This weeks NEW recipe – Chorizo, new potato & Haddock one pot

Serves 2

50g Chorizo peeled and thinly sliced

450g new potatoes par boiled and sliced

4 tbsp Sherry

2 Skinless thick fillets of Haddock

Handful of Cherry tomatoes

20g bunch of parsley

Crusty bread to serve

Heat a large frying lidded pan, then add a splash of olive oil, tip the chorizo in and fry for 2 mins.  Add the potatoes, seasoning and the sherry.  Add the lid and let it cook for 10 mins.

Season the fish, add the tomatoes and parsley to the pan and place the fish on top, put the lid on again, then cook for 5 mins until the fish has turned white and flaky when prodded!

Scatter the dish with some more parsley and a drizzle of olive oil.

Serve with Crusty Bread.

This weeks NEW recipe – Chorizo, new potato & Haddock one pot

Serves 2

50g Chorizo peeled and thinly sliced

450g new potatoes par boiled and sliced

4 tbsp Sherry

2 Skinless thick fillets of Haddock

Handful of Cherry tomatoes

20g bunch of parsley

Crusty bread to serve

Heat a large frying lidded pan, then add a splash of olive oil, tip the chorizo in and fry for 2 mins.  Add the potatoes, seasoning and the sherry.  Add the lid and let it cook for 10 mins.

Season the fish, add the tomatoes and parsley to the pan and place the fish on top, put the lid on again, then cook for 5 mins until the fish has turned white and flaky when prodded!

Scatter the dish with some more parsley and a drizzle of olive oil.

Serve with Crusty Bread.

Thai Root Vegetable Curry

This went down a treat, Martin had 3 platefuls!

Serves 6

All veg, peeled and chopped into large chunks

3 Sweet potatoes

 1 Sweede

4 Carrots

3 Parsnips

2 Turnips

2 Onions, chopped

50g Root ginger, peeled and finely chopped

2 cloves of garlic finely chopped

1 Red Chilli, finely chopped

6 sticks of Lemongrass, trimmed and finely chopped or I cheated and used a couple of teaspoons or lemongrass puree

200ml Hot vegetable stock

6 tbsp soy sauce

1 tin of coconut milk

To Finish 

1. Pre heat oven to 170, into a large flameproof casserole dish, add some olive oil and brown the root vegetables. Set aside, then add onions, garlic, chilli, lemongrass and ginger and gently fry till soft.

2. Put vegetables back into pan and add stock, soy sauce and coconut milk.

3. Place in oven for 1 hour until veg is cooked.  Check for seasoning and stir in chopped coriander.  

4. Serve with Jasmine scented rice.

2 handfuls of chopped coriander

Thai Root Vegetable Curry

This went down a treat, Martin had 3 platefuls!

Serves 6

All veg, peeled and chopped into large chunks

3 Sweet potatoes

 1 Sweede

4 Carrots

3 Parsnips

2 Turnips

2 Onions, chopped

50g Root ginger, peeled and finely chopped

2 cloves of garlic finely chopped

1 Red Chilli, finely chopped

6 sticks of Lemongrass, trimmed and finely chopped or I cheated and used a couple of teaspoons or lemongrass puree

200ml Hot vegetable stock

6 tbsp soy sauce

1 tin of coconut milk

To Finish 

1. Pre heat oven to 170, into a large flameproof casserole dish, add some olive oil and brown the root vegetables. Set aside, then add onions, garlic, chilli, lemongrass and ginger and gently fry till soft.

2. Put vegetables back into pan and add stock, soy sauce and coconut milk.

3. Place in oven for 1 hour until veg is cooked.  Check for seasoning and stir in chopped coriander.  

4. Serve with Jasmine scented rice.

2 handfuls of chopped coriander