Herby Linguine With Samphire, Chickpeas & Lemon
Serves 4
You will need:
360g linguine
2 tbsp olive oil
5 sliced garlic cloves
1 finely chopped red chilli (optional)
Bunch of chopped fresh parsley stalks (reserve the leaves for later)
125ml Apple Juice
90g fresh samphire
400g tin of drained and rinsed chickpeas
A squeeze of lemon juice
Chopped reserved fresh parsley leaves
Method:
1. Cook the linguine according to instructions on the packet. Reserve a mugful of the pasta cooking water, then drain well.
2. While the pasta is cooking, heat the olive oil in a large non-stick frying pan. Add the garlic, chilli (optional) and a bunch of chopped fresh parsley stalks (reserving the leaves for later). Cook over a medium heat for 3-4 minutes. Next add the apple juice to the pan & simmer for 2 minutes. Stir in the samphire and chickpeas. heating over a medium heat until everything is warm.
Add the drained linguine to the pan, tossing together with the sauce to coat. Add in a splash of the reserved pasta water to loosen. Season to taste with a squeeze of lemon juice, salt and plenty of black pepper, then stir in the chopped reserved fresh parsley leaves. Finish off with a drizzle of olive oil & enjoy!
Forget The Meat- BEET BALLS & FRIES
You Will Need:
3 tbsp olive oil 1 onion, finely chopped 2 cloves garlic, finely chopped 100g mushrooms, chopped 2 tbsp reduced salt soy sauce 400g can black beans, drained and rinsed 2 tbsp milled flax seeds 100g cashew nuts, toasted 100g fresh breadcrumbs 90g beetroot, cut into small pieces Pinch smoked paprika ½ tsp salt 1 tbsp dried oregano Pinch freshly ground black pepper
2 large potatoes, skin on
2 teaspoons olive oil
Seasoning
Method:
Warm a nonstick frying pan over a high heat. Add 1 tbsp of oil & fry the onion and garlic for 2-3 minutes until starting to brown. Add mushrooms and fry for a further 2-3 minutes. Stir in the soy sauce, coating the mushrooms & then remove from the heat. Put the remaining beetroot ball ingredients, except the oil, into a food processor with the mushroom mixture. Pulse until smooth but remaining with a little texture.
Shape the mixture into 14-16 small balls (golf ball size). Warm a nonstick frying pan over a medium heat with the remaining 2 tbsp of oil. Once hot, fry the balls for around 2-3 minutes on each side (until golden & piping hot), then remove from the pan and keep warm until ready to serve.
For the fries- Heat oven to 180 degrees. Slice the potatoes (skin on) into wedges and place onto a lined baking tray and drizzle over the oil & sprinkle on a pinch of salt & pepper to season. Toss the wedges to ensure they are evenly coated & then place into the oven for around 40 mins until crisp & golden.
Serve the beetroot balls & fries alongside salad of your choice.
Sticky Toffee Pear Pudding
Serves 8
You will need:
8 small, firm pears
200g golden caster sugar
2 cinnamon sticks
6 cloves
1 lemon, zest pared
1 orange, zest pared
For the sponge:
250g pitted dates
2 tbsp linseeds
300ml almond milk (unsweetened)
200ml olive oil, plus extra for greasing
175g dark muscovado sugar
200g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground mixed spice
Method:
Peel the pears and roughly chop, discarding the pips, and set aside. Tip the sugar, cinnamon, star anise, cloves, zests and 600ml water into a saucepan large enough to fit all the pears. Bring to the boil, then simmer until the sugar has dissolved. Add the pears, cover with a lid and poach gently for 15 mins until a knife easily slides into a pear. Leave to cool in the liquid.
To make the sponge, put the dates and linseeds into a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little.
Heat your oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with a strip of baking paper.
Tip the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any clumps. Add the date and oil mixture, and stir well. Scrape half of the cake mixture into tin then top with the poached pears (save the liquid) & the remaining cake mixture. Bake for 35-40 mins until the cake is cooked through. Insert a skewer to the centre to check – it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again.
Once the cake is cooked, leave to cool. Meanwhile, bring the pear poaching liquid back to the boil and then simmer until the liquid has reduced down to a syrup. When the cake has cooled, brush/drizzle the syrup all over & serve.
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