MAINS

CHEESE AND EGGPLANT OVEN BAKE

This dish is wonderful just as it is, but sometimes I like to vary the recipe for a change. A pinch of chili flakes added to the tomato sauce provides a great kick, and 3 ounces of vegetarian ground meat substitute cooked into the tomato sauce adds substantial “bite” to the meal. Feel free to play around with it too. This is good served with sautéed leeks and a leafy salad or steamed green beans.

SERVES 4

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MEXICAN BEAN TORTILLA

This recipe has a medley of flavors, colors, and textures—and it makes a bright and satisfying meal in itself.

SERVES 2-4 (1 or 2 tortillas per person)

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CHEESY QUICHE

This is my version of one of my mum’s recipes that I love to pass on to friends and family—it’s a sharing recipe! The secret to making the quiche puff up and rise, is to cook it at a high temperature. I like to serve it with crushed buttered new potatoes and steamed vegetables, or a leafy green salad. Leftover quiche can be kept in the fridge for a few days, so it’s great warmed up for lunches or sliced and wrapped up for picnics.

SERVES 6

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ASPARAGUS SUMMER TART

The slow-cooked, sweet red onions add an extra dimension to this asparagus tart. Making it for friends is great because you can prepare it before your guests arrive and then pop it in the oven 15 minutes before you are ready to eat. I like to serve this with a simple green salad with a lemon and olive oil dressing.

SERVES 4

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WHITE BEAN GRAVY STEW

This stew has a luxurious rich gravy and goes well with steamed long-grain rice, or over mashed potatoes with some steamed seasonal vegetables, and Cauliflower Cheese on the side. As a variation, I sometimes like to add a glug (about ½ cup) of red wine just before adding the stock, and then I let it simmer gently for 5 minutes to allow the alcohol to burn off. A pinch of red chili flakes adds a nice hot kick if you’re in the mood.

The veggie burger needs to be a firm one that’s made from soy protein, not soft potato or vegetables, otherwise it won’t hold its shape when cooking.

SERVES 2

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SPINACH, LEEK AND ZUCCHINI FRITTATA

This makes a quick and nutritious meal. I sometimes have it for brunch too, but then I would leave out the zucchini. It’s great served with potato salad or cooked new potatoes tossed in butter and herbs.

SERVES 2

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BLACK BEAN, SWEET CORN AND FETA TACOS

I’ve always loved tacos but this is a little deviation from how I usually make them, to include the corn. My mum loved Mexican food and she also loved corn, eating it from the cob when it was in season. I think it adds a lovely, crunchy texture to this particular taco combination. The added bonus is that these are quick and easy to make.

SERVES 2 (2 tacos per person)

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BUTTERED ZUCCHINI AND CHEESY POLENTA

Polenta is basically Italian grits … it can be a delicious alternative to mashed potatoes because it has a great, unctuous consistency and can be flavored for a more intense taste. This way of cooking it gives it a savory edge, which acts as a base for the subtle zucchini topping. You could substitute mushrooms for the zucchini, or toss in a handful of sliced mushrooms to cook along with them.

SERVES 4

INGREDIENTS

For the buttered zucchini:

For the polenta:

METHOD

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LEEK AND PEA RISOTTO

This silky, creamy risotto looks so good with the subtle green of the leeks and peas, and it has a wonderfully smooth texture. You can play around with the vegetables you use, for instance, substituting 6 shallots for the leeks.

SERVES 4

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ONE-POT MUSHROOM RICE

Taking the time to slow-cook the onions and mushrooms before adding the rice gives it much more flavor. Plus, it doesn’t create a lot of dirty dishes to wash! My best friend from school says that she can’t get her son to eat mushrooms except for this dish that he requests specifically.

SERVES 4

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SAGE AND ONION “ROAST”

This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and Yorkshire puddings. Leftovers can be reheated and served midweek with gravy, steamed green beans, and a generous spoonful of horseradish on the side.

SERVES 4

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WINTER WARMER HOTPOT

I make this a lot, because it is packed with fresh vegetables and easy to put together—by allowing it to slow-cook in the oven it comes out full of flavor. I like it served with a dollop of crème fraîche or sour cream on top and some freshly ground black pepper. A meal-in-one-dish.

SERVES 4

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SHEPHERD’S PIE

This is classic comfort food because it has the indulgence of a creamy mashed potato topping that goes perfectly with juicy gravy. I like it with a squeeze of ketchup on the side! It’s also versatile—you can swap the frozen peas for green beans, you can play around with the herbs, and a splash of red wine in the gravy is usually a welcome extra. If you have any left over, this is such a good dish to reheat on demand throughout the week. I like this served with lightly buttered spinach.

SERVES 6

INGREDIENTS

For the topping:

For the filling:

METHOD

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WHITE SPAGHETTI SAUCE

This is a fast and simple pasta sauce. It is very tasty and quite indulgent. But it is white! And I have an obsessive need to have something green on my plate to make a meal feel complete. With that in mind, I love this served with a watercress or arugula salad, or steamed green vegetables such as spinach or green beans.

SERVES 4

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MAC & CHEESE WITH CRISPY TOPPING

I love macaroni and cheese with a blob of tomato ketchup on the side and served with nothing more than some cooked frozen peas. It’s so satisfying when you’ve had a busy day and are in need of proper comfort food.

SERVES 4

INGREDIENTS

For the crispy topping:

METHOD

MUSHROOM AND LEEK LASAGNA

This is a good dinner party dish that can be assembled in advance and then put in the oven, when your guests have arrived, to cook for 40 minutes or so before serving.

SERVES 4–6

INGREDIENTS

For the sauce:

METHOD

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CAULIFLOWER CHEESE

Cauliflower cheese is an old classic and a firm favorite. It’s a good way of getting kids to eat their veggies, too—I sometimes add broccoli or a handful of frozen peas, or serve it with baked beans. My preference is always for sharp Cheddar, since it adds real punch, and I sometimes like to use whole wheat flour to give the sauce a bit of extra texture.

SERVES 2 as a main course, or 4 as a side dish

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YUMMY SPICY RICE NOODLES

This noodle dish is totally addictive. It’s spicy, peanutty, and irresistible for either lunch or dinner. If I have friends over for dinner, I like to serve Corn Fritters as a starter, and then Coconut Rice Pudding with Chocolate Sauce for dessert. The main thing is to not to overcook the rice noodles since they will get heated again when you warm all the ingredients together at the end.

SERVES 4–6

INGREDIENTS

For the sauce:

For the noodles and vegetables:

METHOD

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ZUCCHINI AND LEMON SPAGHETTI

This recipe came about when I was scanning the contents of my kitchen cupboards and fridge, trying to find something I could whip up in less than half an hour that wouldn’t create lots of dish-washing chaos. I like the sharpness of the feta combined with the freshness of the zucchini and the tanginess of the lemon. Also the flecks of herbs add an extra dimension that makes this dish burst with flavor.

SERVES 2

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TOMATO AND RED WINE SAUCE

This is a really versatile sauce that can form the base for so many pasta dishes. You can add 3 ounces of soy or vegetable ground “meat” to make it into an alternative Bolognese sauce. My eldest son likes to add a chopped red pepper when he is frying the onions as a variation, too. Once you get the basic sauce right, you’ll find your own variations.

SERVES 6

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METHOD

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