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Lemony salmon broccoli and bulgar wheat

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For 4 Ingredients 150g dried bulgur wheat, rinsed 1 lg head of broccoli 10 tsp olive oil 8 spring onions 4 x 120g salmon fillets zest and juice of 2 lemons 50g dried cranberries 50g walnut pieces 20g pine nuts Preheat the oven to 200°C, fan 180°C, gas 6, or heat an air fryer to 180°C.  Cook the bulgur wheat according to pack instructions until tender, then drain well. Chop the broccoli into bite-size florets, and the stalk into chunky matchsticks. Toss in a bowl with 4 teaspoons of olive oil and a pinch of salt, then add to a baking tray and roast for 5 minutes. Cut the spring onions into 4-6 pieces each and toss in the same bowl. Add the salmon fillets, seasoning, 2 teaspoon of oil plus half the lemon zest and juice and mix again. Soak the cranberries in the rest of the lemon zest and juice. Stir the broccoli around on the tray or air fryer basket and scatter on the walnuts and pine nuts. Add the salmon fillets and the spring onions to the other end of the tray and roast for about 10 ...
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Thai coconut cod

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Thai-Inspired Coconut Cod Thai-Inspired Coconut Cod with Green onions , cilantro, and lime. Serve with rice or rice noodles Prep Time 10 minutes   mins Cook Time 20 minutes   mins Total Time 30 minutes   mins Ingredients 1.25 lbs.  cod fillets , cut into 4 portions salt  and  black pepper  to taste 2 Tbsp.  extra-virgin olive oil 1 small  red bell pepper , thinly sliced (about 1 heaping cup) 1/2 cup  minced shallots 3  garlic cloves , minced 2 Tbsp. minced  fresh ginger 2 Tbsp.  Thai red curry paste* 1 (13.5-oz.) can  coconut milk 1 tsp.  fish sauce 2 Tbsp.  fresh lime juice  (from 1 lime) 1/3 cup finely chopped  scallions  (green onion) 1/3 cup  fresh cilantro , roughly chopped or torn(sub basil or Thai basil leaves) Cooked white rice  or  rice noodles  for serving Instructions Pat cod fillets dry with a paper towel and season generously with salt and black pepper. Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots; cook 4 to 5 minutes, until soft. Ad...
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Valentine's day baked mousse (Jamie Oliver)

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Takes about 40 mins + 20 mins cook + 2 hours cooling Ingredients 150g dark chocolate (70%) 125g unsalted butter 50ml good espresso 2 large free-range eggs 125g golden caster sugar Method Preheat the oven to 120°C/250°F/gas ½.   Snap the chocolate into a heatproof bowl, add the butter, espresso and a good pinch of sea salt, and place over a pan of gently simmering water to melt very slowly until smooth, stirring regularly.   Whisk the eggs and sugar together until pale and doubled in size, then carefully fold in the melted chocolate mixture. Divide the mixture between 6 coffee cups or ramekins and put them into a roasting tray. Place the tray in the oven, then carefully pour in enough boiling kettle water to come halfway up the side of the cups.   Bake for exactly 20 minutes, then carefully remove from the oven and leave to cool in the water for 2 hours.   To serve, I sometimes shave over some extra chocolate, or add fresh fruit like cherries, blood oranges or wild strawberries, with a ...
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Bake off granola

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Homemade Low-Sugar Granola Makes about 525g Ingredients * 150g porridge oats * 100g pecans, roughly chopped * 85g flaked almonds * 35g coconut flakes (unsweetened) * 40g pumpkin seeds * 40g sunflower seeds * ¼ tsp fine sea salt * 3 tbsp maple syrup * 3 tbsp light olive oil You will need: * Large roasting tin, lightly oiled with vegetable oil Instructions * Preheat and Mix: Heat the oven to 170°C/150°C fan/325°F/Gas 3.  Place the oats, pecans, almonds, coconut flakes, and pumpkin and sunflower seeds in a mixing bowl and add the salt. Use your hands to combine. * Coat: Put the syrup in a small bowl, then stir in the oil. Drizzle the mixture over the dry ingredients, then mix well with a wooden spoon, making sure the dry ingredients are thoroughly coated in the oil and syrup. * Bake: Tip the mixture into the prepared roasting tin and spread evenly, without pressing down and compressing. Bake for 15 minutes, stir well, and return the tin to the oven. Bake for another 15 minute...
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Indian-inspired Cumin-spiced lamb chops traybake

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Can get butternut squash cubes pre-prepped and frozen  Prep: 15 minutes; cook: 30 minutes; serves: 4 Ingredients 1 squash, cut into 0.5–1cm cubes (about 550g in total) 4 tbsp olive oil 1 x 400g tin of  chickpeas , drained and rinsed 300g cherry tomatoes, halved 2½ tsp garam masala 4 cloves of garlic, peeled and crushed ½ tsp ground cumin ¼ tsp ground fenugreek 8  lamb  chops (about 700g in total) 300g Greek yoghurt  2 tbsp lime pickle a handful of roughly chopped coriander leaves salt and pepper Method 1. Preheat the oven to 220ºC/200ºC fan/gas 7. Chuck the squash into a 30x40cm roasting tin and add 1 tablespoon of the olive oil and a good pinch of salt and pepper. Toss together and roast for 10 minutes to start softening the squash. 2. Put the chickpeas, cherry tomatoes, 1 tablespoon of olive oil, 1 teaspoon of garam masala and a good pinch of salt and pepper into a mixing bowl and toss together. Add to the tray with the squash. Mix well and return to the oven for 10 minutes. 3. Meanw...
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Cheesey ravioli traybake

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Prep: 8 minutes; cook: 22 minutes; serves: 4 Ingredients 1 tbsp olive oil 700g tomato passata 2 tbsp tomato puree 2 tsp garlic powder 2 tsp dried oregano 500g fresh ravioli 160g grated mozzarella (from a bag or the firm stuff) 200ml just-boiled water salt and pepper Method 1. Preheat the oven to 220ºC/200ºC fan/gas 7. Rub the olive oil all over a 24x32cm roasting tin. 2. Whisk together the tomato passata, tomato puree, garlic powder, dried oregano and a large pinch of salt and pepper. Spoon a few tablespoons into the roasting tin and spread out all over the bottom to stop the pasta sticking. 3. Layer up half the ravioli in the roasting tin. I'm a real neat freak so I like nice lines but feel free to do it your way. Spoon over half the tomato sauce and sprinkle over half the cheese. Add the remaining ravioli (in fun lines if you like!), then spoon over the remaining sauce.
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Seoulful chicken traybake

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This is my take on dak-dori-tang, a  Korean   chicken  and potato stew, reimagined as a quick and easy traybake. It's absolutely packed with flavour, thanks to a lip-smacking sauce made from gochujang paste, vinegar and soy sauce. Chicken thighs and onions roast together with little new potatoes that soak up every drop of that rich, deeply savoury sauce. Gochujang paste is now widely available in most supermarkets. I love using a mild one by Sun Hee, but feel free to choose your favourite. Prep: 10 minutes; cook: 1 hour 10 minutes; serves: 4 Ingredients 4 tbsp gochujang paste 2 tbsp dark soy sauce 3 tbsp rice wine 1 tbsp sesame oil 1 tsp caster sugar 1 4–5cm piece of fresh ginger, peeled and grated 1kg  chicken  thighs, skin on and bone in 250ml hot chicken stock from 1 stock cube 2 onions, peeled and roughly chopped 8 cloves of garlic, peeled 650g new potatoes, halved, larger ones cut into thirds 4 spring onions, finely sliced 2 tsp toasted sesame seeds Method 1. Preheat the oven ...
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