You must know Poppy O’Toole. If you are on instagram, watch Saturday Kitchen, This Morning or any other foodie TV show, I’m sure you’ll recognise her.
Poppy has over 5.5 million followers and is the self-titled ‘Potato Queen’. She’s delightfully self effacing and her recipes are great.
Poppy has just published her latest book: Poppy Cooks Actually Delicious Batch and it’s fab. Published by Bloomsbury Publishing at £22 for a beautifully photographed hardback, it gives stacks of ideas for plan ahead catering.
With simple instructions included for prep and storage, these grab-and-cook recipes make dinner time a breeze, however you want to cook them (slow cook, air fry or oven). Recipes include traybakes, fakeaways, pastas, a whole chapter dedicated to Poppy’s signature potato recipes, grab-and-go lunch ideas and much more.
It’s easy to follow, ideal for busy families who want to eat well but might not have a big freezer, and it’s packed with food that’s actually delicious. Whether making one and freezing one, or prepping ahead for quick midweek meals, the recipes are easily multiplied or divided so you can tailor them to how you cook and eat.
Here are a few taster recipes for you to try, that will, I’m sure, tempt you to buy the book.
Peri peri paneer
“Paneer is actually one of my favourite cheeses. It’s a squeaky cube of deliciousness and can really take some flavours. That’s why smothering it in peri-peri-like spices makes for a perfect combo.”
Serves 8
800g paneer, cut into 3cm chunks
For the spicy paste
2 tbsp caster sugar
2 tbsp smoked paprika
2 tbsp onion granules
1 tbsp garlic granules
1½ tbsp ground coriander
2 tbsp salt
2 tbsp dried oregano
1 tbsp dried basil
1 tbsp ground ginger
3 tsp cayenne pepper, or to taste
Juice of 2 limes
3 tbsp olive oil, plus extra for frying
Serving suggestions (optional)
Peri-peri-salted chips
Boiled, air-fried or grilled corn-on-the-cob
Garlic baguette
Herby mayo
Lime wedges
- In a small bowl, combine all the dry paste ingredients and mix well. Add the lime juice and oil and mix again.
- Rub the spice paste all over the paneer pieces until well coated.
Eat now
Heat a large frying pan over a medium heat with a large glug of olive oil. Fry the paneer for 5–6 minutes, turning occasionally, until golden brown on all sides and piping hot in the centre.
Eat later
Freeze the spiced paneer chunks in a freezer bag (squeeze out as much air as possible) for up to 3 months.
To fry from frozen, heat a large frying pan over a medium–low heat with a large glug of olive oil. Fry the paneer for 8–10 minutes, turning occasionally, until browned on all sides and piping hot in the centre. Or defrost fully in the fridge overnight. Fry according to the instructions given in Eat Now.
Chilli non carne
“I think dishes that usually call for minced meat are some of the best to turn meat-free, packing them with so many delicious vegetables. Eat this with rice, topped with cheese, and with a nacho or two (or 23) for dipping.”
Serves 8
Olive oil
2 red onions, diced
2 carrots, peeled and diced
2 celery sticks, diced
4 garlic cloves, minced or grated
2 red peppers, deseeded and cut into 2cm pieces
2 courgettes, cut into 2cm chunks
2 tsp smoked paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp chilli flakes
2 tsp dried oregano
2 bay leaves
2 dried chipotle chillies (optional)
1 tbsp chipotle paste
2 tbsp tomato purée
150ml strong coffee
250ml dark beer
1 x 400g tin of chopped tomatoes
1 x 400g tin of crushed tomatoes
2 x 400g tins of mixed taco beans in spicy tomato sauce
50g 85% dark chocolate, chopped
Salt and pepper
- Heat a large saucepan over a high heat with a glug of olive oil. Tip the onions, carrots and celery into the pan and fry for 3–4 minutes until softened but not cooked through, then add the garlic, red peppers and courgettes. Cook for another 5 minutes or so, stirring regularly, until browned.
- Sprinkle in all the ground spices, along with the chilli flakes and dried oregano and a large pinch each of salt and pepper. Pop in the bay leaves, and the chipotle chillies if using, and stir. Spoon the chipotle paste and tomato purée into the pan and fry them for 1 minute until darkened, then deglaze the pan with the coffee and beer.
- Leave the liquid to bubble and reduce by half, then tip in both tins of tomatoes and the taco beans with their sauce. Over a medium heat, bring the sauce back to a bubble and simmer for 40–45 minutes, stirring regularly, until thickened. Season generously with salt and pepper, then stir through the dark chocolate until melted and combined.
Eat now
Serve immediately, piping hot.
Eat later
Freeze in an airtight container for up to 3 months.
To reheat from frozen, place in a saucepan over a low heat, stirring regularly to prevent catching, until piping hot. Or defrost fully in the fridge overnight. Reheat in a saucepan over a medium–low heat until piping hot.
Vegan chocolate chunk and orange shortbreads
“We all love a bit of chocolate orange, don’t we? In a shortbread as well, it makes for a lovely biscuit to dunk into tea. Or to just eat on its own. Oh, and it’s vegan! Lovely for everyone.”
Makes 18
350g plain flour
100g caster sugar
250g vegan butter, cubed and chilled
175g vegan dark chocolate, roughly chopped
Zest of 2 oranges
Pinch of flaky sea salt
- Using your fingertips and thumbs in a large bowl, or pulsing in a food processor, combine the flour, sugar and butter until it looks like breadcrumbs.
- Using your hands, press the dough together until it starts to clump, then add the chocolate, orange zest and salt. Bring it all together into a crumbly dough, then roll the dough into a sausage shape about 4cm in diameter. Cut the sausage in half and wrap both pieces tightly in cling film.
Eat now
Place one of the wrapped doughs in the fridge for 30 minutes. Meanwhile, preheat the oven to 180°C/160°C fan. Using a sharp knife, slice the chilled dough into 1.5cm-thick rounds and place the rounds on a parchment-lined baking tray. Bake for 15–20 minutes until the edges are lightly golden. Cool on the tray briefly, then transfer to a wire rack to cool completely.
Eat later
Freeze the remaining wrapped, unbaked dough for up to 3 months.
To bake from frozen, preheat the oven to 180°C/160°C fan. Unwrap the frozen log, leave it to stand for 5–10 minutes or so, and then slice it into 1.5cm-thick rounds. Place the rounds on a baking sheet lined with parchment paper and bake for 25–30 minutes until the edges are lightly golden. Leave to cool on the tray, then transfer to a wire rack to cool completely.
Store in an airtight container for up to 3 days.
Extract taken from Poppy Cooks: The Actually Delicious Batch Cookbook by Poppy O’Toole (Bloomsbury Publishing, Hardback, £22). Photographs © Haarala Hamilton.
