SALMON WITH MINTY VEGGIES

 

 

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
2 pounds ground turkey
2 cans Italian-style tomato sauce
2 teaspoons dried basil
1 cup chopped pepperoni
1 teaspoon pepper
3 cups shredded mozzarella cheese
1 package prepared pizza dough

 

 

DIRECTIONS

 

Heat the oven to 200°C. In a large skillet, heat the oil over medium-high heat. Add the onion, mushrooms, and garlic and cook, stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.

 

Stir in the tomato sauce, basil, and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9- by 13-inch casserole dish.

 

Scatter the cheese on top and layer on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.

 

 

1.8kg floury potatoes, cut in half, or quarters if large
5 tbsp olive oil
2 tsp plain flour
100g Parmesan finely grated
Handful parsley, finely chopped
4 rosemary sprigs, leaves finely chopped
pinch grated nutmeg

 

 

DIRECTIONS

 

Heat oven to 220C. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.

 

Stir the flour, Parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

 

 

2 tbsp green pesto
finely grated zest of 1 lemon
10 green olives, pitted and roughly chopped
85g fresh breadcrumbs
4 white fish fillets, such as cod or haddock

 

 

DIRECTIONS

 

Heat oven to 200C. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.

Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.

Want to add some colour: whizz 2 tbsp red pesto with 3 sundried tomatoes in a food processor, then add 1 tbsp pine nuts. Combine with 85g breadcrumbs, then follow the rest of the recipe as above from step two.

 

 

1½ kg floury potatoes
500g lamb mince
2 leeks , thinly sliced
4 spring onions, sliced
2 carrots, diced
1 stick celery, diced
1 zucchini, diced
200ml sour cream
1 lemon, zest
50g butter
100ml milk
1 bunch parsley, leaves only, chopped
1 bunch chive, chopped

 

 

DIRECTIONS

 

Heat the oven to 190C. Boil the potatoes until tender (about 15 minutes), then drain thoroughly.

Meanwhile, heat a large frying pan and cook the mince, breaking it up with a wooden spoon, until browned - unless the mince is very lean, you shouldn't need to add any oil. Add the leek, spring onion, carrot and celery and cook, stirring, for 3 minutes, until beginning to soften. Stir in the succhini, sour cream and the lemon zest. Taste and season.

Heat the milk and 3/4 of the butter in a pan, add the potatoes and mash until smooth. Stir in the herbs and season with a little salt. Put the lamb mixture into an ovenproof dish and pile the potato on top, spreading it out to cover the meat completely. Dot with the rest of the butter and bake for 20 minutes until golden on top.