All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Baked Eggs with Spinach and Cheddar

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Also known as eggs en cocotte this is a classic recipe and one I can’t believe I’ve never made before! My baked eggs with spinach and cheddar take no time at all to make; it’s on the table in under 15 minutes. Don’t be fooled though, this simple recipe is seriously luxurious and packed with comforting flavours.

Once your fork (or spoon!) hits that runny yolk it mixes with the soft spinach, melted cheese and double cream and it is truly a joy to eat. The egg white should be just set and the yolk still runny. They are delicious served on their own but served with some crusty bread for dipping you really can’t go wrong. read more

Chard and Kohlrabi Stir Fry

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I can’t begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It’s really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every time. This particular marriage of kohlrabi and chard works really well. read more

Kung Pao Chicken with Mushrooms

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kung pao chicken with mushrooms and rice

I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn’t even have peanuts, but this version in particular is known in our house as: the best stir fry you’ve ever made. High praise indeed.

Ingredients

You will need (for two portions): read more

Red Lentil and Tomato Soup

By 18 Comments

Perhaps I should rename my blog ‘All That I’m Blending’ I’ve been making so much soup recently. But that’s the joy of soup isn’t it? You can pretty much throw what you’ve got hanging around into the pot and miraculously out comes a steaming hot bowl of marvellous soup. My red lentil and tomato soup is no different. Made using what I had in the cupboards and fridge this felt like a meal concocted out of nothing; and I have extra portions in the freezer for a rainy day. read more

Chicken and Chorizo Tray Bake

By 10 Comments

finished chicken and chorizo tray bake

It’s late autumn. I want the food on my plate to reflect the leaves on the trees outside and my chicken and chorizo tray bake does exactly that. A sizzling tray of orange, red and purple it smells so good while it’s cooking and also tastes divine. Those orange juices at the bottom of the dish? Don’t waste those. Tear open some crusty bread and get dunking.

Ingredients

You will need (for two):

  • 2 chicken breasts
  • 2 red peppers, deseeded and chopped
  • 1 red onion, peeled and sliced
  • 250g cherry tomatoes, halved
  • 75-100g cooking chorizo, sliced or diced
  • Olive oil for cooking
  • Salt and pepper
  • Crusty bread to serve

Method

Preheat an oven to 180C.

Put the peppers, tomatoes, onion and chorizo in a baking dish; one big enough to almost hold everything in a single layer. Drizzle over a little olive oil and some salt and pepper then roast in the oven for 10 minutes. read more

Satay Pork Fried Rice

By 16 Comments

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. read more

Roasted Tomatoes and Burrata

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Roasted Tomatoes and Burrata

When you get your hands on some truly spectacular ingredients they don’t need much interfering with. I picked up some sublimely sweet tomatoes and a small burrata at a market recently and I wanted these simple ingredients to shine. My balsamic roasted tomatoes and burrata were served with a warm olive studded focaccia which we enjoyed eating outside for the first time this year. When you’re serving up tomatoes, cheese and warm bread can you really go wrong?

Ingredients

You will need (for two):

  • Large handful cherry tomatoes, halved
  • 2-3 tbsp extra virgin olive oil
  • 1-2 tbsp balsamic vinegar
  • Salt and pepper
  • Small handful fresh basil
  • 1 burrata (you could use a good buffalo mozzarella if you can’t get burrata)
  • Focaccia (you could use ciabatta instead)

Method

Arrange the cherry tomatoes in a baking dish cut side up. Drizzle over the oil and vinegar and add a little salt and pepper. read more

My Top 7 Easy Weeknight Dinners

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beef and chard ramen close up

So I don’t know about you but when it comes to weeknight cooking I am looking for something tasty, easy and quick to cook. I simply don’t have the time or energy to cook something which takes hours, so I don’t. Just because something is quick to cook, doesn’t mean it can’t be balanced or delicious. Below are my top 7 easy weeknight dinners; recipes that I turn to again and again, maybe with a little variation in the ingredients here and there. I class something as ‘quick’ if it takes 30 minutes or less from start to finish; something is ‘easy’ if there’s less than two cooking pans on the go and ‘tasty’, well, you’ll have to be the judge of that.

Beef and Chard Ramen

Ramen is such a flexible meal to make! You can add different vegetables, herbs, stock and protein to suit what you like and what you have available. My recipe for Beef and Chard Ramen can easily be changed so you use chicken, tofu or veggies; the broth I use is veggie anyway and you can top it with all sorts of herbs, sliced chilli, spring onions or whatever you like.

Miso Roasted Aubergine

I absolutely love this dish. It’s all about the quality of the miso paste that you use. I have tried using cheaper miso pastes but it’s just not the same as a really good quality white miso. My Miso Roasted Aubergine with Rainbow Chard and Soy Dressing is one I crave more often than anything else. Aubergine does work best for this dish but you could try experimenting with different veg. The brown rice and chard can easily be changed for different ingredients.

Singapore Noodles

These Vegetable Singapore Noodles are a very veggie (vegan actually) version of classic Singapore noodles, so full of flavour and are ready in no time at all. Add extra chillies if you want it nice and spicy and I have tried it with a little leftover shredded chicken before too.

Fennel and Sausage Ragu

When I make a ragu, I make a proper ragu. It takes many hours of slow, slow cooking and it’s definitely worth it. I really like to make quick versions too and much prefer using sausages for a quick flavour hit. My Fennel and Sausage Ragu is not exactly low fat but oh my, is it worth the calories. And don’t skimp on the fennel, it’s what makes it even better.

Spaghetti with Balsamic Tomatoes, Mozzarella and Olives

This is such a summery dish for me; full of fresh flavours and so many colours. My Spaghetti with Balsamic Tomatoes, Mozzarella and Olives is one I immensely enjoy eating outside in the sun! Roasting the cherry tomatoes with balsamic vinegar intensifies their flavour and then mixed with fragrant basil, creamy mozzarella and salty olives it’s such simplicity and pure joy.

Chorizo Hash

I always have a different variety of potato in my kitchen depending on what arrives in the veg box. This Chorizo Hash makes the most of the few potatoes we inevitably have hanging around by the end of the week. I’ve tried veggie versions, chorizo, bacon, hot smoked salmon and all manner of different vegetables. You can’t go wrong chucking some potatoes into a pan with butter, oil and a few other ingredients.

Harissa Chicken

This Harissa Chicken with Quinoa, Avocado and Mango Salad is so simple to make and you can use all sorts of different flavours and marinades on the chicken. It’s even better if you have a barbecue going and you can pop the chicken (or veg or fish!) onto that for a fantastic smoky flavour.

If you follow me on Instagram you’ll probably have seen these pop up on my weekly meal plans every now and then! I hope they have given you a little inspiration for a delicious set of 7 easy weeknight dinners.

Sticky Chilli Chicken with Avocado Rice Salad

By 11 Comments

sticky chilli chicken with avocado grapefruit rice salad

I have to admit that I turn to a chicken dinner in some form or other most weeks. Especially as the evenings get lighter and warmer as it’s an easy meal to pull together and so flexible on the ingredients used too. My latest offering, this sticky chilli chicken with avocado rice salad, is full of colour and vibrant flavour and ready in 30 minutes. Trust me on the grapefruit. If you don’t fancy using chicken in this then I think tofu, halloumi or aubergine would be great alternatives.

Ingredients

You will need (for two):

  • 2 chicken breasts
  • Rapeseed oil for cooking
  • Salt and pepper
  • 2-3 tbsp sweet chilli sauce
  • 150g brown rice
  • 1 large avocado, skin and stone removed, roughly chopped
  • 1/2 grapefruit, peel and pith removed, roughly chopped
  • 1 small red onion, peeled and finely chopped

Method

Pop a pan of water on to boil and once boiling add the rice and cook according to packet instructions. I find it normally takes around 20 minutes.

Then, put the two chicken breasts between two sheets of clingfilm and whack them with a rolling pin to make them a little thinner; around 1-1.5cm thick is ideal. Season both sides of the chicken with salt and pepper.

While the rice cooks prepare the avocado, grapefruit and onion. Mix them all together in a bowl and add a little salt and pepper. The grapefruit juice will stop the avocado from turning brown.

Around 10 minutes before the rice is cooked heat up a frying pan on a medium/high heat and add a little oil. Add the chicken and fry on both sides until cooked through and starting to turn golden brown. Pour in the sweet chilli sauce and leave it to bubble up, turn sticky and coat the chicken.

Drain the rice well and stir in the avocado mix. Serve up with the chicken on the side.

The chicken is so good! It’s sticky, spicy and, depending on the sweet chilli sauce you use, garlicky too! The brown rice brings a lovely wholesomeness while the avocado works to smooth everything out. Adding the grapefruit means there’s a fantastic sharpness to cut through everything. You could use so many different ingredients like mango and quinoa, miso or aubergine! And if you’re a fan of quick recipes during the week you might like to take a look at my other 30 minute recipes.

Cauliflower and Sundried Tomato Pasta

By 15 Comments

ingredients for cauliflower pasta

I always think cauliflower is at its very best when served with cheese. As much as I think this is still true I have been really enjoying roasting and frying it lately and this cauliflower and sundried tomato pasta is my current favourite way to eat cauliflower. Cheap to make, vegan, delicious and so fast to cook; we’re talking 15 minutes from fridge to table. If only all weeknight cooking could be like this!

Ingredients

You will need (for four servings):

  • 300g pasta £0.30
  • 1 small romanesco (or other) cauliflower, chopped into small florets £1.50
  • 6 sundried tomatoes, finely chopped £0.30
  • 2 small garlic cloves, crushed £0.10
  • 3 tbsp extra virgin olive oil £0.15
  • Pinch saffron £0.50
  • Salt and pepper £0.02

Total £2.87

Method

You’ll need a pan full of boiling water with a steamer to go on top. It’s no problem if you don’t have a steamer; you’ll just need an extra pan of boiling water for the cauliflower.

Bring the water to a boil, add a little salt then stir in the pasta. Put the steamer over the water then add the cauliflower to the steamer and put the lid on. Leave the cauliflower to steam for 4 minutes.

Meanwhile get a small frying pan on a medium heat and the olive oil and garlic. Leave the garlic to warm up and infuse the oil for a minute or two before adding the sundried tomatoes and saffron.

Remove the cauliflower from the steamer and add this to the pan with the tomatoes. Fry everything together for a few minutes then add a ladleful of the boiling pasta water. Break the cauliflower up with a wooden spoon as it cooks.

By now the pasta should be cooked, test it to make sure, then drain it.

Stir around two thirds of the cauliflower mix through the pasta and serve up; use the remaining third to sprinkle over the pasta at the end.

Adding the saffron really does add a fantastic flavour and colour to the dish but you could leave it out if you wanted to. Any cauliflower would work for this but I think the green romanesco is so lovely to cook with. If you fancied grating over a little Parmesan I think that would be a delicious addition. I might try adding some toasted pine nuts or finely chopped chilli next time. When I was in Italy last year we made a dish similar to this which used courgettes rather than cauliflower so I’ll definitely be trying that in future too!

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