Saffron fish stew with fennel & orange
A pale gold winter stew of white fish, mussels, fennel and orange peel with garlic toasts.
Beetroot, lentil & goat's cheese bowls
Earthy bowls of Puy lentils, roast beets, goat's cheese and walnuts with balsamic.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Warm the beets in oil and thyme at 180C fan for 15 minutes (or serve cold).
- Step 2
Whisk balsamic, mustard and extra virgin oil; dress the lentils.
- Step 3
Bowl lentils, beets and rocket.
- Step 4
Goat's cheese and walnuts over.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 32g |
| – of which sugars | 12g |
| Fibre | 11g |
| Fat | 29g |
| – of which saturates | 8g |
| – of which omega-3 | 1.2g |
| Calcium | 140mg |
| Iron | 5mg |
| Salt | 0.7g |
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