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Fancy cooking Mexican style mushroom tacos with me

Fancy cooking Mexican style mushroom tacos with me tonight ??

Today’s daily cooking show is LIVE on my Facebook channel at 6pm. The ingredients and recipe methods are posted every week to newsletter subscribers at thedoctorskitchen.com so make sure you sign up for next weeks to get prepared!

Here’s what you’ll need for tonight. But even if you don’t have them come along and join in the positive start to the week, some good vibes and healthy food. I’ll teach you the basics to 3-2-1 and why it’s a formula for health that works .. which costs less time, less money and less washing up than a takeaway!

For the pickled onion :
20 ml apple cider vinegar
20 ml boiling water
1 tbsp maple syrup
1 tbsp cumin seeds
1 small red onion, thinly sliced

For the tacos:
1 tbsp olive oil
2 garlic cloves, grated
½ tsp chilli
1 tsp paprika
1 tsp cumin seeds
300 g button mushrooms, cleaned and thinly chopped
160 g tomatoes, chopped
1 tbsp soya sauce
4 hard taco shells
1 medium avocado (200 g), mashed
10 g fresh coriander, to finish

1. Preheat the oven to 180°C Fan/ Gas 6.
2. Place the apple cider vinegar, water, maple syrup and cumin seeds in a medium size bowl. Season with salt and whisk until maple syrup and salt are fully dissolved.
3. Add the onion and allow the mixture to cool completely.
4. Heat a large pan over a medium-high heat and add the olive oil.
5. Add the garlic, chilli, paprika and cumin seeds and cook for 30 seconds until fragrant.
6. Add the mushrooms and stir for 5 minutes until lightly browned. Add the chopped tomatoes and cook for further 5 minutes, until the majority of the moisture has evaporated.
7. Add the soya sauce, season with black pepper and stir for 1 more minute.
8. Place the taco shells in the oven for 2 minutes and when warm, transfer to a serving plate. You can fill them up with the mushrooms and top with pickled onion, avocado and coriander or lay everything out in separate plates and let everyone help themselves.

#whatthedoctorordered #doctorskitchen321 #321 #doctorskitchen #onepan

Thrifty cooking in The Doctor’s Kitchen! My new

Thrifty cooking in The Doctor’s Kitchen! My new show on BBC iplayer is out right now! @bbcfood @bbciplayer

I know healthy cooking on a budget seems impossible, but with help from some of my foodie friends and some incredible members of the food team behind the scenes, we’ve come up with over 18 dishes that pack in >3 portions of veggies per person and averaged over the series cost less than 90p a serving. Amazing

I have some very special guests join me in the kitchen.
Anti-poverty activist @jack_monroe Jack Monroe

The plant-loving Bosh boys @bosh.tv

Dr Zoe Williams @drzoewilliams who lends her NHS GP perspective

Rukmini Iyer @missminifer The queen of the ‘roasting tin’

the original £1 chef, Miguel Barclay @miguelbarclay

low waste, sustainability campaigner Melissa Hemsley @melissa.hemsley .

You’re going to love this series!

We want everyone to be able to spend less, eat more and improve their health. We could all do with some money saving tips this year and this is a small contribution to how it could be done! Enjoy!

#whatthedoctorordered #doctorskitchen321 #321 #doctorskitchen #onepan

Ital vegetables with spicy almond sauce , it’s g

Ital vegetables with spicy almond sauce , it’s going to taste amazing and regardless of whatever veggies you have we can make this work 🙌🏽 Who’s cooking with me tonight?!

Like everyday in January 6pm Monday-Friday I'll be cooking up LIVE 3-2-1 recipes on Facebook to help start your year in the right way and teach you the skills to look after yourself for years to come.

3-2-1 is all it takes. 3 portions of fruit veg, nuts or seeds, 2 servings per recipe (double for 4) and all using 1 pan. Less stress, More plants, More flavour & hardly any washing up. It’s a winning formula!

The ingredients and recipe methods are posted every week to newsletter subscribers at thedoctorskitchen.com so make sure you sign up for next weeks to get prepared!

Ital style vegetables with spicy almond sauce

160g red pepper, sliced
160g sweet corn, sliced off the cob
1 red onion, finely sliced
1 tsp cayenne pepper
1 tsp allspice
½ tsp ground cumin
½ tsp ground coriander
Salt and pepper
1 tbsp olive oil
160g spinach leaves, roughly chopped

For the spicy almond butter sauce
2 tbsp almond butter
1 tbsp soy sauce
1 tsp honey
Juice of ½ a lime
¼ tsp cayenne pepper

1. Preheat the oven to 180C (160C fan).
2. Put the red pepper, sweet corn and red onion onto a baking tray. Add the spices and a big pinch of salt and pepper, then drizzle over the olive oil. Toss to coat the veggies in the spices, then roast for 15 minutes or until starting to char in places.
3. Meanwhile, combine all the sauce ingredients in a bowl with a splash of water and whisk until smooth.
4. Once the veggies are done, muddle in the spinach leaves and serve between two bowls, drizzling over the sauce.

#whatthedoctorordered #doctorskitchen321 #321 #doctorskitchen #onepan

Hope you enjoyed the live 3-2-1 prawn bouillabaiss

Hope you enjoyed the live 3-2-1 prawn bouillabaisse !

Catch you tomorrow for more live cooking 🙌🏽🙌🏽

#whatthedoctorordered #doctorskitchen321 #321 #doctorskitchen #onepan

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