Home Cooked

2 tbsp mirin

2 tsp sesame oil

4 chicken breasts, sliced in half lengthways horizontally

4 large bok choy, sliced in half

150g shiitake mushrooms, sliced

½ Chinese cabbage, roughly sliced

100g sugar snap peas

6 spring onions, trimmed and finely sliced

Good handful of coriander leaves, to garnish

6 tbsp sesame seeds, toasted, to garnish

Preheat the oven to 200°C (400°F), Gas Mark 6. Line a large roasting tin with baking parchment.

In a bowl, mix together the ginger, garlic, soy sauce, mirin and sesame oil. Add the chicken and allow it to sit in the marinade while you prepare the rest of the dish.

Layer the prepared roasting tin with the bok choy, shiitake mushrooms, Chinese cabbage and sugar snap peas, making sure you leave space on each edge of the baking parchment for sealing. Place the chicken breast halves on top of the vegetables and then pour over the remaining marinade. Scatter over the spring onions.

Place another layer of baking parchment over the top. Fold all four sides in and seal with metal paper clips. Cook the whole tray in the oven on the middle shelf for 15–20 minutes until the chicken is cooked through. Serve the tray to the table garnished with a scattering of fresh coriander and some toasted sesame seeds.

TOMATO BASIL TRAY ROAST FISH FILLETS WITH GREMOLATA

Salty slices of prosciutto may not sound like the first companion of choice for meaty white fish fillets, but they add a salty bite and encourage the sweetness of the fish. I love the simplicity of a dish like this, which cooks quickly in the oven for 15 minutes and then is perked up at the end by a zingy gremolata of lemon zest, garlic and parsley.

SERVES 4

300g cherry tomatoes on the vine

Good handful of basil leaves

4 tbsp olive oil

2 tbsp balsamic vinegar

Sea salt and ground black pepper

4 large white fish fillets, such as whiting or haddock

150g thinly sliced prosciutto

1 lemon, zest grated and the fruit cut in half

2 garlic cloves, peeled and finely chopped

Good handful of flat-leaf parsley, finely chopped

Preheat the oven to 200°C (400°F), Gas Mark 6. Place the tomatoes in a large roasting tin together with most of the basil leaves. Drizzle over a little olive oil and balsamic vinegar and season with sea salt and ground black pepper. Toss together so the tomatoes are coated.

Wrap the fish fillets loosely with slices of prosciutto. Drizzle with a little olive oil and season with sea salt and ground black pepper, then lay the fillets among the tomatoes and pop in the oven for 15 minutes.

Meanwhile, prepare the gremolata by combining the lemon zest, garlic and parsley in a bowl and set aside.

When the fish is cooked, squeeze lemon juice over the roasting tin and then sprinkle each fillet with the gremolata and add a few fresh basil leaves. Serve straight away.

HARISSA FISH WITH CARROT & MINT SALAD

Proper healthy fast food for me must be packed with flavour and texture. Some rather healthy ingredients can easily be pumped up with the addition of heat and spice. Harissa is a north African spicy paste that can be made at home easily enough, but for a speedy supper, a jar from the local shops does nicely. The salad is incredibly simple to prepare, just grate the carrot and mix the dressing.

SERVES 2

2 tbsp harissa paste

2 small haddock fillets, skin removed

½ lemon

Sea salt and ground black pepper, to serve

FOR THE SALAD

1 tsp harissa paste

2 tbsp extra virgin olive oil

1 tsp balsamic vinegar

2 carrots, peeled and grated

2 spring onions, trimmed and finely sliced

Small handful of mint leaves, finely chopped

To prepare the fish, spread the harissa paste on the flesh side of the fish fillets and set aside.

For the salad, whisk together the harissa paste, olive oil and balsamic vinegar in a salad bowl and then toss in the carrots, spring onions and mint until combined.

Place a non-stick frying pan over a high heat and drizzle with a little oil if needed. Add the fish fillets, skin-side down, and fry for 2 minutes, then turn over and fry for a further 2 minutes or until cooked through. When you turn the fish, squeeze lemon juice over the top. Season the fish fillets and serve alongside the carrot salad and tuck in!

ZA’ATAR PORK FILLET WITH JEWELLED HERBY POMEGRANATE COUSCOUS

Za’atar is my latest discovery in the kitchen and I just can’t get enough of it. It’s a blend of fresh yet earthy Middle Eastern spices that can be sprinkled over meat and fish and is wonderful scattered over flatbreads drizzled with a little oil. For the couscous you can use any type you like, but if you can get your hands on Israeli couscous it’s much bigger and has a meatier bite than the regular smaller grain.