Fish pie with vermouth velouté step 1 Start with the velouté. Heat a knob of butter in a pan, add the shallots and fry gently for about 10 minutes until soft but not coloured. Pour in the wine and vermouth and boil until reduced by half. Add the stock and bring to a simmer, keep bubbling until you have half the amount again. Each time you do the reduction you concentrate the flavour of your final sauce. Stir-fried sesame pork Pork tenderloin is a relatively cheap cut and very lean, which make this perfect for a quick-cook stir-fry. Using a pack of stir-fried vegetables also cuts down time, or prepare your own vegetables if you like. 30 minutes Serves 4 EASY pork tenderloin fillet 1, trimmed and cut into stripssesame seeds 2 tbspoil for fryingstir-fry vegetables 1 packet, about 350gbok choy 2 heads, leaves separated and large ones halvedsoy sauce for dressingsweet chilli sauce for dressinglime 1, juiced Roll the pork strips in the sesame seeds.
Healthy chicken Caesar Method Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing. Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
Guacamole bread with fried eggs and chipotle salsa recipe Step 1 To make the chipotle salsa, cover the dried chillies with 300ml boiling water. Leave for 10 minutes to rehydrate, until soft all the way through. Heat a griddle pan to very hot and dust with salt, then put the onion, tomatoes (cut side down) and garlic on it. Cook until the tomatoes and onions are soft, and the tomato skins are blackening (remove the garlic a bit earlier if it starts to burn). Step 2 Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour½ tsp bicarbonate of soda1 tsp salt1 large free-range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice ½4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
Garlic and white bean stew with gremolata 20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know-how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons Roasted tomato, halloumi and quinoa salad Quinoa is similar to couscous with a little more bite. Find it in health food shops and large supermarkets in the rice and grains section. 40 minutes Serves 2 Easy
Coconut dahl with naans recipe Step 1 To make the naans, mix the yeast and yogurt with 250ml warm water. Put the flour and salt in a bowl and gradually stir in the yeast mixture until it comes together as a dough. Tip out onto the worksurface and knead for 10 minutes, or 5 minutes in a mixer with the dough hook, until smooth. Put into a clean bowl, cover with oiled clingfilm and leave for 2 hours, or until doubled in size.