Tomato, Thyme & Goats Cheese Slice

Ingredients

• Puff Pastry
• Tomatoes
• Garlic Clove
• Goats Cheese
• Sprigs of Thyme

Method

1. Roll out pastry
2. Layer sliced Tomatoes
3. Bake @190C (15 mins)
4. Take out of the oven and sprinkle over chopped Garlic and Thyme
5. Layer sliced Goats Cheese over the top
6. Return to oven (10 mins)
7. Couldn’t be simpler (especially if you buy ready made Puff Pastry!)

Three Root Boulangere

Ingredients

• Leeks
• Garlic
• Celeriac
• Potatoes
• Parsnips
• Thyme
• Sage
• Vegetable Stock
• Cheddar Cheese

Method

1. Fry sliced Leeds and chopped Garlic in a little butter (5 mins)
2. Add chopped Thyme and Sage and fry (2 mins)
3. Remove leeks
4. Layer thinly sliced Celeriac, then Potatoes then Parsnips
5. Add Leeks on top
6. Repeat the layers
7. Pour over Vegetable Stock, cover and Bake @200C (1 hour)
8. Add more Stock if it gets too dry
9. Remove cover and sprinkle over grated Cheese for the last 15 mins
10. Serve with Green Beans

Dhal with Spiced Cabbage

Ingredients

• Lentils (Green, Red, Yellow)
• Bay Leaf
• Mustard Seeds
• Garlic
• Ginger
• Chilli
• Spice Paste (Cumin, Coriander, Fenugreek, Tomato Purée)
• Turmeric
• Carrot
• Green Beans
• Cherry Tomatoes
• Spring Onions
• Coriander Leaves

Spiced Cabbage:

• Leek
• Cabbage
• Ginger
• Garlic
• Chilli
• Coconut Milk

Method

1. Boil Lentils in water and Bay Leaf (15 mins)
2. Fry Mustard Seeds (1 min)
3. Add chopped Garlic, Ginger and Chilli (2 mins)
4. Add Spice Paste and continue to fry (5 mins)
5. Add Turmeric, Green Beans and finely chopped Carrot (2 mins)
6. Add Lentils and enough water to loosen the mixture, simmer (10 mins)
7. Stir in chopped Cherry Tomatoes and Spring Onions
8. For Spiced Cabbage, fry chopped Garlic, Ginger and Chilli (2 mins)
9. Add chopped Leek and Cabbage (10 mins)
10. Add Coconut Milk and simmer (5 mins)
11. Serve Dhal with spiced Cabbage and chopped Coriander sprinkled over

Cod with Tomato & Beans

Ingredients

• Cod
• Lemon Juice and Zest
• Anchovies
• Garlic
• Tomato Purée
• Chopped Tomatoes
• Rosemary
• Runner Beans
• Green Beans
• Basil

Method

1. Gently fry Anchovies, Garlic and Tomato Purée in Olive Oil (5 mins)
2. Add the Chopped Tomatoes, Rosemary, Lemon Zest, trimmed Runner Beans and Green Beans
3. Add a little water if the mixture is too thick, simmer (20 mins)
4. Meanwhile fry the Cod in Oil and Butter (5 mins)
5. To serve, spoon the Bean mixture into a bowl, then layer the Cod on top
6. Sprinkle over Basil leaves and Lemon Juice

Madras Sambal & Garlic Naan

Ingredients

• 200g Lentils (Red, Green, Yellow)
• 1/2 tsp Turmeric
• 2 Potatoes
• Handful of Green Beans
• 3tbsp Chickpeas
• Madras Paste (Chilli, Ginger Garlic, Coriander/Cumin/Fenureek/Mustard Seeds, Tomato Puree)
• 1 Onion

Naan:

• 5g Instant Yeast
• Milk
• 1 Egg
• 200g Plain Flour
• 1tsp Baking Powder
• 1tsp Salt
• 50g Butter
• 1 Garlic

Method

1. For Naan, sieve Flour, Baking Powder and Salt into bowl and mix
2. Add beaten Egg, Yeast and warmed Milk to bring the dough together (add plenty of Milk as the dough should be quite wet)
3. Knead the dough until soft and smooth – then leave in a warm place to rise
4. When doubled in size, roll out into a tear drop shape (1 cm thin)
5. Grill (on as high as it will go) until brown, flip it over and brown the other side
6. Fry chopped Garlic in Butter (1 min), then pour butter over grilled Naan
7. For curry, cover Lentils in Water and boil with Turmeric until soft (30 mins)
8. Cube and boil Potatoes until soft (20 mins)
9. Boil Green Beans until soft (5 mins)
10. Fry Onion and Madras Paste (5 mins)
11. Add Potatoes and continue to fry (5 mins)
12. Add Green Beans, Chickpeas and Lentils with the water they were cooked in and simmer (15 mins)
13. Add a little water if the mixture turns too dry (note: this is quite a dry curry though)

Fisherman’s Curry

Ingredients

• Sea-Bass
• Gurnard
• Water
• Turmeric
• Chilli Powder
• Salt
• Ginger
• Garlic
• Red Onion
• Chilli
• Chopped Tomatoes
• Mustard Seeds
• Vinegar
• Curry Leaves
• Basmati Rice

Method

1. Poach Gurnard in 200ml Water, 2tsp Vinegar, 1tsp Chilli Powder, 1tsp Turmeric and 1tsp Salt (3 mins)
2. Remove Fish to rest, reserve liquid for later
3. Fry 25g Garlic, 25g Ginger, 1 Onion and 1 Chilli (5 mins)
4. 1 tsp Mustard Seeds and continue to fry (2 mins)
5. Add reserve fish stock, 400ml Chopped Tomatoes, 1tsp Vinegar and a handful Curry Leaves and simmer (20 mins)
6. Flake fish into large chunks
7. Stir fish carefully into sauce
8. Fry Sea-Bass in oil and butter until skin is crispy and fish is cooked through
9. Remove Sea-Bass and allow to rest
10. Stir left over oil and butter into sauce
11. Serve with Rice and Sea-Bass on top

Provençal Pappardelle

Ingredients

• 1 Onion
• 150ml Vegetable Stock
• 2 Garlic
• Glass of Red Wine
• 2 Courgettes
• 1 Yellow Pepper
• Can of Chopped Tomatoes
• Sprig of Thyme
• Handful of Black Olives
• 1tsp Caster Sugar
• Pappardelle Pasta
• Basil Leaves

Method

1. Slice Onion and Garlic, simmer in Vegetable Stock
2. Add Wine, Peppers, Courgettes, Tomatoes, Sugar and Thyme, continue to simmer (30 mins)
3. In a separate pan boil Pasta in salted water (15 mins)
4. Stir halved Olives into Vegetable mixture
5. Cover Pasta with Vegetables, sprinkle over more Thyme and torn Basil Leaves

Courgette Fritters with Chilli Jam

Ingredients

• 4 Courgettes
• 50g Parmesan
• 2 Eggs
• 60g Plain Flour

Jam:

• 2 Onion
• 2 Garlic
• 2 Chilli
• 25g Dark Brown Sugar

Method

1. Grate Courgettes, then pat dry with kitchen towel
2. Mix in grated Parmesan and beaten Eggs
3. Add Flour and make rounds
4. For Chilli Jam, fry Onions and Garlic until soft, allow to cool
5. Tip Onions and Garlic into blender with Chilli and Sugar, blend until smooth
6. Pour Jam into pan and heat through (3 mins), then allow to cool
7. Fry Courgette fritters in a little oil until brown on each side
8. Serve with Jam and Salad

Red Pepper Risotto

Ingredients

• Red Peppers
• Garlic
• Chopped Tomatoes
• Bay Leaf
• Risotto Rice
• Vegetable Stock
• Basil Leaves
• Extra Virgin Olive Oil

Method

1. Blister Pepper skin under grill
2. Wrap in tin foil and allow to cool
3. The skin should come off easier now – remove skin and slice
4. Fry Garlic in Olive Oil (2 mins)
5. Add Chopped Tomatoes, Bay Leaf and the Peppers
6. Simmer (10 mins)
7. Add Risotto Rice and stir (2 mins)
8. Add Vegetable Sock a little at a time and continue to stir until the Rice is soft (this can take about 30 mins)
9. Serve with chopped Basil, a drizzle of Extra Virgin Olive Oil and crusty Bread

Spiced Polenta with Tomato Sauce

Ingredients

Tomato Sauce:

• Extra Virgin Olive Oil
• 3 Garlic Cloves
• 1 Glass of Red Wine
• 1 Can of Plum Tomatoes

Polenta:

• 800ml Water
• 150g Polenta
• Extra Virgin Olive Oil
• 1 Garlic Clove
• 1 Chilli
• 1 Sprig Rosemary

Method

1. For sauce, on a low heat fry finely chopped Garlic in Olive Oil (5 mins)
2. Turn up heat and add wine, reduce by half (5 mins)
3. Add Tomatoes, reduce heat and simmer until thick (up to 1 hour)
4. For Polenta, bring water to boil
5. Stir in Polenta and simmer (10 mins)
6. Meanwhile fry finely chopped Garlic ,Chilli and Rosemary in Olive Oil (5 mins)
7. Pour Polenta into Garlic, Chilli and Rosemary
8. Season well then tip out into shallow rectangular dish and allow to cool completely
9. Slice Polenta into strips and fry in oil until crispy on outside
10. Serve with Tomato Sauce