Mains – Breakfast by the sea

Black Bean Tacos

Heather — Tue, 03 Nov 2020 13:56:14 +0000

Black Bean Tacos

A little Mexican colour and spice to liven up lunch or dinner. These tacos are really easy to make and are perfect for a light dinner – you can add as many toppings as you like. If you’re looking to cut down on the amount of meat in your diet then black beans are a great option as they are packed with protein to provide you with a really balanced plate. Tinned beans are also a budget-friendly option. This recipe keeps really well (minus the avocado) so make a few extra and you’ll have tomorrow’s lunch ready to go!

Ingredients
1 tin 400g black beans
1 red pepper, cut into small chucks
1 tbsp paprika
1 tsp cumin
1 clove garlic, crushed
1 tsp of cocoa
1 large tomato, cut in small chunks
1 tsp of vegetable oil

To serve
Grated cheddar cheese
Small tin of sweetcorn
1 lime
An avocado
4 small taco wraps
1 small red onion
Handful of cherry tomatoes

Method
1.) Preheat your oven to 200oc
2.) Add your beans, chopped pepper, tomato, garlic, cocoa, paprika and cumin to a small roasting tin, mix in the oil and pop in the oven for 20 mins
3.) Fold your tacos in half and lightly toast them in a toaster for 1 min on a low setting until lightly brown on each side (be cautious here as the tacos are thin and can burn very quickly if left too long)
4.) To serve it’s much more fun to bowl up all your toppings and your black bean mixture individually and allow people to fill their own tacos at the table. A good squeeze of lime on your avocado will prevent it going brown.

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Butternut Squash & Coconut Soup

Heather — Mon, 19 Oct 2020 12:33:02 +0000

Butternut Squash & Coconut Soup

Ingredients
1 butternut squash cut into small chunks
1/2 can coconut milk
2 pints of vegetable stock
1 onion finely chopped
1 clove garlic, crushed
1 tbsp vegetable oil

Method
Lightly fry the onion in the oil on a low heat for around 4/5 mins or until it has softened.
Add the garlic and butternut squash and cook for a further 5 minutes.
Add the stock, bring to the boil then turn down to a simmer and cover. Leave to cook down for 30 minutes.
After 30 minutes add the coconut milk remove from the heat and leave to cool slightly.
Once slightly cool blend to a smooth consistency
To serve, top with chilli flakes and a drizzle of extra virgin olive oil.

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DIY Pot Noodle

Heather — Wed, 30 Sep 2020 10:17:38 +0000

DIY Pot Noodle

Stuck for lunch ideas? How about this cosy homemade pot noodle?

Packed full of healthy ingredients – design your own flavour combinations with either veggie, vegan or meat.

Add quick cook noodles to a heat resistant jar.

Top with 1/4 stock cube (I used Kallo Low Salt Veggie).

Add your choice of veg. Try: Sweetcorn, spinach, grated or strips of carrot, chillies, sliced spring onion and some protein such as chickpeas, silken tofu, chicken or ham.

Add a tbsp of soy sauce, a tsbp of lime juice and a tbsp of honey.

Top with boiling water, pop a lid on and leave to stand for 5 minutes.

Stir and enjoy!

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Tortilla Wrap Pizzas

Heather — Fri, 25 Sep 2020 08:39:37 +0000

Tortilla wrap pizzas

These pizzas make a great quick lunch and you can customise the toppings to your liking. Using wraps not only makes a much lighter meal but also means they cook in just 20mins. They are surprisingly filling too!

Ingredients
1 wrap (wholemeal or plain depending on your preference)
2 tbsp of passata (use one with added basil if you can find it) or two tablespoons of tinned tomatoes
Handful of pre-grated mozzarella cheese
Sprinkle of dried oregano

Topping ideas
A few slices of pepperoni
Drained tuna
Mushrooms
Chopped pepper
Sweetcorn
Ham
Olives

Method
Preheat oven to 200c
Spread 2 tbsps of tomato passata on each wrap and spread evenly to the edges using the back of a spoon.
Add your chosen toppings evenly around the pizza
Top with a generous handful of cheese
Cook in the middle of your oven for about 15mins (or until the toppings are browned to your liking)

Cooking Tip
Because wraps are a light base you need to make sure you don’t over-top them or the middle won’t cook properly and will be soggy.

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Veggie Curry in a Hurry

Heather — Fri, 18 Sep 2020 11:14:47 +0000

Veggie curry in a hurry

This is a vibrant, hearty curry that’s lovely and filling, ready in under 30 minutes and won’t cost you a bomb in ingredients.

Serves
Makes enough for two generous portions and some for leftovers too.

Ingredients
1 onion
2 cloves of garlic, crushed
½ thumb sized piece of ginger grated
2 large potatoes peeled and cut into small even chunks
2 or 3 large tomatoes cut into chunks
1 red pepper cut into chucks
200g tin of chickpeas
2 tbsp of curry powder
400ml tin of coconut milk |(approx 200ml)
Coconut yogurt and lime pickle to serve

Method
Peel and dice up your onion finely and fry on a low heat until soft.
Next add crushed garlic and grated ginger, curry powder and chunks of potato and fry until the potato begins to soften and lightly brown.
Add the peppers, tomatoes and continue to fry for 5 minutes.
Add your chickpeas and coconut milk, bring to a simmer and let it bubble away on the hob for about 15 minutes.

Serve on a pile of fluffy basmati rice and don’t be shy with the lime pickle and coconut yogurt.

Time-saving tip: A lot of supermarkets sell bags of pre-chopped garlic and ginger, which can be a great time-saving as you can simply use what you need and pop the rest back in the freezer.

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Autumn Orzo Stew

Heather — Fri, 11 Sep 2020 15:48:48 +0000

Autumn Orzo Stew

A really quick and nutritious meal, perfect to pop in the oven and leave to cook while you get on with something else (or just scroll insta…)

Ingredients
400g tin of mixed beans
400g chopped tinned tomatoes
100g Orzo pasta
1 red onion chopped into small pieces
2 cloves of garlic
½ stick of celery cut into small pieces
1 tsp of paprika
300ml of hot vegetable stock
2/3 thick slices of old bread (sour dough works well)
30g of grated hard cheese like cheddar
3 tbsp vegetable oil

Method
Preheat your oven to 200c
Fry the onion for 4-5 minutes in 1 tbsp of oil on a low heat until soft
Add garlic and celery and cook for a further 2 minutes
Add the tin of beans, chopped tomatoes, paprika, vegetable stock and orzo to a large lidded casserole dish and cook in the oven for 20 minutes.
After 20mins stir the mixture, adding more water if necessary to prevent the orzo from sticking to the pan.
Return the stew to the oven and cook for a further 20mins.
While your stew is cooking tear up your slices of bread into chunks, toss in the remaining oil, lay evenly on a baking sheet and sprinkle with cheese. Pop in the oven for the last 10 minutes of your stew’s cooking time.
Spoon your stew into bowls and top with your cheesy croutons.

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Gnocchi with roasted garlic tomatoes & white beans

Heather — Fri, 28 Aug 2020 12:33:41 +0000

Gnocchi with roasted garlic tomatoes & white beans

If you’ve had a long day and are in need of some hearty comfort food then try this super easy tray bake of loveliness.
Gnocchi is brilliant because it’s filling and really quick to cook but it can be a bit heavy if you serve it with a rich cheesy sauce. I find if you opt for a lighter tomato-based sauce you won’t need a nap after dinner. Hopefully…

Serves 2

Ingredients
1 packet of fresh Gnocchi (400g)
2 tsp red pesto
1 tin of cannellini beans
A packet of vine tomatoes (medium sized, about 10 tomatoes)
2 cloves garlic
30g pecorino or parmesan cheese, finely grated.

Method
Preheat the oven to 200c
Drain and rinse the beans
Put the beans and tomatoes into a large roasting dish
Add two crushed cloves of garlic, a tablespoon of vegetable oil, salt and pepper
Roast for about 20mins (or until the tomatoes soften slightly)
While your beans and tomatoes are cooking put a pan of water on to boil and cook your Gnocchi according to packet instructions
When your roasted beans and tomatoes are ready, remove from the oven, add a tablespoon of red pesto and gently mix to mingle all those flavors

Top your Gnocchi with your roasted tomatoes and beans, sprinkle with all that lovely cheese.

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Spicy Bean Burgers

Heather — Mon, 08 May 2017 12:16:30 +0000

Spicy Bean Burgers

I’m guilty of eating a little too much meat sometimes and when I want to lighten up mealtimes I always find beans make a nutritious, cheap and versatile option. This recipe is really quick to prepare and the trusty food processor does most of the work for you – hurrah!

Serves 2

Ingredients
1/2 tin of chick peas
1/2 tin of kidney beans
2 spring onions
Juice of half a lemon
1 tbsp of mayonnaise
1 tsp of dijon mustard
3 tbsp of breadcrumbs
1 tsp chilli powder
1 tsp cumin

Method
Preheat grill to medium heat
Put all the ingredients into a food processor and blend until well combined.
Shape into even sized patties and grill on each side until the burgers start to brown.
Serve in wholemeal rolls with a generous spoonful of hummous and lettuce.

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Rosemary, new potato & sea salt frittata

Heather — Mon, 27 Feb 2017 09:26:23 +0000

Rosemary, new potato & sea salt frittata

Frittata’s are my go to quick meal, simple to make and great hot or cold. Even better, my baby loves them too (though I do a version of this recipe without the added sea salt for her).

Creates 6 slices

Ingredients
5 eggs
3 spring onions chopped into small pieces
Leftover cooked new potatoes (the more the merrier)
2 sprigs of rosemary
2 generous pinches of good quality sea salt
A little butter or oil for frying.

Method
Pre-heat your grill to a medium setting
Heat oil or butter in a frying pan
Fry the spring onions for 5 mins or until they begin to soften
Add the potatoes and rosemary and cook for a further 5 minutes
Move the potatoes around in your frying pan so they are fairly evenly spaced
Beat the eggs together and pour over your potatoes
Continue to cook for 5 minutes or until you can see the sides of the frittata start to set.
The top should still be wet at this point
Place under your pre-heated grill and cook on a medium heat until the top starts to brown and eggs have set.
Sprinkle with sea salt and cut into slices to serve.

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Pork with a Creamy Sussex Cider Sauce

Heather — Sat, 11 Apr 2015 11:10:29 +0000

Pork with a Creamy Sussex Cider Sauce

In the summer I love sitting outside with an ice cold glass of cider, although I have to admit that overindulging in the past it has given me some of the most evil hangovers imaginable. Serves me right really.

For this shoot I was lucky enough to work with my talented food stylist mum Sally, who also came prepared with a recipe for us to try out. This recipe is by Roddas and is one Mum cooks at home quite a bit. We used Merrydown’s beautifully sweet medium cider.

So cooking with cream and pork does mean you’re likely to end up with quite a beige looking dish. However, using red cooking apples will bring some much needed vibrancy to your plate. Serve with lightly steamed Cavolo Nero and green beans. Oh and a little glass of cider can’t hurt either!

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