Frittata of Black Pudding

Serves 1-2

Large knob of butter
200g black pudding
3 eggs
2 heaped teaspoon roughly chopped parsley
50g shaved Parmesan

Melt the butter in a frying pan. Remove the skin from the black pudding and crumble into the hot butter, leaving it to colour to a deep golden brown.

Break the eggs into a small bowl and mix them lightly with a fork.

Roughly chop the parsley then stir into the eggs and pour over the cooked black pudding. Add the parmesan.

Heat an overhead grill.

Let it cook over a relatively low heat till the bottom has formed a golden crust. The centre will probably still be wobbly.

Lift the pan from the heat and slip it under the grill till the eggs have set and the top is lightly coloured.

Cut into wages and server.

Vegetarian Paella

* 150 g (5.3 oz) of Arborio Rice
* 540 ml Vegetable stock (homemade or made with a stock cube)
* 1/2 tsp Paprika
* 1/2 tsp Tumeric
* 2 cloves of garlic, crushed or finely chopped
* Rapeseed or Olive oil for frying
* Cooked and sliced vegetarian sausages (optional)
* Either of the following vegetables (on their own or in combination) : onions, shallots, leeks, peas, mushroom, aubergine, carrot, parsnip, green beans, sweetcorn, peppers, courgette, tomatoes.
* Tastes great with additional spices such as 1 tsp curry powder

In a large non-stick saucepan, sauté pan or wok, heat a small amount of oil.

Fry your choice of diced/sliced vegetables for 5 mins.

Add the garlic and fry for a further 5 minuts.

Add the rice and fry for 2 minutes, whilst stirring continuously.

Add all the vegetable stock.

Add the paprika, tumeric and any other spices you choose to include.

Stir whilst bringing to the boil, and simmer for 15 minutes, stirring every 4-5 minutes.

Add the sliced cooked vegetarian sausages (if using) and continue to cook for a further 5-10 minutes

Once all the water has been absorbed, the paella is ready to serve.

Red Cabbage with Apple

1 medium red cabbage
1 apple, cored and roughly chopped
40g butter and glug of olive oil approx.
2 tsps.sea salt and few grinds of black pepper
3 bay leaves
4 cloves
100 ml. white wine vinegar
25g sugar

1. Cut the cabbage in half lengthways and remove the white core.

2. Shred it finely from top to bottom then rinse it well - let it drain.

3. Using a heavy-bottomed saucepan, large enough to accommodate the amount of cabbage, add the butter with the olive oil. As it begins to melt, throw in the cabbage and apple. Add a little water, the bayleaves and seasoning.

4. Cook - stirring almost all the time, so it doesn't stick or burn, adding a little more water if necessary - approx. 10 mins.

5. Add the vinegar, dont lean over the pan as the steam will be very sharp, and cook, stirring until all the vinegar has evaporated.

6. Sprinkle in your sugar and continue stirring, as it could caramelise and burn very quickly. Cook about another 5 mins.

Taste for seasoning - should be done and the colour a lovely dark red ..... not the icky grey you get with long cooking.

Leek Colcannon

* 1kg/2lb 3oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into large chunks
* 250ml/9fl oz milk
* 500g/17½oz leeks, washed and cut into rounds
* 2 tbsp butter
* 1 tbsp double cream
* sea salt flakes and white pepper

Cook the potatoes in a pan of simmering water for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and set aside.

In a separate pan, bring the milk to a simmer and poach the leeks for 4-5 minutes, or until tender. Drain the leeks, reserving a few tablespoons of the milk.
Mash the potatoes and fold in the butter and the cream. Add the leeks and a few tablespoons of the reserved milk and mash together until creamy. Season, to taste, with sea salt and white pepper.

Yellow Split Pea Dahl Recipe with Potatoes and Coconut Milk

1 cup yellow split peas

1 can coconut milk

1 tablespoon curry powder

2 russet potatoes

salt

pepper

1/3 cup yoghurt

for garnish cilantro, minced for garnish

1. Pick over lentils and rinse.

2. In a heavy pot with a lid combine peas, milk curry powder and one cup of water. Bring to a boil then reduce to a simmer.

3. Partially cover the pot and let cook for 15 minutes, stirring occasionally.

4. Peel potatoes and chop into large chunks. Add potatoes to the pot and cover, cook for 10 minutes. Give it a good stir and add a big pinch of salt. Continue cooking until lentils and potatoes are tender, if it seems dry you can add a bit more water.

5. When tender add a big grinding of fresh pepper and adjust for salt. Serve topped with yogourt and fresh cilantro.

Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 60 minutes