Having been locked down for some weeks we can assume by now you’re well acquainted with your kitchen. Whether it’s beef bourguignon or beans on toast, the joy of cooking every night of the week is starting to wear thin. Cue Hope Pointing – group Chef and Certified Nutritionist at Way of Life – now host to your weekly cook-along.
Hope is streaming live every week from the @wayoflifeuk Instagram feed, demonstrating easy to execute, nutritious recipes for both adults and children. You can find the recipes and ingredients in advance in this article and during the cook-along she answers your questions as they come in whilst throwing in some extra tips and tricks for staying healthy at home.
Tune in every Wednesday at 6pm, live on @wayoflifeuk
Cook along live, Wednesday 27th May
Chickpea and kale smash
- 1 tin chickpeas, drained, washed and dried
- 1-2 tbsp olive oil
- Almonds, roughly chopped
- Handful fresh parsley / dill/ coriander /mint
- ¼-1/2 red onion OR bunch of spring onions, finely chopped
- Squeeze of lemon
- Salt and pepper
- 1-2 tbsp spiced nut and seed sprinkle
- 4 large handfuls kale leaves – either raw or lightly steamed depending on your dosha (or other salad leaves e.g. watercress, baby spinach etc)
- Begin by lighting mashing the chickpeas into a very coarse texture, leaving roughly half whole.
- Then combine all ingredients in a large box, mix well and adjust for seasoning.
Spiced almond and sunflower seed sprinkle (optional – if ingredients are accessible)
- 70g mixed nuts (almonds, hazelnuts, cashews work well)
- 60g mixed seeds seeds (sunflower, pumpkin, sesame work well)
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsp coriander seeds
- 1 tsp smoked paprika
- 1/2-1 tsp sea salt
- Black pepper
- Set a large non-stick pan on medium to high heat.
- Add the nuts to the pan and allow to toast for around 3 minutes
- Add the remaining ingredients (apart from salt and pepper) and toast for a further 2-3 minutes until the seeds starts to crack a little and the aromas are released. Remove from the heat and allow to cool a little.
- Transfer into a pestle and mortar or spice grinder and crush into a coarse consistency.
- Season with salt and pepper.
Cook along live, Wednesday 20th May
Honey and cinnamon burnt peaches with yoghurt
Ingredients (serves 4):
- 4 large peaches, halved and stones removed
- 2 tbsp honey
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 200-300ml fruit juice (orange works well)
- Heat a non-stick frying pan on medium heat. Once hot, and the juice and peaches. Sprinkle over the cinnamon and drizzle over the vanilla and honey.
- Cook for 10-25 minutes until the peaches have softened but can still hold their shape. It you would like a more caramelised peach, turn the heat up and allow the peaches to catch slightly.
- Serve with natural yogurt or vanilla ice-cream and toasted nuts or granola.
Cook along live, Wednesday 13th May
Hummus with Roasted Veggies (Squash, Red Onion and Fennel) and Crispy Chickpeas
Ingredients (Serves 2):
- One batch of hummus / one pot of pre-made hummus (See below for hummus recipe)
- 4 tbsp olive oil
- ½ a butternut squash, seeds removed and cut into large wedges
- 2 red onions, cut into wedges
- 1 fennel bulb, slices into wedges
- Zest of 1 lemon
- 1 tin of chickpeas
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 2 tsp fennel seeds
- 1 tbsp sesame seeds
- 1 bunch spring onions, slices
- 50g mixed seeds
- Small bunch of fresh coriander
- Flatbread or wraps to serve
- Salt and pepper to season
- Heat the oven to 180ºC.
- In a baking tray, combine all the chopped vegetables, 2 tbsp olive oil, plenty of salt and pepper, and the lemon zest. Roast for around 20 minutes and then add the seeds and toast for a further 10 minutes or so until the vegetables are soft and starting to crisp.
- For the chickpeas, once completely dry, combine in a baking tray with 2 tbsp olive oil and the cumin, cinnamon, paprika, fennel seeds and sesame seeds. Roast in the oven for around 20-30 minutes until golden and crispy. Remove from the oven and leave to cool completely.
- Plate up with a generous dollop of hummus, layer on the veg and garnish with coriander, spring onions and serve with flatbreads or salad leaves. This is a great dish to make lots of and have in the fridge ready for lunches during the week. Alternatively, this can be put onto a big platter to make a great sharing dish.
Cook along live, Wednesday 6th May
Cornflake Chicken Katsu with Cauli ‘rice’
For the katsu sauce:
- 2 tbsp oil
- 1 onion, peeled and chopped
- 4 garlic cloves, crushed
- 3 carrots, chopped
- 1 small red chill, finely chopped (optional)
- 1 thumb-sized piece of ginger, finely chopped
- 1tbsp medium curry powder
- 1 tbsp Garam Masala
- 400-600ml chicken/veg stock (or 200ml stock and 1 tin coconut milk)
- 2tsp honey/ brown sugar
- 1tbsp soy sauce
- 4 tbsp natural yoghurt
For the chicken/aubergine:
- 4 x skinless and boneless chicken thighs
- 100g flour, seasoned with salt and pepper and smoked paprika
- 1-2 free-range eggs, beaten
- 200g crushed cornflakes
For the slaw:
- ½ red cabbage, finely shredded
- 1 carrot, grated
- 3 spring onions, finely sliced
- 1/2 bunch coriander leaves
- 1 lime
For the cauli ‘rice’:
- One whole cauliflower, grated, or blitzed in a food processor until a ‘rice-like’ consistency
- Heat the oven to 180ºC.
- To make the sauce, heat 1tbsp of coconut oil in a large frying pan. Add the onion and garlic and sauté for 2 mins, then add in the carrot pieces, ginger and chilli and cook slowly for around 10 minutes.
- Add the curry powder and Garam Masala and cook them for a min. Pour in the chicken stock and add the honey and soy sauce then bring to the boil.
- Reduce the heat to a slow simmer and cook for 20 mins until the vegetables are tender and then sauce has reduced slightly. Blitz in a food processor or hand-held blender until completely smooth. Add the natural yogurt and a little more water if you would like a slightly thinner sauce.
- Meanwhile, for the chicken, lay the seasoned flour, egg and cornflakes on to separate plates. Coat the chicken thighs in the flour, then the egg and finally cover with the cornflakes. Then place on a baking tray lined with grease proof paper. (NB: For a vegetarian or vegan option you can grill thick slices of aubergine or sweet potato, almost like an aubergine steak, and then follow the same process as the chicken. Just be careful when transferring them as they can be a little fragile. )
- Spritz with oil then put in the hot oven for 15 mins. Cut into one of the pieces to check its cooked through, if not return to the oven for a couple more minutes. Leave to cool.
- Make the slaw by shredding all the veggies and giving everything a good mix, add plenty of fresh coriander, a squeeze of lime and some soy sauce and black pepper for seasoning.
- For the cauli rice, simply grate or blitz the cauliflower into a rice-like consistency. Season with salt, pepper and a little olive oil. Put in a microwave proof bowl, cover with cling film and cook for around 3-5 minutes, depending on how soft you would like it. Finish with a little lime juice if you like.
- Slice the chicken into strips and plate with plenty of sauce, the slaw, rice and some fresh coriander.
Cook along live, Wednesday 29th April
Hidden Veg Mac and Cheese
Ingredients (Makes 4-6 kids portions, freezes well)
- 225g macaroni
- 150g cauliflower, cut into florets
- 25g unsalted butter
- 25g plain flour
- 400ml whole milk
- 100g medium cheddar cheese, grated
- 1/2 tsp English mustard
- 198g can sweetcorn, drained
- 50g breadcrumbs/ crumbled cheese crackers
- 12 cherry tomatoes, halved
- Preheat the oven to 200C.
- Begin by cooking your macaroni, following the instructions on the back of pack. 5 minutes before the end of cooking, add in the cauliflower florets.
- Meanwhile, begin making your white sauce. In a small pan, melt the butter and then add the flour and milk. Whisk continuously until the sauce thickens. Remove from the heat.
- Once the cauliflower and pasta have cooked, remove from the heat and drain well.
- Separate the cauliflower and roughly mash in a bowl (or blitz using a hand blender). Stir into the white sauce, along with 75g grated cheddar, the mustard and a little seasoning (optional).
- Add the sweetcorn and the cooked macaroni, mix and place in an ovenproof dish. Mix the breadcrumbs with the 25g cheese and scatter over the top. Finish by adding the halved cherry tomatoes. Bake on a high heat (or under the grill), until golden brown (10-15 minutes).
Cook along live, Wednesday 22th April
Speedy Egg-fried Kale
Ingredients (serves 2):
- 1 tbsp sesame oil / olive oil
- 1 clove of garlic
- 3cm piece fresh ginger
- ½ bunch spring onions
- 1 red chilli / pinch chilli flakes
- 2 handfuls of kale
- 1 carrot, made into ribbons using a vegetable peeler
- 1 courgette, cut into 1cm slices
- 1 packet pre-cooked rice or grains / 120g noodles of choice
- 1 tbsp soy sauce
- 2 eggs, beaten (use crumbled tofu to make vegan)
- 1 lime
- 1 tbsp sesame seeds (optional)
- Put your rice in a bowl / noodles on to cook, following the instructions on the back of pack.
- Heat the oil in a non-stick frying pan. Add the garlic, ginger and spring onions and cook for 1 minute before adding the courgette and kale.
- Once the vegetables are almost cooked, add in the pre-cooked rice and cook for a further few minutes.
- Add in the beaten egg, constantly stirring so the egg mixture coats the rice and vegetables.
- Once the egg is cooked, add in the carrot ribbons, sesame seeds and a squeeze of lime. Taste for seasoning, adding more soy, lime or pepper if needed.
Cook along live, Wednesday 15th April
Mediterranean Baked Feta
- 1 tin chopped tomatoes
- 10 cherry tomatoes on the vine
- 1-2 tbsp Harissa paste (to taste) OR 1-2 tbsp sun-dried tomato pesto
- Salt and pepper
- 1/2 tbsp balsamic vinegar
- 1 block of feta cheese (or vegan alternative)
For the gremolata
- Handful of parsley, chives, basil (any fresh herbs you have)
- Zest and juice of one lemon
- 1 tbsp extra virgin olive oil
- Pomegranate seeds (if available)
- Begin by making the tomato base. In an oven-proof dish, combine the chopped tomatoes with the Harissa, balsamic, salt and pepper and taste – add in more harissa, seasoning or balsamic if you feel it needs it.
- Bake at 180C for about 15 mins.
- Once the tomato mixture has thickened and the flavours have been cooked and infused; place the feta and vine tomatoes onto the sauce and bake for a further 15- 20 minutes.
- While cooking, make the gremolata by combining all the ingredients in a small bowl and season to taste.
- Remove the feta from the oven once the vine tomatoes and feta are nice and golden. Leave to cool slightly and then drizzle over the gremolata and pomegranate seeds.
- Serve with steamed greens or salad and chunky bread.