Foodie Reads 2016: Afghan Nachos from Return to the Little Coffee Shop of Kabul by Deborah Rodriguez

I really enjoyed reading the  Little Coffee Shop of Kabul and thought I would give the second one a go. Whilst it is not as good as the first it is pretty decent.

This one sees the action split between Kabul and an Island off Seattle, but this doesn't detract from the story as there are lots of connections made between the two throughout the book. I really enjoyed this book and I now have The House of Carnival Street by the same author to read.

There are a few recipes at the end of the book and one in particular caught my eye - Afghan Nachos, not least because I had all the ingredients in the house already. I added cucumber in to the original recipe as I had some and I knew it would go well. This is a really delicious alternative to normal nachos.

Afghan Nachos
(from Return to the Little Coffee Shop of Kabul by Deborah Rodriguez)
(Serves 6)

2 tbsp oil
6 spring onions, chopped
1 400g can chickpeas, drained and rinsed
1 tsp cumin
1 tsp paprika
170g Greek yoghurt
1 tsp salt
3 cloves garlic, chopped
bunch mint, chopped
4 pitta bread

Heat the oil in a frying pan. Add the spring onions, fry for 2 mins. Add the chickpeas, cumin and paprika to the pan and cook for 5 mins stirring frequently.

In a small bowl, mix together the yoghurt, salt, garlic and mint.

Toast the pitta bread until crispy, then cut into large pieces.

Assemble but putting the pitta in a bowl, top with the chickpeas and then the yoghurt.

Freekeh Salad with Salmon

I've been struck down with gastritis, which is making eating rather unpleasant, so these are meals from a long time ago that I never got around to posting.

This was a yummy salad I took to work one day.

200g freekeh
½ large onion
1 head garlic, halved crosswise
2 sprigs thyme
1 sprig rosemary
1 bay leaf
salt
4 skin-on salmon fillets
1 tbsp oil
6 tbsp olive oil
1 tsp finely grated lemon zest
juice 1 lemon
60g plain Greek yogurt
4 small cucumbers, cut into rounds
bunch fresh dill, chopped
bunch fresh mint, chopped
bunch fresh parsley, chopped

Put the onion, garlic, thyme, rosemary, and bay leaf in a piece of cheesecloth; tie closed with kitchen twine. Drop the sachet into a large pan of boiling water, add the freekeh, and cook according to packet instructions.

Season the flesh side of salmon with salt. Heat the oil in a large frying pan over a medium-high heat and cook the salmon, starting skin side down, until golden brown, about 4 mins per side for medium-rare. Transfer salmon to a platter and leave to rest for 15 mins.


Whisk together the olive oil, lemon zest, lemon juice, and yogurt in a large bowl. Add the cooled freekeh, season with salt, and toss to coat. Mix in the cucumbers, dill, mint, and parsley. Divide among 4 plates. Flake salmon into bite-size pieces and arrange over the top.


Chocolate Mug Cake

I had a hankering for pudding again, so I whipped up another mug cake. This time a chocolate version. I used butterscotch chips, but you could use chocolate chips. This was bigger than the other mug cake I made and definitely more filling but yummy!

Chocolate Mug Cake (from Food Network)
(Serves 1)

3 tbsp plain flour
3 tbsp sugar
2 tbsp cocoa powder
1/4 tsp baking powder
pinch salt
3 tbsp milk
3 tbsp vegetable oil
splash vanilla extract
3 tbsp butterscotch chips

Put the flour, sugar, cocoa powder, baking powder and salt in a large mug. Mix well with a fork. Add the milk, vegetable oil and vanilla if using and mix until smooth. Stir in the butterscotch chips.

Microwave on high for 90 secs. Do not overcook or the cake will be dry. Leave to cool for 2 to 3 mins before eating.

Crab Macaroni Cheese

I love Macaroni Cheese and making variations to the recipe. This one I added crab, fennel and herbs to the basic recipe and it was delicious. I also sliced a tomato and put that over the top before sticking it under the grill. Yum!

Crab Macaroni Cheese
(Serves 4)

250g macaroni
1 tbsp oil
4 tbsp butter
3 celery stalks with leafy tops, chopped
1 onion, chopped
1 small fennel bulb, chopped
3 cloves garlic, finely chopped
1 bay leaf
2 tbsp chopped thyme leaves
zest 1/2 lemon
pepper
2 tins white crab meat
1 tbsp Old Bay seasoning
3 tbsp plain flour
500ml milk
grated nutmeg
1 tsp Dijon mustard
50g Cheddar cheese, grated
50g Gruyere cheese, grated
handful bread crumbs
handful parsley, finely chopped
50g parmesan grated

Bring a saucepan of water to the boil. Add the pasta and cook for 3 to 4 mins, drain well.

Meanwhile, in a medium saucepan, heat 1 tbsp oil and 1 tbsp of butter over a medium t heat. Add the celery, onion, fennel, garlic, bay leaf, thyme, lemon zest, salt and pepper. Cook for about 6 to 8 mins. Add the crabmeat to the vegetables and season liberally with Old Bay seasoning. Stir to combine, then remove from the heat.

In a saucepan, melt 3 tbsp butter and whisk in the flour. Cook for 1 min, then whisk in the milk, a little at a time, and bring to a boil. Season with salt, pepper and nutmeg and cook for a few mins, until the mixture coats the back of a spoon. Add the mustard and the cheddar and gruyere cheese and stir until the cheese has melted. Add the pasta, vegetables and crab to the sauce and transfer the mixture to a large casserole dish.

Preheat the grill. Sprinkle the breadcrumbs, parsley and parmesan over the pasta mixture and pop under the grill for 5-10 mins until golden on top.

Cream of Asparagus End Soup

I had a lot of woody ends of asparagus leftover and I hate waste so I looked around for things I could do with them. Soup seemed to be what google suggested so I set about making some. This is a bit of a faff as you have to boil the ends for ages and then blitz and then pass through a sieve or you end up with lots of stringy bits in your soup. This recipe produced a really lovely flavourful creamy soup.

Cream of Asparagus End Soup
(Serves 4-6)

25-60 asparagus ends
1 tbsp oil
1 onion, chopped
2 potatoes, chopped
juice 1/2 lemon
60ml cream to taste
salt and pepper

Place the asparagus ends in a large saucepan and cover with water. Bring to a boil and simmer for 30-40 mins until the asparagus is very mushy.

Blend the asparagus and blitz it using a hand blender. Tip the asparagus into a sieve over a bowl and squash to get as much liquid out as possible. Reserve the liquid.

Heat the oil in the large saucepan and add the onion and potatoes. Cook, stirring occasionally for 10 mins.

Add the reserved asparagus stock and simmer on medium low for 20-30 mins until vegetables are very soft. Using a hand blender blitz. Add lemon juice, cream and salt and pepper. Serve.

Meal Planning Monday

So I went out for dinner quite a few times last week, but only remembered to take pictures of two! Firstly I treated my Father to dinner for Father's Day. We went to Burger & Lobster, they have recently changed their menu and we had the combo; 6oz burger, small lobster and fries with lemon and garlic sauce, for £28. It was very tasty, I preferred the lobster and my father preferred the burger!

My veg bag arrived last week too: carrots, mushrooms, salad leaves, cucumber and broccoli. I am so glad that there was no cauliflower! This is my last bag for a while because I'm away quite a bit over the summer and I'll have stuff from my own garden too.

On Friday I went to Bone Daddies with my sister. I've been wanting to try it for ages and I was not disappointed. We both had the T22: Soy Ramen, Chicken, Cock Scratchings, Onion and Nori in Chicken Bone Broth. This was delicious, the depth of flavour from the broth was just out of this world.

Finally, this is my garden, looking all lush and green. It's gone a bit crazy because of all the rain and sun we've been having, things are well on their way.

So this week is the last week of term. I'm spending my time running around chasing books and generally tidying things up ready for the summer holidays. So far this week I am out Thursday, at the theatre, and Friday at the cinema, then on Saturday i am meting a friend for brunch and having my annual pedicure!

Monday
Cream of Asparagus Soup with a Scone
Tartiflette with Salad

Tuesday
Lunch provided at school
Squash Chicken Roulade with Potatoes and Veg

Wednesday
Smoked Mackerel Flan with Salad
Chipotle Steak Burrito

Thursday
Leavers lunch
Out before the theatre

Friday
Barbecue at work
Out before the cinema

Saturday
Out for brunch
Butternut Squash Pasta Bake with Salad

Sunday

Salmon with Mustardy Lentils and Tarragon Mayo

Mushroom Galettes

I made these lovely mushroom galettes a little while ago, the recipe below is for one large pie but I made 4 smaller ones instead. I simplified the original recipe as I didn't have time to make caramelised onions but these are still very tasty.

Mushroom Galettes (adapted from Circle B Kitchen)
(Serves 4-6)

For the pastry
160g plain flour
1/4 tsp salt
113g cold unsalted butter, cut into pieces
60g plain yogurt or sour cream
2 tsp lemon juice
60 ml cold water

15g dried porcini mushrooms
1 onion, thinly sliced
300g mixed mushroom, cleaned and sliced
1 tbsp butter,
1 tbsp oil
1 tbsp chopped fresh herbs (rosemary, sage, thyme)
50g blue cheese, crumbled
salt and pepper
1 9-inch pie crust dough
1 egg, beaten with a little water

Preheat oven to 200C.

Put the flour and salt into a bowl and add in the butter. Using your fingertips rub the butter into the flour until it resembles breadcrumbs.

In a small bowl, stir together the sour cream, lemon juice and water and add this to the flour mixture. Mix in the liquid until you get something that resembles dough. Wrap in clingfilm and put in the fridge for 1 hour.

Put the dried mushrooms into a bowl and cover with boiling water, pushing them down to make sure they’re all submerged. Leave them to soak for about 15 to 20 mins, then drain. Chop the mushrooms and set aside.

Melt the butter and oil in a frying pan over a high heat and add the onion and fresh mushrooms. Sauté the mushrooms until they are softened and any liquid has mostly evaporated. Add the herbs, season and sauté for another 5 mins. There should be no excess liquid in the pan. Leave the onions and mushrooms to cool and mix with the porcini mushrooms.

Line a baking sheet with greaseproof paper. Roll the pie dough out to an 27-30cm circle and place on the lined baking sheet. Place the mushroom mixture in the centre of the dough, leaving a 5cm border all the way around. Fold the pie dough towards the center, overlapping where necessary. The mushrooms should be exposed in the centre. Sprinkle over the blue cheese.

Brush the crust with the beaten egg and sprinkle over a little salt. Place the galette in the oven and bake for 30 mins or until the crust is just golden brown.

Sausage and Veg Casserole

I love this casserole. It's packed full of spring veg and feels much lighter than a winter casserole. I actually used asparagus and sugar snap peas instead of broad beans. I used this to clean out the fridge of veg and creme fraiche, which is why it has way too much sauce, I had more creme fraiche than I realised! The taste of this is just so good. I served it with cauliflower mash. 

Sausage and Veg Casserole (from Good Food Magazine July 2013)
(Serves 4)

1 tbsp olive oil
12 sausages
1 small onion, chopped
1 fennel bulb, quartered, then sliced
2 garlic clove, crushed
½ red chilli, finely chopped
2 tsp fennel seed
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green bean, halved
300g broad bean, double podded
300g pea
200g pot half-fat crème fraîche
zest 1 lemon, juice of ½
handful parsley, chopped
handful basil, chopped

Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate.

Tip the onion and fennel into the pan and cook for 10-15 mins until soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few more mins, stirring occasionally.

Stir in the flour and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well.

Cover and simmer for 30 mins. Add the green beans, broad beans and peas, then cook, uncovered, for 2 more mins. Stir in the crème fraîche, lemon zest and juice, and herbs. 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.

Lamb Souvlaki

I decided to make lamb kebabs for dinner. I had a Turkish takeaway a little while ago and I loved the lamb kebabs so decided to have a go at home. These were delicious. I served it with a Turkish aubergine and tomato salad, pickled veg and rice. 

Lamb Souvlaki (from My Greek Dish)
(Serves 4-5)

1kg lamb leg or shoulder, cut into chunks
5-6 tbsp olive oil
2 cloves of garlic, crushed
juice of 1 lemon
2 red onions, roughly chopped
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp smoked sweet paprika
1/2 tsp cumin
salt and pepper

Make the marinade for the lamb. Whisk the olive oil, garlic, lemon juice, herbs and spices and pepper together in a large bowl. Add the meat and the chopped onions and stir to coat. Cover the bowl with cling film, and leave to marinade for at least 4 hours or overnight in the fridge.

Thread the chunks of lamb onto skewers. Season with salt.

Heat a grill, barbecue or griddle pan and cook the lamb for about 10-15 mins, until cooked to your liking.

Meal Planning Monday

So I had a fantastic week last week. The Queen apparently will spend 8 days celebrating her birthday and I spent 6 last week and I still have one to come in July!! Not bad!

On Tuesday I went on the Cheese Lovers Tour at Cheese at Leadenhall. We got to try 10 cheeses between us along with bread, crackers, chutney and membrillo. We only realised that I hadn't taken a photo after we were over half way through, we were too bust scarfing down the cheese! We had a really good selection of cheeses and there were some definite favourites in there.

On Wednesday I met my sister and we went for cocktails at Barrio in Shoreditch. I had some kind of tropical cocktail, which the bartender set on fire!!

We then went round the corner to Blues Kitchen for dinner. We started with Crab Doughnuts to start with, which were absolutely delicious.

This was followed by burnt ends and smoked chicken. We both agreed that we liked the smoked chicken best. This was served with coleslaw and fries and we also had a side of spinach with almonds. 

For dessert we split an Alabama Mess, Salted caramel ice cream, blueberry coulis, marshmallows cookies and meringue. Topped with pecans & bourbon cream. It was immense and delicious!

On Thursday I went to Molly Bakes on Kingsland Road for a Freakshake! It was again amazing! Ice Cream Cookies Sandwich, Marshmallow, Cream, and Raspberry Milkshake.

On Saturday I went to Osterley Park in the morning and then I went back to Kua'Aina for those Mahi-Mahi Fishfingers. I loved these fishfingers, the texture is very different to normal fishfingers, it's more like swordfish. It came with fries and we had a side of onion rings. Yum!

We then walked to Cutter and Squidge and I had a coke float and a slice of Blueberry Dreamcake. The cake was so moist.

On Sunday I met some friends and we went to Saporitalia on Portobello Road for lunch. I had the Capriciosa Pizza, which was really good. 

It was definitely a very foodie week!

This week is somewhat restful! Only two weeks until the end of term! Pilates tonight, theatre tomorrow and Wednesday, then a rest, although I think I am dancing on Saturday again.

Monday
Squash Gnocchi, Kale and Sausage Bake with Salad
Toasted Freekeh and Salmon Salad

Tuesday
Cauliflower, Cumin and Chickpea Broth
Out before the theatre

Wednesday
Tomato and Tortelloni Soup
Out before the theatre

Thursday
Smoked Mackerel Flan with Salad
Goat's Cheese and Artichoke Omelette with Salad (Lunch in Paris)

Friday
Ham and Pea Pasta Salad
Spring Veg Curry

Saturday
Chickpea Nachos (Little Coffee Shop Kabul)
Broccoli and Smoked Mackerel Gratin with Salad

Sunday

Butternut Squash Chicken Roulade with Veg

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.

 

An InLinkz Link-up

Merguez Bean Pot

This is a bit like poshed up baked beans. It was delicious and very filling. I am lookimg forward to having seconds on toast!

Merguez Bean Pot (from Good Food Magazine August 2014)
(Serves 4)

2 tbsp olive oil
500g merguez sausages, cut into bite-sized pieces
2 onions, chopped
1 red pepper, chopped
2 x 400g cans chopped tomatoes
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp brown sugar
2 x 400g cans cannellini beans or red kidney beans, drained
small bunch coriander or parsley, chopped

Heat the oil in a large saucepan, add the sausages and fry until browned. Add the onions and pepper, and fry for 5 mins until softened.

Add the tomatoes and 1 can of water, the Worcestershire sauce, mustard and sugar. Season and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 15 mins.

Stir in the beans, return to a simmer and cook for a further 5 mins. Scatter with parsley or coriander and serve in bowls.

Eaton Mess

This is a really simple dessert fit for a summer dinner party. It works with any summer berries.

Eaton Mess
(Serves 4)

500g strawberries, hulls removed
400ml double cream
4 meringues, crushed

Purée half the strawberries in a blender and chop the remaining strawberries.

Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries.

Divide the mixture between 4 large wine or sundae glasses. Serve.

White Bean, Mint and Lemon Dip

This could not be simpler, put ingredients in a food processor, blitz and tahdah dip! 

White Bean, Mint and Lemon Dip (from Simple Real Nutrition)

1 can cannellini beans, drained and rinsed
Juice 1 lemon
handful mint leaves
1/2 tsp ground cumin
2 tbsp olive oil
Pepper to season

Put all the ingredients in food processor and blitz until smooth.

Meal Planning Monday

Last week was quietish. I got a lot of sewing done and I watched a lot of NCIS. I'm starting to get very tired and keep doing slightly silly things, I ended up with a rather hot lunch one day as I poured mustard seeds over my lunch instead of sesame seeds!

I got a veg bag last week with mushrooms, leeks, cauliflower, onions and salad leaves. I'm getting a bit bored of getting almost the same veg each week. It feels like I've had cauliflower for the last forever!

Yesterday I went to Kua'Aina for lunch with a friend. I wanted the Mahi-Mahi Fishfinger Sandwich but they were all out so I had Rosemary Chicken with Halloumi instead. It was really good. We also shared a portion of sweet potato fries. I definitely want to go back for the fishfinger sandwich!!

Then we went to Choccywoccydoodah for cake! We had the Ginger Syrup cake with White Chocolate Icing to share and it was delicious! I'm so glad we shared though!

This week is my birthday week. On Tuesday I am going for a cheese tasting, Wednesday I am going out for dinner with my sister and cousin, I know not where yet. It's then quiet until the weekend when I am off to Osterley Park on Saturday and then out for lunch on Sunday.

Monday
Baked Potato with Leeks and Chorizo and Salad
Sea Bream with Sun-dried Tomato Dressing, Pasta with Avocado and Veg

Tuesday
Aubergine and Pickled Lemon Farro Salad
Out for a cheese tasting

Wednesday
Salmon and Prawn Cauliflower Chowder with a Scone
Out for my birthday

Thursday
Mushroom and Cheese Stuffed Squash with Salad
Salmon and Prawn Sandwich Pie with Crisps

Friday
Peas and Ham Pasta Salad
Prawn Mocequa with Rice

Saturday
Out at Osterley Park
Artichoke and Goat's Cheese Omelette with Salad (Lunch in Paris)

Sunday
Out for lunch with friends
Squash and Lentil Burger

Wild Garlic and Cheddar Scones

I love wild garlic season, these scones used up the last of the wild garlic I got from Borough Market. I kinda forgot to add the garlic before the milk so that's why mine are kinda green in colour rather than just with the pretty flecks. They look quite funky though!!

Wild Garlic and Cheddar Scones (from Farmer's Girl Kitchen)
(Makes 6-8)

225g self-raising flour
1 level tsp baking powder
50g butter
100g finely grated cheddar cheese
30g wild garlic leaves, finely chopped
1 tsp dry mustard
salt and pepper
1 egg, beaten
milk

Pre-heat the oven to 200C. Line a baking tray with greaseproof paper.

Mix the flour and baking powder and rub in the butter with your fingertips until it looks like breadcrumbs. Stir in the cheese and the finely chopped wild garlic leaves.

Add the egg to the flour mixture and then add enough milk to bring it together into a soft dough. Dust your work surface with flour and gently pat the dough into a round about 2 cm thick, cut out your scones.

Brush the tops of the scones with milk. Bake for 10-12 mins until the scones are golden brown. Remove from oven and cool on a wire rack.

Warm Mackerel with Potatoes and Wild Garlic

This was a delicious dish, really easy to make but very flavourful and served with a green salad it makes a lovely light meal.

Warm Mackerel with Potatoes and Wild Garlic (from Ottolenghi)
(Serves 4)

4 potatoes, unpeeled
4 mackerel fillets, halved
salt and pepper
1 tsp sweet paprika
4 tbsp light olive oil, plus extra for drizzling
50g mixed salad leaves
1 tbsp lemon juice
1 lemon, cut into wedges

For the sauce:
250g Greek yoghurt
5g tarragon, chopped finely
2 wild garlic leaves, chopped finely
4 spring onions, thinly sliced
45ml extra virgin olive oil
1 tsp salt
¼ tsp cayenne or chilli flakes

Mix the sauce ingredients together in a bowl. Set aside.

Toss the mixed leaves in a bowl with the remaining 2 tbsp of olive oil, plus the lemon juice, salt and pepper.

Cook the potatoes in salted water until very tender, about 45 mins. Drain and put to one side.

Sprinkle the mackerel with a pinch of salt and pepper and the paprika. Heat 2 tbsp of the olive oil in a pan and fry the mackerel for 1-2 mins on each side, until just cooked.

To assemble: Cut the warm potatoes into 1.5 cm slices. Arrange a layer of them on one side of a serving plate and spoon a little sauce on top. Continue with a couple more layers of potato and sauce and finish with the fish. Drizzle with some olive oil and sprinkle on some sea salt. Pile the leaves on the other side of the plate and serve with wedges of lemon.

Roasted Red Pepper Dip/Sauce

I made a Mediterranean Quinoa Bowl, which was basically a bowl of quinoa with whatever was left in my fridge on top. I used olives, cucumber, artichokes, sun-dried tomatoes and feta, but you could basically use whatever you want. The sauce however is the real winner, it's yummy. I ended up eating it as a dip for the rest of the week.

Roasted Red Pepper Dip/Sauce (from Pinch of Yum)

1 450g jar roasted red peppers, drained
1 clove garlic
½ tsp salt
juice 1 lemon
125ml olive oil
70g almonds

Put all the ingredients for the sauce into a blender and blitz until mostly smooth. It should be quite thick.