One list, five meals: Penne with Lemon Caper Dressing
200g of haddock, cooked and cooled
200g of salmon, cooked and cooled
400g of cold cooked potato
½ a green chilli, finely chopped
2 spring onions, finely sliced
A large handful of parsley, chopped
2 tbsp of capers, chopped
1 egg, lightly beaten
Flour for dusting
2 tbsp of mayonnaise
Zest of 2 lemons
A dash of olive oil
I tend to use leftover fish from a previous night’s dinner for this recipe.
Otherwise gill the fish until it is cooked through and leave to cool.
Flake the fish into a bowl with the potatoes, spring onions, chilli, parsley, half of the capers and the egg.
Stir everything together until they are completely combined.
Coat the cakes completely with a little flour and set aside in the fridge to cool.
Heat a dash of olive oil and fry gently until golden on each side and cooked trough.
Stir the remaining capers, lemon zest and mayonnaise together and season with black pepper. ##
Serve together with either bread or salad.
450g of chicken, minced
1 egg, lightly beaten
Breadcrumbs
1 red chilli chopped
A small dash of olive oil
2 tbsp of mayonnaise
Zest of 2 lemons
2 tsp of harissa paste
4 bread rolls
A handful of lettuce
2 tomatoes, sliced
Mix the chicken mince, egg, breadcrumbs, some seasoning and chilli into a bowl until they are well combined.
Divide into four and make into the shape of burgers between your palms.
Set aside in the fridge to cool for about 10 minutes.
Place on a lightly oiled baking tray in a medium oven until cooked through and golden on the outside.
Mix the mayonnaise, lemon zest and harissa.
Taste and make sure it is too your liking.
Cut the buns in half and spread a dollop of the mayonnaise, some lettuce and tomato on each.
Place the burger on top.
4 courgettes, halved lengthwise
A small dash of olive oil
1 small onion, finely chopped
3 cloves of garlic, finely chopped
350g of minced lamb
A large bunch of mint, chopped
A small bunch of oregano, chopped
A small bunch of parsley, chopped
200g of tomato passata
75g of rice
2 bunches of cherry tomatoes
100g of parmesan, grated
Scoop out the pulp from the courgette leaving a strong outer shell.
Set the pulp aside and drizzle the shells with a little oil. Place into a medium oven until they are just beginning to soften.
Put the rice on to boil and drain when cooked.
Heat another small dash of the olive oil in a pan and fry the onion until it is beginning to turn translucent.
Add the garlic and keep frying until it is about to change colour. Add the minced lamb and fry until it has browned all over.
Add the herbs and passata and leave to bubble away slowly until it has thicken slightly. Season and taste.
Stir the rice through the mince sauce.
Fill the courgette halves with the mince mixture. Sprinkle with the grated cheese and place back into the oven.
Place the cherry tomatoes into the same oven proof dish and bake in the oven at the same time.
Serve with some salad on the side and a little more mint sprinkled on top.
3 tbsp of cider vinegar
1 tbsp of honey
3 tbsp of olive or walnut oil
6 carrots, peeled and grated
2 handfuls of walnuts, toasted and lightly chopped
2 apples cored, and sliced
200g of feta, crumbled
A handful of chives, chopped
Crunchy bread for 4
Whisk the vinegar, honey and oil together, taste and season.
Lightly toss the other ingredients together with the dressing.
Serve with crunchy bread on the side.
Penne for 4
6 cloves of garlic, finely chopped
Zest of 2 lemons
A dash of olive oil
2 tbsp of capers
200g of parmesan, grated
A handful of rocket
Put the pasta on to boil in lightly salted water.
Drain when it is cooked.
Heat a small dash of the olive oil and fry the garlic until it is just about to change colour.
Toss the cooked pasta in the pan with the garlic.
Add the capers, lemon zest and the parmesan and stir.
Drizzle with a little more olive oil and serve with a handful of rocket on the top.
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