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Archive for the ‘Vegetarian’ Category

Easy Koshari

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , on 25 November 2025| Leave a Comment »

We’ve made Koshari a few times, but this one is defintely the easiest. Less fuss, but still the classic Egyptian mix of rice, lentils, and pasta with lots of flavour. You can serve it as a side, but we reckon it’s perfect on its own. 

Wine Suggestion: with the warm spices in this dish we love pairing this with Gamay. Instead of heading to Beaujolais we went to the headwaters of the Loire and the Côte Roannaise, a marginal wine region benefiting from the extra warmth of climate change. Domaine des Pothiers l’Integrale we found on our last trip to France and it has a charming pure-fruited earthiness and freshness.

Easy Koshari – serves 6 to 8

  • olive oil
  • 1 large onion, very finely chopped
  • 2 tbsp ground cumin
  • 300g basmati rice
  • 450ml cold water
  • 400g tin chickpeas, drained
  • 400g tin green lentils, drained
  • 150g macaroni

FOR THE TOMATO SAUCE:

  • olive oil
  • 3 cloves of garlic, finely chopped
  • 1 tsp ground cumin
  • ¼ tsp chilli flakes
  • 500g passata
  • 1 tsp caster sugar

FOR THE CUMIN OIL:

  • 2 tsp ground cumin
  • 1 large clove of garlic, crushed
  • 2 tbsp olive oil
  • 1 tbsp wine vinegar

FOR THE CRISPY FRIED ONIONS:

  • olive oil
  • 2 large onions, thinly sliced into rings

TO SERVE:

  • a handful of flat leaf parsley, chopped

Make the tomato sauce first by putting a small saucepan over a medium heat, add a generous glug of olive oil and cook the garlic for a minute. Stir in the cumin and chilli flakes, then add the passata, sugar and season generously. Cook, uncovered, for about 30 minutes or until reduced by about a third.

Meanwhile, put a large saucepan over a medium-high heat and pour in enought olive oil to coat the base. When the oil is hot, add the onion and fry until well browned. Add the cumin and stir, then add the rice and plenty of seasoning. Add 100ml of the cold water and stir, then add the chickpeas, lentils and the rest of the water and stir again. Cover with a tight lid and cook over a medium heat for 30 minutes.

While the rice is cooking, you can cook your pasta in a pan of salted boiling water according to the timings on the pack. Drain, then rinse in cold water and drain again.

Mix the cumin oil ingredients together in a small bowl with plenty of seasoning, then set aside.

For the crispy onions, heat a glug of oil in a pan and fry the onions until golden brown and crisp, then drain on some kitchen paper.

When the rice is cooked, add the pasta and leave to sit on top of the rice, then cover again with the lid for a minute or two to gently reheat the pasta. Check the seasoning, then gently fold the pasta into the rice mixture. Transfer the rice and pasta to a platter, then pour over the tomato sauce and finish with the cumin oil, crispy onions and parsley.

(Original recipe from Persiana Easy by Sabrina Ghayour, Mitchell Beazley, 2025.)

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Crispy Roast Potatoes with Herby Salsa Verde

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 9 November 2025| Leave a Comment »

We’re constantly roasting baby potatoes in hot olive oil with just salt and pepper and we never get tired of them. However, this salsa verde gives our go-to roasties a serious upgrade. Any leftovers are brilliant the next day, packed into lunchboxes or tossed in a salad.

Crispy Roast Potatoes with Herby Salsa Verde — Serves 4 (as a side)

FOR THE SALSA VERDE:

  • 20g flat-leaf parsley leaves
  • 20g basil leaves
  • 6g mint leaves
  • ½ garlic clove, roughly chopped
  • 1 tbsp chopped cornichons
  • ½ tbsp capers
  • 1 anchovy
  • 1½ tsp Dijon mustard
  • 4 tbsp extrta virgin olive oil
  • 2½ tsp red wine vinegar

FOR THE ROAST POTATOES:

  • 1kb baby potatoes, halved or quartered
  • 2½ tbsp olive oil

Make the salsa verde: Whizz all of the salsa verde ingredients in a small food processor or with a stick blender until you get a coarse, spoonable sauce. Taste and adjust seasoning if needed — a splash more vinegar or oil can help balance it.

Roast the potatoes: Heat your oven to 200°C (180°C fan). Toss the potatoes with the olive oil, a generous pinch of salt, and some freshly cracked black pepper. Spread them out in a single layer on a large baking tray — don’t crowd them or they won’t crisp up.

Roast for about 45–50 minutes, turning once halfway, until they’re golden, crispy, and tender. Let them cool slightly on the tray for 10 minutes.

Transfer the potatoes to a serving bowl and gently toss with around 60g of the salsa verde. Serve warm.

(Recipe inspiration from RecipeTin Eats Tonight by Nagi Maehashi, Pan Macmillan, 2024.)

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Lentils and Chickpeas with Coconut

Posted in Food, Indian, Vegan, Vegetarian, tagged , , , , , , , , on 22 September 2025| Leave a Comment »

Make this when you want something warm, healthy and with minimum fuss. Exactly what you need after a long day. Ready in less than an hour and the perfect weeknight dinner.

Lentils & Chickpeas with Coconut – serves 8 (freeze leftovers for another day)

  • 400ml tin of coconut milk
  • 2 tbsp ghee or coconut oil
  • 3 cloves of garlic, crushed
  • 1 onion, finely chopped
  • ½  tsp cayenne pepper
  • ½  tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1½  tsp salt
  • 2 tsp ground coriander
  • 400g tin chopped tomatoes
  • 200g dried split lentils
  • 400g tin chickpeas
  • a pinch of chilli flakes, to serve
  • coriander leaves, to serve
  • steamed basmati rice, to serve

Measure 60ml of the coconut milk and set aside for drizzling over at the end.

Melt the ghee or coconut oil in a large saucepan over a medium-high heat. Add the garlic and onion and cook for a few minutes, then add the spices and stir for 1 minute.

Add the tomatoes, the remaining coconut milk, 750ml of water, lentils and chickpeas. Bring to a simmer, then reduce the heat and simmer gently for 15 minutes, uncovered, sitrring occasionally. The lentils should be soft and creamy.

Serve over steamed rice with a drizzle of the coconut milk, a pinch of chilli flakes and some fresh coriander.

(Original recipe from RecipeTin Eats Tonight by Nagi Maehashi, Pan Macmillan, 2024.)

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BBQ Cauliflower with Satay Sauce

Posted in Barbecue, Food, Vegetarian, tagged , , , , , , , , , , on 21 July 2025| Leave a Comment »

We tend to cook outside when the weather allows but don’t always feel like meat. There are lots of good veggie recipes for the barbecue about now and we particuarly like this one. You won’t miss the burnt sausages.

Wine Suggestion: It was a warm, summer evening so wanted to choose a chilled wine to accompany our dinner. Fortunately this goes great with rosé so we chose the Flying Solo from Domaine Gayda which is just as good as many wines from Provence; dry, textural, easy-drinking but with good weight, plus summery red fruit flavours.

BBQ Cauliflower with Satay Sauce – serves 4 to 6

  • 1 medium cauliflower, broken into florets

FOR THE MARINADE:

  • 1 tbsp coriander seeds
  • 1 tsp chilli flakes
  • 1 tsp ground turmeric
  • 1 banana shallot, finely chopped
  • ⅓ of a 400ml tin coconut milk (use the rest for the sauce)
  • 2 tbsp soy sauce
  • 2 tsp soft brown sugar
  • 2 cloves of garlic, finely chopped

FOR THE SATAY SAUCE:

  • 1 tbsp vegetable oil
  • 2 banana shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2.5cm ginger, grated
  • 1 lemongrass stalk, finely chopped
  • ⅔ of a 400ml tin coconut milk
  • 125g salted peanuts, roughly crushed
  • 2 tbsp soy sauce

TO SERVE:

  • steamed rice
  • coriander, roughly chopped
  • scallions, roughly chopped
  • red chillies, roughly chopped

Make the marinade first. Put the coriander seeds in a small frying pan and toast over a medium heat for a couple of minutes. Roughly grind in a pestle and mortar, then transfer to a bowl. Add the chilli flakes, turmeric, shallot, coconut milk, soy sauce, brown sugar and garlic. Season with salt and pepper and stir well.

Bring a large pan of water to the pan and add some salt. Blanch the caulilfower for 5 minutes until starting to soften, then drain well and add to the marinade. Stir gently to coat, then set aside for 2 hours.

Next, make the satay sauce. Heat the oil in a small pan over a low heat. Add the shallots and cook gently for 15 minutes, until golden. Add the garlic, ginger and lemongrass and fry for another 5 minutes. Add the rest of the coconut milk, the peanuts and the soy sauce. Simmer for 5 minutes or until thickened, then keep warm while you cook the caulilfower.

When you are ready to cook you need to get your barbecue ready for direct grilling.

Thread the cauliflower onto skewers, reserving any leftover marinade. Put the skewers onto the hot barbecue, cover with the lid and cook for 2-3 minutes, then baste with the leftover marinade and turn them over. Keep cooking and basting for about 10 minutes or until the cauliflower is tender.

Serve the cauliflower over rice and scatter over the coriander, scallions and chillies. Serve the satay sauce on the side.

(Original recipe from Foolproof BBQ by Genevieve Taylor, Quadrille, 2021.)

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Asparagus Tart

Posted in Cheese, Food, Vegetarian, tagged , , , , , , , , , on 1 July 2025| Leave a Comment »

This is perfect for lunch with salad or for a spring starter. We are always nervous with even shop-bought pastry but this is not difficult!

Wine Suggestion: it feels a very French style of dish so we opened a favourite, the Chateau du Hureau Argile, a super dry and savoury Chenin Blanc from Saumur. Ours had a number of years in bottle so had extra roundness and depth but we enjoy this from the moment it released as well.

Asparagus Tart – serves 4 as a main or 6 as a starter

  • 1 x 250g sheet of puff pastry
  • flour for dusting
  • 1 egg
  • 2 egg yolks
  • 3 tbsp crème fraîche
  • roughtly 400g asparagus (preferable the fine stuff), snap off the woody ends
  • 30g butter, plus a bit to grease the tin
  • 3 small shallots, thinly sliced
  • 120g chestnut mushrooms, sliced
  • 120g soft, rindless goat’s cheese
  • 25g Parmesan, finely grated

We used a loose bottom rectangular tin 36cm x 12cm.

Lightly grease the tin with butter.

Dust a clean surface with a little flour and roll out the pastry so that it fits in the tin. Chill for 20 minutes (or longer) in the fridge.

Heat the oven to 200C/180C fan/Gas 6.

Beat the egg and egg yolks together with the crème fraîche.

Line the tin with some crumpled baking parchment and fill with baking beans or rice, then bake for about 15 minutes. Carefully remove the paper and beans or rice, then prick the base all over with a fork and brush lightly with the egg mixture.

Put the tart back into the oven for another 10 minute or until the pastry is completely cooked and the base is dry. Press the pastry down with a fork if it has puffed up a bit.

Reduce the oven temperature to 180C/160C fan/Gas 4.

Steam the asparagus for about 5 minutes or until tender, then drain and run under cold water.

Melt the butter in a frying pan and cook the shallot with a good pinch of salt for a few minutes or until softened. Add the mushrooms and turn up the heat. Fry until they have lost their moisture and are starting to colour, then remove from the heat.

Tip the shallots and mushrooms into the cooked pastry case and spread them out evenly. Crumble over the goat’s cheese and arrange the asparagus over the top in a single layer.

Season the egg and crème fraîche mixture then pour evenly over the asparagus. Sprinkle over the grated Parmesan.

Bake the tart until the egg is just set – about 20-25 minutes. Cool slightly before removing from the tin. Serve warm or at room temperature.

(Original recipe from Lickedspoon with Debora Robertson on Substack, 15 APR 2025.)

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Roast Potatoes with Rosemary & Za’atar

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 20 May 2025| Leave a Comment »

Ottolenghi potato dishes are always a big hit and these were no exception. The rice flour makes them particularly crispy.

Roast potatoes with rosemary & za’atar – serves 6 to 8

  • 2.5kg Maris Piper potatoes, peeled and cut fairly small – about 4-5cm chunks
  • 2 tbsp fine salt
  • 3 large sprigs of rosemary, 1 left whole and the leaves of the other 2 finely chopped
  • 150ml sunflower oil
  • 2 tbsp rice flour
  • 1 tsp sea salt flakes
  • 2 tbsp za’atar

Put the potatoes into a large pan and cover with cold water. Add the fine salt and the whole rosemary sprig, then bring to the boil. Simmer for 10-15 minutes, or until just tender. Drain well and throw away the rosemary, then return the potatoes to the warm pan. Leave to dry for at least 15 minutes.

Heat the oven to 220C Fan.

Put the oil in a large roasting tray and put into the oven to heat for 10 minutes.

Add the rice flour to the dry potatoes and gently toss to coat.

Carefully add the potatoes to the hot oil in the tray, then roast for 50 minutes, turning halfway. Add the chopped rosemary and gently toss, then return to the oven for a further 3 minutes. Remove the potatoes from the oven and stir in the sea salt flakes and za’atar.

(Original recipe from Ottolenghi Comfort, Penguin Random House, 2024.)

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Shakshuka with Feta & Coriander

Posted in Brunch, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 11 May 2025| 2 Comments »

We cook many versions of shakshuka on weekends and they’re all good. Here’s the latest – serve with toasted sourdough.

Shakshuka with feta & coriander – serves 2-3

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 4 cloves of garlic, finely sliced
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tsp hot smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 4 eggs
  • 100g feta
  • a large handful of coriander leaves, roughly chopped

Heat the oil in a deep frying pan over a high heat. Add the onion and cook for a couple of minutes, then add the peppers and garlic and cook for another 4 minutes. If the pan looks dry just add a splash of water rather than more oil.

Add the cumin, cinnamon, paprika and some flaky sea salt and stir briefly until the spices smell good. Stir in the tomatoes and simmer for 10-15 minutes to let the sauce thicken a bit.

Make 4 wells in the sauce and crack an egg into each one. Place a lid over the frying pan and leave the eggs to cook for 5 minutes or until the whites are just set.

Crumble the feta over the top, sprinkle with the coriander and season with black pepper.

Serve with toasted sourdough.

(Original recipe from Lose Weight for Good by Tom Kerridge, Bloomsbury Publishing Plc, 2017.)

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Pea, Broccoli & Pesto Tortellini

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , , , on 25 March 2025| Leave a Comment »

This isn’t really a recipe but it might just save your dinner some evening.

Wine Suggestion: This really works with a zippy, fresh white like the Höpler Gruner Veltliner. Elegant and minerally with a real purity of pear and lemon flavours overlaid with a light white pepperiness and savoury umami finish

Pea, broccoli & pesto tortellini – serves 2

  • 200g tenderstem broccoli, cut into short pieces
  • 100g frozen peas
  • 250g pack spinach & ricotta tortellini
  • 1 lemon, zested and juiced
  • 4 tbsp fresh pesto
  • Parmesan, to serve
  • best extra virgin olive oil, to serve

Bring a large pot of salty water to the boil, then add the broccoli and cook for 1 minutes. Add the frozen peas and cook for 2 more minutes, then scoop all the veg out with a slotted spoon and set aside.

Bring the water back to the boil and cook the pasta according to the pack instructions.

Drain the pasta well and return it to the pan. Add the lemon, cooked veg and pesto and gently toss to combine. Serve in warm bowls with Parmesan and a glug of olive oil if you like.

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Tandoori Cauliflower with Coriander Sauce & Quick Pickled Onions

Posted in Food, Indian, Vegetarian, tagged , , , , , , , , on 5 March 2025| Leave a Comment »

Such a colourful dish and equally delicious. Meera Sodha writes the best vegetarian recipes.

Wine Suggestion: There is definitely a wine match for this, but we had an Asahi beer instead and enjoyed it very much.

Tandoori cauliflower with coriander sauce and quick pickled onions – serves 4

FOR THE PICKLES:

  • ½ red onion, very finely sliced
  • 4 tbsp lemon juice
  • ½ tsp salt

FOR THE CORIANDER SAUCE:

  • 100g unsalted cashews
  • 100g fresh coriander, roughly chopped
  • ¾ tsp caster sugar
  • 3 long green chillies, deseeded and chopped
  • 2 tbsp rapeseed oil

FOR THE TANDOORI CAULIFLOWER:

  • 450g Greek yoghurt
  • 2 tbsp lemon juice
  • 5 cloves of garlic, crushed
  • 2cm piece of ginger, grated
  • ¾ tsp ground turmeric
  • 2 tsp Kashmiri chilli powder
  • 2 tsp salt
  • 1½ tsp garam masala
  • 4 tbsp rapeseed oil
  • 2 tsp English mustard
  • 2 large cauliflower, trimmed
  • naan breads, to serve

To make the quick pickled onions, put the sliced onion into a small bowl, add the lemon juice and salt, then scrunch with your hands and set aside.

To make the sauce, put the cashew nuts into a small bowl and cover with 125ml of boiling water, then set aside for 5 minutes. Put the cashews and their soaking water into a blender. Add the coriander, sugar, chillies, ½ tsp of salt the oil and 2 tbsp of lemon juice, blend until smooth, then taste and season further if needed.

Line two large baking trays with baking paper and oil them lightly. Heat the oven to 220C Fan/240C.

Place the rest of the cauliflower ingredients (except the cauliflower) in a large bowl and whisk together. Slice the cauliflowers into 1½ cm thick steaks – and keep all the smaller pieces too.

Dip the cauliflower steaks into the marinade, then shake off any extra and place on one of the baking trays. Repeat with the rest of the steaks. Put all the smaller pieces of cauliflower into the marinade and mix to coat well, then lift these out onto the other baking tray. Bake the florets for about 20 minutes and the steaks for about 25 or until the cauliflower is tender and blackened here and there.

Spread some of the coriander sauce on each plate, then top with the cauliflower and sprinkle with the pickled onions. Eat with warm naan breads.

(Original recipe from Dinner by Meera Sodha, FIG TREE, 2024.)

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Stuffed Cabbage

Posted in Food, Vegetarian, tagged , , , , , , , on 25 February 2025| Leave a Comment »

This is a handy veggie recipe to have up your sleeve. It works perfectly with all the sides you would typically serve with a roast dinner and it would also be nice as a side dish. Even better you can have it all prepped in advance and you can freeze it.

Wine Suggestion: Perfect with an oaked white like Oliver Leflaive’s Bourgogne Blanc Les Setilles, which has real class despite it’s lowly level within the Burgundy classification system.

Stuffed cabbage – makes 2 and each serves 4 to 6

  • 1 Savoy cabbage
  • 160g butter
  • 50ml extra virgin olive oil
  • 3 onions, finely chopped
  • 4 cloves of garlic, crushed
  • 200g Cheddar cheese, finely grated
  • 200g Parmesan, finely grated
  • 180g breadcrumbs
  • 4 eggs, lightly beaten
  • nutmeg
  • vegetable stock

Remove 8 of the outer leaves from the cabbage and simmer for 5-10 minutes until softened, then drain and set aside.

Melt the butter and oil together in a large pan over a medium-low heat. Add the onions and garlic with 1tsp salt and cook for 20 minutes, stirring regularly, until softened.

Cut the cabbage into quarters and discard the tough core. Shred it very finely, then add to the pan and cook for another 10 minutes or so, until soft and wilted.

Turn the heat off, then mix both cheeses into the cabbage until melted. Add the breadcrumbs and eggs and stir well to combine. Season with salt and pepper and a little grated nutmeg.

Divide the filling in half. Take 4 of the cooked cabbage leaves and lie them down in a rough circle so they are slightly overlapping. Spoon half the filling on top in a rough rectangle shape, then wrap the leaves around to enclose. Tie it in multiple places along it’s length to hold it together, then tie it again along the length. Repeat with the rest of the cabbage leaves and stuffing. You can now store these in the fridge until your’re ready to cook them or freeze for another day.

To cook, bring a large pot of vegetable stock to the boil. Carefully lower one stuffed cabbage into the stock and simmer gently for 30-40 minutes. Carefully lift out of the pan and leave to rest for 10 minutes before carving into slices.

(Original recipe from Stagioni by Olivia Cavalli, Pavilion, 2022.)

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Bean Chilli

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , on 21 February 2025| Leave a Comment »

This makes a big batch and it freezes well. Serve with rice, tortilla chips, sour cream, avocado and lime wedges.

Wine Suggestion: We like the textures and juiciness of a good Côtes du Rhône, like Domaine Romain Roche’s Cairanne which is a blend of Grenache and Syrah plus a herbal, earthy touch of Carignan that works well with the earthy beans

Bean chilli – serves 6 to 8

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 yellow peppers, deseeded and roughly chopped
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 15g coriander, stalks finely chopped and leaves kept to serve
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tbsp light brown soft sugar
  • 1-2 tbsp chipotle paste
  • 400g tin of black beans
  • 400g tin of kidney beans
  • 400g tin of cannellini beans
  • 400g tin chopped tomatoes
  • 300ml vegetable stock

Heat the oil in a large casserole or a deep pan over a medium-low heat. Add the onion with a pinch of salt and cook for 10-12 minutes. Add the garlic and peppers and cook for a further 5 minutes.

Stir in the coriander stalks, spices, oregano, sugar and chipotle paste. Cook for 5 minutes more, then pour in the beans with their liquid, the tomatoes and the stock. Season well and bring to a simmer.

Leave the chilli on a gentle simmer for about an hour or until it has thickened and reduced. Taste for seasoning before serving with rice, tortilla chips, avocado, sour cream, lime wedges, and the coriander leaves.

(Original recipe from BBC Good Food Magazine, January 2024.)

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Cheese & Tapenade Puffs

Posted in Food, Vegetarian, tagged , , , , , , , , , on 9 February 2025| Leave a Comment »

These little savoury diamonds are perfect with aperitifs.

Cheese & tapenade puffs – makes 28-32

  • 1 x 320g ready-rolled puff pastry sheet
  • 2 tbsp black olive tapenade
  • 55g mature Cheddar, grated
  • 1 egg, beaten
  • 55g Parmesan, grated

Place the puff pastry sheet on a lightly floured work surface.

Spread the tapenade over one half of the pastry. Sprinkle the Cheddar cheese over the tapenade then fold the other side of the pastry over to encase the tapenade.

Dust the top of the pastry with a little flour then reroll to the oringal size and shape. Brush the surface with beaten egg and sprinkle over the Parmesan. Very gently roll the rolling pin over the top just to press the cheese into the pastry. Transfer to a tray lined with baking paper and chill in the fridge for 30 minutes.

Heat the oven to 200C/180C/Gas 6.

Line 2 baking sheets with non-stick baking paper.

Trim the edges of the rectangle to make it neat, if needed, then divide the pastry into 4 strips vertically. Remove a small triangle from each end, then slice each strip into 6-7 diamond shapes. Chill in the fridge again for just 10 minutes.

Put the diamonds the prepared baking sheets and bake in the hot oven vor about 15 minutes, or until golden brown . Leave to cool slightly on a wire rack and serve warm.

(Original recipe from Mary’s Foolproof Dinners by Mary Berry, Penguin: Random House UK, 2024.)

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Butter Paneer

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 8 February 2025| 1 Comment »

This is baked in the oven and couldn’t be easier to make. Serve with naan breads.

Butter Paneer – serves 4

FOR THE PANEER:

  • rapeseed oil
  • 600g hard paneer, cut into large cubes
  • 6 cloves of garlic, crushed
  • 2cm x 2cm ginger, finely grated
  • 1 tsp Kashmiri chilli powder
  • ½ tbsp lemon juice
  • ¾ tsp salt
  • ½ tsp ground turmeric
  • 5 tbsp Greek yoghurt

FOR THE BUTTER SAUCE:

  • 1 tsp Kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground cardamom
  • ¾ tsp salt
  • 2 tbsp runny honey
  • 2 x 400g tins finely chopped tomatoes
  • 150ml double cream
  • 1½ tbsp kasoori methi
  • a slab of butter

Preheat the oven to 200C fan/ 220C/ gas 7.

Line a large, deep baking tray with non-stick baking paper and brush it lightly with oil.

Put the panneer cubes into a large bowl and add half the garlic, half the ginger, the chilli powder, lemon, salt, turmeric and yoghurt. Mix well to coat the paneer, then tip into the lined tray.

Bake the panner in the oven for 25 minutes or until it’s starting to blacken at the edges.

Take the tray out of the oven and stir in 3 tbsp of oil and the rest of the garlic and ginger, then add the spices for the sauce, the salt and the honey. Stir to mix well, then add the tomatoes, making sure the paneer is completely covered. Return to the oven for another 30 minutes.

Remove the tray from the oven and stir through the cream, crumble over the kasoori methi, then stir again and put back in the oven for another 10 minutes. Remove the tray from the oven and stir in the butter. Serve with hot naan breads.

(Original recipe from Dinner by Meera Sodha, Penguin: Fig Tree, 2024.)

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Spaghetti al Limone

Posted in Cheese, Food, Pasta, Vegetarian, tagged , , , , , , , , , , , on 6 February 2025| Leave a Comment »

This is very rich and delicious so you can serve it in slightly smaller portions. The cooking time is a bit longer than our usual lemon spaghetti but it’s worth it for the flavour and silky texture. Perfect for an indulgent lunch at the weekend.

Wine Suggestion: An oaky white like the Dominio de Tares Old Vine Godello which is fermented with wild yeasts and aged in oak barrels. This makes it more complex, savoury and gtreat with rich, velvety foods like this.

Spaghetti al Limone – serves 6

  • 225ml cream
  • 2 unwaxed lemons (zest of 2 and juice of 1)
  • 100g butter
  • 500g spaghetti
  • 150g grated Parmesan cheese, plus extra to serve

Put the cream and the lemon zest into a large heavy-based saucepan and bring to the boil. Lower the heat and simmer for 2 minutes.

Now start adding the butter, about 1 tbsp at a time while stirring continuously. Wait for 30-45 seconds before adding the next tbsp of butter – it should be completely melted before you add any more. Keep going until you have used all the butter and you have a rich sauce. Set aside.

Cook the spaghetti in lots of salty water until al dente. Scoop out a mugful of the pasta water before draining.

Add half the pasta water to the cream sauce and bring to a simmer. Season generously with salt and pepper.

Turn the heat back down to low, then add the cooked spaghetti and toss to coat. Add the Parmesan, 1 tbsp at a time, as you did with the butter and waiting 30-45 seconds between each addition. Stir continuously and add another splash of pasta water if it starts to get stiff. Keep going until all the Parmesan has been added, then pour in the lemon juice and toss once more.

Serve in warm pasta bowls and top with a little extra Parmesan.

(Original recipe from Avoca at Home, Penguin Random House, 2022.)

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Cauliflower, Lentil & Coconut Dahl

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , , on 19 January 2025| Leave a Comment »

There is one person in our household of 3 who has decided to be a vegetarian for January. We’re not all joining in as there was far too much other stuff in the freezer but we’re trying to batch cook things like this to keep her going for the month and to avoid her living on koka noodles. This is a simple and lovely dahl. Serve with rice and naan or flatbreads. It is also suitable for those doing veganuary.

Wine Suggestion: We quite like an earthy dahl with a beer and chose a local brew, the Barrelhead Hopsburgh Helles, a creamy pale golden German style lager that’s lovely and smooth.

Cauliflower, lentil & coconut dahl – serves 4 to 6

  • 4 tbsp coconut oil
  • 2 tbsp mustard seeds
  • 1 large onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ to 1 tsp chilli flakes, to taste
  • 1 medium head of cauliflower, cut into bite-size pieces
  • 180g dried red lentils
  • 1 x 400ml tin coconut milk
  • 400ml tomato passata
  • 600ml water
  • 75g baby spinach
  • 2 tbsp chopped coriander
  • juice of 1 lemon

Melt the coconut oil in a large heavy-based saucepan over a medium heat. Add the mustard seeds and cook until they start to pop.

Add the onion with a large pinch of salt and cook for 10 minutes, until softened but not browned. Add the garlic and cook for a further minute, then add the ground coriander, turmeric, cumin and chilli flakes and cook for another minute.

Add the cauliflower, lentils, coconut milk, tomato passata and water. Stir well and bring to the boil, then reduce the heat and simmer for 20 to 25 minutes or until the lentils and cauliflower are cooked. Give it a stir occasionally to prevent it sticking.

Add the spinach, coriander and lemon juice and season well with salt and pepper.

Serve with rice and daal or flatbreads.

(Original recipe from Avoca at Home, Penguin Random House, 2022.)

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Baked Pasta Shells

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , , on 12 January 2025| Leave a Comment »

A vegetarian dish picked by Orlaith who wants to be a vegetarian for January – we’ll see how she goes! She wasn’t put off by this dish anyhow.

Wine Suggestion: A juicy, youthful Sangiovese or similar, like Umani Ronchi’s Serrano Rosso Conero which is a Montepulciano-Sangiovese blend. Bright, joyful red fruits with a smooth elegance and vivacity of youth.

Baked pasta shells – serves 4

  • 250g conchiglioni (big pasta shells)
  • 1 tbsp rapeseed oil, plus a bit extra
  • 400g baby spinach
  • 250g ricotta cheese
  • 200g Greek yoghurt
  • 30g grated Parmesan cheese,
  • 2 garlic cloves, crushed
  • zest of 2 lemons
  • 10 fresh basil leaves, shredded
  • ¼ tsp ground nutmeg
  • 1 x 700g jar of tomato passata

FOR THE TOPPING:

  • 70g fresh breadcrumbs
  • 70g grated Parmesan cheese
  • 1 tsp chopped fresh thyme
  • 1 tbsp butter, melted

Heat the oven to 170C.

Bring a large pan of very salty water to the boil. Add the pasta shells and cook for no more than 9 minutes – they need to be undercooked. Drain and cool under running cold water, then drain again and drizzle with a little oil to stop the shells sticking together, then set aside.

Heat the oil in a large frying pan over a medium heat. Add the spinach and cook for 1-2 minutes, until just wilted. Remove the pan from the heat and leave to cool, then squeeze out any moisture and roughly chop it.

Put the chopped spinach into a large bowl with the ricotta, yoghurt, Parmesan, garlic, lemon zest, basil and nutmeg and mix to combine. Season with salt and pepper.

Pour half the passata over the bottom of a large baking dish and season with salt and pepper. Stuff the shells with the ricotta and spinach mixture, then add the shells to the dish on top of the sauce, stuffed side up. Pour over the rest of the passata and season with a little more salt and pepper.

Mix the breadcrumbs, Parmesan and thyme in a small bowl, then pour over the melted butter and toss to combine. Sprinkle this over the top of the pasta, then bake in the preheated oven for 25 to 30 minutes, until the breadcrumbs are golden and the pasta is bubbling.

(Original recipe from Avoca at Home, Penguin Random House, 2022.)

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Egg Sambal Shakshuka

Posted in Brunch, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 28 December 2024| 2 Comments »

We usually have shakshuka at breakfast time but this shakshuka-style dish works well for dinner with some steamed basmati. We did crack an extra egg into the leftover sauce the following morning though.

Egg Sambal Shakshuka – serves 4

  • 1½ tsp fennel seeds
  • 2 cloves
  • seeds from 2 cardamom pods
  • ½  tsp ground cinnamon
  • 1½  tbsp medium curry powder
  • 60ml olive oil
  • ½ tsp black mustard seeds
  • 20 curry leaves
  • 1 red onion, halved and thinly sliced
  • 10g ginger, peeled and finely grated
  • 5 cloves of garlic, crushed
  • 10g coriander, stalks finely chopped and leave to serve
  • 150g datterini or cherry tomatoes
  • 2 tsp sambal oelek
  • 1 x 400g tin crushed tomatoes
  • 100ml tamarind concentrate
  • 300ml water
  • 15g palm sugar or light brown soft sugar
  • 5 eggs

Put the fennel seeds, cloves and cardamom into a small dry frying pan and toast lightly for a couple of minutes or until fragrant, then grind to a powder in a pestle and mortar. Add the cinnamon and curry powder and set aside.

Put 3 tbsp of the oil into a large sauté pan and place on a medium heat. Add the mustard seeds and 10 curry leaves and cook for 1 minute, until the seeds start to pop. Add the onion and cook for about 7 minutes, until starting to colour. Add the ginger, garlic, coriander stalks and fresh tomatoes, cook for another 5 minutes, then add the fennel spice mix. Cook for 2 minutes, then add the sambal oelek, tinned tomatoes, tamarind, water, sugar and 1½  tsp of salt. Stir and bring to a simmer. Reduce the heat to meidum-low and cook for 20-25 mintues, until thickened.

Crack the eggs into the sambal and sprinkle them with salt and pepper. Cover the pan and cook for 7-8 minutes, until the egg whites are cooked and the yolks just soft.

Meanwhile, put 3 tbsp of the oil into a small pan over a medium heat. Add the rest of the curry leaves, cook for about a minute or until very fragrant. Remove from the heat and drizzle the oil and curry leaves over the eggs and scatter over the coriander, leaves. Serve.

(Original recipe from Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley, Ebury Press, 2024.)

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Wild Mushroom Rice

Posted in Food, Vegetarian, tagged , , , , , , , , on 17 December 2024| Leave a Comment »

Lovely autumn flavours in this simple wild rice recipe by José Pizarro.

Wine Suggestion: this works well with elegant, light to medium bodied reds with an earthy twist. Pinot Noir and Nebbiolo are classic choices, however we went with Frasca la Guaragna’s Barbera d’Asti with it’s lower tannins but fresh acidity, brambly flavours and earthy spices brought out the mushroom flavours delightfully.

Wild Mushroom Rice – serves 4 to 6

  • 10g dried porcini
  • 50ml olive oil
  • 2 banana shallots, peeled and finely chopped
  • 250g mixed wild mushrooms, roughly rip any large ones
  • 300g bomba rice
  • 100ml dry white wine
  • 800ml good chicken stock
  • a squeeze of lemon juice, to serve
  • 30g manchego cheese, shaved, to serve
  • best extra virgin olive oil, to serve

Put the dried porcini into a small bowl and cover with 100ml of just-boiled water. Set aside for at least 10 minutes.

Put the olive oil into a sauté pan and gently fry the shallots for about 5 minutes, or until soft. Increase the heat a bit, then add the fresh mushrooms and fry for 4-5 minutes or until nicely browned.

Add the rice and stir until it glistens with the oil, then add the wine and let it bubble for a minute. Add the stock, season generously, then simmer and cook for 15-20 minutes, stirring now and then, until the rice is tender but still soupy.

Drain the soaking porcini and reserve the liquid. Add the porcini and 50ml of the soaking liquid to the rice, then cook for 1 more minute before removing from the heat.

Stir in a squeeze of lemon juice, then divide between warm bowls and top with the manchego shavings and a good glug of your best olive oil.

(Original recipe by José Pizarro in the Guardian, 1 Oct 2024.)

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Miso Butter Greens Pasta

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , , , on 11 November 2024| Leave a Comment »

Lovely flavours and smells in this. We don’t have a blender but a food processor did an ok job – a blender will give a smoother sauce.

Wine Suggestion: We think this dish suits a white with a complex mix of fruit, herbal and mineral flavours and some of the best with this combination come from Sicily. Tonight the Casematte Grillo Pharis which is grown facing the straights of Messina and made in a combination of large oak barrels and concrete. Smooth and deep with a lovely Sicilian citrus twiest at the end.

Miso butter greens pasta – serves 4

  • 60g unsalted butter
  • 5 cloves of garlic, chopped
  • ½ tsp fennel seeds
  • ½ tsp chilli flakes
  • 100g broccoli, chopped
  • 400g cavolo nero, discard the stalks and slice the leaves
  • ¾ tsp salt
  • 2½ tbsp white miso paste
  • 3 tbsp extra virgin olive oil
  • 500g orecchiette
  • extra virgin olive oil, to serve

Melt the butter in a large pot on a medium-high heat. Wait until it bubbles, then add the garlic, fennel seeds and chilli flakes. Cook, stirring, for 2-3 minutes until the garlic smells cooked.

Add the broccoli, cavolo nero, salt and 250ml of water. Stir, then cover and turn the heat to medium-low and cook, stirring every few minutes, for 8-10 minutes or until the greens have wilted and become tender.

Scrape the contents of the pan into a blender or food processor and add the miso and olive oil. Blend until smooth, you can add a little water if you need.

Rince out the greens pan, fill with water and bring to the boil (don’t add salt as the miso is salty). Cook the pasta according to the packet instructions and reserve a mug of the pasta cooking water before draining.

Drain the pasta, then return to the pot and add the sauce. Add enought of the cooking water to get the sauce to a nice consistency. Taste and season with salt if needed.

Spoon onto a serving platter and drizzle with olive oil.

(Original recipe from Dinner by Meera Sodha, Penguin: Fig Tree, 2024.)

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Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , on 4 November 2024| Leave a Comment »

A tasty side dish that is similar to Spanish Patatas Bravas but with the flavours changed up. Usefully you can make the sauce in advance and re-heat just before serving.

Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce – serves 6

  • 1kg potatoes, peeled and cut into 2.5cm chunks
  • 2 tsp paprika
  • 2 tsp ground turmeric
  • 2 tsp cumin seeds
  • 3 tbsp garlic oil
  • a handful of fresh coriander leaves, chopped, to serve
  • crumbled feta, to serve

FOR THE SAUCE:

  • olive oil
  • 2 garlic cloves, bashed and thinly sliced
  • 250g (drained weight) roasted red peppers from a jar, roughly chopped
  • 400g tin chopped tomatoes
  • 1 heaped tbsp rose harissa
  • 1 tbsp caster sugar

Heat the oven to 220C/200C fan/Gas 7.

Line a baking tray with paper. Mix the spices with the garlic oil. Put the potatoes into a large bowl, pour over the spice mixture and toss to coat. Spread them out evenly on the tray, season with some salt and pepper and roast for 30 minutes or until crispy and cooked through.

To make the sauce, drizzle some olive oil into a saucpean, add the garlic and cook over a medium heat for a couple of minutes. Add the peppers, tomatoes and harissa and season well with salt. Cook for another couple of minutes. Stir in the sugar and cook over a medium heat for 20 minutes, stirring regularly. Remove from the heat and whizz until smooth, then taste and adjust the seasoning.

Serve the potatoes on a platter with the sauce poured over and feta and coriander scattered over the top.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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