All That I'm Eating

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

Carrot Falafel and Quick Pickled Onions

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carrot falafel, pickled onions, cucumber and all the sides

I’ve tried to make falafel a few times before without much success; it seems to fall apart when I cook it. Experimenting with this falafel recipe, a bit more of this and a bit less of that, means that I’ve now ended up with a pretty sturdy recipe. These carrot falafel are really easy to make; everything gets blended together, and I’ve served them with all my favourite sides. Quick pickled onions will be appearing on everything from now on!

Ingredients

You will need (for two):

  • 1 tin chickpeas, drained and rinsed
  • 100g carrots, grated
  • 1 clove garlic, crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • Zest 1 lemon
  • 1/4 tsp chilli powder
  • Salt and pepper
  • 1 tbsp plain flour
  • Sesame seeds
  • Oil for frying

For the Pickled Onions read more

Moussaka – without frying the aubergines

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Moussaka is one of my favourite dishes to eat. It’s a bit of an involved one to make, you need four different cooking pans going to make all the component parts; that’s why I don’t make it very often! Frying the aubergines, I think, is one of the most laborious parts of making the moussaka so I’ve got a different way of doing it. My moussaka without frying the aubergines is every bit as good as the original and you use far less oil than if you fry them. Win win.

Leaving the bay leaf in the sauce while it bakes really helps to impart a lovely flavour into the béchamel sauce. I’m not sure the potatoes on top are necessarily that traditional but I know so many people who add them to the top that I can’t imagine eating moussaka without them. This is a rich, full of flavour meal and cooking the moussaka without frying the aubergines does make things easier. The once or twice a year I make moussaka I try to make a double batch so that I can keep one in the freezer for a rainy day. read more

Mint, Orange and Raspberry Ice Lollies

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orange and mint ice lolly

From time to time I get a real craving for something sweet after dinner. I could go and raid the biscuit tin; I have bourbons in there presently and they would go down a treat. But actually, I want something a little healthier and that’s where these mint, orange and raspberry ice lollies come in. They take moments to make and I can grab one from the freezer to cool down in this lovely summery weather we’re having and at the same time satisfy my sweet tooth. I have been growing some mint in the garden beautifully named ‘chocolate mint’ so I used some of that, you can use whatever mint you can get your hands on.

Ingredients

You will need (for 6 ice lollies):

  • 2 handfuls frozen raspberries
  • Orange juice, preferably one with bits that’s good quality
  • Few sprigs fresh mint, finely chopped

Method

Add the frozen raspberries to each of the lolly moulds. Sprinkle the mint between all the moulds too.

Top each lolly up with orange juice until almost at the top before adding the stick and popping in the freezer.

My lollies took about six hours to freeze solid.

You could definitely use fresh raspberries for this if you’d prefer. I liked using the frozen ones as the fruit gets stuck in the moulds meaning you have even distribution of raspberries throughout the lolly when it comes to eating them!

Other combinations of fruit, herbs and juice would be delicious. I’d like to try a strawberry, lemonade and mint combination and would really like to try one with blackcurrants too. The mint gives such a freshness to these lollies and it adds to the cooling too; I added a pretty generous helping so if you’re also a mint lover than add as much as you like! These lollies aren’t as sweet as ones you would buy; there’s no sugar other than that already contained in the fruit and juice so they pack a good amount of sharpness making them really refreshing.

Smoked Pea and Potato Soup

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smoked pea soup with cheese sandwiches

There’s been a spate of soup recipes appearing on my blog recently. I’ll tell you for why: because there’s nothing more comforting I would like to have for lunch during the week. Sure, a steaming bowl of cauliflower cheese would be a fantastic winter luncheon but that’s more effort than I am willing to put in for what is effectively the most rushed meal of the week. So instead I take a bit of time at the weekend and batch cook some soup, freeze it and reap the rewards in the weeks to come. This Smoked Pea and Potato Soup is probably one of my favourite soups of all; all the salty, smoky tang as if it had bacon or ham in but it’s vegan.

Ingredients

You will need (for four portions):

  • 1 onion, diced
  • Oil for cooking
  • 1 garlic clove, crushed
  • 2 medium potatoes, peeled and diced
  • 600ml vegetable stock
  • 350g frozen peas
  • Sprig fresh mint
  • 1/2 tbsp smoked salt
  • Black pepper

Method

Add a little oil to a saucepan and add the onion, potato and garlic. Fry for 5-10 minutes until the onion is softened, you’ll need to stir it regularly to stop the potato from sticking.

Add the vegetable stock, bring to the boil and then simmer for 15 minutes. Tip in the peas, smoked salt, a good bit of black pepper and the mint. Bring the pan back to a simmer and continue simmering for 5 minutes.

Remove the soup from the heat and the blend the soup. Leave the mint in if you like it extra minty or take it out before blending if you don’t.

If you want to eat it straight away return the soup to a low heat to ensure it’s warm and check the seasoning before serving. If you are freezing in then leave it to cool before diving between pots and popping in the freezer.

I’m not sure you can go wrong with peas and mint together, it’s such a classic. The smoked salt really adds an extra something to this soup; I love ham or bacon with pea soup but wanted to avoid using meat in this recipe. The potato not only thickens the soup but makes it more filling too. Vibrant in colour and flavour you can’t fail to be cheered up just looking at it. I’ve been particularly enjoying this smoked pea and potato soup with cheese and pickle sandwiches! What are your favourite freezer soups?

No Alcohol Pomegranate Mojito

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bashing the lime and mint together for mojitos

When it comes to adult soft drinks there are some good options but I don’t like any that are overly sickly and sweet. Fruit juices can be good but they are a little dull; I’m after something which is a bit snazzy. A drink where there has been a little effort put in. My no alcohol pomegranate mojito is so easy to make and packed full of flavour, the pinks and greens are so lovely together and using tonic rather than lemonade gives this mojito a nice bitterness. I made these recently for two guests that came round as I knew both of them wouldn’t be drinking and they went down a treat. You can’t go wrong with mint and lime together as far as I’m concerned.

Ingredients

You will need (per glass):

  • 2 quarters cut from a lime
  • 2 small sprigs fresh mint
  • Pomegranate juice
  • Tonic water

Method

Start by putting the lime and mint together in a glass and bashing them together with the end of a wooden spoon. You can use a muddler if you have one. Squeeze the lime juice out and bruise the mint well to let all the flavours mingle.

Pour the pomegranate juice in until the glass is about two thirds full then top up with tonic water.

If you have any pomegranate seeds or ice to add in they would be great additions.

Pomegranate has such a rich fruity flavour that works really well with the slightly bitter tonic to lift the drink up. The sharp lime and aromatic mint are classic mojito ingredients and you could of course add a little rum if you wanted to. Soda water would be worth a try instead of the tonic too. I like to add a little mint leaf or lime wedge to the side of the glass so it looks a bit more special. I can see several more of these being mixed up soon!

Moroccan Style Fish and Chips with Young’s

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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

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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.

Elderflower, Cucumber and Mint Fizz

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Elderflower cucumber and mint infusion

The elderflowers are here and it is the best time of year. If I was more of a poet I’d have come up with a second line to go with that. I’ve been shoving elderflowers into various different things for years: cordial, gin, crumble and sugar to name a few. I wanted to try something a little different, and a bit less time consuming this time round, to get that wonderful elderflower fragrance down my neck as soon as I could. A celebration of late spring flavours my Elderflower, Cucumber and Mint Fizz is just the ticket for a sunny afternoon.

Ingredients

You will need (for two glasses):

  • ½ cucumber, grated
  • 1 lime
  • 3 heads of elderflower
  • Small handful mint leaves
  • Sparkling water

Method

If you can pick your elderflowers on a sunny morning it is said to be better for flavour. Having picked in all manner of different weather I can confirm that sunny mornings are actually better; they certainly smell more intense anyway.

I leave my elderflower heads on my draining board when I have picked them to allow time and opportunity for any bugs to escape (it’s next to the window so they can go back to where they came from). I then follow this with a good shake outside to get rid of any others that are clinging on.

Squeeze the grated cucumber into a small lidded container to collect the juice. The leftover grated cucumber is excellent for making a raita.

Squeeze the juice from the lime into the cucumber juice. Bash the mint leaves up a little, either in a pestle and mortar or just whack them with a rolling pin, and add these to the cucumber juice too.

Pick the elderflower flowers from the heads, leaving as many stalks behind as possible, and add these to the container. Put the lid on and give everything a good shake. I prefer shaking it as I feel this more violent approach helps to release more oils and flavour.

Leave to infuse for an hour.

Strain the cucumber juice into two glasses and top up with sparkling water. Decorate each glass with a little mint leaf if you’re feeling suave.

This would be really rather delicious if topped up with some Cava or added to a gin and tonic. On its own it is so refreshing and has all the flavours of an English summer; I really like it with sparkling water, or just tonic, sat outside with a good book. It looks so delicate but don’t let that fool you, the cooling cucumber, sharp lime, refreshing mint and elegant elderflower all come through so well. If you are thinking of heading out to pick some elderflowers, check out my beginner’s guide to wild food!

Vegetarian Fish and Chips (with Halloumi)

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Vegetarian Fish and Chips (with halloumi) and mushy peas

This is, probably, one of my absolute favourite meals I have ever made. Not only does it look glorious (excuse self-praising) but it is absolutely delicious. A vegetarian fish and chips if you will; a real rival to that classic seaside dish using halloumi instead of fish. With my recipe there is no crispy batter, however, the outside of the halloumi gets all crispy and wonderful so you really don’t miss it. Plus, as there’s no deep fat frying involved it’s much more suited to a weeknight dinner as there’s no faffing around.

Ingredients

You will need (for two):

  • 4-5 red skinned potatoes, cut into wedges
  • Oil for roasting (I use rapeseed)
  • Salt and Pepper
  • 400g frozen peas
  • 1 tsp dried mint
  • 1 tbsp butter
  • 1 block halloumi, sliced (I used High Weald Dairy’s Organic Halloumi)

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 180C.

Drizzle over a good glug of oil and some salt and pepper and mix everything together well. Tip onto a baking tray and roast for 40-45 minutes until golden brown.

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 mint, butter, a little salt and plenty of pepper. You can mash to the texture you like; I like to leave mine a little chunky.

Get a frying pan onto a medium heat and add the halloumi slices. Dry fry on both sides until golden brown and crispy.

Serve everything together along with some malt vinegar and lemon wedges.

The saltiness of the halloumi with the sweetness of the peas; the mint in both ties them together perfectly. A little squeeze of lemon over the halloumi to give it a bit of zing. Soft, fluffy potato wedge middles with golden, crispy outsides slathered in malt vinegar and unceremoniously dunked in tomato ketchup. All the textures, all the flavours. Honestly if you’re a fish and chip aficionado I challenge you to make this and not enjoy it. Happy, happy days.

Harissa Lamb with Tabbouleh

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Harissa Lamb with Tabbouleh

When it’s hot in the day but slightly cooler in the evenings, sometimes a salad doesn’t quite cut it; I’m after something with a little warmth and zing for those colder evenings. This Harissa Lamb with Tabbouleh came about for two reasons: firstly I had some harissa paste leftover from a previous chicken version and secondly I had two lamb steaks which were crying out for some Middle Eastern flavours. Also, this recipe is part of an upcoming post where I look at eating organic on a budget so it worked out really well to use up some lovely veg and herbs I had in the kitchen. Also, if you make double the amount of tabbouleh it’s great for lunch the next day, particularly with some toasted pitta bread and hummus.

Ingredients

You will need (for two):

  • 2 lamb steaks
  • 1 tbsp harissa paste
  • Oil for frying
  • Salt and pepper
  • 50g bulgur wheat
  • Large handful of parsley and mint, roughly chopped
  • 3 medium/large tomatoes, diced
  • 1 small onion, finely chopped
  • Juice of one lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper

Method

Start by cooking the bulgur wheat according to packet instructions. If you don’t have bulgur wheat you can use cous cous or quinoa. I have made tabbouleh with all three and they’re all equally as good.

While the bulgur is cooking prepare all the vegetables and herbs and put into a bowl.

Once the bulgur is cooked, add this to the veg in the bowl then add the lemon juice, olive oil and a sprinkling of salt and pepper. Mix well and put to one side.

Heat a frying pan to a medium heat and add a little oil. Season the lamb steaks on both sides then put into the pan. Cook the lamb, turning over to make sure both sides are lovely and brown until cooked through (or cooked to your liking). Just before they are cooked brush each side with the harissa paste while still in the pan so the paste catches the heat slightly and caramelises.

Serve the lamb with the tabbouleh.

Similar to lots of my posts recently, this meal is ready in around 30 minutes, is full of flavour and makes the most of what I have in the fridge and cupboards at the time. I think this would be fantastic with some lamb koftas or butterflied chicken cooked on the barbecue then brushed with the harissa for the last few minutes of cooking. The more parsley and mint you add, the more intense the flavour (and colour!) is. I prefer to keep the herbs roughly chopped as I like the texture with the crunchy onions and soft tomatoes. This is my kind of summer cooking.

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