A Bit of Everything

On a busy week night make a quick and simple spicy bean stew. Soften red onion, carrot, capsicum, garlic with some chilli flakes in a large frying pan. Stir in 1 tsp cumin, 1/2 tsp cinnamon & 1/2 tsp ground nutmeg and cook for a minute or so before adding a squeeze of tomato paste, a tin of chickpeas and a tin of kidney beans, drained, 1/2 cup vegetable stock and a tin of crushed tomatoes -I sometimes use a cup or so of homemade tomato sauce (see below). Simmer uncovered for 20 minutes or so then add a cup of frozen sweet corn & cook a further 5 minutes. Sprinkle with parsley to serve. Serve on its own or with couscous.

I bring a cup of water or chicken stock to the boil, add a cup of couscous (try Tipiak) and some roasted garlic, tightly cover and leave for 10 minutes or so. Then fluff up the couscous with a fork, stir in good olive oil, toasted pinenuts and some finely chopped parsley. Sometimes I use Casbah roasted garlic & olive oil but I still add extra oil & pinenuts at the end. I just like pinenuts.

Leftovers of the beans will freeze well and you could serve as a side dish with a plate of old fashioned beef sausages and mash, or add some chopped chorizo.

Follow with rice pudding. I've always used Edmonds and we like the skin on, in our family, but last week I tried something different. Put 1 1/2 tbsp washed short-grain rice, grated zest of 1 lemon, 45g butter, cut into small pieces, 45g sugar, 500ml milk, 400ml cream, 1/2 tsp cinnamon in your ovenproof dish. Bake at 120C for 2-3 hours, stirring every hour or so. Then stir well, add juice of a lemon & serve with dried fruit compote. Put 100g each of 4 kinds if dried fruit - I used apricots, figs, prunes & sultanas - in a saucepan just covered with cold water. Bring slowly to the boil, cover & stand.

Last night we had a pork fillet with a roasted vegetable salad. For 300g pork, combine 1 tbsp olive oil, 2 clove of crushed garlic, 1 tsp finely chopped rosemary, zest of half a lemon in a bowl & season with salt & pepper. Rub over the pork & set aside.

Combine 2 parsnips & 2 carrots peeled & sliced on the diagonal, 1 red onion peeled & quartered, 4 cloves of garlic, (skin on, tops cut off), in a roasting dish, toss in a little olive oil & season. Roast at 200C about 40 mins.

Make a dressing for the veg of 1 tbsp lemon juice, 3 tbsp olive oil, crushed garlic, 1/2 tsp wholegrain mustard and some finely snipped chives. Brown the pork on all sides in a hot pan then roast for 12 minutes. Just pop a small roasting dish along side the vegetables. When done cover loosely with foil & rest for 10 minutes. When the vegetables are done add some chopped spinach leaves to the pan and let wilt down for a few minutes then toss with dressing and add the sliced pork.

I served with Puy lentils which are pretty much my standard accompaniment to pork. Soften a shallot , a clove of garlic, half a celery stick , half a carrot & a rasher of streaky bacon, all finely chopped. Once softened a cup of Puy lentils and stir until slick with oil, then add a bay leaf, a tsp grainy mustard and a cup of red wine. Cook down, then add 2 cups water, bring to the boil and simmer about 20 minutes. Add more water if necessary. I do this with most pork dishes, roast chicken and it is delicious with a garden salad, especially with left over cold pork or chicken sliced in & feta cheese. A few years ago Harriet had a friend whose household did not run to garlic or soy sauce. Puy lentils were new to him and his friendship was obviously the year of the Puy lentil. He asked if we ate them at every meal because his visits always coincided with a meal that included them. I probably do them around once a month and I always make enough to have cold with a salad for lunch. In summer I cook them up after work to take for lunch the next day.

This afternoon I made a batch of fresh tomato sauce to freeze. I use a 2550g tin which makes the equivalent of about 6 bought jars and costs less than half. Start by softening 3 finely chopped onions and 9 cloves or garlic with about 200g finely chopped streaky bacon. Add 3 finely chopped carrots, 300ml red or white wine and the tin of chopped tomatoes. Bring rapidly to the boil and after about 10 minutes add some dried oregano & season with salt & pepper. I add sugar as well because it brings out the tomato flavour. Simmer a further half hour & leave to cool. I blend it a little either in the blender or with the stick thing and freeze in about 1 cup portions. I often use this when a recipe calls for a tin of tomatoes. It will keep around a week in the fridge. The giant tins of tomatoes are really good value. I also use them to make homemade tomato ketchup.

This week we brought the olives out for inspection. When we opened the jar we were greeted with a rather unattractive furry covering which told us they were ready. Phoebe was somewhat alarmed but apparently this is what helps to preserve them. You rinse them well before the final bottling. Put them in sterilised jars & cover with a brine - ratio 1 L water to 75g salt, add 2 tbsp red wine vinegar the gently pour a layer of olive oil on the top. Seal & refrigerate once opened. We opened & served to Harriet who is an olive connoisseur. She gave them the thumbs up.

And lastly you must get some Clevedon Valley buffalo yoghurt. This is delicious. It has a wonderful sharpness. I am using the mozzarella this evening with a pumpkin cannelloni so will let you know how I get on.