Feta and courgette frittata

Another one in the "ooh, look what I found in the fridge" series.

You'll need:

4-5 eggs, depending on how large they are
a little milk
a handful of sliced cooked potatoes
an onion, finely sliced
a couple of courgettes, chunkily sliced
half a packet of feta cheese, cut into chunks
some dried thyme
lots of black pepper
olive oil

You'll need a reasonably large, heavy-bottomed frying pan (it helps if you've got one without a plastic handle, so it can go under the grill at the end). Start off by frying the onion in a little olive oil until it's translucent. You'll then need to add a really good slurp of olive oil (probably a couple of tablespoons), and layer up the courgette/potato slices. Leave this to cook for 5 minutes or so.

Dot the pan with the chunks of feta cheese. Scatter some dried thyme over the top of everything, and give it a good dose of black pepper. Mix together the eggs with a little milk, and pour into your frying pan.

Turn the heat down low, and leave for 15-20 minutes, until most of the egg has set (I think I left mine for about half an hour - good if you like crispy potatoes on the bottom of the frittata). Turn on the grill, and sling the pan under it for another 5-10 minutes, until the top of your frittata is browned.

We ate this with just a green salad - it was surprisingly filling!

Norwegian pretzels

As you might have guessed, we made these for Eurovision, which was beamed live via satellite from Oslo. Sadly, Morten Harket didn't make an appearance and the UK was marooned at the bottom of the table. But the pretzels were good. Hurrah!

You'll need:

1 envelope of dried yeast
1/2 cup warm water
1 teaspoon black treacle
1/4 teaspoon salt
1 1/2 cups bread flour
1 egg, beaten (or a little milk)
extra salt flakes

Stick your oven on at about 220 degrees C. Dissolve the yeast in the warm water, and add the black treacle and salt. Stir to create an unholy mess.

Tip in the flour, and mix to a dough. We had to add a little extra water, to get everything to stick together. Knead the dough really well, until it becomes elastic, then divide up into small pieces. Roll each of these out into thin snakes, and then twist into shapes (this was the bit you loved - you were surprisingly brilliant at making hearts).

Place on a baking sheet, and brush with the egg (or milk). Scatter some flakes of sea salt over the top of each.

Bake in the oven for 10 minutes if you like them chewy - a little bit longer (maybe switch off the oven and leave them inside as it cools down?) if you want them crispy.

Minced chicken donburi

We've been trying out some recipes from the amazing Harumi's Japanese Home Cooking (by Harumi Kurihara), which I found in our local library. She seems to be a cross between the sainted Delia and Martha Stewart - but her recipes are a winner.

I adapted this donburi one somewhat - she suggests garnishing with mange tout, but we ate ours with some steamed broccoli.

Makes enough for 3. You'll need:

cooked rice (we had our usual mug-ful of rice, two mugs of water)
250g minced chicken (or turkey)
3 tablespoons soy sauce
1 1/2 tablespoons caster sugar
1 1/2 tablespoons mirin (we'd run out of this, and of sherry too - so it will be interesting to try it again with some)
3 boiled eggs, quartered

Fry the minced chicken/turkey, until it is browned. Add the soy sauce, sugar and mirin, and simmer until nearly all the liquid has evaporated.

Serve the mince on top of the hot cooked rice, topped with some boiled egg and steamed broccoli.

Harumi also suggests sweetened shiitake mushrooms as an additional topping - she simmers rehydrated shiitake mushrooms in a similar soy sauce/mirin/sugar mix (6 dried mushrooms to 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons mirin and 2 teaspoons caster sugar).

Tabbouleh

We ate this with some cold roast lamb, and pitta breads.

Makes enough for four greedy adults, as a side dish (would be lovely too with some sharp cheese, like feta).

You'll need:

125g bulgar wheat
2-3 large tomatoes, chopped
3 spring onions, chopped
lots of flatleaf parsley, chopped
a good handful of mint, chopped
4 tablespoons olive oil
2 tablespoons lemon juice (I used the juice of 1 lemon)

Soak the bulgar wheat in hot water for 20 minutes or so, until it's softened. Drain, and run under the cold tap.

Chuck the bulgar wheat, tomatoes, spring onions, parsley and mint in a large bowl. Mix. Drizzle over the olive oil and lemon juice, and mix again. Season with salt and black pepper.

You can eat this straightaway, but I find it tastes nicer once it's been left for an hour or so, so the flavours have had a chance to mingle.

Fried rice cakes with leeks and poached egg

We're in a post-Paris slump at the moment, trying to forget how gorgeous the croissants were, and how hot and sunny it was.

This revived our spirits no end. You'll need:

enough cooked rice for 2 (we use a mugful of dried rice, and 2 mugfuls of water)
1/2 teaspoon of saffron powder
50-60g grated cheese (mature cheddar is good, feta or parmesan would also be nice)
a couple of leeks, sliced
250ml stock
50ml cream
a pinch of dried tarragon
3 eggs

Dissolve the saffron powder in a tablespoon of water, then mix into the cooked rice. Add the cheese, some salt and some black pepper. Bind all this together with 1 of the eggs.

Meanwhile, fry the leeks in a little olive oil for a couple of minutes. Add the stock, cream, tarragon and more black pepper, and leave to simmer for 10-15 minutes, until the leeks are soft, and the sauce has reduced.

Heat a little olive oil in a non-stick pan, and sling in a couple of good spoonfuls of rice - flatten it down with a spatula. It should be about 1cm thick, and maybe about 5-7cm across (it really depends on the size of the spatula/fish slice you're using to move it around in the pan!). Fry for at least 5 minutes on each side, so the rice goes crispy and lightly browned.

Transfer to a warm place, while you cook the other cakes. Top with the leeks and sauce, and a poached egg (crack an egg into a pan of boiling water, and leave to cook for about 1 1/2 minutes - or until the egg white has stopped being wobbly!). A fried egg would also be good - as would some chorizo.

Roast Jerusalem artichokes

We had some of these in the veg box last week, and they've been lurking in the fridge ever since. Stuck for what to do, I turned to the trusty Nigel Slater, and his book about vegetables, Tender.

You'll need 3-4 Jerusalem artichokes per person, if you're having them as a side dish. Beware their side-effects!

Stick your oven on at about 180 degrees C or hotter (often it depends what else you're cooking in there).

Wash the artichokes, and slice them lengthways. Sling a knob of butter and a good slug of olive oil in your roasting tin, and put it into the oven to heat up. After 5 minutes or so, bring the tin out, and place the artichokes face down in the butter/oil. Chuck in a couple of cloves of garlic for each person, still in their skins.

Roast in the oven for 20-25 minutes, until the bottoms are crispy. Squeeze a little lemon over the top, and add lots of salt and black pepper.

Cakey flapjacks

Don't get me wrong - they're still pretty solid - but these are slightly more cakey than your average flapjack.

Makes lots (at least 16). You'll need:

175g light brown sugar
150g butter
3 tablespoons golden syrup
1 teaspoon bicarb of soda
200g plain flour
200g oats
a good handful of raisins

Stick the oven on at about 180 degrees C, and line a tray/dish with greaseproof paper. The size of the dish will depend on how deep you want your flapjack to be - you could even do this on a baking tray.

Sling the butter, sugar, golden syrup and bicarb in a saucepan, and put on a low heat. They'll melt and look an unholy mess - give it a good stir, and don't worry about it. Add the flour, oats and raisins, and stir until well mixed.

Tip into your dish/tray, level it all out, and bake in the oven for 20-25 minutes, until it's turned golden brown. Leave to cool in the tin - but do remember to divide it into slices, as it's pretty solid once it's cooled down.