Midweek meals
3 easygoing recipes for inspiration on busy days
This week’s newsletter comes by extremely popular demand - after all these are the types of meals most of us tend to cook very regularly. The simple, fuss-free recipes that don’t require too many ingredients, too much concentration or make too much mess at the end of a busy day. And these are totally guaranteed to nourish and satisfy.
Broccoli & chickpea orecchiette
Recipe
Makes 3 portions
1 medium head broccoli - cut the dark green parts from the broccoli and chop very finely, dice up the stalk parts
200g dried orecchiette (or other short pasta shape)
400g jar or can of cooked chickpeas, no need to drain
1 large shallot or small white onion, finely diced
3 cloves garlic, finely sliced or crushed
A very good pinch chilli flakes
1 lemon
1 tsp finely chopped rosemary (or a good pinch of dried)
1. Place a large pan of salted water on a rolling boil. Cook the pasta to al dente and drain, reserving a cup of the pasta water
2. Meanwhile place a wide pan over a medium heat with a little oil. Add the shallots, broccoli stalk and garlic and stir until softened
3. Stir the garlic, rosemary, chilli flakes and a little lemon zest into the shallots and allow to cook for a minute or two
4. Stir in the chickpeas (no need to drain) and the dark green parts of the broccoli and stir quite vigorously until the chickpeas are very soft and starting to break down (if the pan dries out add a little pasta water)
5. Stir in the pasta and lemon juice to taste. Stir in pasta water as necessary to form a silky sauce and season to taste
Lemon & oregano grilled tofu with greens
This is one of my favourite ways to eat tofu - the lemon and herbs really brighten up its slightly muddy flavour. Add a side of new potatoes if you’d like to bulk up your meal.
