Grilled salmon tacos with avocado salsa

Ingredients

• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 4 skinless salmon fillets
• 200g natural yogurt
• 1 garlic clove, crushed
• 2 ripe avocados, stoned, peeled and diced
• 1 red onion, finely chopped
• 2 large tomatoes, deseeded and finely chopped
• 2 limes, juice of 1, 1 cut into wedges
• small pack coriander, chopped
• 8 tacos shells

Method

1. Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
2. While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
3. Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

Recipe By Chelsie Collins Magazine subscription – 3 issues for £3

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How To Cook Eggplant parmigiana

Ingredients

• 2 tbsp olive oil, plus extra for brushing
• 3 garlic cloves, crushed
• 3 thyme sprigs
• 8 large sage leaves, finely chopped
• 4 x 400g cans chopped tomatoes
• 3 tbsp red wine vinegar
• 3 tbsp golden caster or granulated sugar
• 6 large aubergines, sliced lengthways as thinly as you can
• 100g vegetarian parmesan-style cheese, finely grated
• 85g white breadcrumbs
• 50g pine nuts
• 2 x 125g balls vegetarian mozzarella cheese, torn into small chunks
• handful basil leaves

Method

1. Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
2. Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
3. In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
4. Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').

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Sweet Potato and Feta Tortilla

Serves 4

Ingredients

• 2 tbsp olive oil
• 1 large Spanish onion, finely sliced
• 3 sweet potatoes, peeled and cubed into 2cm squares
• ½ teaspoon smoked sweet paprika
• ¼ teaspoon ground cumin
• 200g feta
• 5 medium eggs, whisked together
• 28g fresh coriander, roughly chopped
• 28g fresh mint, roughly chopped
• 28g fresh parsley, roughly chopped
• 75g roasted red peppers, shredded

Method

Heat the olive oil in a flat bottomed saucepan then add the onions. Cook on a gentle heat for about 20 minutes or until the onions are caramelised.

Add the sweet potatoes and stir to thoroughly coat them in the olive oil. Place the lid on and cook for about 45 – 60 minutes or until the potatoes are softened.

Meanwhile pre-heat the oven to 170° and line and grease an 8 inch baking tin.

Take the saucepan of the heat then crumble the feta into the pan, stirring with a metal spoon to combine but not too much as you don’t want the potato and feta to break down.

Pour in the eggs, add the herbs with plenty of seasoning and mix together.

Spoon the mixture into the baking tin, smoothing down so the surface is flat.

Place in the oven and bake for about 40-45 minutes until just browning.

Leave to cool for half an hour the tin before turning out. The tortilla is best served warm.
Serve with the roasted red peppers piled on top.

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Omelette Cheese with Chili

Ingredients

• 1 spring onion
• a few sprigs of fresh coriander
• 2 large eggs
• 1 tbsp sunflower oil
• ½ -1 tsp chopped fresh red chilli, or a generous pinch dried chilli flakes
• 25g mild grated cheddar

Method
Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.

Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.

Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

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Coconut fish curry

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Prep:15 mins

Cook:15 mins

By Jane Hornby Magazine subscription – 3 issues for £3

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• thumb-sized piece ginger, finely grated
• 3 garlic cloves, crushed
• 1 tsp shrimp paste
• 1 small red chilli, shredded (deseeded if you don't like it too hot)
• 2 lemongrass stalks, split, then bruised with a rolling pin
• 1 heaped tbsp medium curry powder
• 1 heaped tbsp light muscovado sugar
• small bunch coriander, stems finely chopped
• 400g can coconut milk
• 450g skinless hake fillets, cut into rectangles, roughly credit card size
• 220g pack frozen raw whole prawns (we used Big & Juicy Tiger Prawns, which are sustainably fished)
• 1 lime, halved
• cooked rice, to serve

Method the recipe Coconut fish curry

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Cauliflower rice

Ingredients

• 1 medium cauliflower
• good handful coriander, chopped
• cumin seeds, toasted (optional)

Method

Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High – there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.

By Sara Buenfeld Magazine subscription – 3 issues for £3

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Bubble and squeak

Ingredients

• 1 tbsp duck fat, goose fat or butter
• 4 rashers of streaky bacon, chopped
• 1 onion, finely sliced
• 1 garlic clove, chopped
• 15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
• 400g cold leftover mashed potatoes, or cold crushed boiled potatoes

Method

Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins.

Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.

Recipe from Good Food Magazine

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