WHAT’S COOKING VERSION
350g butternut squash, peeled, seeded and chopped 1 red pepper, seeded and chopped 1 red onion, chopped 150g parsnips, peeled and chopped 2 tbsp harissa paste 1 tbsp olive oil 1 x 250g pack red and white quinoa, to serve 1 tbsp pumpkin seeds, to serve (optional) For the herby yogurt 100g natural yogurt ½ lemon, zested ½ garlic clove, crushed 1 tbsp chives, chopped 1 tbsp basil, chopped
70
Energy
2985kJ 714kcal 36%
Fat
Saturates
Each serving contains Sugars
Salt
44g 15g 16g 2·4g 63% 76% 18% 41%
of the reference intake. See page 106. Carbohydrate 41g Protein 42g Fibre 7g
1 Preheat the oven to gas 6, 200°C, fan 180°C. Put all of the vegetables in a large shallow roasting tin, spoon over the harissa paste and the olive oil, then season and mix well. Roast for 40 minutes, turning on occasion to ensure even cooking. 2 Meanwhile, mix the yogurt, lemon zest, garlic and most of the herbs. Season and set aside. 3 Heat the quinoa according to the packet instructions. To serve, spoon the roasted vegetables over the quinoa. Top with the herby yogurt, the remaining chopped herbs and a sprinkling of pumpkin seeds, if you like. Each serving contains Energy
2128kJ 511kcal 26%
Fat
Saturates
Sugars
Salt
17g 5g 22g 1·2g 25% 26% 24% 19%
1 Preheat the grill to the highest setting. In a medium saucepan of salted water, bring the potatoes to the boil and then simmer for 8
SMOKED HADDOCK TO P P E D W I T H C H E D DA R A N D L E E K Serves 2 GF Takes 40 mins Cost per serve £4·45 350g desiree potatoes, peeled and halved knob of butter 1 leek, trimmed and sliced 50g extra mature Cheddar 2 spring onions, chopped 3 tsp wholegrain mustard 2 tbsp double cream 1 tbsp chopped flat-leaf parsley, plus extra to serve 2 x 150g smoked haddock loins 220g vine cherry tomatoes
Energy
2474kJ 592kcal 30%
Fat
Saturates
31g 13g 45% 65%
Sugars
Salt
5g 5%
0·9g 14%
of the reference intake. See page 106. Carbohydrate 24g Protein 49g Fibre 3g
Cover and sauté for 5 minutes. Transfer to a small bowl and add the cheese, spring onions, 2 tsp mustard, 1 tbsp double cream and the parsley. Season and mix well. 3 Line a large grill tray with foil and put the haddock loins on top. Pile the Cheddar and leek topping onto the fish, and nestle the tomatoes alongside. 4 Grill the fish and tomatoes for 12-15 minutes, until the fish flakes and is cooked through, and the topping is golden. 5 Drain the cooked potatoes and leave to steam for 1 minute. Using a potato masher, mash well, then mix in the remaining cream, butter and mustard. Serve alongside the fish and tomatoes, and garnish with a handful of parsley. Each serving contains
of the reference intake. See page 106. Carbohydrate 71g Protein 20g Fibre 12g
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1 Preheat the grill to medium. In a medium pan of salted water, bring the potatoes to the boil, then reduce the heat and cover. Simmer for 20-25 minutes, until tender. 2 Meanwhile, melt half the butter in a small pan and add the leeks.
Energy
2166kJ 516kcal 26%
Fat
Saturates
23g 13g 33% 66%
Sugars
Salt
8g 8%
3·1g 51%
of the reference intake. See page 106. Carbohydrate 37g Protein 42g Fibre 5g
CLIENT
Serves 2 V Takes 50 mins Cost per serve £2·70
Each serving contains
PRODUCTION
H A R I S S A- R OA S T E D R O OT V E G W I T H H E R BY YO G U R T
250g Charlotte potatoes, sliced into 0·5cm slices ½ lemon, zested olive oil, to drizzle 400g pork fillet, trimmed of any sinew and cut into 6 x 2cm slices ½ tsp smoked paprika 20g butter 4 shallots, sliced 100g forestière or chestnut mushrooms, thinly sliced 1 garlic clove, peeled and finely sliced 75ml dry white wine 50ml half-fat crème fraîche 2 handfuls watercress, to serve
ART
1 Preheat the oven to gas 7, 220°C, fan 200°C and the grill to its highest setting, or heat a griddle pan. Put the sweet potato wedges on a baking tray lined with
Serves 2 GF Takes 30 mins Cost per serve £2·26
minutes, until tender. Drain the cooked potatoes and mix with the lemon zest, some seasoning and a drizzle of olive oil. Then line a baking tray with foil, spread out the potatoes and grill for 6-7 minutes. Turn the potatoes then grill for another 6-7 minutes. 2 Meanwhile, coat the pork slices in the paprika and lightly season. Heat a large frying pan and add the butter. Once it has stopped sizzling, add the pork and cook for 2 minutes each side, then transfer to a plate. Add the shallots, mushrooms and garlic to the pan and cook for 5 minutes, stirring occasionally. Add the wine and crème fraîche, then return the pork to the pan and bring to a simmer. Cook for 2-3 minutes. 3 To serve, divide the potatoes between the plates with the pork and the sauce and garnish with the watercress.
SUBS
300g sweet potatoes, scrubbed and cut into chunky wedges 4 tsp olive oil 250g lean steak mince 50g Spanish diced chorizo 1 tbsp tomato purée ½ tsp crushed chillies 1 aubergine, cut into 6 round slices 30g Danish Blue cheese, cut into thin slices 1 large tomato, sliced 1 small ripe avocado, thinly sliced
PORK FILLET WITH M U S H R O O M S AU C E A N D L E M O N P OTATO E S
REPRO OP
Serves 2 GF (freeze the raw burgers only) Takes 35 mins Cost per serve £2·91
nonstick baking paper. Drizzle with half the oil, season, then toss to coat. Roast for 25-30 minutes, until soft. 2 Meanwhile, put the steak mince, chorizo, tomato purée, chilli flakes and a pinch of salt into a bowl and mix well. Halve the mixture and shape each half into a 12cm wide burger, then put on the grill tray. Brush the remaining oil on both sides of the aubergine slices, season and arrange on the tray. 3 Grill the burgers and aubergine for 6 minutes each side. Top the burgers with the cheese and grill for 1-2 minutes, until melted. 4 Arrange the stacks starting with an aubergine slice, followed by a slice of tomato, slice of avocado, another aubergine slice and the burger. Top with tomato and aubergine slices, then the remaining avocado. Secure with a skewer and serve with the wedges.
RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY GARETH MORGANS FOOD STYLING SAL HENLEY PROP STYLING JENNY IGGLEDEN
B E E F A N D C H O R I ZO STAC K W I T H SW E E T P OTATO W E D G E S