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Easy fish tacos with corn salsa

Easy fish tacos with roasted corn salsa

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I’m a big fan of easy dinners, especially when I’m busy. Sometimes, like with my mushroom risotto, I like to take my time in the kitchen and really enjoy the process, but others it’s a case of getting something - anything - on the table as soon as possible. I don’t believe, however, that just because you want something easy, it has to be a ready meal. I wrote recently about what I keep in the freezer, and as well as a lot of frozen veg and fruit, there’s also veggie sausages (Linda McCartney are the nicest we’ve tried) and if they’re on spesh, I always grab some of those crispy coated cod fillets (or the big fat Waitrose fish fingers are great too). If you’re on a budget, Lidl do Ocean Trader MSC Certified Chunky Battered Cod Fillets for just £2.49 for 4 decent sized pieces. One of our favourite ways to use them are these easy fish tacos with corn salsa. Ready in as long as it takes for the fish to cook, and with minimal prep too.

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Veggie dinner inspo from Mindful Chef

Veggie dinner inspo from Mindful Chef

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From chatting to people who send me messages every time I post a Mindful Chef dinner on my social media (they’re obviously very popular - I always get a flurry whenever I mention them), it seems that people’s reasons for using a recipe box service can be as varied as the meals themselves. Recently I’ve had chats with people who were stupidly busy at work but still wanted to eat well, people who were trying to kick start themselves into a healthier eating regime, and - increasingly - people who are interested in eating less meat (for whatever reason). Think about it: if you’re planning dinner, most of you will generally have quite a few meat-based recipes that you cook on a regular basis (I would always fall back on chicken breast roasted with veg in the oven, a chilli, shepherds pie, that sort of thing), but if you’re making a change, you don’t have those recipes to hand, so it’s really helpful to get some veggie dinner inspo from Mindful Chef.

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Lime and lemongrass noodle soup

Lime and lemongrass noodle soup

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Last week I mentioned that I’ve been working with Belvoir to create some deliciously warming autumnal recipes. One of the things I really enjoy about recipe development is playing with flavours. I put something in, cook the recipe, taste it, then maybe I’ll cook it again without it, just to see if it really does enhance the finished dish. This lime and lemongrass noodle soup is a classic example. The Lime and Lemongrass Cordial is a summer favourite in this house - it’s fresh and aromatic and we love it splashed into fizzy water with a load of ice cubes. We thought the flavour would work well in something Asian-inspired, but I wasn’t prepared for the difference the relatively small amount of cordial made to the end result. I find now that whenever I’m cooking anything that needs a citrussy, herbal lift, I reach for this cordial, which pleases me as it turns a summer favourite into an all-year-rounder. This gorgeous, flavoursome noodle soup is just perfect for autumnal days and as it’s really quick to make, it’s great for a warming, after work supper.

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Coconut chilli prawn noodles

Coconut chilli prawn noodles

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I think finding something delicious to cook for dinner midweek is one of my biggest challenges. I love these coconut chilli prawn noodles because the basic recipe can be adapted to suit so many different tastes. If you’re a meat eater, you can swap the prawns for chicken, and if you’re a veggie you can leave them out and add things like mushrooms, sliced peppers and sliced green beans (of course, you can still do that anyway). That’s the beauty of this dish. It’s also fab for using up leftovers as you can basically bung any old thing in and it will still taste delicious. It’s also one of those recipes where most of the ingredients can be kept in the cupboard and/or freezer for when you’ve got nothing in. When I buy red chillis, I’ll often freeze any that I think I won’t use and you can basically grate them straight into the dish. The same goes for ginger too. Here’s the basic recipe:

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Haddock and cheddar tart - pescatarian perfection

Haddock and cheddar tart: pescatarian perfection

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One of the things I’ve really enjoyed since becoming pescatarian is that it’s made me a lot more creative when it comes to choosing what’s for dinner. No more shoving chicken breasts in the oven (which I was guilty of - albeit with different coatings - at least twice a week). I’ve been enjoying reading cookery books and blogs and getting loads of inspiration, and as I’m a pie lover, I thought I would have a go at a more summery version using some smoked haddock I had in the freezer. I’m not usually a cheese with fish fan (I have a long standing debate with a friend about a particularly noxious prawn and feta dish that he loves but I think smells like vomit - sorry), but this haddock and cheddar tart is an exception: the sharp cheese works well with the smoky fish.

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Spiced vegetable, coconut and mackerel stew

Spiced vegetable, coconut and mackerel stew

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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.

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New Cook Well from Waitrose

New Cook Well from Waitrose, and a 50% discount off your first order

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I never know how I feel about recipe boxes. I’ve had some good, and I’ve had some very, very bad (think teeny portions and an absolute ton of unnecessary packaging to get rid of). Recently Waitrose have joined the (dinner) party by launching their own recipe box delivery service. Cook Well from Waitrose delivers fresh, portioned ingredients straight to the door. All the meals are approved by a Waitrose nutritionist and most have at least two of your five fruit and veg a day. There’s quite a decent range of dishes, including a range of vegetarian and pescatarian recipes as well as meat options. Waitrose very kindly asked me if I’d like to give Cook Well a go, so I chose three dishes to try out. Here’s how I got on.

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Baja fish tacos with fresh tomato salsa and guacamole

Baja fish tacos with fresh tomato salsa and guacamole

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Last week I was in San Diego (I know! I’ve got loads to tell you about it - coming very soon), and one of the meals we all completely loved was a visit to Galaxy Taco in La Jolla. San Diego is really close to the border with the Baja Californian Peninsula, so it makes sense that a lot of the cuisine has a Mexican influence. I loved my beef taco but had massive food envy for the crispy fish tacos that a couple of the others had ordered. The fish has a Baja spiced crispy coating and is served on soft tacos with a zingy tomato salsa laced with green chilli and heavenly fresh guacamole. I decided to recreate the dish for the boys when I got home and this is the result - I’m sure it’s not 100% authentic - especially the spicing, but it tastes pretty good! If you read my last post, you’ll know that Crisp ‘n Dry are supporting RNLI’s Fish Supper fundraising event this weekend and I thought that a whole bunch of these yummy Baja fish tacos with fresh tomato salsa and guacamole on the side would be perfect if you’re joining in (more of that on my creamy fish pie recipe here).

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Creamy fish pie with sweet potato mash

Creamy fish pie with sweet potato mash

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Many of you will know that Mr E is a helicopter pilot. For many years, he flew helicopters over the North Sea, based in Aberdeen and because of that, we’re always huge supporters of the RNLI whose crews work tirelessly to rescue people and save so many lives (including those of 12 oil workers and two pilots who ditched in their helicopter about 30 miles off the Aberdeen coast in 2012). Did you know that 2016 RNLI lifeboats rescued 8,643 people? And they do all that good work with the majority of funding coming just from voluntary contributions. When Crisp ‘n Dry contacted me to tell me that they’re supporting RNLI’s Fish Supper campaign, I was happy to join in and I’ve got two delicious recipes for you if you want to host your own fish supper, including this yummy, creamy fish pie with sweet potato mash, plus a delicious crispy Baja fish taco recipe coming on Saturday.

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Salmon fish fingers

My ‘never growing up’ salmon fish fingers with Sainsbury’s

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I’m so ready for Easter! The clocks have gone back and there are new shoots and beautiful trees full of blossom everywhere you look (and obviously there’s the whole chocolate egg thing to consider). There’s something about this time of year that just brings the kid out in all of us, isn’t there? Daffodils, the smell of the mown grass, Easter egg hunts and hot cross buns - it’s one of my favourite times of year and reminds me so much of my childhood. This Easter, Sainsbury’s is celebrating never growing up, so it’s a happy coincidence that one of my favourite sharing dishes is a twist on another childhood favourite: fish fingers, chips and peas. These delicious salmon fish fingers are a great recipe for feeding a crowd, as you can just double, or even triple the recipe, and it’s also a really great way to encourage the kids to eat a bit more fish too. I’ve swapped the usual potatoes for sweet potatoes, and created a delicious, fresh mint, pea and yoghurt dip for dunking too.

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Easy summer dinners: grilled plaice with mushroom rice and peach salsa

This week I have been mostly eating: easy summer dinners

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This last week before we head off on our long-awaited cruise has been a bit strange. We’ve barely seen the boys as they’ve been spending time making the most of their last few days of freedom before education beckons again, and I feel a bit like I’m in limbo: like I know that this really is the last of our English summer and that when I come home it will properly be autumn. Already, as we’re walking the dog, the blackberries are ripe and ready to pick, and even on a really hot day, there’s that little nip in the air when the sun goes in. I’m still loving quick, healthy eating and we’ve been packing away easy summer dinners of warm salads, fish and stir fries. Read more

Vegetable curry with runner beans and sweetcorn

This week I have been mostly eating…

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I’ve said it before and I’ll say it again: it’s SO much easier to eat healthily in the summer isn’t it? We’re such lazy eaters and it really suits us - I’ll bake a load of chicken breasts and we’ll have them hot with the yummy easy rice dish above (you might have seen it if you follow me on Instagram), and when the boys come in they just slice them and stuff them into baguettes with a load of salad. Easy peasy. Here, then, for your viewing pleasure is the latest instalment of ‘this week, I have been mostly eating…’

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Warm smoked salmon and avocado salad

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This salad came about a little by accident, which, of course, is how all the best things happen. The very lovely people at John Ross Jr sent me some of their rather delicious smoked salmon (it’s traditionally smoked in red brick kilns) and it was in the fridge when I happened to be making a salad and rootling about for something yummy to put in it. I was going to add a poached egg, but then on a whim decided to warm the salmon through and - wow - that little bit of warmth brings out all the glorious, salty, smoky sweetness of the salmon. Do give this a go, it’s rather good (even though I say so myself).

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The Sunday Times Ultimate Cookbook - part 2: Quick Eats

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The Ultimate Cookbook - Part 2 - front cover

So following on from my first post about the Sunday Times Ultimate Cookbook, the Sunday Lunch edition, this weekend it’s all about fast, fabulous Quick Eats. Once again, I got a little sneaky peak of the recipes and there are some absolute crackers in there. Just because you’re time pressed or busy, it doesn’t mean that you can’t eat well. I was delighted to see Nigella’s wonderful lemon linguine featuring - it’s a family favourite here, often served simply with some peppery watercress salad for a satisfyingly quick supper. We keep grated parmesan in the freezer, which is really convenient and means that we avoid that awful moment when you reach for the block of cheese in the fridge and discover it’s gone a pretty shade of blue.

Yotam Ottolenghi has a delicious Jerusalem artichoke soup - a great choice for a quick and easy meal, this soup contains egg and yoghurt and I’m dying to give it a go. Eventually though, as we love a bit of spice, we decided to cook Ken Hom’s Sichuan prawns in chilli sauce. I couldn’t find any chilli bean sauce locally, so used our favourite spicy chilli sauce. It’s such an easy recipe - the hardest thing is chopping up a couple of cloves of garlic. The sauce is rich, spicy and zingy. I served ours simply with some buttered noodles and fresh green salad. Delicious, healthy, fresh and simple. Who needs ready meals?

Ken Hom Sichuan chilli prawns sma

 

Get your copy of The Sunday Times Ultimate Cookbook: Quick Eats this weekend, the second in a four-part series. Featuring a selection of the finest recipes of the celebrity chef era, The Ultimate Cookbook is part of The Incredible Edibles Food Series dedicated to food and dining.

Upcoming editions in the series are Brunch & Baking on Sunday December 1 and Dinner Party on Sunday December 8.

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