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TRIED & TESTED WEEKEND RECIPES

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.

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