Salmon Noodle Parcels

“Barbecue or bake these salmon and noodles parcels, which contain zingy ginger and Thai curry paste for an easy, all-in-one dinner that’s ready in just 15 minutes”

Ingredients

2 rice noodle nests

1 large carrot, cut into thin strips

100g mangetout or sugar snaps (or both), halved lengthways

1 tsp sunflower oil/sesame oil

Grated zest and juice 1 lime, plus wedges to serve

2 garlic cloves, chopped

2cm piece fresh ginger, grated

1 1/2 tbsp Thai red curry paste (we used Bart, from Ocado and Waitrose)

Pinch of sugar

2 sustainable salmon or trout fillets

1 1/2 tbsp sesame seeds

4 spring onions, thinly sliced, to serve

Heat/light the barbecue and spread the coals in an even layer. Soak the noodles in boiled water from the kettle until softened but not tender. Drain, then toss in a bowl with the veg and oil. Mix the zest and juice with the garlic, ginger, curry paste and sugar. Add half to the noodles/veg and toss to coat.

Lay one sheet of foil on the worktop, then line with the baking paper. Put half the noodles/veg in the middle, then top with a salmon fillet. Spread the salmon with half the remaining dressing, sprinkle with sesame seeds, then seal the parcel. Repeat with the remaining foil/baking paper, noodles/ veg, salmon and dressing. Put the parcels on the BBQ grill and cook, lid down, for 10-12 minutes – the noodles will become tender and the fish will be lightly steamed. Open the parcels and serve with the sesame seeds, spring onions and extra lime wedges.

Recipe: Delicious Magazine

Lindor White Chocolate and Passion Fruit Cheesecake

“For a truly decadent mother’s day treat, top this delicious white chocolate cheesecake with passion fruit, toasted coconut and white choc Lindor balls”

Ingredients

180g digestive biscuits

30g desiccated coconut

50g butter, melted

100g white chocolate, finely chopped or grated

3 x 180g packs full-fat cream cheese (room temperature)

100g caster sugar

200ml double cream

2 limes, zested

10 white chocolate Lindor balls

3 tbsp coconut flakes, toasted

For the passion fruit layer

5 platinum-grade gelatine leaves

200g passion fruit pulp (from 8-10 passion fruit), sieved, 1 tbsp seeds reserved

3 tbsp caster sugar

Method

Heat the oven to 160ºC fan/gas 4. In a food processor, whizz the biscuits and coconut to a fine crumb. Add the butter and pulse until combined. Spoon the mixture into the base of the cake tin and smooth with the back of a spoon. Bake for 10 minutes, then set aside to cool completely. Melt the chocolate in a bowl over a pan of barely simmering water (don’t let the bowl touch the water). Leave to cool slightly. In a mixing bowl, beat together the cream cheese, melted chocolate and sugar. In a separate bowl, whisk the cream to soft peaks. Gently fold the cream and lime zest into the chocolate mixture, then spoon over the biscuit base and smooth the top. Cover and chill for 3 hours.

For the passion fruit jelly, soak the gelatine leaves in a bowl of cold water for 5 minutes. Put the passion fruit pulp, reserved seeds and sugar in a small pan over a medium heat, stirring until the sugar dissolves. Squeeze the soaked gelatine leaves to remove excess water, then stir into the hot fruit mixture off the heat until dissolved. Set aside to cool for 10 minutes, then spoon on top of the chilled cheesecake base. Cover again and chill for at least 6 hours or overnight. When ready to serve, run a sharp knife round the edge of the tin to release the jelly layer, then unclip the tin and transfer the cheesecake to a serving plate. Decorate with the Lindor balls and toasted coconut flakes.

Recipe: Delicious Magazine