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Stash a pack away in your fridge, ready to be called into action to make midweek meals shine

Baked cod with bacon and lemon crumb


Fry 200g smoked bacon lardons in a large frying pan over a medium-high heat for 8-10 minutes until crisp, then set aside to cool slightly. Heat the oven to 200°C/180°C fan/gas 6. Put the bacon in a mini food processor and whizz until just broken up (or finely chop and put in a mixing bowl). Add 50g fresh breadcrumbs, ½ crushed garlic clove, the finely grated zest of 1 large lemon, a pinch of salt and pepper and ½ tbsp olive oil. Whizz again (or finely chop them and add to the bowl) to make small crumbs. Put 4 x 170g sustainable cod loins (or pollock/coley loins, or salmon fillets) on a baking tray – skin-down if they have the skin on – and top with the crumb and a few slices of lemon. Drizzle with olive oil and bake for 20-25 minutes until the fish is cooked through and the topping is golden. Serve with roast baby potatoes and green beans. PER SERVING 329kcals, 15.2g fat (4.1g saturated), 38.7g protein, 9.5g carbs (0.6g sugars), 2.3g salt, no fibre

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Find the complete article and many more in this issue of delicious. Magazine - Sep-17
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About delicious. Magazine

The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.