Main Courses

Salmon Stir Fry

(Serves 2)
2 Wild/Organic Salmon Fillets
1 Teaspoon Soy Sauce
1 Tablespoon Sesame Oil
1 Cube Fresh Ginger (finely chopped)
2 Cloves Garlic (finely chopped)
1/2 Cup Bean Sprouts
1/2 Cup Mange Tout
1/2 Cup Mini Sweetcorn
2 Spring Onions
1 Red Pepper
Black Pepper

In a nonstick pan or wok, heat the oil and add garlic and ginger, stir fry for 30 seconds. Add beansprouts, mangetout, spring onions and red pepper. Stir-fry for two minutes or until tender. Stir in the soy sauce and pepper. Remove from wok and set aside.

Heat oil in same pan. Add fish and stir-fry about four minutes or until cooked. Add vegetables. Gently toss. Heat through and serve immediately.

Kedgeree

(Serves 2)
1 Cup Cooked Brown Rice
2 Small Onions
2 Smoked Haddock Fillets
2 Boiled Eggs
2 Teaspoons Mild Curry Powder
Handful Watercress

Poach a smoked haddock fillet in some water. Meanwhile, lightly steam fry a chopped onion until translucent - then add the rice and mild curry powder. Flake in poached smoked haddock. Crumble in a chopped boiled egg and some watercress. You may need to moisten the kedgeree with a dash of water or milk. Serve with black pepper and a squeeze of lemon.

Fish with Pesto and Sweet Potato Wedges

(Serves 2)
2 Fillets of White Fish (e.g Haddock, Sole, Plaice, Coley...)
Pesto
3 Medium Sweet Potatoes
Sprigs of Fresh Rosemary
Olive Oil

Preheat oven. Chop the sweet potatoes into equally sized wedges and place on a baking tray. Drizzle with olive oil and fresh rosemary sprigs. Put in the oven and bake for approximately 30 minutes or until crisp on the outside.
Place the fish fillets in a tin foil parcel in the oven with a little water and steam for about 10 minutes. Once almost cooked, top with pesto and place back in the oven for a further 5 minutes. Perfect served with tenderstem broccoli or purple sprouting.

Halloumi Cheese Kebabs

(Makes 4 Skewers)
1 Pack Light Halloumi
12 Cherry Tomatoes
2 Large Peppers
2 Large Cougettes

Slice the peppers and courgettes into equal sized pieces and cut halloumi cheese into chunks. Along with the cherry tomatoes, skewer onto sticks. Cook under the grill or on the BBQ. Serve with salad or brown rice.

Spicy Bean Chilli

(Serves 4)
1 Onion, Chopped
2 Carrots, Thinly Sliced
1 Red Pepper, Chopped
3 Large Chilies, de-eeded, Finely Chopped
1 Can Chopped Tomatoes
3 Cups Vegetable Stock (try Kallo - Low Salt)
1 Can Black Eye Beans
1 Can Kidney Beans
5 Garlic Cloves (finely chopped)
2 Tablespoons Chili Powder
1 1/2 Teaspoons Group Cumin
1 1/2 Teaspoons Ground Coriander
Olive Oil

Heat 2 tablespoons olive oil in large pan over medium-high heat. Add onion, carrots, red pepper, and chillis and sauté until onion and carrots are almost tender. Add tomatoes, stock, beans, garlic, and spices. Bring to boil. Reduce to a medium heat and cook for approximately 20 minutes or until mixture thickens, stirring often. Serve in bowls.