Frittatas are a healthy option for all meals at breakfast, lunch and dinner. This one has beetroot, mushrooms, zucchini, spinach and feta however you can mix up your ingredients. Simmer the eggs slowly and remember to place under a hot grill to give that golden finish.
It has taken a while but I finally got round to roasting a chicken and why hadn’t I done this earlier!? This is a Jamie Oliver inspired recipe. The chicken sits on a combination of potatoes, carrots, pumpkin, onion and garlic, cooking the entire time with the chicken. The beauty of this dish is it’s pretty simple. No fancy marinades, just olive oil and seasoning. Add water to the bottom of the dish to stop the vegetables from burning too much (I didn’t really add enough but they still tasted great!).
In 2007 I was in Genoa and tasted squid ink spaghetti for the first time on a strong recommendation from my local hosts. Ever since I have always been curious about it, ordering it at every possibility. People think the ink will make the risotto super-fishy but that is not the case. Visually, this is special as no other dish is completely black and there is something mysterious about eating risotto with ink.
Like all Italian dishes, minimal ingredients, an onion, garlic, chilli (optional) and squid. We substituted fish stock for chicken stock and cooked the squid separately with a splash of lemon, adding it to the risotto with about 5 minutes before it was ready. Serve immediately and garnish with fresh parsley.
Behind the tomatoes, onion and celery you can see the shanks. They have been slow-cooked for over 3 hours in red wine, chicken stock and diced tomatoes (in an oven as I don’t own a slow-cooker). You only need a few ingredients to make this dish work as the slow-cooking does the hard work for you. Once ready, the meat will literally fall off the bone… definitely worth the wait. Serve with mash potato or polenta if you are adventurous, and of course red wine.
Change of scenery when Belgian flavours took over my kitchen and palate thanks to a special guest appearance from a wonderful Belgian chef. The beauty of this dish is that you have two meals in one. The mussels were delicious as always, however, they were cooked in a vegetable broth that compliments them very well. We simmered the broth for 45 minutes with a mixture of shallots, onions, celery, leeks and carrots. Use your imagination to create your own flavours.
Belgium’s best kept secret is best served with “frites”. Homemade of course. Use different types of potatoes to mix things up.