"7 THINGS - I love to cook!"

This week's "7 THINGS!"

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“7 THINGS – I love to cook!”

I love cooking. Whether anyone I cook for loves me cooking is a whole other conversation. I have, however, never let my lack of ability hamper my enthusiasm for the task. My great nan was a cook in “The Green Man” pub in the east end of the London. My nan made legendary roasts and apple pies and my mum prides herself on her recreation of whatever page her Jamie or Nigella recipe books fall open at. They showered us with love via the food they made and make. I believe that to cook for those you love is akin to holding them tight and warming their soul and their bodies. Nourishment in every sense. I’ve made it my mission over the last couple of years to master a couple of “go to” recipes and get better at the basics. And I’m proud that (most of the time) my food is edible and food poisoning has been kept to the absolute minimum… Here are the “7 THINGS” that I love to cook – do let me know yours!

1.     OMELETTES – is there anything nicer when you need food but can’t be bothered to gather pans, ingredients, and enthusiasm, than whipping up an omelette? If I arrive home late at night or am rushing, I make an omelette. So quick, so simple. Dribble of olive oil. Slosh the eggs in a pan, season heavily, give them a stir, watch them start to turn and then sprinkle in a slack handful of grated cheese – I then pop it under the grill where it puffs up like the chest of a very proud bird whose seen his lover approaching… oh how I love those golden puffs of rise that when transferred to a plate, I cut into. I eat mine with ketchup on the side (don’t judge me!) and that golden buttery omelette is like silk on my tongue. YES PLEASE!

2.     ROAST CHICKEN – I don’t eat meat, but this has not stopped me trying to perfect the roasting of a chicken! And I think I’ve cracked it! The secret for me is shoving a couple of halved lemons and a bunch of time up the dickie bird’s bottom. This (according to my taste testers) gives the meat a lovely flavour that permeates the whole bird. I also shove butter up under the skin and over the legs and this seems to give the skin that golden crackle that everyone loves. Served with a fantastic rich, glossy chicken gravy and a fistful of buttery mashed potato and this keeps everyone quiet and happy… SMASHING!

3.     NACHOS – now it might not be the most sophisticated of snacklet but if ever you are passing and you are in the mood, let me prepare you my nachos – they will change your life! I use three different cheeses, Mozzarella, Cheddar and Gruyere – all grated and layered in, around and under the nacho mountain, dots of fiery salsa and sliced jalapeños are slotted into the crispy cervices and the whole thing is loaded up with more cheese before being shoved into a hot oven. When it comes out – I lace the top with sour cream and chopped spring onions – DIET? WHAT DIET?

4.     CHERRY PIE – first, I love saying ‘Cherry Pie,’ and can only do so with an accent that places me somewhere in the Carolinas. A great buttery pastry is the key, along with a cherry filling of cherries (duh!) sugar and jam. On the top I place an abundance of toasted sliced almonds and serve the whole thing piping hot with a fat curl of vanilla ice cream – as good as it is to eat, the smell of it cooking is just as good – DELICIOUS!

5.     SPICY RICE – my spicy rice goes with anything or is just fab in a bowl on its own. The secret is to make it just the right level of moist, each grain coated in olive oil and to make it busy enough so that each mouthful has something of interest. Onions, garlic, red pepper, leeks, mushroom, sweetcorn, chilli, and oregano – DON’T MIND IF I DO!

6.     ROASTED SALMON – I could quite happily eat this every day of my life. But in my quest towards eating less fish and more veg, I only make it occasionally. A fat coral coloured piece of salmon slathered with olive oil, a crack of black pepper, lemon juice, lemon zest, and some fennel fronds, oh my… I love it. I take it out of the oven when it’s still a bit soft in the middle and it finishes cooking as it cools a little. I serve it with roasted broccoli, charred fennel and a dollop of crème fraiche stirred through with a little chilli and garlic. YUMTASTIC! (also good cold!)

7.     BEETROOT AND GOATS CHEESE SALAD – Now this is fancy. And so quick and easy. Chunks of beetroot, knobs of goat’s cheese, all stirred through raw baby spinach leaves and topped with chopped walnuts, balsamic glaze, and black onion seeds… This I can eat by the bucketload, especially if there’s a rip of warm, fresh sourdough on the side to mop up the bowl. BRING ON THE SUMMER!

For all things Amanda and to buy her books or pre-order her memoir ‘Women Like Us’ head to www.amandaprowse.com thanks for reading! X