Another one-pan quickie here, definitely with a spring influence – we went out and saw crocuses (crocuses? Croci? Apparently both are correct) and snowdrops in the sunshine today… blame that! Technically you do use two pans as you use one to toast the fennel seeds but this isn’t essential and they don’t exactly make much of a mess. So if, like us, you are ready for a little spring on your plate then give this one a try.
1 tsp fennel seeds, lightly toasted and crushed
Pasta of your choice
Raw king prawns, about 6-8
1 large handful of frozen peas
Zest of 1 lemon
A handful of parsley, roughly chopped
2 tbsp creme fraiche
Salt & pepper
Pop some water on to boil and when it’s boiling salt the water and drop the pasta in (pretty sure you don’t need telling how to cook pasta). When the pasta is a couple of minutes away from cooked add the peas to the pan. Once the pasta is cooked reserve about 1/2 a mug of the pasta water and then drain. Put the pan back over a low heat, add the fennel seeds, lemon zest, parsley, prawns and creme fraiche to the pan and stir over the low heat until the prawns are cooked. While doing this add in a little of the pasta water you saved as you need it until it looks like a perfect, creamy consistency. Season to taste and serve!
After yesterdays slightly faffy (although totally worth it) post we’ve got a really simple chuck-it-all-in-the-pot-and-ignore it recipe now! This is also one that works with whatever you have in – we used chorizo, butter beans, courgettes, potatoes and kale but it would be lovely with different beans, spinach or cabbage instead of kale, sweet potatoes instead of new potatoes, peppers or aubergine instead of courgette… anything goes really. After a bit of chopping and about an hour of leaving it to do it’s own thing you’re rewarded with a rich, tasty stew to warm you up.
1 tbsp olive oil
1 white onion, roughly chopped
50-100g chorizo, chopped into chunks
2 bay leaves
a large handful of new potatoes, chopped into 1 inch pieces
2 courgettes, chopped into 1 inch pieces
1 tin of chopped tomatoes
2 tins of beans (we used butter beans and black eyed beans)
200g shredded kale
crusty bread to serve
Put a large casserole dish on a medium heat on the hob and put the olive oil in to heat up. Once it’s hot add the chopped onion and cook for a couple of minutes, stirring gently. Once the onion is starting to soften add the chorizo and bay leaves and cook for a further 5 minutes, the smoky oil from the chorizo should come out and smell amazing.
Add the potatoes and courgettes and cook for another few minutes until coated in the oil and the courgette is starting to soften. Then add the chopped tomatoes, the drained tins of beans and enough chicken stock to cover.
Put a lid on it, turn the heat right down and let it simmer away for about 45 minutes, stirring occasionally. After 45 minutes whack the kale in, put the lid back on to help it wilt, then stir it in and cook for a further 10 minutes and that’s it, you’re done! Serve with some crusty wholemeal bread, the one pictured is a spelt and wholemeal loaf that we made using our basic bread recipe but using 200g of spelt flour, 200g of seeded wholemeal flour and 100g of strong white flour which produces a really nutty loaf, perfect with these strong autumnal flavours.
It’s been a while since we blogged any Italian food which feels like a bit of a cheat because we love it and usually cook something Italian inspired at least once a week. This is another of our “bung it in the oven” specials (we seem to have a lot of those!), leaving you free to relax after work (or do something dangerously productive). It’s a little similar to our Salmon Traybake, but with a few Italian twists.
New potatoes, halved/quartered depending on size
2 tbsp olive oil
2 chicken breasts
2 large springs of rosemary
6 rashers of smoked streaky bacon
1 tbsp balsamic vinegar
Juice of half a lemon
Preheat the oven to 180°C. Parboil the new potatoes for a few minutes until slightly tender. Once the potatoes are boiling place a large roasting dish in the oven with 1 tbsp of the olive oil in it and some salt and pepper. Drain the potatoes, let as much of the water evaporate as possible and then tip them into the hot oil. Give them a good stir/shake around to get them coated and then put in the oven.
Take the chicken breasts, lay a sprig of rosemary on each of them and then wrap each one in 3 rashers of bacon. After the potatoes have been in the oven for 10-15 minutes and are starting to colour, move them to one side of the dish and lay the chicken breasts on the other side. Coat the vine tomatoes in half the remaining oil, the balsamic vinegar and seasoning and place these in the dish too.
After all of this has had another 15-20 minutes mix the asparagus with the lemon juice, remaining olive oil and seasoning. Tip these over the potatoes in the roasting tin and then, using a vegetable peeler, take shavings of parmesan and place liberally over the whole dish. Use as much or as little parmesan as you like (as you’ll probably know by now, we are cheese obsessed so use plenty!). Leave this to roast for 10 more minutes then take out, throw over a few more parmesan shavings and serve!
We’re big fans of one-pan wonders, and this is definitely one of the best. So easy, really tasty and minimal washing up, so you can put your feet up for the rest of the evening!
We told you it wouldn’t be long before we were back with the recipes! This one is one of our favourites, we have been known to have it every other week sometimes if running low on inspiration. It’s another one-pan wonder (neither of us are fans of washing up) and the ingredients can be swapped around -there are several different variations which we will share with you at a later date.
This one is the Spanish version, it feels particularly Autumnal but is gorgeous any time of the year.
Ingredients (for 2 hungry adults):
4 chicken thighs – bone in and skin on
About 5-80g of chorizo – you can choose normal or picante depending on how spicy you like things – cubed
1 410g tin of butter beans
2-3 sweet potatoes, peeled and cut into chunks
1-2 red peppers, cut into chunks
200ml chicken stock
2 tsp smoked paprika
1 whole bulb of garlic (we forgot to buy any for this time and it was still nice without it)
Grab your chopped vegetables and place in a large roasting dish along with the butter beans and the chorizo. Make up the chicken stock and squeeze in the juice from the orange and then stir in 1tsp of the smoked paprika. If you’re using the bulb of garlic leave it whole but remove as much of the papery skin as possible so that each individual clove is exposed. Place this in the middle of the roasting dish nestled amongst the vegetables.
Pour the stock/orange/paprika mixture over all of the vegetables trying to get everything coated, then place the chicken thighs on top (skin side up) and sprinkle them with sea salt. Put this in a preheated oven at 200 degrees for 40 minutes, checking about halfway through to make sure the pieces near the edge aren’t burning. After 40 minutes mix the remaining 1tsp of paprika with 1tsp of olive oil and brush this over the chicken thighs which will have started to go beautifully crisp by now. Whack this back in the oven for 10 minutes and you’re done!
We love this meal not just because it’s ridiculously tasty but it’s low maintenance, you can get on with other stuff while it cooks and it will forgive you if you overcook it because the stock keeps the chicken really moist.
Give it a go and keep an eye out for the other variations!