We know how busy people are in Washington village; so we are putting together a portfolio of 30 minute recipes that will take the stress out of cooking a tasty meal at the end of the day.
We would love to hear from villagers who have dinner recipes that can be prepared within 30 minutes, so we can share them on our website.
Village Larder will feature 30 minute recipes each week, putting together the necessary ingredients, so making the evening meal a pleasure not a chore.
Email firstname.lastname@example.org with your 30 minute recipe or drop it into the shop.
Time to prepare: 20-25 minutes
Faff level: Low
125g Risotto rice per person
Butter (or olive oil)
Garlic clove(s) chopped
Half a chopped onion
Chorizo sausage chopped
Red chilli(s) or chilli flakes
500ml Vegetable stock
Parmesan cheese (finely grated)
In a heavy bottom saucepan, warm a dollop of butter or good splash of olive oil.
Add the chopped onion and garlic, cook on a medium heat until softened and golden.
Boil the kettle and make the Vegetable stock.
Add the Risotto rice to the pan and stir so the rice glistens from the butter/oil (3 mins)
Add about half of the stock to the pan and keep stirring.
Add a pinch of salt and be as generous as you like with the Black Pepper.
Add the chopped Chorizo and chopped chillis or chilli flakes.
Keep stirring and add the remaining stock gradually or a low/medium heat. (I like to cook it slowly so you get the best taste - but depends on your time)
You will start to see the redness of the chorizo infuse the rice.
Have a glass of wine or beer whilst stirring occasionally and gently. Taste from time to time to see when the rice is soft. (Approximately 15 minutes)
When the rice is soft, add the Parmesan cheese and continue to stir.
If you have some cream in the fridge add a generous dollop and serve.
Time to prepare: 15 minutes
Faff level: Low
You can cheat and buy a jar of Sacla green pesto; or
For Pesto sauce:
Generous handful of fresh basil
100g Pine nuts
2 tbsp olive oil
75g grated Parmesan cheese
Spaghetti (any will do)
Set a pan of water onto boil with a pinch of salt and dash of olive oil.
Dry roast the Pine nuts in a frying pan (no oil needed) 2 minutes
In a blender add the fresh basil (stalks ok), olive oil, most of the nuts and blend until you have a rustic consistency.
Add the Parmesan and continue to blend. Add a pinch of salt and black pepper to taste. You may want to add some more oil to get the consistency that suits.
Add the spaghetti to the pan and simmer until 'al dente' (approx 10 mins)
Drain the spaghetti and return it to the pan. Add the Resto sauce and stir over a low heat for 2 minutes.
Add the remaining whole pine nuts, which gives the dish a crunch.
Serve with a few shavings on Parmesan
Tip: make more pesto sauce than you need, it will keep for two weeks or more in an air tight container in the fridge.
Your favourite recipe
Let us have your favourite 30 minute recipes and we'll feature them here.
Just let us know the following:-
Time to prepare: X minutes
Faff level: Low/Med/Mad
Sticky Sausages & Beans
Time to prepare: 40 minutes - serves 4
Faff level: Low
1 tbsp vegetable oil or olive oil
8 Washington Wonder sausages
1 small onion, chopped
400g cannellini beans, drained rinsed (can substitute baked beans)
400g chopped tomatoes
1 tbsp black treacle, or maple or golden syrup
2 tsp Worcestershire sauce or dash of Tabasco, to tase
Heat the oil in a large frying pan and fry sausages over medium heat for 20 minutes, until deep golden and sticky. Remove from pan and set aside.
Add the onion and cook til golden and softened. Tip in the beans and tomatoes, stir and cook for 3 minutes, then stir in treacle (if using). Add Worcestershire sauce or Tabasco and 150ml (1/4 pint) hot water. Cook for further 3 minutes until thickened.
Return the sausages to the pan and cook for a further few minutes until bubbling.
Serve on its own with Village Larder crusty bread.
Kids and adults will love this.
Time to prepare: 20 minutes - serves 2-3
Faff level: Low
Pinch chilli flakes
Whole-wheat linguine 250gm
Sea salt and freshly ground black pepper [to taste)
Cook linguine as per cooking instructions, drain and coat with olive oil, set aside
Whilst linguine is cooking, peel and finely slice the garlic,
zest and juice the lemon
In a bowl scrape out the crab and break up any large pieces, add the chilli, lemon juice and zest.
In a heavy bottomed pan fry the garlic without colour, until soft, add breadcrumbs and cook until golden brown, add the crab meat and heat through.
In the pan used to cook the pasta add the linguine and crab and mix well, ladle into warm bowls and top with the pea shoots
Sarah & Jason from Loft Pickles and Jams