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Simply Food by Mandy talks us through how to make a healthier version of Fish & Chips, perfect for Friday night dinner. I’ve made it with a Tempura batter, which is slightly lighter and wonderfully crisp. I did use beer in the batter 🙄 but you could use sparkling water. The chips are oven baked not fried and there is no peeling or pre-cooking involved. I’ve served it with a pea, mint & edamame purée and a healthy tartare sauce using yogurt instead of mayonnaise. ⠀ ⠀ INGREDIENTS ⠀ 4 cod loins

Thank you Simply Food by Mandy for this summer salad packed full of goodies, then finished of beautifully with the roasted salmon. Adding a small amount of the dressing before cooking creates flavour and keeps the fish deliciously moist. Ingredients: ⠀ Serves 2 as a main course 4 as a side salad 2 salmon fillets 250g Cooked Beluga Lentils (I used merchant gourmet) 200g baby courgettes halved lengthways 100g Asparagus (washed and steamed for minutes)⠀ 100g fresh raw peas 50g edamame beans (cooked) 2 shallots finely chopped 1-2 red chillies

From Mrs Rachel Brady I made this stew in my beloved Instant Pot pressure cooker. I develop recipes for them and at the mo’ we are on slow cooker ones. Perfect timing, as these nights draw in and the mornings get misty it is just the type of thing I want to cook. I don’t share many of my recipe developments but this one was too good not to. Of course – you can make this is normal slow cooker. Or, double of course – you can make it in

A delicious warming, family friendly recipe from English Mum Creamy fish pie with sweet potato mash You will need: 2 tbsp Crisp ‘Dry oil 1 medium onion, chopped 4 large sweet potatoes 1 x 400g frozen fish pie mix (mine was from Waitrose) 2 bay leaves Around 400ml milk 100g frozen peas Cooked prawns (optional) 1 tbsp butter 1 tbsp plain flour Firstly, preheat the oven to gas 5/190C. Heat the oil over a medium heat and then fry the onions until soft and just starting to go golden. Drain

Another goody from the Mrs Rachel Brady blog There is chilli and there is Texas chilli, baby! In this country, most of us have eaten the former – about a gazillion times. Made with mince and a little chilli powder, it’s very nice thank you. But it’s not the real deal, the stuff they have fierce competitions about in Texas. Now, I haven’t been to Texas you understand, although we do own the Rough Guide to Texas and we WILL go, one day. But I have been thinking about that type

Halloween biscuits from Waitrose Preparation time: 15 minutes plus chilling Cooking time: 12 minutes to 15 minutes Total time: 27 minutes plus chilling Makes: 20 – 24 biscuits Ingredients For the biscuits: 125g Stork Original Baking Block 75g Waitrose Golden Caster Sugar 1 medium essential Waitrose Egg yolk 200g plain flour 2 tsp mixed spice Raisins Dr Oetker Chocolate Chips To decorate: Icing sugar Cocoa powder Dr Oetker Fruity Writing Icing, in green and orange Method 1. Preheat oven to 190ºC, gas mark 5. Line two baking trays with baking parchment. 2.

Blog courtesy of Annabel Evans Each week I look forward to my organic vegetable box delivery. What I love in particular (not to mention the amazing taste of each veg) is that it forces you to come up with recipes just using the ingredients you have to hand. I often find the night before our new box is delivered, I invent some yummy concoction involving a range of veggies. I’m a big fan of lentils and legumes and often I cook with these. This week I made a Hemsley & Hemsley lentil dahl with

Blog courtesy of Pretty Edible Stylist Plenty has been written about our new found love for vegetables over the past few years, but the current zeitgeist for veggie-based culinary magic such as spice-roasted cauliflower, avo and harissa on toast, pepped-up sweet potato chips with paprika and imam bayildi is no longer simply a trend or a preference for the ‘health aware’, but a way of everyday consumption for many of us. New cookbooks on the horizon have cottoned on in a major way (mine included!) As have the latest restaurant

By Camilla Wells – Beyond the Fork Serves 2 Cooking time 20 mins This is my go-to dinner when Dan is away. So light and delicious, this wholesome broth always leaves me feeling so comforted. Bonus that it’s a snip to throw together with mostly store cupboard ingredients and any combination of vegetables hanging around your fridge. For the salmon: 1tbsp tamari 1 tbsp mirin 1tsp ginger puree 1tsp coconut oil Squeeze of lemon ½ tsp honey 2 x fillets salmon (skin on) 1. Thoroughly mix all the ingredients (except

By Claire Terry – Beyond the Fork Difficulty: Easy Time: 15 minutes preparation, 1-2 hours baking (or hob slow stewing) This is a family favourite in our house – the kids have theirs served with wholewheat spaghetti, and we have ours with some cooked quinoa, or just as a big bowl of warmth, all on its own. I personally don’t eat meat, so I spoon out enough of the sauce to have with some smoked salmon, or just as a vegetarian soup. As usual with my recipes, you can use

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