Dreaming up new food ideas can become a burden especially in the middle of the working week. Half the time the ingredients in your fridge limit what can be achieved, the other half? Well, it's definitely not your imagination. Sometimes you just don't have the energy or the brain capacity to babysit the stove. And that's completely fine. So when you're stumped for ideas, gently peel your eyes away from Uber Eats and instead soothe them with our easy week night recipes. Starting with this one from Fish Shop chef, Joel Bennetts.
Having dedicated a good chunk of his life to grinding behind a kitchen, you can entrust Joel with the wheel. Especially when the payoff is so damn delicious. Here he's offered up an easy iteration of our favourite kind of quick meal, the humble tart. Read on to find out exactly how to make it.
500g mushrooms of choice
1 large brown onion sliced
5 cloves garlic crushed
1 tbsp chilli
heaps of pepper
1 handful of cavolo nero de-stemmed & sliced
1 large turnip
parmesan for grating on top
2 sheets of frozen puff pastry
1. Sauté the above in olive oil & a bit of butter, season heavily and cook for about 15 minutes until all soft
2. Whilst that’s cooking away, defrost 2 sheets of puff (I am a big fan of frozen puff) press into pastry tin, and fork so to release the air when blind baking
3. Pre heat oven to 200c & bake for 10 minutes (I egg washed before blind baking for sexy gloss)
4. Blend 1/3 of the mushroom mix & check seasoning (added a touch of water to help blend)
5. Once pastry is par cooked place finely sliced turnip down, then top with mushroom purée, finally add the whole mushroom mix and sprinkle with salt & pepper, bake at 180c for 15 minutes
6. Egg wash the rim twice more during the bake
7. Remove from oven, cover with parmesan and bake for 3 more minutes
8. Take out the oven, rest, enjoy!
Looking for more inspiration as you take to the kitchen? Here are some comforting recipes to try for dinner this week.