Mini super-fruit breakfast wraps
- 1 satsuma
- 1 wholemeal tortilla wrap
- 1 teaspoon quality cocoa powder
- 2 tablespoons natural yoghurt
- 1 ripe banana
- 1 handful fresh berries , such as raspberries, bluberries
- 1 teaspoon mixed toasted seeds
How to cook
- On a chopping board, slice the satsuma in half across the middle, then remove to a plate and pat the board dry with kitchen paper, if needed.
- Spoon the cocoa powder into a jam jar, then squeeze in half the satsuma juice (save the rest for another day).
- Put the lid securely on the jar and shake well. Add the yoghurt, pop the lid back on, and give it another shake.
- Lay the wrap flat in the middle of the chopping board, then spread the cocoa yoghurt evenly over the wrap.
- Peel and place the banana in the middle of the wrap, then gently mash with a fork, spreading it around as evenly as possible.
- Sprinkle the berries and seeds over the mashed banana.
- Cut into quarters, then tuck in, folding or wrapping up each quarter as you go.
Smoked Chicken, Red Quinoa, and Orange Salad
- 1 whole Smoked Chicken Buy
- 3 Oranges
- 100g Red quinoa Buy
- 500g Edamame
- 250g Baby spinach
- 250g Pea shoots
- 1 Red onion, sliced
- 60ml Olive oil
- 30ml Balsamic vinegar
How to cook
- First cook the quinoa in salted water for about 15 minutes. In a separate pan, boil the edamame for 2 minutes and shell. Once cooked, strain the quinoa and put aside.
- Take one of the oranges and grate the zest from half and the juice from it all and mix with the balsamic and olive oil. Thinly slice the red onion and add to the dressing. Season with a little salt and pepper.
- Peel and segment the other two oranges and put aside.
- For the chicken, cut off the two breasts, skin and slice. Remove the legs and pull apart the meat from the legs and the carcass. (*the carcass makes a great smoky chicken stock for a soup base!)
Toss all ingredients together in a large bowl and
Recipe by Joe Sloane
Highland mussels - juicy whisky creamy
- 2 kg mussels
- 1 large leek
- 1 stick celery
- olive oil
- 2 small knobs butter
- 250 g undyed smoked haddock , from sustainable sources, ask your fishmonger, skin off and pin-boned
- 6 shots whisky , 25ml each
- 200 ml single cream
- 1 small bunch flat-leaf parsley
- extra virgin olive oil , to serve
- 6 hunks sourdough bread , to serve
How to cook
- I tasted my first mussel at the age of eight. I remember looking at the pile of shells and thinking, I’m never going to eat those, but my mum said, ‘Don’t look at them, darling, just eat them,’ so I did. Once I figured out how to use an empty shell as pincers to grab the meat from the other shells, I went through the whole bowl in no time flat. Mussels are one of the most sustainable types of seafood. They can be cultivated on a large or small scale, they clean the water around them, take literally 4 minutes to cook and are nutritious and wonderful to eat … I can’t think of any negatives! What are you waiting for?
- Quickly wash and debeard all the mussels (pull off any bits that look like wire wool), discarding any that won’t close (your fishmonger will do this for you if you ask in advance). Trim, wash, then finely slice the leek and the stick of celery, reserving any of the delicate yellow leaves for sprinkling over later. Put a really wide, deep pot on a medium heat and add a lug of olive oil and a knob of butter, along with the sliced leek and celery. Cook and stir for 10 minutes, or until the vegetables have softened, then flake in the smoked haddock and pour in the whisky – feel free to light it with a match to burn off the alcohol if you want. I think this adds to the flavour, but don’t set yourself on fire.
- Next, add the mussels and single cream. Stir and shake the pan, put the lid on and cook for 4 to 5 minutes, or literally just until the mussels have all popped open – discard any that haven’t. Use a slotted spoon to move them to a large serving platter or bowl. Leave the pan of cooking liquor on the heat and let it bubble away until it thickens to a consistency you’re happy with. While that’s happening, roughly chop the parsley, then add it to the pot and shake it about. Have a quick taste of the sauce, correct the seasoning if it needs it, and pour all over the mussels. Scatter over any celery leaves, drizzle with extra virgin olive oil and serve straight away with fresh or toasted hunks of bread for a beautiful hearty lunch or dinner.