Did you notice that blue lingcod is back in the shops? I noticed it the last time I went shopping and was intrigued to understand a bit more about it because I hadn’t heard of it before. What I found out is that it was banned from fishing for many years because it became an endangered species. It’s being fished again now and has become available again but it remains highly sensitive to overfishing due to its late reproduction, slow growth and low stocks.
You could use blue lingcod in Monday’s recipe but I prefer to use haddock as it’s in season now and a bit more of a sustainable fish.
Monday: Haddock piperade
Peppers are one of my favourite summer vegetables, especially red and yellow peppers. Although you can find them in most shops all year round, nothing compares with the amazing flavour and sweetness of peppers when they are in season. Plus, they go really well with many types of fish.
Tuesday: Avocado, red fruits and goat’s cheese salad
My fruit in salad obsession is back with this avocado, red fruits & goat’s cheese salad. The avocado and goat’s cheese are lovely rich ingredients that are balanced out by the raspberries and blueberries. I hope you like it.
Wednesday: Chicken satay kebabs
I wanted to create a satay sauce using peanuts rather than peanut butter as I wanted to avoid people having to buy peanut butter and then having left overs which they wouldn’t know what to do with. You probably will be left with some peanuts so I’d recommend eating them for a snack or an apero with a nice cold beer! Another couple of tips for this recipe are to serve it with a green salad and to cook the chicken on the BBQ.
Thursday: Beetroot and cumin roasted chickpea salad
My top tip when cooking with beetroot is to use gloves whilst you are peeling and grating the beetroot. Another option is to use a knife and fork to chop it into small slices so that you handle it less.
Friday: Mediterranean Tatin
I first tried this recipe when I invited one of my friends who is a nutritionist for dinner. I explained my approach for making sure that the meal plans are balanced each week and she thought it was excellent. Nutritionists recommend that you split your plate into a third carbs, protein and veg but that’s not how we tend to eat. For example, I love to eat a bowl of pasta for a meal and then I’ll usually follow it with a meal full of veg the next day and with hardly any carbs to compensate. This is the approach that I take with the meal plans too. I make sure that they are balanced over the course of the week so that you are getting a variety of nutrients too. Hope you enjoy this veggie packed Mediterranean Tatin.
