Let’s face it- who doesn’t love a good breakfast to start the day?! Well if this sounds familiar then this is the breakfast for you! This hash is absolutely packed with flavour and can easily be made for one, two or even a group; it also makes the most of ingredients that a lot of people will have in their fridge. In my mind, all good breakfasts involve an egg with a golden, runny yolk. Here I have chosen to bake the egg into the hash but feel free to serve it with a poached egg perched atop the hash if you prefer.
Ingredients- serves 2
1 decent sized sweet potato- peeled and cubed
1/2 tbsp each of ground cumin and ground coriander
100g chorizo- chopped
1 red onion- peeled and finely sliced
2 garlic cloves- finely sliced
1 small red pepper- finely sliced
Small bag of baby spinach- washed and shredded
1 red or green chilli
Fresh coriander- roughly chopped
1.Preheat the oven to 200c/ 180 fan. Start off by deciding if you want to make individual hashes or one larger one and choose smaller pans or one big one. Heat a good glug of oil in the pan and add in the sweet potato chunks. Sprinkle over the ground spices and fry for a few minutes until the potato is softening and starting to turn golden.
2.Add in the chorizo, garlic, onion, red pepper and chilli; continue to cook until the vegetables are tender. Stir in the shredded spinach and combine to ensure that it is distributed evenly and starting to wilt.
3. Use the back of a spoon to create a well for each of the eggs to sit in. Carefully crack each egg into a hole and back for around 10 minutes until the egg white has set and the yolk remains runny. Serve immediately with a liberal sprinkling of the chopped coriander.
Sweet potato, spinach and chorizo hash- now this is the way to kick off the day!
Autumn days mean curling up with a roaring fire, rain beating against the window and plenty of comforting food. It also brings the squash season and this means that butternut squash soup is hard to resist. This soup combines squash with sweet potato and parmesan which brings the sweetness into balance with the umami edge that parmesan brings. The rind of parmesan is a secret weapon in cooking so I always keep them in the freezer so they are on hand to use in soups, stews, risottos and pasta dishes. My added extra is a delicate hint of spice and a hit of roasted garlic. I have also used the squash seeds to create a crunchy topping that can be sprinkled over the soup to serve so don’t delay- get cooking!
Ingredients- serves 4-6
1 large butternut squash
2 sweet potatoes
2 bulbs of garlic
2 white onions- chopped
1.5 litres of hot vegetable stock
Salt and pepper
1-2 rinds of parmesan
For the seed topping
1. Preheat the oven to 200c/ 180 fan. Use a sturdy knife to cut the butternut squash in half lengthways. Scoop out the seeds with a spoon and set aside for later. Use a knife to score the flesh. Peel the sweet potatoes and cut into inch chunks. Place the squash on a baking tray and the sweet potatoes in another one before drizzling both with olive oil and sprinkling with salt. Roast in the oven for approximately 40 minutes or until tender. The squash will start to caramelise at the edges and this adds to the flavour. Cut the tops of the garlic bulbs off and wrap in a foil parcel with some oil and roast until tender.
2. Meanwhile you can prepare the seeds. Simply wash them and pat them dry. Pop them on a baking tray with a drizzle of oil, the sea salt and chilli flakes. Roast with the vegetables until the seeds are golden and crunchy. When they are ready, set aside and allow to cool.
3. Take a large pan that will be able to hold all of the soup. Heat a glug of oil over a medium heat and cook the onions until softened but do not allow them to colour. When the vegetables are cooked add the sweet potato and roasted garlic to the pan whilst you scoop out the squash before adding the flesh to the pan too. I then used a potato mashed to slightly break the vegetables down to make blending even easier later. Add the hot stock to the pan. Take the pan off the heat and allow it to cool until you are able to blend it. Blend until you reach the consistency you like. Return the pan to the heat, drop in the parmesan rinds and simmer gently. Simmer for at least an hour if you can so the parmesan has time to infuse. Taste as you go and adjust the seasoning according to taste. Serve in warmed soup bowls with plenty of fresh bread to dip.
Butternut squash, sweet potato and parmesan soup- the perfect antidote to a blustery autumn day!
At this time of year minds turn to soup as warming, comforting lunch or dinner. Sweet potato, lentil and red pepper soup hits all the right notes on the flavour front to give a satisfying meal that you will definitely want more of! If you like a hit of chilli then you can also add this to add some warmth but the flavours of the soup are just as lovely without.
Ingredients- serves 4
Knob of unsalted butter
1 large red onion- chopped
2 garlic cloves- chopped
1 large red pepper- cut into chunks
1 large sweet potato- peeled and cut into inch chunks
200g red lentils- washed and drained
600ml hot vegetable stock
30ml milk (optional)
Salt and pepper
1. Start off by making sure that all the vegetables are chopped and ready to go. Heat the knob of butter in a large saucepan over a medium heat. Add the red onion, garlic and red pepper and cook until the onion and pepper has softened.
2. Next up goes the potato chunks and stir to make sure they get a buttery coating. Cook until the potato is catching a little colour on the outside before adding the lentils and stock. Bring the stock to a boil before lowering to a simmer; cover the pan and simmer until the potato is softened and the lentils are tender. Take the pan off the heat and allow to cool slightly before blending with a hand blender; you can make this as chunky or as smooth as you like. At this point you can add a little milk if you would like a creamier finish but it was delicious without too! Check the seasoning and adjust to taste.
Sweet potato, lentil and red pepper soup- autumn in a bowl!