Recipe: Baked Potatoes and Kidney Beans

This is a really nice, warming, simple dish to make. Depending on what you have growing in your garden, most of the ingredients can be sourced from there too!

You can vary this vegetarian meal entirely. You could add other greens like spinach, kale, swiss chard, pak choi to the gloop. You could add soy sauce, Lea and Perrins, salt and pepper, maple syrup or other seasonings. You could add chilli. You could add some melted cheese to the final plate or find some meat for a meat-eater. Add some herbs from the garden too? This is just a simple, basic recipe which apart from baking the potatoes which takes time, is really quick to make and very nutritious too.

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Home grown potato, runner beans, onion and garlic (not tomatoes or kidney beans this year…)

Baked Potatoes and Kidney Beans

(Serves 2-4)

-1 baking potato per person -Olive oil -1 onion -2 garlic cloves -450g tomatoes (tinned or prepared to be cooked like tinned ones) -400g kidney beans (tinned or ready cooked) -Butter -Runner beans or peas

  1. Preheat your oven to 200C. Wash and poke holes in your potatoes and bake in the oven for about 1-2 hours.
  2. To make the kidney bean dish, slice the onion up thinly. Fry gently in a pan of olive oil. Dice the garlic and add it to the pan before tipping in the tomatoes. Bring to the boil and stir the ingredients together. Add the kidney beans to warm them through.
  3. Boil a pan of water and cook sliced runner beans or peas. Drain.
  4. Remove the potatoes from the oven and cut in half. Mash each half with a generous amount of butter. Add the greens to the side of the plate along with the kidney bean dish. Enjoy. Store the left over kidney bean gloop in the fridge for up to three days in a sealed container.

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Recipe: Mashed Potato, Cheese and Tomato Bake

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Mashed Potato, Cheese and Tomato Bake

(Serves 2) 

For the topping: – 2 large potatoes – 50g butter – A dash of milk or cream – 100g grated cheddar cheese

For the filling: – 2 large tomatoes – 1/2 onion, finely sliced – 1 large garlic clove, finely diced – Butter, for frying

  1. Preheat the oven to 200C.
  2. Bring a large pan of water to the boil. Scrub the potatoes and cut them into chunks to boil. Turn the heat down to a simmer and leave until the potatoes are cooked through. To test they are done, stick a fork in the middle of a cube – if it slips off the fork without any persuasion easily, then it is cooked. Drain the water into a separate pan for the tomatoes. Put the butter and a dash of milk or cream into the pan and mash. Set aside until ready.
  3. Bring the old potato water to a rolling boil. Dunk the tomatoes, whole, into the pan for a couple of minutes until the skins are ready to peel off. Place them in a bowl and allow to cool before cutting into small pieces.
  4. In a frying pan, melt the butter and fry the onion until golden brown. Add the diced garlic and fry for a couple of minutes.
  5. Put the tomatoes into an ovenproof dish. Scrape the onion and garlic and butter over the top. Cover in mashed potato as the topping followed by the grated cheddar cheese.
  6. Bake in the oven for about 15-20 minutes or until the top is golden brown. Serve with lots of vegetables, like peas, runner beans, broad beans, carrots, cabbage, kale, sweetcorn, broccoli, cauliflower, courgettes etc.

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Recipe: Mum’s Fish Pies

I think it is time for another potato recipe, don’t you?

As I mention frequently, I am vegetarian and even before I made the decision, I never liked to eat fish. But my mum and brother and sister do love fish (my brother is the tuna eating champion of the world) and love a homemade fish pie – which conveniently uses lots of hearty potatoes and it is an opportunity to use that parsley herb that sits in the garden, forgotten, bless.

Mum has a usual recipe for her fish pie that she often follows that includes a cheese sauce. She also does not use a lot of fish so please feel free to up the quantity to two fillets if you have a taste for meat. I have included her usual recipe first.

This week she tried a different variation that everyone loved. It included onion, garlic and tomatoes and not a cheese sauce but just double cream, saving the cheese for only the top and not the filling as well. It used lots of homegrown produce so I have included this variation as well.

Happy cooking!

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Mum’s Fish Pie

VERSION ONE:

(Serves 6)

For the topping: – 1kg potato – 50g butter – A dash of milk or cream – 70g grated cheddar cheese

For the cheese sauce: -2 large knobs of butter (about 7g) – 1tbsp/1dsp plain flour – 1/2 pint of milk or 300ml cream (or mixture) – 300g cheddar cheese, grated

For the filling: – 50ml milk – 1 cod fillet – Handful of parsley leaves

  1. Preheat the grill to high or the oven to 200C.
  2. Bring a large pan of water to the boil. Scrub the potatoes and cut them into chunks to boil in the pan. Turn the heat down to a simmer and leave until the potatoes are cooked through. To test they are done, stick a fork in the middle of a cube – if it slips off the fork without any persuasion easily, then it is cooked. Drain. Put the butter and a dash of milk or cream into the pan and mash. Set aside until ready.
  3. For the fish: warm the cod fillet in a dash of milk over a low flame on the hob. Remove from the heat and stir in the parsley leaves, torn into small pieces.
  4. To make the cheese sauce: Melt the butter in a saucepan over a high heat. Add the flour, stirring. Remove from the heat and stir until combined. Add a little milk/cream at a time so that it becomes a thick sauce, stirring. Warm it up on a high heat, stirring, waiting until it starts to bubble. Turn down and allow it to simmer. Turn of the heat and stir in the cheese a little at a time until it has dissolved.
  5. Add the fish mixture to the cheese sauce, stirring in to combine the ingredients completely.
  6. To assemble: pour the fish filling into a large ovenproof dish. Spread the mashed potato over the top of the filling thickly  to cover it. Sprinkle the cheddar cheese generously over the top of the mashed potato.
  7. Put the pie under the grill for about 10 minutes or bake in the oven for about 30 minutes or until the top is golden brown and cooked.
  8. Serve with lots of cooked vegetables, like peas, carrots, sweetcorn, runner beans, courgettes, broccoli, cauliflower etc. My family like theirs with ketchup too.

VERSION TWO:

(Serves 6)

For the topping: – 1kg potato – 50g butter – A dash of milk or cream – 70g grated cheddar cheese

For the filling: – 50g butter – 1/2 onion, finely sliced – 1 giant clove of garlic, finely diced – 1 cod fillet – 3 large tomatoes – 150ml double cream – Handful of parsley leaves

Additions: – Handful or parsley – Handful of chives

  1. Preheat the grill to high or the oven to 200C.
  2. Bring a large pan of water to the boil. Scrub the potatoes and cut them into chunks to boil in the pan. Turn the heat down to a simmer and leave until the potatoes are cooked through. To test they are done, stick a fork in the middle of a cube – if it slips off the fork without any persuasion easily, then it is cooked. Drain the water into another pan for boiling the tomatoes later. Put the butter and a dash of milk or cream into the pan and mash. Set aside until ready.
  3. For the filling: melt the butter in a large frying pan. Fry the onion until it is golden brown. Add the garlic a fry briefly. Turn the heat down to low and add the cod fillet, letting it warm in  the butter mixture.
  4. Meanwhile, bring the old potato water to a rolling boil. Briefly dunk the tomatoes, whole, into the water for a couple of minutes so that the skins sag and are ready to peel off. Remove and place in a bowl and allow to cool before breaking them up into pieces.
  5. Pour the double cream into the fish mixture, stirring it in so that it is combined. Add the parsley leaves, shredded into pieces. Remove from the heat straight away and continue to stir for a couple of minutes. Stir in the tomato pieces.
  6. To assemble: scrape the fish mixture into the bottom of a large ovenproof dish. Put a thick layer of mashed potato on top and cover it with grated cheddar cheese. Cook under the grill for about 10 minutes or in the oven for about 30 minutes, or until the top is golden brown and cooked.
  7. Serve with lots of vegetables, like peas, carrots, sweetcorn, runner beans, courgettes, broccoli, cauliflower etc. Scatter the parsley, torn over the top along with cut up chives.

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