Food for two
I always find it easier cooking for an army than cooking for one or two. These recipes are easy to make and you can substitute with your favourite veg
Beef and New Potato Salad
400g small new potatoes
2 sirloin steaks, about 2cm thick
1 tsp Dijon mustard
1 tbsp balsamic vinegar
1 tbsp capers
3-4 tbsp extra-virgin olive oil
½ bunch rocket leaves
l Boil the potatoes until tender, then drain and allow to cool. Meanwhile, sear the steaks in a hot frying pan for 3 minutes each side for a medium-rare steak or longer for well done.
l To make the salad, cut the still warm potatoes in half and toss with the mustard, vinegar, capers and 2 tablespoons of oil. Wash the rocket leaves and drain.
l Slice the steak as thinly as you can, toss it into the salad with the rocket leaves and season to taste.
l Arrange on plates and drizzle with remaining olive oil.
Ciabatta and Cheese Sandwiches
1 ciabatta loaf
3 tbsp green pesto
50g cheddar cheese, grated
2 x 120g cans sardines in olive oil, drained
1 big tomato, sliced
Mixed salad to serve
l Preheat the grill. Split bread in half horizontally and spread each half with pesto. Sprinkle the cheese over the pesto and then top with the sardines. Cover with tomato slices.
l Grill for 4-5 minutes until the cheese has melted and the tomato slices have wilted. Serve with green salad and olive oil dressing.
One Pot Meal
2 tbsp olive oil
225g chipolata sausages
1 medium onion, chopped
2 sticks celery, chopped
1 carrot, peeled and chopped
1 x 400g can cannellini beans, drained
300ml chicken stock
1 tsp tomato puree
1 tsp fresh chopped thyme
2 medium potatoes, peeled and sliced
25g cheddar cheese, grated
Steamed broccoli to serve
l Preheat the oven to 180°C/350°F/gas mark 4. Heat half the oil in a pan; add the sausages and fry for 5 minutes until browned all over. Remove from pan and cut in half.
l Add the remaining oil to the pan and fry the onions for 3 minutes until softened. Add the celery and carrot; cook for a further 3 minutes. Stir in the beans, halved sausages, stock and tomato puree. Bring to the boil; remove from the heat.
l Transfer to an ovenproof dish and layer the sliced potatoes over the top. Cover and cook in the oven for 30-40 minutes or until the potatoes are soft.
l Sprinkle it with the cheese and cook uncovered for a further 10-15 minutes until the cheese is golden. Serve hot with steamed broccoli florets.
Chocolate Mocha Mousse
80g plain dark chocolate
1 tbsp granulated coffee
1 egg
65ml fresh cream
1 tbsp caster sugar
l Break the chocolate into a bowl and add the coffee granules. Put the bowl over a pan of gently simmering water. Heat until the chocolate has melted and stir until smooth.
l Separate the egg and add the yolk to the melted chocolate with 1 tablespoon of fresh cream and stir until smooth. Leave to cool slightly. Whip the remaining cream until soft peaks form and fold into the chocolate mixture.
l In a clean bowl, whip the egg white until soft peaks form. Add 1 tablespoon caster sugar and continue whisking. Fold into the chocolate mixture and spoon into 2 glasses. Chill for 30 minutes before serving.
