‘What’s For Dinner Tonight?’ Over 250 mouthwatering recipes from friends documenting their culinary journey through lockdown.
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'WHAT'S FOR DINNER TONIGHT?' Over 250 mouthwatering recipes from friends documenting their culinary journey through the first 6 weeks of lockdown.
The Story I set up this Facebook group aptly called 'What's for dinner tonight?" whilst wondering what everyone else was cooking for dinner that evening, this was just a whim at the start of the lockdown and I suggested people 'post their dinner menus' for the current evening in the hope that we could all tempt each other, interact and enjoy reading each others menu choices at this difficult and pretty solitary time. There was no going out to restaurants... our fave pastime, no entertaining, 24/7 cooking was our only option. So the group became virtual entertainment, why not? I suggested to post photos, recipe ideas, and to communicate so we could all benefit one way or another, or just read other people's posts if we preferred not to participate.. it was a win win for all I hoped. So it was and the site grew at a seriously fast pace, even internationally. I then decided that we had a platform to raise funds for the dreadful virus that we all had no control over, and as such we were so reliant on our wonderful NHS and all its connections and volunteers, so I set out to raise funds through the Facebook group. As a new group, we ultimately raised £6000 for NHS CHARITIES TOGETHER FUND, quite an achievement, with thanks to all who donated. But it didn’t stop there. The group continued to grow in popularity, the recipes flooded in each evening, night turned to day, baking went mad, the community spirit grew and I understood the group filled a void in many peoples lives throughout this challenging time, whilst giving many more members increased confidence in the kitchen. Members were requesting recipes from each other in the group daily, so it seemed obvious what the next stage had to be. That was when the idea of creating a recipe book from all the mouth watering posts that were appearing daily, became an obvious next step. Another way to raise funds for different charities this time, and give something back to the people most hit by the pandemic and also to those who had posted the fruits of their labour, or simply enjoyed the site. So this book is finally here. I hope it will be enjoyed and referred to for years to come and will be a testament to the time in our lives, that we probably don’t want to reflect on too much, but will also help us to appreciate how we passed the time, how we enjoyed our food and how much we achieved during those long laborious weeks, that we never knew we were capable of. Jane.
This book has been designed and produced to reflect the daily challenges we faced in the kitchen during lockdown, how we overcame them and, as the Facebook group of the same name grew and grew, how we motivated each other, connected, shared with and humoured each other whilst producing some fine gastronomic delights. This book is set out as a daily choice planner, as I feel this layout corresponds with the day by day and week by week time frame that we were locked down in our homes. IT IS MORE THAN JUST A RECIPE BOOK... IT IS A SIGN OF OUR TIMES!
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“Getting used to the idea of lockdown”
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WEEK ONE Monday Asian Turkey Soup - Abi Bar-Oz Chicken Curry with Toasted Cashews - Dena Lipman Coconut Fish Curry - Jenny Forshaw Courgette, Coriander and Sweetcorn Fritters - Tracy Berens
Tuesday Instant Pot Wild Garlic Risotto - Jenna Goldthorpe Chicken Thighs on Peas, Leeks and Kale - Suzy Rubinstein Shawarma Cauliflower - Jenna Goldthorpe
Wednesday International Shakshuka - Tracy Berens Sticky Spicy Aubergine - Anouska Mond Lamb Chops - Josh Harris
Thursday Tofu Katsu Curry - Joanna Davila Salmon Ceviche, Noodles and Steamed Broccolini - Michele Gould Jude’s Gin - Jude Moryoussef Family Salad - Tracey Sultan
Friday French Onion Soup - Janine Levy Rosemary Chicken with Smoked Paprika and Red Onion - Carolyn Ross Quinoa Tabbouleh - Trudie Mesrie
Saturday Chinese Seaweed - Jo + Benji Almond Chinese Chicken and Sweetcorn Soup - Jo Almond Sesame Chicken Toast - Jo Almond + Dalia Brown
Sunday Chinese Chicken Salad - Deanne Simon Korean Short Ribs - Eugene Esterkin Roasted Courgettes, Tomato and Garlic Salad - Sharon Hart Sweet and Soy Chicken Stir Fry - Danielle Schwinger
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Lamb Chops Josh Harris
Wednesday
What you will need
Sponsored by josh, kate and vinnie harris
HERE’s How
Lamb chops
For the Marinade
For the Marinade Shallot, finely diced
1. In a bowl, mix together a very finely diced shallot, chopped fresh mint, dried mint, sherry, olive oil, crushed garlic, salt and pepper to taste. Mix well, cover your lamb chops in the sauce and leave for 2 hours minimum.
5g fresh mint, chopped
For the Pea Purée
1 tsp dried mint
1. Bring frozen peas to the boil in vegetable stock. Once boiled, plunge the peas into iced water but try and retain some of the stock.
2 tbsp sherry 2 tbsp olive oil
2. Once the peas are cool, add to blender with 25ml of the vegetable stock and the juice of half a lemon. Blitz until smooth then pass through a sieve to make extra silky.
2 garlic cloves, crushed For the Potatoes Salt Pepper For the Pea Purée 100g frozen peas 250ml vegetable stock 1⁄2 lemon, juice For the Potatoes 6 new potatoes Oil Salt Pepper Oregano
1. Slice new potatoes into discs, toss in oil, salt, pepper and oregano. Lay out on a baking tray and cook at 180oC for 25 minutes turning over half way through. Cook the chops on the barbecue for 3 minutes on each side should do it, or on a hot grill if preferred.
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“Getting the most out of our ingredients�
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WEEK Two Monday Pasta Bake with Tuna and Broccoli - Lisa Davis Orzo Pasta Puttanesca - Liz Ward Grilled Aubergine with Thyme - Andy Daly
Tuesday Leek and Butterbean Salad - Sharon Hart Baked Risotto with Cod - Gabrielle Adlestone Fresh Tuna Niçoise - Carolyn Ross
Wednesday Frittatas - Tina Cole Tomato and Basil Chicken with Pasta - Tracey Kingsley at Delight Thai Beef Salad - Fiona Samuels Radnor Lemon Chicken - Julia Sherrard
Thursday Spinach and Feta Filo Pastry Pie - Rema Mond Pan Fried Cod Wrapped in Smoked Salmon - Caroline Gottlieb Sourdough Starter, Bread and Pizza - Jessica Engler Jo’s Fave Salad - Jo Levers
Friday Grilled Aubergine Salad - Gabrielle Adlestone Chicken Coriander - Stephanie Goldstone Sweet Potato Rosti - Tara Bloom Easy Peri Peri ‘Fakeaway’ Chicken - Tracey Kingsley at Delight
Saturday Pizza - Carolyn Ross Salmon Poke Bowl - Vivianne Greibach One Pot Chicken and Rice - Emily Aronson
Sunday Baked Zucchini Fritte - Karen Goodkind Beef Teriyaki - Nick Collins Beetroot Bowl - Josh Harris
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Baked Risotto with Cod Gabrielle Adlestone
Tuesday
What you will need
Sponsored by Louisa, julian, harrison and rocco
HERE’s How
2 tbsp olive oil
1. Heat oven to 180oC.
1 onion, diced
2. Heat half of the olive oil in a large pan, add leeks and onions and fry for 4 minutes. Add garlic and mushrooms and continue to stir fry for 2 minutes.
1 leek, chopped 2 garlic cloves, finely chopped
200g chestnut mushrooms
1 tsp tomato puree 2 tsp smoked paprika 250g arborio/basmati rice 750ml chicken stock
3. Add tomato puree and stir through. Add paprika and rice and stir for 30 seconds. Pour in the stock, bring to boil and cover with tight lid. Transfer to oven for 12 minutes.
4. While rice is cooking, heat up remaining oil in a separate pan. Season cod and lay 3 fillets at a time in oil. Brown on both sides. Carefully remove browned cod to side plate and repeat with remaining fish. 5. After 12 mins, remove risotto from the oven, remove lid and give rice a stir. Lay fish and tomatoes on top of rice and put dish back into oven uncovered. Roast for 15 mins until fish is perfectly cooked through. 6. Remove risotto from the oven, sprinkle with parsley and serve with lemon wedges.
6 skinless cod fillets ENJOY!!! Salt Pepper 16 cherry tomatoes (on vine if possible)
To Serve Parsley Lemon wedges
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Homemade sourdough pizza Jessica Engler
Thursday
What you will need For the Sauce 3 garlic cloves, crushed/ finely sliced
1 tbsp olive oil 1 tin chopped tomatoes/ plum tomatoes/passata
Extras - dried oregano, basil, chilli flakes
Salt Pepper Toppings 2 balls mozzarella Fresh basil Extras - capers, anchovies, olives, caramelised red onions, goats cheese, spinach, egg, tuna, red onion, four cheese, pesto, chilli oil (up to you!)
HERE’s How
Makes 3 pizzas
1. To start with you’ll need 1 batch of uncooked white sourdough (ie follow the sourdough bread recipe to the end of step 4) plus flour (for dusting surface).
2. On a floured surface, divide the dough into 3 equal balls (each approximately 330g). Place on baking paper on a tray, cover loosely with more baking paper and then a tea towel, leave to prove in fridge for 4-18 hours (the longer you leave it the more sour it will taste). 3. At least an hour before you want to make the pizzas, start on the sauce – heat the olive oil on a medium heat and when hot add the garlic, cook until smells fragrant and then add your tin of chopped tomatoes, seasoning and any herbs. Leave on a low heat for at least 1 hour until it’s reduced and thickened. 4. Heat both your grill and your hob to max temperature. Choose your largest heavy-based oven-proof frying pan (make sure the handle can go in the oven!) and put it on the hot hob to warm up to as hot as it will go. 5. One ball of dough at a time, on a floured surface, using your fingers stretch the dough out into a circle the same size as the pan. Being very careful, transfer the dough to the very hot pan on the hob, and spread out as much as possible. Try to make the edges into a 2cm raised crust. Be quick and add the sauce – as you spread the sauce, push into the edges to make a raised crust that doesn’t have sauce on. Add the mozzarella, basil and any additional toppings Cook for 2 minutes on the hob until the bottom of the pizza is browning and crisping up nicely (you can check by gently lifting up edge with a fork)
6. Transfer frying pan into oven – try to have it as close to the grill as possible, grill for 2-4 minutes until the edges are browning and as dark/crispy as you like them and the topping is bubbling away.
7. Transfer to a serving board, add extra fresh basil and chilli flakes if you like. Repeat with the remaining dough balls.
Caramelised Red Onions 1. Thinly sliced red onion in a pan with a lid, leave to caramelise for 1-2 hours on low heat, stir every so often.
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“Getting competitive in the kitchen�
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WEEK Four Monday Turkey Lettuce Wraps - Gabrielle Adlestone Yummy Hot Noodles with Sesame Dressing - Deborah Lewis Seared Ponzu Salmon with Salsa - Lee Black
Tuesday Orange and Soy Glazed Duck - Deanne Simon Turmeric and Paprika Cauliflower Bites - Stav Gal Sesame Seed Tuna - Lisa Reuben
Wednesday Chorizo Chilli Tomato Pasta - Thea Patoff Pizza Fiorentina - Jack Isaacs Sephardic Fish in Spicy Tomato Sauce - Sarah Isaacs
Thursday Vegetable Hot Pot with Potato Crust - Suzanne Showman Chicken Loaf - Lucy Radnor Salad Dressings - Michele Gould
Friday Lemongrass and Ginger Chicken Noodle Soup - Layla Goldstone Harissa Chicken - Josh Harris Harissa Baked Aubergine - Wendy Schweiger
Saturday Warmed Gazpacho with Aubergine Crouton - Caroline Gottlieb Aubergine Polpette - Lina Farr Chicken Caesar Salad - Fiona Samuels Radnor Lamb Shoulder with Sticky Aubergine - Lauren Jackson
Sunday Pan Fried Cod Loin with Roasted Cauliflower and Spiced Paneer - Carolyn Ross Mushroom Chausson - Shelley Ferster Salmon/Chicken Ramen - Carolyn Ross
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Sesame seed tuna Lisa Reuben
Tuesday
What you will need Tuna fillets
Sponsored by Goodall Family
HERE’s How 1. In a bowl mix sesame seeds with oyster sauce, lemon juice and a dash of soy.
Sesame seeds 2. Baste the tuna steaks in it. 1 tbsp oyster sauce, or alternative if preferred
1 tbsp lemon juice
3. Get a non-stick pan very hot. Cook depending on the thickness and how cooked you like it, this was 2 minutes on each side (very rare!)
Soy sauce
4. Once plated, drizzle with lemon and soy.
Salad leaves
5. Put on a bed of salad!
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lamb shoulder with sticky aubergine Lauren Jackson
Saturday
What you will need 1.5kg shoulder of lamb
Sponsored by Lauren, ross and leo Jackson
HERE’s How 1. Rub salt, pepper and cumin into lamb shoulder and brown in a pan with 1 tbsp of oil.
2 tsp cumin powder Salt Black pepper
2. Remove lamb and add a little more oil, then brown the thickly sliced red onions, sliced garlic cloves, then add the paprika.
3. Mix the brown sugar with the pomegranate molasses and the beef stock and pour over the lamb.
3 tbsp oil 3 red onions 3 garlic cloves 1 tsp paprika 1 cup brown sugar 1â „2 cup pomegranate molasses
3 cups beef stock 1 large aubergine 2 tbsp soy sauce 2 tbsp honey Extra oil
4. Season the lamb and put in oven for 3 hours on 140oC, then turn lamb over and cook for further 2 hours.
5. Mix thickly sliced aubergine with soy sauce, honey and little extra oil, put in oven for 30 minutes on 180oC, then throw over the lamb to serve and enjoy!
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“Getting adventurous in the kitchen�
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WEEK five Monday Moroccan Beef Tagine - David Peppi Fresh Salmon Parcels - Beverley Whiteson Sticky Chicken - Ruth Chestock
Tuesday Lamb in Bread - Yanniv Salem Tangerine and Fennel Salad - Sharon Hart Provenรงale Tomato Tapenade Tart - Linda Berman
Wednesday Tuna Tartare - Carolyn Ross Blackened Cod in Provenรงale Sauce - Karen Goodkind Vegetable Paella - Jane Lazare
Thursday Chicken Satay - Jo Almond Sourdough - Josh Harris Sourdough with Avocado and Salmon - Josh Harris Bruschetta - Josh Harris
Friday Mediterranean Chicken - Kobie Cainer Gyoza - Shuli Briggs Slow Cooked Oven Peas and Mushrooms - Jane Lazare
Saturday Sticky Salmon with Coconut Rice - Thea Patoff Traditional Fish and Chips with Mushy Peas - Jo Almond Chicken Kiev - Caroline Gottlieb
Sunday Salmon Ramen - Michele Jackson Lamb Shawarma with Mujadara Rice - Natalie Silverman Fried Tofu and Coconut Spinach Curry - Tara Bloom Squash and Spinach Lasagne - Jemma Harrison
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Slow cooked oven peas and mushrooms Jane Lazare
Friday
What you will need
Sponsored by Rochelle and jonathan Goldberg
HERE’s How
1 pack large flat open mushrooms
1. Slice the mushrooms and place at the bottom of an oven dish, add two cloves of chopped garlic, and plenty of black pepper.
2 garlic cloves, chopped
2. Throw a kilo bag of frozen peas on top.
1 medium bag frozen peas (not petite pois)
3. Pour chicken stock over. Stir. 4. Cover the dish place in 160-170oC oven for 21⁄2- 3 hours.
350ml thick chicken stock (11⁄2 dessert spoons stock mixed with 350ml water)
5. Check every so often if more liquid needs to be added, and give a stir, then put back in to the oven for the required time.
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Sticky salmon with coconut rice Thea Patoff
Saturday
What you will need 4 tbsp mirin 4 tbsp soy sauce 2 tbsp brown sugar 1 tbsp lemon juice
Sponsored By Ariel and Jonah scorah
HERE’s How 1. Mix mirin, soy sauce, soft brown sugar with lemon juice and then use as a marinade for the salmon (use as many salmon fillets as you need). Marinade for about 1 hour then grill the salmon under hot grill for about 7/10 minutes until just nicely coloured . 2. Meanwhile, pour the rest of saved marinade into small frying pan and reduce until it's a thick glaze, which is then served with the salmon.
Salmon fillets
Coconut Rice
Coconut Rice
1. Leave rice in cold water for 30 minutes and then wash all the starch out. Add just enough water to nearly cover rice, then add tin of coconut milk, one stick of cinamon and lemon peel (I use a potato peeler to do peel) salt and pepper, cover and simmer for 8 ish minutes. I leave the lid on which just finishes rice.
Basmati rice 1 tin coconut milk 1 stick cinnamon 1 lemon, peel Salt Pepper
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Baking, baking and more baking
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Beetroot, chocolate and rose brownies Liz Ward
Sponsored By Liz Ward
What you will need 200g dark chocolate, chopped
300g cooked beetroot, drained and chopped
3 eggs 60ml (1â „4 cup) olive oil
HERE’s How
Makes 16
1. Preheat the oven to 200oC (400oF). 2. Line a 23 cm (9 inch) square baking tin with baking paper and set aside.
3. In a microwave safe bowl, place the chocolate, stopping and stirring at 15 second intervals, until smooth. Set aside for a few minutes.
4. Transfer the beetroot into a food processor and process until you obtain a smooth puree consistency.
21â „2 tsp rose water 1 tsp vanilla extract
5. In a large bowl, place the pureed beetroots, chocolate, eggs, olive oil, rose water, vanilla extract and mix all the ingredients together until smooth.
250g light brown sugar 150g ground almonds
6. In a medium sized bowl, mix the sugar, ground almond and baking soda. Transfer this dry mixture into the wet mixture and combine all the ingredients together until smooth.
1 tsp baking powder Dried edible rose petals for decoration, if desired
7. Transfer the brownie mixture into the lined baking tin and place in the warm oven for 30 to 35 minutes until the top of the brownie feels spongy to the fingertips. When inserted in the middle of the cake, a skewer should come out a little bit moist. 8. Once baked, remove from the oven and leave until the brownies are completely cold before removing them from the tin. Once cooled, remove from the tin and cut into 16 squares. Decorate with dried edible rose petals if desired.
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Granola and oat cookies Dena Lipman
Sponsored By ann joseph and family
What you will need
HERE’s How
140g plain flour
1. Cream the butter and sugars until light and fluffy.
100g caster sugar
2. Beat in the egg and vanilla.
50g muscovado sugar
3. Add flour, baking powder, salt.
125g unsalted butter
4. Add oats, granola and mixed chocolate/fruit to form a dough.
1 medium egg
5. Leave in fridge to set for at least 30 minutes.
1⁄2 tsp baking powder
6. Pre-heat oven to 180oC/ fan 160oC/Gas 4.
1⁄2 tsp salt
7. Take small balls of the cold dough around the size of a small plum.
1⁄2 tsp vanilla extract
8. Place on lined baking tray and space apart, flatten each slightly.
75g large oats
9. Cook for approx 12-15 minutes until slightly golden (don’t overcook or they cool too hard).
50g granola 10. Allow to cool before transferring. 100g mixed chocolate chips/cranberries/stem ginger (small cubes)/ chopped apricots/dates experiment with different combinations
1 orange, zest
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Tanya's doughnuts Tanya Temkin
Sponsored by Tanya Temkin
What you will need
HERE’s How
Dough
1. Put the milk, salt and softened butter into a jug.
2 cups milk
2. Microwave for one minute.
1 tsp salt
3. Add the 1⁄2 cup sugar, nutmeg and whisk.
1⁄2 cup butter (leave out to soften)
4. Place into a large mixing bowl. 5. Add the dried yeast and 1⁄4 cup of sugar and whisk again.
1⁄2 cup sugar 1⁄2 tsp nutmeg
6. Add the flour, one cup at a time and mix until there is a sticky dough.
4 beaten eggs
7. Leave to rest for 1 hour or longer.
2 tbsp dried yeast or 40g fresh yeast
8. Knead dough for 2-3 minutes - it is very sticky so make sure you have flour on your hands and table.
1⁄4 cup sugar
9. Roll out and shape the doughnuts.
5 cups self-raising flour
10. Fry for 2 minutes each side in sunflower/vegetable oil.
Glaze
11. Place on a cooling rack with kitchen paper underneath.
3 cups icing sugar 1⁄2 cup water
If adding glaze leave to cool. For a sugar coated doughnut roll in a bowl of caster sugar. For filled doughnuts either use a syringe or piping bag and pipe inside the jam/caramel/custard and push the nozzle inside and squirt some filling in.
1 tsp vanilla
Glaze 1. Place all ingredients into a bowl and mix until smooth. 2. Wait for the doughnuts to cool then coat one side with glaze.
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Cinnamon Buns Sarah Black
Sponsored By Rosalind and michael rosenblatt
What you will need For the Dough 100g unsalted butter 200ml milk 1 tsp salt 250g plain/wholemeal flour, plus extra for dusting
250g strong white flour 11⁄2 tsp fast-action yeast or 10g fresh yeast
1 tsp ground cardamom (optional)
4 tbsp caster sugar 2 free-range eggs Olive oil, for greasing
HERE’s How 1. In a small saucepan heat the butter, milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm (you don't want to scramble the eggs!).
2. In a large bowl, stir together the flours, yeast, cardamom(optional I don't always use this!) and sugar until combined. Make a well in the centre and crack in the eggs. Pour in the lukewarm milk mixture and stir everything together to form a sticky dough. You may have to use your hands as the dough becomes stiffer, do not fear how sticky it is at first.
3. Oil the work surface with a teaspoon of olive oil. Turn the dough out onto the oiled surface and knead vigorously for about 5-8 minutes. Don’t be tempted to add flour, as this will make the buns dry and tough. Keep kneading until the dough is considerably less sticky, smoother and more elastic. Shape into a ball, and put into a large, greased bowl. Cover the bowl with a clean tea towel and set aside in a warm place to prove for an hour, or until it has doubled in size. Meanwhile, for the filling and topping, mix the softened butter in a bowl with half the sugar and 1 tablespoon of cinnamon. Use a fork or large spoon to mix the sugar and spice into the butter until it is completely combined, make sure the butter is soft it will be much easier. Mix the remaining sugar and cinnamon in a separate bowl and set aside.
4. When the dough has risen, turn out onto a floured work surface and gently roll out into a 36 x 24cm rectangle about 1⁄2 cm in width. Spread the cinnamon-sugar-butter mixture evenly over the dough with a table or palette knife.
For the Filling and Topping
5. With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices, or 6 depending on how thick you want them to be.
75g unsalted butter, softened
6. Place each slice onto a baking tray or into a greased muffin tin. Baking in a muffin tin will make your cinnamon buns taller and domed. Cover with a clean tea towel, or clingfilm and set aside to prove again for 30-45 minutes, or until risen.
100g caster sugar 7. Pre-heat the oven to 200oC/180oC Fan/Gas 6. 2 tbsp cinnamon 1 free-range egg, beaten
8. Brush the tops of the buns with beaten egg and dust liberally with cinnamon sugar. Bake for 12 minutes until the buns are dark golden-brown, you can then add an icing sugar drizzle if you want and enjoy warm with a cup of tea or coffee.
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the Coronavirus cook Sponsored By Heather and Philip Kandel
‘What’s for dinner tonight?' Now, where have I put that Cheddar Cheese? I can’t find a thing in my fridge; in such strange times as these. I don’t throw the leftovers or ‘odds and ends’ away… it's supper for tomorrow or shoved in the freezer for another day. Wine, olive oil, tomato sauce - we must not waste a drop ‘Cause we never know when we can ‘do’ the next supermarket shop. You’ll be much appreciated for being inspired I’ve got to tell you, you’re not getting ‘fired’. So ‘What’s for dinner tonight?’ Fish pie? Chicken, pasta or steak? Forget a take-away or a restaurant meal. (In your dreams). Please someone give me a break. Whatever you cook it's NOT going to be a flop. Just put it in the oven already-on-high, at the top. Now you have some time to use your imagination… I suggest you try some pickling or fermentation. Ha! Please let’s have less of the complaining… it’s not as if we’re entertaining! That will come when we’re out of this mess We’ll be partying more and worrying a whole lot less. X Heather
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Tips and Tricks we learnt through lockdown CLARE SAVINSON If you have fruit that is a bit overripe, slice thinly, then either dry it in a low oven for 24 hours, or dry in a proving drawer. I dry banana, mango, pineapple, grapes, kiwi fruit, then snack on it. JANE KEMPLER Freeze fresh ginger, its much easier to grate. KAREN GOODKIND Freeze skinned ripe bananas and use in smoothies or to make healthy banana ice cream (whiz frozen bananas and eat straight away). LOUISE MCLOUGHLIN I used a bag of slightly sprouting potatoes to prep frozen roast potatoes ready for the oven. RUTH DAVEY Once you open a bag of salad leaves line a plastic container with kitchen paper, put leaves on paper. Cover with another folded piece of paper and put lid on. Store in fridge. This will prolong life of salad leaves by several days.
JUNE COPPEL I finely grate or zest lemons and limes - (may be frozen) for biscuits, cakes and desserts, then squeeze juice (again can be frozen in ice cube trays) for dressings, caseroles or baking then freeze skins for stuffing into whole chickens before roasting or baking with slow roasted lamb. EMMA PEARL GRANT Chop and freeze onions! And I freeze my fresh herbs so they don’t go off! J SIMON FINK Best tip is to ignore all 'best by' dates. Use your eyesight to work out what's still edible. LOUISE MCLOUGHLIN Cauliflower leaves and stalks mixed with broccoli stalks make great soup too. DEANNE SIMON I always have a bag of crumble in the freezer. SUZANNE SHOWMAN Plant garlic cloves, leave them until next Spring.
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CLARE SAVINSON If you are a gardener, keep butternut squash seeds, and dry for two weeks between 2 sheets of paper towel, then plant. JOSH HARRIS Best tip is to take all the offcuts (potato peel, carrot tops, broccoli stem, onion ends etc) and boiling them in water to make a stock, which you can add to ice cube trays, freeze and then just drop in your soups / casseroles. KAREN ILSEN So I may be late to the party but I’ve discovered whole lemons freeze really well! In fact once they’ve defrosted completely they’re much juicier and easier to squeeze. NATALIE ALLEN Potato peelings-keep in cold water in Tupperware for up to 4 days. Then dry off, coat in veg oil and paprika, roast for 25-30 minutes at 170, delicious and super crispy. JENNI MOND Chopped liver doesn’t freeze well.... so... you can cook chicken livers & seasoned fried onions & freeze. On defrosting, just add freshly hard boiled eggs & pop all in food processor. I freeze in small batches & chopped liver always turns out perfectly.
LOUISE MCLOUGHLIN When cooking a roast dinner cook extra veg, mashed potatoes and gravy. Finely chop left over meat and pop in a casserole with veg and gravy stir through mixed herbs or a teaspoon of ground cumin plus a good scoop of mango chutney and top with Mash potato - voila! Cottage pie for freezing or another day. LINA FARR Shrivelled up garlic bulbs that need using...peel and put in a jar and cover with olive oil. LINA FARR Basil plants that are healthy with a huge amount of green leaves. Snap the leaves off and pop them in either ice cube trays with water and freeze or freeze in a freezer bag. Use frozen when required straight from the freezer. DEBBIE HORNE Turn leftover bread or stale bread into breadcrumbs & freeze. MIRANDA COOPER Always take fruit and veg out of their wrappers. Strawberries - add kitchen roll to the bottom of the punnet. Spinach and salad bags - place 2 kitchen roll sheets to either side of the bag
SUZANNE SHOWMAN Cut a 3" length of stem from fresh basil/mint plants, remove lower leaves and put them in a glass of water until roots form, then plant
The ‘What’s For Dinner Tonight?’ recipe book is a day-by-day account of home cooked recipes from members of the Facebook group of the same name, which was set up as a bit of fun at the start of the Coronavirus lockdown. The book includes over 250 mouthwatering recipes, most of which have simple ingredients and are easy to prepare; perfect to serve the family. It features so many delicious dishes created by our members and is filled with humour, warmth, a love of food and the creativity we sometimes didn’t even know we had. Throughout this difficult time we connected through food, shared our recipes, learnt from each other and together we got through it. This book is more than just a recipe book. It is a keepsake, a memoir and a sign of our times. An idea and concept created by Jane Lazare. Designed by Liora Bean. PRICE: £25
Contact: janelazare@gmail.com for further copies. Copyright – All rights reserved. Printed by Beamreach Book Printing, Cheshire, UK.
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781838 120603
ISBN 978-1-8381206-0-3