I’m often a bit slow on the uptake. Pulled food, more specifically pulled pork, has been doing the rounds for some time now and it’s not something that I had attempted. Yet. I wanted to make an Asian coleslaw that used some spring carrots (I demoed this at Eat Reading Live) but wasn’t too sure what to serve it with. It seemed an ideal time to attempt some sort of pulled pork. If, like me, you can’t be bothered with pulling anything I think this would be fantastic with some leftover roast pork or chicken in a nice soft roll.
Barber’s Cheese Toastie Off and Pastichio
Last year I went to the BBC Good Food Show courtesy of Barber’s Cheese and got to try their lovely cheese for the first time. This year, things got a bit more serious and I was invited to The Bath and West Show to take part in a cheese toastie off (as well as having a good nose around the show). For my toastie recipe I wanted to keep it simple so I went for a sort of croque-monsieur; smoked ham, Barber’s Cheese, English mustard and plenty of butter on both sides of the bread. You can’t go wrong with butter.
Spring Carrots with Crème Fraîche and Herbs
Ingredients
You will need (as a side dish for two):
- 1 small bunch spring carrots
- 3-4 spring onions
- Few sprigs fresh oregano, dill and parsley
- Olive oil for cooking
- Juice 1/2 lemon
- 100ml crème fraîche
- Salt and pepper
Method
Scrub the carrots. Bring a large pan of salted water to the boil and add the carrots. Boil for around 10 minutes or until soft but still with a little bite.
While the carrots are cooking, slice the spring onions finely and then gently fry in a small frying pan in a little olive oil until softened but not brown.
Drain the carrots and put to one side.
Add the lemon juice, herbs and salt and pepper to the spring onions, keeping it on a low heat, then mix in the crème fraîche. Allow it to warm through a little.
Pea, Carrot and Paneer Pilaf
I hadn’t done a vegetarian option for my Feed 4 for £6 series for a little while so I thought it was about time I did. I am a big fan of recipes which involve putting ingredients into a pan, putting a lid on and leaving it to its own devices and this is one of those. If you can’t find paneer for this recipe you can use halloumi but it’s saltier. All you need otherwise is onions, carrots, peas, curry powder and rice. Sorted.
Ingredients
| You will need (for 4): | |
| Rapeseed oil for frying | £0.02 |
| 1 medium onion, diced | £0.10 |
| 2 medium carrots, diced | £0.18 |
| 200g frozen peas | £0.25 |
| 250g basmati rice | £0.45 |
| 2 cloves garlic, finely chopped | £0.05 |
| 2 heaped tsp curry powder | £0.05 |
| 700ml hot vegetable stock | £0.10 |
| Salt and pepper | £0.02 |
| 225g paneer, cubed | £1.54 |
| Total | £2.76 |
Method
Heat around 1 tbsp of the oil in a large frying pan on a medium heat and add the onion, carrot and garlic. Fry for around 10 minutes or until softened. Add the curry powder and rice and cook for a further minute. Add the frozen peas and pour in the hot stock. Bring the pan to a boil then reduce the heat to a simmer, put on a loose fitting lid. Simmer the rice for 15-20 minutes or until the rice is tender and the stock has been absorbed. Check on the level of stock while it’s cooking and top up a little if needed. While the pilaf cooks heat a pan up on a medium heat and add a little bit of oil. Season the paneer all over with salt and plenty of pepper before adding it to the pan. Fry the paneer until golden brown. Check the seasoning before dishing up the pilaf and divide the cheese between the plates.Rice is always welcome on my table in whatever form it comes. In this it’s got a lovely curried flavour along with the sweet carrot, peas and onion and the peppery slightly salted cheese. My favourite bits are the golden edges of the paneer. I have to say that this has to be one of the most filling things I have ever made, I almost couldn’t eat it all (but I had just had some cake!). This costs less than £3 for four, is very satisfying and is easy to make. Ideal weeknight grub.
Wild Garlic Gnocchi with Mozzarella and Wild Garlic Oil
Ingredients
You will need (for two):
- 300g waxy potatoes
- Small handful (roughly 20-30 leaves) wild garlic, blended or very finely chopped
- 100g plain flour
- Salt and pepper
- 25g Parmesan, grated
- 125g mozzarella
- 2-3 tbsp extra virgin olive oil
If you’re not sure where to find some take a look at this to find places where wild garlic grows near you.
Method
Peel and dice the potatoes to roughly the same size then boil them in salted water until tender.
Drain the potatoes then leave them to cool (take the lid off the pan to allow steam to escape).
Mash the potatoes well then add the flour, most of the wild garlic, plenty of salt and pepper and the Parmesan. Mix together until you have a dough.
Knead the dough lightly then roll into sausage shapes and cut into roughly inch sized pieces. I pressed the top of each gnocchi with a fork, for looks more than anything.
Chorizo, Pepper and Potato Hash
I’ve always liked the idea of a hash; various bits of food all chopped up and cooked together. I tried to make a corned beef hash once which was somewhat eventful. I was at University in my student house with two of my friends. The can of corned beef was being somewhat stubborn so I used my intuition and tried to open the can with a can opener. Suffice to say there was some slippage and some slicing and next thing I know I’m running around the kitchen with all of us pretending to be braver than we are trying to wrap my hand in kitchen roll. Luckily we lived near the hospital so off we trudged, in the ice and snow, to sit in A&E with all the people who had dislocated something slipping on the ice. I ended up with four stitches and my two fingers bandaged up which provided much amusement for the following week. In my haste to leave the house I had left a pan of water on the hob; this was also the night I learned you can burn water.
Curried Lamb Pie with Bombay Potato Topping with Schwartz
Ingredients
You will need (for 4):
For the lamb:- Flavourless oil for cooking
- 2 garlic cloves, chopped
- 2 onions, chopped
- 1 tomato, seeds removed and chopped
- 2 tsp tomato puree
- 3-4 tsp Schwartz Curry Powder (I used mild but you could use a hotter one if you like)
- 400g minced lamb
- 100g frozen peas
- Salt and pepper
Ultimate Cheese on Toast with Lea & Perrins
I can’t have cheese on toast without a dribble of Worcestershire Sauce. I’ve added it to countless different meals; cottage pie, risotto and spaghetti bolognese to name a few. Lea and Perrins are working with the guys from Sorted to show different dishes you can add your Worcestershire Sauce to and I was asked to see what I could come up with.
Ingredients
You will need (for two):
- 3-4 medium onions, finely sliced
- 3 tbsp Lea and Perrins Worcestershire Sauce
- Salt and pepper
- Oil for cooking
- 1 tsp sugar
- 150g strong Cheddar cheese
- 2 thick slices bread
Method
Make the caramelised onions by getting a heavy based frying pan on a low heat and adding a drizzle of oil.
Tip in the onions, Worcestershire Sauce, a little salt and plenty of black pepper. Leave to soften for around 30 minutes, stirring occasionally until sticky.
Beef Braised in Beer with Onions and Carrots
As I rent a house I am in the unfortunate position of being lumbered with the oven and hob that I’m given. Don’t get me wrong; having a hob and an oven is certainly one up from having no heating implements at all but they definitely leave a lot to be desired.
Creamy Pea and Bacon Pasta
After my last £6 supper on BBC Radio Berkshire, Paul Ross was quite disappointed that the recipe included no frozen peas. It got me thinking that actually there’s plenty to celebrate in the humble frozen pea. They’re cheap, you can always keep some in the freezer and they are a welcome shot of greenness and sweetness at this time of year. This quick, easy and cheap meal is a little mid-week fanfare of the frozen pea.
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