We always have chutney in my house, whether it’s homemade or shop-bought. It is a staple on cheese sandwiches and a go-to condiment when a little extra flavour is needed.
Best for chutney
Tomatoes, Onions, Stone fruit, Apples, Pears, Rhubarb, Figs
Apple, Rhubarb and Rosemary Chutney
MAKES: 475G | PREPARATION TIME: 15 MINUTES | COOKING TIME: 40 MINUTES
1 onion, cut into 1cm dice
2 apples, peeled, cored and cut into 2cm dice (about 400g)
4 rhubarb stalks, cut into 2cm pieces (about 250g)
4 sprigs of rosemary, tied together with string
150ml white wine vinegar
100g dried, pitted dates, finely chopped
1 Put all the ingredients in a medium saucepan over medium heat. Bring to a simmer and cook gently for 30–40 minutes until sticky and shiny.
2 Remove the rosemary sprigs, pour into sterilised jars and seal. The unopened jars will keep for up to 12 months, and up to 1 month in the fridge once opened.
Weekday meals are some of the toughest to get inspired for. They’re the ones we don’t think about until we get home or call for a takeout. Or we eat something quick and rubbish because we just don’t have time to prep a meal. We’re all working incredibly hard, and we also have to fit in travel, family and down time, so making food can quickly become a chore. These simplified dishes are really easy to make, and they offer great nutritional value, too. Don’t overthink it and don’t worry about it.
Beetroot, Wasabi, Feta and Pine Nut Salad
This dish makes a great summer, or early autumn, meal. It is delicious and also surprisingly filling, with the chickpeas, feta and pine nuts all playing a part. The wasabi is there to season the dish, not to overpower it. So even if you are not a fan, do try it!
SERVES 4 | PREP TIME: 25 MINUTES | COOKING TIME: 1 HOUR
100g pine nuts
500g cooked beetroot
100g tinned chickpeas, drained, rinsed and roughly chopped
100g lamb’s lettuce
200g feta
2 slices of sourdough (about 100g), gently toasted then torn
sea salt and freshly ground black pepper
FOR THE DRESSING
½ tsp wasabi paste
50ml olive oil
1 tbsp rice wine vinegar
1 Preheat the oven to 210°C/190°C fan/gas 7.
2 Place the pine nuts on a baking tray and toast in the oven for 8–10 minutes, shaking halfway through, until a deep golden colour.
3 Slice the beetroot into large chunks and lay them on a platter. Scatter the chopped chickpeas on top, followed by the lamb’s lettuce. Crumble the feta on top, then add the pine nuts and a generous grind of black pepper. Finish with the torn sourdough pieces.
4 For the dressing, whisk everything together in a bowl, season with salt, then drizzle over the top of the salad. Serve immediately.
Field Mushroom, Walnut and Thyme Filo Pie
I’m from the North and two things I really love are pies and mushrooms. This is rich, satisfying and a total winner, providing a delicious weekday supper or weekend lunch. It’s technically a little challenging, but once you’ve got the hang of it, it’s simple to put together. In summer, a side of chargrilled broccoli makes a great accompaniment, and in winter I like it with kale sautéed in a little butter and soy sauce.
SERVES: 4–6 | PREP TIME: 25 MINUTES | COOKING TIME: 55 MINUTES
100g puy lentils
70g butter
2 onions, thinly sliced
1 garlic clove, finely grated
½ bunch of thyme, ⅔ of it tied together with string, the remaining third’s leaves picked
8 large field (or flat) mushrooms, thinly sliced
100g walnuts
1 tbsp vegetable oil
100g cream cheese
2 tbsp milk
50g Cheddar cheese, grated
7 large sheets of filo pastry
sea salt and freshly ground black pepper
1 Cook the lentils according to the packet instructions.
2 Melt 15g of the butter in a large frying pan over medium heat, add the onions, garlic, tied thyme and season well with salt and pepper. Cook for about 15 minutes until lightly browned, then transfer to a large bowl. Heat another 15g of the butter in the same frying pan, with the bunch of tied thyme, and when the butter has melted, add the mushrooms and season well with salt. Cook for about 15 minutes, until all of the liquid has evaporated. Transfer the cooked mushrooms to the bowl containing the onions. Squeeze any liquid out of the bunch of thyme into the bowl then discard.
3 Preheat the oven to 220°C/200°C fan/gas 7.
4 Put the walnut pieces in a roasting dish with the vegetable oil. Season well with salt, toss to coat in the oil and toast in the oven for 5–7 minutes until a deep golden colour. Remove from the oven, leave to cool then roughly chop.
5 Add the walnuts, lentils and thyme leaves to the large bowl. Mix well. In a separate bowl, whisk the cream cheese and milk together until smooth. Add to the large bowl, along with the grated Cheddar, and mix well.
6 Melt the remaining 40g of butter in a pan. Brush a 23cm pie dish with a little butter. Lay one sheet of pastry on your work surface, brush liberally with melted butter and place in the dish. Brush a second piece of filo with butter then add in an overlapping criss-cross pattern. Continue with 2 more buttered sheets to create a star shape. Add the mushroom mixture and smooth the surface. Brush the remaining 3 filo sheets with butter, then scrunch up and place on top of the pie. Bake in the oven for 20–25 minutes, until the pastry is golden and the mushroom mix is lightly bubbling.
7 Remove from the oven and serve warm with your chosen side dish.