All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Easy Vegetable Lasagne

By 18 Comments

Easy Vegetable Lasagne after baking

There’s a very good reason why this is an easy vegetable lasagne: there’s no béchamel! One of the things I love most about lasagne is how comforting it is, all those layers of pasta and sauce, so I didn’t want to miss any of that by cutting out a few steps. It’s still creamy and cheesy but only uses one sauce. This is such an easy recipe and you can use whatever vegetables you have to hand.

ingredients

You will need (for four portions):

  • 1 onion, roughly chopped
  • 1 aubergine, roughly chopped
  • 2 peppers (whatever colour(s)) you like, seeds removed and roughly chopped
  • Handful cherry tomatoes, halved
  • Any other vegetables you like, such as courgette, carrot, etc. prepared and roughly chopped
  • 2 garlic cloves, peeled and crushed but left whole
  • Olive oil for cooking
  • Salt and pepper
  • 600ml passata
  • 200ml crème fraîche
  • 1 tbsp red pesto
  • 25g Parmesan, grated

Method

Start by preheating an oven to 180C.

Put all of the prepared vegetables onto a baking tray and drizzle over enough oil to give everything a light covering. Add a little salt and pepper and give everything a good mix with your hands. read more

Creamy Lentil Pasta Bake

By 22 Comments

Creamy Lentil Pasta Bake with cheese topping

You know those small pasta shapes you can buy which are ideal for minestrone? Well, it turns out they make a really good pasta bake. I found this out by accident when making my creamy lentil pasta bake and looked in the cupboard to find only teeny tiny bows to hand. This is a seriously tasty and very filling vegetarian pasta bake which is crammed full of veg with a little added double cream for a touch of weeknight luxury.

Ingredients

You will need (for two plus leftovers):

  • 180g pasta
  • 250g cooked puy lentils
  • Handful grated cheese, cheddar or Parmesan both work well

For the creamy tomato sauce

  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 pepper, finely chopped
  • Olive oil for cooking
  • 600g tomato passata
  • 1 tbsp sundried tomato paste
  • 3 nuggets frozen chopped spinach (you could use fresh that has been wilted and chopped)
  • 150ml double cream
  • Salt and pepper

Method

Start by making the sauce. Get a saucepan onto a medium heat and add the onion with a glug of olive oil. Fry gently for 10 minutes. read more

Chicken and Chorizo Tray Bake

By 10 Comments

finished chicken and chorizo tray bake

It’s late autumn. I want the food on my plate to reflect the leaves on the trees outside and my chicken and chorizo tray bake does exactly that. A sizzling tray of orange, red and purple it smells so good while it’s cooking and also tastes divine. Those orange juices at the bottom of the dish? Don’t waste those. Tear open some crusty bread and get dunking.

Ingredients

You will need (for two):

  • 2 chicken breasts
  • 2 red peppers, deseeded and chopped
  • 1 red onion, peeled and sliced
  • 250g cherry tomatoes, halved
  • 75-100g cooking chorizo, sliced or diced
  • Olive oil for cooking
  • Salt and pepper
  • Crusty bread to serve

Method

Preheat an oven to 180C.

Put the peppers, tomatoes, onion and chorizo in a baking dish; one big enough to almost hold everything in a single layer. Drizzle over a little olive oil and some salt and pepper then roast in the oven for 10 minutes. read more

Satay Pork Fried Rice

By 16 Comments

I really like the flavour of satay: nutty, salty and with a hint of ginger and garlic. Quite a lot of the recipes I have tried involve marinating before cooking and frankly, on a weekday when I want dinner in a flash, mixing up a marinade is not what I want to be doing. My satay pork fried rice has all the flavours you’d want from satay, is super simple to make and contains three different vegetables. As it’s a versatile recipe I’ve popped a couple of variations to the original at the end of the post. read more

Rainbow Carrot Tart with Summer Herbs and Goat’s Cheese

By 26 Comments

I often get left with carrots at the bottom of the fridge. They play an overlooked, but important, base in so many meals: part of a mirepoix, in casseroles and in pies to name a few. Rarely, in my kitchen anyway, do the carrots get to be the star of the dish. So when some beautiful rainbow carrots arrived in the veg box it would have been rude to simply chuck them into various dinners. This time, I wanted to celebrate this lovely root in a rainbow carrot tart with summer herbs and goat’s cheese. A seasonal halfway tart if you will; one that is both full of summer flavours and the anticipation of autumn. read more

BBQ Lamb Kebabs with Halloumi

By 14 Comments

Most people would take one look at our barbecue and wonder what on Earth we were thinking when we bought it. As non-seasoned barbecuers we didn’t want to splash the cash and bought pretty much the cheapest barbecue we could find. It’s cast iron, uses coal or wood and has just enough space for food for two or three people and it’s brilliant. Of course, the first ever barbecue was too hot, the second was too cold but we are pros now and not even a bit of rain will stop us.

I love mixing up my own marinades, sauces and spice mixtures to use and my latest invention are these BBQ lamb kebabs. We served them with halloumi and made a sort of Greek inspired pitta. I should point out that I am aware these are not really kebab shaped, they are most certainly burger shaped; but that makes it easier to move them on the grill! read more

Green Summer Vegetable Lasagne

By 19 Comments

It is important to note that this recipe is not shy on calories. There’s cheese, double cream, lashings of olive oil, layers of pasta and plenty of veg. My green summer vegetable lasagne is quicker to make than a traditional lasagne (there’s no baking) and you can use the sauce with any pasta if you so choose. I like to think that all that green veg negates the calories and I happily ploughed through a whole plate of this. Bear in mind, I am very greedy and although the recipe below says it’s for two, it would definitely stretch to three or four! read more

Buffalo Chicken Nachos

By 16 Comments

Buffalo Chicken and Nacho Toppings

You know when you see a recipe and you can’t get it out of your head? It all started when I saw a recipe for buffalo cauliflower, it sounded so good. Then I saw an idea for some seriously loaded nachos. The combination of the two sounded like a dream. These pulled buffalo chicken nachos are everything I wanted them to be: spicy, slightly sweet, covered with cheese and full of texture. Perfect for sharing on the sofa.

Ingredients

You will need (for two greedy people):

  • Two chicken breasts
  • Salt
  • 3-4 tbsp buffalo sauce
  • 1 bag plain nachos
  • 1 small tin sweetcorn, drained
  • 4 spring onions, sliced
  • 1 green jalapeño chilli, sliced
  • 150g mild cheddar cheese, grated
  • Ranch dressing

Method

Bring a large pan of water to the boil and add a little salt. Drop the chicken breasts into the water, bring the pan back to the boil and then reduce to a simmer. Cook the chicken for 10-15 minutes or until cooked through. read more

Roasted Tomatoes and Burrata

By 17 Comments

Roasted Tomatoes and Burrata

When you get your hands on some truly spectacular ingredients they don’t need much interfering with. I picked up some sublimely sweet tomatoes and a small burrata at a market recently and I wanted these simple ingredients to shine. My balsamic roasted tomatoes and burrata were served with a warm olive studded focaccia which we enjoyed eating outside for the first time this year. When you’re serving up tomatoes, cheese and warm bread can you really go wrong?

Ingredients

You will need (for two):

  • Large handful cherry tomatoes, halved
  • 2-3 tbsp extra virgin olive oil
  • 1-2 tbsp balsamic vinegar
  • Salt and pepper
  • Small handful fresh basil
  • 1 burrata (you could use a good buffalo mozzarella if you can’t get burrata)
  • Focaccia (you could use ciabatta instead)

Method

Arrange the cherry tomatoes in a baking dish cut side up. Drizzle over the oil and vinegar and add a little salt and pepper. read more

Tandoori Chicken Flatbreads

By 8 Comments

There’s no denying that this is a plate full of colour; it’s also absolutely bursting with flavour. These Tandoori Chicken Flatbreads are a recipe of two halves: you can make it all at once, or alternatively, do as I did and batch cook the tandoori chicken and keep it in the freezer to make weeknight meals like this. The flatbreads are topped with a whole load of fresh salad, spiked yoghurt, mango chutney, the warm chicken and fresh chillies. They are really flexible too; you can add or leave out anything that you prefer. read more


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