Pork with mustard and cider, mash with leeks, roast sprouts, mushrooms and onions

Dinners have taken a definite wintery turn.  This was easy, and lovely.  Roast sprouts have a sweetness which can be missing in the boiled/steamed versions - try them!

Leeks
Potatoes
Butter
Onions
Mushrooms
Olive oil
Garlic
Sprouts
Pork steaks
Dry cider
Wholegrain mustard
Pork stock cube

1.  Slice and rinse leeks, put into a steamer and steam over the boiling potatoes.
2.  Peel potatoes and cut into chunks, boil in salted water.
3.  Chop onions and mushrooms and toss in olive oil, add crushed garlic - roast in an oven dish for about 30 minutes.
4.  Prepare sprouts by removing scruffy outer leaves and toss in olive oil, roast for about 30 minutes.
5.  Mash the potatoes, beat in leeks and butter - put into the oven with everything else.
6.  Fry the pork in a little olive oil, turn and fry on the other side.  Then add a big spoonful of wholegrain mustard, a pork stock cube and half a bottle of dry cider.  Simmer for about 5 minutes.
7.  Serve, scoff …. yum

Roast venison

Sometimes Bracewell's butchers have venison … they have some red stag available now.

So - roast venison, roast cauliflower with hazelnuts, braised red cabbage with apple, mashed potatoes and a mushroom and onion gravy.  Roast halloumi for the veggie too.

All ingredients sourced from Todmorden market - The Mediterranean Pantry (garlic, olive oil, bouillon, red wine vinegar, hazelnuts, tomato puree, sea salt), Bracewell's butchers (venison), The Crumbly Cheese (halloumi, butter), Kevin (vegetables)

Start with the cabbage, then potatoes, then cauliflower and gravy - finally the meat.  Takes about an hour and a bit.

Onions
Red cabbage
Garlic
Apple
Red wine vinegar
Vegetable stock
Olive oil
cauliflower
Mushrooms
Tomato puree
Hazelnuts
Potatoes
Butter
Venison - loin

1.  Season the venison with salt, leave at room temperature to cook at the end.
2.  In olive oil, sweat down chopped onion and a clove of crushed garlic, add shredded red cabbage, a splash of red wine vinegar, a chopped apple and about half a pint of vegetable stock (I also chucked in a cup of red wine - totally optional).  Simmer gently for about an hour - taste to check for seasoning, and don't let it burn by drying out too much.
3.  Peel potatoes, boil in salted water to make mash.  When they are done mash with a good knob of butter, and put into an oven dish, in the oven, to brown on top.
4.  Break cauliflower into florets, toss in olive oil and roast - takes about 30 minutes - add roughly chopped hazelnuts 10 minutes before serving.
5.  Make gravy - soften chopped onion and crushed garlic in olive oil - add tomato puree and veg stock - simmer gently for 10 minutes - add water/wine to get the consistency right.
6.  Fry venison on each side for about 2 minutes, roast for about 15 minutes, leave to rest for 5-10 minutes.
7. Serve, scoff … have seconds.  Sunday perfected.

A tale of two curries

Sunday, a confirmed meat eater, a vegetarian and assorted random veg in the fridge ... so - Sunday night curries.

Start the curries off at the same time, and follow the steps.  Takes about a hour start to finish.

I had some curry mixes, so based the spicing on those ... could have used individual spices obviously.

Onions
Olive oil
Garlic
Celery
Malaysian fish curry mix
Tikka masala mix
Chilli
Mushrooms
Red pepper
Butternut squash
Pork loin steaks
Water
Pork stock
Apples
Apple juice
Pilou spice mix
Basmati rice

1.  Chop onions and start 2 decent sized sautée pans going with the onions in olive oil.
2.  Add crushed garlic.
3.  Chop celery and add some to both pans.
4.  Stir in spice mixes - Malaysian for the veg and tikka masala for the pork.
5.  Chop mushrooms and add to both pans.
6. Chop red pepper and add to veggie curry.
7.  Chop pork into bite sized pieces and add to meat curry.
8.  Prep butternut squash and add to veggie curry, and stir in.  Add veg stock.
9.  Keep turning posh until lightly browned, then add cored and chopped apples.  Then add pork stock and a cup of apple juice.
10.  Simmer both curries, if they are going dry add more water - taste to check seasoning.
11.  Add pilou spices to a little olive oil and cook them for a minute or two.  Add basmati rice and water to an inch above the surface of the rice.  Stir once and bring to the boil.
12.  When rice boils turn right down and slam on the lid - it will be ready in about 15 minutes.
13.  Add a drained, rinsed, tin of chickpeas to the veggie curry.
14.  Add half a cup of coconut milk to each curry, stir in and simmer.
15. Serve, scoff ... obviously taking which option you prefer.  I had some of each ... yum

Sunday dinner ... vegan -> veg dodger

 On Sunday I fancied a proper Sunday roast dinner with gravy etc... but had to cater from vegan to veg dodger, so decided on a nut roast for one end of the spectrum, and lemon garlic chicken for the other - with pick and mix vegetables for all to share.

Onion
Garlic
Olive oil
Aubergine
Roast squash
Walnuts
Pistachio nuts
Ground almonds
Rolled oats
Vegan stock
Potatoes
Swede
Carrot
Soya spread
Kale
Red wine
Passata
Petit pois

1.  Sautee onion and garlic in olive oil.
2.  Mix pre-roasted squash, nuts and oats in a bowl, add a slosh of olive oil and some stock.  Let it sit to absorb the liquids.
3.  Slice and grill the aubergine.
4.  Peel potatoes, toss in oil and roast for about 50 minutes.
5.  Peel and chop carrots and swede and boil until soft.
6.  Roughly shred kale and boil in salted water for about 20 minutes.
7.  Build the nut roast by putting half the mixture in an oven dish, top with aubergine slices, finish with the rest of the nut mixture.  Roast with the potatoes for about 30-40 minutes.
8.  Drain and mash the carrots and swede and add black pepper and soya spread.  Mix, and bake in the oven for about 20 minutes.
9.  Make the gravy by sauteeing chopped onion and crushed garlic in olive oil - when soft add red wine and half a cut of passata with about half a pint of stock.  Simmer.
10.  Drain the kale and fry in olive oil with a little water and season.
11.  Cook petit pois.
12.  Serve, take the bits you want, scoff.

Cauliflower, hazelnut and gorgonzola bake, roasted squash and tomatoes. Potatoes with onions and mushrooms

Bring on the autumnal flavours with all of these vegetables bang in season.  Cauliflower and hazelnuts go really well together, and this time I added some gorgonzola for extra smoothness and a slightly sharp flavour.  Roasted squash and tomatoes added an earthy sweetness - and you can't go wrong with sautéed potatoes, onion and mushrooms.  (Leave out the gorgonzola and the butter and it's vegan too).

Olive oil

Butter

Cauliflower

Squash

Cherry tomatoes

Gorgonzola

Red onion

Mushrooms

Cooked new potatoes

1.  Prep the squash, splosh over olive oil and roast at 180 … for about 45 minutes.

2.  Toss the tomatoes in a little olive oil and a pinch of salt, roast alongside the squash.

3.  Cut the cauliflower into "steaks" .. ie. slices top to core, about 2cm thick - there will be some larger florets which "fall" off - I cooked these in the same way as the steaks.  

4.  Fry the cauliflower in olive oil and butter for a few minutes each side - panne the steaks to keep them succulent (with a spoon, keep lifting the fats from the pan and pour them over the cauliflower).

5.  When the cauliflower is about half cooked - ie. still a little resistant to a sharp knife, but a bit golden brown around the edges - transfer to an oven dish.

6.  Add bite sized chunks of gorgonzola and roughly chopped hazelnuts to the cauliflower.  Put it in the oven with the squash and tomatoes.

7.  In the same pan, using the same oil, sautee chopped red onion, chopped mushrooms and sliced (precooked) potatoes.

8.  Serve, scoff … seconds

Pasta with cauliflower, peas, feta and hazelnuts

I couldn't get the lighting right for the picture, and I wanted to eat my dinner … so, very substandard picture of a delicious dinner.

Pasta - I used pea fusilli to keep it GF, but could be any short pasta
Cauliflower
Baby spinach
Red onion
Frozen peas
Feta
Hazelnuts
Mint
Olive oil




1.  Break cauliflower into small florets.
2.  Boil pasta in salted water, steam the cauliflower over it.
3.  Mix a couple of big handfuls of baby spinach with a small, finely diced, red onion.
4.  Add some frozen peas to the steaming cauliflower and continue cooking.
5.  Roughly chop half a cup of hazelnuts.
6.  When the pasta is done drain it and chuck it on top of the spinach to wilt it.  Stir it around a little to help it, then add the cauliflower and peas, stir it again.
7.  Break on the feta, add the nuts - turn over gently.
8.  Add a little finely shredded mint and a drizzle of olive oil.
9.  Serve, scoff …

Done in 10 minutes flat (if the water is boiling already).  The veg dodger had some salami, but otherwise very quick very tasty veggie dinner.

Meals in minutes: stir fries

We needed food fast, so this isn't a recipe as such - as it involved prechopped veggies and ready to wok noodles … however, it gave us two delicious stir fries - one featuring prawns and the other one cashew nuts.

Peanut oil
Garlic paste
Chilli flakes
Soy sauce
Ginger
Rice wine vinegar
Ketchup
Pre-prepared veg stir fry mixes (we had 1 x Chinese veg, 1 x mushroom stir fry & 1 x broccoli and butternut squash …) or chop up veg into bite sized pieces
Frozen prawns
Cashew nuts
Ready to wok noodles

1.  Make a paste from a couple of spoonfuls of peanut oil, garlic and ginger paste, a tablespoon of ketchup and chilli flakes to taste.
2.  Thaw frozen prawns by running hot water over them.
3.  In tow woks heat a little peanut oil until hot.
4.  Fling in veg - I used Chinese type in one wok, and the other two combined in the other one.
5.  Add the prepared mix to the Chinese mix, and a good splash of soy sauce.
6.  Add garlic paste and soy sauce to the mushroom etc mix, and a splash of rice wine.
7.  Toss the veg about for a few minutes, add a little water to help steam the veg.
8.  Add the noodles …. unknit them a bit with your fingers to make them easier to mix in.
9.  Toss around until veg is done and noodles are heated through.
10.  Serve, scoff … add more soy sauce/chilli sauce if desired.

Ten minutes, start to finish.

Smoked salmon salad wrap

Had a late meeting, but wanted a simple, yet tasty snack …. so

Corn tortilla
smoked salmon
red onion
avocado
lime
radish
Lettuce

5 minutes - done!

1.  Finely chop a little red onion.  Finely slice radishes.  Scoop flesh from avocado and slice, squirt with a little lime juice to keep it looking green and to add a little extra sharpness.
2.  Sprinkle corn tortilla with a little water, microwave on full for 10 seconds each side (softens the wrap).
3.  Lay smoked salmon slices onto the tortilla.  Arrange the veg on top, wrap.
4.  Serve, scoff …. so easy, so quick, so tasty.

Potato and gruyere bake with stir fried cavolo nero and red pepper

The humble spud can be elevated to something really quite delicious with a little bit of chopping and the application of heat.  The cheese in the bake provides the protein, and a little goes quite a long way making this quite a budget tea.  Cavolo nero is still bang in season and full of iron (and flavour).

Olive oil
Potato
Onion
Gruyere
Tomato
Bouillon (or veg stock cube)
Cavolo nero
Spring onions
red pepper
Garlic
Sesame seeds

1.  Thinly slice potatoes, onions and tomatoes as finely as you can.  Cut gruyere into small cubes or thin slices.
2.  Drizzle olive oil in an oven dish.
3.  Layer potato, onion, cheese, tomato, potato, onion, cheese, tomato, potato.
4.  Drizzle the top with a little more olive oil, pour in a mug full of vegetable stock.  Season with salt and pepper.  Cover with foil and bake for about 30 minutes.
5.  Chop spring onions into rounds and red peppers into small batons.  Shred cavolo nero.  Crush garlic.
6.  Remove the foil from the bake, to allow the top to brown.
7.  In a wok, heat olive oil.  When hot stir fry the chopped veg and garlic.  Add a small cup of water to allow it to steam, fry.  Keep it moving for 5 minutes or so - until the water has evaporated and the veg is cooked enough for you.  I like it still a bit crunchy.
8.  Sprinkle sesame seeds onto the veg.
9.  Serve, scoff … tasty!

Carrot and pea curry and tarka dhal

Cheap, nutritious and delicious.  Sourced from Todmorden market - The Mediterranean Pantry spices, coconut oil, rice and lentils.  Kevin outside for the vegetables.

Coconut oil
Onion
Garlic
Basmati rice
Fennel seed
Cumin seed
Coriander seed
Mustard seeds
Chilli flakes
Turmeric
Red lentils
Carrots
Potatoes
Peas
Curry leaves
Garam masala

1.  Sautee chopped onion and crushed garlic in coconut oil.
2.  Put rice on to cook - I bring to the boil in a pan covered in 1 inch of water, slam the lid on and turn it right down for 15 minutes.
3.  Boil lentils in water, keep an eye on them, stir occasionally to stop them sticking and add more water if it goes too dry.
4.  Add fennel, cumin, coriander, chilli and turmeric to the softened onion.  Stir in and cook for a couple of minutes.
5.  Add peel diced carrot and potato to the onion spice mixture, stir in.  Add a cup of water, put the lid on a simmer gently for about 15 minutes - check the water level occasionally.  Add a teaspoon of garam masala and stir in.
6.  When the vegetables are nearly done chuck in a handful of frozen peas and put the lid back on for a few minutes.
7.  Make the tarka by heating coconut oil in a small pan - add mustard, cumin, fennel and coriander seeds and a few curry leaves.  Fry for a minute or so, and then pour over the lentils.
8.  Serve, scoff, save!

Baked trout with a pistachio crust

I cheated with a frozen potato dauphinoise thingy - but it's fresh trout, with a crust of ground up pistachios  and steamed veg … potato thingy baked (as per packet instructions) for 25 minutes, fish for 15 and veg steamed.  It's not a recipe, but it was lovely, so I thought I would include it.

Sweetcorn fritters, potato wedges, spicy courgettes and tzadziki

There's an awful lot of sweetcorn around at the moment, so one of them was sued up in these fritters. They were pretty quick to make, and turned out quite delicious.

Potatoes
Olive oil
Sweetcorn
Red onion
Porridge oats
Eggs
Courgette
Spicy ragu mix
Tzadziki



1.  Cut potatoes into wedges, toss in olive oil and roast for about 45 minutes.
2.  Cut the kernals off the sweetcorn (stand on it's end and run a knife down the cob).  Finely chop a red onion.
3.  Add a handful of oats to the corn and onion and mix together, break in a couple of eggs and mix in.  It should form a batter - not a wet pancakey batter, but enough to hold the bits together in the pan.
4.  Toss sliced courgette in spicy ragu mix (not too much, it's quit hot).
5.  In 2 pans fry the fritters and sliced courgette - keep them warm in the oven if you need to do batches.
6.  Serve, with tzadziki, scoff

(To my shame it was shop bought tzadziki, to give it a try … it was OK but home made is better, and dead easy … mix crushed garlic, finely diced/grated cucumber, a little olive oil, a pinch of mint and squirt of lemon juice into greek yogurt … done!)

Roasted mediterranean vegetables - with some sweetcorn, chicken and potatoes

 Clinging on to the last days of summer I decided to roast some delicious Mediterranean vegetables - topped with good feta.  All ingredients available from Todmorden market … life is good!

Olive oil
Garlic
Potatoes
Onion
Red onion
Courgette
Red pepper
Tomatoes
Italian seasoning
Chicken thighs
Sweetcorn
Feta

1. Cut potatoes into chunks, toss in olive oil and put in to roast at 180.
2.  Roughly chop red onion, courgettes, red pepper and tomatoes.  Add a pinch of Italian seasoning and 2 cloves of garlic - toss in olive oil and put in the oven to roast.
3.  Sautee chopped onion and crushed garlic in olive oil.  Add chicken thighs, skin side down to brown.  After 5 minutes turn chicken over and put in the oven to roast.
4.  After 30 minutes boil sweetcorn.
5.  Check on roasting things, turn them over.
6.  When the sweetcorn is ready (about 12 minutes) remove things from the oven.  Crumble feta onto the veg.
7.  Serve, scoff …. delicious

There were loads of veg left over - so I added a few sun dried tomatoes and some water - whizzed them up in a soup maker and had this outstanding soup.  The feta gave it a lovely silky texture.

Eggy hotpot ...

I'm not sure what to call this.  It's chock full of early autumnal vegetables and potatoes, simmered until almost done, with eggs added and poach/steamed on top.  The idea came from shashuka , but it's a much more English version.  The spicy ragu mix just gives it a little chilli heat.

Olive oil
Onion
Garlic
Spicy ragu mix
New potatoes
Green beans
Tomatoes
Cavolo nero
Frozen peas
Veg stock
Eggs

1.  Soften the chopped onion and crushed garlic in olive oil, add a pinch of spicy ragu mix.
2.  Add chopped new potatoes, green beans and chopped tomatoes and simmer in stock until they are almost done.
3.  Add shredded cavolo nero, cover and allow to wilt.
4.  A couple of minutes later add a good handful of frozen peas, cover and thaw.
5.  Check that the mixture has still got some stock, crack the eggs on top, cover and simmer gently for 3-4 minutes.
6.  Season, serve, scoff.

Easy, delicious and quick.  What more could you want.

Dinner ... Greek inspired pork escalope

"Pork, chips and courgettes - I don't see what's so Greek about it"   Tsk … that's the appreciation you get sometimes!  Well, let me explain veg dodger …. the pork was marinated in garlic, lemon and oregano - the salad is Greek salad with feta (but you dodged that) - and the courgettes were tossed in garlic and oregano.  Said veg dodger had thirds, by the way.

Chips

Open bag from freezer, follow instructions (yes, I cheated, but we didn't have any potatoes)

Pork Escalopes

Olive oil
Garlic
Lemon
Salt & Pepper
Oregano
Pork

Mix marinade ingredients together (crushed garlic, lemon juice) - pop in the pork, making sure all surfaces are coated and leave to marinate for an hour or so.
Fry, in a hot pan, on each side for a few minutes when everything else is ready.


Greek Salad

Lettuce
Tomatoes
Cucumber
Red onion
Feta
Oregano
Olive oil

Prepare salad bits, top with feta and a sprinkle of oregano, drizzle with olive oil.

Courgettes

Mix a spoonful of olive oil with a pinch of herbs, crushed garlic and a squirt of lemon juice.  Toss sliced courgettes in the dressing and fry on each side.

Done …. serve, scoff … Yamas!

National Burger Day ....

It's National Burger Day today!  To celebrate this Nick (Fielden's Family butchers) has developed a double cheese burger … made with steak, cheddar and mozzarella and spiced up with jalapeno … it's delicious.  Scout around the market a little further and you can find the ingredients to make your own special burger.  Here's ours in toasted sourdough and avocado salad

… with chips (rude not to!).  No recipe required as you chop the salad, fry the burger for a couple of minutes each side … toast the "bun" and construct.

There are a wealth of fresh and frozen burgers for you to choose from in Tod Market …. including … the featured steak, jalapeno and cheese, minted lamb, low fat piri piri chicken, pepper steak, steak, world famous thai burger from Nick … and venison, Moroccan, lamb and mint, pork and apple, steak burger … from Bracewell's

If you don't fancy making your own you could always order one from the Market Café … go on, treat yourself on National Burger Day.

Sausage casserole

Sausage casserole for veggies and meat eaters alike - made deliciously tasty using some Spicy Ragu mix … a bit hotter than you might think, so go carefully.

Olive oil
Onions
Garlic
Sausages - meaty and veggie
Mushrooms
Courgette
Spicy Ragu mix
Wholegrain mustard
Tin chopped tomatoes

1.  Sautee chopped onion and garlic in olive oil, in two separate pans - one for the veggie and one for the meaty.
2.  Add the sausages to the appropriate pans and brown.  Give them a few minutes, then turn them, so that they are brown on all sides.
3.  Add chopped veg to the browned sausages, then add a couple of teaspoons of spicy ragu mix and a teaspoon of mustard.
4.  Stir in, then add a tin of chopped tomatoes and the same of water to each pan.
5.  Simmer for about 20-30 minutes until the sauce is thickened and the sausages are cooked through.
6.  Serve, with whatever, we had boiled new potatoes and some had grated cheese on top, scoff.

Smoked mackerel, courgette and green bean pasta

Cheap, quick and healthy - can't beat it.  All ingredients (except frozen peas) available at Tod market.  Mackerel from Paul outside, veg from Kev outside and everything else from The Mediterranean Pantry inside.

Olive oil
Onion
Garlic
Courgette
Italian seasoning
Green beans
Frozen peas
Pasta (GF, or otherwise)
Smoked mackerel

1.  Gently fry chopped onion in olive oil until soft, then add courgette and garlic and continue to cook until courgette is soft, stirring occasionally.
2.  Cut green beans into bite sized pieces and place in a steamer pan.
3.  Boil the kettle, pour boiling water into a pan, bring back to the boil and add pasta and a pinch of salt.
4.  Steam the beans over the pasta, after 5 minutes add frozen peas.
5.  Break the mackerel into bite sized flakes, discarding the skin.
6.  When the pasta is done, drain and then throw in all the other ingredients and stir.
7.  Serve, scoff

Under 20 minutes and under £1 per portion.

Cauliflower and hazelnut carbonara

This "carbonara" has no cream, but is still silky smooth and luxurious. The idea is that the hot pasta cooks the egg, making the sauce for the pasta.  I would use 1 egg per 2 portions. We used gluten free pasta, but obviously you could use "normal".  The nuts add a lovely crunchy sweetness.  It's quick too!

Olive oil
Cauliflower
Mushrooms
Garlic
Egg
Soya milk (or normal milk, or single cream)
Parmesan (or other hard cheese)
Hazelnuts

1.  Break the cauliflower into florets, slice mushrooms into thickish slices, peel and roughly chop peeled garlic cloves.  Toss in olive oil and roast, at 180, for about 30 minutes.
2.  Roughly chop (or zizz in a food processor) a good handful of hazelnuts.  Grate parmesan.
3.  Whisk egg with a fork.
4.  Boil pasta - when it is done, drain, add roast veg and stir in the egg - quickly.  If it looks like it is going a bit dry add a splosh of soya milk.
5.  Chuck in the grated cheese, mix in.  (If you think it's a little cold by now put it in the oven for 5 minutes).
6.  Serve, sprinkle the top with hazelnuts and a healthy grind of black pepper. Add a simple green salad.
7.  Scoff, sigh … scoff seconds.

Feta stuffed courgette, tomato and garlic green beans

Making the most of the lovely summer vegetables … today courgettes and green beans.  The feta added to the courgette adds a lovely salty sharpness.

Olive oil
courgette
red onion
oregano
feta
green beans
cherry tomatoes
garlic
new potatoes







1.  Cut the courgettes in half length ways, scoop out the central flesh with a spoon.  Dice this flesh finely.
2.  Finely chop a red onion, mix with the courgette flesh, a good pinch of oregano and a splosh of olive oil.  Mix well, squishing the courgette and onion together.  Fold in chunks of feta.
3.  Heap the mix back into the courgettes.  Drizzle with olive oil and bake for about 30 minutes.
4.  Top and tail beans, and cut into bite sized pieces.  Splosh a little olive oil into a frying pan - add beans, cherry tomatoes, crushed garlic and a cup of water.  Bring to the simmer and cook for about 15 minutes (add a little more water if it looks like its going dry).  The tomatoes will split - I usually help them along by squishing them with a spatula.
5.  Boil/steam new potatoes.
6.  Serve, scoff  … lovely summery goodness.

Fish curry

Fancy a taste more exotic.  Todmorden market still has it all!  Oriental Foods, The Mediterranean Pantry, Paul the fish and Kev for the veg … this whole easy, but very tasty, dinner was sourced from Tod market.

Coconut oil
Red onion
Garlic
Malaysian curry paste
Curry leaves
Aubergine
Red pepper
Courgette
Green beans
Tomatoes
Coconut milk
Haddock
Basmati rice

1.  Cook rice - I cook it in a heavy cast iron pot, cover with water + 1 inch of water over the surface of the rice, bring to the boil, put the lid on and turn it down as far as possible - leave to cook until all the water has been absorbed.
2.  Sautee chopped onion and crushed garlic in coconut oil.
3.  Add curry paste and a small handful of curry leaves, to the onions and stir in. Cook for a minute or so, and then add chopped veg.
4.  When the veg have softened a little add a tin of coconut milk and half a tin of water, simmer.
5.  When the veg is nearly done add chunks of haddock, simmer again for about 7 minutes.
6.  Serve, scoff …

Todmorden tapas

This glorious summer continues, and dinner needs to be less pie and mash and more colourful vibrant mixtures, but not just boring salads.  A few minutes and a scout around the market, and some chopping can bring you this …

Pepperonata
Garlic mushrooms
Jamaican jerk chicken
Halloumi
Vinci olives
Green beans
Baby spinach
Pitta


Pepperonata

Red peppers
Red onion
garlic
olive oil
white wine
Tomatoes

Sautee chopped onions and crushed garlic until soft, add chopped peppers and tomatoes and cook down, add a drop of water and some wine when it looks like it is going dry.  Cook until peppers are soft.

Garlic mushrooms

Gently fry mushrooms in olive oil and butter, add a splash of cognac and a grind of black pepper.

Jamaican jerk chicken

Mix together a spoonful of natural yogurt, a spoonful of olive oil and a spoonful of Jamaican jerk seasoning.  Toss chicken in the mixture and fry for about 6 minutes, turning frequently until cooked.

Fry halloumi, steam beans and toast pitta.

Done --- serve, and scoff … the beauty being that people can have exactly the mixture which they want.

Seared scallops, with roe sauce, garlic beans and herby courgettes

The picture really does not do this justice - it was delicious.

We found some lovely looking scallops in Leeds, with the coral attached - this is quite unusual these days, so I thought we would treat ourselves.  And, what a treat it was!

Scallops
Butter
Olive oil
Red onion
Garlic
Cognac
Lemon
New potatoes
Green beans
Courgettes
Tuscan mix

Make the sauce first, then half prep things, then finish off with the scallops.

1.  Finely chop a red onion, and crush a couple of cloves of garlic.
2.  Sautee half the onion and half the garlic gently in a mixture of olive oil and butter, until they are soft.
3.  Put the other half of the onion, with a good pinch of salt, in a big bowl, with some olive oil - into which you mix the hot potatoes when they are ready.
4.  Put the other half of the garlic into a small frying pan with a knob of butter, which you will melt and add to the green beans when they are done.
5.  Chop courgettes, put into a bag with a spoon of Tuscan mix, jiggle it about until they are all covered, they add in a glug of olive oil, and jiggle it about again.
6.  Separate the coral from the scallops and rinse both parts gently.
7.  Add a glug of cognac to the softened onions and garlic, then add the corals.  Cook for about 3 minutes.
8.  Boil new potatoes, steam prepped beans on top.
9.  Transfer coral mixture to a small blender, add a grind of black pepper and a squirt of lemon juice.  Zizz until fairly smooth.
10.  Griddle the courgettes, for a couple of minutes each side, then keep warm.
11.  Sear the scallops in a hot pan for a minutes or two each side.
12.  Toss the beans in garlic butter, and the potatoes in chopped onion.
13.  Serve, scoff

… have seconds, and then thirds.

Kedgeree

This amazing long hot summer continues, and I am enjoying myself cooking in the garden.

I got a load of bargain smoked haddock from Paul the fish on Saturday, and with a houseful, decided on this delicious kedgeree.  It was well received by all;  most of us had seconds, one person had thirds.

Basmati rice
Eggs
Smoked haddock
Coconut oil
Onion
Garlic
Curry powder
red pepper
carrots
frozen peas
Baby spinach

1.  Prepare the main bits - cook rice, boil and peel eggs and poach the fish.
2.  Pull the dish together.  Fry chopped onions, garlic in spices until onions are nearly translucent.  Add vegetables and a little water, cook until the veg are done.
3.  Add cooked rice, flake in cooked fish and stir around gently.  Cook for about 4 minutes.
4.  Add frozen peas and baby spinach - stir them in until spinach is wilted - again about 5 minutes.
5.  Top with boiled eggs.
6.  Serve, scoff.....

Spanish feast ... innit

We had a house full ... which is fabulous ... but it's also a very, very sad time here.

No details, this is not the place...

But we needed a cheering dinner to suit - veggie, veg dodger, lactose intolerant and gf .... so I came up with this... chorizo and pork casserole, butter bean casserole and potato wedges... we ALL loved it

Olive oil
potatoes

onions
garlic
red pepper
mushrooms
pork loin steaks/diced pork
chorizo
butter beans
dry sherry (optional)
tin of chopped tomatoes
cabbage

1.  Start off with the potatoes - cut them into wedges and toss them in olive oil - then roast - at about 180, for about 45 minutes.
2.  Start the two stews ... sautee chopped onion and garlic until soft.
3.  Split the cooked onion and garlic into 2 pans and add the other ingredients to each ... 1 veggie - 1 meaty.
4.  So for the veggie - red pepper and mushrooms.
5.  for the meaty - chopped  chorizo and pork ... cook them both, stirring so they dont stick for about 5 minutes.
6.  Then add ... to the veggies a tin of drained butter beans, to the meaty a splash of dry sherry.  Simmer.
7.   Split a tin of chopped tomatoes between the two pans, add some stock and simmer away.
8.  Chop the cabbage into slices (not shredded, but not chunks)  .. chuck it into the veg stew.
9.  Serve, scoff ... yum

Pistachio and parmesan crusted roast haddock

Oven chips and leftover salad made up the rest of the dinner, so to call this a recipe is a bit of an overstatement ... however, it was very good.

Olive oil
Haddock
Pistachios
Parmesan
White wine

Splosh some olive oil into an oven dish and lay the fish on top.  Roughly chop an handful of pistachios and grate on some parmesan, mix the two together and press onto the top of the fish.  Drizzle a little white wine around the fish - just to help it steam, and drizzle with olive oil.  Roast for 12-15 minutes.

Salad days

Todmorden has seen a full 2 weeks of summer weather!  This is fairly unheard of!  This beautiful sunshine has led me to thinking of salad.   This dinner actually took 2 days to make, as the beetroot were baked and the chickpeas were soaked and cooked - but you could do it in an hour using tinned chickpeas and vac packed beetroot.

All of the ingredients can be found from Todmorden market.  The Mediterranean Pantry (chickpeas, olive oil, roasted peppers, balsamic vinegar, oregano, garlic), The Crumbly Cheese (feta) and Kev's veg stall for the veg/fruit.

Bake the beetroot, washed but not peeled, with garlic cloves and olive oil for about an hour, until a knife can pierce them without resistance.  Cool a little, then peel (I always wear gloves) and chop into chunks.  While still warm drizzle with balsamic vinegar.

Soak chickpeas overnight, and then boil for at least an hour.  The chickpeas are done when you can squash them between your fingers.

Potatoes
Olive oil
white onion
red pepper
garlic
oregano
lemon
feta

Chickpeas
Roasted red pepper (from a jar, in oil)
red onion

Tomatoes
Red onion
Radish
Basil

Beetroot
Apple
Avocao
Red onion
Lime
Balsamic vinegar
olive oil

Potatoes, red pepper and feta

1. Peel the potatoes (I used Cyprus, they were delicious) and cut into wedges.  Place into a roasting pan.
2.  Add quarters of white onion, chunks of red pepper  and sliced garlic.
3.  Slosh on a glug of olive oil, a sprinkle of oregano and the juice of half a lemon.
4.  Add half a cup of water, cover in foil and bake for about 30 minutes ... the water means that the potatoes and pepper will steam as well as bake which makes them extra juicy.
5.  After 30 minutes remove foil, return to the oven for about 45 minutes.  The red pepper will char a bit, but it will be delicious.
6.  Remove from the oven, crumble feta over the pan.

Chickpea salad

1.  Chop red peppers from a jar.
2.  Mix chickpeas, red pepper, oil from the jar and finely sliced red onion.

Tomato salad

Mix chopped tomatoes, finely sliced red onion, torn basil and finely sliced radish.  Drizzle with olive oil (sparingly).

Beetroot, avocado and apple salad

Mix chopped beetroot, chopped avocado, finely sliced red onion and chopped apple together.  Immediately add the juice of a lime and turn ingredients until they are all lightly coated - this will help prevent the apple and avocado oxidising, and discolouring.  Splosh in a little more balsamic if needed.

Serve, scoff  ... 7 of your 5 a day ... result!

Vegetable stir fry with edamame beans

Quick, easy and delicious.  Look in the fridge and see what veg are available, chop it up, stir fry with garlic, chili flakes, soy sauce and rice wine vinegar ... add some ready to wok noodles and there's dinner ... 15 minutes, tops!

Spring onion, red pepper, mushrooms, cabbage, celery, green beans, edamame beans, beansprouts, garlic, soy sauce, rice wine vinegar, chilli flakes

Borlotti bean and cheese burgers, with potato wedges, sauteed cabbage and griddled courgettes

Following on from the batch of borlotti beans I made burgers from the mix I made yesterday vegan borlotti buritto mix , with some cheese in the middle to ooze out when cooked.  I served it with potato wedges, griddled courgettes, stir fried cabbage and the red pepper sauce - also from yesterday.  It was very good.  I used Pearl Wen, from the crumbly cheese, as it's my current favourite but you could use cheddar, mozzarella or pretty much any other cheese.  The stir fried cabbage came from an idea of a take on coleslaw - but no carrots ... so I thought I would soften it slightly and add some zest with the lime .. it works, I promise!

Borlotti bean mix (as above)
Porridge oats
Cheese (Pearl Wen, or other, as above)
Olive oil
Potatoes
Courgettes
Tuscan seasoning
Cabbage
Spring onion
Garlic
Lime

1.  Cut potatoes into wedges, toss in olive oil and roast for about 40 minutes.
2.  Mix the bean mixture with oats - about 1/2 the volume of oats to bean mixture. Mix well, chill in the fridge to firm up slightly.
3.  Cut 1 inch slices of cheese - one for each burger.  Form the burgers by wrapping a slice of cheese with the bean mix, place on a greased baking tray and bake for about 25 minutes, turning over half way through.
4.  Slice the courgettes and toss in Tuscan seasoning mix.  Griddle for a couple of minutes on each side.  Keep warm until everything is ready.
5.  Shred the cabbage and spring onion.  Crush a clove of garlic.  Stir fry the cabbage, onion and garlic, add a pinch of salt, for 2-3 minutes in hot olive oil.  Spritz with lime juice.
6.  Serve, with red pepper sauce (again, as above), scoff ... really delicious!

Vegan burritos, or something similar

I have soaked and cooked a batch of borlotti beans, so they will feature for a few recipes this week.  We start with this one .. a vegan burrito ... or basically yummy things in a wrap.  You could make it un-vegan by adding grated cheese or sour cream etc.  I just stuck to the bean, red pepper sauce and salad version.  If you are a hungry sort you might like to add cooked rice as a filler.

I soaked the beans overnight, and then boiled them for 20 minutes.  Once cool they become the ingredient ... you could also drain a tin!

Onions
garlic
Olive oil
cumin seeds
chili flakes
cooked borlotti beans

Roasted red pepper, in a jar in olive oil

Wraps

Salad leaves
Radishes

1.  Sautee chopped onion and crushed garlic in olive oil until soft.
2.  Add a teaspoon of cumin seeds and about half a teaspoon (to taste) chilli flakes, cook briefly.  Add in the beans.  Add a little water at this point and allow to simmer gently for about 10 minutes.
3.  Make the red pepper sauce by chopping a couple of the peppers up and sauteeing gently in some oil from the jar, with a clove of crushed garlic for a few minutes - whizz in a blender - done.
4.  Throw together a simple salad.
5.  Heat the wraps - sprinkle with a few drops of water and either microwave for about 15 seconds, or heat in a warm oven for a minute or two.
6. Serve, put on your own mix ... could also add avocado, cheese, sweetcorn ... etc as you wish

Roasted cauliflower with "romesco" sauce, with farfalle and beans

It may not be your traditional pasta dish, but together the flavours were lovely.  All ingredients (except the wine) found inside and outside Todmorden's market.  Oil, garlic, pasta, nuts, roast peppers, herbs and spices from The Mediterranean Pantry - vegetables from the two stalls outside.  Roasting the cauliflower brings out a lovely nutty flavour, but don't leave it in too long, you still want a little crunch left in it.

Olive oil
Cauliflower
Roast red peppers (from a jar)
Garlic
Ground almonds
White wine (optional)
Pasta (farfalle today)
Green beans
Edamame beans (can be bought frozen if you can't find fresh, or omit)
Salad leaves
Radishes

1.  Break the cauliflower into decent sized florets, toss in olive oil and roast at 180 for about 20 minutes.
2.  Meanwhile make the "romesco" sauce.  It might normally be a bit hotter than this one, but I didn't fancy chilli so didn't add any.  Soften crushed garlic gently in olive oil, add chopped red peppers (from the jar) and allow to cook gently.  Add a cup of white wine (or water) and a big handful of ground almonds, simmer for 5 minutes.
3.  Start the pasta cooking in boiling salted water, steam the beans on top.
4.  Remove the sauce from the heat - add it to the cauliflower, toss about in it and put it back in the oven to finish off.
5.  Make a simple salad.
6.  Serve, scoff .... it was very summery and very delicious.

Nut roast with rich tomato and pepper sauce

 Sometimes you want a proper roast dinner, but based purely on plant products - or vegan, even.

So, pulling together some nuts and vegetables I came up with this delicious nut roast dinner.  The sauce is gloriously rich, and there is quite a lot left which I am looking forward to slathered onto some toast.

Nut roast
Leek
Mushrooms
Olive oil
Garlic
Tuscan seasoning
Mustard
Hazelnuts
Pistachio
Walnuts
Roasted red pepper

Red pepper and tomato sauce
Olive oil
onion
garlic
roasted red pepper
cherry tomatoes
sundried tomatoes
white wine

... and also ...
Potatoes
olive oil
broccoli
green beans
carrots

1.  Cut washed potatoes into chunks, roast in olive oil in a roasting tray.
2.  Sautee chopped leeks, crushed garlic and mushrooms until soft, with a teaspoon of Tuscan seasoning and a teaspoon of grainy mustard.
3.  Blend the nuts.  Don't blend them until they are dust, but so that there are some bigger bits and some smaller bits, to give an interesting texture.  I used a handful each of hazelnuts, pistachio and walnuts, but these could be substituted with almost any nut.
4.  Mix the nuts with the leeks and mushrooms.
5.  Into a greased loaf tin, press in half the nut mixture.  Cut roasted red pepper (from a jar) into strips and cover the layer of nuts.  Cover the pepper with the rest of the nuts and press down gently.  Bake for about 30 minutes.
6.  Finely chop an onion and sautee with crushed garlic in olive oil.  Add a few chopped red peppers (from the jar), a handful of chopped cherry tomatoes and a big spoonful of sundried tomatoes.  Simmer in a little white wine until it all goes soft.  Whizz into a sauce.
7.  Steam the prepared vegetables for 10-12 minutes.
8.  Serve, scoff .... proper Sunday dinner time.

Asparagus and green beans with feta and walnut pesto

What a collision of events - summer has hit in Todmorden, so let's make the most of the weather with some delicious in season asparagus, it's also National Vegetarian Week and Love Your Local Market fortnight ... so I made this fabulous dinner with every single ingredient available from Todmorden Market.  Feta from The Crumbly Cheese, Olive oil, walnuts and garlic from me (The Mediterranean Pantry), and all the veg from Kevin on the outside market.




Baby new potatoes
Green beans
Asparagus
Feta

Baby spinach
Baby plum tomatoes
Spring onions
Radish

Walnuts
Extra virgin olive oil
Garlic
Lemon
Mint
Basil

1.  Boil the potatoes.
2.  Steam the asparagus and green beans over the potatoes.  To prep the asparagus simply bend it gently, it will naturally snap where the stem gets a bit woody.  Top and tail the beans, and but them in half.  I steam the veg over the potatoes - put them on 5 minutes after the potatoes have come to the boil.
3.  Meanwhile make the pesto.  Whizz together a small handful of walnuts, two big handfuls of basil and about 8 mint leaves with 2 big cloves of garlic (just peel and crush slightly with the back of a knife and add to the food processor), with a glug of olive oil, a spritz of lemon juice and grated lemon zest.
4.  Toss together baby spinach, tomatoes, spring onions and radish with a drizzle of olive oil.
5.  Chop feta into chunks.
6.  Gently toss together potatoes, beans and asparagus with the feta chunks, and drizzle with the pesto (you don't need that much, it packs a punch).
7.  Serve with the salad, scoff.

Fritatta

Sunday teatime - no real plans, and the chickens have been laying, so a swoop of leftovers, and a chopping of some veg, a grating of some cheddar and this delicious thing was born.  If you have leftover potato wedges it is very, very easy - but they are optional, or you could boil and chop potatoes to add anyway.

Olive oil
onion
mushrooms
red pepper
frozen peas
cold leftover potato wedges
eggs
cheddar

1.  Sautee chopped onion in olive oil.
2.  Chop the rest of the veg and add them to the onions, then chuck in a handful of frozen peas, stir around until warmed through.
3.  Whisk eggs lightly with a fork and pour onto the vegetables.  Turn the heat down and "fry" gently for about 4 minutes.  Turn the oven on to about 180C.
4.  Grate the cheese and sprinkle over the eggs.
5.  Move the pan to the oven for 10 minutes. The cheese should be bubbling and golden, and the egg will be set through without going dry.
6.  Serve, scoff ... if you are more organised than me you could have a lovely green salad alongside.

Pork with apple, mustard and cider - with leeks and beans

Having bought bargain pork loins for yesterday's tea, there were some left over for today - so ringing the changes we went for traditional apple, cider and mustard - and very tasty it was too.  For the non-meat eater I made griddled halloumi with marinated apple wedges.

Potatoes
Butter
Olive oil
Apples
Cider
Grainy mustard
Garlic
Leeks
green beans
white wine
vegetable stock

1.  Peel the potatoes and put them on to boil.
2.  Create a marinade/sauce by mixing olive oil, cider, grainy mustard and crushed garlic.  Cut apples into wedges and leave to stand in the marinade.
3.  Chop and wash leeks, put into a baking dish with a splash of olive oil, a splash of white wine and a cup of vegetable stock.  Put chopped beans on top to steam.  Cover and bake at 180 for about 30 minutes.
4.  Mash potatoes with butter, transfer to an oven dish and bake to brown the top.
5.  Fry the pork a little in olive oil, until the edges start to brown slightly, then add apple wedges and marinade, simmer.  Reserve some apple wedges for the halloumi.
6.  5 minutes before serving griddle the halloumi in a hot griddle alongside the reserved apple wedges.
7.  Serve, scoff

Jerk pork, wedges and coleslaw

Easy, peasy lemon squeezy - but very tasty too.

I make my own jamaican jerk spice mix, available from The Mediterranean Pantry - but there are many other brands available.

Olive oil
Pork loin chops
Jamaican jerk seasoning
Potatoes
Red onion
Carrot
Cabbage
sesame seeds
lemon juice

1.  Mix jamaican jerk seasoning with a spoonful of olive oil, rub onto pork and leave to marinade.
2.  Chop potatoes into wedges, toss in olive oil, and bake at 180 for about 40 minutes.
3.  Chop onion, peeled carrot and cabbage into coleslaw sized pieces (or grate if you don't fancy all that chopping).  Mix with a good pinch of salt.
4.  Add sesame seeds, a squirt of lemon juice and a glug of olive oil to the slaw and stir in.
5.  Pop the pork in the oven for the last 20 minutes of the potatoes.
6.  Serve, scoff - some people like to mix mayonnaise into their slaw for the creamier version.

Roast trout with peas and lettuce

 

The new kitchen is in!  But all the stuff is still in storage ....

Today we had trout, from the lovely Paul - simply roasted with slices of lemon.  The potatoes were roasted in olive oil, and the veg was cooked with white wine stock (spring onions softened in olive oil, then added frozen peas and wedges of little gem).

Smoked haddock and spinach hotpot

 Week 11 of kitchen renovations... dinners have not been exciting, and have been aesthetically challenged in the main (scampi and oven chips is hardly inspiring!) ... but I am managing a win with most Friday dinners.  Paul's excellent fish helps big style.

The chickens have decided it's spring, and have been laying despite the recent snow - so the classic combination of smoked haddock and poached egg led to this.

Red onion

Olive oil

Potatoes

White wine stock pot

Water

Grainy mustard

Garlic

Green beans

Spinach

Smoked haddock

Eggs

1.  Sautee chopped red onion in olive oil, add crushed garlic.

2.  When a bit soft add slices of peeled potatoes, ad a handful of chopped green beans.

3.  Pour on stock made with a white wine stock pot and a spoonful of wholegrain mustard.

4.  Put the lid on a stew until the potatoes are nearly soft.

5.  Add a couple of big handfuls of baby spinach and the fish.  Lid back on a steam until fish is nearly done - about 10 minutes.

6.  Break in eggs, put the lid back on and steam for another 5 minutes.

7.  Serve, scoff ... a triumph.

Fish wraps ...

The limited kitchen is still presenting its issues, but I am determined to make the most of Paul's fish on a Friday.

This week I had some spare Jamaican jerk seasoning, so I concocted these wraps - with some "sautéed potatoes" and a tomato salsa.  They went down very well.  The jerk seasoning gave a pleasant heat, and left us with tingly lips for a few minutes.

New potatoes

Olive oil

Red onion

Red pepper
Garlic
Haddock
Spinach
White wine
Baby plum tomatoes
Radishes
Tortilla wraps
Sour cream

1.  Mix sliced red onion, red pepper and crushed garlic with a teaspoon or so of jerk seasoning.  Set aside.
2.  Slice new potatoes, toss in a drop of olive oil and a drop of water.  Microwave for 3 minutes.
3.  Now - bear in mind I have only one pan - in a normal world you could fry the potatoes and other veg in two separate pans, and speed the process up.  Fry the potatoes in olive oil, turning fairly frequently, until they are just turning golden brown and a bit crispy.  Move them to the cool side of the pan.
4.  Fry the seasoned onion and pepper for a few minutes.
5.  When the onions and peppers and nearly done, pile them into a strip, and layer the fish on top.
6.  Cover the fish with big handfuls of baby spinach.  Add a splash of white wine, and a splash of water.  Cover and steam for 10 minutes.
7.  Chop red onion, baby plum tomatoes and radish - mix to form salsa.
8.  Sprinkle a tiny bit of water onto wraps, microwave for 1 minute, turn them over, microwave for 10 seconds.
9.  Serve, ... put fish mixture and salsa into wrap, splodge with sour cream ... add sautee potatoes - scoff.

Delicious!

Eggs, potatoes and red peppers

Drawing inspiration from shashuka, but driven by the practicalities of a limited kitchen and limited ingredients ... eggs, with potatoes and red peppers ... it was delicious, actually.  Made even more delicious as our own pekin bantams provided the eggs.

Olive oil
Red onion
Garlic
Mixed herbs
New potatoes
Red pepper
Water
Cherry tomatoes
Eggs


1.  Sautee sliced red onions and crushed garlic.
2.  Slice the potatoes to about the thickness of a £1 coin and add to the onions, stir in.
3.  Chop the red pepper, add to the potatoes with a pinch of mixed herbs.  Add a glass of water and simmer/fry/steam for about 20 minutes.   Add chopped cherry tomatoes.  Keep an eye on it, add more water if it looks like it'll start sticking, turn the heat up if its too liquidy.
4.  Test the potatoes with the point of a sharp knife.  When they are done crack in the eggs.  Cover and cook for about 8 minutes.
5.  It's done when the whites are set ... serve, scoff ... yum

Leek and potato soup, with a bit of toast

Simple, but tasty, and just what we needed on this chilly evening ... the Beast from the East and all that.  Just a word about the crockery ... i) thanks to my brother and his wife for the mug - I hate aubergines, but love the colour ... it's made more than one person laugh a lot ...ii) the christmas plate should have been packed up with the other christmas crockery on 12th night, and delivered to storage with most of the rest of the kitchen ... but emerged from a bedroom last week, after a student came home for the weekend!  Anyway, given the limited stocks with the minimal kitchen, it is back in use.  We are now 8 weeks into the 6-8 week kitchen revamp and have no cooker, fridge or sink ... it'll be worth it in the end.

olive oil
leeks
potato
garlic
wholegrain mustard
water
bread
butter

1.  Chop leeks finely, rinse well and sautee in olive oil.
2. Add crushed garlic and very finerly diced potatoes.
3.  Stir in a teaspoon of wholegrain mustard, season well.
4.  Add water and simmer until done.
5.  Toast bread.
6.  Butter bread.
7.  Serve, scoff.

Gung hai fat choi

Happy Chinese New Year.  Even with the limited kitchen I love a good excuse for a food related celebration, so I managed this - szechuan noodle stir fry and steamed sea bream. OK - I cheated and bought the stir fry sauce, but cut me some slack, I've not got a kitchen.  The presentation is poor, the flavours were delicious.

Coconut oil
Spring onion
Mushrooms
Red pepper
Green beans
Water chestnuts
Szechaun stir fry sauce

Garlic
Ginger
Chili
Soy sauce
mirin
Sea bream

1. Chop the vegetables into stir fry sized pieces.
2.  Finely chop garlic, ginger and chilli and place in a microwavable bowl.  Add 2 tbsp soy sauce and about the same of mirin.  Put the fish into the marinade, making sure all sides have been flavoured.  Put cling film on the top, pierce, to let out the steam.
3.  Heat the "wok" (or 8 in 1 cooking thing for us) and melt coconut oil.
4.  Put the vegetables in to the "wok" and start stir frying, adding half a cup of water helps it steam cook at the same time.
5.  Nuke the fish for 4 minutes.
6.  Add the stir fry sauce to the vegetables, stir through, make sure it's all hot - you may wish to add a little more water.
7.  By now the fish has been nuked and stood for a couple of minutes - nuke it again for 4 minutes.
8.  Add the noodles to the vegetables, and stir in.  Heat through for a minute or so.
9.  Put the noodles into a dish, and the fish on top.
10.  Serve, scoff ... slightly smugly congratulate yourself for doing better than just take-away 6 full weeks into kitchen renovations.

Crisp sandwich

Amazingly delicious ... don't raise your eyebrows until you've tried it :)

Bread
butter
crisps

1.  Butter bread
2.  Layer crisps on bread.
3.  Top with bread.
4.  Serve with a crisp garnish.

Hehehehehe