Eggs Kejriwal

 

Ingredients

• sourdough bread 2 slices
• mature cheddar 100g, grated
• spring onions 2, chopped
• green chilli 1, finely chopped
• sunflower oil for frying
• eggs 2
• sliced red chilli
• sliced clove of garlic
• spring onion sliced
• hot sauce mixed 50/50 with ketchup

Method

• STEP 1

  Toast the bread in a toaster until lightly golden. Spread a little spicy ketchup over one side of each slice. Mix together the cheese, spring onions, chilli and some cracked black pepper. Sprinkle this evenly on the toast, reserving 2 tbsp. Put on the top shelf of an air fryer oven on 200c for 3-4 minutes until melted.

• STEP 2

  Heat a little oil in a frying pan over a medium-high heat. Crack in the eggs and and sliced chilli and garlic fry for 2-3 minutes until the whites are just set and the yolks are still runny, slightly undercook.

• STEP 3

  Put the eggs with the chilli and garlic on top of the toasts and dot on the reserved cheese mix, then grill for another minute. Sprinkle over spring onions. Serve immediately with any extra spicy ketchup.

Nutritional Information

• Kcals398
 
• Fat27.4g
 
• Saturates12.9g
 
• Carbs13.2g
 
• Sugars1.3g
 
• Fibre0.9g
 
• Protein24.1g
 
• Salt1.5g

Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens

 Ingredients

• 4 eggs
• 250g ramen noodles
• 2 large handfuls shredded spring greens
• 4 spring onions, finely chopped
• chilli oil, to serve
• pickled chilli and shallots to serve

For the stock

• 2 chicken carcasses including the wings, chopped
• 2 large carrot, halved
• 2 onions, quartered
• 4cm piece ginger, sliced
• 4 dried shiitake mushrooms
• 900g piece pork shoulder
• 2 heads of garlic, halved across the centre
• Black peppercorns, about 40
• Maldon sea salt, 2 tsps

For the seasoning

• 1 tbsp mirin
• 1 tbsp saké
• 4 tbsp Japanese soy sauce

For the pickled chilli and shallots:

Put 1 sliced red chilli and 3 thinly sliced small shallots in a small bowl and pour 150ml rice wine vinegar over. Add a pinch of sugar and let it sit to pickle for at least 20 minutes. Drain before serving.

Method

1 For the stock, slowly brown the chicken carcasses, carrots, onions, garlic and ginger in a large saucepan with sesame oil. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water, peppercorns and sea salt. Bring to the boil and then turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. 

2 Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.

3 Boil the noodles in a large pan, stirring so they don’t stick, until al dente, about 3 mins. In the final minute of cooking, add the greens. Drain and divide between the bowls.

4 Mix the ramen seasoning ingredients and add to the broth to taste. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions. Peel the eggs, slice in half lengthways and place in each bowl with the pickled chilli & shallots. Sprinkle over the chilli oil.

Whisky lamb shoulder

 Serves 4

4 tsp vegetable oil
2 tbsp runny honey
5 tbsp whisky (preferably single-malt Scotch)
A big pinch of fresh rosemary
A splash of apple cider vinegar
Salt and black pepper
Bone-in shoulder of lamb (around 1.5kg)

1 Mix the vegetable oil, honey, whisky, rosemary, cider vinegar and some salt and pepper in a large mixing bowl. Add the lamb and coat it in the marinade.

2 If you have a large, sealable food bag, move the meat and all the marinade to the bag and seal with as little air inside as possible. Place in the fridge to marinate for at least 2 hours, ideally overnight.

3 Preheat the oven to 160C/Gas 3. Remove the lamb shoulder from the bag, reserving the marinade. Place it on a large piece of foil. Pour all the marinade over the top and fold up the sides of the foil; scrunch it together to seal the meat. Transfer to a roasting pan.

4 Place in the preheated oven and roast for at least 2½ hours, but ideally 3 hours for really tender meat.

5 Lift the meat out of the foil, but make sure you reserve the juices for gravy. Serve with your choice of sides.

For the leftovers: 

Leftover whisky lamb shoulder wrap 

Serves 2 Prep 5 mins Cook 15 mins

• 1 aubergine 
• 2 tbsp olive oil 
• 2-4 Greek flatbread wraps 
• 2-4 tbsp natural yogurt 
• 2-4 tbsp redcurrant jelly 
• 2-4 handfuls of baby leaf spinach 
• 100g feta
• Hot sauce
• Seeds of 1 pomegranate
• Red onion rings, quick pickled
• 300-400g leftover roast lamb (from Whisky lamb shoulder), torn into pieces 

1. Slice the aubergine into 5-mm-thick slices. Heat the olive oil in a ridged griddle/grill pan or frying pan over a high heat, then fry the aubergine slices, in batches if necessary. Once cooked, transfer to paper towels to soak up the oil. Leave the pan over the heat. 

2.Heat the flatbreads in foil parcels just to warm through in the oven. To serve, spread the yogurt and redcurrant down the middle of each flatbread. Lay the aubergine and lamb on top and sprinkle over the spinach, red onion, pomegranate and feta. Fold the sides over the middle to make a wrap. Add hot sauce as desired.

Herb Crêpes with Mushrooms, Spinach & Creme fraiche

 

Ingredients

• Flour 140 g
• Eggs 2, medium
• Milk 250 ml
• salt 1/2 tsp
• Butter 2 tbsp, melted
• Chives 1 small bunch, chopped, plus extra to garnish
• Parsley 1 small bunch, flat-leaf, chopped
• Chervil 1 small bunch, chopped
• Sunflower oil 2 - 3 tbsp, for frying
• Olive oil 1 tbsp
• Butter 1 tbsp, unsalted
• Pepper 1 red, cored
• Garlic 1 clove, minced
• Mushrooms 250 g, cleaned, sliced
• Spinach 200 g, baby, washed
• Crème fraîche 200 g

For the herb crêpes

Blend together the flour, eggs, milk, salt, butter, and the herbs in a food processor until you have a smooth batter.
Pour into a jug and let stand for 10 minutes.
Heat a little sunflower oil in a non-stick frying or crêpe pan set over a medium heat until hot.
Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly.
Cook for 1-2 minutes until golden underneath and then flip and cook for a further minute or so.
Remove to a plate and repeat the process using a little more oil for each pancake; keep cooked pancakes loosely covered with aluminium foil to keep warm.

For the mushrooms and spinach filling

Melt the butter with the olive oil in a large sauté pan set over a medium heat until hot.
Add the pepper, garlic, mushrooms, and a generous pinch of salt, sautéing until the mushrooms are tender and starting to colour, about 5-7 minutes.
Stir in the spinach, cover the pan with a lid, and cook until wilted, about 2 minutes; stir from time to time.
Stir in the crème fraîche, letting it melt into the vegetables.
Let the sauce simmer gently for 2 minutes before seasoning to taste with salt and pepper.
Fill each herb crêpe with some of the filling, folding the top and bottom sides of the crêpe over it to enclose.
Serve on platters with some chives as a garnish, if desired.

Cheat’s butter chicken curry

 

Ingredients

• skinless chicken breasts 500g, cut into chunks
• ground turmeric 1 tsp
• ginger a thumb-sized piece, peeled and grated
• garlic 2 cloves, crushed
• lemon 1/2, juiced
• butter 35g
• onion 1 large, thinly sliced
• makhani or other curry paste 3 tbsp
• tomato purée 1 tbsp
• ground almonds 2 tbsp
• full-fat natural yogurt 175ml
• chicken stock 150ml
• coriander a handful of leaves
• basmati rice to serve

Method

• STEP 1

  Toss the chicken with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan then cook the onion for 10 minutes until softened and starting to turn golden. Add the curry paste and tomato purée and cook for 3 minutes. Add the chicken and cook until opaque.

• STEP 2

  Mix the almonds and yogurt in a bowl then stir into the pan and cook for 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with basmati rice.

Nutritional Information for 4

• Kcals346
 
• Fat16.6g
 
• Saturates6.2g
 
• Carbs10.7g
 
• Sugars8.6g
 
• Fibre2.7g
 
• Protein37.1g
 
• Salt1.58g

Immunity boosting Spinach, Avocado & Watercress Soup

Ingredients

• 150g spinach
• 150g watercress
• 3 spring onions
• 3 cloves garlic, crushed
• 100ml chicken stock
• ½ an avocado
• 50g cooked wholegrain rice
• juice ½ lemon
• 1 tsp Avocado oil
• 2 tbsp toasted mixed seeds to serve

Method

Saute spring onion and 2 garlic in avo oil then add the spinach and watercress to wilt. Then add stock and cooked rice,and bring to a simmer. Once heated through, off the heat add avocado, lemon juice and last raw garlic with seasoning. Blitzz until smooth with a stick blender. Heat until piping hot. Scatter over the toasted.

 

Sausage & fennel meatballs with lentils

 Ingredients

450g pack low-fat sausage

1 tsp fennel seed , crushed

1 tbsp olive oil

1 onion , finely chopped

2 medium carrots , finely chopped

1 fennel bulb , trimmed and finely sliced

2 garlic cloves , crushed

100ml full-bodied red wine

200g puy lentils

1 tbsp tomato purée

850ml hot chicken or beef stock

juice ½ lemon

handful parsley , chopped, to serve

Method

STEP 1

Squeeze the meat from the sausages into a large bowl. Add the fennel seeds and mix well with your hands. Shape the meat into 16 walnut-sized balls.

STEP 2

Heat 1 tsp of the oil in a large non-stick frying pan. Fry the meatballs for 5 mins, turning regularly, until golden but not completely cooked through. Remove to a plate.

STEP 3

Add the rest of the oil to the pan, tip in the onion, carrots and fennel, cover and let the veg sweat over a gentle heat for 10 mins until softened. Stir now and then.

STEP 4

Uncover the vegetables, turn up the heat and let them start to colour here and there. Stir in the garlic, sizzle for 1 min, then splash in the wine and let it reduce by half. Stir in the lentils, tomato purée and stock. Cover and simmer for 25 mins or until the lentils are almost tender. Add the sausageballs, plus a splash of water if the pan is looking a little dry. Cover and simmer for a further 10 mins until the meat is cooked through. Squeeze over the lemon juice, season to taste and scatter with parsley to serve.

Nutrition: per serving (for 4)

Highlight	Nutrient	Unit
low in	kcal	459
	fat	16g
	saturates	5g
	carbs	39g
	sugars	9g
	fibre	13g
	protein	35g
	salt	3.1g

Charred hispi cabbage with hazelnut romesco

 

Ingredients

Serves 2

• olive oil
• sweetheart (hispi) cabbage 1/2
• piquillo peppers in oil 4 from a jar
• garlic 1 clove
• hazelnuts 25g, plus 1 tbsp chopped to serve, toasted
• stale sourdough 1 slice, torn into pieces
• smoked paprika 1 tsp
• extra virgin olive oil 1 tbsp
• sherry vinegar 1 tbsp

Method

• STEP 1

  Heat the oven to 200C/fan 180C/gas 6. Heat a frying pan over a medium heat and add 2 tbsp oil. Season the cabbage well and put in the pan, cut-side down. Put a plate on top to weigh it down and ensure the whole cut surface is in contact with the pan. Cook for 2-3 minutes until golden and charred. Remove from the pan and carefully cut in half lengthways. Put the two halves back into the pan on the non-charred side and cook for another 2-3 minutes until golden.

• STEP 2

  Put on a baking tray and bake in the oven for 6-8 minutes until a sharp knife pierces the core easily.

• STEP 3

  Meanwhile, to make the romesco sauce, whizz the peppers, garlic, hazelnuts, sourdough, smoked paprika and a good splash of the oil from the pepper jar in a small food processor until smooth. Season.

• STEP 4

  To make the dressing, lightly whisk the extra-virgin olive oil and sherry vinegar.

• STEP 5

  Spoon some of the romesco sauce onto the plate, put the cabbage wedge on top, and finish with a drizzle of dressing and a sprinkle of hazelnuts.

Nutritional Information

• Kcals353
 
• Fat25.4g
 
• Saturates3.1g
 
• Carbs17.6g
 
• Sugars9.1g
 
• Fibre9.8g
 
• Protein8.7g
 
• Salt0.2g

Fried Oyster Po'boy with Jalapeño Mayonnaise, Crispy Bacon & Avocado

 Ingredients

1 1/4 cups buttermilk

1/4 cup Louisiana red hot sauce

1/4 cup Cajun seasoning

4 dozen oysters, shucked and drained

1 1/2 cups masa harina (corn flour)

1 1/2 cups all-purpose flour

6 cups sunflower oil, for frying

Salt and freshly ground black pepper, to taste

Four 8-inch length Baguette

3 tablespoons butter, melted

Jalapeno Mayo

Shredded lettuce, for serving

1 medium tomato, sliced

1 avocado, sliced

8 to 12 strips bacon, cooked until crisp

Zhoug Marinated Hake Skewers with Chickpea Salad

 Ingredients

• Hake fillets skinned cut into big chunks or any meaty white fish
• 1–3 whole jalapenos, sliced - zhoug
• 2 fat garlic cloves - zhoug
• 1 bunch cilantro - zhoug
• ½ teaspoon ground cardamom - zhoug
• 1 teaspoon cumin - zhoug
• ½ teaspoon chili flakes - zhoug
• ½ teaspoon kosher salt - zhoug
• 1/3 cup olive oil - zhoug
• 2 tablespoon fresh lemon juice - zhoug
• lemon 1, juiced - chickpea salad
• chickpeas 400g tin, rinsed and drained - chickpea salad
• red onion 1/2, finely chopped - chickpea salad
• tomatoes 2, diced - chickpea salad
• cucumbers 2, diced - chickpea salad
• parsley a small bunch, chopped - chickpea salad

For the zhoug

Place all ingredients (except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil. Taste for salt and heat, adding more if necessary. Add chili flakes if you like. Store in a sealed jar in the fridge for up to a week.

For the zhoug marinated hake skewers with chickpea salad

Toss the fish chunks with the zhoug and leave while you make the salad. Mix the rest of the ingredients with a splash of olive oil and season. Skewer the fish then grill on high for 5-6 minutes, until cooked through. Serve with the salad.

Sesame Soba Noodles with Sticky Miso Mushrooms

INGREDIENTS:
250g brown rice soba noodles
knob of coconut oil
1 garlic clove, crushed or finely chopped
thumb-sized piece of ginger, peeled and grated or finely chopped
300g Tenderstem broccoli, roughly cut on a diagonal (or mangetout, green beans)
1–2 handfuls of spinach leaves
3 tbsp sesame seeds (toasted or untoasted)

For the mushrooms

1 heaped tbsp. melted coconut oil or rapeseed oil
2 tbsp brown rice miso paste
1 tsp apple cider vinegar
1 tsp toasted sesame oil
1 tbsp honey
500g chestnut mushrooms, cut in half, or quarters if large

For the dressing

2 tbsp cold-pressed olive oil
1 tsp toasted sesame oil
juice of 1 lemon
4 tbsp tamari
4 tbsp almond or peanut butter (smooth if possible)
1 tbsp honey or maple syrup (optional)

To garnish

Toasted sesame seeds
Toasted cashews
Chopped coriander
Diced red chillies

Method

Preheat the oven to 200°C/400°F/gas mark 6 and line a small baking dish with baking parchment.

First prepare the mushrooms. Combine the melted coconut oil, miso paste, vinegar, sesame oil and honey in a medium bowl, then add the mushrooms and coat them in the miso mix using your hands. Tip into the baking dish and roast for about 25 minutes, tossing halfway through.

While the mushrooms are in the oven, quickly cook the soba noodles following the packet instructions – usually 5–6 minutes. Drain and rinse in cold water.

In a large frying pan, melt a knob of coconut oil and cook the garlic and ginger for about 1 minute. Add the broccoli and cook for about 3 minutes, tossing it in the ginger and garlic. Add the spinach, allowing it to wilt slightly before stirring in the soba noodles.

Combine the dressing ingredients in a small bowl, then pour into the pan along with the sesame seeds and stir through.

Divide the noodles evenly among individual plates and top with the sticky miso mushrooms and whatever garnish you are using; coriander, freshly chopped chilli and toasted sesame seeds is always a delicious combination.