Easy does it

Dubai food blogger Sally Prosser shares simple organic dishes ideal for laid-back weekend dining


Frittata soufflés with sweet corn and red pepper

These little soufflés are so versatile. Serve them straight from the oven for breakfast so they’re warm, bubbling and fluffy. Or leave them to cool as they’re perfect for lunch with a salad, a picnic on the beach or a late afternoon snack.


PREPARATION: 10 minutes
COOKING: 40 minutes

2 small, organic brown onions, finely chopped
Organic olive oil
Half a spinneysFOOD organic red pepper, deseeded
and chopped (capsicum mix)
200g organic frozen sweetcorn kernels, defrosted
7 spinneysFOOD organic free range eggs
227ml organic double cream
1 tbsp finely chopped organic coriander
85g spinneysFOOD organic mature Cheddar cheese
Salt and freshly ground black pepper
1 Preheat the oven to 170˚C, gas mark 3 and lightly oil a 12-cup non-stick muffin tin. 2 Fry the onion and red pepper in a non-stick pan using a tbsp of olive oil (or less) until soft.
3 Transfer to a plate lined with absorbent kitchen paper and add the sweet corn kernels to remove any water or excess oil. Season with salt and pepper and divide equally between the muffin cups. 4 Using a fork, roughly mix together the eggs, cream, herbs, cheese and seasoning. Pour over the corn. 5 Bake in the centre of the oven for 20 minutes or until puffy but firm and slightly browned on top. 6 Leave to cool in the tin for 5 minutes, then run a small knife round the edges and remove gently.


Courgette ribbons with feta cheese and mint

Take a traditional vegetable that is usually served cooked and transform it by marinating. Everyone can enjoy this raw dish and it’s very simple to prepare (the children can help make the ribbons).


MAKES 4-6 as a side dish
PREPARATION: 15 minutes
MARINATING: 2-12 hours

8 medium, organic courgettes (approx. 600g)
Juice of 1 lemon
170g organic feta cheese
4 tbsp organic extra-virgin olive oil
Salt and pepper
6 organic mint leaves, chopped or torn

1 Trim off the stubby ends of the courgettes (you can reserve them for soup). Using a vegetable peeler, cut the courgettes lengthways into thin, ribbon-like strips. Put into a bowl, sprinkle with 1 heaped tsp of salt and half the lemon juice.Mix well (with your hands is easiest). 2 Leave to marinate in the fridge for at least 2 hours (or overnight). 3 Tip into a colander, press down with your hands, and leave to drain for 15 minutes, pressing down a few more times. Rinse, drain and pat dry with kitchen paper. 4 Toss the courgette ribbons with some olive oil and a sprinkle of lemon juice, salt and pepper. Taste to see if you need more oil or lemon. 5 Arrange the courgette ribbons on plates, crumble the cheese on top and sprinkle with the torn mint.


Provencal-style lamb with green beans

This low-effort casserole is well tempered. You can cook in advance to the end of step 3 then reheat, adding the beans later. Serve with potatoes or an organic multi-grain baguette with lashings of salted organic butter.


PREPARATION: 12-15 minutes
COOKING: 90 minutes

3 tbsp organic olive oil
1kg organic lamb leg steaks with bone (ask your Spinneys butcher to prepare), or stewing lamb.
25g organic butter (optional)
4-5 small brown organic onions (approx. 500g), peeled and sliced thinly
1 spinneysFood organic green pepper, cored, seeded
and chopped
1 organic garlic clove crushed
1 tbsp tomato purée
1 tin spinneysFood organic chopped tomatoes
2 tsp dried herbs (rosemary, thyme or mixed)
Salt and freshly ground black pepper
400g organic fine green beans

1 Heat the oil on high in a large pan or casserole pan. Fry the lamb in two or three batches until brown on all sides. Remove to a plate with a slotted spoon. Lower the heat, add the butter and when it starts to foam add the onion and green pepper and sauté until soft but not coloured; add the garlic a couple of minutes before the end of cooking time. 2 Mix the tomato purée with 2 tbsp of boiling water then add, stirring for a minute or two. 3 Return the lamb and its juices to the pan then pour in the chopped tomatoes, dried herbs and seasoning. Fill the empty tomato can half full of water, swill out and add to pan – the meat should be just covered by liquid. Bring to the boil then reduce the heat, cover with a lid and simmer gently (or you can put into an oven preheated to 180˚C, gas mark 4). 4 Trim the green beans. After one hour lay the green beans on top of the casserole. Cook for a further 30-40 minutes until the meat and beans are tender.


Apple and almond crumble with raw honey yoghurt

Take a few good, simple ingredients, pop them into the oven and bring out a crowd-pleasing pudding that will fill the house with an irresistible aroma. You could serve with traditional custard, organic ice cream or this honey-laced yoghurt. 


PREPARATION: 10 minutes
COOKING: 25 minutes

100g chilled organic salted butter, cut into little pieces, plus some soft butter for greasing
6 spinneysFood organic apples (such as Royal Gala)
80g organic plain flour
60g ground almonds*
100g organic light brown sugar
Organic Greek yoghurt and organic raw honey for serving

1 Lightly grease a medium-sized gratin dish (or 6 individual soufflé dishes) with the soft butter. Peel and core the apples and cut them into small chunks. Put into the dish or dishes. 2 Whizz the flour and sugar in a food processor until blended. Add the butter to the bowl and process until mixed in and crumbly, then add the ground almonds and whizz again briefly.
3 Sprinkle the topping over the apples in a thick layer. You can store in the fridge, if preparing ahead of time. 4 Put the dish in the oven preheated to 180˚C, gas mark 4 and bake
for 25 minutes, until golden brown. 5 Serve warm with Greek-style yoghurt into which you’ve stirred a tbsp of raw honey (or just drizzle on top). Alternative: Use 60g organic porridge oats and stir a tbsp of raw honey into the apples.