Pasta, cakes and meatballs: Claire Thomson’s recipes for the whole family | eat

Peanut butter and sesame rice noodles

Prep 15 minutes
cook 10 mins
Served 4th

for the sauce
120 g smooth unsweetened peanut butter
2 tbsp Chinese sesame paste
or tahini
½ tbsp fish sauce
1 tbsp light soy sauce
2 tbsp sesame oil
2 teaspoons light brown sugar
1 teaspoon finely grated ginger
Skin on is fine
1 large juicy lime, half juiced, the rest cut into wedges to serve

break up
300 g rice noodles, soaked or cooked according to the instructions in the package, drained and tossed with 1 tablespoon of sesame oil so they don’t stick together
½ cucumbercut into crescents or small batons
150g sprouts
½ bunch of spring onions
, cut and sliced ​​very thin
1 small bunch of coriander, roughly chopped
1 tbsp lightly toasted sesame seeds
80 g
roasted salted peanuts (i.e. 1 large handful), lightly mashed
Chili sauce or chili oil, serve

In a bowl, stir just enough warm water into the peanut butter and sesame paste to make a thick sauce that is the consistency of double cream, then stir in the other ingredients of the sauce. Try and adjust by adding more fish sauce, soy, sesame seeds, lime and sugar as needed. Place the pasta in the bowl and toss it, adding a splash of water if necessary to loosen it. Divide the pasta into four bowls, cover with cucumber, sprouts, spring onions, coriander, sesame and peanuts and serve at the table with the hot sauce of your choice.

Flamiche with Gruyere, new potatoes and thyme

Prep 10 mins
To prove 1 H
cook 40 min
Makes 2 x 40 cm x 30 cm flamicheTo feed 4 with leftovers

500 g strong white bread flour, plus extra for dusting
7 g fast-acting dry yeast
330ml warm water
5 g salt
3 tbsp olive oil
2 whole eggs
300 ml sour cream
or crème fraiche
½ tbsp thyme leaves
salt and pepper
, taste
4-6 small waxy new potatoes (approx. 200 g) cut into 2 mm thick slices (use a mandolin if necessary)
70g Gruyèreor Comté or Cheddar, grated

Add the flour, yeast, and water to the bowl of a stand mixer and process for three minutes until well blended (or whisk by hand for five to 10 minutes). Add the salt, mix for another five minutes until you have a smooth, elastic batter, then transfer it to a clean bowl greased with a tablespoon of olive oil. Cover and place in a warm place for an hour, until almost doubled in size.

Take the dough out of the bowl and divide it in two. On a lightly floured surface, roll each piece of dough to a thickness of about cm and roughly the size and shape of a medium-sized baking sheet.

Heat the oven to 220 ° C (200 ° C fan) / 425 ° F / Gas 7, line two flat 40 x 30 cm baking sheets with baking paper and place a rectangle of pastry on each. Beat the eggs in a bowl, then stir in the sour cream, thyme, salt and plenty of freshly ground black pepper.

Make a small lip around the edge of each sheet of pastry by twisting the outer one ½ cm up and over itself to create a barrier. Pour the egg and sour cream mixture over the two leaves and spread evenly to the edge of the lip. Spread the potato evenly on the top, drizzle the last two tablespoons of oil and sprinkle the cheese on top.

Bake the flamiches for 18 to 20 minutes, turning the two shells in half if necessary, until the tops are nicely colored and the bottoms are crispy. Remove, let rest and let rest for a few minutes, then cut into squares and serve.

Lamb bulgur meatballs with sweet cinnamon tomato sauce, yogurt and flatbread

Prep 15 minutes
cook 50 min
Served 4th

4 tbsp olive oil
1 large onionpeeled and finely diced
3-5 cloves of garlicpeeled and very finely chopped
½ teaspoon ground allspice
1 teaspoon ground cumin
lightly roasted
80g bulgur wheat
500 g minced lamb
80 g sun-dried tomatoes stored in oil
drained and finely chopped
1 small bunch of flat parsleyhalf finely chopped, half roughly chopped
1 x 400 g chopped tomatoes from the can
3 tbsp sunflower or vegetable oil

1 cinnamon stick
2 fresh bay leaves
salt and pepper
, taste

150 g natural yogurt
½ clove of garlic, Finely grated
1 large Squeeze lemon juice
Flatbreads bought in the store – Greek or Turkish are ideal – or naan: you want something that you can roll up and that isn’t too thin
Hot sauce of your choice (Optional)

Put half of the olive oil in a medium saucepan over medium heat and saute the onion for eight to 10 minutes until it is soft and translucent but not colored. Add the garlic and spices, cook, stirring, for another two minutes until fragrant, then turn off the heat and set aside.

While the onions are boiling, boil the kettle. Rinse the bulgur under cold running water, drain and transfer to a bowl. Pour over 200 ml of freshly boiled water, cover, let the bulgur steep for 10 minutes, then drain thoroughly and set aside.

In a large bowl, mix the minced lamb, chopped sun-dried tomatoes, drained bulgur, half of the seasoned cooked onion mixture and finely chopped parsley and mix and knead with your hands for at least two minutes until very soft and well combined. Shape the minced meat into ping-pong-sized meatballs and set aside.

Add the canned tomatoes, bay leaves, and cinnamon to the remaining onion mixture in the pan, season well with salt and plenty of freshly ground black pepper, then place on moderate heat and simmer. Reduce the heat and cook the tomatoes until they are rich and thick. Adjust the seasonings to taste, then stir in the remaining two tablespoons of olive oil and turn off the heat.

Transfer the vegetable oil to a large pan over moderate heat and fry the meatballs in batches for about three minutes until they are completely browned but not cooked through. After browning, add the meatballs to the warm tomato sauce.

Once all of the meatballs are browned and in the sauce, cover the pan, set it on a low heat and simmer for 10-15 minutes until cooked through (alternatively, place the mixture on a suitable dish and at 200 ° Bake C (180C fan) / 390F / gas 6 oven for about 15 minutes). After cooking, remove from heat and let the meatballs sit in their sauce for five minutes.

Put the yogurt in a small bowl and stir in the grated garlic, lemon juice and a large pinch of salt. Heat the flatbreads in the oven or toaster.

To serve, ladle some meatballs and tomato sauce onto a flatbread, add a spoonful of seasoned yogurt, some coarsely chopped parsley and hot sauce, roll up the flatbread and eat immediately.

Claire Thomson’s latest book is Home Cookery Year: Four Seasons, Over 200 Recipes for All Occasions (Quadrille, £ 30). To purchase a copy for £ 26.10 go to

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