This recipe for Spanish spuds is fast becoming a favourite. It’s quick to make, and really satisfying, made with plenty of spicy chorizo and smoked paprika, and sweetened with a good squeeze of fresh orange. My only criticism is that there is no way this recipe serves four: it’s just right for two. This week I served this posh potato hash with sautéed kale and tomato which worked nicely, but Keane says he could have used two poached eggs.
On Tuesday I made smoked haddock kedgeree instead of the cullen skink I planned. I have already posted a kedgeree recipe so I won’t get too repetitive, but I thought it worth remembering that the dish works well with peas, panch phoran and fresh mint.
Not all of our meals were that tasty, however. I spotted this recipe on Twitter for Stylist mag’s polenta bake with feta and tomato. I did it my own way, with what we had left in the fridge on Monday night, and it was okay. Well, it would have been okay if we had eaten it on a sunny lunchtime in June, not for dinner on a snowy night in Jan. Keane said, grim faced, as he tried to make sense of the ‘odd texture’, that it ‘just doesn’t seem like your cooking Chlo.’ I won’t be making this again in a hurry.
In the box this week:
Giant butternut squash, lots of broccoli, cherry tomatoes, mushrooms, chard, lemon, potatoes, carrots, courgettes (Hmn, I thought it was January?)
In the fridge:
2 leeks, cabbage, 1 beetroot, celery heart, chorizo, oregano
Meat and fish:
Lunch: River Cafe winter minestrone, adapted with flageolet beans, rosemary and leek.
Dinner: vegetarian lasagne made with minestrone and Greek style salad
Lunch: leftover minestrone
Dinner: leftover lasagne with carrot and beetroot salads
UPDATE: went to butcher on Thurs and remembered it’s Burns Night! We’re now having haggis and saving the chicken for the weekend.
beef in beer for weekend, chicken stock
Lunch: Welsh rarebit
spiced baked chicken with Moors and Christians baked haggis, neeps and tatties
Lunch: chicken soup
beef in beer with mash spiced baked chicken with Moors and Christians
Lunch: leftover chicken soup
Dinner: chicken and leek pie
chicken and butternut risotto
Dinner: hash with squash, chorizo and chickpeas
Dinner: (ambitious) homemade paneer tikka (or less so) veg curries with rice
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Reader Rating: 5 Votes
About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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