This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper. 10 min prep/ 25 min cooking time / serves 4.
Ingredients
2 tbsp olive oil
2 onions, sliced
1 red or green pepper, halved deseeded and sliced
1-2 red chillies, deseeded and sliced
400g can chopped tomatoes
1-2 tsp caster sugar
4 eggs
small bunch parsley, roughly chopped
6 tbsp thick, creamy yogurt
2 garlic cloves, crushed
Method
Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.
http://www.bbcgoodfood.com/recipes/1263668/turkish-onepan-eggs-and-peppers-menemen
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later. Prep 15/ cook 45/ serves 4
Ingredients
400g baby spinach
1 tbsp olive oil
500g mushrooms, such as chestnut, shiitake and button
2 garlic cloves, crushed
250ml vegetable stock (made from half a low sodium vegetable stock cube)
300g cooked new potatoes, cut into bite-sized pieces
1 tbsp grain mustard
1 tsp freshly grated nutmeg
2 heaped tbsp light crème fraîche
3 sheets filo pastry
300g each green beans and broccoli, steamed
Method
Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
http://www.bbcgoodfood.com/recipes/1413636/mushroom-spinach-and-potato-pie
One that dads will love! This any-time meal is perfect with a helping of baked beans. Prep 10 mins/ Cook 1Hr/ Serves 4
Ingredients
500g potatoes, diced
2 shallots, sliced
1 tbsp olive oil
2 tsp dried crushed oregano or 1 tsp fresh leaves
200g small mushrooms
4 eggs
Method
Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.
http://www.bbcgoodfood.com/recipes/5588/healthy-egg-and-chips
This colourful vegetarian supper is superhealthy and freezable in individual portions, so you can defrost as many as you need. Prep 10 mins/ Cook 50 Mins/ Serves 8
Ingredients
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1cm piece ginger, finely chopped
1 tsp tomato purée
1 tsp ground cumin
1 tsp garam masala
200g basmati rice
850ml vegetable stock
140g red lentils, washed and drained
200g bag spinach leaves, chopped
handful mint leaves, chopped
8 peppers
Method
Heat the oil in a large saucepan with a lid. Add the onion, garlic and ginger, then gently cook for 5 mins until softened. Stir in the tomato purée and spices, and cook for 1 min more. Add the rice, stir to coat, then pour in the stock. Bring to the boil, tip in the lentils, cover with the lid and leave to cook over a low heat for 15 mins, until the lentils and rice are cooked. Stir through the spinach and mint (see tip below, if freezing).
Use a sharp knife to slice the top off each pepper. Cut out the middle stalk and scoop out any seeds. Carefully trim the bottoms slightly so they stand upright, but the filling won't fall out. Fill each pepper with the rice mix and place the lid on top. Bake or wrap tightly in cling film or freezer bags and freeze.
To cook, defrost peppers completely if frozen. Heat oven to 200C/180C fan/gas 6. Place the peppers on a lightly greased baking tray and cook for 25-30 mins or until the peppers have softened. Serve with a green salad tossed with cucumber, herbs and a dollop of yogurt.
http://www.bbcgoodfood.com/recipes/1022634/spiced-pepper-pilafs
Cold nights require comfort food, and there's no better than jacket potatoes - give yours a health boost with home-baked beans. Pfrep 10 mins/ 1hr 30 cook/ serves 4
Ingredients
4 baking potatoes
1 tbsp sunflower oil
1 carrot, diced
1 celery stalk, diced
400g can haricot beans, drained
2 tomatoes, chopped
1 tsp paprika - choose sweet or hot depending on taste
1 tsp Worcestershire sauce
2 tbsp chopped chives, to serve
Method
Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick in several places with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft when squeezed.
After 30 mins, heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.
Split open the potatoes and spoon in the beans. Scatter with chives and serve.
http://www.bbcgoodfood.com/recipes/1120672/jacket-potatoes-with-homebaked-beans