Callaloo with tomatoes and garlic
Very much a make it as you like, quick lunch New recipe
Ingredients
• Garlic
• Smoked paprika
• Tomatoes
• Callaloo leaves
Method
1. Fry garlic in olive oil with a good pinch of smoked paprika
2. Add tomatoes, skins on or off, fry for a few minutes
3. Add callaloo leaves
4 . Simmer to wilt the leaves and serve on toast.
Very much a make it as you like, quick lunch New recipe
Ingredients
• Garlic
• Smoked paprika
• Tomatoes
• Callaloo leaves
Method
1. Fry garlic in olive oil with a good pinch of smoked paprika
2. Add tomatoes, skins on or off, fry for a few minutes
3. Add callaloo leaves
4 . Simmer to wilt the leaves and serve on toast.
Courgettes, tomato, shallot, garlic au gratin
Ingredients
• Sliced Courgettes
• Shallots
• Garlic
• Tomatoes
• Parmesan
Method
1. Fry courgettes depending on how you like them al dente or soft
2. Add shallots, garlic and fry for a few minutes
3. Add tomatoes and a pinch of cayenne if you want and fry till soft
4 . Serve with grated parmesan or cheese of your choice
Ingredients
• Sliced Courgettes
• Shallots
• Garlic
• Tomatoes
• Parmesan
Method
1. Fry courgettes depending on how you like them al dente or soft
2. Add shallots, garlic and fry for a few minutes
3. Add tomatoes and a pinch of cayenne if you want and fry till soft
4 . Serve with grated parmesan or cheese of your choice
Courgettes and prawns on toast
Another make it as you like, quick lunch
Ingredients
• Sliced Courgettes
• Garlic
• Prawns
• Lemon juice
Method
1. Fry courgettes depending on how you like them al dente or soft
2. Add garlic, or onion, or shallots - or all three - and fry till soft
3. Add prawns and lemon juice - and a pinch of cayenne if you want
4 . Simmer to heat the prawns and reduce slightly and serve on toast.
Rumbledethumps
Based on a classic recipe from Sue Lawrence one of Scotland's most famous cooks and food writers.
Serves 6
Ingredients
- 600g (1lb 5oz) mashing potatoes, peeled, boiled and mashed or leftovers
- 400g (14 oz) swede or turnip, peeled, boiled and mashed or leftovers
- 75g (3 oz) unsalted butter
- 250g (9 oz) Savoy cabbage or Kale, finely sliced
- Salt and Pepper
- 25g 1 oz) cheddar cheese, grated
- Preheat the oven to 180C/350F/Gas 4
- Place the mashed potato and swede into a large mixing bowl and put to one side.
- Melt 2 oz/ 50g of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
- Add the cabbage or kale to the bowl of potato and swede, add the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavour.
- Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated right through. Remove the lid and cook for a further 5 mins or until golden brown and if possible a little crispy on the top.
- Serve piping hot as a side dish with a casserole, pie or any hearty foods.
1lb courgettes 1 onion
¾ pint stock 1 teaspoon of curry powder
Sweat the onion in the saucepan first until soft, add the cut up courgettes, pour over the stock and use the curry powder with discretion – it depends how spicy you like your soup.
Bring to the boil and simmer for 5 minutes. Liquidize and enjoy!
Butternut squash with butter beans and spinach
Serves 3/4 people
1 tbsp oil 1 small onion
1-2 crushed garlic cloves ½ medium squash, peeled and cut up
14oz tin butter beans washed and rinsed 14oz tin chopped tomatoes
4fl oz vegetable stock ½ tsp dried thyme
4oz spinach
Heat the oil and cook the onion until soft. Add the garlic, squash, chopped tomatoes, stock, thyme and butter beans. Bring to the boil and then simmer for 20 minutes. Stir in the spinach, cover and leave for 2 minutes.
Serve with jacket potatoes and a green vegetable.
Creamy Sprouts – with chestnuts and bacon - Alison Bruce
Serves 6 as a side dish.
250g ready to use chestnuts (they come vacuum packed) – chopped up
500g brussel sprouts 4-6 streaky bacon rashers
Knob of butter 2 tbsp double cream salt & pepper
Add sprouts to a saucepan of well salted water and cook until tender. Drain well then puree with the butter and double cream (with a stick blender). How much you puree is up to you - you might want a bit of texture rather than creaminess. Cut up bacon and fry until crispy. Add the chestnuts to the sprout mixture, season and put into serving dish. Sprinkle crispy bacon on top and serve immediately.
In the Oven – Intensify those Sprouty Flavours – Abi Grute
Toss halved sprouts in olive oil seasoned with salt and pepper, and garlic if desired.
Roast on a baking sheet, until outsides are crispy and insides are soft.
Approx 35-40 minutes 200°C or Gas mark 6.