Beans – mixture of butter beans, cannellini beans, lentils, black turtle beans, anything you can find
2-3 pears, chopped
Spices and herbs (I used mint and ground coriander, but whatever you fancy is fine)
Vegetable stock cube
Preheat the oven to about 180°C.
Mix vegetables and cheese in a pan, heat gently and add the stock cube and a splash of milk. Mix together to make a creamy sauce. Once the sauce is made you can turn the heat up a bit (but not too much) until it starts to bubble.
Once the vegetables are slightly sloftened, pour into a casserole dish.
Separate the filo sheets. Hold one by a corner, and with the sheet on the work surface, start turning the pastry so that it twists into a loose rose shape. Put on top of the mixture in the casserole dish. Repeat for all of the sheets of filo until the whole mixture is covered in pastry.
Sprinkle over the seeds.
Cook for about 20 minutes or until the pastry is nicely browned. (Keep an eye on it though!)
This is a tasty little side dish and has a variety of textures; it looks good, and tastes expensive.
1 butternut squash, in coarse chunks
1tbsp peanut butter
1tbsp olive oil or groundnut oil, or similar
Liberal scattering of seeds (I use a combination of poppy, sunflower and pumpkin seeds)
Spices (cumin, ground coriander, chilli powder or flakes)
Mix them all together in a casserole dish, and bake for about 40 mins or until tender. Every 10-15 minutes, check it’s doing OK, and give it a stir round to coat the squash with the honey, oil and peanut butter.
This is a nice snack if you fancy something a bit yummy but don’t want to get fat. This is the recipe for a whole batch (more efficient use of oven) but if you’re cooking something at the same time, you might like to just do a few peas, in which case just swap the pack of dried peas for a tin of chickpeas, and don’t soak overnight (obviously).
1 pack of dried chickpeas, soaked in cold water over night.
Conservative splash of oil (olive, groundnut, vegetable or sunflower, whatever tickles your fancy).
100g-ish of grated cheese, doesn’t really matter what sort as long as it melts well; Cheddar is good, Halloumi won’t work.
Spices (I use a combination of turmeric, smoked paprika and hot chilli powder).
Drain the chickpeas and tip into a large bowl. Add the ingredients to taste, and then spread out in a shallow casserole dish or on a baking tray.
Cook at about 160°C for ages – it depends how crispy you like them.
They’re yummy as an accompaniment to a meal or as a snack. Fabulous on car journeys.
Serves 2 hungry people. It’s also nice as a side dish if you have more people coming round. It can probably be cooked from start to finish in about 15 minutes.
2 pears, chopped
A handful of chopped walnuts
1 tub of low fat cream cheese
herbs to your taste (fresh rosemary is nice)
other chopped vegetables if you desire
Cook the pasta. Add the rest of the ingredients (apart from the milk) to a large pan over a medium heat. Add splashes of milk and mix well so that it combines with the cheese to make a lovely creamy sauce. When the sauce is ready and the pasta is ready, combine and serve. You can sprinkle some black pepper and herbs on the top if you wish.
Chop all the vegetables. Heat the oil in a pan and add the carrots, soy sauce and sugar. When the carrot has started to soften, add the rest of the vegetables (except the bamboo shoots) and the ginger. Add more soy sauce if necessary.
When the vegetables are almost cooked (they need to have a slight crunch, yet still be tender), cook the noodles in boiling water for about a minute. Drain and serve with the vegetables.