Archives for the month of: February, 2019

This is a great breakfast or lunch dish that you can make your own, changing the spices, vegetables and herbs to suit what you have in the larder. Shakshuka means ‘shaken up’ and is traditionally made with tomatoes and onion, gently spiced with cumin and harissa. You could use coriander, ground fennel seed, fresh chillies, chipotle paste, fresh ginger…..
Some recipes cut the onion and peppers quite finely but I rather like them a little chunky. Just make sure that they are properly cooked and softened. You certainly don’t want a slightly raw piece of onion first thing in the morning or at any time of day for that matter!d
I use tinned tomatoes here and I do recommmend that you avoid the chopped ones and buy the whole ones. They are much better quality and it is also worth forking out on a good quality brand – it is a matter of a few more pence and really does make a difference. Likewise with the tomato purée – I use an organic one (duchy originals) and the flavour is excellent.

Serves 2

1 onion, roughly chopped
1 red pepper (or mix with yellow & orange) roughly chopped
2 tablespoons olive oil
2 cloves fresh garlic
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 to 1 teaspoon harissa (or to taste)
400g tin good quality plum tomatoes
1 tablespoon tomato purée
Sea salt and black pepper
Big handful spinach leaves
4 organic free range eggs
50g feta, crumbled
Small bunch coriander, roughly chopped
Sumac (optional)

Heat the oil in a shallow frying pan. Add the onion and peppers and cook gently for about ten to fifteen minutes until soft. Try not to colour them too much. Add the garlic, cumin, harissa and paprika and cook for a further two or so minutes.
Add the tinned tomatoes, breaking them up with a wooden spoon. Swill the tin out with a little more water and add that too (about 1/4 tin full). Add the tomato puree. Simmer, uncovered for a further five minutes. Season well.
Add the spinach to the pan and stir until wilted. Then make a well in one side of the pan and break in one of the eggs. Repeat with the other three, cover with a lid and cook very gently for about five minutes or until the eggs are just cooked, with set whites and soft yolks.
Sprinkle over the feta and coriander and serve. A sprinkling of sumac works well as extra seasoning if you have some. Some strained yoghurt (soft labneh) is good on this as well.
Serve in warmed bowls or straight out of the pan! Crusty bread and olive oil is all you need with this.

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Great as a meal in itself – healthy comfort food for winter. Use any root veg you feel like. Below is just a suggestion!

Serves 4 – 6

Olive Oil (for frying)
110g smoked bacon
2 onions, finely chopped
3 cloves garlic, finely chopped
1 large leek, washed & sliced
2 large carrots, peeled and chopped
2 parsnips
1/2 a celeriac, chopped into small pieces
250 – 350g cavolo nero, savoy cabbage or curly kale, washed and shredded
1.8 litres chicken/vegetable stock
400g tin flageolet beans, drained and rinsed
250g chorizo sausage (more if you like it)
2 large handfuls chopped parsley
Bowl of freshly grated parmesan
Extra virgin olive oil
Salt & pepper

Cut the bacon into small pieces. Heat a little oil in a large pan and sauté the bacon until golden. Add the onions and cook until transparent. Add the garlic and cook for a couple of minutes before adding all the vegetables except the kale/cabbage. Pour over the stock and simmer until all the vegetables are tender.

Meanwhile, slice up the chorizo and fry in a dry pan until golden on each side. Drain off the oil.

Add the kale and simmer for five minutes.

Add the beans and chorizo to the soup and check the seasoning. Heat through and serve in big bowls with a good sprinkling of parsley and a drizzle of olive oil.

Hand the parmesan round separately. Serve with warm bread.

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