Cauliflower Soup

The idea for this came after we picked up a cauliflower at the Sunday farmers market after a gorgeous walk in the sunshine but had no clear idea what to do with it. We’re big soup fans so a soup was pretty quickly decided on but then we thought it needed a couple of toppings to really make it interesting! Fats once had a spiced cauliflower soup with toasted hazelnuts in a restaurant so we put them on the list and thought it would be a bit different if we kept the soup really simple and just had the spices in another topping – so a brown butter with plenty of spices was born! We’d never made cauliflower soup before, and certainly never made or had a topping like this, but it turned out so well – the soup was really velvety and creamy despite only having a dash of milk in it, and the toppings took it to the next level. Next time you’re craving some comfort food with a twist give this a try.

Cauliflower

Ingredients for the soup – this made enough for about 3 portions but it would freeze really well:

  • 1 tsp olive oil
  • 1 small white onion, diced
  • 1 potato, peeled and diced
  • 1 medium head of cauliflower, most of the stalk discarded and chopped into florets
  • Enough chicken stock to cover, around 500ml
  • About 100ml of milk
  • Salt
  • Pepper

For the toppings:

  • 2 tbsp of chopped hazelnuts, lightly toasted
  •  1 tsp mustard seeds
  • 1 tsp nigella (black onion) seeds
  • 2 tbsp of unsalted butter
  • Sea salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander

To make the soup simply heat the oil in a large saucepan then add in the onions and turn the heat right down. Cook for a couple of minutes until they are a little translucent – do not allow them to colour as you want this to be a pale soup. Add in the potato and the cauliflower, stir to coat in the oil and then add the stock. Bubble away for about 20 minutes or until the vegetables are soft, take off the heat, add the milk and then blend with a stick blender adding seasoning to taste. And that’s it! Pretty nice so far but you want to take it up a notch…

Using the frying pan you used to toast the hazelnuts toast the mustard seeds and nigella seeds together over a medium-low heat until they start popping and then put them to one side. Add the butter to the hot pan and let it bubble up and turn a beautiful brown colour which will further intensify the hazelnut flavour. Once this has happened tip in a small pinch of salt, the ground spices and the toasted seeds, swirl together for a second and serve right away, with the toasted hazelnuts, on top of the soup.

It tastes a lot better than it looks... honest!
It tastes a lot better than it looks… honest!

How easy was that? So delicious and a bit of a change from the usual.

Smoked Mackerel Salad

This is another slightly summery, very healthy yet comforting dish – a perfect antidote to winter over-indulgence! We were originally planning on doing a rich white sauce with this mackerel, but after spending the day making (and subsequently eating) pastry at Bristol’s Bordeaux Quay we really fancied something lighter.

Here’s the ingredients for 2 people:

  • 1 small head of broccoli, cut into bite-sized florets
  • Small handful of sunflower seeds
  • A lemon
  • 2 smoked mackerel fillets, skins removed
  • 100 g salad leaves (we used little gem lettuce, watercress, rocket and spinach)
  • 2 salad tomatoes, deseeded and cut into strips
  • Olive oil & extra virgin olive oil
  • Sea salt and pepper

Preheat your oven to 180ºC. Blanch the broccoli in boiling water for about 3 minutes, drain and leave to steam for a minute before transferring to a roasting dish. Add the sunflower seeds, about half the zest of the lemon and a good glug of olive oil, mix together and put in the oven. This should take about 25-30 minutes – make sure you stir it about occasionally.

Mix up a dressing by combining about 2 tbsp extra virgin olive oil, about half the juice of the lemon and a good pinch of sea salt and a few grinds of pepper.

Broccoli for Salad

When the broccoli is done, serve it up on top of the leaves, and top with a few strips of tomato and the mackerel, torn into bite-sized chunks. Add any remaining sesame seeds and drizzle everything with a bit of dressing.

Smoked Mackerel Salad

On top of being a delicious and healthy meal, this has to be one of the most delicious ways to prepare broccoli that we’ve ever experienced! We hope you enjoy it as much as we did.

Pimped Baked Potatoes 2 Ways

Hands up who remembers those soggy baked potatoes with beans and plastic cheese in a polystyrene box that you got at school? We certainly do. This is a world away from that and one of the easiest meals ever to knock up, just whack a couple of potatoes in the oven, go and relax with a cup of tea and an episode of something, come back, spend about 15 minutes actually cooking and you’re done! There are two different ways to have them here, one is twice baked with bacon, onion and cheese and the other has the most delicious smoky, spicy baked beans and is topped with a bit of sour cream. These beans would be even more amazing with some avocado on top, we did have one but sadly it wasn’t ripe enough to use. This might not be one to impress your friends with but on a cold, miserable evening you really can’t beat this sort of comfort food.

Ingredients for two people

  • 2 large or 4 small potatoes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 small onion, very finely chopped
  • 1-2 rashers of smoked streaky bacon, finely chopped
  • Cheddar, grated (as much as you like!)
  • 1 heaped tsp of chipotle pasta
  • 1/2 tsp smoked paprika
  • 1 tin of baked beans
  • Sour cream and salad to serve

We’re sure you don’t need telling how to bake potatoes but prick them with a fork a few times, rub with olive oil and salt and bang them in a preheated oven at about 190ºC. Ours were fairly dinky and took just under an hour but if yours are bigger then have the oven slightly cooler and cook them for about an hour and a half. You could be cheaty and cook them in the microwave but if you do then please put them in the oven for 10 minutes at the end to let them get a little crisper, they’re too sad otherwise!

When the potatoes are not far off cooked whack the finely diced onion and bacon in a small pan and cook over a low heat for about 10 minutes until the onions are really soft and slightly caramelised. Then tip half of this mixture into a bowl, leave the rest in the pan but take it off the heat for a moment. Take half of the potatoes out of the oven, cut in half and scoop out most of the flesh leaving just a little around the edge so the skins hold their shape. Put this in with the bacon and onion mixture in the bowl and add the cheddar, you can use as much or as little as you like, we only put a small handful as ours was very strong. Mix all of this together and then pile it back into the skins and grate a little extra cheese on top. Put these back into the oven on a baking tray just for ten minutes for the cheese to melt.

Empty potatoes

Cheesy potatoes full

Put the remaining bacon and onion mixture back on the heat and add in the chipotle paste. Using 1 heaped tsp made this fairly spicy so adjust to your taste. Cook this in for a few seconds then add the smoked paprika and the tin of beans. Let all of this heat together for around ten minutes while your cheesy twice-baked potatoes in the oven finish getting gorgeously gooey and then serve up! Pop a dollop of sour cream on top of the spicy beans to cool things down a bit and we had a salad dressed with a balsamic dressing.

Bacon, onion and chipotle

One of the easiest midweek meals, not the quickest, but minimal effort and so delicious!

Baked potatoes

Courgette Ribbon Tagliatelle

If you’re anything like us you’ll have been longing for a glimpse of summer ever since Christmas – as far as we’re concerned, winter can get lost already and make way for some warmth! While this pasta dish can’t quite transport you forward in time 6 months (still working on that one), it is full of the taste of summer and will leave you feeling fresh and with a smile on your face! It’s another of our super-quick specialities, it will take no longer to cook than the pasta.

For 2 people, you’ll need:

  • About 180g of tagliatelle
  • 2 courgettes
  • 1 lemon
  • 3-4 mint leaves, chopped
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil
  • Salt and pepper
  • 2 tbsp extra virgin olive oil

Ingredients for Courgette Ribbon Tagliatelle

Start by putting your pasta on to cook in a large pan of salted water – a couple of large pinches of salt ought to be enough. While it is cooking, slice your courgette into thin ribbons – its easiest if you use a potato peeler for this bit. Chop the herbs while this is happening, and put to one side.

Courgette Ribbons

When the pasta is cooked but before you drain it, throw the courgette ribbons into the same pan. Leave them in for just long enough to be stirred in with the rest of the pasta, and then drain it all. Put back in the pan you used to cook them, and add the herbs, half of the lemon juice, a good pinch of salt and a grind of pepper, and the extra virgin olive oil. Mix it all together and serve! Garnish with some lovely photogenic basil leaves, if you have any lying around, and serve up the rest of the lemon just in case anyone wants an extra squeeze…

Courgette Ribbon Tagliatelle Done

That couldn’t have been easier could it? We eat meals like this all the time in the summer – really simple, fresh pasta dishes that are comforting and yet leave you feeling rather virtuous… And in the winter they make a lovely change from soups and stews!

Chargrilled Chicken with Za’atar and Roasted Spiced Vegetables

Carrying on our Middle Eastern obsession we have another really simple dinner of griddled chicken with roasted vegetables and cous cous. This is quite similar to our za’atar steak recipe and is a great healthy yet filling option. It manages to be comforting enough for winter yet light enough for summer – these chicken breasts would be incredible cooked on a barbecue. This would also be delicious in a lunchbox or taken for a picnic, what a versatile dinner! You’ll see in the photos that we have 2 trays of vegetables – this was because we had veg to use up but in the ingredients we’ve given what should be enough for two people just to go with the dinner.

Ingredients

  • 1 aubergine, chopped into 2cm cubes
  • 1 courgette, chopped into 2cm cubes/rings
  • 1 red onion, sliced into thin wedges
  • 2 peppers, sliced into 3cm pieces
  • 2 tbsp olive oil
  • 1 heaped tsp ras el hanout
  • 1 tbsp pomegranate molasses
  • 2 chicken breasts
  • 2 heaped tsp za’atar
  • Cous cous
  • Salt

Preheat the oven to 190°C. Place your vegetables in a roasting dish and coat with 1 tablespoon of the olive oil, the ras el hanout and a good pinch of sea salt. Toss the vegetables to coat them all in the oil and spices and then whack in the oven. These will take around 45 minutes to an hour to become perfectly soft and slightly charred around the edges. Stir them every 15 minutes or so and after around half an hour shake over the pomegranate molasses for the last part of cooking.

Roasted Moroccan Veg

For the chicken place the breasts between cling film, one at a time. Use the base of a large pan to bash them out until they are about 3cm thick and an even thickness all over. Once they’re both done heat up a griddle pan. Coat the breasts with a little olive oil and once the griddle pan is nice and hot place the chicken on. Let it cook on the first side for about 1 minute so that it can start charring and then turn over. On the side that you have already started to cook and is now facing up, sprinkle half of the za’atar so it coats the chicken. After 1 minute on the other side flip the chicken over again and sprinkle the rest of the za’atar on the other side. The chicken should take about 4 minutes on each side to cook so just keep an eye on it and turn it occasionally to make sure it doesn’t stick. The sesame seeds in the za’atar should become lovely and toasted during this time… it smells amazing!

Chicken za'atar

Just before you’re ready to serve make some cous cous by placing it in a bowl, covering with boiling water (to about 1cm above the cous cous) and covering the bowl tightly with cling film. Leave it for about five minutes and you should have perfectly fluffy cous cous! Fluff it up with a fork and season with salt. Whack the whole lot on a warmed plate and you’re done! We sliced our chicken up before serving but that’s up to you – whatever you prefer.

Za'atar chicken done

This was lovely hot but would also be great cold – you could mix the vegetables into the cous cous and serve with the sliced chicken for a mid-week lunch to make your colleagues jealous!

Spicy Pork Medallions with Sweet Potato Wedges

This recipe has some of our favourite spices in it, slathered generously over meaty chunks of pork and served alongside some delicious sweet potato wedges and crunchy salad. Pork medallions are a great way to serve pork – they are really lean and healthy, and a little goes a long way! If you cook them properly, like we do here, they are also juicy and tender. We really recommend buying pork loin and slicing the medallions yourself (or getting your butcher to do it for you) – we have found pre-packed pork medallions can be a bit dry. We managed to freeze half of the pork loin we bought, so you can be sure we’ll be doing a similar recipe again soon.

For 2 people, you’ll need:

  • 180g pork loin (you can get twice this amount and freeze half, we did!)
  • 2 tsp each of cumin seeds, coriander seeds, mustard seeds
  • 1 heaped tsp wholegrain mustard
  • 2 medium-sized sweet potatoes
  • 1 tsp chilli flakes
  • Large handful of breadcrumbs
  • 100g mixed-leaf salad
  • Vinaigrette (we made our own with 2 tbsp extra virgin olive oil, 1 tbsp cider vinegar and a bit of sea salt)
  • Olive oil
  • Salt and pepper
  • 2 glasses of cider (sort of optional, but not really!)

Start off by making a marinade for the pork, by toasting the spices and crushing with a pestle and mortar along with the mustard, a pinch of salt and about a tablespoon of olive oil – just enough to make it into a smear-able paste. Slice your pork loin into medallions about 1-2 cm thick (we managed to get 8 medallions out of ours), and coat the medallions in the spice mixture. Put aside while the rest of the dish is cooking.

These spices look AMAZING! Loving the lens on my camera! - Fats
These spices look AMAZING! Loving the lens on my camera! – Fats

Spices in pestle & mortar

Pork with Spice Marinade

Heat the oven to 180ºC. Slice your sweet potato into wedges, and parboil by covering them with water in a pan and just bringing to the boil. While this is happening, put a couple of tablespoons of oil into a large roasting dish and heat in the oven at about. Once the sweet potatoes are parboiled, take the dish out of the oven, and throw in the chilli flakes along with a bit of seasoning, swiftly followed by the sweet potato wedges. Toss around a bit to make sure that everything gets coated, and put back in the oven. These should take about 45 minutes to cook, with occasional turning – put your feet up with a cider! (To our American friends, that’s the alcoholic version…)

Sweet Potato Wedges

When the wedges are about 15 minutes away from being nice and crispy, retrieve the pork. Prepare your breadcrumbs by spreading over a plate with a bit of seasoning, and heat about a tablespoon of oil in a griddle or frying pan over a high heat. Cover the pork medallions in breadcrumbs, and add to the hot oil. Cook for about 4 minutes on each side so that they turn nice and golden. While this is happening, you should just have time to knock up a vinaigrette. Dish it all up and enjoy with a nice glass of cider! Are we starting to sound obsessed? It’s because we are a bit…

Pork cooking in griddle pan

This recipe is great and really flexible – we’re thinking of trying it again soon, maybe a french version with rosemary, thyme and oregano, or perhaps a spanish version with smoked paprika and chilli.

Spicy pork medallions done

King Prawn Stir-Fry with Tamarind and Oyster Sauce

We make stir-fries all the time – remember our steak with stir-fried veg? They’re really easy to throw together, quick (this one takes less than 20 minutes altogether!) and healthy too. If you’ve got a few store-cupboard essentials you don’t even need to buy any sauce, and it’s a great recipe for using up any left-over veg. Our tamarind and oyster sauce is really tasty, and would be a great one to show off to guests who like their stir-fries.

To make the sauce for 2 people:

  • Chunk of tamarind (see pic for size! About 3cm by 5cm), soaked in hot water and strained
  • 1 tbsp Oyster Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Light Soy Sauce
  • 1 tsp Groundnut oil
  • 1/2 fresh red chilli, finely sliced
  • Thumb-sized piece of fresh ginger, finely chopped
  • 1/2 tsp caster sugar

And to make the rest of the stir-fry, throw together whatever veg you have lying around with some noodles! Here’s what we used:

  • 1 Courgette
  • 1 Carrot
  • 1 Pak Choi
  • Handful of Cabbage
  • 50g Mange Tout/Sugar Snap Peas
  • 10 King Size Prawns
  • 2 portions straight-to-wok noodles
This what raw tamarind looks like! You need a medium-sized chunk, it packs in loads of flavour.
This what raw tamarind looks like! You need a medium-sized chunk, it packs in loads of flavour.

Start by making the sauce. You’ll need to soak the tamarind for about half an hour in a bowl with boiling water, and then strain it through a sieve – make sure you manage to squeeze all of the flavour out of it. Mix together all the ingredients and give it a good stir. Depending on how you like your stir-fries, you could use more or less chilli – these proportions make a sauce that has a medium heat when using relatively firey chillies. A bit of a tip for ginger too – we keep loads frozen in the freezer in small chunks – it grates really well from frozen, and the flavour really comes through.

Raid the store cupboard for this sauce!
Raid the store cupboard for this sauce!

Once the sauce is made, slice up all the vegetables. How you slice depends on what veg you’re using, but as a general rule make sure that everything is sliced really thinly – especially hard vegetables like carrots – so that it cooks quickly and retains its crunch. No-one wants a soggy stir-fry! Add you veg to a wok with a splash of vegetable oil (or any other flavourless oil) and cook over a high heat, stirring regularly. Once the veg is close to cooked (this shouldn’t take longer than about 5 minutes) add the sauce, stir in and cook for a further couple of minutes. Add the noodles, stir in again, then finally add the King Prawns and cook for another couple of minutes until they’re just pink – that’s it, you’re done!

Veg being Stir-Fried

You could try this sauce with different meats – it would be pretty good with chicken or turkey – and it would work with loads of different veg too. It’s a perfect go-to meal if you’ve had a long day at work, and is guaranteed to perk you up.

Stir-Fry in a Bowl

Rachel Khoo’s Winter Salad with Goats Cheese Mousse

This is the first recipe we’ve cooked from our new cookbook by Rachel Khoo, we watched her make this on her tv show and then drooled over it as soon as the book was opened on Christmas day so we knew this had to be the one! It falls somewhere in between indulgent eating and healthy, light food – a warm salad is a perfect choice for winter. If you want to watch Rachel make it (and drool over her small but perfectly formed Paris kitchen) then check out this video.

We’re suckers for anything containing goats cheese but this mousse is probably light enough that even a goats cheese sceptic could enjoy it. This could work with any soft cheese, it might be particularly nice with a French Roule cheese, the garlic and herbs would be lovely! The apple falls apart when roasted and add extra sweetness to the roasted carrots and parnsips while the sharp cider vinegar dressing cuts through all of the rich, sweet flavours. We found  that this made a rather ridiculous amount of mousse (even after we spilled it on the floor, in the fridge, all over ourselves…), we had seconds of this salad and there was still plenty for Bird to take to work for lunch the following day! The recipe suggests this amount for 2 people as a main or 6 as a starter but we think there would be enough here for 4 as a main. If you want the full recipe with weights then buy the book – it’s fab!

Parnsips, carrots and apples

Roughly chop a couple of parsnips, carrots and dessert apples, coat in sunflower oil and place in a roasting dish in a preheated oven. These will take around 45 minutes to be perfectly caramelised and gorgeous. Then it’s time to make the mousse – we recommend making it as soon as the vegetables are in the oven so it has time to chill down as we think that part of the cause of ours going absolutely everywhere was that it wasn’t quite chilled enough! Whisk about 150g of soft goats cheese with 6 tbsp of milk until it’s completely smooth. Then whip up 200ml of whipping cream into stiff peaks. Mix a quarter of this into the loosened goats cheese until completely combined and then fold the rest in. Transfer it to a piping bag and pop in the fridge until you’re ready to serve.

Bacon and veg

If you want you can use some smoked bacon/lardons in this salad – we chose to! Cut into small pieces and fry slowly until really crisp and then set to one side. To make the dressing simply whisk together double the amount of oil to cider vinegar and add sea salt to taste. Once the roasted vegetables are soft and slightly caramelised take them out of the oven and let them sit for a few minutes while you finely slice 1-2 cooked beetroots. Now it’s time to plate up! We’re not brilliant at delicate presentation so there was a fair amount of flapping and stressing for a few minutes in our kitchen. Dot some blobs of goats cheese on the plates, you’re supposed to use a 1cm nozzle but we didn’t have one so we just didn’t use a nozzle on the piping bag. Then place the warm roasted vegetables, the beetroot and some raw spinach leaves around the plate, scatter over the bacon and drizzle on some dressing. Sit down and feel extremely fancy!

Winter salad

Despite the fact that we, and our kitchen, ended up covered in goats cheese mousse (which some may argue is no bad thing!) we absolutely loved this recipe and will definitely make it again. There are so many lovely looking recipes in the book, we’re excited to share some more with you this year! We served ours with some of the delicious Rosemary and Walnut bread that featured in our last post to give it a bit more substance – just what you need after a hard day at work.

Winter salad on the table

Rosemary and Walnut Bread

We’ve been making bread for a little over a year now, and we’re getting more and more confident at trying new things… Sometimes though, all you want is a great loaf with some cracking flavour in it. That’s what we’ve got here – this is a variation on our standard bread recipe, with the added lovely, woody, comforting flavours of rosemary and walnut pimping it up – not to mention some delicious sea salt to take the crust to the next level… On top of that, Fats picked up a couple of little loaf tins over Christmas, so we’ve provided the quantities and timings for a 400g loaf, which is perfect if there’s just a couple of you. To make a whole 800g loaf, simply double the quantities provided and bake for 20-25 minutes.

We managed to make this bread in an evening, after work and before dinner, so no excuses! Couple of tips though – warm water really helps it rise fast, especially in the winter, and it has to be put somewhere pretty warm – ours was above a radiator. We know that bread tastes better the longer it has to rise, but if you’re desperate then it is possible to make this in under 2 hours!

So, for a 400g loaf, you’ll need:

  • 150g strong white flour (plus extra for flouring the surface)
  • 100g non-white flour (we used 3 malt & sunflower – oooh, posh! – but wholemeal, rye or similar would be tasty too!)
  • 1/2 tbsp butter plus extra for greasing the tin
  • 1/2 tsp salt
  • 1/2 tsp yeast
  • 150ml cold water
  • 30g walnut pieces
  • 1 sprig rosemary
  • 1 tsp good quality sea salt
  • 1/2 beaten egg (not sure where you’ll find half an egg…)

Add the two types of flour, the salt and the yeast to a bowl (keep the salt and the yeast at other sides of the bowl initially) and rub in the butter, so that there are no lumps of it remaining – you may find it easiest to cut the butter into small bits before this step. Make a well in the centre of the flour and add the water, then mix it together with the flour.

Once this has all combined, tip out onto a floured surface and knead vigorously for about 10 minutes – when it’s done, it should be nice and springy. Put this into a bowl and cover with a tea towel. Put it somewhere to rise – depending on how warm it is, it should take between about 1 and 2 hours to double in size.

To prepare the awesome flavour, chop up the walnut pieces so they’re about 1/8-1/4 the size of a walnut – no need to be exact – and finely chop about 3/4 of the rosemary leaves (the rest should be less finely chopped, and will be used for the topping).

Rosemary and Walnut Ingredients

Once the dough has doubled, empty it out onto a floured surface and flatten with the palms of your hands. Once it’s a reasonable size, cover in the pieces of chopped walnuts and the finely chopped rosemary. Fold the dough over on itself, and repeat the flattening-folding a couple of times to work the rosemary and walnut in. Now flatten it out one last time, so that one side is about the length of your loaf tin, and the other is about 1.5 times this. Line the tin with baking paper and butter. Roll the dough up, and place in the tin. Leave this somewhere to prove – this should take about 1 hour.

Rosemary and Walnuts Before Working In

Rosemary and Walnut in Tin

Prepare the oven by pre-heating to 230ºC. Mix together an egg wash with your half an egg and the remainder of the rosemary – you can throw in a few walnut pieces if you have any lying around. Once the dough has proved, cover with the egg, making sure there are no big lumps of egg anywhere – you’re making a loaf of bread not an omelette! Place the sea salt on the top of the egg wash, taking care not to crush any of the flakes. Put in the oven and immediately turn down to 220ºC. It should take about 18-20 minutes to cook, but keep an eye on it so that the top doesn’t burn.

Rosemary and Walnut With Topping

Once it’s baked, take it out and leave to cool in the tin for 10 minutes before cooling the rest of the way on a cooling rack. This bread is definitely better once it has cooled down, so don’t be tempted to crack into it too soon!

Rosemary and Walnut Done

We had this with a winter salad from our new Rachel Khoo recipe book – the rosemary and walnut perfectly complemented the roast carrots and parsnips! It’s also particularly good with cheese – we can recommend Taleggio, a nicely pungent washed-rind cheese that we managed to pick up in the supermarket, but Brie or Camembert, or any blue cheese would be good too – this loaf has the flavour to stand up to strong cheese!

Posh Sardines & Tomatoes on Toast

This will be our first ever breakfast/brunch post! We’re always posting pictures of our delicious brunches on our instagram, so we thought we’d share some inspiration with you. It doesn’t take much effort to make sardines on toast quite special! It’s also healthy and nutritious and pretty cheap. We served ours on fresh home made bread, using our usual recipe, with some added Three Malt and Sunflower Seed flour – delicious.

Three Malt and Sunflower Seed Bread

For 2 servings:

  • 4 slices of bread, toasted (I’m sure you guys can figure this out!)
  • 200 g cherry/baby plum tomatoes
  • 1 60g tin sardines (in tomato sauce/olive oil)
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Sea salt and black pepper
  • Handful of fresh basil (optional)

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Heat the oil in a frying pan over a high heat. Half the tomatoes and add to the pan, and season well with salt and pepper. Cook until they are starting to soften, and then add a splash of water and the balsamic vinegar. Once they’re nice and soft and have started to form a sauce, add the sardines, making sure that any bones have been removed. Chop the basil and add it to the pan, if you want to. Heat through for a couple of minutes and then serve on top of the toast.

Sometimes the simple things are the best

This is probably one of the shortest recipes we’ve ever posted. But sometimes all you need is a bit of inspiration! This is delicious with a glass of freshly squeezed orange juice, or just a nice cup of tea.