A rich mushroomy sauce, studded with chunks of sweet butternut squash and smothered in a creamy celeriac mash, make this the equal of any meaty shepherd’s pie. The mash would be excellent on its own, if you don’t fancy making the whole pie, and proper vegetarians probably won’t need me to tell them to replace the parmesan cheese with something else.
Continue reading Vegetarian shepherd’s pie with butternut squash and celeriac mash
This is a superior leek and potato soup for anyone who’s also got a massive bag of kale in the fridge and fancies whipping up a quick lunch for two in half an hour. I reckon it would be good with some blue cheese melted into it, if cheesy soup is your thing.
Continue reading Kale and leek soup
Sweet potatoes work really well in this variation on the shakshuka theme. It’s a very easy dish, cooked in a single pan and ready in little more than half an hour, and it tastes fantastic.
Continue reading Sweet potato shakshuka
I’ve never quite figured out how to make that crispy coating you get on commercially produced potato wedges (chemicals, probably) but this is my own equivalent and it’s very easy to make at home.
Panko breadcrumbs are magically processed so they’re very crispy and light, and they keep those qualities even after cooking. Even though they’re Japanese, you can get them from Chinese supermarkets, but they might be Korean or Indonesian versions not labelled as panko. Ask someone. I’ve never been to an Oriental food shop that doesn’t stock them.
Continue reading Panko-coated potato wedges
A tin of tomatoes and a few other ingredients, boiled up for half an hour, makes an absolutely wonderful kind of jam/chutney/salsa… I’m not sure exactly what you’d call it but it’s perfect with chips, fishcakes and anything else starchy or fried.
This was printed in a newspaper ages ago, but I forget where or when. Apologies to whoever I stole it from – it’s a really brilliant recipe, the kind of thing that would be the most memorable part of a great meal at your favourite restaurant.
Continue reading Tomato and coriander jam
This random mixture of roasted vegetables could hardly be easier. If I was making roast potatoes, I’d make sure to boil them first and preheat the dish of oil before putting them in the oven. But here you don’t need to bother with any of that. Just hack up a load of root veg and squashes, slather them in oil and leave to bake for a while.
Continue reading Winter veg roast