Love ‘one pot cooking…no mess, no stress and tastes great! There are times when pottering around  your kitchen with a glass of vino and your favourite  play list is just what you need and there are times you want minimum fuss and maximum pleasure!

For the times you don’t want to potter around in the kitchen.  This one is ready in 20min :)))

 

INGREDIENTS

Cooking time 20min

Serves 3-4

1 cup of quinoa to two cups water

400g cod (4 medium fillets)

1 inch of ginger grated

1 heaped tsp of salt

½ tin of plum tomatoes

1-2 green chilies (finely chopped, to taste)

½ tsp garam masala

½ a lemon

large handful of spinach

Method

Add a cup of quinoa to a saucepan and double the amount of cold water.  Add the salt, garam masala, chilies and finely grated ginger and bring to the boil then simmer on a low heat with the lid on.  The quinoa should take about 15-20 minutes to cook.  If you have frozen cod fillets then add after 5 minutes, if you have fresh cod fillets add half way through.  When adding the cod, the tomatoes and spinach can be added.  You will know its ready when the water has evaporated and the fish nice and flaky.  Add to a bowl with a good squeeze of lemon…so satisfyingly good!

 

 

 

This recipe is a sure hit in my house, who doesn’t love a good fish finger? I have to give a my cousin Renu credit for this one…I love getting a good recipe x

INGREDIENTS
Makes 6-8 fingers
Ready in 45 minutes
3 slices of wholemeal bread, toasted
a small handful of parsley
30g parmesan cheese
200g of fresh salmon fish, ask the fishmonger to cut into strips (white fish can also be used)
2 tblsp corn flour
1 egg beaten

METHOD

Whizz up the bread, parmesan and parsley in food processors and put it into a large plate (for coating the fish). In a separate plate put the corn flour and the whisked up egg goes in a shallow dish (big enough to dip the fish in).

Its helpful to arrange the egg, flour and breadcrumbs in that order in a row. Take a piece of cod and cover with the flour, then egg, then bread crumbs and lay on a baking tray. Repeat until all the fingers have been coated. You can cook straight away in a pre heated oven place the fingers on a baking tray and cook for 8-10 minutes on 200c.

These are also brilliant for freezing, in which case pop onto a baking sheet, cover with cling film and freeze for a few hours, until solid then transfer into a plastic container or freezer bag. To cook from frozen cook on 200c for 18-20minutes.