I generally have a few mushrooms in my fridge – they are quick to cook and this is a great way of serving them. The anchovies dissolve in the butter, imparting a lovely depth of flavour to this dish.
Serves 4
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes
110g (4oz) butter
12 tinned anchovies, chopped
6 cloves of garlic, peeled and sliced
800g (1¾lb) mushrooms, sliced
4 tsp chopped thyme leaves
Salt and freshly ground black pepper
4 slices of bread
25g (1oz) butter
100ml (3½fl oz) single or regular cream
* Melt the butter in a large frying pan on a medium heat and, when foaming, add the anchovies and garlic and cook, stirring frequently, for 2 minutes or until the anchovies have disintegrated and the garlic is lightly browned.
* Add the mushrooms and thyme, season with salt and pepper and reduce the heat to medium–low. Stir well, then cook, stirring occasionally, for 10–15 minutes or until the mushrooms are soft and browned.
* Meanwhile, toast the bread and butter it, then place on plates.
* Stir the cream into the mushrooms, increasing the heat to allow it to bubble for 1–2 minutes, then taste for seasoning and serve on the buttered toast.
Here’s a slightly different way of serving eggs, and one that’s incredibly easy, too. As the eggs cook gently in the oven, they take on the flavour of the spices and the silkiness of the cream. They’re perfect with toast.
Serves 4 (v)
PREPARATION TIME
5 minutes
COOKING TIME
8–12 minutes
2 tsp ground cumin
½ tsp smoked paprika
Good pinch of cayenne pepper
4 eggs
Salt and freshly ground black pepper
4 tbsp single or regular cream
To serve
4 slices of bread
25g (1oz) butter
Four 100ml (3½fl oz) ramekins
* Preheat the oven to 200°C (400°F), Gas mark 6.
* In a small bowl, mix together the spices. Break each egg into a separate ramekin and sprinkle half the spice mixture over each egg. Season with salt and pepper, then add a tablespoon of cream to each dish.
* Place in the oven and cook for 8–12 minutes or until the white is just set and the yolk is still ever so slightly soft.
* Just before the eggs are ready, toast the bread and butter it, then remove the eggs from the oven and serve with the buttered toast.
Variation
Baked eggs with smoked mackerel: 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