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.