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Confit fennel with Puy lentils

SERVES 4 | PREP 20 MINS

COOK 2 HRS 30 MINS | EASY | V LC

500g fennel, cut into 12 wedges

6 strips of lemon peel

7 garlic cloves, 6 crushed, 1 minced

1 tsp whole black peppercorns

3 bay leaves

375-400ml olive oil

240g Puy lentils, rinsed

1 vegetable stock cube

60g walnut halves juice of 1/2 a lemon

1/2 tsp dijon mustard handful of dill, finely chopped, plus extra to garnish

80g goat’s cheese

1 Heat the oven to 160C/140C fan/gas 3. Put the fennel, lemon peel, 6 crushed garlic cloves, peppercorns, bay leaves and 2 tsp of salt in a medium, deep baking dish. Toss together, then pour over 375ml of oil. Everything should be submerged but add a little more oil if needed. Cover tightly with foil, then cook in the oven for 2 hrs 30 mins, turning everything over halfway through, until the fennel is tender.

2 Meanwhile, put the lentils in a pan and cover with 675ml of water. Bring to the boil, crumble in the stock cube, stir, then reduce the heat and simmer for 30 mins until tender but still with a little bite.

3 During the final 15 mins of the fennel cooking time, put the walnuts in a baking tray and cook in the oven until golden and toasted – check after 10 mins to make sure they are not burning. Remove from the oven and chop.

4 Strain the fennel, discarding the aromatics and reserving 60ml of the oil. Put the remaining minced garlic clove, lemon juice and mustard in a bowl. Slowly drizzle in the oil, whisking as you go, until emulsified. Whisk in most of the dill, season to taste, then toss with the lentils and walnuts.

5 Divide the lentils between serving plates, top with the fennel, goat’s cheese and an extra sprinkle of dill, with a crack of black pepper to finish.

PER SERVING 532 kcals | fat 35.3G saturates 7.5G | carbs 26.3G | sugars 3.3G fibre 12.2G | protein 21.5G | salt 1.6G

Olive oil stracciatella ice cream

SERVES 8 | PREP 30 MINS PLUS CHURNING AND COOLING COOK 15 MINS | EASY | GF

500ml milk

250ml double cream

150g golden caster sugar

1 tsp vanilla bean paste

4 egg yolks

60ml good-quality extra-virgin olive oil, plus extra for drizzling

45g dark chocolate (60-75% cocoa)

1 scant tbsp coconut oil

1 Put the milk and cream in a heavybased pan along with half the sugar, the vanilla bean paste and a large pinch of sea salt. Bring the mixture to a gentle simmer over a low heat, stirring often, until almost boiling. Take off the heat, cover and set aside for 30 mins to infuse.

2 Put the egg yolks in a bowl with the rest of the sugar and beat with an electric hand beater for 2 mins until the mixture is paler and has thickened. Rewarm the cream mixture and then whisk a few tbsp into the egg yolks to loosen. Scrape the yolks into the pan and cook over a very low heat, stirring all the time, for 8-10 mins or until the custard is thick enough to lightly coat the back of a wooden spoon or spatula. You don’t want it to boil as it will curdle, so keep a close eye.

3 Pour the custard into a heatproof bowl and stir in the oil. Sit it in a bigger bowl filled halfway with ice or iced water – be careful not to overfill as you don’t want any water getting into the custard. Stir until cool and to stop a skin forming, then chill for 2 hrs.

4 When ready to churn, freeze the custard in an ice cream maker following the manufacturer’s instructions. Meanwhile, melt the chocolate in the microwave in 15-second bursts, stirring occasionally. Add the coconut oil and stir until melted. Transfer to a piping bag and snip a very small hole at the end. During the final few minutes of the ice cream’s churning time, drizzle the chocolate into the machine in a thin stream. For a firmer ice cream, transfer to a freezable container and freeze for another hour or two. Serve with an extra drizzle of olive oil and a pinch of flaky sea salt.

PER SERVING 414 kcals | fat 32.9G saturates 16.2G | carbs 24.8G | sugars 24.4G fibre 0.5G | protein 4.4G | salt 0.2G

Miso salmon garlic crêpes

MAKES 8 | PREP 15 MIN | COOK 35 MINS | EASY | LC

340ml full-fat milk

1 tsp white miso paste, plus 2 tbsp

2 tbsp olive oil

1 egg

1¼ tsp garlic powder

110g plain flour coconut oil, for frying

3 tbsp rice wine vinegar

4 tbsp maple syrup

5 x 120g salmon fillets

2 tbsp coconut oil, plus extra for frying

4 garlic cloves, finely chopped

200g shiitake mushrooms, sliced into strips

250g baby spinach

2 tsp light soy sauce

1 tsp sesame oil

2 tbsp sesame seeds, toasted

1 To make the crêpes, put 3 tbsp of the milk in a small bowl and warm in the microwave for 10-20 seconds. Add 1 tsp of miso and whisk until dissolved, then transfer to a large bowl, along with the remaining milk, olive oil, egg, 1/4 tsp of garlic powder, and some salt and pepper. Whisk until combined.

2 Put the flour in a large bowl and make a well in the centre. Slowly pour in the wet mixture, whisking the batter until completely smooth. Set aside to rest.

3 In a large bowl, whisk 2 tbsp of miso, the rice wine vinegar, 2 tbsp of the maple syrup, 1/4 tsp of ground black pepper and 1 tsp of garlic powder, and whisk to combine. Toss the salmon fillets in the marinade until thoroughly coated, then cover.

4 Put 1 tbsp of coconut oil in a large wok over a medium heat, then fry the garlic for a minute. Add the mushrooms, turn the heat up to high and fry them for 2-3 mins, then add the spinach, 1/4 tsp of ground black pepper, soy and sesame oil, and mix well to combine. Turn off the heat and continue stirring the spinach in the residual heat until just wilted. Transfer the spinach and mushrooms to a separate dish to prevent overcooking and scatter over sesame seeds.

5 Using a brush, lightly grease a non-stick pan with coconut oil, then put over a medium heat. Once warm, add a ladle of pancake batter into the pan and quickly swirl around until it evenly coats the base. Fry for 2 mins until the edges start to pull away from the sides, then flip the crêpe carefully using a fish slice and cook for 2 mins. Repeat this process with the rest of the batter until you have eight crêpes. Cover to keep warm while you fry the salmon.

6 Heat 1 tbsp of coconut oil in a large frying pan over a medium heat. Cook the salmon fillets in the hot pan, skin-side down, for 2 mins. Flip and fry for another minute until almost cooked.

7 Transfer to a plate, carefully peel off the skin and use forks to gently break the flesh into large flakes. Pour the marinade into the pan and simmer over a high heat for 20 seconds until slightly thickened. Stir through the flaked salmon and cook for 1 min until just cooked. Add the remaining maple syrup and stir to combine, then take off the heat.

8 To assemble, lay out a crêpe, add a spoonful of the spinach and mushroom mixture in the middle, leaving a 5cm border. Scatter the miso salmon on top of the spinach, fold the top and bottom of the crêpe over the filling, then fold the two sides over to form a square, exposing some of the filling in the middle.

PER SERVING 385 kcals | fat 22.8G saturates 7.6G | carbs 22G | sugars 8.9G fibre 2.2G | protein 21.8G | salt 0.8G

Chicken burrito fried rice

SERVES 5 | PREP 30 MINS | COOK 30 MINS | EASY | GF

CHIPOTLE CHICKEN AND VEG

2 tbsp olive oil, for frying

1 medium onion, finely diced

3 tsp paprika

1 tsp cayenne pepper

6 tsp chipotle paste

6 garlic cloves, finely chopped

600g boneless chicken thighs, diced

1 red pepper, diced

400g can of black beans, drained

160g can of sweetcorn, drained

20 slices of pickled jalapeño

LIME AND CORIANDER RICE

2 limes, zested, plus juice of 11/2 large handful of coriander, finely chopped 600g cooked long grain rice, cold

SALSA

1 red onion, diced

1 lime, juiced

2 small salad tomatoes, diced bunch of coriander, finely chopped

GUACAMOLE

1 red onion, diced

2 limes, juiced

2 large avocados, flesh scooped out

4 garlic cloves, finely chopped bunch of coriander, finely chopped

1 green jalapeño, finely diced (optional)

TO SERVE

1 small Little Gem lettuce, thinly sliced handful of tortillas, crushed

2 large handfuls of grated mozzarella (optional)

1 Heat the oil in a large pan or wok over a medium heat and fry the onion for 10 mins until softened and slightly browned. Add the paprika, cayenne, chipotle and garlic, and fry for a few minutes until fragrant.

2 Add the chicken and cook for 10 mins until browned and well coated in the spices, then add the pepper and cook for 2 mins. Stir through the beans, sweetcorn and 11/2 tsp of fine sea salt, then taste and adjust the spices and seasonings as needed. Turn off the heat.

3 Stir the lime zest and juice, and coriander, through the rice with a fork, mixing well. Turn the heat back on under your pan, add the rice to the chicken and stir gently to combine for 2-3 mins until hot, making sure not to break up the rice. Scatter through the jalapeños, then turn off the heat.

4 To make the salsa, put the onion in a small bowl and cover with lime juice. Scrunch them with your hands to help the onions pickle faster, then add the tomato and coriander, and season with a pinch of salt and pepper.

5 To make a quick guacamole, put the onion in a bowl, cover with the juice of 1 lime and, as before, scrunch the onion with your hands to help it pickle faster. Mash the avocados with a fork until almost smooth, then stir through the garlic and juice of the other lime. Mix through the coriander and jalapeño, then add the pickled red onion and the juices. Finish with a good pinch of salt and pepper, and give it all one last mix.

6 To serve, mix the lettuce through the fried rice, then spoon onto plates. Sprinkle crushed tortilla chips over the top, with the salsa and guacamole on the side. Finally, top with grated mozzarella, if you like.

PER SERVING 760 kcals | fat 33.9G saturates 7G | carbs 67.6G | sugars 12.7G fibre 14.4G | protein 38.8G | salt 2.6G

Spiced squash and Puy lentil salad

If you think that salads are one-dimensional, I guarantee that this one will change your mind. With sweet and spicy roasted red onions and squash, nutty Puy lentils, a creamy tahini dressing and a scattering of peppery rocket, it’s a flavour and texture sensation.

SERVES 4 | PREP 15 MINS

COOK 30 MINS | EASY | LC GF

ROASTED SQUASH

530g butternut squash

2 red onions, sliced into wedges

3 tsp ras el hanout

2 tsp garlic powder

½ tsp dried chilli flakes

3 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp maple syrup

LENTILS

250g pack of cooked Puy lentils

2 tbsp olive oil, plus extra for drizzling

1 tbsp maple syrup squeeze of lemon juice

1 tsp dried herbs (I like basil)

½ tsp garlic powder medium bag of rocket, to garnish

TAHINI DRESSING

3½ tbsp tahini juice of ½ lemon

1 tbsp olive oil

200g greek yogurt (or a dairy-free alternative)

1 tsp garlic powder

1 Heat the oven to 200C/180C fan/gas 6. Top and tail the squash, slice it in half lengthways and then scoop out the seeds and the stringy bits. Cut each half into thick strips (which will look like half moons).

2 Arrange the squash and onions on an ovenproof tray, then sprinkle over the ras el hanout, garlic, chilli, 1/2 tsp each of fine sea salt and ground black pepper, the oil, vinegar and maple syrup. Use your hands to toss the vegetables until thoroughly coated.

3 Roast for 30 mins, rotating the tray halfway through and giving the vegetables a toss. Once cooked, the squash should be soft and pierce easily with a knife. Set aside to cool.

4 Put the lentils in a bowl and add the oil, maple syrup, lemon juice, herbs, garlic and some seasoning, and stir to combine.

5 To make the dressing, whisk all the ingredients, plus 1/4 tsp each of fine sea salt and ground black pepper in a bowl to combine. Add 3 tbsp of water and whisk again to loosen slightly.

6 To assemble, cover the base of a large, flat serving dish with rocket. Spoon the lentils into the centre, then scatter the roasted squash and onions on top. Generously drizzle the dressing all over with a little extra olive oil too, if you wish.

PER SERVING 507 kcals | fat 30.9G saturates 7.1G | carbs 36.3G | sugars 17.7G fibre 11G | protein 15.5G | salt 1.2G

Za’atar potato hash with baked eggs

I recently tried batata harra for the first time, a delicious, spicy Lebanese potato dish. I thought to myself, this would work so well in a potato hash and, lo and behold, it worked a treat. This is perfect for brunch – warm, filling and comforting.

SERVES 2 | PREP 10 MINS | COOK 35 MINS

EASY | V LC GF

470g white potatoes, peeled and diced

3 tbsp coconut oil or avocado oil

2 small red onions, diced

2 tbsp sherry vinegar

1½ tbsp za’atar

2 tsp garlic powder

½ tsp dried chilli flakes small bunch of coriander, finely chopped

1 garlic clove, minced juice of ½ lemon

2 eggs

1 Heat the oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of cold, salted water. Bring to the boil and cook the potatoes for 10 mins until they can be pierced with a knife but are still firm. Drain and set aside.

2 Put the oil in a large ovenproof frying pan over a medium heat. Once hot, fry the potatoes and onions for 2 mins until the onions have softened and the potatoes are slightly browned. Add the vinegar, za’atar, garlic powder, chilli flakes, 1 tsp of fine sea salt and 1/2 tsp of ground black pepper, and toss everything together until coated. Transfer the frying pan to the oven and bake for 20 mins, tossing everything halfway through, until the potatoes are golden and slightly crispy around the edges.

3 Sprinkle over the coriander, garlic and lemon juice, and give everything a final mix. Make two wells in the mixture and crack an egg into each.

4 Turn on the grill and put the frying pan under the grill for 5 mins until the eggs are cooked and the whites opaque.

PER SERVING 486 kcals | fat 25.9G saturates 16.5G | carbs 43.2G | sugars 6G fibre 9.3G | protein 15.4G | salt 2.8G

’Nduja, kale and mascarpone rigatoni

SERVES 3 | PREP 10 MINS | COOK 25 MINS | EASY

CRISPY KALE

125g kale leaves

2 tbsp olive oil, plus extra for frying

1 tsp garlic powder

PASTA

250g rigatoni

85g ’nduja

3 garlic cloves, finely chopped

4 heaped tbsp mascarpone zest of 1/2 a lemon, plus juice of a 1/4 20g parmesan, grated, plus extra to garnish

1 Heat the oven to 180C/160C fan/gas 4. Tear the kale into bite-sized pieces, removing any thick stems, and put on a large roasting tray. Toss with the olive oil, garlic powder and 1/2 tsp each of fine sea salt and ground black pepper, and use your hands to ensure the leaves are well coated. Bake for 25 mins until crispy, rotating the pan halfway through.

2 Bring a large pot of heavily salted water to the boil and cook the rigatoni until just before al dente (about 3 mins less than the pack instructions). Reserve 250ml of the cooking water.

3 While the pasta is cooking, put a large frying pan over a medium-low heat and fry the ’nduja for 2 mins until it has melted into a sizzling paste. Add some olive oil and the garlic and fry over a very low heat for 5 mins until fragrant. Add half of the pasta water and swirl to loosen the ’nduja a little, then stir through the mascarpone, mixing to combine. Using a slotted spoon, transfer the rigatoni from the water straight into the frying pan. Give the pasta a really good toss until fully coated in the sauce. Add the lemon zest and juice, the parmesan and a little more pasta water as needed, to loosen the sauce, mixing well until glossy.

4 Take the pan off the heat, season with black pepper and stir through half the crispy kale. Toss together, then serve scattered with the remaining kale and more parmesan, if you like.

PER SERVING 741 kcals | fat 43.3G saturates 19.9G | carbs 65.6G | sugars 5.3G fibre 6.5G | protein 18.8G | salt 2.1G

Recipes extracted from FlavourKitchen by Crystelle Pereira (£22, Kyle Books).

Photographs: Vanessa Lewis.

Cover photograph: David Reiss. Recipes are sent by the publisher and not retested by us.

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