Archives for posts with tag: spinach

My boyfriend bought a 6 pack of chicken breasts and froze them all together. I defrosted and baked them all on Sunday so we have been working our way through them all week. Chicken is dull for lunch and dinner for 3 days. 

The title of this is a bit of a lie. I had one thing in the fridge – cooked chicken. But you could emit the chicken completely and just use veg, or tofu from the cupboard. I keep ready chopped onion in the freezer, and I get frozen spinach because life is hard.

1) fry an onion in a deep pan til golden, then fry a garlic clove (keep it whole). 

2) add 2 teaspoons of minced ginger (I keep a jar in the fridge, damn ok there were 2 things in the fridge) and fry for 30 seconds.

3) add dessert spoons of: cumin seeds, turmeric, ground coriander, and fry. For more flavour go heavy on the spices. 

4) add 600-700ml of water, half a chicken stock cube and 2 tbsp of tomato purée.

5) transfer the watery mix to a blender and whizz till smooth. Do in batches if you have too much and don’t want overflow.

6) add the sauce back to a pan and simmer for 15 mins.

7) add: drained chickpeas, frozen spinach, diced cooked chicken, salt and pepper. Simmer for another 5-10 mins.

If you want more sauce don’t simmer it as much. Serve with basmati rice and a huge dollop of mango chutney.


The inspiration for this meal came from Delicious.Magazine, and I was going to make turkey meatballs but Morrisons had run out of turkey mince last night. I’m trying to cut down on meat generally, so I thought I’d have a pop at some beanballs. I appreciate ‘veggie meatballs’ is an oxymoron but ‘beanballs’ just don’t sound that appetising… 

1) for the ‘meatballs’, whizz up a tin of rinsed kidney beans, 3 mushrooms and an egg in a blender.

2) scoop out and roll the sticky mess in breadcrumbs to form balls and place on a baking tray. Bake on 170 degrees C for 20 mins, turn halfway through.

3) on the hob, fry some garlic in a pan and pour in a tin of tomatoes. Swirl the tin out with some water and add to the pan. Simmer for a few mins and season.

4) place the ‘meatballs’ from the oven into the tomato pan and pop a lid on top.

5) cook polenta as per packet instructions – 4 parts liquid to 1 part polenta. I switched in 1 part for milk to make it creamier. Stir in spinach and Parmesan towards the end and serve.

Grate more Parmesan over the top because everyone loves Parmesan. When I was little I used to abuse the Parmesan shaker in Pizza Hut, I now wonder if that’s the reason they no longer put Parmesan on the tables in there. Sorry everyone.

Since starting marathon training, I’ve had to think a bit more seriously about what I’m eating. I’ve resolutioned to eat less meat, partly because it’s cheaper, but also to be healthier and slightly more environmentally friendly. Every little helps right? This ‘lasagne’ made a dinner last night and lunch today, all for about £2.

1) defrost a big handful of frozen spinach and squeeze out the excess moisture.

2) stir in 3/4 tub ricotta and spread into the base of a lasagne dish.

[I added sliced courgette as a layer but in hindsight I’d just leave it out as it makes it a bit wet]

3) lay on slices of polenta – a whole block of it costs 75p from Tesco.

4) cover with grated cheese and bake for 30 mins on 180 degrees c. 

I served mine with baked sweet potato which I had put in before starting on the ‘lasagne’.

This dinner was so easy it’s kind of embarrassing calling it a recipe. It’s the first time I’ve cooked with polenta and it was delicious. This recipe is a meal for one.

1) pour 1/2 tin tomatoes into a baking dish, stir in a minced garlic clove and spinach leaves.

2) place 4/5 slices of polenta on top and sprinkle over chopped seeds.

3) bake on 170 degrees C for 20 mins.

4) remove from the oven and crumble on a handful of goats cheese. Bake for another 10 mins.

I served mine with baked herbed sweet potato. Yum. 


I made this easy Sunday evening dinner in the hope it would help clear my nasty cold. It didn’t. But it was super tasty and comforting, and made lunch for the next 2 days.

1) in a pan boil up 2 cups of pasta.

2) melt 1 big tbsp of butter in a pan, stir in 1 dessert spoon of plain flour, pour over 1 cup of milk and whisk on the heat for 3-4 mins.

3) grate over parmesan and cheddar and whisk til thickened, set aside.

4) add chopped broccoli to the boiling pasta for the final 3-4 mins.

5) once pasta is cooked, drain and put back in the pan, stir in 2 big handfuls of fresh spinach til wilted.

6) pour over the white sauce and stir. Pour the pasta and veg mixture into a lasagne dish and grate over Parmesan and cheddar.

7) bake at 180 degrees C for 15/20 mins.

Serve up with comforting garlic bread. Avoid sneezing in the pasta bake. Get better soon! 


This pie is a throwback to a delicious pie I had twice at Glastonbury and decided I would try make it when I got home. I didn’t follow a recipe, except for googling how to prepare a butternut squash! Before you ask, no I didn’t make the pastry, I’m sorry! Promise to do better next time. Anyway this pie tasted amazing!

1) top, tail and halve the butternut squash. ‘Peel’ using a knife (basically chop down the sides), scoop out the seeds and cube the whole thing. Toss in olive oil and bake for 40 mins on 180 degres C.

2) place a bag of spinach in a bowl and pour over boiling water. Drain, squeeze out the excess moisture from the spinach and then chop.

3) place spinach back in the bowl and add a packet of crumbled goats cheese. Mix together with a wooden spoon.

4) grease a pie tin with butter and lay over the pastry, chop off the excess and roll to make a lid. Add the spinach mixture and roasted butternut squash pieces, then cover with the pastry lid.

5) give it a good egg wash.

 6) oven the pie for 20 mins at 170 degrees C.

Make some mash, peas and gravy to go with the pie and enjoy!


 I am totally converted to the quesadilla. I’ve always gone for cheese on toast as my go-to quick snack, but now I’ve got a cupboard of wraps to use up I’m enjoying experimenting with quesadillas.

1) place tortilla in a frying pan on the hob, 1 minute on either side.

2) place the spinach on 1/2 of the wrap, followed by chorizo, then a pile of cheddar cheese and black olives.

3) fold over the tortilla and push down with a fish slice.

4) after minute, carefully flip the quesadilla over and cook for another minute.

Cook it to your liking – for me that’s gooey cheese and crunchy tortilla. Divine!

Not a great pic but it was a tasty dinner. I had quite a few leftover bits and pieces to use up including sun-dried tomatoes, 4 beef sausages and 1/3 bag of spinach. Basically I find whatever is left in the fridge always goes great in a pasta dish. This made 2 portions so I saved one for lunch the next day too.

1) boil a pan of pasta.

2) in a frying pan, cook your sausages, remove and chop up.

3) chop and fry the sun-dried tomatoes, after 3-4 mins add the spinach and stir til wilted.

4) put the chopped sausages back in the pan and fry for another minute – stir in the drained pasta and cover with a good grate of parmesan.

Satisfying and penny saving dinner in 15 mins.


This is such a good recipe for using up bits of veg from the fridge. It made 3 big portions for dinner, lunch and one for the freezer too.

1) in a heavy pan in the hob, fry a chopped onion in oil.

2) once softened add 1 tbsp of turmeric, a shake of ground coriander and chilli powder.

3) add 1 chopped courgette and stir.

4) add 1 cup of red lentils and 800ml of chicken stock.

5) bring to the boil and simmer with a lid on for 35 mins.

6) stir in the spinach and put the lid back on for 5 mins. Serve with rice or bread. 

Deeelish 🙂 

Sunday night was steak night at my house. I’m trying to mix up what sides I serve with my steak and I saw a recipe in a leaflet I’d picked up in Waitrose about stuffed Romano peppers. I sent my confused other half to get the Romano peppers (“but what if I buy the wrong peppers?”, “just Google what they’re meant to look like, they’re long ones”) and the steak. He came back with the correct peppers and two fillet steaks. He can go shopping again, the fillet steak was glorious.

1) in a pan on the hob, fry 2 chopped spring onions in olive oil.

2) add a 2 big handfuls of spinach and cook down.

3) sprinkle over a handful of pine nuts and fry for a couple of minutes. Set aside.

4) slice the peppers down the middle and pull out the seeds. Place in an ovenproof dish and stuff with the spinach mixture.

5) rip up the mozzarella and stuff into the peppers. Drizzle over some olive oil.

Bake at 190 degrees C for 30-35 mins.

This was our dinner, I served up baked smoked paprika sweet potato chunks, baked tomato halves with basil, and fried the fillet steak, which I just seasoned with black pepper. Overall, a fabulous end to the weekend.