Cauliflower Curry Recipe

This may sound unappetising but trust me, those curry spices get right into the cauliflower, making a bland vegetable into something super tasty.  It serves 2 and is approx 354 calories per serving, so not bad!




Approx half a medium sized cauliflower broken into segments par boiled for about 6 minutes until still slightly firm but starting to cook. Drain off properly.
Olive Oil
1 Large onion chopped
2 Good handfuls of chopped mushrooms
2 Cloves of Garlic chopped
1 Red/Green Pepper chopped
100ml of chicken/vegetable stock
15g of Medium curry powder (or hotter if you wish)
40ml of double light cream (or substitute accordingly)
120g of Wholegrain brown basmati rice.

Start cooking your rice as per the pack instructions.  Brown rice usually takes longer than white, so its worth getting it on early.

In a large heavy bottomed pan add a good couple of tablespoons of olive oil.  Then add in the onion, mushrooms, pepper and garlic.  Place on a low-medium heat until the onion starts to soften.  Add the curry powder, then the stock and mix well. Place in the drained cauliflower,  and gently turn it into the mixture so that it gets coated in the sauce.  Cook for a few minutes and then add the cream, making sure you are gentle around the cauliflower.  Make sure you add the cream on a low heat otherwise it will split.  Continue gently cooking until the desired consistency with the sauce is reached.  Sometimes you may need a little extra water to loosen, or cook a little longer to thicken.  Test for seasoning.

Serve on brown rice and with mango chutney of you have it.






Pasta, Tomato & Sardines

I used to make this for myself as one of my healthy eating low-calorie foods, but it has fast become a favourite with others in my family.  You could swap sardines for tuna or mackerel if you want, although the tinned sardines in tomato sauce just make this dish taste even better.  The quality of ingredients should be top-notch, as they do all the hard work.  I love Parmentier sardines in tomato, they are just delicious!


Ingredients (Serves 2)

2  Tins of sardines in tomato sauce
150g of Bucatini or Spaghetti
2 Cloves of garlic sliced
10 Cherry tomatoes in quarters
1 Tbsp of extra virgin olive oil (plus extra for drizzling)
Pinch of chilli flakes
1 Red pepper sliced
Bag of rocket leaves
1 Lemon

Boil your bucatini/spaghetti as per the instructions in salted water.

In a large wok or non stick pan, place the olive oil, garlic, tomatoes, chilli flakes and red peppers.  Cook and stir for around five minutes.

Once the bucatini/spaghetti has cooked, remove two ladle full of the water and place into the pan/wok.  Drain the bucatini/spaghetti and add it to the wok.  Add in the sardines and break into chunks, gently mixing it around.  Squeeze in half the lemon, take a handful of rocket and add it to the frying pan, season with salt and mix around again.

Cook for a further couple of minutes, so that the rocket begins to wilt slightly.  Place the spaghetti in bowls.  You will notice some of the ingredients are at the base of the pan, so pour equally onto the spaghetti.

Take the rest of the rocket, squeeze some lemon over, grind a little salt and drizzle with a little olive oil.  Mix to combine and coat the rocket, then add to the spaghetti bowls.





Slow Cooked Lamb Shanks

This cold weather makes me yearn for comfort food, and there can be no greater hug than from this slow cooked lamb shank dish.  Cooking them this way makes the meat tender and fall from the bone, and is probably one of my favourite lamb dishes.

lamb shanks

• 4 Lamb shanks
• 2 Leeks chunky chopped
• 2 Carrots chunky chopped
• 1 Red Onion chunky sliced
• 2 Sprigs of rosemary (or a teaspoon of dried)
• Handful of mint leaves chopped
• 2 Bay leaves
• 1 Glass of red wine
• 3 Fat Garlic Cloves chopped in half
• 3 tbsp of balsamic vinegar
• 250mls of beef stock
• Ground black pepper
• 1 tbsp of olive oil
• (Optional) Mushrooms a handful chopped in half

This is all about preparation.  There is precious little cooking which if you are busy, can be a lifesaver.  Pre-heat oven to 150 degrees.  Heat the olive oil in a large casserole pan, add the lamb shanks and turn them around to brown slightly.  Once you have done this, remove from the heat and simply add all the other ingredients.  Give the dish a mix round and place the lid on.  Cook for about two and a half to three hours.  The meat will come off the bone shank very easy, so gently remove them when serving.  I like to use and eat the vegetables that they were cooking with, which turns to be a rich ratatouille style mixture.  I serve this with roast or mashed potatoes and green cabbage.