Baked Beans These beans aren’t baked at all but this is a quick and easy recipe, once your beans are cooked, to make your own much loved staple. So much tastier and healthier than the tinned variety. I made triple the quantity so I could freeze some and saved the bean cooking liquor to use …
Turkey meatballs with cranberries and herbs This recipe is adapted from Ottolenghi’s ‘Lamb meatballs with barberries, yoghurt and herbs’ I made extra meatballs to make a nice lunch with salad and pitta bread – the family loved them. Ingredients(W) available from Weigh Ahead 750g minced turkey 2 medium onions, peeled and finely chopped 20g flat-leaf …
Courgette Polpette This recipe is from one of Hugh Fearnley-Whittingstall’s books, based on Italian cookery writer Ursula Ferrigno. Polpette are usually meatballs, but these delicious little meat-free nuggets make great nibbles or picnic food. Makes about 12. Ingredients(w) ingredients available from Weigh Ahead• 2 tbsp rapeseed or olive oil (w)• 500g courgettes, diced• Grated zest …
Courgette and goat’s cheese soup with basil This recipe is adapted from one of Hugh Fearnley-Whittingstall’s recipes. The photo of the finished soup is also Hugh’s as we’d already eaten it before I got to take a picture! (w) Ingredients available from Weigh Ahead 2 tbsp olive oil (w) 1kg courgettes Preferably small, but as …
Blackcurrant Flapjacks The blackcurrants are picked and not being keen on jam I thought I’d have a go at a twist on a family favourite. This recipe has less butter and sugar than traditional flapjack so I can have it for breakfast 😀 (W) Ingredients available from Weigh Ahead 150g Butter (w) 100g Soft Brown …
Beetroot Risotto Just had the first of the beetroot from the garden for this delicious and easy to make risotto. Nothing was wasted as I made a quiche with the stalks and leaves which was equally tasty. This recipe is adapted from the BBC good food website. Ingredients marked (W) available from Weigh Ahead 500g …
Black Beans & Mango This is excellent served as a dip with sourdough crackers. Ingredients marked with (W) available from Weigh Ahead Approx. 3 cups black beans, soaked overnight and simmered for 1 hour or until beans are soft and cooking water kept (w) 1 ½ tbsp olive oil (w) 1 red onion, chopped 1 …
Sourdough Crackers with Olive Oil & Herbs Now you’ve got the hang of making sourdough bread during lockdown why not make this using the starter that would normally be discarded? They are easy to make, very thin and crispy. Perfect for replacing crisps as a snack or with your favourite cheese. Ingredients marked with (W) …
Mung Bean Curry This is Mira Manek’s recipe from her book ‘Saffron Soul’. I always make double quantity and freeze half as it freezes really well. Ingredients marked (W) available from Weigh Ahead 200g mung beans (w) 1 litre water tbsp coconut oil (w) ½ tsp mustard seeds (w) ½ tsp Cumin seeds (w) 1/4 …
‘Creamy’ Macaroni with Sweet Potato and Gochujang Cashews give this pasta dish a lovely creamy texture. If you don’t have any Korean red pepper paste then use another spicy sauce such as sriracha sauce. I keep gochujang in stock to make Kimchi with too. Ingredients marked (W) available from Weigh Ahead Fine sea salt (w) …
vegan ‘creamy’ macaroni with sweet potato and gochujang Read More »