A romantic bowlful!

It's another gallimaufry – but this takes it up a notch ...

Asian Spiced Gallimaufry

Serves 2

The marinade

2 x 4oz fillet steak, sliced thinly

110 – 120g in grams (*see note below)

2 roasted garlic cloves

1 tsp powdered star anise or one whole star anise

1 tbsp dark soy sauce

Mix together the marinade and pour over the fillet slices, ensuring that the slices are thoroughly coated. Box and leave in the fridge for an hour or so – it won't hurt to leave it longer.

The stir fry sauce

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (dry sherry will do)

1 dessert spoon of sweet chill sauce

mix together – can be made ahead, covered and fridged

Ahead of the game

Choose vegetables that are in season and that you love. I chose :

Cooked Jersey Royal potatoes – 500g

quartered

100g asparagus, blanched, plunged into ice

cold water, pat dry, box and fridge

100g baby broad beans – blanched and popped – box and fridge

100g small sweet mini peppers, finely sliced – bag and fridge

100g (2 large) salad onions, finely sliced - ditto

The amounts given are not set in stone – they are a guide to help you - build your own recipe.

*A note about weights – an ounce is exactly 28g but is usually written as either 25 or 30 – whichever suits you best but stick to what you decide – don't confuse yourself!

Plan of action up next!

Cheat's Chilli

This is a speedy supper that won't break the bank and thrifty too – it only takes 20 minutes!

Cheat's Chilli

650g minced beef or Quorn mince

glug of rapeseed oil

*½ tsp each of cumin, coriander

and cinnamon

*500g carton of passata

*1 can of red kidney beans

60ml sweet chilli sauce

l large onion, finely chopped

1 Knorr garlic flavour pot

*¼ tsp chilli powder

Only piece of kit required – a large frying pan.

Heat the rapeseed oil, add the onion and garlic and soften on a moderate heat for 2/3 minutes. Add the cumin, coriander, cinnamon and chilli and cook to allow the spices to release their umph!

Add the minced beef and break up and mix thoroughly to ensure that the mince is browned. Add the passata and the sweet chilli sauce, mix again, finally add the beans – bring to the boil and simmer for 20 minutes stirring occasionally .

Variations

Add 50g of dark chocolate broken into small

pieces and drop into simmering chilli to enrich

Use spiced mixed beans instead of red

kidney beans

Add 150g of diced chorizo – (remember you can

get Plant Chorizo Puppies) (reduce the amount of minced

beef to 500g). Fry off the chorizo first until it begins

to crisp and set aside - the rapeseed oil is not necessary since

you're making use of the oil released from the chorizo – continue

with the recipe adding the onion, garlic and spices

as above, add the chorizo back when the mince is

browned

Add a topping of sour cream

Serve with bread of your choice or wraps or how about tacos?

Why not serve with a raw slaw!

If this doesn't disappear it'll be a miracle. If by some chance there are any leftovers, freeze portions in microwave boxes.

By the way those ingredients marked * are great store cupboard items!

OR … perhaps you'd prefer a Shepherd or a Cottage?

The final side

… the humble onion salad :

Onion Salad

2 medium onions, finely chopped -

weight 150g per onion approximately

salt and black pepper

2 tbsp fresh orange juice

1 tbsp lemon juice

1 tbsp tomato paste

pinch of chill powder

Place the onions in a large mixing bowl. Add the remaining ingredients and mix well.

Place the salad in sealed airtight containers and store in a cool place.

The secret to this salad is that you should not serve it for at least a day, preferably two after making it. It's important that the orange and lemon juice and the tomato paste are allowed to “mature” - leaving to infuse takes away any harshness from the onion and the tomato paste.

This is a perfect accompaniment for any curry.

Here it is :

If you are a lover of all things spicy then this onion salad is excellent with cold meats or, best of all, with a strong mature cheddar cheese.

It's a match made in heaven – koftas, curry and two sides as well.

Next – if you don't fancy a curry what about a Cheat's Chilli?

Bombay Aloo – photos!

 Here's a photo guide of the original Bombay Aloo :

the beginning

the middle

the end

in an individual pot, ready to roll!

It's a win win – you use up any potatoes and produce a dish that will go down a storm – an added bonus - if you cook it on purpose it doesn't break the bank – I love it when a thrifty plan comes together especially when it tastes so good!

The final side ...

Chapter IV – The Gorengs!

Nasi Goreng is Indonesian and began life as a breakfast dish using up leftover rice from the previous evening but has evolved into a popular street food choice, right up to being served in posh restaurants. It can be spicy or not depending on your taste and vegetarian or not. There's Mie Goreng too using noodles instead of rice.

What follows is a series of variations on this original recipe, all of which qualify as candidates for “dive in” dishes.

Whichever variation of The Gorengs you choose the principle is the same – it's the perfect vehicle for using leftovers and adding treats like prawns and ham hock. It's quick and easy to produce and so satisfying to place a large wok full of deliciousness on the table with additional sides – more chopped cashews, bowls of soy, kecap manis, a heap of small thin wraps and a stack of Little Gem lettuce cups.

The easiest way to show the “zhuzh” is to give the original recipe and underline the alternative ingredients.

Here goes :

Nasi Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder – instead of using chilli

powder use ½ tsp of sambal paste *

8oz (225g) cooked rice – instead of using plain rice, use bags

of frozen rice with added veggies *

6oz (175g) cooked chicken or turkey meat, diced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp dark soy sauce

1 tsp soft light brown sugar

1 tbsp lemon juice

instead of using soy, sugar and lemon juice use

60ml of soy sauce and 120ml of Kecap Manis *

6oz (175g) cooked wafer ham, thinly sliced

instead of using cooked wafer ham use cooked

shredded ham hock *

black pepper

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Add the vegetable oil to the wok and heat gently. Add the onions, garlic and chilli powder* and fry until lightly browned. Add the rice* and cook for a few seconds then stir in the chicken and prawns. Cook for 2/3 minutes.

Mix the soy sauce, sugar and lemon juice* together, then stir thoroughly into the rice mixture. Stir in the ham* then season to taste with pepper. Spoon the mixture into a serving bowl and garnish with the omelette strips.

Optional sides :

Add a dish of chopped honey roasted cashews

Add bowls of soy and Kecap Manis for extra drizzle

Add a stack of small thin wraps – small wraps are easier

to control for little fingers

Add a stack of Little Gem lettuce cups – ideal for

filling with the Nasi and devouring – you'll save on

cutlery too!

a perfect “dive in dish”

Here's an alternative “fish” Nasi recipe :

Nasi but not

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder or sambal paste

8oz (225g) cooked rice

6oz (175g) cooked salmon fillet, flaked

6oz (175g) smoked salmon, finely sliced

6oz (175g) peeled prawns, defrosted if frozen

120ml Kecap Manis (sweet soy sauce)

60ml dark soy sauce

4-6 hard boiled eggs, quartered

black pepper

Serves 4-6

Add the vegetable oil to a wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the salmon and prawns.

Mix the kecap manis and soy sauce together, stir into the rice mixture, then season to taste with pepper.

Add the eggs, folding in gently, serve immediately, straight from the wok.

You can adjust the amounts of fish/seafood to your own personal taste – bearing in mind that you have two elements to replace from the original recipe – chicken and ham – 175g each plus 175g of prawns. You are adding hard boiled eggs and although these are a garnish they are definitely an integral part of the dish since the sauce is quite punchy and the fish quite salty so they play an important part in the balance.

Once again though, make it your own – adjust to suit yourself, if you want more prawns then adjust the amount of salmon accordingly. The great thing about this recipe is that it is a “leftovers” dish i.e. everything in it, apart from the onion, garlic and chilli and the sauce, is already cooked.

It's quite “kedgeree-esque” in that both contain fish and boiled eggs and both started life as breakfast dishes – now you have a choice – Asian or Indian!

On the other hand you may prefer noodles – hold that thought - here is Mie Goreng - the noodle version of the Nasi Goreng.

Mie Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

1 onion, finely sliced

Drop of rapeseed or vegetable oil

3 cloves of garlic, crushed or tsps of paste

2 carrots, finely sliced (you could use cooked leftovers)

2 spring onions, finely sliced

Pinch of ground ginger

1 tsp ground coriander

1 tsp ground cumin

1 red chilli, seeded removed and finely diced

1 tsp sambal paste

250g medium egg noodles, cooked

30ml dark soy sauce

60ml kecap manis

100g beansprouts

350g cooked prawns, defrosted

100g chopped roasted peanuts to garnish (optional)

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Heat a large wok or frying pan and add a drop of oil. Add the onion and stir fry for 2 minutes, then add the garlic, ginger and carrots and fry for a further 2 minutes. Add a drop of water to prevent drying out.

Add the sambal paste, coriander and cumin and fry for 20/30 seconds – again you can add a drop of water if required. Add the cooked noodles, spring onions, beansprouts and prawns – turning until warmed through. Add the dark soy sauce and the kecap manis and repeat.

Serve straight from wok or spoon into individual bowls and garnish with the omelette strips and peanuts.

Serving suggestions

For a vegetarian version, substitute with 300g of shredded Chinese cabbage – aka bok choy or pak choi. Sweet baby peppers – red, yellow and orange – would work well too, de-seeded and finely sliced.

You could add sliced water chestnuts and bamboo shoots.

You could serve the Rendang Sauce with any of The Gorengs.

Anything goes – whatever leftover veggies or cooked chicken or meat – finely dice and make it your own!

Coming up … more ideas for the Economy Drive!

Editor’s August Pick #3: What to cook in hot weather – then there's the Rendang

Editor's note: I love juxtapositions, and curry during a hot summer is one of those incongruous ideas that shows two "wrongs" can sometimes make a right. Spice on a hot day? Yes please! Not to mention curry is one of the best ways to use up leftover veg as MiamMiam says - I don't eat spinach in anything other than curry. Give it a try any time and you won't be disappointed.

What to cook in hot weather – then there's the Rendang

I've said already that this is a favourite of mine – what I also love about this curry is that it's quick and easy – ideal too for using leftover veggies. I always cook more potatoes than I need and at this time of year it's new potatoes. You can add whatever you've got – cauliflower, peppers, broccoli, anything goes.

Here's the recipe I use :

Rendang Sauce

100 ml coconut cream

50ml water

3 tsp brown sugar

2 tsp curry powder

(I used mild – use medium or hot to suit personal taste)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat and

serve. Can be made ahead and re-heated.

I doubled the recipe.

You don't have to make the Butter Chicken sauce or the Rendang either – you can cheat and buy ready-made products or, in the case of the Rendang, there's very little time difference.

I added :

500g of cooked new potatoes, cut into cubes

1 large onion, finely diced

1 roasted garlic clove (optional)

glug of rapeseed oil]

a couple of handfuls of frozen petit pois,

boxed and allowed to defrost

Editor’s August Pick #2: What to cook in hot weather - Butter Chicken

Editor's note: Butter chicken is something that I'd often heard of but avoided - it sounded odd somehow - curiosity got the better of me when I saw this post. Obviously my culinary IQ would be quicker to count to than to crack an egg but still thought I'd share that tidbit! There may be someone (I hope!) out there like me that had just glossed over what's involved and would like reassurance that it's a delicious sounding meal full of flavour and isn't just Lurpak and chicken!

What to cook in hot weather - Butter Chicken method and other choices

The simplest recipes are the best and this is no exception.

Butter Chicken Method

Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8fl oz (225ml) of tomato sauce.

Add the ginger, cream, garam masala, salt, sugar, green chilli, cayenne, green coriander, lemon juice and ground roasted cumin seeds. Mix well. At this stage you can box and fridge until the finishing touch below completing the sauce.

**Heat the butter in a wide sauté pan or a large frying pan. When the butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on a medium heat for a minute, mixing in the butter as you do so.

Now you're ready to add your chicken.

Once again you have chicken choices. I slow cooked chicken breast ahead – one per person plus an extra two for good luck, and then froze. All that remained was to pull it all together and finish off on the day – not forgetting to defrost the chicken in the fridge overnight.

Madhur Jaffrey has another suggestion and that is to add tandoori chicken.

That suggestion gave me an idea for a spot of fusion – of culinary minds that is.

Dipna Anand is co-owner of “Brilliant” restaurant in London. The tandoori chicken is taken from a larger Tandoori Chicken Tikka Salad recipe from Dipna. This is an hommage to Madhur Jaffrey and Dipna Anand. It also proves that recipes that are 40 years old work just as well with “now”!

Editor’s August Pick #1: What to cook in hot weather – the curry choices

Editor's note: You may or may not know that this blog started way back in 2015. Over the years there have been a great many posts and a shed-load of surprises. I am not at all shocked when I find the exact thing I'm looking for - or usually something miles better! It also comes as no surprise that I can waffle on about what to cook during the recent heatwave and the next week run into a post about exactly that! Have a read if you're still dealing with the heat like I am!

What to cook in hot weather – the curry choices

Before I begin a small tip you may find helpful. I have this habit of re-visiting a menu plan the following day, which again might sound strange, sometimes I miss an element or there'll be an element that doesn't quite fit. In this case I didn't make any tweaks at all so I'm good to go.

I chose Butter Chicken because quite simply it's very popular and always seems to disappear. The Rendang choice is personal to me because I'm a huge fan of sweet and sour flavours. Rendang is Indonesian in origin although it has spread to Malaysia, among other countries in Southeast Asia. It's perfect to put with veggies.

It might seem pointless talking about the intense heat and what to cook after the event but I have a feeling that it will not be the last time we experience it and it's good to have an idea or two in reserve or, you might just fancy a curry in the summer.

There are heaps of Butter Chicken recipes out there – the one I use comes from my favourite Indian cookery book Madhur Jaffrey's Indian Cookery – there was a television series too. I can't believe it's 39 years old!

Here it is :

Chicken in a butter sauce

Makkhani murghi

The sauce in this dish should be folded into butter at the very last minute as it tends to separate otherwise. However, you can combine all the ingredients except the butter up to a day ahead of time and refrigerate them until they are needed.

This is a wonderfully simple but spectacular sauce to which you add chicken.

Serves 4-6

4 tbsp of tomato purée

water to mix

1” (2.5cms) cube of fresh ginger, peeled

and grated very finely to a pulp

½ pint (275ml) single cream

1 tsp garam masala

¾ tsp salt

¼ tsp sugar

1 fresh green chilli, finely chopped

¼ tsp cayenne pepper

1 tbsp very finely chopped fresh green coriander

4 tsps lemon juice

1 tsp ground roasted cumin seeds

4oz (110g) unsalted butter

Coming up – the method and your chicken choices continued

Editor's July Pick #12: Spanish Spuds

Editor's note: The spud, the "Swiss Army knife" of the vegetables. If you're looking for something a bit different to do with them, give this recipe a try instead of a potato salad or the standard new potatoes and you'll have a new favourite side dish in no time. Definitely consider making two batches as once you've tried this you'll definitely be thinking about it the next night!

Sides for your “Salads”

Spanish Spuds

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, chopped finely

1 garlic clove, chopped finely or

1 tsp garlic paste

1 medium red chilli, seeds removed

chopped finely

1 tsp smoked paprika

1 tsp ground cumin

Pot of soured cream to serve

Boil the potatoes for 5 minutes. Heat the oil in a large frying pan and gently fry the onion until it colours. Add the garlic and spices, fry for 2 minutes.

Drain the potatoes and tip into the mixture. Turn to a high heat and shake the pan so that the potatoes are covered with the onion/spice mixture. Cook for 10 minutes until tender. Serve with soured cream.

This side would be a great addition to your sharing plates – bags of flavour, particularly if you're serving a fish platter. Different to the traditional tapas dish “patatas bravas” in serving with the soured cream and not tomato sauce. In addition to which the soured cream is served on the side of the side – if you get my drift – some like it, some don't.

The recipe given is for a large quantity – it's difficult to say how many servings – I would say eight to ten – you could halve the quantities if you wish but I've learnt from experience that whatever is leftover you'll absolutely, definitely and without doubt use!

Editor's June Pick #7: Cheesy Lattice Pie – my version

Editor's note: This recipe is one that I think will be perfect for a (not too warm) summer's evening. The paprika and the cheese together to me really sells it. This is a more adventurous version of a quiche - only in so much as it doesn't skimp on the cheese and instead puts it front and centre! 

Cheesy Lattice Pie – my version

I used shallots because I had them and they needed to be used. You can use whatever you fancy and what you might have to hand. Sweet paprika is a delicious spice originating from the Szeged region of Hungary. It's versatile – useful in curries, casseroles, soups and in any dish where you want colour and a little sweetness. Comté (aka Gruyere de Comté) is a wonderful cheese that melts easily and so perfect in any dish that requires “ooze”! It has a buttery, roasted nut and slightly sweet flavour. I had both ingredients in my cupboard and my fridge. Finally I've reduced the size of the pie to 23cm x 23cm and the pastry accordingly. A tip - Asda sell their own brand of puff pastry sheets, larger than the 320g norm – 375g.

You'll need a non stick wok – 28cms/11” - it makes life so much easier!

400g shallots, finely diced

a knob of unsalted butter and a glug of rapeseed oil

2 garlic cloves, crushed or roasted

1 tsp sweet paprika

200ml milk

1 heaped tsp of plain flour

celery salt and black pepper

600g Charlotte potatoes, cooked and finely diced

250g of grated cheese – I used Comté and Mature Cheddar

generous sprinkle of dried parsley

375g of puff pastry – a ready to use sheet

will be perfect

beaten egg for egg wash

Sweat the shallots gently for 5 minutes – technical term “sweat” i.e. the shallots shouldn't have colour, add the garlic and sweet paprika, celery salt and black pepper.

Sprinkle the flour over the shallots and combine. Gradually add a glug of milk and mix, creating a roux sauce. Repeat and cook out until all the milk is absorbed into the roux. Add the cheese, potatoes and parsley and cook gently for 5 minutes.

Grease a pie dish or a foil tray 23cms x 23cms and transfer the filling, set aside to cool.

Lightly flour a surface and roll the pastry – you're aiming for 33cms - or large enough to cover your pie dish – 23cms dish size plus 10cms overlap – 5cms either side. Cut your pastry into 12 2cm strips – you'll need six vertical and six horizontal. Thread the pastry onto your pie dish to make a lattice effect keeping the joins nice and tight. Seal the edges of the pie by pressing down on the pastry with a fork. Brush the top of the pie with your egg wash and bake for 25/30 minutes.

Pre-heat the oven 180fan/200c/Gas 6. Your ingredients are cooked – you're cooking the lattice pastry and re-heating the base – check after 25 minutes – may need another 5.

For those who'd like to know how to create the lattice pastry, there's a photo guide up next.

Salady odds and ends

To celebrate the Jubilee, I give you :

Coronation Slaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

salt and black pepper

30g ready to eat apricots, finely diced

30g sultanas soaked in mango and apple juice

50g mayo

50g sour cream

1 tsp mild curry powder

squirt of lime juice

1 tbsp mango chutney

If there's one thing that gets on my wick it the huge lumps of woody cabbage you always find in shop bought coleslaw.

If you are of a similar mind and decide to try this recipe, I promise you that attention to detail is worth the effort. Here's what I mean :

First up slice a “cheek” of cabbage – a sharp paring knife is the best piece of kit – smaller and more easy to control – with care!

The recipe given will give you a box of slaw – measuring approximately 11cms x 6.5cms x 5cms. One box lasted me a week, a spoonful here and a spoonful there – you'd be surprised how well it fits as a side to lots of main dishes and particularly as part of a sandwich.

But first – an insignificant piece of kit you might think – say hello to your new best friend - the julienne peeler - every serious cook should have one!

Here's another thing that gets on my wick – entirely related to shop bought coleslaw – carrots either sliced so finely they are mush or so chunky and uneven you have to make an unscheduled trip to the dentist – without being ridiculous your slaw should be of a similar size.

Carrots bleed if you grate them – not to mention pebble dashing every nook and cranny in your kitchen – how is it possible that grated carrot can jettison so far?

Ta dah – enter the julienne peeler.

Here it is, along with the uniformly sliced strips of carrot it produces :

A neat piece of kit and inexpensive too.

The result of all your hard work looks like this :

Of course you could, if you prefer, dust off one of the gazillion attachments that belongs to your food processor/mixer for which you paid an exorbitant price and, if you can remember which bit goes where, use the slicer cum grater. Oh and create a washing up mountain to boot!

Next - it's too fishy …

For the following idea combine ingredients so that the fish doesn't overpower – in particular seasonal new potatoes, delicious served as part of a warm salad.

As an added bonus the recipe can be made with sour cream or if you want to be a little more health conscious use a low fat crème fraiche.

Warm smoked mackerel salad

Serves 2

350g new potatoes

1 tsp horseradish cream

juice of 1 lemon

2 smoked mackerel fillets, skinned and

flaked (200g approx)

black pepper

100g sour cream

bunch of spring onions – approx

85g when trimmed and finely sliced

handful of flat leaf parsley, finely chopped

OR use baby spinach

Cook the potatoes in salted boiling water until tender. Whilst the potatoes are cooking mix the sour cream, horseradish cream and lemon juice in a large bowl. Season with black pepper.

Drain the potatoes and cut in half lengthways – let them cool and then tip into the sour cream mixture so that it covers the potatoes – the mixture will loosen. Add the flaked smoked mackerel and the spring onions and combine gently. Sprinkle with finely chopped flat leaf parsley and serve whilst warm.

Ps. If there is any left, box it, fridge it and lunch it next day! If you like cold leftovers so be it – if you don't then just pop into the microwave (at home or the office) for a minute to warm through and instant lunch!

I think that's one or two boxes ticked!

Here's a photo of one I made earlier.

Sides for your “Salads”

Spanish Spuds

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, chopped finely

1 garlic clove, chopped finely or

1 tsp garlic paste

1 medium red chilli, seeds removed

chopped finely

1 tsp smoked paprika

1 tsp ground cumin

Pot of soured cream to serve

Boil the potatoes for 5 minutes. Heat the oil in a large frying pan and gently fry the onion until it colours. Add the garlic and spices, fry for 2 minutes.

Drain the potatoes and tip into the mixture. Turn to a high heat and shake the pan so that the potatoes are covered with the onion/spice mixture. Cook for 10 minutes until tender. Serve with soured cream.

This side would be a great addition to your sharing plates – bags of flavour, particularly if you're serving a fish platter. Different to the traditional tapas dish “patatas bravas” in serving with the soured cream and not tomato sauce. In addition to which the soured cream is served on the side of the side – if you get my drift – some like it, some don't.

The recipe given is for a large quantity – it's difficult to say how many servings – I would say eight to ten – you could halve the quantities if you wish but I've learnt from experience that whatever is leftover you'll absolutely, definitely and without doubt use!

Side for your “Salads”

Did you think that chickpeas (aka garbanzo beans) were just used as an ingredient in hummus – think again!

Cheeky Chickpeas!

1 x 400g tin of chickpeas

2 tbsp olive oil

salt

Pre-heat your oven 210fan/230c/Gas 8

Drain the chickpeas and rinse. Lay the chickpeas on kitchen roll and pat dry.

Place the chickpeas in a bowl and toss them in the oil. Season with salt. ** Add optional spices.

Spread the chickpeas on a non-stick baking tray and bake for 30 minutes – shake gently after 15 minutes – check again after a further 10 minutes – the chickpeas should be golden brown – note to self, do not walk away! Ovens vary as do the size of the actual chickpeas and you do not want them to burn and spoil.

Check out these photographs.

If you like spice you could mix together a pinch of chilli, sweet paprika and garlic powders or any spice you like – sumac would work well. Sprinkle the spices over the chickpeas and mix well at ** above.

You could use them as texture to top a salad – warm or cold – or just munch away from the bowl – I warn you they are moreish!

On the cold front ...

… and the green front

Fabulous Fattoush Salad

Making sure I cater for everyone's taste – try this on for size.

Fattoush is another Lebanese salad, this time cold.

You'll find different versions, all hit the spot, here's one of them :

Serves 4

200g radishes, sliced thinly

half a cucumber, diced

200g cherry tomates, halved

2 shallots, finely diced

Romaine lettuce, shredded into 1-2cm pieces

2tbsp chopped mint

100g Pomegranate Seeds

25g walnuts or pistachios, toasted and chopped

half green pepper, finely sliced

2 pitta breads

Dressing

2 cloves garlic paste

juice of half lemon

3 tsps sumac

150ml extra virgin olive oil

2 tbsp white wine vinegar

Mix the dressing and set aside.

With the exception of the pitta breads place all the remaining ingredients in a large salad bowl and mix gently. Add the dressing and toss the salad . Toast the pitta breads and then cut into small strips, add to the salad bowl and mix again.

I think pomegranate seeds look glorious in any dish, however not so enjoyable to eat - if you feel the same way you can omit the Pomegranate Seeds and use the Pomegranate Dressing in place of the Dressing given above.

Pomegranate Dressing

2 tbsp pomegranate molasses

juice of two limes

2 tbsp sweet chilli sauce

Generous pinch of nigella seeds

1-2 tsps sumac

Mix all the ingredients together and drizzle!

If you can't get hold of Romaine lettuce use Little Gem instead.

Happy slicing and dicing!

Perfect Pide

If you are going to go to town with your sharing plates then it would be rude not to include sides too.

Here's my first bread suggestion - mentioned in Mmmm – Mezze - Pide – I think it's actually pronounced pee-day. I first made this whilst training and it is truly scrumptious and well worth the effort.

You can choose whether you use the salt, oil and sesame seeds as a topping or roll in semolina and then sprinkle over it before baking.

Pide

one sachet of easy-blend yeast – 7g

pinch of salt

700g plain white flour

plus extra

1 egg

100ml olive oil

30g sesame seeds and coarse sea salt

for garnish or 2 tbsp semolina to roll

plus extra to sprinkle

Put the flour into a large bowl and make a well in the centre. Pour in the yeast and the olive oil reserving a little to brush over the bread prior to proving.

Mix until the dough forms into a firm ball, leaving the sides of the bowl. Cover with a clean damp cloth and leave to rise in a warm place until doubled in size.

Lightly oil two baking sheets.

Knock down the dough - divide into two, shape each into a round ball and then roll each in 1 tbsp of semolina . Roll out into two circles and place on the baking sheets. Brush with beaten egg, sprinkle with sea salt, the reserved oil and sesame seeds. Alternatively you can sprinkle with additional semolina. Leave to prove for 30 minutes in a warm place.

Pre-heat your oven 210c/190fan/Gas 7.

Using your fingertips make dimples all over the surface – as you see in focaccia.

Bake in a hot oven for 15-20 minutes until golden brown and when the base is tapped the bread sounds hollow.

Sounds good to me!

Editor's May Pick #2: San Choy Bow

Editor's note: Coming up on Summer fast, I'm trying to cut down on the winter comfort foods and this recipe is a great idea. Full on flavour and substituting the carbs for veggies. If you're like me and impulsively change your mind at the last minute, this will absolutely go well with a side of noodles! I still am yet to hunt down the Shaoxing but am excited to try. For those of us who don't partake, Oumph! do a good line of frozen fake meats that go well in stir fries if you're all Quorned out.

Now back to reality and more ideas …

… for your multitasking working week suppers.

How about choosing roast pork for your Sunday roast? It would be perfect for my next idea – ideally choose a roast that's big enough to give you 500g of leftover pork.

A stir fry makes the best and quickest use of your leftover roast so you'll need a wok!

San Choy Bow is Chinese and here's my useless bit of information - “sang choi” means lettuce in Cantonese.

Here goes :

San Choy Bow

Little Gem lettuce cups

(if Little Gem not available use Iceberg -

smaller inner leaves) – I would say 3 per person

depending on size of appetites

500g/1lb2oz leftover roast pork, shredded

1 garlic clove or garlic paste

1 red chilli, finely chopped

150g/5oz chestnut mushrooms, finely chopped

6 spring onions, finely chopped

225g/8oz water chestnuts, rinsed and chopped

200g/7oz bean sprouts, chopped

Glug of rapeseed oil

3 tbsp hoisin sauce*

1 tbsp soy sauce*

1 tbsp sweet chilli sauce*

1 tbsp dry sherry or Shaoxing (Chinese rice wine)*

Wash your lettuce, pat dry ready to serve.

Combine the four ingredients marked * to make a sauce – this can be made ahead.

Over a high heat add the oil to your wok and cook the garlic and chilli for a minute. Add the mushrooms, onions, water chestnuts and bean sprouts until mixed through and sizzling followed by the shredded pork – 2/3 minutes.

Add the sauce mixture, stirring and sizzling until completely combined for a final 2/3 minutes.

There's more!

Editor's April Pick #8: Asian Spiced Salmon

Editor's note: I am extremely privileged and honoured to have sampled this recipe, and do brag about that given the chance - for those who aren't so lucky I implore you to try the Asian spiced salmon. Now more than ever, the post title rings true as some of us in limbo - "Mostly working from home" - to  "Why was I dragged into an office, it could have been an email" - this is a fantastic, tasty and above all fast idea for an evening meal!

Fast food for the working week …

Here are three ideas for your protein choice. First is a recipe I've used gazillions of times – it's just as good hot or cold.

Asian Spiced Salmon

Serves 2

2 x 4oz Salmon fillets

2 garlic cloves, crushed

1 tsp powdered star anise or one star anise

1 tbsp dark soy sauce

Mix together the marinade and - using an ovenproof dish – pour it over the salmon fillets, turning to coat thoroughly, cover and leave in fridge for an hour or so.

Bake in a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.

If you're using whole star anise then remove before serving. The salmon has a charred look when cooked which is aromatic and delicious with the raw slaw and particularly with the pomegranate dressing.

For a chicken option :

Miso Maple Glazed Chicken

Serves 4

4 chicken breasts

1 tbsp baking powder*

4 fl oz/½ cup maple syrup*

2 fl oz/¼ cup white miso paste*

Mix * together, add the chicken breasts and

marinate for 24 hrs

Sprinkle with chopped spring onions

Bake in a pre-heated oven 180 fan/200c/Gas 6

for 35 minutes

Takes no time at all and, if you marinate the chicken in a foil tray, it can go straight from the fridge, into the oven – no washing up!

Now for the vegetarian option – that old faithful halloumi – cubed, coated in a seasoning and sealed in a drop of rapeseed oil in a non-stick frying pan. I know I've mentioned this recipe recently but it is excellent and tasty with the slaw together with a dressing of your choice!

250g Halloumi cheese

50g plain flour

1 tbsp seasoning of your choice

check out Halloumi Seasonings and dips to

go with 3^rd March 2018 or a ready made option!

Definitely food for thought!