A completely TASTY 3 course meal without the over-bloated tummy at the end and no guilt necessary!
STARTER
(V) Pea and Mint Soup (serves 4 – 6)
This is the easiest soup you’ll ever make!
Ingredients
• Ikg bag frozen garden peas or marrowfat peas
• 6 sprigs mint leaves
• 0.75ltr water
• Sea salt and black pepper to taste
Method
• Put the water and peas in a large sauce pan
• Cut up the leaves from the mint sprigs and add to the pan
• Add the sea salt and black pepper to taste
• Bring to the boil and simmer for 10 minutes
• Once cooked, blend with a hand blender or food blender
MAINS
Piri Piri Salmon and Prawns with Roasted Vegetables (Serves 2)
Ingredients:
• 2 salmon fillets
• 150grams large or king prawns
• 1 large onion (red or white)
• 1 large red or yellow pepper
• 1 courgette
• 2 large tomatoes
• 1-2 cloves fresh garlic
• Juice of ½ lemon
• Chilli flakes
• 2 tablespoons Extra Virgin Olive Oil
• Sea salt and black pepper to taste
Method
• Pre heat the oven at 200’C or gas mark 5
• Cut up the onion, pepper, courgette and tomatoes and put into a large bowl.
• Add the olive oil, crushed garlic cloves, lemon juice and chilli flakes
• Add the prawns and salt and pepper to taste. Stir it all together.
• Transfer into an oven proof dish and place the salmon fillets on top.
• Cover and bake in the oven for 50-60 minutes.
DESSERT
(V) Christine’s Crumbles Apple and Cinnamon Crumble
Ingredients
Filling
2 large brambly apples (peeled, cored and chopped) ¼ pint water 1 teaspoon cinnamon 1 tablespoon agave nectar
Topping 100grams rolled oats 70grams chopped nuts (walnuts, hazelnuts, almonds, brazils) 1 tablespoon agave nectar
Method
Preheat the oven to 200’C
Stew the apples in the water and add the cinnamon
Once cooked stir in the agave nectar and transfer into an oven proof dish
Mix the rolled oats and chopped nuts then stir in the agave nectar
Spoon the topping into the dish and cook for 20 minutes
ENJOY! x
