Korean pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang 두부부침양념장) made with spring onions, honey, chilli, soy sauce, garlic, and sesame oil, served with black rice, kelp (seaweed) and kimchi (that I unfortunately did not make, but which was delicious, will add brand name later).
Swede, carrot, and potato gratin made with sage, thyme, and garlic butter, topped with breadcrumbs, and served with marscapone and wholegrain mustard sauce, and fresh salad leaves with bean sprouts and lemon dressing.
Organic Ramiro pepper and courgettes salted and roasted in olive oil with garlic.
Lemon, orange and mint spiced couscous served with grilled halloumi.
Harissa and chickpea stew with shakshuka-inspired twist.
Dahi baingan (a simple Bengali aubergine and yoghurt-based curry) with gobi masala (cauliflower masala curry) served with parathas (simple flatbread)
Gorgonzola, spinach, radish, and red onion crunchy salad to accompany (not yet) roasted carrots, parsnips and leeks with whole bulbs of garlic (seasoned, and topped with rosemary, thyme and a drizzle of olive oil).
Porcini, thyme and garden pea pearl barley risotto made with marscapone cheese, topped with pine nuts and Parmesan cheese (can be substituted with veggie alternative).
Squashed avocado with lemon juice, olive oil, Maldon salt, smashed black pepper, and smoked paprika. Served on seeded rye toast.
Purple carrot vegetable soup with spinach, vine tomatoes, celery, garlic, lentils, broken spaghetti pieces and borlotti beans.
For non-vegetarians can be topped with Parmesan.
Courgettes stuffed with breadcrumb, parsley, sundried tomato, pine nut, and olive oil mix. Topped with mozzarella and grilled before garnishing with basil.
Quick, simple, delicious and delightful.
Quick, weekend pollo cacciatore. Very simple one pot meal, feeds many. I served this with pureed potatoes with a hint of porcini paste.
I usually buy a whole chicken and butcher it, freezing other cuts for later and making stock with the carcass. If you are going to buy individual cuts, however, I recommend the thighs with the skin on and bones in, as it is the most flavoursome meat. Skin and bone is what holds the flavour in.
Simply layer all the ingredients in a pot, sprinkle the skin with a little salt and place in the oven at 180•C for around 35-40 minutes.