Who can resist a good cardamom bun? I’ll always choose cardamom over cinnamon – it just feels much brighter and more fragrant, and especially good for this time of year. I’ve boosted the flavour with cosiness by incorporating some earl grey tea; and, while these are delicious just as they are, I sometimes add a generous squiggle of icing on top for extra sweetness.
Earl grey cardamom buns
Prep 30 min
Steep 15 min+ Prove 2 hr+
Cook 40 min
Makes 9
For the dough 150ml milk
4 earl grey teabags
300g strong white bread flour
1 tsp fast-action dried yeast
25g caster sugar
½ tsp fine sea salt
1 egg, beaten 25g unsalted butter, softened
For the filling 1½ tspground cardamom (freshly ground, for best results)
90g caster sugar
85g unsalted butter, softened
For the syrup
60g caster sugar 1 earl grey tea bag
To make the dough, put the milk and tea bags in a small saucepan and heat gently until steaming. Take off the heat, cover and leave to steep for 15-20 minutes.
Put the flour, yeast, sugar and salt in a large bowl. Make a well in the centre, pour in the infused milk and the beaten egg, and knead with a stand mixer for six to eight minutes, until smooth and tacky. (If kneading by hand, this will take 10-15 minutes.)
Rest the dough in the bowl, uncovered, for five minutes, then add the butter and knead for three to four minutes, until you have a smooth, glossy dough. Put this in a lightly greased bowl, cover and leave to rise in a warm place for at least an hour and a half, or until nearly doubled in size.
Meanwhile, make the filling. Mix the cardamom and sugar in a bowl, then add the butter and mix thoroughly to combine.
Heat the oven to 200C (180C fan)/390F/gas 6, and line the base and sides of a 20cm square tin with baking paper.
Once the dough has risen, turn it out on to a lightly floured surface and roll it into a large rectangle about 3-4mm thick. Spread the filling evenly across the surface, leaving a ½cm gap all around the edge. Starting from one of the long sides, tightly roll up the dough, then slice into nine rolls.
Arrange the rolls cut side up in the lined tin, with a bit of space in between, then cover the pan loosely with a dish towel and leave to prove for 25-30 minutes, until they look puffy and have increased in size so they start to touch. Bake for 30-35 minutes, until a deep brown colour.
Meanwhile, make the syrup. Put the sugar and tea bag in a small saucepan with 60ml water, bring to a boil and simmer for a minute.
Once the buns are baked, take them out of the oven, leave to cool for a few minutes, then brush generously all over with the syrup, and serve.
If you want to top with icing, mix three tablespoons of icing sugar with a half tablespoon of water, to get a thick consistency (add a little more water if it’s too thick), then pipe or drizzle over the cooled buns.
Chef Jamie Oliver joined "Good Morning America" this week to help home cooks get an easy, five-ingredient meal on the table with ease.
In his latest cookbook "5 Ingredients Mediterranean: Simple Incredible Food," Oliver shares dozens of easy dishes that focuses on minimal ingredients with big flavors.
Jamie Oliver.
Chris Terry
Oliver told "GMA" he wanted to bottle his experiences from his TV series and plate it up for this book and home cooks.
"Keep the shopping list really low. Keep it easy. Focus on flavors and technique and really nice quick meals that you can have for breakfast, lunch or dinner," he said.
Check out his recipes below.
Sheet Pan Pesto Pizza Pie: Fragrant Artichokes, Sweet Cherry Tomatoes and Mozzarella
Baked pizza.
David Loftus
"Who doesn't love pizza? There are all sorts of wonderful variations out there and this cheat's dough is a great last-minute go-to for an easy meal. Just a little prep and the oven does the rest for you."
Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
4 cups self-rising flour, plus extra for dusting
2 tablespoons green pesto
4 1/2-ounce ball buffalo mozzarella
12 ounces ripe mixed-color cherry tomatoes
10 ounces jarred artichoke hearts in oil
Directions
Preheat the oven to 400 F. Rub the inside of a 14-by-10-inch baking sheet with a little olive oil.
Put the flour into a bowl, then gradually add 1 cup + 2 tablespoons of water, mixing with a fork as you go.
Tip onto a flour-dusted surface and knead for a few minutes, until smooth, then use a rolling pin to stretch it out to a large rectangle, just slightly bigger than the pan, dusting the rolling pin with extra flour as you go. Carefully lift the dough onto the baking sheet, leaving it overhanging at the edges.
Rub the dough all over with pesto, then tear over the mozzarella.
Halve the cherry tomatoes and drain the artichokes, reserving the oil. Drizzle both with 1 tablespoon of artichoke oil, add a pinch of black pepper, then scatter over the dough.
Twist and fold in the overhang to make a crust, rubbing the exposed dough with a little more artichoke oil.
Cook on the bottom rack of the oven for 30 minutes, or until golden and puffed up.
Great with a salad on the side.
Garlic Chicken: Creamy Chickpeas, Spinach and Sumac
Garlic chicken.
David Loftus
"Inspired by some of the wonderful flavors of Lebanon, this quick dish is perfect for an easy meal. Hunting out nice fat jarred chickpeas is game-changing when it comes to both flavor and texture."
Peel the garlic cloves and slice lengthways, then place in a large nonstick frying pan on a high heat with 1 tablespoon of olive oil, stirring regularly.
Slice each chicken breast lengthways into 3 strips, then toss with a pinch of sea salt and black pepper.
Once the garlic is nicely golden, quickly remove from the pan with a slotted spoon, leaving the flavored oil behind. Go in with the chicken and cook for 5 minutes, or until golden and cooked through, turning regularly.
Remove the chicken from the pan and tip in the chickpeas (juices and all).
Add the spinach, along with most of the garlic and 1 tablespoon of red wine vinegar, then toss over the heat until the spinach has wilted and the chickpeas are hot through. Season to perfection with salt and pepper, then return the chicken to the pan and finish with the reserved garlic and a generous dusting of sumac.
"Thick bread soups are common all around Italy, but the baked versions really stand out for me -- a real family favorite that everyone loves because it leaves you feeling warm, cozy and fulfilled," Oliver wrote alongside this recipe.
Serves 6 Total time: 1 hour
Ingredients
3 mixed-color peppers
3 cloves of garlic
Three 14-ounce cans of plum tomatoes
10-ounce ciabatta loaf (stale)
8 ounces ricotta cheese
Directions
Preheat the oven to 350 F. Seed the peppers and chop into 1/4-inch chunks, then place in a large casserole pan on a medium heat with 2 tablespoons of olive oil and a pinch of sea salt and black pepper.
Peel and finely slice the garlic, add to the pan, then reduce the heat to low and cook for 20 minutes, or until the peppers are soft and sweet, stirring regularly and adding splashes of water, if needed. Scrunch in the tomatoes through clean hands and pour in 2 cans-worth of water.
Bring to a boil while you slice the ciabatta 1/2-inch thick. Stir the bread into the soup, then spoon over the ricotta and bake for 25 minutes, or until crisp on top and bubbling around the edges.
Season to perfection, then divide between warm bowls and drizzle with a little extra virgin olive oil, if you like.
Recipes reprinted with permission courtesy of Jamie Oliver "5 Ingredients Mediterranean: Simple Incredible Food."
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Chrissy Teigen is asking for forgiveness for her laborious recipes.
While on Live with Kelly and Mark Wednesday morning, the model admitted that she doesn’t cook the recipes she has shared on previous episodes of the talk show or the ones published in her cookbooks.
“If I were to do a cookbook now it would be like 10-minute recipes because I don’t cook the way I used to,” the mother of 4 told co-host Kelly Ripa, who agrees that Teigen has a full house.
The costar of Chrissy & Dave Dine Out’s family grew by two in 2023. She and her husband John Legend welcomed Esti Maxine in January and son Wren Alexander via surrogate in June. In a busier house with more mouths to feed, the author of three cookbooks says she would not do the tedious tasks she asked in her recipes.
She continued, "I used to tell people outrageous things like, ‘Make sure to get fresh thyme and take the time to pick the leaves.’ And now I’m like, ‘Uhhhhh, no!’ ”
Chrissy Teigen photographed on Feb. 26, 2016 in Miami.
Ripa laughed and responded, “You told us that right here on the show!”
Teigen then added, “If I make my lasagna now I’m like, ‘This is evil! I can’t believe I did this to people!’ ”
While the former Lip Sync Battle host says it feels “weird” to be on the morning talk show and not cooking, as she has done on previous segments, she is enjoying other parts of the food world.
“Right now we are selling products nationwide in grocery stores and I’ve got my cookies and my banana bread and pancakes and waffles and those are so fun to create and then take pictures of and design the boxes, that’s so much more fun to me personally,” she says, adding that writing a cookbook is “hard.”
Another element of her foodie career is now on the small screen in her new series, Chrissy & Dave Dine Out.
Alongside Momofuku founder David Chang, the pair takes viewers on a culinary journey through the greater Los Angeles area in their Freeform show. Alongside indulging in some mouthwatering eats, the hosts and their famous guests will also dish out some serious gossip on everything from their sex lives to their most embarrassing stories.
Chrissy Teigen in 'Chrissy & Dave Dine Out'.
Disney/Mike Taing
"We're taking the coolest people we know out for a bunch of insanely delicious meals," Teigen teases in the trailer.
This is one of the quickest and easiest dishes I learned to make from my mom. She used to make it for us as a child, and I still make it today when I'm short on time but don't want to sacrifice a warm and delicious home-cooked meal.
Just put everything together in one pot without frying. Let the chicken and potatoes cook slowly with the spices until you have a warm stew with the comforting smell of home, tender chicken, soft and tender potatoes, and a thick sauce perfect for dipping bread. You don't need more than that.
If you really want to treat yourself, add some fresh chopped vegetables on the side and you have a great meal.
Place the potato cubes in a large, wide pot. Place the chicken breast on a baking sheet and cover with the red pepper strips.
Season with spices, drizzle oil, and add water only until you reach the height of the chicken (do not cover the chicken completely with water, only until the water touches it).
Bring the contents of the pot to a boil, cover, and cook over medium heat until the chicken is soft and a pleasing aroma spreads throughout the house.
Remove the lid and cook another 10 minutes uncovered until the liquid reduces a little and the sauce thickens.
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Chef Jamie Oliver joined "Good Morning America" on Tuesday to help home cooks get an easy, five-ingredient meal on the table with ease.
In his latest cookbook "5 Ingredients Mediterranean: Simple Incredible Food," Oliver shares dozens of easy dishes that focuses on minimal ingredients with big flavors.
Jamie Oliver.
Chris Terry
Oliver told "GMA" he wanted to bottle his experiences from his TV series and plate it up for this book and home cooks.
"Keep the shopping list really low. Keep it easy. Focus on flavors and technique and really nice quick meals that you can have for breakfast, lunch or dinner," he said.
First up he shared this hearty soup that's perfect for a winter weeknight meal.
"Thick bread soups are common all around Italy, but the baked versions really stand out for me -- a real family favorite that everyone loves because it leaves you feeling warm, cozy and fulfilled," Oliver wrote alongside this recipe.
Serves 6
Total time: 1 hour
Ingredients
3 mixed-color peppers
3 cloves of garlic
Three 14-ounce cans of plum tomatoes
10-ounce ciabatta loaf (stale)
8 ounces ricotta cheese
Directions
Preheat the oven to 350 F. Seed the peppers and chop into 1/4-inch chunks, then place in a large casserole pan on a medium heat with 2 tablespoons of olive oil and a pinch of sea salt and black pepper.
Peel and finely slice the garlic, add to the pan, then reduce the heat to low and cook for 20 minutes, or until the peppers are soft and sweet, stirring regularly and adding splashes of water, if needed. Scrunch in the tomatoes through clean hands and pour in 2 cans-worth of water.
Bring to a boil while you slice the ciabatta 1/2-inch thick. Stir the bread into the soup, then spoon over the ricotta and bake for 25 minutes, or until crisp on top and bubbling around the edges.
Season to perfection, then divide between warm bowls and drizzle with a little extra virgin olive oil, if you like.
Recipes reprinted with permission courtesy of Jamie Oliver "5 Ingredients Mediterranean: Simple Incredible Food."
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While frozen broccoli may seem like just a simple side, it’s actually the secret weapon to preparing a winning weeknight dinner! This veggie’s earthy flavor and tender texture makes it a filling addition to sauces, casseroles or stews (to name a few). You can even skip thawing the broccoli, for some recipes, and get straight into preparing the dish. Using this frozen veg over its fresh counterpart saves you time cleaning it and shortens the cooking time — all without skimping on nutrients. Keep reading for tips and recipes that showcase frozen broccoli as a convenient shortcut that upgrades your favorite dishes!
The process of freezing broccoli
Freezing broccoli involves branching the florets in boiling water or steam for a few minutes. The vegetable is then promptly cooled, drained and placed in a sealed package before it’s frozen. This process stops enzymes within the broccoli from causing spoilage, allowing the veggie to last about 1 year while maintaining its color, flavor and texture.
Is frozen broccoli good for you?
Even though frozen broccoli is blanched beforehand, it still retains many key nutrients. In fact, 1 cup of cooked frozen broccoli contains nearly 6 grams of protein and 6 grams of fiber. Protein contains amino acids that help grow and repair muscle tissue, while fiber, particularly the soluble kind in broccoli, slows down digestion to aid blood sugar control. This serving of broccoli also has 52 calories and no fat. With frozen broccoli being a nutrient powerhouse, it’s an easy way to sneak more veggies into your everyday diet.
Does frozen broccoli need to be thawed before cooking?
Whether or not you thaw the broccoli depends on how you’re cooking the dish. If you’re using a quick-cooking method like roasting, satueéing, simmering or air frying, the veg can be prepared frozen. “Don’t try to thaw the broccoli first. When the ice melts, it can make the broccoli mushy,” Rebecca Abbott, co-owner of AirFryingFoodie.com and co-author of Air Fryer All Day, says. She notes that the high heat from these methods defrosts the broccoli fast and cooks it to tender perfection.
But for dishes with a longer cook time such as casseroles or stews, thawing broccoli florets ensures the florets heat evenly. “If you need to thaw frozen broccoli for a recipe — particularly the steam in the bag type — rather than microwaving the broccoli in the bag, which can result in a rubbery texture, thaw the frozen broccoli by adding it to a large bowl, covering with hot water and letting it sit for a few minutes,” Kat Marris, senior recipe developer at Green Chef, explains. Once thawed, drain the broccoli and pat it dry to remove excess moisture. Now, the broccoli is ready to add a hearty touch to your weeknight meals!
3 delicious recipes that use frozen broccoli
Turning your bag of frozen broccoli into a must-have ingredient for chili, pasta bakes or appetizers couldn’t be simpler! Try these three recipes from our test kitchen to liven up this hearty veg.
Cheesy Broccoli Puff Pastry Cups
ALLEKO/Getty
Pastry shells make a crispy base for our veggie and cheddar combo.
Ingredients:
1 (10 oz.) package frozen puff pastry shells such as Pepperidge Farm
4 cups frozen broccoli florets
1¼ cups milk
1½ Tbs. all-purpose flour
1 tsp. mustard powder
⅛ tsp. cayenne pepper
1⅔ cups shredded sharp cheddar
Fresh parsley and lemon zest
Directions:
Active: 30 mins
Total time: 1½ hrs
Yield: 6 servings
Heat oven to 425°F. Bake puff pastry shells according to package directions. Let cool. Remove centers. Bring large pot salted water to a boil; add broccoli. Cook until crisp-tender, about 3 minutes. Drain well; roughly chop.
In pot, whisk milk, flour, mustard powder, cayenne and ¼ tsp. salt; over medium heat, bring to a boil. Cook, stirring, until thick, 2 minutes. Stir in cheese until melted. Remove from heat. Stir in broccoli. Divide among pastry shells. Add parsley and zest.
Pork ‘n’ Pasta Alfredo
LauriPatterson/Getty
Rigatoni pasta has the perfect shape for holding our creamy sauce — feel free to use any tube-style shape you have on hand.
Heat oven to 350°F. Coat 4-quart baking dish with cooking spray. Cook pasta according to package directions. Reserve ½ cup pasta cooking liquid. Drain pasta.
Coat nonstick skillet with cooking spray; heat over high heat. Add pork; cook, flipping once, until browned, 2 to 3 minutes per side. Toss pasta with sauce, broccoli, tomatoes and reserved pasta liquid. Transfer to baking dish. Top with cheese and pork. Bake until pork is cooked through, 20 minutes. If desired, top with basil.
Turkey ’n’ Veggie Chili
Bhofack2/Getty
Convenient frozen mixed vegetables cut prep time in half for this satisfying comfort-food favorite.
Ingredient:
1 Tbs. olive oil
½ lbs. ground turkey
1 onion, chopped
2 Tbs. chili powder
½ tsp. salt
1 (15 oz.) can tomato sauce
½ tsp. pepper
2 cups frozen mixed vegetables, such as broccoli, carrots and corn, thawed
1 cup grape tomatoes
3 cups cooked rice
Directions;
Active: 20 mins
Total time: 1 hr.
Yield: 6 servings
In large nonstick skillet, heat olive oil over medium-high heat. Add turkey and onion; cook, stirring occasionally and breaking up meat with wooden spoon until turkey is no longer pink, 6 to 7 minutes. Add chili powder, salt and pepper; cook, stirring, until fragrant, about 2 minutes.
Stir in tomato sauce; cover. Reduce heat to medium. Cook, stirring occasionally, until flavors blend, about 30 minutes. Stir in mixed vegetables and tomatoes. Cover; cook until tender and heated through, 5 to 10 minutes. Serve with rice.
Easy variation: Make it 3 Bean Veggie Chili: Sub in 1 cup each cannellini, kidney and black beans for the meat. Cook onion in oil until tender; add beans and remaining ingredients. Cook 20 minutes.
For more vegetables recipes, check out the recipes below!
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Chickpeas are a remarkably versatile ingredient. The amount of ways you can turn this humble legume into something truly delicious is nuts!
Source: iStock
Chickpeas, with their versatile nature, offer endless possibilities for creating mouthwatering, plant-based meals. Whether you're a card-carrying vegan or new to the lifestyle (welcome!), these recipes will inspire and delight your taste buds and impress your friends.
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Farro Chickpea Skillet with Tomatoes, Kale, Cardamom & Lime
Farro and chickpeas partner as the main ingredients in this recipe from The First Mess. Ready in 30 minutes, this one-pot meal promises an easy and flavorful weeknight meal.
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Sonoma Chickpea ‘Chicken’ Salad
Chickpeas, grapes, celery, and pecan nuts serve as the headline ingredients in this versatile and easily customizable recipe from The Simple Veganista. Drizzle liberally with the maple-tahini poppy seed dressing, and you’re good to go.
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Actually Crispy Baked Chickpeas
The name says it all. If you’ve ever tried to make crispy chickpeas and failed (been there, got the apron), Minimalist Baker has you covered with her Actually Crispy Baked Chickpeas. They’re perfect for adding to salads, Buddha bowls, or just snacking on.
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Mediterranean Chickpea Pasta Salad
I’m a sucker for a good pasta salad, and this Mediterranean version from eat with CLARITY looks like one for my favorites tab for sure. With chickpeas for protein, veggies for crunch, and a simple vinaigrette, it’s the perfect no-fuss work lunch meal.
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Creamy Hummus
No chickpea recipe roundup would be complete without this vegan staple. Yes, hummus recipes are a dime a dozen on the interwebs, but The Plant Based School goes deep on its version of this Middle-eastern classic. Plus, there are a bunch of variations to try.
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Vegan Mushroom Risotto With Chickpeas
While I do love myself a good risotto, I could never quite get my head around making it for myself. But with one look at this creamy bowl of heaven from Ela Vegan, I decided that it was high time I got over my aversion to the constant stirring required to whip up this dish.
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Chickpea Curry: An (Almost) Perfect One-Pot Meal
Creamy, flavorful, gourmet, restaurant-quality — does that not sound like a dish you need to make tonight? Rainbow Plant Life promises this chickpea curry is easy to make and ready in an hour.
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3-Ingredient Chocolate-Covered Chickpeas
My mom got me hooked on peanut clusters as a kid. I haven't eaten them for ages, but this dark chocolate chickpea take on them from The Conscious Plant Kitchen took me right back to my childhood. (Guess what I’m doing on the weekend.)
Like anyone with ties to the South, one of my first meals of the year was black-eyed peas and slow-simmered greens in the hopes of bringing luck and wealth, respectively, during Earth’s next trip around the sun. It may all be superstition, but the combination of beans and greens is still one that I love and want to eat throughout the year. (It’s a bonus that the ingredients are healthful.) Should you be searching for a sprinkle of good fortune — or simply love the comfort the pair provides as much as I do — these recipes from our database feature earthy beans and delicious greens of all types.
Orecchiette With Borlotti Beans, Bitter Greens and Lemony Breadcrumbs
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A good example of a little meat going a long way: bacon and chorizo add extra depth to this earthy dish. The beans also contain plenty of protein. Whenever I think about a meat-based meal I work out what I can add in order to bring down the meat content, to help the purse and the planet. Pulses work well.
A little more or less of any ingredient is not crucial: let the recipe expand or contract to suit your larder. The dish can be ready in around 30 minutes, but it can just as easily simmer away gently for much longer.
Serves 4 light olive oil 1 tbsp rindless smoked streaky bacon 150g cooking chorizo 200g, cut in half lengthways and sliced into half-moons about 1-2cm thick onion 1, finely sliced garlic 2 cloves, finely sliced whole green beans (haricots verts, if possible) 1 x 400g tin or 400g
frozen sherry vinegar 1 tbsp tinned butter beans 200g, liquid reserved frozen broad beans 400g white wine or cider 150ml (optional – you can use apple juice and a splash of vinegar, or top up your stock quantity) ham, chicken or vegetable stock 250ml bay leaf 1 parsley handful, roughly chopped (optional) salt andfreshly groundblack pepper
To serve
garlic bread
Heat the oil in a heavy-based saucepan with a lid over a medium heat. Using a pair of scissors, cut the bacon into bite-size pieces straight into the pan. After a couple of minutes, add the chorizo and cook for 5 minutes, or until it is slightly browned. Lift the bacon and chorizo from the pan with a slotted spoon and set aside.
Immediately put the onion into the pan with the delicious pork fat, add some salt and stir the onion about until it is well coated with the fat. Add a little more oil if necessary; the onion should look glossy. Let the onion start to sizzle, then turn the heat down to medium-low, put a lid on the pan and cook for 7-10 minutes until soft, stirring occasionally. If the onion is taking on too much colour or beginning to stick, add a generous splash of water. Once soft, turn the heat up to medium and add the garlic. Cook for a couple more minutes, stirring occasionally.
While the onions are cooking, drain and rinse the green beans and cut them into 1-2cm pieces.
When the garlic has cooked for a couple of minutes, splash in the vinegar, then add all the beans, including the liquid from the butter beans, and give it all a good stir to amalgamate. Add the wine, bring to the boil and let it bubble away to almost nothing.
Add the stock and bay leaf, return the chorizo and bacon to the pan and leave the whole lot to simmer for 15 minutes with the lid off. Add more liquid if it seems to be drying up – the beans should be just covered with liquid.
After 15 minutes or so add the parsley, if using, and season to taste with salt and pepper. Serve with garlic bread.
From the cupboards
Spiced rice and lentils
A very simple supper that can quickly become a speedy kedgeree with the addition of flaked smoked fish at the end. Add cooked vegetables for a one-pot dish, served with seasoned yoghurt.
Serves 4 basmati rice 360g light olive oil 2½ tbsp brown mustard seeds 2 tsp whole cloves 3 cardamom pods 2 chilli flakes 1 tsp, or more depending on your taste onion 1 large, finely diced ground turmeric 2 tsp garlic 3 cloves, crushed or finely grated red or green chilli of choice 1, sliced (optional) ground cumin 1 tbsp ground coriander 1 heaped tbsp chicken or vegetable stock 700ml cinnamon stick 1 small bay leaf 1 lentils 1 x 400g tin, drained, liquid added to the stock butter 40g eggs 4 seasalt andfreshly groundblack pepper
To finish lime finely grated zest and juice of 1 coriander generous handful, chopped, stalks and all mango chutney or hot lime pickle seasoned yoghurt
Wash and soak the rice in a bowl of water for 30 minutes.
Heat a medium saucepan with a lid with 1½ tablespoons of the oil over a medium heat. Throw in the mustard seeds, cloves, cardamom and chilli flakes, and cook for a couple of minutes so they release some of their fragrance. Add the onion and, when it starts to sizzle, turn the heat down and put on the lid. Leave to soften for 7-10 minutes. When soft, turn the heat up and let the onions catch a little bit of colour before adding the turmeric. Stir it about for a minute to let the flavour and natural colour out, then add the garlic, chilli, cumin and coriander. Give them all a couple more minutes of getting to know each other, stirring regularly, before adding the rest of the oil and letting it heat up.
Drain the rice and add it to the pan. Stir to coat well with the mixture in the pan, then add the stock, cinnamon stick, bay leaf and some salt. Bring to the boil and stir thoroughly. Put a lid on and leave it on the lowest possible heat for 20 minutes.
While the rice is cooking, hard-boil the eggs, then peel and roughly chop them.
Once the rice is cooked, stir in the lentils and butter, pop the lid back on and leave to stand for 5 minutes for the lentils to heat through.
To serve, taste the rice for seasoning, then stir in the lime zest and juice and all but a few leaves of the coriander. Spoon into bowls and scatter with chopped egg and the last bits of coriander. Serve with the mango chutney or hot lime pickle and the seasoned yoghurt.
Quick (and not too filling)
Greeneggs
If you don’t fancy pasta in this soupy stew, peel and finely dice some potatoes and start them off in the broth for a good 7 minutes before you add any of the other vegetables. You can substitute any of the vegetables, such as spinach for the greens or broccoli and broad beans instead of french beans, but retain the peas – they are the star for me.
Serves 4 vegetable or chicken stock 700ml mint a few sprigs, leaves picked and finely chopped, stalks reserved greens 200g, finely shredded spring onions 4, trimmed as little as possible and finely sliced using all the green green beans 100g, trimmed and chopped into 2cm pieces frozen peas 300g orzo or pastina 80g creme fraiche 80ml garlic 1 clove, crushed or finely grated eggs 4 sea salt and freshly ground black pepper bread for mopping up (optional)
Pour the stock into a medium casserole dish that will fit under the grill. (If using a stock cube, crumble one cube into 700ml of boiling water.) Throw in the mint stalks, a grind of pepper and a good pinch of salt, and let the stock simmer and the mint stalks infuse for at least 5 minutes. Lift out the mint stalks and add the greens and spring onions. Let these simmer for 3 minutes, then add the beans, peas and orzo or pastina. Bring back to a simmer and cook for 5-7 minutes until soft.
While the vegetables are cooking, put the creme fraiche into a small bowl, season to taste with salt and pepper, then add the garlic and chopped mint leaves and mix together to combine.
Heat the grill to high or heat the oven to the very highest it can go.
One at a time, break the eggs into a small cup and gently slide into the pan, in different corners. Cover the pan with a lid and simmer for 3 minutes so that the egg whites become opaque. At this stage, when the poached eggs are just set, blob the creme fraiche mixture over the top. Place the pan under the grill or in the oven and leave the cream to melt and brown for 3 minutes or so.
Serve in warmed bowls with an egg in each one.
Tip Mint is easy to grow and it’s worth having a pot of it on your windowsill or outside if you have space. I save the stalks and throw them into the water when boiling potatoes or peas, or to infuse a stock for soup, lamb stew or a summery risotto. Lift them out before serving: they aren’t great to eat and will have given up their flavour to whatever you are making.
In for the long haul
Braised pork with fennel and tomatoes
This dish was a favourite of my friend Tim, a phenomenal chef who taught me so much. These days, when meat costs are high, it is worth eating less of a higher quality. Intensively reared pork will not have the sweetness and rich, firm texture you get with happy, outdoor-reared pork. I have suggested belly here as it is a cheaper cut. You can get belly with or without bones – I think the bones keep the meat from getting dry, and because the end product is soft and yielding the meat should come away very easily.
For 4–6 thyme 4 sprigs, leaves picked, or 1 tbsp dried thyme basil a few sprigs, leaves picked, stalks very finely chopped lemon zest and juice of 1; peel one long ribbon of zest using a vegetable peeler and grate the rest fennel seeds 1 tbsp, slightly crushed pork belly 800g, skin scored vegetable oil 2 tbsp, plus an extra splash garlic 8 cloves, sliced red onions 2, cut into sixths fennel bulbs 2, cut into sixths lengthways tomatoes 4 large, skinned and cut in half waxy small potatoes 480g, cut in half bay leaf 1 Pernod a splash, if you have it (very much optional) vegetable or chicken stock 200ml white wine, cider or apple juice 120ml (optional) sea salt and freshly ground black pepper
Preheat the oven to 220C fan/gas mark 9 and heat a roasting pan at the same time.
Toss the thyme, finely chopped basil stalks, grated lemon zest, fennel seeds, salt and a generous grind of pepper together.
Season the underside of the pork belly very thoroughly, then flip it over and make sure the skin is very dry. Rub the pork well with the vegetable oil followed by the thyme mixture, pressing this on to the skin well and letting it get into the scored bits. I usually add a little more salt at this stage – it will take more than you imagine.
Take the hot roasting pan out of the oven, add a splash of oil, then add the pork belly. Return to the oven and cook for 20–30 minutes until it’s nice and brown.
In the meantime, toss all the vegetables except the potatoes together in a large bowl with a good dose of seasoning, the ribbon of lemon zest, the bay leaf, lemon juice and Pernod, if using.
Bring the stock and wine, if using, to the boil in a large saucepan and keep it hot.
When the pork belly is browned, turn the oven temperature down to 160C fan/gas mark 4. Take the roasting pan out of the oven, carefully lift out the meat and set aside, then pour off all the fat. Pour the hot stock into the roasting pan and, using a whisk, have a good go at lifting up all the flavours on the bottom of the pan. Add 1 tbsp of the pork fat to the bowl of vegetables, mix well, then add them to the roasting pan with the stock, making an even layer for the pork to sit on. Return the pork to the pan and cover with kitchen foil. Cook for 1 hour. At this stage, you can add the potatoes, put the foil back on and cook for a further 45 minutes. The pork should be meltingly tender and you should be able to put a fork through it. If not, return to the oven for a further 30 minutes and check again.
Lift the pork out of the roasting pan and leave to rest in a warm place for 15 minutes. If you want crispy skin, preheat the grill to its highest setting.
Using a slotted spoon, lift the vegetables out of the cooking liquor and if there is a lot of liquid pour it into a saucepan and reduce down a little on the hob.
Once the pork has rested, put it under the grill until the skin is crisp, if you like, then rest again while you bring everything together.
Tear the basil leaves into the vegetable mix and spoon this onto warmed plates. Slice the meltingly soft pork and sit on top of the vegetables with sauce over it and serve extra sauce in a warm jug.
TipPork belly will produce a good amount of fat. This will keep well in a sealed jar in your fridge and is fantastic for frying or making roast potatoes. If you have any pork belly left over, take off the skin, shred the meat, mix with pork fat and plenty of seasoning (I like to use ground allspice), then pack into a clean jar and cover with a thin layer of pork fat. You now have potted pork.
You can do this with any leftover meat and, so long as you have enough fat to mix through and cover it, it will keep in the fridge for up to seven days. It is excellent spread on toast with pickles.
Blueprint for leftovers
A big old soup
A great way to use up the contents of the fridge. I have given you a framework from which to branch out (see variations below). Quantities can expand and contract with what you have.
Serves 4 light olive oil 2 tbsp butter 50g onions 2, halved and sliced leek 1 large, trimmed, cut in half lengthways and thinly sliced carrots 3, cut in half and sliced celery 3 sticks, sliced garlic 3 cloves, finely chopped potatoes 2 large, peeled and diced vinegar of choice 1 tbsp chicken or vegetable stock 1 litre hard herbs, such as thyme, rosemary and sage 6-8 sprigs bay leaf 1 sea salt and freshly ground black pepper
To serve croutons, cheese or soured cream (optional)
In a large heavy-based pan with a lid, heat the oil and butter over a medium heat. Add the onions and a dose of salt and, when they start to sizzle, put the lid on, turn the heat down and leave to cook for 10-15 minutes, stirring occasionally, until meltingly soft.
When ready, turn up the heat, add the leek and cook for a further 5 minutes. Add the carrots, celery and garlic and cook, stirring, for a couple of minutes. Add the potatoes, then once they have mixed well with everything, add the vinegar and let it evaporate.
Add the stock and herbs and bring to the boil. Cook until the potatoes are soft. At this stage, I put a stick blender through the soup to add some thickness, or put a couple of ladlefuls in a blender or food processor. I prefer it not to be completely smooth, but of course you can puree the whole lot if you like, so lift out your herbs in this case. I tend to leave them in and counsel the soup eaters to work round them.
Check the soup for seasoning and you are ready to go. Top with some croutons, cheese or soured cream, or whatever you like.
Variations This soup can take all sorts of leftover cooked vegetables – whatever you have. All raw root vegetables that need using up work well in soup. Just increase the quantities to make one the main event.
Here are some lovely combinations: parsnip and hazelnut; celeriac and apple; pumpkin and ginger; spiced carrot and swede.
Replace the potato with some soaked barley for a scotch broth vibe. This would be perfect with leftover cooked lamb and cooked shredded greens. Use old bread instead of potatoes – it will disintegrate and thicken in a way that is delicious, especially with lots of garlic. Finish with chopped parsley.
Replace most of the stock with passata (strained tomatoes) or any tomatoes that need using up (blitz them with a stick blender before using) and add some small pasta and white beans or similar for minestrone.
Any leftover cooked pulses would be great to replace, or as well as, the potato, or soak the last few lentils or beans in a packet that you’re not sure what to do with and add to the soup at the beginning, as they will require longer to cook.
Stir in the end of a jar of pesto, tapenade, harissa or curry paste for different flavours – it really is a good home for almost anything.
It is also great with some shredded cooked chicken or ham.
Sweet and simple
Rhubarb and ginger crumb pudding
This pudding stays within the realms of crumble with the added bonus of using up bread.
Serves 4 butter 100g soft breadcrumbs 200g ground ginger 1 heaped tsp rhubarb 500g, cut into 3cm lengths oranges finely grated zest and juice of 2 unrefined caster sugar 100g stem ginger in syrup 60g, plus 2 tbsp of the syrup lemon juice of 1 boiling water 2 tbsp
To serve cream or custard
Heat the oven to 180C fan/gas mark 6. Put the butter in an ovenproof bowl and melt in the warming oven. Stir in the breadcrumbs and ground ginger and coat well.
Scatter a third of the crumb mixture over the bottom of a 20cm x 20cm oven dish.
In a bowl, mix togetherthe rhubarb, orange zest and sugar. Coarsely grate over the stem ginger and toss through the fruit. Put half of the rhubarb mixture on top of the crumbs and follow with another third of the crumbs. Repeat with the rest of the fruit and crumbs.
Mix the orange and lemon juices with the ginger syrup and boiling water. Spoon all over the pudding, then bake for 30-45 minutes until the rhubarb is soft and the crumbs crisp and golden. Serve with cream or custard.
Tip The syrup in a jar of stem ginger has a fiery flavour. Try it on porridge instead of syrup or honey for a super-warming feeling. It’s also good with lemon and hot water if you are feeling under the weather.
From Every Last Bite by Rosie Sykes (Quadrille, £18.99). To order a copy for £16.14 go to guardianbookshop.com. Delivery charges may apply
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