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Vegetarian

Lentils, spring greens and egg for a Meatless Monday

18/05/2015 by Kate 0

Lentils are such a great staple to keep in the cupboard, especially for rustling up a quick Meatless Monday supper. We keep split peas and red lentils on hand for dhal and puy lentils for more of a bite, beautiful just with onion, stock and a few favourite spices thrown in plus some marinated feta crumbled over the top.

To make really tasty puy lentils, we make them like a risotto, first softening finely chopped onion in a little olive oil, then adding the lentils, stirring for a minute before adding hot vegetable stock and simmering for about 30 minutes until cooked but still with a little bite. Use approximately 50g puy lentils and half a small onion per person.

Grate a carrot and stir through half a tsp of grated ginger. Steam some spring greens for a few minutes until cooked but still a little crunchy. To serve you can either stir in an egg yolk (optional) into the hot lentils before transferring to a bowl along with the greens and ginger carrot coleslaw, or you can mix everything in the serving bowl.

From 7 Days Pure & Simple

7 Veg Tagine

27/02/2015 by Kate 0

This winter warming recipe is adapted from Greg & Lucy Malouf’s amazing cookbook MALOUF. When I first made it I was worried the paprika would be overpowering but these root veggies can really take the flavours and so be bold. At this time of the year we need to nourish our digestion and vegetable stews […]

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Roast Baby Aubergines

16/08/2013 by Kate 0

Pre-heat oven to gas 5/ 200C. Cut baby aubergines lengthwise, score almost down to the skin. Make a marinade of olive oil, crushed coriander seeds, cumin seeds, sumac and lemon juice (or whatever you have to hand). Drizzle over the aubergines and then roast in a roasting tray for about 45 mins. Ta dah. Served […]

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Beanie Linguine

16/08/2013 by Kate 0

Just a real quickie supper or lunch here. All I did was boil 75g linguine per person and added to that: Watercress pesto (Pollen Organics) Green beans A scattering of capers Lemon juice A dusting of parmigiano    

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3 Perfect BBQ Salads

18/07/2013 by Kate 0

Marinated Feta & Heirloom Tomatoes I managed to get to Borough Market and pick up these wonderful heirloom tomatoes. I wish supermarkets had more varieties like these but this time of year you might find them more easily, especially if you have a farmers market near you. To marinate the feta you gently fry about […]

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Dhal with Humble Pie

12/04/2013 by Kate 0

About a year ago Nic and I had our first dinner party, or rather picnic in the garden with friends. As a chef, Nic went to town and created an array of temptations from scotch quail eggs to smoked trout (as in she smoked the trout!), rib eye to die for and more. I went […]

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With Love from Malta: Lemon Squash Risotto

8/04/2013 by Kate 0

This bowl of happiness is inspired by Nic’s home of Malta, which is right next door to Sicily. There is no Parmigiano cheese in the risotto itself but a little lemon zest ricotta on top. And instead of using wine at the beginning we use a splash of balsamic vinegar for a gorgeous balance of […]

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Sesame Spiced Aubergine

29/11/2012 by Kate 0

I never thought there was an easy way to get aubergine lovely and soft without having to go through all the faff of salting and draining it, trying to cook them whole on the flame of the hob and making a right mess of it, or using loads of oil. And then Nic showed me […]

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Baked honey and thyme squash

3/10/2012 by Kate 1

Fresh, firm tofu (I can’t help it, I like it), sliced, pressed then marinated in olive oil, lemon juice, basil, tarragon, thyme and rosemary (and seasoning), few mins either side on the hot grill pan, with baked honey and thyme squash. I could get used to this.

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Flat Tummy Vegetarian

25/07/2012 by Kate 0

  MEAT FREE MONDAYS I keep reading about how eating less meat is good for the planet so I’m all for it. The group Compassion in World Farming estimates that if the average UK household halved its consumption of meat this would cut more emissions than if car use was cut in half. While I’m […]

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