untila skewerpushedintothe
centrecomesoutclean(coverwith
foilif theloafbrownstooquickly).
5 Coolthecakeinthetinfor 10
minutes,thenremoveandputon
a wireracktocoolcompletely.Slice
and,if youlike,servewithcoconut
yogurtswirledwithlemoncurd.
PERSERVING383kcals,18.1gfat
(10.7gsaturated),7.7gprotein,
44.1gcarbs(18.7g sugars), 0.6g salt,
6.5g fibre
Oven-roastedsalmon
withmapleand mustard
herbcrust
SERVES6-8.HANDS-ON TIME 10 MIN, OVEN
TIME 15-20 MIN
MAKE
AHEADThesalmonisbestserved
atroomtemperature,but
youcanprepit readyforthe
ovenuptoa fewhoursahead,then
chill,covered.Anyleftoverswill
keepinanairtightcontainerinthe
fridgefor3-4days– thesalmonis
wonderful in salads or fish cakes.
- 1 sustainable side of salmon
(skinon) - 150ggoodqualitymayonnaise
- 1 tbspmaple syrup (or runny
honey) - 2 tbspdijonmustard
- 1 garlicclove,crushed
- 2½tbspgroundcumin
- 2½tbspgroundcoriander
- Handfulfreshdill,roughlychopped
- Handfulfreshflatleafparsley,
leavespickedandroughlychopped - Finelygratedzest2 lemons,plus
extra lemon halves to serve
YOU’LLALSONEED...
- Largebakingtray(bigenoughto
fitthesideofsalmon)linedwith
compostable baking paper
1 Heattheovento240°C/220°Cfan/
gas8 (orashighasyourovenwillgo).
2 Putthesalmon,skin-sidedown,
onthepreparedtray,thenseason
liberallywithsaltandblackpepper.
3 Ina smallbowl,mixthe
mayonnaise,maplesyrup,mustard,
garlic,cuminandcoriander.Season
totaste.Spreadhalfthemayonnaise
mixtureevenlyoverthefish,then
roastintheovenfor15-20minutes
oruntilcooked– it shouldjustflake
whenpushedwiththepointofa
knifebutstillbemoistandsucculent.
4 Removethesalmonfromtheoven
andsetasidetorestfor 10 minutes.
Meanwhile,puttheherbsandlemon
zestina bowl,thentossgentlyto
combine.Scattertheherbmixture
overthesalmon,thentransferto
a largeplatterandservewithextra
lemonhalvesandtheremaining
mayonnaisemixture in a serving
bowlalongside.
PERSERVING(FOR8)4 41kc al s ,
35.1gfat(4.7gsaturated),27.6g
protein,2.2gcarbs(2.1g sugars),
0.6g salt, 3g fibreComté,thyme and
leekquiche
SERVES8.HANDS-ONTIME 20 MIN,
SIMMERINGTIME 30 MIN,OVEN TIME 1 HOUR
20-25 MIN, PLUS CHILLINGMAKE
AHEADYoucanmakeandbakethe
quicheuptoa dayahead–
cool,coverandchillinthe
fridge,thenrefreshina hotoven for
fiveminutesorsotoserve.
FOOD
TEAM’S
TIPLightlybeat,thenfreeze
theeggwhitetouse in
another recipe.- 100gunsaltedbutter,chopped
- 2 tbspextra-virginoliveoil
- 2 medium leeks, finely sliced
- 2 onions,finelysliced
- 1 tspseasaltflakes
- 2 tbspchoppedfreshthymeleaves
- 150gcomtéorotherhardmelting
cheese(avegetarianonewould
makethequicheveggie), grated - 4 eggs,lightlybeaten
- 250mlsinglecream
- Handful watercress to serve
FORTHEFL AK YPASTRY- 250gplainflour
- 100gcoldunsaltedbutter,chopped
- 1 free-rangeeggyolk(see tip)
- 1 tbsp cider vinegar
YOU’LLALSONEED...- 23cmdeeploose-bottomedfluted
tarttin;ceramicbakingbeansor
uncooked rice for blind baking
1 Firstmakethepastry:putthe
plainflouranda pinchofsaltin
a largemixingbowl.Usingyour
fingers,rubinthebutteruntilthe
mixtureresemblescoarse
breadcrumbs.Addtheeggyolk.
Chillthevinegarand60mlwaterin
a jugwith4 icecubes.Removethe
icecubes,thenuseyourfingertips
tomixtheliquidgentlyintotheflour
mixtureandbringit togetherinto
a shaggydough.Wrap well, then
chillfor2 hours.
2 Meanwhile,meltthebutterand
oiltogetherina mediumnon-stick
fryingpanovera low-mediumheat.
Addtheleeks,onionsand1 tspsea
saltflakes,thencook,stirring
occasionally,for 30 minutesoruntil
theonionsandleeksaresoftand
lightlycaramelised.Stirinthe
thymeleavesandseasonwith
freshlygroundpepper.Setaside
tocooltoroomtemperature.
3 Heattheovento200°C/180°fan/
gas6.Rolloutthechilledpastryon
a lightlyflouredworksurfaceto
3mmthick,thenlinetheflutedtin,
trimmingtheexcesswitha sharp
knife,andprickthebaseallover
witha fork.Linethepastrywith
compostablebakingpaper,then
fillwithceramicbakingbeansor
uncookedrice.Blindbakefor 25
minutesoruntilthepastryislight
golden. Remove the baking →deliciousmagazine.co.uk 67make it special.