Sometimes, it’s ok to just throw a few ingredients in a pan and be done with it 10 minutes later.
This combination of chorizo, butter beans and kale is one such recipe.
Trout, greens, cashew mayo and cucumber
This is a simple, yet impressive, dinner that can be thrown together in 10 minutes so it was almost too good not to share.
Read moreMexican-ish eggs
This is the kind of dish that can be thrown together from those last few ingredients from the back of the cupboard. Just keep some chopped tomato or passata in there and the rest can easily be adjusted.
Read moreSeaweed away
Seaweed may not be the most obvious superfood, after all, most of us are used to seeing it in a less than attractive, washed up on the beach kind of scenario.
There is, however, a lot going for it. For starters, it's a good source of some essential nutrients, including folate, iron, magnesium, calcium, iodine and Vitamins A and C.
Secondly, it's delicious.
For this recipes, dulse (purple seaweed) is combined with orange, dill and toasted hazelnut.
It's a simple yet impressive dish that is a total treat for the taste buds.
Ingredients for 2:
1 orange
a large handful of dried dulse or other seaweed
a small bunch of dill
a small cup of hazelnuts
sherry vinegar & olive oil to serve
Method:
Preheat the oven to 180 degrees C. Toast the hazelnuts for 10 minutes until lightly coloured. Set aside to cool.
Soak the dried seaweed for 10 minutes. Discard the water and pat dry the rehydrated seaweed.
Peel and thinly slice the orange.
Strip the dill fonds off the stalk and discard the stalks.
Start by dividing the orange slices between two plates, lay the seaweed on top, scatter over the dill fonds and top with the toasted hazelnuts.
Drizzle the salad with a generous glug of olive oil and a teaspoon of sherry vinegar.
Serve immediately.
Sweet potato & turmeric curry
Some days only a warming bowl of curry will do the trick in filling you up.
The good news is this recipe is pretty amazing but takes next to no effort. It is one I regularly rely on for those evenings when there is nothing in the fridge and cooking seems like a hassle.
Ingredients:
1” piece of ginger roughly chopped
2x sticks of lemongrass, outer leaves removed and thinly sliced
1 onion, roughly chopped
1 clove of garlic, sliced
1 red chilli, sliced
juice of 1 lime
1 tsp turmeric
400ml (1 can) coconut milk
800g cubed sweet potato
3x cardamom pods
2x pinches of sea salt
black pepper to season
fresh coriander to serve (optional)
Method:
Blend all of the ingredients apart from the coconut milk, cardamom and sweet potato to puree in a blender, food processor or smoothie maker, adding some water if required.
Cook the puree on a medium/low heat for 10 minutes; pour in the coconut milk, add the cubed sweet potato & cardamom and cook on a low heat with a lid on for 30 minutes or until the sweet potato is cooked, remove the lid for the last 5 minutes to thicken.
Garnish with fresh coriander before serving.