Me & Hugh: Pea and Parsley soup

Serves 2 1 tbs olive oil 20g butter 1 medium onion Few sprigs of thyme 1 litre vegetable stock 400g peas (frozen will do) 20g flat leaf parlsey Seasoning Everyone knows that pea and mint is a classic culinary combination. Few, however (including myself until recently), will know that pea and parsley is as good, if not better. Hugh’s simple soup with those two ingredients … Continue reading Me & Hugh: Pea and Parsley soup

Me & Hugh: Leek and Cheese Toastie

Serves 2 15g butter 2 medium leeks Sprigs of thyme 3tbs double cream 50g cheddar 2 slices sourdough Seasoning If I ever decide to write a novel and that novel has a vegetarian Welsh character in it, I think he or she will be addicted to Hugh’s Leek and Cheese toastie. Like a slimmed down version of the famous Welsh Rarebit and featuring the country’s … Continue reading Me & Hugh: Leek and Cheese Toastie

Me & Hugh: Patatas Bravas

Serves 2 200g leftover cooked new potatoes 4tbs olive oil For tomato sauce: 2tbs olive oil 1 onion Few sprigs of thyme 3 garlic cloves 1 small chilli 400g tin of plum tomatoes 2tbs paprika Pinch of sugar Seasoning It might have been the arrival of the sun or my desire to experience warmer climes but this week I found myself cooking a classic Spanish … Continue reading Me & Hugh: Patatas Bravas

Me & Hugh: Pasta with Greens, Garlic and Chilli

Serves 4 2-3 heads of spring greens or kale (approx. one large bag) 6 tbs olive oil 1 onion finely chopped 1/2 red chilli 2 garlic cloves 300g pasta Seasoning Well-flavoured cheese If there’s been one good thing to come out of my challenge to eat more vegetarian food, it’s a new found love of kale. Before I started almost five months ago, I must … Continue reading Me & Hugh: Pasta with Greens, Garlic and Chilli

Me & Hugh: Chickpea Ketchup Curry

Serves 2 2tbs sunflower oil 1 small onion 2cm piece of ginger Pinch of chilli flakes 1 garlic clove 2tbs curry powder 400g tin of chickpeas 5tbs tomato ketchup Juice of 1/2 lemon Seasoning I think I’m going to have the title of my vegetarian challenge to ‘Me & Hugh: sponsored by the humble chickpea’. Because once again this week, following my attempts at hummus and … Continue reading Me & Hugh: Chickpea Ketchup Curry

Me & Hugh: New Potato, Tomato and Boiled Egg Salad

Serves 4 400g potatoes 4 large eggs 250g cheery tomatoes Handful of chives Seasoning For the vinaigrette 6tbs olive oil 4tsps cider vinegar 1tsp English mustard Pinch of salt If you’d ask me a week ago whether traditional potato salad, normally made with mayonnaise and chives, could be improved, I’d have scoffed and gone back to eating my industrial sized Costco tub of the stuff … Continue reading Me & Hugh: New Potato, Tomato and Boiled Egg Salad

Me & Hugh: Beetroot & Walnut Hummus

Serves 4 50g walnuts 15g stale bread 200g cooked beetroot 1tbs tahini or smooth peanut butter Juice of 1 lemon A little olive oil Seasoning So much for stale bread just being for the birds. My latest Hugh recipe, beetroot and walnut hummus, put paid to the idea that robins and wrens are the only ones who can benefit from a bloomer that’s seen better … Continue reading Me & Hugh: Beetroot & Walnut Hummus

Me & Hugh: Cannellini Bean Hummus

Serves 4 400g tin cannellini or other white beans 1/2 garlic clove 1 tbs tahini or smooth peanut butter 2 tbs good olive oil Squeeze of lemon juice Sprig of thyme Seasoning Since I started my weekly veggie challenge a couple of months ago, I’ve had my eye on Hugh’s hummus recipes. I’m a big hummus fan and, whilst I consider it an integral part … Continue reading Me & Hugh: Cannellini Bean Hummus

Me & Hugh: Stuffed Peppers with New Potatoes, Feta & Pesto

Serves 3 3 small peppers 200g small new potatoes 1 tbs olive oil 150g feta 4 tbs pesto Basil for topping Here’s something I’m not loathe to admit: I don’t really like new potatoes. Something of a staple in my Anglo-Celtic family upbringing, usually alongside some slab of meet and vegetable aside, I’ve always begrudged their steadfast, unchanging nature. You see, you can only do … Continue reading Me & Hugh: Stuffed Peppers with New Potatoes, Feta & Pesto

Me & Hugh: Marinated Courgettes with Mozzarella

Serves 2 4 medium courgettes 5 tbs extra virgin olive oil 1 clove garlic Lemon zest and juice Some basil or mint 1 ball of mozzarella Seasoning Not every meal is a lasagne or a risotto. Sometimes you come in late, maybe around nine or ten, having worked late or gone for a drink with friends or, in my case, having played football and you … Continue reading Me & Hugh: Marinated Courgettes with Mozzarella