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Serves: 2 Time: 20 minutes
- 400g gnocchi
- 1 leek, sliced
- 250g cherry tomatoes, halved
- 3 cloves garlic, crushed
- 50g butter (or vegan alternative)
- 175ml dry white wine
- 30g parmesan (or vegan alternative)
- 1 tbsp fresh sage, roughly chopped
- 3 tbsp veg oil
- Salt and pepper to taste
Heat 2 tbsp veg oil in a large frying pan over a medium-high heat. Add the gnocchi and cook for 8 minutes, stirring occasionally until crispy then set aside on a plate.
Add the rest of the oil and leek and cook for 3 minutes until soft. Add the tomatoes and cook for another 3 minutes until they begin to go soft. Add the sage, garlic and salt and pepper to taste and cook for 1 or 2 minutes until fragrant.
Place the gnocchi back in the pan until it has heated through.
Serve with the grated parmesan and some extra sage to garnish.
Serves: 4 Time: 30 minutes
- 300g Arborio rice
- 4 sausages
- 1 ltr warm chicken stock
- 30 g butter
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tsp rosemary
- 1 tsp thyme
- 150ml white wine
- 50g parmesan
Brown the sausages in a large frying pan with some oil. Keep the oil and juices in the pan
Transfer the sausages into a baking tray and place in a preheated oven (200c) for 20 mins
Keep the stock warm in a saucepan on a low heat
Add half of the butter and the onion to the sausage pan and fry on a medium heat for 3 minutes until lightly browned
Add the garlic, herbs and rice, season with salt and pepper then cook for 1 minute until the rice is glossy
Pour in the wine, bring to the boil and reduce by half
Add a ladleful of warm stock and stir until the liquid has been absorbed. Keep adding the stock one ladle at a time, making sure each one has been fully absorbed, until all the stock has been used
If the rice is not fully cooked keep adding small amounts of water in the same way until it is cooked
Remove the sausages from the oven and cut into small pieces, stir into the rice with the rest of the butter and the parmesan
Serve and garnish with fresh chopped parsley or basil and more parmesan
Serves: 2 Time: 30 minutes
- 2 sea bass fillets
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 1tsp chilli flakes
- 400g chopped tomatoes
- 1tbsp capers
- 250g celeriac, peeled and cut into chip shape pieces
- 200g kale
- 20g butter
- 1 lemon, ½ to squeeze ½ to serve
Spread the celeriac into a thin layer on a non-stick baking tray with 1 tbsp of oil, season with salt and pepper and mix to coat with the oil. Place in a pre heated oven (200c) for 25 mins, stirring half way though, until golden.
Meanwhile, heat some oil in a saucepan on a medium heat and add the onion, garlic and chilli flakes. Cook for 7 minutes until soft.
Add the chopped tomatoes and ¼ can of water and cook for 10 minutes or until thickened then stir through the capers.
Steam the kale for 5 mins until tender. Add the butter and a squeeze of lemon on top and season with salt and pepper.
While the kale is steaming, heat some oil in a frying pan on a medium heat. Dry the sea bass with a paper towel and then season with salt, pepper and chilli flakes.
Place skin side down in the pan for 5 minutes until the fish is cooked almost fully. Turn and cook for another 2 minutes to finish cooking and to brown off the meat of the fish slightly.
Spoon the sauce onto two plates and place the fish on top and serve alongside the celeriac chips and kale. Garnish with some fresh parsley and lemon slices.