Chickpea Curry (sort-of)

An unashamedly anglicised curry-esque meal. Tasty.

Recipe
1 full-size can of chickpeas
Curry paste - I like a brand of green Thai curry called 'Maesri'
Spinach, cabbage, cavallo nero, chard, spring greens, pak choi (any combo)
Creamed coconut (comes in a box, available in most big supermarkets)
Sunflower or vegetable oil

To serve: rice, naan bread, chappati, noodles

Optional: fresh parsley or coriander, plain yoghurt

Method
Boil the kettle, and slice some of the creamed coconut from the block. I think these come in pretty standardised size rectangles and I use approx a quarter for 2 adults. Chop quite finely and mix with about half a pint of boiling water - mix well to remove any lumps. If you like well-seasoned food, you could also add a vegetable or chicken stock jelly cube to this. The liquid will form the base for your curry.

Start cooking the rice if using.

Heat a little oil in a frying pan and add curry paste. I use around a desert spoon of the above, although it is admittedly 'Thai-hot' so I would probably suggest going with the instructions on the jar, or starting with a teaspoon full - particularly if you are cooking this with kids in mind.

Stir once or twice and when it has heated through and is sizzling, add the hot coconut stock. Allow to simmer down over 10 - 15 minutes or so and once it starts to show signs of thickening, chuck in the vegetables. Once these are cooked and it is thick enough to look tasty (soup-like) add the chick-peas and noodles if you are using (dried or fresh both work).

If you are using naan bread, chappatis or similar, heat these now and then serve the curry in deeps bowls. You can also chop a little corriandor or parsley for the top and/or plonk on some plain yoghurt if you like.

If you prefer a thicker curry, just simmer for longer, cooking the noodles separately and adding at the end.

Mackerel Wraps

A firm favourite in our household. Easy, tasty, quick - what's not to love?

Recipe
1 packet smoked mackerel fillets - plain, peppered or any other flavour all fine
Cajun or Fajita spice
Mixed peppers
A couple of onions
Olive, sunflower or vegetable oil

Wholemeal or white tortilla wraps
Plain/Greek yoghurt/sour cream
Hummus (optional)
Guacamole (optional)
Grated hard cheese
Salad

Optional extras:
Courgettes, carrots, celery, jalapenos

Slice peppers and onions and fry in a little oil (just enough to prevent sticking). Adding a lid helps keep some of the moisture in, reduces cooking time and should lower the amount of oil you need. Also works well with other veggies - for example, grated carrots, sliced courgettes and/or finely chopped celery.

At around the the same time, grill, fry or griddle the fish until piping hot throughout (although this will sit happily for a while if necessary)

Prepare a salad, grab the cheese, yoghurt, hummus and other dips or sauces you have lying around and fancy adding. If you like a bit more spice, it's also good with whole, bottled jalapenos.

Peel the skin from the fish, and shred the flesh roughly.

Warm the tortillas in a microwave for a few seconds to warm through. Plonk whatever combo of fish, spicy veg, yoghurt, hummus and cheese onto the warm wrap. Wrap and munch!

Weenies, eggy bread or french toast...

Mmm lovely weenies. My favourite stand-in for a proper meal when I have no food in the house other than the basics.

Recipe for 1 serving (a one year old and a peckish mum)
2 eggs
a splash of milk
Bread - 2/3 slices (stale is fine)
Butter
Vegetable or sunflower oil

Optional: grated cheese, cinnamon, brown sugar

Kit
Non-stick frying pan
Bowl
Fork to mix
Spatula to cook with

Method
Break eggs into a largish bowl, mix in the milk. Cut the bread into mouth-sized pieces and add up a few of these to the mixture. Allow to soak through, turning if necessary until soft (about a minute).

Heat up a tiny splash of oil and some butter (about a teaspoon) in the pan. When the butter has melted and is bubbling, add the first batch of weenies. Cook until golden brown on one side, then flip. They should be hot all the way through, but be careful not to burn.

Eat as you go, repeating the above process.

Also nice if you mix grated cheese into the egg mixture. Or for a more grown-up treat you can sprinkle with cinnamon and/or brown sugar once cooked.

YUMMY!