Home Cooked Sharing Food

Food is more than fuel, more than macro and micronutrients. It is experience and joy and making memories with the people you love. Nothing brings me joy like cooking delicious food for friends and family and enjoying eating it together around my dining table- even when its chaos with the kids! 

4 SHARING FOOD IDEAS TO TRY: 

ROASTED ROSEMARY & FENNEL TOMATOES 

Ingredients: 

• 300g cherry tomatoes 

• 2 sprigs rosemary 

• 4 garlic cloves 

• 1tsp honey or maple syrup

• 1tsp fennel seeds

• Pinch sea salt & pepper 

• Drizzle extra virgin olive oil 

• Optional: pinch chilli flakes for some heat 

Method:

1. Pre-heat to 190°C

2. Fill a medium-sized roasting tray with cherry tomatoes and naked garlic cloves 

3. Drizzle with a little extra virgin olive oil, sprinkle with the fennel seeds, sea salt & pepper. Place the rosemary springs in the centre of the tray and push them down so the tomatoes are covering them.  

4. Roast in the oven for 25 minutes until tomatoes are blistered, gorgeous and bubbling with tomato juice 

HARISSA BUTTER BEANS, PEPPERS & RED ONIONS 

Ingredients:

• 2x 400g tin butter beans 

• 1x 400g chickpeas 

• 2 Romano peppers or 1 big bell pepper 

• 1/2 large red onion 

  Harissa Marinade:

• 1.5tbsp harissa paste

• 1 grated garlic clove

• 4 tbsp extra virgin olive oil

• 1tsp lemon zest

• Juice of half a lemon

• 1tsp honey or maple syrup

• pinch sea salt + pepper 

Method: 

1. Pre-heat oven to 190°C

2. Rinse beans, pat-dry and add to large roasting tray with chopped peppers and red onion 

3. Prep harissa marinade and drizzle over the beans and veggies. Mix well so everything is coated. 

4. Roast in the oven for 30 minutes, tossing halfway through cooking time 

5. Serve with parsley, mint leaves and pomegranate on top 

SMOKED PAPRIKA GARLICKY POTATOES 

Ingredients:

• 1kg maris piper potatoes 

• 5 garlic cloves 

• 1tbsp honey 

• 1tsp smoked paprika 

• 1tsp garlic granules 

• 1tbsp fresh or dried rosemary 

• Generous pinch sea salt & pepper 

Method: 

1. Pre-heat oven to 190°C/200°C

2. Pour of generous glug of extra virgin olive oil in to a large roasting tray and place in oven to heat up for 10 minutes whilst you prepare the potatoes.

3. Now dice potatoes into small cubes (keeping skins on for extra fibre/nutrients). Remove tray from oven and transfer potatoes

4. Season with a few generous pinches of sea salt + pepper, 1tsp smoked paprika, 1tsp garlic granules & rosemary. Toss to combine and roast in oven for 30 minutes

5. After 30 minutes, add 5 crushed (naked) garlic cloves & 1tbsp honey. Mix to combine so everything is coated. 

6. Place back in the oven for further 30mins or until golden and perfectly crispy (personal preference) 

LEMON ZEST GREEK YOGURT 

Ingredients:

• Approx. 250g full fat greek yoghurt (I used Fage) or more depending on how many you are feeding- extra yoghurt will make the tomato dish stretch further. 

• 1tbsp lemon zest 

• Pinch sea salt, pepper and garlic granules 

Method:

Add seasoning to the yoghurt and stir well

SERVED WITH: Leafy green salad with (finely chopped) fresh mint + parsley leaves, grilled halloumi and fresh sourdough to dunk into the rosemary roasted tomatoes and greek yogurt 

Enjoy!