FAST TERIYAKI SALMON WITH SESAME BROCCOLI
Serves 4 Prep 25 mins Cooking 22 mins
• 2 tbsp mirin
• 4 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp light brown soft sugar
• 2cm piece of fresh ginger, peeled and finely chopped
• 4 salmon fi llets, each about 280g
• 1–2 tsp sesame oil, plus extra for brushing
• 4 spring onions, fi nely chopped
• Large handful of fresh coriander leaves, chopped
• 2 limes, quartered
• 2 tsp mixed black and white
• Sesame seeds
For the sesame broccoli:
• 350g broccoli, cut into small bite-sized pieces
• 1½ tbsp cold-pressed rapeseed oil
• 1 tsp sesame oil
• Salt and pepper
METHOD
1 | Preheat the oven to 200°C/180°C fan/gas 6.
2 | For the broccoli, mix all the ingredients in a bowl until the broccoli is well coated with the seasoned oil. Tip into the traybake tin and place in the oven for 10 minutes.
3 | Meanwhile, whisk the mirin, light and dark soy sauce, sugar and ginger together in a small bowl until the sugar has dissolved.
4 | Cut out four squares of foil, large enough to wrap the salmon fi llets, and place on the roasting tin. Brush with sesame oil and lay the salmon on top. Gather up the foil edges just enough to stop any liquid fl owing out, and pour 2 tbsp of the mirin mix over each fi llet. Sprinkle over half of the chopped spring onion and coriander.
5 | Bring the foil edges together, tent them slightly to allow for steam, then pinch together to seal. Place in the oven next to the broccoli and cook for a further 12 minutes.
6 | Remove the tins from the oven, squeeze half a lime over the broccoli and scatter over half the sesame seeds.
7 | Open the foil parcels and scatter over the remaining spring onion and coriander. Drizzle with sesame oil and sprinkle over the remaining sesame seeds. Serve with the broccoli and extra lime quarters.
STUFFED PEPPERS WITH LAMB, TURMERIC & CORIANDER
Serves 2-4 Prep 20 mins Cooking 80 mins
Loaf tin or square tin:
• 2 very large, square-ish red peppers, or 4 medium peppers
• 1 tbsp olive oil, plus extra for drizzling
• ½ small onion, finely chopped
• ½ medium carrot, finely diced
• 1 clove garlic, finely chopped
• ¼ tsp turmeric
• ½ tsp ground coriander
• ¼ tsp ground cinnamon
• 250g lamb mince
• 1 tbsp tomato puree
• ½ x 400g tin chopped tomatoes
• 50g basmati rice
• 200ml lamb stock
• Salt and pepper
• 3 tbsp chopped fresh coriander
METHOD
1 | Preheat the oven to 180°C/160°C fan/gas 4 and grease your tin.
2 | Slice off the tops of the peppers and set aside. Scrape out the seeds and membrane from the centre of the peppers and stand the empty shells upright in the tin.
3 | Heat the olive oil in a deep frying pan or heavy-based saucepan, add the onion, carrot and garlic and fry gently for 8–10 minutes until soft. Add the spices and fry for another 2 minutes. Tip in the lamb mince and stir until browned, breaking up any clumps with a wooden spoon.
4 | Stir in the tomato puree, chopped tomatoes, rice and stock. Bring to the boil, then turn the heat down and simmer, partly covered, for 15 minutes, stirring from time to time. Season with salt and plenty of pepper, then stir through 2 tablespoons of the fresh coriander.
5 | Spoon the fi lling into the pepper shells, packing it tightly, and place the pepper ‘lids’ on top. Drizzle over a little olive oil and bake for 50–55 minutes until cooked through but not collapsed. Serve sprinkled with the remaining fresh coriander.
CARDAMON CHICKEN & SPICED PARSNIP BAKE
Serves 4 Prep 25 mins Cooking 60 mins
Large roasting tin:
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp turmeric
• Good pinch of chilli powder
• 4 green cardamom pods, husks removed, seeds crushed
• 2 cloves garlic, crushed
• 4 tbsp plain yoghurt
• 8 free-range chicken thighs or drumsticks, skin on
• Salt and pepper
• 1 tbsp cold-pressed rapeseed oil
• 1 tsp medium curry powder
• 1 tsp cumin seeds
• 4 large red onions, peeled and quartered
• 600g parsnips, peeled and quartered
• Juice of 1 lime
• Handful of chopped fresh coriander to serve
METHOD
1 | Tip the fi rst seven ingredients into a large bowl and mix well. Stir in the chicken, making sure it is completely coated in the marinade. Season well with salt and pepper, then cover and leave in the fridge for at least 30 minutes or overnight.
2 | Preheat the oven to 200°C/180°C fan/ gas 6. Line a roasting tin with foil.
3 | Tip the oil, curry powder and cumin seeds into the tin and mix. Add the onions and parsnips, season with salt and pepper and stir without breaking up the onion quarters.
4 | Roast for 15 minutes then add the chicken pieces, skin side down. Cook for another 20 minutes.
5 | Turn the chicken and parsnips over and roast for another 25–30 minutes until cooked through and the skin is crispy. Squeeze the lime juice over the top and serve scattered with fresh coriander.
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