Smashing Veggie Squeak

Look, I know it's not exactly a culinary sensation, and it's not the healthiest dinner in the world, but here's the thing: if you feel like chips or chocolate, or you have a cheese craving, this is a fix that will make you feel far less guilty. It feels like a treat - and, containing just a splash of olive oil and a sprinkling of cheddar, it's not quite so bad as a giant Dairy Milk. But you'll feel equally rewarded.

Eat with fresh bread and butter!

Smashing veggie squeak
For 2

2 medium potatoes, scrubbed and cubed (1")
1 cup fresh borlotti or other haricot-type beans
1tsp Marigold vegetable bouillon
2 cobs of sweetcorn, kernels removed
1tbsp olive oil
1 small onion, finely sliced
1tbsp fresh rosemary, finely chopped
2-3 medium tomatoes, cut into wedges
Plenty of salt and pepper
Large handful cheddar cheese, grated
OPTIONAL: also good would be mushrooms, sweet potato, red pepper, spinach.

Put the potatoes and beans into a pan and just cover with water; sprinkle over the stock, bring to a boil, and cook for 4 minutes; add the sweetcorn kernels and continue for another 2 minutes - until the potato pieces are knife-tender. Drain in a colander.

In a wok or large frying pan, heat 1tbsp olive oil. Toss in the onion, the rosemary, and then the drained vegetables. Season very generously with both salt and pepper. Stir-fry on a high heat for about 4 minutes, getting lots of golden crunchy bits. Preheat the grill. Add the tomatoes and continue for 1 more minute. Taste for seasoning (I seasoned again here - lots of pepper and salt is GOOD).

Dish up into large bowls or plates and sprinkle over the cheese, then put under the grill until melted. Serve.

Southwestern Succotash and Griddled Polenta

It's been a long time - I know. I have started an allotment blog (www.theallotmentblog.co.uk) and am failing to keep this or that updated. But both have been very useful to me, as memory aid and inspiration, so I'm going to do my best to keep them going.

We have just returned from a trip to Canada - where we ate so much good food! Tofino, Vancouver and Victoria in particular are great places for foodies. All of my holiday shopping was food-related, and included 'smoky southwest' seasonings, chocolate for cooking, a madeleine tray, cookery books and new table napkins for autumn. When oh When will Williams-Sonoma open a store in the UK? Preferably in Exeter...

This recipe is based on a southwestern ratatouille that I ate at Coyote's Grill in Banff (PICTURED ABOVE). It was served with polenta, which was cooked a bit more softly than I've decided I like. I also took inspiration from the recipe for Lima Bean and Corn Succotash in Bon Appetit, which I read and then lost at Calgary airport (and am now subscribed to both Gourmet and Bon Appetit - there are so many wonderful food magazines in Canada!). The bean, corn and squash combination is the '3 Sisters' from the allotment and this dish makes the most of all three, which are now - of course - in season. (I loved the roadside pumpkin patches on Vancouver Island!) Anyway - less talk, more eating.

POLENTA
1 cup polenta (Merchant Gourmet)
4 cups warm water
Pinch vegetable bouillon
1tsp salt and pepper
1tsp butter
100g feta

Cover a small baking tray with cling film and set close by. Bring water + bouillon to a rolling boil and tip in the polenta, stirring. Now protect your hands as the thickening polenta bubbles madly! Ouch! Stir frequently (but not constantly) over medium heat for five minutes. Stir in the butter, seasoning and feta, crumbled, and smooth the mixture into a slab on the baking tray. Cool for about an hour. This makes enough for 4 people. To finish, cut into 8 triangles (toast-sized slices) and put onto a hot griddle that has been brushed with oil. Griddle for about 20 minutes until golden and crunchy on both sides - surprisingly good!

Succotash
1/2 butternut or other sweet squash, diced 1cm
2 small corn cobs, corn removed
1 cup borlotti, broad or soya beans
2 tomatoes, chopped
1tsp tomato puree
Pinch sugar, salt and pepper
1 jalapeno, diced
1tbsp each basil and coriander, sliced
Squeeze lemon juice

Simmer the borlotti for about 20 mins in light stock, adding the corn 5 mins before the end. Warm some olive oil and cook the squash gently for 30 minutes, adding the tomatoes, puree, seasonings and half a cup of water 5 mins from the end (for quite a dry result). Stir in the beans and lemon juice, turn heat to high and warm through; add herbs and serve.