentary wine try this Tre Torri!

Ingredients:

• A few stalks of parsley and dill, leaves and flowers can be left on
• Chicken breasts, thighs or legs, whichever you prefer
• Olive oil
• Pesto – any kind you like, I used rocket
• 1 medium red or green chilli finely sliced
• 2 large ripe tomatoes, diced
• Tagliatelle or other pasta of your choice

Method:

1. Break or divide the dill and parsley stalks in two equal portions
2. Place half the stalks on a piece of kitchen foil (shiny side up) and put the chicken pieces on top
3. Add the rest of the stalks and a splash of olive oil before wrapping the foil over in a protective parcel
4. Roast the chicken in a baking tray according to packet instructions, as some cuts take longer
5. When cooked, remove from the oven but leave it wrapped in foil
6. Start cooking the pasta and heat some olive oil in a separate frying pan
7. Fry the chilli slices for a few minutes, then stir in the pesto
8. When the pasta is cooked, drain it but reserve a tablespoon of cooking water
9. Add the pasta and cooking water to the warm pesto and chilli mixture
10. Stir in the tomato pieces and serve topped with the chicken, either in slices or shredded

Ingredients:

• 1 white or red onion, chopped
• Some chestnut mushrooms, some sliced and some chopped
• A small tin or carton of chopped tomatoes (mine came with added garlic and olive oil but plain or herb ones are fine too)
• 1 handful of grated parmesan, or pecorino to keep it strictly vegetarian
• 1 small glass of sherry
• 2 dried or fresh bay leaves
• 2-3 sprigs of fresh oregano or a teaspoon of dried oregano
• Ground black pepper
• Salt or garlic salt to taste
• Olive oil for frying
• Short pasta like penne or rigatoni – about 75g per person

Method:

1. Heat some oil in a frying pan and add the bay leaves and onion.
2. Fry for about 5-10 minutes so that the onion softens and takes on a little colour.
3. Add the mushrooms and cook them for about 5-10 minutes before pouring over the tomatoes.
4. Add the sherry and let it bubble gently for a minute or two before sprinkling your cheese and oregano leaves in.
5. Mix well and check the flavour. Add seasoning as required.
6. When your pasta is cooked, drain it and add to the sauce.
7. Mix well and serve with crusty garlic bread, salad, or as it is. And look out for those bay leaves when serving!

Ingredients (serves 3-4 or 2 really greedy people):

• 500g minced lamb
• 1 red or white onion, chopped
• 2 cloves of garlic finely sliced or crushed
• 2 sticks of celery, chopped
• 1 pepper, chopped
• 2 handfuls of couscous (or bulgar wheat)
• 1 handful of pine nuts
• 2 teaspoons cumin seeds, lightly ground
• 2 teaspoons coriander seeds, lightly ground
• 1-2 teaspoons ground cinnamon
• 1 teaspoon chilli flakes
• 1 scant dessertspoon of runny honey
• salt and pepper
• A few crisp leaves of iceberg lettuce to serve

Method:

1. Heat a small amount of olive oil or water in a large frying pan or wok and cook the chopped onion with the cumin and coriander for a few minutes.
2. Add the celery and stir. Then do the same with the chopped pepper and pine nuts.
3. Mix in the ground lamb.
4. When the lamb is brown and there is plenty of fat and juice bubbling away, add the couscous, cinnamon, garlic and chilli flakes.
5. Let it cook gently with a cover for about 10 or 15 minutes.
6. Uncover, pour over the honey.
7. Mix well and season to taste.
8. Spoon the mixture into the lettuce leaves and serve.

Ingredients

• 2 cooking apples, chopped or sliced
• 1 tin of pear quarters in juice
• 1 tablespoon lemon juice
• 2-4 tablespoons dark brown sugar, demerara or caster sugar (according to taste)
• A handful of raisins
• A handful of sliced toasted almonds
• 1 teaspoon cinnamon
• Approx 50g unsalted butter
• Oats

Method

1. Mix the lemon juice, apple pieces, pears, sultanas, almonds and about half the pear juice in an ovenproof dish.
2. Sprinkle in half the sugar.
3. Melt the butter and add the remaining sugar.
4. Stir in oats, a few tablespoons at a time, until you have enough to cover the fruit.
5. Sprinkle in the cinnamon.
6. Cover the fruit with the crumble mix and bake in the oven at 200 degrees covered for 15 minutes and uncovered for the final 10 minutes.

The apple pieces should have kept their shape despite becoming quite soft.

Serve hot with custard, cream, ice-cream or a combination of all three!