Om nom nom

I spent a couple of hours baking last night - a lot of fun (and quite profitable from a “sweetening IT folk” perspective. ;)) The flapjack and the shortbread biscuits were made in celebration of one of my projects (finally) going right, and they seem to have gone down well.

As mentioned previously, I am an idiot for sweetmeats in biscuit/ flapjack/ pastry form. I am trying to stick to a low-refined-sugar approach to food at the moment, saving it for weekends/ dancing/ celebrations. My joints have been thanking me, which is polite of them... Today has been difficult, though, as I make a mean flapjack. It’s not your dry-as-arse, crumbly pre-packaged flapjack - it’s gooey and sticky and filled with fruit and seeds; you know straight away that it’s all about the sugar and fat - it glistens.

So I’m not going to tell you how to make it on this blog because, well - doesn’t really fit with the title, does it...? I’ve been giving the damned stuff away as fast as I can today, otherwise it’s going to sit next to my desk. Beckoning.

I’m currently trying something that helps me sleep better at night and doesn’t challenge my digestion quite so much: big meal for lunch, salady stuff for dinner. I don’t always manage the salad (sometimes it comes with pizza... or in pizza form... what...?), but my seven-a-day is still going pretty well.

Today I'm going to tell you how to make one of the healthiest things I cook. Variously known as “Fay's Ratatouille”, “That Tomato Sauce Thing” and - most enduringly - “Red Gunk”, my partner swears that Weight Watchers is missing a trick with this one. So here it is:

Dice one medium onion, put in a saucepan with a handful of shredded mushrooms and half a big courgette (or one small one), chopped into quarter-slices, reasonably finely.

Cover (just) with water, add a little salt (unless you don’t want to) and boil on a high heat until everything is soft and a good part of the water is evaporated (10-15 mins max, generally). (Yes I know: denatured vitamins. It’s a sauce, add some raw veggies later...)

Add a tin of chopped tomatoes, stir and heat further, adding herbs and spices to taste (I recommend: garlic (loads), English mustard, black pepper, paprika, ginger, Italian Herbs (basil and oregano especially) (loads).

Move to a lower heat and add at least half a standard tube of tomato purée, stir, and simmer. It’s pretty much ready to eat now, but the longer it simmers gently, the nicer it’ll be.

Works hot on pasta, rice, or potatoes; works cold in sandwiches and on salad. It loves cheese. You can use it to bulk out bolognese and soup, and one of my favourites is to add it to bacon and freshly-wilted spinach in fresh garlic and butter and serve over pasta, but that’s just my taste.

You can also do variations to the basic recipe (I like adding finely-diced carrots, slices of leek, tiny broccoli florets, and celery at the last minute (so it stays crunchy) to the mix, along with an extra half-tin of tomatoes and more tomato purée - this variation is known as “Vegetable Splat”).

High in fibre (and taste – see herbs and spices above), low in fat and sugar, it’s vegan, and good for most allergies except tomatoes/ citric acid.

Bon appétit!