Mediterranean salmon recipe

This Mediterranean salmon is excellent because of the mix of lemon, garlic and capers.
tried and tested
Mediterranean salmon

Ingredients

    1kg potatoes, peeled and thickly sliced
    4 tbsp olive oil
    2 garlic cloves, finely sliced
    Fresh thyme sprigs
    4 x 150g salmon fillets
    Finely grated zest and juice of 1 lemon
    2 tbsp capers, rinsed
    400g cherry tomatoes
    200ml dry white wine or vegetable stock

Method

    1. Preheat the oven to 200ºC/fan180ºC/gas 6. Put the potatoes into a pan of cold salted water, bring to the boil and cook for 4 minutes or until just tender, then drain.
    2. Brush a large ovenproof dish with 1 tablespoon oil. Tip in the potatoes, garlic and thyme, season with salt and pepper and drizzle with the remaining olive oil. Bake for 20 minutes.
    3. Meanwhile, sear the salmon fillets in a non-stick pan for 2 minutes on each side. Add the fish to the potatoes, then sprinkle with the lemon juice and zest. Scatter over the capers and the cherry tomatoes, and pour over the wine or stock. Put back in the oven and bake for 15 minutes until the fish is cooked through and the potatoes are tender.

Nutritional info

Per serving: 611kcals, 28.9g fat (4.5g saturated), 36.6g protein, 47.3g carbs, 5.1g sugar, 0.2g salt

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Chicken, pancetta and bean stew with sage recipe

A rustic Italian stew recipe that, with the first mouthful, will transport you to an Umbrian cucina.
tried and tested
Chicken, pancetta and bean stew with sage

Ingredients

3 tbsp olive oil
140g pancetta cubes
1 white onion, finely chopped
6-8 chicken thighs on the bone, with skin
1 tbsp plain flour, seasoned
200ml white wine
300ml chicken stock, hot
400g tin haricot beans, drained, rinsed
Small handful fresh sage leaves
2 tbsp double cream

Method

1. Heat 1 tbsp of the oil in a large casserole. Add the pancetta and fry until crisp. Use a slotted spoon to transfer to a bowl. Add the onion to the casserole and cook until soft. Add to the bowl with the pancetta.
2. Dust the chicken thighs in the flour. Add another 1 tbsp oil to the casserole, increase the heat and fry the chicken until golden all over.
3. Return the onion and pancetta to the casserole along with the wine and bubble until reduced by two-thirds. Pour in the hot stock, bring to the boil, cover and simmer for 20 minutes. Add the beans and simmer, uncovered, for another 10 minutes until the chicken is cooked through.
4. Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the sage leaves until crisp. Drain on kitchen paper. Stir the cream into the stew. Season. Serve, garnished with the crispy sage.

Nutritional info

Per serving: 541kcals, 26.3g fat (8.1g saturated), 51.2g protein, 18.5g carbs, 2.5g sugar, 2g salt
Chef's tip

You can save money by buying a whole chicken instead of thighs and jointing it into 8 pieces.

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Cranberry fruit loaf with cranberry sauce recipe

This beautiful alternative to Christmas cake, adapted from Jane Grigson’s Fruit Book (Penguin Cookery Library), would make a great teatime treat over the holidays.
tried and tested
Cranberry fruit loaf with cranberry sauce

Ingredients

3 tbsp hazelnut oil or melted butter, plus extra for greasing
500g plain flour, sifted
225g golden caster sugar
4 tsp baking powder
1 tsp salt
2 eggs, beaten
350ml whole milk
200g fresh (or frozen and thawed) cranberries, coarsely chopped
100g mixed dried fruit
100g skinned roasted hazelnuts, roughly chopped

For the cranberry sauce

200g fresh or frozen cranberries
100g caster sugar
Seeds from 1/2 vanilla pod or 1/4 tsp vanilla extract
Juice of 4 small oranges

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and baseline a deep, 2-litre loaf tin. Sift the flour, sugar, baking powder and salt into a large bowl. Beat the eggs, milk and oil or butter in another bowl, then fold into the dry ingredients, followed by the fruit and nuts. Spoon the mixture into the loaf tin and bake for 55 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
2. Meanwhile, make the sauce. Put the cranberries, sugar, vanilla and orange juice in a saucepan over a medium heat. Cook for 6-8 minutes, stirring occasionally, until the fruit breaks down and the mix looks jammy. Set aside to cool and thicken.
3. Serve the cake in slices with the cranberry sauce and some butter or cream cheese, if you wish.

Nutritional info

Per slice: 398kcals, 11g fat (1.7g saturated), 7.8g protein, 71.3g carbs, 37g sugar, 0.9g salt

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Chicken, pancetta and bean stew with sage recipe

A rustic Italian stew recipe that, with the first mouthful, will transport you to an Umbrian cucina.
tried and tested
Chicken, pancetta and bean stew with sage

Ingredients

3 tbsp olive oil
140g pancetta cubes
1 white onion, finely chopped
6-8 chicken thighs on the bone, with skin
1 tbsp plain flour, seasoned
200ml white wine
300ml chicken stock, hot
400g tin haricot beans, drained, rinsed
Small handful fresh sage leaves
2 tbsp double cream

Method

1. Heat 1 tbsp of the oil in a large casserole. Add the pancetta and fry until crisp. Use a slotted spoon to transfer to a bowl. Add the onion to the casserole and cook until soft. Add to the bowl with the pancetta.
2. Dust the chicken thighs in the flour. Add another 1 tbsp oil to the casserole, increase the heat and fry the chicken until golden all over.
3. Return the onion and pancetta to the casserole along with the wine and bubble until reduced by two-thirds. Pour in the hot stock, bring to the boil, cover and simmer for 20 minutes. Add the beans and simmer, uncovered, for another 10 minutes until the chicken is cooked through.
4. Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the sage leaves until crisp. Drain on kitchen paper. Stir the cream into the stew. Season. Serve, garnished with the crispy sage.

Nutritional info

Per serving: 541kcals, 26.3g fat (8.1g saturated), 51.2g protein, 18.5g carbs, 2.5g sugar, 2g salt
Chef's tip

You can save money by buying a whole chicken instead of thighs and jointing it into 8 pieces.

Read More