Food for 'Grazing'

Sometimes it's a terrible affliction to be working from home and a food writer. Research just makes you hungry and the kitchen is only a few steps away. Perhaps this is why so many of these TV chefs are so overweight. However, there is an advantage to being close to a fully stocked kitchen, which is that I am more likely to try and whip up something wholesome, rather than reach for a candy bar, an impossibility in my home anyway - we never buy them.

I like to graze, meaning that I prefer little bits of food often rather than a big meal. This habit is quite good as it keeps a healthy metabolism, provided you graze on the right thing! Here are a couple of dishes to keep in the refrigerator that can be used for a light lunch that is full of flavour, or like I have done in the picture, served in small bowls as a snack.

This is a blue recipe

Chickpea Salad
This is really tabbouleh with chickpeas instead of Bulgar wheat. Here's a couple of things I have learned about salads:
Cold salad straight from the fridge is not very nice, the flavours are muted and for me eating ice cold vegetables just makes me shiver. So take the salad out and leave it to stand for a while before serving, if you have been storing it.
Next thing is that the way you assemble you salad is not crucial but does make a difference. I always dress in the same sequence - oil, acid (lemon juice, lime or vinegar), salt and pepper. I do this so that the liquids don't wash the seasoning to the bottom and the oil is thicker than the acid so goes first.

Ingredients for 3 people as a side or snack
- two cups of cooked chickpeas (canned or cooked yourself)
- One large tomato finely chopped
- 4 inch piece of cucumber unpeeled and chopped
- Tablespoon each of mint and parsley roughly chopped
- 1/2 tablespoon of extra virgin olive oil
- juice of half a small lemon, yielding a couple of teaspoons
-Kosher salt
-Black pepper

Mix the chickpeas and vegetables
Add the oil and mix
Add the lemon juice and mix
Add the herbs and mix
Add salt and pepper and... mix

This is a blue recipe

Moutabal
I love this dip. Smear onto sandwiches, dip with carrot or celery sticks or scoop with flatbread. If you're worried about bitterness make sure you cook the eggplant/aubergine long enough so the flesh becomes sweet and caramelised.

Ingredients for a large cereal bowlful of dip
- 1 Large eggplant/aubergine
- 2 tablespoons of tahini
- 2 tablespoons of lemon juice
- Extra Virgin Olive oil
- Roughly chopped parsley
- kosher salt

- Quarter the aubergine, salt the flesh and cook in a hot oven (450f at least) until the white flesh is brown and creamy
- Wait for the flesh to cool and scoop it out from the skin
-Dump into a blender with the tahini and lemon juice and blitz until smooth and creamy
- Test for salt, add more if desired
- Pile into a bowl, drizzle with grass green olive oil and sprinkle with parsley

Try not to go weak at the knees ;-)

Cooking Essential - Lemon Squeezer

I use lemons like a condiment. They are always in my fridge. I add the juice to all sorts of dishes that need oomph or use them in marinades and salads. This lovely and stylish tool juices lemons better than anything else. It is the perfect shape for getting every last drop of juice out and you can squeeze the lemon directly onto whatever it is you are cooking rather than collect it all in a dish first. Be warned, seeds do go astray with it so I advise squeezing over a tea strainer or small sieve. Feeling inspired? These squeezers are available all over the place, I bought mine locally. Go out, get yourself one, then try my spinach and lemon pasta dish below.

This is a green recipe

Serves 1 greedy person.

- Spaghetti, lasagne or linguine (so hard to measure and depends on your appetite, maybe a 1/4 of pound?)
- 1/2 bunch of spinach
- 1 large egg, lightly beaten
- 1/2 small lemon
- 2 tablespoons of parmesan, pecorino or a mixture of both plus a couple of teaspoons for sprinkling
- pinch of nutmeg

Cook the spaghetti in well salted (please!) boiling water.
While it's boiling, blanch the spinach if it is young (just pour boiling water over it in a colander) or cook in a little water for a few minutes if it is coarse.
Drain spinach, squeeze dry and chop.
Once the pasta is al dente, drain and transfer back to the still warm pot.
Add the egg, lemon juice and cheese, mix well and then cover for a few minutes - OFF the heat, otherwise the egg will scramble.
Once the sauce has cooked and thickened, add the spinach.
Transfer to a warm plate or bowl, sprinkle with a little nutmeg and remaining cheese.

*Make sure the spinach is as dry as possible otherwise it will make the pasta watery. I don't add salt here because the pecorino is pretty salty, especially if it is Romano.*

Delicious Sprouts - Yes! Really!

THIS IS A GREEN RECIPE



This time of year in the northern hemisphere is when vegetables like sprouts and cabbage really come into their own. Many people don't like sprouts, but cook them this way and I guarantee you will be converted.

• Slice your sprouts
• Fry up some pancetta cubes or bacon in olive oil and a little butter
• Add the sprouts and sautee until soft but not soggy
• Add some cooked chestnuts (you can get them pre-cooked and vacuum packed)
• Add lemon juice and black pepper to taste
• Serve
  

Key Ingredient: Lemons

I use lemons like a condiment, squeezing them into food whenever I feel it needs a lift. If you do this, it never tastes lemony, simply adds a bit more depth to a ho hum dish. I especially like it with cheese sauces. Try it with salads as well, or in curry. I am lucky that lemons are plentiful here, and the new season isn't far off.

For a quick pasta dish,

Mix grated pecorino or parmesan and an egg into just cooked spaghetti. Finish off with some cooked chopped spinach and as much lemon juice as you like.Delicious.

Marinated Grilled Chicken

The weather has been pretty kind to us recently, even though we're definitely into Autumn, that doesn't mean we should put away the barbeque just yet and I have a great recipe for chicken. Chicken isn't so popular for barbequeing because it needs to be so carefully cooked. Just make sure that:
- you don't put raw chicken near cooked food or salads and keep it wrapped up until you are ready to cook it
- Use pieces that will cook quickly and thoroughly, I am a big fan of thighs. Drumsticks are dense and take a long time.
- You can make slits in the meat so it will cook through more quickly
- Make sure the juices run clear and no part of the meat is pink before eating

For a really tasty piece of chicken, marinate the meat over night in the fridge then bring out about 15 minutes before cooking. I use thighs with the bone and skin still on as they are really moist when cooked.

- For 2 People

- 4 chicken thighs with the skin and bone
- The juice of one large lemon (after juicing do not discard the lemon)
- 3 large dried red chillis
- a teaspoon of rock salt
- a teaspoon of peppercorns
- a heaped teaspoon of mixed spice
- a heaped teaspoon of garam masala
- 2 cloves of garlic cut into large pieces
- 3 tablespoons of olive oil

Put the spices, salt, pepper, garlic and chillis in a mortar bash with a pestle until you have a kind of paste.

Make a couple of slits in the flesh side of the chicken and rub in the spice mixture, put in a tupperware container or a bowl.

Pour over the lemon juice and throw in the lemon itself.

Add the olive oil.

Either put a lid on the container or cover with cling film

Marinate overnight in the fridge

Remove 15 minutes or so before cooking

Grill until tender and cooked through.