Poached Eggs on Toast with Stir Steamed Mustard Sprouts
I made this one night when I was home alone, a nice alternative to avocado. Sprouts, mustard and eggs go well together.
1 small onion, finely sliced
6 to 8 sprouts, finely sliced
1 tsp oil
5cm piece French bread or whatever you have.
2 tsp chopped tarragon
½ tsp Dijon mustard
Splash white wine vinegar
Paprika to sprinkle (optional)
Salt & pepper
- Bring a pan of water to the boil, add a splash of vinegar and poach the eggs for approx. 2 minutes each for a runny yolk.
- Toast the bread
- Heat the oil in a heavy based frying pan, add the sliced onion, fry for a few moments until softened, then add the sprouts. Stir fry again, add the mustard and a splash of water. Turn down the heat and put a lid on the pan. Steam for 2 to 3 minutes, or until the sprouts are tender. Stir through ¾ of the tarragon, season with salt & pepper.
- Tip the onions and sprouts onto the warm toast, top with the poached eggs, dot with butter and finish with a sprinkle of paprika.
Lamb Shank Tagine
This is a delicious, warming dish with the slow cooked lamb falling off the bone. Perfect for cooking in a slow cooker ready to give you a hug when you get in from work. I served this with mash and spring greens.
4 lamb shanks
1 tbsp oil
2 medium onions, thinly sliced
3 cloves garlic
2 tsp ground cumin
1 tsp ground turmeric
1 can chopped tomatoes
3 large fresh tomatoes, cut into 1cm dice
2 bay leaves
3 sprigs rosemary
3 tbsp balsamic vinegar
- Heat the oven to 130C/250F/Gas3
- Heat the oil in a large oven proof pan. Brown the onions and garlic, remove from the pan and add the lamb shanks brown them for a few minutes on each side.
- Add the onions and garlic back to the pan and add the spices. Stir well to coat everything and fry for a few moments.
- Add the can of chopped tomatoes and the fresh tomatoes to the pan. Stir well and add the bay leaves, rosemary and balsamic vinegar.
- Bring to the boil, put a lid on the pan and put into the oven for 4 hours, turning the lamb shanks over halfway through.
- Season the sauce, thicken a little if necessary. Serve 1 shank per person with some of the sauce.
Celeriac, Apple and Thyme Soup
This soup surprised me, I didn’t think I would like it, I’ve never enjoyed savoury with sweet flavours! It’s also very white and I like dishes with a bit of colour. Serve it in a brightly coloured bowl, the cheese finishes it perfectly.
1 large celeriac root
1 medium onion
1 tbsp fresh thyme leaves
2 sticks celery
1 tbsp oil
Approx. 750ml chicken or vegetable stock
1 small cooking apple
1 medium eating apple
100ml double cream
120g strong cheese, eg. Cheddar or stilton, grated
- Scrub the celeriac root, cut off the skin and cut into chunks.
- Put the celeriac peelings into the stock and bring to the boil. Simmer while you prepare the remaining ingredients.
- Roughly chop the onion and celery, heat the oil in a large pot and fry gently with the diced celeriac.
- Peel, core and roughly chop the apples add to the pan with the thyme and strain in the stock. Bring to the boil, simmer for 20mins.
- Puree with a hand blender or liquidiser, add the cream and season to taste.
- To serve, put 20g grated cheese in the bottom of a bowl and ladle over the soup. Serve with crusty bread.
Sweet and Sour Chicken
This got a big thumbs up from the family when I made it. We had it with noodles, rice would also work well.
400g boneless chicken breast or thighs, cut into chunks
Small tin of pineapple, drained and the pineapple cut into chunks
1 carrot, thinly sliced
1 red pepper, cut into chunks
1 onion, cut into chunks
1 red or green chilli, thinly sliced
2 tbsp oil
A handful of cashew nuts
1 spring onion, thinly sliced
¼ tsp ground coriander
1 tbsp root ginger, finely grated
1 large clove garlic, finely grated
1 tbsp soy sauce
1 tsp sugar
3 tbsp tomato ketchup
¼ tsp ground cumin
¼ chicken stock cube
Juice from the pineapple tin
2 tsp sugar
2 tsp soy sauce
Juice of ½ lemon
- Mix the marinade ingredients together and stir through the chicken. Cover and set aside.
- Melt the stock cube in a little boiling water, add the remaining sauce ingredients and mix.
- Heat 1 tablespoon of oil in a large shallow pan, add the cashew nuts and fry gently to colour. Remove the nuts from the pan and drain on kitchen paper.
- Heat the other tablespoon of oil in the pan and add the onion, pepper, carrot and chilli. Fry for a few moments until the vegetables start to soften.
- Stir in the chicken and marinade to the pan, cook for a few minutes to brown the chicken a little.
- Add the sauce and pineapple, bring to a simmer and cook without a lid for about 15 minutes to cook the chicken and thicken the sauce.
- Sprinkle over the cashew nuts and spring onion to serve.