Prawn and Fennel Risotto with Crispy Bacon and Chilli

This is a delicious risotto.

Prawn and Fennel Risotto with Crispy Pancetta and Chilli
(from Superfood Family Classics by Jamie Oliver)
(Serves 4)

2 onions, chopped
1 bulb fennel, finely sliced
2 rashers bacon, chopped
oil
225g raw prawns
1l veg stock
1 garlic clove, peeled
1 red chilli, halved and deseeded
400g cherry tomatoes
300g risotto rice
1/2 bunch parsley, chopped
zest 1 lemon
300g cottage cheese

Heat a little oil in a saucepan over a medium heat and cook the bacon until golden and crispy, then remove to a plate. Add the onions and fennel to pan with a little more oil and a splash of water. Cook for 10 mins, stirring regularly or until softened.

Meanwhile, simmer the stock on a low heat with the garlic clove and the chilli. Prick each tomato with the tip of a sharp knife and put into the stock, adding the vines if you have them for flavour. After 1 min scoop out the tomatoes and carefully remove the skins.

Stir the rice into the veg and leave to cook for 2 mins, then gradually adding the stock a ladleful at a time, stirring and waiting for the stock to be absorbed before adding the next. Repeat this stirring for 20 mins or until the rice is cooked. Stir in the prawns and tomatoes for the last 5 mins.

Meanwhile put the parsley, lemon zest, chilli halves and garlic from the sock pan, and the bacon onto a board and finely chop to make a sprinkle.

Stir the cottage cheese into the risotto, season and then serve with the sprinkle scattered over.

Smoked Trout Dip/Sandwich Filling

I served this is a wrap with some lettuce, it would be lovely with some cooked beetroot too.

Smoked Trout Dip/Sandwich Filling (from Hairy Dieter's Good to Eat by Hairy Bikers)
(Serves 2)

150g smoked trout fillet
2 tbsp low fat creme fraiche
1 tsp horseradish sauce
1/4 cucumber, chopped
squeeze lemon juice
salt and pepper

Break the trout into small pieces, removing any bones and put them into a bowl. Add the cucumber, dill, creme fraiche and horseradish and stir to combine. Season with salt and pepper and squeeze of lemon juice.

Sweet Aubergine and Tomato Spaghetti Cake

This is an absolutely delicious spaghetti dish. It didn't stay in a cake form for me once out of the pan, but I didn't cook it for 40 mins, it was gone 8pm and I really wanted to eat! It was really tasty tho and an interesting way to cook an aubergine!

Sweet Aubergine and Tomato Spaghetti Cake (from Super Food Family Classics by Jamie Oliver)
(Serves 4)

1 large aubergine, 350g
300g dried wholewheat spaghetti
olive oil
4 sprigs fresh oregano
2 red onions, finely sliced
½–1 fresh red chilli, finely sliced
1 400g tin of plum tomatoes
300g cottage cheese
2 large free-range eggs
30g Parmesan cheese, grated
juice 1 lemon
70g rocket
1 tbsp balsamic vinegar

Preheat the oven to 180°C.

Place the whole aubergine in a large pan of boiling water. Sit something on top, like a colander, so the aubergine doesn't float to the top, cook for 15 mins, then remove to a board. Add the spaghetti to the water and cook according to packet instructions, then drain and place in a large bowl to cool.

Meanwhile, halve and roughly chop the aubergine about 1cm thick. Place a deep 26cm non-stick ovenproof frying pan on a medium heat with 1 tbsp of oil and the aubergine, then pick in the oregano leaves. Add the onions and chilli to the pan. Cook for 15 mins, stirring often until golden and gnarly.

Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill the tin with water, swirl around and pour into the pan. Bring to the boil, then simmer gently for 10 mins, or until thick. Taste and season.

Pour the tomato sauce over the spaghetti, add the cottage cheese, eggs, and Parmesan, then mix together really well. Pour the spaghetti mixture back into the pan, pushing it into an even layer and packing it up at the sides. Heat over a medium heat on the hob for 2 mins, then bake on the bottom of the oven for 40 mins, or until golden all over. Tip out on to a board, grate over the remaining Parmesan, and serve top with rocket, a squeeze of lemon juice and a drizzle of balsamic.

Brazilian Prawn Soup

This is a delicious soup, just lightly spicy and very filling.

Brazilian Prawn Soup (from Jo Cooks)
(Serves 6)

2 tbsp oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
100g long-grain rice
pinch chilli flakes
salt and pepper
1 400g can chopped tomatoes
1l water
250ml coconut milk
400g prawns, halved
juice 1 lemon
small bunch parsley, chopped

In a large saucepan heat the oil over low heat. Add the onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft.

Add the rice, chilli flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 mins.

Stir in the coconut milk. Bring to a simmer and then add the prawns. Simmer, stirring occasionally, until the prawns are just done, 3 to 5 mins. Stir in the black pepper, lemon juice, and parsley and serve.

Creamed Corn with Baghdad Eggs

Another yummy vegetarian lunch or breakfast. I didn't bother to cook the spinach, but you could if you felt like it. 

6 fresh corn cobs
3 tbsp olive oil
2 tbsp lemon juice
salt and pepper
½ tbsp chia seeds
400g young spinach leaves
8 eggs
1 tsp sumac

For the spice mix
3 tbsp finely chopped shallots
4 tbsp olive oil
½ tsp dried oregano
½ tsp ground cumin
½ tsp ground coriander
1 garlic clove
large pinch smoked paprika
2 pinches dried chilli

To prepare the spice mix, put a small frying pan on medium heat, cook the shallots in the olive oil until soft then add the remaining ingredients. Turn the heat to low, stir well and leave for another 2 mins. Leave to cool.

Cook the corn cobs in salted water for about 10 mins. Drain and, once cool enough to handle, strip the kernels from the cob with a knife. Place three quarters of the corn in a blender with the olive oil, lemon juice and seasoning.

Process to a very fine texture and add the remaining cooked corn and the chia seeds. Taste for seasoning and set aside.

Cook the spinach in 3 tbsp boiling water until wilted, then drain in a colander. When ready to serve, fry the eggs in a little oil with the spice mix. Divide the creamed corn between four plates, dot with the spinach and slide the eggs on top. Sprinkle with sumac and serve with flatbreads.

Southern Indian Crab Curry

This is a mildly spicy curry full of flavour. It was really simple to make and luscious to eat!

Southern Indian Crab Curry (from Cook with Jamie - Jamie Oliver)
(Serves 4)

cooking spray
3 tsp fennel seeds
2 tsp mustard seeds
5 green cardamom pods, crushed and husks removed
1 tsp cumin seeds
1 thumb-sized piece fresh ginger, peeled and finely sliced
2 large cloves garlic, peeled and finely sliced
1 medium white onion, peeled and finely sliced
2-3 fresh red chillies, deseeded and finely sliced
2 heaped tsp turmeric
250g brown crabmeat
400ml light coconut milk
juice 2 lemons
500g picked white crabmeat
1 bunch fresh coriander, leaves picked
salt and pepper

Heat 2 tablespoons of olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and chilli. Fry on a medium heat for 4 to 5 mins until lightly golden, then add the turmeric, a couple of sprays of cooking spray and the brown crabmeat. After a min or so, pour in the coconut milk and a tinful of water. Let it simmer for 5 mins. Then add the lemon juice and simmer for another 10 mins, or until the sauce resembles double cream in consistency.

Add the white crabmeat and half the coriander, simmer for 4 more mins. Season carefully with salt and pepper and a little more lemon juice if you think it needs it. Serve sprinkled with the rest of the coriander.

Chicken and Broad Bean Pilaf

Yum, yum, yum, super simple one pot dish packed with flavour.

Chicken and Broad Bean Pilaf (from Hairy Dieters
(Serves 4)

75ml low fat natural yoghurt
juice 1/2 lemon
pinch cinnamon
15g chunk ginger, finely grated
4 skinless, boneless chicken thighs, cut into pieces
1 tsp oil
1 small onion, finely chopped
1 small courgette, diced
1 small piece of cinnamon stick
5 cardamom pods
1 tsp cumin
1/2 tsp pepper
175g basmati rice
300ml veg stock
250g broad beans, double podded
large bunch parsley, chopped
small bunch dill, chopped

Mix together the yoghurt, lemon juice, cinnamon and ginger in a bowl. Season the chicken with, then add the pieces to the marinade in the bowl and leave for an hour.

Heat the oil in a sauce. Add the onion, courgette and spices then cook over a medium heat for a few mins until you can smell the spices. Add the chicken and stir for a couple of mins until it mixes well and starts to brown.

Add the rice and stir until well coated. Pour in the stock and season with salt. Bring to the boil, then turn down the heat to a gentle simmer, cover the pan and leave for 10 mins.

When the rice has been cooking for 10 mins, add the broad beans. Leave to cook for 5 mins, then turn off the heat and leave to stand for 5 mins. Fluff up the rice with a fork and turning it over gently so the broad beans mix well with everything else. Stir in the herbs, season with salt and pepper and serve.

Courgette Falafel

These were delicious, I made a full batch and I think I turned all of them into a falafel pitta sandwich with yoghurt, pickles and lettuce. Really easy to make and tasty.

Courgette Falafel (from Tesco Magazine)
(Serves 4)

1/2 large courgette, trimmed and grated
2 400g tins chickpeas, drained and rinsed
3 tbsp plain flour
2 tsp harissa
handful coriander, roughly chopped
2 garlic cloves, crushed
1 lemon, zested and juiced

Preheat the oven to 200C.

Wrap the courgette in a clean tea towel and squeeze out any excess moisture. Set aside.

Put the chickpeas, flour, harissa, coriander, 1 garlic clove, the lemon zest and a little seasoning in a food processor. Whizz until smooth. Add half the courgette and pulse briefly to combine.

Divide the mixture into 12 equal balls, then flatten into patties. Place the patties on a baking sheet and bake for 20-25 mins. Serve.

Smoked Salmon and Spelt Kedgeree

This is absolutely delicious. I had it for lunch, so I left the spelt to cool before topping with the salmon and egg. It's a great big hit of vitamin D too.

Smoked Salmon and Spelt Kedgeree
(Serves 2)

1 leek, sliced
1 tbsp oil
1 tsp curry powder
100g pearled spelt
500ml chicken or veg stock
2 eggs
100g green beans, chopped
juice 1/2 lemon
handful chopped dill
100g smoked salmon

Heat the oil in a saucepan and add the leek, cook for 10 mins, stirring occasionally. Add the curry powder and cook for 1 min. Add the spelt and stock and simmer, stirring occasionally for 15-20 mins, until the liquid has been absorbed.

Meanwhile, put the eggs in a saucepan full of water bring to the boil and boil for 9 mins, adding the green beans for the last 2 mins of cooking time.

Peel and quarter the eggs. Season the spelt and stir in the juice 1/2 lemon, the beans and the dill. Top with the smoked salmon and eggs. Serve.

Tomato, Spinach and Garlic Quinoa

This is the last Secret Recipe Club ever :(. This month I had Pale Yellow, this blog is mostly a baking blog, but as I am currently trying to loose weight I went for a savoury salad recipe! I will definitely have to try some of the cakes when I'm not, they look delicious.

I took the salad with me when I went to London Zoo for the afternoon. I did make one substitution to the recipe and used chard instead of spinach. Yum!

Tomato, Spinach and Garlic Quinoa (from Pale Yellow)
(Serves 4)

200g quinoa
500ml vegetable stock
pinch salt
1 tbsp oil
1/2 large yellow onion, chopped
4-5 garlic cloves, chopped
140g fresh baby spinach
280g cherry tomatoes, halved
juice 1 lemon

Add the quinoa, stock, and a pinch of salt to a medium saucepan. Heat on medium-low so that the mixture is simmering. Stir occasionally and cook until all the stock is absorbed.

Meanwhile heat the oil in a large frying pan, add the onion and cook until the onions begin to brown. Sprinkle the onions with a pinch of salt. Add the garlic and cook for 1 min. Add the spinach and cook until the spinach is wilted. Leave to cool slightly.

Add the tomatoes, then stir in the cooked quinoa. Squeeze in the lemon juice and mix to combine. Serve.

An InLinkz Link-up

Kisir

With some of the last of the tomatoes from the garden, I made kisir, which is a lovely Turkish grain salad. Really easy to make. I served it topped with a poached egg.

Kisir (from Amazing Grains by Ghillie James)
(Serves 4)

1 1/2 tbsp oil
1 red onion, finely chopped
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
2 tsp ground cumin
2 tbsp tomato puree
200g bulgar wheat, rinsed
250ml boiling hot veg stock
4 tomatoes, diced
handful mint, torn
small bunch parsley, chopped
3 spring onions, finely chopped
juice 1 lemon
2 tbsp extra-virgin olive oil
2 tbsp pomegranate molasses
salt and pepper

Heat 1 1/2 tbsp oil in a medium pan and saute the onion, chilli and garlic for 3-4 mins. Stir in the cumin, then the tomato puree and cook for a min. Add the bulgar wheat and the boiling hot stock, then take the pan off the heat. Cover with a lid and leave it to sit until the bulgar has cooled, about 15 mins.

Fork the cooked grains to separate, then add the tomatoes, herbs and spring onions. Mix in the lemon juice, extra-virgin olive oil and pomegranate molasses and season, stir to combine. Serve.

Salmon and Bulgar Pilaf Salad

I served this as a salad but I think the original recipe was meant to be eaten hot. Delicious!

Salmon and Bulgar Pilaf Salad (from BBC Food)
(Serves 4)

4 salmon fillets, boned and skinned
1 tbsp smoked paprika
250g bulgur wheat
85g frozen peas
200g runner beans, chopped
2 tbsp chopped chives
2 tbsp chopped parsley
salt and pepper
juice 1/2 lemon

Preheat the oven to 180C.

Sprinkle the smoked paprika over the salmon and cook in the oven for 12-15 mins, or until the salmon is cooked through.

Meanwhile, cook the bulgar wheat according to packet instructions. Add the beans for the last 5 mins of cooking time and the peas for the last 3 mins.

Flake the salmon and mix it into the bulgur wheat with the peas and beans. Add in the chives and parsley and squeeze over the lemon juice. Season with salt and pepper and serve.

Dukkah Crusted Chicken with Hummus

I really love the taste of dukkah and this crusted chicken is really tasty and crunchy. I served it with avocado pasta and bans but it would be just a delicious with pitta and lemon. When I get some more chicken breast I think I might try it this way.

Dukkah Crusted Chicken with Hummus (from The Times)

(Serves 4)

4 chicken breast fillets, skin on
oil, for brushing
20g dukkah
handful rocket, chopped
1 tbsp finely grated lemon rind
200g hummus

Brush the chicken with oil and sprinkle with the dukkah. Cook in the oven for 20-25 mins.

Place the chopped rocket, lemon rind and hummus in a bowl and mix to combine.

Slice the chicken and serve with the hummus and extra rocket.

Sausage and Bean Pie with Ciabatta Crumbs

This is a delicious pie, lovely and filling and will be perfect for the coming winter months. The original recipe suggests Toulouse sausages but I used others and it was still delicious.

Sausage and Bean Pie with Ciabatta Crumbs (from The Times)
(Serves 4)

For the spiced tomato sauce:
2 tbsp olive oil
2 red onions
2 large garlic cloves
½ tsp fennel seeds
1 tsp cumin seeds
2 tsp ground coriander
2 x 400g tins chopped tomatoes
1 tbsp brown sugar

For the pie:
4 tbsp olive oil
8 sausages
150g chorizo cooking sausage, sliced
1 x 400g tin cannellini beans, drained and rinsed
1 small bunch of fresh flat-leaf parsley, leaves chopped
140g ciabatta bread, torn into pieces
zest 1 lemon, grated
salt

Make the spiced tomato sauce: heat the olive oil over a gentle heat. Add the onions, and cook for 5 mins to soften. Add the garlic and spices, and cook, stirring, for a couple more mins. Pour in the tomatoes, add the sugar and a pinch of salt. Stir well then simmer gently, uncovered, for about 30 mins.

Preheat the oven to 200C. Heat 2 tbsp of olive oil in your casserole pan over a medium-high heat. Add the sausages and brown them all over, then add the chorizo and fry for a min or two, or until starting to crisp at the edges. At this stage your sausages won’t be fully cooked through, but that’s okay. Add the beans, half the parsley and the tomato sauce.

Pulse the torn ciabatta in a food processor for just a few seconds or until it forms rough breadcrumbs. Stir in the remaining oil, half the remaining parsley, half the lemon zest and a little salt.

Pile the crumb mixture on top of the sausage mixture, spread out evenly and bake in the oven for 35–40 mins or until the crust is golden and the sausages are cooked through. Cover with foil if it starts to brown too much. Once cooked, sprinkle with the remaining parsley and lemon zest and serve.

Chicken Tikka Masala

This takes a bit of effort and wasn't very spicy but it was flavourful. I think the chillies I used just weren't very hot!

Chicken Tikka Masala (from The Times)

(Serves 6-8)

1 level tsp ground cloves
1 level tsp ground cumin
1 heaped tsp sweet smoked paprika
1 heaped tsp garam masala
3 lemons
6 garlic cloves
1 thumb-sized piece ginger
6 heaped tbsp natural yoghurt
800g skinless boneless chicken breasts
3 fresh green or yellow chillies

For the sauce
2 onions, finely sliced
4 cloves of garlic, finely sliced
1-2 fresh red chillies, finely sliced
1 bunch coriander, slice the stalks and chop the leaves
oil
1 level tbsp ground coriander
2 level tsp turmeric
1 heaped tsp sweet smoked paprika
1 heaped tsp garam masala
6 tbsp ground almonds
2 x 400g tins of plum tomatoes
1 chicken stock cube
 2 x 400g tins of light coconut milk

Put the cloves, cumin and 1 heaped tsp each of paprika and garam masala into a small pan and toast for 1 min, then tip into a large bowl. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1 tsp sea salt. Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli, but don’t squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.

Make the sauce. Put the onions, garlic, chilli and coriander stalks into a large saucepan on a medium-high heat with a tbsp of oil and cook for 20 mins, or until golden, stirring regularly. Add the ground coriander, turmeric, paprika and garam masala. Cook for 2 mins, then add and toast the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml boiling water. Simmer for 5 mins, then stir in the coconut milk. Simmer for a final 20 mins, stirring occasionally, then season.

When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce, reserving the lemons. Simmer for 2 mins while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle with the coriander leaves, and serve with parathas or rice.

Courgette and Mozzarella Piadina

This was a delicious sandwich, with really easy flatbread made in minutes. It used courgette from my garden and gorgeous mozzarella. Really tasty.

Courgette and Mozzarella Piadina (from Waitrose Autumn)
(Serves 2)

2 courgettes, cut into thin slices
olive oil
1 tsp red wine
1 small garlic clove, crushed
1/2 chilli, deseeded and finely sliced
zest 1 lemon, grated
250g self-raising flour
125g buffalo mozzarella
handful basil leaves

Preheat the grill to high. Brush the courgette slices with oil and season. Spread out on the grill pan and grill for 4-5 mins per side until softened and golden. Mix together the vinegar, garlic, chilli and lemon zest. Add 1 tbsp olive oil and the courgette slices and mix well.

Meanwhile, place the flour into a bowl with a pinch of salt and 6-7 tbsp cold water. Mix well with a fork until it starts to come together as a soft dough. Divide into two pieces, place on a lightly floured surface and roll each one into a 18cm circle.

Warm a frying pan over a medium heat. Spray with oil, add one of the dough circles and spray the top with more oil. Cook for 2-3 mins on each side until just golden and slightly risen. Repeat with the second piece of dough.

Lay the courgette slices and any juices onto half of each bread circle and sop with the mozzarella and basil. Fold over the other half of the bread to cover the filling and press down gently. Slide one piadina back into the pan, place a large heavy saucepan on top and press down gently.  Cook for 3-4 mins on each side until golden and the cheese has melted. Serve.

Duck Kebab

Something different to do with a duck leg! These were very tasty. The original recipe is for 1 but 2 duck legs was too much for me, so I think it serves 2 better. The coriander chutney is lovely too.

Duck Kebab (from The Times)

(Serves 2)

For the coriander chutney
200g fresh coriander leaves
1 green chilli
small garlic clove
100g fresh root ginger
2 tbsp natural yoghurt
1 tsp salt
1 tbsp lemon juice

For the duck kebabs
2 duck legs
1 green chilli, finely chopped
10g shallots, diced
2 tbsp breadcrumbs
5g fresh root ginger, grated
5g garlic, finely diced
5g fresh coriander, chopped
½ tsp garam masala
2 tbsp vegetable oil
1 tomato, deseeded and sliced
1/4 red onion, sliced
100g cucumber, julienned
juice 1/2 lemon
2 pitta breads

Put the coriander chutney ingredients in a food processor and blitz. Store the chutney in the fridge until ready to use.

Remove the meat from the duck legs and blitz it to a fine mince in a food processor. Transfer to a bowl.

Add the chilli, shallots, breadcrumbs, root ginger, garlic, coriander and garam masala to the mince and mix well. Form four patties with the mince.

Heat the oil in a frying pan and cook the patties for 4 mins on each side until golden.

Meanwhile, combine the tomato, red onion slices, cucumber and lemon juice to make a salad. Toast the pitta breads for 2 mins. Cut each one in half and spread some coriander chutney on the inside. Finally, add the salad and duck kebabs. Serve.

Tapenade Salmon with Runner Beans and Preserved Lemons

This was absolutely delicious, really flavourful. I used tomatoes from my garden and runner beans from my Mum's garden, lovely and fresh tasting.

Tapenade Salmon with Runner Beans and Preserved Lemons
(from Waitrose Weekend 14 August 2014)
(Serves 4)

450g runner beans, cut into thin ribbons
2 preserved lemons, chopped
1 small red onion, thinly sliced
200g cherry tomatoes, halved
2 tbsp olive oil
4 salmon fillets
2 tsp tapenade

Preheat the oven to 200C.

Toss the runner beans with the preserved lemons, onion and tomatoes. Arrange over the base of a small roasting tin. Season and drizzle with oil.

Make several slashes in the skin of the salmon and spread with the tapenade push it into the slits. Place skin side up on the beans.

Cook in the oven for 20-25 mins until the fish is cooked through. Serve with potatoes.

Curried Sweet Potato and Lentil Stew

I wanted something super healthy when I came out of hospital, so I helped my Mum make this delicious curried lentil and sweet potato stew. It was lovely comfort food and the yoghurt really cut through the flavours.

Curried Sweet Potato and Lentil Stew (from Love and Lemons)
(Serves 4)


1 tbsp oil
½ onion, chopped
2 carrots, chopped
2 garlic cloves, crushed
½ tsp fresh ginger, minced
1 large sweet potato, chopped
2 tsp curry powder
¼ tsp ground cardamom
150g dried red lentils
1l vegetable stock
125g chopped green beans
75g frozen peas, thawed
120g spinach
juice 1 lime, plus extra lime wedges for serving
juice ½ small lemon
pinch chilli flakes
small bunch coriander, chopped

for the Yoghurt Sauce
125g greek yoghurt
½ tsp extra-virgin olive oil
squeeze lemon or lime juice
salt and pepper

Heat the oil in a large pan over a medium heat. Add the onion and a few pinches of salt and pepper and cook for about 5 mins until soft. Add the carrots, garlic, ginger, and sweet potatoes and stir. Add the curry powder, cardamom, and season. Stir again and cook until the spices are fragrant, about 1 min. Add the lentils and stock. Reduce the heat and simmer until the carrots and sweet potatoes are soft, 20 to 30 mins.

Meanwhile, mix together all the ingredients for the yogurt sauce.

Use an immersion blender (or a potato masher) to coarsely blend the stew. Add the green beans, peas, and spinach and cook for another few mins. Add the lime juice, lemon juice and chilli flakes and stir to combine.

Divide into 4 bowls and sprinkle with coriander. Serve with the yoghurt sauce.

Sausage and Bean Pie with Ciabatta Crumbs

This is a delicious pie, lovely and filling and will be perfect for the coming winter months. The original recipe suggests Toulouse sausages but I used others and it was still delicious.

Sausage and Bean Pie with Ciabatta Crumbs (from The Times)
(Serves 4)

For the spiced tomato sauce:
2 tbsp olive oil
2 red onions
2 large garlic cloves
½ tsp fennel seeds
1 tsp cumin seeds
2 tsp ground coriander
2 x 400g tins chopped tomatoes
1 tbsp brown sugar

For the pie:
4 tbsp olive oil
8 sausages
150g chorizo cooking sausage, sliced
1 x 400g tin cannellini beans, drained and rinsed
1 small bunch of fresh flat-leaf parsley, leaves chopped
140g ciabatta bread, torn into pieces
zest 1 lemon, grated
salt

Make the spiced tomato sauce: heat the olive oil over a gentle heat. Add the onions, and cook for 5 mins to soften. Add the garlic and spices, and cook, stirring, for a couple more mins. Pour in the tomatoes, add the sugar and a pinch of salt. Stir well then simmer gently, uncovered, for about 30 mins.

Preheat the oven to 200C. Heat 2 tbsp of olive oil in your casserole pan over a medium-high heat. Add the sausages and brown them all over, then add the chorizo and fry for a min or two, or until starting to crisp at the edges. At this stage your sausages won’t be fully cooked through, but that’s okay. Add the beans, half the parsley and the tomato sauce.

Pulse the torn ciabatta in a food processor for just a few seconds or until it forms rough breadcrumbs. Stir in the remaining oil, half the remaining parsley, half the lemon zest and a little salt.

Pile the crumb mixture on top of the sausage mixture, spread out evenly and bake in the oven for 35–40 mins or until the crust is golden and the sausages are cooked through. Cover with foil if it starts to brown too much. Once cooked, sprinkle with the remaining parsley and lemon zest and serve.