Eats from the street

MIDWEEK MEALS

CREATIVE COOK

M T

Monday Tuesday

LEFTOVER LAMB PASTA BAKE

PREPARATION TIME 10 minutes COOKING TIME 40 minutes SERVES 4

INGREDIENTS ł 1 tbsp vegetable oil ł 1 onion, finely diced ł 2 carrots, peeled and finely diced ł 1 celery stick, finely diced ł 1 garlic clove, crushed ł 1 tbsp tomato purée ł 10g fresh thyme, leaved picked ł ½ tsp Worcestershire sauce ł 1 chicken or vegetable stock cube, made up to 600ml ł 300g rigatoni pasta ł 300g leftover cooked lamb, diced or shredded ł 100g Cheddar, grated ł 100g mozzarella, sliced

METHOD 1 Heat the oven to 200°C/180°C Fan/Gas Mark 6. Heat the oil in a wide, hob-safe ovenproof frying pan or casserole dish. Add the onion, carrot and celery and fry for 10-15 minutes until soft. Stir in the garlic and fry for 1 minute more. 2 Add the tomato purée, most of the thyme leaves and the Worcestershire sauce to the veg, stir, then pour in the stock and bring to a simmer, uncovered. Tip the pasta into the sauce and simmer over a medium heat, stirring frequently, for 8-10 minutes until most of the liquid has been absorbed and the pasta is just starting to turn tender. Stir in the lamb and scatter over the cheese. 3 Transfer to the oven and cook for 10-15 minutes until the pasta is fully cooked and the cheese is golden and bubbling. Scatter with more thyme leaves to serve.

COOK’S TIP Depending on the cut, lamb can be expensive to buy but it’s also very versatile as a leftovers and works well in stews, curry, tagine or in wraps with houmous and salad. It also deepens in flavour to create delicious next-day dishes. PARSNIP, BRUSSELS SPROUT AND BACON POTATO CAKES

PREPARATION TIME 10 minutes COOKING TIME 1 hour SERVES 2

INGREDIENTS ł 200g parsnips – leftover boiled, steamed or roasted ł salt and pepper ł 3 tbsp olive oil ł 300–400g potatoes, peeled and cut into even-sized pieces ł 200g Brussels sprouts, outer leaves removed ł 8 rashers smoked streaky bacon, finely sliced ł polenta flour (or plain flour), for dusting ł 4 eggs (optional)

METHOD 1 Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Toss the parsnips with salt, pepper and 1 tbsp of the oil. Spread over an oven tray and roast for about 10 minutes until they are beginning to caramelise. Remove, allow to cool then roughly chop. 2 While the parsnips are roasting, boil the potatoes in salted water until soft, about 20 minutes. Drain well and mash while warm. Keep your mash as dry as possible so that the cakes hold together; if it seems wet, stir it over a low heat for a few minutes. 3 Cook the sprouts in salted boiling water for about 5 minutes. Drain and cut into quarters. 4 Fry the bacon over a medium-high heat with a drizzle of oil in a large frying pan (preferably non-stick) until really crispy. Remove with a slotted spoon and drain on kitchen paper. 5 Keep the oil left in the pan to fry the cakes. Mix the veg with the bacon and season. Dust your hands with flour and mould into burger-sized patties. Add the remaining oil to the frying pan, place over a medium heat and fry the cakes in batches until golden brown. Keep the cakes warm in an oven heated to around 160°C/140°C/Gas Mark 3 while you finish making your batch, to prevent the cakes from going cold.

W T F

Wednesday Thursday Friday

OMELETTE WITH CHEESY CHIPS

PREPARATION TIME 5 minutes COOKING TIME 10 minutes SERVES 2

INGREDIENTS ł 100g leftover chips, roughly chopped ł 1 tsp vegetable oil ł 2 large British Lion eggs ł pinch of salt ł ground black pepper ł 1 tomato, chopped (optional) ł 25g cheddar cheese, grated ł salad to serve

METHOD 1 Heat a 22cm non-stick frying pan over medium heat, add your leftover chips and fry for 4 minutes or so, stirring occasionally until the chips are crisp and hot. Add a little oil to the pan if your chips seem dry, then shake the chips into an even layer. 2 Crack your eggs into a jug and beat with 2 tsp water and seasoning. 3 Pour the whisked eggs over the chips in the pan and cook on a medium heat for 2 minutes. As the eggs set, use a spatula to loosen the edges. 4 When the base is golden, but the top still slightly runny, scatter over the tomato (if using) and half the cheese. 5 Loosen the edge of the omelette with the spatula and fold a third into the middle. 6 Tilt the pan towards the folded edge and slide the omelette onto the plate folding the rest of the omelette over as you go. 7 Sprinkle with the remaining cheese and serve with salad if desired.

COOK’S TIP This is a great way to make the most of that half bag of chips from the night before but you can also use leftover roast potatoes or roasted vegetables in this recipe. The next-day flavour will flood out! If using vegetables that haven’t already been cooked in oil then add a little extra during step 1. TUSCAN-STYLE VEGETABLE SOUP

PREPARATION TIME 10 minutes COOKING TIME 35 minutes SERVES 4

INGREDIENTS ł 2 garlic cloves, finely chopped ł 1 celery stick, chopped ł 1 carrot, chopped ł 1 parsnip, chopped ł 1 onion, chopped ł 1 leek, white and pale green parts only, sliced and rinsed ł 2 tbsp olive oil ł 400g tin cannellini beans, drained ł 50g long grain rice ł 1.2 litres vegetable stock ł 150g kale or cavolo nero, shredded ł 3 tbsp green pesto ł 25g Parmesan, finely grated

METHOD 1 In a large saucepan, cook the garlic, celery, carrot, parsnip, onion and leeks gently in the olive oil for 10 minutes. Keep the heat low and stir often until soft, but not browned. Stir in the drained cannellini beans and rice, followed by the vegetable stock. Bring to the boil and simmer for about 20 minutes. 2 Crush some beans with the back of a spoon to further thicken the soup. Stir in the shredded cavolo nero or kale and simmer for a final 5 minutes, adding a little water if it becomes too thick. Stir in half the pesto and half the cheese, dividing the soup between bowls and finish with another serving of any remaining pesto and cheese on top of each bowlful.

COOK’S TIP If you want to batch cook and freeze the soup, after making, leave it to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve. LEFTOVER CURRY-NIGHT FRITTATA

PREPARATION TIME 10 minutes COOKING TIME 10 minutes SERVES 2-3

INGREDIENTS ł 2 tsp vegetable oil ł 1 red onion, chopped ł 1 red chilli, deseeded and sliced ł 250g leftover vegetable curry (such as sag aloo or Bombay potatoes) ł a little chopped fresh coriander (optional) ł 4 large British Lion eggs ł a pinch of salt ł ground black pepper ł leftover naan bread and chutneys to serve

METHOD 1 Heat the oil in a 22cm non-stick frying pan on a medium heat, add the onion and fry for 2 minutes, stirring occasionally until soft. 2 Stir in the chilli and leftover curry and shake the pan to make an even layer. Cook for 4 minutes, stirring and shaking to turn the curry until it is piping hot. Add the coriander for the final minute of cooking. 3 Crack your eggs into a jug and add seasoning. Pour into the pan and stir well, then cook for 3 minutes, shaking the pan occasionally until the base is set and golden. 4 Put the pan under a hot grill and cook for 1-2 minutes until the top of the omelette is set and golden. Shake the pan to loosen the frittata and slide it onto a plate. 5 Cut into six wedges and serve with leftover naan bread and chutneys

COOK’S TIP If preferred, you can cook this frittata in the oven preheated to 200°C/180°C Fan/Gas Mark 6. Once you’ve fried your onion and re-heated the curry, pour the mixture into an oven-proof dish that’s been lined with grease-proof paper. Place it in the oven for 20-30 minutes.

EATS FROM THE STREET

Sticky, messy and totally tasty! Let’s get stuck into the exciting flavours of street food

THIS YUMMY GRAB-ANDGO TREAT IS ALSO A PROTEIN HIT

Pork gyros

PREPARATION TIME 40 minutes COOKING TIME 30 minutes SERVES 2

INGREDIENTS

For the chips

ł 2 large white potatoes ł ½ tbsp oil ł 1 tsp oregano ł sea salt and black pepper

For the zest

ł ½ red onion ł 1 lemon ł sea salt

For the dressing

ł 75g baby plum tomatoes ł ½ cucumber ł 1 handful of fresh mint ł 80g almond yogurt

For the wraps

ł 8 tbsp buckwheat flour ł sea salt ł 200ml water ł 1 tsp oil

For the filling

ł 300g free-range pork strips ł 1 tsp sumac (citrus-flavoured Middle Eastern spice) ł 1 tsp dried oregano ł sea salt and black pepper To ser ve ł 20g mixed salad leaves ł lemon wedge ł mint leaves

METHOD 1 Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Leaving the skin on, cut the potatoes into fries. Place onto a lined baking tray and drizzle with ½ tbsp oil; season with oregano, sea salt and black pepper. Bake for 25-30 minutes, until golden. 2 Finely slice the half onion. Zest the lemon and quarter. Put the onion into a small bowl with the juice from half the lemon and a pinch of sea salt. Stir well, then set aside. 3 Halve the tomatoes. Thinly slice the half cucumber. Remove the mint leaves from their stalks and finely chop (leave some leaves for garnish). Mix the chopped mint and yogurt together in another small bowl. Season with sea salt and black pepper. 4 To make the wraps, place the flour into a mixing bowl and season with sea salt. Slowly add 200ml water, until you have a smooth batter. Heat a medium frying pan with 1 tsp oil on a medium heat. Pour in half the batter and swirl around. Cook for 3 minutes on each side, until turning golden brown. Set aside. Repeat with the remaining batter. 5 Put the pork into a bowl. Mix with the zest, sumac, oregano, sea salt and black pepper. Return the pan to a medium-high heat with 1 tsp oil. Fry the pork for 3-4 minutes, until cooked. 6 Serve with the mint yogurt spread on top. Load them up with the fries, tomatoes, salad leaves, cucumber, pickled onion and pork. Garnish with a lemon wedge and mint leaves.

THIS VIETNAMESE DISH TRANSLATES AS ‘RICE PAPER PIZZA’

Banh trang nuong

VG

PREPARATION TIME 20 minutes COOKING TIME 15 minutes SERVES 4

INGREDIENTS ł 3 scant (just short of) tbsp gram flour (chickpea flour) ł 1 scant tsp ground turmeric ł ¼ tsp black salt ł 4 rice paper sheets ł 3 spring onions, green part only, thinly sliced ł 3-4 heaped tablespoons vegan cream cheese, such as Bute Island Scheese ł 4 slices Vietnamese vegan ‘chicken ham’, sliced into small strips, or use any vegan ham or bacon (optional) ł 2 small red chillies, finely chopped ł 2 tablespoons crispy shallots ł 2 tbsp vegan mayo, to serve ł 2 tbsp sriracha, or any chilli sauce, to serve

METHOD 1 Place a large frying pan over a high heat. In a small bowl, whisk the gram flour, ground turmeric and black salt with 6 tablespoons water until a smooth batter forms. 2 Lay one rice paper sheet onto the hot pan, and toast for 30 seconds. Turn down the heat to medium and smear the rice paper with a tablespoon of the gram flour batter, making sure it forms a thin layer that almost reaches the edges but doesn’t spill over. Sprinkle the top with the spring onion greens, then add small blobs of vegan cream cheese and scatter the vegan ham (if using) across the ‘pizza’. 3 Turn the heat down to medium/low if browning too quickly, and cook for another few minutes until the toppings are melting and the underside is starting to brown. Scatter with chillies and crispy shallots, if using. Drizzle the mayo and chilli sauce across the top in a large zig-zag pattern, so there is an even distribution of sauce. 4 Carefully fold the rice paper in half. It will crack a little – but try to do it in one gentle but swift action, folding like a quesadilla. Toast gently for another 20–30 seconds, turning once. 5 Repeat with each rice paper sheet then eat immediately and enjoy!

Healthy Vegan Street Food by Jackie Kearney will be published on 11th October (Ryland Peters & Small, £20). Photography by Claire Winfield © Ryland Peters & Small