This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure
- 1 tbsp rapeseed oil
- 2 garlic cloves, chopped
- 1 yellow pepper, deseeded and diced
- ½ - 1 red chilli, deseeded and chopped
- ½ bunch spring onions (about 5), tops and whites sliced but kept separate
- 1 tsp cumin, plus a little extra to serve (optional)
- 1 tsp coriander
- ½ tsp turmeric
- 3 tomatoes, cut into wedges
- ⅓ pack coriander, chopped
- 400g can chickpeas in water, drained but liquid reserved
- ½ tsp reduced-salt bouillon powder (we used Marigold)
- 4 large eggs
MethodMeanwhile, put a large pan of water on to boil.
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 red or orange pepper, deseeded and thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbsp chopped rosemary
- 1 aubergine, diced
- 2 courgettes, diced
- 400g can chopped tomatoes
- 1 tsp balsamic vinegar
- 4 large eggs
- handful basil leaves
- Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 mins, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 mins more.
- Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for 40 mins, uncovering after 20 mins, until reduced and pulpy.
- Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2-5 mins until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.
- 500g block all-butter shortcrust pastry
- 400g smoked haddock with the skin
- 400ml full-fat milk
- 2 egg yolks
- 2 tsp English mustard
- 25g butter
- 25g plain flour
- 100g Gruyère, grated
- 4 poached eggs
- 25g butter
- bunch chives, finely snipped
- about 40 baby spinach leaves
- 1 tbsp olive oil
- Heat oven to 200C/180C fan/ gas 6. Divide the pastry into 4, thinly roll out each piece, then cut out 4 circles big enough to line 4 x 12-14cm tartlet tins. Press the pastry into the sides of the tin and trim the edges with a knife. Place in the fridge to cool for 10 mins, then prick the base and line each tartlet with baking parchment and baking beans. Bake for 15 mins on a baking sheet, remove the beans and paper, cook for 10 mins more until golden, then remove from the oven.
- While the pastry is cooking, place the haddock in a medium saucepan with the milk. Season the milk with a little black pepper, place on the heat and bring to a steady boil. Turn off the heat, then set aside until cool enough to handle. Remove the fish from the milk and strain the milk into a jug.
- To make the sauce, wipe out the haddock pan and place back on the heat with the butter. When the butter has melted and is starting to sizzle, stir in the flour and cook until combined to a sandy consistency. Gradually stir in the poaching milk, stirring well after each addition, then gently simmer over a low heat for 5 mins until you have a smooth white sauce. Take the sauce off the heat, then stir in the Gruyère.
- Break the haddock into large flakes into a bowl and discard the skin and any bones. Tip the egg yolks and mustard in with the haddock, then stir in the cheese sauce.
- Divide the filling between the tartlet cases, then bake for 20 mins until the filling is puffed up and golden brown like cheese on toast. Leave the tarts to cool slightly while you get the rest of the ingredients ready.
- To serve, poach 4 eggs (see video link, above). Gently melt the butter in a small saucepan, then add the chives. At the last minute, lightly toss the spinach leaves with a drizzle of oil and a sprinkling of coarse sea salt, then you’re ready to plate up.
- To plate up like a professional, overlap the spinach leaves around the plate in a petal formation. Sit the tartlet on top of the spinach in the middle of the plate. Gently place a poached egg in the centre of each tartlet. Spoon some chive butter over each egg and serve straight away.
- 250g potatoes, such as King edward, peeled (halved if large)
- 300g smoked haddock
- 100g button mushrooms, thinly sliced
- 1 tbsp chopped fresh parsley
- 1-2 tbsp plain flour
- 2-3 tbsp sunflower oil
- 4 medium eggs
- cooked frozen peas, to serve
- Put the potatoes into a pan of boiling water and boil for 10 minutes until tender but still firm. Lay the haddock flesh side down on top of the potatoes in the pan, cover and simmer gently for 4-5 minutes or until just cooked. Remove the fish and roughly flake the flesh, discarding the skin and bones. Drain and roughly mash the potatoes, and season.
- Dry-fry the mushrooms in a non-stick pan until golden. In a bowl mix the mash, mushrooms, fish and parsley. Leave to cool.
- With floured hands, shape the mixture into four fish cakes. Heat the oil in a non-stick pan and fry gently for 6-8 minutes until cooked through and golden, turning once during frying. At the same time, poach the eggs. Top the fish cakes with the eggs and serve with cooked peas.