Celeriac schnitzel

A lovely supper – crisp and savoury outside, soft and almost nutty inside. Well worth the effort and time. Feeds 2.

  • 1 celeriac, peeled
  • 1 tbsp salted butter
  • 100ml water
  • Couple of sprigs fresh thyme
  • 2 heaped tbsp plain flour
  • 1 egg, beaten
  • 4 tbsp dried white breadcrumbs
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 2 tbsp grated parmesan
  • Salt and pepper
  • 2 tbsp veg oil
  • 1 tbsp unsalted butter
  1. Pre-heat oven to 180C fan (200C)
  2. Cut 4 slices, 1.5cm thick from the celeriac (save the scraps for making soup or remoulade or celeriac chips)
  3. Lay the slices in a single layer in a roasting tin, season well and add the salted butter, water and thyme
  4. Cover with tinfoil, scrunched well around the edges to seal it, and pop in the oven for 30 mins
  5. The celeriac should be soft to the point of a sharp knife. Remove from the tin and lay out on a plate to cool (saving the pan juices for the aforementioned soup if you like)
  6. Leave the celeriac slices to cool slightly while you prep the next bit
  7. Pour the beaten egg onto a lipped plate or shallow bowl
  8. Tip the breadcrumbs onto a plate and mix well with salt and pepper, paprika, garlic and parmesan
  9. Sprinkle flour over the celeriac slices, making sure the upper side is lightly coated all over, patting the flour on with your fingertips
  10. Gently place each slice, flour side down, into the egg … and then into the breadcrumbs. At the end of the process, one side of each celeriac slice will be well coated, the other naked
  11. In a large frying pan, heat the oil and butter together over medium heat
  12. Carefully slide each celeriac slice, breadcrumb side down, into the pan
  13. Leave untouched until the underneath is golden brown and crunchy – around 3-4 mins – then flip over and give the unbreadcrumbed side a couple of mins

Serve immediately, crisp breadcrumb-side up, with a herby, mustardy potato salad and a green salad

Thai green curry chicken

Fragrant, punchy and succulent. Soft poached chicken and crunchy veg, cloaked in copious sauce that does the miraculous task of being both spikily spicy and coconuttily creamy.

  • 2 heaped tbsp green curry paste
  • 1 tin coconut milk
  • 3 lime leaves
  • Juice of ½ lime
  • 300g chicken breast, cut into fine slices
  • 100g fine green beans, cut into short lengths
  • 1 tbsp fish sauce
  • ½ tsp salt
  • 1 tbsp sugar
  • 15g basil leaves
  1. Heat half the coconut milk in a wok over a high heat until it bubbles
  2. Add the green curry paste and stir together until it dissolves into the coconut
  3. Add the rest of the coconut milk and stir together. Bubble the mixture for 5 mins
  4. Add the chicken, green beans and lime leaves, stir in
  5. Turn the heat to medium and cook for a couple of mins, then add the fish sauce and sugar
  6. Continue to bubble and stir until the chicken is just cooked through, just a couple more mins should do it
  7. Turn off the heat and tear in the basil leaves

Serve over jasmine or basmati rice. Don’t eat the lime leaves. Do eat the delicous curry with a spoon. Maybe with a refreshing cucumber salad on the side.

Halloumi and roasted pepper burgers

So delicious! Salty, squeaky cheese contrasting with sweet, soft peppers, topped off with creamy, spicy mayo and peppery rocket, and wrapped up in a toasty bun. It’s all good.

  • 1 block halloumi
  • 1 tsp veg oil
  • 2 brioche buns
  • 2 roasted peppers (you can roast your own or I highly recommend these ones)
  • 2 tbsp mayo
  • 2 tsp sriracha
  • Small handful rocket leaves
  1. Cut the buns open and toast to golden brown
  2. Slice the halloumi into 8 slices
  3. Heat the oil in a non-stick pan over a medium-high heat
  4. Place the halloumi in the pan and fry until golden on both sides
  5. Mix the sriracha and mayo together
  6. Cut the roasted peppers into chunky slices
  7. Spread half the sriracha mayo on the bottom half of each toasted bun
  8. Pile on 4 slices of halloumi, one of the cut-up roasted peppers, some rocket and the top of the bun
  9. Eat immediately while the halloumi is still hot

Pineapple and cucumber salad

Malaysian-style salad, fresh and refreshing, sweet and tangy. The best alongside anything spicy. Serves 2.

  • ⅓ cucumber
  • 200g pineapple
  • 1 big red chilli, deseeded and sliced
  • Handful fresh coriander, chopped
  • 50g roasted salted peanuts
  • 1 tsp tamarind paste
  • 1 tsp caster sugar
  • 1 tsp fish sauce
  • 2 tsp lime juice (about ¼ of a juicy lime)
  1. Slice the cucumber in half lengthways then cut out the core
  2. Cut into thin half moon slices
  3. Cut pineapple into chunks and cut this into thin slices too
  4. Pile the cucumber and pineapple into a bowl with the chilli, peanuts and coriander
  5. Put the tamarind, sugar, fish sauce and lime juice in a little bowl and stir until the sugar dissolves
  6. Pour over the salad and toss together before serving straight away

Chicken and leek pasta

Delicious, savoury, garlicky, lemony with sweetness from roasted leek. An excellent weeknight dinner, simple to make and tasty to eat. Feeds 2

  • 4 chicken thighs
  • 2 leeks, cut into 2cm pieces
  • 4 cloves garlic
  • 2 tbsp olive oil
  • Salt and pepper
  • 200g pasta shapes
  • ½ lemon, zest and juice
  • Parmesan
  1. Pre-heat oven to 190C fan (210C)
  2. Put the chicken thighs, leek pieces and whole, unpeeled garlic cloves into a roasting tin
  3. Drizzle over the oil, add salt and pepper and smush everything together to coat with oil and seasoning
  4. Shuffle everything out into a single layer and pop it in the oven for 30 mins
  5. Put a big pan of salted water on the hob to boil. Try to time it so the water comes to a boil as the roasting tin comes out of the oven
  6. Put the pasta in and bubble for 10-12 mins (or whatever the package says) until cooked – then drain and put back in the saucepan
  7. In the meantime, remove the leeks to a bowl on one side
  8. Remove the chicken from the tin onto a chopping board and slice into bite-sized pieces
  9. Squeeze the soft garlic out of its skin back into the roasting tin
  10. Scoop 60ml or so of boiling pasta water from the saucepan and use it to deglaze the roasting tin over a low heat, scraping the delicous brown from every corner and squishing the garlic into the mix as you do it
  11. Add the lemon juice and zest, stirring to combine
  12. Pour the glossy mix of lemon, garlic and chicken juice into the drained pasta, scraping with a spatula to catch every scrap
  13. Tip in the leeks and chicken and stir thoroughly to combine. Check the seasoning
  14. Serve hot with a drift of grated parmesan over the top

Lamb meatballs with fragrant tomato sauce

Summery, fragrant and ever so tasty. Serve with flatbread for wrapping and scooping, and perhaps some thick plain yogurt to dollop on top. Messy, but worth it. Feeds 2 generously.

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 40g coarse bulgur wheat
  • 300g minced lamb
  • Handful parsley, finely chopped
  • ½ tsp ground allspice
  • ½ tsp pul biber chilli flakes
  • 1 tsp ground cumin
  • 1 tbsp veg oil
  • 1 tin chopped tomatoes
  • 1 stick cinnamon
  • 1 pinch cloves
  • 2 fresh bay leaves
  • 1 tsp sugar
  • Salt and pepper
  1. Heat the olive oil in a saucepan, then add the onion and cook gently for 5 mins
  2. Then add the garlic and continue to cook for 4-5 mins until completely soft. Then take off the heat
  3. In the meantime, put the bulgar wheat into a bowl, add a pinch of salt and cover with boiling water. Leave for 5 mins and then drain
  4. In a big bowl, mix together the lamb mince, parsley, allspice, pul biber, cumin, bulgar wheat and half the cooked onion
  5. Season well then use your hands to mix together thoroughly until completely combined
  6. Roll between your fingers into walnut-sized meatballs
  7. Put the heat back on under the onion pan and add the tinned tomatoes, half a tin of water, cinnamon stick, bay leaves, clove, sugar, salt and pepper
  8. Bring to the boil and then simmer for 20 mins
  9. While the sauce cooks, heat a large non-stick frying pan with the veg oil over a medium-high heat
  10. Quickly brown the meatballs until they have a bit of colour all over. They don’t need to be cooked through
  11. As they get brown, drop them into the tomato sauce so it finishes its 20 mins full of balls
  12. Give it a further 10 mins and then taste for seasoning. Serve warm but not hot

Tiny jam tarts

Mini jewelled bites of jammy love. The Queen of Hearts would be proud.

Simplest of simple to make. You’ll need a mini muffin tin, rolling pin and just 2 ingredients.

  • 100g shortcrust pastry, or whatever you’ve got left – this is the perfect way to use up leftover scraps of shortcrust pastry (perhaps from making quiche…)
  • Jam, whatever variety you like. Ideally a fancy one. I favour apricot
  1. Pre-heat the oven to 180C fan (200C)
  2. Roll the pastry out to 1.5 to 2mm thick
  3. Cut circles with a cutter about 1cm wider than the holes in the tin
  4. Press each circle gently into a hole
  5. Squeeze up the scraps of leftover pastry in your hands and re-roll to make more circles
  6. Put half a teaspoon of jam into each little cup
  7. Pop into the oven and bake for 15-20 mins until the pastry is golden and the jam is bubbling
  8. Flip them out with a teaspoon and cool on a wire rack

Munch.

Harissa yoghurt

Incredibly simple to make – it’s literally just stirring – but you’ll definitely want to dip EVERYTHING in it. Falafels, toasted pitta, carrot sticks, crisps, steamed green beans, your face. And then there’s the things you can put it on top of…

  • 5 heaped tbsp plain greek yoghurt
  • 1 tbsp harissa (I really recommend this sultry minx – https://www.belazu.com/shop/rose-harissa – which is also a total game-changer on a cheese toastie)
  • 2 tsp lemon juice
  • Pinch of salt
  1. Mix. That’s it. Mix until it’s a coral-hued bowl of pure delight and then off you go. Guaranteed to improve your mood.

Feeding the birds

“I feed the pigeons, I sometimes feed the sparrows too
It gives me a sense of enormous well-being

And then I’m happy for the rest of the day, safe in the knowledge there will always be a bit of my heart devoted to it”

Exactly, Damon Albarn, exactly.

Clearly, feeding the birds is an extension of my wish to provide delicious and nourishing food for any visitor we have. I really like feeding the cat too, and she lives here. But the birds are fascinating and weirdly exciting because of their wildness, delicacy and swift movements. (The very opposite of the cat.) When birds pause mid-flutter, alighting for a moment to snatch a beakful, it feels like a rare honour. My favourite moments come when I’m quietly having a cup of tea outdoors and they forget I’m there. They bestow a precious, momentary trust in accepting my hospitality. And even more so when they grace my garden more than once.

We currently have a few honoured guests to the bird feeders, but I have watched them so closely (and they are fairly few – although I have high hopes of more in future) that I recognise them as individuals. There’s a single fat wood pigeon, who tries in vain to access the feeders meant for smaller birds, only to give up and peck up the discards from the floor below. Last week, the pearl grey bird with bobbing beak was almost snatched up from its ground-level foray by next door’s mean tortoiseshell. Luckily, the cat grabbed just a messy mouthful of fine feathers and the pidge has been substantially more cautious since.

And there are smaller birds too, flirting and flitting around the unwieldy pigeon. A pair of chaffinches – a shy, fluttery, flushed-pink male and a bold, hungry, brown female with a perky crest. A family of 3 goldfinches, tiny and pushy and gaudily colourful. They chatter and chitter and chirp to each other in a constant, gossipy 3-way conversation. There’s a happy-looking, fluffy, round great tit which sits on the fence until the goldfinches clear off. And then finally a tiny, scruffy blue tit who might just be my favourite – but don’t tell the others.

I revel in discovering the likes and dislikes of our bird visitors, peering through the bedroom window as they select sunflower hearts and bits of leftover seedy toast while I dress and brush my teeth. I read contentedly about their habits and habitats, listen to recordings of their songs, accumulate data, hoarding it like a dragon and joyfully imparting little nuggets to anyone who will listen.

I’m inspired by the excitement and passion of my father-in-law Mark, a profoundly kind person and delighted twitcher who very sadly died last year. He is much missed by our whole family, but I feel a strong sense of connection with him as I discover our wealth of wild garden birds – and, of course, feed them too.

Do you ask what the birds say? The Sparrow, the Dove,
The Linnet and Thrush say, “I love and I love!”
In the winter they’re silent -the wind is so strong;
What it says, I don’t know, but it sings a loud song.
But green leaves, and blossoms, and sunny warm weather,
And singing, and loving – all come back together.
But the Lark is so brimful of gladness and love,
The green fields below him, the blue sky above,
That he sings, and he sings, and for ever sings he –
“I love my Love, and my Love loves me!”
— Samuel Taylor Coleridge ‘Answer to a Child’s Question’

Spiced grilled lamb

Succulent, spiced and beyond delicous. Minimum effort for maximum effect.

  • 400g lamb steaks, chops or neck fillet (trimmed and sliced lengthways)
  • 2 cloves garlic, minced
  • Zest and juice of ½ lemon
  • 2 tsp ground sumac
  • 2 tsp dried oregano
  • 1 tsp pul buber chilli flakes (or ½ tsp regular chilli flakes)
  • 2 tbsp extra virgin olive oil
  • ½ tsp salt
  1. Mix all of the non-lamb ingredients and rub the resulting paste into the lamb. Leave to marinate for 20 mins
  2. Pre-heat the grill to high
  3. Lay the lamb in a single layer on a rack above a baking tin and grill for 7 mins
  4. Flip the pieces and give them a further 5 mins. The lamb should be brown on the outside with crisp, crunchy edges, and tender with the tiniest hint of pink on the inside.

Spectacular cooked on the barbecue. Pile onto a platter to serve, sprinkled with some pomegranate seeds. For extra deliciousness, serve alongside new potatoes with lemon and almonds.