This recipe is perfect when you want something slightly lighter but something that also packs a punch. The harissa comes at you hard in this recipe but the sweet pepper and preserved lemons give such a contrast it’ll be a staple for when you want something quick, easy but (more importantly) extra delicious too.
1 preserved lemon, chopped into small pieces
1 tsp harissa paste
1 spring onion, finely chopped
1 handful fresh parsley, finely chopped
3 tbsp olive oil
1 sweet pointed red pepper, chopped into small pieces
4-5 mint leaves, finely chopped
80g fine bulgur wheat
Start by preparing the bulgur according to the packet and set aside.
Mix the harissa together with the olive oil in a small bowl and drizzle over the prepared bulgur.
Add all the remaining ingredients, mix thoroughly and serve.
The way the caramelised parts of the pork just screams ‘get in my belly’ with this dish. The cooking time on this bad boy is so short, there are no excuses to not give this a go. You can also switch this up with some added vegetables and spring onion if you’re more on the stir fry vibes. Additionally this goes brilliantly with some boiled rice or with a side salad.
4 slices of pork belly, cut into chunks
1 red chilli, deseeded and finely chopped
2 cloves of garlic, grated
1 inch piece of fresh ginger, grated
1 dessert spoon of soy sauce
1 dessert spoon of sesame oil
1tsp maple syrup
1 tsp granulated sugar
To make the marinade, get a bowl and mix all the ingredients, excluding the pork and lime. Then add the pork and give it a thorough mix. Then leave to marinate for at least 15 minutes.
Remove the pork from the bowl and place in a frying pan on high heat. Leave all remaining juices in the bowl. Cook on one side for 5 minutes.
Drop the heat to medium-high and flip over the meat (the cooked side will be crispy and the marinade will have caramelised). Add in any remaining juices and chilli bits from the bowl to the pan.
Cook for another 5 minutes, then serve immediately with an optional splash of lime .
One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.
1 can of red kidney beans (drained and rinsed)
1 large carrot
3 cloves of garlic finely chopped
1 sweet pepper, chopped into small chunks
1 small red onion, chopped
1 can of chopped tomatoes
2 large cup mushrooms, slice into chunks
2tbsp olive oil
1/2tsp ground allspice
1tsp ground cayenne pepper
1tsp smoked paprika
1tsp dried oregano
1/2 tsp cumin
Ground black pepper to taste
1tsp sugar (optional)
In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.
If you’re in the mood for something sweet, spicy and creamy then this is the dish for you! A simple lunch meal that is perfect on it’s own if you fancy a lighter lunch, or enjoy it with a side salad or rice.
1 large sweet potato, peeled and roughly chopped into chunks
1 large carrot, peeled and chopped
3 garlic cloves, chopped
1 small white onion, finely chopped
2tbsp olive oil
1 inch piece of ginger, peeled and grated
1 cup/8oz red split lentils, rinsed
1 chilli, chopped
2 fresh tomatoes, peeled and chopped
1/2tsp dried coriander
1/4tsp ground cumin
1 can (400ml) coconut milk
Salt to taste
In a frying pan, pour in the oil, add the ginger, onion and garlic and fry on medium heat until soft and lightly browned.
Add the turmeric, dried coriander, paprika and cumin and fry for 2-3 minutes.
Then add the carrot, tomato and chilli and fry for 4 minutes.
Put in the potato and lentils and give it a quick stir; season with a sprinkling of salt.
Pour in the coconut milk, cover and simmer for 20-25 minutes or until the potato is soft. (If the mixture becomes dry add a splash of water).