What Sophie Said

This is one of my complete go-to, easy recipes. It’s unbelievably quick, and tastes fresh and filling. Plus, it has feta cheese in it, which is just the best. The cheat is the use of the Tilda rice, which adds some extra flavour and saves more time. I initially found this on a site like Good Food using different rice and veg, and then have adapted it a little each time I’ve made it to suit my mood or the people eating it. To serve 2, you will need: 6-8 cherry tomatoes, halved Handful rocket leaves, and extra to serve 1tbsp olive oil 125g feta cheese – I tend to vary how much depending on how sticky I want it! 1 red pepper, diced Tilda lime and coriander rice (one of the ‘2mins in the microwave’ packs) 200g (1/2 can) of chickpeas, drained and rinsed Pour the olive oil into a deep non-stick frying pan over a gentle heat. Add the roughly chopped tomatoes and diced pepper and gently fry. Stir in a generous handful of rocket leaves. When ...

My friend Hope came over for dinner recently, and after long days at work and a lot to catch up on, we needed something quick and filling. I originally tore this recipe out of Reveal or Closer magazine months and months ago, and it certainly filled that gap in our tummies! In fact, my dad had the leftovers as a pasta salad the next day, and was also a fan! For this dish, to serve two, you will need: 1tbsp olive oil 1 small red onion, finely sliced ½ tsp dried chilli flakes 75g diced pancetta 400g can chopped tomatoes 2tbsp flat-leaf parsley, chopped Dried pasta, to serve 2 Heat the oil in a large pan and fry the onions over a medium heat for about three minutes. Add the chilli and pancetta and cook for a further five minutes, stirring occasionally. Pour in the chopped tomatoes, stir, and gently simmer for five minutes, stirring occasionally. Season with salt, remove from the heat and set aside. Meanwhile, cook the pasta, drain ...

Andy and I are trying to eat a bit more healthily at the moment, and I’m trying to build up some tasty new dishes ready for when we can move back in together very soon. I made this one on a Friday night, and it’s full of flavour. I have no idea where the original recipe was from, I’ve had it written down for ages… although the final result doesn’t bear much resemblance to the original! Here’s the ingredients, to serve two: Juice of a lime 1tsp smoked paprika Salt and pepper ½ red pepper, chopped 4tbsp sweetcorn 200g chicken breast, sliced 1tsp chilli powder 1tsp tomato puree 1tsp sunflower oil Small bunch parsley, chopped 1 carrot, diced For the dressing: 1 tbsp lemon juice 1 tbsp olive oil Salt and pepper Put the chicken in a bowl with the lime juice, spices, tomato puree and salt and pepper. Leave to marinate for at least 10 minutes, the longer the better to enhance the flavour. Heat the oil in a non-stick pan and thoroug...