Category Archives: Vegetables

Courgettes with butter beans and dill

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Another entry in my “Favourite Salad This Summer” line up.  Once again this one embraces pulses and not for the first time I am banging the drum for Bold Beans.  This isn’t an ad and they are not paying me but I have got to tell you, they are truly fantastic beans.  Superb texture and taste which, after all, is pretty important if the pulse in question is a key component of your lunch.

Here courgettes are the other star along with dill.  It might seem a surprising combination but, as they say, trust me.  A simple trio but a mighty outcome.  This works well as side, I served it alongside the last salad featured here, Roast Cauliflower with herby yogurt, and some chicken and was immediately asked for the recipe.  Equally, I am happy to serve this on its own for supper and sometimes add mushrooms to the equation.  If you want to do that too, just add a similar amount of sliced mushrooms to the courgettes when cooking.  This beefs it out a little, as it were, and also soothes my son who loves the mushroom and courgette combo but has had enough of my pulse obsession.  Actually as a side note, he will often cook himself the courgettes and mushrooms but with not a bean in sight so that is another option really.

This is a corker for your leftovers lunch bowl so make a little extra at supper time and relish the smug glow of knowing a delicious lunch is prepped before you even go to bed.  Win win.

Courgettes, butter beans and dill.

Here is what I use but obviously this is super simple and very adaptable.  Scale up as you please or go the added mushroom route.  I am particularly fond of this served with a little yogurt and chilli sauce or the herby yogurt from the previous recipe.  The pumpkin seeds add a pleasing crunch and contrast in texture but leave them out if they are not your thing. This amount would serve four as a side.

3 courgettes, topped, tailed, sliced and these slices halved

2 tablespoons olive oil

1 small clove of garlic, finely chopped

700g jar butter beans (or different beans if that is what you have) drained

1 tablespoon chopped dill

2 tablespoons pumpkin seeds, dry toasted in a frying pan

Warm the oil in a large frying pan and fry the courgettes with a pinch of salt until soft and just getting some spots of colour on the edges.  Add the beans and garlic and give it all a good stir for a minute of so until the garlic is just cooked and the beans warm.  Season well, mix in the dill and decant into a serving bowl or dish.  Scatter over the pumpkin seeds.

As Ina would say, how easy was that?

 

Roast cauliflower, herby yogurt and tomato salad.

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I am mad for a big salad, the sort of thing that works as your main course but could also be a side if required.  A combination of ingredients with various flavours and textures that just work together.  Sometimes this could be a bowl lunch (do they call this a Buddha bowl) where I have collected various bits from the fridge or it could be something that involved a little more planning.  As such I am always putting things together to see what deserves to be written down.  Often these collections will include pulses of some description, I can barely go a day without either butter beans, lentils or chickpeas and favour Bold Beans, they are spectacular.  There must also be crunch and some kind of dressing, possibly yogurt or maybe a herb one along the lines of my Fresh Herb Sauce (July 2013).

Here we have some roast cauliflower and I think roasting brings out something really special in this particular vegetable, miles better than the boiled of old (that said I wouldn’t be without cauliflower cheese in the winter).  Some singed edges and the added spices make it really sing and I love the contrast with the herby yogurt and tang of the pickled onions.  You can of course use broccoli if that is what you have or prefer and I’ve made a similar salad using potatoes as the veg when that has been all the larder yielded.

Make the component parts ahead if that works for you and then bung them together before you serve.  We had this recently with a couple of other salads and a big pile of marinated, grilled chicken which was fabulous but I would be just as happy with this on its own.  Easy, cheap, make ahead, delicious – what more could you want?

Spiced Cauliflower, herb sauce and pickled onion salad

I often make my own spice blend using cumin, paprika, a little cayenne etc or a cajun type mix I get from the farm shop but here I used Cape Herb & Spice rub in Portuguese piri piri which has a great flavour and heat and I just happened to have it to hand.  I rarely use these pre-made blends but have found a couple I like and they do save a bit of time.

1 cauliflower, chopped into small florets, core cut up and leaves retained

1 tablespoon spice mix, see intro

2 tablespoons olive oil (nothing special)

A couple of stems of cherry tomatoes still on their vines if possible

300g Greek yogurt

1 batch Fresh herb sauce (July 2013)

1 batch Quick pickled onions (August 2014)

Preheat the oven to 200.  In a large bowl mix the cauliflower florets and core with the olive oil and spice mix, spread over a large baking tray and cook in the oven for around 30 minutes until it’s taken on colour (not just colour from the spices).  For the last 10 minutes, add the cauliflower leaves to the pan (turn them in the spices and oil) and finally the cherry tomatoes just to bring these to point of the skin splitting.  You can then leave all this to cool until just warm or even cold but I wouldn’t want it fridge cold. Check whether the cauliflower needs a bit of salt, it depends on the spice mix, some are quite salty.

Spread the yogurt onto a large plate and swirl the herb sauce over it.  Top with the cauliflower, scatter over the drained pickled onion and top with the cherry tomatoes. A pinch of salt over the top and you will be good to go.  This would serve four as a side.

 

 

 

 

Best everyday vegetable soup

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I must make soup at least once a week and there are so many reasons for this.  Warming and nourishing, a great way to use up vegetables (particularly sad or slightly bendy ones), get your five a day in one go, disguise vegetables for those less keen, good for you, super cheap and of course absolutely delicious.  Whilst I make many variations on vegetable soup, what follows is my blueprint.

A couple of leeks and carrots is where it starts but you can add so many other things thereafter.  If I have some butternut hanging around then a few chunks of that, peeled, will go in.  A lonely courgette or a few florets of broccoli will also find a happy home.  I nearly always add some red lentils, a superb way to add to the already fibre rich soup and they yield such a velvety texture.  Half a bunch of parsley languishing in the fridge will go into the pot rather than the compost and a teaspoon of curry powder will certainly be added if there is a parsnip in the mix.

The resulting soup will go off in packed lunches and I will thoroughly look forward to my bowl when I stop for lunch.  Any extra (what?) can be frozen for another day.

If you are feeling flash add a swirl of cream or a handful of croutons when serving.  This is very simple and possibly rather old fashioned but it is an absolute winner too.

Everyday soup

Once blended taste for seasoning, depending on your stock you may need a touch of salt.  I sometimes add a splash of milk or indeed cream when whizzing to add a touch of richness, particularly if I have a scrap of cream (or creme fraîche) that needs using up. A splash of sherry just before adding the stock is only ever a good thing if you have a bottle to hand.

A tablespoon of oil

A small knob of butter

2 leeks, finely sliced

2 carrots, peeled and chopped fairly small

100g red lentils

1 litre vegetable stock (chicken stock is fine if that is all you have)

A few sprigs of parsley if you have them

Melt the butter with the oil in a medium size pan.  Add the leeks and soften for a few minutes before adding the carrots and the lentils.  Stir into the oil and then add the stock. Simmer for about 15 minutes until the carrots are soft and the lentils breaking down.  Add the parsley and whizz with a hand held blender then taste and season if necessary.  This is enough for 2 very hungry people or three on a normal day but is easily doubled or trebled.

The picture above is before blending, the picture below is after.

 

Cauliflower curry

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Rarely have I taken a photograph that so inefficiently portrays the delight that this curry delivers.  The most arduous thing that is required here is to chop up a cauliflower and then let the magic happen in the pan.  Barely a recipe although one that a you can tinker with at will, adding or subtracting to suit you and whomever you are cooking for.  I sometimes make this with individual spices but more often turn to a good paste and then shake in a couple of extras that I like.  The use of a paste not only makes this even easier and quicker  but may be a useful shortcut for those without an entire spice drawer at their disposal.

The reasonably large quantity of stock which is required to cook the cauliflower is then given substance and body by the addition of red lentils.  I have only used half a tin of coconut milk because I’m looking for a suggestion of its sweet, fragrant note rather than a full on green curry vibe – the other half I freeze until next time.  I also use all the cauliflower, stalks, leaves and all which makes the supremely satisfying, not only in the eating sense but also in the frugality and no waste sense.

Cauliflower Curry

I add the cardamom and nigella seeds simply because I like their specific flavours but it is entirely up to you and the curry will absolutely not suffer without them.  If you love ginger add some grated ginger or chuck in extra garlic if that is your thing, the following is simply my way, you can go off piste as you please. The paste I have taken to using is a Jamie Oliver Keralan one but any good quality medium heat paste will be fine – use what you have.   Brown rice seems to work particularly well with this and leftovers are tip top for lunch the next day.

1 onion, peeled and finely chopped

1 tablespoon vegetable oil

1 generous tablespoon of curry paste (see introduction)

100g red lentils

1 litre vegetable stock

1/2 can coconut milk

1 cauliflower chopped into small florets, stalk and leaves cut up too

A handful of cherry tomatoes

Fresh coriander, chopped

Soften the onion in the oil and then add the paste and lentils, stir it all well and then add the stock and coconut milk.  Bring it up to a simmer then add the cauliflower, florets, stalk, leaves and all.  Cook for about 15 minutes until the cauliflower and lentils are cooked – the lentils will break up a bit and thicken the sauce.  Add the cherry tomatoes for the last few minutes just to heat through and soften a bit.  Serve with masses of chopped coriander sprinkled over and some brown rice.  Serves 4.

 

 

 

Black Bean Shakshuka

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Straight off let’s be clear that this is my version of a Shakshuka – the fact that it has a spiced tomato sauce with eggs poached in it leads me to use the name but it may not have full North African credentials.  That said it is properly delicious and is a regular chez May.  You probably have the ingredients to hand but if not  Shakshuka is happy to be flexible and adapt to your store cupboard.  Most of the year I will use a tin of good tomatoes but in the summer a pile of just too soft tomatoes are ideal.  I’m as happy with chopped coriander or parsley strewn over the top so use what you have or both.  This is an absolute favourite of my son but if he isn’t around I will add some spinach just before the eggs to wilt in the heat of the tomatoes.

The black beans were an addition when I was short of bread to toast so wanted to bulk up the Shakshuka a bit.  We liked this version so much that they are now a permanent addition, they give a little extra texture which I find most welcome – great for adding some fibre to your diet especially if you are off the bread for any reason.   Cook one of two eggs per person as you please, I find one is enough for me but the lads in the house welcome two.  As ever with my recipes there is room for manoeuvre, both as mentioned above but also in the level of spicing.  Listed below are the spices I use but do add extra spice by way of chopped fresh chilli or a pinch of chilli flakes if that suits. Should I have run out of harissa I will just up the amount of paprika and cumin and will certainly add chilli in this instance.

Black Bean Shakshuka 

I tablespoon oil

1 onion, peeled and finely chopped

1 clove garlic, finely chopped

1 tablespoon harissa

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1 tablespoon tomato puree

1 tin tomatoes (I prefer whole to chopped but whatever you have)

1 tin black beans, drained

Eggs, as many as you want to use, see introduction

A handful of chopped coriander or parsley or a combination of both

Salt and pepper

Heat the oil in a frying pan for which you have a lid (or you can use a baking sheet instead of a lid).  Cook the onion for 10 minutes or so until soft and translucent but not coloured.  Add the garlic and all the spices along with the tomato puree.  Cook for a couple of minutes then add the tinned tomatoes along with a slosh of water to rinse the can.  Finally add the beans along with a good sprinkle of salt and a couple of grinds of pepper.  Simmer for 5 minutes to bring it all together then make as many dips in the sauce as you have eggs.  Crack the eggs into the dips and put the lid on the pan whilst the eggs cook.  When the whites are set remove from the heat, cautiously check the seasoning of the sauce – add some salt and pepper to the eggs but you decide if the sauce needs any more.  Strew over the chopped herbs of your choice and serve on toast if you like.  Serves  3-4 and is good for breakfast, lunch or supper.

Party Salad (and 10 years)

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How this became known as Party Salad I don’t know but a salad needs a name and this has stuck.  One of the reasons may be that the components can be made ahead and brought together at the last minute whilst in your high heels and sequins. I served this to some friends recently and they all loved it, had seconds and asked for the recipe so you can’t beat that.

Never easy to get a picture of a salad so let me tell you what you see here – at the bottom there is a layer of baby spinach topped with a layer of brown rice which has a trickle of the herby green sauce.  Then comes the pickled cabbage on top of which the roasted vegetables are strewn.  Finally more green herby sauce, a few blobs of Greek yogurt, some toasted seeds and then the pink pickled onion.   So several layers but happily all can be made ahead with the spinach either coming from the shops or, if you are considerably more efficient than me, your garden.

I have served this salad, or variations of it, many times recently and any leftovers are positively stellar in packed lunches.  You can of course customise it too – use bulgar wheat instead of brown rice if you prefer or even little boiled new potatoes cut in half if that’s what you have.  Here I have roasted peppers, courgettes, onions and carrots, use the recipe for roasted vegetables from the salad (July 2014) using whichever veg you want.  In the summer I made the herby green sauce with parsley as per the recipe (July 2013) but recently used coriander as there was a big bunch in the fridge – different obviously but quite delicious.

My spicy seeds are perfect for sprinkling over (November 2018).  To make the pickled cabbage use the recipe for the quick pickled onions (August 2014) using quarter of a white cabbage very finely shredded.  You could have a layer of picked onions instead of cabbage plus the pickled onions on top, one less thing to make I suppose but I have no doubt a bowl of pickled cabbage in the fridge won’t last long.  There is just something about the combination here that I love, all the flavours and textures together, knock out.

As for the 10 years – it has been ten years since I started posting recipes here although the writing of them started many years before that.  These recipes and ideas are used by me weekly if not daily and also, happily for me, by many others.  Thank you for the many, many comments and for telling me how much you love my recipes.

 

Soup and pudding

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Much as I love the indulgences of Christmas I also relish the clean new page of January and the opportunity it presents.  In December we are encouraged to tuck in.  Have whipped cream on that!  Would you like gingerbread syrup?  Brandy butter and cream with your minced pie?  Why not it’s Christmas.  So it goes on….  Then suddenly, on the first of January it’s all about kale, steamed vegetables, cutting out food groups, veganuary.  It all feels a bit bonkers, the change from the rich sparkly food filled photographs of December to the austere, vegetable dotted ones of January.

I’ve mentioned in previous January posts that whilst it’s not for me to tell anyone what to eat I am happy to provide the sort of recipes that will help with the reset.   Although that fresh clean page of the New Year encourages good, healthy eating I am still greedy.  I want to get excited about food, love the look it and love the taste even more.  January tends to be cold and often rather grey, we need a lift and food is such an easy and satisfying place to get it.

Not the time for leafy salads, now is for crunchy numbers full of the root vegetables that relish the cold.  That they tend to grow locally is of course a bonus.  I had a celeriac lurking in the fridge that had arrived before Christmas.  Yesterday I made half into a soup along with a couple of sad, beginning to sprout potatoes, a leek plus half a bag of rocket.  The other half I grated and made into celericac remoulade (January 2016).  Some slightly bendy parsnips, carrots and beetroots were roasted back into deliciousness.  The result was enough for two lunches plus a packed one and I was relieved to avoid the guilt felt if anything has to the compost having been found at the back of the fridge past its best.   Fridge clearing at its best.

My advice would be to go large on the veg – soup is the number one superstar for using up various vegetables as well as being extremely good for us.  Put soup into the search bar at the top of this page, there are lots of different, easy soups you could rustle up. Vegetable based soups are cheap too which is a bonus at this time of year.  Easily zhuzzed up into a Saturday lunch with some really good bread, homemade focaccia (May 2014) or soda bread (December 2018) if you want to along with a crunchy salad makes this a feast rather than a sad offering.  If you still have some Christmas cheese looking less than tempting, transform it into cheese and chive scones (October 2014) or my Cheese bread (December 2014).

When it is particularly cold outside a pudding always seems essential to me.  There are two routes you can take here – something, clean and refreshing to reinforce your good intentions such as the granita shown at the top of this post.  The gloriously coloured blood orange granita is of course a seasonal treat (February 2013) but the golden one behind it is an iced tea granita (July 2013) and who doesn’t have a teabag in the cupboard?  Light and palate cleansing yet sweet and fruity enough to be a treat.  Alternatively choose the nursery pudding route to warm yourself up from the inside.  You will find lots of such puddings in the recipes here, this weekend we had a big baked golden syrup sponge – along the lines of the raspberry larder pudding (March 2015) but using half a tin of golden syrup in place of the raspberries and raspberry jam.  Yes it was rich, sweet and super indulgent but it was also extremely good and provided the necessary ballast for the weather along with lifting the spirits.

Sausages and potatoes with tomatoes, rosemary and chilli

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The relaxed shuffle through the days that is the summer holidays has come to an end.  A return now to the hustle and bustle, the tail chasing and packing too much into each day.  My cooking takes on a very casual attitude when school is out, I lose the menu planning and list making structure of term time.  If there are loads of beans in the garden then dinner will feature those.  Mackerel on offer from a fishing friend?  Fab, fire up the braai. Big salads and cobbled together meals are the fall back although I do need to have a loaf to hand and lots of protein around to feed always hungry teenagers.

Towards the end of these holidays I succumbed to a cold.  It really was just a cold.  The weather already felt autumnal and so I had some sausages from the freezer to make this recipe for lunch.  In the end I felt so rotten lunch became sausages, baked beans and oven chips.  Lifted by the fabulous local sausages (Down House Farm) and I won’t hear a word said against baked beans it was a fine lunch. This recipe however feels a bit more special, is hardly any more effort and not only tastes fabulous but includes some fresh tomatoes and works a dream with a big salad.

Like so many of my recipes, you can customise this as you please.  If chilli flakes are too bold a choice then use some paprika, smoked if you prefer, which works a treat with the sausages.  Hate tomatoes, then how about some little cubes of courgette or simply onions peeled and cut into 6ths.  If you have the end of a loaf cut it into cubes, mix into the pan towards the end of cooking and you’ll have crunchy sort-of-croutons.   Either rosemary or thyme works depending on what you have, the only absolute essential is some good sausages that share their savoury flavour with the other ingredients and don’t leech a load of water into the pan.  It also makes sausages go a bit further without seeming mean if you have an unexpected guest.

Sausages and potatoes with tomatoes, rosemary and chilli

8 pork sausages

500g new potatoes

1 tablespoon olive oil

1/2 teaspoon chilli flakes (or paprika, see intro)

3 cloves of garlic, unpeeled and cut in half

Small sprig of rosemary, needles removed and chopped

A couple of handfuls of cherry tomatoes

Fresh parsley, chopped to sprinkle

Preheat the oven to 200. Cut sausages into three and halve the potatoes (if they are bigger than a squash ball then cut into three.  Mix the sausages, potatoes, oil, chilli, rosemary and garlic in an oven tray and put in the oven for 25 minutes.  After this time give it all a stir and add the cherry tomatoes and return to the oven for 5-10 minutes until the tomatoes are soft and blistered and the everything else is golden.  Remove from the oven, leave for 5 minutes then sprinkle with chopped parsley.  Serves 4 with a salad or greens but very easy to scale up.

 

 

 

 

Tarte Flambée

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If you are not familiar with a Tarte Flambée then I would say you are in for a very special treat.  This glorious tart marries smoky bacon with creme fraiche and sweet, slow cooked onions in spectacular fashion.  Originally from Alsace, it brings to mind the Alps, and would make a cracking lunch after a morning on the slopes.  Fortunately however, you don’t have to go skiing to enjoy this.

I first came across this years ago when I bought a little one from my local Sainsburys in Fulham and both G and I loved it.  So much in fact that we started making our own from scratch as a regular Sunday evening supper.  Now I might make it for lunch with a big green salad, but more often will serve one up before supper when we are having a drink and a chat.

A combination of the salty savoury bacon or pancetta and creme fraiche on the crispy base makes this a consistent success and it is usually gone in minutes (see last picture).  This base is essentially a riff on my Quick and Easy Flatbreads (March 2018) just flour and yogurt with a splash of oil – it couldn’t be easier and works so well cooked in my slightly unorthodox fashion.

Two little asides – if you want to use up the creme fraiche and pancetta then look no further than my Savoy Cabbage with Pancetta and Creme Fraiche (February 2018) and should you wish to serve this to vegetarian guests I would happily swap the bacon for mushrooms cooked alongside the onions – stick with the thyme, it works a treat with mushrooms and then continue with the rest of the recipe.

Tarte Flambée

I sometimes buy those little packs of cubetti di pancetta which usually come in weights of 100-125 grams which is perfect.  Alternatively chop some rashers of smoked bacon or pancetta.  I have also, in times of need, used a ball of mozzarella in place of the gruyere – you get more melty, pizza like cheese but less of the Alpine vibe that I love but it works if that is what you have.

125g plain flour, plus a little extra for rolling

115g yogurt

Pinch of salt

2 tablespoons olive oil

1 large onion, peeled and roughly chopped

100ml creme fraiche

100-120g smoked bacon or pancetta in small pieces (see intro)

100g gruyere, grated

1 teaspoon thyme leaves

Preheat the oven to 210 and put a flat baking sheet in to preheat.  Using a large frying pan, mine measures 30cm, cook the onions in one tablespoon of the olive oil and a pinch of salt for around 20 minutes until soft but not coloured.  Put the other tablespoon of oil in a bowl along with the flour, yogurt and a pinch of salt and mix until it comes together in a ball.   Using a little extra flour roll out the dough until approx 30cm in diameter.  Tip the softened onions onto a plate and then transfer the rolled out dough into the frying pan – don’t bother washing it, that little oil left will aid crisping the base.   With the pan on a medium heat spread the creme fraiche over the dough almost to the edge, sprinkle over the cooked onion and thyme leaves followed by the bacon.  Finally sprinkle over the grated cheese.  Carefully check the underside, it should be starting to colour and feel dry.  Once you have finished arranging the topping and are happy that the bottom is cooking, slide the tart onto the hot baking sheet and cook in the oven for 10-15 minutes until golden and bubbling.  Leave to cool just long enough that you won’t burn yourself then cut into slices or small squares, I can’t tell you how good this is…..

Chermoula Cauliflower

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This is essentially a riff on my Chermoula Prawns (April 2020) but with cauliflower.  As such you probably don’t need a recipe but I wanted to draw your attention to it because I make it so much (for that also read eat it and love it so much).   The cauliflower gets those delectable crispy bronzed edges in the oven and these combined with the powerhouse of flavour that is chermoula means this is an absolute winner.   We’ll have this for lunch, sometimes on its own but more often with an assembly of other dishes – this mezze/tapas type eating being a favourite of ours and a good way to eat more veg.   It also works brilliantly in packed lunches which now feature in my weekly cook as we are back at school and work.   You can cut the cauliflower into trendy steaks if you want but I usually do florets – that it is also vegetarian/vegan is simply a bonus.

Incidentally I cook fish a lot with this chermoula as well – very much in the same way as the  chermoula prawns and it perks up frozen fish, which I found myself using during lockdown, a treat.   This makes a supper that feels both light and clean but full of flavour and hugely satisfying.  Whatever you cook it with I encourage you to whizz up a batch – bright with herbs and citrus, underlying spice and a zap of heat – it really is good.

Chermoula Cauliflower

When I came up with the chermoula prawns during lockdown I had to use ground cumin and coriander (see below) as this is all we had.  Now I have a supply of the whole seeds I tend to use these, partly because I love the smell when bashing them in the mortar but also because their flavour is more vibrant.  If you choose the whole seeds simply warm them in a dry pan until fragrant then crush with a pestle and mortar and proceed.

2 tablespoons oil

1 onion finely chopped

3 cloves garlic, chopped

Small bunch mint, roughly chopped

Small bunch coriander, roughly chopped plus a bit extra to serve

1 tablespoon ground cumin (or whole seeds, see intro)

1 tablespoon ground coriander (or whole seeds, see intro)

2 teaspoons paprika

1/4 teaspoon cayenne pepper

Juice of 2 lemons (use limes if that is what you have)

1/2 teaspoon sea salt

Half a tin of chopped tomatoes or 2 fresh tomatoes chopped or a handful of cherry tomatoes (use the whole tin or tomatoes/more fresh tomatoes if you want this saucy).

I cauliflower, separated into small florets

Preheat the oven to 200.  Put the cauliflower onto a large baking pan, turn in one of the tablespoons of oil, sprinkle with salt and cook for 20 minutes or so until just soft and beginning to brown on the edges.  Heat the other tablespoon of oil in a large frying pan and cook the onion gently until soft but not coloured.  Whizz the remaining ingredients apart from the tomatoes in a small food processor, with a hand held blender or chop by hand.   Mix a tablespoon of the paste with the cauliflower and return to the oven for 5-10 minutes and add the remaining paste to the onions along with the tomatoes and a good splash of water.  Once the cauliflower has had its additional time either add to the sauce or dollop the sauce over and serve sprinkled with the extra coriander.  This would serve 2 with rice and was actually enough for the 4 of us as a side for lunch.