DO TRY THIS AT HOME
Recipes from How To Eat Better
ROAST ASPARAGUS & SALMON WITH HERB MAYO
Bung a bunch of things in a tin and bake it. Get a complete (and uber-healthy) meal in about 30 minutes. That’s my kind of cooking.
1 tsp horseradish
2 garlic cloves, crushed
2 tbsp olive oil finely grated zest of 1 lemon
4 salmon steaks, about 150g each 400g asparagus
1 lemon, sliced
400g cherry tomatoes salt and pepper
HERB MAYO
4 tbsp mayonnaise
1 tbsp milk
1 tbsp chopped dill
1 tsp chopped parsley
3 spring onions, chopped TO SERVE
1 large bunch of watercress lemon wedges
Preheat the oven to 200°C. Mix the horseradish, garlic, olive oil and lemon zest together in a small bowl. Lay the salmon steaks in the centre of a large baking sheet with the asparagus, lemon slices and tomatoes. Brush the salmon and vegetables with the oil mixture and season well. Bake for 15-20 minutes, or until the fish is cooked through and the asparagus is tender.
Meanwhile, blitz all the mayo ingredients in a food processor until smooth. Divide the salmon and vegetables among 4 serving plates, then add a small bunch of watercress and a dollop of mayo to each one. Serve with lemon wedges for squeezing over.
Serves 4.
SINGAPORE GREEN BANANA CURRY
This is my shamelessly Westernised take on my favourite curry, which they used to serve on Tuesdays at my school canteen in Singapore. Warming and creamy, this is comfort food, South-east-Asian style.
4 green bananas
1 tbsp olive oil
1 onion, finely sliced
3 tbsp red curry paste
1 tsp turmeric
400ml coconut milk
1 red capsicum, cored, seeded and sliced 100g green beans, trimmed and sliced into 2.5cm pieces
1 garlic clove, minced
1 tsp peeled and minced fresh root ginger salt and pepper
TO SERVE
3 red chillies, sliced
25g coriander or mint leaves, shredded 50g toasted flaked almonds
Peel the bananas with a sharp knife (this isn’t as easy as it is with ripe ones), then slice into 1cm discs. Heat the oil in a large saucepan, then add the onion and fry over a medium heat for about 5 minutes until soft. Add the bananas, curry paste and turmeric, then fry for another minute or so until fragrant.
Pour in the coconut milk and bring to the boil, then stir in the capsicum, beans, garlic and ginger, cover and simmer for 5 minutes. Season to taste with salt and pepper. Divide the curry among 4 serving bowls and serve sprinkled with chilli, coriander or mint, and almonds.
Serves 4.