All That I'm Eating

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

Salmon Nicoise Quiche

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This quiche is full of vegetables and that is a great way to disguise the fact it’s actually got double carbs in. Potatoes AND pastry; who doesn’t love that? My salmon nicoise quiche is a great way to take leftovers to another level. I made the nicoise salad, so everything was prepped and cooked, and then assembled the quiche the next day. Served alongside some mustard flecked dressed lettuce, this is a perfect lunch for me.

Delicious served warm from the oven you can slice this nicoise quiche into portions and freeze them individually, ready to be defrosted and warmed up another day. read more

My Favourite Recipes To Use Up Leftovers

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At the end of the year and the beginning of the next I like to have a big clear out of my fridge, freezer and cupboards. For two reasons. First, and I think this is true for many people in December, there’s plenty of leftovers. Second, I like to take stock of what I have ready for the next year. These are the dishes I cook which I come back to again and again: my favourite recipes for using up leftovers.

Dried Fruit and Nuts

There always seems to be a packet or two of nuts, fruits and seeds in the cupboard. Half used in a cake or something. A great way to use up lots of dried fruit and nuts is to make some granola. Whatever combination of leftovers you have, just stick to the proportions in my recipe and voila! read more

Nduja and Broccoli Pizza

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There were two things I discovered I loved when I was in Italy. The first was nduja (if it was on a menu, I was having it) and the second was broccoli on pizza. It seemed, to me, a very good idea to combine the two in a nduja and broccoli pizza. With cooler evenings starting now a seriously spicy, warming pizza made from my favourite ingredients is my idea of the perfect dinner.

Nduja is a Sicilian spreadable salami with an unbelievable amount of chilli in. It almost glows red when you see it. As the nduja is used in the sauce here, rather than as a topping, it gives a warmth and depth of flavour to the whole pizza. The creamy mozzarella does quieten the powerful nduja down a little and the freshness of the broccoli finishes everything off so well. Served with a fresh salad I think this is one of the finest pizzas I have ever made. This is enough pizza for four but we eat it between two. Because we’re greedy. read more

Meatball Pasta Bake

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Just look at that cheese. All melted and stringy just waiting for you to stick a fork in. My meatball pasta bake combines two of my favourite comfort foods: meatballs in a rich tomato sauce and cheesy pasta. It’s almost like pizza meets meatballs meets pasta bake; and it’s all the better for it if you ask me.

Frying the meatballs off first and then making the sauce in the same pan gives the tomato sauce a brilliant depth of flavour. I love the herb flecked meatballs, the richness and fragrance of the tomato sauce (thanks to the fresh basil) and the soft creaminess of the mozzarella. The family agreed; this meatball pasta bake was devoured in minutes. read more

Baked Cauliflower Curry

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Baked Cauliflower Curry

I really like this curry sauce. A lot. I’ve been working on my baked cauliflower curry for a while now and I’m so pleased with it! Baking the cauliflower gives the curry a delicious nutty taste. The flavour and texture of the sauce when it’s blended is really similar to a sweet korma sauce, but all the sweetness here comes from vegetables. It’s a really flexible recipe too; there are some suggestions for changing it up at the end.

Ingredients

You will need (for four):

  • 1 small cauliflower, cut into florets
  • 1-2 tbsp olive oil, for cooking
  • Salt and pepper

For the curry sauce: 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

Vegetable Box Recipes

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If you’re sat there looking at your kohlrabi wondering why on earth you’ve been sent a vegetable that has tentacles, fear not. I’ve been getting an organic veg box for years and I wanted to share some of my favourite vegetable box recipes. Sometimes you can end up with a vegetable you’ve never cooked with before so hopefully you can find a recipe for almost everything here! In this post I’ll take you through the contents of my most recent veg box and how I used everything up. read more

Smoked Bacon and Kale Soup

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There’s something special about watching the steam rise from a hot bowl of soup after you’ve been working in the garden all morning; you just know it’s going to fill you up. My smoked bacon and kale soup came about simply to use up some ingredients in the kitchen. I cooked up enough for six portions so there’s plenty in the freezer for a wet and windy day. We have rather busy weekends and when lunchtime comes it’s nice to stop, take some time and eat something nourishing. read more

Spinach and Potato Kofta Curry

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Spinach and Potato Kofta Curry

I love koftas in a curry. More often than not they are lamb based and I wanted to try and make a vegetarian version. My spinach and potato kofta curry came about because I wanted the main part of it to be roughly based on saag aloo. This is a bit more effort than some of my other recipes, but, I’ve made double batches of both the koftas and the sauce and frozen them so I can have it again with no effort at all!

ingredients

You will need (for four portions):

For the koftas:
  • 600g potatoes, peeled and diced
  • Oil for cooking (I use rapeseed)
  • 1/2 tsp mustard seeds
  • 2 tsp cumin seeds
  • Pinch turmeric
  • 1 large onion, chopped
  • 4 large garlic cloves, peeled and sliced
  • Thumb size piece ginger, peeled and finely chopped
  • 1 chilli, finely chopped
  • 5 nuggets frozen spinach (you can use fresh, wilt it and chop it before using)
  • 2 tsp garam masala
  • Salt and pepper
  • Salt and pepper
For the sauce
  • 2 large onions, sliced
  • 4 large garlic cloves, peeled and sliced
  • Thumb size piece of ginger, finely chopped
  • 1 tsp ground fenugreek
  • Oil for cooking (I use rapeseed)
  • 1 chilli, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Salt and pepper
  • 200ml water
  • 75ml double cream (you can leave this out or use a plant based alternative to make it vegan)
  • Small handful fresh coriander, roughly chopped

method

For the koftas

Put the potatoes in a saucepan and cover them with cold water. Bring the pan to a boil, then reduce the heat and simmer the potatoes for 8-10 minutes, or until they are cooked. read more


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