Creamy, comforting and ever so delicious, the big question is, are you having eggs, or no eggs?
SERVES 6
PREP 30 minutes
COOK 35 minutes
2 of your 7-a-day
INGREDIENTS
- 1kg potatoes
- 1 large head of broccoli (480g)
- optional: 3 large free-range eggs
- 3 leeks (480g)
- olive oil
- 2 heaped tablespoons plain flour
- 2 teaspoons of your favourite mustard
- 600ml semi-skimmed milk
- 800g mixed frozen fish chunks, from sustainable sources
- 75g Cheddar cheese
- 1 bunch of chives (20g)
- 1 lemon
METHOD
1. Preheat the oven to 180°C/350°F/gas 4. Peel the potatoes, halving any larger
ones, then cook in a pan of boiling salted water for 20 minutes, or until tender.
Trim, finely chop and reserve the broccoli stalk. Chop the head into florets and
add to the pan with the eggs, if using, for the last 7 minutes. Cool the eggs under
cold running water. Drain the potatoes and broccoli and steam dry.
2. Meanwhile, trim the leeks, halve lengthways, then wash and finely slice. Place in a
large shallow casserole pan on a medium heat with 1 tablespoon of olive oil and
the chopped broccoli stalk. Cook for 10 minutes, or until soft, stirring regularly. Stir
in the flour and mustard, then gradually stir in the milk. Simmer for 5 minutes,
stirring occasionally, then season to perfection.
3. Add the fish chunks and simmer for another 5 minutes, then grate in most of the
cheese. Finely chop the chives and fold in most of them. Peel, halve and dot in the
eggs, if using, and finely grate over the lemon zest.
4. Mash the potato and broccoli – rustic or smooth, the choice is yours. Season to
perfection, then spoon over the dish, fork up the top for added texture, grate over
the last bit of cheese and spritz with oil. Bake for 35 minutes, or until golden and
bubbling. Rest for 5 minutes, sprinkle over the remaining chives, and serve with
lemon wedges.
|
ENERGY |
FAT |
SAT FAT |
PROTEIN |
CARBS |
SUGARS |
SALT |
FIBRE |
|
481 |
13.4g |
5.2g |
42.8g |
50.4g |
10.4g |
0.8g |
6g |
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.
This warming recipe for homemade sweet potato gnocchi with a roasted aubergine ragout from Ixta Belfrage is a dish you'll return to again and again, particularly as the weather gets cooler.
Picture this: you get home and see the slow cooker on the kitchen bench and you feel defeated until you realise it contains a slow-cooked harissa lamb shoulder!
There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.
Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).
Check out this recipe for a delicious s'more-inspired cake from Everybody Loves Cake by Alisha Henderson.
Make this stunning cake and wow your guests at your next summer gathering; the cake is moist from the olive oil and stacked high with your choice of either whipped cream or buttercream, and fresh peaches.