Pea and Spinach Risotto with Mint, Cottage Cheese and Parmesan

This is one of the best risottos I have had in a while. It's packed full of veg and wonderfully tasty. It comes from Jamie's Super Food Family Classics, a book which I am really enjoying diving into. The recipes are super easy, always seem to work and taste fab to boot!

Pea and Spinach Risotto with Mint, Cottage Cheese and Parmesan
(from Super Food Family Classics - Jamie Oliver)
(Serves 4)

1 onion, finely chopped
2 leeks, finely chopped
oil
1.2l vegetable stock
300g arborio rice
350g frozen chopped spinach
350g frozen peas
300g cottage cheese
1/2 bunch fresh mint
15g parmesan

Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion and leek and cook for 10 mins, stirring occasionally, until softened.

Stir the rice and spinach into the veg for 2 mins, the gradually add the stock a ladleful at a time, stirring and waiting for each ladleful to be absorbed before adding the next. Repeat for about 20 mins or until the rice is cooked, adding the rest of the peas for the last few mins.

Blitz the cottage cheese with the rest of the peas and most of the mint leaves in a food processor until smooth. Stir most of the cottage cheese mixture through the risotto, taste and season. The divide between four plates. Serve with a spoonful of cottage cheese mixture, a grating of parmesan and some chopped mint leaves sprinkled over.

Cheat's Pea Soup with Ham, Pasta, Mint and Feta

I made this a little while ago and it is really easy and super tasty. I am really enjoying making things from this cookbook.

Cheat's Pea Soup with Ham, Pasta, Mint and Feta (from Jamie's Super Food Family Classics)
(Serves 4)

1 bunch spring onions, roughly chopped
300g frozen peas
300g frozen chopped spinach
100g smoked ham, roughly chopped
1/2 bunch mint
300g dried wholewheat pasta
50g feta

Put the spring onions into a blender with the peas and spinach. Tear in the ham, mint leaves and then cover with 400ml of just boiled water. Put the lid on and blitz until smooth, stopping to scrape down the sides if you need to.

Pour into a large pan on a high neat and add another 1.2l of boiling water. Smash up the pasta into random shapes and stir into the soup. Bring back to the boil and simmer until the pasta is cooked through, stirring regularly and adding splashes of water to loosen. Season.

Divide the soup between bowls and crumble over the feta. Serve.

Creamed Corn with Baghdad Eggs

Another yummy vegetarian lunch or breakfast. I didn't bother to cook the spinach, but you could if you felt like it. 

6 fresh corn cobs
3 tbsp olive oil
2 tbsp lemon juice
salt and pepper
½ tbsp chia seeds
400g young spinach leaves
8 eggs
1 tsp sumac

For the spice mix
3 tbsp finely chopped shallots
4 tbsp olive oil
½ tsp dried oregano
½ tsp ground cumin
½ tsp ground coriander
1 garlic clove
large pinch smoked paprika
2 pinches dried chilli

To prepare the spice mix, put a small frying pan on medium heat, cook the shallots in the olive oil until soft then add the remaining ingredients. Turn the heat to low, stir well and leave for another 2 mins. Leave to cool.

Cook the corn cobs in salted water for about 10 mins. Drain and, once cool enough to handle, strip the kernels from the cob with a knife. Place three quarters of the corn in a blender with the olive oil, lemon juice and seasoning.

Process to a very fine texture and add the remaining cooked corn and the chia seeds. Taste for seasoning and set aside.

Cook the spinach in 3 tbsp boiling water until wilted, then drain in a colander. When ready to serve, fry the eggs in a little oil with the spice mix. Divide the creamed corn between four plates, dot with the spinach and slide the eggs on top. Sprinkle with sumac and serve with flatbreads.

Salmon and Prawn Fish Pie

There is a lot of veg packed into this fish pie, it is a really yummy dish. 

Salmon and Prawn Fish Pie
(Serves 4)

olive oil
1 rasher bacon, sliced
1 large carrot
1 bunch spring onions
½ bunch fresh flat-leaf parsley
2 tbsp plain flour
600ml semi-skimmed milk
2 tsp mustard
400g frozen chopped spinach
4 x 120g salmon fillets
200g raw peeled prawns
400g frozen peas
125g feta cheese
600g sweet potatoes
600g cauliflower

Preheat the oven to 180C.

Put the bacon into a large roasting tray with 1 tsp of oil, then put on a medium heat. Wash and trim the carrot and spring onions, chop into 1cm dice, and once the bacon is lightly golden, stir them into the tray.

Finely slice and stir in the parsley stalks. Cook for 10 mins to soften, stirring regularly, then stir in the flour. Gradually pour in the milk, bring up to a good simmer, then stir in the mustard and frozen spinach. Simmer for 5 to 10 mins, or until the spinach has thawed.

Chop the salmon into bite-sized chunks, halve the prawns, finely chop the parsley leaves and stir it all through the sauce with the frozen peas, then crumble the feta over the top and turn off the heat.

Meanwhile, wash the sweet potatoes and cauliflower (leaving the skins on for extra nutritional benefit) and chop into 3cm chunks. Cook in a large pan of boiling salted water for 15 mins, or until cooked through, then drain and mash well, taste, and season. Gently spoon the mash over the fish pie filling, spreading it out with a fork. Bake for 40 mins, or until golden and crisp on top, and bubbling at the edges.

One-Pot Cod with Chorizo, Butter Beans and Goat's Cheese

I loved this dish, it was so easy to make with minimal washing up and super tasty. Really one worth making.

One-Pot Cod with Chorizo, Butter Beans and Goat's Cheese
(Serves 4)

4 pollack fillets
25g plain flour, for dusting
oil
400g can butter beans, rinsed and drained
1/2 cooking chorizo cut into strips
200ml chicken stock
500g baby spinach
100g goat's cheese
2 tsp butter
crusty bread

Dust the pollack fillets with flour, shaking off any excess.

Heat a frying pan until hot, add a little oil and fry the fish fillets for 3-4 mins until golden brown. Carefully turn the fish over and fry for a further 1-2 mins or until golden and just cooked through.

Add the butter beans and chorizo to the pan, then add the stock and cook for 4 mins to heat through.

Add the spinach, goat's cheese and butter to the pan and cook until the cheese has melted. Place each fish fillet into a shallow serving bowl and spoon the butter bean mixture around. Serve with crusty bread.

Pasta with Bacon, Spinach and a Poached Egg

Really simple pasta dish, full of flavour and quick to whip up.

Pasta with Bacon, Spinach and a Poached Egg
(Serves 1)

60g spaghetti
2 rashers bacon, chopped
30g cream cheese
1 egg, poached
handful spinach leaves
grated parmesan

Bring a pan of water to the boil and cook the spaghetti according to packet instructions.

Meanwhile, heat a little oil in a frying pan and fry the bacon until crisp and poach your egg.

When the pasta is cooked, drain and then add back to the pan along with the cream cheese, bacon and spinach. Stir to combine. Put into a serving bowl and top with the parmesan and egg. Serve.

Tomato, Spinach and Garlic Quinoa

This is the last Secret Recipe Club ever :(. This month I had Pale Yellow, this blog is mostly a baking blog, but as I am currently trying to loose weight I went for a savoury salad recipe! I will definitely have to try some of the cakes when I'm not, they look delicious.

I took the salad with me when I went to London Zoo for the afternoon. I did make one substitution to the recipe and used chard instead of spinach. Yum!

Tomato, Spinach and Garlic Quinoa (from Pale Yellow)
(Serves 4)

200g quinoa
500ml vegetable stock
pinch salt
1 tbsp oil
1/2 large yellow onion, chopped
4-5 garlic cloves, chopped
140g fresh baby spinach
280g cherry tomatoes, halved
juice 1 lemon

Add the quinoa, stock, and a pinch of salt to a medium saucepan. Heat on medium-low so that the mixture is simmering. Stir occasionally and cook until all the stock is absorbed.

Meanwhile heat the oil in a large frying pan, add the onion and cook until the onions begin to brown. Sprinkle the onions with a pinch of salt. Add the garlic and cook for 1 min. Add the spinach and cook until the spinach is wilted. Leave to cool slightly.

Add the tomatoes, then stir in the cooked quinoa. Squeeze in the lemon juice and mix to combine. Serve.

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Broccoli, Pea and Spinach Gnocchi Bake

An easy veggie dish that came straight out my veg bag and the freezer.

Broccoli, Pea and Spinach Gnocchi Bake
(Serves 4)

800g gnocchi
1 head broccoli, cut into florets and stalk chopped
100g frozen peas
2 large handfuls spinach
3 garlic cloves, crushed
bunch mint, chopped
300g crème fraîche
salt and pepper
Parmesan cheese, grated

Preheat the oven to 200C. Grease the inside of a 2-litre ovenproof dish.

Bring a large pan of water to the boil. Add the gnocchi, broccoli and peas. Bring the water back to the boil and simmer for 3 mins, until the gnocchi are bobbing on the surface. Drain straightaway.

Return the gnocchi and peas to the saucepan and stir through the spinach, crushed garlic and mint. Add the crème fraîche. Mix until all the ingredients are evenly distributed and then season well with salt and pepper.

Transfer the contents of the pan to the greased dish, level the surface, scatter with parmesan and cook, covered, in the preheated oven for 20-25 mins, until the gnocchi have puffed a little. Serve straight from the oven.

Spinach Pancakes

So I made these because I didn't have any bread and I'd taken a burger out the freezer to eat! I also had a large amount of spinach in my fridge and I loved them. This, I think, is my most successful use of rice flour and flax seed, which have sat for months in my cupboard waiting to be used.

Spinach Pancakes (from Spabettie)
(Makes 10-12 3in pancakes)


3 handfuls fresh spinach
3 tbsp ground flax seed
125ml + 1 tbsp warm water
100g rice flour
1 tbsp baking powder

Combine the flax seed with the water, and put into the fridge to gel.

Put the spinach and flax gel into a food processor  and pulse until blended. Add the flour and baking powder, pulse until completely blended.

Pour in 1/4 cup increments onto a heated griddle over a medium heat, turning once when cooked through.

Secret Recipe Club: Italian Wonder Pot

It's time for Secret Recipe Club. This month I had An Affair From The Heart, Michaela is a stay at home mum with four kids, who loves to entertain. She makes sure that everyone sits down around the table for dinner each evening, the same as my parents did when I was a child.

I have seen various recipes for one pot pasta floating around the internet and when Michaela had one on her blog it was an excellent excuse to try it! I changed the recipe a little as I used fresh cherry tomatoes from my garden rather than tinned and it was truly delicious and really easy to make all in one pot.

The Italian Wonder Pot (from An Affair From The Heart)
(Serves 6-8)

340g spaghetti, broken in half
2 tbsp oil
100g spinach slightly chopped
1 medium sized onion, sliced
900ml vegetable stock
2 tins chopped tomatoes
1 tbsp dried basil
½ tbsp dried oregano
4 cloves garlic, chopped
¼-1/2 teaspoon chilli flakes
salt and pepper

Place all the ingredients in a saucepan. Stir so the liquid covers the pasta and veg. Cover and bring to the boil, turn down to simmer and continue cooking for 15 mins, the pasta will absorb the liquid. Stir occasionally so the pasta doesn't stick to the bottom of the pan. Serve, topped with grated Parmesan.

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Artichoke and Spinach Scones

I had some leftover artichokes and spinach from meals last week and I came across these scones and thought they'd be a fab way of using up my leftovers. They are delicious and a great accompaniment to soup.

Artichoke and Spinach Scones (from Gold Medal Flour)
(Makes 12)

360g plain flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp garlic powder
60g butter, cut into cubes
50g parmesan cheese, grated
4 artichoke hearts, chopped
100g spinach
250ml milk
1 egg, divided

Preheat oven to 200°C.

Put the spinach in a colander and pour over a kettle of boiling water. Leave to cool, then squeeze out the excess water and chop.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs. Add the cheese, artichokes and spinach, stirring to combine.

In a separate bowl, whisk together the milk and egg. Stir the milk mixture into the dry ingredients, you might not need all of it, so add gradually.

Place dough on a floured surface and form into a disk, 3/4 to 1-inch in thickness. Cut out into circles with a cutter. Place the scones onto a lightly greased or lined baking sheet.

Brush the top of each scone with the leftover milk and egg mixture or just egg.

Put into the oven and bake for 15-20 mins or until golden brown. Leave to cool.

Creamy Smoky Fish and Spinach Gratin

This was absolutely delicious, one of the best recipes from my cuttings box. It was also very easy to mix and used up the mashed potato I had languishing in the freezer. 

Creamy Smoky Fish and Spinach Gratin (from The Times)

(Serves 4)

1 tsp oil, plus extra to oil the dish
1 small onion, diced
sprig of thyme
salt and pepper
half glass of wine
200g spinach or chard leaves, roughly chopped
500g cooked potatoes, mashed, or in crumbled pieces (if roasted or boiled)
150ml cream or crème fraîche
few gratings of nutmeg
200-300g smoked fish, such as mackerel, kippers, haddock or pollock, broken into large flakes

For the topping
40g breadcrumbs
40g cheddar, parmesan or emmental, grated

Preheat the oven to 200C. Lightly oil an ovenproof dish, about 28cm in diameter.

Heat the oil in a medium-large saucepan over a medium-low heat. Add the onion and thyme, and a pinch of salt and sauté gently, until the onion is softened, for about 15 mins.

Pour in the wine and bring to a simmer. Add the spinach or chard leaves, put the lid on and cook for 1-2 mins, until just wilted.

Remove from the heat and add the potatoes and cream or crème fraîche. Stir to combine and season with nutmeg, salt and pepper.

Gently fold through the fish. Tip the fish mixture into the oven dish. Toss together the breadcrumbs and cheese and sprinkle over the top. Bake for 25 mins until golden and bubbling.

Leave to cool for a few mins before serving with a green salad.

Curried Sweet Potato and Lentil Stew

I wanted something super healthy when I came out of hospital, so I helped my Mum make this delicious curried lentil and sweet potato stew. It was lovely comfort food and the yoghurt really cut through the flavours.

Curried Sweet Potato and Lentil Stew (from Love and Lemons)
(Serves 4)


1 tbsp oil
½ onion, chopped
2 carrots, chopped
2 garlic cloves, crushed
½ tsp fresh ginger, minced
1 large sweet potato, chopped
2 tsp curry powder
¼ tsp ground cardamom
150g dried red lentils
1l vegetable stock
125g chopped green beans
75g frozen peas, thawed
120g spinach
juice 1 lime, plus extra lime wedges for serving
juice ½ small lemon
pinch chilli flakes
small bunch coriander, chopped

for the Yoghurt Sauce
125g greek yoghurt
½ tsp extra-virgin olive oil
squeeze lemon or lime juice
salt and pepper

Heat the oil in a large pan over a medium heat. Add the onion and a few pinches of salt and pepper and cook for about 5 mins until soft. Add the carrots, garlic, ginger, and sweet potatoes and stir. Add the curry powder, cardamom, and season. Stir again and cook until the spices are fragrant, about 1 min. Add the lentils and stock. Reduce the heat and simmer until the carrots and sweet potatoes are soft, 20 to 30 mins.

Meanwhile, mix together all the ingredients for the yogurt sauce.

Use an immersion blender (or a potato masher) to coarsely blend the stew. Add the green beans, peas, and spinach and cook for another few mins. Add the lime juice, lemon juice and chilli flakes and stir to combine.

Divide into 4 bowls and sprinkle with coriander. Serve with the yoghurt sauce.

Spring Greens Coconut Curry

This is one of the most flavourful curries I have eaten in a long time. It is packed full of fresh veg and tastes amazing. I served it over a bowl of rice.

Spring Greens Coconut Curry (from Cranks)
(Serves 4)

1 head broccoli, cut into small-ish florets
4 new potatoes thickly sliced
8 asparagus spears, woody ends snapped off, and stems cut into 5cm pieces
150g frozen peas
3 tbsp oil
1 onion, sliced
2 cm root ginger, peeled and grated
3 garlic cloves, peeled and crushed
1 large chilli, deseeded and chopped
2 tomatoes, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp salt
handful baby spinach, roughly chopped
400ml tin coconut milk
handful fresh coriander, roughly chopped
juice 1 lime

Put the potatoes into a large saucepan, bring to the boil, add the broccoli and cook for 6 mins. Add the asparagus and peas and cook for a further 2 mins. Drain and return to the pan, and set aside.

Heat the oil in a large saucepan, add the onion, ginger, garlic and chilli and cook for 2 mins. Add the tomatoes, cumin, ground coriander, turmeric and salt and cook for 5 mins. Add the coconut milk, and simmer for a further 5 mins. Add the vegetables and cook for 2 mins.

Stir through the spinach and half of the coriander, then remove from the heat and squeeze in the lime juice. Serve.

Asparagus, Chard, Goat's Cheese and Bulgar Wheat Salad

Another easy summer salad. It makes full use of the beautiful British asparagus now in season. I love this time of year with the asparagus and the strawberries. 

Asparagus, Chard, Goat's Cheese and Bulgar Wheat Salad
(Serve 1)

50g bulgar wheat
1 garlic clove, finely chopped
4-5 asparagus spears, cut into 1 inch pieces
handful spinach or chard, chopped if large
juice 1/2 lemon
1 heaped tsp sunflower seeds
20g goat's cheese
salt and pepper

Bring a pan of water to the boil and add the bulgur wheat. Cook according to packet instructions. When cooked, drain, rinse under the cold tap and then drain again well.

Heat a little oil in a frying pan and cook the garlic for 30 secs. Add the asparagus and saute for 3-4 mins. Add spinach and cook until the spinach wilts.

Put the bulgar into a bowl and stir in the vegetables. Squeeze over the lemon juice, season and mix in the sunflower seeds. Transfer to a bowl or pack into a lunchbox and crumble over the goat's cheese.

Secret Recipe Club: Creamy Brown Rice, Mushroom, Chicken, and Spinach Bake

It's time for Secret Recipe Club! This month I had Jessie, from Jessie Weaver: The Vanderbilt Wife. She is a stay at home mum to 3 kids in Chattanooga and she also works as a freelance writer. She says that she is an awful housewife but her blog is full of useful information and delicious recipes.

I decided to make her Creamy Brown Rice, Mushroom, Chicken, and Spinach Bake. I made a few tweaks adding in asparagus as it's in season and using mozzarella instead of parmesan. The dish was delicious and I have never cooked rice this way before, so it was new and fun experience for me and it came out perfectly. Yum!

Creamy Brown Rice, Mushroom, Chicken, and Spinach Bake (from Jessie Weaver)

(Serves 4-6)

830ml chicken stock, divided 

280g uncooked brown rice 

450g chicken, cooked and shredded or cubed 

1 tbsp butter 

1 onion, diced 

450g chestnut mushrooms, sliced 

4-5 stems fresh thyme, leaves stripped 

salt and pepper 

100g spinach leaves 

2 tbsp cornflour

250ml cream or creme fraiche

1 ball mozzarella, sliced 

Preheat the oven to 180C. 

Spread the uncooked rice in the bottom of a 23 x 33 cm pan. 

Bring 580ml of stock to a boil in the microwave or on the stovetop; pour over the rice. Cover the dish tightly with a double layer of foil. Bake for 30 mins. 

Meanwhile, melt the butter in a large frying pan. Add the onion and cook for five mins, until soft. Add the mushrooms and cook a few more mins, until golden brown. Then add the salt, pepper, and thyme leaves and stir to combine. Add the spinach leaves to the mushroom mix and cook until they are wilted. Pour in the remaining 250ml of stock and add the chicken to the frying pan and simmer for a few mins. 

In a small bowl, mix together the cornflour and 1 tbsp of cream. Add the remaining cream to the frying pan, stirring well, then add in the cornflour slurry. Bring to a low boil and let it cook for a few mins until the sauce is thickened. 

Pour the mushroom mixture evenly over the rice and lay over the mozzarella. Recover with the foil and cook for another 30 mins, until the rice has absorbed the liquid. Remove the foil for the last 10 mins of cooking time to allow the cheese to go golden. Serve.

 

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Secret Recipe Club: Saag Paneer

It's time for Secret Recipe Club again. I was going to sit this month out as I'm changing groups but then there was a orphan in my new group and I wanted to help.

So this month I got Ellie from The Hobo Kitchen, I could have chosen lots of her recipes but I went for a curry and saag paneer. Partly because it meant that I could do something I have wanted to do for aaaages, make paneer from scratch and I did just that! The recipe was posted a couple of days ago. It was yummy, I served the saag paneer in dosas, which are a kind of Indian pancake and accompanied it with a squash and lentil curry. Yum!

Saag Paneer (from Hobo Kitchen)

(Serves 4)

400g paneer, cubed
200g spinach
1 chilli, deseeded and chopped
2 tbsp oil
1 medium onion, finely chopped
4 cloves garlic, grated
1 inch ginger, grated
2 tsp coriander powder
2 1/4 tsp cumin powder
1 1/4 tsp chilli powder
1/2 tsp turmeric powder
3/4 tsp garam masala
salt

Put the spinach and the chilli in a food processor and blitz until pureed.

Put the oil in a frying pan over a medium heat and add the paneer. Fry until golden. Then remove from the pan and drain on a paper towel.

Add the onion and grated garlic and ginger to the oil and fry until the mixture is lightly browned. Add all the spices except the garam masala.and stir. Leave the mixture to cook for about 5 mins, stirring occasionally.

Add the spinach to the onion mixtures and stir to combine. Season with salt. Lower the heat to a simmer. Let the mixture simmer for about 5 mins. Stir in the garam masala and the paneer. Leave all the ingredients to simmer for another five mins. Serve.

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Mediterranean Pasta Salad

I made this salad using up the ends of jars and things in the fridge. It was very tasty and very simple to make. 

Mediterranean Pasta Salad
(Serves 1)

50g pasta shapes
8 cherry tomatoes, halved
8 olives, halved
2 artichoke hearts, quartered
1 spring onion, sliced
1/4 bag baby spinach
1 tsp capers
20g feta cheese
1 tbsp pesto
1-2 slices parma ham, torn into smaller pieces

Bring a pan of water to the boil and add the pasta, cook according to packet instructions. Drain, run under the cold tap and drain again well.

Put all the ingredients up to the cheese in a bowl and stir gently to combine. Put into a bowl or lunchbox and top with the parma ham. Serve.

Secret Recipe Club: Mushroom and Camembert Pasta

It's Secret Recipe Club time again! One of my favourite times of the month where I get a to pick a recipe from a my assigned blog. This month I had Susan from My Whole Food Family. She is an Aussie Mum with 3 boys and it studying Naturopathy. How she fits it all in I have no idea!! She focuses on a whole food diet doing away with the processed food and I am completely with her on that, so this assignment was perfect for me.

I could have made any number of recipe from her blog, lots of them sound delicious! I was looking for something simple and quick to make and as I already had camembert ripening on the side in the kitchen this recipe was perfect. I only changed the recipe by adding in some spinach that was about to go over in my garden and I hadn't realised what an amazing sauce camembert makes. This was just so good and I will definitely be using camembert as a pasta sauce again.

Mushroom and Camembert Pasta (from My Wholefood Family)
(Serves 6)

500g pasta
1 tbsp oil
500g mushrooms, chopped
1 red onion, sliced finely
2 cloves garlic, crushed
200g spinach
500ml vegetable stock
3 or 4 sprigs of fresh thyme
250g camembert, as ripe as possible, chopped into small chunks

Bring a pan of water to the boil and cook the pasta according to packet instructions.

Meanwhile, make the sauce. Add the oil to a frying pan over a medium heat. Add the onions, mushrooms and thyme leaves and fry until the onion is translucent and the mushrooms are almost cooked. Add the garlic and spinach and toss to combine, stir until the spinach is wilted.  Add the stock a little at a time, scraping to deglaze the pan.

Reduce the heat to medium-low and add the camembert. Stir until the camembert has melted. It will thicken the stock slightly.

Once the pasta is cooked, drain and add to the mushroom sauce pan. Stir to combine. Serve, scattered with thyme leaves.

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Salmon, Prawn and Spinach Curry

This was a delicious curry, lightly spicy and very favourful. 

Salmon, Prawn and Spinach Curry (from Delicious Magazine November 2010)
(Serves 4)

2 tbsp sunflower oil
1 red onion, finely sliced
2 cm piece of fresh ginger
2 garlic cloves
1 red chilli, deseeded and roughly chopped
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
4 large tomatoes, roughly chopped
8 fresh curry leaves
1 400ml tin coconut milk
juice 1 lime
150g baby spinach leaves
200g raw king prawns
200g salmon, skinned and in chunks

Heat the oil in a frying pan over a low heat. Add the onion and cook for 10 mins until softened.

Whizz the ginger, garlic and chilli in a small blender until finely chopped. Add to the onion with the ground spices. Fry for 3-4 mins.

Add the tomatoes and curry leaves, and cook for 6-7 mins. Pour in the coconut milk and lime juice, simmer over a medium heat for 8-10 mins.

Add the spinach to the sauce. Simmer for 2-3 mins until wilted, stirring occasionally. Add the prawns and salmon and cook for 3-4 mins or until the prawns are pink. Serve with rice and lime wedges.