Sunday, 26 April 2015

Fish ‘n’ Chips ‘n’ Mushy Peas

Fish ‘n’ Chips ‘n’ Mushy Peas


  • 2 Sea Bream fillets
  • 1 Pack New Potatoes 
  • 1 Pack Peas
  • 1 Tbsp Malt Vinegar 
  • 1 Lemon
  • 1 Tbsp Greek Yoghurt
  • 1 Tsp of butter
  • Sprinkling of Umami Rush table condiment


Pre-heat the oven to 200 degrees.Chop your new potatoes in half width ways and then in half once again. Toss the potatoes in 1 tbsp of olive oil and a good pinch of salt and pepper,and sprinkle on some Umami Rush. Place them on a baking tray on the top shelf of the oven for around 25 mins.

Boil a medium sized pot of water with ½ tsp of salt. Pour in your peas and cook for around 4 mins, or until they’re soft enough to eat. Drain the peas and mash them up with a fork, add 2 tbsp of Greek yoghurt and a pinch of salt and pepper.

 Heat a non-stick frying pan on medium-high heat and add 1 tbsp of olive oil. Season the fish on
both sides with a pinch of salt and pepper. Once the oil is really hot lay the fish carefully in the pan,
skin-side down. Leave the fish to cook for around 3 mins on the skin side without touching it. After 3 mins carefully turn the fish over and cook for another 2 mins. Add 1 tsp of butter into the pan at the end and squeeze in the juice of ½ the lemon

Spoon the pan juices over the fish and then serve with your potatoes, mushy peas and a
drizzle of malt vinegar.

Recipe courtesy of Hello Fresh

Monday, 20 April 2015

Steak and Ale Pie


Steak and Ale Pie
  • 1 Knob unsalted butter
  • 2 tbsp Olive oil
  • 3 Red onions peeled and finely diced
  • 3 Sprigs fresh rosemary, leaves picked and finely chopped
  • 3 Sprigs of fresh thyme, leaves picked
  • 3 Fresh bay leaves
  • 1kg Braising/Stewing steak cut into chunks
  • 500g Chestnut mushrooms cleaned and sliced
  • 2 tbsp Tomato puree
  • Salt/Pepper
  • 3 tbsp Balsamic vinegar
  • 300ml Stout or dark ale
  • 3 Heaped tablespoons plain flour
  • 750ml Hot beef stock
  • 1 Egg (beaten)


For the pastry

  • 300g Plain flour, plus extra for dusting
  • 100g Atora shredded suet
  • 100g Unsalted cold butter, cubed


Place a large casserole dish over a medium heat, add two tbsp. of olive oil and the butter, once heated add the onions and fresh herbs.  Cook for around 20 minutes or until soft and turning golden.  Slice the beef into chunks and add to the pan and brown all over.  Add the mushrooms, tomato puree and a good pinch of salt and pepper.  Stir in the vinegar, beer, flour and hot stock and bring to the boil.  Place into a pre-heated oven (180 degrees) and cook for two hours (Stirring occasionally).

Meanwhile get on with making the pastry.  Add the flour, suet, butter and a pinch of salt into a bowl and use your fingertips to rub the fat into the flour until it resembles coarse breadcrumbs.  Stir in 125ml cold water (do this gradually, not all at once), gently bringing it together, do not work too much.  Wrap the pastry in cling film and place in the fridge.

Once the beef has cooked, remove the bay leaves and ladle it into a pie dish (roughly 24 x 30cm and 4cm deep).

Dust a clean work surface and a rolling pin with flour, then roll out the pastry so it’s roughly 1cm thick and a little larger than the pie dish.  Brush the edges of the dish with a little beaten egg then carefully unroll the pastry over the top .  Trim any excess pastry, brush the top with a little more egg and place in the oven for 45-50 minutes or until the pastry is beautifully golden.  I served mine with mustard mash, purple sprouting broccoli, carrots and kale.    

Friday, 17 April 2015

Fried halloumi & chorizo Salad

                   Fried halloumi & chorizo Salad

  • 1 small red onion
  • 1/2 cucumber, cut into thick slices
  • 200g cherry tomatoes, halved
  • Sliced chorizo
  • 50g kalamata or other black olives, stoned
  • 50g plain flour
  • ½ tsp smoked paprika
  • 250g halloumi cheese, cut into 8 slices
  • 2 tbsp rapeseed or olive oil
  • Sea salt and freshly ground black pepper
  • Lucy's raspberry dressing (or dressing of choice)


In a small bowl, whisk together the flour, paprika and some salt and pepper. Moisten the halloumi slices slightly with water, then press into the seasoned flour and shake off any excess. Heat the oil in a large frying pan and fry the halloumi over a medium heat for about two minutes on each side, until golden and slightly softened on the inside.  Heat a separate pan and fry the chorizo until crispy.

Toss the salad vegetables with the dressing, turning them over with your hands to make sure everything is lightly coated. Divide the salad between your plates and top with the hot halloumi and chorizo  and serve immediately. Made with Steves Leaves and Lucys Dressings

Thursday, 16 April 2015

Puttanesca Pasta Salad With Chorizo

Puttanesca Pasta Salad With Chorizo

  • 400g Fusilli pasta
  • 30 0z Chopped cherry tomatoes
  • 1 Garlic clove minced
  • I Large handful of rocket
  • 1 Large handful of torn basil leaves
  • Grated zest of 1 lemon
  • 1 Tbsp Taste #5 Umami Bomb
  • Glug of extra virgin olive oil
  • Salt & Pepper
  • Sliced chorizo


Chop the tomatoes into quarters, place into a bowl with the garlic, rocket, basil, lemon zest, Umami bomb and olive oil, mix thoroughly.  Bring to the boil a large pan of salted water, cook the pasta according to the packet instructions.  Whilst the pasta is cooking, fry off your chorizo in a small frying pan until nice and crisp.  Once the pasta is cooked, empty the bowl of tomatoes and the fried chorizo into the pan of pasta, mix through and serve.

Recipe courtesy of Laura Santtini.  The range of Umami products can be found in most major supermarkets.

Tuesday, 14 April 2015

Hearty Toulouse Sausage Cassoulet with a Kick of Chilli

Hearty Toulouse Sausage Cassoulet with a Kick of Chilli

  • 4 Toulouse sausages
  • 1 Tin cannellini beans
  • 1/2 Chicken stock pot
  • 1 Small onion finely diced
  • 2 Cloves Garlic minced
  • 3 Sprigs thyme
  • 1 Bay leaf
  • 1 Red chilli
  • 1 Cup cherry tomatoes
  • 1 Tbsp tomato purée
  • 2 Tbsp Chopped parsley

Finely chop the onion and mince the garlic.  Heat 1 tbsp of olive oil in a pan over a medium heat and cook the onion and garlic for around 5 minutes until softened.  Add the tomato purée and cook for a further 2 minutes.  Chop the tomatoes in half and add to the pan, add the beans, thyme sprigs, bay leaf and the half of stock cube with 100ml of water, season with salt and pepper and let it bubble away for 20 minutes or until it thickens.  Make some incisions down the side of the chilli and add to the pan.  Grill the sausages for 15-20 minutes until fully cooked.  Serve the sausages on top of the bean cassoulet and sprinkle the chopped parsley over the top.

Recipe courtesy of HelloFresh

Monday, 13 April 2015

Red Quinoa, Kale, Chorizo and Haloumi Salad

Red Quinoa, Kale, Chorizo and Haloumi Salad

  • 150g kale, trimmed
  • 2 1/2 cups red quinoa
  • 500ml chicken or vegetable stock
  • 1/2 cup flat-leaf parsley leaves
  • 500g Haloumi, thinly sliced
  • Sliced chorizo 
  • Olive oil for brushing
  • 2 tbsp lemon juice
  • 1 tsp sweet smoked paprika
  • 1 tbsp olive oil

Place the quinoa and stock into a saucepan over a medium-high heat and bring to the boil.  Reduce the heat to low, cover and cook for 12-14 minutes or until the stock has been absorbed.  Cut the kale into large pieces and place in a heatproof bowl.  Pour over boiling water and leave to stand for 5 minutes.  Drain and pat dry with kitchen roll.  Toss the kale with the quinoa and parsley.  To make the dressing, combine the lemon juice, paprika and oil, pour over the salad and toss to combine.  Heat a non-stick frying pan over a medium-high heat.  Brush the Haloumi with a little oil and cook for 1-2 minutes each side or until golden, place the chorizo in at the same time.  Divide the salad between serving plates and top with the Haloumi and chorizo.

Recipe adapted from Donna Hey Fresh and Light

Sunday, 12 April 2015

Chicken Yakitori with Crispy Red Onions & Sweet and Sour Noodles

Chicken Yakitori with Crispy Red Onions & Sweet and Sour Noodles

  • 2 Chicken breasts
  • 2 Nests of egg noodles
  • 2/3 Cup green beans
  • 2 tbsp so sweet chilli sauce
  • 2/3 Cup red onion sliced
  • 1 Lime
  • 1 tbsp fish sauce
  • 1 tbsp Chinese rice vinegar
  • 1 tbsp soy sauce
  • 1 Clove garlic
  • 2 Spring onions
  • 1 tbsp plain flour
  • 4 wooden skewers

Slice the spring onions, keep the white and green discs separate.  Top and tail the green beans.  Peel the red onion, slice length ways through the root and thinly slice.  Mince the garlic and cut the chicken into bite size chunks.  Mix the garlic, chicken, rice vinegar & soy sauce in a bowl, pop into the fridge.  Soak your skewers in water.  Put a pan of water onto the hob with a pinch of salt, whilst bringing to the boil juice the lime into a bowl, mix in the chilli sauce and fish sauce.  Mix the red onion with the flour and season with salt and pepper.  Heat 1 tbsp of oil on a high heat, fry off the onion until crispy and brown, once done keep to one side.  Cook the noodles in the pan of boiling water for around 4 minutes, drain the noodles, reserving 2 tbsp so of the water.  Put the noodles back into the pot and cover with cold water until later.  Pre-heat the grill to high, thread the chicken onto the skewers and pop under the grill for around 10 minutes (turning occasionally until browned on all sides).  Heat 1 tbsp of oil in a pan, cook the whites of the spring onion for 30 seconds, add the green beans and cook for 3 minutes, drain the noodles and add to the pan.  Add the sweet and sour lime juice mixture to the pan along with the reserved noodle water, toss together and cook for several minutes.  Serve the noodles and top with the chicken, sprinkle the green parts of the spring onion on top along with the crispy onion.

Recipe courtesy of Hello Fresh

Saturday, 11 April 2015

Roasted Cod with Orange & Beetroot Salsa

Roasted Cod with Orange & Beetroot Salsa

  • 1 Beetroot
  • 1 Orange
  • 2 Cod fillets
  • 1 Onion
  • 1 Red chilli
  • 1 Small bunch coriander
  • A handful of new potatoes

Peel the beetroot and cut into 1cm cubes (if you have disposable gloves use them, it gets messy), wrap the cubes in foil with 1/2 tsp of olive oil and a good grind of black pepper and a couple of pieces of salt.  Cut the potatoes into 8 pieces, cut the onion In half, finely chop one half and the remaining half cut into cubes approx 1cm in size.  Toss the potatoes with the cubed onion in 1tbsp of olive oil and season, lay out onto baking tray and cook in the oven at 200C for 15 minutes along with the beetroot parcel.  Finely dice the chilli.

Zest the orange then cut into segments.  Once the beetroot is cooked mix this with the orange segments, the chilli, orange zest, 1/2 tbsp of olive oil and all but 1tbsp of the coriander, season with salt and pepper.

Heat a frying pan over a medium heat with 1tbsp of oil.  Pat the cod dry and dust the skin side with a little flour.  Place in the pan skin side down for 3-4 minutes and then turn and cook for a further minute.  Serve the cod with the potatoes and salsa and sprinkle over the remaining coriander.

Recipe courtesy of HelloFresh

Friday, 10 April 2015

Spaghetti with tuna, chilli, rocket and lemon

Spaghetti with tuna, chilli, rocket and lemon


  • 200g Spaghetti
  • 1 jar/can of drained tuna
  • 1 chopped long red chilli
  • 1 bunch torn rocket leaves
  • 60ml lemon juice
  • 1 tbsp olive oil
  • 2 tbsp rinsed capers
Cook the spaghetti according to the packet instructions.  Drain the tuna, break it up but leave it chunky.  Thinly slice the chilli, mix the olive oil and lemon juice together.  Once the pasta is cooked toss through the chilli, tuna, capers & dressing and garnish with the rocket leaves.

Recipe from Donna Hay cook book - Fresh and Light Dinners

Thursday, 2 April 2015

Smokey chicken skewers with corn, chorizo & potato salad

Smokey chicken skewers with corn, chorizo & potato salad

  • 2 Chicken breasts
  • 1 Tsp smoked paprika
  • 1 Clove of garlic
  • 1 Red onion
  • 1 Tin of sweet corn
  • 3 Tbsps fresh coriander
  • 3 Tbsps sour cream
  • 1 Lime
  • 1/2 Cup of sliced chorizo
  • 350g New Potatoes
  • 4 Wooden skewers

Fully submerge the skewers in water and leave for at least 30 minutes.  Peel and finely dice the red onion and mince the garlic and then roughly chop the coriander.  Cut the potatoes into half and chop the chicken into bite sized pieces.  Mix the chicken in a bowl with the paprika and season with salt and pepper, add the garlic, 2 tbsps of red onion and the zest and juice of the lime, mix in 1 tbsp of olive oil and 2 tbsps of coriander.  Boil the potatoes for around 15 minutes, once done drain and keep to one side.  Turn your grill to high, remove the skewers from the water and thread the chicken onto them.  Place the skewers on a baking tray under the grill for around 10 minutes, turning half way through.  Whilst the chicken is cooking fry your chorizo in a small frying pan.  Drain the sweet corn and mix in bowl with the potatoes, add 1 tbsp of coriander and red onion, add the cooked chorizo, drizzle over some olive oil and a pinch of salt and pepper, give it a good mix to combine.  Serve with a dollop of sour cream and the skewers on the side.

Recipe adapted from Hello Fresh