Rachel Allen - Easy Meals Text Only

Serves 4

PREPARATION TIME

5 minutes

COOKING TIME

25 minutes

4 eggs

Splash of vinegar

4 tbsp chopped parsley (optional)

For the bacon lentils

4 tbsp olive oil

200g (7oz) bacon (in the piece or about 6 rashers), cut into 2cm (¾in) dice

300g (11oz) Puy lentils

1 bay leaf

1 sprig of rosemary

Salt and freshly ground black pepper

* First make the bacon lentils. Pour half the olive oil into a large saucepan on a medium heat and, when hot, add the bacon and fry for 6–8 minutes or until crispy.

* Add the lentils, bay leaf and rosemary to the pan with 500ml (18fl oz) water. Bring to the boil, then reduce the heat and simmer for about 15 minutes or until the lentils are soft. Drain off any excess water and discard the bay leaf and rosemary, then stir in the remaining olive oil and season with salt and pepper.

* Five minutes before the lentils are ready, poach the eggs. Place a saucepan of water on a high heat, add a splash of vinegar and bring to the boil. Reduce the heat to a simmer, gently crack in the eggs and cook for 3–4 minutes or until the whites have just set.

* To serve, divide the lentils between plates, then carefully remove the eggs from the pan with a slotted spoon and place on top of the lentils. Season with salt and pepper to taste and sprinkle over the chopped parsley (if using).

Instant dips

Store cupboard ingredients are ideal for making dips, allowing you to have everything ready in minutes. Mixing the bean and the red pepper dips by hand is almost as quick as using a processor.

Each recipe serves 4 (v)

PREPARATION TIME

5 minutes each

Bean dip

1 x 400g tin of white beans, such as haricot or cannellini, drained and rinsed

1 clove of garlic, peeled and crushed or finely grated

1 tsp chopped rosemary leaves

75ml (3fl oz) olive oil

Salt and freshly ground black pepper

* Whiz everything together in a food processor for 3–4 minutes or until smooth. Alternatively, mash the beans with a fork or potato masher and mix in the remaining ingredients. Add salt and pepper to taste and serve.

Red pepper and chickpea dip

1 x 400g tin of chickpeas, drained and rinsed

275g (10oz) preserved all s

3 tbsp olive oil

Salt and freshly ground black pepper

* Place all the ingredients in a food processor together with 2 tablespoons of water and whiz for 3–4 minutes or until smooth. Alternatively, mash the chickpeas with a fork or potato masher and finely chop the red peppers, then mix with the olive oil. Add salt and pepper to taste and serve.

Sun-dried Tomato dip

200g (7oz) semi-sun-dried tomatoes

2 tbsp olive oil

1 clove of garlic, peeled and crushed or finely grated

25g (1oz) pine nuts

Salt and freshly ground black pepper

* Whiz everything together in a food processor for 3–4 minutes or until smooth. Add salt and pepper to taste and serve.

Huevos rancheros

This is a classic Mexican breakfast dish – eggs surrounded by a sweet-tasting mixture of red peppers and tomato – but you can eat it at any time of day. It’s great as it is or served with tortillas and guacamole or slic ed avocado.

Serves 2–4 (v)

PREPARATION TIME

10 minutes

COOKING TIME

25 minutes

25g (1oz) butter

2 red onions, peeled and finely chopped

1 red pepper, deseeded and cut into 1cm (½in) dice

2 cloves of garlic, peeled and finely chopped

Good pinch of cayenne pepper

2 tsp ground cumin

Salt and freshly ground black pepper

1 x 400g tin of chopped tomatoes

Good pinch of granulated or caster sugar

4 eggs

25g (1oz) Cheddar cheese

* Melt the butter in a large frying pan on a medium heat and, when foaming, add the onions, red pepper, garlic, cayenne pepper and cumin and season with salt and pepper. Cook, stirring occasionally, for 8–10 minutes or until the onions and pepper are soft and lightly browned.

* Stir in the tomatoes and sugar and cook for about 5 minutes or until the liquid has reduced a little.

* Use a spoon to make 4 wells in the mixture, then break an egg into each of the 4 spaces. Season with salt and pepper, cover the pan with a lid and cook for 3–4 minutes or until just set.

* Grate over the cheese, replace the lid on the pan for a few seconds, then serve.

Smoked salmon and chive fish cakes

With their crisp outer coating, soft fluffy mash and delicate flakes of smoked salmon, these fish cakes are a supremely comforting food.

Makes 6 fish cakes

PREPARATION TIME

15 minutes

COOKING TIME

50 minutes

500g (1lb 2oz) floury potatoes, unpeeled and scrubbed clean

Salt and freshly ground black pepper

225g (8oz) smoked salmon

3 tbsp olive oil

1 red onion, peeled and finely chopped

2 tbsp finely chopped chives

1 tbsp capers, drained and chopped

Good squeeze of lemon juice

1 egg, beaten

75g (3oz) breadcrumbs

15g (½oz) butter

* Preheat the oven to 220°C (425°F), Gas mark 7 and grease a small baking tray with olive oil.

* Fill a large saucepan with water, then add the potatoes and a good pinch of salt. Bring to the boil for 10 minutes, then pour all but about 4cm (1½in) of the water out of the pan and cook the potatoes on a very low heat for another 20–30 minutes until a skewer goes in easily. Peel them while they are still hot and mash immediately, either by hand or using the paddle attachment in an electric food mixer, until they are free of lumps.

* Meanwhile, as the potatoes cook, place the smoked salmon on the baking tray. If it is pre-sliced, simply put the slices one on top of the other. Drizzle the salmon with 1 tablespoon of the olive oil, then bake in the oven for 6–8 minutes. Remove from the oven and set aside.

* Put the mashed potato, onion, chives, capers, lemon juice, egg and breadcrumbs into a large mixing bowl. Roughly tear the smoked salmon into smaller pieces and add to the mix. Use a spoon to stir everything together – the salmon will break up further as you mix. Season with salt and pepper.

* Shape the mixture in to six patties, each about 8cm (3in) wide and 2cm (¾in) thick. The uncooked fish cakes can be prepared up to this point in advance and either frozen or kept in the fridge for up to 24 hours.

* To cook, pour the remaining 2 tablespoons of olive oil into a large frying pan on a medium heat and add the butter. When the butter has melted and starts to foam, add the fish cakes and fry for 3–5 minutes on each side or until golden brown and crispy. Serve with a green salad, lemon wedges and a dollop of tartare sauce or mayonnaise.

Spaghetti with anchovies, garlic and chilli

This is a great simple pasta dish with strong punchy flavours. Dried chilli flakes can be quite hot, so just add a small pinch if you prefer less of a kick.

Serves 4

PREPARATION TIME

10 minutes

COOKING TIME

10–12 minutes

Salt and freshly ground black pepper

350g (12oz) dried spaghetti or other pasta, such as linguine or tagliatelle

4 tbsp olive oil

6–8 cloves of garlic, peeled and sliced

10 tinned anchovies, chopped

1–2 pinches of dried chilli flakes

2 tbsp chopped parsley

Good squeeze of lemon juice

* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the spaghetti and cook for 10–12 minutes or according to the instructions on the packet, until al dente.

* As the pasta is cooking, place another saucepan on a medium heat. (The pan should be large enough to hold all of the spaghetti once it is cooked.) Add the olive oil, followed by the garlic, and fry for 2 minutes, then stir in the anchovies and chilli flakes and cook for a further minute.