A twist on the classic ratatouille, jam packed with vegetables. To make it a more substantial meal serve with shell pasta or couscous. You can also add sliced mozzarella.
Serves about 4
40 mins cooking time
- Olive oil
- 3 cloves of garlic
- Some thyme. We all have some in the garden somewhere.
- 2 cans of chopped tomatoes
- 2 courgette
- 2 aubergines
- 3 peppers. All the bright ones.
4 classic tomatoes
- Dried oregano
- 4 teaspoons of tomato purée
- Good crack of black pepper and salt
Make the tomato sauce. Heat a good glut of olive oil cook the garlic and thyme add the tinned tomatoes and simmer for 10 mins season well and add the purée then blend to a smooth paste.
Wash and prepare the veggies. Simply cut into 1/2 inch coins.
Pour the paste into an oven proof dish and arrange the veg in rings over lapping and standing upright alternating the colour as you go. Brush with olive oil and a sprinkle of more thyme. Another crack of salt and pepper.
Bake for 20- 25 mins.
Harrisa tomato tarte tatin with feta
A simple tart inspired by the chefs at the Colombe d’or in Provence. (The shop has plenty of cherry vine tomatoes in stock!)
20 mins cooking time.
- 2tbsp olive oil
- 2tbsp harrisa paste
- 500gm cherry tomatoes halved
- 200g puff pastry
- 50g feta cheese
Pre heat oven to 180 C/350 F.
Heat the oil in an oven proof frying pan on a medium heat. Heat the paste for no more than a minute. Arrange the halved tomatoes in circle all over the pan
Roll out the pastry on a slightly floured surface and cut into a round about an inch wider than your pan.
Place on top of the tomatoes and tuck in to bed press the blanket down firmly.
Bake for 20 mins until golden and risen.
When baked loosen the sides, place your serving plate on the top and flip it over.
Garnish with the feta.
Season up and serve with a bag of salad leaves from the shop.
Spaghetti, garlic, lemon, olive oil and chilli
Simple to cook, full of flavour. Be bold – use lots of lemon zest and garlic.
- 500 gms spaghetti
- 100 ml olive oil
- 7 cloves of garlic
- Handful of fresh flat leave parsley
- 1 fresh red chilli, sliced, seeds left in
- 2 tsp dried chilli flakes
- Zest of 1 lemon
- Serve with chilli oil and a good crisp green salad
Cook the spaghetti as per instructions until al Dente.
Whilst that’s cooking heat the oil in a high sided pan add the garlic, parsley and chilli flakes. As soon as the ingredients start to sizzle, stir and fry for a further few minutes – don’t let them brown.
Remove from the heat. Once the spaghetti is cooked add to all the ingredients in the pan. Hold back some of the liquid – you need to keep the pasta moist.
Stir continuously for about 30 seconds allow the favours to combine. Now add a glug of olive oil and the lemon zest. Season well.
Serve with the shop’s fresh salad leaves and yummy baguettes.
Baked Hasselback sweet potato jackets, rocket, feta and chilli flakes
- Chilli flakes or fresh chilli
Prepare the potatoes. I use a wooden spoon wedge for to stop the knife cutting through the whole potato.
Bake at 180 C/350 F for about 40 mins depending on size of potato and your oven with a good drizzle of olive oil. Season well.
Once cooked a generous handful of rocket and crumbled feta. Sprinkle chilli flakes or chopped fresh chilli.
Serve alongside any of the yummy meat or fish we have in store.
Bangers and mash
- Shop porker sausages.
- Fresh cream
- Savoy cabbage (optional)
- Cheese (optional)
- Ground nutmeg
- Mustard (Dijon or Coleman’s)
Cook sausages to taste.
Boil potatoes, but then don’t just mash – why not try Colcannon!
Mash the potatoes and add some cooked Savoy cabbage and fresh cream. Maybe some cheese.
Add a sprinkle of ground nutmeg and a dollop of butter. Season well. Add mustard to taste.
Flageolet stew with cod
This recipe serves 2. For those that don’t have an army to feed.
- 1 tsp olive oil
- 10 g unsalted butter
- 1 celery halved and sliced
- Small white onion sliced
- 3 cloves of garlic chopped
- 2 sprigs of rosemary
- Handful of fresh chopped parsley
- 75 mls of good white wine
- 420 gm of flageolet beans
- 150 ml of chicken stock
- 1 lemon Zest from all. But cut into wedges to garnish
- 250 gm of cod fillets
Heat the oil and butter in a large pan over low heat. Add the celery, onions, garlic rosemary and parsley. Season well. Cook gently for 10 minutes until tender.
Add the wine and let it bubble for a few minutes.
Add the tom, beans, and stock.
Season the fish well. Then nestle it into the stew. Reduce the heat.
Simmer until the fish is flaky.
Serve with new potatoes or mash. Green salad. Squeeze the lemon quarters.
Garnish with parsley.
Grilled haddock charred cabbage and peppercorns
Approx 20 minutes cooking time.
- Savoy cabbage cut into 8 wedges
- Olive oil
- 240gms jasmine rice
- 2 tsp cider vinegar
- 4tsp soy sauce
- 2tsp sesame oil
- 2 tsp pepper corn. Black or pink Crushed
- 3/4 haddock fillets
Pre heat oven to 180 C/350 F.
Put the cabbage in a roasting tin drizzle over some olive oil and a glug of water. Season well. Roast for 20 mins until tender. the edges.
Cook the rice. Add the vinegar soy sauce peppercorns a glug of water.
Drizzle some of the soy and sesame oil over the cabbage.
Preheat the grill to high. Grill the fish for 5/6 minutes.
To serve, divide the cabbage rice and fish the drizzle over some of the olive oil.