Sardinia to Suffolk - the best alternative pesto

Whilst staying with some Italian friends in Sardinia 4 years ago, I was taught how to make this delicious Sardinian Pesto. I couldn't remember the recipe exactly so had to wing it a little. It's a definite winner! Dip, smother and cover...this pesto is so versitile.

Ingredients (serves 4)

- 16g basil

- 16g spinach

- 220g tomatoes

- 50g almonds

- juice of 1/2 a lemon

- cloves of one garlic

- 3tbsp olive oil

- 20g parmesan, grated

- 20g cheddar, grated

1. Blend everything together apart from the cheese for 5 seconds, scrape down the sides with a spatular, then add the cheese and blend for another 10 seconds. 

Serve stirred into pasta, smothered on salmon, or spread onto toast.

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Easy Minestrone Soup with Homemade Spinach and Basil Pesto

This soup is great because most of the ingredients come from a tin, and the pasta makes it a filling meal.

Ingredients for the Homemade Pesto - fills one ramekin

21g basil leaves

40g almonds

15 g spinach leaves (one handful)

1 cloves of garlic

40g good quality olive oil

1 1/2 tbsp lemon juice

50g cheddar cheese, grated

salt and pepper

1. Start by grinding the almonds with a hand blender (or in a food processor) and then add the basil, spinach, garlic, oil and lemon juice. 

2. Finally mix in the grated cheese and season well. 

Ingredients for the Soup - serves 8

- 3 tins of chopped tomatoes (1200g) and 2 tins filled with boiling water

- 1 vegetable stock cube

- 1 chicken stock cube

- 1 onion, chopped 

- 2 cloves of garlic, finely chopped or crushed

- 2 sticks of celery, chopped

- 2 mini peppers, chopped (or half a pepper, chopped)

- 3 handfuls of spinach pasta or plain pasta, broken into small pieces

- 30g spaghetti, broken into small bits

- 1 tsp of sugar

- 1 tbsp homemade pesto (or jarred pesto)

- 6 basil leaves, chopped

- 1 pinch of chilli flakes (or more to taste) 

- 165g tinned sweetcorn (or frozen sweetcorn), drained 

- 2 large handfuls of frozen peas

- 400g tin of drained and washed cannellini beans (or mixed beans)

1. Start by frying the onion and garlic in a large saucepan with a little vegetable oil. After a few minutes add the tinned tomatoes, water and stock cubes. 

2. Bring the tomatoes to the boil and then put in the pasta, celery, peppers, sugar, pesto, basil and chilli flakes. Cook this for 6 minutes on a medium heat.

3. Finally pour in the sweetcorn, peas and beans. Simmer the soup on a low heat with a lid on for a further 5 minutes. All done!

Spoon some pesto on top of the soup to serve.

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Sweet Minced Beef

If you're bored of bolognese, this sweet, curry inspired dish is the one for you. I opted for the easy option of serving this with boiled rice, but it works better with coriander couscous. 

Ingredients (serves four)

for the sweet beef - 

1 tbsp groundnut oil

1 small onion, chopped

2 cloves of garlic, crushed

500g beef or lamb mince 

3 tsp curry powder

1/2 green chilli, chopped

2 tbsp mango chutney

2 tbsp tomato puree

10 cherry tomatoes, chopped

100ml chicken or vegetable stock

       8 dried apricots, chopped

   50g sultanas or raisins

pepper

for the couscous - 

couscous (roughly 280g - see instructions)

240ml chicken or vegetable stock

1 small handful of coriander, finely chopped (optional)

1 tbsp lemon juice

1/2 tsp sugar

1 tbsp good quality olive oil

salt and pepper

1. Fry the onion and garlic in the groundnut oil for a few minutes and then add the meat and start to brown it, stirring constantly. 

2. Next, stir in the curry powder, tomatoes, tomato puree and chutney. Cook for a few minutes and then add the stock, followed by the apricots and raisins. Season with salt and pepper and let the dish simmer gently for 20-30 minutes.

3. When the lamb has been cooking for 20 minutes, start to make the couscous. Place the couscous in a clear bowl and just about cover it with stock. Leave it for around 4 minutes with a lid or plate on top, and then fluff it up with a fork. Next add the chopped coriander (if using), lemon juice, sugar and oil, and season well.