BALANCE_FEBRUARY_2020 - 38

FOOD
PLANETFRIENDLY

F R I D G E - R A I D F R I T TATA
"This is divine with cauliflower
and tastes like cauliflower cheese.
The day I handed in the book, I
made a celebratory clear-out-thefridge frittata with 2 handfuls of
chopped mushrooms, shredded
cabbage, 1 tbsp cream, ¼ onion
and a pinch of fresh thyme leaves.
It was delicious."
FEEDS 4, TAKES 20 MINS
* 1 head of broccoli, florets evenly
chopped and stem finely chopped
* 1 small onion, thinly sliced
* 2 garlic cloves, thinly sliced
* 2 tbsp butter
* 10 eggs
* 2 handfuls of grated cheese
* Sea salt and black pepper
OPTIONAL EXTRAS
* A handful of chopped
fresh basil, parsley, chives or
celery leaves
* Chilli flakes, to taste
* 2 handfuls of garlic, chopped

METHOD
Grab a medium-sized, deep-sided
frying pan and steam the broccoli
for 3 minutes in 4 tablespoons of
water, lid on, until almost tender.
Drain liquid. Set broccoli aside.
Pop the pan back on the heat
and gently fry the red onion rings
and garlic in the butter for a few
minutes. Meanwhile, whisk the
eggs together in a bowl, add salt,
pepper and the cheese, plus any
herbs, chilli flakes or garlic.
Preheat the grill to high. Add
the broccoli back to the pan to
coat in garlic butter. Pour in the
egg mix, stirring. Let the bottom
and sides cook and start to set
over a medium heat for 5 minutes.
Pop the frittata under the grill
for 5 minutes until just cooked
through (give the pan a wobble
to check), then slide it onto a
chopping board or plate. Cool for
10 minutes and slice into quarters.

FISH SINIGANG
'FE E L B E T T E R' S O U P
"If you love the sourness of a Thai
tom yum soup, then you'll really
enjoy this. I like to add watercress
and shredded lettuce at the end as
I always have one or the other in
my fridge waiting to be used up."

WORDS James Gill IMAGES Sarah Malcolm

FEEDS 4, TAKES 25 MINS
* 1 large red onion, thinly sliced
* 1 tbsp oil or ghee
* 4 fat garlic cloves, finely diced
* 5cm piece of ginger, thinly sliced
* 2 large sweet potatoes chopped
into 2cm cubes
* 300g cherry tomatoes
* 2 tbsp tamarind paste
* 1 tbsp tamari
* 1 tbsp fish sauce or extra tamari
* 1.2 litres vegetable stock, bone
broth or water
* A pinch of chilli flakes or a chilli
* 300g green beans, topped but
not tailed, halved
* 500g fish fillets in 2-3cm chunks

38

* 300g mix of spring greens,
cabbage, pak choy, spinach or
watercress, sliced
METHOD
In a large saucepan, fry the onion
over a medium heat for 3 minutes.
Add garlic and ginger, then sweet
potato, tomatoes, tamarind paste,
tamari, fish sauce, broth, chilli or
chilli flakes and salt and pepper.
Pop the lid on, bring to the boil,
then turn down to a medium
simmer for 15 minutes until the
sweet potato is tender.
Add the green beans, fish and
cabbage, pak choy or hardier
greens. Simmer for 5 minutes until
the fish is just cooked through.
Add more tamarind paste for a
sourer flavour, if desired. Add the
spinach or watercress to each
bowl if using, then divide the soup
into the bowls.
BALANCE_FEBRUARY_2020

Table of Contents for the Digital Edition of BALANCE_FEBRUARY_2020
