VOKDA ORZOTTO

Faced with a solo Valentine's Day Friday night in after a crazy busy work week, I wanted to make something comforting and familiar but still add a twist and cook something I had not before! 

This is what inspired me to make pasta a la vodka (a firm favourite of mine) into a sort risotto, using orzo, and the end result was so decadent, creamy, spicy and sodelicious that I wonder why I hadn't tried it earlier!

Even better the whole dish is made using one pot and takes a lot less time to get on the dinner table than your bog standard risotto.

Absolutely a new favourite.

SERVES 4

INGREDIENTS 

• 1 onion
• 2 red chillies
• 3 garlic cloves
• 2 tbsp olive oil
• 150g tomato purée
• 500g orzo
• 50ml vodka
• 150g vegetarian Italian hard cheese or Parmesan
• 200ml double cream
• 25g basil leaves
• salt and black pepper

METHOD

• Finely chop the onion, chillies and garlic.
• Heat the oil in the frying pan over a medium heat, add the onion with a big pinch of salt and gently fry for 5–10 minutes until softened. 
• Add the chillies and garlic and fry for 2 minutes, then stir in the tomato purée and cook for another minute.
• Tip in the orzo and, once coated, add the vodka, allowing it to cook off for 1–2 minutes.
• Add 1 litre of boiling water, a little at a time, allowing each big splash to be fully absorbed before adding the next. 
• When all the water is fully absorbed, the orzo should be plump and tender, with a slight bite, about 15 minutes. 
• You may need to add more water and continue to cook if it feels too al dente.
• Meanwhile, finely grate the cheese.
• Stir the cream and cheese into the orzotto and season well with salt and black pepper. 
• Stir in half of the basil leaves and loosen with more water, if needed.
• Spoon into 4 bowls, then serve topped with extra grated cheese and the remaining basil leaves.

HEALTHY SALMON TRAYBAKE WITH POTATOES, ASPARAGUS & SAMPHIRE

Dry Jan is officially over and I am gearing up for an indulgent birthday week (I don't just do a one day birthday), so I was after a healthy Sunday supper before celebrations really kick off.

This one tray dinner hit the spot - packed full of veg, omega 3 and still super tasty, especially when finished off with my homemade honey mustard sauce.

Minimal kitchen mess, maximum yummy goodness.

SERVES 2

INGREDIENTS

• 2 pieces of salmon fillet
• 500g new potatoes halved, or potatoes cut into chunks
• 3 lemons sliced
• 300g asparagus spears
• 20g dill
• 2 tbsp capers
• 100g samphire
• Olive oil

METHOD

Roast your jersey royals and sliced lemons for 20 minutes with some olive oil.
Add the whole salmon fillet to the tray, season and top with dill. 

Drizzle with olive oil and roast for 6 minutes.
Add the asparagus and roast for 6 minutes more.
Stir samphire in with the capers and allow to steam cook in the tray for a few minutes.

Serve drizzled with your homemade honey mustard sauce.

HONEY MUSTARD SAUCE

INGREDIENTS
3 tbsp Dijon mustard
2 tbsp clear honey
3 tbsp cider vinegar
1 tbsp light muscovado sugar
3 tbsp groundnut oil
A handful dill chopped

BLACK BEAN & SWEET POTATO ENCHILADAS

I am in the midst of show season which means even weekend cooking needs to be a little less elaborate than usual and fit around sending out call sheets and dealing with last minute dramas.

It is also very cold and gross outside so comforting, warming dishes are still on the agenda for me which is why I decided to make these very delicious, very easy to make and veggie friendly black bean and sweet potato enchiladas! 

You can make your enchilada sauce from scratch but on this occasion, after a very long work week, I cut a corner and bought a very good ready made version from Waitrose.

I still love cooking even during busy times but you don't always have to go all out on the recipe front - this one tray wonder was just what I needed on a cold January Friday night!

INGREDIENTS

• 2 large sweet potatoes 
• 1 red onion
• 4 garlic cloves
• 1 tin (400g) black beans
• 1 tsp ground cumin
• 1 tbsp smoked paprika
• Pinch of hot chilli powder 
• 2.5 cups (500ml) enchilada sauce (I got mine @ Waitrose)
• 4 tortilla wraps (flour or corn)
• Cheddar cheese, grated

TOPPINGS

• Fresh coriander
• Avocado
• Creme Fraiche 

METHOD

• Preheat oven to 180C/350F.
• Cut the sweet potato into 1cm chunks. 
• Place in a baking tray and toss with some oil, salt and pepper.
• Place in the oven for 20-25 minutes until soft and starting to brown on the edges.
• Heat a tbsp of oil in a pan on medium heat. 
• Add finely chopped red onion, stir and let cook for a couple of minutes.
• Then add the garlic and fry for a few minutes until fragrant and the onions are soft. 
• Add drained black beans, cumin, smoked paprika and pinch of hot chilli powder ( or more if you like it spicy). 
• Stir and fry for 30 seconds.
• Add 1 cup (about 200ml) of the enchilada sauce along with the roasted sweet potato and mix until combined. 
• Season with salt and pepper and take off the heat.
• Prepare to assemble the enchiladas. 
• Warm up the tortillas for 20-30 seconds until soft.
• In a large roasting dish spoon a few tbsp of sauce and spread into a thin layer.
• Take a tortilla, place 2 tbsp of filling inside and a small handful of cheese. 
• Gently roll and then place open side down. 
• Repeat until all enchiladas are snug in the dish.
• Pour over and spread the remaining sauce on top. I
• Scatter the cheese on top and bake for 20-25 minutes until the sides are bubbling and the cheese is nice and melted.
• Serve and top with fresh coriander, avocado, lime and chilli.

CREAMY CARAMELISED LEEK & GRUYERE PASTA

I am a little bit obsessed with leeks at the moment. 

They are one of a handful of vegetables which are actually in season right now and are the perfect earthy veg to add to a comforting dish on a cold January day which is why they work so bloody well in this caramelised leek pasta with Gruyere.

It's creamy, cheesy, delicious and super quick and easy to make with only 6 ingredients - what is not to love!!! I for one definitely went for a second bowl on a freezing cold Saturday night spent at home!

SERVES 2

INGREDIENTS

• 400 g rigatoni
• Sea salt
• 2 leeks
• Olive oil
• 6 garlic cloves, minced
• 6 anchovy fillets, finely chopped
• 4 heaped tablespoon low fat creme fraiche
• 200g gruyere, grated
• fresh cracked black pepper, to serve

METHOD

• Start by getting the pasta on to boil.
• Dice the leeks, add a generous glug of olive oil to a pan and fry on a relatively high heat until the edges char and they start to soften.
• Add the minced garlic and stir through the anchovy fillets pressing them into the pan so that they melt down.
• Add a ladle of the pasta water into the pan, bubble for a couple of minutes then turn the heat down and add the creme fraiche followed by a handful of gruyere.
• Drain the pasta once al dente and stir through the pasta sauce.
• Serve up topped with lots more gruyere, a little black pepper and a drizzle of olive oil.

SWEET POTATO & BEAN CHILLI WITH PICKLED RED ONION

I am continuing in my effort to eat healthy and wholesome this January, whilst still keeping recipes tasty and warming, especially when it's so bloody cold outside and comfort food is all you really craves.

This sweet potato chilli, packed with veg and beans and topped with avocado, sour cream and homemade pickled onions ticks ALL those boxes and is also pretty much a one pot wonder, meaning minimal kitchen mess and maximum flavours!

I really enjoyed this after a long first week back in office reality and hope you will too!

SERVES 3-4

CHILLI INGREDIENTS 

• 1 Tbsp vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 red chilli, finely chopped
• 1 Tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• ¼ tsp ground black pepper
• 2 Tbsp tomato paste
• 1 tin canned crushed tomatoes
• 2 cups water
• 1 tin cooked black beans
• 1 tin cooked kidney beans
• 2 vegetable stock cubes
• vegetable bouillon cubes, crushed
• 2  large sweet potatoes, cubed
• 1  red pepper, finely chopped
• 1 tin of sweetcorn

RECOMMENDED TOPPINGS

• 2 avocados, sliced
• Pickled red onions (recipe below)
• Sour cream
• Coriander

METHOD

• To a large saucepan on high heat, add the oil and onion and cook until golden.
• Then add the garlic and spices and cook while stirring for another 1 - 2 minutes more.
• Add a bit more oil followed by tomato paste. 
• Cook to toast for 1 more minute, stirring throughout.
• Deglaze the pot by adding in the crushed tomatoes, water, beans, lentils, stock cubes, sweet potato, and pepper.
• Bring everything to a boil, reduce to a simmer, and cook partially covered for 30 minutes. 
• Stir every 5 - 10 minutes.
• If a thicker consistency is desired, remove the lid and cook uncovered for several more minutes. 
• Stir in the corn in the last few minutes before serving.
• Add all your toppings and enjoy.

PICKLED RED ONIONS

INGREDIENTS

• 1 medium red onion, thinly sliced
• ½ cup apple cider vinegar
• 1 cup warm water
• 1 tablespoon sugar
• 1 ½ teaspoons salt

METHOD

• Combine vinegar, water, sugar, and salt in a medium bowl. 
• Whisk together until sugar and salt is fully dissolved.
• Place onion in a jar or bowl. 
• Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. 
• Pickled onions will last for a few weeks stored in the refrigerator.

MY 10 FAVOURITE HEALTHY RECIPES

Like most of us, I just about drank and ate everything in sight over the Christmas break which was glorious and very, very fun, but now that we are facing a long and cold January many of us want to eat healthy, work out and stay away from the booze for while, me included.

But eating and cooking in a more healthy and wholesome way does not mean you have to live off salads and bland vegetables, which is why I have compiled my 10 favourite tried and tested healthy recipes to get you through January!

1. MISO MUSHROOMS WITH SWEET POTATO MASH & MISO GRAVY

2. ALASKAN SALMON CAESAR SALAD

3. ONE PAN COCONUT & LEMON ORZO WITH SWEET CHILLI SALMON

4. BUTTERNUT SQUASH, LEEK & MUSHROOM GRATIN WITH BUTTER BEANS

5. SALMON WITH COCONUT MISO SAUCE & SWEET POTATO MASH

6. SESAME GINGER NOODLE SOUP WITH CARAMELISED MUSHROOMS

7. COD TRAY BAKE WITH BUTTERBEANS, GREEN BEANS AND AIOLI

8. KIMCHI FRIED RICE

9. BROCCOLI, POTATO & SALMON TIKKI TRAY BAKE

10. PRAWN, BUTTER BEAN & FETA TOMATOEY STEW WITH DILL AND HARISSA