by Tom Kerridge
Lemon wedges
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line one large baking tray with baking parchment and lightly oil another one.
2 Place the potato wedges on the lined baking tray, drizzle with the olive oil and season with salt and pepper. Cook on the middle shelf of the oven for 30 minutes or until brown and crispy, turning the potatoes halfway through cooking.
3 Meanwhile, for the gremolata crumb, put the sourdough, parsley and lemon zest into a small food processor and pulse to fine crumbs. Tip into a bowl and set aside.
4 To make the tartare sauce, mix all the ingredients together in a bowl and season with a little salt and pepper to taste.
5 Turn the oven to the grill setting. Lay the fish fillets on the oiled baking tray. Season with salt and pepper and drizzle with the olive oil, then top each fillet with an even layer of gremolata crumb. Grill on the top shelf of the oven for 8 minutes or until the gremolata crumb is crispy and the fish is cooked. Keep a close eye on it, to make sure the topping doesn’t burn!
6 Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing over.
Gremolata fish with posh tartare sauce
Brown butter salmon en papillote
This is a real event of a dish as you can bring the whole paper parcel to the table to unwrap, and then let everyone help themselves. I like to serve it as a lighter alternative to a traditional Sunday lunch. There’s a little alcohol in the brown butter sauce, which will burn off during cooking.
Serves 6
550 calories per serving
800g new potatoes
80g butter
Juice of 1 lemon
50ml anise-flavoured aperitif, such as Pernod
350g purple sprouting broccoli, cut into individual stems
1kg piece of skinless salmon fillet
2 tbsp capers, drained
Sea salt and freshly ground black pepper
To serve
A few sprigs of dill, roughly chopped (optional)
Lemon wedges
1 Preheat the oven to 220°C/Fan 200°C/Gas 7.
2 Place the potatoes in a pan of boiling salted water. Bring to a simmer and cook for 10–12 minutes or until tender. Drain and leave until cool enough to handle, then slice thickly.
3 Put the butter into a small saucepan and cook over a medium heat until it turns a golden nutty brown colour. Remove from the heat and quickly add the lemon juice to stop the cooking process, then stir in the alcohol and set aside.
4 Lay a large piece of baking parchment over an oven tray (big enough to hold the salmon and more than double the width). Lay the potato slices along the middle of the paper and top with the broccoli stems.
5 Place the salmon fillet on top and season well with salt and pepper. Scatter the capers on top of the fish and spoon over the brown butter. Bring the sides of the paper up over the fish to enclose it and form a parcel. Fold the edges over to seal. Bake in the oven for 20 minutes.
6 Open the parcel and sprinkle a little chopped dill over the salmon if you like. Serve at once, with lemon wedges for squeezing over.
TIP ✔ Cooking the fish like this locks in the flavour and keeps it lovely and moist. Try it using individual salmon steaks for an easy midweek meal.
Brown butter salmon en papillote
Charred trout with beetroot and orange salad
Trout is widely available, but people don’t seem to buy it very often, which is a shame – they’re definitely missing out! It is a lovely, light fish with a mild flavour. Here, the charring process gives it a barbecue taste, while the vibrant orange and beetroot salad provides a refreshing, sweet-sharp contrast.
Serves 4
565 calories per serving
4 trout fillets, skin on, about 180g each
Sea salt and freshly ground black pepper
For the salad
3 oranges (ideally blood/blush oranges)
6 pre-cooked medium beetroot, cut into wedges
200g watercress
For the dressing
5 tbsp extra-virgin olive oil
Juice of ½ orange (ideally blood/blush orange)
Juice of 1 lemon
3 tbsp sherry vinegar
1½ tsp Dijon mustard
To finish
50g hazelnuts, toasted and roughly chopped
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with baking parchment.
2 For the salad, peel the oranges, removing all the white pith, then slice them thickly and place in a bowl. Add the beetroot and watercress.
3 Place the trout skin side up on the lined baking tray and season with salt and pepper. Cook in the oven for 4 minutes. Take the fish from the oven and gently peel off the skin, then wave a cook’s blowtorch all over the fish until it is starting to char in places.
4 For the dressing, whisk the ingredients together and season with salt and pepper to taste.
5 Pour half of the dressing over the salad and toss well then divide between 4 plates. Top with the trout and scatter over the toasted hazelnuts. Drizzle with the remaining dressing to serve.
TIP ✔ Blood oranges, which are sometimes labelled as ‘blush oranges’, have a relatively short season – from January to March. If you can’t find them, use regular oranges instead.
Charred trout with beetroot and orange salad
Spicy beef lettuce cups
Lettuce leaves are used to scoop up the beef stir-fry for this tasty light dinner. They also provide a welcome fresh crunch and balance the fiery Asian flavours.
Serves 4
415 calories per serving
500g lean beef mince (5% fat)
1 tbsp vegetable oil
1 onion, finely sliced
2 garlic cloves, finely chopped
2.5cm piece of fresh ginger, finely grated
1 red chilli, finely sliced
150g carrot, peeled and julienned
150g kohlrabi, peeled and julienned
100g green beans, cut into 2.5cm lengths
75g water chestnuts, sliced
100g beansprouts
150g cooked vermicelli, roughly chopped
2 tbsp Shaoxing rice wine
2 tbsp Sriracha hot sauce
1 tbsp soy sauce
2 tbsp kecap manis (sweet soy sauce)
To serve
3 Little Gem lettuces, leaves separated
4 spring onions, finely sliced on an angle
40g roasted cashew nuts, roughly chopped
Lime wedges
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a large baking tray with baking parchment.
2 Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven; set aside.
3 Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute.
4 Next add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes.
5 Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir-fry for another 2 minutes, adding 1–2 tbsp water if it gets a little dry.
6 Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over.
Spicy beef lettuce cups
Tamarind chicken skewers with green mango salad
Tamarind paste adds a sweet-and-sour tang to these simple chicken skewers (it’s sold in jars and available from most larger supermarkets). You will also need six long wooden skewers – soak them before using, so they don’t burn on the griddle.
Serves 6
415 calories per serving
750g skinless, boneless chicken thighs
5 tbsp tamarind paste
3 tbsp soy sauce
3 tbsp fish sauce
Juice of 1 lime
5 tbsp brown sugar
4cm piece of fresh ginger, finely grated
For the green mango salad
750g firm green (unripe) mangoes, peeled
1 shallot, thinly sliced
1–2 long red chillies, thinly sliced
1½ tsp light brown sugar
Juice of 1½ limes
1½ tbsp fish sauce
A large handful of coriander leaves, roughly chopped
To serve
Lime wedges
1 Cut each chicken thigh into quarters. Place in a bowl along with the tamarind, soy sauce, fish sauce, lime juice, brown sugar and ginger. Mix well and leave to marinate for at least 20 minutes. Meanwhile, soak the wooden skewers in a tray of warm water.
2 For the salad, cut the mango flesh away from the stone, then slice it into julienne strips and place in a large bowl. Add all the remaining ingredients and toss together to combine.
3 Drain the skewers and thread the marinated chicken chunks on to them. Heat a large griddle over a medium heat. Cook the skewers on the griddle for about 5 minutes on each side, until charred and cooked through.
4 Pile the chicken skewers onto a large warmed plate and serve with lime wedges for squeezing over and the green mango salad alongside.
Tamarind chicken skewers with green mango salad
Chicken and coleslaw tray bake
Sweet roasted cabbage works so well with the chicken and veg in this easy oven bake. The crispy roast chicken skin is crumbled on top to add an extra layer of seasoning. For a lighter lunch, you could halve the chicken amount and serve one escalope each.
Serves 4
470 calories per serving
4 boneless chicken breasts, skin on
1 small white cabbage, cut into 8 wedges
2 tbsp extra-virgin olive oil
300ml chicken stock
2 red onions, thinly sliced
2 carrots, peeled and julienned
2 fennel bulbs, tough outer layer removed, thinly sliced
1 tbsp fennel seeds, toasted and crushed
Sea salt and freshly ground black pepper
For the dressing
3 tbsp reduced-fat mayonnaise
1 tbsp Dijon mustard
1 tbsp white wine vinegar
2 tbsp flat-leaf parsley, finely chopped
To serve
1 lemon, for zesting
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking sheet with baking parchment.
2 Remove the skins from the chicken breasts, scrape them clean with a sharp knife and lay on the lined baking sheet. Cover with a second layer of parchment and place another baking sheet on top.
3 Place the cabbage wedges in a lined roasting tray and drizzle with half the olive oil. Cook on the top shelf of the oven, with the tray of chicken skins on the middle shelf, for 12–15 minutes. Take the chicken skins out of the oven and leave to cool between the trays.
4 Pour the chicken stock over the cabbage, add the red onions, carrots and fennel, and season with salt and pepper. Return the tray to the oven for 20 minutes.
5 Meanwhile, slice the chicken breasts horizontally in half to make 8 large, thin escalopes. Season both sides with salt, pepper and fennel seeds. Drizzle with the remaining 1 tbsp olive oil. Preheat the grill to high.
6 Remove the tray of veg from the oven and place the chicken escalopes on top. Place under the grill for 5–7 minutes until the chicken is just cooked.
7 For the dressing, whisk the ingredients together in a bowl, adding 1 tbsp of the juices from the roasting tray if it is too thick.
8 Divide the chicken and veg between warmed plates and trickle over the dressing. Crumble the chicken skin and zest the lemon over each plate to serve.
Chicken and coleslaw tray bake
Pork, lentil and veg sausage rolls
Who doesn’t love a sausage roll?! The filling in these is more than fifty per cent veg, making them much healthier than most shop-bought options. They are a great alternative to a pie, and are also delicious eaten cold, so pack into lunchboxes to take to work, or on a picnic. ❄
Makes 8
550 calories per sausage roll
500g block of ready-made puff pastry
Plain flour, for dusting
1 free-range egg, beaten, for brushing
2 tbsp sesame seeds
For the filling
1 tbsp olive oil
1 onion, finely chopped
150g courgette, grated
150g carrot, peeled and grated
2 garlic cloves, grated
2 tsp fennel seeds, toasted and lightly crushed
450g sausage meat
400g tin brown lentils, drained
2 tbsp sage leaves, finely chopped
Sea salt and freshly ground black pepper
1 To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened.
2 Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool.
3 When the veg mixture is cooled, add the sausage meat, lentils, chopped sage and some salt and pepper. Mix well, then divide in half.
4 Roll out the puff pastry on a lightly floured surface to a large rectangle, about 40 x 25cm. Cut in half, so each piece measures 25 x 20cm. Have the shorter side of each piece facing you.
5 Shape one half of the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork.
6 Repeat with the other piece of pastry and the rest of the filling. Place both filled pastry rolls in the fridge for an hour to rest and firm up.
7 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.
8 Take the pastry rolls out of the fridge, cut each one into 4 even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes or until golden brown.
9 Leave the sausage rolls on the baking tray for a few minutes to cool slightly, then serve with a mixed leaf salad on the side.
To freeze: Before you cook the sausage rolls, wrap them well and freeze. Defrost in the fridge and then cook as above.
Pork, lentil and veg sausage rolls
Broccoli and quinoa salad
Quinoa doesn’t taste of much, but it readily takes on other flavours and is a good alternative to rice or couscous. You can eat this fresh green salad hot or cold, so it’s ideal to make in advance or pack into a lunchbox. It also makes a great side dish. V
Serves 4
435 calories per serving
150g mixed quinoa (red, white and black), rinsed
1 tsp Swiss vegetable bouillon powder
550ml water
1 tsp light olive oil
250g broccoli, cut into small florets
250g asparagus spears, trimmed and cut into 2.5cm lengths
150g frozen edamame beans
150g frozen peas
A handful of mint leaves, roughly chopped
A handful of flat-leaf parsley leaves, roughly chopped
Sea salt and freshly ground black pepper
For the dressing
Juice of 1 lemon
1 tsp Dijon mustard
5 tbsp extra-virgin olive oil
To serve
2 Little Gem lettuces, roughly chopped
70g rocket leaves
200g feta cheese
1 ripe avocado, quartered, stoned and sliced
1 Put the quinoa and bouillon powder into a small saucepan and pour on 450ml of the cold water. Stir w
ell and place over a medium-high heat. When it comes to the boil, lower the heat and simmer for 15 minutes, or until all the liquid has been absorbed. Tip the quinoa onto a tray and spread out to cool.
2 Heat the olive oil in a large sauté pan over a high heat. Add the broccoli and cook for 3–4 minutes, then add the asparagus with the remaining 100ml water and cook for 2–3 minutes.
3 Add the edamame beans and peas, stir well and season with salt and pepper. Cook until the beans and peas have defrosted, then remove from the heat. Drain off any excess water from the pan then tip the contents of the pan onto another tray to cool.
4 For the dressing, whisk the lemon juice, mustard and extra-virgin olive oil together in a small bowl until combined. Season with salt and pepper and set aside.
5 Once the quinoa and cooked veg are cooled, put them into a large bowl with the chopped herbs and toss to combine.
6 Place the lettuce and rocket in the bottom of a serving bowl and fill with the broccoli and quinoa salad. Crumble over the feta and add the avocado slices. Drizzle with the dressing to serve.
Broccoli and quinoa salad
Russian roasted veg salad
Roasting the vegetables adds an extra layer of flavour to this spin on the famous salad, which is also lighter and healthier than the classic version, because it’s made with much less mayonnaise. It’s a wonderful way to showcase the diversity of taste, texture and colour in root veg. V
Serves 4
305 calories per serving
300g carrots, peeled
300g potatoes, peeled
300g swede, peeled
300g turnips, peeled
300g beetroot, peeled
2 tbsp extra-virgin olive oil
1 tbsp caraway seeds
200g frozen peas
4 Little Gem lettuces
Sea salt and freshly ground black pepper
For the dressing
4 tbsp reduced-fat mayonnaise
3 tbsp Greek yoghurt (0% fat)
