Spicy, basil flecked sweet potato soup

I made this to help me get over a cold and to use up some leftover ingredients, including the remaining basil from the Thai tofu.

As far as my germ-addled taste buds can tell, it’s pretty good. It goes well with rye and fig bread (smothered in butter) but any good bread will suit.

Ingredients:

• 2 sweet potatoes, peeled and chopped into large chunks
• 3 or 4 spring onions, roughly chopped
• 1 vegetable stock cube mixed with 500 mls of water
• 1 teaspoon of dried chilli flakes
• 1 rounded teaspoon of ground ginger
• 1 teaspoon of cinnamon
• 1/8 of freshly ground nutmeg
• 1 generous handful of fresh basil leaves
• Salt and pepper
• Oil for frying

Method:

1. Fry the spring onions in a large saucepan until softened
2. Add the potatoes and hot stock, boil until the potatoes are tender
3. Scoop the chunks and liquid into a liquidiser and blend until smooth
4. Add the basil leaves and blend until finely chopped
5. Pour the soup back into the pan and add the spices
6. Simmer gently for a few minutes and taste to check the seasoning
7. You can also adjust the thickness by adding more water if required

Serve piping hot with your best bread and butter. If you’re serving it as a starter, I’d advise using small bowls as it can be quite filling.

Fortunately, both guests were impressed, despite my broken up tofu.

Ingredients:

• 300 ml coconut milk (I used a light version but that’s not essential)
• 1 block of silken tofu (or two if you’re feeding more than three or if you’re all very hungry)
• 6 spring onions, finely sliced on an angle
• 1/2 red onion, cut into slim half-moons
• 1 garlic clove, chopped (use more if you’re not working with members of the public the next day)
• 1 heaped teaspoon ginger purée or fresh grated ginger
• 1 tablespoon light soy sauce
• 1 teaspoon turmeric
• Dried chilli – to taste
• Black pepper
• Salt
• 1-2 teaspoons of sugar
• Juice from half a lime
• 1 pepper, cut into chunks
• 1 carrot, cut into batons
• 1 handful of basil leaves, ideally Thai basil
• Other vegetables like fine beans cut in half, halved mushrooms or small broccoli florets can also be added
• Vegetable or groundnut oil for frying
• Rice to serve it with

Method:

1. Pat the tofu dry with kitchen towel and place it gently into a hot, oiled wok. I cut the tofu into chunks before frying which made it break up more so I recommend frying it as a single block
2. When one side has a golden brown crust (which can take a while) turn it over and let the other side brown. Then remove from the heat and allow it to drain before cutting into bite size pieces
3. Add the red onion, garlic, turmeric, ginger, chilli and pepper to the wok and fry for a minute
4. Pour in the soy and add the carrots – continue stirring
5. Put the pepper pieces in along with any other vegetables you want to use and let them fry for a few minutes
6. Pour over the coconut milk, sugar and lime juice
7. Let it bubble gently until the vegetables are tender before adding the tofu pieces to heat through
8. Check the seasoning and adjust with salt, pepper, lime, soy and sugar as necessary
9. Tear the basil leaves and drop them in

I served this with plain boiled rice but you could use noodles and mix them into the sauce instead. Flatbreads such as roti would also work well as a side dish.

I have heard some people recommend salting the tofu before cooking, to help it dry out and firm up. Have you got any top tips for frying tofu? Let me know in the comments.

I decided to make this as a kind of homage to something I ate as a child, which was a vegetable and cheese slice made with pastry. What appealed to me most about the slice was the contrast between the light crisp pastry and the rich, thick cheese sauce.

My bake replaces the pastry with a breadcrumb topping which makes it a little easier on the hips. The filling is all cooked in one big pan – no need to heat milk separately or make a roux the old fashioned way for your sauce.

Psst! You can swap the vegetables listed if they’re not your favourites. Carrots, fine beans, peas, sweet potato, broccoli and cauliflower would also work well in this dish.

Ingredients:

• 1 red onion
• 1 leek
• 4 chestnut mushrooms
• 1 pepper
• 1 large tomato (deseeded)
• 2 corn on the cob or 2 big handfuls of frozen or canned sweetcorn
• 1 courgette
• 2 generous handfuls of grated strong cheddar
• 1 dessert spoon of plain flour
• 2 teaspoons of English mustard powder or English mustard
• 1 teaspoon of smoked paprika
• Salt and pepper
• 1/4-1/2 pint of semi-skimmed milk
• 1 thick slice of white bread or 2-3 slimmer slices
• Fruity olive oil
• Dried herbs, e.g. 1 teaspoon of herbes de Provence plus 1/2 teaspoon each of sage, basil and rosemary

Method:

1. Chop all of the vegetables except the sweetcorn into medium fine dice and fry in olive oil
2. Mix in the plain flour and seasonings
3. Add the milk in small batches, mixing each time
4. Stir in the cheese
5. Stand each corn on the cob on one end and hold them steady while you strip the nibs off by running your knife down the sides
6. If the nibs remain in long strips, chop them up quite roughly and then add them to the other vegetables
7. Remove from the heat and transfer into a small but deep-sided baking dish
8. Chop the bread into chunks and blend in a food processor along with a generous glug of your favourite olive oil
9. When the breadcrumbs have reached your desired consistency, stir in the herbs and pour the crumbs onto the vegetables
10. Bake at 220°C for 10 minutes. It’s ready when the sauce is bubbling at the sides and the crumbs are golden brown

As with my childhood cheese and veg slice, this goes well with ketchup and baked beans. It doesn’t need any other carbohydrates as the breadcrumb topping and cheese sauce are quite filling.

Enjoy!

Omit the nuts for allergy sufferers, or those who prefer their tarts to have a softer consistency.

Ingredients:

• Pastry (made with 8oz plain flour, 4oz butter, a pinch of salt and some water – or shop-bought)
• 1 leek, finely sliced (not including the tough, dark green end)
• 1 medium potato
• 2 handfuls of extra mature grated cheddar
• 1 tablespoon of crème fraîche
• 1 teaspoon of paprika, smoked, sweet or hot
• 1 tablespoon of crushed, toasted hazelnuts
• Olive oil
• Salt and pepper

Method:

1. Line a tart tin with the shortcrust pastry and bake blind for 10 minutes at 220°C
2. Fry the leeks in oil until softened
3. Remove from the heat and stir in the crème fraîche, nuts and half the cheese. Add the paprika, salt and pepper
4. Take the tart crust out of the oven and cover evenly with the leeks
5. Peel the potato and slice as thinly as you can. Layer the slices over the top of the leeks until the whole tart is covered
6. Sprinkle the remaining cheese, a dash of olive oil and a liberal pinch of pepper on top
7. Bake for a further 15 minutes at a reduced temperature (190-200°C) until the potato slices are cooked and the cheese is bubbling
8. Slice and serve hot with bread, beans or just ketchup

If you’re making your own pastry, chop the butter and use a knife (not your best) to cut it into the flour. When the knife has done most of the mixing, use your fingertips to work the fat in further, to get it evenly distributed throughout the flour. Add salt and a little water and use the knife again to work the water in. When the mix is quite stiff, use your hands to work it into a smooth dough, adding water as necessary. Rest the dough, wrapped in clingfilm, in the fridge for half an hour before using.

It’s a simpler way of preparing lasagne, and for those too nervous or disaster-prone to attempt a classic bechamel sauce, this recipe offers a solution.

Ingredients:

• 1/2 leek, sliced into thin rings
• 1 1/2 courgettes, cut in half and sliced
• 1 1/2 peppers, roughly chopped (any colour you like)
• 1 tin of tomatoes, chopped or plum (if you get plum you’ll need to chop them)
• 2 tablespoons of balsamic vinegar
• 1 teaspoon dried basil
• 1 clove of garlic, crushed or finely chopped
• 1 tablespoon tomato purée
• Salt and pepper
• Olive oil (for frying)
• Lasagne sheets (I got through about half a packet)
• Cheddar cheese, grated (quantity and strength to suit your tastes)

Method:

1. Fry the leek and courgette in oil for a few minutes until they start to colour
2. Add the peppers, herbs and salt and pepper
3. When the vegetables are sizzling again, pour in the vinegar, garlic and chopped tomatoes
4. Put the purée in the empty tomato tin and mix it with enough water to half-fill the tin
5. Pour in the tomato water, stir and let it bubble for a few minutes before checking the seasoning
6. Spoon a small amount of the tomato sauce onto the bottom of your lasagne dish and add a layer of pasta
7. Add more tomato sauce and some of your grated cheese, then repeat the layers of pasta, sauce and cheese until you reach the top of your dish (or the end of your sauce)
8. Bake for 30 minutes at 200°C, or slightly less for a fan oven

This serves 2-3 people, or 3-4 with a couple of side dishes such as salad and garlic bread.

I made this with a few leftovers and half a new butternut squash and pot of cream cheese. It’s crisp and creamy, sweet and herby. For an extra crunch add roughly smashed walnuts to your filling.

Ingredients:

• Filo pastry (about 5 sheets)
• Melted butter (just enough to brush over the filo sheets)
• Half a butternut squash, medium dice
• Two large mushrooms, medium dice
• Half an onion, finely chopped
• Approx 125g mascarpone
• Olive oil
• Herbes de Provence
• Salt and pepper

Method:

1. Fry the onion and butternut pieces in oil for a few minutes until the squash is colouring slightly and the onion is softening
2. Add a small amount of water to the frying pan and let it bubble until it’s almost evaporated
3. Add the mushrooms, herbs and seasoning and continue frying for about five minutes
4. Remove from the heat and stir in the mascarpone
5. Layer a sheet of filo over a greased baking sheet or dish and brush with melted butter
6. Add the next layer cross-ways and brush over more butter
7. Repeat with two more layers of filo
8. Spoon your filling over the bottom of the pastry, leaving room to fold some pastry over the sides
9. If you have a hole on top where your pastry doesn’t meet, add another sheet of filo screwed up to be the the right size
10. Top with butter and bake for about 20 minutes at 200°C

Serve hot with plenty of salad and some garlic bread if you’re in the mood.

Ingredients:

For the pastry

• 260g plain flour
• 110g unsalted butter
• 1/2 teaspoon salt
• 1 teaspoon dried herbes de provence, or another dried herb of your choice

For the filling

• 4 eggs
• 150ml soured cream, double cream or milk
• 2 handfuls grated mature or extra mature cheddar
• 1 yellow pepper, sliced
• 4 or 5 cherry tomatoes, sliced and de-seeded
• 4-5 spring onions finely chopped
• 6-8 fresh basil leaves, or more dried herbs if you prefer
• Salt and pepper

Method:

1. Using your fingers, lightly rub together the butter and flour until it becomes sandy. Mix in the salt and herbs and add water, 1 tablespoon at a time until you can form a solid dough
2. Wrap your dough in cling film and leave it in the fridge for an hour or so
3. Remove the dough from the fridge and let it rest for 20 minutes or so to become more pliable
4. Using a flat, floured surface and floured rolling pin or similar, roll your dough into a rough circle about 5-6mm thick
5. Place into a quiche or flan dish and repair any breaks with excess pastry and prick the base lightly with a fork. If you have dried baking beans, put a sheet of grease-proof paper over your pastry and top with some beans ready to bake blind. If you don’t have them, just pop it in the oven and cross your fingers like I did
6. Bake for 10 minutes at 200°C or 160-180 if you have a fan oven (adjust temperature according to how aggressive your particular oven is)
7. While the pastry is baking, whisk the eggs and sour cream together and add salt and pepper
8. Remove the pastry from the oven, remove the paper and beans if you put them on and scatter over your vegetables, cheese and herbs. Aim to get a nice even coverage
9. Pour over the egg mixture and bake at the same temperature for 20 minutes. If it’s still too liquid or wobbly in the centre put it back in the oven and check at five minute intervals until done

If bread and leafy salad isn’t your idea of a fab accompaniment, try potato wedges or cold pasta with pesto.

This pie is a great was of fitting lots of vegetables onto your plate, by encasing them in creamy cheese and delicious crisp pastry. You could make a healthy version by using a small quantity of passata instead of the cheese.

Ingredients:

• 1 sweet potato, medium dice
• 1 onion, medium dice
• 1 pepper, medium dice
• 1/2 aubergine, medium dice
• 200g ricotta
• 2 handfuls grated Gruyere or cheddar
• Pine nuts
• 1 teaspoon dried oregano
• 1/2 teaspoon dried mint
• 1 clove garlic, crushed
• Salt and pepper (to taste)
• Olive oil
• 5-6 sheets filo pastry
• Sesame seeds

Method:

1. Fry the onion, aubergine and sweet potato in olive oil for five minutes, then add enough water to cover the base of the frying pan
2. When the moisture has mostly vanished, add the pine nuts and pepper and continue to fry for a few minutes
3. Turn your oven on and set it to 200 degrees C
4. Brush a large baking dish with oil and lay down the first sheet of filo. Brush the pastry sheet with more oil
5. Layer the next sheet on top at a 90 degree angle to form a cross shape and brush with oil
6. Repeat this process with the next two layers of pastry
7. Remove your pie filling from the heat and stir in the herbs and cheese. Taste to check the seasoning
8. Pour the filling into the middle of your pastry, smooth out over the bottom and fold over the pastry at the sides. You may find a gap at the top where the pastry does not meet. Use the remaining sheets to cover the whole and brush the top of the pie with more olive oil
9. Sprinkle with sesame seeds and bake for 20 minutes

If you’re not a fan of aubergine and sweet potato, mushrooms and spinach or carrots, potatoes, peas and sweetcorn would make good alternative combinations. Serve the pie with a herb cous cous, garlic bread or potato wedges and salsa.

Ingredients:

• 300g chestnut or mixed mushrooms, some chopped and some left whole
• 1 small onion, chopped
• 1/2 teaspoon dried sage
• 1 teaspoon dried oregano
• 1 clove garlic finely chopped
• A small splash of red wine vinegar
• A large splash (or small wine glass) of dry sherry
• 100 mls double cream
• Salt and pepper
• Olive oil for frying
• 100g short pasta

Method:

1. Fry the onion for a few minutes in olive oil
2. Add the garlic and red wine vinegar and stir in
3. Drop in the herbs and mushrooms and allow them to fry for a few minutes until the whole mushrooms are just becoming tender
4. Pour in the sherry and allow it to reduce until the liquid is almost gone
5. Stir in the cream, season and taste
6. Pour in the cooked pasta, mix well and serve

Ingredients:

• 250g chestnut mushrooms, chopped
• 100g ready cooked chestnuts, chopped
• 1 leek, chopped
• Olive oil
• Salt and pepper
• 1-1 1/2 teaspoons of dried thyme
• 1 teaspoon sweet paprika
• 1/2 teaspoon English mustard
• 1 – 1 1/2 tablespoons creme fraiche
• 1 clove of crushed garlic
• 1/4 nutmeg, grated
• A splash of red wine vinegar
• Puff pastry
• 1 egg or milk to glaze the pastry

Method:

1. Fry the leek in olive oil for 4-5 minutes and then add the mushrooms for another 3-4 minutes
2. Add a splash of red wine vinegar
3. Season with thyme, paprika, garlic, nutmeg, salt and peppper
4. Stir in the chestnuts, creme fraiche and mustard
5. Remove the pan from the heat and allow the mixture to cool
6. Roll out the pastry and cut it into two large rounds
7. Place one on a greased baking tray and brush with beaten egg. Put the pie filling on top, leaving a gap of one inch around the edge
8. Put the second ring of pastry on top and seal the edges with the back of a fork
9. Brush the top with more egg and bake at 200 degrees C for 20 minutes until golden brown