Delicious UK - (11)November 2020

eat well every day.

THEOVEN

DOESTHE

WORK

Spanishfishstew

SERVES4.HANDS-ONTIME 20 MIN,

OVEN TIME 30 MIN

Thisrecipeisburstingwithfresh

Spanishflavours.Ifyoudon’thave

orlikesaffron,use2 tspsmoked

paprikaorchilliflakes.I liketo

servethisdishwithherbedriceto

addfreshness– usewhateverfresh

herbsyouhave,chopthemfinely

and mix through cooked rice.

FOOD

TEAM’S

TIP

Youmayneedtofrythefishin

batches,depending on the size

of your pan.

• 2 tbspoliveoil


• 800gsustainablewhitefish,cutinto
  5cmpieces,skinonorremoved
  dependingonyourpreference


• 1 onion,finelychopped


• 3 garliccloves,crushed


• 400gtincherrytomatoes


• 2 tbspwholealmonds,finelychopped


• 12 greenolives,pittedandchopped


• Goodpinchsaffronthreads,soaked
  in2 tbspwarmwater(see intro)


• 300mldrywhitewine


• 1 tbspfinely chopped fresh flatleaf
  parsley
  
  
  • 1 tbspfinelychoppedfresh dill, plus
    extrasprigstogarnish
  
  
  • Herbedsteamedrice(seeintro)
    and lemon wedges to serve
  
  
  
  

YOU’LLALSONEED...

• Casserole with a tight-fitting lid

1 Heattheovento180°C/160°Cfan/

gas4.Puta sautépan(onewitha lid)

overa mediumheatandpourina splash

ofoil.Addthefish,seasonandcookfor

30 secondsoneachside,then transfer

toa casserole(seetip).

2 Putthesautépanbackovera medium

heatandaddtheremainingoil.Stirin

theonionandgarlic,coverandcookfor

2-3minutes.Removethelidandstirin

thetomatoes.Season,cookfor5 minutes,

thentransfertothecasserole.

3 Stirthealmondsintothefishstew

alongwiththeolivesandthesaffronand

itssoakingwater.Addthewhitewine

followedby250mlwater,coverwiththe

lidandcookintheovenfor 30 minutes.

4 Stirintheherbsandservewithherbed

riceandlemonwedges.Garnishwith

extradilla grindingofofblackpepper.

PERSERVING364kcals,12.5gfat(1.8g

saturated),39.1gprotein,8.6gcarbs

(5.9g sugars), 0.8g salt, 3.7g fibre

Kimchicauliflower
fried‘rice’
SERVES 2. HANDS-ON TIME 15 MIN

Thisisa super-fast,healthyand
flavoursomeweeknightsupper.
Cauliflowerriceissoeasytomake–
youjustwhizzitina foodprocessor
untilitresemblesgrainsofcouscous.
Kimchiisa stapleofKoreancuisine

• it’scabbagefermentedwithginger,
  garlicandchilli,andyoucanbuyit
  inmostsupermarkets.Ithasa
  distinctivesourtaste,whichgoes
  perfectlywiththefreshflavoursof
  corianderandkale,thegrainytexture
  ofthecauliflowerriceandthe
  richness of the fried egg.

FOOD

TEAM’S

TIPS

Usetamariinplaceofsoysauce
fora gluten-freealternative.If you
don’thavea foodprocessoror
blender,usea boxgratertogetasclose
to couscous-style cauliflower as you can.

• 1 smallcauliflower


• 2 tbspoliveoil


• 2 tsptoastedsesameoil


• 1 smallbunchkale,centralribs
  removed,leavesslicedintoribbons


• 2 springonions,thinlysliced


• 150gkimchi(seeClodagh’sintro; check
  it’svegetarianif needbe)


• 2 tbspfreshlychoppedcoriander,plus
  extraleavestogarnish(optional)


• 3 tbspdarkorlightsoysauce(seetips)


• 2 mediumfree-rangefriedeggsand
  finely chopped red chilli to serve

USEFULTOHAVE

• Food processor or blender

1 Cutthecauliflowerintosmallflorets,
thenpulseina foodprocessororblender
tothetextureofcouscous(seetips).
2 Heatbothoilsina largefryingpanovera
highheat.Addthekaleandcauliflowerrice
and fry for 3-5 minutes until the kale is →

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