.
Per person:
100g naturally smoked haddock
Half a finely diced onion
2 tbsp finely diced kale
1 finely diced broccoli
including stalk
1 finely sliced closed cup
mushroom
Very finely cut round 1” piece
of fresh ginger, finely diced
1 tbsp frozen broad beans
2 tbsp frozen garden peas
2 tbsp frozen sliced green beans
2 tbsp rinsed spinach
A few sprigs of fresh parsley
I used a copper master chef for
this meal which is a deep very non stick all purpose pan which allows you to
dry fry. If you don’t have this type of pan any fry pan with a lid will do with
a brush of oil to prevent sticking.
Put the pan on highest hob heat
and immediately add the smoked haddock portion skin side down in the middle of
the pan and leave for 3 minutes also adding the onion, kale and broccoli on the
outside of the pan in one layer.
Top the haddock with a 100g flattened
thin slice of butter and allow the butter to melt and dribble over the haddock.
Also add the frozen veg and diced ginger evenly on top of the veg already in
the pan, leave for 1 minute.
Stir the veg slightly and turn
the haddock over to cook the top flesh for 2 minutes.
Topped the veg evenly with the
spinach.
Turn the hob heat off, add a lid
and leave for 2 minutes.
Serve with the juices from the
pan drizzled all over with the sprigs of parsley topping the haddock.
.Italian-style stuffed aubergines
Turkey mince is almost fat free so the addition of a little oil, cheese topped bun breadcrumbs and egg to bind turns these small patties into flavoursome bites which are just right for a light lunch. Baked in the oven alongside simple veg anyone can manage.
Sage and thyme turkey patties with side greens
.
.
Thai green curry
Mixed baked veg with borlotti beans
Pulled pork with apple cider sauce in pastry
Squash tomato tagliatelle
Beefburger in the hole
Choc orange snack bites
Tzimmes
My March 2018 recipes:
Spatchedcocked chicken with mustard and honey glaze
Rich aubergine sauce with wholemeal pasta
Classic Ratatouille
Pulled lamb pie with kalettes, carrot and mushroom
Greek style pulled lamb
Cheese soufflé using left over mash
Pork apple meatballs with quinoa crisped base and roasted bell peppers
Chicken and mushroom puff pastry pie
Stuffed sweet long pointed red peppers with herby greens
Stuffed squash with homemade red pesto / Provolone Dolce topping
One pan Ostrich and mushroom orzo
Teriyaki tofu bake
Turkey Shepherd’s pie with a kick
Red Kidney bean and buckwheat curry
Maple bacon with baby corn and easy veg
Dry cured back bacon with tangy tofu bites
Chilli hot with apricot pork
Tomato chickpea hash
Stuffed chicken breast
My May 2018 recipes:
Prawn and watermelon egg
spatzle
Panfried
salmon with spinach, chilli omelette
My April 2018 Recipes:
Five
a day prawn tandoori
Thai green curry
Mixed baked veg with borlotti beans
Pulled pork with apple cider sauce in pastry
Squash tomato tagliatelle
Beefburger in the hole
Choc orange snack bites
Tzimmes
My March 2018 recipes:
Spatchedcocked chicken with mustard and honey glaze
Rich aubergine sauce with wholemeal pasta
Classic Ratatouille
Pulled lamb pie with kalettes, carrot and mushroom
Greek style pulled lamb
Cheese soufflé using left over mash
Pork apple meatballs with quinoa crisped base and roasted bell peppers
Chicken and mushroom puff pastry pie
Stuffed sweet long pointed red peppers with herby greens
Stuffed squash with homemade red pesto / Provolone Dolce topping
One pan Ostrich and mushroom orzo
My February 2018 recipes:
Teriyaki tofu bake
Turkey Shepherd’s pie with a kick
Red Kidney bean and buckwheat curry
Tandoori chicken with roast veg and chickpeas
Tomato and rosemary focaccia
Baked
sockeye salmon with mayo / cumin topping
Chilli
peppers with oyster mushrooms
Maple bacon with baby corn and easy veg
Dry cured back bacon with tangy tofu bites
Chilli hot with apricot pork
Tomato chickpea hash
Chicken pot pie with seasonal greens
Easiest baked fish and chips
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