Sweet Potato and Feta Tortilla

Serves 4

Ingredients

• 2 tbsp olive oil
• 1 large Spanish onion, finely sliced
• 3 sweet potatoes, peeled and cubed into 2cm squares
• ½ teaspoon smoked sweet paprika
• ¼ teaspoon ground cumin
• 200g feta
• 5 medium eggs, whisked together
• 28g fresh coriander, roughly chopped
• 28g fresh mint, roughly chopped
• 28g fresh parsley, roughly chopped
• 75g roasted red peppers, shredded

Method

Heat the olive oil in a flat bottomed saucepan then add the onions. Cook on a gentle heat for about 20 minutes or until the onions are caramelised.

Add the sweet potatoes and stir to thoroughly coat them in the olive oil. Place the lid on and cook for about 45 – 60 minutes or until the potatoes are softened.

Meanwhile pre-heat the oven to 170° and line and grease an 8 inch baking tin.

Take the saucepan of the heat then crumble the feta into the pan, stirring with a metal spoon to combine but not too much as you don’t want the potato and feta to break down.

Pour in the eggs, add the herbs with plenty of seasoning and mix together.

Spoon the mixture into the baking tin, smoothing down so the surface is flat.

Place in the oven and bake for about 40-45 minutes until just browning.

Leave to cool for half an hour the tin before turning out. The tortilla is best served warm.
Serve with the roasted red peppers piled on top.

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Omelette Cheese with Chili

Ingredients

• 1 spring onion
• a few sprigs of fresh coriander
• 2 large eggs
• 1 tbsp sunflower oil
• ½ -1 tsp chopped fresh red chilli, or a generous pinch dried chilli flakes
• 25g mild grated cheddar

Method
Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.

Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.

Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

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Coconut fish curry

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Prep:15 mins

Cook:15 mins

By Jane Hornby Magazine subscription – 3 issues for £3

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• thumb-sized piece ginger, finely grated
• 3 garlic cloves, crushed
• 1 tsp shrimp paste
• 1 small red chilli, shredded (deseeded if you don't like it too hot)
• 2 lemongrass stalks, split, then bruised with a rolling pin
• 1 heaped tbsp medium curry powder
• 1 heaped tbsp light muscovado sugar
• small bunch coriander, stems finely chopped
• 400g can coconut milk
• 450g skinless hake fillets, cut into rectangles, roughly credit card size
• 220g pack frozen raw whole prawns (we used Big & Juicy Tiger Prawns, which are sustainably fished)
• 1 lime, halved
• cooked rice, to serve

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Cauliflower rice

Ingredients

• 1 medium cauliflower
• good handful coriander, chopped
• cumin seeds, toasted (optional)

Method

Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High – there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.

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Bubble and squeak

Ingredients

• 1 tbsp duck fat, goose fat or butter
• 4 rashers of streaky bacon, chopped
• 1 onion, finely sliced
• 1 garlic clove, chopped
• 15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
• 400g cold leftover mashed potatoes, or cold crushed boiled potatoes

Method

Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins.

Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.

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Ingredients

• 3 unwaxed lemons, roughly chopped
• 140g caster sugar
• 1l cold water

Method

Tip the lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped.

Pour the mixture into a sieve over a bowl, then press through as much juice as you can. Top up with the remaining water and serve with plain ice or frozen with slices of lemon and lime.

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Classic potato salad

Ingredients

• 800g small new potatoes
• 3 shallots, finely chopped
• 1 tbsp small capers (optional)
• 2 tbsp cornichons, finely chopped (optional)
• 3 tbsp mayonnaise, or to taste
• 3 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• small handful parsley leaves, roughly chopped

Method

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.

Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

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Ingredients

• 100g couscous
• 1 tbsp olive oil
• 2 salmon fillets
• 200g sprouting broccoli, roughly shredded, larger stalks removed
• juice 1 lemon
• seeds from half a pomegranate
• small handful pumpkin seeds
• 2 handfuls watercress
• olive oil and extra lemon wedges, to serve

Method

Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.

Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.

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Ingredients

• leftover lamb, about 200g-300g/7oz-11oz
• 100g leftover gravy, if you have any, or a splash of lamb stock
• leftover potatoes, about 250g/9oz
• 50g cheese, grated
• 2 tbsp breadcrumbs, with mixed herbs

Method

Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there’s none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.

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