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Sausage, mushroom, spinach, buckwheat risotto pot recipe

buckwheat + salt +/- bouillon, dried mushrooms - boil till ready

1 sausage - fry off, remove

1/2 onions - fry off, add garlic + pot of mushrooms + spinach bag

    add some thyme, nutmeg, pepper etc.

mix it all together and add some blue cheese (or other cheese off cuts)

.... tasty and good packed lunch too :)

(little oil - roughly 375 cals for three portions)

[notastudentstillthrifty]

Ottolenghi’s Bread porridge with pulled pheasant and walnut salsa

You can make the bread porridge – which is a bit like a thick bread sauce – in advance and thin it down with milk before serving. Replace the pheasant with wedges of roast pumpkin to turn this into a vegetarian main.

Prep 10 min Cook 2 hr 15 min Serves 4

70g unsalted butter 1 pheasant (700g) Salt and black pepper 4 thin rashers bacon (80g), roughly chopped 2 small onions, peeled and quartered 10 sprigs fresh thyme (15g) 3 bay leaves 150ml dry white wine 3 tbsp port 200ml water 700ml whole milk, plus a little bit extra, to thin down 400g loaf sourdough, crusts removed and discarded, crumb torn into 2-3cm pieces (250g net) 100ml double cream

For the pickled walnut salsa 2 pickled walnuts, roughly chopped, plus 1½ tbsp pickling liquor 1½ tbsp olive oil 20g walnut halves, roughly broken 10g parsley leaves, roughly chopped 30g pomegranate seeds (ie the seeds from about ¼ of a pomegranate)

Put 20g butter in a medium-sized, heavy-based casserole pan for which you have a lid and put on a medium-high heat. Season the pheasant all over with half a teaspoon of salt and a good grind of pepper, then lay it in the pan. Fry for three to four minutes, turning regularly, until browned all over. Add the bacon, half the onion, half the thyme, one bay leaf, the white wine, port and water, and bring to a boil. Once boiling, turn down the heat to medium-low, cover the pan and leave to simmer for an hour and a half, until the pheasant is cooked and the meat is falling off the bone. Turn off the heat and, once the pheasant is cool enough to handle, lift out and set it aside with the bacon and onion. Strain the cooking juices back into the same pan; discard the remaining aromatics.

Pick all the pheasant meat from the bones and return the meat to the cooking liquid with the bacon and onion. Bring to a boil on a medium-high heat, then reduce for three to four minutes, until you are left with about 100ml liquid in the pan. Cover and set aside.

Pour the milk into a large saute pan and put on a medium-high heat with the remaining butter, onion, thyme, bay leaves, half a teaspoon of salt and plenty of pepper. Bring to a boil, reduce the heat to medium-low and simmer gently for 10 minutes. Discard all the aromatics, add the sourdough pieces and stir through for three to four minutes, until the bread has softened and has the consistency of porridge – you may need to add a bit more milk or reduce the porridge for longer, depending on the texture of the bread. Once the bread is ready, stir in the cream, cover and set aside.

Mix all the salsa ingredients in a small bowl with an eighth of a teaspoon of salt.

Divide the sourdough porridge between four shallow bowls, top first with the pheasant mixture and then the salsa, and serve.

[notastudentstillthrifty]

Kale with anchoïade and poached egg

Prep 10 min Cook 20 min Makes 4 large toasts

25g anchovy fillets 90ml extra-virgin olive oil, plus more for drizzling ½ garlic clove ½ tsp dijon mustard ½ tsp red-wine vinegar ½ tsp Turkish (aleppo) chilli flakes 2 sprigs thyme leaves 4 basil leaves 90g creme fraiche 4 slices sourdough 300g curly kale, thick stalks removed 4 large eggs Grated parmesan, to finish (optional)

Make the anchoïade: put the anchovy, olive oil, garlic, mustard, vinegar, chilli, thyme, basil and creme fraiche into a blender. Blitz on high speed until the mixture emulsifies into a sauce with a thin, mayonnaise-like consistency. Refrigerate until needed.

Brush the sourdough with a little olive oil, then griddle or fry in a frying pan on both sides, until golden.

Blanch the kale in a large pan of boiling water for 90 seconds, drain, then pat dry between two tea towels. Put the kale back in the warm pan and dress the leaves in the anchoïade.

Poach the eggs, then drain on kitchen paper before piling a quarter of the kale on to each slice of toast, and topping with a poached egg. Finish by grating over a little parmesan.