Vegetable paella

I visited a market in Spain today bursting with beautiful vegetables - so what better to make than paella! Summer vegetables grow in the winter here, which is why you'll see so many Spanish veggies in British supermarkets. Anything goes great in a paella but I used fennel, courgettes, carrots and asparagus, with strips of sun-dried tomatoes for colour. No need for fish here!

 

• 1 bulb of fennel, sliced
• 6 slim carrots
• 12 asparagus spears
• 1 courgette, sliced into rounds
• 1 onion, chopped
• 4 cloves of garlic, crushed
• 400 g short grain rice
• 500 ml good vegetable stock
• Large glass of white wine
• 1/2 tsp or big pinch of saffron (optional)
• 1 tin chopped tomatoes
• Good sprinkling of cayenne pepper, to taste
• Lemon wedges (optional)

1. Fennel takes a while to cook, so chop it into wedges, toss in olive oil and roast for about 25 minutes along with the carrots
2. Glug some olive oil into a wide, heavy-based saute pan and gently fry the onion and garlic.
3. Add the rice and stir until it is all coated in oil and lightly nutty.
4. Add a glass of wine and reduce.
5. Pour in the tinned tomatoes and vegetable stock. Stir, cover and simmer for 10 minutes.
6. Stir the rice, adding a little more water if it seems dry. Add all the remaining vegetables, arranging them in an attractive pattern on the top.
7. Cover and cook on a low heat for another ten minutes. Check the rice and vegetables, the rice should be just tender and the asparagus not quite done.
8. Take off the heat and leave covered for ten minutes to rest.
9. Garnish with lemon wedges and pretend you're on holiday in Spain. Buen provecho!

Variations

You can use any kind of vegetables in a paella, particularly fresh summer veggies. Tomatoes, peppers, baby sweetcorn, peas, mushrooms are all great.

Saffron is traditional in paella but it's expensive so you can easily leave it out. A pinch of turmeric gives a cheaper non-traditional yellow colour, just don't tell!

In the summer use roasted fresh tomatoes instead of tinned, the flavour is better but tinned is more convenient.

Congee rice

So it's the first of September and heading towards my favourite time of year - autumn! It's sunny but not that warm today and I'm fighting off a cold so dusted off a warming staple I've not made in ages - congee or chao ga, rice porridge.

It's basically a savoury rice pudding, gloopy and warming, great for hangovers and sore throats.

It can be as thick or as watery as you like, and really you can use any type of rice. Personally I prefer a custard-like mush, but a more watery consistency is more traditional.

• 1 cup rice
• 6 cups Swiss Marigold vegetable stock

1. Rinse the rice or soak for half an hour.
2. Bring stock to the boil, add the rice and stir.
3. Boil for 10 minutes, then reduce and simmer covered for 1 hour or so.

Serve in a bowl topped with something savoury like stir-fried vegetables with ginger, strips of quorn, mushrooms, tofu, or fried egg, garnished with spring onions or herbs and splashed over with rich soy sauce. The combination of soft gooey rice and salty flavours is the ulimate comfort food!

Variations

This is the perfect use for any kind of leftover rice, and it's great for breakfast. Cooked rice also takes a lot less time.

Any kind of rice will do but I often use brown rice which takes a bit longer, but is presumably more healthy. Jasmine rice or broken rice works is more traditional. A mixture of half ordinary rice, half glutinous/sticky rice gives a nice silky consistency.

For more flavour add half an onion to the pot, or a thumb of smashed ginger that you can fish out later. The flavouring is nice but I prefer my congee plain so it gives a nice contrast to whatever you put on top.

Tomato bean salad

Part of the reason I write down these recipes is just for myself - I invent something random that's so nice I want to make it again! This is a simple bean salad I made to use up some leftover pasta sauce and some cooked beans. Yum.

I served it with a simple carrot and ginger salad that's very nice though hardly worth writing a separate recipe for! (Grated carrot, grated ginger, splash of rice wine vinegar, simple.)

• 1 quantity tomato pasta sauce
• 1 can borlotti beans (or cooked equivalent)
• 2 juicy tomatoes, skinned and chopped
• 2 cloves garlic, finely chopped
• 2 spring onions, roughly chopped
• Half tsp smoked paprika
• Glug of red wine vinegar
• A few sundried tomatoes, chopped
• Slosh of oil from the sundried tomato jar
• Lots of salt & pepper
• Inch of my seitan chorizo, in chunks

It's really as simple as stirring it all together! The oil and vinegar are the dressing so add as much as you like. Taste it and season generously, then leave for at least an hour in the fridge. Taste it again for seasoning before serving.

Variations

Really any haricot-type beans will do. Red peppers make a nice addition. Fresh herbs parsley or basil would go great in this, I didn't have any to hand.

My vegan seitan gives extra flavour and texture but isn't necessary. Give it a go though!

Carrot & Watercress Soup

You really can put anything in a soup, as this recipe goes to show.  I had a bag of carrots and some rapidly wilting peppery watercress to use up quick, and soup is always the best way to use up leftover ingredients, so here it is!

Mixing orange and green isn't the best colour combination, but this soup is easy to dress up with splashes of oil, croutons and sprigs of watercress. And, it's really good.

It's a variation of my roast carrot and cumin soup which I think is better, but this soup is far quicker.

• 6 large carrots
• 1 large onion
• 2 celery sticks
• Bunch or small bag of watercress (save a little for garnish)
• 1 tsp cumin
• 2 cloves garlic
• 1 litre vegetable stock
• Half cup of milk

1. Chop the carrots, onion and celery and gently fry for about 10 mins.
2. Turn up the heat and add the cumin and garlic. Stir through for a minute then add the stock.
3. Cook the vegetables for 20 minutes or so until soft.
4. Add the watercress, take off the heat and blitz with a hand mixer, adding milk to loosen the soup to your desired consistency.
5. Garnish with a drizzle of olive oil and some whole watercress leaves.

Variations

I had some leftover paneer which I just added in chunks to this soup, lovely.

Frozen peas also works as an alternative to watercress.

Autumn Vegetable Soup

I'm much more of a winter foodie than summer, and these fresh bright autumn days make me yearn for soup for lunch! We're also getting the first of the winter vegetables like leeks, so I was going to make a leek and potato soup but I just kept throwing things in!

• 1 large onion, chopped
• 2 large leeks, sliced and thoroughly washed
• 200 g small waxy potatoes, quartered
• 6 carrots, cut into smallish chunks
• 1 tin of white beans
• 500 ml good vegetable stock
• Handful of frozen peas
• 2 tsp dill

1. Splosh oil and a knob of butter in a large pan and gently fry the onion for a minute or two.
2. Add the leeks and sweat them on a medium heat til they've cooked down a little and intensified their flavour. Don't let them burn, burnt leeks taste nasty.
3. Add the potatoes and carrots and cover with the vegetable stock. Add more water if the vegetables aren't quite covered.
4. Cook for about 15-20 until the potatoes are done.
5. Add the beans, peas and dill, and cook for another 5 mins.
6. At the end I give it a brief whizz with a hand blender - enough to break up a few of the vegetables but leaving most of them chunky.
7. Check for seasoning and consistency. I like a thick chunky soup but add more water if it's too thick.
8. Serve in a bowl with a dollop of plain yoghurt.

Roasted Carrot and Cumin Soup

With an early British spring there's a glut of carrots here - so, carrot soup! Roasting root vegetables brings out a sumptuous sweetness and depth of flavour, and pairing it with warm spices like ginger, cumin and paprika makes a luscious warming soup.

Makes about 6-8 bowls, depending on greed levels.

• 1 kg carrots, quartered lengthways
• 2 onions, cut into wedges
• 2 parsnips, quartered lengthways
• 2 medium potato, quartered
• 3 tsp cumin
• 3 tsp coriander seeds
• 2 tsp paprika
• 3 tsp ground ginger
• 8 dates, stoned and chopped (optional)
• 1 litre vegetable stock (Swiss Marigold)
• 4 dried birdseye chillies, roughly chopped

1. Preheat the oven to 200C.
2. Chop the vegetables and place in a large bowl. Pour in a splash of olive oil and mix with your hands until they're all coated.
3. Spread on a baking tray, or probably two trays, and pop into the hot oven for about half an hour until they're roasted and slightly caramelised.
4. Meanwhile, heat a small dry frying pan on the hob and toast the coriander seeds for a few minutes, remove, and then do the same with the cumin. (The cumin seeds toast quicker, so do them separately.)
5. Put in a pestle and mortar and grind.
6. Remove the veg from the oven, tip into a
   
   large saucepan with all the remaining ingredients, and cover with the stock. Add extra stock or water if they're not quite covered.
7. Bring up to a gentle simmer and cook for about 20-30 minutes until the vegetables are soft
8. Remove from the heat and blitz with a hand blender or liquidiser.
9. Check the seasoning and add more salt, pepper and chilli as you like.
10. Serve in bowls with a dollop of yoghurt or sour cream, a sprinkling of paprika and maybe a dash of chilli oil.

Variations

The parsnips and dates aren't essential but they bring out the sweetness of the carrots.

Grated fresh ginger adds an extra dimension but ground is more likely to be in your cupboards.

Personally I loathe green coriander leaves, to me they turn a lovely soup into foul bath water. But carrot and coriander seems a popular combination, add a sprig of chopped leaves if you insist :)

Bhindi Masala (Curried Okra)

It's been a while since I made anything Indian but in the supermarket I spotted frozen okra, and decided to experiment with something spicy to chase away the winter chill!

I've hardly every cooked okra, or bhindi as it's called in the Subcontinent. Bhindi Masala is a classic Punjabi dish that's flavoursome but without much heat. Apologies to purists but I added Quorn to give it texture and protein: leave it out if it offends you! I used frozen okra/bhindi which seems quite widely available and is simpler to deal with for novices like myself.

Either make the spice paste with dry spices, or substitute a mild curry paste like a Rogan Josh - it will say on the jar how much to use. Don't overcook okra as they can get a slimy if overdone.

• 1 large onion, peeled and quartered
• 2 cloves garlic
• 1 small thumb gingeer
• 2 tsp paprika or medium chilli powder
• 3 tsp garam masala
• 2 tsp cumin seeds
• 1 tbsp tomato puree
• 2 tsp ground coriander or whole seeds
• 300g frozen chopped okra/bhindi
• 4 Quorn fillets, defrosted (omit for a vegan version)

1. Put all the ingredients except the okra and Quorn in a blender with a splash of vegetable oil and whiz till a smooth paste.
2. Fry the Quorn fillets on both sides in a frying pan for a few minutes until browned. Remove and chop into chunks.
3. In the hot pan, fry the spice mixture for five minutes or so until the onions have lost their pungency. I recommend turning your extractor fan to maximum!
4. Add the frozen okra along with the chopped Quorn and stir in, making sure everything is well coated. Add about a cupful of water to make a thick sauce.
5. Cook for about ten minutes on a moderate heat until the okra cooks through and everything comes together, 
6. At the end, take off the heat and stir in a tablespoon of natural yoghurt. Serve on a plate with a spoon of yoghurt on top and a sprinkle of paprika for garnish.

Serve with rice and/or flatbreads - my next post will show you how simple it is to make quick flatbreads from scratch!

Lentil and Green Vegetable Wholewheat Lasagna

After gorging on unhealthy things over the festive season, now's the time to get healthy with low-fat, high fibre recipes. But they really don't have to be boring! This lasagna is filling and tasty.

Here I made my own wholewheat pasta (largely because I'd run out!). It's really easy to make and it's a good way to try making pasta for the first time because if you make a mess, it's all hidden by sauce so it doesn't matter! If not just use whatever dried lasagna you have available.

In winter, frozen spinach is far better for you, your wallet and for the environment.

• 1 head of spring greens, finely sliced and chopped
• 275g brown lentils, rinsed
• 1 tin of chopped tomatoes
• 2 garlic cloves
• 1 onion, diced
• 2 tsp vegetable stock powder
• 10 chunks defrosted frozen spinach
• 6 flat mushrooms (or equivalent button)
• 250 ml milk (skimmed or semi)
• 4 tbsp white flour
• Small chunk of cheddar cheese, grated
• Nutmeg

Lasagna with Spicy Red Cabbage

1. Start by boiling the lentils in plain water for about 20 minutes, until tender.
2. Meanwhile roast the mushrooms in a hot oven (180C) for 15-20 minutes.
3. Add oil to a large pan or wok and stir-fry the onion and cabbage for about five minutes, then add the spinach along with any juices from defrosting. Turn down to a low heat, cover and continue to cook until tender, about 10-15 minutes.
4. When the lentils are done, drain, and return to the pan along with the tin of tomatoes, garlic, stock powder and the chopped roast mushrooms. Season with salt and pepper.
5. Make a fat free white sauce by mixing a bit of the milk in the flour to make a paste, while the rest of the milk heats in a pan. Stir in the flour paste and keep stirring til it cooks and thickens. 
6. Stir in the grated cheese and season with salt and pepper. It should be the thickness of custard, pourable but coats the back of a spoon.
7. Pour a little bit of the white sauce into the green vegetable mixture, enough to coat it all and make it stick together.
8. To construct the lasagna, take a large baking dish and fill the bottom with about half the green vegetable mix.
9. Top with a layer of lasagna, making sure to fill in any holes. If using dried pasta, dunking sheets in a bowl of boiling water first helps the construction and cooking.
10. Next add half the lentil mix, then cover with lasagna. Repeat with a layer of cabbage, lasagna, another layer of lentils and the top layer of pasta.
11. Pour the remaining white sauce over the top, sprinkle with a little bit of cheese and finish with a generous sprinkling of nutmeg and pepper.
12. Bake in a 180C oven for 30-40 minutes until the pasta is cooked and the top is brown. Dried pasta will take 40-45 minutes, fresh pasta 30ish minutes.
13. Leave a few minutes to settle before serving.

To make wholewheat  lasagne:
275g strong wholewheat bread flour
3-4 eggs
1 tbsp oil
1 tsp salt

1. Mix the ingredients together to form a dough, then knead as you would bread, for about 5 minutes, until smooth and elastic. About 3 minutes in a mixer on medium speed. If it's too dry add a splash of water.
2. Cut the dough into four pieces and roll each piece out thinly until big enough to fill the dish.

Variations

Fat free

To make a fat-free version, use Nutritional Yeast instead of cheese. It's available in health food shops and makes a tasty cheese sauce without the calories. Alternatively, use fat free natural yoghurt instead of a white sauce.

Vegan

To make a vegan version, use soy yoghurt and nutritional yeast.

Carb Free & Wheatfree

Wheatfree pasta is available, but for a virtuous lasagna, instead of pasta try whole cabbage leaves with the stalks trimmed, blanched in boiling water for a few minutes. Layer them like pasta and top with yoghurt. Virtuous, but still good!

Spicy Red Cabbage with Dates

I made this spicy red cabbage for Christmas dinner, it's great served with anything rich and hearty like roast vegetables or a nut roast!

It actually improves if it's made in advance. Cook until slightly underdone, then reheat a day or so later and it'll be even better! Also freezes well, add a portion to any dinner to liven up a winter meal.

Not my picture but looks similar!

• 1 medium/large red cabbage
• 1 white or red onion, chopped
• 250 ml red wine (1 large glass)
• 1 apple, grated or finely chopped
• Juice of 1 lemon or 100 ml red wine vinegar
• 2 tbsp brown sugar
• 10-12 dried dates, cut in half
• 1 Cinammon stick (or 2 tsp ground)
• 3 cloves
• 1 whole nutmeg, grated
• 1 tsp paprika or cayenne
• Knob of butter

1. Prepare the cabbage by first cutting it in half or quarters, lengthways. Cut out the white stalk, then slice finely.
2. In a large pan add a splash of oil and a generous knob of but, on a moderate heat.
3. Add the onion and stir for a few minutes til soft.
4. Add the cabbage and sauté on a moderate to high heat for five minutes until they're completely coated in the oil and butter and start to cook down a little.
5. Add the spices, dates, apple, lemon/vinegar, sugar and red wine.
6. Taste the liquid and season with salt as you like. Add more spices if you think it needs it!
7. Bring up to a boil, then reduce the heat to a low simmer and cook for 30-40 minutes, til the cabbage is tender but still has bite.

Variations

Many recipes use red onion but given that everything ends up red anyway, it doesn't really makes a difference. Leeks are a nice alternative to onion, slice them thinly and cook them gently at the start.

The dates here give an extra sweetness and richness but leave them out if you're not keen. Balsamic vinegar is also gorgeous in this recipe but is also very sweet, reduce the amount of sugar if using.

I've recently discovered the Turkish herb sumac, which gives a citric zing to so many Middle Eastern dishes. Adding a tablespoon of this gorgeous purple-red dried herb adds a nice edge to the dish.

If you have any cranberry sauce leftover from Christmas, adding a tablespoon or two will only help.

The zest and juice of an orange is also a good variation!

Roast mushroom risotto

I've covered risotto tips before but thought I'd post my mushroom risotto. It was delicious and totally hit the spot to warm up on a wintery late autumnal night!

I also have a new camera phone, I think it takes better pictures...

Mushroom risotto is pretty much bog standard vegetarian fair, I improve the flavour by slow roasting the mushrooms first to give them more of a kick. Wild mushrooms are in season so use them if you're lucky enough to get your hands on them!

• 400g rice serves four
• 1 litre rich vegetable stock
• Large knob of butter or olive oil
• 1 onion, finely diced
• Lots of mushrooms (I don't know, a punnet?)
• 2 cloves garlic
• Glug of white wine or white Vermouth

1. Heat the oven to 170C and roast the mushrooms whole for about 20 minutes
2. Meanwhile dice the onion, take a large pan and fry the onions on a moderate heat with a splash of oil and knob of butter, until pale
3. Add the rice and mix thoroughly so the grains are coated and they start to go very slightly nutty
4. Splash in the wine and stir until the alcohol evaporates.
5. Add about 500ml of the stock, stir thoroughly and wait for it to absorb, stirring occasionally.
6. By now the mushrooms are done, removed from the oven and roughly chop, saving a few pieces to garnish.
7. Once the rice has absorbed the first lot of liquid, add a glug more, enough to cover the rice, and stir in the mushrooms and garlic.
8. Keep adding more stock and stirring until you've used all the liquid. The grains should be tender and just barely al dente. Add plain water if it needs.
9. The finished consistency should be gooey like rice pudding, it should slide off a spoon but not be runny.
10. When done, take off the heat, add another knob of butter for a final flourish.
11. Serve on hot plates with either chopped parsley or sage, a few mushroom slices, and a grate of Parmesan or Pecorino.

Chocolate chilli

Dark cocoa and fiery chillies are a classic Mesoamerican combination, they were eaten (and drunk!) together for centuries before Europeans turned cocoa into a sweet creamy confection.

I've seen lots of chocolate chilli recipes but they're often too sweet and greasy - I use bitter cocoa powder, hot dried chillies and black turtle beans to make a rich dark chilli.

• 500g black turtle beans
• 2 medium onions, chopped
• 2 carrots, finely chopped
• 1 can chopped tomatoes
• 4 heaped tsps cocoa powder
• 3 garlic cloves, crushed
• 4 chopped dried birdseye chillies (or 3 tsp chilli powder)
• 2 tsp cumin seeds
• 5 squares of milk chocolate
• 2 tsp Swiss Marigold stock powder

1. Soak the beans for 8 hours or overnight - change the water a couple of times as this prevents bean-bloat.
2. Drain and rinse, then boil them for about 30-40 minutes until tender.
3. In the meantime, splash some oil into another pan and gently fry the onion and carrot until translucent, about five minutes.
4. Stir in the cumin seeds and fry for another minute.
5. Add the tomatoes, stock powder, garlic and chilli and cook on a moderate heat for about ten minutes.
6. Drain the beans when they're cooked but reserve the rich black cooking liquid.
7. Put the cocoa in a cup and mix with a bit of the cooking liquid so it forms a paste. This is just to stop the cocoa forming lumps.
8. In a large saucepan, combine the beans, cocoa and tomato mixture. Add enough of the bean cooking liquid to cover the beans.
9. Gently simmer for about thirty minutes, stirring occasionally. Add more of the cooking liquid if it gets too dry.
10. Five minutes before serving, stir in the chocolate chunks.

Serve with rice or corn chips. My serving suggestion is to put a dollop of yoghurt or sour cream on top, with a sprinkling of paprika, a scattering of chopped parsley or coriander, and just a little finely grated chocolate.

Variations

Black beans are perfect for this recipe but if you can't find them, classic kidney beans are fine. Use tinned ones to save time.

This makes a moderately spicy chilli, feel free to add a lot more.

I often bulk this out with dried soya mince, which adds protein.

Chargrilled aubergines with goats cheese and parsley pesto

This is my version of chef Simon Hopkinson's "favourite aubergine recipe" and I can see why. Its mixture of hot smoky aubergine, silky pesto and the contrast of cool cheese, is simply delicious. He says it would make a lunch or supper but for a hearty appetite like mine it's just a starter!

He recommends feta but I rather like the richness of a nicely goaty goat's cheese, and the warm nuttiness of walnuts add some much needed bite. Serve with pitta bread to mop up the oil and juices!

Per person:

• 1 long oval aubergine
• 1 clove garlic, crushed
• 1 tbsp balsamic vinegar
• Bunch of fresh parsley, chopped
• Handful of walnuts
• Good olive oil
• Pinch of sea salt
• Goats cheese, cut into chunks

1. Pierce the skin of the aubergine around the neck of the aubergine, just under the leaves. Run the knife down the length of the aubergine the up the other side to the top. Give the aubergine a quarter turn, then do the same. These cuts allow you to peel off the skin more easily once it's done.
2. Crank up your grill to a high heat, and place the aubergine under the grill for five minutes or so until the skin is blackened. Turn and repeat four times unless the whole aubergine is chargrilled. Let it go as black as you dare and your smoke alarm will allow!
3. While the grill is on, briefly brown the walnuts for a few minutes making sure they don't burn, then chop.
4. Mix the walnuts with the parsley, garlic, vinegar and enough good olive oil to cover. Mix together, either just mixing or crush together in a pestle and mortar.
5. When the aubergine is nicely blackened, remove from the grill and peel off the skin. If it's really juicy leave it to cool and drain for a few minutes.
6. Transfer to a plate with one cut side up.
7. With a knife slice down, and spread open the aubergine like a fan.
8. Spoon the pesto mixture onto the aubergine, then sprinkle lightly with sea salt.
9. Dot with cool goats cheese, and enjoy!

Variations

Simon Hopkinson's original recipe uses feta and lemon juice.

Green Tea Pea Soup

In my hurry to serve I totally forgot to take my own pic (that's not mine!), but you can imagine: it's delicious green goodness in a bowl!

Pea soup is the easiest last minute soup in the world, but it can be delicious and elegant too.  The smokiness of a good green tea adds a certain something to this soup. I particularly make this when I have any leftover potatoes and cold tea, waste not want not!

Serves 4.

• 2 large spring onions
• 1 medium sized boiled potato, chopped
• 500g frozen peas
• Bunch of parsley
• Bunch of mint
• 500 ml green tea (a potful)
• 3 tsp good vegetable stock powder

1. Chop the spring onions and herbs. Reserve a little bit of each for garnishing at the end
2. Heat a splash of oil and a knob of butter in a large saucepan, then gently fry the onions and potato for a few minutes until soft but not browned.
3. Mix the stock with the green tea.
4. Add the frozen peas to the pan and stir til they heat through, then pour in the tea stock. Add more water if it doesn't quite cover the peas.
5. Raise the heat and cook til it's hot and the peas are cooked, only a few minutes.
6. Add the herbs and whizz with a hand blender until everything is smooth and silky
7. Depending on how thick you like your pea soup, add water or milk to bring it to your preferred consistency. I find thick soups are good for a cold day, thinner for more clement weather.
8. Ladel into bowls, garnish with a blob of Greek yoghurt and a sprinkling of chopped onion and herbs.

Baked eggs and tomato

This is a lovely recipe for a leisurely Sunday brunch, particularly on a wet miserable day like today! This recipe makes two eggs per person in individual serving dishes. Eat it with crusty bread or sautéed potatoes.

• 2 eggs
• 2 large tomatoes, quartered
• 1 clove of garlic, roughly chopped
• Tomato oil (from sun-dried tomatoes), or olive oil
• Half tsp paprika
• Cheddar or parmesan for the top (optional)

1. Preheat oven to 180C
2. Put a tablespoon of oil in a small ovenproof dish
3. Fit the tomatoes and garlic into the dish. 
4. Sprinkle with salt and dust with paprika.
5. Cook in the oven for about 30 minutes
6. Remove from the oven, make twos hollows in the tomatoes and gently crack an egg into each.
7. Return to the oven and cook for about eight minutes, until the whites are set but the yolk still runny.
8. If using, add a sprinkling of grated cheese around the edges just before the end of cooking.

Variations

If you have stale leftover bread that needs using up, shred a slice into the bottom of the dish before layering with tomatoes. The bread soaks up the oil and tomato juice making a delicious gooey mixture.

I like the warm heat of paprika, but herbs like thyme or chives are a nice alternative. Chilli gives a spicy kick.

Caramelised fennel and blue cheese risotto

It's turned a bit autumnal here despite being August, so after buying some big fat fennel bulbs in the market I made a favourite warming recipe, fennel risotto with blue cheese.

It's amazing how satisfying a good risotto can be, it's such warming comfort food. It's simple to make but there's definitely a knack to it - the rice should be soft but not overcooked, and there should be enough liquid to ooze a little on the plate, but not so much that liquid runs out. Restaurants often serve runny risotto, this is very wrong to me!

My recipe serves 2-3, you can serve a small portion as a starter. Use whatever blue cheese you favour, a good Stilton or strong Gorgonzola gives a robust flavour and creamy texture, but use something milder if you prefer. A good rich stock is vital to a good recipe, I use Swiss Marigold vegetable stock.

• 1 large fennel bulb, finely sliced
• 1 onion, finely sliced
• 200g risotto rice
• 50g blue cheese
• 500 ml rich vegetable stock
• Small glass of white wine or white vermouth
• Knob of butter

1. When slicing the fennel, reserve the whiskery fennel tops for decoration at the end.
2. Splash some oil and a knob of butter in a large frying pan and fry the fennel and onion, initially on a high heat. 
3. When the onions start to go translucent, turn down to a gentle heat and cook for about ten minutes until the fennel and onion go soft and caramelised. 
4. When done, remove from the heat and put to one side.
5. To cook the rice, add oil and a knob of butter in a high-sided frying pan or sauté pan.
6. When the butter starts to bubble, add the rice and stir until all the rice is coated in the oil. Stir for a couple of minutes, this gives the rice a slightly nutty aroma.
7. Stir in the wine or vermouth until the alcohol evaporates, then pour in enough stock to cover the rice.
8. Stir stir stir! Each time the liquid has nearly been absorbed, add more.
9. Once you've used the stock and the rice is part cooked (5-8 minutes or so), stir in the fennel and onion mixture.
10. Keep stirring until the rice is cooked, adding more water as necessary.
11. Taste the rice occasionally to check when it's done.
12. When done, take off the heat and mix in the cheese.
13. To serve, spoon into the middle of a plate and sprinkle with fennel fronds and shavings of blue cheese.

Variations

Caramelised fennel has only a mild aniseed flavour but if you want more kick, add a teaspoon of fennel seeds.

A sprinkling of toasted walnuts when serving gives an extra nutty warmth to the dish.

Corn and red pepper chowder

I was feeling a bit under the weather, had some bright red peppers that needed using, and a bag of corn in the freezer... that means corn chowder! It totally cheered me up, it's hearty, summery soup which looks so pretty in the sunshine.

• 1 large onion, roughly diced
• 2 red peppers, chopped
• 1 carrot, diced
• 200g small waxy potatoes, chopped into bite sized chunks
• One 400g can or equivalent frozen sweetcorn
• 500 ml vegetable stock (ideally with Swiss Marigold)
• Sprigs of fresh parsley (optional)
• Natural yoghurt or sour cream (optional)

1. Reserve roughly a quarter of the sweetcorn.
2. Splash some oil into a large saucepan along with a knob of butter, and heat.
3. Fry off the chopped onions, then add the peppers and carrot for a few minutes until softened.
4. Make up your stock with boiling water and taste it to make sure it's tasty. The secret to any soup is a good stock.
5. Liquidise the remaining sweetcorn with a little bit of the stock, then add that and the rest of the stock to the pan. If it doesn't quite cover the vegetables add a splash more water.
6. Put on the lid and cook on a moderate heat until the potatoes are cooked (10-15 mins).
7. When it's ready, ladle chowder into bowls and garnish with a spoonful of natural yoghurt or cream, and a sprinkling of fresh parsley. Enjoy!

Variations

A handful of Quorn chunks adds protein to this dish.

Meat-eaters can use a good chicken stock and add flaked white fish.

Cool down with Spicy Beetroot Gazpacho

It's el scorchio in London, the hottest day of the year so far! Hankering for something cooling I made gazpacho with a slight difference - the earthy sweetness of beetroot, cooling cucumber, and the spicy kick of chili and garlic. Delicious!

• 1 tin of tomato passata/chopped tomatoes
• 2 cooked beetroot (pref not in vinegar)
• 1/4 stick of cucumber, roughly chopped
• 1 stick celery
• Pinch of salt
• 1 garlic clove
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp tabasco (to taste)

1. Whiz up all the ingredients in a blender
2. Serve chilled with lots of ice.

Variations

Fresh tomatoes are actually best, but you need juicy red ones that you'll have to skin by immersing in hot water.

Roasted beetroot give the best flavour here as it really brings out their sweetness and reduces the earthiness.

Also wonderful with a slug of gin!

Cabbage & Tofu stir fry with Egg Fried Rice

My lunch, for your delectation. My Asian friend assures me this is very far from being an authentic Chinese dish but good all the same!

Cabbage & Tofu

Serves two, or one very greedy person (me).

• 200g firm tofu
• Half a Savoy cabbage, shredded
• 2 spring onions thickly sliced
• Little thumb of ginger, thinly sliced
• As much sliced red chilli as you're comfy with
• Soy sauce
• 1 lemon wedge per person

1. Take tofu slices and cut into triangular chunks. Pat dry with a teatowel.
2. Heat oil in a wok (sufficient to cover about half the thickness of the tofu) and fry the tofu, about 4 minutes on each side.
3. Drain and reserve the oil, leaving a couple of tablespoons for frying.
4. On a high heat, add the cabbage, onion, ginger and chilli. Stir fry for a few minutes until the cabbage browns very slightly.
5. Add soy sauce and a splash of water and stir, then add the tofu.
6. Cook the cabbage for a few more minutes. It's done when it's al dente, slightly crunchy but cooked through.
7. Drain the cabbage and liquid into a serving dish.
8. As a final touch, squeeze lemon juice over the top.

Egg fried rice

This is my favourite way of using up leftover rice from the night before. It's great just for breakfast with chilli sauce on top.

There are several ways to make egg fried rice, but I like this style which leaves distinct bits of egg. Also saves you the bother of beating the egg first

• Cooked rice
• 1 egg per person
• Chopped spring onion (optional)
• 1/2 tsp sesame oil

1. Add a tablespoon of the reserved oil to the wok and heat.
2. Crack in an egg. Leave the white to cook for a few seconds, then scramble it all.
3. Add the rice (and onion if using), stir and let it heat through and cook for a few minutes.
4. Take off the heat, stir in the sesame oil and serve immediately.

Chickpea and butternut squash tagine

This quick tagine was totally a random recipe, but packed with warm Moroccan spices it's so delicious I wished I'd invited people over! It'll look elegant served by candlelight on a hot summer's evening, or as a tasty lunch with couscous, rice or flatbreads.

I just wanted a way to use up a squash and leftover chickpeas from making hummus, but oh my, this is sooo good it's a new favourite.

• 1 butternut squash, peeled, seeded and cut into slices
• 1 large onion, roughly sliced and chopped
• 2 sticks celery, chopped
• 1 orange
• 400g chickpeas (approx, cooked or canned)
• 3 cloves garlic, chopped
• 1 medium chilli
• Ground coriander or coriander seeds
• 2 tsp cinnamon (or a stick)
• 2 tsp ground ginger
• 2 tsp allspice
• 2 tsp vegetable stock
• 1 tin of chopped tomatoes
• (Dried chilli if you want more heat)

1. Preheat the oven to 180C.
2. Put the squash slices into a bowl. Splash with oil and a sprinkling of salt, enough to coat. Roughly chop one clove of garlic and mix everything together.
3. Spread the squash mixture on a baking sheet and roast for approx 20 mins until the slices start to caramelise on the outside but are still firm.
4. Meanwhile, splash oil into a large pan and gently fry the onion and celery.
5. When translucent, stir in the chilli, garlic and dry spices.
6. Add the tomato and stock powder. Fill up the can with water and add to the pan.
7. Peel a few strips of zest from your orange with a potato peeler, then juice it. Add both to the pan.
8. Add the chickpeas and cook for 5 minutes or so.
9. Check seasoning - add more salt if it needs, and dried chilli if it needs more oomph.
10. By now the squash will be ready. Remove from the oven, and chop the slices into bite-sized chunks. Tip into the pan and stir. Add more water if it's too dry, you want the squash to be covered.
11. Turn down to a gentle heat and cook until both the chickpeas and squash are tender.
12. Serve topped with chopped fresh coriander or parsley and a squeeze of lemon juice. 

Variations

If you want more sweetness, try adding dried dates or apricots.

When serving, a drizzle of tahini on top adds a nice nutty addition. Or top with toasted flaked almonds to add crunch.

Chilli hummus

Another sparkling summer recipe today! Hummus is endlessly variable, you can really add whatever flavourings you like. Home-made is miles better than the bland beige stuff that ends up going fizzy in your fridge.

Personally I like the bold heat of garlic, chilli and cumin, but add whatever flavourings you most enjoy. Serve it as a dip with chopped veg, but even better, spread a big dollop on a plate and pile savoury things on top - a herby salad with feta, any kind of roast veg, or even (shh) meat! Ditch the cutlery and mop it all up with tasty Mediterranean flatbreads.

Personally I prefer using chickpeas I've soaked overnight and boiled for an hour or so, I think the flavour is better. It's also much cheaper than canned! But if you're pushed for time, tinned chickpeas are just fine.

• 400g chickpeas (cooked or canned)
• 2 cloves of garlic
• 1 small medium-heat chilli (deseeded if you're nervous)
• 3 tbsp olive oil (the better the oil, the better the flavour)
• 2 tbsp tahini
• Juice of a lemon (two if they're tiny)
• Pinch of salt
• Pinch of cumin

1. Putting everything into a blend, and whizz til smooth.
2. Test it, and taste it. Add more flavourings if you fancy!
3. At this stage it will probably be too thick. If so, add a splash of water and rewhizz until its a smooth, thick, but not too dry consistency.