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
- Preheat the oven to 180 degrees. 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.
- 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.
- Add the fish chunks and simmer for another 5 minutes, then grate in most of the cheese. Finely cop the chives and fold in most of them. Peel, halve and dot the eggs, if using, and finely grate over the lemon zest.
- Mash the potato and broccoli – rustic or smooth, the choice is yours. Season to perfection, then spoon over the fish, 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 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.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
‘Fish doesn’t have to be boring—my mother taught me that. Samkeh harra translates to “spicy fish,” though it’s more about a gentle kick than true heat. It’s a perfect balance of creamy, nutty tahini and the crunch of golden, roasted nuts. Oh, I do love nuts! I usually overload my plate so you almost can’t see the fish anymore, but that’s me. The nuts bring a deep, toasty richness that elevates the dish into something truly irresistible.’
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
