West Indian style bangers and mash

You British foodie purists will probably say this is blasphemy, but we dabbled with the good ol' classic bangers and mash. Well, it has elements of the classic, but in fact if you dissect it, it actually contains none of the essential ingredients. There is no meat for one. Or [much] potato. Or gravy really.... but it does shout comfort food, and my goodness does it taste good.

It's not a looker, but it doesn't half pack in some great West Indian-esque flavours. Enjoy!

West Indian style bangers and mash

Serves 3
'Chorizo' style smoky spicy sausages:
115g dried sosmix (e.g. Granose)
2 cloves garlic
1 tsp smoked paprika
1 tsp chilli flakes
2-3 sprigs thyme

Roasted butternut squash mash:
1 butternut squash
2 red skinned potatoes
Olive oil
Salt and pepper
Butter (optional)

West Indian coconut gravy:
1 onion
2 garlic cloves
Coconut cream
1 tsp chilli flakes
1 veg stock cube
5-6 sprigs fresh thyme

Steamed broccoli with toasted soya cumin mixed seeds:
1 Broccoli head
Large handful mixed seeds (sunflower, sesame, poppy, linseeds, whateve you have on hand)
Soya sauce
1/2 tsp ground cumin

1. Turn the oven onto 220 degrees.
2. Peel and chop the butternut squash into 6-8 lenghways pieces. Deseed.
3. Place on a baking tray and drizzle with olive oil and salt
4. Place in the oven and cook for 40 minutes, or until soft and slightly charred in places
5. Meanwhile, add the sosmix to a bowl. 
6. Chop the garlic and add, along with the thyme leaves, chilli and smoked paprika. 
7. Follow the packet instructions for amount of water needed, stir and leave for 3-4 minutes
8. Finely chop the onion and garlic for the gravy, and add to a pan on a medium heat with a splash of olive oil. Cook down to soften the onions, about 10-15 minutes.
9. Add the stock cube, chilli flakes, thyme and coconut cream. Add a splash of water to thin the gravy out. 
10. Place on a low heat to thicken and let the flavours develop
11. Roll sosmix into 12 chipolata style sausages. Place in a frying pan with a splash of olive oil and fry, turning occasionally.
12. Bring a pan of salted water up to a boil. Peel the potatoes, chop and add to the pan. Boil for about 10 minutes.
13. Place a steamer over the potato pan. Chop the broccoli into florets and steam for 8-10 minutes.
14. Heat a dry frying pan over a medium heat. Add the seeds to the pan and toast for 2-3 minutes. Add cumin powder and a splash of soya sauce. Take off heat and set aside. 
15. Once the squash is done, place in a bowl and mash with the potatoes. Check seasoning and add olive oil/ butter for richness.
16. Plate up the squash mash, sausages, broccoli and seeds.

Spring green soup

This was meant to be just a standard pea and mint soup, but I kept on finding other green things to stick into it. I wanted to up the protein to make it a meal so I threw in some edamame beans, and some mung beans I had started sprouting a couple of days before. All in all a satisfactory healthy green soup. Really quick to make and full of nutrients.

Spring green soup

 Serves 2

1 garlic clove

1 veg stock cube

100g frozen petit pois (or garden peas)

Handful spinach

50g frozen podded edamame beans

30g sprouted mung beans*

3 tbsp creme fraiche (or can use soya/greek yogurt)

Handful fresh chopped chives

Handful fresh chopped mint

Salt and pepper

Chive flowers and mint leaves to garnish

1. Place a saucepan on a medium heat. Finely chop the garlic and add to the saucepan along with the stock cube and about 300ml water
2. Add the edamame and mung beans to the stock and cook for 3-4 minutes
3. Turn down the heat so the water is at a simmer. Add the petit pois, mint and spinach and cook for a further 4-5 minutes
4. Add the chives and creme fraiche (or alternative)
5. Heat gently for 1-2 minutes
6. Check seasoning and add salt and pepper if needed
7. Whizz up using a hand blender or food processor
8. Garnish with chive flowers, mint leaves, chives or more creme fraiche

*To sprout mung beans, soak however many you want in a bowl of cold water overnight. In the morning, drain the water off, rinse the mung beans in the bowl and cover with a plate. Each morning, rinse the mung beans so they are damp but not sitting in water. Within 2 days you should see the beans bursting out of their casing. They should keep on growing into beansprouts in about a week. Great in salads, soups, stir frys, curries, anything. AND they are AMAZING for you.

Spanish new potato and cheddar frittata

5 new potatoes
6 very good quality organic eggs (eggs are the main ingredient, so it's worth buying the best you can get, the taste and colour is so much better)
A good handful freshly chopped chives
75g extra mature cheddar (we used Davidstow)
Salt and pepper to taste

Serves 4

1. Preheat oven to 180 degrees 
2. Thinly slice the potatoes into medalions
3. Pour over cold water. Bring to a boil and simmer for 6-8 minutes, covered
4. Beat the eggs with salt, pepper and half of the chives
5. Layer the potatoes across the bottom of a deep dish baking tray
6. Pour the egg mixture over the potatoes
7. Add the rest of the chives and grate the cheese over the top
8. Bake for 15-20 minutes, or until firm and the cheese is a light golden brown

Guest blogger, Jack.

Asparagus, green bean and rocket warm salad

A really tasty, zesty salad to go with a mix of other Mediterranean dishes.

Serves 4
200g tenderstem (thin young spears) of asparagus
300g green beans, top and tailed
100g rocket
50g butter
Juice of half a lemon
Salt and black pepper

1. Heat 20g butter in a frying pan on a medium heat. Add the asparagus and beans. Turn to a high heat and cook for about 6 minutes, or until tender. 
2. Wash the rocket and pat dry. Place in a serving dish, and mix the beans and asparagus in the dish. Keep the griddle pan on the heat.
3. Add the rest of the butter, the lemon juice and the salt and pepper to taste to the pan until the butter has melted.
4. Drizzle the butter dressing over the salad.

Guest blogger recipe by Jack.

Puy lentil and halloumi salad

 A lovely homely salad, great for entertaining friends with plenty of other little dishes as a Mediterranean style meal.

200g of ready cooked puy lentils (or 80g dried puy lentils)
1 pack halloumi
Half a red onion
Juice of half a lemon
2 tbsp balsamic vinegar
splash olive oil
Salt and pepper to taste

1.  If cooking dried puy lentils, cover with boiling water with a stock cube and cook for 20 minutes.
2. Slice the onion into thin strips
3. Mix the onions, balsamic vinegar, puy lentils and lemon juice together in a bowl and leave. The acidity of the lemon juice and vinegar will take the sting out of the onions.
4. Meanwhile, heat a griddle pan on a medium-high heat. Slice the halloumi into thin strips and place into the dry griddle pan. Flip within 2-3 minutes, or until golden brown on the griddle pan side.
5. Mix the halloumi with the puy lentils, and season with a little salt and a good pinch of black pepper. Be careful with the amount of salt as halloumi is very salty.
6. Add a splash of olive oil to dress.
7. Can be served hot or cold. 

Guest blogger recipe by Jack. 

Crunchy panzanella salad

A classic Italian salad with a twist. The traditional salad has torn soggy bread, but this recipe makes rustic croutons to give a better texture.

Serves 4 as a side
Half 500g loaf artisan sourdough bread (or any other good rustic thick crusted bread)
1 tsp dried oregano
Splash of olive oil
Sea salt to taste
8 well ripened tomatoes
150g torn mozzarella
Large handful bashed and slightly torn fresh basil leaves
Olive oil
White wine vinegar
1 clove garlic

1. To make the croutons, heat the oven to 180 degrees. Slice the bread into 1 inch chunky pieces,  place onto a baking tray, and drizzle with the olive oil. Sprinkle with the salt and oregano and toss to ensure the bread is covered. Bake for 8-10 minutes, or until browned and crispy.
2. Meanwhile, slice the tomatoes into quarters, rip the mozzarella and bruise the basil leaves. Place into a big bowl and toss. 
3. To make the dressing, finely chop 1 clove garlic. mix 1 part olive oil to 3 parts white wine vinegar, or to taste. 
4. Once the croutons are browned, add to the salad bowl containing the tomatoes, mozzarella and basil. 
5. Dress the salad with the salad dressing.

This meal was served with.....
...watch this space

Guest blogger recipe by Jack.