I’m struggling to keep up with garden produce, so I adapted this recipe that I found on-line, and experimented with different combinations. I’m sure you could swap around the vegetables to include what is in season, such as celeriac, bulb fennel, etcetera, anything that does well as a roast vegetable.
- 500g jointed chicken
- 300g potatoes, peeled and in small chunks
- 300g carrots, peeled and in batons (whole if baby carrots)
- 1 tbsp harissa (I used rose harissa)
- 3 cloves of garlic
- 1 tbsp olive oil
- 100ml dry white wine
- 200g string beans, top and tail, cut in half (or an alternate vegetable, depending on availability and taste)
- salt and pepper
- roughly chopped mint and/or parsley
- 1 tsp grated lemon zest
- Heat the oven to 200C
- Coat the chicken in the harissa, and put this in a roasting dish with the potatoes, carrots, garlic and olive oil. Season with salt and pepper and add the white wine.
- Roast the chicken mixture for 30 minutes. Add the beans, and cook for another 20 minutes
- Mix in the lemon zest and garnish with the roughly chopped herbs.
I think I got this recipe from Nadine Abensur’s new Cranks’ recipe book, which I gave to someone. We are in peak egg season at the moment, I have been given so many boxes of eggs. Combine that with summer potatoes, and the sweet burn of fresh garlic from the garden. Who knew that the Hebrides could be so lush.
- New potatoes, around 4 medium sized, or more if they are smaller
- 1 red onion
- 1 large clove of garlic
- Lots of olive oil
- tomatoes, peppers or other vegetable, optional
- salt and pepper
- 8 eggs
- Slice the potatoes thickly, and slice the onions finely. Chop the garlic.
- Heat some olive oil in a large deep frying pan. Turn the heat to low and then add the potatoes, onions and garlic. Cook on a low low heat until the potatoes are cooked. Stir so that nothing burns.
- Meanwhile, beat the eggs with salt and pepper.
- Add the fried potatoes to the eggs
- Put the onions or other vegetables with a little oil in the pan, and then, over a medium heat, add the eggs and potatoes.
- Once the edges and bottom of the frittata appear to be cooked, put the pan under a hot grill for 4-5 minutes
Serve in slices with salad and wine.
I’ve been playing with this recipe for about a month, which means we have been eating various versions of it every few days. It is quite delicious, and it is easy to adapt to what you have available.
- 400 to 500g new potatoes, chopped into bite-size chunks (Jersey Royals work well, one bag full)
- 5 cloves garlic, skin-on, lightly squished
- 3 tbsp olive oil
- 1 tsp salt, and ground black pepper to taste
- 200g green beans, halved (one pack is usually between 140 and 250g – one pack will do)
- 1/2 celeriac, peeled and cut into bite-sized chunks (optional)
- 225g halloumi, sliced 1cm thick and then separated into bite-sized pieces (one pack)
- 1-2 tbsp lemon juice according to taste (equally delicious with lime juice)
- 1 tsp cumin or caraway seed (optional)
- Preheat oven to 200°C/180°C+fan/gas 6.
- Put the potatoes and celeriac in a large roasting tray with the garlic, add the olive oil, salt and pepper, the cumin or caraway seed, and mix well. Cook for 30 minutes in the oven.
- Remove from the oven, add the beans and halloumi and toss to combine. Return the tray to the oven for 15 mins until the beans are tender and the cheese is starting to caramelise.
- Add a generous squeeze of lemon juice and toss everything again, then transfer to a serving dish.
This is really good cold the next day as well. You could serve it as a side-dish, a starter or as a light lunch.