150g/5oz Caerphilly cheese or Welsh Cheddar, finely grated
2 eggs, separated
1 tsp English mustard
½ tsp flaked sea salt
5 tbsp sunflower oil
freshly ground black pepper
For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10 minutes, or until very soft but not coloured.
Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with cling film.
Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with what you fancy. I chose baked beans!
8 Spring onions – white and green part, thinly sliced, plus more for garnish
1 TBSP Fish Sauce , divided
1 TBSP Lemongrass , white part only – minced
1 TBSP Fresh Coriander – roughly chopped
5 Cups Chicken Broth , divided
1 Cups Water
1 Thai Chili – sliced (optional)
2 TBSP Miso (I used white)
2 TBSP Vegetable Oil
2 heads Baby Pak Choy , quartered into wedges (can substitute 1 regular head)
¼ tsp Crushed Red Pepper Flakes , plus more for garnish
Salt and Pepper , to taste
Make the Meatballs: In a large bowl combine the chicken/turkey, panko, minced garlic, soy sauce, grated ginger, half the spring onions, 1 tablespoon fish sauce, lemon grass, coriander and 2 tablespoons of broth. Gently mix, just until combined. Use your hands to scoop out about a tablespoon and form mixture into (1’’-diameter) meatballs. Transfer to a plate or clean work surface lined with parchment paper. Repeat until all meatballs are formed. I had 22.
In a medium pot over medium heat, combine remaining broth, water, Thai chili, smashed garlic, onion, sliced ginger, 1 tablespoon fish sauce and remaining scallions. Bring to a gentle simmer over medium-high heat. Reduce heat to maintain a simmer and cook for 15 minutes. Use a slotted spoon to remove solids and discard. In a small bowl combine miso with 2 tablespoons of the broth and whisk to combine. Add the miso mixture to the pot of broth. Stir to combine.
Meanwhile, heat oil in a large frying pan over medium heat until shimmering. Add meatballs to the pan (in batches if necessary to not overcrowd the pan) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and transfer to a clean plate.
Add the pak choy and crushed red pepper flakes to the broth. Simmer until pak choy is almost tender, about 3 minutes.
Add in the meatballs and bring broth back to a simmer. Simmer until meatballs are cooked through, about 5-8 minutes. Taste broth and adjust for seasoning with salt and pepper.
Serve garnished with spring onions and crushed red pepper flakes.
The rich, umami flavour of miso in this sticky Japanese-style marinade is a perfect pairing for fish.
The fish is wrapped in a foil parcel and baked in the savoury juices resulting in meltingly tender flesh with a satisfying flavour that is so easy and quick to create.
2 tbsp shiro miso
1 tbsp mirin
1 tbsp light soy sauce
½ tsp toasted sesame oil
30g fresh ginger, grated
2 sustainable cod fillets (around 150g each)
2 spring onions, finely sliced, plus extra to garnish
Handful fresh coriander, plus extra to garnish
Steamed rice and griddled pak choi
Heat the oven to 200°C/180°C fan. Mix together the miso, mirin, soy sauce, sesame oil and ginger in a small bowl.
Lay each piece of cod on a piece of foil large enough to enclose it, then spoon half the miso mix on top of each. Add the spring onions and coriander, then tightly seal to make parcels.
Put the 2 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes. Divide the rice and pak choi between 2 plates. Unwrap the parcels, lift out the contents and serve the fish on top of the rice, with extra coriander and spring onions on the side. Add lime wedges for squeezing.
Spiced cod flatbreads with preserved lemon and avocado salsa, pul biber onions and harissa lime yoghurt
A vibrant dish of aromatic spiced cod with fragrant yoghurt and zesty salsa all wrapped up in a crisp, garlicky flatbread. The flavours going on here are insane. Zesty freshness from the lemony salsa, velvety cod in delicate spices, garlicky charred bread, zingy crunchy onions, creamy avocado, peppery heat, I could go on but I won’t hold you from the recipe any longer. This takes a bit of time to prepare as there are a few stages but it is in no way difficult and the result is so worth it!
You can use turmeric powder if you can’t find fresh turmeric root but it is quite readily available in most large supermarkets and gives a beautiful flavour, not to mention the health benefits.
Similarly, you can substitute paprika for the Aleppo pepper but if you can, try and source it as it has a mild fruitiness that is particularly tasty in this dish.
For the spiced cod:
2 tbsp Greek-style yoghurt
2 inch piece fresh turmeric, peeled and finely grated
1 garlic clove, crushed
300g cod loin, cut into 1 inch chunks
1 tbsp olive oil
For the flatbreads:
30g/1oz unsalted butter
175g/6oz plain flour
100ml/3½fl oz semi-skimmed milk
2 tsp freshly ground pepper
2 tsp garlic granules
1 tbsp olive oil
For the harissa and lime yoghurt:
280g Greek-style yoghurt
1 heaped tbsp rose harissa
1 lime, zest and juice
sea salt and freshly ground black pepper
For the salsa:
small handful dill, roughly chopped
4 preserved lemons, deseeded and very finely chopped
1 tbsp barberries (optional)
½ ripe avocado, finely diced
2 tsp nigella seeds
For the pul biber onions:
1 small red onion, very thinly sliced
1 tsp sugar
1 tsp honey
1 tbsp rice vinegar
1 heaped tsp of pul biber/Aleppo pepper chilli flakes
To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric and crushed garlic. Season well with salt and pepper and marinate the cod for 1 hour.
Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes.
To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside.
To make the pickled onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside.
To make the harissa and lime yoghurt, mix everything together, season with salt and pepper and set aside.
Divide the dough into four and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned.
To make the cod, heat the oil in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through.
To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some onions and sprinkle over extra Aleppo chilli flakes or nigella seeds.
Originally made with chicken, lamb or beef, giovetsi is a one pan Greek dish where everything is baked together to bubbling perfection to create an aromatic and delicious meal.
The orzo is toasted in the pan before adding the liquid to give a wonderfully nutty flavour. I have used halloumi to top and sausage meat to create meatballs purely because that is what I had but as with all my recipes, feel free to substitute for whatever you prefer. You will still end up with a gorgeous dinner!
Sausage meat from 2 sausages, casing removed
½ large onion, finely chopped
1 Tbsp breadcrumbs
1 pinch of rosemary
Salt and freshly ground black pepper
1 red bell pepper, chopped
1 Tbsp tomato puree
pinch of ground cinnamon and oregano
½ cup of orzo
1 ½ cups of chicken stock
Add the sausagemeat, breadbrumbs, seasoning, rosemary and half the onion in a bowl and mix well. Shape the mix into small meatballs. (I made 8).
Pre-heat the oven to 180C
In a frying pan, over medium heat, add 1 Tbsp oil and gently fry the sausage balls on all sides until browned all over. Remove from pan and set aside.
Add your onions and peppers to the pan and sauté for 5-7 minutes or until softened.
Add the Orzo and stir for a few minutes to toast the kernels.
Add the hot stock, tomato puree, cinnamon and oregano and bring to a boil while stirring. Adjust seasoning with salt and pepper.
Transfer to an oven-proof baking dish and add your meatballs.
Fry a few strips of halloumi in the same pan until lightly browned and top the orzo with these then bake uncovered for 40-45 minutes or until most of the juices have been absorbed and the top is golden brown.
You could try using different veggies and cheeses for this. I just used what I had in at the time but this could be great with leeks, spring onions, parsnips, green beans, peppers… anything. Just remember that since you want this cheesy lentil slice to set nice and firm, you’ll need to thoroughly cook any particularly wet vegetables beforehand, and cut them nice and small.
This cheesy lentil slice is super high in protein and fibre and it’s still absolutely delish. The slice can be… well, sliced. This means that as well as making a great dinner alongside some homemade chips, garlic bread, salad or whatever else tickles your fancy, it can also be packed into lunch boxes to be served cold. Gotta love a versatile recipe!
190g red lentils
1 litre chicken stock
1 tbsp tomato puree
1 tbsp oil
½ onion, finely chopped
1 small carrot, diced fairly small
60g frozen peas
75g rolled oats
1 tsp smoked paprika
1/2 tsp each oregano and thyme
Freshly ground black pepper
70 g cheddar cheese, grated
1 large tomato, sliced
Add the red lentils, chicken stock and tomato puree to a saucepan, and bring to a simmer. Cook over a medium heat until the red lentils are tender and any excess liquid has cooked off – around 15 minutes. You’ll need to stir regularly, especially in the last few minutes, to ensure the lentils don’t stick to the pan.
Meanwhile, heat the oil in a frying pan, and add the chopped onion and carrot. Cook for a few minutes over a medium heat, until softened then add the peas for a couple more minutes. Set aside to cool.
When the lentils are cooked, transfer them to a large mixing bowl, and add the cooked vegetables, rolled oats, smoked paprika, herbs and a generous pinch of black pepper. Allow the mixture to cool for a few minutes then add about half of the grated cheese (hold some back for topping). Mix thoroughly.
Spread the lentil mixture out into a greased baking tin (mine was 9 inches squared), and smooth out the top. Add the remaining grated cheese and a few slices of tomato. Bake at 180°C for around 45 minutes, or until the lentil slice is firm and the cheese on top is golden (cover with foil if you feel the cheese is browning too quickly). Either serve immediately, or allow to cool and cut into slices.
After going meat free for so long, I was craving a meat fix. What better way to get it than with sausages?! This recipe uses good quality sausages to create a really simple meatball dish that packs a ton of flavour and satisfaction.
If you can find it, shiitake mushroom powder is so good to use in recipes like this. It delivers a real umami punch to dishes. The savoury flavour is perfect with the creamy mustard sauce but if you can’t find it, the dish will still be really lovely.
For the meatballs:
4 sausages, skins removed (I used Lincolnshire)
2 spring onions, chopped finely
½ tsp fennel seeds
½ tsp dried rosemary
Salt and freshly ground black pepper
2 Tbsp breadcrumbs
For the sauce:
1 Tbsp olive oil
100g chestnut mushrooms, sliced
2 garlic cloves, finely chopped
1 tsp flour
1 beef stock cube
2 Tbsp sour cream
1 heaped tsp mustard
Salt and freshly ground black pepper
2 tsp Shiitake powder
2 spring onions, chopped
Linguine, or any pasta and fresh herbs to serve
Grind the fennel seeds and rosemary in a pestle and mortar until well ground.
Add the sausage meat to a bowl along with the spring onions, breadcrumbs, seasoning and ground herb mix. Stir really well with a fork to combine.
Take teaspoons of the mixture and roll out into little meatballs.
Heat the oil in a large frying pan over a medium heat. Fry the meatballs off until browned all over.
Add the garlic and mushrooms to the pan and continue to cook for 2 minutes.
Next, add the flour and shitake powder and crumble in the stock cube. Stir to coat the meatballs and mushrooms before adding any liquid.
Once this is done, add a splash of water along with the sour cream and mustard. Stir everything together then add the remaining water and let the meatballs bubble away on a medium low heat while you cook the pasta.
Once the pasta is ready, stir the spring onions through the meatball sauce and serve.