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Poached eggs with bacon lentils
I can usually find lentils lurking somewhere in my store cupboard, and by adding bacon and serving them with poached eggs, they make a really substantial lunch or supper.
Serves 4
PREPARATION TIME
5 minutes
COOKING TIME
25 minutes
4 eggs
Splash of vinegar
4 tbsp chopped parsley (optional)
For the bacon lentils
4 tbsp olive oil
200g (7oz) bacon (in the piece or about 6 rashers), cut into 2cm (¾in) dice
300g (11oz) Puy lentils
1 bay leaf
1 sprig of rosemary
Salt and freshly ground black pepper
* First make the bacon lentils. Pour half the olive oil into a large saucepan on a medium heat and, when hot, add the bacon and fry for 6–8 minutes or until crispy.
* Add the lentils, bay leaf and rosemary to the pan with 500ml (18fl oz) water. Bring to the boil, then reduce the heat and simmer for about 15 minutes or until the lentils are soft. Drain off any excess water and discard the bay leaf and rosemary, then stir in the remaining olive oil and season with salt and pepper.
* Five minutes before the lentils are ready, poach the eggs. Place a saucepan of water on a high heat, add a splash of vinegar and bring to the boil. Reduce the heat to a simmer, gently crack in the eggs and cook for 3–4 minutes or until the whites have just set.
* To serve, divide the lentils between plates, then carefully remove the eggs from the pan with a slotted spoon and place on top of the lentils. Season with salt and pepper to taste and sprinkle over the chopped parsley (if using).
Instant dips
Store cupboard ingredients are ideal for making dips, allowing you to have everything ready in minutes. Mixing the bean and the red pepper dips by hand is almost as quick as using a processor.
Each recipe serves 4 (v)
PREPARATION TIME
5 minutes each
Bean dip
1 x 400g tin of white beans, such as haricot or cannellini, drained and rinsed
1 clove of garlic, peeled and crushed or finely grated
1 tsp chopped rosemary leaves
75ml (3fl oz) olive oil
Salt and freshly ground black pepper
* Whiz everything together in a food processor for 3–4 minutes or until smooth. Alternatively, mash the beans with a fork or potato masher and mix in the remaining ingredients. Add salt and pepper to taste and serve.
Red pepper and chickpea dip
1 x 400g tin of chickpeas, drained and rinsed
275g (10oz) preserved all s
3 tbsp olive oil
Salt and freshly ground black pepper
* Place all the ingredients in a food processor together with 2 tablespoons of water and whiz for 3–4 minutes or until smooth. Alternatively, mash the chickpeas with a fork or potato masher and finely chop the red peppers, then mix with the olive oil. Add salt and pepper to taste and serve.
Sun-dried Tomato dip
200g (7oz) semi-sun-dried tomatoes
2 tbsp olive oil
1 clove of garlic, peeled and crushed or finely grated
25g (1oz) pine nuts
Salt and freshly ground black pepper
* Whiz everything together in a food processor for 3–4 minutes or until smooth. Add salt and pepper to taste and serve.
Huevos rancheros
This is a classic Mexican breakfast dish – eggs surrounded by a sweet-tasting mixture of red peppers and tomato – but you can eat it at any time of day. It’s great as it is or served with tortillas and guacamole or slic ed avocado.
Serves 2–4 (v)
PREPARATION TIME
10 minutes
COOKING TIME
25 minutes
25g (1oz) butter
2 red onions, peeled and finely chopped
1 red pepper, deseeded and cut into 1cm (½in) dice
2 cloves of garlic, peeled and finely chopped
Good pinch of cayenne pepper
2 tsp ground cumin
Salt and freshly ground black pepper
1 x 400g tin of chopped tomatoes
Good pinch of granulated or caster sugar
4 eggs
25g (1oz) Cheddar cheese
* Melt the butter in a large frying pan on a medium heat and, when foaming, add the onions, red pepper, garlic, cayenne pepper and cumin and season with salt and pepper. Cook, stirring occasionally, for 8–10 minutes or until the onions and pepper are soft and lightly browned.
* Stir in the tomatoes and sugar and cook for about 5 minutes or until the liquid has reduced a little.
* Use a spoon to make 4 wells in the mixture, then break an egg into each of the 4 spaces. Season with salt and pepper, cover the pan with a lid and cook for 3–4 minutes or until just set.
* Grate over the cheese, replace the lid on the pan for a few seconds, then serve.
Smoked salmon and chive fish cakes
With their crisp outer coating, soft fluffy mash and delicate flakes of smoked salmon, these fish cakes are a supremely comforting food.
Makes 6 fish cakes
PREPARATION TIME
15 minutes
COOKING TIME
50 minutes
500g (1lb 2oz) floury potatoes, unpeeled and scrubbed clean
Salt and freshly ground black pepper
225g (8oz) smoked salmon
3 tbsp olive oil
1 red onion, peeled and finely chopped
2 tbsp finely chopped chives
1 tbsp capers, drained and chopped
Good squeeze of lemon juice
1 egg, beaten
75g (3oz) breadcrumbs
15g (½oz) butter
* Preheat the oven to 220°C (425°F), Gas mark 7 and grease a small baking tray with olive oil.
* Fill a large saucepan with water, then add the potatoes and a good pinch of salt. Bring to the boil for 10 minutes, then pour all but about 4cm (1½in) of the water out of the pan and cook the potatoes on a very low heat for another 20–30 minutes until a skewer goes in easily. Peel them while they are still hot and mash immediately, either by hand or using the paddle attachment in an electric food mixer, until they are free of lumps.
* Meanwhile, as the potatoes cook, place the smoked salmon on the baking tray. If it is pre-sliced, simply put the slices one on top of the other. Drizzle the salmon with 1 tablespoon of the olive oil, then bake in the oven for 6–8 minutes. Remove from the oven and set aside.
* Put the mashed potato, onion, chives, capers, lemon juice, egg and breadcrumbs into a large mixing bowl. Roughly tear the smoked salmon into smaller pieces and add to the mix. Use a spoon to stir everything together – the salmon will break up further as you mix. Season with salt and pepper.
* Shape the mixture in to six patties, each about 8cm (3in) wide and 2cm (¾in) thick. The uncooked fish cakes can be prepared up to this point in advance and either frozen or kept in the fridge for up to 24 hours.
* To cook, pour the remaining 2 tablespoons of olive oil into a large frying pan on a medium heat and add the butter. When the butter has melted and starts to foam, add the fish cakes and fry for 3–5 minutes on each side or until golden brown and crispy. Serve with a green salad, lemon wedges and a dollop of tartare sauce or mayonnaise.
Spaghetti with anchovies, garlic and chilli
This is a great simple pasta dish with strong punchy flavours. Dried chilli flakes can be quite hot, so just add a small pinch if you prefer less of a kick.
Serves 4
PREPARATION TIME
10 minutes
COOKING TIME
10–12 minutes
Salt and freshly ground black pepper
350g (12oz) dried spaghetti or other pasta, such as linguine or tagliatelle
4 tbsp olive oil
6–8 cloves of garlic, peeled and sliced
10 tinned anchovies, chopped
1–2 pinches of dried chilli flakes
2 tbsp chopped parsley
Good squeeze of lemon juice
* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the spaghetti and cook for 10–12 minutes or according to the instructions on the packet, until al dente.
* As the pasta is cooking, place another saucepan on a medium heat. (The pan should be large enough to hold all of the spaghetti once it is cooked.) Add the olive oil, followed by the garlic, and fry for 2 minutes, then stir in the anchovies and chilli flakes and cook for a further minute.
* Drain the spaghetti, reserving some of the cooking liquid, then add to the anchovy mixture with a few tablespoons of the liquid. Tip in the chopped parsley, stir to mix, then add the lemon juice. Taste, adding a further squeeze of lemon if you like. Add a grinding of black pepper and serve immediately.
Fusilli with tuna, capers and cream
A tin of tuna and some pasta are enough to make a meal, though for added interest I’ve included capers and garlic. You can also stir in a few chopped olives, if you wish.
Serves 4
PREPARATION TIME
5 minutes
COOKING TIME
10–12 minutes
Salt and freshly ground black pepper
350g (12oz) dried fusilli, or other pasta shape such as penne or farfalle
3 cloves of garlic, peeled and crushed or finely grated
3 tbsp capers, drained and rinsed
100ml (3½fl oz) single or regular cream
2 x 185g tins of tuna, drained and broken into chunks
3 spring onions, trimmed and sliced at an angle
* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the fusilli and cook for 10–12 minutes or according to the instructions on the packet, until al dente.
* While the fusilli is cooking, mix together the other ingredients in a bowl, seasoning with salt and pepper to taste. When the pasta is cooked, drain it, then stir into the tuna mixture and serve.
Tinned-tomato pasta
This is a classic tomato sauce using tinned tomatoes with zingy additional flavour from garlic, olives and capers. Adding sugar is important as tinned tomatoes don’t have the sweetness of fresh tomatoes in summer.
Serves 4
PREPARATION TIME
5 minutes
COOKING TIME
10–12 minutes
Salt and freshly ground black pepper
300g (11oz) dried pasta, such as spaghetti, fusilli, penne, tagliatelle or linguine
6 tbsp olive oil
2 onions, peeled and finely chopped
4 cloves of garlic, peeled and crushed or finely grated
4 tsp chopped capers
About 10 black olives, pitted and chopped (optional)
2 x 400g tins of chopped tomatoes
2 tsp granulated or caster sugar
50g (2oz) Parmesan cheese, grated
* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the pasta and cook for 10–12 minutes or according to the instructions on the packet, until al dente.
* Meanwhile, place another saucepan on a medium heat. (The pan should be large enough to hold all the pasta once it is cooked.) Add the olive oil, followed by the onions and garlic, then season with salt and pepper and cook, stirring occasionally, for 6–8 minutes or until the onions are softened and lightly coloured.
* Stir in the capers and olives (if using), cook for a further minute, then stir in the chopped tomatoes and sugar. Continue to cook for another 3 minutes, then drain the pasta and add to the pan with the sauce. Mix together, then divide between bowls and serve with freshly grated Parmesan cheese.
Tagliatelle with bacon, peas and mint
Long thin pastas are perfect for creamy sauces, with each strand evenly coated. Spaghetti works here, too, but for this dish I prefer the texture and slightly chunkier shape of tagliatelle.
Serves 4
PREPARATION TIME
5 minutes
COOKING TIME
10–12 minutes
Salt and freshly ground black pepper
350g (12oz) dried tagliatelle or other pasta, such as spaghetti or linguine
2 tbsp olive oil
200g (7oz) streaky bacon (about 8 rashers), rind removed and cut into 2cm (¾in) dice
300ml (½ pint) single or regular cream
200g (7oz) frozen peas
2 tbsp chopped mint
50g (2oz) Parmesan cheese, finely grated
* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the tagliatelle and cook for 10–12 minutes or according to the instructions on the packet, until al dente.
* While the pasta is cooking, pour the olive oil into a large saucepan on a medium–high heat and, when hot, add the bacon. (The pan should be large enough to hold the tagliatelle when it is cooked.) Fry for about 5 minutes or until the fat has rendered and the bacon is golden and crispy.
* Stir in the cream and allow to bubble for a couple of minutes, then stir in the peas and keep cooking for a minute or two more or until they are just tender. Remove from the heat, then drain the tagliatelle and add to the sauce, stirring it in along with the chopped mint.
* Taste for seasoning and serve with the Parmesan cheese sprinkled over the top.
Chicken and bacon pilaf
With just a little fried onion and some stock you can transform boiled rice into a really tasty dish. The chicken and bacon makes this a substantial meal. If you have some fresh herbs, stir them in for extra flavour.
Serves 4–6
PREPARATION TIME
10 minutes
COOKING TIME
30–35 minutes
4 tbsp olive oil
300g (11oz) streaky bacon (in the piece or about 10 rashers), rind removed and cut into 2cm (¾in) dice
25g (1oz) butter
1 onion, peeled and finely chopped
300g (11oz) basmati rice
800ml (1 pint 9fl oz) chicken stock
Salt and freshly ground black pepper
200g (7oz) frozen peas
300g (11oz) cooked chicken (or see tip), cut into bite-sized pieces
* Pour the olive oil into a large saucepan on a medium heat and, when hot, add the bacon and fry for 6–8 minutes or until the fat has rendered and the bacon is golden and crispy. Remove the bacon from the pan and set aside, retaining any oil left in the pan.
* Melt the butter in the saucepan with the bacon fat, then add the onion and cook for 6–8 minutes or until soft and lightly browned.
* Next, add the rice and stock, season with salt and pepper, then bring to the boil, reduce the heat and simmer for about 14 minutes or until the rice is soft and fluffy. Stir in the peas, fried bacon and chicken and cook for a further minute, then taste for seasoning and serve.
Rachel’s tips
Butchers and some supermarkets will sell bacon ‘in the piece’. This is often better for cooking with than rashers, because rather than thin pieces you can get nice juicy chunks.
If you don’t have leftover cooked chicken, then just poach some in the stock – it hardly takes any time. Cut an uncooked skinless chicken breast into bite-sized pieces, bring the stock to the boil in a saucepan, then season with salt and pepper and add the chicken to the pan. Bring back up to the boil and poach for about 5 minutes or until the chicken is opaque all the way through. Remove the chicken, then use the stock to cook the rice as above, before stirring in the cooked chicken with the peas and bacon.
Bacon and potato gratin
A bubbling, golden crispy potato ‘lid’ hides more layers of soft and creamy potato beneath. This comforting dish is so simple to put together that it’s a great example of how just a few ingredients can combine to produce something really special.
Serves 6–8
PREPARATION TIME
15 minutes
COOKING TIME
1½ hours
2 tbsp olive oil
375g (13oz) bacon (in the piece or about 10 rashers), cut into 1–2cm (½–¾in) dice
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1 tbsp chopped thyme leaves
Salt and freshly ground black pepper
1kg (2lb 3oz) potatoes, peeled and cut into 5mm (¼in) thick slices
300ml (½ pint) single or regular cream
50g (2oz) Gruyère or Cheddar cheese, grated (optional)
2 litre (3½ pint) gratin or ovenproof dish
* Preheat the oven to 200°C (400°F), Gas mark 6.
* Pour the olive oil into a frying pan on a medium heat and, when hot, add the bacon and fry for about 5 minutes or until crispy. Stir in the onion, garlic and thyme, season with salt and pepper (bearing in mind that the bacon is quite salty) and cook for a further 6–8 minutes or until the onion is soft and a little golden.
* Meanwhile, arrange half of the potato slices in the gratin or ovenproof dish, season with salt and pepper, then spread over the cooked bacon and onion. Arrange the remaining potatoes over the top and season again with salt and pepper.
* Pour over the cream. Add the grated cheese (if using) in a layer on top, then cover with foil and place in the oven. Bake for 45 minutes, then remove the foil and return to the oven for a further 30–35 minutes or until lightly browned and crispy on top.
Baked mushroom risotto
Dried porcini mushrooms are a magical food. Soaked in water they release an intense, almost beefy aroma. The soaking liquid then flavours the rice and enhances the taste of the other mushrooms in the recipe.
Serves 4–6
PREPARATION TIME
15 minutes, plus soaking
COOKING TIME
45 minutes
50g (2oz) dried porcini mushrooms
400ml (14fl oz) boiling water
125g (4½oz) butter, softened
2 onions, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
800ml (1 pint 9fl oz) chicken or vegetable stock
Salt and freshly ground black pepper
400g (14oz) risotto rice
200ml (7fl oz) white wine
500g (1lb 2oz) flat mushrooms, sliced
8 tbsp freshly grated Parmesan cheese, plus extra to serve
4 tbsp chopped marjoram or parsley
Squeeze of lemon juice
1–2 tbsp mascarpone (optional)
* Place the porcini mushrooms in a heatproof bowl, pour over the boiling water and leave for 20 minutes until soft.
* Preheat the oven to 180°C (350°F), Gas mark 4.
* Melt 25g (1oz) of the butter in a large casserole dish or ovenproof saucepan on a medium heat. Add the onions and garlic and sauté for 6–8 minutes or until soft and turning golden. Meanwhile, pour the stock into a separate pan, bring to the boil, then reduce the heat and leave to simmer on the hob.
* While the onions are cooking, drain the porcini mushrooms, reserving the soaking liquid. Roughly chop the mushrooms and set aside, then strain the soaking liquid (to remove any sand or grit) and add to the simmering stock. Season this liquid with salt and pepper.
* Add the chopped porcini mushrooms to the onions and cook, stirring frequently, for 1–2 minutes. Next, tip in the rice and gently stir-fry for a further 2 minutes.
* Pour in the wine, then bring to a simmer, stirring as the mixture heats up, and cook for 2–3 minutes or until the wine has evaporated. Pour in the simmering stock, stirring to combine, then bring to the boil, cover and bake in the oven for 10–12 minutes or until just al dente.
* Meanwhile, melt 25g (1oz) of the butter in a frying pan on a medium heat, add the flat mushrooms and fry, stirring occasionally, for 3–5 minutes or until softened and lightly golden. Remove from the heat and set aside.
* Remove the risotto from the oven and add the grated Parmesan cheese and remaining 75g (3oz) butter, then use a wooden spoon to vigorously beat everything together. Stir in the fried mushrooms, along with the marjoram or parsley, lemon juice and mascarpone (if using). Serve immediately with extra Parmesan on top.
Tomato and rosemary risotto with meatballs
You can serve the risotto on its own, although the meatballs turn a light dish into a hearty meal. The meatballs can be stored in the freezer (before cooking), but defrost them fully before frying.
Serves 4–6
PREPARATION TIME
15 minutes, plus chilling
COOKING TIME
25–30 minutes
450g (1lb) beef or pork mince
1 tsp chopped thyme
5 cloves of garlic, peeled and crushed
1 egg, beaten
Salt and freshly ground black pepper
4–5 tbsp olive oil
1 onion, peeled and finely chopped
400g (14oz) risotto rice
150ml (5fl oz) white wine
2 x 400g tins of chopped tomatoes
2 tsp caster sugar
1 litre (1¾ pints) chicken or vegetable stock
3 tsp chopped rosemary
25g (1oz) butter, diced
150g (5oz) Parmesan cheese, finely grated, plus extra to serve
* First make the meatballs. Place the mince in a bowl with the thyme, just over half the garlic and the beaten egg, season with salt and pepper and mix well together. To check the seasoning, fry 1 teaspoon of the mixture in a frying pan for 1–2 minutes or until cooked through. Taste to see whether you need to add more salt or pepper to the mixture.
* Using wet hands, form the mixture into 16–20 tiny little meatballs, each about 2cm (¾in) in diameter, then chill (for up to 24 hours) until you are ready to cook them.
* Preheat the oven to 180°C (350°F), Gas mark 4.
* Next, make the risotto. Pour 3 tablespoons of the olive oil into an ovenproof saucepan on a low–medium heat and, when hot, add the onion and garlic and season. Cook for 7–8 minutes or until soft and a little golden.
* Add the rice, increase the heat to medium and cook for 1–2 minutes or until it starts to crackle. Pour in the wine and allow to bubble until the liquid has evaporated. Tip in the tomatoes and sugar, bring to the boil, then reduce the heat and cook for 3–4 minutes or until almost soft. Add the stock and half the rosemary, bring back to the boil, cover with a lid and bake for 10–12 minutes.
* While the risotto is cooking, fry the meatballs. Pour the remaining olive oil into a large frying pan on a medium heat and, when hot, add the meatballs and fry for 10–12 minutes, turning regularly, until evenly browned and cooked through. Remove from the heat and set aside.
* Remove the risotto from the oven and beat in the butter and most of the Parmesan cheese with a wooden spoon. Taste for seasoning, then divide between bowls, top with the meatballs and sprinkle over the remaining Parmesan.
Spiced lamb pittas
This deliciously spicy mince mixture tastes wonderful served with lightly toasted pitta breads and a few spoonfuls of Greek yoghurt. Use beef mince instead of lamb if that’s what you have to hand, it's still delicious.
Serves 4–6
PREPARATION TIME
10 minutes
COOKING TIME
20–25 minutes
2 tbsp olive oil
1 onion, peeled and chopped
1 large clove of garlic, peeled and crushed or finely grated
Salt and freshly ground black pepper
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
450g (1lb) lamb mince
225g (8oz) potatoes, peeled and cut into 5mm (¼in) dice
75g (3oz) frozen peas
To serve
4–6 pitta breads
About 150ml (5fl oz) natural Greek yoghurt
* Pour the olive oil into a large frying pan on a high heat and, when hot, add the onion and garlic and season with salt and pepper. Fry, stirring frequently, for 6–8 minutes or until the onion is cooked and golden at the edges.
* Add the spices and mince and cook for 4–5 minutes or until the mince loses its raw colour. Tip in the potatoes and 50ml (2fl oz) water, then cover with a lid, reduce the heat to medium and simmer for 8–10 minutes or until the potatoes are just tender, then add the peas and cook, uncovered, for a further 2 minutes.
* Shortly before the spiced mince is ready, toast the pitta breads and pour the Greek yoghurt into a small serving bowl. Season the cooked lamb to taste and serve with the toasted pittas and yoghurt.