Salt beef & swiss bagel melts

Salt beef and swiss bagel melts

10 MINUTES | SERVES 2 | EASY sliced salt beef 100g bagels 2, halved sweet american mustard 2 tbsp mixed with 1 tbsp mayo swiss cheese 4 slices sauerkraut 4 tbsp gherkins 2, sliced red onion Ω thinly sliced fries to serve (optional)

• Put the salt beef on a plate and add a tiny splash of water. Cover with clingfilm and microwave briefly to heat it up. Toast the bagels then spread with the sweet mustard mayo. Pile the salt beef on the bottom of each bagel then add swiss cheese. Flash under a hot grill to just melt the cheese, then add sauerkraut, gherkin and red onion. Put on the bagel lid and eat with fries, if you like. PER SERVING 708 KCALS | FAT 33.6G | SATURATES 12.2G CARBS 56.8G | SUGARS 8.3G | FIBRE 6.4G PROTEIN 41.4G | SALT 4.4G

Sesame-glazed pollock with warm rice and edamame salad

15 MINUTES | SERVES 2 | EASY | LC basmati rice 250g pouch Alaska pollock 2 skinless fillets sesame oil black and white sesame seeds 1 tbsp soy sauce 1 tbsp mixed with 2 tsp brown sugar edamame 100g, blanched cucumber º, diced radishes 4, sliced spring onions 3, chopped red chilli 1, finely chopped DRESSING lime 1, juiced soy sauce 11/2 tbsp ginger a small piece, grated rice vinegar 1 tbsp sesame oil 2 tsp sugar 1 tsp

• Heat the rice following the pack instructions then tip into a bowl. Mix the dressing ingredients then add to the bowl and toss together.

• Rub the pollock with 2 tbsp sesame oil and sprinkle over the sesame seeds on the nicest side. Heat a non-stick frying pan then put the fish in, seeded-side down, and fry for 2 minutes. Add the soy and sugar mix to the pan and cook until the mix starts to caramelise and glaze the fish. Very carefully flip over and cook for another minute.

• Add the edamame, cucumber, radishes, and most of the spring onions and chilli to the rice and toss. Serve the pollock with the rice, a scattering of extra chilli and spring onions and a drizzle of sesame oil. PER SERVING 496 KCALS | FAT 15.6G | SATURATES 2.9G CARBS 49.8G | SUGARS 11.1G | FIBRE 5G PROTEIN 36.7G | SALT 2.9G

COOK’S NOTES

Alaska seafood is wild, natural and sustainable. Choose Alaska pollock for its white flesh and lovely flake. For speedy suppers, you can cook it from frozen, just add a couple more minutes to your planned cooking time. Easy and delicious! alaskaforeverwild.com

Italian sausage and veg tray roast

30 MINUTES | SERVES 4 | EASY | LC herby chipolata sausages 12 (about 375g) olive oil red pepper 1, chopped courgettes 2, cut into half moons red onion 1, cut into wedges garlic 2 cloves, bashed cherry tomatoes 200g fresh pesto 4 tbsp basil leaves (optional)

• Heat the oven to 200C/fan 180C/gas 6. Toss the chipolatas in a little oil and season, then add to a shallow baking tray and cook for 10 minutes. Toss the pepper, courgette, onion, garlic and tomatoes with another tbsp olive oil and season. Add to the tray and put back in the oven for 35-40 minutes, or until the veg is tender and golden at the edges and the sausages are browned. Mix the pesto with a little extra olive oil and a splash of water and drizzle over the tray before serving with basil, if you like.

PER SERVING 475 KCALS | FAT 37.5G SATURATES 10.7G | CARBS 16.9G | SUGARS 9.6G FIBRE 6.2G | PROTEIN 14.5G | SALT 1.4G

Crispy chilli beef stir-fry

20 MINUTES | SERVES 2 | EASY | LC Tenderstem® 150g, cut into bite-sized pieces cornflour 2 tbsp chinese five-spice 2 tsp thin-cut sirloin 2 steaks, fat trimmed and cut into strips groundnut or sunflower oil ginger a chunk, grated garlic 1 clove, crushed dried chilli flakes Ω tsp soy sauce 2 tbsp mixed with 2 tsp brown sugar rice vinegar 2 tsp

• Drop the Tenderstem® into boiling water, cook for 1 minute then drain. Mix the cornflour and five-spice and toss with the steak just before you’re ready to fry.

• Heat a shallow pool of oil to hot in a wok or heavy frying pan. Add the steak and fry until crisp and dark golden. Scoop out of the pan then drain the oil, leaving about 1 tbsp behind.

• Add the ginger, garlic and chilli flakes and cook for a minute, then tip in the Tenderstem® and toss for a minute until heated through. Add back the beef with the soy and rice vinegar and toss until everything is coated. Serve with rice.

PER SERVING 441 KCALS | FAT 18.2G SATURATES 5.7G | CARBS 22.7G SUGARS 7.5G | FIBRE 2.6G PROTEIN 45.2G | SALT 2.5G