Tag Archives: spinach

Recipe of the Week – 9th July 2018 – Butternut Squash and Spinach Salad

I will make no apologies for posting another salad recipe here – as the (unprecedented) heatwave continues here in the U.K. I am definitely struggling to find enthusiasm to create anything hot, but I am especially pleased with this warm salad recipe. There are lots of different flavour combinations within this, from the filling and satisfying butternut squash to the fresh spinach, crunchy cashew nuts and sweet cranberry pieces – it’s definitely not a boring side salad!

Serves 4


1 large butternut squash, peeled, deseeded and cubed

2 red onions, finely sliced

1 clove of garlic, minced

1 tbs olive oil

100g fresh baby spinach, rinsed and drained

50g cashew nuts

2 tbs dried cranberries

100g feta cheese, cubed


1. Add the butternut squash cubes to a large saucepan of boiling water, bring to the boil then simmer for 15 minutes.

2. Add the drained squash cubes to a large bowl with the onions slices, cashews, garlic, and oil, and season. Mix well then pour into a large frying pan and fry gently for 10 minutes. Set aside to cool slightly.

3. Meanwhile, add the cranberries to a small bowl of boiling water and allow to soak for 10 minutes. Drain and set aside.

4. In a large salad bowl, mix together the spinach leaves, butternut squash mixture and cranberries. Top with the feta cubes and serve at room temperature with some fresh toasted pittas.


Recipe of the Week – 12th February 2018 – Feta and Spinach Stuffed Mushrooms

I always think that mushrooms are a fantastically versatile vegetable (fungus?), and can add flavour and texture to any dish, whether chopped, sliced, sautéed, fried, baked, or in this case, simply stuffed. This recipe is something that I’ve come up with using some ingredients from a recipe for a Spanish spinach tortilla, but the combination of onions, spinach, cashews and nutmeg complements the feta and mushrooms really well, making this a nice light lunch, or a great addition to a tapas.

Makes 4


4 large field mushrooms

3 tbs olive oil

1 medium red onion, finely chopped

1 clove of garlic, chopped

80g fresh spinach leaves, roughly chopped

100g feta cheese, diced

50g cashews, chopped

1 tsp ground nutmeg

Salt and pepper


1. Preheat the oven to 180C.

2. Carefully take out the stalks of the mushrooms, chop and place in a bowl.

3. In a small frying pan, add 2 tbs of the olive oil and gently sauté the chopped onions and garlic for 5 minutes. Add the cashews and chopped spinach and simmer for a further minute.

4. Add the mixture to the bowl with the mushroom stalks, then add the nutmeg, feta and seasoning and mix well.

5. With a pastry brush, coat the bottom of the mushrooms with the remaining oil and place on a baking tray. Fill the mushrooms with the mixture then place in the oven for 10 minutes.

6. Serve immediately with bread or a green salad.

Recipe of the Week – 6th February 2017 – Quick Spinach and Potato Curry

As much as I like cooking complicated and time-consuming meals, sometimes a quick and easy tea is all that I can muster up (especially after a busy day at the cafe). This recipe is a nice one for such an occasion – quick, fool-proof and very tasty!

Serves 4


500g baby potatoes, halved

2 tbs sunflower oil

1 large onion, sliced

2 cloves of garlic, crushed

1 red chilli, deseeded and finely chopped

1 x 400g tin of chopped tomatoes

1 tsp each ground cumin, ground coriander and ground turmeric

200g fresh spinach, roughly chopped

Large bunch of fresh coriander, roughly chopped.


1. Put the potatoes in a large saucepan and cover with boiling water. Bring to the boil and simmer for 5 minutes.

2. In another large pan, add the oil and gently fry the onion, garlic, chilli and spices for 8 minutes.

3. Add the potatoes and tinned tomatoes to the pan, bring to the boil and simmer covered for 15 minutes.

4. Add the spinach, season and add the fresh coriander. Simmer for a further 5 minutes.

5. Serve immediately with rice or naan bread (I did pilau rice and garam masala roasted cashews)

Recipe of the Week – 16th January 2017 – Sweet Potato and Chickpea Thai Curry

This is the perfect warming meal for a cold winter’s evening – it has a great blend of textures, combined with the heat of chilli and creaminess of the coconut milk – proof if needed that vegan curries can often be the best!

Serves 6


2 tbs vegetable oil 

Largish (i.e. Thumb-sized) piece of fresh root ginger, peeled and grated

1 large onion, sliced

1 large red chilli, finely chopped

1 tsp ground cumin

1/2 tsp ground turmeric

1 tsp medium curry powder

1.5kg sweet potatoes, peeled and cut into 2cm dice

1 x 400g tin of chickpeas, rinsed

200g fresh spinach leaves, rinsed with the tough stalks removed

500ml good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

Salt and pepper to season


1. In a large saucepan (I used a wok), heat up the vegetable oil and gently cook the onion for 5 minutes before adding the chilli, ginger, spices and a pinch of salt. Cook gently to combine, for 5 minutes.

2. Add the sweet potato cubes and stir well before adding the stock and coconut milk. Bring to the boil then simmer for 20 minutes.

3. Add the chickpeas and cook for a further 15 minutes until the sweet potato is soft. 

4. Stir in the spinach, season, and simmer for 2 minutes.

5. Serve immediately with rice (I made some pilau which worked really well with it)

Recipe of the Week – 30th May 2016 – Spinach and Courgette Fritatta

I love making Fritattas as there are so many different combinations to try. I tend to really fill these so that it is a meal in itself, and they are just as nice sliced up and served cold, especially on picnics!

Serves 6


8 large free range eggs

250ml milk

3 tbs extra virgin olive oil

300g fresh spinach leaves, rinsed and roughly chopped

2 large courgettes, sliced

100g baby potatoes, sliced

100g extra mature cheddar cheese, grated

2 tsp sweet smoked paprika

2 tsp Herbes de Provence

Salt and pepper


1. Preheat the oven to 200C.

2. Place the potato slices in a saucepan of boiling salted water and par-boil for 5 minutes. Rinse and drain.

3. Meanwhile, in a large heavy-bottomed frying pan, heat the oil then gently fry the courgette slices. When light brown, layer the potato slices and spinach over the courgettes.

4. In a large jug, whisk up the eggs, milk, herbs, seasoning and paprika and pour over the mixture. Continue gently frying for 5 more minutes.

5. Sprinkle the grated cheese over, place a lid over the frying pan and put in the oven for 20 minutes.

6. When cooked through, remove from the oven and allow to cool for 10 minutes before turning out.

7. Serve with bread and a fresh salad.

Recipe of the Week – 29th February 2016 – Sweet Potato and Spinach Pasta Bake

There are times when only good stodgy comfort food will do (I have a lot of them!), but that doesn’t mean that you can’t have lots of interesting flavours and textures too. This recipe is perfect for these cold Winter evenings when getting full is the main priority!

Serves 4


500g dried pasta (I used fusilli)

5 tbs olive oil

2 large sweet potatoes, peeled and roughly diced

1 large onion, peeled and finely chopped

1 red pepper, deseeded and finely chopped

1 courgette, sliced

200g fresh spinach, washed and roughly chopped

2 x 400g tins of good quality chopped tomatoes

2 tsp dried oregano

Small handful of fresh basil

Salt and pepper to taste

2 tsp soy sauce

50g grated mature cheddar (optional if vegan)


1. Preheat the oven to 200C.

2. Place the diced sweet potato cubes on a large baking tray, drizzle with 2 tbs olive oil, season and place in the oven to roast for 25 minutes.

3. Meanwhile, in a wok or large frying pan, heat the remaining oil on a low-medium heat and add the onion, pepper and courgette. Saute gently for 10 minutes.

4. Add the pasta to a large saucepan of salted boiling water and par-boil for 5 minutes. Rinse and drain.

5. To a large casserole dish (I ended up using two!), mix together the roasted sweet potato, sautéed vegetable, pasta, chopped tomatoes, spinach and herbs, season and mix together well. Top with the grated cheese if using and sprinkle with soy sauce.

6. Return the casserole dish to the oven and bake for 20 minutes until the cheese is brown.

7. Serve immediately with bread or a fresh salad.

Recipe of the Week – 28th September 2015 – Spinach Chana Dal

This recipe is a variation on one I had tried before, as I was lucky enough to be given a large bunch of fresh spinach from the allotment of one of my customers at the cafe. With the spinach added at the end, it gives a great variation in texture to the dish, as well as colour and flavour!

Serves 6


300g Chana Dal (yellow split peas), soaked for 3 hours

2 medium onions, chopped

5 cloves of garlic, finely chopped

6 tbs sunflower oil

1 tbs garam masala

1 tbs turmeric powder

1 tbs ground cumin

2 tsp salt

2 green chillies chopped 

2 large fresh tomatoes, roughly chopped

1 x 400ml tin of coconut milk

200g fresh spinach, stalks removed then roughly chopped

A small handful of fresh coriander, roughly chopped


1. Rinse the soaked Chana Dal thoroughly and place in a large saucepan of slightly salted water. Bring to the boil and simmer for 20 minutes until soft. Drain and set aside.

2. Add the oil to a large saucepan and fry the onions, garlic and chillies in a saucepan on a low heat until starting to brown, then add the garam masala, turmeric, cumin and salt and then the chopped tomatoes. Simmer gently for 10 minutes.

3. Add the Chana Dal mixture to the onion mixture, together with 100ml water. Stir well and gently simmer for 20 minutes until soft.

4. Add the coconut milk to the mixture, and stir well.

5. Take off the heat, add the chopped spinach and cover. After 10 minutes, stir well and season.

6. Sprinkle with fresh coriander and serve rice or naan bread.