For the cod and chorizo recipe, see page 76
Spanish chorizo roast cod with capers and tomatoes
GF SF DF EF
By Spanish Chorizo del Consorcio (www.chorizoespanol.es/en)
Serves
4
| Prep
10 mins
| Cook
15 mins
| Calories
598
(per serving)
4 cod loin fillets (weighing about 150g 5oz) each)
150g (5oz) gluten-free
Spanish chorizo, labelled with the Consorcio del
Chorizo Español
seal, sliced
3 tbsp olive oil
8 slices of gluten-free French bread or ciabatta
1 large garlic clove, peeled, halved
16-20 cherry tomatoes on the vine
2 tbsp capers, drained fresh green vegetables, to serve
2 tbsp chopped flat-leaf parsley
salt and freshly ground black pepper
1 Preheat the oven to 180°C/Gas Mark 4.
2 Sprinkle 1 tbsp olive oil into a roasting tin and add the cod fillets, turning to coat. Scatter the chorizo slices on top. Season with a little salt and black pepper and roast for 3-4 minutes. Meanwhile, arrange the slices of bread or ciabatta on a baking sheet and rub with the cut surfaces of the garlic clove. Drizzle with the remaining olive oil.
3 Arrange the vine tomatoes on top of the fish and add the capers. Roast for 9-10 more minutes. At the same time, bake the bread slices to crisp and brown. Cook the vegetables in lightly salted boiling water for 4-5 minutes.
4 Scatter the chopped parsley over the fish and serve with the garlic bruschetta and vegetables.
TIP Use any white fish you like, such as hake, haddock or halibut.
Chilli con kofu
GF DF EF V
By Bonsan (www.bonsan.co.uk)
Serves
2
| Prep
15 mins
| Cook
20 mins
| Calories
544
(per serving)
150g (5½oz) Bonsan Kofu Ragu Chunks
1 tbsp olive oil
1 garlic clove, peeled and finely chopped
1 green chilli, deseeded and diced
1 small onion, peeled
1 red pepper, deseeded and finely chopped
100g (3½oz) button mushrooms, halved
2 tbsp sundried tomato purée
200g (7oz) tinned chopped tomatoes
200g (7oz) tinned kidney beans
20g (¾oz) vegan dark chocolate
200g (7oz) brown rice, cooked
1 tbsp coriander, chopped
1 Heat the oil in a pan and add the Kofu, garlic, chillies, onion, pepper and mushrooms, stir-frying for 5 minutes.