Archives for posts with tag: brocolli


 Last Friday I was debating what to make for ‘date night’, but having zero energy I was settled on fish and chips. On my way home from work, I remembered I had some Harissa paste in the cupboard and decided to go for something healthy. This was such an easy dinner, but with massive and satisfying flavours.

[2 mins prep / 20 mins @ 170 degrees C / serves 2]

1) place 2 salmon fillets in an oven proof dish and smother with Harissa. Place in the oven on 170 for 18-20 mins (til flaky).

2) chop and boil some mixed veg: carrots, broccoli, mange tout, mini sweetcorn.

3) cook couscous to packet instructions, drain the veg and stir in, sprinkle over ras-el-hanout, a Moroccan spice mix.

4) put the couscous and veg on a plate, place the salmon on top and sprinkle with feta and mixed seeds. Serve with salad – I went for spinach leaves.



I’ve named these ‘tuna cupboard fish cakes’ because they are made with whatever was left in my cupboard and fridge. Cupboard a weird word. The more you look at it the more you think, that should be a board for cups. Anyway, these fish cakes are super quick and easy. I made four and saved 2 for another day. 

1) peel and chop 1 medium sized sweet potato. Place in a pan of water and boil til softened.

I also added 1 chopped brocolli floret to the pan as it needed using up. 

2) in a bowl, place 1 drained tin of tuna, and 2 chopped Spring onions.

3) mash the sweet potato and add to the tuna mix.

4) line a baking tray with foil, and heat the oven to 170 degrees C.

5) in a dish, bash up 3-4 crackers and a handful of mixed seeds.

6) form patties with the fish and potato mix, and roll in the ‘breadcrumb’ mix. Pat down and place on the baking tray.

7) oven for 20 mins (I also added frozen oven chips at this point because I didn’t have any real potatoes, sorry!)

8) for the mushy peas – boil in a pan of water on the hob, drain, mash and stir in some cream cheese like Philadelphia to smoothen it.

I served all mine up with a big dollop of tomato ketchup. Happy days. 

I’ve got annual leave for the rest of this week. Sod’s law that I’m held up with cold feeling sorry for myself. Whenever I have a bit more time for breakfast I try make something tasty, but this only took 15 mins. I munched half and I’ve got the other half for breakfast tomorrow. 

1) place 2 frozen veggie sausages in the oven (I used Linda McCartney)

2) in a Pyrex jug whisk 4 eggs, pour in a small tin of baked beans and mix. Place to one side.
3) in a frying pan, fry a chopped floret of broccoli. Once softened, take the sausages out the oven, chop, and add to the pan.

4) pour over the egg and beans mixture and cook on the hob for a minute or two.

5) finish the frittata in the oven for 5-10 mins on 180 degrees C. 

Chop up an avocado and sprinkle on the top. Enjoy 🙂 

I’ve discovered how great polenta is – cheap, tasty and ready in 5 minutes. Today I had it with a rich veggie casserole, which took 4 minutes to prep and 45 mins in the oven. Can’t beat an easy peasy dinner. 

Pre heat oven to 160 degrees C.

1) in an oven proof dish, place one chopped sweet potato, 3-5 chopped mushrooms, 3-4 brocolli florets and 3 frozen Linda Mcartney sausages. 

2) rinse and drain a tin of lentils and pour into the dish.

3) pour over 1 pint of stock (I used a beef oxo cube, but use a veggie one to make it veggie). 

4) bake for 45 minutes.

5) boil 1 cup of water and 1 cup of milk in a pan on the hob – then pour in 1/2 cup of dry polenta. Stir for 3-5 mins, add cheese and chives.

Looking forward to my leftovers for lunch tomorrow. 

I live in a house of one, so dishes like this feed me for a week. It helps me saves my pennies and eat better (and tastier).

1) boil 1/2 bag of wholewheat pasta. Add some brocolli for the last couple of minutes.

2) mix up a cheesy white sauce: melt 1 big dessert spoon of butter in a pan, mix in 1 dessert spoon of plain flour, whisk in a cup of milk on the heat til thickened. Add grated cheddar and Parmesan.

3) drain pasta and brocolli and lay in a lasagne dish. Pour over the cheese sauce and mix together.

4) lay sliced tomato on the top and sprinkle with cheese and breadcrumbs.

5) bake at 180 degrees C for 20 minutes or til golden brown.

Serve with garlic bread and soak up the carbs! 

I love pie. Who doesn’t love pie?? So it’s not that healthy but it makes everyone happy. This one is super simple, even the pastry is simple (and I’m a lazy cook!).

Shortcrust pastry lid:

1) measure out 100g butter and place in the fridge (there’s a magic trick coming)

2) soft 220g plain flour into a bowl

3) cover the (now very cold) block of butter with flour and GRATE into the flour. That’s right, grate it like cheese – it makes life so much easier.

4) use your fingers to combine the flour and butter til it looks like bread crumbs.

5) add 5 dessert spoons of water and bring the dough together. Place in cling film and pop in the fridge.

Pie filling:

1) chop 2 chicken breasts and fry lightly with olive oil.

2) add 2 chopped leeks and 3-5 chopped mushrooms.

3) leave to cook on a low heat whilst you make a white sauce.

4) melt a tbsp of butter in a pan, mix in 1 dessert spoon of plain flour, then add a cup of milk and whisk on the heat til thickened. Pour the white sauce onto the now cooked chicken, leek and mushrooms.

5) place the saucy chicken mix into a pie dish (or lasagne dish if you’re me), roll out the pastry and place on top. Wash the pastry with milk or beaten egg.

6) bake pie at 170 for 20 mins or til golden brown.

I served mine with gravy, Yorkshire puds (had some taking up room in the freezer and also gravy doesn’t taste right without YPs on the plate), honeyed parsnips and broccoli. Not the healthiest, but definitely the happiest 👍


In honour of National Pie Week I made this scrummy filo pie. Or is it a tart? Who knows. Either way, it was so good I may have scoffed half of it to myself for dinner last night. It’s based on this recipe, I added broccoli to pad it out a bit, and to use up my broccoli 

1) boil up 4-5 florets of broccoli and set aside.

2) put a bag of spinach in a colander in the sink and pour over a freshly boiled kettle of water. Once wilted, run cold water over it. Then squeeze out the water with your hands and transfer to a bowl.

3) add to the bowl: 1/2 block of crumbled feta, 1 whisked egg, 1 clove of minced garlic, and the broccoli. Mix it all up.

4) lay 4-6 sheets of filo pastry (ready made) in a Pyrex dish and pile the spinach mixture on top. Fold in and scrunch the pastry.

5) melt some butter in a pan and brush any bits of pastry on show with melted butter.

6) sprinkle over pine nuts.

7) oven at 180 degrees c for 20-25 mins until pastry is golden brown.

I served mine with roasted sweet potato. I’ve got the leftovers for lunch today 🙂 

Wondered if I could make a pasta sauce with natural yogurt. Turns out looking awful, but actually tasted rather delicious. I suppose anything with chorizo in is a winner.

1) cook chorizo in a pan with some minced garlic. After 2 mins add some spinach. Pour over some natural yog and cook for 5 min. It goes a bit liquidy but stick with it.

2) cook pasta (I had leftover fresh lasagne sheets to use up so I chopped them up).

3) boil brocolli.

4) drain pasta and brocolli, combine all and finish with lots of Parmesan cheese.

Tastes sooo much better than it looks.

Saw this recipe and thought I’d have a go myself. Didn’t have all the ingredients for the teriyaki sauce, and made the whole dish in quite a cack-handed way making a lot of mess but it tasted divine.

1) put meatballs in the oven at 190 degrees c for 30 mins [yes I used ready made ones, but that’s because it was cheaper to buy meatballs than actual mince. Ridiculous!]

2) chop veg (1 shallot, 1 carrot, 2 chunks of broccoli, 3 medium mushrooms, 3 spring onions). Place shallot in an oiled pan and soften for 5 mins, add the mushrooms and soften. Take pan off and leave to one side.

3) put some brown rice in a pan (1 cup rice to 2 cups boiling water). Bring to boil and simmer for 25 mins or til all water is gone. Add to shallot/mushroom pan.

4) par boil the broccoli and carrot in a pan of water.

5) pour a big glug of soy sauce into a small frying pan, add 2 tsbp of honey, 2 small sachets of Demerara sugar (borrowed from work as I didn’t have any in the cupboard), a shake of dried chilli flakes and a shake of ground ginger. Put on heat and stir but don’t let it boil.

6) transfer ovened meatballs to teriyaki pan and cover in the sauce. Cook on a low heat whilst swirling them round.

7) drain par boiled broccoli and carrot, and add to rice and mushroom mixture. Place back on the heat to warm through.

8) assemble the rice mix in a dish, place meatballs on top with some of the sauce from the pan which will be a bit sticky by now. Garnish with fresh spring onion and sesame seeds.

Sounds complicated but it’s dead simple. I didn’t actually measure out any of the teriyaki sauce ingredients, just did it to taste. Luckily the taste was great!!

A scrummy twist on Sunday lunch, and who doesn’t love crisps with dinner?!

1) make stuffing balls (I used a paxo stuffing mix, soz!) and put in oven at 190 degrees C.

2) drizzle olive oil, thyme and crushed up salt n pepper kettle chips on the chicken, cover with foil and put in the oven.

3) drizzle olive oil, basil and black pepper on tomatoes. Put in the oven!

4) boil up some potatoes for 10 mins, mash and add a good grate of cheddar.

5) boil some brocolli in the last 5 mins.

Served up on my brother’s fancy Cornish ware plates. Sunday lunch served!