Tag Archives: paprika

Recipe of the Week – 26th August 2013 – Roasted Paprika Cauliflower with Couscous


This is a variation on a recipe I found recently, but have given it a bit of a twist by using paprika rather than chilli, and modifying a few other things to make it more child-friendly for my discerning family! I have always loved roasted cauliflower, especially the way it takes all the bitterness out of what I think is an underused vegetable. I will definitely be putting this on the menu of my cafe when I open!

Serves 4


1 large cauliflower, cut into florets
1 x 400g can good quality chopped tomatoes
1 tsp sugar
50ml olive oil
1 tsp sweet smoked paprika
Salt and freshly ground black pepper
2 tbs pine nuts
1 clove garlic, finely chopped
Small handful of roughly chopped parsley
2 tbs fresh lemon juice

For the couscous;

200g couscous
2 tbs lemon juice
1 tbs olive oil
Salt and pepper


1. Preheat the oven to 175C.

2. Heat the oil in a large wok and the cauliflower and sugar and cook over a low heat, until the cauliflower begins to soften then raise the heat to brown the cauliflower for a further 5 minutes.


3. Add the tomatoes and paprika, season, then cook for a further 5 minutes.

4. Add the pine nuts, chopped garlic and 50ml water, stir well then transfer to an ovenproof casserole dish. Bake for about 30 minutes then stir in the parsley and lemon juice and let stand at room temperature.

5. Meanwhile, add enough boiling water to the couscous to cover by approx. 1 cm, add the lemon juice, oil and seasoning and stir well. Cover and leave for 10 minutes.

6. When absorbed, break up the couscous with a fork, and serve with the warm cauliflower.


Recipe of the Week – 17th June 2013 – Chilean Butternut Squash and Bean Stew


This is a really nice (and simple!) one-pot warming stew, which is too good to eat just when the weather is cold. This will be Sunday Lunch today!

Serves 4


1 medium butternut squash, roughly diced

2 small onions, roughly chopped

2 cloves of garlic, chopped

3 tbs rapeseed oil

1 tbs dried oregano

1 tsp sweet smoked paprika

1 x 400g tin beans (I used butterbeans, but chickpeas, haricot or cannellini are good too)

1 bay leaf

800ml hot vegetable stock from bouillon

100g frozen or tinned sweetcorn

Salt and pepper to taste


1. Gently sauté the onion and garlic in the olive oil until soft (approximately 8-10 minutes)

2. Add the paprika and oregano and stir well before adding the butternut squash, beans, stock and bay leaf. Bring to the boil and simmer gently for 15 minutes until the squash is soft and the sauce has thickened.

3. Add the sweetcorn and cook for a further 5 minutes.

4. Season and serve with a green salad and lots of crusty bread.

Recipe of the Week – 6th May 2013 – Paprika Vegetable Stew with Cornbread


I thought that I would make this dish this week’s Recipe of the Week as a result of the overwhelming response from people requesting information about it. Many thanks to everyone who has contacted me – I managed to achieve a personal best of number of views on my blog! I hope you all enjoy making this as much as I did. Paul.


For The Stew

1 large onion, finely chopped
3 cloves of garlic, crushed
200g new potatoes, quartered with skins left on
1 large carrot, peeled and cut into fine batons
100g red split lentils
50g tinned or frozen sweetcorn
50g frozen petit pois
1 x 400g tin good quality butterbeans, drained
Handful fresh spinach leaves
2 tsp smoked sweet paprika
2 tsp Ras-el-Hanout
400ml good quality hot vegetable stock from bouillon
2 tbs olive oil
Salt and pepper

For the Cornbread

125g cornmeal or fine polenta
135g plain flour
2 tbs baking powder
1/2 tsp fine sea salt
1/2 tsp bicarbonate of soda
Black pepper
150g fresh sweetcorn
2 tbs olive oil
4 spring onions
1/2 tsp chilli flakes
280ml soya milk
50g soya margarine


To Make the Stew

1. Heat the olive oil in a large saucepan and when hot, add the onions and garlic to sauté for approximately 5 minutes.
2. Add the paprika and Ras-el-Hanout and stir for a further minute.
3. Add the potatoes and carrots and sauté for a further 5 minutes.
4. Add the lentils and the rest of the vegetables (excluding the spinach and butterbeans) and sauté for a further 2 minutes.
5. Pour over the hot stock, bring to the boil, then reduce heat and simmer gently, covered, for 25 minutes, stirring occasionally.
6. Add the spinach, butterbeans and seasoning and stir in on a gentle heat for 2 minutes. Serve immediately.

To Make the Cornbread

1. Preheat the oven to 220 C. Grease a medium-size baking tin with olive oil. To remove the corn from the cob, stand it on it’s end on a board and cut downwards with a sharp knife, as close to the core as you can, cutting off the kernels.
2. In a bowl, combine the flour, polenta, baking powder, salt, bicarbonate of soda and pepper. Stir in the sweetcorn, onions and chilli. Beat together the melted soya margarine & milk. Pour into the dry ingredients stirring, until everything is just combined. A few lumps in the batter are fine at this stage.
3. Pour the batter into the prepared pan and place in the oven. Bake until the top is golden and the edges have slightly pulled away from the sides – about 20 – 25 minutes. Transfer to a wire rack to cool for a few minutes before cutting into squares. Serve warm