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Butter-roasted cherry tomato pasta
14 ratings
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Butter-roasted cherry tomato pasta
Pasta and balsamic vinegar in the cupboard? Cherry tomatoes, butter and cheese in the fridge? Then you’re all set to make this delicious tomato pasta recipe on a student budget. Make sure you use a vegetarian-friendly hard cheese if you’re cooking for vegetarians.


By Rachel Phipps
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 2–3

Dietary


Vegetarian

Ingredients
400g/14oz cherry tomatoes
35g/1¼oz unsalted butter, cut into small pieces
1 tsp balsamic vinegar
200–300g/7–10½oz pasta shapes
sea salt and freshly ground black pepper
Parmesan cheese, grated, to serve (or a similar vegetarian hard cheese)
Method
Preheat the oven to 180C/160C Fan/Gas 4.

Tip the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes. Drizzle with the balsamic vinegar and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce.

When the tomatoes are near the end of their cooking time, cook the pasta in a large pan of boiling salted water according to packet instructions, or until just tender. Drain the pasta and return it to the pan.

Using a fork, lightly crush the tomatoes into their sauce. Add the tomatoes to the pasta, stir to mix, and cook over a medium heat for 3–4 minutes, until the glossy sauce coats the pasta.

Check the seasoning before serving with a generous sprinkling of cheese.

Butter bean curry with smoked haddock
15 ratings
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Butter bean curry with smoked haddock
Homemade spice mix, curry paste, poached fish and eggs – this curry has it all! Use the freshest eggs you have for poaching.

For this recipe you will need a pestle and mortar and a blender.


By Ellis Barrie
From Ready Steady Cook
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Ingredients
For the spice mix
1 tbsp medium curry powder
1 tsp nigella seeds
1 tsp coriander seeds
1 tsp yellow mustard seeds
6 cardamom pods, seeds only
1 tsp ground turmeric
½ flaked sea salt
For the paste
15g/½oz fresh root ginger, peeled and roughly chopped
4 garlic cloves
½ long red chilli, roughly chopped
1 large ripe vine tomato, roughly chopped
1 tbsp sunflower oil
For the curry
15g/½oz butter
1 tbsp sunflower oil
1 medium onion, finely sliced
400g tin butter beans, drained
400g tin coconut milk
3 tbsp finely chopped fresh coriander, plus extra to serve
1 tbsp fresh lime juice, plus extra to taste
salt and freshly ground black pepper
For the fish
300ml/10½fl oz milk
2 x 150g/5½oz smoked haddock fillets
For the poached eggs
1 tbsp white wine vinegar
2 free-range eggs, for poaching
Method
To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside.

Place all the ingredients for the paste into a blender or food processor and blitz until smooth.

To make the curry, melt the butter with the oil in a medium non-stick frying pan and fry the onion for 3–4 minutes or until softened and lightly browned, stirring regularly. Add a heaped tablespoon of the spice mix and cook for 1 minute more, stirring constantly.

Add the paste and fry gently for 3 minutes, stirring. Add a little more oil if needed. Stir in the butter beans, coconut milk, coriander and lime juice. Bring to a gentle simmer and cook for 5 minutes, stirring regularly. Season with salt and pepper and lime juice, to taste.

While the sauce is simmering, cook the fish. Pour the milk into a small saucepan and stir in 2 teaspoons of the spice mix. Add the haddock, bring to a very gentle simmer and poach for 3–5 minutes, depending on thickness.

To cook the eggs, fill a medium pan a third full of water, add the white wine vinegar and bring to a gentle simmer. Break the eggs gently into the water and poach over a very low heat for 2–3 minutes, or until just set.

Divide the curry sauce between two warmed, shallow bowls. Lift the haddock out of the poaching liquid with a spatua or wide slotted spoon and drain well. Top each bowl with a piece of fish, then a poached egg. Scatter with fresh coriander and a grinding of ground black pepper to serve.

Barbecued sirloin with chimichurri sauce
2 ratings
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Barbecued sirloin with chimichurri sauce
Barbecues aren't just for burgers! This South American steak recipe is quick and tasty, and great for feeding a crowd.


By Valentine Warner
From What to Eat Now
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Preparation time

overnight

Cooking time

30 mins to 1 hour

Serves

Serves 8–10

Ingredients
For the chimichurri sauce
2–3 long red chillies, seeds removed and finely chopped
10–12 garlic cloves, finely chopped
2 large handfuls finely chopped fresh curly-leaved parsley, leaves only
4 heaped tsp dried oregano
2 tsp sea salt flakes
5 tbsp red wine vinegar
4–5 tbsp extra virgin olive oil
For the barbecued sirloin
2kg/4½lb well-hung boneless beef sirloin, not rolled (weight after bone removed)
sea salt flakes and freshly ground black pepper
How-to-videos
Method
For the chimichurri sauce, place the chillies and garlic into a bowl. Add the remaining chimichurri sauce ingredients and 5 tablespoons of water and stir well until combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4–6 hours to allow the flavours to infuse, or preferably overnight.

One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for 1 hour. When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals.

Season the beef sirloin all over with salt flakes and pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.)

Sear the fatty side of the sirloin for 4–6 minutes, or until golden brown, then turn the beef over and continue to cook for 20–25 minutes. Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to your liking.

When the beef sirloin is cooked to your liking, remove from the barbecue and set aside to rest for 10 minutes, before carving into thick slices. To serve, arrange 2–3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce.