Recipes:Oven-poached salmon with sweet pepper & basil sauce

Produce a showstopping main course with oven-poached salmon, and learn how to make Court Bouillon at the same time whole salmon , about 1.5-2kg/3lb 5oz-4lb 8oz, gutted

FOR THE COURT BOUILLON

• 250ml dry white wine
• 3 tbsp white wine vinegar
• 1 small lemon , sliced
• 1 medium onion , sliced
• 1 carrot , chopped
• 2 bay leaves
• 2 sprigs each tarragon and thyme
• ½ tsp whole black peppercorns

FOR THE SAUCE

• 2 red roasted peppers from a jar, finely chopped
• 1 shallot , finely chopped
• 5 tbsp olive oil
• 6 sprigs fresh basil
• 1 tbsp sherry or balsamic vinegar
• 100ml dry white wine

  

  1. Trim the salmon to fit into your largest roasting pan, removing the head and most of the tail. Weigh the fish and calculate the cooking time at 30 mins per kg/13 mins per lb. Wash any blood from the body cavity. Season well inside and place in the pan. Set aside.
  2. Heat oven to 160C/fan 140C/gas 3. Make the court bouillon. Place all the ingredients into a pan with 11⁄2 litres cold water. Bring to the boil, then simmer for 20 mins. Strain the liquor over the fish, cover tightly with foil and cook in the oven for 45 mins-1 hr.
  3. Meanwhile, make the sauce. Sauté the peppers and shallot in the oil for 5 mins. Strip the leaves from the basil and chop the stems. Add the stems to the pan along with the vinegar, wine and seasoning. Simmer for another 10 mins or so, then season to taste. Tear most of the basil into pieces and scatter over the sauce, then set aside to infuse.
  4. Remove the fish from the oven, uncover but leave in the liquor for another 15 mins, then carefully lift from the pan onto a board. Peel off the skin and, using the back of a table knife, scrape away the brown flesh as neatly as possible. Slide the whole fish onto a platter. Spoon some of the sauce on top, sprinkle with the remaining basil and put the rest into a bowl to serve.

  Per serving

  439 kcalories, protein 32g, carbohydrate 3g, fat 29 g, saturated fat 5g, fibre 1g, salt 0,57 g

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Recipes:Bean, pea & hazelnut salad

olive magazine reader Emily Crawford's vibrant green summer side dish

Ingredients

• 250g French beans
• 250g frozen peas
• 100g hazelnuts
• 1 orange , zested
• 1 garlic clove
• small bunch chives , chopped
• olive oil

  

  1. Bring a pan of water to the boil. tail but don't top the French beans and blanch for 2 minutes. Fish them out with tongs and refresh under cold water to keep the crunch.
  2. In the same water cook the peas for 2 minutes. Strain and refresh under cold water.
  3. Heat the grill and toast the hazelnuts for about 5 minutes or until brown. Toasting them for this long will mean the skin comes off easily and they will have an extra-nutty flavour. Cool and rub with a clean tea towel to remove skins and then roughly chop.
  4. Put the beans, peas and hazelnuts in a bowl. Add the zest, garlic and chives, then pour over 2 tbsp olive oil. Mix and season.

  Per serving

  180 kcalories, protein 5,6g, carbohydrate 6,3g, fat 14,8 g, saturated fat 1,4g, fibre 4,2g, salt 0,01 g

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Recipes:Fragrant herb & almond pilaf

November is traditionally the month for almonds but make this with blanched almonds for an all year round winner

• 50g butter , plus a little extra
• 2 large onions , halved and sliced
• 2 garlic cloves , sliced
• 1 cinnamon stick
• 4 cloves
• 5 cardamom pods , bruised
• 300g basmati rice
• vegetable stock , cube or concentrate, made upto 550ml
• oil , for deep frying
• 4 tbsp blanched almonds
• parsley , chive and coriander chopped to make 1tbsp of each

  

  1. Melt 50g butter in a large, wide pan and cook half the onions and all the garlic until soft and golden. Add the spices and cook for a couple of minutes. Add the basmati and stir until coated. Pour in the stock. Turn the heat down to a simmer then cover and cook for 10-15 minutes until all the stock has been absorbed and the rice is tender.
  2. Meanwhile, heat a 2cm-layer of oil in a pan and deep-fry the remaining onions until crisp. Fry the almonds in a little more butter until golden. Stir the herbs into the pilaf and scatter the almonds and crisp onions over.

  Per serving

  506 kcalories, protein 9,7g, carbohydrate 73,9g, fat 21,1 g, saturated fat 8,1g, fibre 3,6g, salt 0,4 g

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Recipes:Crushed new potatoes

Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd

• 1kg peeled or scrubbed new potatoes
• 3 tbsp olive oil
• 4 spring onions , sliced
• handful pitted black olives , chopped

  

  1. Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
  2. Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.

  Per serving

  132 kcalories, protein 2g, carbohydrate 20g, fat 5 g, saturated fat 1g, fibre 2g, sugar 2g, salt 0,01 g

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Recipes:Roast chicken with salsa verde & pilaf

Mark Sargeant shares his chef skills to show you how to make his delicious chicken dish

Ingredients

• 1 x 1.5kg chicken , jointed
• 3 sprigs thyme
• 1 lemon , cut into chunks
• few whole garlic cloves
• olive oil

FOR THE SALSA VERDE

• 2 garlic cloves , roughly chopped
• 4 anchovies (from a sustainable source)
• small bunch coriander , roughly chopped
• small bunch parsley , roughly chopped
• 1 tsp English mustard
• 10 drops Tabasco sauce
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• 1 lemon , juiced
• 100ml olive oil

FOR THE PILAF

• butter
• 1 onion , chopped
• 2 garlic cloves , finely sliced
• 3 pieces lemon peel
• 2 sprigs thyme
• 1 mug basmati rice
• 1½ mugs hot chicken stock

  

  1. Heat the oven to 200C/fan 180C/gas 6. Put the chicken joints, thyme, lemon and garlic cloves in a roasting tray, drizzle with a little olive oil and season then cook for 45 minutes until crisp and golden.
  2. To make the pilaf, heat a large knob of butter in an ovenproof pan. Cook the onion and garlic until softened. Stir in the lemon, thyme and rice and cook for a minute then tip in the stock and stir well. Cover with a lid or a piece of damp baking paper to keep in the moisture then transfer to the oven with the chicken for 20-25 minutes or until all liquid is absorbed. Leave to sit for 3 minutes before serving.
  3. To make the salsa verde, put all the ingredients except the olive oil in a food processor. Whizz to a paste then add the oil gradually until saucy.
  4. Serve the chicken with the pilaf and sauce.

  PER SERVING

  908 kcalories, protein 57,4g, carbohydrate 53,2g, fat 53,3 g, saturated fat 14,2g, fibre 2g, salt 1,84 g

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Recipes:Zingy courgette & spinach salad

This delicious side dish is simple but smart and will bring a touch of freshness to any main meal

ngredients

• 1 tbsp olive oil , plus extra for drizzling
• 4 courgettes , cut into disks on the diagonal, then sliced into sticks
• 1 red chilli , deseeded and finely chopped
• 100g bag baby spinach
• zest 1 lemon

  

  1. Heat 1 tbsp oil in a frying pan. Fry the courgettes over a high heat until just tender, about 4 mins, adding the chilli for the final min. Take off the heat and toss though the spinach until just wilted. Add the lemon zest and season to taste. Put in a serving dish and pour over a little more olive oil just before serving.

  78 kcalories, protein 3g, carbohydrate 3g, fat 6 g, saturated fat 1g, fibre 2g, sugar 5g, salt 0,09 g

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Recipes:New potatoes with spring onions & bacon

This tasty, low fat side dish is the perfect compliment to a hearty roast

Ingredients

• 18-24 Cornish or Jersey new potatoes
• 2-3 bay leaves
• 25g butter
• bunch of spring onions , chopped
• 4 slices smoked streaky bacon
• 1 tbsp olive oil
• sea salt and freshly ground black pepper

1. Scrub new potatoes well and rinse in cold water. Cook in boiling salted water for 15-20 minutes with bay leaves until tender.
2. Meanwhile, preheat the grill to high. Melt butter in a small pan, add a bunch of spring onions, chopped and cook gently for 1-2 minutes to soften.
3. Grill the smoked streaky bacon until crisp and golden, drain on kitchen paper, then break into small pieces.
4. Drain the potatoes and toss with the spring onions, olive oil, some sea salt and freshly ground black pepper. Put the potatoes in a warmed serving dish and top with the bacon pieces. Drizzle with more olive oil if needed.

New potatoes with spring onions & bacon

171 kcalories, protein 4g, carbohydrate 18g, fat 10 g, saturated fat 4g, fibre 1g, salt 0,54 g

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Recipes:Slow-roasted paper-wrapped leg of lamb

Baking paper stops the lamb from drying out and seals in the beautiful aromatics, says chef Maria Elia

• 2.5-3kg leg of lamb
• 6 garlic cloves , thinly sliced
• olive oil
• 2 lemons , juiced
• large bunch dill , finely chopped
• 2 tsp ground cinnamon
• 1 tsp ground cumin
• 4 sprigs, or 1 tsp dried oregano

1. Trim the excess fat off the lamb and put the leg on 2 large sheets of baking paper. Make incisions all over with a small sharp knife and push in the garlic slices.
2. Mix 50ml olive oil with the lemon juice and drizzle over the lamb, then season with sea salt and rub with the remaining herbs and spices.
3. Cover with another piece of paper and fold the bottom pieces over the top piece to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least an hour. Remove from fridge and leave to come up to temperature while the oven heats to 150C/fan 130C/gas 3.
4. Put the lamb in a roasting tin with the end of the leg slightly elevated to stop any juices running out (just rest it on the edge of the tin). Bake for 3 hours.
5. Remove from the oven and rest for 30 minutes before unwrapping, carving and serving with the cooking juices.

Per serving

603 kcalories, protein 71,6g, carbohydrate 1,9g, fat 34,3 g, saturated fat 14g, fibre 0,3g, salt 0,5 g

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Recipes:Tabbouleh

This classic and well-loved Middle-Eastern dish is perfect to serve with fish

• 250g couscous
• 4 vine-ripened tomatoes
• half a cucumber
• 1 bunch spring onions , sliced
• 2 x 20g packs fresh parsley
• grated zest of a lemon
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 1 crushed garlic clove

1. Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
2. Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
3. Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

Serving the right amount

For 2 servings of couscous, you'll need about 125g couscous and 150ml of water or stock. For 4 servings, the quantities are 250g couscous and 300ml water or stock. For 6, you'll need 350g couscous and 500ml water or stock.

Per serving

320 kcalories, protein 5g, carbohydrate 37g, fat 18 g, saturated fat 3g, fibre 2g, salt 0,04 g

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Recipes:Lemony potato salad

Why buy ready-made potato salad for your barbecue when this fragrant, Indian-inspired version is so easy?

Ingredients

• 900g halved new potatoes
• 3 tsp olive oil
• juice 1 lemon
• 1 tsp each toasted black mustard seeds and toasted cumin seeds
• 1 finely chopped green chilli (optional)
• ½ finger-length piece grated ginger
• pinch turmeric
• 4 sliced spring onions

  

  1. Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.

  Chopped salad

  In a bowl, mix together 5 coarsely grated carrots, 1 peeled, deseeded and finely chopped pepper, 2 finely chopped tomatoes, 1 finely chopped onion, ½ cucumber, cut into small chunks, pinch golden caster sugar, 1 tsp cumin seeds and 3 tbsp white wine vinegar. Season with salt. Best tossed at the last minute.

  Per serving

  163 kcalories, protein 3g, carbohydrate 25g, fat 6 g, saturated fat 1g, fibre 2g, sugar 2g, salt 0,05 g

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Recipes:Roasted salmon

Cooking whole sides of salmon for a centrepiece is a sociable and special way of eating

• 1 x 2kg/4lb 8oz salmon , filleted to give two sides, skin on
• 1 lemon , sliced
• good handful mixed herbs such as parsley , dill, chervil or tarragon
• 2 bay leaves
• 1-2 shallots , thinly sliced
• splash white wine

1. Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top - skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
2. Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through - check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes 'Lyonnaise' (see 'Goes well with' recipes) and half-steamed broccoli (see below).

Half-steamed purple sprouting broccoli

In a wide, heavy-based pan, heat about 2cm depth of water with some salt. When boiling, add 375g purple sprouting broccoli and cook for 2 mins or until just al dente. Drain, season and serve immediately.

Buying salmon

Depending on what your supermarket or fishmonger has available, you probably won't get a perfect 2kg salmon, but if in any doubt go larger. Any leftovers are delicious cold, or use them to make fish cakes or a fish pie.

PER SERVING

606 kcalories, protein 68g, carbohydrate 1g, fat 37 g, saturated fat 7g, fibre 0g, sugar 1g, salt 0,39 g

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Recipes:Tangy roasted peppers

Get a taste of the Mediterranean with a laidback spread of roasted vegetables and salads

• 5 tbsp olive oil
• 4 peppers (red, yellow or orange are best)
• 1 garlic clove , crushed
• 2 tbsp red wine vinegar
• handful capers , rinsed
• handful flat-leaf parsley , roughly chopped

1. Rub 1 tbsp olive oil all over the peppers, then place on the barbecue or under a grill, turning until blackened all over. Put in a plastic bag, seal and leave until cool enough to handle.
2. Peel the blackened skin from the peppers, remove the stems, membrane and seeds, then tear into strips. Arrange on a platter or plate. Whisk together the remaining olive oil, garlic and vinegar with some seasoning. Drizzle the dressing over the peppers, then scatter with capers and parsley.

Per serving

85 kcalories, protein 1g, carbohydrate 4g, fat 7 g, saturated fat 1g, fibre 1g, sugar 4g, salt 0,2 g

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Recipes:Bourbon-glazed beef

Spark off a barbecue revolution with this red-hot recipe. Rain? Who cares.

• 1 piece of beef fillet , about 1kg

BOURBON GLAZE

• a large pinch chilli flakes
• 4 garlic cloves , crushed
• 125ml tomato ketchup
• 2 tbsp dark muscovado sugar
• 1 tsp English mustard powder or paste
• 4 tbsp bourbon or whiskey
• 1 tbsp Worcestershire sauc

1. Put the glaze ingredients in a bowl and mix them together. Put the beef in a ceramic dish, season well and pour the glaze over, turning the beef so it is completely covered. Cover and chill for at least 2 hours or up to 24. Heat the barbecue. Shake some of the glaze off the beef and cook it for about 7 minutes on each side for rare, and a few minutes longer for medium. Take it off the barbecue and leave it to rest for 10 minutes.
2. Meanwhile, heat the discarded glaze in a saucepan until it boils and cook for a couple of minutes. Taste and season. Add a little more bourbon if you like. Glaze the beef again and then carve it into thick slices. Serve with some green leaves dressed with vinaigrette.

If it rains...

Sear the beef fillet all over in a hot pan for about 10 minutes in total, then cook in an oven heated to 200C/fan 180C/gas 6 for 10 minutes for rare, 15 for medium rare. Leave to rest for at least 10 minutes before carving.

Per serving

462 kcalories, protein 54,4g, carbohydrate 18,6g, fat 15,8 g, saturated fat 6,4g, fibre 0,5g, salt 1,69 g

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Recipes:Summer potato salad with minty Dijon mayo

Everyone loves potato salad – and this recipe, packed with veg, has more to offer than usual, in both flavour and glamour

• 300ml mayonnaise
• 2 rounded tbsp Dijon mustard
• 2 tbsp fresh chopped mint

FOR THE SALAD

• 750g pack baby Jersey Royal potato
• 400g fine green beans , trimmed
• 450g frozen peas , thawed
• 2 large ripe avocados
• ½ lemon , juice only

  

  1. Mix all the dressing ingredients with a little salt and pepper and 2 tbsp water until well blended. Halve or thickly slice the potatoes if large and boil for 7-8 minutes in a pan of salted water with a steamer full of beans over the top until they are both tender. Cool them separately under the cold tap.
  2. Pile the potatoes into a bowl followed by the beans and peas. Just before serving, peel, stone and chop the avocados and toss with lemon juice to stop them discolouring. Pile on top of the salad and drizzle over the dressing.
  3. Cover the bowl with cling film to transport. Toss just before bringing to the table to mix and coat everything in the mayo dressing. If you have a long journey or want to make this a day ahead, prepare and add the avocados and lemon juice.

  457 kcalories, protein 8g, carbohydrate 25g, fat 37 g, saturated fat 6g, fibre 6g, salt 0,83 g

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