What's For Dinner Mum?

Serves 4

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, crushed
• 1 long red chilli, finely chopped
• Pinch of Cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 x 400g(14oz) tins chopped tomatoes
• 2 x 400g (14oz) tins kidney beans, rinsed
• Juice of 1 lime
• 2 tablespoons chopped fresh coriander

TO SERVE: Totillas, Corn salsa, Natural yoghurt

Heat the oil in a large heavy-based pan over medium-low heat. Add the onion and celery and cook, stirring occasionally, for 6-7 minutes until the vegetables are slightly soft. Add the garlic, chilli and spices and cook, stirring, for 1-2 minutes until fragrant.

Add the tomatoes and stir well. Add the kidney beans and bring to the boil, then reduce the heat to very low and simmer, stirring frequently, for 15 minutes, or until thick. Stir in the lime juice and the coriander.

CORN SALSA  – Serves 4

• 11/2 tablespoons olive oil
• 300g(101/2oz or 11/2cups) corn kernels, cut from the cob if you can’t get fresh use frozen
• 1 celery stalk, diced
• 4 spring onions, finely chopped
• Small handful fresh coriander leaves
• 1 tablespoon lime juice
• 1 long green chilli, seeded and finely chopped
• Sea salt
• Freshly ground black pepper

Heat 1 tablespoon of the oil in a large frying pan over high heat. Add the corn and cook, stirring frequently, for 3-4 minutes. Tip the corn into a large bowl and stir through the celery, spring onion, coriander, lime juice, chilli and remaining oil. Season with sea salt and freshly ground black pepper.

To serve: Spoon some bean mixture down the middle of each tortilla and then wrap up firmly. Serve with corn salsa and a spoonful of yoghurt.

This recipe is from Every Day by Bill Granger

I am not a big fan of tofu however, these are delicious, try them you will be surprised.

Serves 4 Preparation: 30 minutes Cooking: 30 minutes

• 450g/1lb firm tofu, drained
• 2 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried basil or thyme
• 1 medium carrot, peeled and grated
• 1 tablespoon soy sauce
• 2 tablespoon smooth peanut butter (I have used tahini too which works well)
• 100g/4oz fresh breadcrumbs
• 75g/3oz cashew nuts, toasted and finely chopped
• 2 tablespoon chopped fresh parsley
• Sea salt and freshly ground black pepper

Place the tofu between 2 layers of kitchen paper and press out any excess water. Transfer to a bowl and mash well with a fork.

Heat the oil in a frying pan and cook the onion and garlic for 4-5 minutes until softened. Stir in the basil or thyme and carrot and cook for a further 3 minutes.

Mix the contents of the frying pan into the tofu along with the soy sauce, peanut butter (or tahini), breadcrumbs, cashew nuts and parsley. Season. Shape the mixture into individual burgers (approximately 8).

Preheat the oven to 200C/400F/Gas 6. Place the burgers on a baking sheet lined with baking paper and bake for 15-20 minutes or until golden brown. Remove the burgers from the oven and serve hot with a salad.

This recipe is from BBC Vegetarian Food Magazine from a long time ago.

Serves 4

Spanakopita is a creamy, spinach pie, wrapped in small crisp filo pastry parcels. You can also make a large pie from this recipe – use a medium-sized pie dish that will serve four people.

• 1 bunch English spinach, leaves only
• Olive oil
• 1 leek, thinly sliced
• 2 eggs, lightly beaten
• 150g/5oz ricotta cheese
• 150g/5oz Greek feta cheese, crumbled
• Handful of herbs (dill, parsley, maybe a little mint), chopped
• Sea salt and pepper
• 8 sheets filo pastry, thawed
• Melted butter

Wash the spinach leaves (don’t dry them) then place in a large microwave-proof bowl, cover with cling wrap and cook in the microwave for a few minutes or until well wilted. Allow to cool then squeeze out excess water and chop roughly.

Heat some oil in a frying pan and cook leek for a few minutes or until softened but not browned.

In a large bowl combine eggs, cheeses, herbs, salt and pepper. Add cooked spinach and leek and stir well to combine.

Grease 4 individual pie tins. Brush two sheets of pastry with melted butter then cut them through the middle to form four squares. Pile the four squares on top of each other then place over a pie dish and press carefully so the pastry fits the mould, and there is plenty of pastry overhanging around the tin. Repeat with remaining pastry and pie dishes.

Spoon the spinach filling into the four dishes then fold the overhanging pastry over the top, bringing one side in at a time so that the pies have a thick pile of pastry on top. Brush with a little more melted butter.

FREEZE: When the butter has hardened, wrap the pies in cling film or store in a plastic container and freeze.

DEFROST: In the fridge (or partially defrost on the kitchen bench before finishing in the fridge). Not suitable for the microwave.

COOK: Bake in 180C/350F oven for about 30 minutes or until hot throughout and the pastry is golden brown and crisp.

SERVE: Remove the pie tins then serve the spanakopita with your favourite salad.

This recipe is from Frost Bite by Susan Austin