Three delicious recipes from Forkful Food to satisfy a variety of appetites

In common with many entrepreneurs, Ruth Weighill has used the last few months to give some serious thought to the direction of her business, a process necessitated by the fact that she works in hospitality, a sector that has suffered the most restrictions and the least predictability of any over this most challenging of years.

Ruth established her business, Forkful Food, some ten years ago and quickly gained an enviable reputation as the go-to caterer for private and corporate clients in South West London. When the pandemic hit, she decided to take advantage of the enforced pause in business to enhance her skills by doing an online nutrition course at Leith’s School of Food and Wine where she trained some years ago.

This third lockdown has presented many challenges, not least that of the seemingly endless cooking for a household which may now include adult children unexpectedly living back at home, sometimes bringing their various food fads, diets and regimes along too!

So Ruth has come up with these three fabulous recipes, delicious and healthy, which should satisfy the hungriest of appetites, and can easily be adapted for vegans, vegetarians and flesh-eaters alike!

Forkful Foods Recipe

Tuna Spaghetti Puttanesca

Tuna Spaghetti Alla Puttanesca

Ingredients (serves 4):

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed or slice
  • ½-1 tsp chilli flakes
  • 400g tin chopped tomatoes
  • 160-200g of tinned tuna in oil or water, drained (or 5 anchovies, chopped)
  • 2 tbsp capers
  • 300g spaghetti
  • Handful of basil leaves, roughly chopped


  • Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry gently for 10minutes or until soft but not coloured. Add the garlic and chilli and cook for a further minute.
  • Add the tomatoes, tuna (or anchovies if using), olives and capers and bring to a gentle simmer. Cook, uncovered, for 15 minutes. Season to taste.
  • Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti until just ‘al dente’ (8-12 minutes). Once the pasta is cooked, reserve a jugful of pasta water, then drain the pasta and toss with the sauce.
  • Add a little of the reserved pasta water to loosed the sauce if needed, stir in the basil and serve with grated parmesan.
Forkful Foods Recipe

Oven Baked Risotto

Oven Baked Tomato & Basil Risotto

Ingredients (serves 4):

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 250g cherry tomatoes
  • 250g risotto rice
  • 400ml vegetable shock
  • 400g tin chopped tomatoes
  • 75 g Parmesan (or cheddar), grated
  • Handful of basil leaves, roughly chopped


  • Preheat the oven to 200℃/400℉. Put the oil, onion, garlic and cherry tomatoes in roasting tin approx 26cm-30cm (or use any suitably sized ovenproof dish). Place in the oven and cook for around 15 minutes until the tomatoes are roasted and beginning to burst.
  • Meanwhile, add the tinned tomatoes to 400ml hot vegetable stock and give it a good stir. Remove the onion and tomatoes mix from the oven and stir in the risotto rice and tomato/stock mixture. Stir to combine, season well, then return to the onen and bake for 25-30 minutes, stirring twice at intervals. It’s done when the stock has been absorbed and the rice cooked but be aware.
  • Remove from the oven and stir in the grated cheese and basil, you can also add a knob of butter for extra richness. Check the seasoning and serve on its own or with salad/steamed vegetables.

*Be aware that your rice may absorb more liquid than the amount given in the recipe or need to cook for a little longer.  If towards the end of the cooking time the risotto is looking dry, add a bit more boiled water and/or increase the cooking time by 5-10 minutes.

Forkful Food Recipe

Ovenbaked Chickpea and Cauliflower Curry

Chickpea & Cauliflower Curry

Ingredients (Serves 4):

  • 2 tbsp olive or coconut oil
  • 1 onion, chopped,
  • 5 cloves garlic, crushed
  • 4-5 cm ginger, peeled and finely chopped or grated
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp chilli flakes (optional)
  • 2 tbsp miso paste
  • 400g tin chopped tomatoes
  • 400ml tin coconut milk
  • 400g tin chickpeas, drained
  • 1 red pepper, cut into 1/2cm slices
  • 1 small cauliflower broken into small florets
  • Salt & lemon juice to taste
  • 1 cup basmati rice, to serve


  • Heat the oil in a large pan and fry the onion over a medium-high heat for around 5 minus or until beginning to soften. Add the garlic and ginger and continue to cook for a few minutes until the onions are beginning to brown. Add the spices and stir to coat the onions. Cook gently for a further 1-2 minutes until fragrant – be careful no to burn!
  • Stir in the miso paste, then add the chopped tomatoes and cook for 5 minutes until the sauce has reduced slightly. Stir occasionally and add salt to taste.
  • Add in the coconut milk, chickpeas and red pepper and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally to prevent sticking. Add the cauliflower florets and cook for another 10-15 minutes until the cauliflower is tender and the sauce has thickened slightly. Season to taste with lemon juice, salt & pepper.
  • Meanwhile cook the rice. Place the rice and double its volume of water (1 cup rice, 2 cups water) in a lidded saucepan. Add 1 tsp salt, then bring the rice up to the boil. As soon as the rice boils, turn the heat down to its lowest setting and cover with a tight fitting lid. Cook for 10-12 minutes until the water has been absorbed and the rice is light and fluffy. Serve the rice in bowls piled high with the delicious curry and enjoy!

As lockdown gently lifts, we’re looking forward to seeing friends and family to catch up on all those occasions we’ve not quite celebrated.

If you’d like some help with catering, Ruth can be contacted at:

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