If you were to compare the image alongside Jamie’s recipe to mine, you would not think they were the same dish. I did plate it differently, as well as far less elegantly, but the flavours were there!
I have to say that the standout thing on the plate is the basil, olive, butter, tomato and wine sauce. It is absolutely delicious. I will use it again with other chicken dishes.
This is a really good recipe, and actually works well adapted for lunches on top of some couscous, as it soaks up all the buttery/winey sauce.
Oh, and I added a poached egg to the asparagus because they needed using up!
You can access Jamie’s recipe, here.
Cod and chorizo are two ingredients that hold themselves well in a stew. Although they won’t disintegrate, you still need to watch you don’ over cook the cod.
I served mine with additional greens and ran some spinach through the stew for some extra thickness and healthy goodness.
This dish would work equally well with whatever white fish you can get your hands on; I’ve used some Pollock that was going cheap, as well as basa which is half the price of cod.
You can get Joe’s great book here.
No two ways about it, this dinner is delicious, easy and perfect for a day when your getting some sport in.
The recipe in the book, which says serves one, really is enough for two, but having got that down, I can’t fault it.
You can get LeanIn15 here.
Yep, this is a keeper!
Lovely slices of soft, grilled chicken with a hint of paprika (I might add some chilly next time) with the unmistakable, creamy comfort of potato salad with egg and a fresh, crisp salad to finish off each mouthful.
I won’t post the recipe (that wouldn’t be fair on Joe), but suffice to say the healthier version of potato salad is 100% a keeper. Far be it from me to alter Joe’s wonderful work, but next time I’ll run some fresh chives through the potatoes for a bit of extra zing.
Joe’s recipe has no oil, no frying and no mayonnaise.
Oh, and if you make double of this, it would be awesome cold in a lunch box the following day!
A simple little lunch made up of many an ingredient you might have knocking about in the back of your fridge, particularly in the summer months.
Use the romaine salad leaves as boats within which to carry your additional salad items and your prawn cocktail.
For my first salad boat, I just piled in whatever I had, in this case watercress, tomato, avocado, cress and spring onion.
My other boat filled with fresh cooked prawns, along with a dressing made of ketchup, low fat yoghurt, tabasco and a splash of brandy. It works well and so much better for you than traditional thousand island.
My misses recently bought me Joe Wicks’ Lean in 15, a brilliant book full of simple and healthy recipes that busy working person can knock up in a standard kitchen.
The first recipe I tried was the salmon with avocado, feta and pumpkin seeds. I went for this because my girlfriend loves all of those ingredients.
At this point, I have a confession to make to Joe – I hope he won’t be mad.
In the recipe, it tells you to grill the salmon before peeling the skin away and discarding.
Sorry Joe, no can do. If I’ve got skin on my salmon it’s being pan-fried and served skin side up to retain it’s crispiness. There is no way that is ending up in the bin.
The rest, I followed exactly, and I have to say it was a really healthy and nutritious meal. The guacamole recipe is nice, but doesn’t have any chilli heat, perhaps not to over power the fish, but with the lime juice has a nice crisp finish, and we know citrus goes well with salmon.
I would recommend this recipe, even though I altered it.
I don’t know why but I’m not a fan of the stir-fry packs you can get in the supermarket. To me they always taste healthy, but boring, too. Maybe I’m just missing a trick with them…
Anyway, I thought it would be worth trying a recipe from scratch, in the hope I could find one that has the crunch of al dente veg and the unmistakable soy saltiness of a stir-fry. JO, as usual, has a great recipe. Simple (really simple) and full of veg which retains their life and firmness, with soft chicken and noodles, nuts and coriander, this really does pack you full of nutrients (and only one pan of washing up!)
Above all, it kind of looks like the sort of dish you’d expect to get in a restaurant, it’s got that darkness that says you’ve chucked it all around the pan with a load of soy and garlic.
Oh, and heated up the next day at lunch for work, I swear it tastes better. While your colleagues tuck into another egg sarnie from downstairs, you’re sprinkling some coriander and toasted nuts over your homemade chicken noddle stir-fry. I know who is eating better!