Sweet Potato and Caramelised Onion Frittata


The frittata has to be one of the most versatile suppers going. The possibilities are endless and great for using up bits and bobs you might have in your kitchen. Tonight I had sweet potatoes and an onion. A quick fumble in the spice cupboard and of course, eggs, and you’ll end up with this sticky, spiced Monday night delight.

Makes 4 portions

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp dried chilli flakes (or to taste)

2 tbsp cooking oil (I use rice bran)

1 white onion

5 small sweet potatoes, scrubbed

1 tsp chilli powder (or to taste)

1 tsp nigella seeds

5 eggs


Preheat the oven to 180C/350F/Gas mark 4. Slice the potatoes into 1cm rounds and toss with 1tbsp of the oil, chilli powder, nigella seeds and S&P then arrange in a single layer on a baking tray. Cook for about 30 minutes or until they have softened and browned around the edges.

Whilst the potato is cooking, gently toast the fennel seeds, cumin seeds, dried chilli, a pinch of salt and a serious grinding of pepper in a dry frying pan. After about 2 minutes add the remaining tbsp of oil and the onion. Cook on a low heat, stirring occasionally, for about 15 minutes or until they are soft, sticky and caramelised. If they start to stick add a splash of water.

Once everything is cooked, switch the oven to a medium grill and add the potato slices to the frying pan. Whisk the eggs with a grinding of pepper and add to the pan, tilting to make sure it settles in an even layer. Cook for few minutes on the hob, until you can see the edges have set but the top is still runny, then cook under the grill for a few more minutes until it is just set. Serve with a green salad.

Chocolate Banana Pot


As featured in The Guardian reader’s recipe swap

For those weekday evenings when you’ve finished dinner and, like me, have the usual battle in your head about dessert. Must.resist.the.craving.

This one is absolutely not bad for you and really hits the spot.

Serves 2

1 frozen banana

1 tbsp cacao powder

2 tbsp Greek yoghurt

1 tbsp honey

Toppings: cacao nibs, blueberries or anything you like

Blitz everything together in a food processor then serve in little pots with toppings of your choice. These can be made in advance and will sit in the fridge until you’re ready to serve.

Asian glass noodle salad with grilled satay chicken


Not only is this dish kind to your waistline it’s also kind to your wallet, with the chicken being the biggest expense. It’s easy to make and the leftovers are perfect for your packed lunch the next day.

Makes four portions

For the chicken:

3 large chicken breasts (or 4 medium sized), flattened out with a rolling pin

Knob of ginger, peeled

1 clove of garlic, peeled

1 red chilli (or more depending on taste)

1 tbsp peanut butter

2 tsp soy sauce

2 tsp sesame oil

For the noodles:

200g frozen spinach

2 medium courgettes, grated

2 medium carrots, grated

4 small nests glass (mung bean) noodles

1 tbsp peanut butter

1 tbsp soy sauce

1 tbsp sesame oil

Sliced red chilli, spring onion and sesame seeds, to serve

Blitz together the chicken marinade ingredients in a food processor and combine with the chicken. Cover and chill for as long as you can – 10 minutes will suffice but the longer the better.

Cover the glass noodles with boiling water in a bowl and drain after 2-3 minutes or until they have softened.

Grill the chicken until cooked through and slightly coloured.

Whilst the chicken is cooking, heat a large pan and add the frozen spinach, Allow this to defrost and for some of the moisture to evaporate. Add the courgette, carrot, noodles, peanut butter, soy sauce and sesame oil. Allow everything to heat through but not so long that the vegetables lose their crunch, Serve the noodles topped with slices of the chicken, red chilli, spring onion and sesame seeds.