Child-friendly Cucumber Sushi

Cucumber rolls are a good introduction to sushi. They're enjoyable to make and there's nothing in them even the terrible two year old could object to eating. This will be us next week !

Serves 2
150g sushi rice
1 tbsp rice vinegar
large pinch caster sugar
5cm piece cucumber, cut into batons
2 sheets nori seaweed
1 tbsp sesame seeds
sweet soy sauce

1 Put the rice in a small pan with 300ml water. Bring to the boil and simmer for 10 minutes until the water is absorbed and the rice is tender. Stir in the vinegar and sugar, cover and leave to cool completely.

2 Divide the rice between the 2 sheets of nori, spreading it out evenly over the seaweed but leave a 1cm clear border at the bottom. and 3cm at the top. Sprinkle the sesame seeds over the rice then lay the cucumber batons across the centre.

3 Fold the bottom edge of the seaweed over the filling then roll it up firmly. Dampen the top border with a little water to help it to seal the roll. Continue with the second roll then wrap them individually in cling film and chill until ready to serve.

4 Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

Sweet Potato & Goats Cheese Tarts

These are nice - they're easy to make, they're packed with goodness and they taste yum. Eat hot from the oven or wrap and pack in your bag.
Makes 6
2 small sweet potatoes
375g sheet ready rolled puff pastry
2 tbsp sun dried tomato paste or red pesto
handful baby tomatoes, halved
100g goats cheese, crumbled
2 tbsp pumpkin seeds
drizzle of olive oil

Preheat the oven to 200C / Gas 6. Bake the sweet potatoes for 30 minutes or so until just about cooked through but not soft. Peel and slice.

Meanwhile, cut the pastry into six rectangles. Spread the the pastry with the sun dried tomato paste and top with the sliced sweet potato. Scatter with the tomatoes, cheese, pumpkin seeds and finally a drizzle of oil. Bake for 20 minutes until puffed and dark golden.

Baby's Oatcakes

8 months old and still no teeth, Baby's gums are giving her gip. Oatcakes take minutes to make and are good for gnawing. Add salt, fennel seeds, chilli flakes, cumin seeds or grated Parmesan for the grown ups.
Whizz together 120g oats, 100g plain flour and 80g unsalted butter. When well blended add 4 tablespoons of cold water to make a firm dough. Roll out fairly thinly and bake at 180C / Gas 4 for 10 minutes or so. Cool then keep in an air tight box.

Baby-Friendly Frittata

We're at the 'stuff everything you can grab into your mouth' stage with baby this week. The lovingly steamed butternut puree rarely gets close to her mouth before she's yanked the spoon off me and shoved it into her ear. Despite my best efforts with a damp flannel, she trundles through East Dulwich with her wispy hair plastered to her head in various veggie shades of green and orange. So now I'm introducing food she can hold herself and gum away at without causing too much destruction. Frittata seemed to be a good place start (its easy to sweep up) and Scrap went for it too and with a few sticky chipolatas on the side, he didn't notice the complete lack of seasoning.
Serves 2 - 3
1 large baking potato, peeled and cubed
handful of fine green beans, halved
4 Clarence Court eggs
1 tbsp olive oil
chunk of Cheddar, diced

Add the potato to a small pan of cold water and bring to the boil. When almost done, add the beans and cook for 4 minutes until just tender then drain.

Beat the eggs in a large bowl and stir in the drained veg. Heat the oil in a small non-stick pan and pour in the mixture. Scatter over the cheese and cook very slowly until set almost all the way through.

Pop the pan under a medium, preheated grill for a few minutes until golden and completely cooked through. Cut into fingers or wedges and serve warm or cold.

Tofu Omelette

We're celebrating the end of half term with our first ever trip to Legoland today (hooray!)
A high-protein breakfast of tofu omelette made a delicious and hopefully, stamina-building start to the day.
Serves 2
1 tbsp sunflower oil
200g medium firm tofu, cubed
2 spring onions, thinly sliced
1 garlic clove, thinly sliced
tiny knob of butter
3 eggs, beaten
soy sauce and chilli seasoning, to serve

1 Heat the oil in a large non-stick frying pan and cook the tofu for a few minutes on each side until golden and a bit crusty.

2 Add the spring onions, garlic and butter and sizzle for a minute or so until the garlic softens. Pour in the egg, cook for a couple of minutes until set, flip it over if you like then serve with a dash of soy sauce and sprinkling of shichimi powder.

Spiced Okra Ratatouille

Serves 4
2 tbsp sunflower oil
2 red onions, sliced
1 red pepper, sliced
large knob of ginger, shredded
2 garlic cloves, chopped
1 tsp cumin seeds
1 tsp black mustard seeds
8 ripe tomatoes, diced
2 tsp garam marsala
8 baby aubergines, thickly sliced or 2 regular, cubes
400g okra, topped tailed and halved if long
squeeze of lemon juice
naan bread, to serve

Heat the oil in a large pan and cook the onions and pepper for 10 minutes, adding the ginger and garlic once you've chopped them, along with the seeds. Once the peppers have softened stir in the tomatoes, garam marsala and some salt (add a little sugar too, if you like) and cook for 10 minutes until the tomatoes are pulpy.
Add the aubergines and a splash of water then cover and cook for 10 minutes. Add the okra, cover again and carry on cooking for another 10 minutes or so until both the aubergine and okra are tender. Taste and balance with a squeeze of lemon.

Aubergines Are For Girls?

I know it only takes a couple of days of sunshine and we want to light the barbecue and I know it's still only March but I have definitely noticed that the tomatoes and aubergines in the shops have started to look more plump, shiny and yes, summery.
I love aubergines but Robert doesn't. Not even in a curry. In fact I don't know a single man who doesn't really dislike aubergines except maybe my brother who wasn't given any choice. Perhaps I am wrong?

Melanzane al Forno
This is one of my favourite dishes of all time but I hardly ever make it because Robert won't eat it. It takes quite a lot of chopping and is not worth doing for just one aubergine so you need to really want it to go to the bother.
Serves 4
2 large, plump, shiny aubergines
1 thick slice of white bread, whizzed into crumbs
lots of chopped parsley
big handful of finely grated Parmesan
2 crushed garlic cloves
3 ripe tomatoes
1 egg, beaten
large pinch dried oregano

Preheat the oven to 200 / Gas 4. Halve the aubergines lengthways and scoop out the flesh with a tablespoon. Chop it finely and mix with the breadcrumbs, parsley, Parmesan and garlic. Finely chop one of the tomatoes and to the bowl along with the beaten egg and some seasoning.

Pile the mixture back into aubergine halves. Thinly slice the other two tomatoes and overlap on top. Season and sprinkle with oregano then bake for 40 - 45 minutes until nicely browned.

Baba Ganoush

I know it's the wrong time of year for aubergines but I had a load left over from work and wasn't in a creative mood so rather than leave them to slowly shrivel in the bottom of the fridge, I made baba ganoush. Predictable I know but blooming gorgeous. Especially with some warmed up lavash bread from Sophocles.

Prick the aubergines in several places then roast at 200C / gas 6 for 30 - 40 minutes until collapsed and wrinkled. Leave to cool a little then peel off and discard the skin. Puree in a food processor then mix some Greek yogurt, salt, lemon juice, olive oil and a little bit of chopped fresh mint.

Chickpea Salad

I love chickpeas in any form (especially felafel) and think they are very good in salads. Drain a 400g can and rinse well. Toss with a few cumin seeds and maybe a bit of harissa, some torn coriander, sliced spring onion, a slosh of olive oil, squeeze of lemon and plenty of black pepper. Serve with grilled white fish or crispy-skinned chicken.

Arthur's Ribollita

I was working with brilliant, award-winning Eco Chef Arthur Potts Dawson of Acorn House yesterday. I tried not to follow him around asking stalker-style questions or just tapping him on the back or tugging his sleeve going, "Arthur, Arthur?" too much but didn't do so well. And now I've nicked one of his recipes for you. This is Arthur's version of the Tuscan classic Ribollita and as I am off to Tuscany for a long weekend tomorrow, it was a great taster of what I hope is to come. Arthur's new restaurant Water House has just opened and he says the all day drop-in weekend brunch is really worth trying. Landcroft House will be going there next weekend.

Serves 8
1 head celery, cut in 1cm dice
2 red onions, cut into 1cm dice
4 carrots, cut into 1 cm dice
100ml light olive oil
1 bunch parsley, finely chopped
3 garlic cloves, crushed
2 x 400g cans plum tomatoes
1 head of cavolo Nero cabbage (about 600g) blanched and roughly chopped
400g can chickpeas, drained
lots of extra virgin olive oil
1 loaf ciabatta

Cook the soffrito (celery, onions and carrots)in the light olive oil in a large pan until deep golden brown and caramelised - about 30 - 40 minutes.

Add the finely chopped parsley stalks and garlic, then rinse the juice from the tomatoes and them to the pan. Cook gently for 20 minutes.

Add the cabbage, chickpeas and some of the water the cabbage was cooked in along with plenty of olive oil. Tear out the centre of the bread and add to the pan along with some salt and pepper and cook for another 20 minutes. Check seasoning and finish with more olive oil.

Absolutely Delicious Feta Dip

I had the in-laws round for Sunday lunch yesterday but it didn't go quite according to plan. It started well, with Rob and Scrap off out with a list of things to get and me alone in my own kitchen as happy as could be, cooking on a sunny Sunday morning with the Archers omnibus on.

At 10.30, there's a knock on the door, no, not Noel from across the road after soy sauce, tea bags or pickled ginger, but my mother and father-in-law. Yes, one and a half hours early! I am dressed in a vest and apron with hair like Amy Winehouse. "Have you ever eaten snails?" asks my father-in-law. I turn off the radio and put my shirt on.

Eventually Rob and Scrap return and we're having a nice time but it's getting later and later. We're all really hungry and can't eat any more nuts or crisps but Rob's sister has still not arrived! All my timings are out and I end up with three unexpected hours to to fill with drinks and snacks before I get to serve lunch.

We drag the kitchen table outside and sit in the sunshine and I cut a salami ring into thick slices, open a pack of saltines and whizz this dip up in less than three minutes. It kept them quiet for at least a quarter of an hour and was suprisingly yum.

Serves 4
1 small garlic clove
bunch of fresh mint
150ml Greek yogurt
squeeze of lime juice
1 preserved lemon, finely chopped
* 250g block of good feta
slosh of extra virgin olive oil

Place the garlic and most of the mint in a mini chopper and whizz until finely chopped. Add the yogurt and whizz to blend well then season with lime juice and salt.

Pour onto a serving plate and scatter over the chopped lemon. Crumble over the feta then drizzle over some olive oil. Scatter with a little shredded mint, then grind over some back peppper.

*This dip hinges on the quality of the feta. Sainsbury's own label is bad but Total is good. Best of all is one from the Greek grocer on Lordship Lane or my favourite, Cruson on Camberwell Church Street.

Pea and Broad Bean Risotto

I really love a cheesey risotto and it makes a nice weekend lunch. This is a good way to use spring’s fresh peas and broad beans.

Serves 4
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 fresh rosemary sprigs
400g risotto rice
150ml Italian dry white wine
1.5 litres hot vegetable stock
200g fresh peas
200g fresh shelled broad beans
200g Gorgonzola or Dolcelatte, crumbled

1 Heat the oil in a large pan and cook the onion, garlic and rosemary for 5 minutes until the onion has softened.

2 Stir in the rice, cook for a minute then add the wine and cook vigorously for 2 - 3 minutes until the liquid has evaporated. Pour in half of the stock and leave to cook for 10 minutes or until the liquid has evaporated, stirring from time to time.

3 Add the rest of the stock and continue to cook for a further 5 minutes then add the peas and beans cook for another 5 minutes, stirring occasionally until all the liquid has evaporated and the rice is tender.

4 Divide between bowls and top each serving with the cheese and a good grinding of black pepper.

Wafer potato and Taleggio pizzas

When we were in New York just before Easter we shared this lovely slice of potato pizza. I’ve been thinking about making some ever since. I realise now that this is my fourth or fifth reference to pizza since we began this blog about six months ago so I clearly have yet another food addiction/obsession (hello cheese, cava, chocolate and pasta) that needs addressing.....

Serves 4
1 quantity of pizza dough
2 tbsp olive oil
350g red-skinned potatoes
leaves from 2 sprigs fresh rosemary
2 garlic cloves, crushed
200g Taleggio, diced
sea salt and freshly ground black pepper

Preheat the oven to 200C/Gas 6. Divide the dough into four then roll each piece into wafer-thin oval shape about 28cm long and brush with half the oil.

Using a a mandolin or food processor, cut the potatoes into wafer-thin slices and toss with the rosemary, garlic and remaining oil. Lay a single layer of potato on the dough bases and season with salt and plenty of black pepper.

Carefully transfer the ovals to a hot pizza stone or baking sheet and cook for 10 minutes. Scatter over the chunks of cheese and cook for a further 5 - 10 minutes until crisp and golden.

Basic pizza dough

250g strong plain flour

1/2 tsp table salt
7g sachet easy-blend yeast
2 tbsp olive oil

125ml warm water


Mix together the flour, salt and yeast then make a well in the centre. Add the oil and water and bring together to make a soft dough. Sprinkle over a little flour if the mixture feels too sticky but make sure it’s not dry.

Tip the bowl onto a lightly floured surface and knead for 10 minutes, sprinkling with flour when needed, until the dough is smooth and stretchy.

Rub some oil over the surface of the dough then place in a large bowl. Cover the bowl with a tea towel and leave for about an hour until the mixture has doubled.

Knead the dough for two minutes until the excess air is knocked out then roll out and top. Leave for 20 mins or so to rise while the oven gets hot. Bake.

Simple Roasted Tomato Soup

I'm happy today. It was my lovely Scrappy's 3rd birthday and what a sunny day it has been. The days are warmer and longer and the summer's fruit and veg are well on their way. Even English tomatoes are starting to taste good.
Serves 4
1 kg ripe tomatoes, halved
1 red onion, sliced
1 tbsp olive oil
1.5 litre chicken or vegetable stock
1 large white potato, peeled and diced
4 garlic cloves, chopped
balsamic vinegar OR freshly grated Parmesan

Preheat the oven to 180C/Gas 4. Place the tomatoes and red onion in a roasting tin and drizzle over the olive oil. Season and roast for 45 minutes until the tomatoes are softened and a little charred.

Meanwhile, place the stock, potatoes and garlic in a pan. Bring to the boil then cover and simmer for 20 minutes until tender. Add the tomato mixture then using a hand-held blender, whizz until thick and fairly smooth.

Check for seasoning and finish with either a dash of vinegar or a handful of cheese.

Butternut soup

I know it’s been raining a lot but it’s quite mild out. Which means summer is coming which means bare legs and vest tops. We need to get our act together at Landcroft House. We have a family membership at Jags sports club, costs £65ish a month, gets used once a month. From now on we are going to exercise, watch our calorie and booze intake (although we’re going to the East Dulwich Forum wine tasting at Green & Blue tonight which is not a good start). I am going to walk everywhere. I am going use that giant butternut squash to make a very healthy soup for tonight’s tea.

Everyday butternut soup
Serves 2
Just 248 kcal per large serving!
Butternut squash is very high in Vitamin A (nice hair and skin) and C and is also a good source of fibre, Vitamin E and calcium.
800g butternut squash or small pumpkin, peeled, seeded and cubed
500g ripe tomatoes, quartered
2 garlic cloves, quartered
1 tsp olive oil
2 chillies, halved, seeded and roughly chopped
2 tsp ground ginger
1 tsp dark muscovado
1.2 litres hot chicken or vegetable stock
salt and freshly ground black pepper

Preheat the oven to 200C/Gas 6. Place the pumpkin, tomatoes and garlic in a large, deep roasting tin. Season well with salt and pepper, drizzle over the oil and roast for 30 minutes until the pumpkin feels tender when pierced with a knife.

Sprinkle over the chillies, ginger and sugar then pour over the hot stock. Return to the oven for 20 minutes. Puree roughly with a potato masher or blitz with a hand blender depending on how smooth you like your soup.

Breton galettes

We celebrated pancake day this morning with some French-inspired pancakes. Galettes are the very thin lacy, savoury crepes made from buckwheat flour (usually have it in SMBS). Every recipe says to leave the batter for 2 hours but as we wanted ours for breakfast my batter only got 15 minutes of resting which may be why they weren’t quite as delicate as I’d hoped for. And is why I’m showing this nice picture instead of mine.

If you don’t have buckwheat flour, and want to make classic pancakes, use plain flour and switch half of the water for milk. Serve with a squeeze of orange juice and a sprinkling of sugar

Anyway, Shrove Tuesday or Mardi Gras is the day before Ash Wednesday which is when some people give up things for Lent. As Lent means that Easter is coming, it is now no longer too early to buy those little net bags of white chocolate chicks from M&S. Unless of course, you are a giving up chocolate for Lent. It is also traditional for women to have pancake races today. I’ve got my pan and pancake ready but have not yet been invited to any races :(

100g buckwheat flour
pinch of salt
1 egg
250ml cold water
knob of butter, melted
sunflower oil

Whisk together the flour, salt, egg and water to maker a smooth, thin batter.

Heat a tiny splash of oil in a large, non-stick frying pan. When the pan is hot ladle in a little batter. Swirl the pan to spread the batter thinly.

Cook for a moment then turn and top with your fillings (we had cheese and ham). Fold over the corners of the galette so it forms a square.

Pommes Dauphinoise (sort of)

I think creamy potatoes go really nicely with roast pork and crackling. This isn’t a real Pommes Dauphinoise which is very finely sliced and has Gruyere cheese in it but it is fairly similar. I think it works better if you boil the potatoes first and cut them a bit thicker.

Serves 8
2 kg white potatoes
4 garlic cloves
75g – 100g Parmesan
12 leaves fresh sage, finely chopped
300ml milk
300ml double cream

Peel the potatoes and cut into 1 cm slices. Put into a large pan of cold water and bring to the boil. Simmer gently for about 5 minutes until just tender.

Meanwhile, peel the garlic cloves and finely grate. Next, grate the Parmesan on the same spot, it will pick up all of the garlic that has stuck to the underside of grater. Mix together the garlic, Parmesan and sage.

Mix together the milk, cream and some salt and pepper.

Drain the potatoes and layer into a large baking dish with the Parmesan mixture and the cream. Bake at 180C for an hour until bubbly and golden - cover with foil if top starts to get too dark..

10 minute pea soup with lemon and feta

Peas are a very good source of fibre and protein and are packed with vitamin C, iron and zinc.

Serves 4
1 tbsp olive oil
1 onion, roughly chopped
1 red chilli, seeded and roughly chopped
4 garlic cloves, roughly chopped
800g frozen peas
1 small round lettuce, leaves separated and washed
1 litre hot vegetable or chicken stock
grated rind and juice of 1 lemon
150g feta, crumbled into small pieces

Heat the olive oil in a large pan and cook the onion, chilli and garlic for 5 minutes until softened.

Add the peas, lettuce leaves and hot stock and bring to the boil. Simmer for 5 minutes until the peas are tender.

Remove the soup from the heat then roughly blitz using a hand-held blender until coarsely pureed. Stir in the lemon rind and juice and season with salt and plenty of black pepper.

Ladle into bowls and scatter over the feta.

Mum’s leek and potato soup

Peel and chop four potatoes, one onion, one garlic clove and two celery stalks and place in a pan. Cover with water, bring to the boil and simmer for 8 minutes. Add the white part, sliced, of three leeks and cook until tender. Whizz with a blender. Add a knob of butter, a small carton of single cream and some chopped parsley. Serve with crusty bread.