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Hungry?

Welcome to Brunch & Stuff, celebrating the most important meal of the day and a little more.

Come and talk to me about food, I'm always hungry.

Christmas cleanse

Christmas cleanse

We've all eaten too much. If you haven't, you've not done Christmas properly. But now January is fast approaching and the waistbands are fit to burst, it's time we start thinking about food that isn't beige.

This pea, spinach and mint soup is the perfect antidote to the turkey hangover. It's great one to have in your repertoire because more often than not you'll have mostly everything you need in the house already; frozen peas, a potato, an onion, stock, any form of green leaves and mint! Voila!

Above all, it's bright green, so put it on Instagram and show the world how fabulously healthy you are.

New year, new you and all that...

Ingredients:

  • 1 small onion, finely chopped.
  • 500g frozen peas
  • 150g Spinach or mixed leaves
  • 1 large handful fresh mint
  • 1 Pint of stock
  • 1 Small Potato peeled and very finely chopped.
  • 100ml Low fat Crème Fraiche or 0% Fat Greek yogurt  
  • Salt, pepper and dried chilli flakes to taste.

     

Method:

This recipe will make enough for between 4 and 6, depending on how hungry you are. It stores well in the fridge and you can freeze it - it does loose a little of its vibrant colour when defrosted though.

  • Finely chop the onion and fry off with a little coconut oil and a sprinkling of salt so they don’t catch.
     
  • Make up the stock and add to the onions. If you're not cooking for vegetarians, use chicken stock.
     
  • Add the potato to the onion and stock and allow to simmer until the potato is soft.
     
  • Once the potato is soft, add the peas. Do not let the peas cook for too long, if they are over cooked the colour becomes dark and sludgy and not that lovely vibrant green.
     
  • Add the mint and greens and let the whole thing simmer for 2 minutes, just until the greens are soft and wilted. I know it doesn't look all that appetizing at this stage, it looks like you are stewing weeds.
     
  • Use a stick blender until the soup is velvety and smooth and stir in the cream, crème fraiche or yogurt and add a generous helping of salt, pepper and chilli flakes.
     
  • Sit and serve with warm sourdough.

    I sometimes serve this soup with crispy Serrano ham, a little twist on the traditional pea and ham soup.

 

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