White Fish with Butternut & Ginger Mash

Recipe courtesy of Psychologies Magazine (April 2021) and taken from The Right Carb by Nicola Graimes.

Mash doesn’t have to mean potatoes. Try carrot, sweet potato, parsnip, celeriac or beans. This recipe celebrates Asian flavours of coconut, ginger, chilli and coriander.

Serves : 4

Ingredients :
2 tblsp extra virgin olive oil
3 cm piece fresh ginger, peeled and cut into thin matchsticks
4 thick hake fillets, or other sustainable firm white fish, such as haddock
20g butter
Sea salt and black pepper
Steamed long-stem broccoli and lime wedges, to serve

For the mash :

1kg butternut squash, peeled and cut into chunks
4 whole garlic cloves, peeled
5cm piece fresh ginger, peeled and sliced
2 red jalapeno chillies, deseeded and diced
115ml unsweetened drinking coconut milk
Juice of 1/2 lime
2 handfuls of chopped coriander

  1. First make the mash. Put the squash in a saucepan with the garlic and ginger, cover with water and bring to the boil. Reduce the heat and simmer until tender. Drain and pick out the ginger. Return the squash to the pan and add half the chilli, most of the coconut milk and the lime juice.
  2. Mash until smooth, adding coconut milk as needed. Season with salt and pepper and stir in three quarters of the coriander leaves. Taste and add more lime juice, if needed.
  3. Meanwhile, heat 1 tablespoon of the oil in a frying pan over a medium heat, add the ginger and fry for 2 minutes until crisp. Remove and drain on kitchen paper.
  4. Season the fish with salt and pepper. Add the remaining oil and the butter to the pan and heat over a high heat. Place the fish in the pan, skin-side down, then reduce the heat to medium. Cook for 3-4 minutes until the skin is crisp and the flesh has cooked two thirds of the way up. Turn the fish, baste and cook for a further 2 minutes until just done.
  5. Spoon the mash onto plates. Top with the broccoli and fish and scatter over the ginger, chilli and coriander leaves.

Spiced Roasted Vegetables with Lime Raita

Recipe courtesy of Psychologies Magazine and taken from The Right Carb by Nicola Graimes.

This fibre-rich, nutritious one-pan meal is loaded with veg and doesn’t need any extras. If you’d like to top up the protein content, add cubes of smoked tofu, paneer or halloumi at the same time as the cauliflower.

Serves : 4

Ingredients :

1 small butternut squash, about 650g, peeled, deseeded and cut into 2.5cm chunks
3 parsnips, cut into batons
2 red onions, each cut into 6 wedges
400g chickpeas, drained
5 tblsp extra virgin olive oil
2 tsp ground turmeric
1 tblsp cumin seeds
1 tblsp coriander seeds, crushed
1 tblsp garam masala
300g cauliflower, broken into small florets
250g brussels sprouts, peeled
Sea salt and black pepper
1 handful toasted, flaked almonds and coriander leaves, to serve

For the Lime Raita
250g plus 2 1/2 tblsp plain yoghurt
2 garlic cloves, crushed
Finely grated zest of 1 and juice of 2 unwaxed limes

  1. Preheat the oven to 180oC Fan / 200oC / Gas Mark 6. Put the squash, parsnips, onions and chickpeas in a large bowl. Pour over 3 tablespoons of the oil and turn the vegetables with your hands until coated. Tip into a large roasting tin, or use 2 smaller ones, and roast for 20 minutes, turning once.
  2. Meanwhile, mix the remaining oil with the spices and season well with salt and pepper.
  3. After 20 minutes, add the cauliflower and sprouts to the tin or tins. Spoon over the spiced oil, add a splash of water and turn until everything is combined. Return to the oven for a further 20 minutes or until the vegetables are tender and starting to caramelise.
  4. Meanwhile, make the lime raita. Mix together the yoghurt, garlic and lime juice and season with salt and pepper.
  5. Before serving, top the roasted vegetables with the lime zest, almonds and coriander leaves and serve with raita on the side.

Zingy Greens Tortilla

Recipe taken from the Lidl Easter brochure – April 2021.

Serves : 4; Preparation time : 10 mins; Cook time : 30 mins

Ingredients :

500g new potatoes, large ones, halved
1 tbsp olive oil
1 onion, finely sliced
1 garlic clove, finely sliced
200g baby spinach
8 eggs
Small bunch of mint, leaves picked and finely chopped
2 courgettes, peeled into ribbons
30g parmesan, finely grated
1 pot of red pepper hummus
100g mixed salad leaves
1/2 lemon, juice only
Salt and pepper

  1. Cook the potatoes in salted boiling water for 15 minutes, or until easily pierced with the tip of a knife. Drain, cool slightly, then chop into thick slices to add bulk to the tortilla.
  2. Heat the olive oil in an ovenproof, non-stick frying pan and fry the onion for 8 minutes. Add the garlic and cook for a further minute. Preheat the grill to high.
  3. Add the spinach to the pan and allow to wilt for a few minutes, stirring regularly. Beat the eggs in a jug and plenty of seasoning, stirring in most of the shredded mint for extra zing.
  4. Scatter the potato slices into the pan and pour over the eggs, swirling the pan so the mixture reaches the edges. Shred the courgettes into ribbons for bite and lay in the pan in loose swirls. Cook for a little longer, just 3-4 minutes, then sprinkle over the grated cheese and slide the pan under the grill for five minutes.
  5. Allow the tortilla to cool then spread the top with the red pepper houmous to bring a smokiness to the dish. Toss the salad leaves and remaining mint with the zesty lemon juice and some seasoning and scatter over to serve.

Tangy Feta and Spring Vegetable Tart

Recipe taken from the Lidl Easter brochure – April 2021.

Serves : 4; Preparation time : 15 mins Cook time : 40 mins

Ingredients :

125g feta
100g Greek-style yogurt
1 garlic clove, finely grated
1 lemon, zest and juice
1 sheet ready rolled puff pastry
200g asparagus
200g radishes, halved
5 spring onions, cut into thirds
1 tbsp olive oil
100g frozen peas
80g pomegranate seeds
240g mixed salad leaves
Salt and pepper

  1. Preheat the oven to 200 C / 180 C Fan / Gas Mark 6.
  2. To make your creamy base even more flavourful, use feta for Tang and crush 100g of it in a bowl with a fork. Stir in the yogurt, garlic, lemon zest and half the juice, seasoning with plenty of black pepper.
  3. Unroll the pastry and score a border 1 cm from the edges. Spread the feta mix over the pastry to cover up to the score line.
  4. For the spring veg, use asparagus for earthiness and combine with crunch radishes and sweet spring onions. Toss together in a bowl with the olive oil and some seasoning, then scatter over the top of the tart. Transfer to a lined tray and bake in the oven for 35-40 minutes.
  5. Meanwhile, toss the frozen peas in the leftover oil in the bowl and scatter them over the tart for the final 5 minutes of cooking time.
  6. Bring an extra hit of fresh flavours before serving by crumbling over the remaining feta along with pomegranate seeds for fruitiness and a squeeze of lemon to add zing. Dress the salad leaves with another good squeeze of lemon and plenty of seasoning.

Lamb and Crispy Couscous Pie

Recipe taken from Lidl Easter magazine April 2021.

Serves : 4; Preparation time : 10 mins; Cook time : 65 mins

Ingredients :

2 packs Moroccan couscous
3 leeks, approx 450g, sliced
2 garlic cloves, finely chopped
1 tsp ground cinnamon
1 tsp ground ginger
2 x 400g tins plum tomatoes
1 tin chickpeas, including the liquid
400g leftover roast lamb, shredded
200g frozen peas
Small bunch parsley, stalks finely chopped, leaves roughly chopped
200g tenderstem broccoli, steamed to serve
Olive oil

  1. Heat 1 tablespoon oil in a large casserole dish and fry the leeks for 10 minutes over a gentle heat, until soft, golden and sweet (they’ll bring a real creaminess to your pie filling). Add the garlic, ginger and cinnamon for warmth and cook for 1 minute to bring out the flavours of the spices.
  2. Pour in the tinned tomatoes, fill one tin back up with water and add this in too, stirring well and lightly crushing the tomatoes with the back of the spoon to break down.
  3. To give the filling some bulk tip in the chickpeas and mix through the shredded lamb. Season well, bring to a simmer and leave to cook gently for 30 minutes, stirring occasionally. Preheat the oven to 200 C / 180 C Fan / Gas Mark 6.
  4. Add the peas, parsley stalks and a good handful of leaves to the lamb mix, stir and remove it from the heat – if you’d rather serve this in a pie dish, now’s the time to tip the mixture in.
  5. Stir the remaining parsley through the couscous and spread this over the top of the lamb in an even layer – once baked, the couscous will add welcome crispiness to the dish. Drizzle with 1 tsp oil and bake for 20 minutes, serving with the broccoli on the side.

3 Ways to : power your pastries

Article from Lidl Easter brochure April 2021.

Add zing to spring brunches with these easy pastry twists, perfect for weekend feasting.

Crispy Bacon and Egg Slice

Makes : 6; Preparation time : 10 mins; Cook Time : 28 mins

  1. Unroll a sheet of pastry (use puff for crispiness), cut into 6 even squares and arrange on a parchment lined baking tray. Stamp out the centre of each square with a 6.5cm ring cutter, replacing the circle back into the middle, and brush with beaten egg for colour.
  2. Bake at 220 C / 200 C Fan / Gas Mark 7 for 10 minutes, then push the centres in a little and crack in 6 medium eggs for richness. Bake again, covered in foil, for 15 minutes.
  3. Remove the golden pastries from the oven and garnish with a rasher of crispy bacon to bring smokiness.

Fruity Banoffee Bunnies

Makes : 12; Preparation time : 25 mins; Cook Time : 35 mins

  1. Using 2 sheets puff pastry for crispiness, trim each into a 25cm square. Spread one with a generous layer of banoffee sauce for richness (leaving a border) and top with the other sheet. Seal along the border and slice into 12 even strips.
  2. Preheat the oven to 180 C / 160 C Fan / Gas Mark 4. Fold the strips into a U-shape, then twist twice. Brush with beaten egg for colour and bake for 30-35 minutes.
  3. Once cool, dot with banoffee sauce and garnish with banana for fruitiness and broken waffle for whiskers.

Crunchy Lucky Dip Croissants

Makes : 6; Preparation time : 20 mins; Cook Time : 5 mins

  1. Slice open 6 croissants. Fill 2 with a generous layer of almond butter for richness. Melt 70g milk chocolate or drizzle over, topping with a handful of chopped pistachios and hazelnuts for crunch.
  2. Fill another 2 croissants with strawberry jam, blueberries and raspberries for fruitiness. Top with 1 tbsp natural yogurt mixed with 70g melted white chocolate and decorate with flaked almonds.
  3. Fill the last 2 croissants with chocolate orange spread for sweetness and zingy satsuma segments. Warm through and loosen extra spread to drizzle on top, garnishing with another segment.

Spiced Salmon Pilaf

Recipe taken from the Lidl Easter Brochure – April 2021.

Serves : 4; Prep Time : 10 mins; Cook Time : 35 mins

Ingredients :

1 tbsp olive oil
4 salmon fillets
2 onions, finely chopped
A thumb-sized piece of fresh ginger, peeled and finely grated
2 garlic cloves, finely grated
1 tsp cumin
300g basmati rice
800ml vegetable stock
300g baby spinach
200g frozen peas
Small bunch of coriander, stalks finely chopped, leaves roughly chopped
1/2 lemon, juice only
2 tbsp flaked almonds, toasted
Onion and garlic dip

  1. Heat the oil in a large non-stick frying pan (one with a lid) and add the salmon fillets skin-side down. Fry over a medium heat for 8-10 minutes, turning to cook each side, until just cooked through. Remove the fillets from the pan onto a plate, instead adding the onion to fry for 8 minutes. While the onion is cooking, discard the salmon skin and gently flake the fillets into large chunks.
  2. Add the garlic to the pan and stir in the ginger for kick, cooking for a further minute, then stir in the cumin and rice. Stir well, then pour in the stock to give the rice added richness. Season and cover the pan with its lid, cooking for 15 minutes or until the rice is tender.
  3. Add the spinach to the pan and cover with the lid, allowing it to wilt for 2 minutes, then stir through the peas, coriander stalks and most of the leaves.
  4. Gently fold through the salmon flakes, squeeze over the lemon juice and serve scattered with the toasted almonds for crunch. Add a contrasting creaminess with some generous spoons of the garlic dip, garnishing with a final pinch of coriander.

Fruitful breakfast

Recipe courtesy of Psychologies Magazine (Spring 2021)

This refreshing, original acai bowl from ‘Plant Over Processed‘ by Andrea Hannemann is a great substitute for hot porridge as the days get warmer.

Serves : 2

Ingredients :
2 cups frozen blueberries
3 frozen ripe bananas
2 acai superfruit packs of 1 scoop acai powder
1 cup frozen mango chunks
1/2 cup plant milk

For the toppings
Sliced banana, granola, shredded coconut, goji berries or blueberries

  • Place all the ingredients except the toppings in a high-powdered blender.
  • Blend, starting on medium speed and gradually making your way up to high, for 1-2 minutes, stopping every 20 seconds to mix the ingredients and push them down with a smoothie stick.
  • Once you see the ‘swirl’, you will know it’s done. Pour your smoothie into your favourite bowl and add your choice of toppings.

Aubergine Parmigiana

Recipe courtesy of Psychologies Magazine (Spring 2021) and taken from The Shortcut Cook by Rosie Reynolds.

This easy recipe uses a combination of oil and butter, along with a Parmesan and breadcrumb topping for a quick and delicious meal. Serve with a green salad.

Serves : 4

Ingredients :

4 medium aubergines
Olive oil, for brushing and cooking
Large knob of butter, softened
2 x 400g tins chopped tomatoes
2 garlic cloves, grated
1 tsp dried oregano
2 x 125g balls mozzarella, cubed
30g Parmesan, finely grated
Large handful fresh breadcrumbs
Handful basil leaves
Sea salt and freshly ground black pepper

  • Preheat the oven to 200 C / 180 C fan / gas mark 6. Make deep slits, 1 cm apart, across the aubergines. Don’t cut all the way through. Use a pastry brush to coat the inside of the cuts with oil. Dot the butter over each of the aubergines and season inside and out.
  • Mix together the tomatoes, garlic, oregano and some seasoning – this can be done in the tomato tins. Pour the mixture into a 20 x 30 cm baking dish and sit the aubergines on top. Cover with foil and cook in the oven for 50 minutes, or until the aubergines start to get soft.
  • Remove the dish from the oven and remove the foil. Use the back of a spoon to open up the aubergine cuts and stuff with cubes of mozzarella and some of the tomato sauce.
  • Sprinkle over the Parmesan and breadcrumbs, then return the dish to the oven and cook, uncovered, for a final 10 minutes, or until the breadcrumbs are golden. Leave to stand for 5 minutes, then scatter with basil leaves before serving.

Make ahead : Prepare the whole dish in advance and reheat in a hot oven until piping hot.

The shortcut : This meal has all the textural expectations of parmigiana, with none of the factory line-style crumbing – no salting, no dipping in egg, no frying in oil. This is one-pan, no-hassle cooking.

Sweet Potato Ravioli with Sage and Brown Butter

Recipe courtesy of Psychologies Magazine (Spring 2021) and taken from The Shortcut Cook by Rosie Reynolds.

This is a great shortcut for making your own pasta. Boiled lasagne sheets form ravioli with a rich sweet potato filling.

Serves : 2

Ingredients :

1-2 sweet potatoes, about 500g, cut into 1 cm cubes
50g Parmesan, finely grated
Fresh nutmeg, for grating
Pinch of ground cinnamon
6 dried pre-cooked lasagne sheets
Olive oil, for cooking and drizzling
4 tblsp butter
24 sage leaves
Sea salt and freshly ground black pepper

  • Put the sweet potato into a bowl with 1 tablespoon of water, cover with cling film and cook in the microwave on high for 3-5 minutes until tender. Drain and mash.
  • Add two thirds of the Parmesan to the bowl, along with a generous grating of nutmeg and cinnamon. Season to taste.
  • Bring a large pan of salted water to the boil. Add the pasta and a drizzle of oil to stop the sheets sticking. Cook for 12 minutes, or for 2 minutes longer than the packet instructions. Drain and separate the sheets, then allow to cool.
  • Cut each lasagne sheet in half with kitchen scissors, so you have 12 square. Dollop 1 tablespoon of the potato mix into the middle of each square and top with a sage leaf. Fold the pasta over the filling to form a triangle and press to seal the edges. Leave to cool on a lightly oiled tray.
  • Dry the pan and return it to a high heat, adding the butter and a splash of oil. Add the remaining sage and cook until crisp. Remove and set aside.
  • Add the cooled ravioli to the pan and cook for 2 minutes on each side until golden. Divide between 2 plates and serve with the Parmesan, sage leaves and a drizzle of olive oil.

Make ahead : The filling can be made 2 days in advance and chilled. The assembled ravioli will sit happily in the fridge on a lightly oiled tray for 2 days.

The shortcut : These ravioli can be whipped up speedily in advance, while the filling is made in minutes in the microwave.