We’ve been a bit quiet on here because we’ve been spending our evenings outside in the sunshine. This week looks less promising weather-wise so we should get all the recipes we’ve tried posted.
Wine Suggestion: We’d pair this with a current favourite, from Sartarelli’s side project, the Colline Verdicchio dei Castelli di Jesi from the rolling hills of Marches, Italy. Fresh and lightly floral, the green apple and pear flavours emphasise the lovely fresh broad beans and the hints of sage and green almonds match the cream and chilli.
Broad beans, mint & chilli pasta – serves 2
200g podded broad beans (we use frozen)
200g pasta e.g. penne
2 tbsp olive oil
4 scallions, chopped
3 cloves of garlic, finely sliced
1 red chilli, remove the seeds and finely slice
1 lemon, zested, plus 1tbsp of juice
a knob of butter
30g Parmesan or pecorino, finely grated, plus some extra to serve
2 tbsp double cream or crème fraîche
a large handful of mint, roughly chopped
Bring a large pan of salted water to the boil and cook the broad beans for 2-3 minutes, depending on their size. Scoop them out of the water with a slotted spoon, then rinse under cold water to cool. Pop the beans out of their skins and set aside.
Bring the water back to the boil again and add some more salt. Cook the pasta until al dente, skimming off any scum from the surface of the water.
Meanwhile, warm a large frying pan over a medium heat. Add the oil, scallions, garlic, chilli, lemon zest and a pinch of salt and cook for a few minutes without colouring.
Add the butter and broad beans and season with black pepper. Stir to coat the beans in the sauce and crush a few of them with your spoon. Remove the cooked pasta from the water with a slotted spoon and add to the pan with the beans. Add an extra couple of spoons of pasta cooking water if you need, then the Parmesan. Toss until the sauce is creamy and glossy, then pour in the cream, followed by the lemon juice and mint. Season to tate and serve in warm bowls with some extra cheese.
(Original recipe by Rosie Birkett in Olive Magazine, June 2021.)
This recipe is from Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich. They have memories of cooking potatoes in bonfires as children and how delicious they tasted. They really are delicious and if you’ve made the effort to light your barbecue you may as well throw a few potatoes in the embers too.
Baked potatoes with charred spring onion sour cream – serves 4
4 baking potatoes, about 250g each
FOR THE SOUR CREAM DRESSING:
8-10 scallions
300g sour cream
1 large clove of garlic, peeled and crushed
3 tbsp olive oil
½ tsp flaky sea salt
black pepper
zest and juice of half a lemon
Wrap each potato in tin foil and place in the embers of your barbecue or campfire. Leave there for about 45 minutes or until a metal skewer goes in easily, turn them over a couple of times as they cook.
Meanwhile, char half the scallions on the grill for a few minutes on each side or until charred. Remove from the heat and finely chop.
Finely slice the green parts of the remaining scallions and set aside to sprinkle over at the end. Cut the remaining white parts into small pieces and stir into the sour cream along with the charred scalllions and the rest of the ingredients.
Remove the cooked potatoes from the fire and remove the foil. Cut each one down the middle and sprinkle with the flaky sea salt and fill with the sour cream mixture. Spinkle over the green scallions and some black pepper before serving.
(Original recipe from Chasing Smoke: Cooking over fire around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)
This is perfect for mid-week – tasty, healthy and just a few ingredients.
Wine Suggestion: The hot and sour flavours pair well with dry Rieslings, like the exhuberant Domaine Bott-Geyl Les Elements. Apples, zesty lemon, a hint of apricot and a taut freshness.
Hot and sour aubergine with sticky rice – serves 2
150g sushi rice
1 onion, sliced
1 aubergine, chopped into bite-sized pieces
1 tbsp veg oil
2 tbsp golden caster sugar
2 tbsp red wine vinegar
2 tsp soy sauce, plus extra to serve
2 tsp cornflour
100g green beans, halved
1 red chilli, shredded, plus extra to serve
Cook the rice according to the packet instructions.
Fry the onion and aubergine in the oil in a wide shallow pan with a lid until golden and softened. Stir it every few minutes.
Mix the sugar and vinegar together, then add the soy sauce and stir until the sugar dissolves. Add the cornflour and stir to dissolve.
Add the beans and red chilli to the pan and cook for 4 minutes with the lid on. Add the liquid mixture, stir and continue cooking for another 2 minutes with the lid on.
Serve with the rice and some extra soy sauce and chillies on the side.
(Original recipe by Kate Calder in Olive Magazine, June 2012.)
We’ve done this a few times this week. It’s a great side for a barbecue and it looks after itself in the oven while you organise everything else. Make it while you can still get local asparagus.
Roasted balsamic asparagus & cherry tomatoes – serves 4 as a side
350g asparagus, snap off the woody ends and discard
330g pack cherry tomatoes, halved
2 tbsp olive oil
1 tbsp balsamic vinegar
50g feta, crumbled
Heat the oven to 200C/180C fan/gas 6.
Put the asparagus and cherry tomatoes onto a baking sheet and drizzle over the olive oil and balsamic. Season, then toss together. Bake for 15 minutes or until the asparagus is cooked through. Sprinkle over the feta to serve.
This is a side dish really, but we had it mid-week as a main with some takeaway naan breads. Highly recommended! A halloumi version of the traditional paneer dish.
Wine Suggestion: An unoaked, dry Chardonnay like Domaine Ventenac’s Carole from Cabardès in southern France, which is light and fruit forward would be an ideal choice. Easy going but with layers of flavour and textures just like the dish itself.
Saag halloumi – serves 4 to 6 as a side (half to serve 2 as a main)
500g spinach
½ an onion, chopped
2 cloves of garlic, chopped
a thumb-sized piece of ginger, chopped
2 tsp ground turmeric
1 tsp cumin seeds
½ tsp garam masala, plus extra to serve
2 blocks of halloumi, cut into bite-sized pieces
2 tbsp vegetable oil
200ml double cream
½ lemon juiced
Bring a large pan of water to the boil and cook the spinach for 1 minute or until wilted. Drain well, leave to cool, squeeze out the liquid with your hands, then finely chop.
Put the onion, garlic and ginger into a blender with 1-2 tbsp of water and whizz until smooth.
Put the turmeric, cumin seeds, garam masala and lots of seasoning onto a plate. Roll the pieces of halloumi in the spices to coat all over.
Heat the oil in a non-stick frying pan over a medium-high heat, then fry the halloumi until crispy. Don’t be tempted to turn it until a nice crust has been formed, this will help prevent sticking. Remove to a plate.
Add the onion purée to the same pan, plus any spices remaining on the plate and some seasoning. Cook for 15 minutes until the raw smell has gone and they have started to colour. Add the spinach, halloumi and double cream, and cook for another 5 minutes to thicken and warm through. Season with the lemon juice and sprinkle with garam masala before serving.
(Original recipe by Adam Bush in Olive Magazine, May 2020.)
We definitely have a bit of a thing for Asian-style greens and rice. And while it may seem like you need another dish on the side, you really don’t, it’s just a bowl of healthy, delicious things. Having said that, this would also be great on the side of some white fish.
Wine Suggestion: Anthony Girard’s La Clef du Recit Menetou Salon is a star here. A Sauvignon Blanc grown on Kimmergian clay-limestone, this has a depth, texture and body that belies the grape a little and a wine that we think gets better with a few years in the bottle … if you can wait that long. Don’t worry if you can’t though, it’s delicious from release too.
Asparagus with ginger & garlic – serves 2
12-16 spears of asparagus, snap off the woody ends and slice on the diagonal into 4cm pieces
2-3cm piece of ginger, peeled and sliced into very fine matchsticks
1 tbsp sunflower oil
1 clove of garlic, peeled and finely sliced
1 red chilli, deseeded and finely sliced
80ml water
1 ½ tbsp oyster sauce
cooked rice, to serve
Put your wok over a medium-low heat and add the sunflower oil. When warm, add the ginger and cook briefly until fragrant.
Add the asparagus, garlic and chilli and toss, then pour in the water and turn the heat to high. Cook for a minute, then add the oyster sauce. Toss well to coat the asparagus and cook for about 30 seconds or until tender but with a bite.
Remove from the heat and season with some black pepper, you shouldn’t need salt.
Serve hot over rice.
(Original recipe from My Favourite Ingredients by Skye Gyngell, Quadrille Publishing, 2008.)
Try this if you’re in a bit of a lunch rut … or if like us you have bought an extra bag of spinach and have some miso lingering in the fridge. It takes 5 minutes and it’s delicious.
Miso spinach on sourdough toast – serves 2
1 tbsp miso paste
1 tbsp melted butter
200g spinach
2 tsp soy sauce
1 tbsp sesame seeds
2 sliced scallions
2 large slices of toasted sourdough (to serve)
Mix the miso paste with the melted butter, then tip into a frying pan.
Add the spinach and cook over a medium heat until wilted, then add 2 tsp soy sauce. Divide between the toasts and sprinkle over the spinach & scallions.
This is delicious with a load of warm flatbreads for scooping up the baba ghanoush. To burn the aubergines place them directly onto gas rings turned up high, scorch for about 20 minutes, turning once. You will need to open all of the doors and windows but it is definitely worth it!
Wine Suggestion: A Spanish red was called for, but to be a little contrary we went to Roussillon: Roc des Anges’ Segna de Cor. A Grenache, Carignan and Syrah blend from the “young” vines of this estate which average only 40 years of age … they have some wonderful old vines in this part of the world and Marjorie Gallet has some of the best parcels scattered across the incredible landscape that is Catalan France. Exceptionally refined and smooth, with layers of spices, warm fruits and a core of salty stones and smokey earth. For an entry level wine this is truly exciting. Also a good match for the smokey aubergines, earthy lentils and tart pomegranate.
Smoky baba ganoush with roasted cauliflower, lentils & pomegranate – serves 4 to 6
1 cauliflower, cut into florets
2-3 tbsp extra virgin olive oil
300g Puy lentils (or similar lentils)
2 large handfuls of spinach leaves
a small handful of coriander leaves
½ a lemon, juiced
1 pomegranate, seeds extracted
pomegranate mollasses
FOR THE BABA GANOUSH:
4 large aubergines
4 tbsp tahini paste
2 cloves of garlic, finely chopped
1 lemon, juiced
2 tbsp Greek yoghurt
5 tbsp extra virgin olive oil
Preheat the oven to 200C.
Coat the cauliflower in olive oil and season well with salt and pepper. Spread over a baking tray and roast for 25-30 minutes.
To make the baba ganoush, put the aubergines directly over a gas flame on high, for about 20 minutes, turning once. When cool enough to handle, peel off the blackened skin and place the flesh into a large bowl. Break the aubergine flesh up with a fork, leaving it a bit chunky, then add the tahini, garlic, lemon juice, yoghurt and olive oil. Mix with a fork until well combined and season well with salt and pepper.
Bring a large pot of water to the boil and cook the lentils for 20-25 minutes until just tender, then drain.
Combine the roasted cauliflower, lentils, baby spinach, coriander, a drizzle of olive oil and a good squeeze of lemon juice and season well with salt and pepper. Serve with plenty of baba gaanoush on the side, scatter over the pomegranate seeds and drizzle with a few drops of the pomegranate molasses.
(Original recipe from Community by Hetty McKinnon, A Plum Book, 2014.)
It just wouldn’t be spring without asparagus soup would it? Though the weather is far from spring-like in Dublin. This is from Roast Chicken and Other Stories by Simon Hopkinson, though I suspect Simon may not approve of our half-whizzed texture. You can of course whizz until smooth and pass through a fine sieve if you’re equally fussy.
Asparagus soup – serves 4
100g butter
4 small leeks, white parts only, trimmed and chopped
750ml water
1 potato, peeled and chopped
450g fresh asparagus, snap off the woody ends and peel the thicker ends a little
250ml double cream
Melt the butter in a large saucepan, then sweat the leeks until soft.
Add the water and potato, season with salt and pepper, and cook for 15 minutes.
Chop the asparagus and add to the soup, then boil rapidly for 5 minutes.
Whizz the soup in a blender or food processor, then pass through a fine sieve (or if you’re lazy like us you can just roughly whizz with a stick blender).
(Original recipe from Roast Chicken and Other Stories by Simon Hopkinson, Ebury Press, 1994.)
We tend to be a bit suspicious of salads that claim to be a main course but we promise you won’t be hungry after this one.
Wine Suggestion: Naturally when eating asparagus we gravitate to Grüner Veltliner, but for this dish we felt drawn to Souther France and opened the Ch Vignelaure, La Source Blanc from Provence. Made mostly from Vermentino with a touch of Semillon and Sauvignon Blanc. Fresh and summery with citrus fruits and a gently herbal twist; full of energy and vitality.
Spring Salad – serves 4 as a main
300g baby new potatoes, half any biggish ones
1 spring of mint
2 eggs
200g asparagus, woody ends snapped off and saved
50g frozen peas
4 tbsp mayonnaise
1 green apple, cored and finely chopped (we used a Granny Smith)
3 scallions, finely sliced
1 tsp capers, drained
2 tbsp olive oil
1 tbsp white wine vinegar
1 Little Gem lettuce, leaves washed and dried, heart split in two
a few handfuls of soft herbs e.g. tarragon, parsley, mint, chives
FOR THE GARLIC CROUTONS:
2 slices of sourdough or white baguette
a drizzle of olive oil
3 cloves of garlic
Heat the oven to 200C/180C fan/gas 6.
Drizzle the bread with some oil and season, then roast in the oven for 12-15 minutes, turning halfway through. They should be crispy and golden.
Once baked, rub the bread with the raw garlic and cut into croutons.
Bring a pan of water to the boil. Add the potatoes, mint sprig and 1 tsp salt, then simmer for 15 minutes or until the potatoes are tender, no firmness should remain. Drain and discard the mint.
Meanwhile, bring another pan of water to the boil and add the eggs. Cook for 6 minutes and 30 seconds for firm whites and runny yolks, then drain under cold running water to cool and peel.
Bring another pan of salty water to the boil. Chop the asparagus spears into three and boil for 3-4 minutes or until just tender. Remove with a slotted spoon, then bring the water back to the boil and ad a pinch of sugar. Add the peas and cook for 2-3 minutes or until tender. Drain.
Toss the potatoes with 2 tbsp of the mayonnaise, apple, scallions and capers. Whisk the olive oil and white wine vinegar together, season, then dress the lettuce and soft herbs, the asparagus and peas. Spread the rest of the mayonnaise across a serving plat, top with the postates and dressed salad, halve the eggs and add more mayonnaise if you like. Garnish with the croutons and extra herbs.
This is much lighter than your average pasta bake and therefore perfect for midweek. It’s packed full of flavour and you can freeze the leftovers too. Serve with a salad.
Wine Suggestion: Perfect with an easy, mid-weight red like the Umani Ronchi Rosso Conero Serrano, a joyful blend of Montepulciano and Sangiovese. Food friendly and also easy sipping on its own.
Spinach & Ricotta Pasta Bake – serves 6
400g wholewheat penne pasta
1 tbsp olive oil
1 onion, finely chopped
6 cloves of garlic, finely chopped
1 tsp sweet smoked paprika
250g roasted peppers from a jar, diced
700g jar passata
400g tin chopped tomatoes
1 tsp dried oregano
100ml water
200g ricotta cheese
a small handful of sage leaves, finely chopped
150g baby spinach
a handful of basil leaves, roughly chopped
125g mozzarella ball, diced
15g Parmesan, finely grated
Preheat the oven to 220C/Fan 200C/Gas 7.
Bring a large pan of salty water to the boil and cook the pasta for the shortest time indicated on the pack, then drain and run under cold water until completely cooled. Drain and set aside.
Meanwhile, heat a tablespoon of olive oil in another large saucepan, then cook the onion for about 5 minutes or until softened. Then add the garlic and continue cooking for another 2 minutes. Stir in the paprika and cook for a further minute.
Add the roasted peppers, passata, tomatoes and oregano. Pour the 100ml of water into the passata jar, give it a shake, then add this too. Bring to a gentle simmer and cook for about 10 minutes.
Meanwhile, mix the ricotta and chopped sage together and season with salt and black pepper.
Stir the spinach and basil into the tomato sauce until wilted, then season the sauce with salt and black pepper. Add the pasta and stir to coat in the sauce, then tip it all into a large roasting tray or lasagne dish.
Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the Parmesan. Bake on a high shelf in the oven for 20-25 minutes.
(Original recipe from Lose Weight & Get Fit by Tom Kerridge, BLOOMSBURY ABSOLUTE, 2018.)
Try this for a tasty weeknight dish, particularly if you have lots of herbs in the garden. We loved the anchovies in this but you can easily give it a go without. With gnocchi the trick is to definitely fry it at the end as this gives you both a crispy outside and a pillowy-soft centre.
Wine Suggestion: This needs a characterful white with a bit of acidity. Domaine Gueguen’s old-vine Aligote was our choice, but a good Gavi or top-notch Vermentino would work too.
Gnocchi with herb sauce – serves 2
1 tbsp capers
4 anchovies (optional)
1 clove of garlic
1 lemon, juiced and zest of half
50g herbs – we used parsley, chives & basil
4 tbsp olive oil
500g gnocchi
Blitz the capers, anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce. Season and set aside.
Cook the gnocchi in salty water according to the pack – it takes hardly any time at all and don’t be tempted to leave it in longer, really as soon as it floats to the top it’s done. Drain the gnocchi, then heat the last tbsp of olive oil in a large non-stick frying pan over a high heat.
Fry the gnocchi for about 3 minute or until crispy on the outside and piping hot. Drain on kitchen paper, then tip into a bowl and toss with the sauce. Divide between warm bowls and top with lemon zest and lots of black pepper.
(Original recipe by Elena Silcock in BBC Good Food Magazine, April 2018.)
This is so simple for mid-week and the colours are just fab! Healthy too and generous portions.
Roast onion, chickpea & halloumi salad – serves 2
2 red onions, peeled and each cut into 8 wedges
400g tin chickpeas, drained and rinsed
2 tsp ras el hanout
extra virgin olive oil
250g cooked Puy lentils – we used a tin but you can of course cook them yourself or buy one of those pouches
100g roasted red peppers, cut into strips
a large handful of mint leaves, finely chopped
a large handful of flat-leaf parsley, finely chopped
2 tsp pomegranate molasses
250g packet of halloumi, sliced
2 tbsp pomegranate seeds
Preheat the oven to 220C/200C fan/Gas 7.
Line a baking tray with baking paper. Spread the onion wedges and chickpeas over the tray, then sprinkle with the ras el hanout and some salt and rub gently to coat, then drizzle with oil. Cook in the oven for 20-25 minutes or until the chickpeas or golden and crunchy.
Meanwhile, mix the lentils, roast peppers, mint and half the chopped parsley in a bowl. Drizzle over 1 tbsp of oil and the pomegranate molasses and season well with salt and pepper. Mix well and divide between serving plates.
Heat a large non-stick frying pan over a medium-high heat. When hot, add a little oil, then fry the halloumi slices for a couple of minutes on each side or until golden brown.
Spoon the onions and chickpeas over the lentils, then top with the halloumi and scatter over the pomegranate seeds and parsley to serve.
(Original recipe from Lose Weight & Get Fit by Tom Kerridge, Bloomsbury Absolute, 2019.)
Given it’s sharp-sour character it can sometimes be tricky to think of what to do with sorrel – so this is a quick and easy recipe for sorrel butter. Delicious with pasta or on fish or chicken. You can make the butter and stash it in the freezer if you happen to have some leftover sorrel from another dish.
Wine Suggestion: This works really well with the Gulfi Valcanzjria. A blend of Chardonnay and Carricante from the slopes of Mt Etna, this fresh and Spring-like as well as having the stuffing to work with the sharp/sour sorrel.
Tagliatelle with sorrel butter & pine nuts – serves 4
2 large handfuls of sorrel leaves, remove the stalks and roughly chop
100g butter, softened
½ a lemon, juiced
300g tagliatelle or pappardelle pasta
75g toasted pine nuts, to serve
Parmesan, shaved or grated to serve
Tip the sorrel into a food processor with the butter and lemon juice, then whizz to a paste. Season with salt and pepper.
Scrape the butter out onto a piece of cling film then roll into a log and chill in the fridge. It will be fine there for a few days or you can freeze for a month.
Cook the pasta in very salty water until al dente.
Meanwhile, melt the sorrel butter in a large frying pan. Use tongs to transfer the cooked pasta from the cooking water into the frying pan with the butter. Toss the pasta in the butter, then add most of the pine nuts and mix well.
Divide the buttery pasta and pine nuts between warm bowls and scatter with Parmesan and extra pine nuts to serve.
Who says you can’t have broccoli for breakfast? It’s purple sprouting broccoli season and we can’t resist buying when we see it. Also good on a slice of toasted sourdough.
Crispy PSB with poached eggs – serves 2
300g purple sprouting broccoli
1 tbsp soy sauce
1 tsp honey
1 tbsp vegetable oil
1 tbsp sesame seeds
poached eggs, to serve
Heat the grill to high.
Meanwhile, steam the broccoli until tender, about 5 minutes, then dry well with kitchen paper.
Put the soy sauce, honey and vegetable oil in a bowl and whisk to combine.
Put the broccoli into a roasting tin, pour over the marinade and toss gently, then sprinkle over the sesame seeds. Put the tin under the grill for 5-8 minutes or until the broccoli is crispy.
Divide the broccoli between warm plates and top with a poached egg. Serve with some toast if you like.
(Original recipe by Rosie Birkett in BBC Good Food Magazine, April 2019.)
We’re getting very impatient for spring veg. Ideally this would be made with locally grown asparagus and freshly podded peas and broad beans. In reality we had to settle for purple sprouting broccoli and frozen peas and beans. Still a delicious spring dish. This makes enough to serve 6 for lunch or a generous side dish. Cook the veg at the last minute if you can as it nice served slightly warm.
Spring Panzanella – serves 6
350g ciabatta, torn into bite-size chunks
1 shallot, chopped
3 tbsp olive oil,
300g fresh pea or frozen peas
300g fresh broad beans (podded weight) or use frozen broad beans
400g asparagus, trimmed (we used purple sprouting broccoli)
leaves from a large bunch of basil
1 clove of garlic, crushed
35ml extra virgin olive oil
3 tbsp balsamic vinegar (ideally white balsamic)
75g Pecorino or Parmesan, shaved
Preheat the oven to 180C/350F/Gas 4.
Toss the bread in a roasting tin with the shallot, seasoning and oil. Bake for about 15 minutes, or until golden and crunchy.
Cook the peas and broad beans in salted boiling water in separate pans, then drain. Slip the skins from the broad beans.
Meanwhile, cook the asparagus in salted water for 3-4 minute or until tender. Drain in a sieve and refresh briefly under cold water, just long enough to stop cooking but not cool down completely.
Put the crunchy bread into a large, shallow bowl. Add the asparagus, peas, broad beans, basil & garlic. Season well. Pour on the extra virgin olive oil and balsamic vinegar and add the cheese. Toss gently and serve.
(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2012.)
We loved this deep-filled veggie pie and it looks so bright with the broken eggs on the top. Excellent for lunch or dinner or to pack up for a picnic. Leftovers are good too. Use a 23cm round baking tin. Serve with a salad.
Wine Suggestion: Pick a white you’d be happy having on a picnic; something with a bit of body and dry, minerality. For us it was an old vine Bourgogne Aligote from Domaine Gueguen in Chablis. Full and round with apricot and apple flavours and a saline, chalky twist at the end. Tasting this we wonder why Aligote isn’t more popular as it is delicious.
Spinach, egg and filo pie – serves 8
70g butter
1 small packet of filo pastry
FOR THE FILLING:
50g butter
500g spinach
1 small bunch of dill, chopped
3-4 scallions, chopped
a few sprigs of thyme, leaves picked and chopped (about 2 tsp)
2 tsp dried mint
1 tsp salt
½ tsp freshly ground black pepper
½ tsp ground nutmeg
160g cup yoghurt
50g plain flour
8 eggs
50g finely grated pecorino
50g feta
Melt the 50g portion of butter for the filling in a large saucepan. Add the spinach and cover, then cook for a few minutes until wilted. Drain in a colander to drain off the excess liquid. Transfer to a large bowl and add the dill, scallions, thyme, dried mint, salt, pepper and nutmeg and mix well. Add the yoghurt, flour, 4 of the eggs, the pecorino and feta, and mix well to combine.
Heat the oven to 200C/180C fan/gas 6.
Melt the 70g portion of butter for the pastry and take the filo sheets out of the packet. Brush the first sheet with the melted butter and lay another sheet on top. Lift these 2 sheets into the round baking tin, allowing a little overhang. Repeat this process and put another layer in the tin, slightly overlapping the first. Continue this way until the tin is fully lined with pastry, with pastry over hanging on all sides. You will probably need about 4 double sheets.
Fill the pastry lined tin with the spinach mixture, then fold the filo overhang to cover the edges of the filling but don’t cover the whole surface. Scrunch the pastry to form a crunchy rim and brush with a little more butter. Place in the oven for 10 minutes.
Carefully remove the tin from the oven and crack the remaining 4 eggs over the surface. Aim to have an egg yolk in each quarter and for the egg white to be evenly distributed. Use the tip of a sharp knife to swirl the yolk into the filling but don’t push it in too much. Put the pie back in the oven and bake for another 20 minutes or until the spinach mixture and eggs are set and the pastry crispy.
(Original recipe from Honey & Co. At Home by Sarit Packer & Itamar Srulovich, Pavilion, 2018.)
This is easier to make than you think, particularly if you have a food processor to hand, though a whisk and a bowl will also work. So much nicer freshly made than any bought version and good with fish dishes or a roast chicken.
If you go a fraction too fast pouring in the oil, it is easy for it to de-emulsify and go to liquid again as we did with this one. Do not dispair as it’s also easy to save – just pour the split mix into a jug and start again with 10ml water in the food processor, slowly adding the split mix and then the remaining oil. It all, miraculously comes back together again!
Aïoli – serves 4 to 6
2 egg yolks
1 clove of garlic, crushed
2 tsp Dijon mustard
1 tsp red wine vinegar
a big pinch of salt
200ml groundnut oil or sunflower oil
50ml good olive oil
Put the egg yolks, garlic, mustard, vinegar and salt in a food processor and blitz for 20 seconds. Keep the motor running while you add the groundnut oil/sunflower oil. You need to add slowly in a very thin drizzle, and then finish with the olive oil.
You should get a nice thick mayonnaise and if it all goes wrong, follow the instructions in the introduction. If it’s a bit too thick at any point, you can add a splash of cold water to thin it, then continue adding the oil. Season with salt and pepper to taste.
(Original recipe from Home Cookery Year by Claire Thompson, Quadrille, 2020.)
We served this as a side with a barbecue but it would also make a nice dinner for 2.
Couscous & chickpeas in ras el hanut spice – serves 4 as a side or 2 as a main
½ a small onion, finely chopped
3 cloves of garlic, finely sliced
1 tbsp olive oil
1 tsp salt
1 tbsp ras el hanut spice mix
100g cooked chickpeas (from a tin)
1 tomato, diced
60g couscous
180ml boiling water
15-20g coriander, chopped
Heat the oil in a pan, then fry the onion and garlic over a medium heat until softened and starting to colour. Add the salt and ras el hanut and mix for about 20 seconds. Add the chickpeas and diced tomato and cook for another minute. Stir in the couscous and boiling water, bring to the boil, then turn off the heat and cover.
Leave the couscous aside for 10 minutes to absorb the liquid, then remove the lid and use a fork to separate the grains and mix in the chopped coriander. Serve warm or at room temperature.
(Original recipe from Honey & Co. Food from the Middle East, Saltyard Books, 2014.)
Jono & Jules do food & wine 