One list, 5 meals: Quinoa with Miso Vegetables

4 large handfuls of quinoa
A dash of sesame oil
4 banana shallots
2 cloves of garlic

A thumb size piece of ginger, peeled and very finely sliced

1 large carrot, very finely diced

1 stem of broccoli, finely cut

½ tbsp of miso paste, I use the brown rice miso from Clearspring

A handful of coriander or parsley chopped

Put the quinoa on to boil, cook until the little stems start to come away from the main part of the grain. Drain when it is cooked.

In a large pan heat the oil and sauté the shallot until they are turning translucent. Add the garlic, ginger, carrot and broccoli to the pan and fry until the vegetables are softening. Stir in the miso paste and coat the contents of the pan. Add three tablespoons of water and allow to bubble. Stir the quinoa into the pan.

Serve with the herbs sprinkled on top. A fried egg is really nice served on top as well.

Spaghetti with Sausage and Sautéed Kale

Spaghetti

2 handfuls of kale, stems tripped off and the leaves roughly chopped

A dash of olive oil

4 banana shallots

6 cloves of garlic, finely chopped

6 banger sausages, cut into chunks

2 tsp of wholegrain mustard

1 tsp of chilli flakes

2 large tbsp of creme fraiche

1 tbsp of white wine

100g of Parmesan, grated

Put the pasta on to boil in lightly salted water and drain when cooked.

Steam the kale until it is has softened, this takes about ten minutes.

Heat the oil in a pan and sauté the shallots over a low heat until they are completely soft, add the garlic and pieces of sausage to the pan and stir fry until the sausage is cooked through.

Add the mustard and chilli flakes and stir in the creme fraiche and wine. Stir in the spaghetti coating it completely. Stir through the kale and sprinkle with the cheese.

Smoked Mackerel with Lime and Potatoes

600g of baby potatoes

200 mls of creme fraiche

3 tsp of grated horseradish

Zest of 2 limes, juice of 1

4 smoked mackerel fillets, skin removed and broken into pieces

A handful of baby spinach, finely chopped

A generous bunch of parsley, chopped

Boil the potatoes in lightly salted water until tender. Drain and set aside until cool enough to handle.

Mix the creme fraiche, lime zest and juice, horseradish. Taste and season.

Toss the potatoes, parsley and spinach in the dressing. Flake the fish on top and eat while still warm.

Grilled Sea Bass with Roasted Fennel

One list, 5 meals: Quinoa with Miso Vegetables

A dash of rapeseed oil

1 red onion, sliced

2 cloves of garlic, roughly crushed

1 small red chilli, chopped

1 large bulb of fennel, sliced

A bunch of parsley, chopped

A handful of cherry tomatoes

70 mls of white wine

2 tsp of honey

4 sea bass, filleted

4 slices of lemon

Toss the onion, garlic, chilli, fennel, parsley and tomatoes in the wine, honey and seasoning. Roast in an oven heated to 180 degrees for ten minutes.

Lay the fish on top of the vegetables and lay the slices of lemon on top. Place back into the oven for a further fifteen minutes or until the fish is cooked through.

Serve the fish with a little more parsley sprinkled on top and a scoop of the vegetables on the side.

Courgette and Chilli Fritatta

One list, 5 meals: Quinoa with Miso Vegetables

4 medium waxy potatoes, sliced thinly

A dash of rapeseed oil

1 small onion, finely diced

1 large courgette, diced

4 cloves of garlic, finely chopped

½ a red chilli, thinly sliced

2 tsp of basil pesto

8 eggs, lightly beaten

Par boil the potatoes for five minutes, until they are just beginning to soften, then drain them.

Heat the oil in a large pan and sauté the onion and courgette until they have both softened. Season them to taste.

In the meantime stir the garlic, chilli and pesto into the lightly beaten egg.

Gently toss the potato slices through the courgette and pour the egg mixture over the contents of the pan. Cook over a low heat for five minutes then place into an oven heated to 200 degrees for a further ten minutes or until the egg is set and the potato cooked through.


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