Recipe of the Day – Winter squash penne, mint & avocado chopped salad

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Serves 4

Cooks In 15 minutes

Difficulty: Super easy

Vegetables, Dinner Party, Vegetarian, Gluten-free

Nutrition per serving:

  • Calories 639 32%
  • Fat 18.7g 27%
  • Saturates 4.3g 22%
  • Protein 24.2g 54%
  • Carbs 98.7g 38%
  • Sugar 19.6g 22%

Ingredients:

  • Pasta
  • 1 organic vegetable stock cube
  • 1 butternut squash , (neck end only)
  • 1 onion
  • 1 teaspoon fennel seeds
  • 1 small dried red chilli
  • 1/2 bunch of fresh sage
  • 1 X 400 g tin of chickpeas
  • 320 g dried penne
  • 20 g parmesan cheese , plus extra to serve
  • 1/2 bunch of fresh flat-leaf parsley
  • Salad
  • 3 ripe tomatoes
  • 1/2 cucumber
  • 4 spring onions
  • 2 little cos lettuces
  • 1/2 bunch of fresh mint
  • 1 ripe avocado
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 20 g feta cheese

Method

Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes. Good luck!

Ingredients out • Kettle boiled • Food processor (bowl blade) • Lidded casserole pan, medium heat • Large lidded pan, high heat • Stick blender

START COOKING

Make 500ml of hot stock with the cube, then refill and boil the kettle • Trim the stalk off the squash, roughly chop the neck end (don’t peel, and keep the seed end for another day), then blitz in the processor with the peeled onion, fennel seeds, dried chilli and sage leaves until combined. Put into the casserole pan, add the stock, chickpeas and their juice, then put the lid on and stir regularly.

Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions. On a large board, chop and mix up the tomatoes, cucumber, trimmed spring onions, lettuce and the top leafy half of the mint • Squeeze and squidge over the avocado, discarding the skin and stone. Dress and toss with the extra virgin olive oil and balsamic, then season to taste and crumble
over the feta.

Using a stick blender, blitz the sauce to your liking, season well to taste and finely grate in the Parmesan. Drain the pasta, toss with the sauce and season to taste. Serve scattered with chopped parsley leaves and an extra grating of Parmesan.
Jamie’s Tip: A badly organized kitchen will hold you back in your cooking – simply clear out all the clutter that gathers on surfaces that has nothing to do with food, anything used for prep or stirring should be near where you cook, and the kit you use most frequently should be at easy access – this will allow you to be instinctive and fast in the kitchen. Happy tidying!


Recipe of the Day – Easy curried fish stew

Easy curried fish stew

with prawns, white fish & sweet tomatoes

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“Prawns are super-high in vitamin B12, which our metabolic and nervous systems
need to function properly, plus it helps to prevent us from feeling tired ”

Serves 2
Cooks In 50 minutes
Difficulty: Not too tricky

Ingredients:

  • 6 spring onions
  • 1 fresh red chili
  • 5cm piece of ginger
  • olive oil
  • 1 handful of curry leaves
  • 1 teaspoon black mustard seeds
  • 1 level teaspoon ground turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 12 large raw shell-on king prawns , from sustainable sources
  • 300 g brown rice
  • 250 g ripe mixed-color cherry tomatoes
  • 1 x 400 g tin of light coconut milk
  • 6 x 100 g white fish fillets , such as bream or haddock, skin on, scaled and pin-boned, from sustainable sources
  • 1 lemon
  • 12 uncooked poppadoms

Method

Trim the spring onions and finely slice with the chili, then peel and matchstick the ginger. Put a 25cm shallow casserole pan on a medium heat with 1 tablespoon of oil, the spring onions, chili, ginger, curry leaves and all the spices. Stir and fry for 5 minutes, or until lightly golden.

Meanwhile, remove the prawn heads and stir them into the pan as you go for serious added flavour, then add the rice and 1.2 litres of boiling water. Simmer for 10 minutes while you peel the rest of the prawns (I leave the tails on), then use a small sharp knife to lightly score down the backs and devein them, which will mean they butterfly as they cook. Keep in the fridge until needed.

Halve and add the tomatoes to the pan, then cover with the coconut milk. Simmer for 20 minutes, then cut the fish in half across the middle and place in the pan for a further 10 minutes, or until the fish and rice are cooked through, adding the prawns for the last 5 minutes. Pick out the prawn heads, squeeze out all the lovely juices, then discard, and loosen the stew with a little boiling water, if needed. Have a taste, and season to perfection with sea salt, black pepper and lemon juice. One-by-one, puff up your dry poppadoms in the microwave for around 30 seconds each and serve with the stew.


Recipe of the Day – Golden chicken, braised greens & potato gratin

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 Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all ”

Ingredients:

  • For the gratin
  • 800 g potatoes
  • 3 onions
  • olive oil
  • 1 organic chicken stock cube
  • ½ bunch fresh sage
  • 100 ml single cream
  • 30 g Parmesan cheese
  • For the chicken
  • 4 x 120 g skinless higher-welfare chicken breasts
  • few sprigs fresh rosemary
  • 2 rashers smoked higher-welfare streaky bacon
  • For the greens
  • 200 g baby leeks
  • 200 g baby spinach
  • 200 g frozen peas

Method:

Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat

START COOKING
Finely slice the potatoes in the processor, then tip into the medium pan and cover with boiling water and the lid • Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with salt and pepper • Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer • Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf

Halve the leeks lengthways, rinse under the tap, then finely slice • Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often • Finely slice the bacon and add to the chicken pan, tossing regularly • Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top • Serve with the gratin