Last of the veg box dinner

Left from the veg box - new potatoes, vine tomatoes, an onion, a few mushrooms and a cabbage - but it was also for a birthday tea, so I wanted to try to make it a bit more special.

Boil new potatoes
Crush in hot olive oil
Chuck in chopped olives and roast for 40 minutes.

Bake tomatoes in olive oil and a sprinkle of salt for 40 minutes

Chop the onion

Fry half with chopped mushrooms and garlic, in olive oil.  Add a splash of white wine and a drained tin of butter beans.

Fry the other half until a bit soft, add cumin seeds, crushed garlic and shredded cabbage.  Toss about a bit.

Scoff - celebrate birthday with nice wine.

Roast root vegetables, lentil casserole and cumin cabbage

End of veg box again - but this was really good.  Instructions are brief because I'm tired - but this was actually Sunday's dinner - tonight's was the leftovers made into a delicious shephard's pie thingamebob.

Roast root vegetables

Parboil prepped carrots, turnip and potatoes.  Put into oven proof dish, pour over vegetable stock with a teaspoon of grainy mustard.  Bake for 45+ minutes.

Lentil casserole

Sautee onions in olive oil, add chopped mushrooms and courgette.  Add crushed garlic and mixed herbs.  Add some lentils and some stock - simmer.  Then add some red wine, simmer.  Then add passata and lots of black pepper - simmer.

Cumin cabbage

When other stuff is about 20 minutes off simmer shredded cabbage and a teaspoon of cumin in a centimetre of water and a tablespoon of olive oil.

Savoury tarte tatin

Half a pack of puff pastry in the fridge, veg from veg box - going away tomorrow, so not that much else... savoury tarte tatin.

olive oil
butter
1 onion
handful green beans
3 carrots
3 largish new potatoes
cumin
chili
rosemary
garlic
apple juice
cider vinegar
pine nuts - toasted
puff pastry

salad - lettuce, tomato, cucumber, olive oil, balsamic vinegar - toss

Heat oven to 180, cook in oven proof frying pan

1.  soften chopped onion in olive oil and butter
2.  Add peeled and chopped carrot, green beans and potatoes.
3.  Chuck in chopped rosemary, season ... then add what you fancy - I had some cumin seeds and some chili, so chucked those in.
4.  When veg are starting to vaguely soften add a glug of cider vinegar and about a glass of apple juice.
5.  Simmer until they are just about soft, add water if the pan goes too dry.
6.  Roll out pastry and plonk on top, tucking edges in in a rustic fashion.  Pierce with a fork to let out steam.
7.  Bake in oven for about 25-30 minutes - turn out and sprinkle toasted pine nuts on top.
8.  Serve, with salad, and chilled wine for adoring praise from gathered victims - well just the one today - but it was so nice we ate enough for 4.