Impromptu post-work snack

I have a habit of getting home from work absolutely starving, I blame the 30 minute walk but it is probably just greediness.

When I got in today there was a big yellow tomato looking at me which had amazingly ripened despite the gloom of England in July. On close inspection I also discovered a perfectly ripe red one too. With a bit of goat's cheese languishing in the fridge inspiration hit.

A bit of oregano, a grind of salt and pepper and a drizzle of olive oil and I was a very very happy girl.

Broad bean, pea and herb frittata

With an abundance of peas and broad beans, tons of herbs and an egg craving I decided to whip up a yummy frittata with a cheery courgette flower salad. Gorgeous, quick and easy.

About 1 cup of peas and broad beans (podded or frozen)
Small handful of grated cheddar
50g ‘nice’ cheese – whatever you have in the fridge or fancy. I used a soft, slightly stinky French cheese
6 eggs, beaten
½ onion, finely chopped
Small bunch of herbs, chopped (I used thyme, sage and parsley)
Mixed salad leaves
4 courgette flowers

Blanche the broad beans in a pan of boiling water for 4 minutes, add the peas and cook for another minute. Then drain and refresh under the cold tap. If you have the time and inclination pinch the beans out of their tough grey pouches.

Heat a tablespoon of oil in a frying pan and fry the onion gently until translucent. Beat the eggs, season with salt and pepper and then stir into the frying pan with the peas, beans and half the cheese. Once the omelette has set slightly scatter the remaining cheddar and other cheese over the top. After about 5 minutes put under a hot grill to finish off.

Serve with a salad of courgette flowers and mixed leaves, seasoned and dressed with a little olive oil if you fancy.


 Serves two, with leftovers for lunch the next day

Szechuan tofu, broccoli and spinach

I over indulged slightly this weekend (big shock) which always makes me crave something virtuous feeling. This recipe is perfect – it’s hot, lemony and fresh but a bit stodgy and comforting at the same time. It’s based on a James Martin recipe, but I just can’t leave things alone so I’ve tweaked it a bit. I’m not sure how ‘authentic’ it is but it tastes great which is really what matters.

It’s really important to fry the tofu first – otherwise it lives up to its bland reputation. I started bashing the cashews and garlic with the pepper and chilli because it seems to help to break everything up more and stop it from being gritty. It also has the benefit of thickening the sauce and giving it a satay tang.

125g firm tofu cut into approx 1.5 cm cubes

1 head broccoli cut into florets

Handful spinach

Handful cashews

½ onion finely chopped

1 tsp szechuan pepper

1 tsp dried chilli flakes

1 clove garlic

2 tbsp soy sauce

2 tbsp rice wine vinegar

2 tbsp sake

Large pinch sugar

4 tbsp water

1 tsp cornflour mixed with a little water

1 cup rice

2 cups water

Bash up 5-6 cashews, the szechuan pepper, chilli and garlic in a pestle and mortar until you get a thick, biscuit-y paste.

Heat a wok and gently toast the remaining cashews then set aside. Add a tablespoon of oil and fry the tofu until golden and set that aside too.

Mix the soy sauce, vinegar, sake, sugar and water together.

Rinse the rice well and put it in a pan with 2 cups of cold water and cover. Bring to the boil, stir once and then turn the heat right down and leave until the rice has absorbed all the water (about 10 minutes)

Heat another tablespoon of oil in the wok. Add the onion and fry for a minute before adding the cashew and pepper mix. Fry briefly before adding the broccoli and tofu. Stir again at then add the sauce. Cook for a couple of minutes, until the broccoli is almost cooked and then stir in the spinach.

Once the spinach has wilted add the cornflour and cook until thickened. Finally add the cashews before serving with the rice.

Serves two

Courgette pasta with spinach balls

First post - very exciting!

After two weeks away the veg plot had just gone whoosh. We had one massive courgette and masses of spinach.
One of my faithful courgette glut recipes is attractively known in our house as ‘Courgette Mush’ and is based on a Hugh Fernley Whittingstall recipe. A couple of years ago we had a major glut and this is a great way to use some up and can be frozen too.

To use up some of the spinach I used an Antonio Carluccio recipe for spinach balls. This is the first time I’ve tried this recipe and they were divine – when is spinach and cheese ever a bad combo, especially with a grate of nutmeg – possibly a new staple.

For the sauce

2 regular courgettes or 1 large one

2 large cloves of garlic, finely chopped

1 tbsp olive oil

A handful of grated cheese (preferably parmesan)

For the spinach balls

200g spinach

A handful of grated cheese

1 egg

1 cup breadcrumbs

Salt and pepper

Pinch of nutmeg

1 tsp garlic (reserved from the above pureed with a side of a knife with a little salt)

Enough cooked pasta for two people

Finely slice the courgette (if you are using one large courgette slice it into quarters long ways first).  Heat the oil in a pan and gently fry the garlic.  Add the courgette and a little salt and stir well.  Cook for about 20 minutes, stirring occasionally.  When it’s done the courgette should be just disintegrating and, for want of a better word, going a bit mushy.

To make the balls: Blanch the spinach (I do this by putting it into a colander and pouring a kettle of boiling water over it and then cool it down under the cold tap), squeeze out any excess water and finely chop it.

Mix all the ingredients together except the eggs. Once it is well mixed add the egg.  If it is too wet add a tablespoon more breadcrumbs (it should still be a little wet).

Roll into walnut sized balls and then fry gently for 4-5 minutes on each side (if you start doing this at the same time as you start cooking your pasta on everything should be done at the same time.)

Drain the pasta reserving a cup of the water.  Stir the cheese into the courgette mixture and then stir thorough the pasta adding the reserved pasta water to loosen as needed.

Split the pasta between two warmed bowls and top with the spinach balls.


Serves two