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Brussels sprout slaw
25 ratings
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Brussels sprout slaw
Brussels sprouts are delicious raw and can be used just like cabbage in a zesty, creamy, crunchy coleslaw.

If anyone says they don’t like sprouts, give them this slaw instead and ask the question again.


By Nadiya Hussain
From Nadiya's Party Feasts
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Preparation time

less than 30 mins

Cooking time

no cooking required

Serves

Serves 4–6

Dietary


Vegetarian

Ingredients
250g/9oz Brussels sprouts, trimmed and thinly sliced
1 red onion, thinly sliced
2 carrots, peeled and grated
100g/3½oz cashew nuts, roughly chopped
1 tsp cumin seeds
100g/3½oz Greek-style yoghurt
50g/1¾oz full-fat mayonnaise
1 tbsp wholegrain mustard
½ unwaxed lemon, zest and juice
large handful fresh chives, finely chopped
large handful fresh flat-leaf parsley, roughly chopped
Method
Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well.

Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined.

Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt.

Stir through the chopped chives and parsley and serve.

Bruschetta
3 ratings
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Bruschetta
Use the best tomatoes you can get hold of to make sure this very simple bruschetta delivers delicious a taste of Italy.


By Hugh Fearnley-Whittingstall
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 4

Dietary


Vegetarian

Ingredients
For the tomato salsa
500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener's Delight)
2 tbsp extra virgin olive oil
1 medium shallot or small red onion, finely chopped
a squeeze of lemon or 1 tbsp white wine vinegar
salt and fresh ground black pepper
For the bruschetta variations
ciabatta
garlic
olive oil
black olives
anchovies
fresh basil leaves
Recipe tipsHow-to-videos
Method
Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds.

You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.

For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti.

Baked sea bream Rota-style
21 ratings
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Baked sea bream Rota-style
This dish, originally from Rota in the Bay of Cádiz, has been adapted for gilthead bream, which is widely available in the UK.


By Rick Stein
From Rick Stein's Long Weekends
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 2

Ingredients
3 large waxy potatoes, peeled and cut into thick slices
5 tbsp olive oil
1 large onion, sliced
1 garlic clove, chopped
1 large green pepper, seeds removed, sliced
300g/10½oz tomatoes, skinned and chopped
1 bay leaf
2 x 400g/14oz whole sea bream, scaled and gutted
½ lemon, juice only
4 tbsp dry sherry
small handful flatleaf parsley, leaves chopped, to serve
salt and freshly ground black pepper
For the picada
small handful flatleaf parsley, chopped
2 large garlic cloves, roughly chopped
½ tsp sea salt
Recipe tipsHow-to-videos
Method
Preheat the oven to 180C/160C Fan/Gas 4.

Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes.

In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10–15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes.

Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato.

To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish.

Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley over the top and serve immediately.