Sriracha Pork Ramen

Yummy yummy noodle soup!

Sriracha Pork Ramen (from Waitrose Magazine September 2015)
(Serves 4)

4 pork shoulder steaks, finely sliced
1 1/2 tbsp vegetable oil
6 tbsp sriracha chilli sauce
bunch coriander, stalks finely chopped, leaves torn
4 garlic cloves, chopped
40g ginger, grated
1 bunch spring onions, finely sliced
1 can sweetcorn, drained
2 sachets miso soup paste
2 nests egg noodles
4 eggs

Put the pork into a large bowl and toss with 1/2 tbsp veg oil and 4tbsp sriracha. Heat a wok and add the pork and stir fry for 8-10 min until sticky and charred, transfer to a plate and cover with foil.

Add a splash of water to the pan and scrape up the sticky pits from the bottom of the pan, before pouring over the pork.

Heat the remaining 1 tbsp oil in the pan. Cook the coriander stalks, garlic, ginger and white parts of the spring onions for 2-3 mins, then stir in the miso, sweetcorn, stock, 2 tbsp sriracha and 1l of water. Add the noodles and the eggs, cover and bring to the boil, simmer for 6 mins. Remove the eggs and cool under the cold tap, peel and halve.

Divide the noodles before 4 bowls. Pour over the broth, top with the eggs, pork, spring onion tops and coriander leaves. Scatter with sesame seeds.

Spicy Sweetcorn Fritters

Spicy Sweetcorn Fritters (from Hairy Bikers Fast Food)
(Makes 12)

300g frozen sweetcorn
3 eggs
1 tbsp soy sauce
1 tsp sriracha
60g plain flour
1 tbsp coriander stems, finely chopped
1 garlic clove, finely chopped
1 spring onion, finely chopped
cooking spray
salt and pepper

Dipping sauce
2 tbsp soy sauce
juice 1 lime
1/2 tsp sugar or honey
1 tsp chilli flakes
1 garlic clove, finely chopped

Boil the kettle. Put the sweetcorn into a bowl and pour over the boiling water, leave for a minute or so for the sweetcorn to defrost. Drain and Set aside.

Crack the eggs into a bowl and beat. Add the soy sauce and hot sauce and season with salt and pepper. Sprinkle over the plain flour and whisk to combine until there are no lumps. Add the coriander stems, garlic, spring onion and sweetcorn to the batter and stir thoroughly.

Heat a large frying pan and spray with oil. Add heaped tbsps of the batter into the pan, spacing them out well. Cook the fritters for 2-3 mins until well browned underneath, then flip them and cook the other side. Repeat with the rest of the mixture.

While the fritters are cooking make the dipping sauce. Put the soy sauce and lime juice in a small bowl, add the sugar or honey and stir until completely dissolved. Add the chilli flakes and garlic and stir to combine. 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.

Squash and Sweetcorn Pancakes

I'm loving pancakes at the moment, in all sorts of varieties. I made slightly larger pancakes and I served them with hummus, yoghurt and cherry tomatoes. Yum!

Squash and Sweetcorn Pancakes (from Little Grazers)
(Makes 10 little pancakes)

100g butternut squash, cubed
100g plain flour
120ml milk
1 egg
45g frozen sweetcorn
1/2 tsp paprika
3 tbsp Parmesan cheese, grated
vegetable oil

Add the butternut squash to a steamer over some boiling hot water and steam until softened. Add to a bowl and mash, set aside and allow to cool.

Add the flour and egg and whisk until you have a smooth slightly thick batter. Stir in the cheese, sweetcorn and paprika.

Grease a frying pan over a medium high heat with some vegetable oil. Add heaped tbsps of the mixture to make mini pancakes and cook until golden on both sides.

Stuffed Chayote

I got a chayote in my veg bag one week. I had never heard of it or seen one before, but it's always fun to try something new! I googled and came up with this stuffed chayote recipe. These were surprisingly really tasty.

Stuffed Chayote (from Cook Pad)
(Serves 3)

3 medium chayote squash, cut in half
140g chorizo, chopped
2 small corn on the cob, kernels removed
1/2 red pepper, chopped
1/2 onion, chopped
1 tomato, chopped
1 tbsp chopped coriander
50g cheddar

Preheat oven to 180°C

Cook the chayote in a pot of boiling water for 20-30 mins, until tender but firm. Remove from the water and leave to cool.

While the chayote is cooling, cook the chorizo in a frying pan. When fully cooked tip into a kitchen towel. In the same sauce pan which should still have a tiny bit of grease left in pan from chorizo, add the onion and cook for 5 mins, add the corn, peppers and tomato. Saute for 1 min.

Scoop the seeds out of the chayote and discard. Scoop out meat leaving about a 1/4" shell.

Chop the chayote flesh and place in a bowl. Add the chorizo, onions, corn, peppers, tomatoes, coriander and half the cheese. Mix well.

Stuff the chayote shells with the mixture. Bake for 30 mins. Sprinkle the remaining cheese on top for the last 5 mins of cooking time.

Leftover Turkey Green Enchiladas

I got to take some of the turkey leftovers from Thanksgiving home. The first thing I made were these enchiladas. I had tomatillos from the garden, so I used them to make a green enchilada sauce along with some poblanos from the garden too. Please adjust the chills to your liking. I also made my own tortillas using a Jamie Oliver taco recipe from Money Saving Meals. They were a lot of fun to make and definitely tasted better than shop bought ones.

Leftover Turkey Green Enchiladas
(Serves 4)

For the enchilada sauce

450g tomatillos
4 garlic cloves
2 jalapeno chillis, sliced
2 poblano peppers, sliced
2 serrano chillis, sliced
2 tbsp chopped coriander
½ tbsp cumin
1 tbsp spicy chili powder
salt and pepper
500ml chicken stock

1 tbsp oil
1 onion, chopped
300g leftover turkey
200g green beans
100g sweetcorn
300g leftover turkey
1 tbsp chipotle paste
60g cream cheese
8 tortillas
100g cheddar, grated

First make the sauce. Preheat the oven to 180C.

Peel and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet. Add the peppers and the garlic to baking sheet and bake for 20-30 mins, or until the pepper skins are nice and charred. Remove from heat and leave to cool a little.

Peel the skins from the peppers and add the peppers to a food processor with the tomatillos and garlic. Add the coriander, cumin, chili powder and salt and pepper. Process to combine. Add the chicken stock and blend until smooth.

Heat a frying pan and add the oil. Add the onion and cook for 4-5 mins. Add the green beans and the sweetcorn and cook for 5 more mins. Add the leftover turkey and chipotle paste a cook stirring for a couple of mins. Add the cream cheese and stir to combine.

Put a little of the sauce in the bottom of an ovenproof dish.

Divide the filling between the tortillas, roll up and then place in the oven-proof dish. Cover with the rest of the sauce and top with the cheese. Bake in the oven for 30 mins until golden on top.

Crab-Stuffed Grilled Squid with Shaved Courgette and Sweetcorn Salad

This was a really simple fresh salad. The squid was very tasty and the courgette, corn and tomato salad was lovely and fresh. I'm still trying to use all those veggies from the garden!

Crab-Stuffed Grilled Squid with Shaved Courgette and Sweetcorn Salad

(adapted from The Perfectly Tossed Salad by Mindy Fox)

(Serves 4)

225g white crab meat
2 tbsp mayonnaise
pinch cayenne pepper
salt and pepper
8 cleaned squid bodies with tentacles
1 1/2 tbsp oil
1 corn on the cob, kernels removed
1 shallot, chopped
300g cherry tomatoes, halved
1 large courgette, peeled into strips
2 tbsp extra-virgin olive oil
handful basil leaves, large ones torn

Mix together the crab, mayonnaise, cayenne pepper, salt and pepper. Stuff the squid with the crab mixture, leaving a 1cm space at the top. Seal the squid with toothpicks.

Heat the 1 tbsp oil in a frying pan over a medium high heat. Add the sweetcorn, shallot, salt and pepper. Reduce the heat to medium low and cook for 3 mins, stirring occasionally, until tender. Add the tomatoes, toss and cook for 1 min. Transfer to a plate and leave to cool.

Put the courgette ribbons into a bowl, add the olive oil, basil and salt and pepper and toss together.

Heat a griddle pan over a medium high heat. Drizzle the squid with the remaining 1/2 tbsp oil and season. Lightly brush the griddle pan with oil, then grill the squid bodies for 13-15 mins, turning frequently until golden in spots. Cook the tentacles for 2-3 mins.

Mix the courgette and sweetcorn together and put into bowls. Top with the squid. Serve.

Sweetcorn Fritters with Avocado and Bacon

Most of my sweetcorn failed to come to anything, they had no kernels of corn on them! My Mum gave me one of hers and so I made these fritters. They were very filling but delicious and went perfectly with the bacon and avocado. I also served it with a gorgeous tomato and onion salad.

Sweetcorn Fritters with Avocado and Bacon (from Cook Yourself Thin by Gizzi Erskine)
(Serves 2)

1 large egg
150g Greek yoghurt
1 tbsp cornflour
60g plain flour
salt and pepper
200g tin sweetcorn, well drained
2 spring onions, thinly sliced
1 tbsp oil

4 slices smoked bacon
1/2 avocado sliced
1 tbsp maple syrup

Put the egg, yogurt, cornflour, flour and salt and pepper in a bowl and whisk together until it becomes a smooth batter. Add the corn and spring onion and mix thoroughly.

Heat a frying pan until it is fairly hot and add 1 tbsp oil.  Drop ladlefuls of the mixture into the pan until you have 4 fritters. Cook for 2-3 mins or until the bottom is crisp and golden. Then turn over and cook the other side for 2-3 mins. You might need to do this in 2 batches.

Add a little more oil if you need to, then add the bacon to the pan and cook for 1-2 mins on each side, until cooked through.

Serve 2 fritters on each plate, top with 2 slices of bacon and a few slices of avocado. Drizzle with the maple syrup.

Chicken and Leek Pie

The original title for this recipe is Chicken and Leek Shepherd's Pie - but to my mind you can't call anything shepherd's pie unless it has lamb mince in it. It's the lamb that makes the shepherd's bit not the mash potato. Anyway, enough of my English semantics!

Despite my quibble over it's name it is a delicious pie and a bit lighter than a traditional mince filled one. 

Chicken and Leek Pie (from Healthy Seasonal Recipes)

(Serves 6)

1 tbsp butter
2 large leeks, chopped leek
1 tbsp plain flour
185ml chicken stock
60ml cream or milk
4 chicken breasts, cooked and shredded
1 tbsp chopped parsley
1 small tin sweet corn
salt and pepper
3 baking potatoes, cooked and mashed.

Preheat oven to 180C.

Heat the butter in a large saucepan over a medium high heat. Add the leek and cook, stirring often until softened and starting to brown, 3 to 5 mins.

Sprinkle the flour over the leeks and stir to coat. Stir in the stock followed by the cream and bring to a simmer. Reduce the heat to medium-low and cook, stirring often until the sauce is thick, about 5 mins.

Stir the chicken, parsley, sweetcorn, salt and pepper into the leek mixture, and remove from the heat. Transfer to an oven-proof dish and top with the mashed potatoes.

Put into the oven and bake for 30 mins until the potatoes are starting to brown and heated through and the sauce is bubbling. Serve.

Tex-Mex Twice Baked Sweet Potato

A couple of weekends ago a friend came over and we spent the day watching Elf and Big Hero Six on DVD. For lunch I made these stuffed sweet potatoes. I had a giant sweet potato so I cooked that and split it in half and it was more than enough for both of us. This was a delicious change from a normal baked potato and I would recommend the yoghurt as it makes the sweet potato less claggy in the mouth!

Tex-Mex Twice Baked Sweet Potato (adapted from Skinny Taste)
(Serves 4)

4 medium sized sweet potatoes
125g Greek yogurt
1 tsp taco seasoning
1 tsp oil
1 red bell pepper, chopped
1/2 red onion, chopped
1 tsp chilli powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin a pinch of salt
80g canned black beans, rinsed and drained
1 small can sweetcorn, drained
8 tbsp mild or spicy salsa
40g cheddar or Montery Jack cheese, grated
chopped coriander/spring onions

Preheat the oven to 200C.

Prick the potato all over with a fork and bake for about 45 mins to 1 hr until the potato is soft and the skin is crispy.

Combine the yoghurt and taco seasoning in a small bowl and mix well.

Heat the oil in a frying pan over a medium heat. Add the peppers, onions, chili powder, paprika, cumin and salt and cook for about 5 mins. Add the black beans and sweetcorn, stir and cook for another 5 mins.

Remove the potato from the oven and change to the grill setting.

Slice the potato lengthwise down the middle and scoop out the potato flesh into a bowl, being careful not to tear the skin. Add the bean, pepper mixture and mix together. Put the filling back into the potato skins and top with the grated cheese. Put the potato under the grill for 5 mins until the cheese is golden, keep your eye on it.

Top with 2 tbsp of the Greek yogurt mixture and 2 tbsp of salsa, sprinkle over coriander and spring onions and serve.

Black Bean Freekeh Bowl

This lovely salad reminded me of the flavours of the summer. 

Black Bean Freekeh Bowl (from Naturally Ella)
(Serves 2)

100g uncooked freekeh
1 tbsp oil
1/2 onion, chopped
1/2 green or red pepper, chopped
60g sweet corn
juice 1 lime
60g cooked black beans
½ tsp cumin
¼ tsp chilli powder
¼ tsp salt
handful cherry tomatoes, halved
2 tbsp chopped coriander
1 ripe avocado
hot sauce
20g crumbled feta cheese

Bring a pan of water to the boil, add the freekeh and cook according to packet instructions.

Meanwhile, heat a large frying pan over a medium heat. Add the oil, followed by the onion, pepper and corn. Cook, stirring occasionally, until the onions are translucent and the corn is cooked through, 7 to 8 mins.

Add the lime juice, stirring up some of the bits and pieces stuck to the pan. Add the black beans, cumin, chilli powder and salt; cook for 3 to 4 mins more, until the beans are heated through. Remove from the heat, then stir in the tomatoes and coriander.

Divide the freekeh and black bean mixture into two bowls. Serve topped with sliced avocado, a drizzle of hot sauce and some crumbled cheese.

Barbecue Ranch Turkey/Chicken Pasta Bake

I made this delicious dish with leftovers from our Thanksgiving meal. It was really tasty and used up the last of the peppers from my garden and some homemade barbecue sauce. Something a bit different from Tetrazzini!

Barbecue Ranch Turkey/Chicken Pasta Bake (adapted from Will Cook for Smiles)
(Serves 4)

250g leftover chicken or turkey
250g dried pasta
120g sweetcorn
3 tomatoes, chopped
1 red onion, chopped
1 red pepper, chopped
100g Monterey Jack cheese, grated
salt fresh cracked peppercorns
250ml ranch dressing
175ml BBQ sauce

Preheat the oven to 180C and lightly grease a casserole dish.

Bring a pan of water to the boil and cook the pasta according to packet instructions. Drain and set aside.

In a large mixing bowl, combine the chicken, sweetcorn, tomatoes, onion, peppers and cooked pasta. Season and mix well. Whisk the ranch dressing and BBQ sauce together and add it to the bowl. Mix until evenly distributed. Add three quarters of the Monterrey Jack cheese and mix well.

Transfer the mixture into the casserole dish and top with remaining cheese. Bake for 15-20 mins until golden and bubbling.

Mango Turkey Biryani

With the Thanksgiving leftovers I made 3 dishes. None of which used very much turkey, this one has just 50g per person in it, but all are a brilliant way to use up the leftovers. This once again used ingredients I already had in the cupboard alongside the turkey and it was really tasty. If you want a bit more spicy add more curry powder.

Mango Turkey Biryani (adapted from Fuss Free Flavours)
(Serves 4)

1 tbsp oil 
1 onion, chopped 
2 cloves garlic, chopped 
1 tbsp curry powder 
½ tsp cumin seed, lightly crushed 
½ coriander seed, lightly crushed 
½ tsp ground turmeric 
3 cardamon pods 
250g basmati rice 
200g cooked turkey or chicken, chopped 
550ml chicken or turkey stock 
2 heaped tbsp mango chutney 
120g frozen peas and corn 
juice 1 lemon 
2 tbsp chopped coriander 

Heat the oil in a pan and add the onion and garlic, cook for about 5 mins until translucent. Add the garlic, curry powder, cumin, coriander seeds, turmeric and fry for another min until fragrant. Add the rice and turkey and stir. Pour over the stock and stir in the mango chutney. Season with salt and pepper. 

Bring to the boil and then turn the heat right down and leave to cook for 25 mins. 5 mins before the end of cooking stir in the peas, corn and the lemon juice. Once cooked stir in the coriander and serve.

Smoked Salmon, Vegetable and Barley Chowder

This is one of my favourite soups now. This is so comforting and warming and filling, I love it. It is really simple to make and I used hot smoked salmon that I got from Oundle Food Festival and it was divine.

Smoked Salmon, Vegetable and Barley Chowder (from Kahakai Kitchen)
(Serves 6-8)

2 tbsp oil
1 large onion, chopped
2 small fennel bulbs, chopped
1 large carrot. chopped
2 cloves garlic
4-5 medium potatoes, cubed
1.5l veg stock
2 bay leaves
a few sprigs thyme 
2 tsp Old Bay Seasoning
200g pearl barley
350g sweetcorn
375ml milk
340g smoked salmon
salt and pepper

Heat the oil in a large saucepan over a medium heat. Add the onion, fennel and carrots and sauté them for about 8 mins, or until softened. Add the garlic and sauté for another min or two. Add the potatoes, stock, bay leaves, thyme sprigs, and Old Bay Seasoning and bring to a boil. Partially cover and simmer for about 15 mins or until the veg is mostly tender. Bring back to a rapid simmer, add barley, and cook for another 20 mins, until the barley is cooked. 

Remove the bay leaves and stems of the thyme sprigs. Stir in corn and milk. Break the salmon into large chunks and carefully stir into the soup. Season.

Ladle into large bowls and serve with crusty bread. 

Smoked Mackerel and Spinach Chowder

It's definitely turned into the weather for soup, lovely warming, comforting soup. This is one packed full of oily fish and really simple to make.

Smoked Mackerel and Spinach Chowder (from Jack at a Pinch)
(Serves 2)

1 tbsp oil
1 onion, chopped
1 tbsp flour
200ml milk
200ml water
50g frozen spinach
100g mackerel, flaked
100g sweetcorn
200g potatoes, cut into small chunks

Heat the oil in the saucepan, add the onion and cook until softened. Add the flour and stir for about a min. Add the milk and water and stir well. Add the mackerel, spinach, sweetcorn and potatoes. Bring to the boil, then reduce the heat to a simmer. Simmer for 15 mins or until the potatoes are soft and the sauce is thick and creamy.

Tuna and Corn Pasta Bake

This is a super simple pasta bake, all in one, mix around and bake!

Tuna and Corn Pasta Bake (from The English Kitchen)

(Serves 6-8)

1 small tin of sweet corn, undrained
1 large tin of creamed corn
1 large tin tuna
350g small pasta shapes, uncooked
1/2 the creamed corn tin of milk
salt and pepper to taste
150g sharp cheddar cheese, grated (reserve a handful for the end)
finely crushed buttered cracker crumbs

Preheat the oven to 180C. Grease a baking dish really well. Set aside.

Stir together both tins of corn and the tuna, remembering not to drain either one of them. Add 1/2 tin of milk, some seasoning to taste and most of the cheese, reserving a small handful for the end. Pour this mixture into the prepared baking dish, spreading it out. Cover tightly with aluminium foil. Bake for 45 minutes, stirring it every fifteen minutes and uncovering for the last ten minutes. At that point you can sprinkle the remainder of the cheese on top and the cracker crumbs. Bake for the last 10 minutes until golden brown.

Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing

This is a lovely tangy pasta salad, easy to make although if you are making this the night before to take for lunch I recommend that you chop the avocado in the morning before you go to work to stop it going brown.

Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing
(from Ambitious Kitchen)
(Serves 4)

250g dried pasta shapes
1 400g tin black beans, rinsed and drained
100g sweet corn
2 tomatoes, seeded and diced
4 spring onions, sliced
60g sliced black olives
handful coriander, chopped

For the dressing:
180g fat-free plain greek yogurt
1 tbsp chipotle paste (plus more to taste)
2 tsp honey
1-2 tbsp lime juice, plus more to taste
1 tsp chili powder
1/2 tsp cumin
1/2 tsp dried oregano
1/8 tsp paprika
1/8 tsp garlic powder
salt and pepper

For garnish:
Diced avocado
Diced green onion

Bring a pan of water to the boil, add the pasta and cook according packet instructions. One cooked, transfer to a strainer and rinse with cool water then transfer to a large bowl. Add in the black beans, corn, tomatoes, green onions, black olives and coriander; gently stir to combine all of the ingredients.

In a blender, add the dressing ingredients: greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion powder and garlic powder. Blend for 30 secs or until well combined. Taste and adjust seasonings as necessary.

Add the dressing to the pasta and stir well to combine and coat all of the pasta. Cover and refrigerate for an hour, then serve cold.  Garnish with avocado, extra coriander or spring onions, if desired.

Herb-Rubbed Steak with Corn Sauté

I was looking for something quick to make for Sunday lunch that would use up ingredients I already had in. The steak came out the freezer, the corn, tomatoes and peppers from the garden. I served it over a carrot and potato rosti. Delicious!

Herb-Rubbed Steak with Corn Sauté (adapted from Stirring the Pot)
(Serves 4)

4 sirloin steaks, sliced
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/2 tsp salt
1 tbsp canola oil

Remove all the surface fat from the steak. Crush the dried herbs between your thumb and finger and mix them together with the black and cayenne pepper. Pat the mixture on both sides of the meat. When ready to cook, sprinkle the steak with the salt. Heat the oil in a heavy frying pan. When it is hot, add the meat and cook over medium-high heat for about 3 minutes on each side. Serve over the corn saute.

Corn and Pepper Saute
(Serves 4)
1 large red bell pepper, cut into small chunks
2 tbsp butter
3 large ears corn, husked and kernels cut off
2 handfuls cherry tomatoes
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat the butter in a large skillet until hot. Add the corn, pepper and tomatoes and saute over high heat for about 2 mins. Stir in the salt and pepper and serve.

Jamie's Brilliant Veggie Burgers

I've decided I'm not a massive fan of broad beans, even though I grow them every year. It's a texture things rather than taste, so mushed up in a burger like this is perfect and these burgers are brilliant, super tasty and filling and very very green, so they must be healthy right?!

Brilliant Veggie Burgers (from Jamie Oliver)
(Makes 4)

200g frozen sweetcorn
200g frozen peas
200g frozen broad beans
½ bunch coriander
75g plain flour, plus extra for dusting
good pinch ground cumin
1 tsp cayenne pepper
sea salt freshly ground black pepper
1 tbsp sesame seeds
1 tbsp sunflower seeds

Remove the veg from the freezer, then set aside to defrost slightly for around 15 mins. Add the veg, coriander (stalks and all), flour, cumin and cayenne to a food processor. Season well, then blitz to a rough paste. Add the sesame and sunflower seeds, then pulse to combine. Divide and shape the mixture into four equal-sized patties, roughly 2cm thick. Add the patties to a lightly flour-dusted tray, turning them over in the flour to coat. Place in the freezer for around 10 mins to firm up.

Heat a splash of oil in a large frying pan over a medium heat, then add the burgers. Cook for 10 to 12 mins, or until cooked through and golden, turning halfway and pressing down with a fish slice to get them nice and crispy.

Black Bean, Sweetcorn and Tomato Quinoa

The original recipe made this into a burrito filling, which I did initially but I ended up with so much leftover filling that I decided to just freeze some as a quick easy meal. I have to say that I really liked this both as a burrito and as a dish in it's own right. The flavours were fab and the burritos were great to take to work for lunch.

Black Bean, Sweetcorn and Tomato Quinoa (adapted from Iowa Girl Eats)
(Serves 4)

250g quinoa, rinsed and drained
1 tbsp oil
1 shallot, chopped
340g frozen sweet corn, thawed
1 red pepper, chopped
salt and pepper
400g can black beans, drained then rinsed
125ml vegetable stock
1 tomato, chopped
1 tsp chilli powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
3 tbsp chopped fresh coriander
juice 1/2 lime

Bring a large pan of water to the boil and add the quinoa, cook according to packet instructions. Set aside to cool slightly.

Meanwhile, heat the oil in a large frying pan over medium-high heat then add the shallot, corn and red pepper, season with salt and pepper, then fry until the shallots are tender, 4 mins.

Add the black beans, vegetable stock, chili powder, smoked paprika and cayenne pepper then simmer until the liquid is nearly absorbed, 4 mins. Add the tomatoes then simmer until tender, 2 mins. Remove the pan from heat then stir in the coriander and lime juice. Set aside to cool slightly (the liquid will continue to thicken and be absorbed as the mixture cools). Serve.