Traffic light babkas

These gorgeously light and fluffy plaited loaves are streaked with alternate layers of glorious green basil pesto and sun-dried tomato pesto. Each one brings a welcome blast of vibrant summery flavour to the table as we head into autumn.

Babkas look fiddly but they are actually pretty easy to make. I always make two loaves, one for now and one for the freezer (if they last that long) it’s great toasted and makes brilliant croutons if you don’t manage to eat it in the first few days. If you fancy trying it for yourself, you can find my pesto babka recipe in The Green Batch Cook Book. Happy baking!

‘The best tomato soup in the world’

‘The best tomato soup in the world’ is what I called this recipe when I put it in my first cook book. It’s made with roasted garlic and makes you feel warm inside just thinking about it. This rich and comforting bowl of gorgeousness is simply perfect for autumn.

It’s ideal for batch cooking because you can eat it hot or cold, freeze it, or use as a base for stews and sauces.

It’s very forgiving in terms of ingredient quantities, so you can add more or less of everything with impunity,but here’s what I used for this batch. I used cold-pressed rapeseed oil but you can also use olive oil.

Two packs of tomatoes, halved horizontally and eyes removed
2 bulbs garlic, tops sliced off
3 generous sprigs of thyme
Salt and pepper
Olive or cold pressed rapeseed oil - lots!
2 large red onions
2 tins tomatoes, plus two tins of water
1 spoonful of quince jelly or honey
Grated Parmesan or cheddar to serve
Chopped chives to serve

Place the tomatoes cut-side down on a roasting tin and nestle the garlic alongside. Scatter the thyme over the tomatoes and season with salt and pepper. Drizzle very generously with oil and place in the oven at 180 fan for 45-50 minutes until bubbling.

Slice the onions thinly, then warm 3 tablespoons of oil in a large pan and add the onions. Cook over a low heat for about 15 minutes without browning, stirring frequently.

When the tomatoes are ready and cool enough to touch, remove the skins and the thyme sprigs.

Squeeze the roasted garlic cloves out of their skins and add to the onions, along with the roast tomatoes and any juices. Add two tins of tomatoes and two tins of water, plus the jelly or honey.

Bring to the boil, then turn the heat down to a happy simmer for about 25 minutes. Taste and add more seasoning if desired. Pulse in a processor for a few seconds, so the soup still has plenty of texture.

Serve with toast, an extra swirl of oil, a sprinkling of chives and plenty of cheese. Mmmnn…

Seasonal batches: quince and chilli jelly

My preserve making can be a bit hit and miss, but I’m very happy with the set on this batch which has come out perfectly. Simply watching the light stream through my precious jars of this glorious dark ruby jelly makes me smile.

2kg quince
3 chillies
Sugar

Roughly chop the quinces and chillies and barely cover with water in a large pan. Bring to a simmer and cook until soft, but don’t mash or break the pieces up. Pour into a jelly bag or a piece of muslin suspended over a bowl and leave to drip overnight. Don’t push or squeeze the bag or the jelly will become cloudy.

Discard the fruit and weigh the remaining juice. Pour into a large pan and add an equal amount of sugar.

Heat gently, stirring, until the sugar is dissolved. Bring to the boil and let it bubble ferociously for about 20 minutes, then test for a set. When it’s ready, pour the jelly into hot, sterilised jars and seal.

Eat it with anything and everything roasts (it’s wonderful with Christmas turkey or goose) cold meats, cheeses, sandwiches or pies, and savour every mouthful of this wonderfully seasonal treasure.

The ultimate autumn comfort food: Rich pork and fennel ragu

Batch cook heaven! This weekend I dusted off the slow cooker and got busy with my first batch cook of the autumn, a rich and spicy pork and fennel ragu. This is always a big hit in our house - it’s flavoursome, hearty, easy to make, and the kitchen smells divine all day long.

I added a tablespoon of quince jelly for a hint of sweetness, but any fruit jelly or a little honey will work just as well.

Feeds 6 generously

3 tbsp olive oil
Pork shoulder joint, skin removed and seasoned all over with salt and pepper.
1 large onion, finely chopped
4 cloves garlic, grated
1 generous tsp fennel seeds
1 tsp oregano
1/2 tsp chilli flakes
1 tsp sweet smoked paprika
1 tbsp quince or fruit jelly
1 tbsp balsamic vinegar
120ml rose or red wine
1 tin chopped tomatoes
2 tbsp tomato purée

Heat the oil over a medium-high heat, brown the pork all over, then set aside.

Turn the heat down and add the onion and garlic to the pan. Fry gently without burning for a few minutes until softened.

Add the herbs and spices and cook for 2 minutes.

Add the jelly and vinegar and stir until they have been absorbed into the sauce. Lastly, pour in the wine and tomatoes and add the tomato purée.

Bring to the boil, then turn down the heat and let it simmer for a few minutes.

Pour the sauce into the slow cooker and place the meat on top, pressing it down slightly so that it is nicely wedged into the sauce. Cook on high for 4 hours or slow for 6 until the pork is soft and melty, and you can easily pull it apart with a couple of forks. Break down the bigger pieces of pork until you have a chunky, uneven sauce (don’t pull all the pork completely as it’s nice to still have plenty of texture)

Serve with pasta, rice or wraps, or even as a pie filling. The ragu freezes well too, just make sure it’s completely cold before freezing.

If you don’t have a slow cooker, you can also cook this in a lidded casserole dish at 150 fan fan oven for approx 4 hours, stirring every hour. If it looks as if it’s getting a little dry, add a little water.

Creamy, dreamy, one-dish Boursin and orzo bake

This recipe has been so popular! Within a day of posting it on Instagram, I started receiving messages from happy cooks who had already tried it out and loved it. Everything is done in the oven, so it just needs the occasional stir. When it’s ready, peel back the foil and marvel at the bubbling, rich and super-cheesy delight below. It’s great as a side dish or just served up in big bowls to munch on the sofa after a long day. Recipe below feeds 3-4.

1 Boursin cheese
300g orzo
200g chopped tomatoes
1/2 tsp oregano
1 finely chopped chilli
4 finely chopped sun-dried tomatoes and 2 tbsp of the oil from the jar
400ml stock
150g grated mature cheddar
150g frozen peas
Handful of ripped basil leaves

Heat oven to 200 degrees fan

Place the Boursin in an ovenproof dish and add the orzo, both types of tomatoes, chilli and oregano. Pour over the oil and stock, stir and cover with foil, then bake for 15 minutes.

Remove from the oven, stir well, add the cheddar and peas and stir again.

Recover and bake for another 15 minutes. Stir, recover with foil and bake for another 10-15 minutes until the orzo is cooked.

Remove from the oven and add salt and pepper if desired. Sprinkle with basil and enjoy.

Chocolate cracklet cornflake cakes - the best party treat ever

These are brilliant for parties, puddings or quick treats. Beloved by young and old alike, and made by three generations of my family for every birthday. I’ve never made them without someone asking for the recipe

Makes 12

120g butter
60g golden syrup
60g icing sugar
30g cocoa (use 40g if you prefer a dark chocolate flavour)
120g cornflakes

Gently melt the butter with the golden syrup and icing sugar until it is completely combined. Don’t let it boil.

Remove from the heat and whisk in the cocoa.

Add the cornflakes and stir gently until they are completely covered in the chocolate mixture.

Spoon into 12 cake cases and chill in the fridge until set.

Remove from the fridge and try hard not to eat them all in one go😂

Caramelised chilli pork stir fry

Stir fry smash up! No time to shop yesterday but I had a pork fillet in the freezer and a few past-their-best peppers in the fridge so it was time to get creative.

This caramelised pork stir fry is so easy but tastes as if you’ve been prepping for hours. It has an intense spicy-sweet flavour so all you’ll need alongside is some steamed rice and whatever green veg you have to hand. Serves 3-4

1 pork fillet sliced into small strips
2 tbsp chilli bean paste
2 tbsp soy sauce
1 thumb fresh ginger, grated
2 tbsp brown sugar
1 tbsp mirin or sherry
1 tbsp sesame oil
2 tbsp vegetable oil
2 peppers, thinly sliced
1 onion, halved and thinly sliced
2 spring onions, finely chopped
Sesame seeds
Fresh coriander to serve

Tip the pork, paste,soy, sugar, ginger, mirin or sherry and sesame oil into a bowl and stir. Leave for at least an hour but preferably overnight in the fridge.

Pour the vegetable oil into a wok or deep frying pan and when it’s very hot add a quarter of the pork. Press down on it as it cooks so you can hear it sizzle, then when it’s nicely caramelised (4-5 minutes) remove and keep it warm while you do the next batch. When all the pork is cooked, throw the peppers and onion into the wok and stir fry for 3-4 minutes until softened. Return the pork to the pan and mix everything together, then scatter with sesame seeds, spring onions and fresh coriander and serve.

Farro risotto with slow-roast tomatoes and spicy golden cauliflower

Farro makes a brilliant whole grain risotto, and the best bit is that you don’t have to keep stirring for ages to get that creamy, dreamy risotto texture.

1/2 a cauliflower
1-2 tbsp harissa (I like @belazu_co )

150g farro
1 tbsp tomato purée
1/2 tsp salt
1 tbsp apple vinegar
500ml chicken or vegetable stock.
1 handful of grated Parmesan
8 sun-dried or slow-roasted tomatoes, finely chopped
1 tbsp olive oil

To serve:
Optional: 1 tbsp pesto
Fresh basil or parsley

Toss the cauliflower with 1-2 tablespoons of harissa and roast at 200 degrees fan oven for 30-40 minutes until golden around the edges.

While it’s roasting, place the farro, puree, salt, vinegar and stock in a saucepan and bring to the boil. Cover and reduce to a gentle simmer for 30 mins until the liquid has been absorbed. Remove from the heat and stir in a big handful of grated Parmesan, 1 tbsp olive oil, and chopped sun-dried or slow-roasted tomatoes. If you have any pesto in the fridge, a spoonful of this makes a great addition too.

Scatter the roasted cauliflower and chopped parsley or torn basil leaves over the top of the risotto and serve.

Beautiful blackberry jelly

Ripe blackberries are starting to appear in the hedgerows around us, so I went foraging last night. As they were quite small I decided to make a jelly rather than jam, and thought I’d share my recipe. Just multiply all the ingredients proportionally if you are lucky enough to have lots of berries.

1 kg berries
Juice of a lemon
100ml water
Granulated sugar

Wash the berries and place them in a pan with the lemon juice and water and bring to the boil.

Turn the heat down to a simmer and keep it simmering away for about 45 minutes until they are completely soft.

Pour the fruit and juice into a jelly bag or a piece of muslin suspended over a bowl. Leave the bag to drip overnight and don’t be tempted to touch it.

Discard the berries and measure the juice. Pour the juice into a saucepan and add an equal weight of sugar.

Put a small plate into the fridge.

Stir over a low heat until the sugar dissolves, then bring it to a rolling boil for 12-15 minutes.

Add a spoonful of the jelly onto the cold plate and pop it back in the fridge for a few minutes. Remove it and push the jelly with your finger. If it crinkles, then it is ready. If not, let it boil for another 5-10 minutes before testing again.

When the jelly is ready, pour it into hot, sterilised jars and seal.

Smacked cucumber with crispy chilli oil

If you’re having a BBQ feast full of meaty delights but need something to spice it up on the side, read on..I usually make this with fresh red chillies but I only had green, so I substituted some crispy chilli oil and it worked a treat.

4 tbsp rice vinegar
2 tbsp caster sugar
1 tbsp Maldon salt
1 green chilli, finely chopped
2 tsp crispy chilli oil

One cucumber, de-seeded and sliced into paper-thin half moons

Whisk everything except the cucumber together until the sugar and salt has dissolved, then add the cucumber and cover.

Ideally make this an hour before serving and stir it regularly so the cucumber slices get equal time in the pickling liquid.

This will keep for up to 24 hours in the fridge. If it becomes too wet, drain a little liquid off before serving.

Colourful summer coleslaw

BBQ tonight? Colourful homemade coleslaw goes with everything and it’s so easy to make. It’s deliciously crunchy on the day you make it, but I suggest you make a batch so there is plenty left over to put in sandwiches the next day, when it has softened a little.

My dressing is made with Greek yoghurt, mustard, salt and pepper and whatever green herbs I have to hand, in this case, chives from the garden. Mix up the dressing, then finely slice two types of cabbage in the food processor. Switch to a heating blade and finely grate a carrot. Mix all the veg with the dressing and ideally leave for an hour before tossing it again. If you do t have a processor, finely slice the cabbage as thinly as you can and use a normal cheese grater for the carrot.

Comforting broccoli, stilton and walnut soup

Heaven on a grizzly, drizzly day is a piping hot batch of Broccoli, Stilton and walnut soup. I’ve been craving this for ages, and with tired veg in the fridge that needed using up, it was calling me..

I fennel bulb, chopped
2 leeks chopped
Knob of butter
Salt and pepper
3 springs of fresh thyme
1.5 litres of chicken stock
Chunk of Stilton or blue cheese
2 large heads of broccoli, chopped into small pieces
Small handful of walnuts roughly chopped
Splash of cream if you have any.

Soften the fennel and leek with the butter, thyme and a good pinch of salt.

Add the stock and bring to the boil.
Tip in the broccoli, put a lid on the pan and cook for 4 minutes.
turn the head off and stir in the cheese until it has melted
Add the walnut, then liquidise the soup just until it has a smooth but still rustic texture.

Add a splash of cream and season to taste.

If you are reheating bring it up to temperature slowly and try not to boil it. Serve piping hot with lots of chunky bread for dipping.

Chilli cherry chocolate brownie alert!

Rich, gooey, dark and insanely chocolatey, these heavenly brownies had humble beginnings - chocolate coins, the Lindt balls no one liked, a little chilli chocolate and leftover cherries from the Christmas cake baking frenzy. They are amazing, and you can freeze them too if like us, you’re trying to have a less indulgent January.

This is the recipe I always use after Christmas and Easter to hoover up unwanted chocolate.

200g chocolate bits
180g butter
200g caster sugar
180g plain flour
3 eggs
Cherries or nuts if you have some
Icing sugar to decorate.

Melt the butter and chocolate together in a heatproof boil over a small saucepan of simmering water. Remove from the heat and add fruit or nuts if desired

Stir in sugar, flour and eggs then pour into a lined baking tin.

Bake at 150 fan oven for 45 mins. Allow to cool in the tin and dust with icing sugar.

Wrap in foil or greaseproof paper before freezing in airtight bags or containers.

Calming-down-after-Christmas Pork and harissa pasta bake

After the festive feasting of the last few days, all everyone wanted was a big, comforting bowl of pasta. We cobbled this together with the bits and pieces in the fridge that needed using up and the end of a jar of harissa. Everyone agreed that it scrubbed up very nicely and ate the lot.

Serves 4
80g chorizo, diced
1 onion, 1 celery stick,1 carrot, diced.
3 tbsp olive oil
400g pork mince
1tbsp harissa
3 tbsp red wine
8 sun dried tomatoes finely chopped
2 tins chopped tomatoes
1tsp honey
Salt and pepper
250g dried pasta
Mozzarella, Parmesan and chopped parsley to serve

Fry the chorizo until crispy and set aside leaving the oil in the pan.
Add the olive oil and the onion, carrot and tomato and cook on a medium heat for about 8 mins until soft but not brown
Add the mince and cook for five minutes until it’s pale.
Turn the heat up and add the wine and stir until it’s absorbed
Add the tomatoes, harissa and honey and stir well. When it starts bubbling turn it down to a gentle simmer and leave for 30 minutes stirring from time to time. Add a little water if it gets too dry.
Taste and season with salt and pepper.
Cook pasta, toss it in the sauce and pour into an oven proof dish.
Dot with mozzarella and a sprinkle of Parmesan and grill until bubbling
Scatter with chopped parsley and Parmesan before serving

Pea, spinach and feta quiche

Feeling in need of something fresh and simple before the festive feasting begins? My pea, spinach and feta quiche is light and bouncy but still feels like a treat.

Enough shortcrust pastry to line a 23 tin
250g frozen spinach defrosted, drained and chopped
Pack of feta cheese crumbled
3 eggs beaten
Salt and pepper
Approx 100g frozen peas
1 red onion finely sliced and softened in a tablespoon of olive oil
Handful of grated cheddar

Use the pastry to line the tin and blind bake for 10 minutes. Bake again for 10 mins until golden.

Mix all the other ingredients except the cheddar together and season well. Tip the filling into the pastry case and scatter with grated cheddar.

Bake at 200 fan for 30-35 minutes until fluffed up and golden. Eat warm and with a big dollop of spicy chutney if you have any handy.

Spiced sweet potato and parsnip soup

This is simply heavenly on a cold and gloomy day. It’s warm, comforting and the colour of sunshine. If you’re even vaguely thinking of making a batch of soup for lunches throughout a busy, wintry week, this is the one you need.

2 tbsp vegetable oil
1 large onion, peeled and chopped
2 sweet potatoes, chopped
4 parsnips, peeled and chopped
Bunch of fresh coriander, stalks and leaves chopped separately
1-2 red chillies chopped
Big thumb of ginger, finely grated
2 tbsp korma or other curry paste
1 litre vegetable stock
Small carton of coconut milk
Salt and pepper

Warm the oil and fry the onion and coriander stalks with the chilli and ginger for 4 minutes. Add the paste and cook for 1 minute

Add the stock, parsnips and potato and bring to the boil, then turn down to a simmer and cook for about 15 minutes until the vegetables are all soft.

Blitz with a hand blender and add the coconut milk. Taste and add salt and pepper if desired. Serve piping hot sprinkled with coriander leaves and extra fresh chilli if you like things hot.

Sunny, spicy chilli eggs

We made my favourite spicy chilli eggs for brunch today, and I’m very proud to say that it was mostly made with homegrown veg.

Finely chop tomatoes, peppers, green chilli and onion, then soften in 2 tbsp olive oil. Make 4 wells and slide in the eggs, sprinkle with cheese, season and cook, covered, for about 5-7 minutes until the whites are firm. Sprinkle with fresh coriander or parsley and drizzle with crispy chilli oil. Add toast if you need a little extra crunch. Eat and enjoy. One of the best brunch dishes ever❤️

Soy and chilli no-fail roast salmon

Our all time favourite, never-fail salmon supper. Sweet soy, sesame oil, ginger, chilli, spring onions and coriander. Wrap in foil and bake at 200 fan for 10-12 minutes. Cook noodles and green veg, tip onto a plate and drizzle with the juices from the salmon. Sprinkle with more herbs and sesame seeds. Easy peasy heaven on a a plate.

Quick and easy charred hispi cabbage

We so loved this vegan dish! We had it for a quick supper that was cobbled together with random fridge ingredients that survived our 4-day power cut, but it was so good I think we’ll be making it again and again.

Sear quarters of hispi cabbage on all sides, then scatter with leeks and drizzle with 4 tsp ponzu and 2 tbsp cashew nut rayu. Cover with foil and bake for 25 minutes until tender. Top with chopped chives and season well. Serve with rice or noodles, extra soy and lime quarters. So easy!

Charred Hispi cabbage

Chocolate, pear and hazelnut one-bowl cake

This Chocolate, pear and hazelnut one-bowl cake is based on my Mum’s legendary apple cake recipe. It so easy and takes just 10 minutes to prepare.

175g butter
175g caster sugar
3 eggs, beaten
175g self raising flour
4 pears, peeled and diced
60g finely chopped hazelnuts
75g dark chocolate chips
2 tbsp brown sugar

Heat oven to 170/150 and grease and line a 23cm round cake tin.

Beat sugar and butter together until pale and fluffy. Add the egg gradually and beat well. Stir in the flour and most of the hazelnuts, reserving a tablespoon of nuts for the top.

Fold the diced apple and chocolate chips through the batter.

Pour the cake batter into the lined tin and smooth the top. Sprinkle with brown sugar.

Bake for 50-60 minutes until golden and bouncy and a cake tester comes out clean. Leave to cool in the tin for 10-15 minutes before slicing.