Twinings - Baked Camomile and Sweet Fennel Seabass

For one of those days when you don't want carbs - this will fill you up! Take a look at my second January recipe for Twinings: http://www.twinings.co.uk/blog/2016/january/baked-marinated-camomile-and-sweet-fennel-seabass

It's all about the French Dressing - Mushroom, Date and Roasted Seed Salad - Mackerel, Apricot and Walnut Salad

This is the easiest dressing and it never fails in taste. It also keeps well in the fridge for a long time.

Ingredients for the dressing

- 1 tbsp good quality Dijon mustard

- 3/4 tbsp balsamic vinegar

- good quality olive oil

1. Start by mixing the mustard and the balsamic vinegar in a jam jar or suitable container with a fork. 

2. Add the olive oil very slowly while constantly beating with the fork. Continue this until the dressing is runny enough to pour. It's as easy as that!

Simply add some chopped mushrooms and dates to your salad and top with a handful of roasted pumpkin and sunflower seeds. Finish off with the french dressing for a quick and easy lunch.

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Try this dressing on some mixed lettuce leaves with olives, dried apricots, walnuts and tinned mackerel. Extremely healthy, delicious, and packed with omega 3.
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Artichoke and Trout Salad with Chilli and Garlic Dressing

Ingredients (serves one)

for the salad - 

2 handfuls of mixed lettuce leaves

cucumber slices

1 celery stick, chopped

artichoke hearts from a jar (these are cheap and good in Lidl)

olives

1 radish (optional)

1 trout fillet (Lidl again!)

sesame seeds

for the dressing - 

1 small clove of garlic

2 slices of chilli

1 tsp balsamic vinegar

2 tbsp oil from the jar of artichoke hearts

1. Crush the garlic and chilli in a pestle and mortar, then add the vinegar and oil. It will separate but it still tastes good. Pour over the salad for a spicy kick.

Sweet Potato Thai Prawn Cakes with Lemon Spinach - Vegan and Dairy Free

This is a great recipe for using up leftover mash. If you don't know what to do with it, fish cakes never fail.

                                      Ingredients (makes 4 prawn cakes - serves 2)

                             1 large sweet potato (about 8 oz), peeled and chopped

                                     1 potato (4oz), peeled and chopped

                           1/2 red onion, finely chopped

                             1 clove of garlic, crushed

                               1 cm piece of ginger, grated

                                  a few slices of chilli (or more)
small bunch of fresh coriander, leaves and stalks, finely chopped

1 tsp lemon juice

100g cooked king prawns

salt and pepper

flour for dusting

1. Start by cooking the potatoes until very soft, then drain and mash well. Sauté the onion, garlic, ginger and chilli in a frying pan with a little vegetable oil. When they are soft, add them to the mashed potatoes along with all the other ingredients.

2. Shape the cakes into balls and dust with flour. If the mixture seems runny, add 1 tbsp of breadcrumbs or flour.

3. Add a little vegetable oil to the pan used to cook the onion mix, and fry the cakes for 5-10 minutes on a medium heat.