Muddy Stilettos


<p>What shall I have for dinner? It’s the daily question capable of derailing an entire afternoon, inspiring supermarket obsessions and revealing your emotional state with alarming accuracy. New cookbook&nbsp;<em>But First, Dinner</em>&nbsp;understands that dinner is never just dinner – it’s comfort, chaos control, celebration, therapy and occasionally the only good thing about a Tuesday.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145321.416.jpg" alt="Eleanor Steafel and her new cookbook 'But First, Dinner'" class="wp-image-138743" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145321.416.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145321.416-600x600.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145321.416-300x300.jpg 300w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145321.416-500x500.jpg 500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Written by food writer Eleanor Steafel, the book is packed with recipes full of flavour, feeling and the kind of cosy, low-stakes joy we want from every meal right now, alongside strong opinions on supermarket cheddar, friendship, love and the moods that shape what ends up on our plates.</p>



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<h2 class="wp-block-heading" id="h-crispy-mayo-fried-rice-amp-sticky-soy-tomatoes">Crispy, Mayo-Fried Rice &amp; Sticky Soy Tomatoes</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T144152.980.jpg" alt="Crispy, Mayo-Fried Rice and Sticky Soy Tomatoes" class="wp-image-138742" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T144152.980.jpg 1500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T144152.980-600x400.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T144152.980-1000x667.jpg 1000w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h3 class="wp-block-heading" id="h-ingredients">INGREDIENTS: </h3>



<h3 class="wp-block-heading" id="h-serves-2">Serves 2</h3>



<ul>
<li>340g baby plum tomatoes</li>



<li>30g fresh root ginger, peeled and sliced into thin matchsticks</li>



<li>1 garlic clove, thinly sliced</li>



<li>1 bird’s eye chilli, split lengthways 3 tbsp toasted sesame oil</li>



<li>1 tbsp dark soy sauce</li>



<li>2 tsp runny honey</li>



<li>2 spring onions</li>



<li>500g leftover cold white rice (sushi rice and basmati both work well)</li>



<li>2 tbsp shop-bought full-fat mayonnaise</li>



<li>1 tsp toasted sesame seeds</li>



<li>A handful of fresh coriander (leaves and stalks)</li>
</ul>



<h3 class="wp-block-heading" id="h-method">METHOD</h3>



<ol>
<li>Preheat the oven to 220°C/200°C Fan/Gas 7.</li>



<li>Put the tomatoes in a small ovenproof dish. Scatter over the ginger and garlic. Tuck the halved chilli (I keep the seeds in) between the tomatoes. Drizzle 2 tablespoons of the sesame oil over them. Pour over the soy sauce and drizzle the honey over everything. Put in the oven and cook for 20 minutes, or until the tomatoes have popped. Then pull the dish out of the oven, use a spoon to turn the tomatoes in their cooking liquor and put them back in for 5 minutes.</li>



<li>Meanwhile, prepare the spring onions. Slice off the root and the very end of the tips. Cut each spring onion in half, then slice the pieces lengthways into thin strips. Place in a bowl of cold water until you need them.</li>



<li>Mix the rice thoroughly with the mayonnaise. Set a large frying pan over a medium heat. When piping hot, add the rice. Flatten it out roughly with the back of your wooden spoon. Leave to fry for about 4 minutes before turning over lumps of rice. Keep frying for another 5 minutes, or until some grains of rice are browned and crispy and others are sticking together in pleasing clumps. Pour in the remaining tablespoon of sesame oil and give everything a quick fry in the oil. Turn the heat off and sprinkle flaky salt and the toasted sesame seeds over the rice.</li>



<li>Spoon into warm bowls. Top with the tomatoes, spooning over plenty of liquor – you want enough to puddle around the rice. Finish with a handful of coriander and a tangle of shredded spring onions.</li>
</ol>



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<h2 class="wp-block-heading" id="h-smoked-aglio-e-olio-for-the-quickest-ever-spaghetti">Smoked Aglio e Olio (for the quickest ever spaghetti)</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145526.935.jpg" alt="Smoked Aglio e Olio" class="wp-image-138745" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145526.935.jpg 1500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145526.935-600x400.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145526.935-1000x667.jpg 1000w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h2 class="wp-block-heading" id="h-ingredients-0">INGREDIENTS</h2>



<h3 class="wp-block-heading" id="h-serves-1">Serves 1</h3>



<p><strong>For the pasta</strong>:</p>



<ul>
<li>100g spaghetti</li>



<li>3 tbsp good olive oil </li>



<li>Parmesan, for grating over to serve</li>
</ul>



<p><strong>For the seasoning:</strong></p>



<ul>
<li>3 dried bird’s eye chillies</li>



<li>1 tsp smoked garlic granules </li>



<li>1 tsp garlic granules</li>



<li>1⁄2 tsp red bell pepper flakes </li>



<li>1⁄2 tsp dried parsley</li>
</ul>



<h3 class="wp-block-heading" id="h-method-0">METHOD</h3>



<ol>
<li>Set a large pan of well-salted water to boil. Cook the pasta until almost al dente – you want it to still have slightly too much bite. Steal 100ml of cooking water (I just dunk my measuring jug into the saucepan), then drain the pasta.</li>



<li>Meanwhile, finely chop the dried chillies. Mix with the rest of the seasoning ingredients and a big pinch of salt.</li>



<li>Set a large frying pan over a low-medium heat. Add the olive oil and warm through. Watch it doesn’t smoke. Turn off the heat and leave to cool for 2–3 minutes.</li>



<li>Add the pasta to the pan and half the stolen cooking water, and stir vigorously so that the starchy water and oil emulsify and cling to the pasta. When there is barely any water left in the base of the pan, add a little more cooking water, stir again, then add the rest. Keep going until you have a slightly thickened ‘sauce’ coating the spaghetti.</li>



<li>Add the seasoning mix. Stir again vigorously, then serve straight away in a warm bowl with plenty of grated Parmesan.</li>
</ol>



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<h2 class="wp-block-heading" id="h-the-good-beans-with-quick-pickled-cabbage-chilli-fennel-butter-eggs-warm-tortillas-amp-sour-cream">The Good Beans (with quick pickled cabbage, chilli fennel butter eggs, warm tortillas &amp; sour cream)</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T153359.628.jpg" alt="The Good Beans (with quick pickled cabbage, chilli fennel butter eggs, warm tortillas &amp; sour cream)" class="wp-image-138752" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T153359.628.jpg 1500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T153359.628-600x400.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T153359.628-1000x667.jpg 1000w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h2 class="wp-block-heading" id="h-ingredients-1">INGREDIENTS:</h2>



<p><strong>Serves 1 tonight, with 4–5 portions of the cabbage and beans leftover (because if you’re making beans, you might as well make a pot)</strong></p>



<p><strong>For the cabbage:</strong></p>



<ul>
<li>1⁄2 of a small white cabbage, finely shredded </li>



<li>3 tbsp cider vinegar</li>
</ul>



<p><strong>For the egg (if just for one)</strong>:</p>



<ul>
<li>25g butter</li>



<li>1 heaped tsp fennel, sweet red</li>



<li>pepper and smoked garlic mix</li>



<li>A little olive oil </li>



<li>1 egg</li>
</ul>



<p><strong>For the beans:</strong></p>



<ul>
<li>Olive oil, for frying</li>



<li>1 red onion, finely sliced</li>



<li>2 garlic cloves, finely sliced</li>



<li>3 heaped tsp cumin seeds</li>



<li>3 heaped tsp fennel seeds</li>



<li>2 heaped tsp hot smoked paprika 11⁄2 tsp ground coriander</li>



<li>3 x 570g jars of beans or</li>



<li>4 x 400g tins, plus their liquid (I like black beans for this, but white beans or another smallish bean would be good)</li>



<li>2 tbsp maple syrup</li>



<li>2 tbsp cider vinegar</li>



<li>A couple of tortilla wraps</li>
</ul>



<p><strong>To serve:</strong></p>



<ul>
<li>Sour cream</li>



<li>Fresh coriander leaves, roughly torn</li>
</ul>



<h3 class="wp-block-heading" id="h-method-1">METHOD:</h3>



<ol>
<li>Start with the cabbage. Put the shredded cabbage (I use a mandolin to get it nice and fine) in a bowl along with a big pinch of salt and the cider vinegar. Use your hands to scrunch the cabbage. Leave covered while you cook the beans, stirring it occasionally.</li>



<li>Set a large pan over a low-medium heat with a good glug of olive oil. Add the onion and a big pinch of salt. Put the lid on and cook for 10 minutes, stirring occasionally. Then add the garlic and cook for another 2 minutes. Add the cumin seeds and fennel seeds and cook for 2 minutes, then add the paprika and ground coriander and cook, stirring, for another minute.</li>



<li>Pour in the beans and their liquid, along with 100ml water to loosen everything. Add the maple syrup, vinegar, a good pinch of salt and some black pepper. Bring to a simmer and cook with the lid on, stir- ring occasionally, for 10 minutes.</li>



<li>Transfer a ladleful of beans from the pan to a measuring jug and use a stick blender to blitz them to a smooth soup-y paste. Return to the pan and stir through to make everything creamy.</li>



<li>When the beans are nearly ready, warm the tortillas. Wrap them in foil and warm them through on a low temperature in the oven (you could also spread a little butter on them when you put them in to warm). You could do this in a dry frying pan too, but they’re particularly nice when still soft, so watch they don’t crisp up.</li>



<li>For the egg, set a frying pan over a medium heat. Add the butter. When it’s foaming, add the fennel, sweet red pepper and smoked garlic mix and cook, swirling the pan for 10 seconds. Pour into a bowl and set aside. Wipe the pan out ( just roughly, no need to catch every last fennel seed) and add a little olive oil. Set over a medium-high heat. Cook the egg as you like it. Then turn the heat off and return the butter to the pan, bailing it over the egg.</li>



<li>Serve the beans with a handful of the cabbage and the buttery egg. Finish with a dollop of sour cream and some fresh coriander. Shovel everything up with warm tortillas.</li>
</ol>



<p></p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="615" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145742.358-615x1000.jpg" alt="BUT FIRST, DINNER BY ELEANOR STEAFEL BOOK COVER" class="wp-image-138747" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145742.358-615x1000.jpg 615w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145742.358-369x600.jpg 369w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/05/Untitled-design-2026-05-07T145742.358.jpg 800w" sizes="(max-width: 615px) 100vw, 615px" /></figure>



<ul>
<li><em><a href="https://tidd.ly/4wyvlxt" target="_blank" rel="noreferrer noopener">BUT FIRST, DINNER: Food for our real lives by Eleanor Steafel is out now.</a></em></li>
</ul>



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<h2 class="wp-block-heading" id="h-hungry-for-more">HUNGRY FOR MORE?</h2>



<ul>
<li><a href="https://muddystilettos.co.uk/national/ready-to-glow-3-breakfasts-worth-getting-out-of-bed-for/" target="_blank" rel="noreferrer noopener">Ready to glow? 3 healthy breakfasts worth getting out of bed for</a></li>



<li><a href="https://muddystilettos.co.uk/eat-out/one-pot-wonders-3-comfort-food-dinners-were-obsessed-with-a-pud-worth-saving-room-for/" target="_blank" rel="noreferrer noopener">One pot wonders: 3 comfort-food dinners (+ a pud worth saving room for)</a></li>



<li><a href="https://muddystilettos.co.uk/wellbeing/nutrition/healthy-in-one-3-one-pot-dinners-to-try-at-home/" target="_blank" rel="noreferrer noopener">Healthy in one: 3 speedy one-pot dinners to brighten your week</a></li>
</ul>


Midweek saviours: 3 feel-good dinners we want immediately

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