potatoes, butter, sweetcorn, pork ribs, tomato ketchup, BBQ sauce, sugar, honey, soy sauce, oil, salt, pepper
45 + marinade time
I got discounted ribs but they were a bit too fatty, still tasty though just had to chop a bit off! Marinading the ribs gives them the most lovely flavour so try and leave them for at least a couple of hours minimum,
Start by mixing equal parts 1 tsp of tomato ketchup, BBQ sauce, sugar, honey, soy sauce, oil and coat the ribs. Cover and marinade. When you want to eat them cook for about 45 mins at about 190-200c. Serve with mash, made by parboiling peeled potatoes until soft and mashing with a splash of milk and a knob of butter. Serve with sweet corn or other veg and enjoy.
pasta, feta, black olives, capers, basil, oil, onion, garlic, chilli flakes
Super quick and amazingly enough I had all of the ingredients already in the cupboard/fridge so super cheap too.
Start by putting the pasta onto boil. Then slice an onion and gently fry with some oil, to the onion add 2 cloves crushed garlic, 50 gm chopped capers, 50 gm chopped black olives and a sprinkle of chili flakes. Mix together and allow to cook over a low heat. Once the pasta is done drain and add to the olive mixture, add 50gm of crumbled feta, a handful of chopped basil, season and serve.
chorizo, frozen spinach, onion, garlic, harissa, couscous
Now we are talking seriously quick food, the whole thing done is under 15 minutes, winning!
Start by peeling the skin off the chorizo and cut into half circles, cook in a heavy based sauce pan on a medium-high heat. Add a slice onion and a clove of crushed garlic and cook for a couple of minutes in all oil of the chorizo. Once soft, add a tsp of harissa and then add couscous and cover with water on a low heat. Also add frozen spinach, stir fairly frequently and couscous should take less than 5 minutes.
Parsnip, sweet potato, spinach, crumbled goats cheese, oil, honey, balsamic vinegar, red onion, sunflower seeds, bread to serve
Start by cutting and peeling parsnips, sweet potatoes and a red onion into quarters. Put on a baking tray with a generous glug of oil and squeeze of honey and cook at 180c for 25 mins or until soft. Once the roasted veg is done add spinach, crumbled cheese, sunflower seeds and a drizzle of balsamic and put back in the oven for 5 minutes until the cheese is slightly soft and the spinach is wilted. Enjoy warm with a good chunk of bread.
oil, onion, garlic, cumin, chickpeas, tin of tomatoes, vegetable stock, harissa, frozen or fresh spinach
Although it may not sound that appetizing this was such a yummy and healthy dinner. I used frozen baby leaf spinach that managed to hold its shape really well. I’m really getting into this veggie thing too!
Start by heating the oil in a heavy based sauce pan, add a sliced onion and cook until soft. Stir in 3 cloves of crushed garlic and 1/2 tsp of cumin seeds and cook for a minute until they smell lovely. Add a tin of drained chickpeas, tin of chopped tomatoes and 250 ml of vegetable stock. Bring to the boil then reduce the heat and simmer for a further 10 minutes. Now add 1 tbsp of harissa (add a bit more if you need after it’s all mixed together) and add your spinach. Stir until the spinach is either cooked/wilted, season and serve with couscous (so nice they had to name it twice..!)
Pork chops, tinned pineapple, mango chutney, curry powder, sweet corn, rice
15 mins + oven time
One of my childhood staples right here! This dish is so quick and easy to prepare and can be eaten straight from the pan if needs be. However.. if you have any time spare and you are able to make this in advance fire it in the oven for a couple of hours at 180c and the dish just gets better and better. Sorry for the photo, it tastes yummy but it’s not a great dish colour wise to photograph!
Start by putting the rice on to cook. Fry two pork steaks until nice and brown and add a whole can of pineapple with juice (this is very important as it makes the sauce!), 1 tsp. of mild curry powder, 2 tbsp. of mango chutney and either frozen sweet corn or peas. Stir together and bring to the boil. If the sauce looks a little dry add a splash of water. The dish is ready to go now, but if you have managed to make it in advance pop it in the oven for another couple of hours and it gets even better.
One of the simplest but most effective suppers I have made for quite some time. This is originally a dish I found in a nigella book but have edited a little bit. Yum yum yum..
coconut milk, frozen prawns, canned mango, sweet potato, lime, thai red curry paste, spring onion, peas, chicken stock, fish sauce
Start by peel a sweet potato and parboil for 5-7 minutes until or slightly soft. When dont drain and set to one side. Then gently frying a couple of sliced spring onions in a heavy based saucepan, add 1 1/2 tbp of curry paste and stir. Add 250ml of chicken stock, a can of coconut milk and 2tsp of fish sauce and slowly bring to the boil. At this stage put the rice on to cook. When the rice has about 2 minutes left add the frozen prawns and peas and bring up to the boil. Just before serving add the juice of 1/4 of a lime, drained and cubed mango and cubes of the par boiled sweet potato. These ingredients don’t need any cooking, just heating through. Serve with a wedge of lime and enjoy.