Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.
I know I’m guilty of flicking through all my recipe books and thinking how good the recipes sound but knowing full well it’s pretty unlikely I’ll ever give it a try because I’ll either forget or not have the time. This challenge suited me because I was forced not to turn the page to find something quicker, easier or less expensive. I stuck to the rules and ended up opening Rick Stein’s Spain to Canalons de ternera, cerdo, jamón y boletus or Veal, Pork, Serrano Ham and Porcini Cannelloni.
You will need (for two):
Start by cutting the bacon into small strips and put into a frying pan with a little oil. Get the bacon frying while you prepare the chard.
Strip the chard leaves away from the stalks and put in to two separate piles. Slice the chard stalks to roughly the same size as the bacon and shred the leaves.
When the bacon is turning golden brown add the chard stalks to the pan and fry for a few minutes until the stalks have softened. Crush in the garlic and then add the chard leaves. Fry for another minute or so until the leaves have started to wilt and then add the crème fraîche, plenty of pepper and a little salt. Keep cooking this, stirring occasionally, until you have a thick sauce.
You will need (for two):
250g beef mince
1 medium onion
A splash of Worcestershire sauce
2 small carrots
1 small kohlrabi
Mayonnaise
Salt and pepper
Burger accessories like cheese, lettuce, buns etc.
Start by making the burgers. Finely chop the onion and add about a third of it to a bowl with the mince, Worcestershire sauce and some salt and pepper. Squeeze all of this together with your hands until well mixed and then form into burger shapes. Fry the burgers in a little oil until cooked.
While the burgers are cooking put the rest of the onion into another bowl and peel and chop the carrots and kohlrabi to the same size as the onion. Stir all of the vegetables together in the bowl with a good dollop of mayonnaise and a little salt and pepper.
When the burgers are almost ready I like to add a thick slice of cheese while they’re still in the pan so it starts to melt. Assemble your burger how you see fit; I would always opt for plentiful gherkins.
A new house and a new kitchen, a tricky transition I find. What will the oven be like; a brute or a wimp? It turns out the oven is a pretty good one although I am yet to bake a cake and discover its true character. We have managed to save enough space to have a pantry; something I’ve always wanted. There are a few boxes yet to be unpacked and a few more bits of furniture to be put in place but progress has been good. So, with all the unpacking, swearing, cleaning and tidying there had to be time for a beautiful breakfast.
You will need (for 2 bowls):
1 onion, roughly chopped
Butter
300g mushrooms, any will do but I used Portobello
A few sprigs of thyme, leaves removed
400ml vegetable stock
150ml milk
Salt and pepper
Small handful wild mushrooms
1 small baguette
Blue cheese
Start by frying the onion in a small knob of butter until softened. If using Portobello mushrooms I always peel them; mostly because I immensely enjoy doing it. Chop the mushrooms and add them to the onion and cook for a few minutes until they release some of their water. Add the thyme leaves, vegetable stock and milk, cover and cook for about 10 minutes or until the mushrooms are soft. Blend the soup, season and then return to the heat to keep warm while you make the croutons.
You will need (for two):
150g beef cut into strips
A few tbsp flour, seasoned with salt, pepper and cayenne
Groundnut oil
A few large purple kale leaves, cut into thin strips
1 large chilli, sliced
2 garlic cloves, sliced
4 spring onions, sliced
3 tbsp dark soy sauce mixed with 2 tbsp sugar and 2 tbsp rice wine vinegar
Noodles to serve
Get a wok on a high heat and add about 1cm of groundnut oil. While the oil heats up mix the beef with the seasoned flour until it’s all coated. When the oil is smoking add the beef and fry for about a minute or until cooked and crispy. Remove the beef from the wok and place to one side. Pour away any excess oil but leave a little to cook the vegetables.
Add the kale to the wok and fry for about 30 seconds before adding the chilli, garlic and spring onions. After a minute or so add the soy sauce mix and then put the beef back in. Serve on top of some noodles.
A tip: this stir fry tastes great because everything is cooked in smoking oil but this can lead to slight choking as the kitchen fills with smoke. I would put the extractor fan on full blast and tape down any toupées.
You will need:
I prepared the butter before I left by crushing three garlic cloves into about 50g butter and mixing it together with a few sprigs of chopped parsley and some black pepper.
Take the mushrooms and wrap them (gill side up) in some foil so they are completely covered. Put the parcel onto the edge of the BBQ, so it is not directly over the heat, and leave them to soften in their own juices for about 20 minutes. When they are soft put a little of the garlic butter onto the mushroom gills and leave the parcel open so that some of the moisture evaporates. After about five minutes toast the buns on the BBQ and put a mushroom in each bun.
To kick the picnic off to a good start I made some spiced cider. The reason for this was twofold; it’s a marriage made in heaven when mixed with cinnamon and I thought if my guests drunk a little cider they might get their cider jacket on and forget it’s cold.
When the BBQ is good and hot, put the cider into a saucepan and add a few cloves, a stick of cinnamon and some star anise. Keep on the heat until lovely and warm and then pour into cups and warm up your hands and your insides.
Celeriac has a wonderful flavour, sweetness and crunch and it is at its best (in my opinion) when raw. Uncooked root vegetables must be dressed, it would be rude otherwise, and a classic celeriac remoulade is something I’ve always wanted to try. For me the remoulade needs to have creaminess, some acidity, freshness and a little mustard heat. Combine that with some lovely venison, peppery rocket and tangy sourdough and you’ve got yourself a match made in heaven.
You will need (for two big bowls):
Fry the onion in a little oil until starting to soften and then add the garlic. Fry for a minute more and then stir in the curry powder.
Keep frying for a few minutes to allow the spices to warm up and coat the onion.
Add the squash, give it all a final mix and then add the stock and coconut milk.
Leave the squash to soften for 20-30 minutes before blending. Check the seasoning and keep it warm until you’re ready to serve.
Take your spices, adding or removing any that you deem fit and add them to a dry frying pan with the pumpkin seeds.
