Saturday, 29 September 2012

Salt Cod with Chorizo and Chickpeas


Salt Cod with Chorizo and Chickpeas
  The only time I eat dried food is normally when I'm having a “filthy” pot noodle or when I remember to soak some pulses, like black beans, chickpeas etc. But occasionally I use salt fish, which is also dried and something that is not very common in the UK, which is a shame as salt fish can add a lovely texture and flavour to a dish. In Spain they have salt cod, but although this recipe is mostly a Spanish recipe I am using Jamaican Salt Fish, which is actually salted Atlantic Pollack, which tends to be cheaper than the Spanish version and it's all I can get in my local supermarket.

When using salt fish, you must ensure that you soak the fish and drain a few times, otherwise the fish will be far to salty – hence the name salt fish. I do know an acquaintance who didn't realise that you needed to soak the fish. She placed it in a frying pan, added milk and season with more salt. So be careful to ensure you soak the fish before hand. I actually soaked the fish over night and in the morning I rinsed it and soaked it again for whole day and drained and refilled the bowl about five times. It was perfect when it came to use it.

soaking chickpeas and salt fish
I am also using dried chickpeas and soaked them also over night and in the morning, drained them, placed them into a pan of cold water brought it to a rapid boil. Boiled them for 10 minutes then turned the heat down and simmered for 40 minutes, but if you can't be bothered you can use tinned chickpeas. It's just I'm a cheapskate and prefer to buy big bags of dried pulses.

This recipe is for four people and I was the only one eating it, so I had enough for the next few days. To stop me getting bored of eating this over the next two days I added the bag of salad leaves which contain spinach, rocket and watercress which. I also served it with different sides dishes, cous cous, brown rice and then bulgar wheat with caramelised onions.

  • 3 tbsp extra virgin olive oil
  • 1 onion, finely sliced
  • 2 cloves of garlic, finely chopped
  • 120g chorizo, skin removed and diced (picante if you can get it)
  • 200 dried chickpeas (soaked and boiled) or 400g tinned chickpeas
  • 1 carrot, washed and diced
  • 2 celery stalks, chopped
  • 1 ltr chicken stock
  • 2 bay leaves
  • 300g dried salt fish (rinse, see above)
  • pepper for seasoning.
  • (Serves 4)


Put the oil into a heat resistant casserole dish and bring to a gentle heat and add the onion and garlic and cook until soft, about 4-5 minutes.

Add the chorizo and cook for about five minutes. You will see the paprika being released from the chorizo and bring a nice yellow colour to your onions and garlic

Frying onions, garlic and chorizo
Add the chickpeas, carrots and celery and cook for about 2-3 minutes stirring occasionally.

Add the chicken sock and bay leaves and then place the fish into the casserole dish and stir. Do not worry if the fish breaks up as you don't want uniformed size pieces of fish.

All the ingredients in a heat resistant casserole dish
Season with pepper and then place a lid on the casserole dish, once boiling, turn down the heat and cook for 20-30 minutes.

DO NOT add salt until ready to serve as you will probably find there is enough salt in the recipe because of the fish.

Serve with cous cous, rice or bulgar wheat or some crusty fresh bread.

Salt fish served with cous cous




Thursday, 27 September 2012

Black Bean and Cassava Soup


I was searching through my cupboards and realised that I had more dried pulses than our local supermarket and decided it was time to use some. I've actually made three dishes with pulses this week, salt cod and chickpea stew and a spicy sausage hotpot both of which I post shortly. But for this recipe I decided to use up some black beans, so before I went to bed I placed 100g of dried black beans into a bowl of water to soak overnight.

When I got up in the morning, I drained the beans and then place them into a pan of water and boiled them for 10 minutes and then turned the heat down and let them simmer for about 45 minutes, just as well as I had plenty of time as I still wasn't sure what to do with them.

Black beans are typically used in Latin American and whilst walking around my local supermarket I was still wondering what to do them, when I spotted cassava in the vegetable area and knew that was also used in South America and decided to make a black bean and cassava soup. I know it simple, but not really knowing what cassava tasted like I didn't want to make something fancy and ruining it.

Cassava's texture is like yucca or yam, but with a starchy flavour. But there is a warning as cassava can cause problems if not prepared correctly as it can increase the build up in cyanide. It's very easy to remove the toxins during the cooking process, but you shouldn't eat it raw. See http://en.wikipedia.org/wiki/Cassava for more information

  • 100g dried black beans (or 200g tinned)
  • 2 tbsp butter
  • 1 tsp olive oil
  • 1 onion, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 700g cassava
  • 1ltr vegetable stock
  • 3 tbsp flat leaf parsley
  • salt and pepper to season

Soak the black beans in water over night and then rinse in the morning. Place into a pan and cover with cold water and bring to a rapid boil for 10 minutes. Turn down the heat and simmer for 40 minutes. Sieve the beans and place to one side

Place a pan on the hob and turn up the heat and melt the butter. Add the oil to stop the butter from burning then add the onions and garlic and cook until soft, between 5-10 minutes
.

Peel the cassava and chop it in to medium size pieces, then add it and the boiled black beans into the onions and garlic and stir together and cook for about 3-4 minutes.

Add the vegetable stock and flat leaf parsley and cook for 30 minutes.

Take out some of the black beans and cassava. Cut the cassava into smaller pieces and place both items to one side

Blend all the other ingredients in the pan together until all blended together.

Place the black beans and cut up cassava back into the soup mixture and bring back to the boil and serve with yoghurt and a few leafs of the parsley.

Tuesday, 25 September 2012

Thomas Cubitt - Restaurant Review


Roast Beef
I've never seen myself as a typical Englishman, although I can't complain properly, I like to moan a lot, talk incessantly about the weather and I'm big on manners. But there is one thing that remind me more than anything that I am typical English and that is a roastie – a roast dinner if you didn't get it. A very good friend use to call me Mr Les Rosbifs when she wanted to pull my leg, but I took with great pride, as there is nothing much better than a roast dinner on a Sunday or any night for that matter.

Why is it then, it's very hard to get a great roast dinner in restaurants. Most time the meat is well cooked, the vegetables are fresh and crunchy, but the roast potatoes just don't cut the mustard. In fact over many years I no longer order a roast dinner because it never lives up to a home made roastie For some unknown reason I broke my rule and still wish I hadn't

After spending three hours standing in Hyde Park on a very wet Sunday morning, marshalling 1000 runners doing the British Heart Foundation Job 2012. I met a friend and we walked to Belgavria and went to a restaurant called Thomas Cupit for lunch. Downstairs is actually a bar, which was very busy and nearly everyone was eating, which is I took to be a great sign. We didn't have to wait for a table and as we sat down by a polite and smiley waitress we were asked if we would like a drink whilst looking at the menu, a great start as far as I was concerned.
Dressed Crab
After a study of the menu the roast dinner was grabbing all my attention, but wasn't sure, due to my roast potatoes experience and my golden rule. There were three roast options, beef, lamb and pork but I wanted the best of two of them, the yorkshire pudding from the beef and the crackling from the pork. After a jovial chat with our waitress I was advised that if I ordered the pork see would ensure I had a yorkshire pub – this was just getting better.

Carlingford Rock Oysters
For starters my friend ordered the Carlingford Rock Oysters, which where very plumb and full of the salty flavour you would expect and with the usual squeeze of lemon, shallots in red wine vinegar and a hit of Tabasco they were gorgeous. They had also cut the oysters foot making it easier to eat. Also the lemon was covered with muslin so no lemon pips would fall into the oysters. It's little things like this that shows the restaurant has thought about the overall dining experience rather just cook and serve. I ordered dressed crab with crisp bread, which was delicious. The crab was fresh and delicate but there was a little too much mayonnaise but not enough overpower the wonderful crab meat. The crisp bread were well, crisp and had a light flavour and complimented the crab.

Roast Pork
For the roast I ordered the pork and it was perfectly cooked with the crackling salty and crisp. The carrots and French beans were fresh and crunchy, as was the cauliflower in the cauliflower cheese, which wasn't to strong. The yorkshire pudding where light and fluffy and were not greasy. But what about the roast potatoes, unfortunately they didn't work as they were neither crispy or fluffy, they appeared to be an after thought planked on the plate, which was a shame as it would have my first perfect roast dinner at a restaurant.

There wasn't room for desserts but I finished with my usual double espresso, which had a deep full flavour and not bitter it also hadn't been burnt. The staff were very polite, attentive but not intrusive, in fact our table was by the ordering bench and most of time we weren't aware of them working, another sign of a small detail being taken into consideration.

I am being a bit hard on the roast potatoes, as overall it was a wonderful Sunday lunch. If you're not as fussy as me then you will not be disappointed and will have a wonderful meal. but at £17.75 for the pork it's is a little pricey, but worth it. If you don't fancy a roast dinner, the fish and chips and steak and ale pie looked very good.

Saturday, 22 September 2012

Turkish Meatballs


I started making the second recipe from the Tesco For Real Living magazine because it was another great sounding recipe. Unlike last time I decided I wouldn't tweak it and see how it goes, but as I was preparing the dish, things weren't going as planned, not the recipe but how to prepare it, so

The recipe was full of lovely flavour with the cumin and cinnamon adding a wonderful savoury and sweet flavour to the lamb and the rich tomato sauce. The only problem was the meatballs started to fall apart when I was trying to brown them, but I managed to keep them from falling apart completely and managed to get them to keep there shape. Next time I do them I will grate the onion and remove the moisture like I do with the burgers. They asked for 16 meatballs, but I thought they were too small and only made 12 decent size ones. I also browned them in a frying pan as there wasn't enough room in my heat resistant casserole dish to put them all in. So I did do a far amount of “tweaking”, but again I will give Tesco's the credit.

Apologies because my photo taking is seriously going down hill, must do better. The picture I've taken doesn't do justice to the recipe.
  • 500g lamb
  • 1 medium egg
  • 2 onions. finely chopped
  • 2 tbsp ground cumin
  • 2 tsp ground cinnamon
  • 2 tbsp paprika
  • 4 cloves of garlic, crushed
  • 30ml dill – most chopped
  • 1 tbsp extra virgin olive oil
  • 800g tinned chopped tomatoes
  • 1 tbsp clear honey
  • handful of pine nuts
  • Greek yoghurt to serve
  • (serves 4)

Pre-heat the oven to 150c/300f/gas 2

Place the lamb into a bowl with the egg. Then add half of the cumin, cinnamon, paprika, garlic and dill. Mix together until completely combined, I found it best with my hand.

Take some of the mixture and roll into a ball and place on a plate, repeat until you have 12 even size meatballs.

Heat the oil in a pan and add the meatballs and keep turning until the balls are browned.

Place the tinned tomatoes and the rest of the cumin, cinnamon, paprika, garlic and dill into a casserole dish and mix together.

Stir in the honey and gently add the meatballs into the tomato sauce and place into the pre-heated oven and cook for about 1 hour 45 minutes.

Put a pan on to a stove and gently heat. Add the pine nuts and gently toast them. Once brown place into a bowl.

Place the meatballs and sauce onto a plate, place on some great yoghurt and some toasted pine nuts and the left over dill.

Serve with rice or cous cous.

Tuesday, 18 September 2012

Beef and Ale Stew

Beef and Ale Stew - my picture is not as good as Tesco's lol

Well my favourite period of the year is fast approaching, yep sorry to say I love autumn and winter – why would I like the the cold seasons – simple – great slow cooked stews and casseroles which are full bodied with a full rich flavour, lovely. As I've not cooked a stew for a while I needed to get some practise so this is a new recipe which I got from the latest Tesco Magazine, called For Real Living. I have tweaked the recipe quiet a lot and added more ingredient so I could almost call it my own version, but more than half is from them, so I decided to recognise the fact.

The magazine has some good recipes and I will be trying at least three of them this week, but like this recipe I might tweak them a bit to. Below is the picture from the magazine, but if you look at the picture you will see carrots in the stew, but they don't list it as an ingredient, but seeing as I love carrots in stew I decided to add some. I wonder if I should tell them or would that make me sad, meaning I've got far to much time on my hand as there are better things I could be doing with my time :-)

Tesco's version didn't list carrots but you can see them in the picture


  • 1tbsp flour
  • salt and pepper to season
  • 500g diced beef
  • 2 tbsp vegetable oil
  • 330ml Belgian beer
  • 2 tbsp extra virgin olive oil
  • 2 onions roughly sliced
  • 2 cloves of garlic, bruised but left whole
  • 2 celery sticks, sliced
  • 1 carrot, sliced
  • 1 tsp thyme
  • 2 bay leaves
  • 1 tsp muscovado sugar
  • 1 tbsp red/white wine vinegar
  • beef stock cube.
  • (serves 2 with left over for lunch)


  • optional - big croutons
  • 100g emmental cheese, finely grated
  • 1 tbsp wholegrain mustard
  • 4 thick slice baguette, cut on the diagonal
  • (serves 2 with left over for lunch)


Pre-heat the oven to 150c/300f/gas 2

Place the flour into a bowl, season with salt and pepper and mix together. Place in the beef and mix into the flour mixture.

Place the vegetables in a heat resistant casserole dish and place on the hob and bring to a high heat.

Add 100g of beef into the hot oil and brown off. Once browned remove the beef and repeat until all the beef has been completed

Turn the heat right down and add some of the beer into the bottom and scrape off any of the caramelised bits on the bottom of the casserole dish. Once all remove pour the liquid into a bowl and place to one side.

Return the casserole dish to the heat and add the extra virgin olive oil. Once the oil has heated add the onions, garlic, celery, carrot, thyme and bay leaves and cook for about 10 minutes, stirring occasionally and do not allow to burn

Add the wine vinegar and mix together and then add the beef and all the beer into the dish and bring to the boil

Once boiling remove from the hob and place in the oven and cook for 1 hour 45 minutes, stirring occasionally or 2 hours 30 minutes if you are not having croutons.

Croutons

Take the grated emmental and thyme and mix together. Spread the wholegrain mustard on the sliced baguettes. Then sprinkle the cheese and thyme mix on the bread

Place them on top of the beef stew and place back into the oven and cook for another 30 minutes. Keep the lid off but keep an eye on the liquid of the stew in case it starts to dry out. If it starts to dry out add some warm water, carefully as not to knock over the “croutons!.

If having croutons just serve in a bowl. If serving without croutons then serve with brown rice or mashed potatoes and vegetables.

Saturday, 15 September 2012

Scrambled Eggs with Fish


I have mentioned before that I like to skulk around the reduced section of our local supermarket and was there the other day and purchased some fish pie mix. I love fish mix, but far to tight to pay full price for it and so when it's in the reduced section I always purchase it. One pack makes me four lunch time meals. My favourite being a miso soup with vegetables, fish mix, dried seaweed, noddles and a big spicy red chilli. It's very tasty, it's low in fat, low in salt and I think very healthy.

Anyway, I'm waffling on and getting boring, so this morning I looked into the fridge and found I had some eggs that needed to be used up, so decided to have some scrambled eggs. I began to wonder if the fish mix would work with the eggs? I can almost here some of you gagging, but a very common breakfast, and one that I enjoy very much, is scrambled eggs and smoked salmon, so why shouldn't it work. The fish pie mix is salmon, cod and smoked haddock, so the smokiness from the haddock should come through like a smoke salmon version, the cod is fairly innocuous and the salmon just adds a little background flavour. So with added seasoning (being careful with the salt because of the smoked haddock) and a touch of mustard I threw it altogether and was very pleased at how it came out. The smoked haddock didn't overpower it, the mustard added a little hit of heat and I have a feeling this might become a popular breakfast in my house. Like my noddle lunch, its' very quick, it's low in fat, fairly low in salt and healthier than most breakfasts and that is also assuming I can get the fish mix in the reduced section, as still not going to pay full price for it :-)

  • knob of butter
  • 25g fish pie mix, roughly chopped into smaller pieces
  • 1 egg
  • ¼ tsp english mustard
  • salt and pepper to season
  • 2 pieces of toast (preferably wholemeal and home made).
  • (serves 1)


Add the knob of butter into a heated pan, once melted add the fish mix and stir together on a low heat

Add the egg, mustard and seasoning into a bowl and mix together, whilst occasionally stirring the fish.

Once the fish looks cooked add the eggs mixture and stir until all the egg has scrambled.

Serve on the toast or on the side, with a large mug of tea – a perfect breakfast.

Thursday, 13 September 2012

Winterfeld - Berlin Restaurant Review


Tiramisu

Last weekend I went to Berlin with some friends, a great city with lots of history and culture with some wonderfully bars and restaurants. When I'm away on holiday I always plan to write reviews on restaurants and other food related things that happen. But every time I take my tablet pc or my iPhone out and start writing I stop as I think why am I doing this because I’m on holiday, so end up stop writing. This time I decided to make notes and write it up when I get home and even then it's struggle as it's feels so long ago when I had the meal. I prefer to write things up the day after the event or recipe as it feel more genuine rather than writing it up week(s) later.


I've been going to Berlin, every year, around September, for the last 7 years and we have been to this restaurant before. As the food has always been good, we decided to make a special trip and thought it deserves a review. It's an Italian restaurant with a tasty menu, with the usual fare of pizzas, pastas, meat and fish, but unlike some “tourist” restaurant the food is very well cooked and wonderfully presented. A “tourist” restaurant is one of those places that is located in area that has a large amount of tourist, they charge a fortune for very poor food and service. We've all been to one of them and we we've all regretted going to them, but it seemed like the best choice at the time.

Penne with Veal Stew
There were five of us, so we got to try four different main courses and we were all more than satisfied. I started with linguine with shrimps in a spicy tomato sauce, they were not shrimps but king prawns and were cooked perfectly. The spicy sauce was light with some sweet cherry tomatoes cut in half. Stuart ordered penne with a veal stew, which was rich and warming which was perfect as it was a little chilly sitting outside, which we did. Hal had grilled chicken breast with fried wild mushrooms and herb butter with rosemary potatoes. The chicken was grilled almost to perfection, it was moist and firm, although the potatoes were a bit greasy. Malcolm had a grilled chicken breast salad with a light honey, mustard and thyme dressing. Again the chicken had been grilled perfectly, the salad was fresh and crisp and they didn't drown the salad in the dressing which was light and not overpowering.


Shrimp Linguine
I was still a little peckish and so ordered a Tiramisu. I love this dessert but it's so easy to get it wrong, cheap cream, bitter chocolate and no masala can ruin this dish. Luckily for me it was beautifully presented and tasted as good as it looked. The cream was light, the coffee and masala didn't sink the dish with too strong a flavours. It was served with a lemon and strawberry coulis with red currents and physalis which complimented balanced the sweet tiramisu with some sharpness.

Grilled Chicken with Fried Wild Mushroom with Herb Butter
If you are ever in Winterfeldstrasse you should give this place a go. They also do a four course meal in the evening for 35€ (as of 6th Sept 2012 and this might change). We have always enjoyed this restaurant and will keep on coming back as it's been consistent over the years.

Grilled Chicken Salad
The downside of sitting outside are the wasps which are very prevalent in Berlin, but that's hardly the restaurant fault.

Wednesday, 5 September 2012

Pork with Wine



I am a bit of a tight wad ( someone who doesn't like to spend money) and whenever I'm in my local supermarket I go straight to the fridge that contains the fresh food that is reduced. In fact many of the recipes I've but on this blog are based on what I purchase from the reduce section. Apart from getting food at reduced prices, it also challenges me, because I have to make something out of what I purchase and I never know what it will be. This is one of those recipes, I was suppose to make it with cider, but forget to purchase it and as I had wine at home (which I never run out of) I used that instead. This is a light dish and fine for all kinds of weather, but it yet another recipe that needs to be cooked for as long as possible, so that the pork is tender.
  • 2 tbsp flour
  • salt and pepper to season
  • 450g diced pork
  • 3 tbsp oil
  • 1 onion, finely sliced
  • 1 clove of garlic, crushed
  • 150g mushrooms, quartered
  • 2 celery sticks, diced
  • 150ml wine
  • 500 chicken stock
  • 1 tsp fresh or dried tarragon
  • 150g crème fraiche
  • salt and pepper to season (optional)
  • (serves 4 or 2 if you eat a lot like us)


Place the flour into a bowl and season with salt and pepper and mix together. Place in the diced pork and mix until the pork is covered by the flour

Place 2 tbsp of oil into a pan and bring to a high heat. Place some of the pork to pan and brown. Once browned, remove from pan and throw in some more pork and brown. Do this until all the pork is complete

Turn down the heat and add the other 1tbps of oil and add the sliced onions. Cook the onions for about 5 minutes stirring occasional to stop them from browning.

Add the crushed garlic and stir into the onions and cook for another 2 minutes.

Put the browned pork, mushrooms and diced celery into the onion mixture and stir altogether and cook for a few minutes, stirring occasionally.

Turn up the heat and add the wine and bring to a rapid boil and cook until only half amount of wine is left.

Turn down the heat and add the chicken stock and leave until it come to the boil.


Once boiling turn the heat further to the lowest flame, stir again and leave to cook until pork is tender. I actually cooked it for 3 hours, but then I do love slow cooked food.

If you want to can add more salt and pepper to season, but be careful as you seasoned the flour and it's easy to over season with salt.

Turn off the heat when ready to serve and leave for a few minutes and then stir in the crème fraiche.
Serve with rice, cous cous. If you don't add the crème fraiche then you could also serve with mashed potatoes.



Monday, 3 September 2012

Halloumi Salad


I'm sure you're like me that you come across certain aromas that bring some wonderful (and bad) memories flooding back. Some of smells that do this to me are fresh cut grass, baking bread, fresh coffee. I also love the smell of rain falling on a hot pavement on a sunny day, it just reminds me being caught in a shower when going to school one day (actually that was a bad one, not getting caught in the shower, but going to school lol). What does surprise me is that I can remember that day perfectly and then I can't remember where I put my motorbike keys just 30 minutes before. But I digress, one of my favourite cooking smells is bacon and it was one of the ingredients I really missed when I was a veggie. But a fellow veggie advise me to try a Cypriot cheese called halloumi. This was a great veggie substitute and became a staple at the weekend when I still had a full English breakfast, but a veggie version as it replaced the bacon almost perfectly. I did go back eating meat, but still sometimes have halloumi sandwich instead of bacon, yeah I know that's weird but tasty with lashing of butter on the bread.

I am not a big fan of salad dressing because I like to taste the ingredients of the salad than drowning them in a dressing. I learnt fairly quickly to ask for dressing on the side when in a restaurant, because some dressing are so heavy and thick they spoil the salad and some restaurants do like to add a lot of dressing. I did make a lemon dressing, which is very simple but used sparingly as it's fairly strong.

I made chicken burgers with lemon and tarragon and made this salad for a side dish. But it's nice to have as a lunch main course.

  • 1 block of Halloumi
  • Lettuce – I used a bag of mixed leaves
  • punnet of water cress
  • 12 black olives, crushed
  • quarter of cucumber, diced
  • advocado, stone removed and peeled then diced
  • 2tbps extra virgin olive oil
  • 2tbsp lemon juice
  • salt and pepper to season
  • (serves 4 as a side or 2 as a main)


Cut the halloumi into 8 sticks and place under the grill. When one side is golden brown, turn over and brown again. Once browned on all side, take out of the grill and allow to cool.

Put the lettuce, water cress, crushed olives, cucumber, diced avocado into a bowl and mix

Cut the halloumi into pieces and mix into the bowl of salad.

Put the olive oil, lemon juice and salt and peppers into cup and mix together and pour the amount you want into the salad and mix together. This dressing is strong so use sparingly.


Saturday, 1 September 2012

Vegetable Crisps

Vegetable Crisps

Like a lot of people I am a massive fan crisps and could eat them almost daily. We are very fortunate (or not depending on your view point), because he have a vast array of different crisps in the UK and it's sometimes difficult to choose, but normally it's cheese and bunion, opps sorry, cheese and onion for me most times, although bacon flavour comes in a close second. In fact it's not natural having a sandwich without having a packet of crisp. Would you roast beef without Yorkshire puds, or chips without ketchup, mayo or if weird gravy – no. So for me, it's not a complete meal if I don't have some crisps with my sandwich.

The big problem is they are not very healthy and really should be kept as a treat rather than everyday. Bummer isn't it, why is it that most things we crave are bad for you, oh well, it teaches us restraint and we enjoy them more when we have them....sighhhhhhh.....

But now I have come across vegetable crisps which are not the same, but they come very close and are starting to been seen in our house more often. They are also a lot healthier for you as the are baked in the oven rather than deep fired, and you can keep the salt down to a minimum. Not only are they healthier they are incredibly easy to make.

  • 1 parsnips
  • 1 sweet potato
  • 2 beetroot
  • 1tbsp olive oil
  • salt and pepper to season


Pre-heat the oven to 180c

Scrub the all the vegetables until they are clean, do not peel them, as they add texture and flavour.

Finely slice the vegetables with a mandolin, if you don't have one use a sharp knife. You must try and get the same thickness as it's makes baking more even.

Slice them and try and get them the same size - as you can see I didn't do very well....


Place the finely sliced vegetables onto a baking tray and rub the oil into the slices. Season with salt and pepper or any other seasoning you wish to add.

Place into the oven and cook until the slices are cooked, between30-60 minutes.

Leave the slices on the side and they will crisp up. Place into an airtight container and eat within a few days.