Recipe: Super-quick salmon stir-fry

I can’t take credit for this – it belongs to Jamie Oliver. But I make it so often I think I’ve earned the right to share it with you. I always keep some salmon fillets in the freezer and pull them out for this when I realise it’s 7.30pm already, and I need to eat before I start turning into a diva (i.e. Monday-Friday). Think healthy fast food.

super-quick salmon stir-fry

It doesn’t really matter which veg you include – I use whatever I have in my fridge, or you could just add one of the bags of pre-made stir-fry veg if you really do want to save time.

Ingredients (serves 2): 

200g basmati rice

2 salmon fillets (Jamie dices his, I just leave mine whole as I’m lazy like that)

1 crushed garlic clove

1 thumb-sized piece of fresh root ginger finely cut (or I use the ‘Very Lazy’ ginger – see the theme here? Fiddling around peeling ginger frustrates me)

1 fresh red chilli finely chopped

bunch of fresh coriander – leaves picked and stalks finely chopped

1 heaped tablespoon Pakta’s tandoori curry paste (or I use whatever curry paste I happen to have in my fridge – it all tastes just as good)

Half a 400ml tin of coconut milk (this is soooo much cheaper if you pick it up from the ‘foreign foods’ aisle in the supermarket, rather than in the section with the noodles, stir-fry sauces etc.)

Handful of mangetouts

Handful of bansprouts

1 lime


Cook rice according to packet instructions. Add the garlic, ginger, half the chopped chilli and coriander stalks to a wok on a high heat. Stir for 30 seconds and then add the curry paste and stir for another 30 seconds. Add the salmon, cook for a minute or so, then add the mangetout (or whatever stir-fry veg you have) and coconut milk. Let everything cook for a couple of minutes and season to taste.

Drain the rice and divide between your serving bowls before spooning the salmon and veg on top. Halve the lime and squeeze over the juice. Sprinkle over the coriander leaves and chopped chilli. Jamie also sprinkles on crushed peanuts if you like that sort of thing.

Don’t thank me, thank Jamie.

Recipe: Pregnancy health kick – Roasted red pepper and tomato soup


I’d like to be able to say that all of those burgers, pizzas and Haribos I ate recently are due to pregnancy-related ‘cravings’, but if I’m honest, I ate them because I wanted to and I’m a bit greedy like that (especially with a totally insatiable appetite!)

roasted red pepper and tomato soup recipe

So, to make myself feel better about that fact, this week I decided to cook something boosting with nutritious joy. My step-dad, Mike, emailed me this recipe when I first started taking an interest in cooking in my early twenties and I always pull it out whenever I feel a health kick coming on. His side notes to the novice cook that I was back then always make me smile (yes, I probably would’ve used salad tomatoes, let it burn and used dried basil to serve had he not made these points explicit).

It’s also a great starter option for dinner parties if you just want something deliciously tasty and guaranteed to impress without going all-out fancy.

Recipe for Mike’s roasted pepper and tomato soup*

Mike's recipe

Recipe from Mike

(*It most likely isn’t Mike’s recipe at all, probably a Nigella or a Delia, but since Mike introduced me to it, it seems only fair that he gets the credit)

Serves 8:

  • 1kg of ripe plum tomatoes or tomatoes on the vine (In Mike’s words – DO NOT USE SALAD TOMATOES AS THEY HAVE NO FLAVOUR!!!)
  • 2 sweet red ramiro or red bell peppers, halved, deseeded and chopped
  • 2 cloves are garlic halved
  • 4 shallots quartered
  • Tin of chopped tomatoes
  • Teaspoon of sugar
  • Good squeeze of tomato puree
  • 2 vegetable stock cubes
  • Basil olive oil, or ordinary olive oil if you have no basil oil
  • Salt and black pepper for seasoning
  • Fresh basil leaves

1. Pre-heat oven to 220C. Toss the tomatoes, peppers, shallots, garlic and oil in roasting tin. Add sugar and season with salt and pepper

well on your way to your  five a day

well on your way to your five a day

2. Roast vegetables for 30 minutes turning occasionally (note from Mike – “CHECK THEY DO NOT BURN AS THIS IMPAIRS THE FLAVOUR!”)

3. Whilst the vegetables are cooking, make the stock using 0.5ltrs of water

4. Tip the vegetables into a large pan, add the tinned tomatoes, tomato puree and vegetable stock. Blitz the vegetables with a blender until they are fully pureed, adding more water if necessary (“DO NOT DILUTE TOO MUCH”)

5. Slowly bring to the boil and simmer

6. Serve with fresh basil leaves (“DO NOT USE DRIED BASIL AS THIS DOES NOT WORK”)