Recipe: Hake on a bed of paprika butter beans

One-pot cooking

It’s been way too long since I shared a recipe with you…very remiss of me I know. So today I’m going to make up for it by starting a new series of recipes for one-pot dishes. Quick and easy to make and requiring very little washing up afterwards, they are also going to be absolutely delicious. Like this one.

It captures the flavours of Spain perfectly, with its smokey paprika tones and sweetly salty chorizo flavours. And there’s a lovely little chilli kick to the sauce.

If you can’t find hake you could use any firm-fleshed fish like cod or haddock. It sits on the bed of beans and steams perfectly, coming out flaky and light, a great match for the sauce.

Recipe: hake and beans

The sweet hake steams on the bed of beans

The ingredients

Serves 2

1 tbsp olive oil

150g cooking chorizo, chopped

1 x tin butter beans, drained

100ml water

8 cherry tomatoes

1 tsp paprika

1 dried chilli

2 hake fillets

Recipe: ingredients

Red ingredients ready to cook with the beans

The process

Heat the olive oil over a medium heat and add the chopped chorizo to the pan. Fry for about 5 mins.

Add the paprika and crumble the dried chilli into the mix.

Add the drained butter beans to the pan and mix well.

Recipe: beans

The paprika and chorizo add a lovely colour to the beans

Pour over the water and bring to the boil, then turn down to low.

Place the whole cherry tomatoes on top of the beans.

Lay the fillets of hake on top of the tomatoes.

Recipe: hake

The fresh hake rests on the bed of beans

Cover and cook on low for 15-20 mins until the fish is cooked through.

Recipe: final dish

Close up on the delicious dish

Do you have a favourite one-pot recipe?

I’d love to hear about it and try it out, so do get in touch.



Recipe: Citrussy, minty lamb with roast vegetables

I love the seasons in London. And now it’s time for the season of mist and mellow fruitfulness, to quote Keats. Autumn’s arrived. You wake up to atmospheric, misty mornings and go to sleep to the comforting patter of steady drizzle, the sky’s a different colour and well, there’s a definite nip in the air. The trees in our local park are just starting to change colour and soon everywhere will be a carpet of (often soggy) leaves. Just the time to start thinking comfort food.

One pot (or dish in this case) recipes are always great – simply chuck everything in and cook. I’ve made this one a bit more complex as I’ve used vegetables that need different cooking times so you need to add things in stages. But it’s all really easy. As it’s early autumn I decided to give everything a fresh lemon and mint flavour, don’t want to go too wintery just yet. Substantial, yet light with a healthy dose of veg, this is the perfect dinner for a cosy autumn evening in.

Serves 2

For the lamb

2 lamb leg steaks (about 375g)

3 tbsps olive oil

Juice of 1 lemon

Large handful of fresh mint, chopped

Good grind of black pepper

Marinate the lamb in the minty, lemon mixture for 3 to 4 hours

Marinate the lamb steaks in olive oil, lemon juice and mint

Marinate the lamb in olive oil, lemon juice and mint

For the vegetables

1 large potato, cut into bitesize chunks

1 red onion, sliced

6 large florets of cauliflower

Half a small butternut, peeled and cut into chunks

2 tbsps mint jelly

1 handful fresh mint, chopped

2 tbsps olive oil

Toss the potates in the olive oil and mint.

Place in a roasting pan and roast for 20 mins at 180C

Add the butternut and roast for 10 mins

Add the cauliflower and roast for 10 mins

Add the red onions and top with the lamb steaks, stir in the mint jelly

Roast for 20 mins

Check all the vegetables are cooked and serve

Save on your washing up with all your dinner in one dish

Save on your washing up with all your dinner in one dish

I like my lamb nicely pink inside as you can see here. I sliced it diagonally and served it spread on top of all the veg.


Juicy lamb steaks with a healthy portion of veggies

My Spanish-style sausage stew

Today was one of those days when I look at what’s in my fridge and cupboard and try to come up with something exciting to make using all the ingredients.

We have a fantastic local butcher called Peter (P J Frankland) who is just around the corner and he is (among other things) a specialist sausage maker. He makes about six different types of sausage (including boerewors) and we had some of his lovely Old English sausages in the fridge. They’re made from pork and leek with herbs. Fantastic!

I felt like tucking in to a lot of vegetables so thought about making some sort of sausage stew. Then I hit upon the idea of giving it a bit of a Spanish flavour by adding garlic, butter beans and paprika.

What can I say? It turned out amazingly, the flavours all mixed together perfectly into a luscious stew with a little paprika bite. And it’s really easy to make, once you’ve fried the sausages and onion briefly you just put it all in a dish in the oven and let it cook. Totally yum.

Oh and for any vegetarians out there I think this would work just as well without the sausages. Add another carrot, some more celery and potatoes and off you go. Give it a try and let me know how it goes.

final dish

The final dish straight out of the oven

Serves 2

4 sausages

2 carrots, peeled and chopped

1 onion, peeled and chopped

1 clove of garlic, peeled and crushed

2 sticks of celery, chopped

8 small new potatoes, halved

400g tin of butter beans

1 tsp paprika

227g tin of tomatoes

4 tbsps passata (pureed tomatoes)

400ml chicken stock

Salt and pepper to taste

All the delicious ingredients

All the delicious ingredients

Fry the sausages and onion in a little oil for about 10 mins on a medium/low heat until lightly browned.

Place the sausages in the bottom of a casserole dish.

Mix the onions with the rest of the ingredients in a large bowl and pour over the sausage and onion mix.

Cover with the stock.

Cover the dish with foil and cook in the oven at 180C for about 45 minutes or until the potatoes are soft.

Serve with crusty bread to mop up the sauce.