Recipes

Smoked Hake, Beans and Greens (Recipe)


Serves 2

Prep 15 mins. Cook 10 mins


Packing 3 of your 5-a-day and overloaded with enticing chorizo flavours, this is simply one of my favourite fish dishes to cook at home. It is easy to prep and cook, a great source of iron and the best way to get amazing flavour out of any white fish.



  • mild olive oil
  • ½ x 200g pack raw cooking chorizo
  • 1 onion, finely chopped
  • 260g bag spinach
  • 2 x 140g skinless hake fillets
  • ½ tsp sweet smoked paprika
  • 1 red chilli, deseeded and shredded
  • 400g can cannellini beans, drained
  • juice ½ lemon
  • 1 tbsp extra virgin olive oil

To serve

  • Quick garlic mayonnaise (Shave some garlic over your favourite mayo)

Method:

  1. Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices. The onion will also be soft and golden.
  2. Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under the cold tap. Squeeze out the excess water using your hands, then set aside. Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.
  3. Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently, then season to taste.
  4. Grill the fish for 5 mins or until flaky but not dry – you won’t need to turn it. Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray. Serve with a dollop of Quick garlic mayonnaise (see recipe, right), if you like.


et voilà…

Recipe from BBCGoodFood

Recipes

Quinoa Salad with Grilled Halloumi (Recipe)


Serves 3

Prep 15 mins. Cook 25 mins


Halloumi is a wonderful replacement for meat and, added with the zingy cous cous salad, is a surefire hit with the entire family.


Prep Time!

Ingredients:

  • 3 tbsp extra-virgin olive oil
  • 1 small red onion, sliced
  • 1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
  • 200g quinoa
  • 500ml vegetable stock
  • small bunch flat-leaf parsley, roughly chopped
  • zest and juice 1 lemon
  • large pinch sugar
  • 250g pack halloumi cheese, cut into 6 sliced

 


Method:

  1. Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
  2. Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.


et voilà…

Recipe from BBCGoodFood

Recipes

Bolognaise Ragu of the Gods (Recipe)


Serves 4

Prep 15 mins. Cook 10 mins


Cooked patiently, this ragu is simply divine. The milk gives the meat an incredible depth, whilst the longer it is cooked, the silkier the sauce will be. I can’t recommend this Sophie Grigson recipe enough


Ingredients:

  • 400g dried pasta (tagliatelle, spaghetti, etc…)
  • Freshly grated parmesan, to serve.

Ragu:

  • Prep Time!
    Prep Time!

    1 tbsp sunflower or vegetable oil

  • 30g butter
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 450g minced beef
  • salt and pepper
  • Nutmeg
  • 400g can chopped tomatoes
  • 300ml milk

Method:

  1. Heat the oil and butter in a wide, heavy frying pan. Add the veg and stir. Reduce the heat and leave to fry gentle for at least 15 minutes until the veg is tender.
  2. Add the minced beef. Break it down and flatten out. Leave for a good 10 minutes on a higher heat to get well browned. Turn and do the same for another 5 minutes (more if required).
  3. Stir, season and add a good grating of nutmeg (I go nuts with it). Add the chopped tomatoes and half of the milk. simmer on a ,low heat until nearly all the liquid has evaporated. Now stir in the other half of the milk.
  4. Simmer on a low heat for AT LEAST 40 minutes. The longer, the better. Add more milk if required.
  5. Season to taste, allow to cool slightly and serve with your favourite pasta. It goes best with tagliatelle (as the name suggests). Enjoy! It’s delish!



et voilà…

Recipe from The First-Time Cook by Sophie Grigson