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Posts Tagged ‘peas’

Good Sides – Petits Pois Aux Lardons and Rösti Potato Gratin

Posted in Food, Potato, Side dish, tagged , , , , , , , , on 25 April 2025| Leave a Comment »

Two excellent sides to serve with a roast dinner.

Petits Pois Aux Lardons – serves 4

  • 30g butter
  • 1 medium onion, finely chopped
  • 100gm smoked bacon lardons
  • 2 tsp plain flour
  • 200ml chicken stock
  • 450g frozen peas
  • ¼ tsp sugar

Melt the butter in a pan and cook the onion and lardons for about 5 minutes over a low heat until the onions have started to soften. Stir in the flour and cook for a minute or two, then add the stock and bring to the boil.

Turn the heat down and add the peas. Cover with a lid and cook for 15-20 minutes. When ready the peas should be slightly soupy.

Season with the sugar, salt and lots of black pepper.

(Original recipe from Rick Stein’s Secret France, BBC Books, 2019.)

Rösti Potato Gratin – serves 6

  • 900g waxy potatoes
  • 45g butter, melted, plus extra to grease the dish
  • 150ml single cream

Heat the oven to 220C/200C fan.

Scrub the potatoes, then put them into a pan and cover with cold water and add some salt. Cover with a lid, bring to the boil, and cook until just tender – they should be just slightly firm in the centre. Set aside to cool completely.

Butter a 1 litre shallow ovenproof dish.

Peel the potatoes, then use a coarse grater to grate into the buttered dish, sesaon each layer with salt and black pepper. Don’t be tempted to press then down so they remain light and fluffy.

Pour over the melted butter and cream and bake for 20-25 minutes or until crispy and golden brown.

(Original recipe from Mary Berry Cooks Up a Feast with Lucy Young, DK: Penguin Radom House, 2019.)

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Easiest Ever Chicken Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , on 24 October 2024| Leave a Comment »

This is a very tasty curry despite the short list of ingredients. Even though it’s simple, it’s perfect for a weeknight and not too spicy for children or other sensitive palates.

Wine Suggestion: We usually find most Pinot Grigio’s a bit nondescript for our tastes, but have been exploring and enjoying a number from Trentino and Friuli recently and think they go quite well with mild curries like this. Zuani make their Sodevo Pinot Grigio in a fairly standard way, though from well tended and lower yielding vineyards. The big difference is both the soils, and keeping it on the fine lees after fermentation. Look out for this last step and you should find a wine that stands out amongst the sea of ordinary Piont Grigios.

Easiest ever chicken curry – serves 4

  • 2  tbsp vegetable oil
  • 2 cloves of garlic, crushed
  • 2 tsp finely grated ginger
  • 1 small onion, finely chopped
  • 500g chicken breasts, cut into strips
  • 2½  tbsp curry powder, plus an extra 2 tsp
  • 1 x 400ml full fat coconut milk
  • 375ml chicken stock
  • ½  tsp salt
  • 200ml frozen peas
  • a large handful of coriander, chopped

Sprinkle the chicken with the 2 extra tsp of curry powder and some salt and pepper.

Heat a splash of oil in a large, deep frying pan, the remove and set aside.

Add the rest of the vegetable oil to the pan and cook the garlic, ginger and onion over a medium-high heat for a few minutes. Add the 2½  tbsp curry powder and continue to cook for another 2 minutes.

Add the coconut milk and chicken stock to the pan, then simmer rapidly for about 20 minutes or until reduced and thickened. Add the chicken back in towards the end to cook it through.

Add the peas and salt to the curry and cook for 2 minutes, season again to taste and sprinkle over the coriander.

Serve with steamed basmati rice.

(Original recipe from RecipeTinEats)

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Courgette, Pea & Basil Soup

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , , on 4 September 2024| Leave a Comment »

How can it be soup season already?? This is a good transition recipe made with summer veg and herbs. Don’t leave out the feta and lemon zest garnish as it really makes it sing.

Courgette, pea and basil soup – serves 8

  • 75ml olive oil, plus extra to serve
  • 1 bulb of garlic, cloves separated and peeled
  • about 1.3kg of courgettes, cut into 3 cm thick slices
  • 1 litre veg stock
  • 500g frozen peas
  • 50g basil leaves
  • 200g feta, crumbled into pieces
  • 1 lemon, finely grate the zest

Heat the olive oil in a large saucepan over a medium heat. Add the garlic cloves and fry for a few minutes or until turning golden. Add the courgettes, 2 tsp of salt and plenty of black pepper and keep cooking for about 3 minutes, stirring all the time, until the courgettes are starting to brown. Pour in the stock and 500ml of water, then bring to the boil over a high heat. Cook for 7 minutes, until the courgettes are softened.

Add the peas, stir through for 1 minute, then add the basil. Remove the soup from the heat and whizz using a stick blender or liquidiser until smooth.

Serve the soup in bowls with crumbled feta, some lemon zest and a drizzle of good olive oil.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, Penguin: Random House, 2018.)

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Crispy Chicken Thighs with Peas and Herbs

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 27 August 2024| Leave a Comment »

With the erratic weather we’re not doing nearly as much outdoor cooking as we’d usually at this time of year. To keep up our spirits this indoor dish was light and summery. Serve with some new potatoes.

Wine Suggestion: A fun and inexpensive Verdicchio from Umani Ronchi, their Villa Bianchi, which despite it being light and easy going shows the class that the whole range they make has. Summery fun in a glass.

Crispy chicken thighs with peas and herbs – serves 4

  • 8 chicken thighs
  • 2 tbsp olive oil
  • 2 shallots, halved and sliced
  • 3 garlic cloves, thinly sliced
  • 400ml chicken stock
  • 300g frozen peas (or freshly podded if possible)
  • 3 sprigs of tarragon, leaves picked and roughly chopped
  • 2 springs of mint, leaves picked and roughly chopped
  • 30g cold butter, cut into cubes

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

Trickle the olive oil over the chicken thighs and season both side with salt and pepper. Heat a large non-stick sauté pan over a medium heat, then place the thighs skin-side down in the pan and leave to cook for 15- 20 minutes or until the skin is crispy and golden brown.

Transfer the thighs, skin-side up, to an oven tray and bake in the oven for a further 15-20 minutes.

Meanwhile, put the sauté pan back over a medium heat. When it’s hot add the shallots and cook for 3-4 minutes to soften. Add the garlic and cook for another couple of minutes.

Pour the stock into the pan and scrape all the sticky bits from the bottom of the pan with a wooden spoon. Bring the stock to a simmer and cook reduce by half. Add the peas and herbs and cook for a few minutes until the peas are tender. Add the cold butter and stir until amalgamated into the sauce.

Remove the chicken from the oven and add the thighs to the pan with the peas, pouring over any juices on the tray. Stir and season with salt and pepper, then serve.

(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury, 2024.)

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Tagliatelle with Peas & Prosciutto

Posted in Food, Italian, Pasta, tagged , , , , , , , on 3 March 2024| Leave a Comment »

We often buy little jars of peas when we’re on holidays in France. This recipe requires peas from a jar which have a distinct and lovely flavour that compliments the other ingredients. Delicious!

Wine Suggestion: Umani Ronchi’s Pecorino Vellodoro is a taste of spring from the Abruzzo region of Italy; floral & fruity with a lovely dry, refreshing minerality.

Tagliatelle with peas & prosciutto – serves 2

  • 3 sliced of prosciutto, torn into small pieces
  • 75g butter
  • 1 shallot, finely diced
  • 1 x 400g tin or jar of petits pois
  • 250g fresh tagliatelle
  • 35g Parmesan, finely grated, plus extra to serve

Heat a non-stick frying over a medium heat, then add the prosciutto and cook until crispy. Remove the prosciutto from the pan and set aside.

Add 50g of the butter to the pan and allow to melt, then add the shallot and cook for 5 minutes or until soft. Add the peas, including their liquid, and cook for about 5 minutes or until reduced by half. Add the cooked prosciutto, then season, and remove from the heat and set aside.

Bring a large pan of salty water to the boil and cook the tagliatelle for 2-3 minutes. Put the frying pan back on the heat and transfer the taliatelle to the pan with tongs. Add an extra ladle of pasta cooking water and the rest of the butter. Add the Parmesan and toss everything together for a couple of minutes, until warmed through – you may need to add a little more of the pasta water.

Serve in warm bowls, sprinkled with more Parmesan and some black pepper.

(Original recipe from The Italian Deli Cookbook by Theo Randall, Quadrille, 2021.)

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Samosa Pasta

Posted in Food, Pasta, tagged , , , , , , , , , , , , on 1 March 2024| Leave a Comment »

Big flavours in this pasta dish by Sabrina Ghayour – modelled on a samosa which is no bad thing.

Wine Suggestion: we are on a bit of a Grenache kick at the moment and really revelling on the subtleties and various expressions this grape can give … alongside it working with a variety of dishes, especially with warm spices at the core. Tonight we opened the Paradou Grenache from Chateau Pesquie, which comes from Provençal vineyards and is joyously youthful, fruit forward and balanced with a fresh acidity.

Samosa Pasta – serves 3 to 4

  • vegetable oil
  • 1 large onion, finely chopped
  • 250g beef mince
  • 1 heaped tsp garlic granules
  • 1 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 3 tbsp tomato purée
  • 200ml warm water
  • 3 handfuls of frozen peas
  • 250g farfalle pasta
  • 15g coriander, leaves picked and roughly chopped

Warm some vegetable oil in a large frying pan, then fry the onions with a pinch of salt until soft and starting to colour. Add the beef mince and break it up with a wooden spoon, then add the garlic granules, all the spices, the tomato purée and plenty of black pepper. Stir-fry the mince for a few minutes, then pour in the warm water and stir-fry again until mostly evaporated. Stir in the peas, then turn off the heat.

Cook the pasta in lots of salty water. When it’s cooked scoop out the pasta with a slotted spoon and add to the beef mixture over a medium-high heat. You can add a little more pasta water if needed. Season to taste, then stir in the coriander and serve.

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

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Black-eyed Bean and Chickpea Usal

Posted in Asian, Food, Gluten-free, Indian, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , , on 9 August 2023| Leave a Comment »

Our favourite vegetarian cookbook at the moment is East by Meera Sodha. This is an Indian main course dish but it’s like a soup and works well as both a mid-week dinner, and in a flask for lunch the next day. Also vegan and gluten-free if this is useful information for you. Serve with crusty bread.

Black-eyed bean and chickpea usal – serves 4

  • 4 tbsp rapeseed oil
  • 2 red onions, chopped
  • 2 long green chillies, very finely chopped
  • 4 cloves of garlic, crushed
  • 2 large vine tomatoes, chopped
  • 1¾ tsp salt
  • 1 tsp Kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 x 400g tin of black-eyed beans, drained
  • 250g frozen peas, defrosted
  • 1 x 400g tin of chickpeas, drained
  • 200g mangetout
  • 1 tbsp lemon juice
  • a handful of coriander leaves, finely chopped

Heat the oil in a saucepan over a high heat. Add the onion and chillies and cook for about 10 minutes, then add the garlic and cook for a minute more.

Add the tomatoes and cook for about 5 minutes or until they have broken down, then add the salt and spices and stiry-fry for another minute.

Stir in the black-eyed beans, peas, chickpeas and mangetout and continue cooking for 5 minutes.

Add the lemon juice and coriander, then taste and season with more salt if needed.

(Original recipe from East by Meera Sodha, Penguin, 2019.)

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Casarecce with Chicken, Pancetta, Peas & Cream

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , , , on 7 August 2023| Leave a Comment »

This is a great dish for some leftover roast chicken.

Wine Suggestion: This is great with a fun Chardonnay like from Domaine Gayda’s Sphere range. Serious, but light hearted and with a fresh, minerality at it’s heart this suits a creamy and summery pasta dish like this.

Casarecce with chicken, pancetta, peas & cream – serves 4

  • 225g casarecce pasta
  • 15g butter
  • 1 small onion, finely chopped
  • 70g pancetta, cubed
  • 3 cloves of garlic, finely chopped
  • 200g cooked chicken, torn into pieces
  • 175g frozen peas
  • 250ml double cream
  • finely grated zest of half a lemon
  • leaves from 6 sprigs of mint, roughly torn
  • freshly grated Parmesan, to serve

Bring a large pot of water to the boil and season generously with salt. Cook the pasta in the water according to the timings on the pack. Make the sauce while the pasta is cooking.

Melt the butter in a deep frying pan, then add the onion and pancetta and cook gently until softened. Add the garlic and cook for another 2 minutes, then stir in the chicken, peas, cream and lemon zest. Bring the sauce just to the boil and then turn down and add the mint. Season with salt and pepper and allow to mingle over a low heat for a minute or two.

Drain the pasta and return to the saucepan. Pour the sauce into the pasta pan and add some grated Parmesan. Stir to combine, then serve in warm pasta bowls with extra Parmesan.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchel Beazley, 2015.)

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Saffron Risotto with Spring Veg

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , , , , , , , on 15 June 2023| Leave a Comment »

We were lucky to be gifted some top quality Persian saffron by our friend Miriam and therefore couldn’t go past this recipe, and with asparagus still available we couldn’t resist doing this despite it edging into summer.

Wine Suggestion: As this is quite rich, but also has the fresh vegetables, it lends itself to a deftly handled new world Chardonnay. Au Bon Climat is our go to choice and their Wild Boy is a perfect expression with a good blend of butter, ripe fruits and a flinty, salty core.

Saffron risotto with spring veg – serves 4

  • 1.2 litres vegetable stock (we use Marigold Swiss Bouillon)
  • ½ tsp saffron threads
  • 1 tbsp rapeseed oil
  • a knob of butter
  • 1 onion, finely chopped
  • 350g risotto rice
  • 150ml dry white wine
  • 50g freshly grated Parmesan, plus extra to serves

FOR THE VEGETABLES

  • 175g frozen broad beans, blanched and popped out of their skins
  • 1 tbsp rapeseed oil
  • a knob of butter
  • 2 small leeks, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 4 tbsp dry white wine
  • 1 bunch of fine asparagus, trimmed and cut into 2.5cm pieces
  • 100g frozen peas
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped chives
  • juice of ½ lemon

Bring the stock to a gentle simmer in a saucepan.

Heat a sauté pan over a medium-high heat. Add the saffron and heat for a minute, shaking the pan, until the threads are dry and fragrant.

Add the oil and butter to the saffron, then tip in the onion and add plenty of seasoning. Sauté for 5 minutes, until softened but not coloured. Stir the rice into the onion and cook for 1 minute to coat the grains in the oil, then pour in the wine and bubble for a minute, stirring.

Add a ladle of stock to the rice pan and stir until completely absorbed. Keep adding a ladle of stock at a time, stirring until absorbed before adding another.

After 10 minutes, and at the same time, start cooking the veg. Heat a large non-stick frying pan over a medium heat. Add the oil and butter, then add the leeks and garlic. Season with salt and sauté for 4-5 minutes, until tender. Pour in the wine and allow to bubble down.

Add the asparagus and a splash of the stock from the risotto and simmer for a couple of minutes, until bright green and tender but still crisp. Add the broad beans and peas and cook for another 2 minutes. Remove from the heat and stir in the herbs and lemon juice; season to taste.

While this is happening, continue cooking the risotto, adding stock as necessary. After about 25 minutes the rice should be al dente. Remove from the heat, stir in the Parmesan and season to taste.

Divide the risotto between warm plates and spoon the veg into a well in the centre, then scatter over some more Parmesan and serve. We like a drizzle of best olive oil over the top too.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022).

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Baked Rice with Chorizo and Peas

Posted in Food, tagged , , , , , , , , , on 28 April 2023| Leave a Comment »

Finally, we got to sit in the garden for half an hour with the sunshine on our faces after many months of grey or wet days. This recipe is from camper van cooking – a book we rely on when camping, and also to get us in the mood for summer.

Wine Suggestion: We think this is fab with a good old Grenache, something like Edetària’s via Edetana red, which is a blend of two Garnacha varietals: Fina and Peluda. Grown in a very special location for Garnacha of all varieties, both red and white; Terra Alta in Spain. A wine that has a rich depth and yet is elegant and refined with freshness alongside the lush berry and balsamic flavours.

Baked rice with chorizo and peas – serves 4

  • 2 tbsp good olive oil
  • 2 fat chorizo sausages, thickly sliced
  • 1 large onion, finely chopped
  • 1 red pepper, finely chopped
  • 10 garlic cloves, peeled and left whole
  • 2 tsp paprika (use whatever sort you like or have)
  • 200g tomato passata
  • 1 tbsp tomato purée
  • 1 litre chicken stock
  • 360g paella rice
  • 150g frozen peas
  • lemon wedges, to serve

Heat the oil in a large, deep frying pan. Fry the chorizo for a couple of minutes or until some oil has been realised and it is starting to brown. Add the onion, peppers, garlic and some salt, then cook gently for about 10 minutes or until soft.

Stir in the paprika, passata and tomato purée and cook for 5-10 minutes or until rich and thick.

Add the stock, then bring to the boil, season again with salt, then add the rice and stir. Scatter over the peas and cover. Cook for 18-20 minutes or until the rice is tender and most of the liquid has been absorbed.

Remove from the heat and rest with the lid on for at least 10 minutes, then serve in bowl with lemon wedges to squeeze over.

(Original recipe from Camper Van Cooking by Claire Thompson & Matt Williamson, Hardie Grant: Quadrille, 2021.)

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Chicken with Leeks & Orzo

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , , , , , on 9 November 2022| Leave a Comment »

This is a nice soupy-stew sort of thing. Perfect for cold nights but still with nice fresh flavours.

Wine Suggestion: We went a bit left-field for this dish and look for an aged white Rioja where you get the roundness and poise of an oaked chardonnay but with a slightly softer acidity. Graceful in age the Urbina Rioja Bianco Crianza 2014 was both youthful with melon and citrus fruits, and with a layer of aged, tertiary fennel, aniseed and peach. A joy to know this is the current release from an under the radar winery.

Chicken with leeks & orzo – serves 3

  • 3 tbsp olive oil
  • 6 large chicken thighs
  • 250g leeks, cut into short lengths, wash well to get rid of any grit and pat dry with kitchen paper.
  • 1 litre chicken stock
  • half a lemon, cut into 2 fat wedges
  • 6 black peppercorns
  • 200g orzo
  • 150g frozen peas
  • a small handful of parsley, roughly chopped
  • a small handful of tarragon, roughly chopped

Preheat the oven to 200C.

Heat the oil in a large, deep casserole dish. Fry the chicken thighs until well-browned on both sides, then remove and set aside.

Add the leeks to the chicken fat in the pan and cook over a medium-low heat, with the lid on, for 5 minutes, you want them softened but not browned.

Add the stock and stir with a wooden spoon until it comes to the boil, then add half the lemon, peppercorns and 1 tsp of salt. Scatter in the orzo and boil for 3 minutes. Return the chicken to the pan, then cover and bake for 35 minutes.

Add the peas, then return to the oven for another 5 minutes. Add the tarragon and parsley and serve in warm bowls.

(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021)

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BBQ Keema Venison

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , , , , on 24 October 2022| Leave a Comment »

This is fun to cook outside over fire but you can of course cook it on the hob too if you’re feeling less adventurous. Weather dependent though … we had a gap in the rain in Ireland and seized the day.

Wine Suggestion: Inspired by Jono’s trip to visit producers in California we opened a Cline Vineyards Pinot Noir from the Petaluma gap in Sonoma. Inexpensive for a Pinot, and yet so well balanced from the cooling fogs pouring in from the pacific, this is food friendly, open and joyful. At no point does this feel too heavy for the food and has the right amount of juicy fruit to complement the barbecue-smokey flavours.

FOR THE SPICE MIX:

  • 1 tsp coriander seeds
  • ½ tsp black peppercorns
  • 1 tbsp cumin seeds
  • ½ tsp ground turmeric
  • ½ cinnamon stick, broken up
  • 2 cloves
  • 3 black cardamom pods, crushed
  • 2 bay leaves

FOR THE KEEMA:

  • 3 tbsp veg oil or ghee
  • 500g venison mince
  • 1 onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 cm piece of ginger, finely chopped
  • 200ml water
  • 2 tomatoes, roughly chopped
  • 3 long green chillies, finely sliced
  • 100g peas
  • 2 tbsp roughly chopped mint
  • 2 tbsp roughly chopped coriander

FOR THE CORIANDER AND GARLIC YOGHURT

  • 150m natural yoghurt
  • 2 small cloves of garlic, finely grated
  • 1 tsp finely chopped coriander stalks

TO SERVE:

  • nann breads
  • mango chutney or lime pickle (optional)

Put all of the spice mix ingredients into a dry frying pan with the bay leaves and toast over a medium heat for a few minutes until fragrant. Remove from the heat and leave to cool, then crush to a fine powder.

Put a large fire-proof pan over the hot embers of your fire and add the oil or ghee. If you’re cooking inside use a large deep frying pan or shallow casserole. When hot, add the venison mince and cook for 10-15 minutes, stirring, until well browned and almost crispy.

Add the onion and cook for another few minutes until softened, then stir in the garlic and ginger and cook until fragrant. Stir in 3 tbsp of the spice mix and continue cooking for another minute.

Pour in the water and bring to a simmer. Simmer until the liquid is reduced by half.

Meanwhile, mix the ingredients for the yoghurt together in a small bowl and season with salt and pepper.

Add the chopped tomatoes chillies and peas and warm through. Season with salt and pepper and stir through the herbs.

Serve with warm naan breads and Indian chutneys or pickles.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Summer Veg and Herb Soup

Posted in Food, Gluten-free, Healthy, Soup, Vegan, Vegetarian, tagged , , , , , , , , , , , , , on 16 July 2022| Leave a Comment »

A lovely fresh and tasty soup which should help with any bits and pieces left in your veg drawer.

Summer veg and herb soup – serves 2

  • ½ a bunch of scallions, chopped
  • 1 large courgettes, diced
  • 3 tbsp basmati rice
  • 750ml veg stock or chicken stock
  • 100g frozen peas
  • 100g green beans, chopped into 2 cm pieces
  • a handful of mixed herbs e.g. basil, parsley and mint
  • ½ a lemon, zested

Heat 1 tbsp of olive oil in a saucepan. Add the scallions and courgettes and cook for 3-4 minutes, or until softened.

Add the rice and stock and cook for another 5 minutes, then add the peas and beans, and simmer until the rice and vegetables are tender.

Season to taste and stir in the herbs and lemon zest before serving.

(Original recipe by Janine Ratcliffe in Olive Magazine, July 2014.)

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Fresh Matar Paneer

Posted in Asian, Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , , , , , on 1 June 2022| Leave a Comment »

This is Meera Sodha’s fresh take on Matar Paneer, which is usually a richer dish. Delicious with warm naan breads and plain yoghurt, this version could easily become a regular favourite.

Fresh Matar Paneer – serves 4 as a main or more as a side with other dishes

  • rapeseed oil
  • 550g hard paneer, cut into 1.5cm cubes
  • 6 cloves of garlic, crushed
  • 400g tin chopped tomatoes
  • 1¼ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • ½ tsp ground turmeric
  • 200g green beans
  • 200g mangetout
  • 200g frozen peas (defrosted), or you can use fresh of course if you have them
  • 1 red chilli, finely sliced to serve

Heat a couple of tbsp of the oil in a large frying pan. Fry the panner over a medium heat until browned and crisp all over, then remove to a plate with a slotted spoon and set aside.

Heat another tbsp of oil in the pan, then add the garlic and stir-fry for a couple of minutes (make sure the frying pan isn’t too hot when you add the garlic or it will burn). Add the tomatoes and cook for about 6 minutes or until just turning jammy. Add the salt, pepper, cumin, chilli powder and turmeric, then stir for another minute before taking off the heat.

Bring a large pan of water to the boil and add salt. Add the green beans and cook for 2 minutes, then add the mangetout and cook for another 2 minutes. Add the peas and cook for 1 more minute, then drain and leave to steam dry.

Heat the sauce, then stir in the paneer. When both are hot, stir in the veg. Sprinkle over the sliced red chilli and serve.

(Original recipe from Fresh India by Meera Sodha, Fig Tree, 2016.)

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Lamb & Pea Ragu

Posted in Food, Lamb, tagged , , , , , , , , , , , on 24 May 2022| 3 Comments »

Bored with bolognese? Try this lamb and pea ragu for a change, it’s just as comforting but peas for a bit of Spring freshness.

Wine Suggestion: We had a glass of the Umani Ronchi Rosso Conero Serrano, which is an unoaked Montepulciano with a touch of Sangiovese. Springtime in a glass.

Lamb & pea ragu – serves 6

  • 2tbsp olive oil
  • 500g lamb mince
  • 1 onion, finely diced
  • 1 small carrot, finely diced
  • 1 stick of celery, finely diced
  • 1 leek, finely diced
  • 3 cloves of garlic, crushed
  • a pinch of dried chilli flakes
  • 1 tsp ground fennel seeds
  • 1 anchovy fillet, drained
  • a splash of white wine
  • 200g tomato passata
  • 250ml chicken stock
  • 250ml full-fat milk
  • 1 tbsp balsamic vinegar
  • 150g frozen peas
  • grated Parmesan
  • 500g casarecce, fusilli or other pasta

Heat the oil in a large, deep frying pan over a high heat. Add the mince and fry until well browned. Season with salt and pepper and scoop out with a slotted spoon and set aside.

Add the carrot, celery and leek to the fat in the pan and cook gently for about 10 minutes. Add the garlic, chilli flakes, ground fennel seeds, and anchovy to the pan and cook for another minute.

Return the lamb to the pan and stir into the vegetables, then add the splash of wine and allow it to almost evaporate. Add the passata and simmer for 5 minutes, then add the chicken stock and simmer for 10 minutes more, until the sauce is quite thick.

Add the milk and simmer for about 15 minutes or until the sauce is thick and creamy, then stir in the balsamic vinegar and peas and cook for a final 3 minutes. Season again to taste.

Meanwhile, cook the past is lots of very salty water. Drain and reserve a mug of cooking water. Combine the sauce and pasta and add a bit of pasta cooking water to moisten if you need.

Serve with lots of grated Parmesan.

(Original recipe by Jane Baxter in The Guardian)

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Mattar Paneer

Posted in Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , on 21 March 2022| Leave a Comment »

Delicious Indian comfort food. Serve with warm naan bread for mopping up the sauce.

Wine Suggestion: an oaked white of your choice we think. For us it was the Les Dissidents Préjugés by Domaine Ventenac in Carbadès in Southern France, a delightfully off-beat and thoughtful wine with a style that reflects great vineyards and an inventive winemaker.

Mattar Paneer – serves 4

  • sunflower oil
  • 400g paneer, cut into bite-sized pieces
  • 2 tsp cumin seeds
  • 2 tbsp finely grated ginger
  • 4 cloves of garlic, peeled and finely chopped
  • ½ – 1 tsp medium-hot chilli powder
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 300g tomatoes, finely chopped
  • 200g frozen peas, defrosted
  • 100ml double cream or natural yoghurt
  • a handful of coriander, finely chopped
  • lemon wedges

Coat the base of a large non-stick frying pan with the oil and place over a medium-high heat. Add the paneer and fry for a couple of minutes on each side until starting to turn golden brown. Remove with a slotted spoon and drain on kitchen paper.

Add a bit more oil to the pan and cook the cumin seeds until they start to pop, then add the ginger and garlic and cook for 30 seconds or until fragrant.

Stir in the ground spices, then add the chopped tomatoes and cook for about 5 minutes, or until thick. Add the paneer, peas and 200ml water. Season with salt and pepper.

Bring to the boil, then reduce the heat and simmer, partially covered, for 10 minutes, stirring now and then. Add the cream or yoghurt, then remove from the heat and rest, covered, for 10 minutes.

Serve sprinkled with the coriander and with a lemon wedge for squeezing over.

(Original recipe from New Kitchen Basics, by Claire Thompson, Hardie Grant: Quadrille, 2019.)

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Fennel with Peas & Halloumi

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 20 October 2021| Leave a Comment »

Sometimes the simplest of recipes turn out the best. This one is absolutely delicous and depends on the ingredients being good as there is nowhere to hide.

Wine Suggestion: Find an easy mediterrranean dry white with a touch of sappy, minerality and you’ll have a good match. We had no Greek white’s to hand but had the La Piuma Pecorino from the Abruzzo so we enjoyed the light melon, pear and citrus flavours and light herbal, camomile and green almond touch on the fiinish.

Fennel with Peas & Halloumi – serves 2

  • 300g fennel, trimmed and thinly sliced
  • 3 tbsp olive oil
  • 250g halloumi, sliced

FOR THE DRESSING:

  • 250g frozen peas, defrosted in a colander under cold running water and drained
  • 30g basil leaves
  • 20g mint leaves
  • 150ml olive oil

Warm the 3 tbsp of oil in a very big frying pan. Place the fennel in the pan in a single layer and season lightly. Cook until the fennel is browned on one side, then turn and continue to cook until soft.

Place the halloumi in the pan, tucking it in wherever you can so it browns on the pan. Allow to turn golden on both sides.

To make the dressing tip the peas, basil, mint and olive oil into a food processor and whizz until almost smooth, the texture should be slightly smooth. Spoon over the fennel and cheese and serve.

(Original recipe from Greenfeast: autumn, winter by Nigel Slater, 4th Estate, 2019.)

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Gnocchi with Peas, Pesto & Spinach

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , on 5 October 2021| Leave a Comment »

We regular base our dinner on packets of fresh gnocchi. They’re perfect for when you haven’t much time.

Gnocchi with peas, pesto and spinach – serves 2

  • 50g baby spinach
  • 100g frozen peas, defrosted
  • 4 tbsp fresh pesto
  • 3 tbsp crème fraîche
  • 300g pack gnocchi (you can use a plain variety or one with spinach)

Put the defrosted peas, the spinach and a splash of water into a large frying pan. Season, then heat, stirring, until the spinach has wilted.

Add the pesto and crème fraîche, and gently heat through.

Meanwhile, cook the gnocchi in lots of boiling salty water. As they rise to the surface, scoop them out with a slotted spoon and add to the spinach pan.

Toss it all together, then serve.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2018.)

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Green Spaghetti Sauce

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , , , on 27 September 2021| Leave a Comment »

Yummy sauce for using up leftover pesto and perfect for mid-week.

Green Spaghetti Sauce – serrves 4

  • 400g spaghetti
  • 100g baby spinach
  • 140g frozen peas
  • a small bunch of basil, leaves picked
  • 3 tbsp green pesto
  • 150ml single cream
  • 50g Parmesan, grated, plus extra to serve

Cook the spaghetti in lots of salty water for the time stated on the packet.

Meanwhile, put the spinach and peas in a bowl and pour over boiling water to cover. Leave for 3 minutes, or until the peas are tender, then drain well.

Tip the peas and spinach into a food processor, then add the basil, pesto, cream and Parmesan. Whizz to make a smooth sauce.

Drain the pasta, but reserve a mugful of the cooking water, then return to the pan. Pour over the green sauce and place over a low heat to cook for a few minutes, you want the sauce to cling to the spaghetti. Add a little pasta water if it looks dry, season to taste and serve with extra Parmesan.

(Original recipe from BBC Good Food)

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Minted Pea and Spinach Salad with Bacon

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , on 26 May 2021| Leave a Comment »

We’re a bit salad-obsessed these days. This one is huge and will feed a crowd when you have them over to your garden. Perfect with a piece of barbecued lamb.

Minted pea and spinach salad with bacon – serves 4-6

  • extra virgin olive oil
  • 6 slices streaky bacon or pancetta, cut into lardons
  • 200g frozen peas, defrosted (only Birds Eye will do in our opinion)
  • 1 clove of garlic, peeled and crushed with a little salt
  • a bunch of mint, finely chopped
  • 1 small red onion, thinly sliced
  • 200g baby spinach
  • juice of 1 lemon
  • 50g feta cheese, crumbled

Heat a little olive oil in a frying pan and cook the bacon over a medium heat until starting to crisp up.

Mix the defrosted peas with the garlic, mint, red onion and baby spinach.

Dress the salad with 4 tbsp of olive oil and season with salt, pepper and lemon juice to taste. Toss in the bacon and scatter the feta on top.

(Original recipe from Avoca Salads, edited by Hugo Arnold, Avoca Ltd, 2007.)

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