Leek and broccoli risotto

Leek and broccoli risotto

I signed up to a “British vegetable box”, and what that translates into these days is: a lot of leeks, carrots and potatoes.

It’s a fun challenge to come up with new recipes (new to me, I suppose!) to use them in different ways.

So after I made a leek and potato soup (a Devvers classic), I devised a leek, carrot and potato fritatta, and then… a leek and broccoli risotto for Sunday lunch, because Sundays should be for rice dishes!

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Leek, carrot and potato fritatta

Leek, carrot and potato fritatta with soya topping on a cast iron pan

I had some left over boiled potatoes and carrots from a bollit, and a lot of leeks, so I turned them into a comforting fritatta.

I was feeling quite creative so I decided to add a spicy twist to this by concocting a sort of “spicy soya topping”, using dehydrated soya mince, chilli oil and paprika. After baking in the oven, the texture became crispy and super interesting—nothing to do with the boring soggy soya bits you get just after rehydrating.

It provided a good counterpart to the soft, comforting fritatta flavours. Something to experiment with!

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Cauliflower fritters

Cauliflower fritters, with salad and black tahini sauce

I bought some spices online, and an interesting looking recipe by Susie Morrison (Gourmet Glow) was included in the box. I did not have any better ideas for dinner, so I thought: why not try this?

What a success! We’ve made several times already, and I predict there will be more repeats (if only because we’ve bought more za’atar—all these repeats depleted our stock!)

That said, the original instructions confused me a bit, and they also suggested using some ingredients I did not have at hand, so this is my own interpretation, adjusted to my own way of cooking.

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Pimientos rellenos / bajoques farcides (stuffed peppers)

Stuffing the pepper with the rice mix

I absolutely adore stuffed peppers—if Proust had madeleines, I have stuffed peppers.

It’s smelling them and instantly thinking of sunny Sundays and visiting grandparents; chasing the faint scent of the roasted skins all the way from the ground floor through three flights of stairs, across the long corridor leading to the kitchen, and then finally (finally!) digging into the strongly flavoured rice while sitting on a pile of cushions on a chair that was way too low for me… Yummmm!

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Aubergine shawarma

Aubergine shawarma on pitta bread with black tahini dressing, with a salad of cucumber, tomato, mint and olives

This is my version of a recipe from Honey & Co published in the FT magazine.

It is a bit tedious to make the first couple of times, because there are things you have to do in a sequence and others can be done in parallel (to save time), so it’s a bit hard to visualise it all in your head initially, but once you internalise the instructions (which I’ve also “streamlined” to my liking) it should be fairly fast to get it going.

This is how I see it in my head:

Apart from the flavour itself, what I also really like is that you can cook a big portion of this and keep them in the fridge for easy consumption later. I put them on a box and re-heat a portion on the microwave before serving.

A plate with aubergine shawarma, served with a cucumber and tomato salad and black tahini dressing
A plate with aubergine shawarma, served with a cucumber and tomato salad and black tahini dressing
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