Root Vegetable Samosas for BBC Radio Leicester’s Food Friday

We Love Indian food a great deal in our house and one thing we really like is a good tasting Samosa.  We mainly opt for vegetarian ones as you always have the ingredients in but also means it costs less which is a bonus.

  For this particular Food Friday on BBC Radio Leicester,  I wanted to show just how versatile these can be.  Not to mention how incredibly easy and quick they are! On this recipe, I went with what I had in and to use up of course…and it worked perfectly. The earthy yet sweet taste that came from the celeriac among the bursting sweet petit pois was quite something and what I also love is the crunch of the pastry when you bite into these little delicacies which gives it great fun when you can’t possibly eat them without a cascade of flakey, crispy pastry going all over your Kitchen floor.

   Listen here where you will hear Myself showing Ed Stagg just how quick and easy the Samosas were to make. 

  I did send a tub full of them back to the BBC Radio Leicester team, however I don’t think they quite reached there as Ed loved them so much! 

Root Vegetable Samosas:

Ingredients: ( Makes approximately 14 samosas)

–  Approximately 4 white potatoes Diced Finely (1cm cubes)
–  1/4 Celeriac Finely diced
–  1 Carrot Finely Diced
–  1 small Parsnip finely diced or 1/2 larger one
–  100g of Petit Pois (Defrosted)
–   1 Onion finely diced
–  1 Hot Green chilli Finely Chopped or more if you wish ( Mine were a hot kind )
–  1 Level Tsp Mustard seeds (My Spices are from Spice Kitchen
–  1 Tsp Garam Masala
–  1/2 Tsp Hot chilli Powder
–  1 Tsp Mango Powder (Amchoor) 
–  small Handful of Chopped Fresh Coriander
–  Fresh Ginger Grated (Small finger end size)
–  Salt to season
–  A large pack (550g) of Spring Roll Pastry defrosted, keep under a damp tea towel (I Buy from Asian/Chinese Supermarket)
–  Sunflower oil for deep frying plus some for frying your onions and spices
–  2 Large Eggs beaten to use for egg wash


–  Boil Vegetables except the peas and onions for about 5 mins as you still want a little crunch to the veg.

–  Fry of the chopped onions for a minute or two to soften, then add your fresh chilli, Ginger and dry spices coating all the onions.

– Once the Vegetables are cooked add them to the spiced onion mix leaving a bit of the water they are boiled in as you will need this to loosen some of the dry spices in the Pan.
–  Add your Defrosted peas and chopped Coriander.Stir, coating everything.Put to one side to slightly cool.

–  On a clean flat surface place your Pastry sheet each one by one and slice with a knife into the middle length ways to make a rectangular shape. Using a Pastry brush, brush the edges with the egg wash.

–  Fold the bottom right hand corner to the top of the rectangle,  Diagonally left to make a triangle shape.
–  Fold again towards the left and you will have a bit of excess, this is your last flap for your Samosa. 

–  Hold the Pastry up so you can make a cone shape, Pull away the first fold and fill 1 Tbsp of your mixture. 

–  Place back down on the surface, finish with more egg wash and seal. Continue this process.

–  Once all made, deep fry for a couple of minutes until just turning golden brown. Place onto Kitchen paper to dry off excess oil.

–  Then serve with Chutneys and Pickles of your choice.


Pot Roasted Partridge with Parsnips, Perry and Pearl Barley

If you follow my cooking regularly then you may recall just before christmas I was eating quite a bit of Game, as it is in Season, well, I still am! Although we don’t have much longer left of the game season, until early February if Im not mistaken?

So, one Sunday, there was a dish that I cooked that absolutely blew myself and my Fiancé away and the great thing about it is that there were hardly any ingredients or cooking to it;  Just great flavours. Also, there were no herbs in this which I always cook with, so that amazed me.

   Anyway, We had been given two Lovely Partridges and two Pheasants from my Father who lives up in Yorkshire. I decided to Pot roast the Partridges this particular Sunday as being a Chef I know that being a small bird it can easily dry out, so occasionally I prefer to pot roast Game and of course when one is cooking on a Sunday afternoon, there is more time to sip at a lovely Red wine and read the 17 supplements of the Sunday Paper.

  I had some Perry knocking about in the pantry so instead of Wine I thought this would make a lighter touch, maybe add some pears also but in the end I didn’t need to even add the fruit it was that flavoursome and so quick for a Sunday Lunch/Dinner. However the perry added a really nice Flavour.

  If you are a meat eater and you aren’t sure about Game, please try cooking Partridge first as its lighter than Pheasant. It is a great little, versatile Bird.
 This recipe is a keeper for myself and my family now and I hope this one will travel through our generations.  It was one of those dinners that you just sat back and smiled for about an hour after! Oh and I just had to call my Father to tell him how nice they were.
  It has also received a nickname that we find rather quirky, called “All the P’s” .
Which I can see my Partner shouting one Sunday morning, “What’s for dinner darling?” …”Oh All the P’s today”… “Brilliant!”

Pot Roast Partridge with Parsnips, Perry and Pearl Barley:

(“All the P’s”)


(Serves 2)

(We did one Partridge per person but there were some left for sandwiches the next day)

–  2 Oven ready Partridges 
–  1 Tbsp of plain Flour to dust the Birds
–  1 Tbsp Rapeseed oil
–  Couple of Knobs of Unsalted Butter
–  50g Pearl Barley
–  250ml of Perry (Pear Cider) You may not need it all as season to taste
–  1 Large leek sliced 
–  2 medium sized Carrots chopped fairly chunky
–  1 Onion diced 
–  Homemade chicken stock or 1 gel pot of chicken stock to roughly 800ml water ( depending how big your partridges are) 
–  1 large parsnip chopped the same size as your carrots
–  Cracked Black Pepper to taste

* I served my dish with Creamy Mashed Potatoes and Spring Cabbage.


*  Cook the Pearl Barley first in a separate pan with a bit of chicken stock to packet instructions. When Halfway through, add Carrots, then after 5 minutes the Parsnips. Less washing up all in one pan and guaranteed not to overcook the Partridge this way.

*  Preheat Oven to 180c-190c

*  Dust the Partridges in flour, add rapeseed oil and a knob of butter to a Casserole/heavy bottomed pan and place Partridges in, searing off (Browning) each side for a minute or two.

*  Take the Birds out and place onto a plate. Add onions to the hot pan, cook for a couple of minutes. Add 250 ml of Perry and stock so when the Partridges are placed back in, it just covers them.

*  Place into the oven with pre cooked veg from earlier, adding the leeks. Put a lid on and cook for 20-30 minutes. Any more than this will dry the bird out.

*  After 20 minutes, check that the partridges are cooked thoroughly, cover over juices.

*  Season to taste as you may not need salt, just the cracked black pepper.

*  And Serve…

This recipe was great served with creamy buttery mash and some Spring cabbage as the thick juices just tumble over. 


Saturday Night Food…Dinner Party anyone?

Following on from a great day I had with Ben Jackson for Food Friday, Saturday came and I was still so full of cooking energy and immediately wanted to come up with something new again! 
  Now, not always does this happen straight off when recipe developing and with a couple of glasses of Sauvignon Blanc being in my system (evening by this time),  I didn’t think I was going to be as pleased as I was with this recipe.  
   This may not be everyones “Cup of tea” I realise that, but I felt it was the nicest risotto I had made in a long time. I am yet to cook this for my fiancé as he was away at the time and I am intrigued to see what he thinks also, he’s always honest! 

  So, from the recipe that I had done the day before, I had bits and bobs left over in the fridge including some of the lovely Pearl Barley I had pre cooked. There were bacon opened as I fancied a BLT for breakfast, anyway you get the gist!
   This is what I came up with in the end.  It took me a long time to figure out a title name for the recipe as theres a lot going on in it, but it came to me that the title for this is right really. Its leftover ingredients but not with Potato in this instance. Even though it doesn’t have specific Springtime ingredients in this, It did make me think of Spring when I dived into it.

My 2 Grain Bubble and Squeak Risotto with Bacon,  Poached Egg and vegetable crisps.


(Serves 2 as a large portion or may stretch to 4 for starters)

–  1 Tbsp Olive or Rapeseed oil
–  2 Knobs of Butter
–  1-2 Garlic cloves chopped
–  1 small Onion diced
–  2 rashers of Bacon
–  2-3 leaves of Savoy Cabbage sliced thinly
–  3-4 Chestnut mushrooms chopped small
–  1/4 of a leek sliced thinly
–  100g of cooked Pearl Barley
– 150g of Arborio Rice
–  175ml of Dry White Wine ( 1 Glass for yourself also! )
–  500ml of Chicken stock keeping hot.
–  Sprig of fresh Thyme
–  Eggs for Poaching
– 1 Parsnip and a small amount of Butternut Squash for the Vegetable Crisps
– Vegetable Oil for the frying of the Crisps
–  Sprinkle of caster Sugar for the Crisps
–  Salt and Cracked Black Pepper for seasoning 
–  Grated Parmesan Cheese to finish

Fry off the Onion and Leek in some olive oil, then when starting to sweat down a little, add the butter.

 Add the Bacon, Mushrooms, 1/4 of the Cabbage first, Garlic and Thyme.

 Once cooked down a bit add in the risotto rice, stir gently and add your wine. Once the wine has almost evaporated you can add your Hot Chicken Stock a bit at a time.

 Whilst the Risotto is cooking away, Peel your Parsnip and Butternut Squash very thinly like so and fry off in oil. I have used a Wok but if you have a Deep Fat Fryer, great! 

 They only take about a minute. Once starting to brown, bring them out onto Kitchen Paper. Sprinkle with a tiny amount of Caster sugar.

 Add the rest of your Cabbage and Pearl Barley to the Risotto, Poach your egg and finish with another knob of Butter, parmesan Cheese and any seasoning required.

Top with your Poached Egg and add Your Vegetable Crisps for Sweetness and Crunch.