Breaded Plaice with Sauce Vierge

INGREDIENTS:

Baked Cod and Butter Beans  plain flour 3 tbsp, well seasoned
 egg 1, beaten
INGREDIENTS:  panko breadcrumbs 100g
 plaice fillets 4 small
 olive oil 2 tbsp  vegetable oil for frying
 onion 1, chopped  sea salt flakes
 garlic 2 cloves, crushed  new potatoes boiled and tossed in butter, to serve
 fennel seeds ½ tsp, crushed SAUCE VIERGE
 tinned cherry tomatoes 400g tin
 butter beans 400g tin, rinsed and drained  coriander seeds 1 tsp, lightly crushed
 cod 2 chunky skinless loins  extra-virgin olive oil 5 tbsp
 breadcrumbs 35g  lemon 1, zested, 1⁄2 juiced
 rosemary chopped to make 1 tsp  cherry tomatoes 100g, diced
 parmesan 25g, finely grated  baby capers 2 tsp
 basil 1⁄2 a small bunch, roughly chopped
METHOD:  flat-leaf parsley 1⁄2 a small bunch, roughly chopped
Method:
 STEP 1
Heat 1 tbsp of the olive oil in an ovenproof frying pan. Cook the onion
and garlic for 8 minutes until softened. Stir in the fennel seeds and  STEP 1
cook for 1 minute. Add the cherry tomatoes and bring to a simmer.
To make the sauce vierge, put the coriander seeds into a small pan
Cook for 15 minutes until slightly thickened. Stir in the butter beans
and toast for 2 minutes until fragrant. Pour in the olive oil and add the
and season.
lemon zest and tomatoes and heat gently until the tomatoes are just
 STEP 2 soft. Add the lemon juice and capers, season lightly and remove from
the heat.
Heat the oven to 200C/fan 180C/gas 6. Sit the cod in the saucy beans.
Mix together the breadcrumbs, rosemary and parmesan in a small  STEP 4
bowl and season, then add the remaining olive oil and toss well. Stir the herbs through the sauce vierge and serve with the breaded
Sprinkle the breadcrumbs evenly over the fish and bake for 15 minutes plaice and buttered new potatoes, if you like.
until golden and the fish is cooked through.
  STEP 2  STEP 1
Put the seasoned flour, egg and breadcrumbs into 3 separate, shallow Heat 2 tbsp oil in a pan. Cook the spring onions, chard stems and
bowls, then toss the plaice fillets first in the flour, then the egg and garlic for 5 minutes or until the chard stems start to become tender. Stir
finally the breadcrumbs. in the paprika, stock and chard leaves, cover and simmer for 3
minutes. Add the butter beans and heat gently for 2-3 minutes.
 STEP 3
 STEP 2
Heat 1cm of oil in a large non-stick frying pan over a medium-high
Dust the cod in the flour, then fry in a separate frying pan in 1 tbsp of
heat. Carefully lower in the plaice fillets and fry for 2-3 minutes on each
oil for 3 minutes each side until golden. Serve with the bean and chard
side until really golden, then drain on kitchen paper and season with
stew.
sea salt flakes.

Chili-salt Salmon with Chopped Salad

INGREDIENTS:
 salmon 500g piece
 Hot & Fiery Cornish Sea Salt 1 tbsp
Pan-Fried Cod with Giant Beans and  olive oil spray
CHOPPED SALAD
Chard  red wine vinegar 2 tbsp
 olive oil 2 tbsp
INGREDIENTS:  yellow peppers 2, diced
 olive oil 3 tbsp  red onion 1, diced
 spring onions 1 bunch, chopped  celery 4 stalks, diced
 Swiss chard 200g, stems chopped, leaves shredded  cucumber ½, diced
 garlic 2 cloves, crushed  plum tomatoes 4, diced
 smoked paprika ½ tsp
 chicken stock 300ml  nocerella olives 16, pitted and quartered
 large butter beans 660g jar, drained and rinsed METHOD:
 cod 2 skinless fillets  STEP 1
 plain flour 1 tbsp, seasoned
Cut the salmon into quarters so you have 4 fat pieces rather than 4 long
skinny ones. Sprinkle the surface of the salmon with the chilli salt then leave
METHOD: in the fridge for an hour.
 STEP 2
 Gnocchi with mushrooms & blue
Whisk the red wine vinegar and olive oil in a bowl, and season. Add the salad
ingredients and toss.
 STEP 3
Heat the oven to 220C/fan 200C/gas 7. Line a baking sheet with baking
paper and sit the salmon, skin-side down, on top. Spray with oil then bake for
mushroom
10 minutes until just cooked through. Serve with the salad
INGREDIENTS:
 2 x 400g packs fresh gnocchi
 1 tbsp olive oil
 knob of butter
 1 large onion
 roughly chopped
Grilled Portuguese Sardines  500g small Forestière or Portobello mushrooms, sliced
 2 large garlic cloves, chopped
INGREDIENTS:  150g pack creamy blue cheese (we used Danish blue)
 small pack , chopped
 extra-virgin olive oil 2 tbsp, plus extra to serve
 garlic 3 cloves, sliced
 smoked sweet paprika 1 tbsp, plus extra to serve METHOD:
 lemon ½, zested and wedged to serve
 rosemary 4 sprigs, leaves stripped and bruised 1. Bring a large pan of water to the boil and cook the gnocchi following pack
 red chilli 1, deseeded and finely chopped instructions. When they float to the top of the pan, they are ready. Drain and
 sardines 8, gutted set aside.
METHOD: 2. Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion
and mushrooms, cook for 1 min over a high heat, then turn down the heat to
 STEP 1 medium, put the lid on and cook for 5 mins, stirring a few times.
Put all of the ingredients, except the sardines, into a bowl and mix together 3. Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi
with some seasoning. Pour into a baking dish, add the sardines and toss into the pan. Scatter over blobs of cheese and the parsley.
really well. Cover and chill for a few hours.
 STEP 2 Vegan Thai green curry
Heat a BBQ or griddle pan until hot. Cook the sardines for 4-5 minutes on
each side or until really caramelised and charred. Put onto a serving plate,
drizzle with oil, sprinkle with a little more paprika and squeeze over the lemon
wedges.
 INGREDIENTS:  2 tsp cumin seeds
 pinch chilli flakes
 200g baby potatoes, halved  2 tbsp olive oil
 100g green beans, trimmed and halved
 600g carrots, washed and coarsely grated (no need to peel)
 1 tbsp rapeseed oil
 1 garlic clove, finely sliced  140g split red lentils
 1l hot vegetable stock (from a cube is fine)
 1 tbsp Thai green curry paste (check the label to make sure it’s  125ml milk (to make it dairy-free, see 'try' below)
vegetarian/ vegan)  plain yogurt and naan bread, to serve
 400g can light coconut milk
 zest pared in thick strips METHOD:
 80g sugar snap peas, halved lengthways
 150g cherry tomatoes, halved 1. Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli
 100g firm tofu, chopped into small cubes flakes for 1 min, or until they start to jump around the pan and release their
 small bunch coriander, chopped aromas.
 200g jasmine rice, cooked following pack instructions 2. Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g
coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and
125ml milk to the pan and bring to the boil.
METHOD: 3. Simmer for 15 mins until the lentils have swollen and softened.
1. Cook the potatoes in boiling water for 8 mins. Add the green beans and cook 4. Whizz the soup with a stick blender or in a food processor until smooth (or
for a further 3 mins, then drain. leave it chunky if you prefer).
2. Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and 5. Season to taste and finish with a dollop of plain yogurt and a sprinkling of the
cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the reserved toasted spices. Serve with warmed naan breads.
coconut milk and bring to a simmer, drop in the lime zest and gently bubble
for 5 mins to thicken the sauce a little.
3. Add the potatoes and beans followed by the sugar snap peas and cook for 1 Feta & Clementine lunch bowl
min before stirring in the cherry tomatoes and tofu.
4. Cut the lime in half and squeeze the juice into the pan, then stir in the
coriander and serve over the rice.

Spiced carrot & Lentil soup

  1 tbsp oil
INGREDIENTS:  1 onion , roughly chopped
 1 large potato chopped into small chunks
 1 red onion, halved and thinly sliced  1 aubergine, trimmed and chopped into chunks
 1 lemon, zested and juiced  250g button mushrooms
 2 clementines  2-4 tbsp curry paste (depending on how hot you like it)
 1 zested, flesh sliced  150ml vegetable stock
 400ml can reduced-fat coconut milk chopped coriander, to serve
 2 garlic cloves, chopped
 400g can green lentils, drained
 1 tbsp balsamic vinegar
 1½ tbsp rapeseed oil
METHOD:
 1 red pepper, quartered and sliced
1. Heat the oil in a large saucepan, add the onion and potato. Cover, then cook
over a low heat for 5 mins until the potatoes start to soften. Throw in the
 60g small handful mint, chopped aubergine and mushrooms, then cook for a few more mins.
 4 walnut halves, chopped 2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil,
then simmer for 10 mins or until the potato is tender. Stir through the
METHOD: coriander and serve with rice or naan bread.

1. Mix the onion with the lemon juice, lemon and clementine zest and garlic.
2. Tip the lentils into two bowls or lunchboxes and drizzle over the balsamic and
1 tbsp oil. Heat the remaining oil in a large non-stick wok, add the pepper and
stir-fry for 3 mins. Tip in half the onion and cook until tender. Pile on top of the
lentils, then mix the clementines, remaining onions, feta, mint and walnut
pieces.

One-pot mushroom & Potato Curry

INGREDIENTS: