Moroccan salmon

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Serves: 2 Time: 15 minutes

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  • 2 salmon fillets
  • ½ tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp cayenne
  • ½ tsp salt
  • ½ tsp sugar

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In a small bowl mix the cumin, cinnamon, cayenne, salt, and sugar and coat the salmon.

Heat a little oil in a frying pan over a medium high heat. Cook the salmon for 4 mins on each side or until completely cooked through.

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Serve with rice or a Moroccan quinoa salad and garnish with some orange zest.

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Turkey soup

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Serves: 2 Time: 20 minutes

  • 250g leftover roast turkey, cut into strips
  • 2 rashers bacon, roughly chopped
  • 1 large onion, sliced
  • 1 carrot, sliced
  • 1 celery stick, sliced
  • 1 parsnip, roughly chopped
  • 60ml brandy (optional)
  • 1 litre chicken stock
  • 10g fresh coriander, roughly chopped
  • Salt and pepper to taste

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In a large saucepan or casserole dish, heat a little oil on a medium heat and add the onion, carrot, celery, parsnip and bacon. Cook for about 5 minutes until the veg has started to soften.

Add the brandy and cook for 2 minutes before adding the stock then mixing in the turkey.

Bring to the boil, cover and simmer for 10 minutes.

Stir in the coriander and season with salt and pepper to taste.

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Serve with some warm crusty bread and freeze any leftovers once cooled.

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Lamb and apricot tagine

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Serves: 4 Time: 2 hours 10 minutes

  • 1kg lamb shoulder, cut into 2 inch pieces
  • 2 onions, sliced
  • 3 garlic cloves, crushed
  • 1 inch ginger, peeled and thinly sliced
  • 1 tbsp apricot jam
  • 150g dried apricots
  • 400g chickpeas, drained and rinsed
  • 2 tsp cinnamon
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 240ml water
  • Salt and pepper to taste

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In a large ovenproof pan or casserole dish, heat 1 tbsp oil over a medium heat. Add the onions and cook for 3-5 mins until softened. Stir in the cinnamon and cumin.

Add 1 tbsp oil then the lamb and salt and pepper to taste. Fry for about 10 minutes until the lamb is browned stirring occasionally.

Add the garlic and ginger and then add the water.

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Bring the water to a boil then cover and place in a preheated oven (170c) for 1 hr 45 mins.

Remove from the oven and stir in the dried apricots and the apricot jam. Return to the oven for another hour.

Remove from the oven and place back on a medium heat. Add 30 ml water and the chickpeas. Cook for 10 mins.

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Garnish with some fresh parsley and serve with couscous or rice.

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One pan greek roast chicken

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Serves: 4 Time: 1 hour

  • 6 chicken thighs
  • 600g baby potatoes, halved
  • 1 red onion, roughly chopped
  • 6 cloves garlic, halved
  • 1 lemon, cut into wedges
  • 175g cherry tomatoes, halved
  • 70ml white wine
  • 30g mixed olives
  • 100g feta
  • 10g oregano leaves, roughly chopped
  • Salt and pepper to taste

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Place the potatoes on a large baking tray with a little oil, salt and pepper and toss to coat.

Place in a preheated oven (200c) for 20 minutes.

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Remove from the oven then add the chicken, onion, garlic, and lemon wedges. Drizzle with some oil and season with salt and pepper. Return to the oven and cook for another 20 mins.

Remove from the oven and add the olives, tomatoes and wine. Turn the oven up to 220c and return the tray for another 20 minutes.

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Crumble the feta over the top and serve everything with the oregano sprinkled on top.

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