Egg fried rice

Left over rice?  Left over meat? ...both?

We had left over ham, from yesterday's roast, and fresh veg - so -leaving the tins in the cupboard (after tonight's instructions for 3 weeks lock down we might need them later) - I thought egg fried rice - tasty- and we've not had it for a while.

We have veggie, gluten reducing*, lactose free and veg dodger in this house - so this is a one(ish) dinner which copes with all requirements.

I used standard soy sauce which is generally not gf -* use gf sashimi sauce if you need to be totally gf.

Rice (I used jasmine thai - but face it folks - use what you have)

Goundnut oil (or whatever you have - I wouldn't recommend olive oil - but otherwise - just some cooking fat)
Veg …. we used the list below, but substitute etc to your taste and availability ..
spring onion
garlic
ginger
carrot
mushrooms
red pepper
courgette
Rice wine vinegar (or cider vinegar, or lime juice - I don't recommend chippy vinegar)
Soy sauce
Eggs


Optional - chopped cooked ham

1.  Cook the rice (or use leftovers, or microwave rice)
2.  Chop the veg into small pieces … julienne etc … it can be a bit fiddly, but it cuts down cooking time - so give it a go - cut the veg into smallish pieces (it also makes it more difficult for the fussier to pick it out).  Fry gently in oil for a few minutes - stirring often.
3.  chuck the rice on top of the veg, splosh on some soy sauce and rice vinegar (optional) -stir in -  keep moving in the pan.
4.  Turn the heat right down.  Flatten the rice/veg mix - pour over the whisked eggs.
5. Leave to stand - a final couple of stirs to make sure the egg is cooked, and then mixed through. 
6. serve, scoff xxx
Eh voila (The veg dodger had thirds! - also thirds of the chopped ham mixed through it)

True Grit

Film night at KitchenFairies HQ again.  Tonight the choice was True Grit.  The only food mentioned in the film is sofkee - which seems to be some kind of sweetcorn porridge, sometimes made with bacon and chillies.  However, none of us are fans of sweetcorn - and that just sounds like really, really earnest - so, I chose a maize product that we do like - nachos and paired it with veggie chilli - with sour cream, cheese and guacamole, as I thought that was wild west enough.  I also did some burgers for the veg dodger.  It was delicious.

Chilli

Olive oil

Onion

Garlic

Cumin seeds

Chilli flakes

Courgette

Mushrooms

Red pepper

Bouillon

Oregano

Red kidney beans

Butter beans

Tin of chopped tomatoes

Dark chocolate

Lime juice

Sour cream, grated cheese and tortilla chips to serve.

Guacamole

Avocado

Red onion

Tomato

Lime juice

1.  Chop onions, crush garlic and fry gently.  Then add a pinch of cumin seeds, some crushed chilli and the rest of the chopped mushrooms, courgette and red pepper.

2.  Drain and rinse the beans and add them to the softened vegetables.  Add a pint or so of vegetable stock and simmer, add a pinch of oregano.

3.  Add a tin of chopped tomatoes, and simmer.

4.  Five minutes before serving add dark chocolate and allow to melt in, then spritz with lime juice just before serving.

5.  Make the guacamole by chopping the avocado flesh, half a red onion and a ripe tomato.  Mix and add the juice of half a lime.

6.  Heat tortilla chips by covering in foil and putting in the oven for 5 minutes.

7.  Serve, with sour cream and grated cheese.  Scoff.

Beetroot and carrot burgers

Meat free Monday - today we had beetroot and carrot burgers - and the veg dodger had seconds!

This could be made vegan by omitting the cheese - but the melting saltiness is really nice in the middle of the burger.  It could be replaced by a few cashew nuts for a bit of crunch and flavour.

Onion
Beetroots
Carrots
Porridge oats
Olive oil
Cheddar
Garlic
Courgettes
New potatoes

1.  Grate the onion, beetroot and carrots - mix well together.  Add a big handful of porridge oats, plenty of salt and pepper and a good splosh of olive oil.  Mix together again.
2.  Cut cheddar into small cubes.
3.  Put potatoes on to boil.
4.  Finely chop garlic, chop courgettes into cubes.
5.  Make the burgers, packing cheese into the middle - I used rings to pack them onto the pan, but you can shape them by hand by moulding around the cheese, fry them at a medium heat, in olive oil for about 5 minutes on each side.
6.  Fry the courgette and garlic in olive oil in another pan - keep tossing around so that all sides get cooked.
7.  Serve, scoff … have seconds - you'll be surprised how tasty they are.

Vegetable frittata with roasted baby potatoes

Well Christmas cooking this year has not been well represented on KitchenFairies.  There are a number of reasons for this … KitchenFairies HQ had more then its normal number of keen cooks, so the meal prep was shared … and I don't have details of all recipes;  a number of us were struck by the lurgy, so were not on top our game; we were too greedy to wait for pics to dive into the delicious food which was put in front of us … ho hum, normal service will be resumed.

This recipe is a great one for using up all sorts of vegetables and cheese which are loitering in the fridge - and any cheese which is hanging about.  I used mainly cheddar, but also some nice soft French cheese (I have forgotten the name - it wasn't brie or camembert … but along those lines …) and a little feta.

Olive oil
Potatoes
Onions
Leeks
Garlic
Mushrooms
Red pepper
Courgette
Parsley (optional, or use a pinch of dried herbs)
Leftover cheese (see above)
Butter
Eggs
Cheddar - grated

1.  Toss the potatoes in olive oil and roast (at 180ish) for about an hour.
2.  Chop and sautee onion, leeks, garlic … in olive oil - add chopped mushrooms, pepper, courgette … and whatever else needs using up in olive oil, until almost done.  Turn of the heat.
3.  Stir bit sized chunks of leftover cheese into the mixture and top with a handful of baby spinach.  Leave to wilt.  Stir in gently after a minute or two.
4.  Butter an oven dish - transfer the veg into it when the spinach is nearly fully wilted.
5.  Whisk eggs (8 in this case) vigourously to get some air into them.  Pour onto the veg mixture - prod and shake to get the egg into all the gaps.  Top with grated cheddar and bake for about 30 minutes.
6.  Serve, scoff

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.

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!

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!)

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.

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.

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.

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!

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!

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.

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

Mushrooms on toast

Even the humblest of dinners can be made really quite special with the addition of a tiny twist.  Today I made a simple meal of mushrooms on toast, but made them really garlicky and spread the hot buttered toast with really good whole grain mustard - delicious.  The better the bread, the more delicious the dinner - I only had some wholewheat bloomer, sourdough would have taken it up a notch.

Olive oil

Red onion

Garlic

Mushrooms

Butter

Wholewheat bread

Grainy mustard

Baby spinach

Black pepper

1.  Sautee chopped red onion and crushed garlic in olive oil.

2.  Add loads of sliced mushrooms and a good knob of butter, cook the mushrooms until they release their water, and start to fry again.

3.  Toast the bread.

4.  Add big handfuls of spinach to the mushrooms, and stir in to wilt.

5.  Butter the hot toast and spread with a little good mustard, load on the mushrooms and top with a grind of black pepper.

6.  Serve, scoff ... 12 minutes, start to finish.

Herby potatoes, green beans and feta

Slightly Greek inspired dinner tonight.  Had it been warmer I probably would have done potatoes with a salad, but it was a cold drizzly kind of a day, so I opted for a warm dish - some might still call it salad.

Red onion

Olive oil

Garlic

Cherry tomatoes

Green beans

Potatoes

butter

Chives, parsley

Spinach

Feta

1.  Sautee chopped onion and crushed garlic in olive oil.

2.  Add potatoes, green beans, tomatoes and a cup of water.  Cover and boil until potatoes are cooked.  Take the lid off and simmer to allow the water to evaporate.

3.  Add a knob of butter and a small handful of chopped herbs.

4.  Turn off the heat, stir in a couple of large handfuls of spinach to wilt.

5.  Crumble feta on the top.

6.  Serve, scoff

Tasty and refreshing.

Cauliflower and cabbage cheese, butter bean ragu and roast potatoes

Sometimes you just have to use up a load of veg which are sitting in the bottom of the fridge - this was one of those days.  I liked it, but then I like "school" cabbage ... other people didn't like the cabbage in with the cauliflower, saying it was overcooked ... but, actually, it was still pretty darn good - and cheap too.

Potatoes
Olive oil
Onion
Garlic
Chilli flakes
Mushrooms
Red pepper
Vegetable stock
Butter beans
Cauliflower
Cabbage (obvs, optional, see commentary)
Soya milk
cornflour
Cheese (assorted leftover bits, including some blue)
Mustard

1. Chop potatoes and roast in olive oil.
2.  Chop onion and sautee in olive oil, add crushed garlic and chopped pepper and mushroom.
3.  Add a sprinkle of chilli flakes, and a cup of veg stock, simmer.
4.  Steam cauliflower and shredded cabbage - when done move to am oven dish.
5.  Add drained butter beans to the mushroom and pepper mix, transfer to an oven dish and keep warm in the oven until the rest is ready.
6.  Make the cheese sauce by heating soya milk, add slaked cornflour and cheese.  Stir in a spoonful of mustard.  Stir and heat until cheese is melted and its think and lovely.  Pour over the caulifloer and bake for about 15 minutes.

Spaghetti with cauliflower, kale and hazelnut "pesto"

Make the most of our lovely autumnal vegetables by chucking together this fabulous "pesto" and pasta.  I'm calling it "pesto" because it's a hand cut chunky sauce, not a finely blended herby sauce.  this means that you can really taste the chunks of roasted cauliflower and hazelnuts in their separate loveliness as well as the mixture.

Cauliflower
Olive oil
Garlic - quite a lot
cavolo nero
parmesan
hazelnuts
lemon zest
spaghetti (gluten free in our case - but could be standard, or some other long pasta)

1.  Break the cauliflower into smallish florets, and roast in olive oil for about 30 minutes.
2.  Meanwhile mix together finely sliced garlic, shredded cavolo nero, grated parmesan and roughly chopped hazelnuts with a good splosh of olive oil.
3.  Boil the water for the pasta.
4.  Sprinkle the cavo nero, hazelnut and parmesan mixture over the cauliflower and return to the oven to roast for a further 10 minutes.
5.  Cook the pasta, drain, reserve a ladleful of the cooking water.
6.  Mix the vegetable sauce with the pasta and the spoonful of water and toss.  Grate over a little lemon zest and a good grind of black pepper.
7. Serve, scoff, be amazed at how well it all goes together.

Halloumi, with roast potatoes and autumnal veg

This time of year gives us delicious sweet parsnips and delightfully earthy savoury cavolo nero.  I combined them with some delicious grilled halloumi and roast potatoes for this easy, satisfying vegetarian autumnal feast.

Potatoes
olive oil
carrots
parsnip
onion
garlic
cavolo nero
butter
halloumi
za'atar

1.  Cut potatoes, skin on, into cubes.  Roast in olive oil for about 50 minutes.
2.  Peel, chop and boil the parsnips and carrots until just soft.  Drain, and "mash" by cutting with a sharp knife in all directions, add a good knob of butter and plenty of black pepper after a couple of minutes of slashing, then carry on slashing until the vegetables are in tiny pieces.  Keep warm in the oven until you are ready.
3.  Sautee chopped onion and crushed garlic, then add shredded cavolo nero.  Add a splsh of water and fry/steam until the water has evaporated.  The cavolo nero should now be done.
4.  Fry halloumi for a minute or so on each side, in a hot pan.  You might want to add a little oil to help it stop sticking.
5.  Serve, sprinkle cavolo nero with za'atar, and scoff.

The za'atar (sesame seeds, sumac and herbs) give the cavolo nero some extra zing and a protein boost.  A real winner.