Divide 1 fillet of flaked smoked mackerel between the ramekins before adding the eggs, then proceed as above but omitting the spices.
Spiced beans and corn salsa toppings for baked potatoes
These toppings are a fabulous way of dressing up baked potatoes.They are also great with nachos or tortilla chips.
Each recipe serves 4 (v)
PREPARATION TIME
10 minutes each
COOKING TIME
15 minutes for the spiced beans topping
Spiced beans topping
2 tsp each coriander and cumin seeds
2 tbsp sunflower oil
2 onions, peeled and chopped
4 cloves of garlic, peeled and finely chopped
Salt and freshly ground black pepper
Pinch of cayenne pepper
2 x 400g tins of pinto, kidney or black beans
1 x 200g tin of chopped tomatoes
1 tsp caster sugar
* Toast and grind the coriander and cumin seeds. Place the seeds in a small frying pan on a high heat and cook, tossing frequently, for about 1 minute or until they are browned. Grind them into a powder with a pestle and mortar or place them in a plastic bag and use a rolling pin to crush them, then set aside.
* Pour the sunflower oil into a large frying pan on a medium heat. When hot, add the onions and garlic. Season with salt and pepper and stir occasionally for 10 minutes or until the onions are soft and lightly browned.
* Stir in the ground spices and the cayenne pepper and cook for 1 minute. Drain and rinse the beans and then stir them in. Season with salt and pepper and use your spoon to mash a few of the beans. Next, stir in the tomatoes and the sugar, bring to the boil, then reduce the heat and cook for 3 minutes or until the mixture is heated through. Taste for seasoning.
* Serve with baked potatoes and some crème fraîche or natural yoghurt, if you like.
Corn salsa topping
1 x 200g tin of sweetcorn
½ red onion, peeled and finely chopped
½ red or green chilli, deseeded and chopped
Juice of 1 lime
1 tbsp olive oil
* Drain and rinse the sweetcorn, then mix all the ingredients together and season to taste.
* Serve with baked potatoes, and some crème fraîche or natural yoghurt if you like.
Thai chickpea and mushroom curry
Green curry paste is an incredibly useful ingredient to have in your store cupboard – creating in an instant that subtle and complex balance of flavours that Thai food is all about. This delicious vegetable curry is substantial enough to serve on its own or with rice. To make it vegetarian, look for mock fish sauce, which is made from soy beans and often seaweed, or you can use soy sauce instead.
Serves 4
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes
1 tbsp sunflower oil
250g (9oz) mushrooms, quartered
Salt and freshly ground black pepper
1–2 tbsp Thai green curry paste
1 tbsp soft dark brown sugar
1 x 400ml tin of coconut milk
1 x 400g tin of chickpeas, drained and rinsed
150g (5oz) potatoes, peeled and cut into 2–3cm (¾–1¼in) chunks
1 tbsp fish sauce (nam pla) or soy sauce for a vegetarian alternative
Juice of ½ lime
Chopped coriander, to serve (optional)
* Pour the sunflower oil into a large saucepan on a medium–high heat and, when hot, add the mushrooms, season with salt and pepper and cook for 8–10 minutes or until the mushrooms are golden.
* Stir in the curry paste and sugar, then stir in the coconut milk. Season with salt and add the chickpeas and potatoes.
* Bring to a simmer and cook for 8–10 minutes or until the potatoes are soft, then stir in the fish sauce or soy sauce and lime juice. Serve immediately with a sprinkling of fresh coriander (if using).
Dahl is a traditional and simple Indian dish made from lentils. Red lentils are such a useful ingredient to have in your store cupboard. They are full of nutrients, easy to cook and have a glorious nutty flavour that can be enhanced by different spices.
Serves 4–6 (v)
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
400g (14oz) red lentils
8 slices of peeled root ginger 5mm (¼in) thick
1 bay leaf
50g (2oz) butter
10 cloves of garlic, peeled and finely sliced
4 tsp cumin seeds
1 tsp dried chilli flakes
Salt and freshly ground black pepper
* Place the lentils in a saucepan, along with the ginger, bay leaf and 1.5 litres (2½ pints) water. Bring to the boil, then reduce the heat and simmer for 10–15 minutes, skimming off and discarding any foam that rises to the surface, until the lentils are soft.
* While the lentils are cooking, melt the butter in a small frying pan on a medium–high heat. When the butter starts to foam, add the garlic, cumin and chilli flakes and stir-fry for 1–2 minutes or until the garlic is lightly browned.
* Serve the cooked lentils on a bed of boiled rice with the garlic butter poured over the top and seasoned with salt and pepper.
