Deep, dark, creamy, vanilla-y, maple-y Chocolate Yogurt Mousse with mountains of late summer raspberries. A sweet + simple + healthy + fast alternative to the mousses of yore, loaded with probiotics + protein + serious yum.
A lovely, fuss-free fish pie the whole family can enjoy
1.5 kg floury potatoes
4 large free-range eggs, optional
50 g unsalted butter
50 g plain flour
2 fresh bay leaves
350 ml quality fish stock
350 ml semi-skimmed milk, plus an extra splash
1 heaped teaspoon English mustard
50 g Cheddar cheese
½ a lemon
a few sprigs of fresh flat-leaf parsley, optional
freshly ground black pepper
300 g skinless, boneless white fish, such as coley, whiting, haddock, cod, from sustainable sources
200 g skinless boneless salmon from sustainable sources
200 g skinless, boneless undyed smoked haddock, from sustainable sources
200 g baby spinach
extra virgin olive oil
1 whole nutmeg, for grating
Preheat the oven to 200°C/400ºF/gas 6. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).
Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.
Get yourself a 25cm x 30cm baking dish. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly. Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden. Delicious served with lots of green veg or, if you’re Jamie, with baked beans!
Tricks & tips: Use whichever fish you like – it’s best to speak to your fishmonger or the guys behind the fish counter for advice on what’s best right now.
Creamy, melt-in-your-mouth-potatoes with a bit of a crunch from the celery, and a touch of tanginess, everything you are looking for in a potato salad, and better! I made a big batch because I know it won’t last too long.
Ingredients: 6 medium potatoes (skin on, preferably organic) steamed until soft, 1 large celery stalk chopped to small bite sizes, 1 stalk of green onion and a handful of parsley finely chopped, ½ cup of plain coconut yogurt, 3 table spoons of coconut sugar, 2 table spoons of water (or potato cooking liquid) juice of a lemon, and salt to your liking.
Toss everything together and mix well. Add a touch of lemon juice or even vinegar if you prefer it more tangy, or reduce the sugar if you prefer less sweet. This is my first time using the coconut yogurt, which is the main component of making it creamy. I imagine coconut milk will work too, but you may wish to reduce the portion and add a splash more lemon juice. Hope you like this, we surely did!
Peanut Flour Water Lemon Juice Soy Sauce Chilli Powder Sugar Garlic Powder
Mix all ingredients together, adding enough water for a quite runny sauce.
Heat for 1-2 minutes in a pan with your choice of steamed vegetables to thicken slightly. Serve with a heap of rice for a High Carb Low Fat vegan meal.
Mix together 3 eggs, 4 Laughing Cow Ble Cheese Triangles, half a pot of Quark and then season. Add 4-5 florets of cooked broccoli and mix. Pour into an ovenproof dish lined with a wrap and bake at 190 for 25 mins.
7pp per recipe on f&h/simply filling
I used a seeded wrap from Waitrose as I just wanted to finish the pack. Make this even lower in pp by using a wrap that is from the f&h list, e.g a WW wrap
Another working from home triumph: I call this one the bloody tuna salad (appetising!) tuna, red onions and beetroots soaked together in balsamic vinegar before being dumped on top on a salad of spinach, red cos, cucumber, baby plum tomatoes and spring onions. Topped with avocado and dressed in a tiny bit of extra virgin, salt, pepper and for a little kick chilli flakes. Voila!