Salmon, Broccoli & Potato Bake

A classic combination of flavours for a midweek family meal – make this recipe in just one pot.

Serves 4
Preparation time: 5 mins                               Cooking time: 10mins



  • 750g medium potatoes, cut into wedges
  • 1 head broccoli, trimmed and broken into florets
  • 200ml tub crème fraîche
  • 2 tbsp wholegrain mustard
  • 2 large or 4 small salmon fillets, cut into large pieces
  • handful grated parmesan




  1. Put the potato wedges into a shallow microwave-proof baking dish, then cook on High for 10 mins until almost tender all the way through (turn the wedges halfway through to ensure even cooking). Add the broccoli, re-cover and cook for another 3 mins or until the florets just give with a knife. If you don’t have a microwave, boil instead.
  2. Heat grill to medium. Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the potatoes and broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and grill for 5 mins until the sauce is bubbling, the tips of the potatoes are golden and the salmon is just cooked.

Trout with Creamy Potato Salad

Try serving fish with a fresh-tasting potato salad instead of plain boiled spuds.

Serves 2
Preparation time: 10 mins                               Cooking time: 20mins



  • 250g waxy potatoes , such as Charlotte, peeled if you like and halved
  • 4 tsp natural yogurt
  • 4 tsp mayonnaise
  • 1 lemon , ½ zested
  • 1 tbsp small capers , rinsed
  • 4 small gherkins or cornichons, sliced
  • 2 spring onions , finely sliced
  • ¼ cucumber , diced
  • 2 trout fillets



  1. Boil the potatoes in salted water for 15 mins until just tender. Drain and rinse under cold water to cool, then drain again. Heat the grill.
  2. Meanwhile, mix together the yogurt and mayonnaise, then season with a good squeeze of lemon. Gently stir into the potatoes with the capers, gherkins, most of the spring onion and cucumber.
  3. Season the trout, then grill on a baking sheet, skin-side down, for 3-4 mins depending on thickness, until just cooked. Scatter with lemon zest and serve with the potato salad, scattered with remaining spring onions.

Monkfish, Ginger & Spring Onions

Try this delicious and healthy meal with an Asian twist

Serves 2
Preparation time: 10 mins                               Cooking time: 5 mins



  • 8 oz Monkfish fillet
  • 1 oz sliced ginger
  • 2oz scallions – cut to 2 inch lengths
  • ½ medium onions – sliced/cubed
  • Handful of lengthways sliced carrots
  • 1 clove chopped/crushed garlic
  • Cooking wine, oyster sauce
  • Salt, sugar, dark soy, sesame oil to season




  1. Marinade the fish with salt, white pepper & lemon juice.
  2. Heat wok and add oil when wok is red hot. Add chopped garlic, ginger slices, carrot slices, onions and stir fry about a minute.
  3. Add chopped fresh fish fillets. Add 2 tablespoons of cooking wine, 1 tablespoon oyster sauce. 1 tsp. sugar and a tsp. salt. Add 6 oz water. Add scallions.
  4. Leave to boil for a minute or two, slowly add cornflour water mixture to thicken. Drizzle dark soy and sesame oil to season and serve.

Seared Scallops with Garlic, Lemon & Parsley

Quick, easy & most importantly, delicious!

Serves 2
Preparation time: 5 mins                               Cooking time: 3 mins



  • 8 scallops
  • 1 lemon
  • Splash olive oil
  • 2 cloves garlic – crushed
  • 50g butter
  • 1 tablespoon chopped fresh parsley




  1. Heat olive oil in a frying pan over a medium heat.
  2. Add scallops and fry over a medium heat for 1 minute on each side.
  3. Add butter and garlic into the pan; continue to cook for 1 more minute.
  4. Remove the pan from the heat, and squeeze ½ lemon over the scallops and sprinkle in the parsley.
  5. Remove scallops and serve drizzled with the juices from the pan.