Lucy's

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spiced

Pumpkin

& Rosemary

Soup

Ingredients:

4 small pumpkins

2 tbsp. vegetable oil

½ tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. ground ginger

4 sprigs fresh rosemary, finely chopped

4 medium shallots, diced

6 cloves garlic, minced

4 cups vegetable broth

2 cup s coconut milk

4 tbsp. maple syrup

Salt & pepper, to taste

 

Serves 8

Method

  1. Preheat oven to 350 degrees F. Cut the pumpkins in halve and use a spoon to scrape out the seeds. Place the halves flesh side up on a baking tray. Drizzle with the oil, spices salt and pepper. Roast until the flesh is soft and they are golden brown (approx. 30 mins)
  2. Remove from the oven and let cool for 10 minutes. Once cool, use your fingers to peel off the skin. Set pumpkin aside.
  3. Add 1 tbsp. oil to a large pot over medium heat. Add the shallot and garlic, and cook until soft and very slightly brown.
  4. Add the pumpkin, followed by the rest of the ingredients. Bring the pot to a simmer. Cook for 10 mins.
  5. Turn off the heat and blend the soup until smooth. Taste for seasoning and add more spices if necessary.
  6. Garnish with extra fresh rosemary and serve with fresh bread on the side.

all the

Greens

Frittata

 

Ingredients:

2 tbsp. vegetable oil

½ lb. kale, stemmed and washed

½ lb. baby spinach, washed

Small bunch fresh basil, chopped

½ cup sun-dried tomatoes, finely chopped

¼ cup feta cheese, crumbled

2 garlic cloves, minced

8 large eggs

2 tbsp. milk

Salt and pepper, to taste

 

Serves 6

Method

  1. Heat a large pan over a medium heat and add 1tbsp oil. Add the garlic, kale and spinach and sauté until soft and fragrant. Season to taste. Remove from the heat and set aside.
  2. In a large bowl, beat the eggs, milk, salt and pepper together. Gently stir in the spinach and kale mix, and add the basil, tomatoes and feta.
  3. Heat a non-stick pan over a medium high heat and add the remaining oil. Once hot, gently pour the egg mix into the pan. There should be a sizzle if the pan is hot enough. Do not move the egg mixture in the pan to allow a crust to form. Once the crust comes away from the edges of the pan, lower the heat and cover. Cook for 10-15 minutes, or until the egg mix is almost set.
  4. While the eggs cook, heat the grill to 375 F. Once almost set, put the pan under the grill to brown. One the top is golden brown and puffy, and the egg is completely set, remove from the grill.
  5. Use a spatula to make sure the frittata is not stuck, and remove from the pan by carefully flipping it on to a board or plate.
  6. Cut into 6 slices and serve immediately with a green salad.

Chicken

​& chorizo

stew

For the stew:

2 tbsp vegetable oil

8 large (approx. 2-3 lbs) bone-in chicken thighs

1 onion, sliced

1 garlic clove, sliced

2 carrots, chopped

1 celery stalk, chopped

1 red chilli, deseeded and chopped

½ cup red wine red wine

9½oz chorizo, chopped

14oz can chopped tomatoes

7fl oz chicken stock

Method

  1. Heat 1 tbsp. of vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until golden brown all over. Remove from the pan and set aside.
  2. In the same pan, add the onion, garlic, carrots, celery and chilli and cook until they are all soft and beginning to brown. Add the red wine and simmer until reduced by half.
  3. In another pan, heat the remaining oil and fry the chorizo until crisp. Set aside.
  4. Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.
  5. Add the browned chicken and crisp chorizo and simmer until the chicken is completely cooked through (approx.. 30-35 minutes) Add salt and pepper to taste.
  6. While the stew is simmering, bring a large pot of water to the boil. Add the salt and whisk in the cornmeal. Reduce the heat to low and cook for approximately 20 minutes, or until the mixture is thick. Stir continuously so the polenta is smooth and no longer grainy.
  7. Remove the pot from the heat and add the cheese, milk, butter, and parsley. Season with salt and pepper, to taste.
  8. Once cooked, serve the stew heaped on top of the polenta and garnish with chopped parsley.

with cheesy polenta

For the polenta:

9 cups water

1 tbsp. salt, (+extra for seasoning)

2 ½ cups yellow cornmeal/polenta

1 ½ cups grated Parmesan

1 ½ cups whole milk

10 tbsp. unsalted butter

(cut into 1/2-inch chunks)

1/3 cup chopped fresh parsley

Black pepper, to taste

 

Serves 6-8

Ingredients:

spiced

sweet potato

cakes

Ingredients:

For the potato cakes

4 large sweet potatoes,

(peeled & chopped into rough cubes)

2 tsp. ground turmeric

1 tsp. cayenne pepper

1 bunch fresh coriander

1 bunch fresh mint

4 green chillies

1 tbsp. extra virgin olive oil

Oil for frying

Salt & pepper (to taste)

 

For the dip

Mango chutney

Green chillies (to taste)

 

Serves 6

 Method

  1. Bring a large pan of salted water to the boil. Once boiling, add the sweet potato. Cook until the sweet potatoes are easily pierced with a fork (approximately 15-25 minutes). Drain the potatoes and set aside to cool. 
  2. Once cooled, season the potatoes with the ground turmeric, cayenne pepper, salt and pepper. Mash with a potato masher or fork until a smooth mash forms. Taste for seasoning.
  3. Using wet hands mould the sweet potato mix into plum-sized balls. Place the balls on a plate or baking sheet, and move into the fridge to chill.
  4. While the sweet potato chills, make the herb filling. Deseed and finely chop the green chillies. Finely chop the fresh herbs, and mix with the chillies and EVOO until the mix comes together as a dry paste.
  5. Remove the sweet potato from the fridge. Using your thumb, make an indent in the middle of each sweet potato ball. Fill the indent with a teaspoon of the herb paste. Gently close the indent by rolling the ball like dough. The filling should be in the centre of the ball, like a filled donut.
  6. Once filled, flatten the balls with the palm of your hand so they become patty-shaped. Heat a non-stick pan over medium heat with a tablespoon of frying oil. Fry the potato cakes until golden, flipping to fry both sides. Transfer to a lined baking sheet, and keep in a warm oven until ready to serve.

  7. Make the dip by adding finely chopped green chillies to mango chutney. Blitz in a blender if possible. Serve with the warm potato cakes.

     

with chilli mango dip

smoky

shakshuka

Ingredients:

For the shakshuka

1 small onion, peeled and chopped

2 garlic cloves, minced

1 tsp. smoked paprika

½ tsp. chilli flakes

1 tbsp tomato puree

3oz. chorizo, cubed

2 red bell peppers, chopped into pprox. ½ inch pieces

1 tin chopped tomatoes

2 large handfuls spinach, washed

4 eggs

1oz feta cheese

Oil for frying

 

To serve

1 loaf of fresh sourdough bread

Fresh basil pesto (optional)

 

Serves 4

Method

  1. Heat a non-stick pan over medium heat with a tbsp. of oil. Add the onions and peppers and sauté until soft and lightly coloured. Add the cubed chorizo, chopped, paprika and chilli flakes and sauté until the chorizo becomes golden around the edges and releases its oil. Add the garlic and spices and sauté for another 2 minutes.
  2. Add the tomato puree and chopped tomatoes to the pan and bring to a gentle simmer. Season to taste.
  3. Gently crack the eggs directly into the pan, evenly spaced.
  4. Cover the pan with a lid, and leave to simmer for 15-20 minutes, or until the egg whites are completely set but the yolks are still runny.
  5. Serve straight from the pan family style. Garnish with the crumbled feta and serve with sliced sourdough and fresh basil pesto.

​**omit chorizo for a vegetarian version**

with sourdough

Za’atar

roasted

aubergine

Ingredients:

For the aubergine

2 large aubergines, halved lengthways through the stem

2 tbsp. extra virgin olive oil

2 tbsp. za’atar spice mix

Salt and pepper (to taste)

2 tbsp. pomegranate seeds

 

For the couscous

1 ¾ cups chicken or vegetable stock

1 ½ cups Moroccan couscous

1 tbsp. tomato puree

1 tbsp. rose harissa paste

 

For the yoghurt

½ cup plain Greek yoghurt

½ bunch fresh mint, finely chopped

Juice of half a lemon

 

Serves 4

Method

  1. Preheat the oven to 350 degrees F/180 degrees C.
  2. Using a small knife, score the flesh of the aubergines in a criss-cross pattern. Place the aubergine halves on a lined baking tray. Brush the halves with the EVOO and sprinkle with the za’atar, salt and pepper. Place in the hot oven and bake for 30-40 minutes. The aubergines should be golden and the flesh should be completely soft.
  3. While the aubergines cook, bring the stock to the boil. Add the couscous and turn off the heat. Cover with a lid and leave to steam for 15 minutes. Once the couscous has absorbed all the water, and the tomato puree and harissa paste and use a fork to gently stir through. Season with salt and pepper to taste.
  4. Mix all the yogurt ingredients together in a separate bow;

  5. Serve the roasted aubergine on top of the harissa couscous, and top with a dollop of mint yoghurt and the pomegranate seeds.

     **for a vegan version of this recipe, substitute the Greek yoghurt for a non-dairy alternative**

     

with  harissa couscous & mint yoghurt 

all recipes

​courtesy of

Lucy Harding

2018

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