Steak Tacos with Steak Tacos with Corn Salsa

Steak Tacos with Steak Tacos with Corn Salsa

Serves 4 Prep 25 min Cook 20 min

3 tbsp. EVOO
4 cloves garlic, chopped
1 tbsp. chili powder
4 ears corn
l b. flank steak
1/3 small red cabbage, cored and thinly sliced (about 2 cups)
1 container (12 oz.) pico de gallo salsa
8 medium (8-inch) flour tortillas, warmed

Swade cake

Swade cake

Prepare: 25 minutes,
plus cooling time
Cook: 30 minutes

150g swede, peeled and grated –
squeeze any excess moisture out
using kitchen towel
3 free range eggs
100ml vegetable oil
100g natural yoghurt
175g caster sugar
2 tsps vanilla extract
250g plain flour

2 tsps baking powder
½ tsp bicarbonate of soda
2 tsps ground nutmeg
Pinch of salt
For the frosting:
110g butter
110g cream cheese
250g icing sugar
1 teaspoon vanilla extract

SAUSAGE PUTTANESCA - PASTA ALLA PUTTANESCA

Sausage Puttanesca
Tekes 25 mins Serves 4

A simple and hearty italian pasta dish to add to your repertoire.

454g pack chipolatas (or any sausages),
defrosted if frozen
2tsp olive oil
3 garlic cloves, chopped
½tsp chilli flakes
75g pitted black olives, sliced
1 heaped tbsp capers, drained
1tsp dried oregano
295g can Campbell’s Condensed
Cream of Tomato Soup
227g can chopped tomatoes
(or 200g fresh tomatoes, chopped)
350g spaghetti

BAKED FISH WITH CAULIFLOWER CHEESE

Baked Fish with Cauliflower Cheese
TAKES 30 MINS SERVES 4
Any flaky white fish can be used – try coley and cod, too.

4 x 150g haddock fillets
1tsp ground coriander seeds,
crushed
1tsp peppercorns, crushed
½tsp sweet paprika
1 cauliflower, cut into small
florets, stalks discarded
2 bay leaves
200g Total 2% Greek Yoghurt
40g grated Parmesan
4 bunches small tomatoes
on the vine
Cooked runner beans, to serve

HONEY & MUSTARD LAMB KEBABS WITH FENNEL COLESLAW

Recipe: Honey & Mustard Lamb Kebabs with Fennel Coleslaw

TAKES 30 MINS SERVES 4

Serve this healthy dish with a green salad and flatbreads.

450g lean lamb leg steaks,
cubed
3tbsp honey
1tbsp wholegrain mustard
1tbsp cider vinegar
1 garlic clove, crushed

For the fennel coleslaw
1 fennel bulb, finely shredded
1 red onion, thinly sliced
2tbsp cider vinegar
1tbsp wholegrain mustard
2tbsp olive oil

SARDINES WITH JERUSALEM ARTICHOKES & SALSA VERDE

RECIPE: SARDINES WITH JERUSALEM ARTICHOKES & SALSA VERDE

Serves: 4-6
Prepare: 15 minutes
Cook: 40 minutes

600g Jerusalem artichokes,
scrubbed and halved
Splash of rapeseed oil
Sea salt and freshly ground black
pepper
2 unwaxed lemons, halved
12 fresh sardines, cleaned, gutted
and scaled

For the salsa verde:
2 tbsps salted capers, soaked and
rinsed
1 bunch each fresh flat-leaf
parsley, mint and basil, leaves
only
2 anchovy fillets
2 garlic cloves, peeled
Zest of ½ unwaxed lemon
2 tbsps red wine vinegar
150ml rapeseed oil
1 tbsp Dijon mustard

SEA BASS, CAULIFLOWER PURÉE & SWISS CHARD

Recipe:
SEA BASS, CAULIFLOWER PURÉE & SWISS CHARD

Serves: 4
Prepare: 20 minutes
Cook: 30 minutes

Rapeseed oil, for frying
1 onion, peeled and diced
4 garlic cloves, peeled and crushed
1 head of cauliflower, cut into florets,
800ml vegetable stock
1 bunch Swiss chard, leaves removed
from the thick stalks
4 sea bass fillets
Small bunch of fresh flat-leaf
parsley, finely chopped
Sea salt and freshly ground
black pepper