Grapefruit & Avocado Salad *
1 Pink Grapefruit
1 Green Chilli
2 Spring Onions
Teaspoon of Fresh Ginger, grated
Extra Virgin Olive Oil
Salt & Pepper to taste
Holding your hand over a bowl to catch all the juice, peel the grapefruit and pop the segments out of the pith.
Peel the avocado and cut it in strips off the stone.
Chop in the spring onions and chilli.
Add the ginger, sprinkle salt and pepper over the fruit and drizzle the oil over the salad.
Honey & Garlic Roasted Tomatoes *
500g Cherry Tomatoes
5 Cloves of Garlic
1 Tablespoon of Honey
3 Tablespoons of Extra Virgin Olive Oil
Salt and Pepper
Preheat the oven to 180.
Cut the tomatoes and put them in an ovenproof dish, cut side up. They should be slightly squished in the dish, with little or no space between them.
Pound the garlic before adding the salt and pepper. Beat in the honey and olive oil. Spoon this lovely, icky-sticky mixture over the tomatoes. Don’t panic if you think there’s not going to be enough – there will be just enough to cover the fruit. Roast them for about 30 minutes until they are soft and juicy. When you’ve finished eating the tomatoes, the oil and juices will be perfect for mopping up with bread.
Courgette & Mozzarella in Garlic Lemon Oil *
5 Tablespoons of Extra Virgin Olive Oil
3 Garlic Cloves, slivered
Grated Zest of 1 Lemon
1 Ball of Mozzarella
Salt & Pepper
Trim the courgettes. Then, using a vegetable peeler, slice them thinly. Put the slices in a bowl with 2 tablespoons of the oil. Mix them up with your implement of choice (I used my hands) to ensure the strips are all oiled.
Heat a large frying-pan over a fairly high heat and sear the courgette (you may need to do this in batches). Transfer to a dish and take the pan off the heat.
Add the rest of the oil, the garlic and lemon zest to the pan. Heat gently for a few minutes. Pour the infused oil over the courgettes and season. Add a squeeze of lemon juice, the Mozzarella and a few fresh mint leaves if you have them.
Toss together and leave to stand, at room temperature, for about an hour before serving.
Dry Roasted Chickpeas With Lemon Juice & Panch Phoran
1 Can of Chickpeas
Juice of half a lemon
2 Teaspoons of Panch Phoran
Drain and rinse the can of chickpeas.
Pop them in an ovenproof dish and sprinkle the lemon juice and panch phoran over them.
Stick them in the oven (which is already pre-heated to 180 for the tomatoes) and roast them for about half an hour.
Patatas Bravas *
1kg New Potatoes
5 Tablespoons of Oil
For the Tomato Sauce:
2 Tablespoons of Extra Virgin Olive Oil
5 Garlic Cloves
400g Tin of Tomatoes
2 Teaspoons of Ras El Hanout or paprika
1 Teaspoon Jaggery or Brown Sugar
Sea Salt & Pepper to Taste
Make the sauce first. Heat 2 tablespoons of oil in a saucepan over a medium-low heat. Add the onion and cook for about 10 minutes. Add the garlic and chilli. Cook, stirring, for a minute
Add the tin of tomatoes, ras el hanout, sugar, salt and pepper. Simmer for about 10 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.
Put the spuds in a large pot, cover with cold water, add salt and bring to the boil. When the potatoes are nearly done, but before they start to fall apart, drain them and tip them onto a clean tea-towel to absorb excess moisture before frying them.
I melted 5 teaspoons of coconut oil in a large frying pan, and sautéd them for about 15 minutes, until they were lovely and crispy on the outside, and fluffy on the inside.
Drain the potatoes on some kitchen paper and tip them into a bowl. Pour the sauce over them and serve warm.
Spiced Molasses Cake
The oven was on for the tomatoes and the chickpeas, so I thought I’d make a cake. The molasses in this cake ups the nutritional value, so it nearly counts as healthy.
2 Tablespoons of Butter (Softened)
50g Dark Brown Sugar
150g Plain Flour
1 Teaspoon of Baking Soda
1/2 Teaspoon of Ground Ginger
1/4 Teaspoon Cinnamon
1/4 Teaspoon Ground Cloves
120mls Hot Water
Grease a loaf tin or 9″ cake pan.
Beat the butter and the sugar.
Add in the egg.
Stir in the molasses.
Sift the flour, baking soda and spices into a large bowl.
Add the egg and molsses mix and the water.
Stir the whole mixture together and pour the batter into the greased tin.
Put it in the oven (pre-heated for the tomatoes!) for about half an hour, or until a skewer comes out clean.
* These recipes were adapted from Hugh Fearnley-Whittingstall’s River Cottage Veg every day!