BRUNCH THAT IS BURSTING WITH FLAVOUR; BUBBLE & SQUEAK; Everyone loves this dish and it makes a brill brunch with some eggs. You can, of course, make it with any leftovers, but otherwise cook the vegetables in advance and let them cool thoroughly.
SERVES 4 INGREDIENTS
| 300g carrots, cut into chunks
| 300g swede, cut into chunks
& #xA6; 10g butter | 150g spring greens, cabbage or Brussels sprouts, shredded
| 1tbsp olive oil
| 1 small onion, finely chopped
| Olive oil spray
| Poached or fried eggs (optional)
| Salt and black pepper
1 Bring pan of water to boil. Add carrots and swede and cook for 10 mins or until tender. Drain thoroughly, then tip them back into pan and leave them over a low heat for a few minutes, to help steam off any excess liquid.
2 Mash carrots and swede with butter until fairly smooth. Tip mash into bowl and leave it to cool, then chill in the fridge for a while to firm it up.
3 Wash greens, put them in saucepan with a little water and cover pan. Place pan over heat and cook for a few minutes until greens have wilted, then drain thoroughly and leave to cool.
4 For bubble and squeak, mix root veg mash and greens together and season with salt and pepper.
5 Heat oil in large non-stick frying pan and gently fry chopped onion over a medium heat until it's softened and caramelising around the edges. Add veg, then tip everything back into frying pan and spread mixture out into a large round. Cook bubble and squeak over a medium heat for several minutes until it's nice and brown underneath.
6 Preheat your grill to its highest setting. Spritz the top of bubble and squeak with olive oil spray, then pop it under the grill for 3-4 mins until it's browning around the edges and in patches on top.
Cut into wedges and serve as part of a brunch with poached or fried eggs if you like.
Plums go beautifully with a little hint of spice. This is quick to make and hugely popular with all my family. The cardamom seeds add a fragrant flavour, but if you don't have any, the plums still taste good without them.
SERVES 4 INGREDIENTS
| 25g butter, plus extra for greasing
| 8 ripe plums, halved and stones removed
| 25g honey
| 75g ground almonds
| 25g flaked almonds, plus extra TO GARNISH
| Seeds from 3 cardamom pods, ground
| 1/4tsp ground ginger
| pinch of cinnamon
| 1tbsp honey (optional)
| 150g creme fraiche or yoghurt
1 Preheat oven to 200C/180C fan/gas mark 6. Grease an ovenproof dish with a little butter. Place the plums, cut-side up, in the dish.
2 Put 25g honey with butter in a saucepan and warm over gentle heat until they melt together. Remove pan from heat and stir almonds and spices into the butter and honey. Mixture should be quite crumbly but it should clump together when squeezed.
3 Spoon about a dessertspoon of the mixture into the centre of each plum half. Bake the plums in the oven for about 15 mins or until they have completely softened and the topping is golden brown.
4 Whisk honey, if using, into the creme fraiche or yoghurt. Serve the plums with dollops of the sweetened creme fraiche and a few more flaked almonds as a garnish, if you like.
FOOD AND FAMILY
I don't enforce a sugar-free diet on my family.
My husband Matthew isn't fully on board with it yet but he's trying because of me. He'll get there.
The kids all have sweetie drawers in their rooms, Sunday is sweetie day and they get two little packets of sweets and a magazine every week. But I'm already cooking them much healthier meals than I was three years ago, and they're eating them all. They love them.
With my teenage girl (Holly, 14), I'm not telling her to get off sugar because I think you've got to be very careful with the messages you're sending out at that age.
But she has definitely cut down without really realising it and I'm pretty sure the other two (Tilly, 12, and Chester, nine) will follow suit.
HER BIGGEST COOKING DISASTER I had a dinner party once where I was slow-cooking something in my Aga and I pulled it out and it wasn't cooked at all.
My Aga had dropped its heat and I hadn't noticed. It was already 8.45pm at that point and we all had scrambled eggs on toast. That was quite bad. Not slow-cook but no-cook.
HER KITCHEN RANGE Lakeland didn't approach me, I approached them. Because I'm that person who sits in the bath with my very crinkly copy of the Lakeland catalogue, circling things. I'd done the fitness DVDs, then I'd been getting the sugar-free message out with the books, so the kitchen range was where I wanted to go next. When I met them, I was so nervous, I was like, 'How can I make them like me?' I felt so passionate about the range, I knew exactly what I wanted it to look like. I even went round my kitchen taking pictures of my cutlery drawers to show them.
YUM Plums are tasty and colourful
CHUNKY Davina's healthy bubble and squeak topped with eggs makes tasty brekkie
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|Publication:||Sunday Mail (Glasgow, Scotland)|
|Date:||Jan 31, 2016|
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