Ingredients

• Courgettes
• 2 x Onions
• 6 x Eggs
• Garlic
• Seasoning

These quantities are for a 10 inch frying pan, I use 2 eggs in a 7 inch pan. It is an easy recipe to scale down for smaller frying pans.

Method

• Slice the onions and lightly saute in olive oil with a little chopped garlic, black pepper and sea salt.
• Add plenty of sliced courgettes to the onions and continue cooking until the courgettes soften but don’t let the courgettes go too soft.
• Whisk the eggs then add to the courgette and onion mixture. Cook over a low light taking care not to burn the base of the frittata.
• When the base of the frittata is set place the frying pan under the grill to set the top of the eggs.
• For a change you can sprinkle grated cheese or sliced tomatoes on the top before placing under the grill.
• It is great served with sausages. Enjoy!!

Ingredients

• 1 Red Cabbage
• 2 Medium Onions
• 2 Cooking Apples
• 3 tablespoons Red Wine Vinegar
• 2 tablespoons Brown Sugar
• Freshly Grated Nutmeg
• Salt & Pepper
• Garlic – 1 clove chopped

Method

• Shred the red cabbage, dice and core the apples and slice the onions.
• In a casserole dish add a layer of red cabbage, seasoning with salt and pepper, then half the onions, half of the apples, half the garlic, half of the sugar and a grating of fresh nutmeg.
• Repeat the layers and finish with a layer of red cabbage on the top. Add the red wine vinegar.
• Put a lid on the casserole dish and cook in the oven for about 2 hours. 150C / 300F / Gas Mark 2.

It can be cooked for a shorter time in a large, lidded saute pan on top of the cooker, stirring from time to time and adding a touch of water every now and then especially if the apples start to stick.
Posted

Ingredients

• 700 g (one and a half pound) fresh, ripe tomatoes
• 275 ml (10 fl oz) stock
• One and a half tablespoons olive oil
• 1 medium potato diced small
• 1 medium onion diced small
• 1 crushed garlic clove
• 1 teaspoon dried basil
• Salt and black pepper

How To Make It

• Saute the potato and onion gently in the olive oil for about 12 minutes until softened but not brown.
• Quarter the tomatoes leaving the skins on and add them to the pan along with the garlic and the basil.
• Add the stock and season with salt and black pepper.
• Cover the pan and simmer for 25 minutes.
• Next pass the soup through a sieve to remove the skins and seeds. This can take a while but is worth it.
• Check the seasoning, reheat and serve with crusty bread.

Ingredients

• Short crust pastry made with 6oz flour and 3oz butter
• 100g (4oz) Fresh blanched asparagus
• 225g (8oz) English Cheddar cheese grated
• 4 medium Red onions sliced
• Butter
• 5 Eggs
• 100ml (3 and a half fl oz) milk
• 200ml (7fl oz) Double cream
• Salt and Freshly ground black pepper
• Grated Nutmeg

Method

• Line a well buttered 22cm (8 and a half inch) flan dish with the short crust pastry and baked blind for 25 minutes at 190c / 375F / Gas 5
• Reduce temperature to 160c /325F / Gas 3
• Blanche the asparagus in boiling water for 4 minutes and refresh in cold water, then drain
• Saute the red onions in butter until soften for about 10 minutes. Place in a sieve and allow the fat to drain off
• Sprinkle the grated cheddar cheese over the pastry base and cover with the sauted red onions.
• Beat together the eggs, milk, cream and season well with salt, black pepper and a little grated nutmeg.
• Pour the egg mixture over the onions and cheese.
• Arrange the asparagus on the top of the egg mixture pushing it down slightly.
• Bake for 30 – 40 minutes until set.