EVERYDAY BUTTER BEAN, CARROT AND SWEET POTATO SOUP
On the days when you’re tired, lacking in motivation and not wanting to cook, this soup is your best friend. Essentially it cooks itself; there’s just five minutes of prep at the start. It’s deliciously smooth and creamy, packed with goodness and wonderfully nourishing. The leftovers freeze brilliantly or make a great quick lunch the next day.
SERVES 4
TIME 30 minutes
600ml vegetable stock
400ml tin of coconut milk
2 large sweet potatoes (about 500g), peeled and cut into bite-size chunks
3 carrots (about 200g), peeled and cut into bite-size chunks
400g tin of butter beans, drained 2 garlic cloves, sliced
1 onion, roughly chopped
1 red chilli, halved and deseeded 4 tbsp coconut yogurt sea salt and black pepper crusty bread, to serve
H1 Put the stock and coconut milk in a large saucepan over a medium heat, bring to the boil then add the sweet potatoes, carrots, butter beans, garlic, onion and half the chilli. Put the lid on, turn the heat down to a simmer and cook for 20 minutes, until everything is soft.
2 Either use a stick blender or transfer the soup to a normal blender (make sure it’s not boiling as that can damage the blender) and blitz until smooth, seasoning with salt and lots of pepper.
3 Finely slice the other chilli half then spoon the soup into bowls, swirl through the coconut yogurt, sprinkle over the red chilli slices and add a little salt, along with a big crack of pepper. Serve with crusty bread.
TIP You can swap the sweet potato for more carrots, pumpkin or any variety of squash depending on what you have in the fridge.
HERBY JEWELLED RICE WITH ROASTED AUBERGINE, WALNUTS, MINT AND POMEGRANATE
This is beautifully fresh and vibrant, with the pomegranate, parsley, lemon and rocket, while the harissa gives it a lovely warmth, the aubergine and walnuts earthiness. I make it for friends and it’s always a hit. It’s a nice recipe to double up on so you can use the leftovers as an on-the-go lunch.
SERVES 2 TIME
FOR THE HARISSA DRESSING H H H
1 tsp harissa 2 tbsp olive oil juice of ½ lemon 1 Preheat the oven to 200C/180C fan/gas 6.
Bring 300ml salted water to the boil in a small saucepan, add the rice then cover with a lid and simmer for 20-25 minutes, until all the water has been absorbed. Leave to stand until everything else is ready and fluff with a fork before serving.
2 Once you’ve got the rice going, put the aubergines, harissa and olive oil on a large baking tray and season generously with salt and pepper. Give it a really good stir so that the aubergine is coated in harissa and olive oil (using your hands helps with this). Roast for 25 minutes, stirring once, until the aubergine is tender.
3 When the aubergine has about 5 minutes left, scatter over the walnuts and return the baking tray to the oven.
4 To serve, toss the cooked aubergine and walnuts with the rice, pomegranate seeds, parsley, mint and rocket.
5 Mix the dressing ingredients, pour over the salad then taste to check the seasoning and divide between plates.
CAVOLO NERO AND WALNUT SPAGHETTI
I make this a lot when I’ve got a girlfriend coming over for supper. It’s speedy, simple and full of beautiful flavours, yet so easy to bring together. I tend to serve it with a peppery rocket and avocado salad on the side. Swap the cavolo nero for any seasonal greens, or the walnuts for pine nuts.
SERVES 2 TIME 1 Bring a large saucepan of salted water to the boil, add the spaghetti and cook according to the instructions on the pack or until al dente.
2 While the pasta is cooking, set a large frying pan over a medium heat and add the walnuts. Cook for 4-5 minutes, stirring often, until golden.
Tip the toasted walnuts into a high-speed blender and set aside.
3 Pour the olive oil into the frying pan, add the garlic and chilli and cook for 30 seconds, then add the cavolo nero and cook for 4-5 minutes, stirring occasionally, until wilted.
Add everything to the high-speed blender.
4 Drain the pasta, reserving a mugful of cooking water, and add about 150ml to the blender, along with a big pinch of salt and lots of pepper. Blitz until smooth then spoon into the pan and add the cooked pasta. Warm gently over a low heat, adding the remaining pasta water – there should be about 125ml left – and stir until you have a creamy green sauce. Add the lemon juice and season to taste.
5 Divide the pasta between serving plates, scatter over the rocket, drizzle with a little more olive oil and add plenty of black pepper.
SPICY TOFU BOWL WITH CRUNCHY SLAW
The harissa peanut dressing in this salad is one of my go-tos. It packs a real punch and instantly turns simple ingredients into flavour bombs. The cucumber and coriander bring freshness, which balances out the richness of the sauce, while the tofu ensures it’s packed with protein.
SERVES 2
TIME 15 minutes 2 tbsp soy sauce
2 tbsp peanut butter (smooth or crunchy)
4 tbsp olive oil sea salt and black pepper
1 Whisk together the dressing ingredients, starting with the zest and juice of one of the limes and adding more if you want it even zingier. Then season to taste with salt and pepper.
2 Put the oil in a large frying pan over a high heat and add the tofu. Fry for 5 minutes, until crisp, then add half the dressing and fry for a further 3 minutes until the tofu is coated in a sticky sauce.
3 Meanwhile, make the slaw by mixing the cabbage, cucumber, coriander and carrots together in a bowl, then toss through the remaining dressing.
4 Serve the slaw topped with the tofu and an extra sprinkling of coriander and lime zest.
TIP Make this a heartier meal by simply adding two servings of brown rice to the bowl, or pile the ingredients into a wrap.