Thousand Island Slaw

When I was a kid one of the first things I ever learnt to make for myself to eat, apart from of course countless cakes and biscuits, was a salad that I recreated from Tootsies burger restaurant in Wimbledon village. They had the highly sophisticated, so I thought at the time, salad mix of red cabbage, grated carrot and most exciting of all – sweetcorn. I suppose that the influence had come from an American slaw, but to me it was revolutionary. And most exciting of all was there was a choice of four dressing. This was back in the day before the idea of “choice” was really embraced in restaurants. French Dressing, Vinaigrette, Blue Cheese or my absolute, total favourite Thousand Island Dressing. I loved the stuff! I still knock up “Thousand Island Slaw” as I have now named it using whatever I have at hand. My kids love it too!

Thousand Island Slaw

A selection of what you have to hand. I recon fresh sweetcorn would be lovely. Just boil the cobs and then cut down the husks to remove the kernels.

Pointed cabbage, red cabbage, savoy cabbage etc. very finely shredded

Carrots, peeled and grated

Thousand Island Dressing

5 tbsp. mayonnaise

2 tbsp. tomato ketchup

Juice of half a lemon

Dash of tobacco

Mix up the dressing ingredients and adjust to your taste. Dress the salad and serve.

Grilled Sweetcorn Slaw

Another salad featuring the wonder cure Apple Cider vinegar. This is quite an unusual recipe in that the slaw is lightly pickled and if there is one thing more fashionable and fashionably good for you it is pickled food.

Grilled Sweetcorn Slaw

Makes tonnes so feel free to half the recipe. Yotam Ottelenghi

100 apple cider vinegar

200ml water

¼ white cabbage, shredded (300g net)

3 carrots, julienned or grated (175g net)

1 small red onion, thinly sliced (140g net)

4 corn cobs, lightly brushed with olive oil (600g gross)

2 red chillies, finely chopped

20g picked coriander leaves

20g picked mint leaves

Olive oil

Salt and black pepper

Dressing:

50g mayonnaise

2 tsp Dijon mustard

1½ tsp sunflower oil

1 tbsp lemon juice

1 clove garlic, crushed

Place the vinegar and water in a small saucepan along with 1 tablespoon of salt. Bring to the boil and then remove from the heat. Place the cabbage and carrot in a bowl, pour over two-thirds of the salty liquid and set aside to soften for 20 minutes. Pour the remaining liquid over the onion and, again, set aside for 20 minutes. Rinse the vegetables and onion well, pat dry, place together in a large bowl and set aside.

Place a ridged char-grill pan on a high heat and, when it starts to smoke, lay the corn over it. Char-grill for 10-12 minutes, turning so that all sides get some colour (this will create quite a lot of smoke). Remove from the heat and, when cool enough to handle, use a large knife to shave off the corn in clumps and add to the salad bowl.

Whisk together all the dressing ingredients, pour over the salad and stir gently. Add the chilli, coriander and mint, along with a grind of black pepper, give everything another gentle stir and serve.

Lentil Salad with Celery, Carrots, Chilli and Parsley

This is one of those recipes which really does not sound or look that exciting but always tastes much more than its sum of ingredients.  I think it is the combination of chilli and celery which is such a refreshing mix of hot (spicy) and cold, the nutty lentils and really good olive oil which works so well.

Make sure you choose Lentils which hold their texture when cooked like Le Puy Lentils or Castelluccio.  There should be more vegetables in proportion to the lentils. You can add other vegetables that you have to hand such as peppers of any colour or fennel. Adjust the amounts of all the ingredients according to your taste.

Lentil Salad with Celery, Carrots, Chilli and Parsley

Serves 8 as a side

200g Lentils

200g carrots, chopped very finely

200g celery, peeled and chopped very finely

200g cucumber, seeds removed and chopped very finely

1 Fresh red chilli

1-2 lemons

Extra virgin olive oil

Salt and freshly ground black pepper

Large handful of parsley, roughly chopped

Cook the lentils in plenty of salted cold water.  Bring to the boil and simmer very gently for about 20 minutes until just cooked.  Do not over cook as they will not retain their texture which is very important for this salad.  When cooked, drain and allow to cool.  When still warm, mix with the dressing of freshly squeezed lemon juice, olive oil, salt and freshly ground pepper.  Be generous, it should be quite juicy. Allow to cool completely before mixing with all the other ingredients.  Adjust seasoning.  Serve scattered with a little more freshly chopped parsley.  Try using some leaves of baby gem lettuce as a “spoon.”

Home-made V8

I have been desperate to make my own tomato juice ever since I got a juicer so I was waiting to have a glut of tomatoes. Obviously I had to wait until winter was over to have any decent tomatoes at all, but then this week I seemed to have somehow collected three punnets. So without hesitation I chucked one punnet into my juicer. Absolutely nothing came out and when I peered inside, I seemed to have made little more than some tomato froth. Turns out you really have to cook the tomatoes to get the sort of juice I had in mind. There is a raw version but it is just not the same. So you simmer your tomatoes for about 25 minutes and push them through a sieve. No juicer required. However, if like me you wanted to use your juicer, there are all sorts of favours you can add to make your tomato juice a bit different. Mine ended up tasting a bit more like V8, but I didn’t mind, because I love the stuff. I added a little beetroot, which is great as it gives it a better colour, celery, parsley, spinach, watercress and a couple of carrots. Obviously salt, onion, pepper, sugar, Worcester sauce or tabasco can help add a kick, but that is up to you.

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Puy lentil and mushroom Bolognaise

As I said, I have been using up lentils this week, and what better way than this fabulous lentil Bolognaise. It is healthier, quicker, cheaper and makes so much less mess as there is no meat to brown off. You can use it just like Bolognaise too – in a lasagne, in a baked potato, on polenta or on pasta as I did. I really cannot rate it enough.

Puy lentil and mushroom Bolognaise

Serves 4

2 tablespoons olive oil

2 sticks celery, finely chopped

2 carrots, finely chopped

2 onions, finely chopped

300g chestnut mushrooms, finely sliced

2 cloves garlic, finely chopped

250g puy lentils

150ml red wine

1 tablespoon tomato puree

800g tin of chopped tomatoes

1 litre vegetable stock (I make mine with kello stock cubes)

1 bay leaf

1 teaspoon dried oregano

sea salt & freshly ground black pepper

Heat the olive oil in a large pan and gently fry the carrot, celery and onion for about 10 minutes, until they begin to soften. Add the mushrooms and garlic, cooking until the mushrooms are cooked through, release their liquid and begin to fry. Add the tomato puree and fry for a minute or two. Add the red wine and reduce for a few minutes. Season well and add the puy lentils and the tinned tomatoes, stock and herbs and simmer for 25-35 minutes, until the lentils are cooked and your ragu is nice and thick (you may need to add extra stock/ boil away any excess depending how long it takes the lentils to soften). Check seasoning.

Inzimino di Ceci – Chickpeas with Swiss Chard

When Rose Grey was serving this dish up at the River Café over 25 years ago, most people in England didn’t even know what Chard was. Now a days we are so much more educated and I grow so much of the stuff on my allotment I barely know what to do with it. This simple dish of chard and chickpeas is a great way of using it up.

Inzimino di Ceci – Chickpeas with Swiss Chard

Adapted from The River Cafe

Serves 6-8

175 g (6 oz) dried chickpeas, soaked overnight (or use 2 tins)

1 large garlic clove, peeled

1 tin good quality plum tomatoes

2 cloves garlic, peeled and very thinly sliced

6 tablespoons olive oil

900 g (2 lb) Swiss chard leaves, washed and large stems removed

sea salt and freshly ground black pepper

1 red onion, peeled and coarsely chopped

2 carrots, peeled and cut into small pieces

2 dried chillies, crumbled

250 ml (8 fl oz) white wine

3 handfuls flat leaf parsley

2 tablespoons lemon juice

Extra virgin olive oil

Drain the chickpeas and place in a saucepan with water to cover, add the garlic, and 1 tablespoon of olive oil. Bring to the boil, then simmer for 45 minutes or until tender. Keep in their liquid until ready to use. Fry the thinly sliced garlic in some good olive oil until light golden brown. Add the tinned tomatoes with some water to rinse out the tin and season well with sea salt and freshly ground black pepper. Break up the tomatoes with a wooden spoon and gently reduce. Blanch the chard, cool, squeeze out excess water and chop coarsely.

Heat the remaining olive oil in a large pan over medium heat, add the onion and carrot, cook slowly for 15 minutes or until the carrots are tender. Season with salt, pepper and chilli. Pour in the wine and reduce almost completely. Add the tomato sauce and reduce until very thick. Add the chard and chickpeas and mix. Season and cook for 10 minutes. Chop two thirds of the parsley leaves, and add to the mixture with the lemon juice. Serve sprinkled with the whole parsley leaves and a little extra virgin olive oil.

Teriyaki Stir-fry with Cashew Nuts

This is such a great use-up dish at the end of the week, when your fridge is still full of veg and you know your next veg box is coming. You can throw in whatever you like and haven’t even padded it out with noodle, it is just veg, veg and more veg and you can be sure you have got your 10 a day

Teriyaki Stir-fry with Cashew Nuts

Serves 2

Teriyaki sauce varies hugely. My favourite is Waitrose home-brand.

Large knob of fresh ginger

2 cloves of garlic

1-2 fresh red chillies

1 red onions, peeled and thinly sliced

1 red onions, peeled and thinly sliced

Handful of purple sprouting broccoli, sliced finely

Head o Bok, Choi shredded

Few sticks of celery and its leaves, shredded

2 carrots, peeled and then peeled into ribbons

Sweet mixed peppers, sliced, seeds removed

Teriyaki (for gluten free a mixture of Mirin, gluten free soy and Chinese cooking rice wine)

Handful of fresh coriander, chopped

Chopped cashew nuts, toasted

Sea salt

Cut the chilli in half, remove the seeds and finely chop. Scrape the ginger with a teaspoon to remove the outer layer and grate. Peel the garlic and grate it. Heat a large wok or saucepan and add some sesame oil, the  garlic, chilli and ginger. Fry for a few minutes. Add all the rest of the vegetables and stir fry for 5 minutes or so. It is important to keep the veg moving all the time as the name stir fry implies. When the veg is well wilted, add the teriyaki to taste and a pinch of salt if necessary. Remove from the heat and add a little more sesame oil to taste. Add the freshly chopped coriander and chopped cashew nuts and stir well and serve straight away.

Cut the chilli in half, remove the seeds and finely chop. Scrape the ginger with a teaspoon to remove the outer layer and grate. Peel the garlic and grate it. Heat a large wok or saucepan and add some sesame oil, the  garlic, chilli and ginger. Fry for a few minutes. Add all the rest of the vegetables and stir fry for 5 minutes or so. It is important to keep the veg moving all the time as the name stir fry implies. When the veg is well wilted, add the teriyaki to taste and a pinch of salt if necessary. Remove from the heat and add a little more sesame oil to taste. Add the freshly chopped coriander and chopped cashew nuts and stir well and serve straight away.

Carrot and Coriander Soup

Yet another recipe which I cannot believe that I have not shared with you yet. This soup was one of my mum’s dinner party favourites, when I was a kid. Back in the 70’s this Carrot and Coriander soup was considered the height of sophistication, and coriander was still a relatively hard herb to get hold of. How things have changed but carrots and coriander are still a great combination and this is still a great soup.

carrot-and-coriander-soup-1

Carrot and Coriander Soup

Serves 4

Olive oil

2 medium onions, peeled and chopped

750g carrots, peeled and chopped

Bunch of fresh coriander, roughly chopped

Heat the oil in a large pan, add the onion, then fry gently for 5 minutes until really soft. Add the carrots and a little salt and pepper and cook for about another 10 – 15 minutes or so. Keep the heat low, do not brown just lightly caramelize. This will release the natural sugars and intensify the flavour of the carrot. Cover with water and cook until the carrots are tender. Add the coriander to the pan, stir and remove from the heat. Whiz with a hand blender of in a liquidizer until smooth. Add enough water to reach desired texture. I like mine quite thick and creamy. I also love coriander so I add enough to turn the orange soup almost green. Season to taste and serve hot.

Bunch of Carrots

Carrot Cake

I can’t believe that in over a year of writing this blog with Simon, that I have never shared my Carrot Cake recipe with you. I have served this cake up at countless Riverford Lunches over the years and everyone is always after the recipe. So here it is. By the way, when I say “my” Carrot Cake recipe, I actually blatantly stole it  from the fabulous “Baking with Passion” by Dan Lepard.

carrot-cake-3

Carrot Cake

This cake can be dairy-free if you use a different icing. This is a big cake. You can half the recipe for a smaller one, or it works well as cupcakes too. Just cook for a little less time.

Serves: 10-12

300g self raising flour

1/4 tsp baking powder

1/4 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon grated nutmeg

pinch of salt

4 eggs

335ml sunflower oil

450g sugar

125g of grated carrots

140g chopped walnuts

2 tbsp boiling water

Icing:

175g unsalted butter softened

300 full fat cream cheese softened

200g icing sugar sifted

Pre-heat the oven to 170C. I use two spring form tins (23 cm) that I butter bottom and sides. Cover the buttered bottoms of the tins with a circular piece of baking paper. Separate 2 of the 4 eggs. In a large bowl (or food processor) beat together both the oil and the sugar. Add the whole eggs one at a time, beat the mixture well before adding the two egg yolks. Stir in both the grated carrots and the chopped walnuts. Fold in the flour, baking powder, bicarbonate of soda, spices and salt then add the boiling water. In another bowl, whisk the 2 egg whites to soft peak stage. Fold it into the batter. Divide the cake mixture between the two tins. Bake for 35 – 45 minutes or until a skewer inserted at the centre of the cake comes out clean. Let the cakes cool before removing them from the tins.

Make sure the butter is really soft before making the icing. Whisk all the ingredients together with a electric mixer until thick like frosting. Make sure your cake is really cool before you ice it. In summer, keep the icing in the fridge until you are ready to use it. Sandwich some icing between the two tiers of cake and then cover the rest with what remains.

carrot-cake-2

Nutty Superfood Salad

It is so much easier to eat healthily in the Summer I find. I actually crave salad, whereas in the Winter I crave stodge. Occasionally I pick up lunch on my way home from work, before I pick up the kids. Unfortunately, in my line of work, your job is to cook other people lunch, not cook or eat your own! Marks and Spencer is probably best for ready-made salads. Although I know that Waitrose also do a range. Most of the ones I have tried, may sound nice, but are usually disgusting. They always seem to try just a bit too hard, chucking in any combination of trendy ingredients – black quinoa seeds, Camargue red rice, cranberries, amaranth leaf, black barley –  and the dressings are always really nasty – too much japenese rice vinegar and Yuzu!.

The other day I bought a selection of two different salads, both which unannounced contained seaweed!  Surely if you are going to add seaweed to your salad, you would mention it in the name, not just hidden in a long list of ingredients which are far too small to read with human eyes. Well my eyes anyway. I couldn’t work out what this slimy, sort off-fishy taste was in my salad. Narrowed it down to the Wakame which was eventually mentioned in the list of 30 ingredients, now that I had been forced to put my reading glasses on. I even like seaweed, on say nori rolls, where it is meant to be, but this was disgusting and both pots of salad ended up in the bin. However, I am pleased to say, after much trial and error, I finally found a ready-made salad that I really liked. Marks and Spencer Nutty Superfood Salad. Featuring green beans, peas, broccoli, carrots, black-eyed beans and quinoa plus peanuts, almonds and pistachios, it is absolutely packed with delicious ingredients. It comes two ways, either on its own or served alongside a dollop of cannellini bean hummus and with a soy and ginger.

It may seem like a lot of ingredients, but it is super easy. Make up a large batch and dress it as required. What is so fab about making it yourself, is you don’t have to skimp on your favourite expensive ingredients, which inevitably the supermarkets always do!

Nutty Superfood Salad 1

Nutty Superfood Salad

To serve 4

2 Broccoli florets, shredded

1 Handful of peas

100g French beans, cut into 1 inch pieces

1 large carrot, finely chopped

100g spelt (wheatberries, barley or farro) you can buy ready cooked

100g soya beans

200g cooked black eye beans (or another type of bean – haricot, cannallini)

50g quinoa (You can buy ready cooked)

1 tsp. poppy seeds

1 handful pumpkin seeds

1 handful peanuts

1 handful pistachios

1 handful almonds

A little freshly chopped coriander

For the dressing, mix together:

2 tbsp. soy

1 tsp grated ginger

1 tsp sesame

1 tsp honey

Juice ½ lime

½ tsp. chilli paste

Put three pans of water on to boil. In the first add the quinoa. Cook 12-15 minutes until all the quinoa has gone squiggly. Drain well. In the second add the farro, cook for 20-30 minutes until tender. Drain well. In the third pan, add a pinch of salt and then the green beans. When cooked, add the shredded broccoli, bring back to the boil and add the peas and soya beans. Bring back to the boil and drain. Drain well.

Combine the salad ingredients.

Mix the dressing ingredients together and drizzle over each portion or alternatively, toss through the entire lot in a large bowl.

Nutty Superfood Salad