SEA BASS, WILTED SPINACH AND ROASTED TOMATOES ON A BED OF NEW POTATOES

Sea Bass is a textured, firm white fish with a meaty texture.  It can be steamed, pan fried or cooked in the oven. It is delicious on a salad or with rice, noodles and potatoes.

 

Ingredients (serve 2)

 

2 fillets of sea bass pan fried

2 large handfuls of spinach (steamed for 30 seconds)

8 small vine tomatoes, halved

Salt and pepper

2 slices lemon

14 new potatoes

Drizzle of hollandaise sauce

 

Season the sea bass with salt and freshly ground black pepper and place on a hot heat to pan fry. Roast the tomatoes for 15 minutes. Boil the new potatoes until soft. Serve the sea bass alongside the new potatoes, spinach and drizzle the hollandaise sauce over the sea bass and roasted tomatoes.

LINGUINE WITH PRAWNS, GARLIC AND SPINACH

Pasta is always a satisfying meal everyone loves, and including prawns and fresh spinach makes it light, fresh and tasty. Plus, it's super quick and easy to make.

Ingredients (Serves 4)

 

500g dried linguine pasta

2tbsp extra virgin olive oil

1 garlic clove, peeled and sliced

150g spinach leaves

400g raw prawns, ready shelled

1 lemon

4tbsp freshly chopped parsley

12 cherry tomatoes cut into quarters

Salt and pepper to taste

 

Cook the pasta in a large saucepan with plenty of salted boiling water until al dente. While the pasta is cooking heat the oil in a large frying pan and fry the garlic for 1 minute. Add the spinach and cook for a further 2 mins. Add the prawns and parsley and season with salt and pepper. Stir well and continue to cook for 2 mins. Add a few chilli flakes or a medium size chilli into the pan for an extra kick. When the pasta is cooked drain and add to the pan with the prawns and spinach and lower the heat. Grate the zest of the lemon over the pasta, add the cherry tomatoes and stir together. Serve immediately and enjoy.

VEGAN STUFFED PEPPERS

Bright and colourful peppers stuffed with a hearty and filling mixture of tomatoes, wild rice, beans, vegetables and corn makes a super healthy and gluten free meal any time.

 

1 Avocado

1/2 cup corn

1 Green onion

2 1/2 tsp Herbs de Provence

1 tsp Hot pepper flakes

1 15oz can of kidney beans

2 cups mushrooms

1 tsp garlic powder

2 red bell peppers

2 yellow or green peppers

1 red onion

11/2 cups vegetable broth

2/1/2 cups hot sauce or tomato sauce

11/2 cups wild rice

1/2 tsp Cumin

 

Prep time 35 mins, Cook time 60 mins. Simmer wild rice on a medium-low heat with vegetable broth, plain tomato sauce, herbs, mushrooms and red onion until the rice is fully cooked. Stir and mix in kidney beans and corn. Prepare the bell peppers by removing the seeds and white insides.  leave the tops of the peppers intact. Fill the peppers by adding the rice mixture to the peppers.  Arrange the stuffed peppers side by side in the pan.  Cover and bake in the oven for 55 minutes. For the final 5 minutes broil the tops of the peppers making sure not to burn.

5. Smother the stuffed peppers in the thick tomato sauce and garnish with preferred ingredients. You can mix and match your vegetables. you may use eggplant, leeks, carrots. the beauty of this dish is that you can customise them according to your taste-buds and what you have in the fridge.

MOROCCAN CHICKPEA STEW

Moroccan chickpea stew is a middle eastern inspired and easy, delicious and filling dish that makes an ideal weekday dinner or post-exercise recovery meal.  It is vegan and gluten free. Serves 4, prep time 20 mins, cooking 30 mins.

 

1/4 tsp Chilli powder

2 cups Chickpeas cooked

3 Garlic cloves

1 Parsley fresh

4 shallots

1 Sweet potato (Medium)

1 tbsp. Tomato paste

10 Kalamata olives, black pitted

1 Couscous or quinoa cooked

3tsp Baharat spice

1 black pepper

2tsp brown sugar

1/2 tsp Paprika, sweet

2 tbsp. oil

1handful almonds

2tbsp blackcurrants dried

5 cups of peeled and diced tomatoes

 

Chop almonds and dry roast on medium heat. Heat up oil in a large frying pan and add chopped shallots stir fry add chopped garlic, add the ground spices and fry for a minute. Add tomato paste, stir then add the chopped tomatoes, sweet potato cubes, salt and half the sugar to the pan Cover and simmer for 12 minutes. Once sauce thickens, taste and season with black pepper and more sugar if needed. Finally stir in the cooked chickpeas, olives and currants and let them warm through. Serve over rice or quinoa or couscous. My favorite is with couscous and top with roasted almonds and chopped parsley.

PAELLA

For a quick versatile version of this Spanish favourite, short cut and buy frozen paella from the supermarket and supplement with fish, seafood, meat or meat substitute. Cooking time 30 mins.

 

1 bag of ready made Frozen Paella

400g of frozen seafood mix or fresh seafood mix

1 small bag of mussels

2 tbsp virgin olive oil

2 pieces of salmon

Juice of a 1/2 a lemon and the other half chopped into wedges to use as dressing

Handful of flat leaf parsley roughly chopped

Add oil to a Wok, stir fry the onion and prawns and then add frozen Paella and defrosted seafood mix. Lightly pan fry the salmon pieces and add them to the paella mix. You may then put the Paella into a Paella dish and heat in oven for 15 minutes. Add mussels and dress with parsley and lemon. Feel free to add any vegetables you like to give colour and flavour.

PEPPER, SPINACH AND COCONUT CURRY

When deciding on a curry I am truly spoilt for choice.  However, today's recipe is something that you must try. You can also add chicken, prawns or fish to suite.

 

250g kale

2 green peppers

2 red onions

Sunflower oil

2 tbsp olive oil

2 tbsp balsamic vinegar

3 tbsp tikka masala paste

400ml reduced-fat coconut milk

200g spinach

½ bunch chopped coriander

Rice 

Lime wedges

Heat the oven to 220°C/200°C fan/gas 7. Heat a few table spoons of sunflower oil in a large deep frying pan. Thinly slice the onions, deseed and chop the peppers, then fry for 10 minutes until softened and starting to colour. Spread the kale over 1-2 large baking sheets, drizzle over olive oil and the balsamic vinegar, then sprinkle a little sugar over. Roast for 3-4 minutes until crisp and sticky. Season with salt. Add the tikka masala paste to the pan with the veg in it and cook, stirring, for 2 minutes. Add coconut milk and spinach, stir and simmer for 3-4 minutes until the spinach has partially wilted. Stir in the coriander, then serve with the crispy kale, rice and, if you like, lime wedges

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