A very easygoing day of quick wins and plant-packed plates.
BREAKFAST
MUSHROOM & POACHED EGG ON TOAST
A super way to start the day – it also makes a terrific simple light meal at any hour. And can be on the table in 5 minutes. I used baby oyster mushrooms here, but any variety would work. Make sure to brush or quickly wash any grit from the mushrooms and slice or tear any larger pieces down to size. I like to get the pan raging hot, colour the bread off first on both sides with a little oil, then add the mushrooms. When they have taken on some colour of their own turn down the heat and add chopped garlic, a pinch of chilli flakes and thyme. Let that cook for a minute or so until fragrant, then go in with a good handful of torn greens, a splash of water and white wine vinegar. I’ve opted for cavolo nero – but spinach or any other leafy green would work. Move everything around the pan until the greens have wilted. Meanwhile poach the egg. I like to add a good glug of white vinegar to the water, crack the egg first into a sieve and then into a shallow pan of gently simmering water that has been swirled into a whirlpool with a spoon or whisk. After a couple of minutes lift the egg from the water gently with a slotted spoon and give it a prod to check for doneness.
LUNCH
Lemon & herb crusted tofu
A real midweek winner. Quick, delicious and protein packed. The lemon and herb in the crumb really livens up the dish.
Get the full recipeSNACK
WATERCRESS TZATIKI
A simple and versatile snack with a great little wintry twist – the watercress lends a lovely savoury pepperiness to the dip. I like to keep this on hand to pile into sandwiches, load into salad bowls or as here swipe at with bread, crisps and crudites. I grate some cucumber and leave it to sit for a couple of minutes with a good pinch of salt to draw out excess water. Next blend a handful of watercress and half a clove of garlic with a good glug of extra virgin olive oil. Squeeze out any water from the cucumber, mix together Greek yoghurt, watercress oil, cucumber and season to taste.
DINNER
Super greens and beans pasta
A particularly easygoing recipe that allows you to use up whatever greens you like or are in season. The beans add a good hit of fibre, protein and a lovely creamy texture.
Get the full recipeRECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
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