Buffalo Cauliflower and Chickpea Bowl

Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.

A taste bud-tickling vegan dish that’s a riot of flavours. Enjoy as a side, a veggie-filled lunch or a light dinner.

Serves : 4

Buffalo Cauliflower

Ingredients : Tahini Ranch Dressing
(Makes about 175ml)
50g tahini, mixed well
60ml warm water
2 tblsp finely chopped chives
1 tblsp finely chopped parsley
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried dill
1 tsp maple syrup
Juice of 1/2 lemon
1/2 tsp salt

For the Cauliflower :
1 head of cauliflower, chopped into florets
1 tblsp olive oil
3 tblsp hot sauce
Salt, to season

For the chickpeas :
1 tblsp avocado or olive oil
1 x 400g can chickpeas, drained and rinsed
1/4 tsp garlic powder
2 tblsp hot sauce
Salt, to season

For the Salad:
1 bunch cavolo nero, stems removed and shredded
1-2 tblsp ‘Tahini ranch dressing’ plus extra to serve
1 large carrot, ribboned
1/2 small red onion, thinly sliced into half-moons

Method :

Bullet logo Preheat the oven to gas mark 7.  First make the ‘Tahini ranch dressing’.  In a small bowl, beat together all the ingredients until well combined.  Or, puree everything in a small food processor.  Add a splash more water, if needed, for your desired consistency.  Set aside.

Bullet logo Prepare the cauliflower by adding it to a large bowl with the oil and 1 tablespoon of the hot sauce.  Season with salt and mix together until the cauliflower is well coated.

Bullet logo Spread on a baking sheet and roast in the preheated oven for 20 minutes. Take out and toss with the remaining 2 tablespoons of hot sauce.

Bullet logo Return to the oven for 5-10 minutes until the cauliflower is lightly browned at the edges.

Bullet logo To make the chickpeas, heat the oil in a large frying pan over a medium-high heat. Add the chickpeas, garlic powder and salt to season.

Bullet logo Cook for 3 minutes, tossing regularly. Stir in 1 tablespoon of the hot sauce and cook, stirring for 2-3 minutes, until the chickpeas start to brown. Remove from the heat and stir in the remaining tablespoon of hot sauce.

Bullet logo Combine the cavolo nero with the ‘Tahini ranch dressing’ in a bowl.  Massage the dressing into the cavolo nero until it begins to soften.  Toss in the carrot and red onion and mix until everything is coated in the dressing.  Divide the salad into bowls and top with the cauliflower, chickpeas and extra dressing.

Patatas Bravas

Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.

This classic Spanish tapas dish worked beautifully with a selection of other little dishes – frittata, salads, olives and dips – or enjoy on its own as a starter.

Patatas BravasServes : 4

Ingredients :
300g waxy potatoes, peeled
2 tblsp olive oil
1 shallot, chopped
1 garlic clove, chopped
1 dried chilli
1 tblsp sherry vinegar
1 x 400g can plum tomatoes
1 tsp hot smoked paprika
Salt and freshly ground black pepper
Chopped parsley, to garnish

Bullet logo Boil the potatoes in salted boiling water until just tender. Drain, cool and dice.

Bullet logo Meanwhile, prepare the spicy tomato sauce. Heat 1 tablespoon of the oil in a small, heavy-bottomed frying pan. Add the shallot and garlic and crumble in the dried chilli. Fry, stirring for 1-2 minutes until fragrant. Add the sherry vinegar and continue to cook for 1 minute until syrupy. Add the canned tomatoes and mix well. Season with salt and pepper and add the smoked paprika.

Bullet logo Turn up the heat and bring to a boil. Cook the sauce, uncovered, stirring often to break down the tomatoes, for 10-15 minutes until reduced.

Philippine Beef Sinigang

Recipe courtesy of Psychologies Magazine (July 2016).

Serves : 4

Beef SinigangIngredients :
700g rib-eye steak
1.2 litres water or bone broth
2 medium onions, diced
6 garlic cloves, diced
5cm piece of fresh root ginger (unpeeled if organic), thinly sliced
20 cherry tomatoes, halved
3 tablespoons tamarind paste (or to taste)
A big pinch of black or white pepper
3-4 tablespoons fish sauce (nam pla)
400g green beans, tops trimmed
400g pak choi, leaves and stalks roughly chopped
2 whole, fresh red chillies
400g spinach

Method :

Bullet logo Cut the meat into 3 cm cubes, retaining the fat, to flavour the stew.  Place in a large saucepan and add the water or broth.  Bring to the boil, cover, quickly reduce the heat and cook at a medium-to-low simmer for 20 minutes.

Bullet logo Add the onions, garlic, ginger and tomatoes with the tamarind paste, pepper and fish sauce.  Bring to a simmer and cook, covered, for 15 minutes.  Taste for seasoning, adding more paste if desired.

Bullet logo Tip in the beans, pak choi and chillies, then bring back up to a simmer and cook, covered, for 5 more minutes.

Bullet logo Add the spinach and remove the pan from the heat, leaving the lid on to allow the spinach to wilt in the residual heat.  Remove the whole chillies and serve immediately.

Rhubarb and Coconut Rice Pudding

Recipe courtesy of Psychologies Magazine (May 2017) and taken from ‘A Year of Beautiful Eating’ by Madeleine Shaw.

Serves : 2

Rhubarb riceIngredients :
500ml rice milk or other milk
200g coconut cream
1 vanilla pod
1 cinnamon stick
1 cardamom pod
1 tblsp maple syrup
120g pudding rice or short grain rice
2 tblsp flaked almonds, to serve
Extra maple syrup, to serve (optional)

For the rhubarb compote :
2 rhubarb stalks
2 tblsp maple syrup
Grated zest and juice of 1 orange

Method :

Bullet logo First make the rhubarb compote.  Finely chop the rhubarb into 1 cm pieces.  Place in a saucepan with the maple syrup and orange zest and juice.  Bring to the boil, then lower the heat and allow to simmer for 15-20 minutes until cooked through.  Keep warm to serve with the rice pudding.

Bullet logo Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and syrup in another pot, over a medium-low heat.  Bring to a simmer and cook gently for 10 minutes, then bring to the boil and add the rice.  Cook for 20 minutes, stirring well, until the rice is cooked through.

Bullet logo Take out the cinnamon stick, and the vanilla and cardamom pods.  Serve the rice pudding with a dollop of the rhubarb compote, sprinkled with flaked almonds on top, plus a drizzle of maple syrup, if needed.

Pigeon Breast with Prunes, Oranges and Sweet Potato Puree

Recipe courtesy of Hello Magazine.

An innovative starter.  Prunes and sweet potatoes balance the richness of the pigeon and the dressing has a secret ingredient – chocolate !

Serves : 4

PigeonIngredients :
2 sweet potatoes, peeled and thinly sliced
1 spring onion, trimmed and chopped
Pinch of cayenne pepper
Salt and pepper
Olive oil
1 handful of coriander leaves, chopped
4 pigeon breasts, previously marinated for several hours in red wine, chopped shallots and crushed garlic
250ml / 9 fl oz hazelnut oil
50g / 2 oz chocolate buttons
12 pitted prunes
Dash of balsamic vinegar
12 orange segments

Method :

Bullet logo Preheat the oven to 200oC / 400oF / Gas Mark 6.  Put the sweet potatoes in a roasting tin with the spring onion, cayenne, salt, pepper and 2 tablespoons olive oil.  Cover with foil and cook in the oven for 45 minutes or until tender.  Mash and stir in the chopped coriander.

Bullet logo Season the pigeon breasts and sear in a hot pan with a dash of oil.  Lower the heat and continue to cook until done to your liking or transfer to the oven to finish cooking.

Bullet logo Put the hazelnut oil, 50ml (2 fl oz) olive oil and the chocolate buttons in a pan and slowly warm until the chocolate melts and starts to infuse with the oil.

Bullet logo Warm the prunes in a pan with a dash of balsamic vinegar and season lightly.

Bullet logo To serve, place the prunes in the centre of the serving plates and top with the sweet potato puree.  Slice the pigeon breasts and place over the sweet potato with the orange segments.   Drizzle the chocolate oil around and serve.

Find other Meat and Game recipes in this book by Tom Kitchin.

Carpaccio Di Ananas E Fragole

Recipe courtesy of Hello Magazine.

Serves : 4

Pineapple carpaccioIngredients – Honey Syrup :
6 tblsp water
100g / 4oz caster sugar
2 tblsp honey

Ingredients – Fruit :
1 small pineapple, peeled and cored
1 punnet strawberries
4 scoops of sorbet (perhaps raspberry)

Method :

Bullet logo For the syrup, place the water, sugar and honey in a heavy pan and heat gently until the sugar dissolves.  Boil rapidly until the syrup turns golden brown, remove from the heat and leave to cool a little.  Drizzle over 4 serving plates.

Bullet logo To prepare the fruit, slice the pineapple as thinly as possible, using a food slicer – and slice the strawberries.  Arrange on serving plates in a flower pattern and add a scoop of sorbet in the centre.  Serve at once.

Stuffed Tomatoes (Option 2)

Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.

Stuffed tomatoes P2Serves : 4

Ingredients :
4-6 large tomatoes
3 tblsp olive oil
1 small onion, finely chopped
150g long-grain rice, rinsed
1 tsp tomato puree
2 tblsp chopped flat-leaf parsley
2 tblsp chopped dill
2 tblsp chopped mint

Bullet logo Preheat the oven to gas mark 6. Cut the tops off the tomatoes and scoop out and reserve the pulp. Put the tomato shells upright in a large baking dish. Set aside with the caps until ready to bake.

Bullet logo Heat 2 tablespoons of the oil in a frying pan over a low heat. Add the onion and fry until softened. Add the reserved tomato pulp, rice and tomato puree. Season with salt and pepper.

Bullet logo Bring the mixture to the boil and cook for 10 minutes, stirring often. Stir in the parsley, dill, mint and lemon zest.

Cream of Tomato Soup

Recipe courtesy of Psychologies Magazine (August 2016)

Serves : 4

Tomato SoupIngredients :
1 tblsp ghee or coconut oil
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
2 medium carrots, roughly chopped
1 tblsp tomato puree
2 x 400g tins of tomatoes or 800g fresh tomatoes chopped
1 x 400g tin of cannellini or butter beans, drained and rinsed
400ml bone broth or water
1 tsp maple syrup (optional)
Sea salt and black pepper

To serve (optional) :
1 large handful fresh basil leaves, chopped, or pesto
Extra virgin olive oil, for drizzling

Method :

Bullet logo Melt the ghee in a large saucepan, add the onion and fry on a medium heat for 8 minutes, until softened.

Bullet logo Add garlic, carrots, tomato puree and a big pinch of salt and pepper, and cook for a further minutes.

Bullet logo Tip in the tomatoes and the drained beans, followed by the broth or water.  Turn up the heat, cover with a lid and cook at a medium simmer for 10 minutes until the carrots are tender.

Bullet logo Puree the soup until smooth in the pan using a hand-held stick blender, or in batches in a food processor, and then taste for seasoning, adding maple syrup (if using).  You can also add more broth to get the consistency you want.

Bullet logo Ladle into bowls.  Stir through the basil and drizzle the oil.

Big fat Greek tomatoes (Option 1)

Recipe courtesy of The Co-operative Food Magazine.

Low in Fat

Serves : 4              Time to prepare/cook : 1 hr 15 mins

Baked tomatoesIngredients :
8 large vine tomatoes
1 tblsp olive oil
1 large onion, finely chopped
2 cloves of garlic, chopped
1 tblsp finely chopped flat-leaf parsley
5 Co-operative Kalamata Olives, drained and chopped
75g long-grain rice
50ml dry white wine
130ml vegetable stock
Freshly ground black pepper
40g Healthy choice Greek salad cheese, crumbled

Method :

Bullet logo Carefully slice off top of each tomato and scoop out flesh.  Reserve.  Heat oil in a heavy-based pan and fry onions and garlic until soft and golden.  Add parsley, tomato pulp and olives.  Cook for a few minutes and then add rice.

Bullet logo Stir, then pour in wine, stock and black pepper and simmer mixture for 15 to 20 minutes on hob.

Bullet logo Heat oven to gas mark 4 / 180oC / Fan 160oC.  Spoon filling into each tomato shell and top with cheese.  Cook for 30 to 40 minutes.  Garnish with parsley and serve hot.

Summer Fruits – Smooth operator

Recipe courtesy of The Co-operative Food Magazine.

Nothing evokes summer quite like the taste of plump and juicy summer berries.  Whether you’re planning a weekend picnic, making a fruit tart or a healthy smoothie.

Berry smoothieIngredients :
115g blueberries
115g raspberries
150ml apple juice
2 tblsp natural yogurt
Some crushed ice
Extra blueberries and raspberries to garnish

Method :

Bullet logo Pop all the ingredients in a blender and whizz until smooth.  Pour into a glass and garnish with the blueberries and raspberries.