Recipe of the Week - Sourdough Summer Pudding

A real treat for dinner party guests! A beautiful (very insta-worthy we'd say) and vibrant Summer Sourdough Pudding using a variety of fresh berries and fruits of your choice.

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Ingredients:

  • 6 to 8 slices stale sourdough (Bertinet white sliced tin sourdough is perfect, available in Waitrose store nationwide) with the crusts cut off
  • 600g mixed soft fruits
  • 100g caster sugar
  • 2 tbsp. crème de cassis
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  1. Line the base and sides of a pudding basin with the bread to cover it completely.  Trim the bread to shape if necessary so that it fits closely together.  You should have a couple of slices left over to form the lid.
  2. Remove the stalks and/or stones from the fruit and place it in a wide heavy bottomed pan.  Add the sugar.  Bring to the boil over a low heat and cook for a couple of minutes until the fruit is just starting to soften, the sugar has dissolved, and the fruit has started to release its juice.  Remove from the heat.  Set aside 3 or 4 tablespoons of the juice, then spoon the fruit and the rest of the juice into the prepared bowl and cover with the remaining slices of bread.  Place a plate, the same size as the rim of the bowl on top of the pudding and weigh it down (a tin or jar will do for this).  Place the bowl, with the weight on top, into the fridge to chill for at least 6 hours but preferably overnight.
  3. To serve, remove the weight and the plate and slide a pallet knife round the inside of the bowl to release the pudding.  Cover the bowl with a serving plate and invert the bowl to turn the pudding out onto the plate.  Add the crème de cassis to the reserved juices then carefully pour it over the pudding so that all of the bread is soaked through and coloured.  

Note: Include as many different fruits as you can get hold of, from strawberries, raspberries, blackberries, red currants, black currants and sweet black cherries but avoid having too many black currants as they can overpower the other fruits.   If you cannot get a good selection just with fresh fruit, then you can add some canned fruit in juice too.

This recipe is courtesy of award-winning baker, Richard Bertinet, who has over 35 years’ experience and four books on baking: Dough; Crust, Pastry and Patisserie Maison which have become modern baking bibles.

Recipe of the Week - Healthy Salmon Skewers

This week we're sharing a healthy dish that is perfect for alfresco meals or eating in front of the footie. They are even speedy enough to whip up in half time. #nocutleryrequired

Salmon Skewers .jpg

You will need:

  • Four salmon fillets 
  • 1 red onion 
  • 2 yellow peppers
  • 1 lemon sliced 
  • Sprinkling of dill, finely sliced
  • Coriander, for sprinkling 
  • ¼ teaspoon of olive oil 
  • 1 red chilli
  • Pepper, to season 
  • 4 skewers

What you need to do: 

Preheat your grill to medium-high. Combine oil and lemon juice in a bowl, then season. Brush the mixture over all salmon fillets, and then cut each fillet into four equal parts.

Slice your peppers and onions, then prepare your skewers by alternating the salmon and vegetable slices.

Grill the skewers until the salmon is cooked through, turning carefully once. This should take 8-10 minutes.

Once cooked, place on serving plate and scatter black pepper flakes and coriander over the top. Serve with sliced chilli, lemon wedges and a dipping sauce of your choosing – we’d recommend a lemon and dill mayonnaise

Recipe courtesy of The Saucy Fish Co. Their Ready to Eat Lemon and Herb Salmon with Lemon and Dill Mayo is perfect main ingredient for these protein skewers.  

Recipe of the Week - Salmon Poke Bowl

Have you perfected a poke bowl yet? This food trend that is all over Instagram originated in Hawaii and is usually a raw fish salad often served as an appetizer or sometimes as a main course. Not only does all that sliced, cubed and layered raw veg look pretty as a picture - it's just about the healthiest thing on a plate.

This version is made with cooked salmon but it's still got our vote. 

 Serves 2

Serves 2

What you will need:

  • 200g of Sushi rice

  • 2 tsp of rice wine vinegar

  • 2 Salmon fillets

  • Sliced radish

  • 1 Avocado, sliced

  • 180g Red cabbage

  • Half a cucumber, thinly sliced

  • 160g Edamame beans

  • 1 Chilli, finely sliced

  • Coriander

  • Chilli sauce

  • 1 lime

  • black sesame seeds

What you will need to do:

  1. Place the salmon in the oven for 20 mins. Once cooked through, remove and set aside.

  2. Meanwhile, put your rice in a bowl and cover with cold water. Massage with hands to remove the starch, then drain and place in a saucepan. Cover with cold water and cook on a medium heat for 10 mins, placing a lid on the pan.

  3. Remove the rice from the heat and leave to steam with the lid on for another 15 mins, then add in the rice wine vinegar.

  4. Begin to assemble the poke bowls by adding a mound of rice into two bowls, and then place a salmon fillet on top of each. Top each with half an avocado, sliced cucumber, sliced radishes, red cabbage, a handful of edamame beans and sliced chilli.

  5. Drizzle chilli sauce over the top of the fillet and sprinkle black sesame seeds over everything. Finish with a little coriander, for garnish.

Recipe courtesy of The Saucy Fish Co., using their Salmon with Chilli, Lime and Ginger Dressing – available in the freezer aisle of Tesco and Sainsbury’s.

For more info visit: http://www.thesaucyfishco.com/

Get That Summer Feeling With Two Super Cocktails

Nothing says summer like the chink of ice in a glass and a refreshing well made cocktail. Best served outside!

Strawberry Mojito Portrait.jpeg

STRAWBERRY MOJITO

Ingredients:

  • 25ml strawberry syrup
  • 25ml Mekhong
  • 20ml lime
  • Torn mint leaves (x3)
  • 1 strawberry (chopped into 4)
  • Soda
  • Mint sprig to garnish

Method:

  • Fill tumbler with ice

  • Add 25ml strawberry syrup, 25ml Mekhong, 20ml lime

  • Chop 1 x strawberry into quarters then add + torn mint leaves

  • Top with soda, stir and garnish with mint sprig

Summer Breeze.jpeg

SUMMER BREEZE

Ingredients:

  • 25ml lychee syrup
  • 20ml lime
  • Soda
  • Cucumber (4 ½ moon discs)
  • Mint sprig to garnish

Method:

  • Fill stem glass with ice

  • Add 25ml lychee syrup, 20ml lime

  • Add 4 x ½ moon discs of cucumber

  • Top with soda and stir

  • Garnish with mint sprig

Both recipes are courtesy of Giggling Squid - who serve staggeringly good Thai food prepared by master Thai chefs. Known for their popular tapas menu at lunch with an extensive menu in the evenings.

Recipe of the Week - Blood Orange and Pomegranate Trifle

This week's recipe is from The Habit at the South London Gallery and is the perfect combination for a summer treat!

Set within one of Camberwell’s stunning Victorian buildings and art space, Head Chef John Hollins  (Formerly of Trinity, Clapham and The Goose, Oxford) has created a menu which has a sense of nostalgia and will be sure to transport diners back to childhood years.

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Custard (Made in advance)

  • 3 large egg yolks
  • 100grms sugar
  • 100 mil whole milk
  • 150 ml double cream

Make a paste with yolks & sugar. simmer cream & milk, then whisk all ingredients together. Return to a medium heat, continue stirring until mixture thickens. Pass through a sift & chill.

Jelly

Per 500 mil of juice you’ll need to soften 3 sheets of gelatin.

Juice 20 blood oranges, add half the juice to a pan & bring to a boil, once boiling, whisk in the softened gelatin, then add the rest of the juice. This will allow the jelly to cool & setting process will be quicker.

When setting the jelly add the seeds from one pomegranate.

Sponge (Made in advance)

  • 150grm sugar
  • 150grm butter
  • 150grm flour
  • 1 tea spoon of baking powder
  • 5 eggs
  • Zest of one orange

Cream together sugar & butter, then gently beat in eggs, zest, flour & baking powder.

Pour mixture into a lined tray, bake @ 170c for 25 – 30 mins

When all ingredients are ready, build your trifle…. Finish the top with toasted almonds

Brown Butter, Almond & Rose Mini Bundts

Extract from the brand new Brick Lane Cookbook by Dina Begum, with contributions from street food traders and restaurants including Beigel Shop, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, Brick Lane Cookbook is a culinary map of the East End’s tastiest street and a snapshot of London at its multifaceted, chaotic, crazy best.

I first discovered brown butter on holiday in France when I made it to add to a cake. I was so delighted with the results that I rushed to show my friend excitedly. ‘Look! Butter has almost turned into caramel!’ Who knew such alchemy? Back in London I decided to experiment further with brown butter, adding it to biscuits and tart shells – I was convinced browning butter was absolutely the best way to eat it. I decided to make mini bundt cakes using my mum’s old tin and, of course, brown butter had to feature in the recipe. The colour of these little cakes reminded me of the golden flakes of baklava pastry, so I’ve added a Middle Eastern twist with a rose-scented icing.

One of these is never enough so double up the recipe if you’re a greedy sort like me.- Dina Begum.

 Makes 12

Makes 12

FOR THE CAKES:

  • 100g unsalted butter
  • 100g caster sugar
  • 1/4 teaspoon salt
  • 40g ground almonds
  • ½ teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 medium eggs
  • 110g self-raising flour
  • 2 tablespoons milk

FOR THE ROSE ICING & TOPPING:

  • 100g icing sugar
  • 2 drops pink food colouring (optional)
  • 2–3 tablespoons milk
  • 2 teaspoons rosewater
  • 50g flaked almonds, toasted
  • 12 ring mini bundt tin

Method:

  • Place the butter in a stainless steel pan on medium heat (you need to be able to monitor the colour of the butter so you don’t burn it).
  • The butter will begin to foam after about 30 seconds. Cook for a further three or four minutes until it starts to smell nutty, almost caramel-like. You will begin to see small particles of milk solid at the bottom on the pan. Once done, take the pan off the heat and leave to cool for about ten minutes. Now preheat the oven to 180C (160C fan). Generously grease your bundt tins, dust with flour and shake off the excess.
  • When the butter has cooled, transfer to a mixing bowl and cream together with the sugar, salt, ground almonds and vanilla and almond extracts. Whisk the eggs in a small bowl, then beat them into the butter and sugar mixture. Pour in half the flour and mix thoroughly, then add the milk and remaining flour. Mix until you have a smooth, thick batter.
  • Divide the batter between the bundt rings, filling them to about a centimetre from the top. Bake for 15 to 18 minutes or until lightly risen and pale gold. If you’re anything like me you’ll find the scent of freshly baked cake irresistible and will want to dig right in but don’t, unless you want broken halves of warm sponge in your hand!
  • Let the cakes cool completely in the tin for about an hour, then run a thin butter knife around the edge of each cake and ease them out.
  • Place the cakes on a baking rack or a flat dish and prepare the icing.
  • Put the icing sugar in a small bowl and add the pink food colouring, two tablespoons of milk and the rosewater. Mix together to make a pretty pink icing, runny enough to drizzle – if it looks too thick add another tablespoon of milk. Top each cake with a teaspoon or so of the icing, gently coaxing drips down the sides.
  • Top with some flaked almonds and serve with a fragrant cup of masala tea.
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Brick Lane Cookbook by Dina Begum is published in hardback by Kitchen Press, priced at £20.

Available on Amazon

Recipe of the Week - Tortilla

Extract from the brand new Brick Lane Cookbook by Dina Begum, with contributions from street food traders and restaurants including Beigel Shop, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, Brick Lane Cookbook is a culinary map of the East End’s tastiest street and a snapshot of London at its multifaceted, chaotic, crazy best.

Tortilla is an easy Mediterranean favourite and a popular dish on the Café 1001 menu. This baked version of the classic Spanish potato omelette is flavoured with rosemary and gently caramelised sweet onions and I love it. Make sure to cool your potatoes before adding to the egg mix; otherwise you’ll end up with scrambled eggs. - Dina Begum.

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Ingredients:

  • 2 tablespoons olive oil
  • 2 medium onions, finely sliced
  • 1 bay leaf
  • 500g cypress potatoes, peeled and cut into 2cm chunks
  • 1 teaspoon salt
  • 6 large eggs
  • 1 tablespoon fresh rosemary,
  • finely chopped
  • ½ teaspoon black pepper
  • 500ml vegetable oil, to deep fry

Method:

  • First make your sweet onions. Pour the olive oil in a frying pan over low heat. Add the sliced onion and bay leaf and cook for 40 to 45 minutes, stirring occasionally, until the onions have reduced and are completely soft and lightly browned. You’ll end up with about four heaped tablespoons of sweet, caramelised onions. Set aside to cool.
  • Throw the potatoes into a bowl and mix with the salt. Set aside for ten minutes. Heat the vegetable oil in a deep pan over a high heat (140C) – test it’s hot enough by dropping in a piece of potato which should start sizzling immediately. Deep fry the potatoes for 12 minutes or until golden and tender, then drain and leave to cool for at least 15 minutes. At this point preheat your oven to 180ÅãC (160C fan).
  • Whisk the eggs in a mixing bowl and add the cooled sweet onion mixture, rosemary and black pepper. Throw in the fried potato pieces and mix well. Line a deep baking dish and pour in the mixture.
  • Bake for 25 to 30 minutes, or until the tortilla is golden brown on top and cooked in the middle. Test it’s done by inserting a small knife or skewer in the centre – if it comes out clean your tortilla is ready. Cool for ten minutes before serving.
cover.jpg

Brick Lane Cookbook by Dina Begum is published in hardback by Kitchen Press, priced at £20.

Available on Amazon

Recipe of the Week - Chai Malai Cake

Extract from the brand new Brick Lane Cookbook by Dina Begum, with contributions from street food traders and restaurants including Beigel Shop, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, Brick Lane Cookbook is a culinary map of the East End’s tastiest street and a snapshot of London at its multifaceted, chaotic, crazy best.

I’ve seen people’s eyes light up after a single bite of this cake and even those who don’t normally eat cake are usually converted. Of everything I cook, this is the thing most requested by family and friends. I first created it for a Bengali-inspired afternoon tea and wanted to share the recipe for this book as it’s such a wonderful way of showcasing spices in a dessert. The cake layers are reminiscent of fragrant masala chai and the frosting is inspired by rasmalai, the famous Bengali milkbased sweet, flavoured with rosewater and cardamom. Make it as an extra-special birthday cake, decorated with vibrant pink rose petals and pistachios, or as a perfect finish to your next dinner party. For best results, you need a handheld electric mixer or a stand mixer to make the cake, but you can do it with a whisk and some elbow grease. - Dina Begum.

 Serves 10–12

Serves 10–12

FOR THE CAKE:

  • 2 tea bags
  • ½ teaspoon ground cardamom
  • 100ml whole milk
  • ½ teaspoon distilled white vinegar
  • 175g unsalted butter, at room temperature
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoons Greek yoghurt
  • 225g self-raising flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 medium egg whites

FOR THE FROSTING:

  • 100g unsalted butter, at room
  • temperature
  • ½ teaspoon ground cardamom
  • 180g full-fat cream cheese
  • ½ teaspoon vanilla extract
  • 2 tablespoons rosewater
  • 250g icing sugar

TO DECORATE:

  • 1 tablespoon dried rose petals
  • 1 tablespoon crushed pistachios
  • 2 x 20cm springform cake tins
  • 2 x 20cm springform cake tins

Preheat your oven to 180°C (160°C fan) and grease and line the cake tins.

  • Steep the tea bags in 100ml boiling water, stirring for a minute to extract as much of the flavour as possible. Discard the teabags. Add the ground cardamom to the tea and stir thoroughly, then set aside to let it infuse – this gives you a really fragrant batter.
  • Make your buttermilk next: pour the milk into a glass and stir in the vinegar. Let this sit while you start on the cake batter.
  • In a large bowl, cream together the butter, sugar and vanilla with a handheld mixer until light and fluffy – this will take at least two minutes. If you’re using a non-electric whisk you’ll need to beat the mixture for longer.
  • Add the cinnamon, ginger and yoghurt and beat for a further minute, then slowly beat in the tea and buttermilk.
  • Put the flour in a separate bowl with the baking powder and salt and quickly mix with a whisk. Add the flour to the buttermilk, butter and sugar mixture in two or three additions, then whisk for about 30 seconds until everything is well combined. Make sure not to overmix at this point or you’ll lose the lightness in the cake.
  • Put the egg whites into a clean mixing bowl. Beat with a clean whisk until they form stiff peaks – five minutes or so (longer, if non-electric).
  • Gently fold the egg whites into the cake batter until evenly combined and pour it into the prepared tins. Bake for 25 to 30 minutes, or until a toothpick poked into the middle comes out clean.
  • Cool completely in the tins on a wire rack.
  • When you are ready to make the frosting, beat the butter with the ground cardamom until pale and fluffy.
  • Mix in the cream cheese, vanilla extract and rosewater, then slowly add the icing sugar and whisk together until you have a smooth, glossy frosting.
  • Put one of the cake layers on a large, pretty plate. Using a palette knife, spread with a third of the frosting, then turn the second cake layer upside down and place on top, very gently pressing together to sandwich.
  • Then take the remaining frosting and pile it on top of the second layer.
  • Gently coax some of the frosting down to cover the sides, turning as you go, and smooth the rest in a good thick layer over the top.
  • Finish the cake with two concentric circles of vibrant pink dried rose petals and crushed pistachios and dot a couple of rose petals in the centre.
Chai-malai-cake-2.jpg

This cake is a stunner! It tastes best after resting in the fridge for a couple of hours, as this helps the flavours meld together and makes the cake easier to cut.

Cook’s tip – you can bake the cake layers in advance. Just completely cool, wrap in cling film and put in the fridge overnight. The cake will stay fresh and moist.

cover.jpg

Brick Lane Cookbook by Dina Begum is published in hardback by Kitchen Press, priced at £20.

Available on Amazon

Herb Crusted Salmon with Lemon Butter Sauce and a Spiral Salad

Make this Easter one to remember with a salmon centrepiece that is sure to put a smile on the face of the entire family!

 Serves 2

Serves 2

What you will need:

  • 2 salmon fillets
  • 170g fresh bread crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped tarragon leaves
  • Salt and pepper, to taste

For the salad:

  • 1 courgette, cut into spirals using spiral slicer
  • 1 large carrot, cut into spirals using spiral slicer
  • 1 avocado, finely sliced
  • A handful of pine nuts

For the Lemon Butter Sauce:

  • 2 tablespoons butter
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • Pepper, to taste

What you need to do:

  • Preheat the oven to 280C.
  • Blend the tarragon with breadcrumbs, and add salt and pepper. Once fully blended stir in just the melted butter.
  • Heat 1 tablespoon of oil in a large pan and sear the two salmon fillets over high heat for 2 minutes, skin side up.
  • Flip the fillets and top each with the crumb mixture.
  • Transfer the pan to the oven and bake for around 10 minutes, until the fish is cooked through.
  • To make the salad, toss the courgette, carrot, and avocado together in a bowl and add the pine nuts.
  • Transfer onto two serving plates and top with the cooked salmon.
  • To make the lemon butter sauce, melt the butter in warm pan, and then add the lemon juice. Add in the Worcestershire sauce, then remove from heat and carefully pour over the salmon fillets and enjoy.

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s Herb
Crusted Salmon with Lemon Butter Sauce. Available at Ocado, just in time for Easter!

Lamb Souvlaki with Greek-Style Salad

Our latest healthy recipe from Mindful Chef is a tender lamb dish marinated with oregano and cumin, chargrilled on skewers and served with roasted sweet potatoes, rich in beta-carotene for good eye health.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

 Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 1/2 cucumber
  • 1 tbsp white wine vinegar
  • 1 tsp ground cumin
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 tomatoes
  • 2 tsp dried oregano
  • 2 x 150g diced lamb leg
  • 300g sweet potato
  • 30g Belazu naturally-ripened pitted black olives
  • 4 skewers
  • Medium handful of fresh mint

Method

1. Preheat the oven to 200C/gas mark 6. Finely chop or crush the garlic. To make the marinade; in a bowl, combine the cumin, half of the oregano, the garlic and 1 tbsp olive oil. Season with sea salt and black pepper.

2. Place the diced lamb in the bowl with the marinade, mix well and leave for 10 mins.

3. Meanwhile, peel and dice the sweet potato into 1cm cubes. Toss with 1 tsp oil, the remaining oregano and place on a baking tray for 15-20 mins, turning halfway through.

4. Thread the lamb in equal amounts on each skewer.

5. Preheat a griddle pan (or frying pan) to a medium-high heat, cook the skewers for 10-15 mins, turning every 2-3 mins until all sides are golden brown and cooked through.

6. To make the Greek-style salad; dice the cucumber and tomatoes, halve the black olives and finely slice the mint. Place all these ingredients in a bowl with 2 tsp olive oil, the white wine vinegar and season with sea salt and black pepper.

7. Spoon the Greek-style salad onto two plates alongside the roasted sweet potato and top with the lamb skewers.

Read more at Mindful Chef.

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Tandoori Chicken, Red Cabbage and Apple Slaw

Our latest healthy recipe from Mindful Chef is a variation on a National favourite dish. Chicken thighs are marinated in coconut yoghurt and a blend of Tandoori spices including paprika, turmeric, ground ginger, ground coriander and ground cumin. The red cabbage & apple slaw make a refreshing side, and are packed with vitamin C for strengthening the immune system.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

 Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 120ml coconut yoghurt
  • 150g red cabbage
  • 1 apple
  • 1 lemon
  • 1 tbsp Mindful Chef Tandoori spice blend
  • 1 tbsp oil
  • 2 garlic cloves
  • 2 x 150g free-range chicken thighs
  • 80g brown rice
  • 80g spinach
  • Large handful of fresh coriander

Method

1. Preheat the oven to 220C / gas mark 7 and boil a kettle.

2. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins. In the last 2 mins of cooking, stir through the spinach until wilted, then drain.

3. Peel and grate or finely chop the garlic. In a bowl, mix half of the coconut yoghurt with the tandoori spices, garlic, 1 tbsp oil and a pinch of sea salt. Place the chicken thighs in the bowl and stir to coat. Place the chicken on a baking tray or in an ovenproof dish in the oven for 20-25 mins until cooked through and turning golden.

4. Meanwhile, make the slaw; very finely slice the red cabbage, removing the thick stalk and thinly slice the coriander leaves. Grate the apple with the skin on, removing the core.

5. Into a bowl, put the red cabbage, apple and coriander. Add half of the juice from the lemon and the remaining coconut yoghurt. Stir to combine and season with sea salt and black pepper to taste.

6. Place the tandoori chicken thighs on two warm plates, alongside the spinach brown rice and the red cabbage and apple slaw. Drizzle over the remaining lemon juice to taste.

Read more at Mindful Chef.

This post contains an affiliate link

Indonesian Chicken Skewers with Peanut Sauce

Our latest healthy recipe from Mindful Chef is packed full of flavour. Fragrant chicken thigh skewers marinaded in fresh lemongrass and ginger, on a bed of vegetable noodles and drizzled in a peanut lime sauce. Peanuts are loaded with dietary fibre, protein, vitamins and minerals so you know it's good for you too.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

 Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 1/2 fresh lemongrass stalk
  • 1/2 tbsp oil
  • 1 cucumber
  • 1 lime
  • 1 red chilli
  • 1 tbsp tamari
  • 200g carrot
  • 2cm fresh ginger
  • 2 tbsp peanut paste
  • 2 x 150g free-range chicken thighs
  • 80g buckwheat noodles
  • 8 skewers

Method

1. Remove the outer layer of the lemongrass and peel and finely chop or grate the ginger. Slice the chicken thighs in half lengthways into two long strips. Place the lemongrass and ginger in a bowl with half of the tamari and 1/2 tbsp oil, and place the chicken in the sauce to marinate until needed.

2. To make the vegetable noodles; peel the carrots and trim the ends of the carrots and cucumber. Using a peeler, thinly slice the carrots and cucumber into long thin strips. Thinly slice half of the red chilli (remove the seeds for less heat) and finely chop the remaining half.

3. To make the peanut sauce; mix the peanut paste with 1-2 tbsp cold water and the remaining tamari to make a smooth sauce. Add the finely chopped chilli.

4. Thread each slice of chicken onto a skewer lengthways, weaving in and out of the skewer. Heat a griddle pan (or frying pan) with 1/2 tbsp oil on a medium-high heat and cook the chicken skewers for 10-15 mins, turning occasionally, until cooked through and golden brown.

5. Meanwhile, boil a kettle. Pour 500ml boiling water into a saucepan and bring to the boil, then add the buckwheat noodles with a pinch of sea salt and simmer for 5 mins (stir often to prevent sticking). Once cooked, rinse briefly in cold water.

6. In a large bowl, place the vegetable noodles and the buckwheat noodles with the juice from half of the lime and half of the peanut sauce. Stir well to combine.

7. Place the buckwheat noodles, cucumber and carrot in two bowls and top with the chicken skewers. Sprinkle over the sliced chilli and drizzle over the remaining peanut sauce. Serve with the remaining half lime, cut into wedges.

Read more at Mindful Chef.

This post contains an affiliate link


  •  

Hot Smoked Trout, Egg and Quinoa Kedgeree

Our latest healthy recipe from Mindful Chef is sure to be a firm family favourite. And even better it's packed with protein and loaded with flavour from the garam masala and smoked trout, an excellent source of potassium, B12 and iron.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

 Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 100g red quinoa
  • 180g purple sprouting broccoli
  • 1 leek
  • 1 lemon
  • 1 red pepper
  • 1 vegetable stock cube
  • 2 eggs
  • 2 tsp garam masala
  • 2 tsp oil
  • 2 x 150g hot smoked trout fillet (skin off)
  • Large handful of flat-leaf parsley

  •  

Method

1. Finely slice the leek and thinly slice the red pepper. Roughly chop the parsley, trim the broccoli and cut in half lengthways and in half widthways.

2. Heat a medium-sized pan with 1 tsp oil on a medium heat, add the red pepper and broccoli for 3 mins. Remove and set aside. In the same pan, heat 1 tsp oil, then add the leek and cook for 3 mins.

3. Boil a kettle. Rinse the quinoa and add to the leek pan with the garam masala. Stir for 2 mins, making sure the grains are coated with oil.

4. Dissolve the vegetable stock cube in a jug with 400ml boiling water. Add the stock to the pan and simmer on a gentle heat. It should take 15 mins for the quinoa to cook and the stock to be fully absorbed.

5. Meanwhile, fill a saucepan with boiling water, place the eggs into the water and simmer for 6-8 mins. Once the eggs are cooked run under cold water for 1 min and peel. Cut into quarters.

6. Break up the trout into bite-sized pieces and add to the quinoa pan along with the red pepper, broccoli, lemon juice and parsley. Cook for 3 mins until the trout is heated through.

7. Spoon the smoked trout kedgeree into two warm bowls and top with the egg quarters.

Read more at Mindful Chef
 

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Recipe of the Week - Tofu Pad Thai with Courgetti Noodles

Our latest healthy recipe from Mindful Chef. This veggie Pad Thai is made with courgetti noodles which are richer in vitamins and lower in calories than rice noodles, and served with a peanut and lime sauce. It's choc full of Thai flavours.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

 Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 1 red chilli
  • 1 yellow pepper
  • 280g firm tofu
  • 2 limes
  • 2 spring onions
  • 2 tbsp oil
  • 2 tbsp peanut paste
  • 2 tbsp tamari
  • 2 tsp maple syrup
  • 300g carrot
  • 300g courgette
  • Two pairs of chopsticks

  •  

Method

1. Finely chop the chilli and finely slice the spring onions, removing the root ends. Peel and slice the carrots into matchsticks and thinly slice the yellow pepper.

2. Remove the ends of the courgettes, but leave the skin on. Prepare the courgetti noodles using a peeler and slice the courgettes into long thin strips (or use a julienne peeler or spiralizer if you have one).

3. Drain, rinse and cut the tofu into 2cm cubes. Pat dry with paper towel.

4. Heat a frying pan with 1 tbsp oil on a medium heat and cook the tofu for 5 mins, then add half of the tamari and cook for another 5 mins until golden brown, turning occasionally.

5. Meanwhile, to make the sauce; mix the peanut paste with the remaining tamari, the maple syrup, the juice from 1 lime and the chopped chilli.

6. Heat another frying pan with 1 tbsp oil on a medium heat and cook the carrot, spring onion and yellow pepper for 2 mins. Then add the courgetti and the sauce and cook for 3 mins.

7. Serve the Pad Thai in two warm bowls, top with the tofu and drizzle over the remaining lime juice.

Read more at Mindful Chef
 

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Pork, Sage & Apple Meatballs with Cauliflower Mash

Our latest healthy recipe from Mindful Chef. Sweet and tangy, these pork meatballs are infused with grated fresh apple, wholegrain mustard and sage, to help aid digestive health. They are served with our favourite crispy kalettes and cauliflower mash.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

 Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 1 1/2 tbsp oil
  • 1/2 vegetable stock cube
  • 1 apple
  • 1 brown onion
  • 1 cauliflower
  • 2 tbsp wholegrain mustard
  • 2 tsp dried sage
  • 2 x 150g pork mince
  • 4 tsp cornflour
  • 80g kalettes
  • Medium handful of fresh thyme

  •  

Method

1. Preheat the oven to 200C / gas mark 6 and boil a kettle. Slice the apple in half, remove the core and finely grate half of the apple (you won't need the other half, keep for a healthy snack!) Thinly slice the onion. Trim the kalettes.

2. Trim the cauliflower, remove the leaves and reserve for later. Cut the cauliflower into small chunks. Place in a saucepan and cover with boiling water. Simmer for 20 mins until soft, then drain and mash with a potato masher. Season and stir in the leaves from the thyme sprigs.

3. In a bowl, mix together the pork mince, apple half of the mustard and half of the sage. Season with sea salt and black pepper. Roll the pork mix into 12 meatballs.

4. Heat a frying pan on a medium-high heat with 1/2 tbsp oil and cook for 10 mins, turning occasionally until golden brown. Remove from the pan.

5. Place the kalettes and cauliflower leaves on a baking tray with 1/2 tbsp oil. Place in the oven for 10 mins.

6. Dissolve the half vegetable stock cube in 150ml boiling water and dissolve the cornflour in a small bowl with 1 tbsp cold water. In the same pan that the meatballs were in, heat 1/2 tbsp oil on a medium heat and cook the onion for 5 mins, then stir in the vegetable stock, cornflour, remaining mustard and remaining sage. Add the meatballs to this mix and place a lid on the pan, cook for a further 5 mins until the meatballs are cooked through.

7. Spoon the pork meatballs and sauce onto two warm plates alongside the cauliflower mash, kalettes and cauliflower leaves.

Read more at Mindful Chef
 

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Portugese Piri Piri Chicken with Orange & Parsley Quinoa

With most of us thinking about healthy eating in January, we'd like to introduce you to Mindful Chef, a food-box company with over 500,000 health-focused recipes for us all to enjoy. 

The company was set up by school friends Giles, Myles and Rob in 2015, from small farms in Devon where they grew up. Their approach is very simple, yet incredibly effective in helping you lead a healthier life. They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

 Serves 2

Serves 2

Coated chicken thighs in a spicy Portuguese blend of chilli and paprika, and then roasted oranges for a tangy drizzle which is packed with B vitamins.
 

Ingredients: (all delivered by Mindful Chef)

1 1/2 tbsp oil
180g cherry tomatoes
1 orange
1 red onion
2 tsp dried oregano
2 tsp piri piri seasoning
2 x 150g free-range chicken thighs
40g rocket
80g quinoa
Large handful of flat-leaf parsley

Method:


1. Preheat the oven to 200C / gas mark 6.

2. Cut the onion into small chunks. Slice the orange into 8 wedges, leaving the skin on. Roughly chop the parsley.

3. In a bowl mix the piri piri seasoning and dried oregano with a pinch of sea salt and 1 tbsp oil. Place the chicken thighs in this bowl and coat evenly.

4. Place the chicken in an ovenproof dish (or on a baking tray), alongside the onion and orange wedges and drizzle with 1/2 tbsp oil. Place in the oven for 20-25 mins until the chicken is cooked through. After 10 mins of cooking, add the cherry tomatoes to the ovenproof dish and place back in the oven for the remaining cooking time.

5. Meanwhile, boil a kettle. Rinse the quinoa and add to a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins until cooked.

6. Drain the quinoa and stir through the cherry tomatoes, roasted onion, parsley and rocket. Season with black pepper.

7. Serve the chicken thighs on two warm plates, alongside the vegetable quinoa. Squeeze over the juice from the roasted orange quarters.

To see more about this recipe including nutritional values, or to find out more about Mindful Chef just follow the link below.

Chilli, Lime and Ginger Salmon Sushi Bowls

Sushi fans will love this healthy and easy to make recipe. It's packed full of goodness for that January detox and we have to say something that tastes and looks this good, must be doing us good too.

  Serves:  2

Serves: 2

Ingredients

  • 2 salmon fillets

  • 170g cup sticky or short grain brown rice

  • 100g of cooked edamame beans

  • Cucumber, cut into matchsticks

  • Carrot, shredded

  • Toasted seaweed (Nori), cut into matchsticks

  • Avocado, halved, seeded, and sliced

  • Toasted sesame seeds

For the chilli, lime and ginger dressing:

    • 2 1/2 tablespoons fresh lime juice

    • ½ chilli, finely sliced

    • 1 teaspoon minced and peeled fresh ginger

    • 1 garlic clove, pressed

    • 1/2 teaspoon sugar

    • 3 tablespoons vegetable oil

    • 1 tablespoon sesame oil

Method

  1. Combine your rice and water in a medium pot. Bring to a boil then reduce heat, cover, and simmer for 45- 50 minutes. Remove from heat and allow rice sit, covered, for 5-10 minutes. Fluff with a fork and set aside.

  2. Place your salmon fillets in the oven for 20 minutes, or until cooked through.

  3. Make your chilli, lime and ginger dressing by whisking the lime juice, chili, ginger, garlic and sugar, until fully combined. Add in the vegetable oil and sesame oil and whisk again.

  4. Divide the rice into two bowls. Place salmon in centre of bowl and pour chilli, lime and ginger sauce over top of fish.

  5. Arrange the edamame beans, cucumber sticks, carrot, seaweed and avocado around the salmon and sprinkle the sesame seeds on top.

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s Salmon with Chilli, Lime and Ginger Dressing – available at the reduced price of £3 from Tesco stores nationwide, for a limited time only.

 

Basa with a Korean BBQ Sauce and a Spicy Quinoa Salad

If you're looking for something tasty and low calorie to add to your January menus, we have just the thing....

 Serves 2

Serves 2

Ingredients:

2 basa fillets
100 grams of quinoa
400ml of boiling water
Yellow pepper, sliced
Green pepper, sliced
Half a chilli, finely sliced, deseeded  
Pomegranate seeds
Lemon juice for drizzling  
Parsley, to sprinkle

For the Korean BBQ Sauce:

1 cup light soy sauce
Teaspoon of water
1 tablespoon of cornstarch
255g cup brown sugar
2 cloves of garlic, finely diced
Tablespoon of rice wine vinegar
Small thumb of ginger
½ tablespoon of sesame oil
Salt and pepper to season

Method:

  1. Preheat the oven to 180C and cook your basa fillets for 15 minutes, or until fully heated.
  2. Rinse the quinoa and then add it to a medium saucepan, along with the water and bring to the boil. Reduce the heat and simmer. 
  3. Remove from the heat after approximately 15 minutes or until all of the water has been absorbed. Let the quinoa rest for 5 minutes, then fluff.
  4. In a large serving bowl, add you green and red peppers, sliced chilli, pomegranate seeds and a drizzle of lemon juice. Add your quinoa once cooled and mix well. 
  5. Serve out the quinoa salad and then place the basa fillets on top, adding a sprinkling of parsley. 

To make the sauce:

  1. Combine the light soy sauce, sugar, garlic, rice wine vinegar, ginger, sesame oil, and seasoning together in a pan. Mix and then bring to boil.
  2. Whisk your cornstarch and water in a measuring jug, until the cornstarch dissolves and then add to the boiling pan, reducing the heat.
  3. Cook until the sauce is a thick consistency, for around 4/5 minutes.

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s new Basa with Asian BBQ Sauce. At just 124 calories per serving, it’s the perfect dinnertime treat for a healthy January. Available in Tesco nationwide.

Recipe of the Week - Simple Saucy Salmon Tacos

These easy to make salmon tacos are the perfect dish for weekday meals. They are so quick to prepare you can be sitting down with the family in no time. And what family doesn't like a meal you can eat with the fingers? In front of the TV. Perfect.

 Serves 2

Serves 2

Ingredients:

-        2 salmon fillets – chilled or frozen

-        4 corn taco shells

-        150g Lettuce, finely diced

-        1 Red Onion, finely sliced

-        Half a lime

-        Optional toppings: jalapeno peppers, sprinkling of coriander, pomegranate, chilli sauce

Method:

  1. Preheat the oven to 190C and cook your salmon fillets for 28 minutes
  2. Meanwhile, heat your taco shells in the oven for 5 minutes, then scatter with the lettuce, red onion and chosen toppings
  3. Remove your salmon fillets from the oven and flake each into smaller pieces, then add them to the tacos
  4. Finish by squeezing lime juice over each taco and drizzling with your favourite chilli sauce 

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s new Frozen Salmon with Chilli, Lime and Ginger Dressing, available in the freezer aisle in Tesco and Sainsbury’s nationwide

Recipe courtesy of The Saucy Fish Co. 

Recipe of the Week: Celeriac, Roquefort and Hazelnut Soup

There's nothing quite as comforting at this time of the year as a big bowl of warming soup. This recipe has some of our favourite autumn flavours to add taste as well as satisfying wholesome goodness.

 Prep Time: 15 mins Cooking Time: 45 mins

Prep Time: 15 mins
Cooking Time: 45 mins

Ingredients:
4 tbsp olive oil
2 onions, sliced
4 cloves garlic
1 celery stalk, roughly chopped
1 celeriac, peeled and diced
4 Cox’s Orange Pippin apples, cored and quartered
A few sprigs of thyme, leaves picked
1.5 litres Essential Cuisine Chicken Stock
200ml crème fraîche
A few sage leaves
100g Roquefort crumbled
Toasted hazelnuts & hazelnut oil to finish

 
Method:
Heat half the oil in a large pan
Add the onions and celery and garlic and cook over a medium heat for 10 minutes until soft
Add the celeriac, apples and thyme and cook for 2–3 minutes
Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender
Remove from the heat and blitz with a hand blender until smooth
Stir in half the crème fraîche
Heat the remaining oil in a pan and fry the sage until crispy
Spoon the soup into bowls and top with the remaining crème fraîche
To serve, drizzle with hazelnut oil, sprinkle with the crispy sage leaves and hazelnuts and crumble over the Roquefort
 

Recipe is courtesy of Essential Cuisine who provide a premium range of quick-to-use foodservice products, which are available in butchers, farm shops and delis across Britain. Since launching in 2010, Essential Cuisine has expanded its range to include three different product ranges in the condiment sector. 

For more information visit http://www.essentialcuisine.com/