Bone & muscle strength Vegetarian Turkish eggs with garlic yogurt & chilli butter
Poached eggs on a bed of warm garlic yogurt with a spoonful of Aleppo chilli butter.
Sea bass with samphire & crushed potatoes
Crisp sea bass on lemony crushed potatoes with buttered samphire.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Boil the potatoes 15 minutes; crush with extra virgin oil, zest and pepper.
- Step 2
Fry the bass skin-side down in the oil 3 to 4 minutes until crisp; flip for 1.
- Step 3
Toss the samphire in foaming butter for 90 seconds; no added salt.
- Step 4
Plate potatoes, samphire, fish and lemon juice.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 30g |
| Carbohydrates | 36g |
| – of which sugars | 3g |
| Fibre | 5g |
| Fat | 24g |
| – of which saturates | 7g |
| – of which omega-3 | 0.9g |
| Calcium | 90mg |
| Iron | 2.4mg |
| Salt | 1.2g |
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