Peppered cod with fennel barlotto and baby leaf salad This is really a fancy little dish but is actually very easy to make. It’s a great dinner party main course.
SERVES 2
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 large fennel bulb, finely chopped
3 tbsp olive oil, plus more for the baking sheet
sea salt and cracked black pepper
250g pearl barley
1 litre vegetable stock
2 cod fillets
2 tsp balsamic vinegar
2 handfuls of mixed baby salad leaves
handful of parsley leaves (optional)
Begin by sautéing the onion, garlic and fennel in 1 tbsp of the olive oil and a good pinch of sea salt, until the vegetables start to soften.
Add the pearl barley, mix well, then add a small amount of stock. Keep stirring in stock every few minutes as it reduces, little and often, until the dish resembles risotto. Pearl barley does take considerably longer to cook than rice would – maybe up to 40 minutes – but really is worth it. Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.
Place the cod on a lightly oiled baking sheet and sprinkle with cracked black pepper. Bake at the top of the hot oven for 15–20 minutes.
Mix the remaining 2 tbsp of olive oil and the balsamic vinegar together and whisk well to emulsify. Use this to dress the baby leaves.
Place a good serving of the barlotto in the centre of two serving plates, then top with the fish, the parsley (if using) and a handful of the leaves.
Lemon grass chicken stew This is a beautiful fusion-style dish that is halfway between a hearty stew and a Thai curry. It is a sure-fire family favourite in the making! Give the fresh lemon grass a good bashing with a rolling pin (thinking of your boss might help). This releases the oils, for greater flavour.
SERVES 2
1 large red onion, finely chopped
3 garlic cloves, finely chopped
2 stalks of lemon grass, bashed
1 tbsp olive oil
sea salt
250g red lentils
400g can of coconut milk
up to 400ml vegetable stock
3 medium chicken breasts, cut into bite-sized pieces
Sauté the onion, garlic and lemon grass in the olive oil, with a good pinch of salt, until the onion softens.
Add the lentils and the coconut milk and allow to simmer for about five minutes. The liquid will reduce in volume very quickly. Start adding a small amount of stock. Treat this dish a bit like a risotto from now on, adding small amounts of stock bit by bit as the lentils soften. That’s why I say up to 400ml of vegetable stock. You might not need it all, it’s just there for back up!
When the lentils are starting to soften and are partially breaking down, add the chicken. Continue cooking as above until the chicken is cooked: cut open one of the largest pieces; it should be opaque and white in the centre with no trace of pink. If it’s not quite ready, cook for a minute or two more, then check again. Serve with a salad.
Salmon and prawn burgers with coriander cashew quinoa This is a great recipe for the summer months, as it is bursting with exotic flavours. It can work just as well in a bun with salad for a satisfying lunch.
SERVES 2
260g cooked prawns, deveined if necessary
2 skinless salmon fillets, chopped
2 garlic cloves, finely chopped
2 tbsp green curry paste
2 eggs, lightly beaten
sea salt and cracked black pepper
ground flax seeds, if needed (available in health food shops)
200g quinoa
5 tbsp cashew nuts
leaves from a small bunch of coriander, roughly chopped
½ tbsp olive oil
Place the prawns, salmon, garlic, curry paste, eggs and a pinch of sea salt into a food processor and process to a smooth minced texture. If it is a little too wet (natural variation in produce can sometimes vary), use ground flax seeds to stiffen the mix up to a texture that is workable by hand.
Remove the mixture, divide into four and form into burger patty shapes.
Meanwhile, place the quinoa in a saucepan, cover with boiling water and allow to simmer for 20 minutes, or until softened.
Drain the quinoa and stir in the cashew nuts, chopped coriander, sea salt and cracked black pepper. Set aside
Fry the salmon burgers in the oil for about five minutes on each side.
Serve the burgers over the quinoa.
Omega herb-crusted salmon with spiced sweet potato mash and wilted greens This is a deeply flavoursome dish that feels really hearty and homely. Definitely a feel-good dish for the colder evenings!
SERVES 2
4 tbsp ground flax seed (available in health food shops)
2 tbsp wholemeal breadcrumbs
2 tsp dried basil
2 tsp dried oregano
2 tsp dried rosemary
1 garlic clove, crushed
2 tbsp olive oil 2 large salmon fillets
1 large sweet potato, chopped
4 handfuls of sliced greens (spring greens or chard work best)
small knob of unsalted butter
½ tsp mixed spice
sea salt
Preheat the oven to 200°C/400°F/gas mark 6.
Mix the ground flax, breadcrumbs, herbs, garlic and olive oil to make the topping.
Spread the mixture over the salmon fillets and place on a foil-lined baking tray.
Place in the oven for 15–20 minutes, until the crust has become golden brown.
Meanwhile, place the sweet potato in a pan and cover with water. Bring to the boil, then reduce the heat and simmer for 10–15 minutes, until soft. (An even better option, if possible, is to steam it to retain the nutrients.)
Steam or blanch the greens in hot water for three or four minutes, just until wilted.
Drain the water from the sweet potato and mash. Add the butter, mixed spice and a pinch of salt and mash again until smooth and all the ingredients are thoroughly mixed.
Tilapia with pea, mint and feta mash and balsamic tomato salad This is such a colourful, light and vibrant dish; big on flavour and big on nutrients.
SERVES 2
300g peas (frozen are fine here)
sea salt and freshly ground black pepper
2 tilapia fillets
1½ tbsp olive oil
1 tsp balsamic vinegar
150g cherry tomatoes, halved
80g feta cheese
Place the peas in a pan and cover with boiling water. Simmer for about 15 minutes until nice and soft. Strain, then mash using a potato masher, or place in a food processor and pulse on a low setting to make a mash. Season well and set aside.
Fry the seasoned tilapia in ½ tbsp of the olive oil for about 12 minutes, turning frequently, until golden brown.
Mix the remaining 1 tbsp of olive oil and the balsamic vinegar together, whisking to emulsify. Use it to dress the tomatoes.
Very gently reheat the pea mash, crumbling in the feta cheese
Plate up the mash. Top with the tilapia fillet and serve with the tomato salad.
Thai green vegetable curry with brown basmati rice A Thai green curry, made from scratch, tastes like heaven. This is a bit more time-consuming and may seem a little unnerving at first. But, give it a go, you’ll see how simple it is and how incredible it tastes!
SERVES 2
For the curry paste
2 lemon grass stalks, finely chopped
2 green chillies
2 garlic cloves
1 large onion, chopped
1cm piece of root ginger, or galangal, chopped
30g coriander leaves
4 basil leaves
4 kaffir lime leaves
½ tsp ground white pepper
½ tsp ground coriander
3 tbsp Thai fish sauce or dark soy sauce
1 tsp shrimp paste
juice of 1 lime
For the curry
1 tbsp virgin coconut oil
1 large courgette, sliced
½ red pepper, chopped
¼ aubergine, chopped
6–7 baby sweetcorn
100g shiitake mushrooms, sliced
2 handfuls baby spinach
400g can of coconut milk
200ml vegetable stock
180g brown basmati rice
Place all the paste ingredients in a food processor and blend into a pungent aromatic paste. (A word of warning from bitter experience: don’t inhale deeply when you take the lid off the processor. You have been warned.)
Fry the paste in the virgin coconut oil, until it turns a darker, duller green and is less pungent in aroma.
Add the vegetables, coconut milk and vegetable stock, bring to the boil, then reduce the heat and simmer until the vegetables have cooked.
Meanwhile, simmer the rice according to the packet instructions, until cooked and fluffy. Serve the curry with the rice on the side.
Sea bass with roasted fennel and spiced root vegetable mash Simple, deeply flavoured and easy as it gets!
SERVES 2
1 large fennel bulb
1½ tbsp olive oil
sea salt and freshly ground black pepper
1 medium sweet potato, skin-on, chopped
2 medium parsnips, skins-on, chopped
½ tsp mixed spice
2 sea bass fillets
Preheat the oven to 200°C/400°F/gas mark 6.
Slice the fennel bulb into long thin slices and place on a baking tray. Drizzle with 1 tbsp of the olive oil and add a pinch of sea salt. Mix well, then roast at the top of the hot oven for about 20 minutes, turning occasionally.
Place the sweet potato and parsnips in a pan and cover with boiling water. Simmer for around 20 minutes, until softened. Mash with a potato masher – or place in a food processor and pulse on a low setting – to form a mash. Remember, with the skins left on the veg, a more rustic texture will be given. If you don’t like this, feel free to peel them instead. Stir in the spice and season to taste.
Gently fry the sea bass fillet in the remaining ½ tbsp of oil for about 10 minutes, turning frequently, until golden brown.
Serve the fish on the mash with steamed greens.
Glazed salmon with spiced vegetables and coconut rice Adding coconut to the rice here is a great way of adding interest to the texture and flavour of an everyday side dish, plus it really complements the spicing.
SERVES 2
1 tbsp runny honey
1½ tsp Dijon mustard
2 large salmon steaks
4 handfuls of brown rice
400ml can of coconut milk
2 tbsp desiccated coconut
1 garlic clove
1 large red onion, halved and sliced
1 small courgette, cut into rounds
1 red pepper, sliced
150g shiitake mushrooms, sliced
1 tbsp olive oil
handful of baby spinach
¼ tsp garam masala
¼ tsp ground cumin
¼ tsp ground cinnamon
Mix together the honey and mustard. Marinate the salmon in this mixture in a bowl for as long as possible (overnight is best, one hour will do).
Place the rice in a pan with the coconut milk and simmer until the coconut milk notably reduces, stirring frequently to avoid sticking. Add water (up to 500ml) in small increments until the rice has cooked and a thick rice pudding texture has been reached. Stir in the desiccated coconut.
Add the garlic, onion and vegetables to a pan and sauté in the oil until the vegetables soften. Then add the spinach and the spices and sauté for another minute.
Add the salmon and its marinade to a separate pan set over a medium heat and cook for 10–12 minutes, turning every couple of minutes to avoid blackening.
Serve the salmon on the coconut rice with the veg on the side.
Seafood fried rice with garlic greens This little dish is really just wholesome home food at its best. It isn’t overly complicated but it’s a perfect dish to have in the middle of the table that everyone can just dive into. It’s a bit like a more virtuous paella vibe.
SERVES 2
150g brown basmati rice
2 garlic cloves, finely chopped
1 large red onion, finely chopped
1½ tbsp olive oil
sea salt and freshly ground black pepper
200g pre-cooked mixed seafood
1 tbsp soy sauce
2 tsp sesame oil
½ tsp mild curry powder
4 handfuls of shredded greens
1 spring onion, cut into julienne, to serve (optional)
Place the rice in a saucepan and cook according to the packet instructions until soft. Drain and set aside.
Sauté half the garlic and all the red onion in 1 tbsp of the olive oil, with a pinch of sea salt, until the onion has softened. Add the seafood and sauté for another one or two minutes.
Stir in the rice. Add the soy sauce, sesame oil and curry powder and mix well.
Sauté the greens in the remaining ½ tbsp of olive oil for two or three minutes, just until they are beginning to wilt. Add the remaining garlic, mix well and season to taste.
Serve the rice with the greens on the side, sprinkled with spring onion (if using).
Bacon-wrapped chicken breast with herbed spinach puy lentils This is hearty wholesome home-cooked food at its best.
SERVES 2
1 large red onion, finely chopped
½ tbsp olive oil
sea salt
300g Puy lentils
500ml vegetable stock
3 handfuls of baby spinach
leaves from a large bunch of parsley, roughly chopped
2 large skinless boneless chicken breasts
4 rashers of smoked bacon
Preheat the oven to 200°C/400°F/gas mark 6.
Sauté the onion in the olive oil with a pinch of sea salt, until softened.
Add the Puy lentils and a small amount of stock. Simmer until the stock begins to reduce. Keep adding the stock little and often until the lentils are cooked. At the last minute, add the spinach and cook just until it wilts. Add the chopped parsley and mix well.
Meanwhile, wrap each chicken breast securely with 2 rashers of bacon. Place them on a baking sheet and bake at the top of the oven for around 25 minutes.
Place a serving of lentils in the middle of two plates and top each with a chicken breast.
Tandoori chicken with garden pea dal This is a great winter dish. It is perfect for those days when you want warming, wholesome comfort food. Big on flavour, big on feel-good factor!
SERVES 2
280ml natural yogurt
2 tsp ground cumin, plus ½ tsp for the dal
½ tsp turmeric, plus ½ tsp for the dal
2 tsp garam masala
½ tsp ground coriander
½ tsp chilli powder
juice of ½ lemon
6 garlic cloves, very finely chopped
sea salt
2 large chicken breasts
1 tbsp olive or coconut oil
200g red lentils
500ml vegetable stock (you may not need it all)
100g peas (frozen are fine here)
handful of coriander leaves, to serve (optional)
Make the tandoori marinade by mixing the yogurt, spices, lemon juice and four of the garlic cloves along with a pinch of sea salt. Mix well to make a spicy paste.
Place the chicken into a deep dish. Score the flesh, pour the marinade over the top, cover and marinate in the fridge for three or four hours.
When ready to cook, preheat the oven to 200°C/400°F/gas mark 6. Place the chicken breasts on a baking tray and bake at the top of the oven for around 20 minutes.
Meanwhile, sauté the remaining garlic in the olive or coconut oil and allow the garlic to catch and brown to give a smoky flavour. Add the lentils and cover with a small amount of stock, adding it little and often, as much as needed, until the lentils are beginning to break down. Remove one-third of the mixture, place in a blender and blend to a smooth purée. Return it to the remaining mixture. Add the peas, cumin and turmeric and cook until the peas soften.
Chop the chicken and serve on top of the dal, sprinkled with coriander leaves, if you like.
Cod with leek purée and baby green salad This is a great dish as it is speedy, looks a bit ‘restauranty’ and tastes lovely. A nice one to pull out at dinner parties.
SERVES 2
2 cod fillets
sea salt and freshly ground black pepper
4 large leeks, sliced into rings
3 garlic cloves, finely chopped
½ tbsp olive oil
3 handfuls of baby salad leaves
For the dressing
1 tbsp olive oil
1 tsp balsamic vinegar
Preheat the oven to 200°C/400°F/gas mark 6.
Place the cod fillets on a baking tray and season with a little salt and pepper. Bake in the oven for about 15 minutes.
Sauté the leeks and garlic in the oil with a pinch of sea salt, for five to eight minutes, until the leeks are nice and soft. Transfer to a blender or food processor, add 1 tbsp of water, then blend into a purée.
Mix the salad dressing ingredients and whisk to emulsify. Dress the salad leaves and toss well.
Place a generous helping of the purée on the serving plates and spread out with the back of a spoon. Place the cod fillets on top of the purée. Top each cod fillet with a good handful of the dressed baby salad.