MAKE IT EASY
Less is more with simple five-ingredient recipes from the BBC chef and Good Food Podcast host Tom Kerridge
Tom Kerridge’s clever five-ingredient meals
As a chef, it’s my job to build layers of flavour in dishes, but it’s equally important to show restraint and let ingredients sing for themselves. Because these recipes are made with just five ingredients (plus salt, pepper and sunflower or vegetable oil), they really prove that. I’ve also included some extra ideas if you happen to have a few more ingredients to hand. You could also serve an easy side dish or accompaniment with these, but I’m really happy with them as they are. These recipes bring out the best of humble ingredients like carrots and apples, while not masking the quality of British smoked fish, duck and beef.
Tom x
This recipe is a lesson in less is more. When I was developing this, I wanted to add extra ingredients, but when it was all done, everything I wanted was there and I couldn’t stop eating it.
SERVES 4 PREP 5 mins COOK 35 mins EASY
2 tbsp curry powder of your
choice (we used madras) 300g basmati rice 600ml chicken stock 400g skinless smoked haddock 100g frozen peas
1 Heat the oven to 180C/160C fan/ gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins. 2 Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.
GOOD TO KNOW low fat • low cal
PER SERVING 405 kcals • fat 2g • saturates 0.4g •
carbs 64g • sugars 2g • fibre 4g • protein 31g • salt 2g