NO TWO DAYS ARE THE SAME
You have permission to throw ingredients and flavours together and make the recipe yours
SOME DAYS YOU WANT to cook. Other days the goal is simply “food in mouths”. We are all connected in this thing called food and family and that should bring a lot of joy, whether you're trying (and failing to) please the kids or simply trying to please yourself. So consider this a permission slip to throw ingredients and flavours together, deviate from the recipe and make it yours, because no two days are the same. Welcome to Every Night of the Week ,a cookbook full of recipes for people who don't like recipes, by food developer, stylist and Instagram genie Lucy Tweed.
The book is divided into days of the week, including an 8th day — the extra day you wish you had. Fridays are great — they are for Lucy the family fun day, where you decorate your own pizza or make a DIY san choi bow.
SUPER GREENS PIE
An aggressive level of greens at the start of the week is a good way to dictate how the rest will play out. This is an absolute beauty. It occasionally flares up virally — in a good way — on my Insta feed, because once you learn it you’ll make it often. You’ll adapt it and make it your own. It will become a staple.
Ingredients
1 bunch rainbow chard, leaves removed and torn, stalks chopped into 1cm pieces 6 garlic cloves, chopped
1 onion, chopped
2 tsp ghee (olive oil is fine)
1 bunch kale, chopped into 4cm pieces 250g frozen spinach, thawed, drained sea salt and freshly ground black pepper 500g (1 lb 2 oz) fresh ricotta
2 eggs, lightly beaten (reserve 1 teaspoon for the egg wash) handful of dill, chopped handful of flat-leaf parsley leaves, chopped handful of mint leaves, chopped grated zest and juice of 1 lemon 250g haloumi, grated
1 Tbsp dried oregano
1 rectangular sheet (or 2 squares) goodquality shortcrust pastry
1 rectangular sheet (or 2 squares) goodquality puff pastry
1 Tbsp black and white sesame seeds Optional ingredients: lemon wedges and, while it defies tradition, this pie co-exists very well with sriracha and kewpie mayonnaise
Method
Preheat the oven to 180C.
In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes.
Turn the heat to high, add the chard and kale leaves and fry for a further 5 minutes.
Add the spinach and season, then remove from the heat and allow to cool.
In a large bowl, combine the ricotta, beaten egg (except the teaspoon you’ve remembered to keep back), dill, parsley, mint, lemon zest and juice, haloumi and dried oregano. Stir in the chard mixture.
On a large (50cm x 30cm) baking tray lined with baking paper, place one rectangular sheet of shortcrust pastry, or overlap two square sheets and seal at the centre.
Spoon the ricotta and chard mixture on top. Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.
Whisk together the reserved egg and 1 tablespoon of water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds.
Bake for 40 minutes until golden and puffed. — Serves 8