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White fish on iceberg potato purée recipe

White fish on iceberg potato purée recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Mashed potato

With summer just around the corner, the supermarkets are full of tasty vegetables from Europe perfect for creating delicious summery salads. It can be made with any sustainable white fish, such as cod, bream, pollack or sea bass.

Aberdeenshire, Scotland, UK

2 people made this

IngredientsServes: 4

  • pinch salt
  • 4 white fish fillets
  • Dash lemon juice
  • A little flour
  • 50ml olive oil
  • 50g butter
  • 1/2 onion, finely chopped
  • Dash white wine
  • 280ml cream
  • 1kg potatoes, peeled
  • pinch pepper
  • pinch nutmeg
  • pinch curry powder
  • 1/3 iceberg lettuce

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat oven to 120 C / Gas 1/2.
  2. Salt the fish, sprinkle with some lemon juice and flour slightly. Mix olive oil and butter in a pan and sauté the fish until it is golden yellow. Put into oven and keep warm at 120 C.
  3. Sauté the finely chopped onion in the juices of the fish, add some white wine and then the cream. Reduce the sauce by half and season it with salt.
  4. Boil the potatoes in salt water and then mash them roughly. Season with a pinch of salt, pepper, nutmeg and curry. Cut the iceberg lettuce into thin strips and fold them into potato purée.
  5. Serve with the cod and spoon the sauce around it.

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White fish on iceberg potato purée recipe - Recipes

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  • 1 tablespoon butter
  • 6 fish fillets or 6 cod fish fillets
  • 1 lemon
  • salt, pepper to taste
  • 200 g Emmenthaler cheese or 200 g Tilsiter cheese, grated
  • 1 tablespoon mustard
  • 1 cup cream
  • 1/2 cup breadcrumbs


  1. Preheat oven to 180° Celsius.
  2. Butter a baking dish.
  3. Put the fillets into the baking dish.
  4. Season the fillets with salt, pepper and freshly squeezed lemon juice.
  5. Cover the fish with grated cheese.
  6. Mix mustard with cream and pour it over fish fillets.
  7. Cover with breadcrumbs.
  8. Bake the fillets for 35 minutes.
  9. Serve with rice or noodles or mashed potatoes

Crunchy tea biscuits with cornflakes, raisins and pine nuts

INGREDIENTS (x 10 persons)

  • - 150g unsalted butter, softened
  • - 100g caster sugar
  • - 2 large free-range eggs
  • - 200g plain non-raising flour (“00”)
  • - ½ tsp vanilla-flavoured raising powder
  • - 120g rolled oats
  • - 1 large handful raisins
  • - 20-30g pine nuts
  • - rum (optional)
  • - 150g of cornflakes
  • - icing sugar for decoration

1. Preheat the oven to 180°C/fan 160°C/gas 4 and line a large baking tray with baking paper.
2. Place the raisins to soak in a bowl with a teaspoon of rum in lukewarm water for about 10-15 minutes.
3. In a large bowl, mix the eggs and the sugar until smooth. Then add the butter.
4. Gently add the flour to the mix and, only at the end, add the raising powder. Form a soft mix, then add the pine nuts, and then the raisins. Make sure you drain the raisins from the water.

5. Place the cornflakes into a deep plate.
6. With damp hands, use a teaspoon to pick up a small amount of the mix and roll it on top of the cornflakes. You should get a small soft biscuit covered by cornflakes.
7. Place each biscuit on the baking tray making sure there is enough space between them. They generally double in size.

8. Bake for 15 minutes until the biscuits colour gold at the edges of the cornflakes.
9. Remove the cookies from the oven and leave them on the hot baking tray for 5 minutes, then put them on a serving plate to cool off.
10. When cooled down completely, generously sprinkle icing sugar on top and serve with a hot tea or coffee.


- If you wish your biscuits to be browner, you can substitute the caster sugar with a soft light brown sugar eg Demerara.
- You can use any kind of flour and cornflakes or you like in order to twist the taste.
- A nice, alternative version of these biscuits is with chocolate chips instead of raisins and pine nuts. You and/or your kids will love it!

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Breakfast Mash Up

Serves 2 4 slices of good quality bacon 1 onion diced 1 small cauliflower blitzed 1 red pepper diced 1/2 tsp smoked paprika 1 clove garlic grated 1 tbsp basil chopped 2 eggs (free range) Handful of cherry tomatoes Dash or Worcester sauce Put a non stick frying pan


Serves 4 1 large onion diced 1 red pepper diced 2 cloves of garlic grated 1 tsp chilli powder (strength of your choice) 1 tsp smoked paprika 1 tsp cumin powder 1 tsp dried marjoram 1 Oxo cube 4 squares of dark chocolate 1

Chicken, Pepper & Tomato Traybake

Serves 2 2 free range chicken breasts cut into strips 1 pepper sliced 1 red onion cut into wedges 350g new potatoes cut into 4 200g cherry tomatoes 1 tsp smoked paprika 1 tsp ground coriander 1 tsp ground oregano 1/2 lime juiced Fresh coriander to garnish Preheat

Sausage & Egg Muffin

Serves 2 2 wholewheat muffins 2 medium eggs Handful of baby spinach 25g grated low fat cheddar 180g lean turkey mince 1 garlic clove minced 1 heaped tsp oregano In a bowl squish together the mince, garlic and oregano, season and divide into 2 and flatten out

Parsnip, Apple & Blue Cheese Soup

Serves 2 1 onion diced 300g parsnips chopped 2 apples chopped (I use Granny Smiths) 568ml vegetable stock 80g blue cheese of your choice 3 tbsp creme fraiche Smoked Paprika to dust Put a glug of olive oil into a large saucepan on a medium heat,

Snow Dusted Apple Roses

Makes roughly 15 2 x 320g ready rolled butter puff pastry 4 Pink Lady apples (or any red skinned eating apples) 1 lemon juiced 2tsp ground cinnamon mixed with 1/2 cup of sugar icing sugar to dust once cooked Knob of butter melted

Chinese Style Curry with Egg Fried Rice

Serves 2 400g beef cut into strips 1 tbsp of cornflour for the beef. 1 large onion cut into wedges and separated Sauce 1 small onion diced. 1 garlic clove grated 2 tsp cornflour 1 tsp turmeric 2 tsp medium curry powder Thumb sized piece of ginger

Cherry Frangipane

125g unsalted butter at room temperature 2 medium eggs 120g golden caster sugar 35g plain flour 100g ground almonds 1 tsp almond extract 100g cherries (I used frozen black cherries defrosted & drained as couldn’t get fresh) Pastry. 250g plain flour 125g fridge cold unsalted butter cut into

Vegetable Flan

Small bunch of basil 40g pine nuts 2 cloves of garlic 80ml olive oil Squeeze of lemon juice 100g ricotta 2 medium courgettes sliced with a peeler into ribbons 3 large carrots ribboned 1 aubergine cut in quarters lengthways then sliced as finely as you can

Fried Pineapple

1 small pineapple 1 tbsp honey 1/2 tsp ground ginger 3 tbsp low fat plain yoghurt Cut your pineapple in half Scoop out the insides and dice Pop into a frying pan with your honey and ginger and fry until all nicely caremalised. Put your

Posh Pot Noodles

Serves 1 1/2 tsp sesame oil 1 dessert spoon dark soy sauce 1 small clove of garlic finely minced Squeeze of lime juice 2 tsp sweet chilli sauce Pinch of 5 spice 50g straight to wok fine thread noodles Small handful of bean sprouts 1 spring onion

Breakfast Pizza

Breakfast Pizza Serves 4 70g pecans 8 dates 200g homemade granola 4 tbsp. honey 200g greek yogurt 1 tsp vanilla extract 4 medium strawberries thinly sliced Handful of blueberries Handful of raspberries Pop your pecans into a blender and finely chop, add dates and pulse into a paste. Pop into

Massaman Curry

Massaman Curry Serves 2 400g diced beef 40g unsalted peanuts 200ml reduced fat coconut milk 2 tbsp massaman curry paste 2 potatoes cut into small cubes 1 onion thinly sliced 1 star anise 1 tbsp tamarind pasts 1 tbsp fish sauce 1 red chilli

Roasted Pepper Soup

Roasted pepper soup Serves 4 4 red peppers deseeded and sliced 2 garlic cloves, crushed 1 onion chopped 800g of either tinned chopped tomatoes or fresh ones blitzed 1 smoked chilli & tomato stock pot (I use knorr) Handful of fresh basil chopped 50ml sour cream Preheat your

One Pan Bake Breakfast

breakfast-one pan bake Serves 4 400g cauliflower and brocolli 8 slices bacon, chopped Handful of sliced button mushrooms. 8 medium eggs 200ml kimmed milk 2 garlic cloves grated 2 tsp. paprika 80g Reduced fat cheddar 2 spring onions, thinly sliced, plus more for garnish Preheat oven to 180

Stuffed Avocados

lunch stuffed avocados Serves 2 1 pack of taco seasoning 2 ripe avocados Juice of 1 lime 1 medium onion, chopped 250g low fat minced beef Handful of grated reduced fat cheddar Handful of shredded lettuce Sour cream, for topping Halve and stone your avocados. Using a spoon, scoop

Cauliflower & Broccoli Soup

lunch cauli & brocolli soup Serves 2 1 onion roughly chopped 1 large broccoli head roughly chopped 1/2 cauliflower chopped 1 litre of vegetable stock 1 clove of garlic 1 tbsp Dijon mustard 1 tsp thyme Pop your onions and garlic in

Baked cheesy Rice

Baked cheesy rice Serves 2 100g long grain rice 1/2 large onion, diced 2 cloves garlic grated 1/2 courgette diced 1 red pepper, diced 1 tbsp tomato puree 300ml passata 1/2tsp dried rosemary 1/2tsp dried basil 1/2tsp dried thyme 1/2tsp dried oregano 1/2tsp chilli flakes 2 tbsp chopped basil leaves 12 green

Greek Style Toast

Greek style toast Serves 2 1 avocado 1/2 a lemon pinch of crushed red pepper flakes 2 slices sourdough bread, toasted 50g crumbled feta 12 halved cherry tomatoes 1/2 cucumber, chopped Handful of olives Handful of chopped basil Scoop out your avocado halves and pop into

Stuffed Mushrooms

stuffed mushrooms Serves 2 4 large flat mushrooms 2 cloves of garlic grated 200g reduced fat cream cheese 25g breadcrumbs 50g Parmesan grated 2 tbsps fresh parsley, chopped Preheat oven to 180 degrees Pull out the stems off of each of the mushrooms

Whipped Eggs

Whipped eggs Serves 2 4 medium eggs 1/2 cup freshly grated Parmesan 80g prosciutto finely chopped Freshly chopped chives, for garnish Preheat oven to 180 degrees and grease a large baking sheet with cooking spray. Separate egg whites and yolks, popping the egg whites in a

Yoghurt Chia

Yoghurt chia Serves 2 2 cups plain low fat yogurt 1 1/2 tbsp chia seeds 1 tablespoon runny honey plus some for drizzling. Small handful of walnuts roughly chopped. Small handful of dried cranberries. Mix your yogurt, chia seeds, and honey in a

Deconstructed Cheeseburger

Deconstructed cheeseburger wraps Serves 2 250g lean minced beef 1 tbsp Worcester sauce 2 tbsp tomato ketchup 1 tbsp sundried tomato purée 1/4 onion finely chopped 4 flour tortillas Mustard 2 tomatoes sliced 1 little gem lettuce sliced 1 cup of grated cheddar Brown your mince in


Moussaka Gives 2 large portions with leftovers 2 large aubergines 500g lamb mince (use beef or pork if you prefer) 1 red onions diced 2 cloves of garlic grated 1 tin chopped tomatoes 2 tbsp tomato puree 100 ml of red wine 1 bay leaf 1 cinnamon stick 1 large

Beef Stroganoff

Beef Stroganoff Serves 2 300g beef rump steak 200g small button mushrooms 200g pappardelle pasta 2 banana shallots diced 1 tbsp plain flour 200ml beef stock 1 dessert spoon Dijon mustard 1 dessert spoon tomato purée 2 tbsp reduced fat

Chicken Katsu Curry

Chicken Katsu curry Serves 2 Sauce 1 onion finely chopped 1 garlic clove crushed Thumb sized piece of ginger peeled and grated 1 tsp tumeric 1 tbsp mild curry powder 1 tbsp plain flour 300ml chicken stock 100ml coconut milk 1 tsp light soy sauce Pinch of sugar 2

Pesto Christmas Tree

Pesto Christmas tree Olives as baubles 250g puff pastry 100g sundried tomatoes 2 tbsp chopped basil 2 tbsp fresh parley 3 cloves of garlic chopped 25g pine nuts 50g Parmesan grated 80ml olive oil 1 egg whisked Blitz your tomatoes, basil, parsley, garlic, pine nuts and Parmesan in a

Party Food – Sausage & Chorizo Rolls

Party food sausage & chorizo rolls 400g prime pork sausages skins removed 90g chorizo finely diced 5 sun dried tomatoes finely diced 1 tsp dried oregano 1 egg yolk 1 tbsp milk 320g Puff pastry (shop bought if you don’t fancy making it) 2tbsp

Sweet Treat – Pecan Pie

Sweet Treat Pecan pie 2 medium eggs 150g unsalted butter melted 140g soft brown sugar 1 tbsp plain flour 1 tbsp milk/almond/oat 1 tsp vanilla extract 130g chopped pecans Handful of whole pecans Pastry 500g plain flour 350g butter 1 tbsp caster sugar 1 medium egg 125ml water In a large bowl, mix

Party Food – Sausage Wellington

Party food Sausage Wellington For the caramelised onions. 3 large red onions finely sliced 2 tbsp sherry vinegar 1 tbsp soft brown sugar 1 tbsp chopped fresh thyme Filling. 2 cloves of garlic grated 1 red onion finely diced. 2 slices of multigrain bread blitzed to breadcrumbs 2 tbsps

Christmas Wreath

Wreath 750g cherry tomatoes 1 bunch of basil 50g walnuts crushed 60ml olive oil 25g grated Parmesan 2 tsp lemon juice 2 garlic cloves crushed 270g mozzarella cut into small balls Cut the top of each tomato. Using a teaspoon, carefully scoop out seeds and membrane from each tomato.

Party Food – Bruschetta

Party food bruschetta 1/2 red onion finely chopped 400g mixed variety tomatoes coarsely chopped and juice drained 2 garlic cloves grated 1 tbsp chopped fresh basil 25ml balsamic vinegar 60ml olive oil 1 French stick cut into 12 slices or 6

Sweet Treat – Mince Pies

Sweet Treat Mince Pies Cinnamon pastry 125g of butter cubed 250g of flour 1 tsp salt 1 tbsp of water 1 tsp cinnamon Jar of mincemeat or if you would like my recipe, 1/2 tsp Allspice 1/2 tsp Nutmeg 1/2 tsp Cinnamon Zest of an orange Zest of


BAKED SALMON AND POTATO GRATIN INGREDIENTS 2 Salmon Fillets 1 tbsp Soy Sauce (reduced salt) 1 thumb sized piece of ginger grated 1 red chilli cut into rings 1 tbsp runny honey 1 tbsp finely chopped coriander 125g fresh spinach Grating of nutmeg 1 clove


THE NUTTY FAIRY Vanilla protein shake 2 tbls Almond milk 300mls Peanut Butter (organic) Organic Oats 1 cup 1 Apple 1 Banana Method Chop fruit Add all ingredients together Blend in a blender and serve


THE AVENTURE FAIRY SHAKE 1 Apple 1 handful of Blueberries Vanilla Protein shake 2 tbsl Organic oats 1 cup Chia seeds tsp Oat Milk 2 cups ICE Method Add all ingredients to Blender till smooth. Serve in a posh glass!


Pork Tray Bake 2 large carrots cut into batons 2 parsnips cut into batons Handful of new potatoes 1 red onion 2 tbsp wholegrain mustard 2 tbsp clear honey 1 tsp oregano 2 thick pork chops, fat removed 2 small apples Preheat your oven to 180. Bring

Vegetable Soup

Vegetable Soup 2 tbsp olive oil 1 onion diced 3 carrots diced 2 celery stalks diced 2 tbsp tomato purée 4 garlic cloves grated 1/2 tsp ground fennel seed 1/2 tsp ground black pepper 1/4 teaspoon crushed red pepper flakes 1 can of chopped tomatoes with

Baked eggs

Baked Eggs 2 large free range eggs Handful of spinach, watercress & rocket chopped Handful of chopped fresh tomatoes Preheat your oven to 180 degrees Divide the chopped tomato between 2 oven proof ramekins, pop on a sprinkling of the chopped leaves. Drop

Baked prawns

Baked Prawns 220g King Prawns Raw Good knob of butter 1 large garlic clove grated 1 tbsp of fresh lemon juice Pinch of chilli flakes 1 tbsp fresh chopped coriander (optional) Preheat your oven to 180 degrees. Pop your prawns in an ovenproof dish. Melt

Holiday shake

The holiday shake Coconut Milk half fat 300 mls Pineapple half chopped Lemon juice of one Natural yogurt 1 tblsp Vanilla protein powder 1tbs Ice Pop all the ingredients into a blender and blitz away

The Fairy Berry Shake

Frozen berries Strawberries Spring water Banana Vanilla protein shake

The Fairy Energy Drink

Tsp chia seeds Handful of Raspberries Handful of Cranberries Handful of Blackberries Juice of one Lime Spring water

The Recovery Shake

Cup of oats Handful of Berries Apple diced Almond milk Whole juice of lemon 2 tbsp of Protein Powder

Spiced Chick Pea Lunch

Chick peas Curry powder Turmeric Mango chutney Sprinkling of Nigella seeds Pistachio nuts Fresh Coriander Grated Carrot Fry together for 8 minutes

J W Shake

JW SHAKE Blackberries Avocado Oats Protein powder Nutmeg Kale Almond milk 1 banana

The Booster

oranges Coconut water Protein shake Pear Banana

The Rodney Shake

Vanilla Protein Powder Coconut milk Mango Oatly yogurt Pineapple Pineapple juice Fuck in hell yum

Club Tropicana Shake

Pineapple Protein powder vanilla Raspberry pulp Coconut milk Dollop of coconut cream Mango

Minty Morning Shake

Almond milk Vanilla protein powder Mint Frozen berries Orange Banana

See in the Dark

Carrots Cucumber Mint Lemon Vanilla protein Coconut milk


Pineapple Melon Almond milk Vanilla powder Coconut

Avo Go

Avocado Ginger Oat milk Mango Lime Lemon

The Green Giant

Spirulina heaped tsp Kiwi 4 Oat milk 300mls 2 apple

Chicken & Cabbage Salad

Serves 2 1 handful of thinly sliced red cabbage 1 handful of mixed salad leaves 100g shredded cooked chicken 1 orange, segments separated 1 Tbsp chopped nuts of your choice 100g soft goat cheese broken into small pieces 1 ripe pear cut

Chicken & Leek Pasta

Serves 2 2 handfuls of Pasta (wholewheat) 1 Leek finely sliced 2 chicken breasts diced Large handful of Mushrooms (chopped in half if large) 1 Garlic clove grated 1 vegetable stock pot 3 tbsp Creme fraiche Juice of half a lemon Put a saucepan with boiling

Prawns with Butter Beans

Serves 2 1 garlic Clove grated 1 red onion sliced 1/2 tsp smoked paprika 400g tin of chopped tomatoes 400g tin of butter beans rinsed Big handful of spinach roughly chopped 150g fresh prawns Heat a drizzle if oil in a frying pan and fry the onion

Smoked Salmon Tart

2 medium eggs, plus 1 egg yolk 200ml low fat creme fraiche Handful of basil leaves, finely chopped 200g sliced smoked salmon, chopped 2 lemons Handful of parsley, leaves picked 1 whole fennel thinly sliced PARMESAN PASTRY 220g plain flour 110g chilled unsalted butter, chopped 30g grated parmesan (optional)

Griddled Chicken with Rainbow Carrots

300g rainbow carrots 3 sprigs of thyme Olive oil 2 free range chicken breasts 1 large potato thinly sliced Preheat your oven to 180 degrees Pop your carrots into boiling water for 2 minutes Spread them onto a baking tray, drizzle over olive

Purple Kale Pasta

2 cloves of garlic grated 100g purple kale, washed and roughly chopped 200g cherry tomatoes, halved 130g feta cheese, crumbled (optional) 150g wholewheat pasta handful of basil Pop a drizzle of olive oil in a large frying pan or wok Pop in your kale and

Baked Haddock with Lemon Orzo

2 x 150g pieces of haddock 1 red onion cut into 6 wedges 2 handfuls of cherry tomatoes 2 slices of Prosciutto Handful of mixed olives 150g of orzo 400ml of vegetable stock 1 lemon juice and zest Heat your oven to 180. Pop

Lamb with Beans

Serves 2 2 lamb chops or steaks (i used lamb steaks) 2 tbsp olive oil 1 lemon 1 tsp dried oregano 1 leek sliced thinly 2 garlic cloves grated 160ml vegetable stock 100g fine green beans cut in half 400g cannelini beans rinsed

Chicken Soup

1 left over chicken carcass with some meat attached but all skin removed . Handful of lentils 4 carrots diced 1 onion diced 2 celery sticks diced 1 tin of chopped tomatoes 1 tbsp Worcester sauce 1 bay leaf 1 tsp dried basil 1 tsp dried oregano 1

Harissa Halloumi

Serves 2 1 pack of halloumi sliced 1 tbsp runny honey 2 tbsp harissa paste Handful of little gem leaves Handful of cherry tomatoes 2 wholewheat wraps Pop a large non stick frying pan on medium heat, fry your halloumi for a couple

Creamy Fennel & Cod

1 large onion finely sliced 1 medium fennel bulb sliced as thinly as you can 80ml dry white wine 150ml reduced fat Creme Fraiche Juice of 1/2 a lemon, plus wedges to serve Knob of butter 2 x 200g cod loin. Pinch of paprika Heat

Spiced Omelette

Serves 2 4 free range medium eggs 8 cherry tomatoes, halved handful of spinach roughly chopped 1 small red chilli diced 2 tsp garam masala 1 tsp turmeric 1 tsp cumin 1 onion, thinly sliced 2 tbsp of coriander, chopped Whisk your eggs and season with

Celeriac & Rosemary Soup

1 tbsp butter 200g smoked bacon lardons 2 rosemary sprigs 2 onions chopped 1 celeriac, peeled and chopped into 1cm dice. 120g red lentils 1.75 litres vegetable stock Heat a large pan over a medium heat and fry the lardons and chopped leaves from

Honey Baked Apples

Serves 2 2 Apples of your choice 2 tbsp honey 1 tsp of ground cinnamon Handful of toasted walnuts 10 tbsp of 0% Greek yoghurt Heat your oven to 180C. Cut each apple in half and remove the core. Pop them on a baking

Fairy Balls

Handfuls of Dates pine nuts Cherries Cranberries Pistachio Goji berries Cashew nuts or Any nuts will be fine Tsp vanilla essence 3tbls of rice sugar syrup or maple syrup Coconut flakes Almond flakes Cacoa powder 2 heap tbsp Blend Roll in balls Place in the fridge till use.

Green Goddess

Spirulina 1 tbsp Psyllium husk Carrot Lime Apple Oat Milk 1 scoop of Vanilla Protein Powder

The Clean Out

Celery Mint Spirulina 1 tsp Apple Coconut water Pysillium husk 1tsp

Winter Warmer

Spiced apple protein powder Banana Ginger Oat milk Mint

Coconut & Cherry Fairy Balls

Green tea Cocoa powder Sultanas Cashew nuts Pistachio nuts Cherrys Maple syrup Vanilla Blend Roll in coconut place in a cake case and pop in the fridge till use.

Vegan Pancakes

120g plain flour 200ml oat milk 2tbs flaxseed 2tlbs maple syrup 1tsp vanilla or almond extract Pinch salt Coconut oil to fry

Avocado, Banana & Choc Loaf

2 tbsp flax seed ground 6 tbsp boiling water 125g coconut oil 125g coconut sugar 3 tbsp of goji berries blitzed 2 ripe bananas mashed 1 ripe avocado 1/2 tbsp sea salt 4 tbsp almond milk 150g spelt flour 2 tbsp raw cacao powder 2 tsp baking powder 60g dark chocolate

A cheeky Pot

Chia seeds Coconut milk ( the top layer Set over night ) Maple syrup Banana Redcurrants Seeds or nuts

Quick Pork Ragu

Serves 2 250g pork sausages removed from their skins 1 garlic clove grated 200g pasta of your choice (i used pappardelle) 1/2 tsp chilli flakes 1 tin of chopped tomatoes 1 tbsp tomato purée 100g spinach 2 tbsp grated Parmesan (optional) Pop your pasta in a saucepan

Vegan Pancakes

120g plain flour 200ml oat milk 2tbs flaxseed 2tlbs maple syrup 1tsp vanilla or almond extract Pinch salt Coconut oil to fry

Red Devil Pasta

Red lentil pasta Rose Harrisa Paste 1tbsp Fresh tomatoes x 2 3 sundried tomatoes Basil small bunch Garlic x 2 Capers 2 tbsp Red pepper roughly chopped 1/2 tsp chilli flakes Few black olives Drizzle of oil Vegan scheese Blitz all of your ingredients other than the

Chorizo Omelette

4 eggs Handful grated cheddar Fresh tomato chopped 1/2 red onion diced Splash of milk 1 cooking chorizo finely diced Whisk all your ingredients together. Heat a frying pan and spray with cooking spray. Cook your omelette until starting to set on top. Pop under

One Pot Chicken

Leftover roast Chicken diced Basil Leek Carrot Potatoes Peas Rosemary Mint Chicken stock Salt Pepper Peas Italian herbs Bay Leaf Pop all ingredients (except your chicken) into a large saucepan, bring to the boil and simmer for 15 minutes. Add your chicken and

Sundried Tomato Cod with Mediterranean Vegetables

2 cod fillets 1 cooking chorizo finely diced 6 sundried tomatoes chopped Small handful of fresh basil 1 courgette thick sliced 1 red onion wedged 1 carrot thick sliced 1 red or green pepper sliced. Pop your cod onto foil and scatter over the

Salmon Stir Fry

2 Salmon fillets Coconut oil Handful of fine green beans 1/2 red onion sliced Red pepper sliced Handful of mushrooms chopped 1 garlic clove grated Thumb size piece of ginger grated 2 tbsp light soy sauce Pop your salmon in a dish with the soy,

Chicken Wraps

Makes 4 wraps. 4 tortilla wraps Smoked paprika 4 tbsp reduced fat creme fraiche 4 chicken thighs skinless & boneless cut into strips Handful of shredded red cabbage, white cabbage 1 onion sliced (1/2 for coleslaw, 1/2 for pickle) 1 large carrot grated 4 tbsp

Chorizo Cod

Serves 2 2 large potatoes cubed roughly 3cm Pinch of paprika Small bunch of parsley chopped 1/2 lemon Handful of panko breadcrumbs 1 garlic clove 1 cooking chorizo sausage blitzed 2 small pieces of cod Bunch of asparagus to serve. Parmesan optional Preheat your oven to 180 degrees.

Spicy Parsnip Soup

1 sprig of rosemary leaves stripped from the stalk 2 bay leaves 3 garlic cloves crushed 1 red chilli 2 large parsnips peeled and roughly cubed 2 carrots roughly chopped 1 large potato peeled and cubed 1 medium onion, chopped 1 tsp cumin seeds 1 tsp chilli powder 1/2

Asian Inspired Tofu & Pak Choi

1/2 lime zested cut in half. 2 spring onions thinly sliced 1 Pak Choi sliced lengthways into quarters 1 block of tofu 15g sesame seeds 20g cornflour 1 pack of basmati rice 1 tsp soy sauce 1 garlic clove grated 1 tsp rice

The Fairy Warmer

Grated Ginger 1 Tsp Turmeric 3 stalks chopped Celery 2 Carrots Stock 2 chicken Salt & pepper Fry your veggies in a little oil, add your turmeric & ginger. Pop in your stock and top with water, simmer until all your veggies are cooked thoroughly. Blend and

Fairy Choc Pots

200ml Coconut milk 1 cup of dark choc chips preferably minimum 70% cocoa Maple syrup (just enough to bind the nuts) Small handful of chopped Almonds Small handful of chopped Pistachios Melt your chocolate chips over a pan of simmering water Warm

Low Fat Chorizo, Creme Fraiche & Mushroom Pasta

2 handfuls of wholewheat tagliatelle 1 cooking chorizo thinly sliced Handful of button mushrooms sliced 2 fresh sage leaves chopped 1 garlic clove grated Tender stem broccoli 1 shallot diced 3 tbsp of reduced fat creme fraiche Cook your pasta as per pack instructions, dropping in your

Quick Pork Ragu

Serves 2 250g pork sausages removed from their skins 1 garlic clove grated 200g pasta of your choice (i used pappardelle) 1/2 tsp chilli flakes 1 tin of chopped tomatoes 1 tbsp tomato purée 100g spinach 2 tbsp grated Parmesan (optional) Pop your pasta in a

Chicken & Squash

1 jointed chicken 1/2 butternut Squash cut into large chunks Smoked Paprika Fresh Thyme 4 garlic cloves peeled Place your squash into an oven proof dish, drizzle over a little oil and toss to combine, pop your garlic, chicken breasts, thighs & legs amongst

Creme Fraiche, pancetta & mustard pasta

Serves 2 1 clove of garlic grated 1 banana shallot sliced 200g of wholewheat pasta 80g of diced pancetta 1 vegetable stock cube 1 tbsp of Dijon mustard 100ml creme fraiche (‘reduced fat) Boil your pasta as per packet instructions Heat a drizzle of oil in a

The Very Rice Fairy

2 handfuls of cooked brown rice 1 tsp Turmeric Juice of half a Lemon 1 red chilli sliced 1/2 Mixed spice 2 salmon fillets cooked and flaked. Egg Parma ham 1 tbsp Soy sauce 1 tsp Fish sauce Pinch of Rice sugar Handful of frozen peas defrosted In a wok, stir fry

Valentines Cookies

300g plain flour 200g unsalted butter 120g golden caster sugar 2 egg yolks 2 tsp vanilla extract Pink food colouring Put the flour and butter into a food processor and bllitz into crumbs. Add the sugar and egg yolks then mix

Shortbread Hearts

260 g all-purpose flour 1/4 teaspoon salt 225g butter at room temperature 60g icing sugar 1 tsp vanilla extract Shortbread Cookies: In a bowl mix the flour with the salt. beat the butter until smooth (about 1 minute). Add the sugar and beat until well

Winter Warming Soup

For two One carrot sliced 6 cherry tomatoes One half swede chopped Onion sliced Leek chopped Chicken stock x2 One potato diced One red chilli diced Add water 400ml Sprigs of rosemary I clove of garlic Salt & pepper Bring to Boil Blend & Serve


Recipe 135g plain flour 1 tsp baking powder ½ tsp salt 1 Crushed banana 1 tbsp cocao powder 140mloz skimmed milk# 2 large egg, lightly beaten 1 tbsp coconut Oil for cooking Fry in hot oil Serve with plain yogurt and organic maple syrup.


Ingredients Plums Apples Pine Nuts Honey Dark Chocolate Light Coconut milk Roll out pastry Mix plums and apple slices in honey Place on the puff pastry Add nuts if you wish Bake for 25 mins Chocolate sauce Simmer dark chocolate chips in a bowl over boiling water. Melt add light coconut milk

THE CHOCOLATE FAIRY PANCAKE 100g self raising flour 2 tbsp cacao powder 5 tbsp chocolate dairy free milk or oat milk 1/2 teaspoon salt 1/2 spoon baking powder 2 eggs 2 mashed bananas METHOD Mix the wet dry mix together Add mixed wet mix and beaten eggs into the dry

Dairy free: the peanut and jam butter cream cake

We have a new recipe I changed it up its lovely Cake ingredients: 120g Spelt flour, wholemeal or white 60g Coconut oil 2 Eggs Baking powder 70g of coconut palm sugar 2tbsp peanut butter Method: Mix oil and sugar. Then add eggs. Then fold in flour and

Colcannon (Irish Mashed Potatoes With Cabbage)

Potatoes and cabbage have been sustenance foods in Ireland for ages—during Medieval times these ingredients were readily available to the common man. This classic Irish dish combining these two ingredients into a rich and satisfying side may have originated as early as 1735, but the first reference to "colcannon" is known to be in Cassell's Dictionary of Cookery in 1875.

There are many variations—some including kale instead of cabbage, some with leeks in addition to the greens, and some recipes baked in a casserole. But no matter how it is prepared, colcannon is so common that a recipe is often printed on the back of a bag of potatoes.

In this recipe, mashed potatoes, along with milk and butter, are added to cabbage that has been cooked with onion until tender. The result is a bowl of comfort, perfect alongside a corned beef dinner. Or, if you add some chopped corned beef to the colcannon, you will have a traditional English dish known as bubble and squeak.

Wedge Salad

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.

Wedge salads are essential steakhouse fare and have been for decades – “iceberg wedges, blue cheese, bacon” was Roger Sterling’s order on “Mad Men” when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it’s a pleasant evening you’re having, a retro delight. Wedge is a salad for pleasure.

Shepherd's Pie

Shepherd’s pie has two names: traditionally called cottage pie, it was made with beef, while shepherd’s pie was made with lamb. These English/Irish dishes were made with leftover roasted meat, chopped finely, and whatever mashed potatoes and cooked vegetables were left over from Sunday night dinner. To put a healthier spin on this dish, I substituted extra-lean chicken mince for the lamb or beef and sweet potatoes for regular white potatoes. Whichever way you make it, this dinner is economical and easy to make, especially if you are using leftover cooked vegetables. Serve with a tossed green salad. 3 sweet potatoes to equal 2 1/2 cups (625 ml) cooked, mashed sweet potatoes 3 tsp (15 ml) butter (optional) 3 tsp (15 ml) extra-virgin olive oil 1 medium onion, diced 450 g (1 lb) extra-lean free-range chicken mince 4 garlic cloves, minced 3 tsp (15 ml) fresh rosemary, minced 1 tsp (5 ml) cracked black pepper 1/4 cup (60 ml) low-salt tomato sauce 3 tsp (15 ml) Worcestershire sauce 2 cups (500 ml) leftover cooked vegetables or thawed frozen vegetables of your choice Peel and boil sweet potatoes in water in covered pot. When cooked, cool, then mash. Add butter if using and mash lightly. Set aside. If using leftover sweet potatoes, simply mash and set aside. Preheat oven to 190 C. Lightly oil 9 x 9 x 2 in/23 x 23 x 5 cm (2.5 L) baking dish. Set aside. Heat large frying pan over medium heat add oil and onion, and sauté until onion is soft, approximately 3 to 5 minutes. Add minced chicken, breaking up meat as you cook it. Continue cooking until meat is no longer pink pour off any excess fat. Add garlic, rosemary and pepper and sauté for 2 minutes. Add tomato sauce and Worcestershire sauce and stir until well combined. Add vegetables and stir in well. Pour into prepared pan. Evenly spoon mashed sweet potatoes over top. Bake for 30 minutes or until mixture is heated through. Makes 6 servings. Each serving contains: 1000 kilojoules 15 g protein 10.5 g total fat (6 g sat. fat, 0 g trans fat) 23 g carbohydrates 4 g fibre 148 mg salt. source: " Homemade and Man-Made ", from alive Australia Winter 2012