Thai salmon and quinoa salad with watercress Prep time 10 minutes Cook time 20 minutes Serves 1
INGREDIENTS
● 1 salmon fillet ● 125g quinoa ● 85g watercress, roughly chopped ● 1 yuzu or lemon, cut into wedges ● 1 spring onion, chopped ● Sesame seeds ● Toasted peanuts For the marinade ● 1 tbsp lime juice ● ¼ tsp dried chilli flakes ● ½ clove finely chopped garlic ● ½ tsp toasted sesame oil ● ½ tsp of brown sugar ● ½ tsp finely grated ginger
METHOD
1 2
Mix together all the marinade ingredients in a small bowl and coat the salmon before refrigerating for 30 minutes. Preheat the oven to 200°C/180°C Fan/Gas Mark 6 and line a baking tray with baking paper, place the salmon in the middle and wrap to make a parcel, bake for 20 minutes. Cook the quinoa as per the instructions on the packet. Once the quinoa is cooked, toss it together with the watercress and spring onion. Serve in a bowl with the salad mixture on the bottom, salmon fillet on top and sprinkle with sesame seeds and toasted peanuts. Serve with citrus wedges.
3 4 5
Cook’s tip Spring is the peak time for watercress, so this is the best time of the year to enjoy its punchy, peppery flavour
Rhubarb and pistachio Eton mess sundae Prep time 30 minutes Cooking time 1 hour Serves 4
INGREDIENTS
● 2 egg whites ● 100g caster sugar ● Pink gel food colour ● 500g vanilla quark ● 8 tbsp Bonne Maman Rhubarb Conserve ● 100g pistachios, roughly chopped
METHOD
1
Heat oven to 120°C/100°C Fan/Gas Mark 1. Line 2 baking sheets with baking paper. Whisk egg whites until stiffly peaking and then
126 yourhomestyle.uk
tip the bowl; the eggs are ready when they don’t move. Gradually whisk in the sugar 1 tbsp at a time until glossy. Take a plastic piping bag and squeeze in several vertical lines of the gel colour, directly from the tube. Spoon in the meringue and snip off the end of the piping bag. Pipe mini meringues onto baking sheets, Bake for 1 hour until the meringues are firm. Leave to cool, then add to a Ziploc bag and bash with a rolling pin until you have large and small meringue crumbs. Spoon a thick layer of quark into a sundae glass and gently fold through 2 tbsp of the Bonne Maman Rhubarb Conserve, then top with crushed meringue pieces and a scattering of pistachios. Repeat with the rest of the glasses.
2 3 4
5
Cook’s tip Make up the meringues and store in sealed jars for up to 2 weeks
SPRING SHOW ! STOPPER
