Steamed Sea Bass With Black Bean Sauce

Chinese meals don't need to be eaten out of a takeaway carton - this special fish dish makes a smart dinner for two

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  511

• Protein

  49g

• Carbs

  11g

• Fat

  29g

• Saturates

  5g

• Fibre

  1g

• Sugar

  8g

• Salt

  7.67g

Ingredients

• 1 sea bass, head on, gutted
• 2cm piece ginger, thinly sliced
• 2 tbsp Shaohsing rice wine
• cooked jasmine rice, to serve
• For the black bean sauce
• 1 tbsp groundnut oil
• 2 garlic cloves
• 2 tbsp grated ginger
• 2 tbsp fermented black beans, rinsed and crushed with the back of a spoon (or use 100g black bean sauce instead)
• 1 tbsp Shaohsing rice wine
• 3 tbsp toasted sesame oil
• 3 tbsp light soy sauce
• 2 spring onions, shredded
• 1 small handful coriander, leaves picked

Directions

1. Wash the fish in cold running water. Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides. Season all over with salt and ground white pepper. Place ginger slices in the slits of the fish and inside the cavity.
2. Place the fish on a plate that fits inside your wok. In your wok place a pudding bowl upside down and pour water to come halfway up. Place the wok on the heat and bring the water to a boil.
3. Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. Steam on high heat for 8-9 mins, then leave to rest.
4. While the fish is cooking, make the black bean sauce. Add the groundnut oil to a hot wok or frying pan. When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.
5. Carefully remove the fish (you can keep it on the plate that you cooked it on). Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.

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Steamed Pork & Prawn Wontons

Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

• Cooking Time Ready in 45 mins
• Skill Level Moderately easy
• Servings Makes 35-40

Nutrition per serving

• Kcalories

  36

• Protein

  2g

• Carbs

  5g

• Fat

  1g

• Saturates

  1g

• Fibre

  1g

• Sugar

  1g

• Salt

  0.46g

Ingredients

• 175g minced pork
• 85g peeled prawns, thawed if frozen and finely chopped
• 2 spring onions, chopped small
• 2 fat garlic cloves, crushed
• 2 tsp grated root ginger or purée
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 5 water chestnuts (from a can), drained and finely chopped
• about 36 wonton wrappers, 9cm square, thawed if frozen
• large lettuce leaves, or baking parchment, for steaming
• For the dipping sauce
• 2 tbp soy sauce
• 2 tbsp dry sherry
• 2 tsp grated fresh root ginger, or purée
• shreds of spring onion or sesame seeds, to garnish

Directions

1. Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
2. Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)
3. For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
4. Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest-check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

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Chinese Steamed Bass With Cabbage

Full of flavour and void of guilt, this low-fat fish dish is full of omega 3 and counts as 1 of your 5-a-day. A perfect mid week meal

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  188

• Protein

  23g

• Carbs

  8g

• Fat

  8g

• Saturates

  1g

• Fibre

  4g

• Sugar

  7g

• Salt

  0.74g

Ingredients

• 2 sea bass, or other white fish fillets
• 1 green or red chilli, deseeded and finely chopped
• 1 tsp fresh root ginger
• 300g green cabbages, finely shredded
• 2 tsp sunflower oil
• 1 tsp sesame oil
• 2 garlic cloves, thinly sliced
• 2 tsp low salt soy sauce

Directions

1. Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

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Sea Bass With Sizzled Ginger Chilli & Spring Onions

The aromas released while cooking this dish will have everyone licking their lips in anticipation

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  202

• Protein

  28g

• Carbs

  2g

• Fat

  9g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.26g

Ingredients

• 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
• about 3 tbsp sunflower oil
• large knob of ginger, peeled and shredded into matchsticks
• 3 garlic cloves, thinly sliced
• 3 fat, fresh red chillies deseeded and thinly shredded
• bunch spring onion, shredded long-ways
• 1 tbsp soy sauce

Directions

1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You'll need to fry the fish in 2 batches.
2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.

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Salt & Pepper Prawns

Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style chilli garlic dip

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6-8 as part of a buffet

Nutrition per serving

• Kcalories

  140

• Protein

  11g

• Carbs

  10g

• Fat

  6g

• Saturates

  1g

• Fibre

  0g

• Sugar

  5g

• Salt

  3.5g

Ingredients

• 2 tbsp cornflour
• vegetable oil, for deep frying
• 24 large king prawns, peeled and deveined, with tails
• pea shoots or baby salad leaves, to serve (optional)
• For the spice mix
• 1 tbsp Sichuan peppercorns
• 4 black peppercorns
• 2 tbsp sea salt flakes
• large pinch of chilli flakes
• For the dipping sauce
• 1 garlic clove, crushed
• 1 tbsp chopped coriander leaves
• 1 small red chilli, finely chopped
• 2 tbsp caster sugar
• juice 3 limes
• 1 tbsp fish sauce

Directions

1. First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don't have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
2. To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
3. Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread-it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.

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Fish Pie - In Four Steps

Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too

• Cooking Time Prep 45 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  824

• Protein

  60g

• Carbs

  61g

• Fat

  40g

• Saturates

  22g

• Fibre

  4g

• Sugar

  10g

• Salt

  3.12g

Ingredients

• 400g skinless white fish fillet
• 400g skinless smoked haddock fillet
• 600ml full-fat milk
• 1 small onion, quartered
• 4 cloves
• 2 bay leaves
• 4 eggs
• small bunch parsley, leaves only, chopped
• 100g butter
• 50g plain flour
• pinch freshly grated nutmeg
• 1kg floury potato, peeled and cut into even-sized chunks
• 50g cheddar, grated

Directions

1. Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil-you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
2. Hard-boil the eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped parsley.
3. Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bringto the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
4. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in-push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

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Crab & Sweetcorn Chowder

This low-fat soup is packed with flavour and so simple to cook

• Cooking Time Prep 5 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  191

• Protein

  13g

• Carbs

  25g

• Fat

  5g

• Saturates

  2g

• Fibre

  3g

• Sugar

  7g

• Salt

  0.68g

Ingredients

• 1 onion, finely chopped
• 1 leek, green and white parts separated and sliced
• 2 carrots, chopped
• 850ml-1 litre/1½ pints - 1¾ pints low-sodium chicken or vegetable stock
• 1 large potato, diced
• 175g/ 6oz frozen sweetcorn
• 170g can white crabmeat, drained
• 4 tbsp light crème fraîche
• 1 tsp chopped chives

Directions

1. Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
2. Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

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Simple Seafood Chowder

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

• Cooking Time Prep 15 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  422

• Protein

  41g

• Carbs

  21g

• Fat

  19g

• Saturates

  6g

• Fibre

  4g

• Sugar

  9g

• Salt

  2.3g

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 100g streaky bacon, chopped
• 1 tbsp plain flour
• 600ml fish stock, made from 1 fish stock cube
• 225g new potatoes, halved
• pinch mace
• pinch cayenne pepper
• 300ml milk
• 320g pack fish pie mix (salmon, haddock and smoked haddock)
• 4 tbsp single cream
• 250g pack cooked mixed shellfish
• small bunch parsley, chopped
• crusty bread, to serve

Directions

1. Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
2. Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
3. Add the mace, cayenne pepper and some seasoning, then stir in the milk.
4. Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

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Italian Broccoli & Salmon Bake

Take a fresh look at broccoli with this creamy pasta bake

• Cooking Time Prep 25 mins - 35 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  817

• Protein

  49g

• Carbs

  64g

• Fat

  42g

• Saturates

  18g

• Fibre

  5g

• Sugar

  0g

• Salt

  1.3g

Ingredients

• 250g penne
• 300g broccoli, cut into large florets
• 25g butter
• 25g plain flour
• 600ml milk
• 100g mascarpone
• 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
• 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
• 8 anchovy fillets, halved (optional)
• 10 large fresh basil leaves, roughly torn
• 4 fresh skinless salmon fillets
• 50g mature cheddar, finely grated

Directions

1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden-don't let it go too dark or the fish will overcook.

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Easiest Ever Paella

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  518

• Protein

  32g

• Carbs

  75g

• Fat

  12g

• Saturates

  0.4g

• Fibre

  5g

• Sugar

  5g

• Salt

  1.29g

Ingredients

• 1 tbsp olive oil
• 1 leek or onion, sliced
• 110g pack chorizo sausage, chopped
• 1 tsp turmeric
• 300g long grain rice
• 1l hot fish or chicken stock
• 200g frozen peas
• 400g frozen seafood mix, defrosted

Directions

1. Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
2. Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

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Smoked Trout & Cucumber Open Sandwiches

This fresh and healthy lunchtime filler is ready in a flash

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  268

• Protein

  29g

• Carbs

  25g

• Fat

  7g

• Saturates

  2g

• Fibre

  3g

• Sugar

  5g

• Salt

  1.3g

Ingredients

• 125g pack skinless hot-smoked trout fillets
• ½ a 250g tub Quark
• ½-1 tsp horseradish sauce
• squeeze lemon juice
• 2 thick slices granary bread
• ¼ cucumber, sliced
• 25g watercress
• 2 handfuls cherry tomatoes, to serve

Directions

1. Flake the fish into a large bowl, then stir in the quark and horseradish sauce to taste. Season with black pepper and a squeeze of lemon juice.
2. Toast the bread, then top each piece with cucumber slices and watercress. Spoon half the trout pâté on top of each and serve with halved cherry tomatoes on the side.

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Oven-Baked Fish & Chips

Give this classic combination a healthy makeover by oven cooking the ingredients instead of frying

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  366

• Protein

  32g

• Carbs

  43g

• Fat

  7g

• Saturates

  1g

• Fibre

  4g

• Sugar

  3g

• Salt

  0.5g

Ingredients

• 880g/ 1lb 12 oz floury potato, scrubbed and cut into chips
• 2 tbsp olive oil
• 50g fresh breadcrumbs
• zest 1 lemon
• 2 tbsp chopped flat-leaf parsley
• 4 x 140g/5oz thick sustainable white fish fillets
• 200g/ 7oz cherry tomato

Directions

1. Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
2. Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips' cooking time.

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Rich Paprika Seafood Bowl

Eating healthy isn't all about salad, this fish stew counts as 3 of your 5-a-day and it's low-fat

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  192

• Protein

  22g

• Carbs

  12g

• Fat

  7g

• Saturates

  1g

• Fibre

  4g

• Sugar

  8g

• Salt

  1.14g

Ingredients

• 1 tbsp olive oil
• 2 onions, halved and thinly sliced
• 2 celery stalks, finely chopped
• large bunch flat-leaf parsley, leaves and stalks separated
• 2-3 tsp paprika
• 200g roasted red peppers, drained weight, thickly sliced
• 400g can chopped tomatoes with garlic
• 400g white fish fillet, cut into very large chunks
• few fresh mussels (optional)

Directions

1. Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.
2. Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened-discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.

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Tomato & Thyme Cod

Ready in 20 minutes and low fat, this fish dish is great for a Monday night when you'd rather be on the sofa than in the kitchen

• Cooking Time Prep 5 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  172

• Protein

  27g

• Carbs

  7g

• Fat

  4g

• Saturates

  1g

• Fibre

  1g

• Sugar

  6g

• Salt

  1.11g

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 400g can chopped tomatoes
• 1 heaped tsp light, soft brown sugar
• few sprigs thyme, leaves stripped
• 1 tbsp soy sauce
• 4 cod, fillets (we like No Catch) or another white flaky fish, such as pollack

Directions

1. Heat the oil in a frying pan, add the onion, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
2. Simmer 5 mins, then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

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Tuna Asparagus & White Bean Salad

A nourishing spring salad, ready in minutes

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  275

• Protein

  33g

• Carbs

  26g

• Fat

  5g

• Saturates

  1g

• Fibre

  8g

• Sugar

  6g

• Salt

  1.28g

Ingredients

• 1 large bunch asparagus
• 2 x 200g cans yellowfin tuna steaks in water, drained
• 2 x 400g cans cannellini beans in water, drained
• 1 red onion, very finely chopped
• 2 tbsp capers
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tbsp tarragon, finely chopped

Directions

1. Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
2. Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

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Help-Yourself Tuna Rice Salad

Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish

• Cooking Time Prep 30 mins
  
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  328

• Protein

  14g

• Carbs

  49g

• Fat

  10g

• Saturates

  2g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.22g

Ingredients

• approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
• 400g tuna in springwater
• 200g frozen petits pois, defrosted under the hot tap
• 2 red peppers, peeled with a potato peeler, deseeded and diced
• 3 tomatoes, chopped into small chunks
• 5 spring onions, finely sliced
• bunch flat-leaf parsley, chopped
• large handful stoned green olives, roughly chopped (optional)
• 4 tbsp mayonnaise
• juice 1 lemon
• 2 tbsp extra-virgin olive oil

Directions

1. The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you're using them.
2. Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.

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Celeriac Tartare With Smoked Trout

This is a twist on remoulade - served with flaked smoked fish and dressed leaves, it makes an easy starter

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  350

• Protein

  16g

• Carbs

  5g

• Fat

  30g

• Saturates

  5g

• Fibre

  6g

• Sugar

  3g

• Salt

  2.45g

Ingredients

• 1 small celeriac
• 2 x 125g packs smoked trout, flaked
• 100g bag rocket
• extra-virgin olive oil, to drizzle
• For the tartare dressing
• 6 tbsp mayonnaise
• small handful capers, rinsed and chopped
• 2 tbsp lemon juice
• 2 tbsp cornichons, finely chopped
• small handful parsley leaves, finely chopped

Directions

1. Combine all the ingredients for the tartare dressing with some salt and set aside.
2. Peel the celeriac and, either finely slice it, then cut into matchsticks, or simply grate it coarsely. Mix the celeriac into the dressing until combined. Place piles of smoked trout, celeriac and rocket onto serving plates and drizzle everything with olive oil.

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Crab Linguine With Chilli & Parsley

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  546

• Protein

  27g

• Carbs

  74g

• Fat

  17g

• Saturates

  2g

• Fibre

  3g

• Sugar

  4g

• Salt

  1.06g

Ingredients

• 400g linguine
• 4 tbsp extra-virgin olive oil
• 1 red chilli, deseeded and chopped
• 2 garlic cloves, finely chopped
• 1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
• small splash, about 5 tbsp, white wine
• small squeeze of lemon (optional)
• large handful flat-leaf parsley leaves, very finely chopped

Directions

1. Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
2. While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
3. When the pasta has had its cooking time, taste a strand-it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
4. Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

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One-Pan Salmon With Roast Asparagus

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

• Cooking Time Prep 20 mins
  Cook 1 min
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  483

• Protein

  33g

• Carbs

  34g

• Fat

  25g

• Saturates

  4g

• Fibre

  3g

• Sugar

  6g

• Salt

  0.24g

Ingredients

• 400g new potatoes, halved if large
• 2 tbsp olive oil
• 8 asparagus spears, trimmed and halved
• 2 handfuls cherry tomatoes
• 1 tbsp balsamic vinegar
• 2 salmon fillets, about 140g/5oz each
• handful basil leaves

Directions

1. Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
2. Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

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Crunchy Crab Parcels

The combination of crispy filo pastry & crabmeat makes this a wonderfully indulgent dish

• Cooking Time Prep 25 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Makes 30

Nutrition per serving

• Kcalories

  66

• Protein

  3g

• Carbs

  5g

• Fat

  4g

• Saturates

  2g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.33g

Ingredients

• 1 small potato, cut into quarters
• 85g butter
• 50ml single cream
• 2 spring onions, plus extra for serving
• 300g mixed white and brown crabmeat
• 12 sheets filo pastry

Directions

1. Boil the potato for 15 mins until soft. Meanwhile, place 25g of the butter and all of the cream in a heavy-based pan and bring to the boil. Slice the spring onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1-2 mins to soften. Pass the cooked potato through a ricer or sieve to a really fine mash, then add to the pan and mix everything together. Set aside to cool.
2. Add the crabmeat and sliced green bits of spring onion to the potato mixture and stir together. Melt the remaining butter. Unwrap the filo pastry and cover with a clean, damp tea towel to prevent it drying out. Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.
3. Cut the filo sheets lengthways into 3 long strips. Then cut each strip in half across the middle. Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip. Fold the filo over to make a triangle, then fold again, rolling up the strip. When the mixture is enclosed and you have a neat triangle shape, place on a baking sheet and brush with more butter. Can be made ahead up to this point and frozen for up to 1 month.
4. Heat oven to 200C/fan 180C/gas 6. Cook the rolls for 15-20 mins until golden and crisp. To serve, pile the parcels up on a plate or bowl, then scatter over with extra sliced spring onion, if you like.

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