Carrot & Coriander Fritters with Halloumi & Sweet Lemon Dressing

This is a pretty but complex little number: by turns salty, crisp, hot, sour, yielding and sweet. It will serve three as a swift starter or two as summery supper. Make the preparation even quicker by mixing the dressing in advance, so you have it ready in the refrigerator

INGREDIENTS

• 250g halloumi
• 4 large carrots, coarsely grated or shredded
• 5 spring onions, finely sliced
• Small bunch of coriander, leaves chopped
• 1 tbsp coriander seeds, toasted and crushed
• 20g gram or chickpea flour (or plain flour)
• 2 eggs, beaten

Method

1. Coarsely grate 50g of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside.
2. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. If you have time, chill for 30 minutes to firm them up.
3. Heat the olive oil in a pan and fry the cakes for a couple of minutes on each side until golden. Remove to a plate and keep warm in a low oven while you fry the halloumi for a minute or 2 on each side. You won’t need any extra oil for this. When done, the cakes should be crisp and golden.
4. Layer the fritters and halloumi slices on serving plates with the rocket, and drizzle with the sweet lemon dressing.

*To make 100ml sweet lemon dressing, combine ½ crushed garlic clove, 1 tbsp mild honey, 1 tsp wholegrain mustard, finely grated zest and juice 1 lemon and 90ml olive oil.

Summer salmon salad

A delicious dish that's perfect for the Summer season perfect alfresco 

Serves 4

Ingredients

• 800 g Jersey Royals, scrubbed clean
• sea salt
• freshly ground black pepper
• 200 ml natural yoghurt
• zest and juice of 1 lemon
• extra virgin olive oil
• ½ cucumber, peeled
• 1 small bunch fennel tops
• 1 small bunch fresh basil, leaves picked
• 400 g hot smoked salmon, 
  
  

  Method

  Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked. Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of salt and pepper and a lug of extra virgin olive oil. Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.
  
  Halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel. Add the cucumber, fennel and basil leaves to the potatoes and mix well. Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.
  
  Tip: Make sure you season the potatoes while they're still hot – they'll absorb more flavour.
   

Smoky chicken with warm corn & potato salad

This chicken dish is full of fresh summer flavours, perfect for a quick and healthy midweek or quick weekend meal.

Ingredients

Serves 4

• 2 lb bag new potatoes
• 2 large corn cobs
• ½ red onion , thinly sliced
• juice 1 lime
• 2 tbsp olive oil
• 2 garlic cloves , crushed
• ½- 1 tsp sweet smoked paprika
• 4 skinless chicken breasts , each halved across the middle to make 2 thin escalopes
• small bunch coriander , leaves roughly chopped
• lime wedges, optional, to serve

Method

1. Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
2. Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
3. Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.

You can use regular Paprika, but try and get the smokey sweet type as it leaves a slight smokey flavour to the chicken, which works really well. 

Lemony Pea & Rocket Risotto with Fresh Salmon

Add some tang to your salmon with this lemon and rocket recipe.

Serves 2

Ready in 35 minutes

INGREDIENTS

• 40g butter
• 1 onion, chopped
• 200g risotto rice
• 100ml white wine
• Finely grated zest of 1 lemon
• 750ml-1 litre hot vegetable stock
• 100g frozen peas
• 50g bag wild rocket leaves
• 25g Parmesan, grated, plus shavings to serve
• 2 fresh MSC certified pacific or organically farmed salmon, tilapia or trout fillets *

METHOD

How to make lemony pea risotto with salmon

1. Melt half the butter in a medium pan. Add the onion and cook over a medium heat for 5 minutes. Stir in the rice and cook for 1 minute then add the wine and lemon zest. Bubble, stirring, until the wine has evaporated.

2. Add a ladleful of hot stock and cook, stirring occasionally, until it has been absorbed. Continue to add stock, a ladleful at a time, until the rice is just tender - about 20 minutes. Add the peas with the last ladlefuls. Before serving, stir in the remaining butter, most of the rocket and the grated Parmesan. Season.

3. Meanwhile, heat a non-stick frying pan and cook the salmon for 2-3 minutes on each side. Spoon the risotto into 2 bowls, top with the salmon and season. Garnish with the remaining rocket and Parmesan shavings.

Tip: Stirring butter and Parmesan into the risotto before serving gives it a creamy texture that complements the lemon.

Pancetta-wrapped salmon with griddled asparagus and lime crème fraîche recipe

This salmon recipe is ideal if you're entertaining because it looks the height of sophistication but won't break the bank.

Ingredients

1. 2 bunches English asparagus, woody ends removed
2. 2 tbsp olive oil
3. 4 skinless salmon fillets
4. 8 pancetta rashers
5. 100ml crème fraîche
6. 2 tbsp mayonnaise
7. Grated zest of 1 lime and juice of ½

Method

1. 1. Preheat the oven to 220°C/fan200°C/gas 7. Place the asparagus in a shallow roasting tin and toss with half the olive oil. Season well and roast in the oven for 5 minutes.
2. 2. Meanwhile, season each salmon fillet, wrap in 2 pancetta rashers and brush with the remaining olive oil. Once the asparagus has been cooking for 5 minutes, remove from the oven and place the salmon on top. Return to the oven for a further 8-10 minutes until the salmon is just cooked and the pancetta is crisp.
3. 3. Mix together the crème fraîche and mayonnaise, then stir through the lime zest and juice. Season and serve with the asparagus and salmon.

Nutritional info

Per serving: 630kcals, 50.7g fat (15.6g saturated), 41.1g protein, 2.2g carbs, 2g sugar, 1.9g