Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.
I went to Madrid last year in search of tapas, paella and Rioja and I was not disappointed. I think I ate more often each day I was there than anywhere else I can remember. If memory serves the meals were thus: breakfast, snack at lunch, late lunch, tapas then dinner. Amazing. It took some adjusting on the return home to get used to a mere three meals a day I can tell you. One of the most remarkable meals I had while there was at a roadside restaurant; the sun was going down, it was wonderfully warm and I was complemented on my excellent Spanish. I mean, I can’t be 100% sure the waiter said it was good but I like to think he did. The starter was translated on the menu as garlic and honey mushrooms and I thought I’d have a go at recreating it.
It’s a funny time of year now, the days and dates get all a bit confused and everyone is in a state of simultaneous post Christmas relaxation and start of year enthusiasm. I use it as a time to reflect on the last year (of cooking and life in general) and also as a way to think about what I might like to do and try for the upcoming year. Below is a list of my ten favourite recipes from the last 12 months; although of course they are all my favourite these are my extra special favourite ones.
You will need (for two bowls of soup):
| 1 medium onion, finely chopped | £ 0.10 |
| 100g smoked bacon lardons | £ 0.65 |
| Large knob of butter | £ 0.15 |
| 2 large potatoes, peeled and chopped | £ 0.50 |
| 250ml vegetable stock | £ 0.10 |
| 400ml milk | £ 0.35 |
| 1 cob sweetcorn, kernels removed | £ 0.25 |
| Small handful chives, chopped | £ 0.25 |
| 1 bay leaf | £ 0.05 |
| Salt and pepper | £ 0.02 |
| Total | £ 2.42 |
Melt the butter in a large saucepan and fry the bacon and onion together until the onion is soft and the bacon turning brown at the edges.
Add the potatoes, bay leaf, stock, milk and salt and pepper and simmer until the potatoes are almost soft, around 10 minutes. Add the sweetcorn and simmer for a further 5 minutes.Check the seasoning, remove the bay leaf and stir in the chives before serving in warmed bowls.
This soup has chunky bits, soft bits, crunchy bits and a full flavoured liquid bit. It’s got sweet, smoky, savoury, salty and soupy. Earthy, fresh, homely and new. What I’m trying to say is that as a bowl of food goes it’s got it all. Not only that but it’s inexpensive too. What more do you need? I think I could eat this for lunch every day and never tire of it. And that’s pretty much what I do as long as the cobs keep coming. Happy days.
You will need (for two):
Start by adding the broad beans to a pan of lightly salted boiling water and cooking them for 3-4 minutes. Drain the beans and rinse under cold water before peeling off the grey skins on the outside.
Put the broad beans into a bowl with the feta, a drizzle of olive oil, the garlic, salt, pepper and mint. Mash it all together so it is slightly combined but still chunky. Put to one side.
Bake the ciabatta according to packet instructions then cut into slices.
Put the cucumber and lettuce into a serving bowl.
You will need (for two big bowls or four smaller ones):
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.
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.
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.
You will need (for two):
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.
Skrei is a much loved Norwegian delicacy. Skrei must be caught fully grown and meet the strict quality standards to be labelled as such. This source of cod is a sustainable one and most of the Skrei are line caught. You can read more about Hugh’s Fish Fight here.
I didn’t want to mess around and over complicate this delicate fish so I cooked it very simply. I fried a piece in a little olive oil and butter only flipping it once to prevent it breaking up.
When the cod was almost ready I added a little extra butter, some salt and pepper and a small handful of parsley to make a quick sauce.
You will need (per croque):
Preheat a grill and toast the bread. Spread a nice thick layer of cream cheese on one slice.
Put the Emmental on the other slice.
Top the cream cheese with the ham then the tomatoes and place both slices under the grill.
Keep the toast under the grill until the tomatoes are hot and the cheese has melted and started to bubble.
Stick the slices together, cut up and serve.
If you have a sandwich toaster you can of course use that but sadly I don’t have one of these handy contraptions. A Corby trouser press would work equally well.