Brussels Sprout Curry
Brussels sprouts – 250g
Carrots- medium size – 2
Indian spices –
- cumin seeds
- mustard seeds
- cayenne pepper
- ground coriander
- fresh chilli
1 1/2 tbsp chickpea flower
1. Peel and wash Carrots. Slice into sticks.
2. Slice Brussels into quarters and wash and mix carrots.
3. Heat 6 tablespoons of Sunflower oil in a frying pan.
4. Once oil hot, put in ½ teaspoon of cumin and mustard seeds.
5. Once cumin seeds gone brown and mustard seeds popped add the Brussels and Carrots.
6. Add 1 teaspoon of turmeric,
Add ¼ teaspoon of cayenne pepper
Add 1 ½ teaspoon of salt, grinded powder of coriander and cumin seeds
1 ½ teaspoon of fresh chilli
1 teaspoon of fresh ginger
½ teaspoon of fresh garlic
7. Stir the masala and cover with a lid and let cook on a medium heat until Brussels and carrots are cooked, ensuring stirring occasionally. Will be cooked in under 10 minutes
8. Once cooked add 1 ½ tablespoon of Chickpea flour and let cook for an further 5 minutes uncovered over a medium heat. This makes the Brussels and Carrots chargrilled and crispy.
9. Now completely cooked add garam masala and fresh coriander.
Tuna pasta bake
I love this because of its simplicity, when you really can’t be bothered, it’s quick & easy with maximum result. It’s only as difficult as the veg you chose to use. When making any pasta sauce I tend to use plum tomatoes because I like the big chunks of tomato, but if you prefer chopped, that’s fine too.
- 1 tin plum tomatoes
- 2 tbsp tomato puree
- Choice of veg such as; red pepper-chopped, chestnut mushrooms, olives, courgette. (Use quick cook veg)
- 1 tbsp dried basil
- 1 tin of tuna in brine or spring water.
- 1 ball mozzarella
1. Place a pan of water onto boil for the pasta (enough for 2-3 people).
2. Place the tinned tomatoes into a pan with the purée, heat a gently and add your choice of veg. Bring to a gentle simmer and allow to cook for 5 mins.
3. Add your pasta to boiling water and cook as per guidelines on packet (Or 1 min under as will finish in the oven).
4. Drain and add the tin of tuna to the tomato sauce mix. Breaking up any big lumps.
5. Once cooked, drain the pasta.
6. Add the basil to the sauce and stir pasta into the sauce.
7. Pour into an oven prove dish and top with torn pieces of mozzarella. Bake on a moderate heat for around 10-15 mins, or until the cheese has melted.
Pasta, smoked bacon (optional), butter, pesto, Stilton, creme fraiche
Cook pasta. While this is on the go:
gently fry off chopped bacon if using, and set aside. Melt small knob of butter, crumble in Stilton and add a teaspoon of pesto. Gently cook till all melted. Add in creme fraiche and mix till all ingredients combined. Add in bacon and heat through thoroughly.
add to your drained pasta and stir through.
i top mine off with a bit more crumbled Stilton.
Prep time 10 – 15 mins
Cooking time – 20 mins
I first made this at school and I still love it! The celery is a surprise ingredient but it really adds a lovely flavour and texture.
Its very easy to make vegetarian, or vegan – depending on your choice of sausage and accompaniments.
- 1 pack of your favourite sausages
- 1 tin of baked beans
- 1 vegetable stock cube
- 3 tablespoons of tomato puree
- 2 sticks of celery
- 1 courgette
- Mushrooms (8 ish)
- a drop of oil or frylight
You can of course, use whatever vegetables you like, but I tend to avoid root veg as it takes too long to cook.
1. snip sausages into small pieces, approx. 2cm in length. Using a medium size saucepan, add the oil and heat gently, adding the sausage pieces. Allow each sausage piece to brown evenly – once you have added the other ingredients, the sausages won’t brown any more – but will cook through.
2. whilst the sausages brown, chop the other veg into evenly sized pieces (2cm approx. – it really doesn’t matter), but keep stirring the sausages!
3. add the baked beans, tomato puree & vegetable stock cube. Fill the empty bean tin with water and add to the pan. Bring to a low simmer.
4. add the vegetables and allow to simmer for around 15 mins (until the veg feels tender)- stirring regularly.
5 serve with cheesey mash or mash with chives.
A very good friend of mine made this for tea – it was delicious, and I cheekily asked for the recipe so I could share it with all of you! It’s better made the night before, as with most dishes like this, to allow the flavours to develop.
To make it look super amazing, she served it in a baked tortilla with a side salad, roasted butternut squash and falafel….
Jack the Fox’s Veggie chilli
- 1 medium onion finely chopped
- 1 clove of garlic finely chopped.
- 1 tin of mixed beans in chilli sauce (for ease)
- 1 tin of chopped tomatoes
- 500g chopped mushrooms (chestnut)
- 1/2 tsp of chilli flakes
- 1/4tsp of celery salt.
- Veg stock cube
- Chopped coriander
- Salt and pepper to taste
- 1 tsp olive oil
- Sautee the onions and garlic in olive oil in a saucepan
- Add the mushrooms and lightly cook
- Add the chopped tomatoes, mixed beans, chilli flakes, celery salt and salt and pepper
- Cook ingredients for 10-15 minutes (or until thick chilli texture)
- Mix in fresh coriander
Serve in a baked flour tortilla basket (tortilla baked in a dish in the oven to form a basket shape). Sprinkle cheese on top to melt.
Unexpectedly (I won’t ask) you have visitors and at least one of them is a vegetarian? And they’re all hungry and demanding to be fed? And you haven’t shopped for the occasion?
Relax. This is my favourite student recipe for quickly putting together an emergency meal from ingredients that are always (usually) at hand.
Total prep/cook time: 8-10 minutes
- 1x 500g bag of frozen Quorn mince (worth keeping one in the freezer, just in case)
- 1x tin of tomatoes (whole or chopped, it doesn’t matter)
- 1x onion
- 8-9 broccoli florets (fresh or frozen)
- 2-3 garlic cloves (some are stronger than others)
- 1/2 tin of baked beans (trust me)
- 2x stock cubes (vegetable, obv)
- 1x tbsp tomato ketchup
- ground black pepper
- Worcestershire sauce (the vegetarian option, obv – but omit this if you don’t have it)
- Spaghetti pasta (do your own measurements) or other pasta if you don’t have spaghetti pasta to hand, but make sure it’s the 5-minute cook variety
- two glasses of red wine
- put a pan of salted water on to boil, while it is coming up to heat,
- put the frozen Quorn mince in a large microwavable bowl
- pour the tomatoes over the Quorn
- add the baked beans
- cover and put the bowl in the microwave; cook on full power for three minutes
- add the spaghetti pasta and the broccoli to the (by now) boiling water. Lower the temperature until the pan is simmering vigorously
- crush the garlic cloves
- peel and slice the onion in to very small cubes
- when it’s finished cooking, remove the bowl from the microwave
- add the crushed garlic and the sliced onion to the bowl
- crumble the stock cubes in to the bowl
- add a little salt and hardly any black pepper to the bowl too
- add the tomato ketchup
- add one glass of red wine
- stir the contents of the bowl, making sure that the minced Quorn gets well turned
- add the Worcestershire sauce (I usually use quite a lot 2-3tbsp)
- put the bowl back in the microwave for 2 minutes on full power
- stir the pasta and broccoli
- drink the other glass of red wine
- remove the bowl from the microwave, stir the contents again
- add more ground black pepper if required
- place the bowl back in the microwave and cook for one more minute
- heat the plates/bowls that your guests will be using (this is worth 10 million points)
- drain the pasta/broccoli, fork a portion of pasta on to each bowl/plate, and add the broccoli
- remove the minced Quorn from the microwave, give the mix one more stir, then,
- portion the bolognaise mix on to the pasta/broccoli
- look as if you have been working really hard to produce a vegetarian meal under such a strict deadline
- collect 10 million points.