Delicious UK – (01)January 2021

Scandi-inspired

lemon, parsley and

caper fish balls

SERVES 4. HANDS-ON TIME 25 MIN,

SIMMERING TIME 10 MIN

Put 600g floury potatoes, peeled and

cut into chunks, in a pan of salted water,

bring to the boil and cook for 10 minutes

or until tender. Drain and steam dry for 5

minutes. Tip back into the pan and mash

with 3 tbsp milk and plenty of pepper.

Drain 140g sardines in oil, reserving

a splash of the oil. Put the oil in a frying

pan, add 2 finely chopped shallots and

gently cook for 7-8 minutes until soft.

Zest and juice a lemon. Add the shallots

tothemashalong with the drained

sardinesandthe lemon juice, then mix

well. Roll heaped tablespoons of mixture

to make about 20 balls.

Beat 2 medium free-range eggs in

one dish and put 3 tbsp plain flour in

another. Roll the balls in egg, then flour.

Set aside. Heat another splash of oil in

the frying pan and fry the balls until

golden all over and heated through

(about 10 minutes). Remove from the

pan and cover to keep warm.

Warm 200g crème fraîche in the

pan with 1-2 tbsp dijon mustard and

3 tbsp capers. Return the balls to the

pan and toss gently. Scatter with the

lemon zest, chopped fresh dill and

pepper to serve.

PER SERVING 534kcals, 33.4g fat (16.4g

saturated), 16.9g protein, 39.3g carbs

(3.5g sugars), 0.9g salt, 4.1g fibre

NEXTMONTH

Brillianteveryday meals

usingchickenbreasts

WHAT

TO BUY

We used a 140g

tin of sardines

in olive oil

Puttanesca style spaghetti
with a herby crumb
SERVES 4. HANDS-ON TIME 15 MIN,
SIMMERING TIME 20 MIN

Drain a 140g tin of sardines in oil, reserving
the oil. Put 1 tbsp of the oil in a deep frying
pan and cook 50g fresh breadcrumbs until
golden and crisp, then remove with a slotted
spoon and set aside. Once cool, mix in 3 tbsp
chopped fresh basil. Add another splash of
oil to the pan and cook 1 finely chopped red
onion for 5-6 minutes until softened. Add 4
crushed garlic cloves, cook for a minute more,
then stir in 1 tsp chilli flakes, a pinch of sugar
and 2 x 400g tins of cherry tomatoes.
Rinse out each tin with 150ml water and
add to the pan. Simmer for 15 minutes to
thicken, then stir in the sardines, 75g
chopped pitted black olives, 3 tbsp capers
and lots of pepper. Cook for 5 more minutes.
Meanwhile, cook 250g spaghetti
according to the pack instructions, drain
and add to the sauce. Serve scattered with
the herby crumbs.
PER SERVING 499kcals, 14g fat
(2.4g saturated), 19.5g protein, 69.1g carbs
(10.6g sugars), 1.3g salt, 9.3g fibre

make life better.