Tag Archives: gluten-free

Cod and chickpea curry

6 May

Cod and chickpea curry

Cod and chickpeas are trusted companions, appearing together in Spanish, Italian and North African dishes.

They work well in this simple Indian curry too – standing their ground against the sharpness and spice of the sauce.

Cod and chickpea curry
(serves 4)

  • 1 Tb sunflower oil
  • 1 tsp mustard seeds
  • 1 medium onion, diced
  • 2 Tb curry powder
  • a thumb of ginger, minced
  • 2 garlic cloves, minced
  • 2 tins chopped tomatoes
  • 1 tin chickpeas, drained
  • salt and pepper
  • 4 cod fillets
  • fresh coriander and lemon wedges, to serve
  1. Heat the oil in a frying pan over a medium flame.
  2. Add the mustard seeds. As soon as they start popping, add the onion. Cook until softened.
  3. Stir in the curry powder, then add the ginger and garlic. Cook a few minutes more.
  4. Add the tomatoes, then the chickpeas and stir to combine. Season with salt and pepper and cook for about ten minutes or until thickened.
  5. Nestle the cod fillets into the tomato sauce, then cover the pan with a lid. Lower the heat and leave to simmer for another ten minutes, or until the cod is cooked through.
  6. Serve over basmati rice, with a scattering of coriander and a wedge of lemon.

Sweet potato, chorizo and red pepper

2 May


Sweet potato, red pepper and chorizo tossed in a simple vinaigrette is a very satisfying combination of ingredients.

I usually serve it as a simple, weekday dinner over couscous, but it also works nicely as a warm salad. Continue reading

Cream of cauliflower soup

5 Mar

cream of cauliflower soup

This cream of cauliflower soup has the silkiest texture. I sometimes omit the cream– replacing it with more milk – and it still comes out rich and smooth.

Horseradish combines beautifully with cauliflower. Along with the lemon juice, it adds a bit of heat and brightness to the mix. Continue reading

Broccoli spread

28 Feb

confit broccoli

I wasn’t sure what to call this broccoli concoction…

It started out as broccoli confit, but I’ve cut so much on the oil that the name no longer fits. I thought of broccamole, but decided the lack of avocados ruled that one out.

Patés are too smooth, dips are for dipping. Which led me to “spread” – so broccoli spread it is.

Whatever the name, it’s very moreish stuff. I serve it as an appetiser on toasted sourdough or crackers. I also eat it with a spoon straight out of the fridge. Continue reading

Cauliflower and white bean stew

20 Feb

Cauliflower and white bean stew

Cauliflower and white bean stew is a one of those no-fuss, mid-week meals I’ve been making for years.

There’s something vaguely Mediterranean about it – Spanish or maybe Greek – which can be played up by adding smoked paprika, or a scattering of crumbled feta. But generally I just make it as below.

It took awhile for the girls to warm to it (courgette has always been a hard sell for some reason), but they eat it happily now. Continue reading

Green beans with toasted almonds and lime

4 Feb

green beans with toasted almonds and lime

I love green beans, and have some great ways of preparing them – flash fried with garlic and chilli, steam-fried with mustard seeds and ginger, or tossed in an Indian-inspired dressing – but these green beans with toasted almonds and lime stands up to any of them.

The idea comes from my friend Debbie, who remembers being served delicious green beans dressed with lime when she was a student in Paris. Continue reading

Trinxat

23 Jan

trinxat (Andorran cabbage and potato cake)

Trinxat is a homely Andorran dish of potatoes, cabbage and bacon.

While the recipe differs little from bubble and squeak, frying in olive oil rather than butter, and the addition of garlic and thyme, results in something distinct. Continue reading