MEALS
Keep it light, fresh and simple…
Fish pie P61
Rumbledethumps p59
Chicken biryani P58
Gram lour crepes P60
Southern-style dirty rice with crayfish
By Waitrose (www.waitrose.com)
GF SF DF EF
Serves 4 | Prep 15 mins | Cook 25 mins | Calories 539 (per serving)
200g (7oz) pack of baby leaf greens
1 tbsp olive oil
1 onion, peeled, finely diced
2 celery stalks, finely diced
1 green pepper, deseeded and roughly diced
4 gluten-free pork sausages with black pepper, skinned
¼ tsp cayenne pepper
1 tbsp Cooks’ Ingredients Cajun Spice Rub
2 x 250g (9oz) packs of microwaveable long grain rice
100g (3½oz) pack of Waitrose & Partners Cooked and Peeled Crayfish Tails
3 salad onions, sliced
4 lemon wedges
1 Remove the thick stems from the baby leaf greens and discard. Finely shred the leaves, rinse in a colander under a cold tap, then shake offthe excess water and set aside.
2 Heat the oil in a frying pan over a medium-high heat. Add the onion, celery and green pepper. Add the sausagemeat from the skins into the pan and fry together for 20 minutes, breaking it up with a wooden spoon, until everything is turning golden.
3 Stir in the cayenne pepper and cajun spice and fry for a couple of minutes. Stir in the greens and fry for 1 minute more. Break up the rice inside the packs, then add to the pan with 100ml (3½floz) water. Fry, tossing everything together, for 3-4 minutes until piping hot. Season, then divide the rice between plates and top with the crayfish, salad onions and lemon wedges.
Tandoori salmon with wild rice & raita
Thousands more recipes can be found @
www.waitrose.com/recipes By Waitrose (www.waitrose.com)
GF SF EF
Serves 4 | Prep 15 mins | Cook 30 mins | Calories 590 (per serving)
500g (1lb 1oz) Total 5% Fat Natural Greek
Recipe Strained Yoghurt
½ x 180g (6oz) jar of Cooks’ Ingredients
Tandoori Paste
4 x 120g (4oz) salmon fillets, skin removed
240g (8oz) basmati and wild rice
235g (8oz) bag of ready-washed spinach
½ tbsp cumin seeds
1 small red onion, peeled, finely sliced, to garnish
1 lime, a squeeze of juice and the rest in wedges
1 Preheat the grill to medium-high. Mix 150g (5oz) yoghurt and the tandoori paste in a mixing bowl. Add the salmon fillets, coating them well. Meanwhile, simmer the rice in a pan of boiling water for about 20 minutes until cooked through, then drain.
2 Put the spinach in a colander and carefully pour over just-boiled water from the kettle to wilt. Refresh under cold running water and squeeze out the excess liquid, then roughly chop and pat dry with kitchen towel.
3 For the raita, dry-toast the cumin seeds in a frying pan until aromatic. Add to a bowl with the remaining yoghurt, the spinach and a pinch of salt, then stir to combine. In a separate bowl, toss the red onion with a squeeze of lime juice and a pinch of salt.
4 Put the salmon on a foil-lined tray (don’t scrape offthe marinade) and grill for 4 minutes on each side. Serve with the rice, raita and lime wedges, and garnish with the onion.