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.
Green Summer Vegetable Lasagne
It is important to note that this recipe is not shy on calories. There’s cheese, double cream, lashings of olive oil, layers of pasta and plenty of veg. My green summer vegetable lasagne is quicker to make than a traditional lasagne (there’s no baking) and you can use the sauce with any pasta if you so choose. I like to think that all that green veg negates the calories and I happily ploughed through a whole plate of this. Bear in mind, I am very greedy and although the recipe below says it’s for two, it would definitely stretch to three or four!
Vegetable Keema Rice with Crispy Paneer
At this time of year I get all the spices out of the cupboard and start to use those that I forgot about over the summer months. I found a tub of my homemade keema spice mix and although I know it’s delicious with lamb I wanted to try and make a veggie version. After trying out a few different vegetables and quantities I decided that I like this version of my vegetable keema rice the best. Not only is it easy and filling, it’s also got four different veg in and loads of texture from that crispy paneer.
ingredients
You will need (for two):
- Rapeseed oil for cooking
- 1 onion, sliced
- 2 garlic cloves, crushed
- 2 dsp keema spice mix
- 125g basmati rice
- 300ml water
- 2 nuggets frozen spinach (about the same as 4-6 tbsp blanched and chopped fresh spinach)
- 1/2 mug frozen peas
- Salt
For the crispy paneer:
- Rapeseed oil for cooking
- 1 heaped tsp turmeric
- 1 tsp cumin seeds
- Handful mushrooms, sliced
- 225g paneer cheese
- Salt
method
Heat a little oil in a lidded saucepan on a medium heat and add the onion. Fry for around 10 minutes or so until it’s starting to turn golden brown.
Add the garlic and the keema spices to the pan and cook for another minute or two.
Stir the rice into the pan so it gets all coated with the spices then pour in the water with a little salt. Pop a lid on the pan and leave for 12-15 minutes.
After this add the peas and spinach to the rice, stir the pan and then pop the lid back on and leave for another 8-10 minutes.
Test the rice to ensure it is cooked, all the water should have been absorbed by the rice, and add a little more salt if needed.
While the rice cooks you can get on with the crispy paneer. Start by heating a little oil in a non-stick frying pan on a medium/high heat. Add the turmeric and cumin and cook for a few minutes until smelling fragrant.
Tip the mushrooms and paneer into the spices and fry for 5-10 minutes, stirring regularly, until the mushrooms are soft and turning golden and the paneer is crispy on the edges. Add a little salt and check the seasoning.
Serve up the vegetable keema rice with the crispy paneer and mushrooms on top.
I really like the combination of veg in this meal. You’ve got sweetness from the onion and peas, a slight earthiness from the spinach and a rich mushroom flavour. By using a spice mix that you’ve already made (and which you can alter to suit your taste) means most of the hard work is already done and you can just sprinkle in those flavours! The crispy paneer is a fantastic way to add texture and it would be delicious to use some marinated paneer if you fancied.
Creamy Bacon, Spinach and Pea Pasta
This is a recipe I have actually made and eaten in a few different guises. Once I added the same ingredients but made it into a macaroni cheese, another time I added similar ingredients and had a cold pasta salad. My creamy bacon, spinach and pea pasta is a real favourite in our house for two reasons: we almost always have all the ingredients, and it’s cheap and quick to make. I don’t know what it is about peas and pasta but I love the combination of silky, smooth pasta and squeaky peas. With so many things going on at the moment, the World Cup, Wimbledon about to start, this excellent weather and doing up the house anything that takes less than half an hour to make is my best friend.
Ingredients
You will need (for two people):
- Olive oil for cooking
- 1/2 mug frozen peas
- 2 nuggets frozen chopped spinach
- 100g (ish) smoked bacon lardons or pancetta
- 300g crème fraîche
- 150g pasta
- Salt and pepper
- Parmesan to serve
Method
Add a little olive oil into a frying pan and add the bacon. Fry over a low heat until the fat starts to melt out of the bacon.
While the bacon is frying bring a large pan of salted water up to the boil. Add the pasta and cook according to pack instructions.
Turn the heat up on the bacon so it turns brown and crispy then add the peas and spinach. Leave to cook for 2-3 minutes and break the spinach down with a wooden spoon. Stir the crème fraîche into the pea mixture then bring to a gentle simmer.
Drain the pasta reserving a small amount of cooking water.
Add a little salt and plenty of pepper to the peas and bacon before mixing with the pasta and cooking water to make a smooth sauce.
Top with grated Parmesan before serving.
If you haven’t tried frozen spinach it is such a great ingredient. I chuck it in everything from sauces to soups and pestos. Fresh spinach would be delicious to use and if any arrives in the veg box I would definitely use that instead; just wilt it first, squeeze out the moisture and roughly chop before adding in. Salty, smoky bacon with sweet peas, earthy spinach, pasta and a sharp creamy sauce is such a great combination. I think I’ll try stirring this mixture, without the crème fraîche, through a risotto soon too.
Pea, Bacon and Sundried Tomato Risotto
I love how a recipe evolves over time. Many risottos have been made in my kitchen over the years and I have to say a pea risotto has got to be one of my favourites. This recipe for pea, bacon and sundried tomato risotto is, in my opinion, the very best it can be. Other variations have included chorizo, fried speck, mint, goat’s cheese or spinach but this combination of ingredients gives such a variety and depth of flavour that is hard to beat.
ingredients
You will need (for two people):
- 1 small onion, finely diced (preferably not a red onion)
- 2 tbsp olive oil
- 1 small garlic clove, crushed
- 4 sundried tomatoes, finely chopped or sliced
- 175g risotto rice
- 500-600ml hot vegetable or chicken stock
- 1 mug full frozen peas
- Small knob of butter
- 4 rashers smoked bacon, chopped
- Salt and pepper
- 25g Parmesan cheese, grated
method
Start by adding the oil and onion to a saucepan and frying gently for at least 15 minutes until the onion is softened and not coloured. Add the garlic and sundried tomatoes and continue frying for a few more minutes.
Stir the rice into the onion mixture and cook for another minute or two before adding a little vegetable stock.
Add a little vegetable stock to the rice mixture at a time stirring well between each addition and ensuring the stock has been full absorbed before adding the next.
While the risotto is cooking you’ll need to get a small pan of water boiling for the peas and a frying pan heating up for the bacon.
Test the rice to see if it’s cooked and if so, remove the pan from the heat, pop the lid on and leave to one side for five minutes.
While the risotto is resting cook the peas in the boiling water and fry the bacon until crispy.
Blend the peas with a little butter to make a rough puree. If you’d rather add the peas whole that’s no problem, I just love the bright green colour blending them gives the risotto.
Stir the peas, bacon and Parmesan into the risotto, check the seasoning and add a little salt and pepper if it needs it.
At the heart of any good risotto is of course the perfectly cooked rice, cheese and onion combo. Adding the sundried tomatoes gives such a punchy, savoury flavour which coupled with the sweet peas and salty bacon is just the best. Slightly different to my normal weeknight recipes where I try to use as few pans as possible this recipe is definitely worth the extra washing up.
Smoked Pea and Potato Soup
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?
Roasted Superfood Salad with Baxters Super Good Soups
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
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!
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.
Vegetarian Fish and Chips (with Halloumi)
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.