RECIPES NAOMI DEVLIN PHOTOGRAPHS LAURA EDWARDS STYLING TABITHA HAWKINS
BOOK OF THE MONTH
Shakshuka with broad beans and labneh
A BIT ABOUT NAOMI
She’s a nutritional therapist, a food-loving coeliac and an enthusiastic cookery teacher and writer – she teaches gluten-free cooking at River Cottage, Otter Farm and Ashburton Cookery School, all in Devon. Her latest book is Food For a Happy Gut – see p102 for our special book offer.
Baked cod with pistachio crust
Flakes of cod with a nutty crust
SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 12-15 MIN
“Pistachios have a delicate creaminess that works well with mild-flavoured fish. They’re also full of the fibre that your gut loves. I use glutenfree sourdough made from teff or buckwheat, but rye or spelt is great too. You can freeze the raw crumb mixture and use frozen fish to make this a super-quick supper.”
• 120g shelled unsalted pistachios, finely chopped
• 90g sourdough breadcrumbs
• Bunch fresh flatleaf parsley, leaves picked, finely chopped
• 700g sustainable cod fillet (or hake, pollock or similar)
• 200g natural yogurt
1 Heat the oven to 220ºC/200ºC fan/ gas 7. Line a baking sheet with non-stick baking paper. Put the pistachios, breadcrumbs, parsley, a pinch of salt and a grinding of black pepper in a mixing bowl and mix well, then set aside.
2 Remove the skin from the fish and slice the fillet into 4 equal portions. Put the yogurt on a dinner plate and the pistachio mixture on another dinner plate.