4 sprigs rosemary, 2 left whole and needles picked and finely chopped from the rest
1 clove of garlic, finely sliced
600g cherry tomatoes
2 x 400g tins cannellini beans, rinsed and drained
4 small salmon fillets
2 handfuls of rocket
Heat the oven to 220C/200 Fan/Gas 7.
Whisk the baslsamic, olive oil, chopped rosemary, garlic, and seasoning, together in a small bowl.
Tip the tomatoes and beans into a large roasting tray. Nestle in the salmon fillets, then pour over the dressing. Toss gently to make sure everything is coated in dressing.
Bake for 12-14 minutes or until the fish flakes easily. Give the beans and tomatoes another gentle toss and push down on a few tomatoes to burst them. Scatter over the rocket and serve.
(Original recipe by Anna Glover in Olive Magazine, October 2021.)
Like a Greek salad, but with pasta added in. It makes a great lunch or lunchbox and is good for using up odds and ends in the fridge.
Pasta Salad – serves 4
200g pasta – use what ever shape you have
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
20 cherry tomatoes, halved
75g pitted black olives, halved
½ small cucumber, quartered lengthways then sliced
½ a red onion, thinly sliced
100g feta cheese
Cook the pasta in lots of salty boiling water according to the timings on the packet.
Meanwhile, put the olive oil, red wine vinegar, oregano and some seasoning into a mixing bowl and mix well to make a dressing.
Drain the pasta in a colandar and leave to cool for a few minutes. Tip the cooked pasta into the mixing bowl and toss to coat in the dressing.
Tip in the tomatoes, olives, cucumber and red onion, then crumble in the feta cheese. Gently mix everything together, then serve or put in the fridge for lunchboxes tomorrow.
(Original recipe by Cassie Best in BBC Good Food Magazine, July 2022.)
We don’t stop making soups in the summer, and in fact we often need them to use up bits and pieces. At the moment that means the courgettes that are growing faster than we can eat them. Whatever the excuse this is bursting with summery flavours and a joy to eat, especially outside on a hot summer afternoon.
Summer Minestrone Soup – serves 6
3 tbsp olive oil, plus extra for drizzling over to serve
1 onion, finely chopped
1 stick of celery, finely chopped
1 carrot, finely chopped
2 courgettes, finely chopped (use green and yellow if you have them)
70g diced smoked pancetta
1 large clove of garlic, finely grated
½ tsp dried oregano
400g tin cannellini beans
400g tin chopped tomatoes
2 tbsp tomato purée
1.2 litres vegetable stock
1 bay leaf
70g fideua pasta (or other small pasta)
100g kale, stalks removed and roughly chopped
a handful of basil leaves, to serve
finely grated Parmesan, to serve
Warm the oil in a large saucepan over a medium heat. Add the onion, celery, carrot, courgette and pancetta. Season well with salt and pepper and cook gently for about 10 minutes.
Add the garlic and oregano and cook for another minute, then add the beans, tinned tomatoes, tomato purée, vegetable stock and bay leaf. Bring to a simmer, then cook for 30 minutes.
Add the pasta and kale and cook for a final 10 minutes.
Taste for seasoning, then serve in warm bowls, with some basil and Parmesan over the top.
It hasn’t been the best of summers in Ireland so far but we’re barbecuing at every opportunity nonetheless. This marinated chicken is very tasty. We’ve given instructions for cooking on a charcoal barbecue but it will of course work just as well on a gas barbecue too.
Wine Suggestion: Choose a Mediterranean inspired, fruity, medium bodied red or white to pair with this. For a red something like a youthful Montepulciano would be great, but for tonight we chose the Edetana via Edetaria Grenacha Blanca from Terra Alta in Spain. A spot truly blessed with an amazing terroir for Grenache of both colours, and this version is bursting with flowers and fruit aromas and a core of citrus on the palate. It really complimented the char from the barbecue and the subtle spicing on the marinade.
Chicken kebabs – serves 6
1 tbsp cumin seeds
1 tsp black peppercorns
6 cardamom pods
½ cinnamon steak
4 cloves
35g cashews
½ tsp ground turmeric
a pinch of freshly grated nutmeg
800g chicken thigh fillets, diced
150g Greek yoghurt
juice of 1 lemon
50g ginger, grated
3 cloves of garlic, crushed
2 green chillies, finely chopped
1 tsp salt
50g butter
a small handful of mint leaves, chopped, to serve
FOR THE SALAD:
200g cherry tomatoes, halved
1 small red onion, sliced
a small handful of coriander, chopped
juice of ½ lemon
Warm a small frying pan over a medium heat, then add the cumin seeds, peppercorns, cardamom, crumbled cinnamon stick and cloves. Toast for a minute until fragrant, then tip them into a spice grinder or pestle and mortar and grind to a powder.
Tip the cashews into the frying pan and roast for a couple of minutes, then add these to the freshly ground spices along with the turmeric and the nutmeg. Grind again, then transfer to a large bowl.
Add the chicken, yoghurt, lemon juice, ginger, garlic, chillies and salt to the bowl and mix well. Cover and put in the fridge for up to 24 hours.
When you’re ready to cook get your charcoal barbecue going with charcoal on one side only.
Thread the chicken, not too tightly, onto metal skewers.
Put the skewers onto the barbecue, on the opposite side to the coals so the heat isn’t too high. Cook with the lid on, turning regularly, until the temperature inside reaches 74C or for about 20 minutes.
Put the butter into a small frying pan on the hob to melt. When the chicken is almost cooked, move them over the heat to crisp them up and start brushing all over with the melted butter. Keep an eye on them as they’ll start to flare up a bit.
Toss the salad ingredients together and serve the kebabs with the salad on the side.
(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)
A healthy version of chicken tikka masala with salad and saffron rice. You will be eating the rainbow for dinner with this one.
Wine Suggestion: A new find matched this well: Umani Ronchi’s Centovie, a rosé made from Montepulciano in Abruzzo. The cherry fruit flavours and savoury, dry finish were a good compliment to the food. If you can’t find a rosé made from this grape find a nice red and chill it a little instead.
Chicken tikka masala – serves 4
1 large skinless chicken crown (about 1kg), get your butcher to do this for you
FOR THE MARINADE:
juice of half a lemon
5cm piece of ginger, finely grated
4 large cloves of garlic, grated
2 tbsp medium Madras curry powder
2 heaped tsp smoked paprika
a large pinch of salt
100g Greek yoghurt (you can use 0% if you wish)
FOR THE CURRY SAUCE:
1 tbsp sunflower oil
2 large onions, finely chopped
2 large garlic cloves, grated
2.5cm piece of ginger, finely grated
1 tsp ground turmeric
2 tsp paprika
2 tsp ground coriander
1 tbsp tomato purée
400g tin chopped tomatoes
300ml water
1 large red pepper, chopped
1 large green pepper, chopped
150g natural yoghurt
2 tbsp finely chopped coriander
FOR THE SALAD:
1 small red onion, finely diced
2 large tomatoes, diced
half a cucumber, diced
juice of half a lime
1 tsp chaat masala
TO SERVE:
coriander leaves, roughly torn
basmati rice, cooked with salt and a pinch of saffron strands (only if you have them)
Put the chicken into a large dish and slash the breasts with a sharp knife. Mix all of the ingredients together for the marinade, then spread over the chicken. Cover with cling film and refrigerate overnight, or for at least 4 hours.
Preheat the oven to 120C fan.
Put the chicken into a roasting dish and spoon over any remaining marinade. Cook for 2 hours (this won’t cook it through).
Meanwhile, make the curry sauce. Heat the oil in a deep frying or sauté pan. Add the onions and cook for 10 minutes or until golden brown, add a splash of water if they stick. Add the garlic and ginger with a splash of water, stir well and cook for 1 minute. Add the spices with some salt and pepper and cook for another minute.
Stir in the tomato purée and cook for a minute, then add the tinned tomatoes and the 300ml of water. Bring to the boil, then reduced the heat to a gentle simmer and cook for 5-10 minutes. Add the chopped peppers and cook for 5 minutes, then remove from the heat.
Remove the chicken from the oven and use a blowtorch over the surface to slightly blacken the marinade in places. If you don’t have a blowtorch just pop it under a hot grill. Set aside to rest for 10 minutes.
Mix the salad ingredients together in a bowl and set aside.
Remove the chicken breasts from the bone and cut into bite-size chunks. Reheat the curry sauce, then add the chicken and simmer for 5 minutes or until the chicken is cooked through. Stir in the yoghurt and chopped coriander, then season to taste.
Serve with some coriander leaves, saffron rice and the salad on the side.
(Original recipe from Lose Weight for Good by Tom Kerridge, ABSOLUTE PRESS, 2017.)
A simple fish dish for weeknights, and something a bit lighter before the feasting starts.
Wine Suggestion: A delight with a light, playful Riesling like Korrell’s Slice of Paradise from the Nahe in Germany, or Pikes Traditionale from the Clare Valley.
Grilled trout with Asian dressing – serves 2
300g Charlotte potatoes
2 skinless trout fillets
Thai basil or regular basil, to serve
FOR THE DRESSING:
1 small shallot, finely chopped
1 lemongrass stalk, remove the woody outer leaves and finely chop
2 tbsp lime juice
1 tbsp fish sauce
1 tsp brown sugar
1 red chilli, finely chopped
Boil the potatoes in salty water until tender, then drain and slice thickly, lengthways.
Season the trout, then grill for 3-4 minutes.
Arrange the potatoes onto plates and top with the trout. Whisk the dressing ingredients together and spoon over the top, then garnish with basil leaves.
(Original recipe by Janine Ratcliffe in Olive Magazine, November 2014.)
It’s definitely a bit more like soup weather in Dublin and this one’s good and hearty!
Puy lentil and pearl barley soup – serves 6
1 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 cloves of garlic, crushed
100g dried Puy lentils
100g pearl barley
680g jar passata
1.5 litres vegetable stock
2 tsp sugar
1 tbsp balsamic vinegar
Heat the olive oil in a large pot, add the onion and carrots and cook over a medium heat for about 10 minutes or until softened and starting to colour.
Add the garlic, Puy lentils and pearl barley and stir for a minute, then add the passata and vegetable stock. Season with salt and black pepper.
Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes or until everything is tender.
Add the sugar and balsamic vinegar, season again if needed, and serve.
(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK Penguin House, 2019.)
A Moroccan-inspired fish dish for mid-week. Some couscous and yoghurt on the side are good additions.
Wine Suggestion: this works well with Grenache Blanc and we’ve fallen in love with one from Terra Alta in the south of Catalonia made by Edetaria. As it’s mid-week, the basic and joyful “via Terra” Garnatxa Blanca with its perfume and balance af fresh and ripe fruit flavours is perfect.
Fish Tagine with Saffron & Almonds – serves 4
1 tbsp olive oil
1 onion, chopped
a good pinch of saffron
600ml hot fish stock or chicken stock
2 cloves of garlic, crushed
a thumb-sized piece of ginger, peeled and grated
½ a green chilli, thinly sliced (keep the other half to serve)
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tbsp tomato purée
10 cherry tomatoes, halved
2 tbsp ground almonds
zest of 1 orange, juice of ½
1 tbsp honey
700g white fish, cut into large chunks, we used hake
a small bunch of coriander, chopped
a handful of flaked almonds, toasted
½ green chilli, to serve
Heat the oil in a large pan. Add the onion and cook for a few minutes to soften.
Meanwhile, put the saffron in the hot stock and leave to steep.
Add the garlic, ginger and chilli to the pan and cook for another few minutes. Add the spices and tomato purée, stir for a few minutes until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-stock. Simmer, uncovered, for 10 minutes, until the tomatoes have broken down and the sauce has thickened slightly.
Add the fish and nestle it well down into the sauce. Cover with a lid and simmer on a low heat for 2-3 minutes or until just cooked. Season to taste, then add the coriander and scatter with the toasted almonds. Scatter with the extra green chilli to serve.
A summer day of torrential rain showers, so we retreat inside and cook this comfort food instead. We love barbecues but a nice change for today.
Don’t be afraid to get a good char on the aubergines when frying them, it really helps to flavour the chilli. We like to serve this with all of usual chilli sides – rice, coriander, avocado, sour cream, tortilla chips and grated cheddar cheese.
Wine Suggestion: A wet weather red wine with this … The Bee Side Grenache by Domaine of the Bee in Roussillon. Deeply coloured and full-bodied. This is, significantly, not heavy and has a real panache alongside refined, spicy tannins that suit this wet summer evening and our smoky aubergine chilli.
Smoky Aubergine Chilli – serves 4
3 aubergines, diced (not too big)
4 tbsp vegetable oil
1 onion, finely chopped
4 cloves of garlic, finely chopped
2 red peppers, chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tbsp chipotle paste
2 x 400g tins chopped tomatoes
2 x 400g tins kidney beans, rinsed and drained
a small bunch of coriander, leaves roughly chopped
1 lime, cut into wedges
sour cream or yoghurt
steamed rice
Toss the diced aubergines with 2 tbsp of the oil and plenty of salt in a large bowl.
Heat a non-stick frying pan over a medium-high heat and fry the aubergine in batches for 4-5 minutes, it should be browned and charred. Scoop out onto a plate and set aside.
Add the other 2 tbsp of oil to the pan along with the onion and some salt, cook for about 5 minutes or until softened. Add the garlic and cook for a minute before adding the peppers, spices and chipotle paste. Stir for 2-3 minutes, then add the tomatoes and a full tin of water.
Add the aubergines and beans, season well and simmer gently for 40 minutes until thickened.
Stir in the coriander and serve with lime wedges, yoghurt/sour cream, steamed rice and any of the other suggstions above.
(Original recipe by Adam Bush in Olive Magazine, June 2021.)
This is good family-friendly stuff. Easy to put together and nothing too challenging for junior palates.
Wine Suggestion: An alpine Chardonnay took our fancy tonight so we opened Cantina Colternezio’s Altkirch Chardonnay from the Südtirol – Alto Adige. With a lovely purity and precision this is both thirst quenching and comforting.
Roast salmon & potatoes with herby peas – serves 2 adults and 2 kids
500g baby potatoes, halved
1 tbsp olive oil
2 tbsp butter
500g single piece of skinless salmon fillet (try and get the middle, chunky bit from a side of salmon if you can)
2 lemons, halved
250g frozen peas
2 tbsp crème fraîche
1 tbsp chopped dill or mint
Heat the oven to 200C/180C/gas 6.
Boil the potatoes for about 10 minutes or until just tender, then drain and leave to steam-dry in the pot.
Toss the potatoes with the oil and butter, then tip onto a baking tray and roast for 20 minutes.
Push the potatoes aside and add the salmon to the tray, add the lemon halves and season everything with salt and black pepper. Roast for 15 minutes or until cooked through.
Simmer the peas for a couple of minutes, then drain and tip into a warmed bowl. Add the crème fraîche and herbs.
Flake the salmon into chunks and serve with the potatoes and peas.
This will clear the sinuses and it’s delicious too. Nice and easy, tasty, and very handy for midweek.
Beef Phở – serves 2
750ml strong beef stock
2 garlic cloves, peeled and bashed
a thumb-sized piece of ginger, sliced
2 red chillies, sliced
1 star anise
1 stick cinnamon
a bunch of scallions, sliced
1 tsp fish sauce
100g flat rice noodles
200g fillet steak, thinly sliced
a handful of beansprouts
coriander leaves
lime wedges
hoisin sauce
sriracha sauce
Bring the stock, garlic, ginger, half the chilli, star anise, cinnamon and half the scallions to the boil for 15 minutes. Strain and discard the solids, then bring back to the boil. Season with the fish sauce.
Meanwhile, pour a kettle of boiling water over the noodles and leave to soak for 10 minutes, then drain and rinse.
Divide the noodles between warm bowls. Add the steak and beansprouts to the simmering stock and remove from the heat, they will cook in the residual heat. Spoon over the noodles and add the rest of the scallions, chilli, some coriander and lime wedges. Serve with hoisin and sriracha.
(Original recipe by Anna Glover in Olive Magazine, Christmas 2015.)
This is a lovely side dish and it was hard not to eat all the roasted Romanesco before it got to the plate. Then you add garlicky tahini sauce and pomegranate seeds … delicious!
We just love the fractal patterened shape of these too. We’ve recently discovered that pomegranate seeds freeze well. Dry them well and spread them over a tray lined with paper, transfer to a bag or tub when frozen.
Roast Romanesco Cauliflower with Tahini and Pomegranates – serves 4
2 heads of Romanesco cauliflower, cut into florets
4 tbsp light olive oil
1 tsp ground cumin
1 tsp ground allspice
2 tbsp pomegranate seeds
FOR THE SAUCE:
75g tahini
4 tbsp lemon juice
1 clove of garlic, crushed
Heat the oven to 200C/180C/Gas 6.
Spread the florets out over a large baking tray. Drizzle with the olive oil and sprinkle with the cumin and allspice. Season with plenty of salt and pepper then toss well to coat.
Roast for 20-30 minutes in the hot oven until tender but firm, give them a toss half way through, then remove from the oven and leave to cool slightly.
To make the tahini sauce mix the tahini, lemon juice and garlic with 100ml of water in a bowl, until smooth and runny.
Put the tahini onto a serving platter, drizzle with the sauce and sprinkle over the pomegranate seeds.
(Original recipe from Zaitoun by Yasmin Khan, Bloomsbury, 2018.)
This is full of warm spices, healthy and very satisfying. A great meal for mid-week.
Wine Suggestion: This goes beautifully with elegant Grenache, like Roc des Anges’ Unic from Roussillon in the south of France; quite ethereal and fresh, particularly given the warm sourthern France location. Almost like a warmly spiced Burgundy. If you can’t find something like this then a lightly oaked Chardonnay comes a good second best.
Spinach rice with spiced salmon – serves 2
2 tsp rapeseed oil
1 large onion, sliced
a thumb-sized piece of ginger, finely chopped
½ tsp cumin seeds
½ tsp ground cinnamon
6-8 cardamom pods, seeds crushed
1 tsp ground turmeric
1 tsp ground coriander
1 red chilli, deseeded and sliced
1 clove of garlic, finely chopped
1 large red pepper, roughly chopped
70g brown basmati rice
375ml vegetable stock, made with 2 tsp of bouillon powder
160g baby spinach, roughly chopped
FOR THE SALMON:
½ turmeric
½ ground coriander
3 tbsp natural yoghurt
1 tbsp finely chopped coriander (or mint)
2 skinless salmon fillets
1 tbsp toasted almonds
Heat the oil in a large frying pan, then fry the onion and ginger for 5 minutes or until soft. Stir in the spices and cook for 30 seconds, then add the chilli, garlic, pepper and rice. Stir briefly, then pour in the stock. Cover and simmer for 35 minutes or until the rice is tender and the stock absorbed. If there’s liquid left simmer without the lid for a few minutes to let it evaporate. Add the spinach, cover and cook for 3 minutes, or until wilted.
Meanwhile, line a baking sheet with foil and heat the grill.
Mix yoghurt with the turmeric, ground coriander and fresh coriander. Spread this mixture over the salmon and transfer to the foil-covered sheet. Grill for 8-10 minutes or until the fish flakes easily. Top the rice with the salmon fillets and scatter over the almonds to serve.
An easy, midweek fish dish that’s perfect for two.
Wine Suggestion: despite being a fish dish this works with red wine, though we’d suggest nothing too heavy or rich. Tonight Domaine Rochette’s Morgon Cote du Py added an earthy texture and density and is a good example of why we should be drinking more Beaujolais.
Baked cod and butter beans – serves 2
2tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
½ tsp fennel seeds, crushed
400g tin cherry tomatoes
400g tin butter beans, rinsed and drained
2 chunky pieces of skinless cod loin
35g breadcrumbs
1 tsp chopped rosemary
25g grated Parmesan
Heat the oven to 200C/fan 180C/gas 6.
Heat 1 tbsp of the olive oil in an ovenproof frying pan. Cook the onion and garlic until softened, about 8 minutes. Stir in the fennel seeds and cook for a minute. Add the cherry tomatoes and bring to a simmer. Cook for 15 minutes, until slightly thickened. Stir in the butter beans and season.
Sit the cod pieces in the beans. Mix the breadcrumbs with the rosemary, Parmesan, seasoning and a tablespoon of olive oil. Sprinkle the crumbs over the fish and bake for 15 minutes or until the breadcrumbs are golden and the fish cooked.
(Original recipe by Janine Ratcliffe in Olive Magazine, July 2019.)
Such a simple dish for a weeknight but full of lovely flavours. We found this recipe when needing to use up the glut of radishes from our garden and it was perfect.
Wine Suggestion: A fuller-bodied Alvarinho we found was a good match here. Quinta Soalheiro’s Alvarinho had the right weight, textures and flavour to match the warm spices, cooling Raita, earthy radishes and the salmon.
Salmon Tikka with Radish Raita – serves 2
8 tbsp natural yoghurt
2 tsp grated ginger
1 clove of garlic, crushed
2 tsp tandoori masala (you can buy this or use the recipe here)
1 tsp ground cumin
2 skinless salmon fillets
lemon wedges, to serve
FOR THE RAITA
½ cucumber, seeded and grated
1 tbsp chopped mint
a bunch of radishes, sliced
Heat your grill to high.
Put the grate cucumber into a sieve and squeeze out as much water as possible, then leave to drain.
Mix 2 tbsp of the yoghurt with the ginger, garlic, spices and season with salt and pepper. Rub this mixture all over your salmon fillets, then place onto a lightly oiled baking tray and grill for 4 to 6 minutes or until cooked through and starting to char at the edges.
Mix the raita ingredients together with the rest of the yoghurt (6 tbsp) and season. Serve with the salmon and lemon wedges to squeeze over.
(Original recipe by Anna Glover in Olive Magazine, July 2015)
Try this on the side next time you make a curry. It’s fresh, crunchy, delicious and also slaw-like, so would be good in a naan bread with some spicy chicken or lamb.
Indian Summer Salad – serves 6 (easily halved but the leftovers are ok for a day in the fridge too)
3 carrots, grated
a bunch of radishes, very finely sliced
2 courgettes, very finely sliced
half a small red onion, finely chopped
a small handful of mint leaves, roughly torn
FOR THE DRESSING:
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tbsp mayonnaise
2 tbsp olive oil
Put the carrots, radishes, courgettes, onion and mint into a large bowl.
Mix the white wine vinegar, Dijon and mayonnaise and salt & pepper together, then gradually whisk in the olive oil.
Pour the dressing over the salad and toss to combine.
The second Bulgarian recipe we’ve cooked from Black Sea by Caroline Eden and one of the best soups we’ve had in ages. We think it’s the combination of sweet peppers and parsnip with the spicy broth that makes it so good. Serve with a good slick of olive oil and a dollop of sour cream on top.
Monastery Soup – serves 4
2 tbsp sunflower oil
1 large red or yellow pepper, diced very finely
1 large onion, finely diced
1 parsnip, finely diced
2 carrots, sliced into thick rounds
1 tsp sweet paprika
a good pinch of chilli flakes
2 garlic cloves, crushed
700ml veg stock
a tin of haricot beans, drained and rinsed
a tin of kidney beans, drained and rinsed
flat-leaf parsley & mint, chopped (to serve)
1 tbsp extra virgin olive oil (to serve)
2 tbsp sour cream or crème fraîche (to serve, optional but good)
Warm the sunflower oil in a large pot, then add the pepper, onion, parsnip and carrot with some salt. Cook for about 7 minutes or until the onion is translucent.
Add the paprika, chilli flakes, garlic and some black pepper and continue to cook for another few minutes. Add the stock and beans and turn up the heat. When the soup starts to boil, turn the heat down and leave to simmer for 20 minutes, or until the vegetables are cooked through (try one of the carrots). Remove from the heat and divide between warm bowls. Sprinkle over the herbs and a drizzle of olive oil. A spoon of sour cream on top is also really good.
(Original recipe Black Sea by Caroline Eden, Quadrille, 2018)
This is a great lentil curry but the star of the show is definitely the spiced crispy eggs. We’ll definitely be making these again with other dishes that could do with a crispy egg. Serve with steamed basmati rice.
Wine Suggestion: the spices in this dish will fight with tannins so we’d suggest pairing with a white wine. Our choice this evening was the Chayeau Pesquie Terrasses Blanc, a blend of Viognier, Roussanne, Clairette and Grenache Blanc – a real southern Rhône style blend with fresh stone fruit and citrus flavours.
Spiced crispy egg and lentil curry – serves 4
100g red lentils
2 onions, roughly chopped
400g tin chopped tomatoes
1 tsp ground turmeric
2 tbsp oil for frying
1½ tsp ground cumin
1½ tsp ground coriander
4 cardamom pods, squashed
a thumb-sized piece of root ginger, finely chopped
4 cloves of garlic, crushed
2-3 green chillies, sliced
100g baby spinach, chopped
1 tsp garam masala
a small bunch of coriander, chopped
FOR THE CRISPY EGGS
6 eggs
¼ tsp ground turmeric
¼ tsp paprika
Put the lentils, onions and tomatoes in a pan with the turmeric and a teaspoon of salt. Add water to just cover, then simmer gently for 20 minutes or until the lentils are tender.
Drop the eggs into boiling water and cook for 7 minutes, then plunge them into iced water and leave to cool.
Heat 1 tbsp of the oil in a large pan, then stir in the cumin, coriander and cardamom. Cook for a couple of minutes, then add the ginger, garlic & chillies. Cook for a few minutes before adding the cooked lentils and 100ml water. Cover and simmer for 30 minutes, then add the spinach and cook for another 10 minutes.
Peel the eggs and heat the tbsp of oil in a frying pan. Add the eggs, turmeric, paprika and some salt. Cook the eggs until they start to blister and crisp.
Stir the garam masala and fresh coriander into the curry and serve with the halved eggs and some steamed basmati rice.
(Original recipe by Janine Ratcliffe in BBC Olive Magazine, December 2017)
So, this is a full-on diet dish, but the carrot and ginger mash is spectacular and we couldn’t recommend it highly enough for nights when you need some restraint. We are a greedy household and require restraint on a regular basis – no wine for us tonight!
Carrot & Ginger Mash with Pan-fried Cod – serves 2
2 large carrots (about 300g), thickly sliced
1 garlic clove, peeled
15g fresh root ginger, peeled
15g butter
½ tbsp fresh lemon juice
2 thick, skinless cod fillets
1 tbsp olive oil
dried chilli flakes
Put the carrots, garlic & ginger in a medium saucepan and cover with water. Bring to the boil then simmer for 15 minutes or until soft.
Take the pan off the heat, reserve a ladle of the cooking water, then drain. Return the carrot mixture to the pan and add 3 tbsp of the reserved cooking water, the butter, and the lemon juice. Whizz the carrots to a purée with a stick blender, adding a bit more of the water if needed. Season with salt and black pepper.
Season the cod with sea salt and black pepper. Heat the oil in a non-stick frying pan over a medium heat. Fry the cod for about 4 minutes, then turn, sprinkle with a few chilli flakes, and cook on the other side for 3 to 5 minutes, depending on how thick they are.
Spoon the purée onto warm plates and serve with the fish on top and plenty of green veg.
(Original recipe from The Fast 800 Recipe Book by Dr Claire Bailey & Justine Pattison, Short Books, 2019.)
So, this is a full-on diet dish, but the carrot and ginger mash is spectacular and we couldn’t recommend it highly enough for nights when you need some restraint. We are a greedy household and require restraint on a regular basis – no wine for us tonight!
Jono & Jules do food & wine 