There’s ragu, and then there’s proper ragu. You know the two kinds I mean; the quick one that we Brits chuck on top of a pile of spaghetti and the one that takes time, effort, care and attention to make. Don’t get me wrong, the former has its place but this recipe is for the latter; which incidentally freezes very well meaning it is perfect for cooking up a big batch and then reaping the rewards in the weeks to come. It has taken a long time to get this recipe to be my version of a perfect ragu so I hope you enjoy it.
Sesame Chicken with Miso Dressing and Roasted Vegetables
Meals which are healthy, filling, full of colour and flavour and balanced are what I try to aim for with my cooking…most of the time. I always seem to come back to the same combination of chicken with some sort of grain; it’s always a winner and none more so with my latest recipe. This sesame sesame chicken with miso dressing is wholesome, flavourful and just the ticket for some quick weeknight cooking.
Ingredients
You will need (for two):
- 2 small chicken breasts
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- Salt and pepper
- Oil for cooking
- 2 tbsp sesame seeds
- 150g brown rice
- 1 small red onion, sliced
- 2 carrots, peeled and chopped into small chunks
- 2 tbsp white miso paste
- Juice 1 lime
- 125ml plain yoghurt
Method
Start by adding the onion and carrots to a roasting tray, drizzle over a little oil along with some salt and pepper and mix everything together well. Pop into the oven at 180C for 25-30 minutes or until soft and starting to brown at the edges.
Tomato and Mascarpone Gnocchi Bake
I think this is a perfect meal in many ways: firstly, it’s just the right size for two people; secondly, it’s really simple to make; thirdly, it’s deliciously vegetarian and full of veg and lastly, it’s really versatile. My tomato and mascarpone gnocchi bake is made from a few ingredients which I often have in the kitchen anyway. Just the thing for a busy Monday night when you want something quick and tasty. You could add anything to it that you had hanging around in your cupboards, maybe some olives, sundried tomatoes, leftover chicken or roasted veg or you could pop some cheese on top.
Layered Ragu and Aubergine Pasta Bake
I think I’m part Italian. More likely, I like to think I’m part Italian. The reason for this recent realisation is that Italian food is the food I crave the most; when I’m looking for inspiration I invariably turn my attention to that most wonderful of countries. Pasta is the obvious Italian ingredient to inspire meals but the rice dishes, salads, marinades, stews, cheeses, meats and sauces always make me feel like I’m having a little Italian getaway in my own kitchen. This ragu and aubergine pasta bake was inspired by Rick Stein’s recent series: Long Weekends. I’m sure my recipe is very different to theirs, I’m bound to have forgotten some ingredients or added others, but the principle is the same; great big, hearty portions of food. It’s worth getting hold of some fontina cheese for this pasta bake (more on that later).
Vegetable Singapore Noodles
The thing I like most about these vegetable Singapore noodles is that you can throw in whatever you have left in the fridge at the end of the week. Add a few simple store cupboard staples and voila, dinner in 15 minutes. I have been perfecting this recipe for a little while now to get a good balance of sweet, salt and spice and by Jove I think I’ve cracked it. No more takeaways needed! You really can play around with this recipe too; try using different noodles or rice, different vegetables and nuts.
Beef Stew with Horseradish Dumplings
I made this stew on New Year’s Day. I can’t think of many things as warming and comforting as a big bowl of slow cooked food. My beef stew with horseradish dumplings was made up of almost everything I had leftover in my fridge and cupboards; happily simmered away with some beef shin. A delicious, make-the-most-of-everything, homely stew for four people. Trust me on the ingredients; one or two may sound a little out of place but they really add to the dish.
Ingredients
You will need (for four):
Tikka Paneer and Pilaf
I love paneer. If I see a menu and it has paneer on it, I will order it without a doubt, preferably alongside a thick, garlicky daal of some description. As the cheese itself is quite flavourless it lends itself to being mixed with punchy flavours and spices. This Tikka Paneer and Pilaf is one of those meals which you start in the morning before work (mixing the marinade) and then finish off in the evening. And, as usual, it’s ready in around 30 minutes and won’t break the bank; a perfect vegetarian midweek meal.
Easy White Bean Stew with Purple Sprouting Broccoli
Wholesome food always makes you feel good; it’s made from humble ingredients and is full of good things like beans, vegetables and whole grains. I normally eat slow cooked, what I would describe as wholesome, meals in the autumn and winter but this easy white bean stew with purple sprouting broccoli is the perfect dish for this time of year. It’s quick and easy to make, is full of seasonal vegetables and is absolutely delicious. Using seasonal veg not only makes the best of what’s around but means it’s super cheap to cook up too, feeding four people for around £4.50 (most of what I used was organic too!).
Duck Lettuce Wraps with Gressingham Duck
- 2 Gressingham duck breasts
- 1 pack of Gressingham Duck Mini Fillets
- Oil for frying
- Salt and pepper
- 2 tbsp sweet chilli sauce
- Wraps
- Whole lettuce leaves
- Cucumber
- Carrot
- Spring onions
- Coriander
- Chillies
- Sesame seeds
- Chilli sauce(s)
- Soy sauce
- Hoisin sauce
- Plum sauce
- First of all, get the table laid and ready then as you get things prepped you can get them straight to the table.
Summer Vegetable Minestrone
Ingredients
You will need (for two big bowls or four smaller ones):
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 2 small carrots, peeled and chopped
- 1 small onion, finely diced
- 1 small courgette, diced
- 1 large tomato, diced
- 1 handful summer greens, shredded
- 1 handful broad beans, podded
- 1 handful fresh peas, podded
- 1 litre hot vegetable stock
- 90g small pasta
- Salt and pepper
Method
Prepare the broad beans by adding the beans to a pan of lightly salted boiling water. Cook for 3-4 minutes before removing, running under cold water and then squeezing the beans out of their grey skins. Set aside.
Put a large pan on a low heat and add the olive oil, garlic, carrot, onion and courgette. Put a lid on and leave to soften for around 10 minutes.
Remove the lid and add the tomato, summer greens and peas then pour in the hot stock.
Bring to the boil then add the pasta and a little salt and pepper.