Ricotta, Tomato & Spinach Frittata

Serves 4

1 tbsp olive oil
1 large onion, finely sliced
11oz cherry tomatoes
4oz spinach leaves
small handful basil leaves
4oz ricotta
6 eggs, beaten
salad, to serve

Heat the oven to 200, 180 fan, gas mark 6.  Heat oil in a large frying pan and cook the onion for 5-6 mins until softened and lightly golden.  Add the tomatoes and toss for 1 min to soften.
Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little.  Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin.  Take small scoops of the ricotta and dot over the vegetables.
Season the eggs and beat well, then pour over the vegetables and cheese.  Cook in the oven for 20-25 mins until pale golden and set.  Serve with salad.

Halloumi with Chickpea & Couscous Salsa

Serves 4

9oz couscous
9fl oz hot veg stock
400g can chickpeas, drained
5oz cherry tomatoes, halved
3 tbsp olive oil
3 tbsp sherry vinegar or red wine vinegar
1 red chilli, 1/2 deseeded and finely chopped, 1/2 sliced
small bunch each mint and coriander leaves, chopped
250g pack halloumi, thickly sliced

Put the couscous in a bowl and pour over the hot stock.  Cover with cling film, leave to stand and swell for 10 mins.
Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs.  Season and arrange between 4 serving plates.
Heat a griddle pan or frying pan.  Fry the halloumi for 2-3 mins each side, until golden and lightly charred.  Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning.  Pile onto the plates next to the salsa and top with the warm halloumi.  Garnish with the sliced chillies.

Green Couscous with Broad Beans, Dill & Pistachios

Serves 6

200g couscous
1/2 onion, thinly sliced
2 tsp ground ginger
200g podded fresh or frozen broad beans
1 green pepper, thinly sliced
1/2 avocado, chopped
small bunch of fresh dill, chopped
2 tbsp thinly sliced spring onions
2 tbsp lemon juice, plus wedges to serve
4 tbsp extra virgin olive oil
1 garlic clove, crushed
2 tbsp pistachios, roughly chopped
bunch of watercress, leaves picked

Toss the couscous, onion and ginger in a heatproof bowl.  Pour in 200ml boiling water and stir well.  Cover with cling film and set aside for 5 mins.  Meanwhile, cook the beans in boiling salted water for 3 mins.  Drain, refresh under cold water, then remove and discard the tough outer skins.
Fluff the couscous with a fork, then add the broad beans, green pepper, avocado, dill and spring onions.  Whisk the lemon juice, oil and garlic and some seasoning, then toss with the cousous.  Scatter with pistachios, then serve with the watercress and lemon wedges.

Butternut, Rocket & Pine Nut Salad

Serves 2-4

1 butternut squash, about 1kg
1 tsp sea salt flakes or 1/2 tsp pouring salt
1 tsp ground turmeric
1 tsp ground ginger
2 tbsp cold pressed rapeseed oil or olive oil, plus 2 tbsp for dressing
50g golden sultanas
1 tsp sherry vinegar
100g rocket and other salad leaves
50g pine nuts, toasted

Preheat the oven to 200, 180 fan, gas mark 6.  Don't bother to peel, but halve and deseed the butternut squash, cut into 1.5cm slices, then cut each slice into four.
Put the butternut pieces into a bowl with the salt, spices and 2 tbsp of the oil, smoosh them about, then tip into a baking tray lined with a silicone baking sheet or foil.
Cook the squash for 30-40 mins.  Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
Add the sultanas to the spice smeared bowl and cover with 60ml freshly boiled water.  Leave to cool a little.  Once cooled, whisk in the vinegar and remaining oil.
Arrange half the salad leaves on a large plate or in a bowl and lay the butternut pieces on top.  Sprinkle with the remaining salad leaves and the toasted pine nuts.  Scrape the sultana studded dressing out of the bowl to dribble over it all, toss gently, then serve.

Simple Cheese Souffle

Serves 4-6

1 small onion, halved
6 cloves
600ml whole milk
3 fresh bay leaves
1/2 tsp black peppercorns
75g butter, plus extra for greasing
40g plain flour
5 large free range eggs
1 tbsp Dijon mustard
175g coarsely grated Gruyere
1/4 tsp cayenne pepper
3/4 tsp salt
25g finely grated Parmesan

Stud the onion halves with the cloves and put in a non stick pan with the milk, bay leaves and peppercorns.  Bring to the boil, then remove from the heat and set aside for 20 mins to allow the flavours to infuse.  Strain through a sieve into a jug and wash out the pan.
Position the top shelf in the middle of the oven and preheat to 200, 180 fan, gas mark 6.  Lightly grease a shallow 2.25 litre, 5cm deep ovenproof dish.  Melt the butter in the cleaned pan, stir in the flour and cook over a low heat for 1 minute.  Gradually beat in the infused milk, return to a medium heat and cook, stirring all the time, until it comes to the boil.  Lower the heat and simmer for 5 mins, stirring often.  Pour into a bowl and leave to cool slightly.
Separate the eggs, dropping the whites into another large bowl.  Stir the yolks into the milk sauce with the mustard, Gruyere, cayenne pepper, salt and some black pepper.
Whisk the egg whites until they form soft peaks.  Take care not to get them too dry.  Slide them onto the top of the other mixture and gently fold in using a metal spoon.  Pour into the buttered dish and scatter with the Parmesan.  Bake on the top shelf of the oven for 30 mins until puffed up and golden.  Serve immediately.

Baked Beetroot with Orange, Feta & Fennell

Today's lunch made with the beetroot and orange from my Woodlands Farm Organic box.  Bloody delicious and how healthy!  I didn't use walnut oil as I don't have any, just used olive oil and halved all the ingredients.  YUMMY!

Serves 4

4 large or 8 medium beetroot
2 fennel bulbs, finely sliced, fronds reserved
2 medium oranges
1 tbsp walnut oil
200g feta cheese
3 tbsp extra virgin olive oil

Preheat the oven to 200, fan 180, gas mark 6.  Wrap the beetroot in foil and roast in the oven for 40 mins until tender.
Meanwhile, put the sliced fennel in a bowl and drizzle with 1 tbsp of extra virgin olive oil.  Sprinkle with a pinch of salt and the zest of 1 of the oranges (reserve the orange).  Set aside to allow the flavours to infuse.
Peel the other orange with a serrated knife, discarding the zest, then segment and set aside.  Squeeze the juice from the reserved zested orange into a small bowl and season well.  Whisk in the remaining olive oil and walnut oil.
When the beetroot are cooked, remove from the foil, allow to cool slightly and peel off the skin (you may want to wear rubber gloves to prevent your hands from staining).
Thickly slice and place on a warmed plate with the fennel and the orange segments.  Spoon over the feta and drizzle with the dressing.  Scatter over the reserved fronds and serve warm.

Asparagus, Sundried Tomato & Olive Loaf

Cuts into 10

3 1/2fl oz olive oil, plus extra

9oz asparagus spears, cut into 3 pieces

8oz self raising flour

1 tbsp thyme leaves

3 eggs, lightly beaten

3 1/2fl oz milk

handful pitted black olives

4oz sundried tomatoes, roughly chopped

4oz Gruyere, grated

Heat oven to 190, 170 fan, gas mark 5.  Oil and line the base of a loaf tin with baking paper.  Cook asparagus in salted water for 2 mins, drain, then cool quickly under cold running water.  Pat dry.

Mix flour and thyme with seasoning in a large bowl.  Make a well in the centre, then add eggs, milk and oil, stirring all the time to draw the flour into the centre.  Beat for 1 min to make a smooth batter.

Reserve 5 asparagus tips and a few olives.  Add remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter.  Pour into the tin, then put reserved asparagus and olives on top.  Sprinkle with remaining cheese.  Bake for 35-40 mins until firm to the touch, golden and crusty.  Cool in the tin for 5 mins, then turn out and leave to cool on a wire rack.

Wholemeal Spinach & Potato Pies

Makes 8

5oz plain wholemeal flour
5oz plain white flour, plus extra for dusting
3oz cold butter, diced
3oz shredded vegetable suet
up to 100ml milk
1 egg, beaten, for glazing

Filling
1 small baking potato, peeled and cut into small chunks
7oz spinach
150ml pot single cream
1 egg, beaten
4oz cheddar, grated
grated fresh nutmeg

First make the pastry.  Rub the flours together with the butter and suet until the texture of breadcrumbs, then work in the milk until a pastry comes together.  Knead the pastry on a work surface until soft.  Press the pastry into a flat round shape, then chill for 1 hour while you make the filling.
Boil the potato for 10 mins until cooked, then drain.  To wilt the spinach, tip it into a colander, pour over boiling water from the kettle, then squeeze out all of the liquid.  In a bowl, mix the spinach with the potatoes, cream, egg and two-thirds of the cheese.  Season with salt, pepper and nutmeg; set aside.  Heat oven to 200, 180 fan, gas mark 6.
Roll the pastry out on a floured surface to the thickness of a £1 coin.  Cut out 8 squares approx 13 x 13cm.  Spoon the mix into the centre of each square, then brush the edges with the beaten egg.  Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.
Transfer to a baking tray.  Brush each pie generously with egg, then top with a large pinch of grated cheese.  Bake for 30 mins until golden and the cheese has melted, then leave to cool slightly.  These are delicious warm but perfectly acceptable cold, too.

Roasted Vegetable Bake

Serves 4

2 small red onions, sliced
l large red pepper, deseeded and cut into chunks
150g open cup mushrooms
2 courgettes, sliced
1tbsp olive oil
salt and black pepper
6 eggs
3tbsp chopped flat leaf parsley
salad, to serve

Preheat the oven to 200, gas mark 6.  Put all the vegetables in a square baking tray, add the oil, season and toss to mix.  Roast for 15-20 mins until golden.
Beat the eggs together until smooth.  Stir the parsley and eggs into the vegetables and return to the oven for a further 10 mins or until the egg is set.  Cool in the tin for 5 mins before cutting into wedges and serving with salad.

Macaroni Egg & Broccoli Cheese

Serves 4

225g macaroni
salt and pepper
175g broccoli florets
6 eggs
450ml milk
50g butter
3tbsp plain flour
175g Cheddar cheese, grated

Cook the macaroni in a large pan of salted water for 6 minutes.  Add the broccoli, return to the boil and simmer for a further 6 mins or until the pasta and broccoli are tender.
Meanwhile, place the eggs in a medium pan, cover with water and bring to the boil.  Simmer for 7 mins.  Drain the eggs, then rinse in cold water.  Tap the shells all over and peel away.  Cut the eggs into large chunks.
Place the milk, butter and flour together in a medium pan.  Gently heat, stirring with a wire whisk, until the mixture boils and thickens.  Reduce the heat and cook for 1 min.  Season to taste and stir in 1/2 the cheese.  Drain the pasta and broccoli, then stir into the cheese sauce.  Spoon into a heatproof dish, scatter over remaining cheese and pop under a hot grill.  Cook for 3-4 mins until golden and bubbling.

Broccoli & Cauliflower Gratin

Serves 4

225g broccoli
200g cauliflower
25g butter
25g flour
300ml milk
salt and pepper
pinch of grated nutmeg
75g breadcrumbs
50g Cheddar, grated

Parboil the broccoli and cauliflower for 2-3 mins, then drain.
To make white sauce, melt the butter in a small heavy saucepan, stir the flour into the butter, working it in over a low heat for a few mins, add the milk slowly, stirring constantly, until the sauce has thickened.  Season with salt, pepper and nutmeg.
Mix the veg with the sauce, top with the breadcrumbs and cheese.  Bake at 180, gas mark 4 for 20 mins.

Butternut Squash Soup with Chilli & Creme Fraiche

This is the soup my sister made for us last night, it was that nice I've made it for tea tonight.  It's really easy to make and is so delicious and healthy.  We served it with some fresh seeded brown bread with loads of butter.  I actually put 6 chillies in mine with the seeds and it's still not hot enough so I think I may have some duff chillies.  


I also don't peel the butternut squash, there is no need, just wash the outside and leave the skin on.  


Only 264 calories per serving


Serves 4

• 1 butternut squash , about 1kg, peeled and deseeded
• 2 tbsp olive oil
• 1 tbsp butter
• 2 onions , diced
• 1 garlic clove , thinly sliced
• 2 mild red chillies , deseeded and finely chopped
• 850ml hot vegetable stock
• 4 tbsp crème fraîche , plus more to serve

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Creamy Mushroom Penne (v)

Serves 4

350g penne
1tbsp olive oil
250g brown closed cup mushrooms, sliced
1 garlic clove, peeled and crushed
150ml dry white wine
200ml half fat creme fraiche
1/2tsp freshly grated nutmeg
salt and pepper
3tbsp Parmesan cheese, grated
2tbsp chopped fresh flat parsley

Bring a large pan of water to the boil.  Add the penne and cook for 10 mins or according to packet instructions until tender.
Meanwhile, heat the oil in a large frying pan.  Add the mushrooms and saute for 5 mins over a high heat until golden brown.  Add the garlic and cook for 1 min, stirring.
Add the white wine and cook briskly until nearly all the wine has evaporated.  Add the creme fraiche, then gently reheat until the sauce is smooth.  Stir in the nutmeg and season to taste.  Remove from the heat.
Drain the penne in a colander then return to the pan.  Stir in the mushroom sauce and the cheese.  Divide between plates then scatter over the parsley.  Serve with more Parmesan cheese if liked.

Baked Pumpkin Gratin with Rosemary & Goat's Cheese (v)

Serves 4

900g pumpkin, peeled, deseeded and cubed
2 cloves garlic, peeled and chopped
2tbsp fresh rosemary chopped
1tsp cumin seeds
salt and pepper
300ml veg stock (or white wine)
150ml single cream
25g pumpkin seeds
25g white breadcrumbs
50g mild goat's cheese, grated

Preheat the oven to 180, gas mark 4.  Place the pumpkin in a shallow roasting tin.  Scatter over the garlic, rosemary and cumin, then season to taste.
Pour in the stock and bake for 40-45 mins until almost tender.
Increase the oven temp to 200, gas mark 6.  Pour the cream over the pumpkin and scatter with the pumpkin seeds, breadcrumbs and goat's cheese.
Return to the oven for a further 12-15 mins until bubbling and golden.
Serve with green salad and crusty bread.

Bean Hotpot with Cheesy Croutons (v)

Serves 4

1tbsp olive oil
3 celery stalks, chopped
2 sweet potatoes, peeled and cubed
1 yellow pepper, deseeded and sliced
600ml veg stock
100g green beans, chopped
420g can butter beans, rinsed and drained
salt and pepper

To serve
1 small ciabatta, sliced into 12
about 1tbsp, fresh thyme leaves
60g cheese, grated

Heat the oil, add the celery and sweet potato and fry for about 5 mins.
Add the pepper, cook for another few mins, then stir in the stock.  Increase the heat and bring to the boil.  Reduce the heat and simmer for 10 mins.
Add the green beans, cook for another 5 mins, then stir in the butter beans and simmer for 5 mins until heated through.
Squash some of the beans and potato in the pan to thicken the juices.  Check for seasoning and that the potato is tender.  Meanwhile, toast the ciabatta slices on one side.  Turn the slices over, put thyme leaves and grated cheese on top and grill until brown.  Place the toasts on top of the hotpot and serve.

Spicy Thai Noodles with Quorn, Chilli & Lemon Grass (v)

Serves 2

1/2 pack fresh lemon grass, thinly sliced
2 red chillies, deseeded and finely chopped
2 1/2cm piece fresh ginger, peeled and grated
1tbsp oil
350g Quorn mince
1tbsp light brown soft sugar
grated zest and juice of 1 lime
2 x 150g packs straight-to-wok rice noodles
10g fresh mint, roughly chopped, plus a little to garnish

Cook the lemon grass, chilli and ginger in the oil over a gently heat for 2 mins, stirring all the time.  Increase the heat, add the Quorn and stir fry for a further 2-3 mins.
Mix together the sugar, lime zest and juice.  Pour over the Quorn then add the noodles and stir fry for 1-2 mins or until the noodles are heated through.
Stir in the chopped mint and divide between 2 bowls.  Serve immediately, garnished with mint leaves.

Cheat's Mushroom & Spinach Lasagne (v)

Serves 4

2tbsp olive oil
2 cloves garlic, peeled and chopped
180g spinach leaves
salt and pepper
250g chestnut mushrooms, sliced
400g can chopped tomatoes with basil
400ml half fat creme fraiche
1/2tsp freshly grated nutmeg
300g fresh lasagne sheets
100g mature Cheddar cheese, grated
green salad, to serve

Preheat the oven to 200, gas mark 6.  Heat 1tbsp of oil, add 1/2 the garlic and the spinach leaves and stir fry for 1-2 mins until the leaves have wilted.  Remove from the heat, season well and set aside.
Fry the mushrooms in the rest of the oil for 6-8 mins, stirring occasionally until nicely browned.  Stir in the remaining chopped garlic and sizzle for 30 secs.  Stir in the tomatoes, bring to the boil and simmer over high heat for 2 mins or until reduced.
Remove from the heat and season to taste.  Season the creme fraiche with the nutmeg, salt and pepper, then mix well.  Lightly oil an ovenproof dish.
Place a layer of lasagne over the base.  Top with 1/2 the mushroom mix, then more lasagne.  Spoon 1/3 of the creme fraiche over, scatter over 1/2 the spinach and 1/3 of the cheese.
Repeat these layers once more.  Now place a final layer of lasagne on top, spread over the remaining creme fraiche and cheese.  Bake for 25-30 mins or until tender and golden.
Leave to stand for 5 mins before serving with a green salad.

Lentil & Spinach Curry (v)

Serves 4

1 red onion, peeled and finely diced
1tbsp oil
2 cloves garlic, peeled and crushed
2tbsp balti curry paste
400g can chopped tomatoes
150ml vegetable stock
410g can green lentils, drained
380g can leaf spinach, drained
20g fresh coriander, roughly chopped, plus more to garnish
naan bread and chutneys to serve

Fry the onion in the oil until soft, then add the garlic and fry for another 1-2 mins.  Stir in the curry paste and gently fry for another 1-2 mins.  Add the tomatoes, stock and lentils, then bring to the boil and reduce to a simmer for 10 mins.
Stir in the spinach and gently heat through.  Remove from heat and stir in the coriander.
Garnish the curry with more coriander and serve with warm naan bread and chutneys of your choice.

Mushroom & Spinach Cannelloni (v)

 pServes 6

1tbsp olive oil
500g mixed mushrooms, such as shitake and chestnut, roughly chopped
3 garlic cloves, peeled and crushed
225g baby spinach, roughly chopped
salt and pepper, to season
400g can chopped tomatoes, drained and juice discarded
2tbsp pesto
75g freshly grated Parmesan cheese
12 cannelloni tubes

For the sauce
75g butter
75g plain flour
900ml hot milk
100ml double cream
2tbsp pesto

Heat the oil in a frying pan.  Add the mushrooms, and fry for 2 mins or until just cooked.  Add the garlic and spinach is just wilted.  Season and set aside to cool.
Melt the butter in a saucepan, whisk in the flour, and cook for 1 min.
Whisking all the time, gradually blend in the hot milk and the cream and bring to the boil.  Season, remove from the heat, and stir in the pesto.
Add the tomatoes to the cooled mushroom mixture, with the pesto and 1/3 of the Parmesan.  Stir until combined.
Preheat the oven to 200, gas mark 6.  Meanwhile, fill the cannelloni tubes with the mushroom and spinach filling.
Spoon 1/3 of the sauce into an ovenproof dish and arrange the filled cannelloni on top in rows.  Pour on the remaining sauce and sprinkle with the rest of the grated Parmesan cheese.
Bake for 30-35 mins or until golden brown and bubbling.

Butternut Squash Lasagne (v)

Serves 6

Make the day before

1tbsp olive oil
225g butternut squash, peeled and chopped
1 red pepper, halved, deseeded, and diced
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
225g chestnut mushrooms, sliced
2 x 400g cans chopped tomatoes
1tbsp tomato puree
2tsp sugar
1tbsp freshly chopped thyme
salt and pepper, to season
100g spinach, chopped
6-8 sheets lasagne

White sauce
75g butter
75g plain flour
900ml hot milk
2tsp Dijon mustard
100g Gruyere cheese, grated
250g mozzarella, chopped into small cubes

Heat the oil in a large pan.  Add the squash, pepper, onion and garlic and fry over a moderate heat for 4-5 mins or until the onion is softening.
Add the mushrooms, tomatoes, puree, sugar and thyme, then season.  Cover and simmer over a low heat for 20-30 mins or until the vegetables are tender.  Add the spinach and toss together until just wilted.
Meanwhile, make the white sauce.  Melt the butter, add the flour and stir over the heat for 1 min.  Slowly whisk in the milk until the sauce is smooth and thick.  Season, then stir in the mustard and 1/2 the Gruyere.
Spoon 1/3 of the tomato sauce over the base of the ovenproof dish, then spoon 1/3 of the white sauce on top.  Arrange a single layer of lasagne on top and scatter over 1/2 the mozzarella.
Spoon on 1/2 the remaining tomato sauce, followed by 1/2 the rest of the white sauce.  Add another layer of lassagne and scatter over the remaining mozzarella.  Spread the remaining tomato sauce on top, followed by the rest of the white sauce, then sprinkle with the remaining Gruyere.
Transfer to the fridge for at least 6 hrs or overnight, so the lasagne starts to soften.
To serve, preheat the oven to 200, gas mark 6.  Then bake for 45 mins or until golden and bubbling around the edges.