• Ham, Leek & Mushroom Quiche

• This is delicious served warm from the oven with a green salad and/or french fries or cold the next day as lunch or at a picnic.

• 250g pack of puff or shortcrust pastry or a ready made quiche case
• 25g butter
• 2 Leeks, diced
• 50g white closed cup mushrooms, sliced
• 100g ham or cooked bacon, diced
• 4 eggs, whisked lightly
• ½ cup of cows or soya milk
• Salt & freshly white pepper (you can use black if you don’t have white but white has a nicer finish)
• 50g cheddar cheese, grated

1. Preheat the oven to 180°C / 350°F / Gas Mk 4.
2. If using a ready made flan case you can jump to number 6.
3. Roll out your pastry and line a 9” flan tin/dish with the pastry.
4. Prick the base all over with a fork then line with greaseproof baking parchment, fill the case with baking beans or raw rice and bake for 30 minutes.
5. Remove the case from the oven and allow to cool for 15 minutes or so, remove the paper and baking beans and discard.
6. Meanwhile, saute the leek and mushrooms for 5 minutes in the butter over a medium heat.
7. Add the ham/bacon to the leek mixture and set aside to cool slightly.
8. Spread the leek mixture over the bottom of the pastry case so that it is completely covered.
9. Season the egg mixture with a pinch of salt and a good pinch of pepper.
10. Pour eggs into the pastry case over the top of the leeks and top with grated cheese.
11. Bake for 30 minutes but check the edges of the pastry case don’t burn, the eggs should be set and reasonably firm to the touch.
12. Allow to cool for a few minutes before serving.

Tags: ham, leek, mushroom, egg, pastry

Simon’s Super Quick & Easy
Low Fat Carbonara
(15 minutes, Serves 2)

• As much and whatever pasta as you like, usually 150g Spaghetti for two
• 1 medium onion, finely chopped
• Spray oil
• 3-4 slices reduced fat ham, chopped
• 2 medium eggs, beaten
• 25-50g reduced fat parmesan or pecorino, grated
• Black pepper

1. Sweat the onion until softened but not coloured. If the onion cooks before the pasta take it off the heat and set aside.
2. Whilst the onion cooks, put on your pasta and cook it according to the packet instructions until just cooked al dente.
3. Quickly drain the pasta in a colander but don’t drain off all of the cooking liquor, return the pasta to the pan.
4. Add the onion, ham, eggs and cheese to the pasta and stir lightly to combine.
5. The eggs should cook from the heat of the pasta but if they don’t start to thicken put the pot onto the heat briefly. Don’t allow the eggs to begin to curdle and scramble.
6. Add black pepper to taste and serve immediately.

Tags: low fat, ham, pasta, egg

Spicy Tomato Rice

This spicy tomato rice is a zesty take on a traditional Spanish rice recipe. It makes a great side dish for all kinds of main courses, and reheats wonderfully. Try this spicy tomato rice recipe with my Calamari or Pork & Chorizo Burgers.

• 1 tbsp of butter
• 1 cups white, long-grain rice
• 2 or 3 jalapenos peppers, diced fine
• 2 or 3 spring onions, diced
• 1 clove garlic, crushed
• 1 tsp mild chili powder
• ¼ tsp chipotle or sweet paprika
• 1 tsp cumin
• ½ tsp salt
• 2 cups chicken stock
• 1 tbsp of tomato sauce
• ½ cup frozen peas (optional)
• ½ cup cooked chicken, cubed (optional)

1. In a saucepan on low heat, melt the butter, and add the rice, peppers, onions, and garlic. Sauté for 2 minutes, coating the grains of rice with the butter.
2. Stir in the chili powder, chipotle/paprika, cumin, and salt.
3. Add the chicken stock and tomato sauce. Turn the heat to high and bring to a boil.
4. Then turn down to low, cover, and cook for 10 minutes.
5. After the 10 minutes, turn off the heat and let sit for 10 minutes.
6. Uncover, fluff with a fork, and serve hot.

Tags: rice, spicy, Picnic, lunch

Garlic & Lemon Mayo

This super simple combination is an ideal accompaniment to my Gluten Free Calamari or as a dip for breadsticks or crudities.

Combine 1 cup mayonnaise, 1 crushed garlic clove and the juice of half a lemon. Add salt if liked.

Tags: Garlic, lemon, mayonnaise, dip

• Gluten Free Calamari

• It’s difficult being Gluten Free but often there is a GF option. I like these calamari just as much as the regular versions. Based loosely on a Nigella Lawson recipe.

• Enough squid rings for two (Approx. 300g)
• ¼ cup cornmeal
• ¼ cup cornstarch
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup groundnut oil

1. Heat oil in a small but tall saucepan until it browns a piece of bread in 30 seconds.
2. In a plastic bag combine cornmeal, cornstarch, and seasonings.
3. Add squid and shake until coated.
4. Working in batches fry the squid. If your squid is small, it could be done in 35-40 seconds. If it is larger, it could take as long as 2 minutes.
5. If you overcook squid it will be rubbery.
6. Serve immediately as a starter with a small salad and garlic, lemon mayo or as a main with fries or spicy tomato rice.

Tags: calamari, squid