FOOD & DRINK
FOLLOW THESE RECIPES TO CREATE DELICIOUS MEALS AT HOME
GO VEGGIE
YOU DON’T NEED MEAT TO MAKE A MEAL OF IT...
RIGATONI ALLA NORMA
Serves 6
● 1kg aubergines, cut into 4-5cm cubes
● 100-150ml extra-virgin olive oil, plus extra for drizzling
● 5 garlic cloves, sliced
● 1tbsp chilli flakes
● 2 x 400g cans plum tomatoes
● 400-500g rigatoni or other chunky pasta
● 2tbsp red wine vinegar
● 30g basil, leaves picked
● Grated ricotta salata or goat Cheddar, to serve
488 KCAL
24.2 GFAT
10 GSUGAR
0.6 GSALT
PER SERVING
STEP 1 Set a large frying pan over a medium heat. Working in two batches, use 50ml of oil per batch to fry the aubergines with a pinch of salt. Turn the aubergine so it is golden on each side and soft. This should take 6-8 mins for each batch. Remove to a plate and repeat with the next batch.
STEP 2 Once the aubergine is cooked, add a further 2tbsp oil and fry the garlic for 1 min. Add the chilli flakes, then the tomatoes. Use a masher to crush them up a bit. Add a full can of water and pinch of salt to the pan. Bubble for 15-20 mins until thickened.
STEP 3 Cook the pasta in salted water until al dente. Drain and reserve a cup of pasta water.
STEP 4 Add the aubergine and vinegar to the tomato sauce. Check the seasoning. Add the pasta and enough pasta water to get a fluid sauciness. Stir through most of the basil. Spoon onto plates or a serving dish and finish with the remaining basil, cheese and a drizzle of olive oil.
VEGAN TWIST Serve with a plant-based cheese alternative.
● Recipe from More Daily Veg by Joe Woodhouse (Kyle Books, £22octopusbooks.co.uk)
RICK STEIN’S SMOKED HADDOCK RAREBIT WITH SPINACH
Serves 2
● 2x 120g pieces undyed smoked haddock fillet
● 300g spinach, washed
● Knob of butter
For the rarebit topping:
● 80g strong Cheddar cheese, grated
● 1tbsp beer
●
