Still the best.
- 1 onion chopped
- 1 large carrot chopped
- 1 celery stick chopped
- 1tbs oil
Sweat in oil until the onion is softening
Cook with the vegetables, stirring until all pink has gone
- 2 tbs tomato puree or half a tin of chopped tomatoes
- 500ml beef stock (Oxo cube is fine)
- Season well with salt and black pepper
Cover and simmer the beef mince while you peel enough potatoes to make a mash to cover. The quantity here is debatable. You want enough potato to cover the top of the dish, but you could bulk up with more to make the dish stretch further. Boil the potato and mash them when cooked, adding a bit of milk and butter if they are a bit dry.
Put the oven on to 180C and find a suitable pie dish. Ladle the beef and veg mix into the dish. If it has dried out, add more beef stock – it needs to look very sloppy. Carefully cover the dish with potato and fluff up the top so it goes crispy, and cook for 30 minutes. The ultimate comfort food, served with a green vegetable.
This takes a lot of time but not much work. First make a curry paste and marinate your lamb, half an hour minimum or up to two days in the fridge.
- 1 lamb shoulder or two halves
- 1.5tbs mustard seeds
- 4tbs coriander seeds
- 2tbs cumin seeds
- 2 tsp cardamom seeds from inside the husks
Dry fry until they give off a scent. Grind to a powder in a pestle and mortar. Add
- 5 red chillies
- 4 cloves garlic
- 2 x 5cm pieces of ginger
- 1-2tbs chilli powder
- 1stp turmeric
- 3tbs tomato puree
- 1tbs vinegar
- 60ml oil
Whizz to a paste. Smear all over the lamb and set aside to marinate (in a plastic bag works well)
When you are ready to start cooking, scrape all the paste off the lamb and reserve. Put the oven on 220C and sear the lamb for 20 minutes. Meanwhile start on the sauce.
Sweat the onions very gently in a pan for 10 minutes. Add the reserved curry paste and cook another 5 minutes. Add
- Can of chopped tomatoes
- 400ml lamb or chicken stock
- 1 aubergine, chopped into chunks
You can either cook in a very low oven or in the Instant Pot/Slow cooker. For the oven method, put the lamb and sauce in a pot with a tightly fitting lid and cook 170C for 3.5 hours. Watch it doesn’t dry out. A safer option is put it all in the Instant Pot and put on Slow Cook High Heat for 5 hours. You will probably need to reduce the sauce at the end if you have used the Instant Pot – simply take the lid off, put on Saute and bubble away. When you are ready to serve, take the meat off the bone (it will fall off), remove fat etc and put the lean meat chunks a serving bowl with the sauce. Top with plain yoghurt and fresh coriander. We served this with naan and a dhal.
Adapted from a Waitrose card…
For two people: First make your flatbread dough.
- 250g strong white flour
- 15g butter
- 5g dried yeast
- 5g salt
Whizz in the food processor
Whizz for 45 seconds. Take out, cover in an oiled piece of clingfilm and leave to rise for an hour in a warm place.
Now get on with the meat part.
- Half an onion, chopped
- 1 garlic clove, crushed and chopped
Fry gently in oil until until translucent
Fry in the onion pan until brown all over
- 1 tsp of North African/Lebanese/Israeli spice mix (your choice) Try Baharat
Fry one minute
- 1 tbs tomato paste
- 2 small tomatoes, chopped
- 1 tbs pine nuts
- 2 tbs raisins
- 50g cubed halloumi
Heat the oven to 200C. Divide the dough into two, roll out to a pitta shape and put on an oiled oven tray. Spread the meat mixture over like a pizza. Bake for 15 minutes. Sprinkle over chopped parsley. Enjoy.
We served this with a North African veg stew on the side.
- Half an onion chopped
- 1 garlic clove chopped
Fry gently in oil
- 3 new potatoes, cubed
- 1 tsp North African spices
Fry for one minute
- 1 tin chickpeas
- Half a tin of tomatoes
- Half a cup of water
- Half tsp salt
Cook gently for 15 minutes until the potatoes are tender
- 2 large handfuls of fresh spinach
Cook away until the spinach wilts – about 3-4 minutes. Stir in and serve.
- prepared squash
- 2 tbs mild curry paste
Put cubes of squash in an oven tray, toss in oil and curry paste and season. Cook in a 200C oven for 30 minutes until soft. Meanwhile…
- 200g green lentils
- 600ml vegetable stock
Put in a pan and simmer 40 minutes or in a pressure cooker for 6 minutes.
- 100g spinach
- 1 lime, zested and juiced
- pack of coriander, leaves chopped
Add to the lentils. Add the squash and heat until the spinach has wilted.
Heat in a pan until slightly brown
Serve in bowls. Add pomegranate seeds and coconut on top. Serve with warm naan breads and plain yoghurt.
- 500g turkey mince (or chicken thigh mince)
- dash of oil
Stir fry until it looks cooked.
- 1tbs fish sauce
- 1 tbs rice wine vinegar
- zest and juice of 2 limes
- 1tbs brown sugar
- 1 red chilli de-seeded and chopped
- 3 spring onions chopped
Add to the mince and keep cooking another three minutes
- small handful mint leaves chopped
- handful of fresh corainder leaves
Chop the herbs and add to the mince
- Cooked noodles
- Lettuce leaves
- Chopped peanuts
Scoop mince into a lettuce leaf, add some noodles and peanuts. Roll up and eat. Add sweet chili sauce or any oriental hot sauce if you like.
Awesome and easy.
- 1 lemon
- 1 chicken
- 1tbs sweet paprika
- 850g potatoes cut into chunks
- 220g chorizo cut into chunks
Zest the lemon. Save the zest and cut the lemon in half. Stick it inside the chicken. Oil the chicken and coat with paprika. Season. Heat the oven 200C/180C fan. Put the chicken in an oven tray. Toss the chorizo and potatoes in oil and put around the chicken. Cover with a tent of foil. Roast 30 minutes
- 1 whole garlic bulb, cloves peeled and left whole
- 1 lemon cut into wedges
Add to the oven tray among the potatoes and roast another 30 minutes
- 2 x 400g cans chick peas drained
- 200ml hot stock
- 200ml white wine
- 2 pinches of saffron
Add the chickpeas to the tin. Mix the other ingredients and pour around. Take the foil tent off and roast another 30 minutes. Check for done-ness and give a bit more time if not cooked, then let rest for 10 minutes before serving. Sprinkle over some chopped parsley if you have some.
- 300g Greek Yoghurt
- Lemon zest you saved from earlier
- Pinch of paprika
Mix up and serve with the chicken. A crusty baguette is all you need. Plus wine or a cervezas of course.
This makes a warm salad which makes a great lunch. This serves 4 but can be adjusted.
- 1 large butternut squash
- Olive oil
Peel, de-seed and chop your squash into bite-sized lumps. Place in a roasting tin, toss in oil, season and roast for 30-40 minutes until soft. Toss halfway through so it gets a bit charred on all sides. Remove when cooked and keep warm.
Near the end of cooking time,
- 225gm couscous
- Same volume of boiling vegetable stock made with a cube or powder
Put the couscous in the stock and cover. Leave for 5 minutes then fluff with a fork.
- Pack of halloumi
- Olive oil
Put a splash of oil in a frying pan and heat. Chop the halloumi into cubes about 12mm across. Fry the cubes in the oil over a medium heat, turning so all sides are tinged brown.
- Chopped parsley or coriander leaves
- Pomegranate seeds (frozen defrosted works too)
Assemble your salad tossing together couscous, squash, halloumi, parsley and pomegranate seeds.
Looks after itself. Quantities are irrelevant, just use as much as you need!
Heat the oven to 200C (fan 180C)
- Chicken breasts, thighs or a selection of chicken joints
- New potatoes halved
Place in a roasting tin and toss about with a good glug of olive oil, and seasoning.
Roast 30 minutes
- Handful of cherry tomatoes
- Handful of black olives
- Feta cheese crumbled
- Fresh marjoram or oregano leaves
- dash of red wine vinegar
Add to the roasting pan and return to the oven for 25-30 minutes until the chicken is cooked and the potatoes are soft in the middle. Serve with a green vegetable or salad.
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 1 large red chilli, halved, de-seeded and finely sliced
Fry gently. Add
- 500g potato cut into small cubes
Fry some more. add
- 1 tbsp chopped ginger
- ½ tsp each black mustard seeds, cumin seeds, turmeric
Fry some more. Add a splash of water and ½ tsp salt, cover and let cook for 10 minutes until soft. Add
Continue cooking until wilted. Done!
Quick, easy, tasty. Goes well with lamb chops or steaks. Serves 4.
Heat the oven to 200C.
- Half a baguette
- 4 cloves garlic, minced
- 50gm butter (or more)
Melt the butter and mix with the garlic. Slice the baguette. Paint the slices both sides with garlicky butter, and place on an oven tray. Bake 15 minutes or until golden and crispy. Leave to cool slightly.
- 4 lamb steaks or 8 chops
- 1 tbs olive oil
- Salt, pepper and sprinkling of chopped mint
Season the meat and pan fry 3 minutes each side on a hot pan. Remove from the pan and let rest to continue cooking and firming up.
- 1 cucumber chopped into cubes
- 4 large tomatoes chopped into cubes (or quarters halved)
Pan fry in the juices 2-3 minutes each side until charred. Make a dressing by mixing the following:
- One lemon zested and juiced
- 1 tbs olive oil
- 1 tsp honey
- salt and pepper
- 1 tbs chopped fresh mint
Tear up the bread into chunks. Mix with the cucumber and tomatoes. Toss in the dressing. Add chopped parsley if you wish. Serve the warm salad alongside your lamb. Told you it was easy.