Vege Stuffed Peppers

Vege stuffed peppers using @thebodycoach recipe for inspiration. We loved these! 😍

Serves 2 plus enough for lunch the next day 🤣🙌

INGREDIENTS

3 peppers cut in half and deseeded

Olive oil

1 red onion, chopped

3 spring onions, chopped (save some for serving)

1/2 aubergine, cubed

1/2 courgette, cubed

Seasoning

1tsp ground cumin

1tsp smoked paprika

8 button mushrooms, quartered

1/2 220g bag Uncle Ben’s Quinoa Tomato and Basil rice

185g tin mixed beans, drained and rinsed

Half a 400g can chopped tomatoes

60g spinach

Grated cheddar cheese

1 avocado sliced

Chopped fresh coriander

METHOD

1) Put the pepper halves in an ovenproof dish, drizzle lightly with olive oil and cook at 200oC for 10 minutes.

2) In a frying pan, heat 2tbsp olive oil and gently fry all the vegetables except the spinach and mushrooms.

3) Season with salt, pepper and both spices.

4) Add the button mushrooms and rice and continue to fry.

5) Pour in the beans and tomatoes and heat through.

6) Add the spinach and stir through the rice until wilted.

7) Fill the peppers with the rice mixture, top with grated cheese and return to the oven for a further 10 minutes.

8) Serve sprinkled with coriander and spring onions, sliced avocados and any left over rice mixture.

Cajun Cod with Puy Lentils

This is such a quick, easy recipe. The smoked paprika in the sauce gives it a lovely flavour. @merchantgourmet cooked puy lentil pouches are really convenient and cut the cooking time considerably.

Cajun Cod with Puy Lentils

Serves 4

INGREDIENTS

1 red onion, diced

2 tbsp olive oil

2 cloves garlic, crushed

150ml vegetable stock

Seasoning

5 sundried tomatoes, chopped

1 tsp smoked paprika

1 pouch @merchantgourmet cooked puy lentils

2 400ml tins chopped tomatoes

4 fresh cod fillets

METHOD

1. Fry the onion in the oil until softened.

2. Season and add the garlic, fry gently for a further minute.

3. Pour over the stock and simmer for 5 minutes.

4. Stir in both the tinned and sundried tomatoes, paprika and puy lentils.

5. Place the cod fillets on top and season.

6. Cover and cook on a low simmer for 15-20 minutes.

7. Check the cod is cooked through and serve.

Paella

A friend at work asked me if I could post my recipe for paella so here it is 😊 I cooked the whole chicken thighs separately last night and added them at the end but usually I cook the meat in the pan at the start. It’s a very versatile meal- sometimes I omit the prawns and other times I add a seafood mix. I especially love serving it at the table in my large cast iron pan as it reminds me of seeing paella being cooked at Spanish markets.

Paella

Serves 4 (large portions!)

INGREDIENTS

8 chicken thighs

1 red pepper, roughly chopped

1 red onion, roughly chopped

1 chorizo ring, sliced

2 tbsp olive oil

2 cloves of garlic, crushed

1 tsp paprika

1 tsp smoked paprika

1 tsp dried thyme

1 pinch of dried chilli flakes

Seasoning

350g paella rice

1.75 pints of chicken stock

3 tbsp frozen peas

14 cherry tomatoes, halved

200g cooked king prawns

METHOD

1. Cook the chicken thighs in the oven at 190oC for 45 minutes. Once cooked remove from the oven and set aside.

2. While the chicken is cooking, fry the onions, pepper and chorizo in the olive oil for 5 minutes.

3. Add the garlic, spices and thyme and fry for a further minute.

4. Season and stir in the paella rice ensuring it gets coated in oil.

5. Pour in 1 pint of the chicken stock and the frozen peas and simmer for around 25 minutes.

6. Keep an eye on the paella rice, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.

7. Top up with the chicken stock every so often when it starts getting a bit dry so the rice is submerged.

8. After 20 minutes add the cooked prawns and stir through.

9. Most of the stock should have been added (you may need to add more/less- taste the rice to see if it’s cooked). Finish by stirring through the tomatoes and giving them a couple of minutes to warm up.

10. Serve with the cooked chicken thighs on top.

Fajitas!

Homemade fajitas!!! You can’t beat a fajita can you?! 🤤 I used to buy the kits but for the last year or so I make them from scratch as the chicken fajita seasoning is so simple to make and the guacamole and salsa are so much tastier made fresh. The @morrisons mexican rice was a cheat but it was really tasty and only cost 47p!

Fajita chicken

I fry 3/4 sliced chicken breasts with sliced red onion and pepper and then sprinkle on around half a tsp of cayenne pepper, paprika, smoked paprika and cumin. Then I add a pinch of dried chilli flakes and a little water to stop it sticking.

Salsa

The salsa is simply 4 chopped salad tomatoes, with 1 small onion diced, the juice of half a lime, a pinch of dried chilli flakes and a small handful of fresh coriander chopped.

Guacamole

Chop 2 avocados, squeeze half a lime over, add 1 small crushed garlic clove, a handful of chopped fresh coriander, a pinch of chilli flakes and seasoning. Roughly mash with a fork.

Sausage Stroganoff

Speedy Sausage Stroganoff recipe from @bbcgoodfood (click here). I didn’t follow the method but I used the same ingredients (except the butter). I prefer to cook sausages in the oven so I did this while I made the sauce and then I stirred in the sausages which I’d cut into quarters. It tasted so good- the smoked paprika, wholegrain mustard and beef stock gave it a lovely flavour.