MIDWEEK SPECIAL
QUICK-FIX MEAL FOR ONE Use up smoked salmon & soured cream
Salmon & ginger black rice bowl
SERVES 1. HANDS-ON TIME 15 MIN
FOOD TEAM’S TIPS
Use plain yogurt or crème fraîche instead of soured cream, if you prefer. This recipe is easily scaled up to feed more people.
• 1 medium free-range egg
• ½ x 250g pouch ready-to-heat black rice (we used Riso Scotti from Ocado)
• 3 tbsp soured cream
• 1 tsp finely grated fresh ginger
• 1 tsp toasted sesame oil
• Finely grated zest and juice ½ lime
• 75g smoked salmon, sliced
• 5cm cucumber, sliced
• ½ small bunch fresh coriander, roughly chopped
• 2 spring onions, thinly sliced, or a handful of watercress leaves
1 Bring a small pan of water to the boil. Lower in the egg and cook for exactly 6 minutes (for a runny yolk). Drain and rinse under cold running water, then peel and cut in half.
2 Heat the rice according to the pack instructions.
3 In a small bowl, mix the soured cream (see tip), ginger, sesame oil, and the lime zest and juice to make a dressing. Season to taste.
4 Transfer the rice to a serving bowl and top with the smoked salmon, cucumber, coriander and spring onions/watercress. Drizzle over the dressing to serve.
PER SERVING 611kcals, 29.8g fat (10g saturated), 31.4g protein, 52.6g carbs (4.6g sugars), 2.7g salt, 4.3g fibre
THE BUDGET RECIPE Use up hard cheese and stock
RECIPES: KATY MCCLELLAND, SOPHIE AUSTEN-SMITH AND OLIVIA SPURRELL. PHOTOGRAPHS: MIKE ENGLISH, STUART WEST AND ALEX LUCK. FOOD STYLING: LOTTIE COVELL, SOPHIE AUSTEN-SMITH AND OLIVIA SPURRELL. STYLING: MORAG FARQUHAR
Smoked haddock & pea risotto
SERVES 2. HANDS-ON TIME 35-40 MIN
FOOD TEAM’S TIP
We’ve tried many ways to speed up risotto, but it really is a dish that needs a little extra hands-on time to get the best results. This smoked haddock version is thrifty and satisfying.
• 2 tbsp light olive oil
• 1 leek (about 150g), finely sliced