salt and freshly ground black pepper
Peel and chop the onion and fry it gently in the oil in a medium-sized saucepan, with a lid on the pan, until it’s soft but not browned – about 10 minutes.
Add the garlic, along with the tomatoes and oregano (if using). Simmer, uncovered, for 10–15 minutes or until thick.
You can blend the sauce, or leave it chunky. Taste and season with salt and pepper.
Tip
The basic recipe can be varied in lots of ways. Try putting a bay leaf with the onion to draw out its lovely flavour while it softens; or add a little chopped fresh or dried basil, thyme or cinnamon to the finished sauce; or stir a couple of tablespoons of red wine into the blended mixture before you reheat it. It can be served chilled, too.
Onion relish with poppy seeds and paprika v
If you cover onion rings with an oil and vinegar dressing and leave them for an hour or so to marinate, they soften and become less hot. This relish is delicious as a side for spicy lentil and rice dishes.
SERVES 4
1 tbsp red wine vinegar
2 tbsp olive oil
salt and freshly ground black pepper
2 large mild onions, sliced into rings
1 tbsp poppy seeds
2 tsp paprika
Put the vinegar and oil into a shallow container with some salt and pepper and mix together.
Add the onion rings and mix again, so that they are all covered with the dressing.
Sprinkle with the poppy seeds and paprika.
Leave to one side for at least 1 hour, longer if possible, even overnight. Give it a stir every so often.
Quick no-cook chutney v
This is the easiest chutney recipe I know and it tastes delicious, just like a traditional one that’s been bubbling over a hot stove for ages. To sterilise the jam jars, either run them through a hot dishwasher cycle, or wash them, stand them on a baking sheet and place in a cool oven, 140°C (275°F) gas mark 1, for 10–15 minutes or until they are dry.
MAKES 3 KG (7LB)
450g (1lb) stoneless dates
450g (1lb) sultanas
450g (1lb) apples, peeled
450g (1lb) onions
450g (1lb) dark muscovado sugar
575ml (1 pint) vinegar (I use cider vinegar)
1 tsp salt
freshly ground black pepper
dash of cayenne pepper, allspice and ground ginger
Finely chop the first four ingredients in a food processor or by hand, then stir in the sugar and vinegar.
Add the salt, some pepper, and a pinch each of cayenne, allspice and ground ginger.
Leave the mixture to stand for 24 hours, giving it a stir from time to time, then spoon into sterilised jars and seal. Store in a cool, dry place. It keeps very well, just like a traditional chutney.
Salads are fantastically versatile and so easy to make. I love their vibrant colours, contrasting textures and delightful flavours. Plus, there’s the added bonus of no slaving over a hot stove!
You can eat salads for almost any meal of the day and they can play various roles. Some, such as endive salad or fennel and cucumber salad, make great accompaniments; others, like the great veggie caesar, can be wonderful starters or main courses, depending on portion size. You can complement any salad with whatever you fancy, such as fresh bread or potatoes.
Dressings are also quick and simple to make at home; I really don’t know why anyone buys them. It’s much better to spend your money on good-quality olive oil and various vinegars, starting with some red wine vinegar and adding others as you go, plus sea salt. Make the dressing straight into the salad bowl each time, or whisk up enough for several salads and keep in the fridge – as convenient as any bought dressing but a million times nicer!
Avocado dressing v
A luxurious and pretty dressing that I like on almost any salad. Try it on top of a red bean salad with a base of shredded lettuce.
SERVES 4–6
1 large ripe avocado
juice of ½ lemon
1 tbsp red wine or cider vinegar
1 tbsp best-quality extra-virgin olive oil
salt and freshly ground black pepper
Tabasco sauce or curry powder (optional)
Halve, stone and skin the avocado. Put the flesh into a blender or food processor with the rest of the ingredients and whiz to a luscious pale green cream. Alternatively, put the ingredients into a deep bowl and use a hand blender.
You can perk up the flavour with a drop or two of Tabasco sauce or a pinch or two of curry powder.
Balsamic dressing with honey and mustard
This is a lovely sweet and tangy dressing, particularly good with slightly bitter salad leaves, though really it’s delicious on almost anything. For a vegan version, use agave syrup or maple syrup instead of the honey.
MAKES ABOUT 150ML (5FL OZ)
6 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 tbsp clear honey
1 tbsp wholegrain mustard
Either whisk the ingredients together in a bowl or put them into a screw-top jar and shake to combine. The latter is a handy way of making it because you can then
