Sprinkle the casserole with lots of fresh coriander and serve with the mint yogurt

Cod, hake or haddock with dill & pangrattato by Dar ina Allen

Serves 8

Ingredients 1.1kg cod, hake, haddock or grey mullet fillets Flaky sea salt and freshly ground black pepper 2 bay leaves 15g butter 600ml milk Approx. 50g roux (made by blending 25g softened butter with 25g plain flour in a small bowl) ¼ teaspoon Dijon mustard 150-175g grated Cheddar cheese or 75g grated Parmesan cheese 1 tablespoon chopped dill (optional) For the pangrattato 50-75ml extra virgin olive oil 1 garlic clove, finely chopped 50g soft, white breadcrumbs

Method 1 Pre-heat the oven to 180°C/gas mark 4. To make the pangrattato, combine all of the ingredients in a little bowl and set aside. 2 Skin the fish and cut it into 6 or 8 portions. Season with salt and freshly ground pepper. 3 Place the bay leaves in a lightly buttered sauté pan and lay the pieces of fish on top. Cover with the milk and bring slowly to the boil. Simmer for 4-5 minutes, or until the fish changes colour from translucent to opaque. Remove the fish with a slotted spoon to a plate and set aside. 4 Bring the milk back to the boil and whisk in the roux to thicken the sauce to a light coating consistency. Stir in the mustard and two-thirds of the grated cheese, and season to taste with salt and pepper. Add the dill, if using. 5 Return the fish to the pan and sprinkle the remaining cheese over the top, followed by the pangrattato. 6 Cook in the oven for 15-20 minutes or until the fish is heated through and the top is golden-brown and crisp. Serve with a salad of organic leaves.

Darina says: “A master recipe which we use for almost any round fish, such as cod, pollock, ling, haddock or grey mullet. This perfect one-pot dish can be cooked ahead and reheated – just make sure there’s lots of cheese sauce, otherwise it’ll be dry and uninteresting instead of juicy and unctuous. Mussels, shrimps, periwinkles or prawns can be added to make for a more elaborate and expensive version. Buttered leeks, piperonata, sautéed mushrooms or tomato fondue are other options – simply put a tablespoon or two either on top of the fish or underneath it in the gratin dish”

Recipes from One Pot Feeds All by Darina Allen, published by Kyle Books

Donal says: “You can get lots of different kinds of harissa paste, but the rose variety has an extra layer of deliciousness – do keep an eye out for it.

Harissa chicken with rainbow salad by Donal Skeha n

Serves 4

Ingredients 1 tablespoon olive oil 6 boneless, skinless chicken thighs 3 tablespoons rose harissa paste Finely grated zest and juice of ½ lemon 2 tablespoons low-fat Greek yoghurt 3 tablespoons extra-virgin olive oil 1 x 220g bag rainbow salad 1 avocado, sliced 1 x 400g tin chickpeas, drained and rinsed Handful of chopped flat-leaf parsley

Method 1 Heat the olive oil in a sauté pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest. Fry over a medium-high heat for 3-4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yoghurt while the chicken is still warm. 2 Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil. 3 Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.

Recipe from Super Food in Minutes by Donal Skehan, published by Hodder & Stoughton

One-pan vegetable lasagne by Donal Skeha n

Serves 6

Ingredients 2 tablespoons olive oil 2 small onions, finely chopped 3 garlic cloves, crushed 3 courgettes, chopped 250g cremini or button mushrooms, sliced 1 x 400g tin chopped tomatoes 200g baby spinach 400g fresh pasta sheets, sliced into strips Handful of fresh basil leaves, torn 80g Parmesan cheese, grated 2 x 125g mozzarella balls, sliced

Method 1 Heat the oil in a deep, ovenproof sauté pan. Add the onions and fry over a medium heat for 5 minutes until softened, then add the garlic and cook for a minute more. 2 Add the courgettes and mushrooms, increase the heat and fry for about 5 minutes until they are lightly browned. Add the chopped tomatoes and 400ml boiling water and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat. 3 Pre-heat the grill to high. Stir the spinach and pasta strips into the pan and, once the spinach has wilted, stir in the basil and two-thirds of the Parmesan and half the mozzarella. Scatter the rest of the cheese over the top and put under the grill for 3-5 minutes until bubbling and oozingly melty.

Donal says: “This is a fab veggie version of that comfort food favourite lasagne – just without all the pots and pans to wash up!”

Recipe from Super Food in Minutes by Donal Skehan, published by Hodder & Stoughton

cook the cover

Darina says: “Serve this icy cold in one large dish with nougatine biscuits as an extra treat or even ladyfingers”.

Coffee crème brûlée by Darina Allen

Serves 4

Ingredients 4 large or 5 small organic, free-range egg yolks 40g caster sugar 1½ tablespoons Camp coffee essence 200ml whole milk 200ml double cream 8 teaspoons demerara sugar

Method 1 Pre-heat the oven to 150ºC/gas mark 2. Whisk the egg yolks with the caster sugar in a mixing bowl until well combined. Add the coffee and whisk again. Pour in the milk and cream and whisk gently to combine. 2 Pour the mixture through a nylon sieve into a 19cm round ovenproof dish, approx. 4.5cm deep. Put the dish in a bain marie, and pour in enough boiling water to come halfway up the side of the dish. Bake for 45-50 minutes until just set, but still slightly wobbly in the centre. 3 Sprinkle lightly with demerara sugar: it should be a thin layer, so tip off any excess if necessary. Glaze with a blowtorch. Coffee crème brulée is already very rich, but you could serve it with a little pouring cream, if you wish, and some nougatine biscuits or ladyfingers.

Recipes from One Pot Feeds All by Darina Allen, published by Kyle Books

Chocolate mint freezer slice by Sus an Jane White

Makes 25 servings

Ingredients

For the biscuit base 240g walnuts 8 Medjool dates, stones removed 3 tablespoons cocoa or cacao powder Pinch of sea salt For the peppermint cream filling 2 ripe avocados, peeled, stoned and flesh scooped out 50-80ml maple syrup (depends on your sweet tooth) 80ml coconut oil or ghee, melted ½ teaspoon real peppermint extract Raw chocolate frosting (optional) 4 tablespoons coconut oil or ghee 2 tablespoons maple syrup or agave 2 tablespoons cacao or cocoa powder ½ teaspoon real peppermint extract

Method 1 In a food processor, pulse the base ingredients together into a chocolaty lump. You might need a teaspoon of water to help it along. Scrape into a regular loaf tin lined with non-stick baking paper. Press and smooth down. 2 Using the same food processor bowl, blitz the ingredients for the peppermint cream filling. You’re looking for a sumptuous, glossy cream. Pour on top of the base and freeze for at least 30 minutes before slicing. 3 If you want a raw chocolate topping, gently melt the coconut oil or ghee with your maple syrup. Whisk in the cacao or cocoa and the peppermint extract. Pour over the peppermint cream layer. Return to the freezer and hide it behind the fish fingers.

Susan Jane says: “This will help jump-start your morning. One tiny sliver will deliver a dose of omega-3 fatty acids – thank you, walnuts. I make the peppermint cream filling from avocados and maple syrup. No one will know, except of course your cholesterol levels”

Recipe from Clever Batch by Susan Jane White, published by Gill Books