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TV Chips (2)

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Loaded chips to enjoy when you are in newed of comfort. Instead of tuna you could load these with Salsa Roja and Pickled Onions or with Mexican Sauce and Spring Onion Salsa. You need a flat baking tray and you want to spread the potatoes out as much as possible to crisp and colour evenly. The recipe is fro ” Mezcla” by Ixta Belfrage.

Beetroot and Green Mayonnaise (4)

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I had lots of home grown beetroot from my allotment this year and cooked this delicious recipe from ” Morito” by Sam and Sam Clark. Sadly this book seems to now be out of print, though it appears occasionally on Amazon at inflated prices second hand. The beetroot can also be served with their recipe for Spiced Labneh.

Kalettes with Spelt and Roasted Peppers (4)

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A recipe from Waitrose Food.

 

 
  • 200 g quick cook Italian spelt
  • 25 g pack flat leaf parsley (leaves picked)
  • 17 g basil (leaves picked)
  • 2 garlic cloves
  • 1 tsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 2 tbsp Greek yogurt
  • 4 tbsp extra virgin olive oil
  • 220 g kalettes (halved)
  • 200 g jarred roasted red peppers (drained and thinly sliced)
  • 60 g walnuts (toasted)
  1. Cook the spelt in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, for the dressing, finely chop most of the herbs and garlic (you can do this in a food processor).
  2. Transfer to a bowl and whisk in the mustard, vinegar, yogurt, 1 tbsp water and 2 tbsp oil until thoroughly combined; season. Drain the spelt and transfer to a bowl. While hot, add the dressing and stir to combine; set aside.
  3. Put the remaining 2 tbsp oil in a large pan over a medium-high heat. Stir-fry the kalettes for 2-3 minutes until vibrant green and slightly softened; season.
  4. Combine the spelt, kalettes and peppers and arrange on a serving dish. Scatter over the walnuts and remaining herbs, then serve straight away.
 
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