What’s Cooking at #BAPS2021?

Rainbow Cookalong with Clare Rees

Wednesday 7th July, 18.00-20.00 BST

Please note the earlier start to accommodate watching the England vs Denmark match, Euros 2020

Here is a list of ingredients and equipment – most of the ingredients are used in more than one recipe so there is also a shopping list at the end. You may have some of the ingredients already in your cupboards or fridge. Alternatives are suggested and there are tips for dietary requirements too. This meal is vegetarian but if you feel the need to add meat see the dietary tips.

Please have all your ingredients ready, weighed out and the equipment ready to go.

All the recipes serve 4 generously, feel free to scale up or down, although I would recommend making for 4 and having leftovers the next day!

Find out how to sign-up for our Cookalong with Clare 

  1. Baked mint rice with pomegranate and olive salsa

Ingredients Equipment
300g basmati rice Oven proof dish
40g butter Knife
600ml boiling water Chopping board
50g fresh mint Small frying pan/roasting tin
100g feta Grater or garlic press
Salt and pepper Foil
Salsa ingredients:
80g green olives (pitted)
½ pomegranate (or pomegranate seeds)
50g walnut pieces
3tbps olive oil
1tbps pomegranate molasses (optional)
1 clove garlic

 

  1. Harissa roast carrots

Ingredients Equipment
500g carrots or baby carrots bowl
2tsp cumin seeds Oven tray
1 tsp nigella seeds (optional)
2tsp honey (runny honey is easier) Baking parchment
2tsp harissa paste
20g butter
1tbsp olive oil
10g coriander leaves
Seeds of ½ pomegranate
2tsp lemon juice
Salt and pepper

 

  1. Cucumber and radish salad

Ingredients Equipment
¾ cucumber Salad bowl
150g radishes Small empty jar with lid
½ red onion
50g pine nuts (optional)
1tbsp honey
Juice of ½ orange
Juice of ½ lemon
3tbsp olive oil
Fresh mint leaves (half a bunch)
Salt and pepper

 

  1. Sticky spicy aubergines

Ingredients Equipment
1 large aubergine (or 2 small) Large frying pan
2 tsp harissa Spatula/wooden spoon
2 tsp honey
2 tsp sesame seeds
2 tsp nigella seeds (optional)
10g fresh coriander
3 spring onions (optional)
Olive oil
Salt and pepper

 

 

  1. Blueberry Lime and Ginger cheesecakes

Ingredients Equipment
10 ginger biscuits (or digestives) 4 glasses to serve in
30g butter Bowl
150g full fat cream cheese Spoon
150ml double cream Grater to zest the lime
1 lime – zest only Microwaveable bowl to melt the butter (or a small pan)
4 tbps blueberry jam (or any other fruit jam)
½ punnet blueberries (or other fruit to go with your jam)

 

  1. Pineapple carpaccio

Ingredients Equipment
1 medium pineapple (ripe) Sharp knife
2 tbsp caster sugar Pestle and mortar or food processor
3-4 sprigs of mint leaves
Juice of ½ lime
1 tbsp Rum/tequila (entirely optional)

Shopping list

  • 300g basmati rice
  • 1 pack butter
  • 1 pack feta
  • 2 packs fresh mint
  • 1 pack coriander leaves
  • 80g green olives (pitted)
  • 1 pomegranate (or tub of pomegranate seeds)
  • 50g walnut pieces
  • olive oil
  • 1tbps pomegranate molasses (optional)
  • garlic
  • 500g carrots or baby carrots
  • 1 aubergine
  • 1 lemon
  • 1 lime
  • 1 orange
  • 1 cucumber
  • 150g radishes
  • 1 red onion
  • fresh blueberries (or strawberries or raspberries)
  • 1 pineapple
  • cumin seeds
  • nigella seeds (optional)
  • sesame seeds (optional)
  • pine nuts (optional)
  • honey (runny honey is easier)
  • harissa paste (you should find this in your local supermarket or middle eastern grocer)
  • ginger biscuits (or digestives)
  • 150g full fat cream cheese
  • 150ml double cream
  • blueberry jam (or strawberry or raspberry)
  • caster sugar

Dietary adaptations:

 

Vegetarian – all the recipes are vegetarian, no adaptation needed

 

Vegan – substitute oil for butter in all recipes, swap honey for agave syrup, pomegranate molasses or maple syrup. Leave out the cheesecake

 

Committed meat eaters – this meal doesn’t really need meat but if you want to you could marinate chicken thighs in olive oil, garlic and lemon zest with 1 tsp or harissa and roast when the rice goes in the oven

 

Nut/sesame allergies – leave out the nuts or seeds. Swap sesame seeds for nigella or cumin seeds

 

 

Many of these recipes are adapted from the following books which I highly recommend:

 

Simple – Yotam Ottolenghi

Persiana – Sabrina Ghayour

Feasts – Sabrina Ghayour

 

I hope you enjoy the cookalong!

 

Clare M Rees
MD FRCS(Paed Surg)