Posts by Jess

Homemade Pizza & Aperol Spritz

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Homemade Pizza & Aperol Spritz

H

ow could we go through lockdown without making our own pizzas? With banana bread ticked off the list and endless quiz nights over Zoom completed, pizza making was next and by far the most satisfying! This weekend, when date night rolled around again, we raided our local supermarket for Aperol, oranges and tinned pineapple and made use of that coveted yeast that my mum sent us in the post…turns out you can’t buy yeast easily at the moment unless you live somewhere very middle class like Wiltshire. Ironically we have the enviable flour so I’ll keep an eye out for a grey market for bakers in the local area.

Obviously feel free to top your pizzas with whatever you like! I am unashamedly proud that one of my favourite pizzas is a Hawaiian, followed closely by a Siciliana. This dough makes great thin crust which allows more stomach space for toppings.

Makes 2 large pizzas

Dough

  • 300g strong bread flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil

Tomato Sauce 

  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 2 garlic cloves
  • Handful fresh basil
  • 1 large tsp chilli flakes

Toppings – choose your favourite! We made 2 pizzas as follows:

  • Pineapple pieces, parma ham, grated cheddar, parmesan and mozzarella
  • 1 tbsp capers, 1 can anchovies, 1 handful olives, 1 tbsp dried oregano, 1 garlic glove (grated), grated parmesan and mozzarella

  1. To make the dough, combine the flour, yeast and salt in a bowl. Make a well in the centre and add the oil and 200ml of tepid water. Using a fork mix well until combined.
  2. Turn the mixture out onto a lightly floured worktop and knead together until you form a smooth elastic dough. Continue kneading for about 5 minutes.
  3. Return the dough to the bowl, cover with a tea towel and leave in a warm place/worktop for 1 hour. (you can actually skip this step if you want and go straight to the pizza making esp if you’re after thin crust).
  4. Make the sauce by putting the tinned tomatoes in a saucepan and add the crushed garlic, chopped basil and chilli. Mix the tomato puree with about 150ml of warm water in a jug then add this too. Simmer gently for about 5 minutes. Taste and season and then blend with a hand blended. Set aside.
  5. When ready to make the pizza, heat the oven to 220 and put your baking trays in there to heat up – or your pizza stones if you’re fancy.
  6. Knock the air out of the dough and knead gently for a few minutes to form a smooth dough again before dividing into two balls. On a floured surface, roll one ball of dough as thinly as possible (about 25cm across) but the thinner the better for a nice crispy crust.
  7. Place the rolled dough onto a large piece of baking parchment before putting on your toppings.
  8. Top you pizza first with the tomato sauce and then with any toppings you wish.
  9. Remove the hot trays from the oven and carefully lift the pizza on the parchment onto the hot tray. Bake in the oven for 8-10 minutes until crispy and starting to turn golden.
  10. Serve chopped with a jug of Aperol Spirtz!

Chicken, chorizo & butterbean stew

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Chicken, chorizo & butterbean stew

I

often make this when I don’t have much in the fridge because a can of butter beans, tomatoes and some chorizo are more than often hanging about patiently waiting for their moment in the lime light. Its also a delicious and quick stew knocked up and served with a fillet of lightly fried seabass and a wedge of lemon. One of my favourite comfort dishes (besides my Asian salmon) and perfect for sunny Sunday evenings.

I’d rate this a 1-2 on the easy scale so there really are no excuses…except veganism. And even then, you can make it for your grateful carnivore friends!

Serves 6 (or 4 with leftovers)

  • 6 free range chicken legs
  • 1 large red onion, chopped
  • 2 large garlic cloves, chopped
  • 1 spring rosemary, leave picked
  • 100g chorizo, diced into 2cm (ish) cubes
  • 2 cans butter beans
  • 2 cans chopped tomatoes
  • 1 large glass red wine
  • Basil to serve
  1. Preheat the oven to 180 degrees.
  2. Heat a large, casserole dish on a medium high heat and add a tbsp of sunflower oil. Season the chicken legs and sear, skin side down until the skin is turning golden. Once golden and starting to crisp, remove and set aside on a plate.
  3. Turn the heat down to a medium temperature and slowly cook the chopped onion for about 8 minutes or until turning soft and translucent. Add the garlic and chorizo and cook for a further 3-4 minutes.
  4. Chop the rosemary finely and add to the pan and stir well. Increase the heat a little and add the wine, letter it simmer and reduce down before adding the tomatoes.
  5. Stir well until combined and then add the chicken legs on top making sure they are not swamped in the liquid and their skin stays clear so they can get crispy.
  6. Bake in the oven for 45 minutes. After this time remove from the oven. Remove a few of the chicken legs so you can get access to the sauce and add in the drained butterbeans and stir. Add the chicken back ontop and put back in the oven for 20 minutes until the chicken skin is really crispy!
  7. When ready to serve, scatter with basil and tuck in!

Sweetcorn Fritters & Smoked Salmon

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Sweetcorn Fritters & Smoked Salmon

B

elieve it or not, I posted this recipe in 2012 and have been making fritters almost weekly. It’s such a faithful fritter recipe and can be paired with many ‘toppings’ for any meal time (see below). Feel free to even chuck in any leftover fridge ingredients such a diced chorizo, cubed feta or even some bacon if you feel like it. I’ve disappointingly ventured into courgette fritter making but always end up with a watery soggy mess. My pea, mint and black pudding fritters come a close second and Ottolenghi’s Cauliflower & Cumin recipe is a winner if you’ve not attempted them.  However sweetcorn is the one for me.

I have been pushing for “Isolation Friday date nights” to become the new norm in our new anti-social life as I search desperately to find something to look forward to in the week and focus my creative mind on. This week was my turn and we “went”….beer tasting (in our living room)! It felt good to support my local craft beer store (Ghost Wale) which I’m ashamed to say I’d never been to before now. So I ‘click & collected’ 5 new beers and set up a flight of interesting beers.

Given we eat these fritters on a weekly basis, I was keen to indulge in a favourite comfort recipe to match our beers as we ate and drank away our Friday night after a pretty busy week working and destroying my leg muscles doing squats on the balcony!

These can be eaten for breakfast (top with smoked salmon, grilled chorizo, poached eggs, hollandaise etc); lunch snack with a salad or dinner as I’ve done here. Guacamole makes a great addition with some slices of grilled halloumi to keep it vegetarian!

Makes about 8 fritters

  • 300g frozen sweetcorn
  • 4 spring onions
  • Large bunch coriander, chopped
  • 1/2 red chilli chopped OR 1 tsp chilli flakes
  • 40g plain flour
  • 40g polenta
  • 1/2 tsp baking powder
  • 50g grated cheese (I use half cheddar, half parmesan)
  • 2 large eggs, beaten
  • Smoked salmon to serve
  • 1 lemon
  • 1 lime
  • 1 x can black beans
  • 1 x avocado, diced
  • 2 large tomatoes, dressed and chopped
  • Creme fraiche OR Greek yoghurt to serve.
  1. Make the fritter batter firstly by bringing the corn to the boil in a saucepan and simmering for a few minutes. Drain well and leave to cool.
  2. Mix the spring onions, half the coriander, chilli, flour, baking powder, polenta, cheese and a seasoning of salt and pepper in a large bowl.
  3. Add about 1/3 of the sweetcorn to the bowl. Blend the other 2/3 in a food processor until chunky but blended. Add this to the mixing bowl and stir well.
  4. Mix in the 2 beaten eggs thoroughly until the mixture is a good thick batter.
  5. Assemble the black bean salad by draining and rinsing the black beans and adding them to a serving bowl. Add the avocado, the tomatoes, the other half of the coriander and some good seasoning. Squeeze over the juice of the lime and stir to combine.
  6. To make the fritters, heat a tbsp of sunflower oil in a large non-stick frying pan. When hot, add a few spoonfuls of batter at a time for each fritter into the hot oil and cook the fritters for a few minutes each side until they are golden on the outside but cooked through. Drain on kitchen towel once cooked. Continue with the rest of the batter.
  7. To serve, stack 2-3 fritters per person and top with some smoked salmon slices. Spoon over a dollop of creme friache or greek yoghurt and squeeze over the juice of a lemon and some cracked black pepper.
  8. Serve alongside the black bean salad!

Asian Salmon & Coconut Rice

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Asian Salmon & Coconut Rice

I

 first made this recipe in 2013 and have been cooking it almost weekly ever since. It’s become such a comfort dish and one that I always crave after a busy day. This rice would even make a great match to a sliced mango as an alternate breakfast!

The recipe hasn’t changed at all over the years but being one of top 5, it needed a revamp and certainly a new image from my student digs days where it offered a LOT of comfort. I have also had to finally admit that white rice makes a much better base for a creamy coconut rice. I will use brown, Thai, wild or any other wholegrain rice in my cooking normally as it has a tastier nuttier flavour and more bite than a bland white equivalent. However, the gelatinous nature of the white rice makes it an obvious choice here. Cook the rice as you would normally cook if you’ve a go-to technique just use coconut milk with a slight dilution due to its thickness instead. Secondly, do NOT forget that lime at the end – you will be amazed how vital that is and how it brings everything together.

This recipe also works well as a base for roasted, soy flavoured veggies or tofu for the vege and vegans.

Serves 2

  • 140g (approx) white rice
  • 1 x can coconut milk
  • 1 lime
  • 2 salmon fillets
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tbsp runny honey
  • 1 garlic clove, chopped
  • 1 knob ginger, grated
  • 2 spring onions, chopped
  • 1 bunch coriander, chopped
  • 1 small handful basil, chopped
  • Green vegetables to serve
  1. Mix the soy, sesame oil, honey, garlic, ginger and the spring onions in a bowl. Add the salmon and leave to marinate for as long as you can – around 2 hours but I often only get time for 15minutes!
  2. Preheat the oven to 220.
  3. To make the rice, heat the can of coconut milk in a saucepan with half a can of hot water. Bring to the simmer gently (watch out as coconut milk will bubble over if not watched). Once simmering add the rice and simmer for about 8-10 minutes stirring often.
  4. Line a baking tray with foil and spoon a few tbsp of the marinade onto the lining. Add the salmon, sin side up.
  5. When the rice is a few minutes away from being ready, put the salmon in the oven for 7 minutes. Don’t be tempted to cook it for longer, this timing will give you just pink & cooked in the middle and a crispy soy skin.
  6. Check the rice is cooked – at this stage the majority of the liquid should have absorbed giving a creamy rice. If you’ve had to add water during cooking to stop it drying, just simmer the liquid off.
  7. Add the juice of 1 lime to the coconut and a handful of the coriander, saving a bit for serving.
  8. Remove the salmon from the oven. Serve each fillet on top of some rice with a spoonful of the marinade from the tin if left.
  9. I like to serve mine with roasted al dente broccoli.

Easter Lamb Shanks in Isolation

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Easter Lamb Shanks in Isolation

H

appy healthy Easter where ever you are…likely and I hope at home.

I’ll breeze over the obvious and get straight to the recipe. Lamb at Easter is an absolute essential for me growing up. So two lamb shanks hidden in our freezer were a winner. I bought them back from a visit home to Wiltshire a few months ago so with some classic vegetables and a special bottle of wine from the archives, we indulgenced elegantly for Easter this year and talked relentlessly about how lucky we are.

The sun was just a bonus on a glorious Easter in our cosy Brixton flat. The balcony was showing at its best and the perfect setting for our late Easter lunch. This lunch feast is a simple one to put together with minimal ingredients.

Serves 2

Lamb

  • 2 x lamb shanks
  • 1 red onions, sliced
  • 2 large garlic cloves, roughly chopped
  • 1 large carrot, roughly sliced
  • 1 sprig rosemary, chopped
  • 1 lamb/beef stock cube
  • 250-350ml red wine
  • Dill & mint to serve (optional)
  • Mint sauce to serve (optional)

Potatoes

  • New potatoes – enough for 2 appetites

Vegetables

  • A mixture of greenery. I used 1 leek, asparagus and a handful peas for 2 people.
  1. Start with the lamb. Preheat the oven to 160.
  2. Heat a little oil in a heavy based casserole pan (like a Le Creuset). Season the lamb shanks and then sear in the pan until browning on the outside – just a few minutes, don’t spend too much time here. Remove and set aside.
  3. Add the onions to the pan and gently brown for about 10 minutes.
  4. Add the garlic, carrot and rosemary and cook for a few more minutes.
  5. Add the lamb back to the pan and increase the heat.
  6. Add the wine and simmer for a few minutes.
  7. Crumble over the stock cube and then top up with boiling water until the liquid just reaches about 3/4 way up the shanks. Not fully submerged.
  8. Cook with the lid on for 1 hour then remove the lid and continue to cook for another 1 hour 30 minutes.
  9. About 30 minutes before the lamb is done turn the oven tup to 190. Cut the potatoes into halves and spread on a baking tray. Season and drizzle with some sunflower oil. Roast in the oven for about 20-30 minutes until golden and crispy keeping an eye on them.
  10. Once done, turn the oven off and let everything sit and wait while you finish the veggie. Boil the vegetables for only 2-3 minutes, drain and then season well and add a knob of butter.
  11. To serve, sprinkle some chopped dill and mint over the lamb and the potatoes.
  12. Enjoy!

Ox Cheek in red wine with Mustard Mash

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Ox Cheek in red wine with Mustard Mash

T

his is completely worth the hours. If you have a free afternoon on your hands at the weekend this is an excellent and effortless feast. Two large cheeks cost just over £5 (£7.99/kg in Waitrose) making it ludicrously cheap. Its just a shame how something that takes so long to cook, takes so little time to eat!

If you’re stuck for time at the weekend and can be organised, this is also a great dish to stick in the oven when you get home from work to then reheat and eat the following evening or serve to any dinner party guests without the last minute stress.

Serve with mash or some lovely soft polenta !

Serves 3 or 2 with leftovers

  • 2 x Ox cheeks
  • 1 red onion, finely chopped
  • 2 stick celery, finely chopped
  • 2 large carrots, sliced on the diagonal
  • 2 large garlic cloves, chopped
  • Bunch rosemary, chopped finely
  • 1 beef stock cube
  • Approx 500ml red wine
  • 2 large potatoes, peeled, chopped
  • 1 tbsp Dijon mustard
  • 50g butter
  • Milk
  • Bunch parsley
  1. Preheat the oven to 150. 
  2. Dust the ox cheeks lightly in seasoned flour and shake off any excess.
  3. Heat a large casserole dish on a medium high heat and add a splash of sunflower oil. Sear the ox cheeks on both sides until golden then remove from the dish and set aside.
  4. Turn the heat down a little and add the onion, celery and carrot and gently sweat for about 8 minutes until starting to soften. Season well.
  5. Add the garlic and rosemary and fry for a further few minutes.
  6. Return the ox cheeks to the pan and turn up the heat. You now want to add the wine and the stock. Add about 3/4 wine and 1/4 stock so that in total the liquid just covers the cheeks but its not swimming in it! Measurements will vary.
  7. Cover with a lid and place in the oven for 4-5 hours, checking on it now and then to spoon juices over the cheeks.
  8. When ready to serve, remove the casserole from the oven. I like to mash 1 tbsp of butter with 1 tbsp flour (to form a paste) and then whisk this paste into the sauce. This helps thicken it slightly and create a lovely shine!
  9. To make the mash, simmer the potatoes for about 15 minutes or until soft but not water saturated. Drain and let them cool slightly.
  10. Use a potato ricer to mash the potatoes into a bowl or use a masher. Add the mustard, butter and a splash of milk as needed to create a nice smooth mash. Season well.

Serve scattered with fresh chopped parsley!

 

 

 

Quesadillas – Black bean, Guacamole & Cheese

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Quesadillas – Black bean, Guacamole & Cheese

M

eat free Monday at its best. There is a trend here for  meat free Monday success and I think its black beans.  They have such delicious properties – high in protein and they give you that ‘meaty’ savoury taste that you may want in your dishes if you’re a die hard carnivore. I just love their depth of flavour and ability to handle heaps of smoked paprika!

I love quesadillas but I’ve never actually made them quite shamefully. A bit like making pancakes or pizzas, all the effort is in getting your toppings/filling ingredients ready! You can go wild here with what you choose to put inside.

Portion size – My fiancee would say that its 1 x Q each with a side salad. I’d say I could only manage 1/2 – they are quite filling! My quantities below made 3 annoyingly. That said, if you’re not keen to just invite the better half of your favourite couple for dinner, these can be shared OR just pad them out with a few more of your favourite Mexican ingredients to make more: a tangy tomatoes salsa would be in mine next time!

Makes 3

  • 6 wholemeal tortilla wraps
  • 2 x cans black beans, drained, rinsed
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1-2 lime
  • 2 x avocado’s
  • 1 big bunch corainder
  • 1 large red onion
  • Strong, mature cheddar cheese, grated (not putting measurements here, cheese is cheese)
  • Tabasco (or your favourite hot sauce)
  • Side salad – I made a simple one using chopped gem lettuce, some baby toms, handful of sweetcorn and some mustard cress! Topped with a mustardy dressing for punch.
  1. Prep all your fillings. Start with the beans. Put the drained beans, paprika, cumin, a pinch of salt and the juice of half the lime and some seasoning in a food processor. Pulse, adding a splash of hot water, until a paste – don’t make it too smooth OR wet but it needs to be spreadable. Taste and adjust with lime if needed.
  2. Mash the avocados in a bowl with some salt and pepper and the juice of the other half a lime. Set aside
  3. Chopped the red onion really finely and add to a bowl. Chop the coriander and add to the onion. Set aside.
  4. Heat a large non stick frying pan on a medium high heat. Add a tsp of sunflower/rapeseed oil.
  5. While it is heating – assemble Q number 1!
  6. On a board/work surface, take 1/3 of the beans and smooth evenly and thinly over one of the wraps making sure to work right up to the edge.
  7. Do the same with 1/3 of the avocado.
  8. Scatter over 1/3 of the onion/coriander mix. If you want it hot, add some generous splashes of hot sauce, as much as you dare but I recommend you add some to give a bit of a kick.
  9. Scatter over enough cheese for your liking – be generous. Top with another wrap and push down gently.
  10. Fry the Q in the pan for about 3-4 minutes until you’re confident it had developed a nice golden crust underneath – I can only suggest you use a spatula to have a little peak. When its nearly done, give it a gentle push to make sure the top and bottom and nicely welted together with molten cheese.
  11. Now – with some wishful thinking and dexterity, use a few spatulas if needed to flip the Q onto the other side without it going everywhere! Continue to cook and crisp the other side for a few minutes giving it a nice little push now and again to melt everything together.
  12. Once done, slide the Q out onto a nice big chopping board and leave it to cool slightly for 2 minutes. Once not so molten, chop into quarters.
  13. Repeat with the other 2 Q’s and then serve dipped in yet more hot sauce!

Roasted Monkfish, Butternut Risotto, Hazelnuts & Sage

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Roasted Monkfish, Butternut Risotto, Hazelnuts & Sage

A

 special anniversary coinciding with Valentine’s Day means I feel less guilty about buying some of my favourite and more indulgent ingredients. Monkfish is a favourite fish of ours but one that isn’t exactly budget friendly so any excuse! I did consider using 3 deliciously fried, golden buttery scallops on top of this creamy risotto and I still feel like might even be a better combo so pick whatever takes your heart.

This clearly served 2 on Valentine’s evening but I’ve scaled up here for 4 as I had loads left over! The reserved risotto makes amazing arancini (cooled, rolled, breaded and deep fried) so NEVER discard leftover risotto! Reheated it can get a bit starching and ‘gloopy’ but the flavour is still there.

WINE: Serve with a crisp Muscadet, Chenin or if you’re partial to a Sauvignon Blanc…I’ll let you off.

Serves 4

The risotto can sit and melt while you pan fry the fish so just made sure everything is ready to go!

  • 4 fillets monkfish (you can use cod, haddock or even scallops if feeling indulgent)
  • 300g risotto rice
  • 1 butternut squash
  • 50g parmesan, finely grated
  • Butter
  • 1 red onion, chopped finely
  • 2 garlic cloves, chopped finely
  • 1 large glass white dry wine
  • 1 stock cube
  • 50g hazelnuts, roamed and roughly chopped
  • 1 small bunch sage leaves, chopped
  • 1 lemon
  • Rocket to serve

Risotto

  1. Start by preheating the oven to 180. Halve (lengthways) the butternut and remove the seeds. Drizzle with a little oil and season. Roast for about 40 minutes in the oven until the flesh is tender. Remove and set aside to cool slightly. Next, mash the flesh with a fork until smooth and discard the skin.
  2. Season the monkfish with a good pinch of salt and refrigerate until ready to cook (monkfish is quite watery so it helps to do this ahead of cooking).
  3. Heat a large pan of water on the hob and crumble in the stock cube. Keep the stock water on a low heat, barely simmering. You’ll use that during the cooking.
  4. Heat a large heavy based saucepan with a tsp of oil and a tbsp of the butter on the hob on a medium heat. Gently fry the onion slowly for about 8 minutes until turning translucent and soft. Add the garlic and fry for a few minutes more.
  5. Turn the heat up a little and add the rice and coat in the buttery onions. You need to fry the rice here for a few minutes – this too should start to turn translucent. At this point, add the white and simmer nicely, stirring. The alcohol and liquid should reduce. At this point add the butternut and a small spoonful of stock and mix well and turn down the heat to a medium/low.
  6. Add another big spoonful of the stock and simmer, stirring continuously – don’t leave this unattended or it will likely stick. Risotto rice also likes to be stirred often.
  7. Continue adding the stock for about 18 minutes (sometimes longer as the butternut slows the cooking I find) or until the rice is just cooked. Ensure you don’t have a thick consistency OR a soupy one. Reduce or add stock accordingly. Risotto served on the plate should be ‘oozey’ – it should never sit in a clump! (see picture).
  8. Once the rice is cooked, season and remove the pan from the heat and add the parmesan and about 3 tbsp of butter. Set aside with a lid on.

Monkfish

  1. Heat an oven proof frying pan on a high heat with a tsp of light sunflower oil.
  2. Coat the monkfish in a light dusting of flour and season.
  3. Fry the monkfish on a high heat for about 1-2 minutes per side or until golden and crisp.
  4. Add 2 x tsp of butter to each fillet and pop the pan in the oven for about 5-6 minutes depending on the thickness of the fillets.
  5. Once cooked, remove from the oven and put the frying pan onto a hot hob. Add the hazelnuts and sage and toss gently in the buttery juices. Finally, add a good squeeze of lemon juice over the fish and sauce and stir.

Assembly

  1. Stir the risotto well to mix in all the melted butter and parmesan. Spoon into warm bowls and top with a handful of rocket. Squeeze over a little lemon juice.
  2. Top with a fillet of monkfish and a good spoonful of the butter hazelnuts and sage.

Serve!

Vegetarian Laksa

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Vegetarian Laksa

L

aksa has been on my to do list for ages. I’m not noodles biggest fan (ramen and udon my biggest peve) so its slipped to the bottom.

That said, my fiancé is an udon and all things ‘pad Thai’ lover (compromise) so, being an excellent wife in training I made him noodles for dinner. We’ve been focusing on vegetables this month so I ditched the chicken and prawns here and made this dish with some tasty, crunchy vegetables. The sauce is the star of the show so you won’t even miss it! I’d happily just eat this sauce with prawn crackers for dipping!

This one was adapted from Jamie Oliver’s Chicken Laksa recipe which I was really impressed with! I decided to add some crunchy, sweet soy roasted cashews to the top which, if entertaining, also make an excellent nibble with drinks.

NOTE: You can use whatever vegetables you like here. Just ensure you don’t overcook them so add them into the sauce at the right stage as necessary. See method below for this and adapt accordingly.

Serves 4

  • 1 vegetable stock cube
  • Half cauliflower, cut into bitesize florets
  • 1 x packet baby sweetcorn
  • 1 x packet sugar snap peas
  • 2 cloves garlic
  • 5cm piece ginger
  • 1 red chilli
  • 1 tsp tumeric
  • Bunch spring onions
  • 1 heaped tsp peanut butter
  • 4 dried kaffir lime leave
  • Small handful fresh coriander
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 200-300g noodles – half vermicelli, half plain rice noodles. I used these and used 4 blocks in total.
  • 1 x 400g can coconut milk (good quality)
  • 3 limes

Soy Cashews

  • 100g cashew nuts
  • 2 tsp soy sauce
  • 1 tsp honey
  • 2 tbsp desiccated coconut
  1. Start with the cashews. Preheat the oven to 200. Mix the honey, soy and nuts in a bowl. Tip onto a lined baking tray. Bake for about 5 minutes before turning. At this stage, add the coconut and coat well. Continue to roast for a further 5-7 minutes until crispy and golden. set aside.
  2. Next make the paste. Add the garlic, ginger, chilli, turmeric, 3 spring onions, the peanut butter, kaffir, half the coriander, sesame, soy and fish sauce to the bowl of a food processor (Or pestle and mortar). Blend to make a paste.
  3. Heat 800ml of water in a large pan until simmering. Crumble in the stock cube and then add in the cauliflower and corn. Simmer for 1 minute.
  4. Add the paste and stir. Add the noodles and bring to a simmer for 1 minute.
  5. Add the coconut milk and the sugar snap peas and stir thoroughly.
  6. Squeeze in the juice of 1 lime and taste. Add more lime if needed.
  7. Chop the remaining coriander and spring onions and scatter on top followed by the cashews.
  8. Serve and enjoy!

Warm Broccoli & Pesto Salad

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Warm Broccoli & Pesto Salad

I

love cold crisp salads with warm roasted vegetables. The contrast is so comforting. Adding pesto to warm roasted vegetables is just an extra level up! Tossed with a handful of my favourite salad ‘accessories ‘ I’ve added toasted seeds and croutons here.

Because pesto is one of the main events, I highly encourage you to make it! If you have a processor its a 5 minute job so don’t be put off. 

Serves 2-4 (depending on hunger!)

  • 1 packet tenderstem broccoli
  • 1 little gem lettuce
  • 1 bag rocket
  • 2 tbsp mixed seeds (pumpkin, sunflower etc), toasted in a pan
  • 2-3 slices of stale breadcrumbs/a chunk of bread torn up
  • 2-3 tbsp homemade pesto 
  • 1 lemon

Pesto

  • 1 garlic clove
  • 1 large bunch basil 
  • 1 handful pine nuts
  • 1 handful of parmesan cheese
  • 1/2 lemon, juice only
  • Extra virgin olive oil
  1. Start by making the croutons. Break the bread into bitesize chunks and toss in a little olive oil and some salt and pepper. Add to a baking tray and roast for about 10-15 minutes in a hot (190) oven until crisp and golden. Set aside.
  2. Next make the pesto. Add all the ingredients except the oil into a food processor with some seasoning. You can also use a pestle and mortar here. Blend or pound the ingredients into a rough paste. Slowly add enough oil to loosen to your desired consistency, don’t be tempted to add too much. Set aside.
  3. Heat a frying pan to a medium high heat and toast the seeds (no oil, use a dry pan). When they start to pop, remove and set aside.
  4. Add a splash of oil to the pan now and add the broccoli and fry for 5-10 minutes until beginning to crisp and soften. Season.
  5. Roughly chop the outer leaves of the little gem lettuce and then simply ‘flake’ the inner leaves off the stem and add to a large serving bowl. Combine with the rocket.
  6. Mix the salad leaves with 2-3 tbsp of the pesto and mix thoroughly to combine. Add a squeeze of lemon juice and some seasoning.
  7. Add the broccoli and toss to combine. 
  8. Top with a scattering of seeds and the croutons. Serve!

This is a great side dish to many things, salmon, fish etc. Its also lovely with extra treats thrown in such as feta, crumbled goats cheese, avocado etc.