I’m introducing a new blog feature called Things I Have Been Cooking Lately. I spent a lot of time noodling around in the kitchen, making and experimenting with things.
I am hardly a future Masterchef contestant since I mostly work from recipes and make things that are easy. I do believe that cooking from fresh wherever you can is both doable and desirable, so I want to start sharing the recipes that I’ve tried, tested and given the seal of approval, starting with:
Roast veggie stew
Source: Adapted from BBC Good Food
3 courgettes, trimmed and cut into thick slices
3 cloves of garlic, chopped
1 onion, roughly chopped
1 aubergine, cut into thick slices
2 Large baking potatoes, peeled and cut into small chunks
1 tin chickpeas, rinsed and drained
1 tin chopped tomatoes
Small bunch fresh coriander, chopped.
Turn the oven onto 220 C (or 200 if you have a fan oven). Put the courgettes, garlic, onion, aubergine and potatoes in a large roasting tray. Add a Jamie Oliver style drizzle (flood) of olive oil and then sprinkle over a good whack of the dried coriander, cumin, salt and pepper. Stir everything around so that the veg is covered in the oil and seasoning. Put into the oven for 45 minutes, turning every 15 minutes or so, so that the veg gets cooked on all sides.
Once you’re 45 minutes are up put the roasting tray straight onto the stove top at a medium heat. Add the chickpeas and tomatoes and stir gently, while bringing to a slow simmer. Then add the fresh coriander and stir it through. Done!
Serve with couscous or as a side dish to whatever else you’ve dreamed up. Hard to describe just how delicious this is. Also it keeps really well for weekday work lunches. Serves 4 – 6 when served with couscous.