A few notes on ingredients
COCONUT OIL I use coconut oil, which has a mild flavour and a higher smoking point than many other oils, so less nutrients are damaged when it’s heated. I recommend coconut oil in many of the recipes in this book. If it’s not for you though, you can generally use a plain olive oil in its place.
EXTRA VIRGIN GHEE I use ghee (clarified butter) in place of butter. It’s basically butter without the whey and full of nutrients such as vitamins A, D, E and K. It has a high smoking point, keeps for months and tastes amazing.
OLIVE OIL I keep two types in my kitchen. One plain for gentle frying and a flavour-packed extra virgin for dressing and finishing – this NEVER sees the heat as it has a low smoking point and creates harmful free radicals if heated too high.
EGGS The eggs I use throughout the recipes are medium eggs and I always use free range and organic eggs. If you are vegan in most of the baking in this book eggs can be replaced with 1 tablespoon of chia seeds mixed with 3 tablespoons of water, it should be set aside until it forms a gel.
SALT I use British flaked sea salt – my favourite is Halen Môn from Anglesey which has a Protected Designation of Origin status so you know it’s water from Wales (not imported salt re-diluted).
SWEET STUFF I keep several natural sweeteners on hand. It is important to remember that while higher in nutrients than regular sugar all of these are sugars so should be used sparingly. Natural sweeteners do tend to be more expensive so you may want to go for one at a time. I keep these on rotation in my house: maple syrup, honey, agave, coconut sugar, coconut nectar.
These recipes are for the days and nights when time is shortest and hunger is at its highest. We can all spare fifteen minutes to get dinner on the table. These are ready in the time it takes for the table to be set and are packed with flavour. Killer one-pot pastas, quick salads, herb-stuffed omelettes, brightly coloured speedy soups, piled-high sandwiches and super-easy quesadillas.
Kale, tomato and lemon magic one-pot spaghetti
15 MINUTES
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta.
Pasta and gluten sometimes get a bad press. I think there is a time and place for a good bowl of pasta, saying that, I opt for interesting pastas as often as I do the traditional kind. Try corn, chickpea or buckwheat spaghetti – they are gluten-free, all have incredible individual flavours and make a welcome change if pasta is a staple in your house.
The key to this recipe is to measure your water carefully and to use the right pan: you need a large shallow sauté pan or a casserole large enough to fit the pasta lying down. A large deep frying pan or wok would work well too.
SERVES 4 GENEROUSLY
400g spaghetti or linguine
400g cherry tomatoes
the zest of 2 large unwaxed lemons
100ml olive oil
2 heaped teaspoons sea salt (if you are using fine-grain table salt, add a bit less)
1 × 400g bag of kale or spinach
Parmesan cheese (I use a vegetarian one) (optional)
Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.
Put the pasta into the pan. Quickly and roughly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add 1 litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
Once almost all the water has evaporated, take the pan off the heat and tangle into four bowls. If you like, top with a little Parmesan.
Tomato, miso and sesame soup
15 MINUTES
This soup comes together in the time it would take for you to nip down the shops for a tin of cream of tomato, but it is much more satisfying and full of goodness. It is a clean, fresh tomato soup – the quick cooking keeps the flavour perky and bright. I add miso and tahini here, which are two of my favourite partners for tomatoes, the earthy creaminess of the tahini and the deep saltiness of the miso backing up the clean tomato flavour like a dream. In the winter, when fresh tomatoes aren’t at their best, you could use two 400g tins of tomatoes and forget the fresh ones.
I have suggested a quick topping to take this soup to the next level in flavour terms. If you are really pushed for time, some chopped coriander would suffice.
SERVES 4
4 spring onions
coconut or olive oil
500g vine tomatoes
1 × 400g tin of chopped tomatoes
2 tablespoons miso paste (I use a dark barley miso)
1 tablespoon tahini
FOR THE TOPPING
1 tablespoon runny honey
1 tablespoon tahini
1 tablespoon miso paste
the juice of ½ a lemon
4 tablespoons sesame seeds
a small bunch of fresh coriander
Fill and boil a kettle and get all your ingredients and equipment together. Put a large pan on a low heat.
Working quickly, chop the spring onions and add to the pan with a splash of coconut or olive oil. Turn up the heat to medium and stir from time to time for a couple of minutes until beginning to brown. Chop the fresh tomatoes in half, bigger ones into quarters, and once the spring onions have had a couple of minutes, add them to the pan. Add the tinned tomatoes, fill the can with boiling water and pour this in too, then add the miso paste and bring to the boil.
Meanwhile, make the topping. Mix the honey, tahini, miso and lemon juice in a bowl and put to one side. Toast the sesame seeds in a dry frying pan until golden and chop the coriander.
Once the soup has come to the boil, it’s done. Take it off the heat, add the tahini and blitz well with a hand-held blender, adding a little more salt if needed. It should be well balanced between the sweetness of tomatoes, the salty depth of miso and the creamy earthiness of tahini. Ladle into four bowls and top with the miso and honey mix, the sesame seeds and some chopped coriander.
Spiced pea and paneer chapattis
15 MINUTES
These are super-quick and flavour-packed and what I make when I want some serious flavours but don’t have much time. Here, sweet lemon-spiked peas are mashed and piled on to warm chapattis, then topped with crispy cauliflower and heady spices. Finish with a little crispy paneer (I show you how to make it here) if that takes your fancy.
MAKES 4 FLATBREADS
a small bunch of spring onions
1 tablespoon coconut oil
250g frozen peas
1