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

Chard and Kohlrabi Stir Fry

By 16 Comments

I can’t begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It’s really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every time. This particular marriage of kohlrabi and chard works really well. 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

Carrot Falafel and Quick Pickled Onions

By 13 Comments

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

  • 1 red onion, thinly sliced
  • 1 tbsp sugar
  • 1 tsp salt
  • 100ml white wine or cider vinegar

Sides

  • Yoghurt, dried mint, garlic, lemon juice – use a vegan yoghurt to make it vegan
  • Flatbreads
  • Chilli sauce
  • Hummus
  • Cucumber

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    Jerk Carrots with Rice and Beans

    By 9 Comments

    roasted jerk carrots

    Jerk seasoning has to be one of my favourites. No matter what time of year it is there’s always room for something to be cooked up with it; sticky jerk chicken in the autumn, a fiery casserole in the winter or when the new season arrives, jerk carrots. This recipe came out of a need to use up a whole load of carrots and I certainly didn’t want to make soup. I can see it working really well on the BBQ as a spicy veggie side in the coming weeks too. If you can get hold of new season spring carrots they are sweeter and smaller than carrots available later in the year and are ideal for this recipe.

    Ingredients

    You will need (for two):

    • 6 small to medium carrots, peeled and halved lengthways
    • 1 tbsp rapeseed oil
    • 1 tbsp jerk seasoning
    • Salt and pepper

     

    • 125g easy cook rice, washed
    • Pinch allspice
    • 4 spring onions, sliced
    • 200g tinned black beans
    • 300ml hot vegetable stock
    • 1 tbsp desiccated coconut

     

    • Salad
    • 1 lime

    Method

    Start by mixing the carrots, rapeseed oil, jerk seasoning and a little salt and pepper together until the carrots are nicely coated.

    Put the carrots onto a baking tray and roast at 190C for 25-30 minutes or until starting to turn golden brown.

    While the carrots are cooking wash the salad and leave to drain.

    Get a medium lidded saucepan onto a medium heat and add a little rapeseed oil. Add the spring onions, allspice and coconut and fry together for five minutes or so. Tip in the rice and fry for another minute.

    Pour in the hot vegetable stock and the black beans then bring to the boil. Reduce to a simmer and leave to cook for 10-15 minutes, depending on how long the rice takes. Stir from time to time. All the stock should be absorbed by the rice.

    Serve the carrots, rice and beans up with a handful of salad and then squeeze a little lime juice over everything.

    The rice and beans are so comforting and the flavour of the allspice and coconut running through is delicious. The jerk carrots are fantastically spicy and sweet as the roasting intensifies all the flavours. Adding a squeeze of lime over everything at the end freshens everything up nicely. There are plenty of other veg that this recipe would work so well for; aubergines I have tried in the past and I think butternut squash would be great too.

    Tuscan Sausage Ragu

    By 8 Comments

    Tuscan Sausage Ragu

    The food in Italy was everything I wanted it to be and Tuscany in particular was filled with incredible locations to eat amazing food. We went to a restaurant in Montepulciano on our first night in Tuscany; it was in an old wine cellar and the food was sensational. I ordered the Tuscan Sausage Ragu and along with a glass of local red wine and Italian hospitality it was such a memorable meal. I wanted to try and recreate the flavours, if not the ambiance, at home and my version of this sausage ragu has been through a few different variations until I’ve reached the recipe below. It’s not exactly the same but it’s wonderfully delicious in its own right.

    Ingredients

    You will need (for eight portions in total):

  • 6 good quality preferably Italian sausages (a good herby one with a little spice would work well)
  • 1 large carrot, peeled and roughly chopped
  • 1 medium onion, peeled and roughly chopped
  • 1 large stick celery, roughly chopped
  • Good lug of mild olive oil
  • 1 tbsp tomato paste
  • Sprig fresh rosemary
  • 1 small glass white wine
  • 1 tbsp plain flour
  • 600ml hot chicken stock
  • Salt and pepper
  • Gnocchi (or other pasta) to serve
  • Parmesan cheese to serve

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    Carrot, Chickpea and Harissa Soup

    By 10 Comments

    chickpea and harissa soup close up

    I meal plan. Only the dinners mind you. I’d like to think I was organised enough to plan fantastic breakfasts and fabulous lunches but I’d much rather have longer in bed each morning than fuss around with an avocado and quickly grab something easy for lunch in the week. However, there are consequences to this nonchalant attitude of mine. What if disaster strikes? What if, as I enjoy my chicken sandwich for lunch I realise that chicken is on the meal plan for that night? It doesn’t bear thinking about. So I don’t; I have a very simple way round this predicament instead. Make lunches vegan, and if not vegan, vegetarian. Hello Carrot, Chickpea and Harissa Soup.

    Ingredients

    You will need (for four big bowls):

    • 2 onions, peeled and sliced
    • 3 carrots, peeled and chopped into large chunks
    • 2 tbsp harissa paste
    • 1 tin chickpeas, drained and rinsed
    • 250ml vegetable stock
    • 8 apricots, roughly chopped
    • 700ml tomato passata
    • Oil for cooking
    • Salt and pepper

    Method

    Add a little oil to a saucepan and add the onion and carrot. Fry, stirring from time to time for at least 10 minutes until the onions are soft and starting to brown at the edges.

    Stir in all the remaining ingredients and bring everything to a boil. Reduce the heat and simmer for 15 minutes.

    Divide the mixture into bowls and serve straight away, or divide into portions and freeze.

    This recipe also makes a delicious cheat’s tagine if you continue cooking it slowly to thicken it. Simply serve it with some tabbouleh.

    The sweetness from the carrots and apricots is delicious with the acidic tomatoes and spicy harissa. The chickpeas add a real substance to the soup and with all those different veggies in there it’s all goodness. I like to keep mine in portions in the freezer and take a pitta bread to work to have alongside.

    I am getting involved with Centrepoint’s ‘The Big Broth’ with this soup. The Big Broth is Centrepoint’s latest fundraiser for homeless young people in the UK and they are asking people to submit their favourite soup recipe with the chance of having it produced by Yorkshire Provender. Then, each pot sold by Yorkshire Provender will mean 20p goes to Centrepoint. If you’d like to submit a soup recipe you can do so here.

    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.

    Autumn Vegetable Minestrone

    By 14 Comments

    stirring the vegetable minestrone

    The weather has certainly changed, although I do consider November to technically be in autumn things have started to get much wintrier. With ice in the mornings, digging scarves and hats out of the drawers and the fire blazing it’s definitely the time of year for soup. The more filling and comforting the soup the better and my autumn vegetable minestrone is exactly that; a restorative bowl of loveliness. Filled with six different vegetables including beans to bulk it all out it’s simple, speedy, cheap and delicious.

    Ingredients

    You will need (for four hearty bowls):

    • 1 large leek, ends removed, sliced £0.25
    • 3 carrots, peeled and sliced or diced £0.25
    • 2 garlic cloves, peeled and sliced £0.05
    • 2 tbsp olive oil £0.10
    • 1 large handful kale, shredded £0.30
    • 1 mug frozen peas £0.15
    • 2 nuggets frozen chopped spinach £0.15
    • 1 litre hot vegetable stock £0.20
    • 100g orzo (or other small) pasta £0.20
    • 1 tin cannellini beans, drained and rinsed £0.55
    • Salt and pepper £0.02

    Total £2.22

    Method

    Start by getting a large lidded saucepan on a low heat. Add the leek, carrots and garlic along with the oil to the pan and cook on a low-medium heat. Cook with the lid on, stirring from time to time, for 10 minutes.

    Increase the heat of the pan slightly and add the kale, frozen peas and spinach. Leave for a minute or two to bring the pan back up to temperature before pouring in the hot stock.

    Bring the pan to the boil then add the orzo. Reduce the heat to simmer and cook for six minutes.

    Add the beans to the pan along with some salt and pepper and cook for four minutes more.

    Check the seasoning before serving.

    I love that this minestrone is so full of veg and is really substantial and hearty too. The pasta and cannellini beans really fill you up and because it’s not blended each of the vegetables retains its own texture and flavour. This recipe is a great way of using up all those autumn vegetables in the fridge; you could add diced tomato or pepper for a beautiful hit of red too. It freezes really well so it’s ideal for a bit of batch cooking and when it comes to summer, there’s a delicious summer version to try too!

    P.S. If you haven’t discovered frozen chopped spinach yet it’s a great freezer staple. I chuck a couple of the nuggets in all sorts of food for extra veg; so convenient!

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