All That I'm Eating

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

Thai Vegetable Noodle Soup

By 9 Comments

I am still making an effort to have interesting lunches. Soup is perfect at this time of year as it freezes well and just needs heating through for an (almost) instant lunch. This is my Thai Vegetable Noodle Soup and I make it with plenty of chilli. I love the heat of the chilli with the creaminess of the coconut but you can make it as hot as you like.

This is a great recipe for using up any vegetables you have in the house. I like to use a few different colours if I can to brighten up the soup a little. The lime and coriander really lift the flavours and give it a zing and freshness which is just what I want from this soup. read more

Five Minute Salmon Noodles

By 14 Comments

I blinked and it is the end of January! I can’t believe this is my first post of 2021. But these five minute salmon noodles are quite an apt recipe for now. I’ve been working from home and the appeal of toast and sandwiches has worn pretty thin. However, I don’t want to be making a time consuming lunch each day. So I started to think about food I could make in a few minutes; a few basic recipes which will add variety to my working week and be a doddle to make.

I used some sweet chilli hot smoked salmon for these noodles. It was reduced and I used it for two lunches (the other of which I’ll tell you about below). A handful of fresh vegetables, dried noodles and a soy dressing made from store cupboard ingredients are all you need for a delicious lunch in minutes. read more

Spinach and Potato Kofta Curry

By 22 Comments

Spinach and Potato Kofta Curry

I love koftas in a curry. More often than not they are lamb based and I wanted to try and make a vegetarian version. My spinach and potato kofta curry came about because I wanted the main part of it to be roughly based on saag aloo. This is a bit more effort than some of my other recipes, but, I’ve made double batches of both the koftas and the sauce and frozen them so I can have it again with no effort at all!

ingredients

You will need (for four portions):

For the koftas:
  • 600g potatoes, peeled and diced
  • Oil for cooking (I use rapeseed)
  • 1/2 tsp mustard seeds
  • 2 tsp cumin seeds
  • Pinch turmeric
  • 1 large onion, chopped
  • 4 large garlic cloves, peeled and sliced
  • Thumb size piece ginger, peeled and finely chopped
  • 1 chilli, finely chopped
  • 5 nuggets frozen spinach (you can use fresh, wilt it and chop it before using)
  • 2 tsp garam masala
  • Salt and pepper
  • Salt and pepper
For the sauce
  • 2 large onions, sliced
  • 4 large garlic cloves, peeled and sliced
  • Thumb size piece of ginger, finely chopped
  • 1 tsp ground fenugreek
  • Oil for cooking (I use rapeseed)
  • 1 chilli, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Salt and pepper
  • 200ml water
  • 75ml double cream (you can leave this out or use a plant based alternative to make it vegan)
  • Small handful fresh coriander, roughly chopped

method

For the koftas

Put the potatoes in a saucepan and cover them with cold water. Bring the pan to a boil, then reduce the heat and simmer the potatoes for 8-10 minutes, or until they are cooked. 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

Miso Glazed Aubergine with Pickled Cucumber Salad

By 10 Comments

miso glazed aubergine, cucumber pickle and red rice

I’m not ashamed. I will admit it. I am an aubergine-aholic. Babaganoush, parmigiana, in a curry, moussaka, stirred through pasta there isn’t any meal I don’t love which has aubergines in. This recipe may sound familiar, as I have made something similar before, but this miso glazed aubergine when combined with a quick pickled cucumber salad really is a match made in heaven. Depending on the size of your aubergines this takes around half an hour to make, a little longer if they are large and need more time in the oven.

Ingredients

You will need (for two):

For the aubergines

  • 2 aubergines, sliced in half lengthways and flesh scored in a criss cross pattern (don’t slice into the skin though)
  • 2 tbsp miso paste (the best you can get your hands on)
  • 1 1/2 tbsp soy sauce
  • 2 tsp runny honey (use agave or maple syrup to make it vegan)
  • 1 tsp water
  • 1 tbsp rapeseed oil

For the cucumber pickle

  • 1 small cucumber, sliced into a strip using a vegetable peeler
  • 1 small red onion, peeled and finely sliced
  • 1 tsp salt
  • 1 tbsp white wine vinegar
  • 1 tsp sugar
  • 1 small piece ginger, finely grated
  • Few sprigs fresh coriander, roughly chopped

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    Chipotle Sweetcorn Hash

    By 10 Comments

    sweetcorn and potato has with chipotle and paprika chicken

    I love looking in my fridge and cupboards and finding ingredients and flavours to try together. Recently I wanted to try adding chipotle chillies to more than just chilli con carne and I thought it would be worth trying a pinch with sweetcorn. This chipotle sweetcorn hash came out of a mish mash of ingredients I happened to have to hand and the end result was delicious. Sticky, sweet, spicy and moreish I’ll be making this one again soon!

    Ingredients

    You will need (for two):

    • Knob of butter
    • Rapeseed oil (for cooking)
    • 1 small onion, finely sliced
    • 2 garlic cloves, crushed
    • 1 tsp dried oregano
    • ½ tsp chipotle chilli flakes
    • 1 tsp ground cumin
    • 1 mug frozen sweetcorn
    • 300g potatoes, scrubbed and diced into 1cm cubes
    • Juice ½ lemon
    • 2 chicken breasts
    • 2 tsp paprika
    • Salt and pepper
    • Plain yoghurt
    • Small handful fresh coriander, roughly chopped

    Method

    Heat the butter and a glug of oil together in a frying pan and add the onions. Fry for around 10 minutes on a medium heat before adding the garlic and all the spices and oregano. Continue to fry for a few more minutes.

    Add the potato and continue to fry for around 15 minutes with a lid on, stirring from time to time. After 15 minutes add the sweetcorn and continue to cook with the lid off for another five minutes.

    While the potato cooks put the chicken breasts between two sheets of clingfilm and bash with a rolling pin to flatten. Sprinkle the paprika and a little salt and pepper onto each side.

    Get another frying pan onto a medium heat and add a little oil. Fry the chicken on both sides until cooked through and golden.

    Add a little seasoning and the lemon juice to the potato pan. Stir the coriander through the yoghurt.

    Serve up the sweetcorn hash topped with the chicken and coriander yoghurt.

    This would be delicious with tofu rather than chicken if you wanted to make it veggie.

    The smokiness of the chipotle is so good with the sweetness of the sweetcorn, it would be great with a few peas too I think. I love how the golden strands of onion become entwined with the cubes of potato. The chicken is succulent and the yoghurt takes the heat off the chilli. All in all, for a few ingredients I already had and threw together, this was a delicious dinner!

    Roasted Superfood Salad with Baxters Super Good Soups

    By 13 Comments

    ingredients for superfood salad

    Comforting, nourishing and wholesome; there’s nothing quite like a bowl of soup. It’s my lunch of choice, especially during the week when I want something quick and easy. I like to vary what I have with my soup and more often than not I don’t have it with bread, preferring to have a salad or some leftovers on the side. This recipe for roasted superfood salad works particularly well with Baxters new Super Good Chicken Noodle Soup because the turmeric, chillies and carrots in the soup mirror the flavours of the salad. The Baxters Super Good range is made to help you eat well and feel great; full of flavour and health-boosting ingredients.

    Ingredients

    You will need (for one):

    • 2 carrots, cut into batons
    • 1 tbsp olive oil
    • 1 tsp each turmeric and paprika
    • ½ tsp dried chilli
    • Salt and pepper
    • ½ small broccoli, cut into florets
    • 1 small mug frozen peas
    • Juice 1 lemon
    • Small bunch fresh coriander, roughly chopped
    • 1 can Baxters Super Good Soup (I used their Super Good Chicken Noodle Soup)

    Method

    Preheat an oven to 180C.

    Mix together the carrots, oil, spices and seasoning and tip onto a baking tray. Roast in the oven for 15 minutes.

    Add the broccoli to the carrots and roast for a further 10 minutes. I like to cook the broccoli from raw as it has a lovely toasted flavour but you could steam it quickly before adding it to the carrots if you prefer.

    Get a small pan of water on to boil and then add the peas. Boil for 2-3 minutes then drain and put to one side.

    Pop the soup into a saucepan or microwave to warm up until just simmering.

    Remove the vegetables from the oven and add the peas, lemon juice and coriander.

    Serve the vegetable salad alongside the soup and enjoy.

    The sweetness from the carrots and peas works so well alongside the earthy turmeric and punchy paprika. The little heat from the dried chillies combined with the fresh coriander and lemon means this roasted superfood salad is so full of flavour. This is exactly what I am after at lunchtime; something filling and healthy to give me plenty of fuel for the afternoon. Top tip: make a double batch of roasted veg as it keeps really well in the fridge meaning you can just grab the salad and soup and off you go!

    This is a featured post and I was reimbursed by Baxters for my time and ingredients. All opinions and words are (as always) my own. Thank you for supporting the brands that support me.

    Black Bean Quesadillas

    By 17 Comments

    black bean and cheese quesadillas

    I have made these black bean quesadillas a few times and I am always surprised how filling they are! They are deliciously full of black beans, spices and cheese and are really simple to make. You could add different beans, leftover chilli (or maybe leftover vegan chilli) and serve with your favourite dips. I love scooping up a big load of guacamole; but then I am a guacaholic. Sour cream, chilli sauce, salsa or whatever you like would be amazing on the side of these. One quesadilla each might not sound like a lot, but they are seriously filling.

    Ingredients

    You will need (for two):

    For the quesadillas

    • 1 small red onion, chopped
    • Oil for frying
    • 1 tin black beans, drained and rinsed
    • 1 tsp smoked paprika
    • 1 tsp ground cumin
    • Salt and pepper
    • 4 tortilla wraps
    • 75g medium cheddar cheese, grated

    For the guacamole

  • 2 ripe avocados
  • 1 ripe medium tomato, deseeded and finely chopped
  • A little bit of the chopped red onion from the quesadilla mix
  • 1 small garlic clove, crushed
  • Juice 2 limes
  • Salt and pepper
  • Fresh coriander, roughly chopped, optional

    • read more

    Moroccan Style Fish and Chips with Young’s

    By 17 Comments

    Moroccan Style Fish and Chips with Young's

    Who doesn’t love fish and chips? That classic British seaside dish, everyone has their favourite sauce or side to go with it; curry sauce, mushy peas, simple salt and vinegar or a good spoonful of tartare sauce. I’m a mushy peas and tartare sauce person I have to admit. When I started thinking about this recipe I wanted to make sure I kept the elements I love about those two sides but add in some influences from somewhere else. For my Moroccan Style Fish and Chips I’m using Young’s Chip Shop Cod Fillets, did you know they are the Nation’s favourite? This recipe is perfect for adding a bit of spice to a classic dish and it’s so easy to cook.

    Ingredients

    You will need (for two people):

    1 pack of Young’s Chip Shop Cod Fillets (these are made from sustainably sourced 100% white flaky cod fillets)

    For the chips

    • 800g potatoes, scrubbed and cut into wedges
    • 4 tbsp rapeseed oil
    • 1 ½ tbsp ras-el-hanout
    • Salt and pepper

    For the mushy peas

    • 400g frozen peas
    • 1 tbsp butter
    • Small handful fresh coriander, roughly chopped
    • Small handful fresh mint, roughly chopped
    • 1 small preserved lemon, finely chopped

    For the harissa mayo

    • 3 tbsp good quality mayonnaise
    • 1 tbsp harissa paste

    Method

    Put the potatoes into a pan and cover with cold water. Add a pinch of salt and bring to the boil. Boil for 5 minutes and then drain well.

    Preheat an oven to 200C.

    Drizzle the oil over the potatoes then add the ras-el-hanout and some salt and pepper and mix everything together well. Tip onto a baking tray and roast for 35-40 minutes until golden brown.

    Add the Young’s Chip Shop fillets to the oven 15 minutes after the chips. Place the fillets on a wire rack over a deep baking tray and then pop in the oven for 22 minutes.

    While the wedges are cooking make the mushy peas. Bring a pan of salted water to the boil and tip the peas in. Bring the pan back to the boil and cook the peas for 2-3 minutes then drain.

    Mash the peas with the coriander, mint, butter, preserved lemons and a little black pepper. Keep mashing if you want it really smooth, or leave it a little chunky.

    Simply stir the harissa paste through the mayonnaise and serve.

    I really liked the method for cooking the cod; it means that it goes crispy on both sides so you get a proper crunch from Young’s unique, crisp, bubbly batter. The cod inside flakes apart really nicely and I was pleasantly surprised to find out that Young’s Chip Shop Cod Fillets are only 243 calories per fillet. If you’d like to recreate the authentic taste of the chippy at home, take a look at the video above, Young’s have partnered with Ruth Langsford to create some recipes to try at home. The flavours in my Moroccan Style Fish and Chips are really vibrant and the different textures from all the elements of the dish bring everything together perfectly.

    The preserved lemons in the mushy peas have a very similar salty piquancy to capers so the mushy peas take pride of place where tartare sauce normally would; adding the mint and coriander too brings a fantastic freshness. The ras-el-hanout gives the wedges a wonderful warmth and when they’re cooking in the oven the smell is amazing. Mixing up the harissa mayonnaise is so simple and so full of flavour, just add a bit less harissa if you don’t want it as hot. Load up your fork with crispy coated cod, sweet and savoury mushy peas and a good dollop of spicy harissa mayo, it is such a delicious combination.

    This is a featured post and I was reimbursed by Young’s for my time and ingredients. All opinions and words are (as always) my own. Thank you for supporting the brands that support me.

    Squash and Chickpea Tagine

    By 16 Comments

    Squash and chickpea tagine ready to serve

    This is actually surprisingly quick to make and I normally have some or most of these ingredients in the kitchen so it’s a great recipe to keep coming back to. My squash and chickpea tagine is a great way to use up some spices and a few tins from the cupboard. The fennel and paprika aren’t perhaps the most traditional tagine ingredients but I really think they add to the sweet squash and earthy chickpeas. If you roasted the squash before adding it I think it would be even tastier. Try and find apricots that aren’t completely dry, when they’re still a little soft they have a beautiful honeyed flavour. A few toasted flaked almonds on the top would give a lovely crunch to the dish.

    Ingredients

    You will need (for four):

    • 1 large onion, sliced
    • 2 cloves garlic, crushed
    • 1 small piece fresh ginger, grated
    • 1/2 tsp ground cinnamon
    • 2 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp paprika
    • 1 tsp turmeric
    • 1 tsp fennel seeds
    • 1 small squash, peeled, seeds removed and chopped into chunks
    • 1 tin chopped tomatoes
    • 1 tbsp tomato paste
    • 200ml vegetable stock
    • 1 tin chickpeas, drained
    • oil for frying
    • salt and pepper
    • 10 dried apricots, halved
    • Juice 1/2 lemon

    Method

    Heat a little oil in a saucepan and add the onion. Fry for 10 minutes until starting to soften, then add the garlic and ginger and fry for a few minutes more.

    Add all the spices and continue to fry for a few more minutes then tip in the squash. Stir the squash into the pan to ensure it gets a good covering in all the spices.

    Tip in the tomatoes, tomato paste and vegetable stock, bring the pan to the boil and then simmer for 15 minutes. Add the chickpeas and continue to simmer for another 15 minutes.

    Check the squash is cooked and add some salt and pepper to the tagine. Stir in the apricots and lemon juice then leave on a low heat while you make your side.

    Serve up in bowls.

    You could have this on its own as a hearty soup, serve it with cous cous, brown rice or tabbouleh. I most recently served this with giant cous cous that I had added lemon zest, fresh coriander and mint to and it was a great combination. It’s full of veg, it’s hearty and just perfect at this time of year when the evenings can still be a little on the cool side. Give or take a few grams it’s got five of your five a day in and, I didn’t realise until afterwards, turned out to be accidentally vegan.


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