Carrot and Potato Soup with Ginger and Chilli (v)

A lovely friend made us a delicious bowl of soup to replenish our bellies after a walk round the Holmfirth countryside a few weeks ago, so I decided to recreate the flavours and use up some limp carrots from the bottom of the fridge. You can flavour this soup with whatever you like, but the warming ginger and chilli work well with the sweet carrot.

For 3-4 portions you need
1 tbsp olive oil
1 onion, chopped
3-4 carrots, roughly chopped, no need to peel
2-3 potatoes, roughly chopped, no need to peel
1 clove garlic, chopped
1 tbsp grated ginger
1 small chilli, destalked and cut into a couple of sections.
1.5 litres vegetable stock
Fresh parsley and coriander to serve
Heat the oil in a pan and sautee the veggies for a few mins. Add the garlic, ginger and chilli and then top up with the stock. Bring to the boil and then simmer for about 15 mins until the potatoes are cooked.
Blitz to a smooth consistency, adding more water if necessary and then serve topped with chopped fresh herbs. Yummy.

Chorizo and Butter Bean Savoury Crumble (v)

Over Easter we visited the continental market in Norwich and I got suckered in to buying seven salamis for £10. So of course now I need to use them up…! We’ve done pizza and risotto but I think this savoury crumble is my favourite. It uses two different types of smoked paprika to add depth to the flavour and the breadcrumb topping is a great way to use up a stale heel of bread. If you’re veggie/vegan then Redwood Vegan chorizo is an excellent substitute.

For 4 portions you need
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 salami chopped into bite sized chunks
2 tins chopped tomatoes
1 tsp sweet smoked paprika
1 tsp hot smoked paprika
1 can butter beans, drained
1 tsp vegan stock powder
salt and pepper
1/2 tsp sugar

Crumble Topping
1 cup fresh breadcrumbs
1/2 cup mixed freshly chopped parsley and coriander
1/4 cup grated cheddar (omit if vegan)

In a large oven proof pan, sauté the onion, salami and garlic in the oil until the onions are translucent and the salami has released it’s fat. Add the remaining stew ingredients and bring to the boil. Check the seasoning and leave to simmer for 5-10 mins whilst you prepare the crumble topping.

For the crumble, mix the breadcrumbs with the cheese and herbs, and sprinkle over the top. Bake in a hot oven for 20 mins until the crumble is crunchy and browned and the stew underneath is bubbling. Delicious served with green veggies to contrast the spicy rich stew.

Lamb, Date and Almond Lentil Tagine

I adore Moroccan food. Absolutely, totally love it. Thankfully Fuz does too 😉 This was an easy and quick meal to use up some of the left over lamb from our Sunday roast. It would work well with leftover beef too.

For 2 portions you need
2 tbsp olive oil
1 onion, sliced
4 garlic cloves, roughly chopped
1 inch piece of fresh ginger, grated
1/2 tsp each turmeric, ground cumin, chilli flakes and ground coriander
1 tsp each of ground cinnamon and ground ginger
salt and pepper
1 can chopped tomatoes
2 tbsp dates, roughly chopped
1 cup diced cooked lamb or beef
300ml lamb stock
1/2 cup red lentils
2 tbsp whole skinned almonds, toasted

Begin by frying the onion in the oil in the base of a tagine or other heavy based pan. Add the garlic, ginger and spices and cook for another 5 mins or so. Add everything else apart from the almonds and bring to the boil. Reduce to a simmer and cook, covered, for 30-45 mins.

Add the toasted almonds 15 mins before you want to serve, and remove the lid to thicken the sauce. Delicious with the orange, onion and almond salad.

Pasta with Courgette, Tomato and Lemon Garlic Sauce (v)

This was a spur of the moment, what on earth do I cook for dinner, how can I use up some languishing ingredients dinner and very tasty it was too.

For 2 portions you need
1 courgette, cut into slices then quarters as in pic
6-8 cherry tomatoes, quartered
1 clove garlic, crushed
grated zest of 1 lemon
2 tbsp olive oil
pasta of your choice

Begin by cooking the pasta as per the instructions on the packet.

For the sauce, heat the olive oil gently and sautee off the courgette until softened and lightly browned (keep the heat quite high to ensure it browns before going mushy). Add the tomatoes, zest and garlic and cook for another 1-2 mins to warm everything through. Season with salt and pepper. Drain the pasta and then place in the sauce pan and coat everything with the sauce. Scoff. Nom.

Kale with Carrots, Pasta and White Beans (v)

This got loads of likes earlier on and it did taste as good as it looks. A very quick, healthy and tasty soupy stew to knock up on a working from home day the day after my organic box was delivered!

For two portions you need
1 onion chopped (I used three small ones from the garden)
2 cloves garlic
2 carrots, peeled and thickly sliced
2 huge handfuls kale, washed and finely shredded
1 tsp vegan stock
500ml boiling water
salt and pepper
1 tin butterbeans, drained
1 tbsp olive oil
small handful wholewheat pasta – I used spaghetti but anything will do

Begin by sauteeing the onion and carrots in the oil for 5 mins or so. Add everything else and bring to the boil. Reduce and simmer for 10 mins until the pasta is cooked. Serve and slurp with satisfaction. Nom.