I use this recipe for anything from lasagne to pizza. If you don’t have a blender (or don’t feel like washing up), simply chop the onion up more finely, add a little less water, and use your spoon to mash up any large chunks of tomato from the can.
Finely chop 1 small red onion and 2-3 cloves garlic. Heat a generous spoonful of oil in a saucepan and fry the onion and garlic until they are golden brown. Add 1 400g can chopped tomatoes then refill the can with water and add that in too. Stir in a heaped teaspoon of vegetable stock and a generous sprinkle of herbs of your choice (I use oregano and thyme). Bring to the boil then reduce to a medium heat and bubble for 15-20 minutes. Stir in 1/2 teaspoon brown sugar (white is fine) and 1 teaspoon soy or Worchester sauce. Take off the heat and allow to cool a little, then blend. Add salt and pepper to taste. If your sauce is too thin, stir in a spoonful of plain flour and cook for an extra 3-4 minutes.
To use as a pizza sauce, omit the can of water.
Freezes well, or lasts for a few days in the fridge.
How much this constitutes a tagine I’m not sure given how many ingredients I substituted from the original recipe, which was for a fish tagine. Serves 3 with bulgar wheat or naan, or 2 alone; reheats well the next day.
Melt ~1 tbsp butter in a heavy bottomed saucepan and caramelise 3-4 stalks celery, diced, and 3 cloves garlic, finely chopped. Add 1 tsp curry powder, 1 tsp garam masala, 1 tsp turmeric, 1/2 tsp cumin seeds, 1/2 tsp coriander seeds, 1/2 tsp ground ginger and a pinch of chilli flakes to taste, coating the celery and garlic thoroughly. Add 1/2 plantain, 1 apple, 1/2 courgette and 1/2 mango, all diced into 1 cm cubes and cook, stirring continuously, until the pan begins to smoke. Add 1 400g can chopped tomatoes, 1/2 can water and 1 tsp stock powder. Bring to the boil, then reduce to a low heat, cover, and leave for 20-30 minutes, stirring occasionally, until most of the liquid has reduced. If the tagine is still a little sour, add 1 tsp brown sugar. Stir in 1 400g can chickpeas and cook for another 5 minutes, then serve.
Soya (TVP) chunks aren’t particularly cheap or easy to get hold of, which is a shame because they’re a fantastic ingredient – shelf stable, adaptable, and really easy to cook (I’m lucky enough to have a cheap supply close to home). If you don’t have access to soya chunks you can use a meat of your choice, quorn, or firm tofu.
I owe it to my friend Sam for revealing the secret ingredients of a really good chilli – instant coffee and cocoa powder.
Thoroughly rinse 1 400g can kidney beans (you can soak them in water with a few spoonfuls of baking soda to reduce problems with wind). Preheat the oven to 180°C. If you have an oven safe saucepan or stovetop safe casserole dish, use that for cooking – if not, cook in a saucepan and transfer to a casserole dish. Fry 1/2 onion, sliced, and 2 large cloves garlic, sliced, in a spoonful of oil until golden. While the onion is cooking, rehydrate half a cup of soya chunks using boiling water, leaving to soak while you cook the vegetables. Add to the dish 1 small sweet potato, diced into 1cm chunks, and 1/4 red cabbage, also diced. Once the sweet potato is beginning to brown, drain off the soya chunks and kidney beans and add them to the dish with 1 400g can chopped tomatoes, 1 tbsp smoked paprika, 1 tsp instant coffee powder, 1 tsp cocoa powder and a pinch of chilli flakes. Refill the tomato can with hot water and stir in 1 tsp stock powder; pour about half into the chilli and leave the rest aside in case you need it later. Cover the casserole dish (use foil if you don’t have a lid) and cook in the oven for 30-40 minutes, adding more stock if needed, until the liquid has reduced to a thick sauce and the soya chunks are soft to the bite. Five minutes before the end of the cooking time, stir in half a cup of sweetcorn.
Makes 3 portions, keeps in the fridge for a few days. Can be eaten hot or cold.
Adapted from a Good Food recipe. Particularly good with a fried egg on top, the yolk broken into the broth. Serves 2.
Fry 1/2 onion, diced, and 2 medium carrots, diced, in a little oil until the onion starts to turn translucent. Add 1/2 400g can chopped tomatoes, 1 pint vegetable stock, 1 tsp garlic powder, 1 tsp thyme, two bay leaves and 1/3 cup puy lentils, rinsed. Bring to the boil and cook on a medium for 10-15 minutes, stirring occasionally, or until the carrot is beginning to soften. Add 4 mushrooms, quartered, and a handful of broccoli florets cut into bite-sized pieces, and cook for another 10 minutes, until the broccoli is soft. Add a dash of soy sauce to taste. Serve with bread.
- Instead of garlic powder, use one or two cloves of garlic, thinly sliced; cook them with the onion
- Any kind of lentil will work in this recipe
- Other root vegetables can be prepared and cooked with the carrot; other soft vegetables can be cooked with the mushrooms and broccoli. The original recipe used cabbage.
I recreated this recipe from things that needed using up in the fridge and a very vague memory of the original sunshine mince my mother used to make. The main features (if I remember correctly) were mince, grated carrot, chickpeas and sultanas – the rest can be whatever needs using up at the back of the fridge.
Rehydrate 1/2 cup soya mince in 2 cups boiling water. Soak a hand-sized sheet of dried kelp in water until soft enough to cut into 1 inch squares. Gently fry 1/2 red onion, finely sliced, and 1 clove garlic, finely chopped until translucent; then add the soya mince and water, kelp, 3-4 inches plantain, diced, a large tomato, diced, 3 mushrooms, diced, 1/2 carrot, grated, 1/2 of a 400g can of chickpeas, drained, a handful of raisins or sultanas, and 1 tsp miso paste (or 1 tsp stock powder and 1 tsp soy sauce). Bring to the boil and simmer for 5-10 minutes, or until the kelp is soft and the tomato has disintegrated. Add 1 tsp smoked paprika and generous cracked paper. Serves 2 with couscous.
Adapted from a Riverford Farms recipe; the dish itself is of North African origin. Serves one, but is easily scaled; if you’re cooking for more than one person make a well for each egg (you’ll need to use a steep sided frying pan or a large saucepan). From start to finish, this recipe for shouldn’t take more than half an hour for one person.
In a small saucepan, fry in oil or butter over a high heat 1/2 onion, thickly sliced, for about five minutes or until softened. Then add 2/3 red bell pepper, thinly sliced and 1/2 plantain, cubed and 1 clove garlic, sliced and continue to fry until the pepper is soft. Add 1/3 cup chopped tomatoes (about 1/3 of a 400g tin), 1/4 teaspoon each of ground coriander and cumin, and a generous pinch of cayenne pepper. Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until the mixture has thickened. Add a little brown sugar if it is still sharp. Make a well in the vegetable mixture and crack an egg into it. Cover and simmer for five minutes, or until the egg has set. Season with black pepper before serving.