One of my biggest challenges is finding things to cook on those days where I’m just rushed off my feet. Often, especially if I’m working on something I’m really enjoying, the boys or Mr E will walk through the door and I’ll realise that I haven’t even had any lunch, let alone worked out what’s for tea. I think it’s really important to have a stock of a few store cupboard essentials that will enable you to quickly whip up a couple of simple, nutritious meals without thinking too hard about it. When Princes sent me the video (see below) for the Moroccan mackerel rice, I couldn’t wait to give it a go – it literally is ready in minutes, and it’s delicious too. I’ve found myself making it quite often for a quick and easy lunch, and we’ve experimented with several of the varieties (my favourite is still the mackerel fillets in a Moroccan style sauce with apricot purée though). The mackerel is skinless and boneless and available in some delicious sauces, so all you have to do is find some quick carbs and veggies to go with it, et voila. Princes also challenged me to come up with my own quick and easy dish using Princes Mackerel. This spiced vegetable, coconut and mackerel stew is warm and comforting and as it’s all made in one saucepan there’s minimal washing up too. I often make this when I’ve got leftover veggies to use up: it’s great with potato, broccoli and carrots too.
Spiced vegetable, coconut and mackerel stew
Takes: 15 minutes
You will need:
2 tbsp olive oil
1 red onion, halved then sliced
1 tsp salt
1 large sweet potato, chopped into 2cm squares
1 red pepper, chopped into 2cm squares
½ cauliflower, separated into florets
1 tin chickpeas, drained
1 tin light coconut milk
1 tsp cumin
1 tsp turmeric
1 tsp coriander
½ tsp chilli powder
2 tins Princes mackerel fillets in spicy tomato sauce
To serve: fresh coriander.
So firstly, add the olive oil to a large saucepan and pop in the chopped onion. Sprinkle with salt and fry for a couple of minutes. Add in the rest of the vegetables and the chickpeas.
Sprinkle with the spices, stir then pour over the coconut milk. Bring to the boil, then reduce the heat, cover and cook for 8-10 minutes or until the vegetables are just tender (obviously this will be much quicker if you’re using leftovers).
Stir through the Princes mackerel fillets in spicy tomato sauce and serve immediately. Garnish with fresh coriander.
We have this in bowls just as it is as it’s just so quick and easy, but you could add rice or couscous, or even just chunks of lovely crusty bread to dunk in the sauce. Quick, tasty and healthy!
Wait, healthy stuff in tins? I know! Mackerel is a proper superfood: oily fish is high in Omega 3 fatty acids (a healthy diet should include at least two portions of fish a week), and it’s so easy to use to make a quick, balanced meal.
Moroccan mackerel rice
This recipe from Princes is so quick and easy, it’s become one of my favourite solo lunches. I whip it up in a couple of minutes and keep a bag of baby spinach leaves in the freezer so I always have them to hand (you can even use – gasp – frozen onions if you want to!).
For more quick, easy and delicious recipes, check out the Princes website.
This post is brought to you in partnership with Princes.